BLUEBERRY RIPPLE CAKE

BLUEBERRY RIPPLE CAKE

This was really yummy. We liked it better the next day at room temperature. Not a strong blueberry taste. http://www.tasteofhome.com/recipes/Blueberry-Ripple-Cake

My mother gave me this recipe some 40 years ago, and it's withstood the test of time. The blueberry-filled cake has gone on to please four generations of our growing family. Along with baking, my favorite pastime is quilting.

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Blueberry Ripple Cake Recipe

• 12-15 Servings
• Prep: 20 min. Bake: 45 min.

204565

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1-1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/2 cup chopped pecans
• 1 package (18-1/4 ounces) white cake mix (used butter pecan)
• 1-1/4 cups fresh or frozen blueberries

Directions

• In a large bowl, combine the flour, brown sugar, cinnamon and salt; cut in butter until crumbly. Stir in pecans. Sprinkle half of the mixture into a greased 13-in. x 9-in. baking dish.
• Prepare cake mix batter according to package directions; spread over pecan mixture. Top with the blueberries and remaining pecan mixture; swirl with a knife.
• Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE & PEPPERS

ITALIAN SAUSAGE PENNE
This was easy and very good.  Took about 30-40 minutes to prepare.  Came from a family fun magazine.  I used frozen bell peppers.

1 pkg (19 oz) Italian Mild Sausage Links (cook according to package directions)
1 pkg (16 oz) penne pasta, cooked & drained
1 T olive oil
1 medium green pepper, julienned
1 medium sweet red bell pepper, julienned
1 medium onion, halved and sliced
1 clove garlic, minced
1 jar (24 oz) marinara sauce, heated (used Newmans Own)

Cook sausage according to package directions.  Cut into 1/2" pieces and set aside.

In a skillet heat oil over medium heat and saute peppers, onion and garlic until vegetables are crisp tender.  Start cooking pasta and heat up marinara sauce.

Add sliced sausage and saute until warmed through.

Divide prepared pasta in bowls; top with marinara sauce and sausage vegetable mixture.


BAKED ELBOW MACARONI WITH ITALIAN SAUSAGE AND PEPPERS

This was very good! Would be a good recipe to "hide" some pureed veggies.

16 oz Whole Wheat Elbow Macaroni

3T olive oil

2 cloves garlic, minced

1 medium onion, chopped

2 green bell peppers, diced large

2 red bell peppers, diced large

1T dried chopped basil

4 cups red spaghetti sauce

1# Italian sausage, cooked and sliced thin

2 cups shredded mozzarella cheese, divided

1 cup Parmesan cheese, grated, divided

*Cook the Elbow Macaroni according to package directions.

*Preheat oven to 350.

*Heat oil in a large skillet.

*Add garlic, onion, peppers and basil.

*Saute 3 minutes, then add the sauce and sliced Italian sausage.

*Simmer 5 minutes.

*Spread 1 cup of the sauce mixture into the bottom of the 9x13 baking dish.

*Layer 1/2 of the macaroni, 1/2 of the sauce mixture, 1 cup mozzarella, and 1/2 cup Parmesan. Repeat.

*Bake 25 minutes.

*Let stand 10 minutes before serving.

KNOCK YOU NAKED BROWNIES

KNOCK YOU NAKED BROWNIES

These are so yummy! Came from The Pioneer Woman (http://thepioneerwoman.com/cooking/2011/05/knock-you-naked-brownies/). They were easier to do than I thought they would be. Jackson said we need to make these every time we make brownies because he could not stop eating them. I will definitely make them again. If you click on the link for pioneer woman and read about the brownies, I would someday love to order the real ones.

• 1 box (18.5 Ounce) German Chocolate Cake Mix (I Used Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

*Adapted from the standard/classic “Knock You Naked Brownies” recipe. These brownies don’t really knock you naked…but almost.

BLUEBERRY SYRUP

BLUEBERRY SYRUP

I just love blueberry syrup. I love using the leftovers on ice cream.

This takes about 10-15 minutes to make. Makes quite a bit.

2 1/2 cups blueberries

1/3 cup sugar

1/2 cup orange juice

1 T cornstarch

2 tsp lemon juice

Combine blueberries, sugar and 1/4 cup orange juice in a sauce pan. heat on medium-high, stirring constantly. Blend cornstarch with remaining orange juice. Remove any lumps. Bring to a boil and and add sugar to mixture. Cook sauce at a low boil for 1 minute, stirring constantly. Remove pan from heat and stir in lemon juice. Sauce thickens as it cools.

BLUEBERRY SYRUP
This recipe comes from Taste of Home Family Collection pg. 29. It goes with Blueberry Sour Cream Pancakes. We really liked them.  This makes a lot of syrup.

1/2 cup sugar
2 T cornstarch
1 cup water
4 cups fresh or frozen blueberries

2 drops Orange or lemon essential oil

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water.  Add blueberries; bring to a boil over medium heat.  Boil for 2 minutes, stirring constantly.  Remove from the heat; cover and keep warm.

*Also see post BLUEBERRY-CINNAMON SUNDAE from Friend Cookbook pg 41.

TUNA

TUNA

This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. I love this recipe and have it it about once a week on ak-mak crackers with spinach and cheese slightly melted. My kids and Scott like it too.

2 (6 oz) cans light tuna packed in spring water (my favorite tuna is the Albertson's brand tuna)

1/2 cup cauliflower puree

1/4 cup reduced-fat mayo

2 stalks celery, finely chopped or grated (about 3/4 cup)

1/4 tsp chili powder, or to taste (I don't normally add any)

1/4 tsp sweet paprika (this was hard to find, but I finally did find it at Market of Choice)

1/4 tsp garlic powder

1/2 tsp salt (I don't add)

1/8 tsp pepper

I also like to add 1 spoonful of sweet relish

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.