Shortcut Lemon and Blueberry Pound Cake with Blueberry Glaze

This cake is super simple. The blueberry and lemon combo is delicious, and poking holes in the cake lets the glaze soak into it making it very moist! The cake mix shortcut saves so much time and work. People will think you spent all day in the kitchen, but it was quick and easy!

Cake Mix:

Lemon Supreme Cake Mix
1 cup water
1/2 oil
3 eggs

1 cup blueberries

2 tablespoons flour

Preheat oven to 350 degrees. Grease and flour a loaf pan.

In a large bowl, mix the cake mix, water and oil. Add eggs one at the time. Mix until well combined. Toss blueberries in flour. (This keeps them from sinking in the batter.) Add them to the batter. Pour into the prepared loaf pan. Bake at 350 degrees for 45 minutes to 1 hour, or until a toothpick inserted comes out clean. 

Blueberry and Lemon Glaze:
1½ cups powdered sugar
2 tablespoons lemon juice
1/4 cup blueberries, mashed

In a small bowl mix the confectioners' sugar, lemon juice and zest together until well blended. Use a toothpick or skewer, poke holes in the cake for the glaze to soak into.
Using a large spoon, spoon the glaze onto the cake and spread it around using the back of the spoon.

Red Velvet Crinkle Cookies

These cookies can be made using any cake mix! They are super simple and very pretty!

1 box Duncan Hines Red Velvet Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer, stand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.

Cinnamon and Sugar Swirl Bread

 

• ▢Bread:
  1 cup unsalted butter, softened
  2 cups sugar
  2 eggs
  1 Tablespoons vanilla extract
  2 cups buttermilk
  4 cups flour
  2 teaspoons baking soda
  1/2 teaspoon cinnamon
  
  Cinnamon swirl:
  1/3 cup of sugar for the
  2 Teaspoons ground cinnamon
  
  
  Preheat the oven to 350F. Spray bread pans with oil.
  
  
• In the bowl of a stand mixer, beat together the butter and 2 cups sugar until light and fluffy.
• 
  Add the eggs and vanilla extract. Combine until mixed well, scraping down the sides as needed.
  
  
• Combine the flour and baking soda. Add flour alternating with buttermilk. until combined. Do not overmix. 
• 
  Pour 1/2 of the batter into 2 bread pans.
  
  
• Mix the 1/3 cup of sugar with the 2 teaspoons of cinnamon.
  
  
• Sprinkle 1/4 of the mixture on top of the batter in the bread pans.
  
  
• Divide the remaining batter between the two bread pans and top with remaining cinnamon-sugar mixture.
  
  
• Use a knife to create swirls on the top. *
  
  
  
  
  
• Bake for 45-60 minutes, or until a toothpick comes out clean when inserted into the center.
  
  
• Allow the bread to rest on a cooling sheet in the bread pans for about 20 minutes.
  Remove the bread from the pan and allow to cool fully.

*I actually used an ice pick to create the swirls. You could also use a skewer if you have one. 

I added apple butter! Yum! 

 

German Chocolate Cheesecake

Growing up, I loved German Chocolate Cake, so why not the same flavors in a Cheesecake? 

German Chocolate Cheesecake

Crust
1 1/2 cups crushed Graham Crackers
2 Tbs. sugar
1/4 cup butter, melted

Filling
2 (8 oz.) pkg. cream cheese, softened
4 oz. Baker's German Chocolate, melted and cooled
2/3 cups sugar
2 Tbs. powdered baking cocoa
5 eggs, lightly beaten
1 tsp. vanilla extract
1 tsp. almond extract

Topping
1 cup flaked coconut
1 cup chopped walnuts or pecans
1/3 cup brown sugar
1/3 cup half and half cream
5 Tbs. of butter

Preheat oven to 500 degrees.

In a small bowl, combine the crumbs, sugar and butter. Press in the bottom of a 9" springform pan. Place the pan on a baking sheet and bake for 10 minutes.  Remove and allow to cool.

In a mixing bowl beat cream cheese until it's smooth.  Beat in the German chocolate, sugar and cocoa. Add eggs and beat just until combined.  Add the vanilla and almond extracts.

Place the springform pan on a cookie sheet and pour batter into the pan. Bake cake at 500 degrees for 10 minutes. Reduce oven temperature to 200 degrees (prop oven door open with a wooden spoon until temperature reduces). Bake until the cheesecake perimeter is set but center jiggles like Jell-O when the pan is tapped, about 1 hour longer. Allow to cool for about another hour.  Refrigerate for about 4 hours or overnight.  

Combine the topping ingredients in a saucepan over medium heat.  Bring to a boil.  Boil and stir constantly for 3 minutes.    Allow the topping to cool completely.  

When it has cooled sufficiently, remove the sides of the springform pan and spread the topping evenly over cheesecake.  Serve.  Refrigerate leftovers. (if there are any!) 

Mama's 7up Pound Cake

Mama's Pound Cakes were always a hit! She made big batches of them to freeze and gift later. She would always warn us kids when she was making them. She'd send us outside while they were baking because she didn't want us running around and making them fall. My older brother would always sneak in and slam the oven door on one, because that meant she would let us have the one that fell. It was always the most moist pound cake ever! Well, mine fell and they are super moist! They didn't really need the glaze, but the hubby asked for it! 

Mama's 7up Pound Cake

2 sticks butter
1/2 cup shortening
3 cups sugar
5 eggs
3 cups self-rising flour
1 tsp vanilla
1 tsp lemon extract
8 oz 7up

Cream butter and shortening. Add sugar. Add eggs, one at a time. Add flour gradually. Add flavorings. Slowly add 7up. Mix until combined. Do not over mix.

Pour into loaf pans and bake at 325 degrees for 45 minutes - 1 hour or until a toothpick inserted comes out clean.

Note: I used disposable pans that were smaller than loaf pans and cooked in 45 minutes. Loaf pans will take about an hour. Just check them with the toothpick method. 

Mama's handwritten recipe card!

Strawberry Swirl Delight

 

Strawberry Swirl Delight

2 boxes (13 oz each) Strawberry Shortcake Rolls
2 3/4cups Milk
2 pkgs (3.9 oz each) Instant Cheesecake Pudding Mix
2 cups Whipped Topping

Cut each cake roll into six slices. Line the bottom and sides of a springform pan with cake slices, covering completely.

Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Drizzle with Strawberry Jam. Refrigerate for 2 hours before serving.

Chocolate Swirl Delight

 

1 1/2 boxes (13 oz each) Swiss Cake Rolls
2 3/4 cups Milk
2 pkgs (3.9 oz each) Instant Chocolate Fudge Pudding Mix
2 cups Whipped Topping

Cut each cake roll into six slices. Reserve any broken chocolate coating for garnish. Line the bottom and sides of a spring from pan with cake slices, covering completely. 

Whisk milk and pudding mixes for about 2 minutes. It will be thick. Spread on the bottom layer of cake rolls. Cover with whipped topping. Sprinkle with the broken chocolate pieces. Refrigerate for 2 hours before serving. 

Mama's Blueberry Cheese Pie

I received the most precious gift in the mail earlier this month. I knew my Aunt Una was sending me some holiday magazines, but what a treasure when a little magazine attached with handwritten recipes Mama shared with her dropped out the envelope!!!

Mama's Recipe Card in her own handwriting! 

The bonus was I didn't have two of the recipes she shared in my collection! I am so glad to have them now. I had to make them and blog about them. Here's the first since I had blueberries in the freezer.

Mama's Blueberry Cheese Pie

8oz package Cream Cheese

1 1/3 cups Condensed Milk

1/3 cup Lemon Juice

1 tsp Vanilla

Beat cream cheese until fluffy. Gradually stir in condensed milk until thoroughly blended. Stir in lemon juice and vanilla until combined. Pour into a 9in baked pie crust.* Refrigerate until firm. Garnish with topping.

Topping:

1 cup granulated sugar

2 1/2 Tbsp corn starch**

2 cups blueberries

1 cup water

In a small saucepan, combine sugar and cornstarch. Measure 1/2 cup blueberries and crush them. Add crushed berries and water to saucepan. Cook over medium heat; stir constantly until thickened and clear. Cool. Arrange remailing blueberries on the pie. Pour the glaze over the top. 

* I used a pre-made graham cracker crust but make sure it is a 9-inch. You'll have more room for the topping. 8-inch crusts will displace the topping and make a mess! (as you can see in my picture) 

** I adjusted the amount of cornstarch because the topping wasn't as thick as I'd like it to be. It's more like a sauce with the original recipe.

Mini Pecan Pies or Tartlets

Thank goodness that I hid some pecans in the freezer last year! I had some orders for these delicious little tarts.

Mini Pecan Pies or Tartlets

One Pie Crust, cut into 2 inch rounds with a cookie cutter, 24 total*

Filling:

1/3 cup firmly packed brown sugar
1 1/2 teaspoons all purpose flour
1 1/4 cups light corn syrup
1 teaspoon vanilla
3 eggs
1 1/2 cups pecan pieces
2 tablespoons melted butter

Preheat oven to 375 degrees.
Place pie rounds into a lightly greased mini muffin pan.
In a large bowl, combine sugar, flour, corn syrup, vanilla and eggs. Beat well. Stir in pecans and butter. Spoon into pie rounds. Bake for 15-20 minutes or until golden brown. With the tip of a sharp knife, pull the edge of a round up and transfer to a wire rack to cool. Store in a sealed container.

*You can make your own using my link above or use a store-bought pie crust. 

Chocolate Peanut Butter Cookie Bars

Chocolate Peanut Butter Cookie Bars

1-1/2 cups Graham Cracker Crumbs
1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz.) Sweetened Condensed Milk
2 cups Semi-Sweet Chocolate Chips*
1/2 Peanut Butter Chips**
1 cup Coconut
1/2 cup chopped Pecans (optional)

Heat oven to 350°F.
Mix graham crumbs and butter; press onto bottom of 13x9-inch pan.

Pour condensed milk over crust, top with layers of remaining ingredients. Press nuts lightly into coconut layer.

Bake 25 min. or until lightly browned. Immediately run knife around edge of pan to loosen dessert from sides of pan. Cool completely before cutting into bars.

* I had mini chocolate chips on hand, so I used them. 

** I only used peanut butter chips on one end because the hubby couldn't decide if he liked that idea or not. BTW... He liked BOTH! 

Apple Cinnamon Roll Monkey Bread

Apple Cinnamon Roll Monkey Bread

1/2 cup sugar
1 teaspoon ground cinnamon
2 cans refrigerated Cinnamon Rolls with Icing
1/4 cup butter, melted
1 can apple pie filling with fruit

Preheat oven to 350°F. Spray a 13x9-inch glass baking dish with cooking spray. 

In a large resealable plastic bag, mix sugar and cinnamon. Remove rolls from cans. Refrigerate icing containers. Separate dough into rolls; cut each into 6 pieces. Add roll pieces to a large bowl; drizzle with melted butter, tossing to coat.

Add half of the roll pieces to the bag with sugar and cinnamon; seal and shake to coat pieces, breaking up any large clumps. Remove from the bag and arrange pieces in the baking dish. Repeat for remaining dough.

In a small bowl, add apple pie filling; cut apples into 1-inch pieces. Drop tablespoonfuls of apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.

Bake for 30 to 35 minutes or until dough is baked through in the center and deep golden brown around edges. If it starts to brown too much, cover with foil for the last 5 minutes of baking. Cool for 10 minutes.

In a small microwavable bowl, add icing from both containers. Microwave uncovered on high for 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving. 

Blueberry Muffin Tops with Streusel Topping

I wish I had a better picture for this recipe! I hate when planning and rushing, I miss things. I'll remake them and replace this picture with a better one. We are a working kitchen and working event! Things happen! LOL 

Blueberry Muffin Tops

For batter:
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cup self-rising flour, plus 1 tablespoon for tossing blueberries
1/4 cup whole milk
1 cup fresh blueberries for batter

For topping:
3 tablespoons cold butter, cut into bits
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Preheat oven to 350 degrees. Line two baking sheets with Silpat* baking mats; set aside.

To a large bowl, add the butter, 1/2 cup sugar, and beat to cream the batter. Add the egg, vanilla, and beat to incorporate. Stop to scrape down the sides of the bowl. Add 1 1/4 cup flour and beat to just incorporate; don't overmix. Add the milk and beat to incorporate; set aside.

To a separate small bowl, add 1 cup blueberries, 1 tablespoon flour, toss to combine, and add the blueberries and any residual flour to the large mixing bowl. Stir gently by hand to mix the berries in without crushing them.

Using a large cookie scoop, ice cream scoop or large spoon, scoop dough portions on a lined cookie sheet.

For the crumble topping:
Combine together all topping ingredients in a bowl with a fork until crumbly, then sprinkle evenly over each muffin top.

Bake for 18 - 20 minutes, or until a toothpick in the center comes out clean. Allow the muffin tops to cool on the baking sheets for about 10 minutes before moving them. ** Muffin tops are best fresh but will keep airtight for up to 5 days.

*Silpat Baking Mats helps the dough keep its shape and rise like a muffin top

**I made a glaze with powdered sugar and water and lightly drizzled the glaze over each top. 

.

One of the Hubby's go-to snacks is Oreos and Milk, so I decided to follow that theme with this frozen cheesecake. I hope you try it. Enjoy! 

No Bake Cookies and Cream Cheesecake

For the Crust:

12 Oreos
4 tablespoons unsalted butter, melted

For the Filling:

8 ounces cream cheese, softened
1/4 cup sugar
8 oz Whipping Topping (such as Cool Whip)***
10 Oreos chopped

6 Oreos, chopped (topping)


To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Transfer the crumbs to a mixing bowl, add the melted butter, and mix until the crumbs are moistened.

Put the mixture into a 7-inch spring form pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. Refrigerate while making the filling. 

To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the sugar and mix until well combined.

Add the whipped topping to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.

Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and spread it around into one even layer.

Cover and freeze for 1-2 hour for a quick set. Remove the no-bake cheesecake from the pan, slice and top with cookie chunks. Store leftovers, if there are any leftovers, in the freezer.

***You can substitute heavy cream for the 8oz cool whip if you want to make your own.

• 1 cup cold heavy whipping cream, whipped

Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. 

Lemonade Pie

When I fix this, most people think it's cheesecake. It's so good and so easy! Great for summertime desserts!

1/2 cup cold water
1/3 cup lemonade drink mix
2 cups vanilla ice cream, softened
1 (8oz) pkg cream cheese
1 tub (8 oz.) whipped cream, thawed
1 graham cracker pie crust

Add water to drink mix in large bowl; stir until mix is dissolved. Add cream cheese. Beat with mixer until well blended. Add ice cream and blend. Spoon in whipped cream. Freeze, if necessary, until mixture is thick enough to mound. Spoon into crust. Freeze for 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut.

No Bake Banana Pudding Cheesecake

I took two of the hubby's favorite desserts and combined them into one! 

Banana Pudding Cheesecake!

Graham Cracker Pie Crust*

Base:

8 oz Cream Cheese, softened
1/4 cup Sugar

1 ripe Banana, mashed
Banana Pudding mix, (prepared with 1 1/2cups milk) 

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved. Add 1 cup of pudding to the cream cheese mixture. Pour into pie crust and chill.

Topping:

8 oz Cream Cheese, softened

1/4 cup sugar

4oz whipped topping (such as Cool Whip)

1/2 cup Banana Pudding 

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved. Add 1/2 cup of pudding to the cream cheese mixture. Stir in the whipped topping. Pour on top of base. Refrigerate for several hours or do a quick set in the freezer.

Garnish with graham cracker crumbs and a mini vanilla wafer if desired. 

* For homemade pie crust...

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 T melted Butter

Combine and press into the bottom of a pie pan/plate. 

Cherry Delight Pie

This dessert has been called so many different things, but I grew up with it being called a layered delight dessert. 

8oz package of Cream Cheese, room temperature

1/4 cup granulated sugar

1/2 tsp Vanilla
8oz tub of Whipped Topping (like cool whip type)
1 can Cherry Pie Filling

Graham Cracker Crust

Beat the cream cheese and sugar until smooth. Add vanilla and mix until combined. Fold in Cool Whip. Spread mixture in pie crust and refrigerate until firm. Top with cherry pie filling. Top with more whipped topping if desired. 

Too Much Chocolate Cake with Ermine Frosting

BTW...

He likes the frosting just as much as the cake!

Maybe more!

I made this cake for my hubby today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! 

Too Much Chocolate Cake

1 (15.25 ounce) package devil's food cake mix

1 (5 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 9x13 pan. Bake for 30 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly.

Ermine Frosting

Ermine Frosting is an old fashioned/Vintage recipe. It's claimed to be of French origin, others claim it is German based. It is also often known as “boiled milk frosting”. It’s silky smooth and less sweet than traditional buttercream and is the traditional frosting used for red velvet cake. It was used before Cream Cheese Icing came along.

1 1/2 cups Cold Milk
7 1/2 tablespoons All Purpose Flour

Pinch of salt

3 sticks Butter, room temperature

1 1/2 cups granulated Sugar

1 teaspoon Vanilla

In a medium saucepan, whisk flour into milk and add a pinch of salt. Bring to a boil over medium heat. Whisk constantly. (Do not walk away!) It will thicken like soft mashed potatoes. Place in a bowl and cover against mixture with plastic wrap. (to keep a skin from forming) Let cool. 

Cream butter and sugar until light and fluffy. Add vanilla. Whip in flour mixture. If loose, refrigerate until stiff. Frost cake as usual. 

No Bake Chocolate Mousse Pie

This is an easy, no bake recipe. You can use a pre-made pie crust, and the rest is simple! 

Graham Cracker Pie Crust*

8 oz Cream Cheese, softened
1/4 cup Sugar
2 cups Milk Chocolate Chips
1/2 cup Heavy Cream
8 oz Whipped Topping

Combine cream cheese and sugar in a large bowl. Mix until smooth and sugar is dissolved.

In a glass bowl, place chocolate chips and heavy cream and microwave 30 seconds at the time until melted. Whisk until smooth and combined. Let cool to room temperature.

Pour chocolate mixture into cream cheese mixture. Mix until combined. Add whipped topping and mix on low until combined and fluffy. 

Pour into pie crust. Refrigerate for several hours or do a quick set in the freezer.

Garnish with more whipped topping and a few chocolate chips. 

* For homemade pie crust...

1 1/2 cups Graham Cracker Crumbs
1/4 cup Sugar
4 T melted Butter

Combine and press into the bottom of a pie pan/plate. 

Red Velvet Cake topped with No Bake Cheesecake

My hubby decided that the no bake cheesecake was perfect, but not sturdy enough for the Red Velvet Cheesecake. So, he decided that he wanted a sheet cake topped with the no bake cheesecake! It worked wonderfully! He has another new favorite to add to the list! 

Judy's Red Velvet Cake* 

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 teaspoons cocoa
3 tablespoons red food coloring
2 1/4 cups flour
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon soda
1 tablespoon vinegar
1 teaspoon vanilla

Cream shortening and sugar. Add eggs. Mix well. Mix cocoa and food coloring in a cup. Add to eggs and sugar. Add vanilla. Sift flour and salt. Add, alternating with buttermilk. Add soda and vinegar. Let foam and FOLD into mixture. Bake at 350 for 30 minutes, or until a toothpick comes out clean. 

For a sheet cake... Grease and flour a 13x9 pan and add cake mixture. Bake for 25 minutes or until a toothpick comes out clean. Cool cake completely. 

*For a quick shortcut, you can use a cake mix. (It's just not as good!) 

No Bake Cheesecake 

8 ounces Cream Cheese (softened)
1/4 cup Sugar

Jell-O No Bake Classic Cheesecake Dessert Kit (filling packet only)

Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. Add sugar and mix until combined and sugar is dissolved.

Set cream cheese mixture aside. In another bowl, mix the milk and no bake filling mix together following box directions. Add the cream cheese mixture and no bake mix together whisk or beat until thickened. Refrigerate 30 minutes to 1 hour if mixture is still thin.

Spread cheesecake mixture evenly over the cake layer and refrigerate until set. Cut and serve. Add red sprinkles if desired for a Valentine's Day treat!