Blueberry Cream Cheese Pound Cake with a Lemon Glaze

I didn't realize how long it's been since I posted a recipe I don't know what happened with me, it's not like I have not been cooking. 

Out of the blue last week my four year old grandson said, Gammy I wuv buberries". I had some fresh ones in the freezer and had meant to take them out and make him something but I forgot y'all. I forget a lot these days, just like posting my recipes or the photos so that I can post them!

Recently a friend of ours had surgery and I wanted to cook her something special, and I thought about my buberries. Although I didn't taste this cake I was told it was awesome!

Blueberry Cream Cheese Pound Cake with a Lemon Glaze

• 1 Box of Yellow Cake Mix
• ¼ Cup of White Sugar
• 3 Eggs
• 8 ounce package cream cheese - soften
• 1½ Cup Blueberries
• 1 teaspoon of Vanilla Extract
• ½ Vegetable Oil
• 3/4 cup powder sugar
• 2 Tbls lemon juice

Instructions

1. Preheat oven to 325 - Grease bundt pan well
2. In a bowl - combine cake mix and sugar together
3. Add in eggs, cream cheese, oil, and vanilla - Mix Very Well
4. Stir in blueberries
5. Pour into the pan
6. Bake for 50 minutes or until springy when touched
7. Cool for 15 minutes and remove from pan or if you have time completely cool in the pan.
8. Before cake is completely cooled mix together the powdered sugar and lemon juice and drizzle it over the warm cake.
9. Slice and enjoy!!!

This recipe is not gluten free but can be made so by using gluten free ingredients!

Thanks for stopping by y'all please come again soon!

Brown Sugar Italian Chicken For Two

Quick, easy and delicious, just the way I like it!

Brown Sugar Italian Chicken For Two

Ingredients:

2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/2 (0.7-oz) package Italian dressing mix (make sure is gluten free if following a gf diet)

Directions:
Preheat oven to 425 degrees. Line a 2 quart casserole dish with aluminum foil.

Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.

Bake for 20 minutes.

Thanks for stopping by y'all and please come again soon!

Pulled Pork Shepherds Pie

A great way to use leftover pulled pork. Recently Honey and I cooked a large pork roast because it needed cooked. I had several ideas in mind of ways to use it but after a few dishes when my ideas ran out I googled leftover pulled pork and came up with a couple of new dishes.

Here is the first one I tried and it was delicious!

Pulled Pork Shepherds Pie

Ingredients:

about 2 cups pulled pork, precooked and shredded or chopped into bite size pieces
enough barbecue sauce to make good and saucy
enough butter beans to cover meat, slightly cooked (can substitute for green peas)
enough frozen corn to cover beans
1 pkg Idaho Home-style Instant Potatoes

enough grated cheddar cheese to cover well

Instructions:

Preheat oven to 350F.
Use a 2 quart baking dish sprayed with cooking spray to make clean up easier.
Add enough barbecue sauce to your pulled pork to make good and sauce then cover the bottom of your casserole dish well.
Sprinkle drained butter beans on top of the pork, sprinkle frozen corn over beans.
Prepare the mashed potatoes by package directions.
Spread the mashed potatoes on top of the frozen veggies.
Top with the grated cheese.
Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.

Thanks for stopping by y'all and please come again soon!

Daddy's Birthday Coconut Cake

My dad loves Coconut Cake and as much as I bake I could never find a coconut cake recipe (that I was willing to make) that he bragged on.  For his birthday which happened to be the day before Easter I tried this recipe and was told it was the best one I have ever made. From now on this is my go to Coconut Cake recipe!

 Daddy's Coconut Cake

Ingredients:

Cake

• 1 box White cake mix
• 8 oz sour cream
• ¼ c Vegetable oil
• 3 eggs
• 1 8 ½ oz can Cream of Coconut

Frosting

• 8 oz cream cheese
• 2 T milk
• 16 oz. Powdered Sugar
• 1 tsp Vanilla
• 2 bags Fresh Frozen Coconut

Instructions:

Cake

1. Heat oven to 350°F
2. Use 2 9” pans that have been greased and floured.
3. Bake approximately 30 minutes at 350°F.
4. Cool completely.

Frosting

1. Mix all ingredients in a mixer except fresh coconut.
2. Frost cake.
3. Press coconut into sides and top of cake.
4. Refrigerate

Note: You can make a few days ahead of time and freeze. Take it out to thaw at least 4 hours before you are ready to serve. You can also double recipe for a three layer cake.

Thanks for stopping by y'all and please come again soon!