Dump Cake

This is the easiest cake you can ever make, and surprisingly, it is really good. I used cherry pie filling, but im sure you can try it out with another type of filling too. The cake i used was french vanilla, but it did not call for that. It still worked tho. Play around with what you like. I also did not use the chopped nuts.

Ingredients

• 1 (20 oz) can crushed pineapple w/ juice. (undrained)
• 1 (21 oz) can cherry pie filling
• 1 pkg Ducan Hines Yellow Cake Mix
• 1 C chopped pecans or walnuts
• 1/2 cup (1 Stick) of butter cut into thin slices

Directions

1. Preheat oven to 350F. Grease 13X9 inch pan
2. Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle nuts over cake mix. Dot with butter. Bake 50 minutes or until top is lightly browned. Serve warm or at room temp

Reese's Peanut Butter Cup Cake

MmmmMmmMmmm. Peanut Butter and Chocolate. You cant go wrong with that.The cake is not completely chocolate, its more like chocolate chip, but if you wanted a more chocolatey taste go ahead and trade it for one. I used 2 8inch pans to bake the cake in. I had extra frosting as well. It turned out good. Now i just have to make sure my dog doesnt get into it, since he loves peanut butter. O and word of advice, make sure you use butter and regular peanut butter for the frosting otherwise it wont turn out and will be to greasy. Dont use the "natural" PB, stick with good ol' fashioned Jif

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 2 eggs
• 2 squares (1 ounce each) unsweetened chocolate, melted

    For Frosting

• 2 cups creamy peanut butter
• 3/4 cup butter, softened
  
  
• 2 cups confectioners' sugar
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 - 4 tablespoons milk
• 6 Reese's Peanut Butter Cups
• 1 package Reese's Peanut Butter Cups Miniatures
  
  Instructions
  1. Preheat oven to 350°F.2. Grease and flour (or spray with cooking spray) two 8 or 9 inch round pans.3. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.4. Add shortening, milk, and vanilla; mix at a low speed for one minute then scrape the sides of the bowl.5. Add eggs and chocolate and mix at medium speed for two minutes.6. Pour into prepared pans and bake at 350°F for 30 - 35 minutes or until toothpick inserted into center comes out clean.7. Cool 10 minutes, then remove from pans; cool completely on a wire rack before frosting.8. To make the frosting, cream together the peanut butter and the butter.9. Gradually add the confectioners' sugar and beat well.10. Add salt and vanilla and continue to beat.11. Add milk and beat until frosting is at the desired consistency for spreading.12. Sprinkle chopped Reese's Peanut Butter Cups on top of cake and decorate as desired. (If you wish to cut the Reese's in half, I found they cut best when refrigerated, but not frozen.)

  
  

Pineapple Carrot Cake

I grew up loving carrot cake except for one thing. RAISINS!! I hate those things. They ruin every good dessert. Cookies, Cake or Pies. But this recipe doesnt have them!  I even got my wife try it and she loved it, (shes not a big carrot cake person), so give this one a shot. Really moist!!

Ingredients

• 3 cups shredded carrots
• 1 can (20 ounces) crushed pineapple, well-drained
• 2 cups sugar
• 1 cup canola oil
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 2 teaspoons vanilla extract
• 3-3/4 cups confectioners' sugar

Directions

• In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
• Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers.

Buffalo Chicken Lasagna

This is AMAZING!!!!! Holy Smokes!!! Everyone needs to make this. I dont care for lasangna, but this is great! I did not add the blue cheese to mine, not a big fan of moldy cheese, but if you like it go right ahead. Taste like buffalo wings!!

Ingredients

• 1 tablespoon canola oil
• 1-1/2 pounds ground chicken
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 large carrot, grated
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 bottle (12 ounces) buffalo wing sauce
• 1/2 cup water
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 9 lasagna noodles
• 1 carton (15 ounces) ricotta cheese
• 1-3/4 cups (7 ounces) crumbled blue cheese, divided
• 1/2 cup minced Italian flat leaf parsley
• 1 egg, lightly beaten
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 2 cups (8 ounces) shredded white cheddar cheese

• Directions

  
  • In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Meanwhile, cook noodles according to package directions; drain.
  • In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.
  • Spread 1-1/2 cups sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
  • Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

Buffalo Chicken Dip

Yes!! This has been my favorite recipe this football season! Now many of you might have had it or seen it in stores. (They sell it in the frozen aisle) But this recipe is soooooo easy and it has become a go to for the past several months.

Ingredients

• 2 8oz pkg Cream Cheese softened
• 8oz Sour Cream
• 1 1/2 C Shredded Cheese (I use fiesta mix)
• 1/2 C Franks RedHot Buffalo Sauce
• 3 Chicken Breast
• Montreal Seasoning
• Extra Sour Cream and Hot Sauce

Directions

1. Get your crockpot out of storage and turn it to HIGH. Throw in the first 4 ingredients and stir.
2. Heat up your grill. Season the chicken. Grill the chicken until no longer pink. 10-15 min. Set on plate
3. Shred the chicken using 2 forks. Place in CrockPot. Mix
4. In 30 to 45 min the dip will be warmed up. Mix occasionally.
1. The extra Sour Cream/Hot Sauce is to help with the spice of it. If you dont care for things that spicy you can add more sourcream or vice versa for the hot sauce.
5. Serve with Tostitos Chips or even put on rolls or pizza.

Lemon-Blueberry Bundt Cake

This was a really good cake. I had to bake mine a little longer than recomended time, but it turned out fine. Instead of flouring the pan i used Crisco and the cake came out perfect. Also i didnt trim any of the excess cake on top, just flip it and it will be fine. But you can trim if you want to try it without anyone else knowing. ;) 

Ingredients

• 1/3 cup butter, softened
• 4 ounces cream cheese, softened
• 2 cups sugar
• 3 eggs
• 1 egg white
• 1 tablespoon grated lemon peel
• 2 teaspoons vanilla extract
• 2 cups fresh or frozen unsweetened blueberries
• 3 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) lemon yogurt
• GLAZE:
• 1-1/2 cups confectioners' sugar
• 1/4 cup lemon juice

Directions

• Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon peel and vanilla.
• Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture.
• Transfer batter to prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool for 15 minutes.
• In a small bowl, mix confectioners' sugar and lemon juice until smooth. Gradually brush onto warm cake, about one-third at a time, allowing glaze to soak into cake before adding more. Cool completely.