So I’ve meant to upload this video for like a month, but because it’s me, I can’t do anything in a timely fashion. Anyway, I found this recipe on Pinterest, and Mom wanted me to make dinner for the family. … Continue reading
I made this punch every spring for preschool graduation ceremonies. The recipe is of course easy. Life is hard, some recipes should be mindlessly easy and delicious. This one fits the bill, and serves a lot of people. (How’s that for a helpful description?) I have served this punch using pink for baby showers or bridal showers, and serve it every year at the Ladies’ Night M hosts at the hardware store.
Perfect Spring Punch
One gallon Hi-C drink or Hawaiian Punch
(I use the orange flavor Hi-C or the Lemonade/Strawberry flavor for the Hawaiian Punch, but any flavor you want to use will work.)
Two 2 liter containers of Ginger Ale
one half-gallon vanilla ice cream
Chill the Hi-c and the Ginger Ale in the refrigerator before mixing. Scoop out half of the vanilla ice cream and place in the bottom of a punch bowl. Pour one half of the Hi-C or Hawaiian Punch drink mix over the ice cream, slowly. Add one 2 liter container of Ginger Ale, again pouring slowly. The punch will be so deliciously frothy and creamy, you will have to refill the punch bowl before you can say Bless her heart. The punch gets better as the ice cream melts, but I have not had any complaints serving it as soon as it is mixed.
Repeat the process as necessary, until ingredients are used. Can be refrigerated, but the consistency is not the same.
We grow our own blueberries, and I am always looking for new recipes. It seems that many blueberry recipes that I have found call for blueberry pie filling and not fresh or frozen blueberries. I love using things that we have grown ourselves, so I was really happy to find this cake recipe.
Blueberry Pineapple Cake
1 20 oz. can crushed pineapple, undrained
1 box Duncan Hines yellow cake mix (yes I do love Duncan)
3 cups fresh or frozen blueberries (if using frozen, do not thaw)
1/2 cup sugar
1 cup chopped pecans
1 stick of butter or margarine
Lightly butter a 9×13 pan. Spread pineapple with juice over bottom of pan, and sprinkle on cake mix. Do not stir as this is a dump cake type of cake. Add blueberries and pecans and sprinkle sugar over top of fruit and nuts. Melt stick of butter or margarine and pour over top. Bake at 350 for 30-35 minutes.
This is such a delicious dessert or brunch item. It is very sweet and you could lessen the amount of sugar, especially is your blueberries have been sweetened at all. On a side note, if you are freezing your own blueberries, do not wash them before freezing. The berries can be washed as you use them, and you will not have ice crystals on the fruit.
Ok, these are really, really, really hard to make, so prepare yourself.
1. Get a box of Duncan Hines Devil’s Food chocolate cake mix.
2. Follow the instructions on the back of the box.
3. Before you pour the mix into the pans, stir in about 1 1/2 cups chocolate chips.
4. Bake for however long the chart on the box tells you to.
5. Best served warm, and with cold milk.
See. I told you it was hard.
Excuse me, while I go get myself a cupcake.
I have a few recipes that I make that I love to take to church, or to pot luck suppers. It is so easy and so good, I hope that you will like it too. It is one of my son N’s absolute favorite things for me to make.
THE ABSOLUTE BEST SPINACH DIP
(how’s that for a recipe title)
1 package frozen spinach
4 oz. (one half block) cream cheese
16 oz. Velveeta process cheese (one half block) cubed
1 can Ro-tel
Thaw and cook frozen spinach. Drain and add cream cheese and Velveeta (yum, yum).
Pour can of Ro-tel over top and heat on LOW heat until cream cheese and Velveeta are melted and dip is creamy.
Serve immediately with tortilla chips.
Left-overs can be stored in the refrigerator and re-heated in the microwave.