Blueberries 'n' Cream Cake

Blueberries 'n' Cream Cake

Ingredients

• 10 vanilla cream-filled snack cakes (Twinkies)
• 1 (8-ounce) package cream cheese, softened
• 2 cups sifted powdered sugar
• 2 (8-ounce) containers frozen whipped topping, thawed
• 1 (21-ounce) can blueberry pie filling

Instructions

1. Slice cakes in half lengthwise; place in a single layer in a 9- x 13-inch pan.
2. Beat cream cheese and sugar at medium speed with an electric beater until smooth, about 1 minute. Fold in 1 container of whipped topping; spread mixture over cakes. Spoon pie filling over cream cheese mixture. Spread with remaining container of whipped topping. Cover and chill at least 2 hours before serving.

This was OK...but not my thing.  Recipe from Mr. Food.

Cottage Scrambled Eggs

Cottage Scrambled Eggs

3 eggs
1/4 cup cottage cheese
Salt and Pepper
Butter

Put eggs and cottage cheese in blender.  Season with salt and pepper and blend until smooth.

Melt enough butter in a small skillet to cover the bottom of the pan.  When the butter starts to sizzle add the eggs and cook gently, pushing the cooked egg to the center until it's all cooked.

These were good!  Recipe found on Pinterest.

Says you can also mix it with a fork or whisk but the cottage cheese curds will remain whole.  I think I'll try that next time.

Caramel Toffee Banana Bread

Caramel Toffee Banana Bread

1/2 cup (1 stick) salted butter, room temperature

1 1/2 cups sugar

2 eggs

1/4 cup sour cream

1/4 tsp cinnamon

2 cups flour

1/4 tsp baking powder

3/4 tsp baking soda

Dash of salt

3 over-ripe bananas, mashed

1/3 cup Hershey’s caramel syrup

1/2 cup Heath toffee chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.

This banana bread was OK but no where near as good as my usual.  I don't remember where I found the recipe....I clipped it and stuck it in my "To Try" file and it's been there a really long time!

Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

1 cup fresh raspberries or frozen, thawed

3 Tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

Icing
1/4 cup confectioners’ sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

In a bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened. Batter will be dense.

Spoon half the batter into a greased and floured 8 inch round baking pan.  (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.)  Top with raspberry mixture.  Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter.  Just swirl it around gently, you don’t have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)

Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 15 minutes before removing from pan.  During the cooling time, carefully run a sharp knife around the edges to loosen them.  

In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.

This was good.  Not great, but good.  Recipe from Taste of Home (found on Pinterest),

Stuffing Topped Pork Chops

Stuffing Topped Pork Chops

6 boneless pork chops (3/4-inch thick)
1 package Pork or Chicken Stuffing mix (I used Stove-top Low Sodium Chicken)
Pepper
Onion Powder
2 Tbsp olive oil
1 can Cream of Chicken with Mushroom Soup
1/3 cup milk

Preheat the oven to 350^F.  Make the stuffing according to the package directions and set aside.

Season the pork chops with Pepper and Onion Powder.  I pounded mine first to make them a little thinner and more tender!  Heat the oil in a large skillet and brown the chops well on both sides.  Do not over cook them....they will finish cooking in the oven.

Arrange the chops in a 9x13-inch pan.  Spoon 1/2 cup stuffing over each chop, mounding slightly.  Mix the soup and milk and pour over the stuffing topped pork chops.  Cover with foil and bake for 40-45 minutes.

These were really good!  I'll definitely make them again!  Recipe found on Pinterest.