Sweet & Savory Tuesday ~~ Blueberry Swirl

I'm showcasing another family favorite of the dessert variety on this Sweet & Savory Tuesday. The reason I typically prepare this one in a 9 x 13 disposable container is that our guests usually eat everything but the container! So, here goes:

STEP ONE:

Blend the following ingredients together, press into a 9 x 13 inch pan, and chill in freezer for one hour or refrigerator for two hours.

• 1 1/4 cups crushed graham crackers
• 1/4 cup granulated sugar
• Mix the graham cracker crumbs and sugar together before adding the melted butter
• 1/3 cup butter, melted

STEP TWO:

Blend the following ingredients together with a mixer, and spread over the graham cracker crust.

• 1 - 8 oz. container Cool Whip or prepared package of Dream Whip
• 1 - 8 oz. pkg. cream cheese, softened to room temperature
• 1 cup powdered (confectioner's) suger

STEP THREE:

Cover with one large can of blueberry pie filling or flavor of your choice.  I have tried the raspberry and cherry pie fillings before, but our family happens to prefer the blueberry the best!

PREPARATION TIPS:

If you prefer to use whole graham crackers or don't happen to have any graham cracker crumbs on hand, lay whole crackers between two sheets of waxed paper.  Use your rolling pin to crush the crackers into crumbs.

HEALTH TIPS:

There have been many articles written about the health benefits of blueberries. Granted, marrying the berries with the remainder of the ingredients in this recipe might negate a few of the benefits.  It's okay to indulge every once in awhile, especially during family celebrations.  Here's one link regarding the benies of blueberries: https://authoritynutrition.com/10-proven-benefits-of-blueberries/

Here's to happy dining & enjoying family favorites!

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Sweet & Savory Wednesday ~~ Cool Cake For A Crowd

Try this recipe the next time you need to bake a cake. It's a guaranteed winner since it's so flavorful, moist, and the frosting is a real surprise!

INGREDIENTS:

• 1 cake mix, any flavor ~~ I used white cake mix
• 1 small pkg. Jello, any flavor ~~ I used strawberry
• 2 small pkgs. instant Jello pudding, any flavor ~~ I used vanilla
• 1 - 8 oz. container Cool Whip
• 1 1/2 cups milk

DIRECTIONS:

• Bake cake according to package directions.
• 2 minutes before cake is finished baking, dissolve jello using 3/4 cup boiling water and 1/2 cup cold water.
• Remove cake from oven and place on cooling rack.
• Using a large fork, poke holes all over the cake while it is hot.
• Pour jello over complete surface of cake.
• Put in refrigerator to cool.
• Mix two small packages pudding and Cool Whip with the milk until pudding mixture is serving consistency.
• Spread over cake.
• Refrigerate at least one hour before serving.

This recipe is one of our family favorites.  We have also dubbed it "The Earthquake Cake."  When our son was five years old, we planned a surprise birthday party for our friend, Tom.  When it came time to sing Happy Birthday and serve the cake, Matty David offered to carry the cake from the refrigerator in the garage to the dining area.  When doing so, he became so excited and distracted that he ran smack dab into the wall causing the cake pan to flip with the contents landing on the floor!  Yes, it sort of looked like the cake had barely survived a very small earthquake.  :-)

Some of my fellow bakers have used chocolate pudding instead of the vanilla and other flavors of Jello.  This is a great recipe to experiment with different flavors to determine which ones you prefer.

I prepared this cake for our family reunion this past weekend.  It received its normal raving reviews! 

When baking a cake for a crowd, what is your go to recipe?  

Please let me know if you enjoy this one.  Try it.  You'll like it!

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Sweet & Savory Thursday ~~ Sundae Pie

There are desserts, and then there are desserts. This one has been around for decades, but is still an all time family favorite.  Every now and then it's okay to set aside your calorie counter.  You will need to do that for this recipe, too!

• STEP 1:
• Mix and spread in a 9 x 13 inch baking dish and bake at 325 degrees for 30 minutes:
• 2 cups flour
• 1 cup chopped pecans
• 1 cup butter (mix in with pastry blender or fork)

Remove from oven and place baking dish on cooling rack.  Cool to room temperature.

• STEP 2:
• Mix together and spread onto cooled crust:
• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup whipped cream or cool whip  (if you whip the cream in a mixer, make sure to measure it after whipping)

• STEP 3:
• Mix together and pour over ingredients of Step 2:
• 1 large package vanilla instant pudding
• 1 large package chocolate instant pudding
• 4 cups milk

• STEP 4:
• Spread whipped cream or cool whip over the top and sprinkle with chopped pecans.

Serve with a nice cup of coffee or tea.  Enjoy!

Happy Reading & Eating.

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Sweet & Savory Friday ~~ Blackberry Crisp

Blackberry Crisp

Ingredients:

• 2 - 1 lb. bags of frozen berries or 6 cups fresh berries                 
• 2 cups brown sugar                                                                        
• 2 cups oatmeal  (not the quick cooking variety)                                                                         
• 2 cups white flour
• 1 tsp. salt, optional
• 2 tsp. cinnamon
• 2 sticks butter (1 cup)

Directions:

• Spray a 10 inch pie plate or a 9 x 9 inch square baking pan lightly with cooking spray. 
• Place berries in pan.  
• Mix dry ingredients in a bowl and blend in butter with a fork or pastry blender.
• When mixture is crumbly, spread it thickly over the berries. 
• Bake at 425 degrees for 20-25 minutes or until hot and topping is browned.

Helpful Hints:

Serves 6 and can be easily doubled.  Blackberries may be substituted with a variety of other fruit or berries.  I have an old 10 inch round Corning Ware® oven pan with 2 inch sides that I use to make this recipe and it works very well.  Since I like to make it with a lot of “topping”, I use a pan with “tall enough sideboards”, so to speak, so that when the crumble mixture is initially placed on top and before it sinks down a bit during the cooking process, it does not fall over the sides of the cooking container and onto the counter.

Serve warm with Cool Whip® or ice cream!  Enjoy!  

From the Official Recipe Collection of “Sheila Fabulous”

I would enjoy hearing from you if you try the recipe and like it or if you have a variation of this same basic recipe with some other helpful hints!

Happy Reading & Eating.

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