Cherry Dump Cake

• 1 Can Cherry Pie Filling (you could really use any kind you like)
• 1 Can Crushed Pineapple
• 1 box yellow cake mix
• 4 Tbsp Butter or margerine

1. Preheat oven to 350 °
2. Dump…yes, I said dump Cherry pie filling and crushed pineapple into 13×9 baking dish.
3. Mix around a little with a spatula.
4. In a seperate bowl, crumble together butter and cakes mix until it gets crumbly. Sprinkle over the Cherry mix.
5. Place in oven for 40 to 50 minutes.
6. Let cool and serve.

Recipe via A Few Short Cuts

Blueberry Crumb Cake

Topping:

• 1/2 cup sugar
• 1 tsp. cinnamon
• 2 Tbsp unsalted butter, melted and cooled
• 2 Tbsp. canola oil
• 1/4 cup all-purpose flour

Cake:

• 1 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp. nonfat sour cream
• 3 Tbsp unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white
• 1 tsp vanilla extract
• 1/2 cup plain low-fat yogurt
• 1 cup frozen bluberries

1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
2. Preheat oven to 350 degrees F. Coat a 9 inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; place in pan. Mist with cooking spray.
3. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.
4. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of ban. Peel off parchment and turn cake right-side up on a rack to cool. Cut into wedges and serve.

Recipe via All You Magazine

Orange Cupcakes with Vanilla Frosting

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 3 Tbsp. orange zest
• 2 large eggs, at room temperature
• 1/2 cup buttermilk
• 2 Tbsp. orange juice

Frosting:

• 8 Tbsp unsalted butter, at room temperature
• 1 1/2 tsp. vanilla extract
• 2 Tbsp. milk
• 3 cups confectioners' sugar, sifted
• pinch of salt

1. Preheat oven to 350 degrees F. Line a standard 12 cup muffin tin with paper or foil liners.
2. Make cupcakes: in a bowl, whisk flour, baking powder, baking soda and salt. In a large mixing bowl, using and electric mixer on medium-high speed, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time, beating well. Scrape down sides of bowl. Beat in half of flour mixture, until just combined. Beat in buttermilk and orange juice, then beat in remaining flour mixture until just combined (do not overmix).
3. Divide batter evenly among muffin cups. Bake until light golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes in pan on a wire rack fr 10 minutes, the remove from pan to cool completely.
4. Make frosting: Beat butter, vanilla and milk together with an electric mixer until well combined and fluffy, about 2 minutes. Gradually add confectioners' sugar and beat on medium speed until combined. Raise speed to high and beat until fluffy and easy to spread, about 5 minutes. Frost cupcakes and serve.

Recipe via All You Magazine

Frosted Banana Cake

Cake:

• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter, at room temperature
• 2 Tbsp. canola oil
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white, at room temperature
• 1 tsp. vanilla extract
• 4 large ripe bananas
• 1/4 cup milk

Frosting:

• 4 oz reduced-fat creame cheese, at rom temperature
• 1/2 tsp. vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 Tbsp. chopped toasted walnuts, optional

1. Make cake: Preheat oven to 375 degrees F. Mist an 8 inch square pan with cooking spray. Mix flour, baking powder and salt. With an electric mixer beat butter, oil and sugar. Beat in eggs and egg white, then vanilla. Mash bababas with milk. 
2. Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cake cool in pan on a wire rack.
3. Make frosting: With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.

Recipe via All You Magazine

Lemon Bars

Crust:

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 12 Tbsp. unsalted butter, at room temperature
• 1 large egg yolk

Filling:

• 1/2 cup all-purpose flour
• 2  1/4 cups sugar
• zest of 1 lemon
• 1 cup fresh lemon juice (from 5 or 6 lemons)
• 6 large eggs plus 1 large yolk
• 1/8 tsp. salt

1. Preheat oven to 350 degrees F. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides. 
2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.
3. Press into an even 1/4 inch thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is light browned, about 20 minutes.
4. Make filling: mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.
5. Pour lemon mixutre over warm crust. Reduce oven temperature to 300 degrees F. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

Recipe via All You Magazine

Apple Pie

Ingredients

• 1/4 cup all-purpose flour, spooned and leveled
• Basic Pie Dough, 2 disks
• 2 tablespoons fresh lemon juice, from 1 lemon
• 4 pounds apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons usalted butter, cut into small pieces

Directions

1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) Transfer dough (still on paper) to a baking sheet; cover and refrigerate. Repeat with second disk of dough.

   

2. Preheat oven to 450 degrees, with a rack set in lowest position. Remove first circle of dough from refrigerator; wrap around rolling pin (discarding paper), and carefully unroll over a 9-inch pie plate. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. Refrigerate.

   

3. Place lemon juice in a large bowl. Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to lemon juice (to keep them from turning brown) as you work. Add sugar, flour, cinnamon, and salt; toss to combine.

   

4. Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Remove remaining circle of dough from refrigerator. Lay over apples; press along moistened rim to seal. Using kitchen shears, trim overhang to 1 inch.
5. With floured fingers, fold overhang under itself to form a thick rim; pinch between thumb and forefinger to form a uniform edge around the rim of the pie plate.
6. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand (photo, below); continue around pie. (Deep indentations anchor dough on rim and prevent it from sliding down sides of pie plate during baking.)

   

7. With a floured paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees, and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Recipe Via MarthaStewart.com

Banana Bread

-2 ripe bananas, mashed
-1 cup sugar
-2 eggs
-1/2 cup butter
- 1 1/2 cup flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg

1. In a bowl, mash bananas. Add sugar, butter and eggs. In a separate bowl combine flour, baking soda, cinnamon and nutmeg. Add dry ingredients to banana mixture. Stir until well combined.

2. Preheat oven to 350 degrees. Pour batter into greased bread pan and bake for 55 minutes, or until toothpick comes out clean.

Fruit Dip

3 mins each

5 options:

Puree in blender or food processor:
1.) 1/2 papaya, 1/4 cup fresh orange juice and 1/4 tsp. nutmeg
2.) 1 persimmon and 1 banana
3.) 1 banana and 1/2 cup strawberries
4.) 1/2 cup fresh orange or apple juice, and 6-8 pitted dates
5.) 1/2 cup pineapple cubes and 1 banana

Recipe via Fit For Life

Strawberry-Kiwi Salad

10 mins

• 2 oranges, peeled and sliced across the sections
• 2 cups strawberries, sliced
• 2 large kiwi fruit, peeled and sliced
• 1 small banana, peeled and sliced
• 1 Tbsp. currants (optional)

On small platter, make a bed of orange wheels. In a large bowl, combine strawberries, kiwi fruit and bananas. Add currants. Mix gently and mound on oranges. Make Fruit Dip and pour it over salad or serve separately.

Serves 2

Recipe via Fit For Life

Fruit Tea

• 1 cup instant tea with lemon and sugar
• 1 12oz. can frozen lemonade
• 1 12oz. can frozen orange juice
• 1 large can pineapple juice
• 1 gallon water
• 1 quart ginger ale

Combine all ingredients in a large container, adding the ginger ale just before serving. Mix well and serve chilled. Makes 2 gallons. (Can be used as punch with crushed ice in the punchbowl.)

Delicious Cream Cheese Fruit Salad

• 1 8 oz. package cream cheese
• 1/4 cup white sugar, or to taste
• 1 12 oz. container frozen whipped topping, thawed
• 3 bananas, peeled and sliced
• 1 can (15.25 oz.) crushed pineapple, drained
• 1 cup (15.25 oz.) fruit cocktail, drained
• 1 large jonagold apple, peeled and chopped
• 1/2 cup sweetened flaked coconut
• 1 4 oz. jar maraschino cherries, drained and halved (optional)
• 1/2 cup chopped pecans (optional)
• 1/2 cup golden raisins (optional)

Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple and coconut. If desired, mix in the maraschino cherries, pecans and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

Banana Bread

• 3 cups all purpose flour
• 1 tsp. baking soda
• 1 cup chopped nuts, optional
• 1 1/2 cups vegetable oil
• 2 cups mashed ripe bananas
• 2 tsp. vanilla
• 8 oz. canned crushed pineapple, drained
• 2 cups sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 cup raisins
• 3 eggs, beaten

Combine dry ingredients in large bowl, stir in nuts and set aside. In medium bowl, combine remaining ingredients, and add to the dry mixture. Stir until moist. Spoon batter into 2 3x5x9 inch loaf pans. Bake at 325 degrees for about an hour, or until toothpick inserted into center of loaves comes out clean.

Key Limeade Pie

• 1 graham cracker crust
• 1 (6 oz.) Frozen Limeaide
• 1 tub (8 oz) Cool Whip
• 1 can sweetened condensed milk
• lime zest (optional)

Crust:

Place one sleeve of graham crackers into food processor.
Turn on until finely ground.
Add 4 Tbsp. butter or margarine, and 2 Tbsp. sugar
Pulse in Processor until well mixed.
Press mixture into pie pan.

Filling:

Mix limeaide, cool whip, and milk (lime zest optional)
Pour into Crust
Freeze for at least 2 hours
Serve

Recipe via afewshortcuts.com

Light Lemon Berry Pudding Cups

• 1 4oz box Instant Lemon Jello Pudding
• 1 Pkg Pepperidge Farms Puff Pastry Cups
• 1 cup Cool Whip
• 1 ¼ cup Milk
• 1 cup Raspberries (frozen is fine)

Directions

Bake Pastry Cups as directed on package. Mine said 20 minutes at 400 degrees.

While pastry cups bake; Wisk together Pudding mix, milk, and cool whip. Place in fridge while cups bake.

Allow cups to cool when they come out of the oven. Scoop out the inside to make it a cup.

Fill cups with pudding mixture. Top with raspberries.

Recipe via afewshortcuts.com

Strawberry Coffee Cake

First things first, preheat oven to 350 degrees.

Strawberry Stuff

• 1 overflowing cup sliced strawberries
• 1/3 cup sugar
• 2 TBSP Cornstarch
• 2 tsps. Water

Directions

Combine Strawberries, 1/3 cup sugar, water, and cornstarch in a small saucepan.

Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thick, and strawberries are soft and broken down. Set aside to cool.

Crumble Topping

• 3 Tbsps. Cold Unsalted Butter cut into little cubes
• ½ cup all-purpose flour
• 3 ½ tbsp. sugar

Directions

Combine all of the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set Aside

Cake

• ½ cup butter, softened (1 stick)
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 8 ounces (1 cup) sour cream
• 1 tsp. vanilla

Directions

Grease and flour (or use Baking spray with flour) a square pan that is at least 8×8. You could use 9×9 or 10X10.

Cream together the Butter and sugar until light and fluffy.

Add eggs 1 at a time, beating well after each addition. Add vanilla.

Sift together dry ingredients. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts. You will want to start and end with the flour. Beat just until combined.

Add some of the Flour first.

Then add some of the Sour Cream (repeat)

This is what it will look like

You will spoon 2/3 of the batter into the prepared pan.

Spread the cooled Strawberry mixture on the batter. It is easier to drop it by spoon.

Spoon the remaining batter onto the strawberries and spread evenly.

Top with the streusel topping, and bake in the upper third of the oven.

Bake for 50-60 minutes, or until a knife inserted in the center comes out clean!

Recipe via afewshortcuts.com

Pomegranate Citrus Pork Chops

• 4 pork loin chops (bone in or out)
• 1 cup orange juice
• 2 cups pomegranate juice
• 1 tbsp Ginger
• 1 tbsp Garlic salt
• 1 tbsp Onion powder
• 1 tsp paprika
• 1 TBSP corn starch
• 1 Tbsp Olive Oil
• 1 cup pomegranate arils (Seeds)

These are super easy! Not to mention delicious!

Preheat oven to 350 degrees.

Mix spices in a small bowl (ginger, garlic salt, onion powder and paprika.)
Rub spices into both sides of the pork chops.

I just sprinkled the spices directly onto the pork chops.

Place about 1 TBSP olive oil in a large skillet on medium heat.

Sear both sides of the pork chops, (About 2 minutes per side), And place in a large baking dish.

Already smelling good!

In the large skillet add 1 cup pomegranate juice and 1 cup orange juice. Heat on medium stirring up the cooked on bits of pork.

After cooking for 1 minute, remove 1 cup of the sauce and pour over pork chops.

Bake pork chops for about 20 minutes or until done depending on the thickness of the chops.

While pork chops are baking continue to cook sauce in skillet adding the remaining 1 cup pomegranate juice, and ¼ cup pomegranate arils. Stir in the corn starch to thicken the sauce. Once sauce is thick, keep on low heat until pork chops are finished.

Recipe via afewshortcuts.com

Caramel Apple Pork Chops

• 4-6 Boneless Pork Chops
• 1 tsp oil
• Salt and Pepper
• ¼ cup Brown Sugar
• ¼ tsp Cinnamon
• ¼ tsp nutmeg
• ¼ cup butter or margarine
• 2 Cups Sliced and peeled tart apples like Granny Smith
• 3 Tbsp Chopped Pecans

Preheat oven to 350 degrees.

In a large skillet heat oil over medium heat. Sprinkle pork chop with salt and pepper. Cook for about 2 minutes on each side just to brown the pork chop.

Place pork chops in a large baking dish.

In the same skillet add butter, sugar, cinnamon, and nutmeg. Stir until combined.

Add apples to the skillet and cook until softened about 10 minutes.

Dump apple mixture over pork chops and place in oven for 30 minutes or until internal temp of pork is 160 degrees.

You may wish to add more sauce. If so, you can make it with more brown sugar and butter in the skillet.

Serve with sauce and top with chopped pecans if desired.


Recipe via afewshortcuts.com

Pear Upside Down Cake

• 3 fresh pears (could also use canned pear halves in light syrup)
• ¾ cup butter or margarine
• ¼ cup brown sugar
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tsp baking powder
• ½ tsp salt
• 1 2/3 c All Purpose Flour
• ½ cup milk

Directions

Peel, Halve, and core the pears; set aside. (Use a melon baller to core…great trick!)

Preheat oven to 350 degrees.

Put ¼ cup of the butter into a 10 x 6 x ¾ inch glass pan. Place into over while it preheats to melt. ( You could also use a square pan, but a 13×9 would be too big!)

Sprinkle brown sugar evenly over melted butter.Sorry it is hard to see because the pan is brown!

Arrange Pears over brown sugar, cut side down.

Cream the remaining ½ cup butter with the sugar, egg, and vanilla.

In a separate bowl mix baking powder, salt, and flour.

Alternate adding the flour and the milk to the creamed sugar mixture; blending well.

Pour mixture over pears evenly.

Bake for 45 minutes or until toothpick inserted in the center comes out clean. I almost forgot to tell you to flip the cake onto a serving plate! (I need to go to bed!)

Pour sauce (recipe below) over the cake. …after you flip it!

Serve by itself or with vanilla ice-cream!

Sauce

In a small saucepan heat 2 TBSP Butter with 2/3 cup brown sugar over medium heat. Stir constantly until butter and sugar melt together to make caramel sauce. Pour over finished cake!

Recipe via afewshortcuts.com

Apple Dumplings

• 1 – 8 ounce can crescent rolls (or 2 small cans)
• 2 – lg. apples, peeled, cored and chopped
• 1 – stick butter or margarine
• 1/2 cup brown sugar
• 1 tbsp. cinnamon
• 1/2 cup orange juice
• ice cream or whipped cream (optional)

Separate crescent roll dough into 4 rectangles being sure to seal seams well. I used a rolling pin. It sealed the seams across the middle perfectly.

Place about ½ cup chopped apple in the center and pull corners to rectangle over apple.

Pinch dough together, sealing all seams.

Place in lightly greased 9″ square baking dish.
Brush with melted butter (You can also drizzle.)
Combine sugar and cinnamon.

Sprinkle sugar over dumplings.

Pour orange juice into dish.

Cover with foil.

Bake at 400 degrees for 35 minutes.


Recipe via afewshortcuts.com

Oven Baked Apples

• 4-6 Apples such as Rome Beauty, Golden Delicious, or Jonagold bake best
• 1/3 cup sugar
• 1 tsp cinammon
• 1/3 cup raisins
• 3 TBSP Butter
• 3 TBSP Flour
• 1/3 cup chopped nuts ( I used Pecans)
• 1/2 cup water
• 1/2 cup Apple Juice

———————————–

1. Preheat oven to 350°
2. Core apple, and peel top around opening.
3. Place apples in 8×8 baking dish.
   
   
4. Fill center with raisins.
   
   
5. In seperate bowl mix together sugar, cinammon, and flour.
   
   
6. Use a fork and squish in butter. (squish is such a technical term!)
   
   
7. Mix in chopped nuts.
8. Put crumbly nut topping on each apple.
   
   
9. Pour the water and apple juice into the same measuring cup and pour over the apples.
   
   
   
   
10. Place uncovered in oven for 1 hour. Baste every 20 minutes while baking.
11. Serve with Vanilla Ice Cream, or alone!

Recipe via afewshortcuts.com