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Patti Mays - Great Cooking Ideas: Posted on Monday, October 24, 2011 7:15 PM
TO ALL MY FRIENDS AND FANS! I just had a STELLAR idea...
Let's have a "DUMP CAKE" BONANZA!
What on earth is DUMP CAKE, you ask. Well... a "dump cake" is the easiest kind of cake you can make because all you do is "dump" stuff in - you don't mix or measure or add water or do anything, really - - just dump in the ingredients and then bake. The miracle of it is that it turns out incredibly DELICIOUS!
IF YOU HAVE A SPECIAL DUMP CAKE RECIPE, POST IT HERE! AFTER EVERYBODY HAS POSTED THEIR FAVES... I'LL PUBLISH ALL THE RECIPES IN A SPECIAL "DUMP CAKE" SECTION ON MY WEBSITE. FUN! :>
TO MAKE A DUMP CAKE. . . Get out a rectangular baking dish and then "dump" ingredients in - one on top of another. DO NOT MIX. Then bake the whole thing @ 350 for about an hour and all of a sudden, VOY-OLA!! You have this super yummy, inexpensive, and VERY EASY dessert that everybody gobbles up in no time flat.
This is my PERSONAL FAVORITE dump cake recipe. . .
EASY CHOCOLATE CHERRY DUMP CAKE
Our friends Tim and Connie brought this over one Saturday night and it was just out of this world. It's so rich, and the cherries offset the richness a bit. SO GOOD!
Here's what you do....
- In a rectangular baking dish pour 1 can GOOD-QUALITY
cherry pie filling. Spread evenly. - On top of that pour 1 GOOD-QUALITY chocolate cake mix (dry).
Spread evenly again, but DO NOT MIX.
- On top of that sprinkle a bunch of chopped pecans (about a cup or
more, depending on how cruncy you like it). - On top of that put 1 cube (one stick) of butter, chopped into
chunks. Distribute the chunks evenly. Bake 350 about an hour. Serve warm w/ whip cream, cool whip or ice cream. Mmmm!!! YUM!
EEEASY! CHEAPPP!! A REAL CROWD PLEASER! (sounds like a girl I knew in college....) hahaha!! :>
HERE'S ANOTHER DUMP CAKE RECIPE. . . This was submitted by my good friend Carla Schroeder. We had this at their home and man, oh man... it's definitely a crowd-pleaser too!
WHITE DUMP CAKE w CHERRIES AND PINEAPPLE This is so delicious! You follow the exact same recipe as your chocolate dump cake, Patti, except you use white or yellow cake mix instead of chocolate. Then - in addition to the cherry pie filling, you add one can of pineapple chunks.
So you end up with a white cake dessert with cherries and pineapple in it! It is moist and DELICIOUS! The rest is the same as your recipe. Serve warm with whip cream, cool whip or ice cream just like yours. Oh boy. As you say... "be still my heart".
To recap - here's the exact recipe for Carla's version . . . - In a rectangular baking dish pour 1 can GOOD-QUALITY cherry pie filling AND 1 16-oz can pineapple chunks. Mix fruit together and spread evenly. - On top of that pour 1 GOOD-QUALITY white or yellow cake mix
(dry). Spread evenly again, but DO NOT MIX.
- On top of that sprinkle a bunch of chopped pecans (about a cup
or more, depending on how cruncy you like it). - On top of that put 1 cube (one stick) of butter, chopped into
chunks. Distribute the chunks evenly across the top. Bake 350 about an hour. Serve warm w/ whip cream, cool whip or ice cream. Mmmm!!! YUM!
* * * * * * * * * * *
This one's from Brandie Schwartz.... PUMPKIN DUMP CAKE!
De-licious and sooo moist. Really an exceptional cake...
PUMPKIN DUMP CAKE
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk
3 eggs
block of cream cheese
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped
Combine pumpkin,cream cheese, sugar, evaporated milk, eggs, pumpkin pie
spices and salt in mixing bowl. Beat well. Pour into greased and floured
9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then
sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees
for 50 to 60 minutes until knife inserted in center comes out clean.
Watch closely at end. Burns easily.
Serves 12 to 15.
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Patti Mays: Posted on Friday, September 02, 2011 10:22 AM
Mediterraneo's Black Bean Hummus WOA!! I made this yesterday for a little different treat for John and me to munch on when he got home from work. IT IS FABULOUS! And it's every BETTER the next day! Try it! And hummus is GOOD FOR YOU as I'm sure you know. Use it with pita chips and you have a very healthy snack! :> Mediterraneo's Black Bean Hummus
Source: My friend Ron Douglas, who got it via the LA Times, who got it from Mediterraneo Restaurant in Hermosa Beach, CA. This recipe is so good that
now I want to go to the Mediterraneo Restaurant. (And I live in Idaho! :> )
1 (15 ounce) can garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 tablespoons extra-virgin olive oil, more to taste
1/4 cup chopped garlic, more to taste
3 tablespoons tahini paste
1 lemon, juiced, more to taste
1 1/2 cups water, more or less as needed
1 1/2 teaspoons cayenne pepper, more or less to taste
2 1/2 teaspoons cumin, more to taste
2 1/4 teaspoons salt, more to taste
1 1/2 teaspoons pepper, more to taste
In a food processor or blender, combine the garbanzo beans, black beans, olive oil, garlic, tahini paste and lemon juice. With the motor running, drizzle in the water until the beans are blended and a smooth consistency is achieved. Add the cayenne pepper, cumin, salt and pepper, then blend again. Taste and adjust seasonings and flavorings if desired. This makes 4 cups hummus; the hummus will keep, covered and refrigerated, for 5 days.
Servings: 12-16
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Patti Mays: Posted on Thursday, May 19, 2011 11:27 AM
EASY FAB-O CHICKEN CASSEROLE
KIND OF A MEXICAN-Y CHICKEN. Yumm! (See "how-to" video at end of post) <--Mexican-y chicken. Haha!
Oh MANN! This chicken casserole is REALLY good. Has a bit of a Mexican flair, and it's super easy to make, especially if you use a store-bought rotisserie chicken. It goes a long way and keeps well in the 'fridge for several days. This has become one of our family FAVES! I got the recipe from Christy Jordan on the Southern Living Magazine cooking show and it looked so good I went right out and got the ingredients and made it that same night. She was right on every count! It's easy and extra-delicious! Ingredients. . . 1 large onion, chopped - 1 large green bell pepper, chopped
- Vegetable cooking spray
- 2 cups chopped cooked chicken breasts
- 1 (10-ounce) can fat-free cream of chicken soup, undiluted
- 1 (10-ounce) can fat-free cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 12 (6-inch) corn tortillas
- 1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Directions. . .- Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
- Stir in chicken and next 6 ingredients; remove from heat.
- Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a
13 x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice. - Bake at 350° for 30 to 35 minutes or until bubbly.
- Note: Freezes great! Up to 1 month.
Thaw in refrigerator overnight, and bake as directed. Give this a try. It is exceptionally good! Here's a link to the video showing step-by-step directions.  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Comment on this post IMMEDIATELY BELOW |
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Patti Mays: Posted on Saturday, April 30, 2011 11:09 AM
BUTTERSCOTCH RUM CAKE YAHOO! WOOT WOOT! I just found ANOTHER fabulous cake recipe that meets
all my stringent requirements... - EASY - COMMON INGREDIENTS - AFFORDABLE Got this from a favorite website (I'm a member there, actually), called JUST A PINCH RECIPE CLUB. Check them out! They have the greatest "hometown" recipes, good ideas & coupons, plus their website has terrific old-fashioned graphics and even some sound effects! Love those guys! So here's the recipe. When I made it I made a few changes (see notes) Ingredients. . .
CAKE: 1 pkg Duncan Hines* yellow cake mix
* Betty Crocker worked fine for me 1 pkg butterscotch pudding* *I used instant pudding - the small box 3 lge eggs 1/3 C cooking oil 1/2 C cold water 1/2 C spiced rum* * I used regular rum. Not sure what spiced rum is...
it still tasted delicious. So did the cake! (HA HA HA!!) RUM GLAZE. . . 1 stk real butter 1/4 c water 1 C sugar 1/4 C rum (spiced rum)* *again - I used regular ol' rum. Again - tasted great :> 1 1/4 C walnut pieces (chopped) Directions... 1 - Pre-Heat oven 325* Lightly grease and flour Bundt Pan 2 - In mixing bowl mix Cake Mix, Butterscotch Pudding Mix,
Eggs, Cooking oil, Cold Water, 1/2 Cup Rum
Blend till light and fluffy 3 - Sprinkle chopped Walnuts in to bottom of pan, now pour batter around equally into pan. Bake for 1 hour
Let cool approx 5 minutes, then turn on to platter and tap bottom of pan all around to release... 4 - Prepare Glaze: In sauce pan, melt Butter, add water, add sugar.
Bring to boil and boil 5 minutes stirring constantly. Remove
from heat and add Rum. Note: I cooked the glaze a little longer
and it added a beautiful sheen to the cake... 5 - Poke holes into top of cake, I use toothpicks, then spoon glaze
over cake. It {the glaze} will not be real thick, will be slightly
runny. Cover and put in cool place. Let set then go back in a few
hours and spoon more glaze onto it. The more it is soaked with
the glaze the better it is...... Notes from "Just a Pinch" about this.... 2 Blue Ribbons go to JoSele Swopes of DELTA, CO (pop. 12,021)
JoSele Wrote ...
"This is a melt in yer mouth cake. This recipe is a no brainer, it was given to my mom
from a very good friend years ago. It still works, I made it for work this past year
and it went over great. Had people wanting me to make one for them to take home."
Comments from the Test Kitchen: What an easy way to make a tasty splash! This
oh-so-moist cake would be a great addition to any special luncheon, holiday spread
or bake sale.  ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Comment on this post IMMEDIATELY BELOW |
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Patti Mays: Posted on Saturday, April 16, 2011 12:23 PM
Top fresh, crisp salad greens with black beans, sweet corn, and grape tomatoes - then bring it all together with this fresh avocado-lime dressing. It has a Mexican-y flair. Very good! Wish I could take credit for this because it is just fabulous, but I actually got the recipe from the Eating Well Cookbook. Don't be put off by the amount of ingredients - you blend most of them together so it isn't nearly as complicated as it looks. Man oh man, this is DELICIOUS! It's just different enough to be a nice change, with-out being weird. We LOVE this - especially on a hot day. One of our very favorites.... healthy, too! :> Ingredients... - 1/2 ripe avocado
- 3/4 cup packed fresh cilantro
- 1/2 cup non-fat plain yogurt
- 2 scallions, chopped
- 1 clove garlic, quartered
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3 cup mixed greens
- 1/2 cup black beans, canned (rinsed) or cooked
- 1/2 cup corn kernels, fresh or (thawed)
- 1/2 cup grape tomatoes
Directions... 1. Place avocado, cilantro, yogurt, scallions, garlic, lime juice,
sugar, and salt in a blender; blend until smooth. 2. Place greens in an individual bowl; toss with 2 tablespoons of
the dressing. (Refrigerate the remaining dressing.) Top the
greens with black beans, corn, and tomatoes.  VOY-OLA!! Fabulous, beautiful, delicious salad! ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Comment on this post IMMEDIATELY BELOW |
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Patti Mays: Posted on Friday, April 08, 2011 12:52 PM
As you guys know, I really like Chef Todd Mohr. He's down-to-earth, non pretentious, and his cooking classes are easy and fun. I've learned a ton from him! This is a recipe he just sent me that I really like because it's quick 'n easy, it's healthy, and it's sooooo good! Sort
of has a Mexican flair to it, and I'm sure when you watch this you'll see how versatile this recipe can be. (I put a little chopped cabbage in ours and it was DE-lish!) VOY-OLA!
A super-yummy, ultra-healthy meal in 2.5 minutes.
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Patti Mays: Posted on Thursday, April 07, 2011 3:16 PM
This is called "Artichokes Gratin" I love artichokes and this recipe is so special. It's different without being weird, and man is it ever good!
(I've been served this on two different occasions but haven't had a chance to make it myself yet. I can't wait to make it - and John wants me to hurry up and make it too! Definitely a winner! :>) "HOW TO" Video follows. Also gives ideas for variations and good suggestions for serving. INGREDIENTS: (Makes 12 halves)
6 artichoke hearts, drained
salt and fresh ground black pepper to taste
2-3 tablespoon plain breadcrumbs
1/4 cup finely grated Parmigiano Reggiano cheese
1 tablespoon olive oil
lemon Watch the video! Easy to understand directions, great pictures! |
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Patti Mays: Posted on Thursday, April 07, 2011 8:40 AM
My friend Ron Douglas is the author of the "Cooking Secrets" cookbook series. He's a master at getting recipes of the most popular menu items from top restaurants across the US. This particular recipe is from the "Harvest Restaurant" in Cambridge, MA. I've never been there but now that I've tasted these brownies,that place is on my Bucket List! :> I mean these are absolutely FABULOUS - wonderful rich flavor with a hint of espresso. Mmmm! Not your Betty Crocker Brownies from a mix!
Harvest Restaurant Molasses Brownies
Makes 16 Oven - 350
Butter (for the pan)
3/4 cup granulated sugar
1 egg
1/4 cup molasses
3 tablespoons butter, melted
1 teaspoon instant espresso or coffee granules mixed with 1
tablespoon water (or 1 tablespoon strong brewed coffee)
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar (for sprinkling)
1. Set the oven at 350 degrees. Butter an 8-inch square baking pan.
2. In a large bowl, stir together the granulated sugar, egg,
molasses, butter, coffee, and vanilla.
3. In a medium bowl, whisk the flour, cocoa powder, baking powder,
and salt. Stir the flour mixture into the molasses mixture until
completely blended.
4. Transfer the batter to the pan. Bake for 22 to 25 minutes or
until a toothpick inserted near the center comes out clean and the
brownies begin to pull away from the sides of the pan. Cool on a
wire rack.
5. Make 3 cuts in one direction, and 3 cuts in the other direction
to make 16 brownies. Sprinkle with confectioners' sugar.
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Patti: Posted on Wednesday, March 09, 2011 3:23 PM
HI GUYS! I've had lots of great comments about my recipe for Oreo Cream Cheese Cookie Balls, but realized I'd only posted that in a newsletter not on the website. So it's now in the website. THESE COOKIES ARE ABSOLUTELY SINFUL! Wayyyy too good. Here's the link:
OREO CREAM CHEESE COOKIE BALLS |
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Posted on Tuesday, February 22, 2011 10:55 AM
Yesterday I made "pulled pork" and it turned out delicious but it was VERY TOUGH! (At this point my Dad would have said.... "Be tougher without it!" haw haw. We'd all roll our eyes but I notice every one of us says that to this day, whenever somebody says "this meat is tough!"). ANYWAY - I was surprised it turned out so tough because THIS IS MY OWN RECIPE and it's always been so good before. So I read up and discovered that I used the wrong kind of pork roast. Basic directions for pulled pork call for "Pork Butt Roast" (doesn't that name just conjure up a nice image...) often called "Boston Butt Roast". But because I know everything and I've made this a lot, I bought a regular pork roast instead dontchasee. Turns out pork butt roast / Boston butt roast is made to be simmered at a low temp for hours which breaks down the fibers, and makes it super tender (like a chuck roast, which is beef's equivalent cut). The regular pork roast like I bought is already tender and meant to be roasted at a higher temp more quickly. Boiling just dries it out and makes it tough. (Proof in pudding...) It wasn't all bad though - the flavor was out of this world even if it was tough. I served it on mashed potatoes with fresh cooked spinach and a crispy salad, and it made a yummy dinner. It's just that as it turns out, I don't know everything and I need to follow directions just like everybody else. So now I'm eating crow. . . I posted my recipe on the website: Pulled Pork. By the by - this is delicious served on hamburger buns and REALLY GOOD when you top it with a bunch of coleslaw. Something about that combination is just spec-tac! |
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