I was asked today for my Dump Cake recipe. I’ve seen all kinds of variations, from blackberry to blueberry and even peach, I even have an old friend Maxine’s on the blog, only because she loves rhubarb. Me, I actually prefer the plain old cobbler that every woman from church makes. I’ve eaten it for as long as I can remember; it’s just to easy to make. So here it is, hope you all enjoy it.

1 (20 ounces) can crushed pineapple, undrained
1 (21 ounces) can prepared more fruit cherry pie filling
1 (18.25 ounces) box yellow or white cake mix
2 sticks (1 cup or 16 Tablespoons) of butter or margarine, each cut into 12 slices
1/4 cup chopped nuts (I use pecans or walnuts, but you can use your favorite)

Preheat oven to 350 degrees F (325 for glass baking dish).
Dump undrained pineapple into a 9x13x2 baking dish and spread it out evenly.
Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.
Sprinkle the cake mix evenly over the cherry and pineapple layers.
Cut butter into slices with a butter knife and place slices evenly over cake mix.
Sprinkle nuts on top if you’re using them.
Bake for one hour.
To serve, scoop cake out with a large spoon like a cobbler and add a  scoop of vanilla ice cream. Serve warm or cold.

Yield: about 10 to 12 servings


Many people miss their share of happiness not because they never found it but because they didn’t stop to enjoy it.

8 slices bacon
2 ½ slices bread
5 eggs
Salt and Pepper

Pan-broil bacon until half done and remove to a plate. Pour off all drippings except 1 teaspoon. Cut bread in rounds with a biscuit cutter, to fit in the bottoms of rings in a muffin pan. Brown the bread rounds on both sides in the fat, then place in bottom of muffin cups. Line sides of cups neatly with 1½ strips of the bacon. Break an egg into each ring and season with salt and pepper. Pour ¼ teaspoon drippings over the top of each egg. Bake in a moderately slow oven (325° F.) for 20 minutes, covered or uncovered to the desired stage of doneness. Remove carefully with spatula to serve. 5 servings.


1 ½ pounds lamb shoulder cut in pieces for stew
3 tablespoons butter of shortening
2 teaspoons salt
Dash pepper
5 medium potatoes, peeled and diced
5 carrots, scraped
1 small onion
Chopped fresh parsley for garnish (optional)


Wipe meat with a damp cloth; dredge thoroughly with flour and brown on all sides in a skillet or Dutch oven in which the butter or shortening has been melted. Add 1 cup of water, cover and simmer 45 minutes; then add salt, pepper, diced potatoes, carrots cut crosswise in inch lengths and onion, with 1 ½ cups more boiling water and continue simmering until all are tender, about 30 minutes. Serve piping hot. If desired, a little chopped parsley may be added just before serving. 5 Servings

2 c. or 1 (18 oz) can sweet potatoes, mashed
1 1/4 c. white sugar
2 eggs, beaten
1/2 stick butter, melted
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. milk

3/4 c. crushed cornflakes
1/2 c. nuts
1/2 c. brown sugar
3/4 stick butter, melted

Mix the first 7 ingredients (sweet potatoes, sugar, eggs, 1/2 stick of butter, nutmeg, cinnamon, and milk) together and pour into a 1 1/2 quart baking dish. Bake at 350 degrees. Bake 10 minutes, remove from oven and sprinkle on the topping. Return dish to the oven and bake for another 10-15 minutes, until done.

As I grow older, I pay less attention to what people say. I just watch what they do. ~ Andrew Carnegie

1 pound sausage
Your or My favorite Surefire pie crust recipe
2 medium onions, chopped
2 tablespoons flour
½ to 1 cup or more of milk or water

Make sausage into 12 balls and brown; cook thoroughly. Wrap balls in dough made from pie crust.  Bake at 400 degrees for 10 minutes.
While baking, saute onions until brown in sausage grease. Add flour and water to make gravy. Pour gravy over dumplings and serve.

Laughter springs from the lawless part of nature. ~ Agnes Repplier


1/2 pound ground beef
1/2 pound ground pork or turkey
1 egg
1/4 cup bread crumbs
1 tablespoon finely chopped parsley
1/2 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

4 cups chicken broth
2 cups fresh spinach, chopped or 1 small box of frozen
1/4 cup Parmesan cheese
8 ounces soup pasta, (acini de pepe or orzo pasta are good choices)



Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed.
Form meat into small meatballs by rolling in your hands.
Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350°F and bake for 25 to 30 minutes or until browned.
Note: The meatballs can also be browned on the stove top if desired.


Cook soup pasta as directed on the package. Do not overcook. The pasta should be firm when added to the soup.
Drain the pasta after cooking.
While the pasta is cooking add the chicken broth to a large saucepan and bring to a boil.
If using fresh spinach, add to the boiling broth and cook for 5 minutes or until spinach is tender. If using frozen spinach, drain well before adding to the broth.
Add the meatballs and pasta. Bring the soup back to a simmer.
Stir in the Parmesan cheese and serve.