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.

1 1/2 cups yellow cornmeal
1 teaspoon salt
2 eggs, separated
3/4 teaspoons soda
1 1/3 cups buttermilk
2 tablespoons melted shortening

Lift the cornmeal by spoonfuls into the measuring cup, then level off. Sift cornmeal and salt together. Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed. Add to cornmeal mixture and stir until ingredients are blended. *Add hot melted shortening, beat again (work quickly so it doesn’t fry) and fold in the stiffly beaten egg whites. Turn immediately into a piping hot greased 10 inch heavy skillet and bake in a hot oven (450 degrees F.) for 30 minutes. Serve at once with melted butter.

Yield: 5 servings.

* Preheat the oven to temperature with the skillet in the oven. Pull out right just before time to bake. Add 3 tbsp tablespoons of shortening and swirl around until it covers the bottom and sides of the skillet. Dump 2 tbsp of the melted shortening into the batter.

That’s the way my mom always coated her skillet. My oldest sister Shirley only uses white cornmeal and adds 2 tbsp of sugar to the mix. She makes everything sweet.

I hope that everyone has a huge assortment of iron skillets, I know I do. Just make sure as soon as you wash them, to place them on top of the burner or back in the oven to dry out. When pan is completely dry, season the skillet (wipe inside & out with a cooking oil on a paper towel).

My dad’s favorite food was always cornbread and buttermilk. Sometimes he’d use crackers instead of the cornbread in his buttermilk. My kids would have staged a protest if I had served them, buttermilk with anything. I still use it in the occasional biscuit or cake. They don’t know the difference. sh

I remember as a kid being cold a lot, and hungry sometimes. We’d go to bed with just cornbread and milk, and I remember wearing shoes with holes in the bottom. I remember having twine for shoestrings. ~ Buck Owens

1 cup rice, uncooked
1 pint sour cream
1 (4 oz) can green chile peppers, diced
1 (10 oz or 12 oz) pkg jack or sharp Cheddar cheese
House Seasoning (garlic, pepper, salt), to taste

Cook rice according to directions on the package. Mix with sour cream and chile mixture; season. In 2 qt greased casserole dish, layer half of the rice mixture, 1/2 cheese, sliced, remaining rice mixture, and top with remaining cheese, grated. Bake uncovered for 30 to 35 minutes at 350 degrees. Serves 6.

Note: For a milder flavor, substitute banana peppers for the green chile peppers.

The essence of being human is being able to direct your own life. ~ Stephen R Covey

1/3 c. flour
2/3 c. sugar
1/8 tsp. salt
1 c. sour cream
3 egg yolks
1 c. raisins
1 c. water
2 tbsp. sugar
1 c. milk

Mix flour, sugar and salt. Stir in sour cream. Gradually add milk and egg yolks. Cook on medium heat, stirring constantly until thick. Meanwhile, slowly cook raisins in 1 cup of water and 2 tablespoons sugar, until all of the water boils out. Add to thickened pudding. Put in baked pie shell and top with meringue.

1 tbsp. cornstarch
3/4 tsp. vanilla
3 egg whites
1/2 c. water
6 tbsp. sugar

Make sure your pan and all of your utensils are squeaky clean; not Greasy. Cook cornstarch and water until boiling. Cool slightly. Beat egg whites, gradually add sugar and vanilla. Beat until stiff. Add cornstarch mixture and beat. Spread over pie filling. Bake pie at 400 degrees until brown.

I decided a long time ago that my face looks better when I laugh. ~ Kellie Lynn Ketcham

6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
1/3 cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
3. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
4. Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
5. Bake for 5 minutes, or until heated through.

If the only prayer you said in your whole life was, “thank you,” that would suffice. ~Meister Eckhart

6 c. diced turnips
1 tsp. sugar
Pinch of pepper
Pinch of nutmeg
1/2 c. cream
2 eggs, slightly beaten
1/4 c. soft bread crumbs
1 tbsp. melted butter

Cook turnips in boiling salted water for 20 minutes or until tender. Drain and mash. Add next 5 ingredients; blend thoroughly. Turn into buttered 6 cup casserole. Toss bread crumbs and butter together; sprinkle over casserole. Bake in 375 degree oven for 1 hour.  Serve hot.

Optional: Serve with a dish of warm white turnips and carrots.

Yield: 6 to 8 servings.

Honesty is the first chapter in the book of wisdom. ~ Thomas Jefferson