Sweet Temptations – Cherry Dump Cake
I had never made dump cake before. I was very surprised how easy it was to make. No measuring and no bowls or measuring cups to wash. Talk about yummy! This was so good! I will definitely make this again. It will be perfect when friends drop by or I need a last minute dessert.
Ingredients:
- 1 (21 ounce) can cherry pie filling
- 1 (18 ounce) box white cake mix
- 1/2 cup butter
- 1 can (8 oz) crushed pineapple, undrained
- 1/2 cup pecans (optional)
Directions:
- Preheat oven to 350 degrees F (325 for glass baking dish). Have a 9 by 13-inch baking pan ready.
- Dump undrained pineapple into a 9″ X 13″ baking dish and spread out evenly.
- Spread cherry pie filling evenly on top of the pineapple.
- Sprinkle the cake mix evenly over the cherry and pineapple layers.
- Cut butter into small slices and place slices evenly over cake mix.
- Sprinkle pecans on top.
- Bake for one hour. Cool 30 minutes.
- Serve with a scoop vanilla ice cream either warm or cold.
- Enjoy!
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Cheesy Sausage and Potato Skillet Dish
Today, I made a Cheesy Sausage and Potato Skillet Dish using items I already had in the freezer and refrigerator. It turned out to be quite tasty!
Ingredients:
1lb sausage roll
1 (28 oz) package Ore Ida Potatoes O’Brien
1/2 cup cream cheese
1 cup small curd cottage cheese
1-1/2 cup shredded cheddar cheese
Directions:
Brown sausage in skillet and drain off fat. Set aside.
Cook potatoes according to directions on package.
Add sausage to potatoes.
Add cream cheese, cottage cheese and one cup of cheddar cheese.
Continue cooking and stirring until cheese is all melted and blended into potatoes and sausage.
Sprinkle remaining cheddar cheese on top.
Enjoy!
I served mine with crescent rolls on the side. Delicious dinner!
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Muffin Monday – Fudgy Peanut Butter Muffins
Welcome to Muffin (and Cupcake) Monday!
I know I should be sick of peanut butter and chocolate…but I’m not. These muffins are like eating a giant Reese Cup. They are so good. I could even say they are good for me. After all peanut butter is protein and I used applesauce instead of oil. So this must be good for me. Right?
Ingredients:
- 1/2 cup applesauce
- 1/4 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
Peanut Butter Icing
- 1/2 stick of butter
- 1/4 cup of peanut butter
- 2 cups of powdered sugar
- 1/4 cup of milk
- Preheat oven to 350 degrees F. Line muffin cups with paper bake cups or coat with non-stick cooking spray.
- In large mixer bowl, beat butter, sugar, brown sugar, egg, and
vanilla until well blended. Add applesauce, blend well. - In a separate bowl, whisk together flour, cocoa, and baking soda. Add to wet mixture, blending well. Stir in chocolate and peanut butter chips. Fill muffin cups 3/4 full with batter.
- Bake at 350 degrees F for 20 to 24 minutes or until toothpick inserted in center comes out almost clean. Cool slightly in pan on wire rack.
- While muffins are baking prepare icing. Cream together softened butter and peanut butter w/ an electric mixer. Add in powder sugar one cup at at time. Next, pour in the milk untill the icing reaches desired consistency. Frost muffins.
- Enjoy!
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Every Monday we are sharing a delicious recipe for muffins. If you have a muffin recipe, please share it with us by linking up below:
Here are a few suggestions for linking your muffin recipe:
- Link directly to your recipe and not to your web page
- Scroll down to the button that says “click here to enter”
- Please include a link back to Muffin Monday, somewhere on your post
Meal Plan For May 14th
We will be sharing a recipe for Fudgy Peanut Butter Muffins for Muffin Monday. If you have a muffin (or cupcake) recipe, please share it at Muffin Monday.
Tuesday, we will share a recipe for Cheesy Sausage and Potato Skillet Dish. This is a great meal that will satisfy your family. The following is our menu plan for the week:
Monday
Breakfast – Fudgy Peanut Butter Muffins
Lunch- Cottage Cheese with pineapples
Dinner- Cheesy Sausage and Potato Skillet Dish
Tuesday
Breakfast- Cereal
Lunch- Peanut Butter and Apple wraps
Dinner- Low-Cal Fettuccine Alfredo with salad
Wednesday
Breakfast- Oatmeal
Lunch- Lunch Out
Dinner- Leftovers
Thursday
Breakfast- Bagel with cream cheese
Lunch – Veggie Ground Beef Soup
Dinner – Baked Ziti Casserole with Salad
Friday
Breakfast- Pancakes
Lunch- Taco Salad
Dinner-Quick and Easy BBQ Cups with Potato Salad
Saturday
Breakfast- Ham & Cheese Omelets
Lunch- Chicken salad with grapes and pecan, and carrot sticks
Dinner – Dinner Out
Sunday
Breakfast- Breakfast Casserole
Lunch – Turkey and Swiss Pita, Apples slices
Dinner- Pecan-Crusted Pork Chops with scalloped potatoes and green beans
Thursday, we will be sharing a sweet recipe for “Sweet Temptations”. Please come back share your own sweet recipe with us. I would love to know what delicious treats you’re making this week.
I am sharing my weekly meal plans at orgjunkie.com. Check them out, you will find hundreds of meal plans.
Sweet Temptations – Strawberry Shortcake
Some times the simplest desserts are the best. Right now strawberries are so inexpensive, why not make a Strawberry Shortcake.
Ingredients:
- pound cake
- strawberries
- sugar
- Whipped topping
Directions:
- Sprinkled strawberries with sugar and place in refrigertor. Allow enough time for the berries to produce sweet, delicous juice.
- Cut and place a slice of pound cake on a plate.
- Cover the pound cake with some of the strawberry juice and with strawberries.
- Top with whipped topping.
- Enjoy!
I know your family will love this dessert as much as mine.
Click here to check out the amazing blogs where this post is linked.
If you have a ‘sweet” recipe, we’d love for you to share it with us by linking up below:
Here are a few suggestions for linking your ”sweet” recipe:
1.Link directly to your recipe and not to your web page
2.Scroll down to the button that says “click here to enter”
3.Please include a link back to Sweet Temptations, somewhere on your post
Meal Plan For May 8th
We will be sharing a recipe for Lemon Glazed Muffins for Muffin Monday. If you have a muffin (or cupcake) recipe, please share it at Muffin Monday.
The following is our menu plan for the week:
Monday
Breakfast – Lemon Glazed Muffins
Lunch- Bologna Sandwich and chips
Dinner- Skillet Tacos
Tuesday
Breakfast- Cereal
Lunch- Peanut Butter and Apple wraps
Dinner- Baked Manicotti with salad
Wednesday
Breakfast- Oatmeal
Lunch- Lunch Out
Dinner- Leftovers
Thursday
Breakfast- Bagel with cream cheese
Lunch – Chicken salad with grapes and pecan, and carrot sticks
Dinner – Chicken Enchilada Skillet
Friday
Breakfast- Fruit Smoothie
Lunch- Cheese Quesadillas
Dinner- Salmon Patties with Red Potatoes and Corn
Saturday
Breakfast- Eggs and bacon
Lunch- Meatball subs
Dinner – Dinner Out
Sunday
Breakfast- Pecan Waffles
Lunch – Roast beef sandwich with apple slices
Dinner- Sausage Rice Casserole
Thursday, we will be sharing a sweet recipe for “Sweet Temptations”. Please come back share your own sweet recipe with us. I would love to know what delicious treats you’re making this week.
I am sharing my weekly meal plans at orgjunkie.com. Check them out, you will find hundreds of meal plans.
Muffin Monday – Lemon Glazed Muffins
- 1 cup shortening (I used Crisco Butter flavor shortening sticks)
- 1 cup sugar
- 4 large eggs, separated
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup fresh lemon juice, 3 to 4 lemons
- 2 teaspoons grated lemon zest
Lemon glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons lemon juice
Directions:
- Preheat oven to 375 degrees F. Line muffin cups with paper bake cups or coat with non-stick cooking spray.
- Cream shortening and sugar until light and fluffy; add egg yolks, beating until well combined.
- In a separate bowl. combine flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with lemon juice, beating well after each addition. End with dry ingredients.
- Beat egg whites until stiff and fold into batter. Stir in lemon zest.
- Fill muffin cups about three-quarters full. Bake at 375° for 20 to 25 minutes, until light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
- In a medium bowl, prepare the glaze by mixing together the confectioners’ sugar and lemon juice. Stir until smooth.
- When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.
- Enjoy!
Click here to check out the amazing blogs where this post is linked.
Every Monday we are sharing a delicious recipe for muffins. If you have a muffin recipe, please share it with us by linking up below:
Here are a few suggestions for linking your muffin recipe:
- Link directly to your recipe and not to your web page
- Scroll down to the button that says “click here to enter”
- Please include a link back to Muffin Monday, somewhere on your post
Coupon Preview For May 6th
There will be (1) Smartsource and (1) Redplum insert in this Sunday’s newspaper. Just click on the Sunday Coupon Preview for a complete listing of coupons that will be available! You can also get printable coupons at CoolSavings and Coupons.com. Also, don’t forget to save your digital coupons at Cellfire.
If you wants free coupons alerts so you can save even more on your weekly grocery trips check out Free Coupon Alert.
Sweet Temptations – Cinnamon Bun Cake
WELCOME TO SWEET TEMPTATIONS!
I’m still out of town taking care of my granddaughter. So while she was taking a nap, I decided to make dessert. I wanted something that was easy and would not require a lot of time since she could wake anytime. So, I started with a boxed cake mix and made this delicious Cinnamon Bun cake.
Ingredients:
Cake batter:
- 1 boxed yellow cake mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 eggs
Cake filling:
- 1 cup light brown sugar
- 2 teaspoons cinnamon
Cake glaze:
- 2 cups confectionery sugar
- 6 tablespoons milk
- 1 teaspoon vanilla
Directions:
- Preheat oven to 350 degrees F. Spray 13×9 baking dish with nonstick cooking spray.
- In a medium bowl, combine the cake mix, eggs, sour cream,
and oil; mix well. - In a separate medium bowl, mix together the brown sugar and
cinnamon until well-blended; set aside. - Pour half of the cake batter into a greased 13×9 pan,
spreading the batter out into a thin layer. Top, covering the entire layer of batter, with all of the brown sugar/cinnamon mixture. Pour the remaining
cake batter on top, and spread the batter until the cake is even. Take a knife
and use it to make swirl patterns around the cake similar to marbling cake batter. - Place the cake into the oven and bake for about 40-45
minutes, or until an inserted toothpick comes out
clean. - While the cake is baking, make the glaze. In a bowl, mix
the powdered sugar, milk, and vanilla until glaze is a thin consistency. Immediately pour glaze onto the cake as soon as it comes out of the oven. - Let the cake glaze sit for a few minutes then serve warm or at room
temperature. - Enjoy!
Your family will love this dessert. This cake is also great warmed in the microwave and served for breakfast.
Click here to check out the amazing blogs where this post is linked.
If you have a ‘sweet” recipe, we’d love for you to share it with us by linking up below:
Here are a few suggestions for linking your ”sweet” recipe:
1.Link directly to your recipe and not to your web page
2.Scroll down to the button that says “click here to enter”
3.Please include a link back to Sweet Temptations, somewhere on your post
Pepperoni Rolls
Today, I made Pepperoni Rolls. Pair with a salad for dinner or make to serve at a party. These are easy and always a big hit with the family.
Directions:
- Preheat oven to 375 degrees F.
- Start with frozen bread dough. I use the bread dough that comes in ”log” shapes. Usually there are 3 to 5 bread logs in the bags. One frozen dough log makes one pepperoni roll.
- Loosely cover the frozen bread dough with plastic wrap. (I sprayed the plastic wrap with some cooking spray to keep it from sticking to the bread dough.) Allow dough to thaw for a few hours at room temperature. ( I let my bread thaw for about 4 hours.) The dough will start to rise a bit when it is completely thawed.
- Roll dough out to approximately a 11 x 11 square. Brush dough with olive oil.
- Cover the entire surface with pepperoni. (I used sandwich pepperoni from the deli.)
- Sprinkle with shredded mozzarella cheese.
- Next, sprinkle with shredded Parmesan cheese. (If you don’t have shredded Parmesan cheese you can use grated from a can.)
- Lightly sprinkle with Italian herbs and garlic powder.
- Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. Brush some melted butter on top.
- Bake it right away. You do not need to let it rise. Bake at 375 degrees for approx. 20 to 25 minutes or until top of roll is golden brown.
- Make sure you allow the pepperoni rolls to cool completely before cutting. I know you will be tempted to cut the pepperoni roll right away but don’t. Allow the pepperoni roll to cool and set up.
- If you want to serve the pepperoni rolls warm, slice and reheat in the oven for approximately 7-10 minutes. Serve with pizza or spaghetti sauce for dipping.
- Enjoy!
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