Funfetti Dump Cake

Because I’ve turned into a complete maroon, I ordered a case of cake mixes instead of the single cake mix I meant to order. See, a complete maroon. So, I’m looking for ways to use a case of Funfetti cake mixes.

I do have a few girly girls in the family who love Funfetti. Here we go with the first one I found on line.

G was the biggest fan. He said it turned out buttery even though there was no butter. It caved in a bit in the middle. It needed to bake longer.

Ingredients

  • 1 box white, yellow, or Funfetti cake mix
  • 1 small box vanilla instant pudding
  • 2 cups cold milk
  • 1 tsp vanilla extract
  • 2/3 cup white chocolate chips
  • 1/4-1/2 cup Funfetti sprinkles, or any sprinkles you like

1.Preheat oven to 350 degrees, spray a 9 x 9 baking pan with cooking spray and set aside.

2.In a large mixing bowl, toss in dry cake mix, dry pudding mix and whisk until all clumps are gone. Add vanilla extract into milk and pour into bowl. With a large wire whisk, mix until completely combined. Toss in chips and sprinkles. Save some for topping.

3.Spread evenly into prepared pan and bake for about 30 to 35 minutes until lightly browned. When you touch the cake lightly it should slightly spring back and then check with a toothpick.

****From the Recipe Box:

I think it took a bit longer to cook than the recipe stated. Of course, maybe their oven is much more better than mine.

and remember: I went to the zoo yesterday and saw a baguette in a cage. The zoo keeper told me it was bread in captivity. Har har! Big kiss, Lynn

Mushy Peas

I’ve been seeing so many references to Mushy Peas served with Fish and Chips that I decided it was time to give them a try. They aren’t a normal side dish here in the NW, but both G and I like peas so what the heck.

There were quite a few recipes to choose from on-line, Basically the same ingredients were in all of them.

Cook 2 cups green peas, not the petite kind.

Drain the water used to cook them.

Using a potato masher or blender, give them a good smushing. (Yes, that is a very technical cooking term.)

Add: 1/4 cup milk or cream, 2 tablespoons butter and S & P to taste. Give them a good mix. They were actually pretty good. I’ll make them again.

*****from the Recipe Box:

I made this salmon the night I made the mushy peas recipe with the Sweet Chili Sauce. Wow, it was fabulous. If you can get your hands on a piece of salmon and some chili sauce, it is worth a try. I just browned it lightly in butter for a few minutes and then added the chili sauce. So good.

and remember: Be the reason someone smiles today. Big kiss, Lynn

Linguine with Butter Sauce

Time for a new recipe. This one looked kind of funky and I decided I needed to try it. Who ever heard of pasta with butter and tomatoes? It doesn’t take long to put together and it’s really good.

G is my final arbitrator. If he says he will eat it again; that’s a sign from the gods. The biggest surprise is the combo of butter and tomatoes. I never would have thought of that.

I really enjoy internet surfing for new recipes. Of course, their pictures are always much more better than mine so it makes me want to try them even more.

Give this one a shot; you will be pleasantly surprised. I promise.

  • 1 pound fettuccine or linguine, spaghetti, etc
  • 3 pints cherry tomatoes halved or 1 28 ounce can tomatoes
  • 1 medium onion diced
  • 1 stick butter
  • salt and pepper to taste
  • 1/4 cup parsley minced
  • 1/4 cup basil hand torn
  • 2 cups reserved pasta water will most likely not need it all

Instructions

  • In a large pan sauté the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of kosher salt.
  • Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.
  • Meanwhile, bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil. When the sauce is almost to your liking begin boiling the fettuccine to 1 minute less than al dente.
  • A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat.
  • Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated parmesan cheese. Enjoy!

*****from the Recipe Box:

I made it with a 28 ounce can of San Marzano tomatoes, because remember I’m such a lazy butt.

and remember: The man who invented autocorrect should burn in hello. Big kiss, Lynn

Pork Cutlets

We love pork, any way we can get it.

This is such a simple dinner and the bonus is it tastes great tomorrow cut up on a salad, There are a few hints though to insure it will be better. 1/2 inch is too thick; I’d go about 1/4 inch. I know you are thinking 1 tablespoon of salt is too much, but you won’t use anywhere near all of it in the dredge. I love how crispy it gets. It makes a great sandwich on a good crusty bread. And yes, you will need lots more salt and pepper.

4 boneless pork chops

1 cup flour with 1 tablespoon salt

2 eggs lightly beaten

1 cup Panko

1 cup oil

Place one pork chop between 2 sheets of plastic wrap on a cutting board. Pound to 1/2 inch thickness using a mallet.

Stir together the flour and salt in a shallow dish. Place eggs in a second shallow dish. Place Panko in a third. Dredge the pork chops in flour, dip in egg, and then coat in Panko.

Heat oil in a large skillet over medium-high heat. Add 2 pork chops and fry until golden brown. Remove from skillet and repeat with remaining chops.

I like to serve it on a simple salad dressed with olive oil.

*****from the Recipe Box:

I buy pork tenderloins at Costco and cut them up the way I want them.

I just bought some Jacobsen’s Finishing Salt and I think it looks pretty cool on my cutlets. I love buying local. I know Jacobsen’s is in Oregon, but that’s a lot closer than Maldon’s.

and remember: Stop overthinking. You can’t control everything, just let it be. Big kiss, Lynn

Pea Salad

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As usual, the weather is absolutely miserable in Western Washington. I do not understand. It doesn’t become summer until the week after the 4th of July. Are we planning a family bar-be-que? Of course we are. We can’t wait for the weather to clear up to party.

This recipe is a great side. It goes with anything you are cooking. We’ll be grilling burgers and brats. Right now it’s raining like a son-of-a-gun, but what do you do. I’m ready for summer. This will be for the community games. We have some very excited nieces ready to participate. we are lucky enough to live in an area of community supporters. We will have fun regardless of the weather.

Combine:

4 pounds frozen peas

1 red onion, diced

2 cups grated cheddar cheese

1 pound bacon, fried hard and crumbled

1 to 2 cans Smokehouse almonds

For dressing combine:

Equal amounts mayonnaise and sour cream, 1 to 1

Make early and let the flavors marry.

***** From the Recipe Box:

For four pounds of peas, use approximately 2 cups each mayonnaise and sour cream

I don’t add the bacon or almonds until ready to serve.  They soften quickly.

Everyone loves this.  This might be my most requested recipe ever. It originally called for water chestnuts as well, but that was not a popular addition.

Excellent buffet salad; stays fresh a long time.  Not that the salad will last a long time.

and remember: Find something you’re passionate about and keep tremendously interested in it.

Big Kiss, Lynn