Monday, July 21, 2008

Blueberry Dump Cake

I made this cake over the weekend and it turned out to be a delicious surprise.

Blueberry Dump Cake:


1 pint blueberries (I added a quart of fresh home grown berries)
1 15 oz can crushed pineapple
1 stick of butter
1 box of cake mix (I used Pillsbury golden yellow)

9 x 13 pan

Cover the bottom of the pan with blueberries. Next pour the pineapple (juice too) over the berries. Then sprinkle the cake mix over the pineapple until completely cover. Then place slices of butter over the cake mix. I cut mine thin and placed them over as much of the mix as I could (I noticed one area that didn't have much butter on it, didn't harden and cook like the rest--so make sure you cover as much of the cake mix with butter as you can ). Next bake according to the instrucions on the box. I baked it at 350 F for 34 mins.

It is a delicious cake and easy to make. Give it a try.

Wednesday, July 9, 2008

Coffee Rub

The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb

Makes about 1 cup

TOTAL TIME: 5 minutes


1/2 cup finely ground coffee
1/4 cup coarsely ground pepper
3 tablespoons kosher salt

Mix coffee, pepper and salt together in a small bowl. Measure out 2 tablespoons of the rub. Using your hands, rub it evenly onto 1 1/2 pounds (6 servings) of your chosen meat just before grilling.


Despite its popularity as a seasoning, basil has a controversial history. Basil was a sacred plant in ancient Hindu religion, and it was handled warily by European herbalists of the Middle Ages, who feared it as a scorpion breeder.

I love basil. I use it to season my potatoes, eggs, and of course Italian dishes.