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Hank’s Mama’s Dump Cake recipe from Julie Anne Lindsey

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Hank’s Mama’s Dump Cake

There isn’t anything simpler than dump cake, and it’s guaranteed to bring folks running. So, next time you’re in a hurry to whip up something sweet, grab these four ingredients from the kitchen, and you’ll be the hit of the party.

Note: You can use any combination of pie fillings and cake flavors to suit your fancy. Granny loves cherries and chocolate cake. Dot prefers peaches and yellow cake. Winnie likes pineapples and cherries. The recipe’s so simple you might as well try all three!

21 oz. can of cherry pie filling
16 oz. can of crushed pineapple
1 boxed white cake mix
1⁄2 cup butter cut into pats

Preheat oven to 350 degrees.

Mix cherry pie filling and pineapple together in a medium bowl.

Pour into a 9-by-13-inch baking dish.

Sprinkle cake mix over fruit.

Add pats of butter evenly across the top.

Bake 45 to 60 minutes, until top is brown and bubbly.

Serve with vanilla ice cream or whipped topping.

Happy eating, y’all! 

APPLE CIDER SLAYING BANNER 640 1

Apple Cider Slaying (A Cider Shop Mystery)
by Julie Anne Lindsey

About Apple Cider Slaying

APPLE CIDER SLAYING

Apple Cider Slaying (A Cider Shop Mystery)
Cozy Mystery
1st in Series
Kensington (October 29, 2019)
Mass Market Paperback: 320 pages
ISBN-10: 1496723473
ISBN-13: 978-1496723475
Digital ASIN: B07NCQPSVW

Apples are at the core of the family business run by Winona Mae Montgomery and her Granny Smythe. But this year’s crop is unseasonably ripe with murder . . .

ONE ROTTEN APPLE

Blossom Valley, West Virginia, is home to Smythe Orchards, Winnie and her Granny’s beloved twenty-five-acre farm and family business. But any way you slice it, it’s struggling. That’s why they’re trying to drum up business with the “First Annual Christmas at the Orchard,” a good old-fashioned holiday festival with enough delicious draw to satisfy apple-picking locals and cider-loving tourists alike—until the whole endeavor takes a sour turn when the body of Nadine Cooper, Granny’s long-time, grudge-holding nemesis, is found lodged in the apple press. Now, with Granny the number one suspect, Winnie is hard-pressed to prove her innocence before the real killer delivers another murder . .

Includes Recipes!

About Julie Anne Lindsey

JULIE ANNE LINDSEY

Julie Anne Lindsey is a multi-genre author who writes the stories that keep her up at night. When she’s not creating new worlds and organizing the epic adventures of fictional characters, Julie can be found carpooling her three kids around Northeastern Ohio and plotting with her shamelessly enabling friends. Today, she hopes to make someone smile. One day she plans to change the world. Julie is a member of the International Thriller Writers, Romance Writers of America, and Sisters in Crime.

Learn more about Julie Anne Lindsey at http://www.julieannelindsey.com/

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Southwestern Turkey Salad

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The original recipe for this southwestern turkey salad came from a cookbook called Today’s Turkey Favorites which we sent away for in 1990. This book was only thirty-five pages long, but it contained a number of good recipes. “Today” is always a relative term because the original recipe is now nearly thirty years old. However, with a few little additions, this recipe is better than ever!

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 Southwestern Turkey Salad
This is a colorful way to create a turkey salad without using lettuce or tomato. It's very tasty and can be modified to be "hotter" very easily by modifying the spices or using a different salsa.
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 20 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Slice the zucchini 1/8" inch thick, shred the cheddar cheese, and chop the cilantro.
  2. Bring a pot containing 4 qt. water to a boil. This will be used to blanch the zucchini. If the water comes to a full boil before you're ready to blanch the zucchini, just turn the heat off and leave a lid on the pot.
  3. Heat a large skillet over medium heat. When the skillet is hot, add the olive oil. When the oil is shimmering, add the turkey and cook until turkey is barely pink. Add the chili powder, lime juice, taco seasoning and stir together well and cook until turkey is no longer pink.
  4. Add the salsa and simmer the turkey mixture for 5 minutes. While the turkey mixture is simmering, it's a good time to slice the avocado.
  5. When the turkey has about a minute to go, blanch the zucchini by putting the slices in boiling water for about a minute. Drain the zucchini and place zucchini slices in a circle on a plate.
  6. Spoon the turkey mixture on top of the zucchini, top with avocado slices and cheddar cheese. Serve with tortilla chips.
Recipe Notes

I like to get my prep work done in advance. This sometimes means I wind up with more dishes to do, but it relieves so much stress while you're in the "assembly phase". When we make this, we make individual plates, but you could make one large plate if you prefer.

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Spaghetti and Meatballs

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Use this spaghetti and meatballs recipe over your favorite pasta. We use a gluten-free pasta, but whatever you prefer will come out well. Prepare the pasta according to the package directions, unless you are extremely adventurous (or skilled) and are making your own! The longer the sauce simmers, the better it gets.

Want to try “spaghetti” without the pasta? Cook up a spaghetti squash and use that in place of the pasta.

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 Spaghetti and Meatballs
This spaghetti and meatballs recipe is sure to be a hit with any spaghetti lovers. The meatballs are more work than a meat sauce, but they are well worth the effort! Plus, this recipe has no added salt, so for those on a low -sodium diet, it works well. You can easily make this recipe gluten-free by using gluten-free bread crumbs.
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
Meatballs
Course Main Dish
Cuisine Italian
Prep Time 20 minutes
Cook Time 1-2 hours
Servings
servings
Ingredients
Sauce
Meatballs
Instructions
Sauce
  1. In a large pot, heat 1 tbsp. olive oil and sauté onion until soft.
  2. When onions are soft, combine the rest of the sauce ingredients over medium heat. Stir occasionally and then simmer on low for at least one hour.
Meatballs
  1. In a large bowl, combine all meatball ingredients except oil
  2. Heat oil in large skillet.
  3. Roll meatballs by taking a small amount of meat and rolling between your palms. A good size is about the size of a golf ball. Add this batch of meatballs to oil. Turn regularly to avoid having them flatten. Brown on all sides.
  4. When all meatballs have been browned, add them to the sauce to continue cooking.
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Cajun Spice Rub

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This Cajun Spice Rub is one of my all-purpose seasonings. I’ve used it on both salmon and chicken and it works well in both cases. For the salmon, I like to drizzle lemon juice on the fish before adding the spice. For chicken, I use lime juice. In both cases, I’ll also supplement the rub with a bit of freshly cracked pepper.

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 Cajun Spice Mix and Rub
Want to spice up your chicken or fish a bit? Try this Cajun Spice Rub. It has great flavor without being hot. And, if you do like hot, check the notes for a way to take this up a notch!
Cajun Spice Rub
Course Seasonings and Rubs
Prep Time 10 minutes
Servings
Ingredients
Course Seasonings and Rubs
Prep Time 10 minutes
Servings
Ingredients
Cajun Spice Rub
Instructions
  1. Mix all ingredients together. Using a container with a lid makes it easy to shake ingredients to obtain a well-blended rub.
  2. Store in an air-tight container. (If you have a spice jar with a shaker lid, this becomes easy to use.)
Recipe Notes

We follow a low-sodium diet, so we've cut the amount of salt from the original recipe in half. Also, if you'd like to kick up the heat a bit, just add 1/2 tsp red pepper flakes.

Original recipe from gooddinnermom.com http://gooddinnermom.com/cajun-spice-rub-recipe/

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Kat’s Turkey Vegetable Soup

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IMG_0060
This turkey vegetable soup is a perfect way to get a few more meals out of that holiday turkey!

Have you ever wondered what to do with all those turkey bones after you’ve roasted, carved, and served a turkey? It seems like such a waste to throw them away. With this turkey vegetable soup recipe, you don’t have to waste them ever again. Whenever we roast a turkey, we always freeze the leftover carcass whole. That way, when we’re ready to make a batch of turkey vegetable soup, we’re good to go!

You can also make this soup without the turkey carcass. You’ll definitely want to use chicken or vegetable stock, but would need to add about a pound of turkey meat (or chicken). The most important part of any soup is getting a good broth. Or, you can also try our recipe for chicken soup.

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 Kat's Turkey Vegetable Soup
A delicious turkey soup made with almost any combination of vegetables. This soup is great for wintertime.
IMG_0060
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
servings
Ingredients
Broth
  • 1 turkey carcass Whenever we roast a turkey, we strip most of the meat, but not all. The carved turkey can then be frozen until you're ready to make soup.
  • 10 cups chicken or vegetable stock You may also use plain water, but the flavor is better with the chicken stock.
Vegetables
IMG_0060
Instructions
Broth
  1. Put turkey in a large soup pot with 8 cups liquid, bring to a boil, and simmer for 2 hours
  2. Remove turkey from the broth and set aside. Strain the broth into a large container using a wire strainer to remove all bones.
  3. Strip the turkey bones of all meat. This can be a tedious step because you need to get all the meat and none of the bones. This is the last chance to remove bones from the soup, so be thorough.
Vegetables
  1. Put the vegetables, seasonings, and broth into a large soup pot and bring to a boil. Simmer for 30 - 60 minutes.
  2. Add any frozen vegetables you'll be using. Return to a boil and simmer an additional 30 minutes.
Recipe Notes

The recipe above includes the "basic" vegetables of onions, carrots, and celery. You can also add your choice of additional vegetables. Here's a chance to be creative! We'll usually add whatever frozen veggies we have in the freezer near the end of the cooking (you'll see a step for adding frozen veggies).

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Cranberry Pumpkin Spice Bread

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Cranberry Pumpkin Spice Bread - Terry Ambrose

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 Cranberry Pumpkin Spice Bread
This Cranberry Pumpkin Spice Bread became a fast favorite around our house. It's perfect for the holidays, especially if you like to bake for other people. Hint: If you're looking for a unique present for the holidays, these loaves of bread can be a great way to say Happy Holidays without shelling out a bundle of cash. (We use a mini-loaf pan that makes four decorative mini-loaves instead of two full-sized loaves.)
Cranberry Pumpkin Spice Bread - Terry Ambrose
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Course Breads
Cuisine American
Keyword Quick Breads
Prep Time 20 minutes
Cook Time 55-60 minutes
Passive Time 10 minutes
Servings
loaves
Ingredients
Cranberry Pumpkin Spice Bread - Terry Ambrose
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.
  2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.
  3. Mix the egg substitute, cranberry sauce, pureed pumpkin, applesauce, and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened.
  4. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.
  5. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans.
Recipe Notes

1 egg equals 1/4 cup egg substitute—4 eggs are required for this recipe which is what I used.

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