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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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California Hoppin’ John

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This is a Southern classic done California style. Hoppin’ John actually has a rich history, which one legend says started in 1841 when a crippled black man known as Hoppin’ John sold the dish on the streets of Charleston. The dish has African/French/Caribbean roots and eating it on New Year’s Day is supposed to bring a prosperous year filled with good luck.

The Hoppin’ John ingredients symbolize different things. For instance, the tomatoes will help to bring good health while the peas symbolize coins. The greens are supposed to add wealth to the new year. And when eaten with cornbread, which is the Southern tradition, this is supposed to further symbolize wealth.

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 California Hoppin' John
Prep Time 20 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 90 minutes
Servings
people
Ingredients
Instructions
Prepare black-eyed peas and rice
  1. Cook rice according to package instructions.
  2. While the rice is cooking, bring 2 quarts water to a boil over high heat in a large pan. Add peas; reduce the heat, and simmer until tender (about 50 minutes)
  3. Drain and rinse the peas and combine with the prepared rice.
Prepare soup
  1. Chop the onion, mince the garlic, and dice the chicken sausage
  2. Heat oil in pan over medium heat. Add onion and cook until tender. (About 3 minutes)
  3. Add garlic and cook an additional minute. Continue stirring to keep garlic from burning.
  4. Add cumin and cook for an additional minute, stirring constantly.
  5. Add tomatoes, chiles, kale, chicken sausage, and chicken broth. Also add the jalapeños if you are using them. Bring to a boil, reduce heat, cover, and simmer for 25 minutes.
  6. Remove and discard the jalapeños. Add rice and peas and heat through.
Recipe Notes

You can prepare the peas in advance and either refrigerate up to a day or set aside for use later the same day. By preparing the rice separately, it reduces the starchiness of the soup. You may use your favorite type of rice and the correct amount of liquid to prepare according to package instructions and store with the peas. The jalapeños are optional, but will add a little bit of spice to the soup. Just be sure to remove them at the end!

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Gluten-free pumpkin breakfast cookies

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Exterior of the Pelican Cove Inn, Carlsbad, CA.

This recipe originally came from the Pelican Cove Inn, a local Bed & Breakfast in Carlsbad, CA. This quaint local B&B is conveniently located to downtown Carlsbad, has wonderful rooms, and offers a full breakfast to start your day. It’s a fabulous place from which to explore the coast of North County San Diego.


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Gluten-free pumpkin breakfast cookies

Here's a little something special for your fall holiday season. And best of all, these cookies are gluten-free!

Course Desserts

Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes

Servings
cookies


Ingredients

Course Desserts

Prep Time 15 minutes
Cook Time 15-20 minutes
Passive Time 10 minutes

Servings
cookies


Ingredients


Instructions
  1. Preheat oven to 325. In a large bowl, mix both kinds of oats, cranberries, pumpkin seeds, flax, pumpkin pie spice, and salt.

  2. Add pumpkin puree, eggs, coconut oil and honey. Stir until combined.

  3. Drop on cookie sheet (about ¼ cup each) and flatten a bit. They don’t flatten while cooking.

  4. Bake for 15-20 minutes.


Recipe Notes

Original recipe and photo for these pumpkin breakfast cookies from Pelican-Cove Inn, Carlsbad, CA at https://pelican-cove.com/blog/pumpkin-gluten-free-breakfast-cookies/


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Spaghetti Carbonara

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The original recipe came from Gimme Some Oven. I’ve made a few changes to make this gluten-free, proportioned for two, and slightly healthier by replacing the pork bacon with turkey bacon. It’s a wonderful, quick dish and takes only about thirty minutes to whip this up.

Personally, I like to get all of my prep work out of the way first because it makes the cooking part of the process go smoothly.

Print Recipe
 Spaghetti Carbonara
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. In a small bowl, whisk together eggs, milk, parmesan and black pepper until well- blended. Set aside.
  2. Bring a big pot of generously-salted water to a boil on the stove.
  3. While waiting for the water to boil, heat oil in a large skillet over medium-heat.
  4. Add the turkey bacon and onion and cook until bacon is nearly crispy and onion is tender. Stir every few minutes.
  5. Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente.
  6. When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. With heat on low, stir pasta while pouring egg mixture into the pasta. Continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)
  7. Add in the bacon and onion mixture and toss until mixed. Garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.
Recipe Notes

If you don't keep regular milk around, substitute nonfat dry milk. I found making the nonfat milk with 2 tbsp. powder to 2 tbsp. water worked well.

Photo from gimmesomeoven.com.

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French Pear Tart

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This recipe is provided courtesy of Daryl Wood Gerber, the author of A Souffle of Suspicion. 

From the publisher: 

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Print Recipe
 French Pear Tart
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
Filling:
Gluten-free Crust
Course Desserts
Servings
Ingredients
Crust (*Gluten-free Crust Recipe Below)
Filling:
Gluten-free Crust
Instructions
Main Recipe
  1. Set one oven rack in the middle of the oven and set another at the top or second to the top slot (depending on how hot your broiler is).
  2. Preheat oven to 350 degrees F.
  3. In a bowl, mix together flour, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  4. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let it cool. Leave oven on.
  5. Meanwhile, set the fig preserves into a small microwaveable bowl and heat for about 40 seconds. Pour the fig preserves through a mesh strainer into a bowl to separate chunks from liquid. Don’t throw away either portion. Set aside.
  6. Now, slice three pears into 1/2-inch slices, discarding core. (You do not need to peel.) Heat 1 tablespoon of butter in a large skillet. Add pear slices plus 1 tablespoon water. Cover and cook on medium heat until pears are slightly tender— about 3 minutes. Remove pears onto a large plate and let cool.
  7. Take the remaining three pears and cut them in the same manner. Melt 2 tablespoons of butter in previously used skillet. Add the uncooked pears, chunks of fig reserves, and salt. Cook on medium heat, covered, for ten minutes, stirring occasionally to make sure they cook through. You want them to be very tender.
  8. Using a potato masher, mash the pears and fig reserves into a puree. Let cook for another 5-7 minutes or until pureed mixture reduces and thickens. It will turn a darker color. That’s okay.
  9. Transfer pear-fig puree onto the cooled tart crust; spread evenly. It will fill up nicely.
  10. Next, take the cooled pear slices that you set side and assemble them in layered circles, starting at the outer edges, like a rose petal design. You might have to trim a few to make them fit together.
  11. Place tart on the middle rack of the oven. Bake at 350 degrees F for 28-30 minutes.
  12. Just before the tart is finished baking, warm up the strained liquid fig preserves for 20 seconds in the microwave.
  13. When the tart is cooked, remove it from oven and brush the surface of the pears evenly with the warmed fig liquid. Return the tart to the oven and place on the top rack (or second to the top rack). Broil very briefly!!! 1-2 minutes. Watch carefully until pears get a nice caramelized look. You don’t want the fig jam to burn.
  14. Remove from oven and let cool for at least 1 1/2 hours before serving.
  15. When ready—and this is a nifty trick—place the bottom of the tart pan on a wide can of food. Hold the ring part of the pan and carefully slide it downwards. It leaves a perfectly formed crust.
  16. Cut pear fig tart into eight slices and serve.
GLUTEN-FREE CRUST:
  1. Preheat oven to 350 degrees F.
  2. In a bowl, mix together cornstarch, tapioca flour, sweet rice flour, whey flour, xanthan gum, sugar and salt. Add melted butter and combine to form dough. Set the dough into a 9-inch tart pan with a removable bottom. Press the dough along the bottom and onto the side rims of the pan.
  3. Place the crust in the oven on the middle rack and bake for 28-30 minutes, or until crust turns golden brown. When ready, remove crust from oven and let sit to cool. Leave oven on. Return to main recipe, Step 5: “Meanwhile, set the fig preserves…”
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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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