Tuesday, January 27, 2015
1/2 cup butter
1 pkg white (or yellow) cake mix
2 cans (20 oz each) blueberry pie filling
1/4 cup chopped nuts
Heat oven to 350 degrees. Cut butter into cake mix (dry) until crumbly. Reserve 1 cup mixture. Pat remaining mixture in an ungreased oblong 9X13" pan, building up 1/2" edge. Spread pie filling over cake mixture to within 1/2" of edge. Mix nuts (sometimes I use oatmeal instead for texture if I am worried about allergies) and 1 cup reserved topping. Bake 45-50 minutes. Serve warm with ice cream or whipped topping.
So easy and really divine flavor - especially if you love blueberries. I am sure you could substitute any flavor pie filling - I just never deviate from the blueberry because I love them so much!
Wednesday, January 7, 2015
This recipe is from my nephew's wife, Chelsea Hobson.
4 cans biscuits (I used Rhodes frozen dough)
1 cup packed brown sugar
1 1/2 sticks of butter
1/2 cup white sugar
2 T cinnamon
1/2 lb cream cheese, room temp
1/2 lb butter
1 lb powdered sugar
1 tsp vanilla
1 tsp lemon juice
Preheat oven to 350 degrees. Grease a 9-10 inch tube pan. Mix white sugar and cinnamon in plastic bag. Cut biscuits into quarters. Shake in bag to coat. In a saucepan, melt butter and brown sugar. Boil for 1 minute. Pour over biscuits. Bake for 35 minutes.
Beat together cream cheese and butter. Slowly add powdered sugar. Mix 12 minutes. When almost done mixing, add vanilla and lemon juice. Pour over cooked biscuits.
NOTES: I found the icing to be way more than I needed. I think you could easily get away with half. The young adults raved about how good this was!