Cherry Dump Cake.

My body is currently suffering from sugar overload. Why? Because my lovely husband suggested we make this delicious dessert.



My mom always made her dump cake with a mixture of cherries and pineapple, but pineapple kind of grosses me out, so I always just looked at it with my nose scrunched in disgust. But recently, I had a version where the pineapple was omitted and I fell in love.
First, simply dump the can of cherries into the bottom of a 9x13 dish and spread it around.
(Now would be the time to add a can of crushed pineapple and stir the two together if your heart desires.)



Next, sprinkle the cake mix evenly over the top of the cherry filling.
Slice the stick of butter into thin slices and place along the top of the cake mix.



Place in the oven at 350 F for 45 minutes to an hour, or until the cake is nice and brown.
It’s normal to have a few dry patches on top that the butter didn’t reach.



Serve with a scoop (or two!) of vanilla ice cream.

 

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Cherry Dump Cake

Ingredients
1 box yellow cake mix
1 can cherry pie filling
1 stick margarine

Directions
Preheat the oven to 350 F.
Spread cherry filling along the bottom of a 9x13 baking dish.
Evenly sprinkle the cake mix over the filling.
Place thin slices of the margarine all across the top of the cake mix.
Bake at 350 F for 45 minutes to an hour, or until the cake is golden brown.
Enjoy with a side of vanilla ice cream or whipped cream.

This excites me.

Lately, I’ve had a craving for strawberries. But the only time I ever see them on sale is when they are dark and mushy, and that doesn’t fly with me.

Today, I was out doing a little grocery shopping when I came across the most perfect, bright red strawberries. Most importantly, they were actually a good price so I had to pick some up!

Then I went to grab some bananas as well, and I heard some kiwis calling my name. That’s when a light bulb went off –- Fruit Salad!

Strawberries, grapes, kiwi, banana, apple, and a little squeeze of lemon juice…

Ahh, my little bowl of fruity heaven.

Peanut Butter Granola Bars.

The perfect late night snack? Peanut Butter Granola Bars.



It was 1 am, and the craving for something sweet hit me.
So I made my way into the kitchen and 5 minutes later, these granola bars were in the oven.

Yes, they are THAT simple to make.

I have to admit that I’m a pretty impatient person. With that being said, this sweet treat was only able to cool for a maximum of 5 minutes before I couldn’t stand it anymore and just HAD to dig in.
This is what happens when you don’t let them cool:



They turn into warm granola globs that MUST be accompanied with a nice, cold glass of milk.

And I may have put in a few too many chocolate chips.
Okay, I DID put in too many. I always measure out the amount the recipe says, and then I add more.

Because I’m a chocolate fiend.

The extra chips could be a blessing in disguise though, because if I hadn’t been heavy with the chocolate, I probably would have eaten the whole pan in one night.


Peanut Butter Granola Bars

Adapted from Laughter, Strength and Food

Ingredients
1/2 cup creamy peanut butter
1/3 cup honey
1 egg
2 Tablespoons of oil
1 teaspoon vanilla extract
3 1/2 cups old-fashioned oats
1/2 cup packed light brown sugar
1/2  teaspoon salt
1/2 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 F.
Add the egg, peanut butter, honey, oil and vanilla into the large bowl and mix until well blended. 
Combine the oats, brown sugar and salt in a separate bowl; add to the wet ingredients and mix well. Stir in the chips. The batter will be sticky.
Transfer to a 9x13 baking dish sprayed with non-stick spray.  Bake at 350 F for 15 minutes until set and edges are slightly browned.  Cool on a wire rack, then cut into squares.