I made this cake last minute for my mom and uncle who really love it, it turned out to be WONDERFULLY delicious. I used the boxed cake mix to make it easier because I was missing 1 ingredient from the normal homemade white cake ingredient list. Whatever though, it was easy, quick, and tasty. Some people add cherries to this, but I personally hate them, so I obviously did not.  I also made two small cakes so I could give one to the family at my house right now and take one home with me, but it’s the same recipe as the normal 9 x 13 pan.



  • 1 Can of Crushed Pineapple – SAVE ALL LIQUID from the can, you will use it!
  • 2 Cups of Light Brown Sugar
  • 1 1/2 Sticks of Butter
  • 3 Tablespoons of Vanilla
  • 1 Yellow Cake Mix (Box) 
  • (For the Cake Mix) – 1/3 Cup of Oil & 3 Eggs
  • Whipped Cream for the Cake


Heat Oven to 350 Degrees

Once the oven is preheated, melt the butter in the pan (9×13) you will use for the cake

Once the butter has melted completely, remove from the oven and sprinkle the brown sugar all over, top then with the crushed pineapple

Let this sit while you mix the cake mix and it’s ingredients *Water, Oil, and Eggs* with the 3 tablespoons of Vanilla and the liquid from the can of Pineapple (Yes, it is DELICIOUS!)

**At this point, you can add in anything you want to be in the cake itself, sometimes I add pecans or chunks of pineapple**

Pour the cake overtop the melted butter, brown sugar, pineapple mixture (Note, when I do this, the butter always seeps to the top around the sides because, well, I use “too much”  butter.)

Bake this for 40-45 Minutes, until the cake is bouncy to the touch (You can follow your boxed recipe on this step)

Let this sit for 15-30 minutes before flipping it onto your serving plate




**This makes either one XLarge size or 2 9 x 13 Pans**


  • 2 Cans of Black Beans (Drain)
  • 2 Cans of Whole Kernel Corn (Drain)
  • 2 Cups of Shredded Cheese (Cheddar or Mexican Blend)
  • 1 Large container of Sour Cream
  • 1 Can of Diced Tomatoes with Green Chiles
  • 2 Cups of Instant Rice
  • 2 Cans of Refried Beans
  • 1 lb of Chicken Breast or Tenderloins
  • 2 – 4 Chicken Bouillon Cubes
  • 2 – 3 Large Tortillas
  • Salt, Pepper, and Garlic to taste

Preheat Oven to 350 Degrees

Grease Pan (s)

Place Bouillon Cubes into a Large Sauce Pan and fill with water – Bring this to a boil
Add Chicken Breasts, bring back up to a boil and cover

While the Chicken is boiling away (about 30 – 40 Minutes) pour the rice into a cup (tall) with 2 Cups of Water – Microwave this for 3 Minutes (It might boil over, keep your eye on it)

Next, cut the Tortilla’s into strips about 2 inches wide VERTICALLY

In a bowl (I use a LARGE Measuring Cup / Bowl) Mix together the: Sour Cream, Tomatoes (NOT drained), Rice, Refried Beans, and 1/2 Cup of Cheese – Stir Well

Once the Chicken has boiled for 30 – 40 Minutes take it out of your water and place it onto a plate, let it sit for 5 Minutes

Take two forks and start pulling away at the chicken, shredding it with the forks

Sprinkle Salt, Pepper, and Garlic over top the chicken once you have shredded it

Pour about 1 Cup of this Mixture into the bottom of your Pan (s)

Sprinkle over this about half of the can of the Beans and Corn, a handful of chicken, and cheese

Using the Strips, create a pattern or just scatter them all over

Repeat until all is gone (Usually 2 Layers for me)

Top with remaining cheese

Bake for 35 Minutes

Let it cool a bit, then Enjoy!

(I serve mine with Garlic Bread and Salad)



  • 1 Package of Active Dry Yeast
  • 3 1/4 Cup of Flour
  • 1/3 Cup of Sugar
  • Teaspoon of Salt
  • 3/4 Cup of Milk
  • 1/4 Cup of Apple Juice
  • 1/4 Cup of Butter (1/2 of a Stick) + 1/4 Cup of Butter (1/2 of a Stick)
  • 1 Egg
  • 2 Cups of Brown Sugar
  • 2 Medium Size Apples (Cored, Peeled, and Diced into Small Pieces)
  • 1 Cup of Pecans
  • 2 Teaspoons of Cinnamon


  • 1/4 Cup of Apple Juice
  • 3 Tablespoons of Vanilla
  • 1/4 Cup of Milk
  • Handful of Pecans
  • 1/2 Cup of Butter (1 Stick  – Melted!)
  • 1 lb (1 bag or 1/2 a 2 lb bag) of Confectioner’s Sugar (Powdered Sugar)


Preheat Oven to 325 Degrees

Grease your Pan (s)

In a Medium / Large size Mixing Bowl, stir the Yeast, Flour, Sugar, and Salt together, Make sure it is mixed well, then set aside.

In a Small Saucepan, Melt 1/4 Cup of Butter with Milk and Apple Juice. This should take about 5 -10 Minutes on Low – Medium Heat

Pour this into the Dry Ingredient Mixture

Add the Egg

Stir these all together (this might be hard, or maybe it was for me for my lack of muscles)

Once it’s all mixed and sticky, put it onto your floured surface and knead for 2 -5 Minutes, until the ball is smooth

Cover this with a towel and let it sit for 10 – 15 minutes

While this sits, mix the Apple Pieces, Brown Sugar, Cinnamon and Pecans together, using your hands, mix it. – Set Aside

With a Floured Rolling Pin, roll this into a rectangle (I have to use my hands a bit when making it a rectangle, otherwise it is ALWAYS  a circle) about 12 – 16 inches LONG and 5 -8 Inches WIDE

Using the rest of the Butter (1/4 Cup  – Softened for Spreading) – Spread with a butter knife all over the dough, leaving about 1/4 Inch around the Edges clear of butter though (If you want to use more than 1/4 Cup, FEEL FREE! 🙂 )

Sprinkle the Apple – Brown Sugar all over the Rectangle

Start rolling this towards you, horizontally, as thin as you can get it (tight rolling)

Once you have rolled it, pinch the dough to close it

Cut it into discs’, about 1 – 3 Inches thick, basically whatever you prefer

Place them into the dishes, about 1-2 Inches apart

Cover them with a towel again – Let them sit for 30 – 40 Minutes

Bake for 25 – 30 Minutes

While they bake, make the Icing:

Melt the Butter in a Medium Mixing Bowl

Add the Apple Juice, Milk, and Vanilla – Stir

Add the Pecans

Add the Powdered Sugar in two parts – Stir from the bottom so it doesn’t go everywhere and SLOWLY, otherwise you’ll end up covered in Powdered Sugar

Make sure it’s not as thin as water but not as thick as yogurt, easy to pour.

Once the Cinnamon Rolls have baked and cooled for 5 – 10 Minutes, Pour the Icing over top.


Blueberry Bundt Cake

This is the same Blueberry Coffee Cake that I make on the regular, but I tried something different and made mini individual size ones as well. They were huge hits! I still find this cake to the be the best thing I’ve ever made. It is PERFECT for everything, a dessert, a breakfast cake, brunch, or a simple snack. I myself ate it while I was celebrating a great job interview (I got the job the following morning!) It’s delicious and stays for 2 -4 Days, wonderful to make the night before and have it still taste fresh in the morning or freeze and have later in the month. I can’t post this recipe enough to show how much you will love it! Try it soon!
  • 2/3 Cup of Vegetable Oil
  • 2 Eggs (Room Temperature)
  • 1 Cup of Sugar
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 2 Tablespoons of Vanilla
  • 1 Cup of Blueberries
  • 1 Cup of Buttermilk


  • 1 1/2 Cups of Confectioners Sugar (Powdered)
  • 1 Teaspoon of Vanilla
  • 1/4 Cup of Heavy Cream

Preheat Oven to 325 Degrees

Grease your Bundt Cake Pan

Mix together Flour, Baking Powder, and Salt  – Stir and Set Aside

Beat together, Sugar, Vegetable Oil, and Eggs for AT LEAST 3 minutes.

Add the Dry Ingredients in two parts – Alternate the parts with the Vanilla and Buttermilk.

Fold in with a spatula, the Blueberries.

Pour into Bundt Pan

Bake for 60-70 Minutes.

While the Cake is baking, make the Glaze:

Using a double boiler (or bowl over bowling water) while water is simmering, mix together the Vanilla, Heavy Cream, and Powdered Sugar, this should blend together (liquify) in 1 1/2  – 2 minutes.

Once Cake has fully cooled 40 – 60 Minutes, Glaze the Cake. Let it sit for another 40 – 60 Minutes before slicing and eating the Cake. (I know, I know, trust me, I’m not judging you if you don’t want to wait either)


A twist on a simple scone recipe that makes them stand out and delicious.

Mine look a little bit different than yours will because I made mine with Whole Wheat Flour this time because my sister needs that to be used rather than regular All Purpose.

Honestly, I can’t stress this enough, these are NOT your average Scones. They are not dry, they are not thick (in a bad way) and they are not boring. The Vanilla and Chocolate Chips add tremendous flavor to the Scones themselves, but the Caramel Icing is just ridic. It’s SO good you could eat it yourself, but maybe don’t because it’s terrible for you (Sorry….). Anyway, back to what’s important, you can add whatever flavoring you want, extracts, different chips, or nuts. Really, whatever you have it your cupboard, just go for it. But make sure you ice them because they’re not NEAR as good without it 🙂 Enjoy!


  • 3 Cups of Flour
  • 1/2 Cup of Sugar
  • 1 Teaspoon of Salt
  • 5 Teaspoons of Baking Powder
  • 1 Cup of COLD Butter (2 Sticks)
  • 1 Egg – Room Temperature
  • 3/4 Cup of Heavy Cream
  • 1 Cup of Pecans
  • 1 Tablespoon of Vanilla
  • 2 Cups of Chocolate Chips


  • 1 Pound (like 3 Cups) of Confectioner’s Sugar (Powdered)
  • 1 Cup of Heavy Cream
  • 1/4 Cup of Butter (1/2 of a Stick, MELTED)
  • A touch of Salt
  • 1 Tablespoon of Vanilla
  • 2 Tablespoons of Caramel Topping


Preheat Oven to 350 Degrees

Grease or Aluminum Foil a Baking Sheet

In a LARGE bowl, mix the Flour, Sugar, Baking Powder, and Salt

Add the Butter after it’s cut into very little pieces and blend this together using a fork and knife or a pastry making instrument. (weird rounded half circle thing I find more annoying than helpful)

Once this is crumbled, add the Egg, Heavy Cream, and Vanilla, stir thoroughly

Stir the Pecans and Chocolate Chips into the dough

Flour a portion of your counter

Using your hands (Silly to dirty a roller when you can do it yourself easily), push the ball down until the dough is a circle about 1 1/2 – 2 Inches thick

Cut the Dough like a Pizza, Line going straight down the middle, then horizontally through the middle, then through the middle of those quarters, creating 8 equal slices

Place the Scones onto the Baking Sheet

Bake them for 24 – 28 Minutes (until they are slightly firm to the touch and golden tan)

Let these cool and create the Icing:

Very Simple.

Mix all the ingredients in this order: Melted Butter, Milk, Vanilla, Caramel, Salt, and Powdered Sugar. This should be smooth and a medium thickness, not runny but still EASILY pourable. (I added Pecans to my Icing)

Once the Scones have cooled, drizzle the Icing over the Scones … Let them dry


It’s my favorite time of year! Soups, Casseroles, and Pumpkin EVERYTHING!

So, these are actually more cupcake like, but I like to think of them as Muffins so I can eat them in the mornings. The Cream Cheese part of them are very similar to Starbucks Muffins, the Cream Cheese isn’t sweetened.  Like most of my recipes, these are really versatile, you can really add your own flavorings, nuts, and variations of Cream Cheese to them. You COULD before freezing the Cream Cheese, add Sugar and Vanilla or Syrup and Cinnamon, etc and make it sweet, in fact, I probably will try that next time, but these are also good with a bit of a different in flavoring, not sugar in every single bite. Also, these are wonderful to make ahead of time and freeze. Enjoy!


  • 2 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 2 Teaspoons of Cinnamon
  • 1/2 Teaspoon of Pumpkin Pie Spice
  • 1 Tablespoon of Light Corn Syrup
  • 3 Eggs (Room Temperature)
  • 1 Cup of Vegetable Oil
  • 3 Tablespoons of Vanilla
  • 1/4 Cup of Butter ( 1/2 Stick)
  • 2 Cups of Sugar
  • 1 (15 Ounce) Can of Pumpkin
  • 1 Block of Cream Cheese (8 oz)
  • 1 Cup of Pecans of Walnuts


Preheat Oven to 350 Degrees

Take Cream Cheese out of wrapper, place in the middle of a piece of Wax Paper – Roll into a log shape about 1 1/2 Wide and Place in the freezer while you do the rest

Grease or Line Cupcake Pan – About 2 Dozen Muffins

Mix the Flour, Baking Powder, Baking Soda, Cinnamon, Salt, and Pumpkin Pie Spice in a small bowl – Stir and set to the side

With an Electric Mixer, Mix the Corn Syrup, Eggs, Vegetable Oil, Vanilla, Butter and Sugar ( in that order )

Once that is grainy but mixed well, add the Dry Ingredients, in two parts

Add the Pumpkin

Mix for 1 more minute

Fill the Muffin Pans – with Muffins filling 2/3 of each cup

At this time, get the Cream Cheese Log out, and slice into circles, Press the Circles into each Muffin Top, and press down slightly, not covering the whole circle but some

Repeat with every Muffin

Sprinkle the Nuts overtop

Bake for 25 – 30 Minutes



  • 2 Cups of Flour
  • 2 Tablespoons of Baking Powder
  • 1 Teaspoon of Salt
  • 1/2 Cup of Sugar
  • 1/2 Cup of Butter (1 Stick – Melted!)
  • 1 Egg (Room Temperature)
  • 2 Tablespoons of Cream Cheese (Room Temperature)
  • 2 Tablespoons of Vanilla
  • 3/4 Cup of Milk
  • 1 Cup of Fresh Blueberries


  • 1/4 Cup of Flour
  • 1/3 Cup of Sugar
  • 3/4 STICK of Butter (cut into pieces)
  • 1/2 Cup of Walnuts


Preheat the Oven to 350 Degrees

Line or Grease 18 Muffin Cups (1 1/2 Pans)

Mix together the Flour, Sugar, Baking Powder, and Salt – Set Aside

With an Electric Mixer, Mix the Egg, Butter, Cream Cheese, and Vanilla

Add Half of the Dry Ingredients, Alternating with the Milk

Once this is Fully Mixed, FOLD in the Blueberries with a spoon or spatula

Now, Make the Streusel Topping by Mixing all the ingredients together, using the CUT up butter pieces to make the flour and sugar stick together to form a crumbly topping. The Walnuts are optional, but I think they go well with the Blueberries 🙂

Fill cups 2/3 of the way full

Bake them at 350 Degrees for 24 – 30 Minutes (Until they are golden brown or light tan)

They MIGHT feel not done because these are very moist muffins so they are are not tough or very bouncy.