Blueberry Dump Cake

Ingredients:

• 3 cups (about 16-17 ounces) fresh or frozen blueberries (don’t thaw if using frozen)
• 16 ounces vanilla cake mix (homemade version below)
• 9 tablespoons butter, chilled
• 1/2 cup buttermilk or milk, chilled
• Ice cream or whipped cream, for serving

Easy Homemade Cake Mix

• 1 cup (7.5 ounces) granulated sugar
• 3/4 cup (3.75 ounces) all-purpose flour
• 2/3 cup (2.75 ounces) cake flour (see note below)
• 1/4 cup (1.25 ounces) nonfat dry milk powder
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9X12- or 9X9-inch baking dish with cooking spray. The cake will obviously bake up thicker if using a 9X9-inch baking pan.
2. Add the blueberries to the pan in an even layer. Set aside.
3. If making the homemade cake mix, whisk together all the dry ingredients and sift through a fine mesh strainer into a bowl. Reserve the vanilla to use later with the buttermilk (or milk).
4. Using a cheese grater (as pictured in the post), grate the chilled butter into the dry cake mix. Using your hands, toss the cake mix and butter together until the butter is uniformly distributed and the mixture looks like coarse sand. Make sure not to go crazy here – you don’t want to melt the butter as you toss it all together.
5. Dump the cake/butter mixture onto the blueberries and toss with your hands to combine.
6. Whisk together the buttermilk (or milk) and vanilla (only need to do this if using the homemade cake mix recipe above). Drizzle the mixture in a thin stream over the top of the cake.
7. Bake the cake until the batter is puffy and lightly golden, about 35-38 minutes for a 9X12-inch pan and a few minutes longer for a 9X9-inch pan. Don’t overbake or the bottom may burn.
8. Serve warm or at room temperature (let’s be honest, warm is the way to go) with a scoop of ice cream or a dollop of whipped cream.

Notes:

For the homemade cake mix, since I never have cake flour on hand and always make my own cake flour, I either measure about 1/2 cup all-purpose flour + 2 tablespoons cornstarch for the 2/3 cup cake flour in the recipe, OR I weigh the amounts (3 ounces all-purpose flour and about .5 ounce cornstarch).
If you are already weighing out the all-purpose flour also, you can simplify and for the entire homemade cake mix, you can weigh 6.25 ounces total all-purpose flour and .5 ounce cornstarch. Make sense? 

Source: Mel's Cafe

Cream Cheese Chicken Enchiladas

Ingredients

• 4 cups cooked and shredded chicken
• 1 diced onion
• 1 Tbs butter
• 12 oz cream cheese
• 2 cups salsa
• 1 Tbsp cumin
• 10 flour tortillas
• 1 (10 oz) can enchilada sauce
• 2 cups shredded cheddar cheese
• 2 sliced, optional green onions
• sour cream

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium heat and sauté onion until translucent and slightly browned. Mix in chicken, cream cheese, salsa and cumin. Stir until combined and cream cheese is melted. Remove from heat.
3. Pour ⅓ of enchilada sauce in bottom of 9×13 baking dish. Place ½ cup chicken mixture into each tortilla and roll like a cigar. Place seam side down on enchilada sauce. Cover with remaining enchilada sauce and top with shredded cheese.
4. Bake 350 degreesf or 30-40 minutes or until hot and cheese is melted and golden brown. Garnish with sliced green onions and sour cream. 

Source: Real Mom Kitchen

My family would rate this 4 out of 5 stars 

Crispy Southwest Burrito

Ingredients:
1 lb beef
Salt and pepper to taste
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 TBS water
1 can black bean, rinsed and drained
1 cup frozen corn, thawed
1/2 red bell pepper, chopped
1 green onion, chopped
1 cup cooked rice, white, brown or wild
1 1/2 Cheese
1/2 cup sour cream
6-8 tortillas

Directions:
1. Brown ground beef in large skillet over medium heat. Drain grease.
2. Season with salt and pepper then add chili powder, cumin, garlic powder, and water. Stir to combine.
3. Add black beans, corn, bell pepper, and onions and toss to combine. Sauté 2-3 minutes.
4. Heat another skillet over medium heat.
5. Warm the rice. Layer tortilla with a handful of cheese evenly over the tortilla
6. Add a small scoop of rice add a few dollops of sour cream and a spoonful of beef mixture. Starting at that end, roll the tortilla up folding in the sides like a burrito.
7. Spray the skillet and brush the tops of the wraps seam side down on the skillet.
8. Turn wraps every minute or until crispy

Source: Tastes Better from Scratch

My family would rate this 5 out of 5 stars 

Sausage Stuffed Mushrooms

 Ingredients

• (24 ounces) White Button Mushrooms (Bella works well too)
• ½ pound Hot Pork Sausage
• 2 Tablespoons Olive Oil
• ¼ cup Onion, Diced
• 4 cloves Garlic, Finely Minced (about 2tsp)
• (8 ounces) Cream Cheese, softened
• 1 whole Egg Yolk
• 1 cup Parmesan Cheese, Grated
• 2 Tablespoons fresh parsley, finely chopped (optional)
• Salt And Pepper, to taste

Instructions

1. Pop off the stems to the mushrooms and chop them finely. Set aside. In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
2. In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
3. Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

Source: The Recipe Critic 

My family would rate this 5 out of 5 stars

Grilled California Avocado Chicken

Ingredients

• ¾ cup balsamic vinegar (or balsamic reserve skip the oil)
• ¼ cup honey
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella cheese
• 2 avocados, diced
• 3 roma tomatoes, diced (any tomato will work)
• ¼ cup fresh chopped basil
• salt and pepper
• balsamic vinegar for drizzling (optional)

Instructions:

1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Source: The Recipe Critic

My family would rate this 4 out of 5 stars