Chocolate Mayonnaise Cake

1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda

Brown Sugar Frosting
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1 3/4 cups confectioner's sugar

In a large bowl, combine the water, mayonnaise and vanilla until well blended. In a large bowl, combine the flour, sugar, cocoa and baking soda, gradually beat into mayonnaise mixture until blended.

Pour into a greased baking pan. Bake at 350F for 30-35 minutes or until a toothpick inserted near the centre comes out clean. Cool completely.

For frosting, in a small saucepan cook and stir brown sugar in butter until bubbly. Remove from the heat and stir in milk. Gradually add confectioner's sugar; beat until smooth. Frost cake.

Nutmeg Blueberry Muffins

1/2 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
2 eggs
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
1/4 teaspoon ground nutmeg

In a large bowl, cream butter and 1 cup of sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla. Combine the flour, baking powder, and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups three-fourths full. Combine nutmeg and remaining sugar; sprinkle over the top.

Bake at 375F for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve warm.

Blueberry Sour Cream Coffee Cake

3/4 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream

Filling
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

Glaze
1 cup confectioner's sugar
2 to 3 tablespoons milk

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured fluted 10 inch tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake at 350F for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

Side Note: The last time I made this cake I spread half of the batter in, sprinkled with the filling ingredients and added all of the blueberries. Was just as good and faster to make. I also did not add the drizzle to the cake after baking. 

Blueberry Poppy Seed Cake

1/2 cup butter, softened
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 teaspoons grated lemon peel

Topping
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen blueberries

Glaze
1/2 cup confectioner's sugar
1 tablespoon milk

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat until just combined. Stir in lemon peel. Spread into a greased 9 inch springform pan.

For topping, in a small bowl, combine the sugar, flour, and nutmeg. Gently stir in blueberries until coated. Sprinkle over batter.

Bake at 350F for 50-55 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan.

Meanwhile, in a small bowl, whisk confectioner's sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

Blueberry Buckle

1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries

Topping
2/3 cups sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter, cubed

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into a greased 9 inch square baking pan.

For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.

Bake at 375F for 40-45 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack.

Bacon Ranch Dip

1/2 cup reduced fat mayonnaise
1/2 cup reduced fat ranch salad dressing
1/2 cup fat free sour cream
1/2 cup shredded Parmesan cheese
1/4 cup crumbled cooked bacon
Assorted fresh vegetables

In a small bowl, combine the first five ingredients, mix well. Cover and refrigerate for at least 1 hour before serving. Serve with veggies.

Apple Oatmeal Cookies

1 package yellow cake mix
1 1/2 cups quick cook oats
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 egg
3/4 cup unsweetened applesauce
1 cup finely chopped apple
1/2 cup raisins

In a large bowl, combine the cake mix, oats, brown sugar and cinnamon. In a small bowl, combine the egg, applesauce, apple and raisins. Stir into oats mixture and mix well.

Drop by heaping teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 12-14 minutes or until golden brown. Let stand for 2 minutes before moving to wire racks to cool.

Makes 5 dozen.

Florida Orange Cake

1 package yellow cake mix
1 cup orange juice
3 eggs
1/3 cup water
1/3 cup canola oil

Frosting
1 package cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange marmalade
3 cups confectioner's sugar

In a large bowl, combine the cake mix, orange juice, eggs, water, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Pour into a greased 13x9 inch pan. Bake at 350F for 30-35 minutes or until a toothpick inserted into the centre comes out clean. Cool on a wire rack.

For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in orange marmalade and confectioner's sugar.  Spread over cake. Store in the refrigerator.

Mac and Cheese Chicken Skillet

1 pound boneless skinless chicken breast, cut into 1 inch cubes
1 teaspoon olive oil
1 package macaroni and cheese dinner mix
2 1/2 cups chicken broth
1 cup chopped zucchini
1/2 cup chopped onion
1 teaspoon dried oregano
1 can Italian stewed tomatoes (14oz)

In a large skillet, cook the chicken in oil until no longer pink.

Set aside the cheese packet from the macaroni dinner mix. Stir in the pasta, broth, zucchini, onion and oregano. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until pasta is tender, stirring occasionally.

Stir in the tomatoes and the contents of the reserved cheese packet. Cover and stir for 3-4 minutes until heated through.

Side Note: I used red and green peppers instead of zucchini because I didn't have any. It was very good and my husband preferred the peppers to zucchini.

Chocolate Cake Mix Cookies

1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips

In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix, beat on low speed until blended. Stir in chocolate and peanut butter chips.

Drop by rounded tablespoons 2 inches apart on greased cookie sheets. Bake at 375F for 10-12 minutes or until set. Cool for 3 minutes before removing to wire racks. Store in an airtight container.

Makes 4 dozen cookies.

Side Note: I have someone at work that has a peanut allergy so I made it with 2 cups of  chocolate and white swirl chips

Gooey Chocolate cookies

1 package cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
1 package chocolate cake mix

In a large bowl, beat cream cheese and butter until light and fluffy. Beat in egg and vanilla. Add cake mix and mix well (dough will be sticky). Cover and refrigerate for 2 hours.

Roll rounded tablespoonfuls of dough into balls. Place 2 inches apart on ungreased cookie sheets. Bake at 350F for 9-11 minutes or until tops are cracked. Cool for 2 minutes before removing from pan to wire racks.

Makes 4 1/2 dozen cookies

Watergate Salad

Ingredients:
 1 20 oz. can crushed pineapple
 1 3.5 oz. package pistachio pudding and pie filling
 2 cups miniature marshmallows
 1/2 cup chopped pecans
 1/2 cup sweetened flaked coconut
 2 cups frozen whipped topping (such as Cool Whip), thawed


 Preparation: Drain the pineapple, reserving 1/4 cup of the juice. Place the pineapple and reserved juice in a large bowl. Add the pudding mixes, miniature marshmallows, pecans and coconut. Stir well. Gently fold in the whipped topping until the mixture is well-combined, but not soupy. Refrigerate until ready to serve.