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.