Blueberry Dump Cake

26 July 2007

Blueberry season is in full-swing, and, having made this a couple of times recently, I’ve been reminded of how yummy, easy, and popular the recipe is. So, for your enjoyment:

2-½ cups crushed canned pineapple, undrained (I typically substitute one large can of crushed pineapple)
3 cups fresh or frozen blueberries, thawed
¾ cup sugar
1 (18-½ oz.) yellow cake mix, dry
½ cup butter, melted
1 cup pecans, chopped

Butter 13×9 in baking pan. Add in layers undrained pineapple, blueberries, sugar and dry cake mix. DO NOT STIR. Drizzle melted butter over cake mix; sprinkle with pecans. Bake at 350º for about 45 minutes.

The original recipe claims this makes 20 servings, but good luck getting anyone to abide by that portion!

Sloppy Joes

26 July 2007

The following is Mark’s recipe, but I’m posting it here so that I can find it again later. So, from here on out, I’m quoting Mark:

1 lb hamburger
1 large onion, chopped
1 clove garlic, minced
1 large green pepper, sliced
1 jar (30 oz) spaghetti sauce (I usually use sauce w/mushrooms)
hamburger rolls

Brown the meat, remove excess grease. Add garlic, onion, peppers, and spaghetti sauce. Cover and simmer on medium heat for 55 mins. Serve over rolls.

Obviously you can experiment with adding other things too. Mushrooms are good, and I think I’ve played around with adding small amounts of oregano and basil.

Mark