Easy blueberry peach cake

I have seen recipes with boxed angel food cake mix that look amazing.  I have made it with a 20oz (big can, not the 8oz can size) of crushed pineapple, and the dry cake mixed in and it is so delicious.  Now my little 3 year old son Jackson was watching the cooking channel with me and saw someone make peach cake.  He said what they making? (his vocuabulary is not all the way developed, so his sentence structure is a little lacking..LOL) I told him, the person was making peach cake.  He said, mommy make me peach cake..how can you say no to that.  Well we are in the middle of moving, so all my cookbooks are packed up in boxes, so I looked online, and didn't see one that I really wanted to try.  The online recipes called for a pound of butter, or a cup of oil, and I wanted something a little lighter.  Then while I was looking in my cupboards I saw the box of angel food cake mix.  I looked in my pantry and saw blueberry pie filling, then remembered a recipe that I ran across somewhere, and I saw a can of peaches and voila...blueberry peach cake... you can use any kind of pie filling that you like or have on hand, and skip the peaches, or you can add canned crushed pineapple and skip the pie filling completely.  It is so easy and yummy... you can serve this with whipped cream or ice cream or just plain....Enjoy


Easy blueberry peach cake

1 box angel food cake mix
1 can blueberry pie filling
1 can sliced peaches, in juice drained and sliced

Preheat oven to 350 and spray a 13x9 inch pan with nonstick spray.
In big bowl mix together the pie filling and peaches.  Mix in the dry cake mix and mix well with big spoon.  Pour mixture into pan and spread into an even layer.  Bake for 30-35 minutes until golden brown and inside is done testing with a toothpick. Remove from oven.  Serve.. **NOTE  The cake will shrink a little when removed from oven.  Enjoy

Corned beef hash

I love corned beef hash... But not any old kind will do.  and say NO to the canned kind...that is just yuck!!!
that makes me shudder just thinking about it...yikes that stuff is really bad so just avoid it :)
I love corned beef, & cabbage...yum.. you know corned beef brisket cooked slowly with potatoes, onions, carrots and cabbage. It is so yummy (my family doesn't like it but that's another blog post :)  I made it for dinner on St. Patrick's day and had lots left, which makes yummy Reuben sandwiches, but my favorite is corned beef hash.  I serve the hash with over easy eggs, and rye toast.  So delicious.  I had this in a diner many years ago because I had never had it and wanted to try it, and it was wonderful.  I don't like this made with corned beef lunch meat.  Usually corned beef lunch meat is chopped & pressed and paper thin, so when you are making the hash it over cooks and becomes like little bits of shoe leather hard & crunchy..not appealing.  So I usually use the corned beef brisket leftovers, just my personal taste.  Use what you have and like as always.  Enjoy

Corned beef hash

2 cups leftover corned beef brisket, chopped into small chunks
1/2 small green pepper, small diced
1 small onion, diced

2 cups leftover potatoes, cut into small chunks
 1-2 T oil (divided)
seasonings of your choice (I used garlic & onion powder, salt & pepper)
Eggs over easy(optional)
Rye toast (optional)

In large skillet place one tablespoonful of oil heat over medium high heat.  Add onion & green pepper, sprinkle with salt & pepper.  Cook for 2-3 minutes then add potatoes and corned beef, sprinkle mixture with garlic & onion powder, a little more salt & pepper.  Add oil if mixture is getting too dry.  Continue cooking until mixture is browned and onion & green pepper are done.  Serve with eggs over easy, and rye toast.  Enjoy

Roasted fingerling potatoes

I just made found little fingerling potatoes.  Do you all know what fingerling potatoes are?  They are like mini potatoes that are shaped like your fingers. I just scrub them under running water with a vegetable brush, then cut them in half the long way, and just blot them dry with paper towels. I drizzle them up with olive oil, then season them up well and bake them.  They turn out crispy and delicious wonderful.  I served them with garlic aoili sauce and ketchup for the kiddo... they are so good and make a great side dish.  Make these for your family... they will love them.. Enjoy




Roasted fingerling potatoes


2 lbs. fingerling potatoes
3 T. olive oil
seasonings of your choice ( *I used salt & pepper, garlic and onion powder).


Preheat oven to 350. Scrub the potatoes with a brush under running water. Cut potatoes in half long way, (horizontally)  and blot with paper towels.  Place on sheet pan, drizzle with olive oil, sprinkle with seasonings, shake pan and make sure potatoes are in a single layer and bake for 1 hour.  Turn potatoes halfway through with a spatula. Potatoes are done when poked with a fork and are tender.  Enjoy