Friday Favorites – Week 176 – Featuring Blackberry Recipes

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Hey guys! Welcome to Friday Favorites!  This week I decided to celebrate with all things blackberry!  As I surf the blogs and pinterest, I don’t usually see a lot of blackberry recipes, so I was surprised to see a few of them here at last week’s party.  It seemed like it would be a great feature theme.  I’ve also included my own Blackberry Cobbler to make this a full a blackberry round up!  Hope you enjoy! [Read more…]

Six 4th of July Desserts

6 Forth of July Desserts With the 4th of July coming just around the corner, I thought it would be fun to share some 4th of July Desserts!  Last year I put up this little post featuring 12 patriotic desserts, and today I add six more to the list! Hope you enjoy!

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Red, White, Blue Fudge Stars from Hungry Happenings

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Cherry & Blueberry Star Pies in Jars from Babble

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Patriotic Cheesecake Parfaits from Becoming Martha

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Red, White,and Blue Layer Cakes from She Knows

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Mixed Berry Cake from Bakers Royale

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Red, White, and Blueberry Ice Cream Pie from Yummy Mummy Kitchen

Do you have a favorite 4th of July Dessert? Tell us in the comments or link it at up this week’s Friday Favorites party!
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I’m linking up at Tidy Mom and these parties.

One Pan Fudge Cake

One Pan Fudge Cake

 

As you know I’m a huge chocolate fan! This week I’ve got a delicious cake that any chocolate lover will adore!   This One Pan Fudge Cake is super easy to make!  You conveniently place the ingredients in the pan you will make it in (no mixing bowls, no stirring; hence the name “one pan fudge cake.’)  And it comes out perfectly moist!  Then I like to top it with a jar of Hershey’s Hot Fudge Topping, but you also top it with your favorite frosting if you prefer that.  Then I like to serve it hot with ice cream or whipped topping.  But you can also let it cool, and it’s just as good!

And did I mention this is a perfect dessert for a cold winter’s day?  Just try it and you’ll see!

[Read more…]

Friday Favorites – Week 139

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Hey everyone! Thanks for stopping by for this week’s Friday Favorites party!   I’d like to remind everyone to enter my final Blogiversary Giveaway.  You’ll get jewelry, store credits, and ad space, and it’s a prize pack valued at around $90.  Also, stay tuned for some great Thanksgiving and Christmas giveaways coming your way starting next week! [Read more…]

Banana Bundt Cake

banana

Fall is such a great time for apple, pumpkin, and other fruit-based desserts.  A couple of weeks ago, my mom made this fantastic Banana Bundt Cake, which I immediately had to try out myself.  You’ll love it, because it’s very sweet and moist, and it’s also super easy!  And did I mention that one of the ingredients is a cake mix? Yeah!

[Read more…]

Friday Favorites – Week 116

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Time for another Friday Favorites! This week’s party is sponsored by The Trendy Boutique. Please go by and check out their jewelry and accessories, and enter the coupon code SWEETHOME at check out to get 10% off your purchase!

Also, please enter my newest giveaway!  The prize is a Homeright Deck Washer worth $29.99. It’s a great tool to get house ready for those backyard barbecues this summer!

[Read more…]

Friday Favorites – Week 114

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Hi Ladies! Hope you’re having a lovely month of May so far! Just to let you know, I’ve got some great things, including some super giveaways lined up for this month, so I hope you will enjoy me for all the fun!

I also have a couple of quick announcements. First off, I’m calling for new blog sponsors this summer! I’ve added some new options to my advertising packages to make the ads affordable and worthwhile. Please email me for details.

I’m also currently scheduling guest posts for the summer months.  So some of you might get an email from me, inviting you to be a guest.  You can also send me an email if you’d like to be a guest on my blog. I will be looking for recipes, craft tutorials, and decor related posts. And the content is completely up to you, just as long as it will be suitable for the summer season.  So send me an email if you’d like to be guest.

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Miss Bonnie’s Sweet Bread Pound Cake

I previously posted this recipe before here, but it’s a favorite in our household, and I got some better pics of it, so I figured it was time for an encore presentation! It is a traditional sour cream pound cake that my mother-in-law makes, but the family calls in sweet bread.

It actually reminds me a lot of Amish Friendship Bread, or it would be a really great coffee cake as well, or share a slice over a glass of sweet tea on the porch this spring! Either way, it’s an amazing good cake!

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Easy Autumn Pear Cake

I posted this recipe last year, and I’m reposting it for Fall Festival over at Life as Mom. This recipe comes from Kraft. It’s called Easy Autumn Pear Cake, and as the recipe name implies it’s easy to make and a perfect recipe for fall. It’s always great to find recipes like this. It’s sweet, but not too sweet, which makes it perfect for all occasions and for just about any group. Try it out for some light snacking at home, or serve it up at your family’s potluck dinner this Thanksgiving.

Recipe for Easy Autumn Pear Cake

Ingredients:
1 egg
1/2 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1 pkg.
yellow cake mix
7 Tbsp. butter, melted, divided
1 can (15 oz.) pear halves, drained, sliced into 1/2-inch slices
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1/2 tsp. ground cinnamon
1/2 cup chopped PLANTERS Walnuts

Directions:

PREHEAT oven to 350°F. Beat egg, sour cream, cream cheese and cake mix in large bowl with electric mixer on low speed just until cake mix is moistened, scraping side of bowl often. Blend in 1/4 cup of the butter. Beat on medium speed 2 min. (batter will be thick).

SPREAD batter into lightly greased 13×9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 Tbsp. butter; sprinkle with walnuts.

BAKE 40 to 45 min. or until toothpick inserted in center comes out clean. Serve warm or at room temperature. Cut into 24 pieces. Cover and refrigerate leftover cake.

-Jerri