Pam's Cheesecake

I don't know Pam, but Meg does and if she thinks it is the best then we should all agree.
Courtesy: megduerksen.typepad.com

Blueberry Buckle

This recipe is from Whatever blog from Meg.  She is da bomb and you should check her out.
megduerksen.typepad.com

Snickerdoodle Bread

• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips
• 3 TB sugar
• 3 tsp. cinnamon

• Instructions

• Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
• Add vanilla and sour cream and mix well.
• Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
• Add cinnamon chips and stir into batter. Set aside.
• Spoon batter into 4 mini loaf pans until about 2/3 full.
• Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
• Bake at 350 for 35-38 minutes. Let cool before removing from pan.

Pesto Chicken Salad

• 1/2 cup low-fat mayonnaise
• 1/3 cup plain fat-free yogurt
• 1/3 cup commercial pesto (such as Buitoni)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cubed skinless, boneless rotisserie chicken breast
• 1 cup diced celery
• 1/3 cup chopped walnuts, toasted 

Serve with wheat thins, triscuits, or ritz crackers.

Photo and recipe from the driveway of my life blog :)

Key Lime Cake

Trisha Yearwood Key Lime Cake

■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

CREAM CHEESE ICING

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing)

1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12

BBQ Meatballs

 

 Found this today at All Things Delicious blog and plan to make them soon. 

3 lbs. ground beef

1 1/2 C. milk OR 1 (12 oz.) can evaporated milk

1 C. oatmeal

1 C. cracker crumbs (I used Ritz crackers that I smashed)

2 eggs

1/2 C. chopped onion OR 2 Tbsp. dried chopped onion

1/2 tsp. garlic powder

2 tsp. salt

1/2 tsp. pepper

2 tsp. chili powder

Sauce:

2 C. catsup

1 C. brown sugar

1 Tbsp. liquid smoke

1/2 tsp. garlic powder

1/2 C. chopped onion OR 2 Tbsp. dried, chopped onion

Combine all of the sauce ingredients in a medium bowl and mix well.