Earthquake Cake

Earthquake Cake

Several months ago, while visiting my mom, I attended Wednesday night church with her. One of her good friends, Inell, had taken an Earthquake cake and was kind enough to share the recipe with me. However, months later when I wanted to make the cake I could not find it.  This has happened to me more than once! In all honesty, it’s probably in the bottom of a purse somewhere, but for now, I took to the web.

This Earthquake Cake is super moist, extremely easy and crazy delicious! Inell’s cake and the one I made used a chocolate cake mix, however, while searching the web I found several variations including red velvet and pumpkin. I love the coconut, but it is totally optional and works well without it.

Earthquake Cake
 
Author:
 
Ingredients
  • 1 (15.25-oz.) box Chocolate cake mix (I used German chocolate)
  • 1 (8-oz.) pkg. cream cheese, softened
  • ½ c. butter, softened
  • 1 tsp. vanilla extract
  • 2 c. powdered sugar
  • ½ c. flaked coconut
  • 1 c. chopped pecans, lightly toasted
  • 1½ c. chocolate chips (milk chocolate or semi-sweet)
Instructions
  1. Preheat oven to 350℉. Spray a 9 x 13-inch baking dish with cooking spray.
  2. Sprinkle pecans in the bottom of the dish, set aside.
  3. Prepare the cake mix as directed on the package. Pour the batter evenly over the pecans, do not stir.
  4. Using a hand mixer, mix the cream cheese and butter until mixed well. Gradually add the powdered sugar and beat until creamy. Fold in coconut.
  5. Drop coconut mixture by spoonfuls randomly over the batter. Using a butter knife, lightly swirl through the batter.
  6. Sprinkle the chocolate chips over the top of the cake.
  7. Bake for 30 to 45 minutes or until a toothpick inserted into the cake come out clean.
  8. Cool to room temperature then serve.

 

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Peanut Butter Chocolate Delight

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Wikipedia describes a potluck as a gathering where each guest contributes a different and unique dish of food, often homemade, to be shared. We all like to prepare a dish that is going to wow the crowd. Some of my favorite recipes came from potluck dinners.

I recently made this fantastic Peanut Butter Chocolate Delight for a potluck at our church. This four-layered dessert comes together in very little time. The bottom layer is made with crushed Oreos, topped with a cream cheese and peanut butter layer, then chocolate pudding, and Whipped Topping. With the chopped Reese’s peanut butter cups on top, this will be everyone’s favorite on the dessert table at your next potluck!

 

Peanut Butter Chocolate Delight
 
Author:
 
Ingredients
  • Crust:
  • 36 Oreo cookies
  • ⅓ c. butter, melted
  • Peanut Butter Layer:
  • 8-oz. cream cheese, softened
  • 1 c. creamy peanut butter
  • 1 c. powdered sugar
  • ¼ c. milk
  • 1½ c. whipped topping
  • Chocolate Layer:
  • 2 (4-serving size) boxes instant chocolate pudding
  • 2¾ c. milk
  • Topping:
  • Whipped Topping
  • Chopped mini Reece's Peanut Butter Cups
Instructions
  1. For crust: Place Oreos in the bowl of a food processor and process until finely crushed. Add melted butter and pulse until blended. Pour mixture into the bottom of a 9 x 13-inch dish and place in the refrigerator.
  2. For the peanut butter layer: Beat cream cheese and peanut butter with a mixer until fluffy. Add powdered sugar and blend until smooth. Gently fold in whipped topping.
  3. Gently spread peanut butter mixture over the crust. Place in refrigerator while you prepare the pudding.
  4. Chocolate Layer: In a bowl whisk both boxes of pudding mixture with milk until smooth. Pour over the peanut butter layer and gently spread. Place in the refrigerator for about 5 minutes.
  5. Top with whipped topping and sprinkle with chopped Reece's peanut butter cups.
  6. Refrigerate 3 to 4 hours before serving.

 

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Cream Cheese Pie

 

 

Cream cheese pie 1Cream cheese pie 1

Have you noticed that recipes, just as styles and fashions, come and go? Seven-layer salads were all the rage twenty-five years ago. Chicken Tetrazzini, Broccoli Casseroles, and Hash Brown Casseroles were also very popular.

Mama served Chicken Tetrazzini on occasion for dinner when I was growing up. It took a Broccoli Casserole to convince Greg that broccoli was a good thing. Hash Brown Casserole was one of my Aunt Cat’s signature dishes, and you could count on it being at all of our family dinners.

These are wonderfully delicious dishes that have been put to the side for newer, updated recipes, but they should not be forgotten. When I recently shared a Poppy Seed Chicken Casserole recipe on my blog, I found out just how much people desire to see the old classic recipes. So, starting today, I will share an “oldie but goodie” with you occasionally.

This Cream Cheese Pie was a favorite of mine when I was growing up. You usually saw them in the purchased graham cracker crust and topped with cherry or blueberry pie filling and they were wonderful. This recipe is for a 9 x 13-inch dish but use half of the ingredients for a 9-inch pie.

4.0 from 1 reviews
Cream Cheese Pie
 
Author:
 
Ingredients
  • 2 cups crushed graham cracker crumbs (24 squares)
  • ⅓ cup sugar
  • ⅔ cup butter, melted
  • 2 (8-oz.) pkg. cream cheese, softened
  • 2 (14-oz.) cans sweetened condensed milk
  • ⅔ c. freshly squeezed lemon juice
  • 2 tsp. vanilla extract
  • 2 cans pie filling, chilled (cherry or blueberry)
Instructions
  1. For crust:
  2. In a medium bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom of a 9 x 13-inch baking dish.
  3. Bake at 350° for 10 to 12 minutes or until crust is lightly browned. Cool on a wire rack before filling.
  4. For filling:
  5. With an electric mixer beat cream cheese until fluffy. Beat in sweetened condensed milk and mix until smooth. Stir in lemon juice and vanilla extract. Pour into cooled crust and chill for at least 4 hours.
  6. Pour pie filling over the top of pie and serve.

 

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Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at notjustsundaydinner@yahoo.com with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
 
Author:
 
Ingredients
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
Instructions
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.

 

 

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Mother’s Day Luncheon

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The older I get, the more that I realize that all of those times that Mama said: “don’t spend your money on me,” she meant it. She wanted then what she still wants, time spent together. Time is something we can never get back, and the older my mama gets, time becomes more precious to me.

In comparison to many families today, my mother’s family was a big one. She had six brothers and sisters.  Today, my mother and her sister are the only siblings that remain. I decided that my mama would like nothing better than a little family time for Mother’s Day. So on a recent visit, I invited my aunt and a couple of cousins to a luncheon at mama’s house.  I kept the menu simple with homemade chicken salad, pasta salad made with fresh vegetables and purchased Italian dressing, cucumber sandwiches, purchased cheese straws, and I bought a fruit tray, cut up and ready to eat and made a poppy seed vinaigrette dressing.  The table was elegantly set with mama’s best china and crystal and the memories we made are priceless.

                           mothers-day-luncheon-4                                 mother's-day-luncheon-1

As you struggle to come up with a gift for mom this Sunday, keep in mind that time spent with you is something she will always treasure!

5.0 from 2 reviews
Simple Pasta Salad
 
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Ingredients
  • 1 lb. pasta
  • 2 c. cherry tomatoes, cut in half
  • ¾ c. sliced black olives
  • sliced red onion
  • crumbled feta cheese
  • chopped bell pepper
  • 1 to 1½ c. Italian dressing
Instructions
  1. Cook pasta according to package directions.
  2. Toss pasta, cherry tomatoes, olives, red onion, feta cheese, and bell pepper with Italian dressing.
  3. Refrigerate for several hours before serving.
Notes
You may need to add a little more Italian dressing to salad just before serving.

 
5.0 from 2 reviews
Fruit Salad with Vinaigrette Dressing
 
Author:
 
Ingredients
  • 4 cups fresh fruit
  • 2 tbsp. white wine vinegar
  • 1 tbsp. vegetable oil
  • 1 tbsp. sugar
  • ¼ tsp. poppy seeds
Instructions
  1. Wash and cut up fruit, set aside. In a small bowl whisk vinegar, oil, sugar and poppy seeds. Pour over fruit an gently toss. Serve immediately.

5.0 from 2 reviews
Cucumber Sandwiches
 
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Ingredients
  • 12 oz. cream cheese, softened
  • 1 cucumber, peeled & seeds removed
  • 1 medium onion
  • dash salt
  • dash hot sauce
  • mayonnaise on bread, if desired
Instructions
  1. Grate cucumber and onion and squeeze dry. (I do this using a clean dish towel. Put in the center of a towel then roll towel and twist.) Set aside.
  2. Blend cream cheese with an electric mixer. Add remaining ingredients and stir to combine. Store in refrigerator for 24 hours.
  3. If using mayonnaise, spread on desired bread. Top with cucumber spread and another slice of bread.

5.0 from 2 reviews
Perfect Chicken Salad
 
Author:
 
Ingredients
  • 4 lg. chicken breasts, cooked and shredded
  • 1 to 2 c. mayonnaise, depending on how you like it
  • ½ to ¾ c. chopped celery
  • 1 tbsp. yellow mustard
  • ¼ tsp. poppy seeds
  • ½ tsp. salt
Instructions
  1. Mix shredded chicken, mayonnaise, celery, mustard, poppy seeds, and salt in a large bowl and refrigerate.

 

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