Wednesday, October 28, 2015

Cherry Spice Cake

Cool weather and fall leaves have arrived. Sadly, Bill and I have accepted the fact that summer is over. With the arrival of fall's cool weather, my desire to create fruit and spice laden desserts has returned. 

One pan and five ingredients - cherries, coconut, crushed pineapple, spice cake, and butter. Layered desserts do not get any easier than this recipe.

It is simple enough for kid bakers because you literally just dump the ingredients into a pan.

Bake the cake until the spicy aroma, golden brown topping, and bubbling fruit announce that the cherry spice cake is done. By then, the whole house will be filled with the scent of allspice, cinnamon, cloves, ginger, and nutmeg. Yum! 

  • 1 - 18.5 oz package of ultra-moist, spice cake mix
  • 1- 7 oz. package of flake coconut, sweetened
  • 1 - 20 oz. can of crushed pineapple, undrained
  • 1- 21 oz. can of cherry pie filling
  • 2 sticks of salted butter, melted

  • Preheat oven to 350 degrees Fahrenheit
  • Set out a 13 x 9 inch baking pan
  • Layer the ingredients into the baking pan in the following order:

 1. undrained crushed pineapple
 2. cherry pie filling
 3. dry, spice cake mix
  •  Pour the melted butter evenly over the spice cake layer.
  • Sprinkle the flaked coconut over the top of the cake.
  • Put the cake into the oven and bake for about 45 to 50 minutes, or until the topping is golden brown.
Golden Brown Deliciousness!
  • Let cool 30 minutes before serving warm, or let cool overnight in the refrigerator.
Warm cherry spice cake served with a scoop of vanilla ice cream on top is simply amazing. However, I prefer eating the cake cold. The buttery,toasted coconut flavor of the topping is more pronounced after the cake cools completely.

Enjoy creating some homemade happiness on a plate!

Tuesday, October 27, 2015

Too Busy to Cook!

Lately, casseroles and skillet meals have been the star of the Bonham menu. During my recent illness, I did drag myself into the kitchen and make homemade chicken soup with thick, chewy noodles. Sadly, I didn't take any pics - just dumped ingredients into the crock pot and went back to bed. 

Happily, my new position at work is beginning to feel like I might know what I am doing. Been there? Happily, this is my off week for breakfast duty; more time to prepare for the day and upcoming week is appreciated.  

Additionally, I am leading a four week bible study at church. Since I am the leader, I feel obligated to do massive amounts of study. Did I mention I am an overachiever? Yep, once a commitment is made, my focus becomes laser beam narrow. 

Did I forget to mention that I teach the 5th/6th grade Sunday school class too? And, a volunteer for the Christmas committee in our chapter of Christian Motorcyclists Association? And, getting ready for the Sunday School Christmas play?

Food preparation has taken a back seat to other pursuits. I became painfully aware of this when I went to the dollar store Sunday morning and bought four bags of sugar-free, chocolate candy for the Pastor Appreciation Dinner. Lower your eyebrows! I did put each type of candy into an individual glass bowl. Presentation was pretty! 

Monday, October 19, 2015

Southwest Cheesy Dogs with Sriracha Mayo

Did you grow up snacking on  pigs in a blanket? My mom fed us this kid fare regularly and we loved it. However, plain biscuit dough wrapped around a hot dog chunk no longer thrills me, but this updated version with chili powder and mozzarella cheese does!


  • 2 - 7.5 oz.tubes of biscuit dough
  • 1- 12 oz. package of hot dogs
  • 3 Tbsp. of Sriracha chili sauce
  • 1 Tbsp. of mayonnaise
  • Small amount of shredded mozzarella
  • Small amount of chili powder


  • Heat your oven to the temperature called for on the tubes of biscuit dough
  • Cut the hot dogs in half crosswise. You will end up with about 16 hot dog pieces.
  • Open the tubes of biscuit dough.
  • Press each piece of dough into a flat round and wrap it around a hot dog half. 
  • Place the dough wrapped hot dogs into a small baking pan. Note: There will be about 4 extra biscuits. I cooked mine in the pan with the cheesy dogs and sprinkled cheese and chili powder on them. They will be done in about 12-15 minute. 
  • When all of the hot dog pieces are wrapped in dough, sprinkle with mozzarella cheese and then chili powder.
  • Place in the oven and back until biscuits are golden brown, about 25 - 30 minutes. 
  • While the hot dogs are baking, blend the Sriracha chili sauce and mayo in a serving container.
Let the cheesy dogs cool about 5-8 minutes before dividing them onto a plate. That melted cheese is hot! 

Tuesday, October 13, 2015

SalleeB is Ill and Not Posting This Week

I am recuperating from a respiratory illness and will not be posting this week. Prayers for my recovery would be welcome.