Strawberry Dump Cake

Repeat after me:

DUMP CAKES ARE EVERYTHING.

Now that we've got the basics down, let's get into the dirty details. Dump cakes are amazing because they're versatile, cheap, fast, and mouth-watering delicious. They can be as complicated or as easy as you want, and there are a few different methods for making them.

For this particular dump cake, I didn't use pie filling because I was craving fresh strawberries. But hear me…there is no shame in using pie filling. It will be just as tasty, and much less work. We're just over achievers here at my house {note the sarcasm}. Another beautiful thing about this dessert is it can easily be made to be gluten-free, for those of you who have dietary restrictions.

Let's get started!


Ingredients:

• 1 box yellow cake mix {we used a gluten-free cake mix, but regular is just fine}
•  1/2 cup of butter
• 1 can pie filling {21 oz.} OR a small container of fresh strawberries
• 2 tbsp sugar {but only if you're using fresh strawberries}

Directions:

If you're using pie filling, you can skip the next few steps and head right to assembly.

We're going to start by washing and de-stemming our strawberries. If you need a tip on how to do that quickly, just click here to see my tutorial.

Next we're going to make the strawberries nice and juicy. You can always go the old-fashioned route and mash them by hand, but this is 100x faster. If you don't have a manual food chopper, these are cheap and save tons of time. I highly recommend getting one similar to this.

I kid you not, making this juicy strawberry mix took less than 10 seconds. Buy the chopper, people!

Put your strawberry mix {or pie filling} in a bowl.

Add your sugar and mix {unless you use the pie filling. No sugar needed for that}.

Pour strawberries or pie filling into a baking pan. I think 13x9 is preferred, but I used my round pan.

Top with cake mix. Spread evenly over strawberries.

Slice butter into thin pieces and layer over the cake mix.

Bake at 350° for 35-45 minutes, or until the top is golden brown.

Enjoy warm with vanilla ice cream.

Love and dump cakes,

Corn and Potato Chowder

Thursday.

Such an awkward day.

Not quite the end of the work week. But nowhere near the beginning.

Which is why, I believe, Thursday dinners should be just…fantastic. And easy. No, I take that back…Thursday dinners should be effortless. 

There should be nothing happening Thursday evenings except eating, watching re-runs of your favorite shows, soaking in bubble baths and cuddling with husbands. That is the law of this blog, and if you don’t like it, you can go elsewhere.

Who’s with me?

Ingredients:

• 8 slices of bacon, cooked and crumbled
• 5 red potatoes, diced into ¼’s and not peeled
• 8 cups frozen kernel corn
• 1/2 medium yellow onion, finely chopped
• 6 - 8 minced garlic cloves
• 1 teaspoon Lawry’s seasoned salt
• 4 cups chicken stock
• 2 cups half & half or heavy cream
• Salt & pepper
• This needs a good amount of salt,  but it’s really up to your discretion exactly how much you put.
• Shredded cheddar cheese (and any other additional toppings)

Directions:

• Throw all the ingredients in the crock pot.
• Let sit on low 8-10 hours on low or 5-6 hours on high.
• At the end of the day, use a potato masher and gently mash the potatoes inside the crock pot. 
• You don’t have to remove the potatoes, and it should take less than 5 minutes to get a nice, thick, chowder-y mixture.
• Combine everything well, top with shredded cheddar cheese and serve with warm corn tortillas. Corn tortillas go with everything.

What is the difference between corn and chowder? I still have no idea. Another good question: do I really care? If it tastes like this, then absolutely not.

Love and Tuesdays,