Blueberry Dessert

So this is what I've always called this dessert since I first tried it at a Young Women in Excellence meeting back when I was around 13, and I begged my mom to get the recipe from whomever made it. But it is just so dang good, it really should be renamed.... something with "awesome" in it (I'm thinking of Ivan the Terrible who wanted to be named "Ivan the Awesome"  in Night at the Museum 2 haha). Because it is AWESOME! I only make it about once a year, because I have a tendency to sneak half the pan when no one is looking or to eat it just as a meal. It's that good!

1 white cake mix

1 ¼ cup quick cooking oats

½ cup butter or margarine

½ cup chopped nuts (I always omit this because nuts don't belong in sweets haha ;)

1 egg

¼ cup firmly packed brown sugar

½ tsp cinnamon

21 oz can blueberry pie filling

Preheat oven to 350. Grease a 9x13 pan. In large bowl combine cake mix, 1 cup oats, and 6 tbsp margarine. Cut it in until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in the egg. Press into prepared pan and bake for 12 minutes. Meanwhile, to reserved crumbs add remaining ¼ cup oats, 2 tbsp margarine, nuts and sugar and cinnamon. Beat til well mixed. Spread base with pie filling and sprinkle remaining crumb mixture. Bake for 15-20 minutes or until light golden brown. Cool completely and then keep refrigerated.

Crispy Southwest Chicken Wraps

Mel from melskitchencafe.com did it again! These were a huge hit in my house (don't you just love all that color!). This recipe is super versatile, add or omit anything you want to!

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray. Cook on a griddle, each side, until browned.

Cheesy Wild Rice Soup

The first time I tried this amazing soup of Jen's, I watched it disappear before I could even think about a second helping. It was so delicious that I was very tempted to go and lick the saucepan (but I didn't :)!! I made it a few weeks ago for my family, and I got the same reaction... everyone wanted more! Another dang good Jen recipe makes the list!

1 cup uncooked wild rice

2 cans cream of potato soup

1 lb of bacon

1 med onion

2 pints of ½ & ½

1 lb cheddar or Fiesta blend cheese

Cook rice as directed, set aside. Fry bacon in a large saucepan. Remove and crumble. Saute onion in grease. Combine and add soup and ½ and ½ and mix well. Add in the rice and bacon. Add cheese and cook until melted.

Roasted Cauliflower & Aged White Cheddar Soup (So Good!)

This is to die for! I found this on closetcooking.com and that guy got it right! Just the name of it made my mouth water. I didn't know how my family would react, but it got 5 stars! Mr. Amazing kept saying it was something he would expect to be served in an upscale restaurant. The aged white cheddar is a key ingredient. It's hard to find. I found it at our local Smith's made by Private Selection. It costs a pretty penny (6 oz is $4) but it is a must! :) I hope you like it as much as we do!

1 small head cauliflower, cut into florets

2 tbsp oil

Salt and pepper to taste

1 tbsp oil

1 med onion, diced

2 cloves garlic, chopped

1 tbsp thyme, chopped

3 cups vegetable broth

1 ½ cups aged white cheddar, shredded

1 cup milk or cream

Salt and pepper to taste

Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 min. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until tender, about 5-7 min. Add the garlic and thyme and sauté until fragrant, about a minute. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered for 20 min. Puree the soup until it reaches your desired consistency with a stick blender. Mix in the cheese, let it melt and season with salt and pepper. Mix in the milk and remove from heat.