"There is no love sincerer than the love of food." -G.B. Shaw

Uni Homemaker

Blueberry Breakfast Cake

I baked this breakfast cake for my dear friend Lisa as she has been going through a rough patch.  I thought baking something for her might bring a smile to her face.  I had such a huge success with my Orange Cranberry Breakfast Cake which I adapted from Pam’s Buttermilk Blueberry Breakfast Cake from For the Love of Cooking that I thought I’d make another one.  This time, I thought I’d try to keep it as close to the original recipe as possible.  I have to say it was delicious –thanks Pam! And I hope Lisa will enjoy it as much as I have.  Love you Lisa!

Blueberry Breakfast Cake

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  • 1/2 cup of unsalted butter, softened
  • 2/3 cup of sugar
  • 1 egg
  • 1 teaspoon of Mexican vanilla extract
  • 1 teaspoon of homemade lemon extract
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/2…

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Cheddar Tomato Bacon toasts



  • 1 jar (16 ounces) cheese creations, double cheddar sauce
  • 1 medium tomato, chopped
  • 5 sliced bacon, crisp -cooked and crumbled (about 1/3 cup)
  • 2 loaves italian bread (each about 16 inches long) each cut into 16 slices


  1. Preheat oven to 350’F in medium bowl, combine cheese creations sauce, tomato, and bacon
  2. on baking sheet, arrange bread slices, evenly top with sauce mixture
  3. bake 10 minutes or until mixture is bubbling, serve immediately.

Spicy Marinated Shrimp



  • 1 green onion, finely chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 2 tbsp prepared chives
  • 2 tbsp ketchup
  • 1 tbsp finely chopped chives
  • 1 tsp brand pepper
  • 1 clove garlic, minced
  • 1 tsp mustard salt to taste
  • 2 pounds medium shrimp, cooked, peeled and deveined


  1. Combine all ingredients except shrimp in large bowl. add shrimp and toss to coat.
  2. cover and refrigerate 4 to 6 hours or overnight
  3. transfer shrimp mixture to serving bowl, and serve with toothpicks.

Thai Chicken Skewers



  • 1/4 cup smooth peanut butter
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped parsley
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp soy sauce
  • 1 clove garlic, finely chopped
  • 1 tsp brand pepper sauce
  • 1/2 tsp ground coriander
  • 1 pound boneless, skinless chicken breasts , cut into 1-inch pieces
  • wooden skewers


  1. Combine all ingredients except chicken and skewers in medium bowl, add chicken ; toss to coat.
  2. cover and refrigerate 6 to 8 hours or overnight.
  3. preheat broiler or grill, thread marinated chicken on skewers. broil or grill 6 to 8 minutes, turning frequently (do not overcook) serve warm on skewers.

Creamy Taco Dip



  • 1 pound(16 ounces) pasteurized prepared cheese product , cut up
  • 1 container (16 ounces) sour cream
  • 1 package (1 1/4 ounces ) taco bell, taco seasoning mix


microwave all ingredients in 2-quart microwave bowl on HIGH 5 minutes or until cheese is melted, stirring after 3 minutes. serve hot or cold with corn chips or tortilla chips.

Tortilla crunch chicken fingers



  • savory herb with garlic soup mix
  • 1 cup finely crushed plain tortilla chips or cornflakes (about 3ounces)
  • 1 1/2 pounds boneless, skinless, chicken breasts, cut into strips
  • 1 egg
  • 2 tbsp water
  • 2 tbsp margarine or butter, melted


  1. Preheat oven to 400’F
  2. in medium bowl, combine savory herb with garlic soup mix, and tortilla chips.
  3. in large plastic bag/bowl combine chicken and egg beaten with water until evenly coated.
  4. remove chicken and dip in tortilla mixture until evenly coated; discard bag
  5. on 15 1/2 x 1-inch jelly-roll pan sprayed with nonstick cooking spray
  6. arrange chicken, drizzle with margarine, bake uncovered, 12 minutes or until chicken is done

Oven-Fried Tex-Mex Onion Rings



  • 1/2 cup plain dry bread crumbs
  • 1/3 cup yellow cornmeal
  • 1 1/2 tsp chili powder
  • 1/8 to 1/4 tsp ground red pepper
  • 1/8 tsp salt
  • 1 tbsp plus 1 1/2 tsp margarine melted
  • 2 medium onions (about 10 ounces, sliced 3/8 inch thick)
  • 2 egg whites


  1. Preheat oven to 450’F. spray large nonstick baking sheet with nonstick cooking spray; set aside.
  2. combine bread crumbs, cornmeal, chili powder, pepper, and salt in medium shallow dish; mix well. Stir in margarine and 1 tsp water.
  3. separate onion sliced into rings, place egg whites in large bowl; beat lightly. add onions; toss lightly to coat evenly. transfer to bread crumb mixture, toss to coat evenly. Place in single layer on prepared baking sheet.
  4. Bake 12 to 15 minutes or until onions are tender and coating is crisp.