My husband and I have just returned from a four-day trip to Nashville where we ate too much, slept too much and shopped too much.
It was heaven.
But now we’re back on the straight-and-narrow path, which means grilled chicken, broiled fish, fresh salads, lots of fruit and daily gym visits. Thoughts of pancakes drenched in butter and syrup, pizza smothered with feta cheese and sun-dried tomatoes, and juicy angus burgers served alongside spicy fries are, alas, distant memories now.
In our defense, however, I will say that the entire time we were gone we only ordered dessert once. Actually, Charlie ordered the dessert since I’m not much of a sweets eater, but I did have a bite. It was a chocolate chip gelato served with a shortbread cookie and it was delicious.
And speaking of delicious, I promised last week I’d pass on a recipe for a treat we had at a church brunch a couple of Sundays ago. I’m not sure which of the Donnas in our family group found the recipe – Donna Bridges or Donna Timmons – but they were the ones who prepared it for the meal and it received many rave reviews from young and old alike.
I even tasted a bite of it and it really hit the spot. (In case you missed last week’s column, this was served alongside a sausage and wild rice casserole and fresh fruit.)
1 (21-ounce) can apple pie filling
1 (14-ounce) package frozen blueberries
1 cup sugar, divided
1 box white cake mix
1⁄2 cup butter or margarine, melted
1 cup chopped walnuts, toasted
Ice cream or whipped topping (optional)
Spread apple pie filling on bottom of a lightly greased 13 x 9 inch pan.
Toss together frozen blueberries and 3⁄4 cup sugar, and spoon over apple pie filling. Sprinkle cake mix over fruit, and drizzle with melted butter. Sprinkle with chopped walnuts and remaining 1⁄4 cup sugar.
Bake at 350 degrees for 45 to 50 minutes or until golden and bubbly. Serve with ice cream or whipped topping, if desired.
Serves 8 to 10.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal