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Friday, September 4, 2020

Fresh Strawberry Pie + VIDEO

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!

Fresh Strawberry Pie without Jello is so easy to make from scratch and tastes amazingly flavorful. This pie recipe is perfect for summer because it can be made without turning the oven on.

You can use a store-bought pie crust or a no-bake graham cracker crust as a base (or go the fancy route and make your own pie crust).

This Strawberry Pie is loaded with juicy, fresh strawberries and made with a homemade strawberry glaze without added gelatin that lets the natural flavor of the strawberries be the star.

Is you are looking for other fresh strawberry recipes, check out our Strawberry Jam!

I have the biggest sweet tooth and love everything with berries but strawberry pie is definitely one of my favorite desserts!

This Fresh Strawberry Pie is the perfect spring and summer dessert made with simple ingredients! Top it with a big dollop of whipped cream and you have an easy dessert that everyone will love!

Helpful Tips to make Fresh Strawberry Pie:

I used a homemade pie crust for this recipe but you can also use a Graham Cracker Crust or a store-bought pie crust to save time.
For the best flavor, use fresh, high-quality strawberries. The strawberries are the star of this recipe so look for the freshest strawberries you can find that don’t have any bruises or discoloration.
This pie tastes best on the same day! The longer it sits the higher the risk of the juicy strawberries making the pie crust soggy. To avoid a soggy pie crust you can seal the crust by painting melted chocolate in the bottom and inside of cooled pie crust. Place the crust in the freezer to set the chocolate before adding the berries.
Make sure to stir the cornstarch mixture continuously for 2-3 minutes until it is thick and translucent. You don’t want it to be clumpy.
This pie won’t be as sturdy because it is made without gelatin but it will not ooze all over after cutting if you keep it refrigerated and serve it straight from the fridge.
Don’t forget the whipped cream! Strawberries and cream are a match made in heaven!!

What you will need to make Fresh Strawberry Pie:

Pie Dish - This is my everyday pie dish but if I want to use a fancier one this is my go-to pie dish for guests.
Strawberry Huller - This little tool makes hulling strawberries super easy and it’s safe for kids. It works best on medium and larger strawberries.
Hand Mixer - If you have problems with whipping cream try using a hand mixer. I prefer to use this one instead of my stand mixer to whip cream because I have more control and don’t over-whip the cream.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite strawberry recipes:

Strawberry Shortcake No-Bake Ice Box Cake

Summer Berry Cheesecake Salad

Strawberry Banana Cheesecake Salad

Strawberry Banana Ice Cream

See how easy this Fresh Strawberry Pie is to make. Watch the video!!!

Yield: SERVES 6Author: Julia Foerster

Fresh Strawberry Pie

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!

prep time: 20 MINScook time: 10 MINStotal time: 30 mins

Ingredients

6 cups whole strawberries, hulled
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 (9-inch) pie crust, baked
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Mash 1 cup strawberries with a fork or in a food processor and set aside.
In a small saucepan, whisk together sugar and cornstarch. Stir in water and mashed strawberries.
Bring to a boil over medium temperature, stirring constantly. Let the mixture boil and stir for 3 more minutes until thick and translucent. Set aside and let cool for 10 minutes.
In the meantime, arrange remaining strawberries in the pie crust. Cut some of the berries in half to make them fit better.
Pour cooled glaze over the strawberries. Make sure that all the berries are coated with the glaze and no dry spots remain. Chill pie for 2-3 hours until set.
Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.

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Thursday, September 3, 2020

No-Bake Rocky Road Avalanche Bars + VIDEO

Best Ever No-Bake Rocky Road Avalanche Bars are my latest obsession. I have made them at least 12 times and everyone raves about them. A simple recipe with chocolate and peanut butter with a candy crunch that comes together in a snap? Sign me up, twice!

With the perfect balance of chocolate and peanut butter, these no-bake bars are utterly addictive.

Soft, billowy marshmallows and crispy rice cereal come together with the rich and creamy chocolate peanut butter candy filling to create this memorable dessert.

No-fuss desserts are our thing, and as much as we love sharing them with our family and friends, we sometimes have to make extra because we can’t keep our hands off them!

We are so excited about our cookbook! We are thrilled to announce that it is now it it's second printing so if you have had a hard time finding it, check online at Amazon or Barnes and Noble they should have them in stock.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make No-Bake Rocky Road Avalanche Bars:

You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like me, pop them in the freezer for 20 minutes.

What you will need to make No-Bake Rocky Road Avalanche Bars:

9 x 13-inch Baking Pan- I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite no-bake recipes:

Strawberry Shortcake No-Bake Icebox Cake
Extreme Reese's Peanut Butter No-Bake Pie
No-Bake Avalanche Cookies
10 Minute Microwave Peanut Brittle

See how easy this No-Bake Rocky Road Avalanche Bars is to make. Watch the video!!!

Yield: 24Author: Donna Elick

No-Bake Rocky Road Avalanche Bars

No-Bake Rocky Road Avalanche Bars are my latest obsession. A simple recipe with chocolate and peanut butter with a candy crunch that comes together in a snap? Sign me up, twice!

prep time: 30 minscook time: total time: 30 mins

Ingredients

16 ounces chocolate-flavored candy coating (I use Almond Bark or Candiquik)
2 cups semisweet chocolate chips
4 ounces Bakers German’s sweet chocolate bar, broken into chunks
1 (16.9-oz) jar super chunky peanut butter
3 cups crispy rice cereal
3 cups mini marshmallows
1/2 teaspoon salt

Instructions

Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.
Melt the chocolate candy coating, chocolate chips and German chocolate in a large heatproof bowl. Microwave at half power for 30 seconds at a time until melted and smooth, stirring after each interval.
Stir the peanut butter into the warm chocolate until melted and smooth. Add the rice cereal, marshmallows and salt and stir to combine.
Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like me, pop them in the freezer for 20 minutes. Once they are solid, cut them into 24 pieces.
Store in the refrigerator.

https://zeromediasystem.blogspot.com//search?q=no-bake-rocky-road-avalanche-bars-with

Wednesday, September 2, 2020

Instant Pot Mac and Cheese + VIDEO

Instant Pot Mac and Cheese is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

Homemade Instant Pot Mac n Cheese is the ultimate comfort food that the whole family will love! It is easy and quick to make and so flavorful and rich.

Cooking the Macaroni in the Instant Pot saves you a few steps, no need to drain the pasta and everything can be made in one pot.

I love to serve it topped with crispy bacon bits or chopped ham and a side salad as a main dish but it also makes the perfect side dish for so many meals. Perfect for busy weeknights or holiday dinners!

Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.

Over on my blog I love to share easy Instant Pot recipes like my family’s favorite Instant Pot Chili that’s so flavorful and delicious but can be whipped up in under 45 minutes. This Mac and Cheese Instant Pot recipe can be made even quicker and is always a big hit whenever I make it.

Cooking the Macaroni in a Pressure Cooker makes them cook faster and using chicken broth instead of water makes this comfort food even more flavorful and creamy. You’ll never want to make Mac and Cheese another way after you tried this easy recipe!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Instant Pot Mac and Cheese:

This recipe works in the 6 quart and 8 quart Instant Pot. If you are using an 8 quart Instant Pot it is possible to double the recipe, no need to adjust the time.
You can use elbow macaroni or corkscrew macaroni for this recipe.
If you are using low-sodium chicken broth you might need to adjust the seasoning and add ½ teaspoon of salt to the uncooked noodles.
If you don’t have chicken broth on hand you can use the same amount of water or vegetable broth instead.
I recommend to grate the cheese yourself and to not use shredded cheese because the shredded cheese won’t get as creamy and smooth as “normal” cheese.
To get the best flavor and texture use a combination of cheeses. You can substitute 1 cup of cheddar cheese with mozzarella cheese but don’t use more than one cup otherwise it will be very stringy.
Instead of cheddar you can use any smooth melting cheese like gouda, gruyere, or Monterey jack for example.
I prefer to use regular milk instead of evaporated milk in this recipe because I always have regular milk on hand and find that it tastes better.
If there is extra liquid left after cooking, give it a stir, put the lid back on and let it sit for a few more minutes until the pasta has absorbed all the liquid.
Depending on how dry or wet the cooked macaroni are use 1/2 cup of milk or more until the desired consistency is reached.
This creamy dish tastes best fresh because the longer mac and cheese sits, the dryer it will become. Reheating is possible but don’t expect it to taste as creamy and smooth as before.

What you will need to make Instant Pot Mac and Cheese:

Instant Pot - If you don’t have an Instant Pot you need to buy one! I love mine!!
Cheese Grater - This grater is my favorite!
Hot Sauce - I can’t get enough of this hot sauce.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite mac and cheese recipes:

Super Simple Mac and Cheese Italian Style
Jack Daniel's Bacon Mac and Cheese
Slow Cooker Triple Cheesy Mac and Cheese
Lazy Day Mac and Cheese

See how easy this Instant Pot Mac and Cheese is to make. Watch the video!!!

instant pot mac and cheese, instant pot macaroni and cheese, mac and cheese instant pot, instant pot mac n cheese, best instant pot mac and cheese

One-Pot

American

Yield: 4Author: Julia Foerster

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese recipe is so creamy and can be made in less than 15 minutes using your electric pressure cooker!

prep time: 5 minscook time: 5 minstotal time: 10 mins

Ingredients

4 cups Chicken Broth
16 ounces dry macaroni
2 Tablespoons Butter
1/2 teaspoon dried onion powder, optional
1/2 teaspoon dried garlic powder, optional
1/2 teaspoon dried mustard, or 1 1/2 tsp dijon mustard
1 teaspoon hot sauce, optional
1/2 teaspoon freshly ground black pepper
3 cups grated Cheddar Cheese
1/2 cup grated Parmesan Cheese
1/2 cup milk

Instructions

In the inner pot of an Instant Pot, combine chicken broth, macaroni, butter, dried onion powder, dried mustard, hot sauce, and black pepper.
Put the lid on the pot and set the valve to the sealing position. Set to pressure cook on high for 5 minutes.
After the time is up do a quick release. Have a towel ready because there might be some liquid spraying. If there is extra liquid, put the lid back on and let sit for 2 minutes.
Add 1/4 cup of milk, then stir in handfuls of cheese at a time and stir until smooth and melted. Add more milk if needed. Adjust seasoning to taste and serve immediately.

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4-Ingredient Amish White Bread + VIDEO

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

There is just something about making your own bread. It is unlike any other 'domestic' task. It is especially wonderful when it is this easy.

RECIPE INGREDIENTS

Active dry yeast
Warm water - You could also use milk or beer. They are both tasty in bread recipes. Just make sure to warm them in the microwave, until they feel warm to the touch.
All-purpose flour - Do not use bread flour or whole wheat flour, as they are much heavier than AP flour. As a result, the bread will be dense and doughy.
Granulated sugar - This recipe is very forgiving. You can adjust the sugar up or down according to your preference. You can also substitute another sweetener like honey in this recipe.
Salt - Fine grain kosher salt is the best for bread recipes like this one.
Butter - I personally prefer unsalted butter so I can add the salt to my liking. If you use salted butter you can cut down the salt in the recipe by 1/4 teaspoon.

How to make 4-Ingredient Amish White Bread

The complete ingredient list and instructions are shown in the recipe card at the bottom of this post.

Recipe tips for the perfect loaf of bread

Combining the ingredients

Kneading the dough

Shaping the dough for the rise - fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.

Getting a good rise - Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.

Shape the bread for the bread pans - Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.

The second rise - Cover and let rise in a warm place until doubled, about 30-45 minutes.

Testing for doneness - Bake for 30-35 minutes or until the loaf is pale brown in color. If you turn the bread over and tap on it, it should sound hollow.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make Simple Amish White Bread Recipe:

Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
You can make this recipe without a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.
If bread starts to brown too quickly, cover with aluminum foil.
For hamburger buns, grease a cookie sheet. Divide dough and roll into balls. Gently press on dough balls with the palm of your hand (creating a bun shape).
4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

What you will need to make Simple Amish White Bread Recipe:

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite scrumptious bread recipes:

Milk and Honey White Bread
Honey Wheat Oatmeal Bread
Pretzel Buns

See How Easy it is to Make 4-Ingredient Amish White Bread. Watch the video!

Yield: 2 Loaves

Author: Donna Elick

Simple Amish White Bread Recipe

4-Ingredient Amish White Bread is a simple recipe that creates a soft and tender, slightly sweet white bread. It is so easy, it is nearly a no-fail recipe. This is a keeper!

prep time: 5 Mcook time: 30 Mtotal time: 35 M

ingredients:

1 1/2 tablespoons active dry yeast (2 packets)
2 1/2 cup warm water (110° to 120°)
2/3 cup granulated sugar
8 tablespoons (1/2 cup) unsalted butter, divided
1 tablespoon kosher salt
6-7 cups all-purpose flour

instructions:

How to bake 4-Ingredient Amish White Bread

Melt 4 tablespoons butter. I microwave on high for 30 seconds at a time until it is mostly melted. I recommend covering with a paper towel to avoid messes. Set aside.
In the bowl of a stand mixer add sugar and water. Sprinkle yeast over top and swirl with spoon or fingers to combine. Allow the yeast to sit for about 5-10 minutes while the it blooms and becomes aromatic.
Add melted butter, 4 cups flour, and salt. Mix on low, using the dough hook, until smooth. Add remaining flour 1 cup at a time until a soft dough ball forms (I use the entire 7 cups). Turn the mixer to medium and knead for 5 minutes. When it is ready, your ball of dough should be tacky, not sticky. When you touch the dough and pull your fingers away the dough should not stick to your fingers. If it is sticky, add a little more flour 1 tablespoon at a time until it becomes tacky.
Turn the dough onto a floured board; knead about 10 turns. To knead dough: fold it in half, gently press the dough away from you with the heel of your hand and then turn the dough. Repeat. When you are finished kneading your dough should be smooth and elastic.
Shape dough into a smooth ball so it will rise properly: fold the sides of the dough over into the middle of the dough. Flip the dough over. Cup your hands along the right and left sides of the dough and pull it toward you. Rotate the dough a quarter turn and repeat. After about 10 times you will have a nice smooth dough.
Place 1 tablespoon of butter in a large microwave-safe bowl. Heat butter in the microwave until butter is melted. Place the dough into the bowl with the butter, flipping once to grease the top. Make sure the smooth side of the ball is on top for the rise. Loosely cover with plastic wrap and a towel over the top and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and divide into two loaves.
Shape the bread for the bread pans: Place dough on a lightly floured countertop. Pat one of the divided doughs into an oval. Fold the top third of the dough and fold it into the middle of the dough. Use the heel of your hand to press the top layer into the bottom layer. Repeat with the bottom third of the dough. Like you are folding a letter. Fold the dough in half. Pull the ends of the dough down and tuck under like a package to make a smooth dough.
Place each dough in a greased 9-in. x 5-in loaf pan. Press the dough down flat in the bread pan, using your flat hand to help it rise evenly.
Preheat oven to 350°F.
Cover and let rise in a warm place until doubled, about 30-45 minutes.
Place bread on the center rack. Bake for 30-35 minutes or until golden brown. You can turn in out onto a plate and thump the bottom of the bread if it sounds hollow it is done.
Allow the bread to cool in the bread pan, on a wire rack for 5 minutes.
Remove the bread from the pans and brush with the remaining butter.
Let the bread cool for at least 30 minutes before cutting or you may smoosh the bread loaf. I can never wait, but it is best if you can.

DONNA'S NOTES

Bread flour will achieve the highest possible rise and a chewier crumb, all-purpose is more common to have on hand. You can use either.
You can make this recipe without a stand mixer. Add water, yeast, and sugar to a large bowl. Once the yeast blooms stir in the butter, salt and the flour using a wooden spoon. Turn dough out onto a floured countertop and knead for 10-12 minutes until the dough is no longer sticky and holds its shape (when you poke it, it springs back). Proceed with remaining instructions.
If bread starts to brown too quickly, cover with aluminum foil.
For hamburger buns, grease a cookie sheet. Divide dough and roll into balls. Gently press on dough balls with the palm of your hand (creating a bun shape).
4-Ingredient Amish White Bread will stay fresh for 4-5 days at room temperature. It’s still safe to eat after that time, but it will most likely be stale by then. To store the bread after slicing, place it in a paper bag. Be sure to remove as much air as possible before tightly closing up the bag. You can also freeze this bread for later use. I recommend slicing it before freezing. You can freeze for up to 6 months.

https://zeromediasystem.blogspot.com//search?q=simple-amish-white-bread-recipe

Tuesday, September 1, 2020

Blueberry Dump Cake + VIDEO

Blueberry dump cake is the easiest cake recipe you’ll ever make. It’s moist and delicious! Make this 4-ingredient recipe for dessert tonight!

What is dump cake?

When you need a “no-brainer” dessert recipe, look no further than dump cake. Baking this sweet treat is simpler than you could ever imagine!

Whether you make a dump cake blueberry, cherry, peach, or another flavor, the technique is always the same.
They require 3 or 4 ingredients, and 5 minutes to prep it for baking.

Making the cake looks like this:

Dump - Add pie filling, cake mix, and cubes of butter to a cake pan. Plus, fresh fruit for a little extra flavor.

Bake
Done!

The secret of this dessert is its convenience factor. You don’t even have to stir the ingredients together - it’s amazing!

It really is the best dessert for a busy home cook to make.

Plus, it’s a recipe that you can customize to your heart’s desire.

Dump cake can be made using any flavor of cake mix and pie filling that you like. You can even make them sugar-free!

Making blueberry dump cake

As mentioned above, you only need 4 ingredients to make this cake recipe. Even better, it doesn’t matter what brand or type of cake mix you use.

Gluten-free and sugar-free cake mixes and pie fillings work just as perfectly as traditional ones do.

INGREDIENTS

Cake mix - I use white cake mix. It’s also delicious with yellow cake.
Blueberry pie filling
Butter - I prefer to use unsalted butter, but salted will work
Fresh blueberries - It is best not to use frozen berries unless you thaw them first. Otherwise, the excess water may cause your cake to be soggy.

Cooking tips for the perfect cake

Making a blueberry dump cake is nearly impossible to mess up. However, to guarantee the best results, here are three important tips.

Grease the pan. Be sure to grease the pan well with butter or non-stick cooking spray. Otherwise, you will definitely have a difficult time removing slices from the pan.

Preheat the oven. If the oven isn’t hot enough, the cake will not bake evenly. It’s not a happy experience, and not a tasty cake, either. Please trust me on this.

Add ingredients in the order shown in the recipe.

It may not seem like the order of ingredients should matter, but it truly does make a difference.

First, spread the blueberry filling into the bottom of the pan.
Next, sprinkle all of the cake mix over the filling. Be sure to cover as much of the filling as you can.
Scatter the cubes of butter evenly over the surface of the cake mix.
Lastly, sprinkle the fresh blueberries over the top

Science is the reason that the order matters. Heavier ingredients (like the fresh blueberries) will sink during baking.

As a result, placing them at the top ensures that you will have blueberries throughout the cake, rather than all sitting on the bottom.

Q&A

Can I make a crock pot dump cake?

Absolutely!
Make the recipe exactly as shown below, except place everything into your crock pot instead of a pan.

To make it this way, grease the bottom and sides of the crock pot, then spread the blueberry pie filling in the bottom. Then, top with the cake mix, the butter, and then the fresh blueberries.

Cover and cook on high for 2 hours or low for 4 hours.

How should I serve it?

Blueberry dump cake is very similar to blueberry cobbler, at least in terms of texture. It’s perfectly delicious warm or cold.

I like to serve it individually in bowls, with a scoop of vanilla ice cream or fresh whipped cream over the top.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite cake recipes:

Perfect Peach Cobbler Dump Cake
Cherry Dump Cake
Outrageous Cherry Dr Pepper Cake

See How Easy it is to Make Blueberry Dump Cake. Watch the video!

Yield: 12

Author: Donna Elick

Blueberry Dump Cake

Blueberry dump cake is the easiest cake recipe you’ll ever make. It’s moist, and delicious! Make this 4-ingredient recipe for dessert tonight!

prep time: 10 Mcook time: 50 Mtotal time: 60 M

Ingredients

Blueberry Dump Cake

(2) 21-ounce cans blueberry pie filling
1 box white cake mix or yellow cake mix
1/2 cup (1 stick) butter, sliced into thin pats (about 48)
2 cups fresh blueberries

Toppings

Vanilla ice cream
Whipped cream

Instructions

Preheat your oven to 350°F.
Grease a 9x13 inch baking dish with butter or spray it with nonstick baking spray.
Add the blueberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
Sprinkle the cake mix on top of the blueberry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
Place pats of butter evenly over the top of the cake mix.
Bake the Blueberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
Remove cake from the oven and let it just slightly cool on a cooling rack.
Scoop cake into bowls, top with vanilla ice cream. Serve warm.

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