[{"title":"Cookie Brownie Trifle ","ingredients":"2 bags chips ahoy soft baked chocolate chip cookies\r\n3 boxes Little Debbies turtle brownies\r\nLarge Whipped Cream Carton\r\nchocolate chips optional","directions":"This recipe is with store bought goodies.&nbsp; You can replace the store bought with homemade chocolate chip cookies and homemade brownies.&nbsp;&nbsp;\r\nI get 2 bowls and I start with the chocolate chip cookies.&nbsp; Crumble them up and put the cookies in one bowl then crumble up the brownies and put in 2nd bowl.\r\nHave your trifle bowl out ready to layer.&nbsp; In the bottom layer with cookies, then whipped cream (with chocolate chips: optional) Next layer with brownies. Repeat this entire process and top with crumbled cookies or brownies.\r\nEnjoy!","description":"This is an easy dessert that all chocolate lovers will enjoy.&nbsp; You can go super simple with store bought cookies and brownies or go home made by baking your own brownies and cookies.&nbsp; Either way, these are delicious and a great dessert.&nbsp; The trifle bowl lets your guests see the beauty of choclate and the tates is as wonderful as the visual.&nbsp; Enjoy.","category":"Dessert","numServings":"10","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1739646021_94810.png"},{"title":"Ice Cream Cupcakes","ingredients":"1 box cake mix (plus eggs, oil, and water as called for on the box)\r\n24 flat bottomed ice cream cones\r\n2 canisters of frosting (any flavor that goes well with your cake)\r\nChocolate chips or sprinkles optional","directions":"Instructions\r\n\r\nPre heat oven. Combine cake mix and the ingredients called for on the box to a large bowl (typically eggs, vegetable oil, and water) and stir them together.\r\nAdd the ice cream cones to a muffin tin to help keep them upright in the oven.&nbsp;Fill each of the ice cream cones about 2\/3 full with cake batter.&nbsp;\r\nBake the cupcakes until the tops are set and a toothpick can be inserted in the middle and comes out clean. Remove the pan from the oven and let the cupcakes cool completely.\r\nAdd your frosting to the top of the cupcake, using a piping bag and a star tip to look like a soft served ice cream cone. Repeat with additional cupcakes. You can top with chocolate chips or sprinkles if you like.&nbsp;\r\n","description":"These are a great treat for kids parties, spring holidays or a new and different dessert to take to a fun function.&nbsp; It is simple and everyone loves them.&nbsp; You can make these out of any cake mix and use any flavor or color icing.&nbsp;&nbsp;\r\nYou can use sprinkles or chocolate chips to add some extra bling.&nbsp; Enjoy!","category":"Dessert","numServings":"24","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1739644846_94810.png"},{"title":"Ambrosia Salad","ingredients":"8oz whipped topping, thawed (I used Cool Whip brand)\r\n1\/2 cup sour cream\r\n1 can (20 oz) pineapple chunks, drained\r\n1 can (11 oz) mandarin oranges, drained\r\n1 cup mini marshmallows\r\n1 cup sweetened shredded coconut\r\n1\/4 cup Maraschino cherries, halved (plus more for garnish, if desired)\r\ngreen seedless grapes\r\npecans chopped (if desired)","directions":"\r\nInstructions\r\n\r\n\r\n\r\nIn a large mixing bowl,&nbsp; combine together the sour cream and whipped cream until well mixed.\r\nAdd the pineapple chunks, mandarin oranges, mini marshmallows, shredded coconut, grapes and Maraschino cherries. Pecan halfs if you like.\r\nCover and refrigerate for at least 2 hours or overnight.\r\nWhen ready to serve, garnish with additional maraschino cherries if desired.\r\n\r\n","description":"This salad is great for any occassion.&nbsp; Spring is the perfect time to try this one out.&nbsp; It is colorful and so easy to make.&nbsp; You can make it in advance and take it to family functions, office gatherings and holidays.&nbsp; This recipe is light and although it is called a salad, it tastes more like a dessert.&nbsp; Enjoy!","category":"Salad & Soup","numServings":"8","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1739633154_94810.png"},{"title":"The Best Crock Pot Roast","ingredients":"1 Beef Roast\r\n1 white onion\r\n1\/4 cup butter\r\n3-5 potatoes\r\n5-7 carrots\r\n1 can cream of mushroom soup\r\ndales sauce (or any type of steak sauce) splash\r\n1 cup all purpose flour","directions":"You can use any beef roast.&nbsp; I usually get a 3-4 lb roast.&nbsp; I cut up onions and brown them in butter.&nbsp; I coat the roast in flour and then brown it in the butter and onions.&nbsp; I peel 3-4 potatoes and cut into cubes.&nbsp; I peel 6-7 carrots and cut into cubes.&nbsp; I lay the carrots and potatoes in the bottom of the crock pot.&nbsp; I salt and pepper them.&nbsp; I then put the roast and onion mixture on top.&nbsp; I put one can cream of mushroom soup on top and a splash of dales sauce. (you can use any kind of steak sauce you like for flavor) Cover and let cook on high 5-6 hours low 7-8 hours.&nbsp; The roast will fall apart and the soup will make a great gravy.","description":"I have made this 100 times and everytime I make it, everyone loves it.&nbsp; It is so good, we even chose this for our holiday meal.&nbsp; It doesn\\'t matter which beef roast you choose, it always turns out great and tastes even better.&nbsp; Only clean up one pot with a full meal cooked.&nbsp; Feeds a big family or gives a small family left overs for days! Enjoy!","category":"Crock Pot: Slow Cooker","numServings":"6","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1739557028_94810.png"},{"title":"Valentine Cake Pops","ingredients":"1 package strawberry cake mix\r\n1 cup water\r\n1\/2 cup vegetable oil or canola oil\r\n3 large eggs\r\n2 tablespoons canned white, vanilla or cream cheese frosting\r\n20 ounces vanilla melting chocolate or almond bark\r\npink or red food coloring gel for half of the cake pops\r\nValentine\\'s Day sprinkles","directions":"Instructions\r\n\r\n\r\n\r\nPrepare the&nbsp;cake&nbsp;mix with the water, oil, and eggs. Bake in a 9&times;13-inch baking pan according to the package instructions.\r\n\r\n\r\nCool cake completely.\r\n\r\n\r\nCrumble the entire&nbsp;cake&nbsp;in a large bowl with a fork to form crumbs.\r\n\r\n\r\nAdd the frosting and mix it into the&nbsp;cake&nbsp;crumbs with your hands or an electric mixer until it forms a ball. Add more frosting if needed to get the right consistency.\r\n\r\n\r\nRoll the dough into 1-inch balls and place them onto a baking sheet lined with parchment paper.\r\n\r\n\r\nMelt a&nbsp;very&nbsp;small amount of&nbsp;almond bark in the microwave.&nbsp;Dip cake&nbsp;pop&nbsp;sticks or lollipop sticks&nbsp;into melted chocolate and then push them into the&nbsp;cake&nbsp;pops. Refrigerate for 1 hour.\r\n\r\n\r\nMelt remaining&nbsp;almond bark in the microwave and divide into 2 bowls. Add pink food gel to one of the bowls and mix until desired shade is achieved.\r\n\r\n\r\nDip cake pops into&nbsp;melted chocolate&nbsp;until fully coated. Be sure to scrape the&nbsp;excess chocolate&nbsp;on the side of the bowl. Repeat until all of the cake pops are coated in chocolate. Place upright in a holder or foam base to allow the chocolate to harden.&nbsp;\r\n\r\n\r\nAdd sprinkles quickly before chocolate hardens then let the cake pops sit until set and then chill until ready to serve.\r\n\r\n\r\n","description":"These Valentine Cake Pops are great for your children, loved ones or any work party.&nbsp; They taste great and one recipe makes 21 cake pops.&nbsp; The pops are a fun way to give great edibles to your friends and family.&nbsp; They are also a fun way to decorate.&nbsp; You can put them in a vase with a styrofoam center and make a beautiful arrangement.","category":"Cake","numServings":"22","prepTime":"40","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1737909635_94810.png"},{"title":"4-Ingredient Reindeer Cheese Snacks","ingredients":"block of cream cheese per 4 reindeer\r\nmaraschino cherries\r\npretzels\r\nraisins","directions":"\r\nCut the cream cheese into wedges.\r\nAttach half a maraschino cherry for the nose.\r\nAttach half a raisin for the eyes.&nbsp;\r\nPush two pretzels into the sides to create the antlers. Refrigerate until ready to serve.\r\n","description":"What a fun snack idea for any party.&nbsp; These easy 4 ingredient snacks are perfect to bring to that work function, make for your family party or take to school for your kids Christmas party. They are so cute and taste so good, everyone will smile.&nbsp; Let the holidays rein with these reindeer snacks that are loved by all.","category":"Appetizer","numServings":"8","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1734021701_94810.png"},{"title":"Santa Strawberries","ingredients":"24 Strawberries\r\n2 cups whipped cream\r\n2 tbs sprinkles","directions":"Instructions\r\n&nbsp;\r\n&nbsp;\r\n\r\n\r\n\r\nPrepare the strawberries by using a paring knife and cutting off the top of the strawberry (the leaf part) so they stand up straight.\r\n\r\n\r\nThen cut off the tip for the hat.\r\n\r\n\r\nUsing a spoon or a piping bag, add the whipped cream to the strawberry and top with the tip. Add a dot of whipped cream to the hat.\r\n\r\n\r\nPlace two chocolate sprinkles in the whipped cream to act as eyes. Serve.\r\n\r\n\r\n","description":"These are so cute, light to eat and only 3 ingredients.&nbsp; You can make them a head of time and store in fridge.&nbsp; It doesn\\'t take a lot of time and this could be the perfect snack to leave for Santa so he doesn\\'t get so full of cookies on his long journey Christmas Eve.&nbsp; Try this great recipe and you will be glad you did!&nbsp; Happy Holidays! Enjoy!","category":"Dessert","numServings":"24","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1734021172_94810.png"},{"title":"Orange Party Punch","ingredients":"1 2 liter Fruit Punch\r\n64 fluid oz of orange juice\r\n1 2 liter of ginger ale\r\noranges sliced for decor","directions":"Combine all three chilled ingredients in a punch bowl, add sliced oranges for decoration.&nbsp;&nbsp;","description":"Suprise your friends and family with this amazing orange party punch.&nbsp; You can make it for any holiday or party.&nbsp; It is non alcholoic and everyone will love it.&nbsp; The citrus taste is refreshing and unique.&nbsp; It will be your new party punch favorite.&nbsp; Serves 24 people so goes a long way. Orange you happy I shared this one?&nbsp;&nbsp;","category":"Let's Drink","numServings":"24","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1734019928_94810.png"},{"title":"Christmas Wreath Cake","ingredients":"8 ounces bittersweet chocolate, finely chopped\r\n1 cup cocoa powder\r\n1 teaspoon instant espresso\r\n1 cup boiling water\r\n2 cups lightly packed light brown sugar\r\n1 \u00bd cups all-purpose flour\r\n1 teaspoon salt\r\n\u25a21 teaspoon baking soda\r\n1 cup full-fat sour cream, at room temperature\r\n\u00bd cup cooking oil\r\n\u25a25 large eggs, at room temperature\r\n2 teaspoons vanilla extract\r\n1 tablespoon melted shortening or cooking spray for greasing pan1\r\nGanache\r\n\u00bd cup heavy cream\r\n1 tablespoon corn syrup\r\n4 ounces semisweet chocolate, chopped\r\ndecor on top\r\nRosemary springs:  5-10 pieces\r\ncranberries fresh one bag\r\npowder sugar","directions":"\r\n\r\n&nbsp;\r\n\r\n\r\n\r\nPreheat the oven to 350&deg;F.\r\n\r\n\r\nIn a medium heatproof bowl, add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth, then set aside to cool until just warm (95-98&deg;F).\r\n\r\n\r\nIn a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.\r\n\r\n\r\nWhisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth. Making a well, pour the wet mixture into the center of the dry mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.\r\n\r\n\r\nSpray a&nbsp; bundt pan generously with&nbsp;oil spray&nbsp;or brush with melted shortening, using a&nbsp;pastry brush&nbsp;to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the batter into the pan. Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs. Let cool on a rack for 10 minutes, then turn the cake out onto a platter and let cool completely. If your cake doesn&rsquo;t release, run a thin spatula around the inner tube to help.\r\n\r\n\r\nMake the Ganache:\r\n\r\n\r\nIn a small saucepan, heat the cream and corn syrup over medium heat until hot. Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened. Drizzle over the cake. Allow to set at room temperature, about 10 minutes, then decorate.\r\n\r\n&nbsp;sprinkle powder sugar over top of the cake, lay sprigs of rosemary around the top and then top with fresh cranberries.\r\n\r\nFor an extra fudgy cake, serve chilled\r\n\r\n\r\n\r\n\r\n\r\n\r\n","description":"Everyone enjoys a holiday Cake and this one will turn into your favorite to make during the holidays.&nbsp; Get ready to share this recipe because it is a crowd pleaser and you won\\'t have to store it because it is eaten quickly. It is so beautiful, you don\\'t want to cut it but when you do, chocolate lovers beware!","category":"Cake","numServings":"12","prepTime":"26","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1734019336_94810.png"},{"title":"National Ice Cream Day","ingredients":null,"directions":"","description":"One of my favorite things to do as a child, eat ice cream from a cone.&nbsp; My favorite was the chocolate dipped cone from Dairy Queen.&nbsp; The first bite of chocolate crunch with the velvety vanilla ice cream melted any anxiety as a child and put me in the same AHHHHH feeling that a soaking bath does today.&nbsp; Sometimes we just need to enjoy the small things and let go of the hard things.&nbsp; Here\\'s to finding your favorite cone!\r\nDairy Queen https:\/\/www.couponcabin.com\/coupons\/dairy-queen\/\r\nBaskin &amp; Robins:&nbsp;https:\/\/www.baskinrobbins.com\/en\/deals\r\nGrocery Store:&nbsp;https:\/\/lozo.com\/grocery-coupons\/ice-cream-coupons\r\nOrganic:&nbsp;https:\/\/aldensicecream.com\/ice-cream-dollar-off-organic\/\r\nNon: Dairy:&nbsp;https:\/\/www.lactaid.com\/products\/lactaid-ice-cream","category":"Dessert","numServings":"","prepTime":"","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1721580499_94810.png"},{"title":"Cottage Cheese Flatbread","ingredients":"1 cup cottage cheese\r\n2 eggs\r\n1\/4 teaspoon garlic powder\r\n1\/2 teaspoon Italian seasoning","directions":"","description":"Cottage cheese flatbread is a high protein, low-carb recipe of your dreams made with just 2 ingredients plus spices. Flatbread made with cottage cheese is the latest viral sensation on TikTok, and it\\'s definitely a keeper. It\\'s easy to make (just mix and bake) and is easily customized with your favorite seasonings. Use this bread alternative as a sandwich wrap, turn it into pizza, or enjoy as keto-friendly snack. The texture is light, fluffy, and absolutely delicious.","category":"Wheat Free","numServings":"2","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720639409_98380.jpg"},{"title":"Chocolate Pecan Cake","ingredients":"For Cakes\r\n1 1\/2 cups unsalted butter, room temperature\r\n1 1\/2 granulated sugar\r\n6 eggs\r\n1\/2 cup plus 2 TBS. whole milk\r\n1 1\/2 cups all purpose flour\r\n4 tsp baking powder\r\n1 cup dark chocolate finely chopped\r\n1 tsp vanilla extract\r\n2 TBS cocoa powder\r\nFor Caramel\r\n2 cups granulated sugar\r\n1 cup butter\r\n1 1\/2 cup heavy cream\r\n3 tsp salt\r\nFor Buttercream\r\n10 Large egg whites\r\n2 cups granulated sugar\r\n2 cups butter\r\nFor the Ganache\r\n1 cup finley cut dark chocolate\r\n2 teaspoons butter\r\n1 TBS honey\r\n2 TSP vanilla extract\r\n1 carton whipping cream\r\nFor Roasted Pecans\r\n2 cups pecan halves","directions":"INSTRUCTIONS\r\nFor the Chocolate Layer Cakes\r\n\r\nPreheat oven to 350\r\nGrease, flour and line 8inch round cake pans with parchment paper\r\nmelt dark chocolate in the microwave&nbsp;\r\nIn the bowl of a mixer, attached with a whisk attachment, beat the butter and sugar until light and fluffy\r\nAdd eggs, one at a time, mixing well after each addition\r\nAdd milk and beat again\r\nSift the flour, baking powder and cocoa and add to the bowl, beat again until just combined\r\nMix two spoons of the cake batter into the melted dark chocolate bowl, stirring quickly. Then add it all to the cake batter bowl. Mix until just combined.\r\nPour the batter equally into the cake pans, making sure there are \u2154 full. There will be some extra batter left, I make some extra cupcakes from it.\r\nBake each cake for 25-35 minutes until a tooth pick comes out clean with just a few crumbs on it.\r\nLet cool for 10 minutes and then remove from the tin. Allow to cool completely on a wire rack or cool in the refrigerator to firm up. Level all cake layers before assembling.\r\n\r\nFor the Salted Caramel Sauce\r\n\r\nHeat sugar in a big saucepan over medium heat, stirring constantly with a wooden spoon\r\nThe sugar will start clumping and slowly melt into a thick amber-colored liquid. Make sure to continue to the next step immediately when it gets this color, over cooking will result in a bitter taste.\r\nOnce the sugar is melted completely, carefully add the butter and stir it in until it\\'s completely melted and combined in the sauce (you may want to use a whisk here to blend it in more easily)\r\nIn a slow stream, add the cream in four additions while continuously stirring, do this carefully, the hot sugar reacts to the lower cream temperature and bubbles up.\r\nKeep boiling the caramel sauce for an extra minute or two and remove from heat. Stir in the salt and let cool down completely before using. Keep refrigerated in a jar for up to two weeks.\r\n\r\nFor the Buttercream\r\n\r\nCombine egg whites and sugar in a heat proof bowl and set over a pan of slowly simmering water. Whisk continuously by hand until mixture is warm and sugar has dissolved completely. Test by rubbing some between two fingers and assuring there are no grains.\r\nTransfer to a mixer bowl with a whisk attachment and whisk starting on low and slowly increasing to medium-high. Whisk until glossy and fluffy with high peaks. About 7-10 minutes. Touch the bottom of the bowl to make sure it\\'s not warm before continuing to the next step.\r\nReduce mixer to medium-low speed and add the butter, few tablespoons at a time. Mix well after each addition. If after all the butter has been added it breaks into a fluid mixture with the butter separating (looks like cottage cheese), increase the speed to high and mix until it comes together.\r\nAdd 2 cups of cooled salted caramel and mix half a minute longer. Set aside.\r\n\r\nFor the Roasted Pecans\r\n\r\nPreheat oven to 350\r\nPlace the pecans on a baking tray lined with parchment paper and place in the oven for 5-7 minutes, until slightly browned and fragrant (be careful not to burn)\r\nRemove and let cool completely. Chop pecans leaving a few halves full for decoration\r\n\r\nFor the Chocolate Ganache\r\n\r\nMake this last, when rest of the cake is already assembled. Otherwise it might set too soon\r\nPlace chopped chocolate in a bowl and heat cream in the microwave for about 1-1.5 minutes until hot\r\nPour cream over the chopped chocolate and let sit for 1 minute\r\nMelt the butter and honey in the microwave for 40 seconds until completely melted\r\nStir ganache with a small spatula, slowly from the center outwards in a steady round movement\r\nStir in the melted butter\/honey mixture and the vanilla extract\r\n\r\nAssemble the Cake\r\n\r\nPlace first cake layer on tray and add 1 cup of buttercream going all the way to the edges (I use a piping bag). Carefully straighten the buttercream and sprinkle some chopped pecans. Drizzle some salted caramel on top.\r\nRepeat with the 2nd layer\r\nAdd the third layer and make sure cake is straight and all layers are aligned. Add another layer of buttercream on top and make the chocolate ganache. Let the Ganache cool for a couple of minutes and then pour it on the top of the cake, in round motions from the center until it covers the top completely and slides down from the sides. Use spatula if required.\r\nOn top layer, drizzle salted caramel sauce all around as you like. Place the whole pecan halves on top.&nbsp; Let the caramel sauce run over the sides.&nbsp;\r\n","description":"If you love Chocolate and Pecans, you are going to enjoy this cake.&nbsp; It is like a German Chocolate but I think better! The caramel and pecans on top remind you of turtle candy.&nbsp; The moist chocolate cake is so silky smooth and delicious with the caramel and pecans you want more!&nbsp; It is great when served alone or with vanilla ice cream.","category":"Dessert","numServings":"8","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720288499_94810.png"},{"title":"Mary Lou Jennings Gilliam&#039;s Slow Cooker Goulash","ingredients":"1# Ground Beef browned and crumbled\r\n1 can Stewed Tomatoes\r\n1 can Tomato Sauce\r\n1 can Tomato Paste\r\n1 can Beef Broth\r\n2 Tbsn Worstershire Sauce\r\n1\/2 chopped medium onion\r\n2-3 stalks celery chopped\r\n1\/4-1\/2 tsp each: Garlic & Onion powder, Paprika, Pepper, Ground Clove, Cinnaman\r\n1\/2-1 cup Brown Sugar\r\n2-3 Bay Leaves (optional)","directions":"\r\n1\/2 bag Elbow Macaroni or Rotini Pasta *** add 30-45 minutes before serving or cook on stove top and add to Goulash before serving\r\n1\/2 Cup Grated or Shredded Cheddar Cheese added when serving\r\n\r\n\r\nDIRECTIONS\r\nToss everything in the Crockpot and cook on LOW X3 1\/2-4 hours\r\n30-45 minutes before serving add 1\/2 bag of Elbow Macaroni or Rotini Pasta. Stir well.\r\nServe with shredded Cheddar Cheese on top\r\n","description":"I am always looking for a new slow cooker recipe.&nbsp; I love using my slow cooker as it is so simple to create a meal for the family.&nbsp; I was lucky that Mary Lou Jennings Gilliam posted this amazing Goulash recipe!&nbsp; It is delicious and something new and different.&nbsp; Simple and cost effective for a meal that feeds the whole family.","category":"Beef","numServings":"8","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720285932_94810.png"},{"title":"Georgia Hooks Blueberry Crunch (Dump Cake)","ingredients":"1 tablespoon butter (melted)\r\n11 ounces blueberries\r\n3\/4 cup sugar\r\n20 ounce can crushed pineapple (undrained)\r\n1 box yellow cake mix\r\n1 cup chopped pecans (optional)\r\n1\/2 cup butter (melted \u2013 1 stick of butter)\r\nVanilla Ice Cream or Whipped Cream (optional)","directions":"INSTRUCTIONS\r\nPreheat oven to 350 degrees F. Grease a 13&times;9&Prime; baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar.\r\nPour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix\/butter.\r\nBake at 350 degrees for 45-55 minutes or until top is browned.","description":"When asking what to do with Blueberries, Georgia Hooks posted this amazing recipe on our MyFoodies Facebook site.&nbsp; I took my fresh blueberries and made this dish.&nbsp; It was delicious and everyone loved it.&nbsp; If you have blueberries, this is a MUST TRY recipe.&nbsp; It is fresh, and great with vanilla ice cream!","category":"Dessert","numServings":"5","prepTime":"8","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720285162_94810.png"},{"title":"Cook Like A. Champion TV Show","ingredients":null,"directions":"","description":"synopsis of Cook Like A. Champion TV Series:&nbsp; &nbsp; &nbsp; Thank you for the opportunity to share my vision and dream with you!&nbsp; Chef Ace Champion; owner, host, and executive producer of Champions Production which produces the TV hit Cook Like A. Champion TV series. What separates Cook Like A. Champion from other TV cooking shows is my signature Infusion Style of Cooking, combining cultures and flavors from all over the world. Cook Like A. Now available on over 150 TV broadcasting channels Including over the air, cable, stalactite, direct TV, dish, and more. We have over 100 online on-demand platforms in over 65 countries and growing!&nbsp; Our home is Wisconsin with six stations currently broadcasting.&nbsp; We are on weekly in some markets and 7 days a week in others. You will find the&nbsp;and more.&nbsp;","category":null,"numServings":"","prepTime":"","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717358752_1000216.jpg"}]