I intend to make that a priority again this year, by reminding the kids why we celebrate, reading the Christmas story, doing things for people in need, being involved in our Christmas church activities and concerts, praying together,etc. But – I also want to build warm memories in their hearts about their childhood Christmas experiences, and I truly believe that how a family celebrates their holidays is something that molds a childs heart forever.
So for the month of December, I want to share recipes, traditions and fond memories with all of you, my cyber friends!, and I cant want for you to share with me too. If you are normally one to comment on a blog, start a new years resolution early and comment on my blog this month! On December 15th, Im going to give away a special gift to the person who has left the most comments and shared the most ideas! So comment away!
I thought I would kick off the month by sharing the most delicious, mouth-watering, tongue drooling dessert that I have ever put in my month. Im serious! Over thanksgiving last week, we fixed this dessert at my Dads house, which was a recipe that we came across in the Paula Deen magazine. It is so easy, you wont believe it – it is so delicious, you wont believe it – trust me! And, it smells like chocolate when it is cooking, but it is not! So here it is below. Make and enjoy! I plan on carrying it to every potluck dinner and holiday party that I go to this month.
Blueberry Crunch Cake
1 20 oz can of crushed pineapple in juice
1 21 ounce can of blueberry pie filling (you could also use cherry, strawberry, blackberry, or peach pie filling if desired)
1 box of butter recipe yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted
Preheat oven to 350 degrees.
Pour pineapple with juice into a 9×13 inch baking dish; spread evenly over bottom of dish. Spoon pie filling evenly over pineapple mix, and sprinkle dry cake mix over pie filling; Sprinkle pecans evenly over cake mix; drizzle with melted butter. Bake for 35-45 minutes or until brown and bubbly.