Recipe Review

My blueberry cobbler recipe with pie crust was a big success. The flavor was full and rich—especially because I used wild blueberries—the bit of lemon juice brightening the flavor and the light brown sugar deepening it. The homemade pie crust was buttery but not overpowering, complementing the filling perfectly.

This dessert was great in terms of texture, too. The pie crust was crispy and crunchy on the top and bottom and the dumplings inside the filling were soft and pillowy, both of which contrasted nicely with the juicy filling. Speaking of the filling, some of the berries disintegrated as the cobbler baked while others stayed whole, creating a velvety filling that was thick and rich yet juicy.

In short, this old-fashioned blueberry cobbler with pie crust was phenomenal. The only thing I’d change would be to omit the lemon zest to have a pure blueberry flavor, but other than that, this recipe is perfect as-written. Even though this cobbler is perfect for the Fourth of July, picnics, and other summer gatherings, the fact that it can be made with frozen blueberries means you can enjoy it any time of year—even for Thanksgiving, Christmas, Easter, or Mother’s Day.! If you make this dessert, I know you won’t be disappointed.

Blueberry Cobbler Recipe with Pie Crust FAQs

Other Pie Crust Cobbler Recipes

If you liked this recipe, try other versions of this classic southern-style dessert:

Blackberry Cobbler with Pie Crust – With a top and bottom crust, as well as strips in the middle, this has plenty of texture.

Strawberry Cobbler with Pie Crust – The juicy berries turn bright when they they bake, making this dessert very eye-catching.

Peach Cobbler with Frozen Peaches and Pie Crust – A lattice top and crust dumplings give this recipe an old-fashioned feel.

The post Blueberry Cobbler Recipe with Pie Crust appeared first on ParnellTheChef.

Recipe Review

My apple braised pork roast recipe was a big success. The pork turned out incredibly tender and flavorful, with the braising liquid infusing every bite with a rich sweet and sour apple-forward taste. The combination of apple juice, cider vinegar, and a touch of sugar created a balanced contrast that gave the dish a comforting Southern-style depth without being overly sweet or heavy.

Most of the pork broke down into fork-tender pieces, while the vegetables softened beautifully and absorbed the braising liquid. The potatoes held their shape but became fluffy inside, and the onions and carrots developed a natural sweetness that blended perfectly with the sauce. The apples were especially good, breaking down into a soft, almost applesauce-like texture that added a sweet contrast to the savory meat.

Although this was great on its own, I especially liked it served over rice, where the braising liquid soaked in and acted almost like a gravy. The pork, vegetables, and softened apples all worked together in each bite, and the sauce tied everything together. A side of collard greens also helped balance the richness and added a nice earthy contrast.

If you’re looking for a simple oven braise that delivers big flavor with minimal effort, this apple braised pork roast is a great option for a Sunday dinner or holiday meal. It’s an easy one-pan recipe that fills the kitchen with great aroma and delivers a comforting, classic-style roast every time.

Apple Braised Pork Roast FAQs

Related Recipes

If you liked this dish, you might also want to try:

Chuck Roast in the Oven – Baked with potatoes and carrots, this is another one-pan meal that’s super savory and satisfying.

Mississippi Pot Roast with Potatoes and Carrots – Pepperoncini peppers and ranch dressing mix make the braising liquid super tangy and flavorful.

The post Apple Braised Pork Roast appeared first on ParnellTheChef.

Recipe Review

My chuck roast in the oven with potatoes and carrots recipe was a huge success—the meat was delicious, the vegetables were flavorful, and the broth was rich. Most of the flavor came from the Worcestershire sauce, the umami really bringing out the beefiness in a way that few other ingredients can. The potatoes actually soaked up some of the spices and liquid, giving them a stronger taste than you would expect. The braising liquid itself was super complex, tying everything together perfectly.

In addition to the flavor, the texture was fantastic as well. The meat was fall-apart tender—in fact, it was so tender, that I didn’t need a fork to cut it! The vegetables were fluffy on the inside and slightly crispy on the inside, the liquid was thickened from the potato starch and roast drippings, as well as from being condensed during cooking. If you like rich southern flavor, this recipe won’t disappoint!

Although this oven baked chuck roast recipe could definitely be a one-pan meal, I served this with some rice and bread to help soak up the leftover broth. Even if you don’t, I highly recommend spooning some of the braising liquid over the meat and vegetables when serving—it truly takes the flavor to another level.

Overall, this old-fashioned chuck roast in the oven with potatoes and carrots recipe was a big success. The only downside is that it does take some time—3 hours in the oven. However, this is mostly hands-off cooking, so you can do other things like laundry while it’s in the oven. This meal is easy enough for a normal Sunday dinner as well as special enough for a holiday like Christmas, Easter, or Mother’s Day, so you definitely need to give it a try!

Chuck Roast in the Oven with Potatoes and Carrots FAQs

Other Oven Roast Recipes to Try:

If you liked this beef recipes, here are some others you might be interested in:

Pot Roast in the Oven – See this same recipe applied to a smaller 2-3 pound roast.

Mississippi Pot Roast – Ranch dressing mix and pepperoncini pepper juice give this southern classic a lot of tang.

Beef Shanks in the Oven – My baked beef shanks recipe makes this tougher cut super tender and flavorful.

The post Chuck Roast in the Oven with Potatoes and Carrots appeared first on ParnellTheChef.

Recipe Review

My bone-in beef shank recipe in the oven was a big success—the meat was tender and the marrow soft, enough to cut into it with a fork or spoon. The vegetables were perfect as well, the potatoes pillowy on the inside and crispy on the outside. The onions, carrots, and celery were great as well, the combination of texture and flavor being perfect. The braising liquid was the most important part of this dish, the umami taste taking the beef flavor to the next level and making the meat fork-tender.

Although there was plenty of meat and vegetables in this 9×13 dish, you could argue that the best part was the bone marrow. Since the shanks were braised the marrow was soft but not totally melted, preserving a special treat for you to enjoy. The silky texture and unique flavor is very memorable, so if you’ve never had it before, you’ll have to give it a try.

And best of all, once you put this dish together, you can put it in the oven and basically forget about it. Even though you do have to baste it once at the 2-hour mark, it’s very much a hands-off recipe, allowing you to do things like laundry or cleaning while lunch or dinner bakes and braises in the oven.

Overall, this bone-in beef shank recipe was absolutely fantastic. Even though it would be great as a one-pan dinner, I highly suggest serving it with rice, polenta, or even mashed potatoes to soak up the braising liquid—it’s full of flavor, so you don’t want to waste it. And don’t forget some bread to spread the bone marrow on–it’s one of the best parts of this dish!

Bone-In Beef Shank Recipe FAQs

Take a look at these answers to frequently asked questions to get a deeper understanding of this recipe:

Other Beef Recipes:

If you love this recipe, here are some more you might like as well:

Beef Shank Vegetable Soup – My version of this old-fashioned southern classic uses frozen vegetables to make it easy.

Mississippi Pot Roast – Ranch dressing mix and pepperoncini pepper juice give this southern classic a tangy flavor.

Chuck Roast in the Oven – Slow-cooked with potatoes and carrots, this is an easy, hands-off way to make dinner.

The post Bone-In Beef Shank Recipe appeared first on ParnellTheChef.

Recipe Review

I was very pleased with how my pear cobbler with canned pears recipe turned out—in fact, it far exceeded my expectations. The flavor of the fruit was perfectly balanced with the cinnamon, ginger, and other spices, the bit of lemon juice adding brightness and the brown sugar improving depth in just the right amounts. The crust was delicious as well, the slight butteriness and hint of vanilla balancing out the fruit-forwardness.

The texture was nice as well, the crust turning crispy golden brown on top while remaining soft and cake-like on the inside. Although most of the syrup was absorbed into the crust, just enough stayed liquid to make the filling juicy and moist. Combined with the pear slices themselves, this dessert was just as much about the texture contrasts as it was the flavor combinations.

But what most surprised me was how much it tasted like apple—if you served this without telling anyone what it was, the vast majority of people would think it was apple. Honestly, the only thing that really gave away that this was a pear cobbler and not an apple cobbler was the slightly grittier texture—it wasn’t bad or anything, just characteristic of pears.

Although this old-fashioned pear cobbler with canned pears was fantastic on its own, I also really enjoyed it with vanilla ice cream. I usually prefer to eat my baked goods room temperature, but if you’re going to serve this with ice cream, I recommend serving it still warm, maybe 15, 20, or up to 30 minutes after baking. I’m not quite sure why, but I think that most batter-style cobblers taste better when served warm on the same day you make them.

Overall, this southern pear cobbler with canned pears and self-rising flour was an absolute success that far, far exceeded my expectations. If you’re looking for dessert with fall flavors, or especially if you’ve got a craving for apple cobbler but don’t feel like peeling apples—then this recipe is for you!

Pear Cobbler with Canned Pears FAQs

Other Cobbler Recipes:

If you liked this dessert, be sure to take a look at related old-fashioned southern recipes:

Peach Cobbler with Canned Peaches – This batter-style cobbler is a southern classic and comes together quickly and easily.

Blueberry Cobbler with Frozen Blueberries – This easy dessert is made without thawing the berries first, making it super simple.

The post Pear Cobbler with Canned Pears appeared first on ParnellTheChef.

Recipe Review

I was very happy with how my Jiffy cornbread with creamed corn and sour cream turned out. Slightly sweet and extremely moist, it had great corn flavor and soft texture. It was also a bit sweeter than the standard recipe, so this would be great served with something a bit on the spicy side, like a pot of chili or beans. The only real downside is that if you’re looking for a recipe with a definitely “bread” texture, be aware that picking up a slice of this and eating it would likely be difficult since the moistness makes it prone to falling apart. However, it’s you’re OK with eating it with a fork or crumbling into a soup, almost like a casserole, you’ll love this.

Jiffy Cornbread with Creamed Corn FAQs

More Great Recipes

If you like old-fashioned southern flavor, check out these other great dishes:

Jiffy Cornbread with Sour Cream – This easy recipe makes one of the best moist, flavorful, and tender versions of cornbread.

Skillet Cornbread – Made from scratch in a cast-iron pan, it has a deliciously crispy crust.

3-Ingredient Fry Bread – Crispy on the outside and chew on the inside, it’s just like what you get at Native American pow-wows.

Taco Cornbread Casserole – Jiffy corn muffin mix forms the top of a casserole with seasoned ground beef, beans, and Rotel underneath.

The post Jiffy Cornbread with Creamed Corn appeared first on ParnellTheChef.

Ingredients

Although you only need 3 ingredients to make this dump cake, adding a few more will make it even better:

Key Lime Pie Filling – 2 21 oz cans

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 stick of unsalted butter (226g)

Optional:

Lime Juice – 2 Tablespoons

Lime Zest – 1 Tablespoon (or 1 teaspoon lime zest and 1 teaspoon lime extract)

Salt – a dash of salt

Tools:

9×13 Baking Dish

Spoon

Spatula

Sharp Knife

Fork

How to Make Key Lime Dump Cake

You can make this dessert with just a few, short steps:

Butter the Baking Dish

Don’t forget to butter the 9×13 baking dish before you start the recipe–this will help prevent sticking.

Dump in the Pie Filling

As the name suggests, the first step is “dumping” the 2 cans of pie filling into the baking dish and then spreading the filling out evenly.

Optional: Add More Flavor

Although you can make this key lime dump cake with just 3 ingredients, adding lime juice, zest (and/or extract), and a dash of salt (to balance out the sweetness) will help take this dessert to the next level. Be sure to spread the lime juice and zest out evenly across the top of the pie filling before continuing.

Sprinkle on the Cake Mix

Next, sprinkle the cake mix over the top as evenly as possible. Don’t worry about being perfect–this recipe is supposed to be easy.

Even Out the Cake Mix

Use a fork to spread out the cake mix across the top evenly, breaking up any lumps as you go along. However, be sure to NOT mix the cake mix into the pie filling.

Lay Butter Across the Top

Now comes the most tedious and time-consuming step–but arguably the most important: cutting the butter into thin pads and laying them on top of the cake mix. Cut the butter thin enough to make 4-6 slices per Tablespoon. This is much easier if your butter cold, so keep the butter in the refrigerator until this point.

Bake the Dump Cake

Put the dump cake in the oven and bake it at 350F, uncovered, for 1 hour or until golden brown.

Cool Before Serving

Although you could serve the dump cake immediately, it’s best to let it cool down for at least 15-20 minutes to minimize the risk of burning yourself. If you want the slices to hold their shape better, wait at least 30 minutes before serving.

Enjoy the Treat

Serve and enjoy! Although it’s great plain, it would also be good with ice cream or Cool Whip. If you like homemade whipped cream, be sure to check out my recipe!

Helpful Tips

Even though this cobbler is simple to make, here are a few things that will make it easier and tastier:

Don’t Mix – Resist the urge to stir the cake mix and pie filling together so that your dump cake has 2 distinct layers: a fruity filling and sweet, buttery crumble topping.

Keep the Butter Cold – Cold butter is not only easier to cut but also melt more slowly and evenly, helping to create a crispy, golden crust on top of your cake.

Use a Sharp Knife – Cutting the butter with a sharp knife helps make thin, mostly uniform slices that will distribute the butter as evenly as possible.

Spread Out the Butter Evenly – Distribute it evenly over the dry cake mix. This helps ensure the cake bakes evenly and gets a nice, golden crust.

Frequently Asked Questions

Can I Use A Different Type of Cake Mix?

Yes! Although I recommend using white or yellow cake mix because of the neutral flavor, you can switch things up with any flavor you want. In fact, I think lemon–or lime if you can find it–would be nice.

Where Can I Buy Canned Key Lime Pie Filling?

Even though canned key lime pie filling is a bit hard to find, you should be able to find it at large retailers, or online. Look in the baking aisle with the other canned pie fillings.

Is There an Easier Way to Add the Butter?

Maybe. I don’t recommend pouring melted butter over the top because it’s hard to get even distribution–you’re almost guaranteed to have dry spots. However, Aubry of FindingBeautifulTruth.com made her peach dump cake with grated frozen butter, so you might want to try freezing the butter, grating it with a cheese grater, and then sprinkling it on top. If you do it that way, let me know what you think!

Recipe Review

This 3-ingredient key lime dump cake recipe turned out great. It had a nice lime flavor that was enhanced by the zest and juice, but without the intense acidity that you sometimes find in key lime pie or other citrus desserts. The crumble topping was sweet, buttery, crispy, and crunchy, so it combined nicely with the creamy filling.

Honestly, my only critique of this recipe is that it lacked color. I was expecting the canned key lime pie filling to be green, but since it wasn’t, this cake had a rather (in my opinion) uninteresting color that didn’t really indicate what the flavor was. A quick sprinkling of extra lime zest before serving changed that, so I guess this criticism isn’t major.

Overall, this cobbler was a big success. It’s perfect for beginner cooks who need to be a quick 9×13 dessert for a crowd, and it would also be good for people who like lime flavor but don’t like too much acidity. Although the flavor profile is perfect for summer, it would be great at any time of the year.

Other Lime Recipes

If you like citrus as much as I do, check out these other recipes:

Key Lime Cake – This traditional southern cake’s cream cheese frosting is the perfect finishing touch.

More Dump Cakes

For more simple, 3-ingredient cobbler recipes, check out:

Lemon Dump Cake – If you love lemon but not all the acidity, this dessert is for you.

Pineapple Dump Cake – Bright flavors and colors make this old-fashioned dessert really amazing.

Cherry Dump Cake – For a dessert with a bright red color, this cobbler is the perfect choice.

Key Lime Dump Cake Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Key Lime Dump Cake appeared first on ParnellTheChef.

Peach Dumplings on the Stovetop with Pie Crust Ingredients

My peach dumplings on the stove top with pie crust recipe is easy because it has just a few, simple ingredients:

Sliced Peaches – 1 pound / 2 cups, peeled and sliced (I used a combination of frozen and fresh peaches)

White Sugar – 1/4 cup

Light Brown Sugar – 1/4 cup

Water – 3/4 cup (I started with 1/2 cup, but then added 2 Tablespoons, then another 2 Tablespoons, later in the recipe)

Orange Juice – 1/4 cup

Orange Zest – 1-2 teaspoons (the zest of 1 medium orange)

Cinnamon – 1/4 teaspoon

Nutmeg – 1/8 teaspoon

Salt – 1/8 teaspoon

Pie Crust – 1 9-inch crust (I started with 1/2 pie crust, but then I added more)

How to Make Peach Dumplings on the Stovetop with Pie Crust

Learning how to make peach dumplings on the stovetop with pie crust from scratch is easy. Just follow a few, simple steps:

Prepare the Peaches

The first step in my peach dumplings on the stovetop with pie crust recipe is prepping the peaches. If using fresh peaches, peel and slice them; if using frozen, all you have to do is open the bag–and no need to defrost: they’ll thaw as they cook.

Add Sugar, Spices, and Water

Then, I added the sugar, spices, orange juice, orange zest, and water. Although adding water might seem odd, it’s necessary so that all the moisture doesn’t boil away and burn the peaches. I started out with 1/2 cup, but then eventually added a total of 3/4 cup water.

Bring the Pot to a Boil on the Stovetop

Once everything is in the pot on the stove, turn the heat onto high and bring everything to a boil, stirring occasionally. It should start boiling in about 5-10 minutes.

Turn the Heat Down and Add Pie Crust Dumplings

When the pot started boiling, I turned down the heat to medium and then adding the pie crust dumplings. The crust was already cut into strips, so I broke off 1/2 to 1-inch strips and dropped them into the syrup, stirring to combine.

Boil on the Stovetop for 10-12 Minutes

After adding all the pie crust dumplings, I continued boiling the pot on medium heat, uncovered, for 10-12 minutes, stirring occasionally. I stirred enough to keep everything from sticking to the bottom of the pot, but not enough to break about the fruit and dumplings.

If Necessary, Add More Water

As stated earlier in the recipe, originally I only added 1/2 cup of water. However, as the recipe progressed, I saw the liquid level going down significantly, so I added more water. First, I added an additional 2 Tablespoons, then a few minutes later, 2 more Tablespoons. In total, I used 3/4 cup water in the recipe.

Serve

Once you’re done simmering the stovetop peach dumplings, turn off the heat and let the pot cool down for a few minutes to let the sauce thicken slightly, then serve. Enjoy!

Peach Dumplings on the Stovetop Recipe FAQ’s

Although my peach cobbler dumplings on the stovetop with pie crust recipe is easy, here are the answers to a few frequently asked questions so you can avoid potential problems:

Can You Use Canned Peaches?

Yes! You can definitely use canned peaches to make this stovetop dumplings recipe. However, since the peaches are pre-cooked, so they’re less flavorful and softer than fresh or frozen fruit, so be aware of that.

Can I Add Cornstarch to Thicken the Sauce?

I didn’t use any cornstarch to thicken the liquid in this recipe because I wanted the syrup to be loose, almost like soup broth Some of the pie crust dumplings broke apart as the pot boiled, adding flour to the syrup and thickening it. Along with the thickening that comes from evaporating the liquid, I thought the juice was just right.

Can I Use Storebought Pie Crust?

Yes! Although I made my own pie crust from scratch, you can definitely use a storebought crust such as Pillsbury. If using storebought crust, don’t use the kind that’s already in a pie plate since you need to roll it out and cut it into dumplings.

Can You Freeze these Peach Dumplings?

No, I wouldn’t recommend freezing them since the freezing / thawing process would make the pie crust dumplings soggy. For the best eating experience, this dessert is best enjoyed immediately after it’s made.

Peach Dumplings on the Stove Top Recipe Variations

If you’re looking for ways to switch up this old-fashioned, southern-style dessert, you might want to try:

Biscuits Dumplings – As shown in this CookPad.com recipe, you can add bits of canned biscuit dough to the syrup if you want extra soft, fluffy, and pillow dumplings.

Crescent Roll Dumplings – While peach dumplings with crescent rolls recipes usually call for wrapping peach slices or wedges in the dough, cutting or tearing the dough into small pieces would be another way to give this dessert soft and pillowy dumplings quickly and easily.

Empanada Dough – Empanada dough is similar to pie crust, so cutting up empanada discs and adding them to the pot would be an interesting way to switch things up.

Other Peach Recipes

If you love southern peach desserts as much as I do, you’ll also want to check out:

Peach Cobbler with Canned Peaches with Pie Crust – This classic of southern cooking is super easy.

Peach Cobbler with Frozen Peaches and Pie Crust – If you can’t get fresh fruit, this is the next best thing.

More Stovetop Dumpling Recipes

For more old-fashioned pie crust dumplings, be sure to check out:

Stovetop Apple Dumplings Recipe – Boiling apples with pie crust makes the perfect simple fall dessert.

Stovetop Blackberry Dumplings with Pie Crust – Although this dessert is great plain, serving it with vanilla ice cream cuts through the bitterness of the seeds even more.

Peach Dumplings on the Stovetop Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Peach Dumplings on the Stovetop appeared first on ParnellTheChef.

Pineapple Dump Cake with 3 Ingredients

My easy pineapple dump cake with 3 ingredients recipe is great because it has just a few ingredients:

Crushed Pineapple – 2, 20 oz cans, drained

Cake Mix – 1 15.25 oz box white cake mix

Butter – 2 sticks unsalted butter

Optional:

Lemon Juice – 1 Tablespoon

Tools:

9×13 Baking Dish – If you don’t have this large of a baking dish, you can use two 8×8 pans, too.

Spatula – To spread out the crushed pineapple in the baking dish.

Fork – For smoothing out the cake mix, I recommend a fork.

Spoon – Scooping out the last bit of pineapple from the can will probably be easier with a spoon.

Can I Use Pineapple Chunks, Tidbits, or Rings?

Yes. Although I think the texture of crushed pineapple would be best for this recipe, you can use pineapple chunks, tidbits, or rings, too: use a total of 40 oz of canned pineapple, whichever type you prefer. If using rings, cut them into smaller pieces so they are small pieces of pineapple in every bite.

How to Make Pineapple Dump Cake with 3 Ingredients

Learning how to make pineapple dump cake with 3 ingredients is easy. Just follow these simple steps:

Grease the Pan

Don’t forget to grease the pan before you start the recipe. You could use a non-stick spray, but I just opened one of the sticks of butter and rubbed it on the inside of the baking dish.

Put the Butter Back in the Refrigerator

After greasing the pan, be sure to put the rest of the butter back in the refrigerator. You’ll need to cut it into thin pads later on in the recipe, and this is much easier to do when the butter is cold.

Drain the Canned Crushed Pineapple

I drained 2/3 cup of juice out of each can. Although the pineapple was drained thoroughly, there was still a bit of juice left in each can, maybe about 2 Tablespoons. If you try to get 100% of the juice out of the pineapple, your filling will be dry, so don’t overdo it.

Dump the Crushed Pineapple into the Pan

Next, as the name of the recipe suggests, “dump” the crushed pineapple into the baking dish and then spread it out evenly with a spatula or spoon. Do the best you can–I doesn’t have to be perfect.

Add Lemon Juice (If Using)

Although this is optional, I highly suggest sprinkling in 1 Tablespoon of freshly-squeezed lemon juice over the crushed pineapple and then gently mixing it into the fruit. The lemon juice will really help bring out the flavor, helping make the canned pineapple taste like fresh.

Dump in the White Cake Mix

Once you’re done with the filling, “dump” in the white cake mix by shaking the bag as you move it slowly across the top. Don’t worry about getting it distributed evenly–you’ll do that in the next step.

Smooth Out the Cake Mix

Then, take a fork and smooth out the cake mix, breaking up any lumps as you distribute the cake mix evenly across the top. Remember to NOT MIX–simply spread the raw cake mix across the top of the crushed pineapple.

Cut the Butter into Thin Slices and Lay Them On Top of the Cake Mix

Use a sharp knife to cut the butter into thin slices, about 4-6 slices per Tablespoon. This is much easier if the butter is cold, so be sure to keep the butter in the refrigerator until you get to this step.

As you cut the butter, lay the slices on top of the cake mix, placing them 1/8 to 1/4-inch apart–basically almost touching, but not quite. The idea is for the butter to melt down and spread out as the dump cake bakes in the oven, turning the raw cake mix into buttery, crunchy crumble.

Bake the Dump Cake

Once your pineapple dump cake with 3 ingredients is assembled, bake it at 350F, uncovered, for 1 hour.

Serve

Let the dump cake cool at least 10-15 minutes before serving, at least 30 if you want the slices to hold their shape, then enjoy!

Pineapple Dump Cake with 3 Ingredients FAQ’s

Although learning how you make pineapple dump cake with 3 ingredients is easy, here are answers to some frequently asked questions to make sure you can enjoy the best dessert possible.

How Many Servings Does this Recipe Make?

This recipe makes about 12-16 servings that are large enough for a satisfying dessert after a normal meal.

What to Serve with Pineapple Dump Cake with 3 Ingredients?

Although my pineapple dump cake with 3 ingredients is delicious on its own, it’s also great served with vanilla ice cream, Cool Whip, or whipped cream. If you want something especially tasty, make my easy homemade whipped cream recipe for a special treat.

How Long To Bake Pineapple Dump Cake? *

Bake pineapple dump cake for 60 minutes at 350F, uncovered. If your oven is hotter / cooler than normal or if your filling has more / less juice than mine did, baking time may vary, so check the dump cake at the 45-minute mark.

How Long Does Pineapple Dump Cake with 3 Ingredients Last?

Your pineapple dump cake with 3 ingredients should last 2-3 in the refrigerator. Although it will likely be safe to eat for longer, the moisture in your refrigerator will start making the topping unpleasantly soggy.

Pineapple Dump Cake with 3 Ingredients Recipe Variations

If you’re looking for ways to build on this base recipe, be sure to try:

Pineapple Cherry Dump Cake – Paula Deen’s recipe from Grandma Peg combines replaces one of the cans of pineapple with cherry pie filling to make an amazing dessert.

Add Coconut and Nuts – This Food.com recipe calls for adding flaked coconut and chopped nuts. I’ve never tried it, but I think the flavor and texture would be delicious. For the nuts, I think both chopped walnuts or peanuts would be delicious, whichever you prefer.

More Pineapple Recipes

If you agree that pineapple is delicious, especially in desserts, then don’t miss my other recipes:

Pineapple Upside Down Cake with Crushed Pineapple – Cake mix makes this class dessert easy.

Pineapple Pie Recipe – This double-crust, old-fashioned pie is one of my favorites. Definitely worth a try!

Pineapple Coconut Cake with Cake Mix – Cream cheese frosting and pineapple filling make this amazing.

More 3-Ingredient Dump Cake Recipes

3-ingredient cobblers are great recipes for beginner cooks, so be sure to check out these as well:

Pumpkin Dump Cake with 3 Ingredients – This easy dessert is perfect for fall, especially Thanksgiving.

Cherry Dump Cake with 3 Ingredients – Bright red filling and golden brown topping are great together.

3 Ingredient Apple Dump Cake – This cobbler is even better with the addition of lemon juice and spices.

3-Ingredient Key Lime Dump Cake – Canned pie filling makes this citrus-packed dessert nice and easy.

Pineapple Dump Cake with 3 Ingredients Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Pineapple Dump Cake with 3 Ingredients appeared first on ParnellTheChef.

Purple Hull Peas vs Black Eyed Peas

Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, but the main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.

Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. Unlike black eyed peas which are normally bought dried, purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June.

Frozen Purple Hull Peas Recipe Ingredients

My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:

Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)

Ham Hock – 3/4 lb

Extra Ham – 1/2 lb (about 1 1/3 cups)

Vegetable Stock – about 3 cups

Onion – about 1/2 lb, chopped

Garlic – about 5 cloves, chopped

Onion Soup Mix – 1 oz packet

Water – extra water as needed

Tools:

Large Pot – For cooking the peas on the stove.

Wooden Spoon – So you can stir the peas as they cook.

How to Cook Frozen Purple Hull Peas on the Stove

Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:

Make the Ham Hock Stock

I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes to soften their bite.

Add the Frozen Purple Hull Peas

Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.

Sprinkle in Onion Soup Mix

As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

Cook the Frozen Hull Peas for 40 Minutes

Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.

Pull Out the Ham Hock

I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.

Put in Extra Ham

After pulling out the ham hock, I added 1/2 pound of extra ham. I used leftover Christmas ham, but you could cut up a ham steak as well.

Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours

Once the extra ham was added, I continued cooking the peas for another hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.

As the Peas Boil, Make the Sides

As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot.

Serve

After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!

Frozen Purple Hull Peas Recipe FAQ’s

Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:

How Long to Cook Frozen Purple Hull Peas

For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.

How Long Do Cooked Purple Hull Peas Keep?

If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.

Should I Put Baking Soda in Frozen Purple Hull Peas?

Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.

To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.

If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.

Can You Cook Frozen Purple Hull Peas in an Instant Pot?

Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!

Can You Make Frozen Purple Hull Peas in a Crockpot?

Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.

Frozen Purple Hull Peas Recipe Variations

If you’re looking for ways to switch things up, possible variations include:

Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.

Bacon – Bacon makes almost everything better, so you might want to add some to these peas.

Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.

More Stove Top Recipes

There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:

Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.

How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.

Other Frozen Pea / Bean Recipes

Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:

Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.

Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.

Frozen Purple Hull Peas Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

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