Blueberry Sudsberry Cake

Sorry I haven’t posted for a while……life has gotten busy since coming back from the trailer.

Thought I’d post this blueberry dessert recipe that my best friend Sue gave me a long time ago. In the eighties I think.  It’s really easy to do and super deliscious!

Where we live there are wild blueberries that grow so I used that…but if you don’t have any Costco sells frozen wild blueberries. Super handy. I’ve also made it with Costco’s frozen triple berry mix…blueberries, raspberries and blackberries. It was also very good.

Well here goes!

I made a pecan meal crust since we have a daughter in law that is gluten free.  But you can use graham wafer crumbs.


Here is my blueberry glaze simmering.

Cream cheese mixture.

The cream cheese mixture gets spread on top of crust.

The hot glaze poured over frozen berries…it’s instant thaw will make the berries taste like freshly picked….not mushy at all. Wait and see!


  1. 2 1/2 cups pecan meal or graham wafer crumbs
  2. 3/4 cup of granulated sugar
  3. 5 Tbsps melted butter
  4. mix well
  5. press in the bottom of your pan of choice..I used a small glass pan 8×11
  6. place in refrigerater for 30 minutes
  7. bake at 350 for 12 to 15 minutes
  8. if using pecan meal watch it carefully so the nuts don’t burn

Cream Cheese Mixture

  1. 250 grams of cream cheese softened …I placed mine in the microwave for about 15 seconds…
  2. add milk a bit at a time till very soft and spreadable
  3. spread carefully over top of cooled crust

Blueberry Glaze

  1. 2 cups of water
  2. 2 cups of frozen berries
  3. bring to a boil
  4. remove from heat and mash your berries
  5. you can strain out the mashed berries or leave them in like I did…you won’t even notice them once it’s done
  6. add 1 cup do sugar
  7. 2 Tbsps lemon juice
  8. place back on stove to simmer
  9. mix 6 Tbsps of corn starch in just enough water to soften it
  10. pour half of corn starch mixture into hot simmering glaze and mix well then the rest and simmer for a couple of minutes
  11. over your crust and cream cheese mixture fill the pan with frozen berries…I used a small zip lock freezer bag full of berries about 3-4 cups…you want to fill your pan leaving only enough room for your glaze
  12. immediately pour hot glaze over your frozen berries
  13. I poured my glaze into a heat proof pitcher to make it easier to pour over my berries
  14. refrigerate
  15. top will whipped cream










Home Deck

Some of you saw the last time I posted an arbour we had built on our deck at our trailer site.  I got so much great feed back and also I loved how it turned out so much I decided to do this at home too.

We have a much smaller deck at home since we spend most of our summer at the trailer, but I still wanted to make it look inviting.  So here is the picture of what we finished today.

In the right corner we placed a heated shallow bird bath….the birds are sure enjoying that…it keeps the water lukewarm.  Nothing like a heated pool LOL

On the left my husband screwed a bare tree that had fallen in our back yard and there is also a large branch that is placed horizontally just under the bird houses and extends to the right…the birds are loving the branches.  Even the hummingbirds perch there.

Apple Cider Coleslaw Vinegrette

I have always made a creamy dressing for my coleslaw…but I tasted  a vinegar dressing on Canada Day, on Manitoulin Island, where we have our trailer, and it was so good on the pull pork sandwich we had that afternoon for lunch.

So began my search for a recipe.

Today I found a simple recipe that’s easy to make and it tasted really good.  I would recommend mixing your coleslaw about an hour before so your cabbage has time to soften.

Apple Cider Coleslaw Vinegrette

  1. 1/4 cup of apple cider vinegar
  2. 2 Tbsp of maple syrup
  3. 1/4 tsp dry mustard
  4. 1/4 tsp celery seed
  5. 1/4 tsp salt
  6. 1/4 tsp pepper


  • mix all ingredients together and VOILA!
  • mix into your coleslaw mix about an hour before serving to allow cabbage to soften

Told you it was easy!!!

Note:  this would be really good on pulled pork sandwiches or fish tacos.


Rhubarb/Chocolate Muffins

It’s so warm at the trailer I decided to try my hand at baking on the BBQ…..well it turned out great!

We have a three burner BBQ…so you turn all three on to warm it up then once it reaches 400 turn the middle one off.  Keep your other two burners on enough to keep it a hair under 400. We placed tow bricks on the ends and a cooling rack in the middle and placed the muffin tin on top of that.  Worked perfectly!

The recipe I used fills 12 muffin liners full to the top…you need that so that you will have a muffin top.

This is a recipe I’ve done countless times and they always turn out….feel free to change out the fruit.  I often use 3 berry mix from Costco…this time I used fresh rhubarb.

Rhubarb/Chocolate Muffins

  1. 2 cups all purpose flour ( I use unbleached)
  2. 2 tsp baking powder
  3. 1 tsp salt
  4. 1 cup sugar
  5. 2 eggs
  6. 1 tsp almond extract ( I always use pure extracts)
  7. 3/4 cup milk
  8. 1/2 cup of oil ( I use sunflower)
  9. 2 cups rhubarb cut in about 1/4″ pieces
  10. 1/2 cup semi sweet chocolate chips


  • In a medium bowl mix flour, b.p and salt
  • In another medium bowl mix sugar, eggs, milk & oil (the key to soft moist muffins is to mix gently, don’t worry about lumps)
  • Add rhubarb and chocolate and mix gently
  • Fill muffin liners to the top.  It will make exactly 12 muffins
  • Place muffin tin on cooling rack sitting on bricks on the grill.




Pistachio Pudding Parfait

I’m at the trailer so I am always looking for easy desserts to whip up on a dime.

This pistachio pudding parfait is one of them….feel free to switch out the pudding flavour and fruit and nut of your’s almost limitless.


Pistachio Pudding Parfait

  1. 1 box of pistachio instant pudding (small box)
  2. 1 cup of whole milk
  3. 1 cup of whipping cream
  4. 1 cup of sour cream
  5. Pineapple Tidbits, drained
  6. Toasted coconut
  7. Chopped pistachios….I used the salted from Costco


  • place first four ingredients in a bowl
  • with an electric mixer with whisk attached mix till nice and thick
  • place in fridge for about an hour
  • have your serving dishes ready
  • drain your pineapple tidbits
  • have your coconut ready
  • place your pudding mixture in a piping bag…I find it easier to pipe in my serving dishes…you can spoon the mixture
  • now begin layering starting with a bit of pudding in the bottom, then pineapple tidbits, then coconut then start over.
  • you can do mini desserts…and have one layer of everything in the middle
  • top with chopped pistachios


New Deck/Arbour

This will be a very different post this time around.  I thought I’d share with you what we’ve done so far at our trailer site.

We decided to buy a trailer last year and park it on Manitoulin Island.  This island is in northeastern Ontario Canada.  It’s a beautiful and quaint island that doesn’t change much.  We had not camped here for over twenty years and driving was like we had done it just yesterday.  Nothing had changed other than the trees and other vegetation got way bigger. You access this island by a swing bridge from the mainland.  When you cross over you absolutely need to stop at the ice cream shop that’s immediately to the right after getting off the bridge.  They serve Farquar’s Ice Cream….the creamiest you will ever have the pleasure to eat..YUM!

I wasn’t sure I would like camping since I am a 5 star camper.  I’m a princess so I need all the amenities of home.

When we brought it last July, we parked it , bought some outdoor area rugs and camped that way.  I wasn’t sure still that I would like this.

But day by day we started to meet couples our age that we became fast friends with.  We would do potlucks together.  Every Saturday we go to yard sales.  We get together at night aournd someones camp fire.

Now this year we built a deck to have that extra outdoor space where we could entertain better….and it made it easier to get into and out of the trailer.  The deck is built high right up to the trailer door.

So I hope you enjoy the pics….this is what we’ve done so far.  Promised  hubby there would be no more projects this summer…time to enjoy and have fun!!!

Goat Cheese Spread

Summer is finally here!  I thought I would post this goat cheese’s so yummy! You can eat it with crackers, on celery etc.

It makes a great appetizer.

I used a package of two goat cheese from Costco…300 gr each.

It hardens in the fridge, but if you store it in a glass container you can nuke it just a bit to soften when you want to use it.

Goat Cheese Spread:

  1. 1 two pack of goat cheese ( I used the one from Costco)
  2. 4 generous TBSP of Basis Pesto
  3. 3 TBSP of sun dried tomatoes finely chopped

Mix well together, place in a glass container and refrigerate.  Nuke to soften.


Homemade Fruit & Nut Granola

I love having homemade granola on hand.  It can be used in so many ways.  I make up this large batch and dry can it (in jars).  You can google this method and anything you “can” that way will keep for years.  So I decided to make a batch today so I can use some for a parfait for tomorrow’s supper at my son’s.

I’m making my pudding mousse today to go with the granola.  Any flavour of pudding you want to complement the fresh fruit you will use.  Today I’m using lemon pudding to go with the granola and blueberries.

So here goes.

Homemade Fruit & Nut Granola;

For the syrup:

  1. 1/2 cup of pure maple syrup
  2. 1/2 cup packed brown sugar
  3. 3/4 cup of melted coconut oil or what you have on hand
  4. 3 tsp pure vanilla
  5. 1 tsp salt
  6. Mix together and set aside


  1. 7 cups old fashioned oats ( I use Bob’s Red Mill)
  2. 2 cups of coconut
  3. 3 cups whole almonds chopped
  4. 3 cups whole walnuts chopped
  5. 2 cups each of dried cranberries and raisins
  6. Mix together in a large bowl
  7. Once mixed pour your syrup mixture over granola and mix well
  8. Spread on two large cookie sheets lined with parchement paper

Note: I used two 16 x 22 cookie sheets

  • Place them on two racks in a 250 degree oven
  • Every 20 minutes take them out and stir with two spatulas
  • Back in the oven they go for another 20 minutes…do this four times altogether
  • Let cool and enjoy!!!

Pudding Mousse:

  1. 1 pkg of instant pudding any flavour (4 serving size) it will make a lot more because of what we’re adding
  2. 1 cup of heavy whipping cream
  3. 1 cup whole milk
  4. 1 cup of sour cream (I’ll be using organic yogurt)
  5. Put all the above in a deep bowl and beat with a mixer on medium/high speed till soft peaks form
  6. In individual serving dishes layer your mousse, fruit, granola.
  7. Top with a dollop of whipping cream (whipped)

Note: today I used lemon pudding with granola, fresh organic blueberries and whipped cream.

I’ve used pistachio pudding with toasted coconut and granola and chunks of pineapple drained.  That was really good too.







Triple Chocolate Banana Bread

I was craving something chocolate and came across this recipe. Well as you will find out soon I’m a lover of all things chocolate.  I think everyting is better with chocolate.

This recipe was easy to make.  Instead of the standard 5×9 loaf pan I used the long skinnier type loaf pan and it worked out great.

I usually always double a recipe so I can freeze some for unexpected company or like this time to bring to the trailer.


Triple Chocolate Banana Loaf;

  1. 1 cup sugar
  2. 1/2 cup vegetable oil ( I used Sunflower oil)
  3. 2 tired bananas mashed
  4. 2 eggs
  5. 7 Tbsp of chocolate milk or Almond Chocolate Milk
  6. 1 tsp vinegar
  7. 1 tsp baking soda
  8. 1/4 tsp salt
  9. 1 3/4 cup of flour ( I always use unbleached)
  10. 1 cup chocolate chips


  • Preheat oven to 350.  Spray and flour your loaf pan
  • Stir sugar, oil and cocoa in a large bowl.
  • Add the bananas, eggs, chocolate milk, vinegar and baking soda to the sugar mixture.  Mix until almost smooth..ok to have banana chunks
  • In a medium bowl whisk your flour, soda and salt
  • Add to liquid mixture and gently incorporate…do not over mix or you’ll have a tough bread
  • Stir in the chocolate chips
  • Pour into prepared loaf pan.  Sprinkle additional chocolate chips on top
  • Bake for approx. 50 minutes or until a toothpick comes out clean
  • Let cool in pan for about 10 minutes then turn onto a cooling rack
  • Serve slightly warm with butter



Pork Tenderloin 2 Ways!

Pork tenderloin has to be the easiest meat to cook…it takes no time at all.  I had two in the freezer, so after thawing them I decided to cook them both right away.  I would make a gravy for some and slice the rest for sandwiches at the trailer.

I’ve also made this with a maple syrup glaze which is deliscious….

I’m sure you’ll want to keep this recipe close by…it’s an easy go to for any company.

Pork Tenderloin 2 Ways!

  1. Pork Tenderloin , how ever many you need
  2. Salt & Pepper
  3. Flour or cornstarch if you want it gluten free.

Maple Syrup Glaze

  1. 1/4 cup of maple syrup
  2. 1/4 cup molasses
  3. 1 Tbsp red wine vinegar
  4. 1/4 tsp smoked paprika
  5. 1/4 tsp ginger


  • Juices from browning your tenderloins
  • Flour or cornstarh for gluten free
  • Below is a flour that I’ve been using for years.  RobinHood Easy Blend.  It’s very fine and you won’t get lumps with it.  You put it in very cold water till the consistency of cream.

  • I use a product you can find here in Canada called Bovril.  It’s a concentrated very dark liquid for beef gravy but I use it for pork gravy as well.
  • Seasoned Salt
  • Soya Sauce

Directions For Pork Tenderloin #1 Way

  • Place flour or cornstarch in a shallow dish
  • Pat your tenderloins dry with paper towel
  • Salt and pepper them
  • Dredge in the flour
  • Shake off the excess
  • Melt some butter in a large frying pan
  • Brown the tenderloins on all sides
  • Once browned it should have a crispy texture on the outside
  • Place on a baking sheet lined with parchment paper not covered and cook at 375 for about 20 minutes.
  • Check with a meat thermometer at about the 17 minute mark or till it reads 145. That is the doneness for pork
  • Remove from the oven and cover with foil for it to rest.
  • Some juices will run out and you can add that to your gravy


  • Add some hot water to your juices
  • Bring to a boil
  • Now by tasting you will add Bovril, Seassoned Salt and Soya Sauce
  • Better to add a bit at a time till you’re happy with the taste
  • Add your pork juices
  • Now thicken a bit at a time till you reach the desired thickness. I like mine on the thin side

Pork Tenderloin #2 Way:

  • You can choose to slice your tenderloin in two lenghwise
  • Prepare bread stuffing of your choice…could be stove top with maybe some added raisins.  Cook it by directions on box but add raisins to it
  • Place stuffing in the middle and tie with strings and brown before putting in the oven
  • Or prepare tenderloin without stuffing and brown as per directions above
  • Prepare the Maple Syrup Glaze (recipe above)
  • After browning you can brush some on the tenderloin before placing in the oven.
  • I always make extra to drizzle on after serving







Potato Salad

I’ve loved potato salad for as long as I can remember.  Always a summer favourite at BBQ’s or potlucks.

I hadn’t made any for a while, so when my hubby asked me to make one…I thought…mmmm, sounds good.  So I bought what I needed, now we’re going to enjoy it for supper tonight with some chicken.

Potato Salad:

  1. Potatoes, peeled
  2. green onions
  3. green & red sweet pepper
  4. boiled eggs
  5. celery, cleaned and sliced
  6. white vinegar
  7. dill pickle juice
  8. seasoned salt
  9. Miracle Whip or Mayonnaise if you prefer


  1. Peel as many potatoes as you’d like
  2. Slice your potatoes about 1/2″ thick and sprinkle with salt and boil till just tender…try not to overlook them then your salad will be mushy.  Once cooked spread slices of potatoes on a cookie sheet to cool.  I spread them in a large bowl
  3. Meanwhile, chop green & red sweet pepper, green onions, celery and eggs
  4. Once potatoes are cooled cut in small chunks.   After cutting about half the potatoes sprinkle with some vinegar and pickle juice, repeat after second half is cut
  5. Sprinkle with seasoned salt and some pepper to taste
  6. Use a spatula to turn your potatoes over till mixed so they don’t break
  7. Add your cut vegetables and eggs, and mix
  8. Add Miracle Whip and blend well
  9. Refrigerate till time to serve

Fruit Cocktail Cake

In the eighties we were invited out for supper at some friends and she made this cake…….she called it Fruit Cocktail Cake and that’s what I call it to this day!

It is so easy to make and so deliscious….it’s my go to for a potluck or get together.  It’s easy to double the recipe like I did today and it stays moist because of the fruit cocktail with juice that’s in the cake.

The recipe below is the single recipe.

Fruit Cocktail Cake:

  1. 1 1/2 cup sugar
  2. 2 eggs
  3. 1/2 cup oil
  4. 2 cups flour
  5. 1/2 tsp salt
  6. 2 tsp baking soda
  7. 1 – 15oz can fruit cocktail with juice
  • In small bowl mix together flour, salt and baking soda
  • In larger bowl mix sugar, eggs, oil and fruit cocktail
  • Add flour mix only till  blended….don’t over mix or you’ll have a dense cake
  • Butter & flour a 9×13 pan
  • Bake at 350 till it’s very golden brown and springs back in the centre…about 30 minutes


  1. 1/3 cup butter
  2. 2/3 cup brown sugar
  3. 1/2 cup canned milk or half & half
  4. Bring first three ingredients to a boil just before you take your cake out of the will go on a hot cake.

  1. Remove from heat and add 1 tsp vanilla, 1/2 cup chopped pecans and 1/2 cup sweet coconut
  2. Pour on hot cake and spread evenly
  3. Put back in the over to broil the top till it bubbles..takes about 1 minute so watch it closely.
  4. Then remove from oven  and let cool before serving