Cakes

Pear Cream Breakfast Cake

Lori Vachon
July 30, 2013
79

Just for something different, I tested this breakfast cake (who isn’t all over cake for breakfast?) and the family loved it. The added ginger gives it just enough zing to balance the sweetness of the pears and cake. Serve with a splash of milk to make it even more breakfast-y … or serve as dessert! No matter how you serve this, you can’t go wrong.

6
29 oz. canned pear halves in heavy syrup, undrained
8 oz. cream cheese, softened
1/4 c. apricot preserves
2 tbsp. margarine or butter
9 oz. yellow cake mix
2 tbsp. oil
1 egg
1 tsp. ground ginger
Preheat oven to 350°F. Drain pears, preserving 1/2 c. syrup. Slice pears; arrange on bottom of 8-inch square baking pan. Beat cream cheese, preserves and margarine in small mixing bowl at medium speed with...
See the full directions on my site
Nutritions

Calories
423

Sodium
427mg
17% DV

Fat
23g
36% DV

Protein
6g
13% DV

Carbs
39g
13% DV

Fiber
4g
18% DV
Snack Baked

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Cabbage Roll Soup

421

Cozy up with a warm, nourishing bowl of Cabbage Roll Soup! Each pot includes all of the delicious flavors and ingredients that we love in my great grandmother's traditional Stuffed Cabbage Rolls -- without all of the work. The simple and easy cabbage soup is loaded with bacon, ground beef, rice and veggies in a sweet tomato broth. It's perfect with biscuits or a loaf of crusty bread on a chilly day!

4 slices bacon
1 lb. ground beef
1 onion
1 clove garlic
2 T tomato paste
4 c coarsely chopped green cabbage
4 c beef broth
15 oz tomato sauce
14.5 oz petite diced tomatoes
2 T brown sugar
1 bay leaf
2 c cooked white rice
Kosher salt and pepper
2 T chopped fresh parsley
12
  • In a large pot over medium-high heat, cook bacon until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon to a plate; reserve drippings in the pot.
  • Add ground beef to the pot and...
    See the full directions on my site
Nutritions

Calories
439

Sodium
728mg
30% DV

Fat
11g
18% DV

Protein
17g
35% DV

Carbs
61g
20% DV

Fiber
6g
24% DV
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