Try as I might to limit carbs once in awhile I just have to make a dessert. I usually wait until we are going to have company so we have help eating it. Pa Lloyd has a real sweet tooth, lately he has been trying to cut down on sweets too, so that does make it easier for me. Today’s recipe comes from Facebook I hope that you enjoy it!


Blueberry Butter Cake:
1 pkg. yellow cake mix
3 large eggs divided
2 sticks butter, melted and divided
1 ( 8 oz.) pkg. cream cheese, room
temperature
1 1/2 tsp. vanilla extract
2 cups powdered sugar ( I used 1 1/2 cups)
2 cups fresh blueberries


Preheat oven to 350 degrees and lightly grease a 9x13 inch baking dish.
Beat 1 stick melted butter with 1 egg in a large bowl, then beat in yellow cake mix until incorporated. Transfer mixture to baking dish, being sure to spread/pat it in a even layer and set aside.
In a separate large bowl or mixer beat softened cream cheese until fluffy, then beat in remaining 2 eggs. Once that is well mixed, mix in remaining butter and vanilla.
Gradually beat powdered sugar into mixture, mix until smooth, then drop spoonfuls over cake batter, spread carefully and gently into a smooth, even layer.
Drop blueberries over cake, gently press them into the cream cheese mixture. Bake for 40-50 minutes or until center is just set, but slightly jiggly in the center. Cool.


Have a great week!

Tomorrow five friends and I are headed to Wisconsin for a few days of respite. Its an annual outing. As of now, none of us have pressing health issues, well I am always gimpy, thankfully they slow down and put up with me. Last Saturday, we toured our State Capital and attended Mamma Mia at the Ordway and of course lunch out. It was a wonderful day, I had never been to the capital before. I remember a couple of years ago I had felt grumpy about our tax dollars being sent on renovating the capital. I am so glad it was renovated it's a beautiful building and part of our history.
Today I am sharing a healthy recipe with you. We have to eat out veggies!! 

Parmesan Roasted Cauliflower:
7 cups cauliflower florets, cut to bite sized pieces
3-4 Tbsp. olive oil 1 cup Italian bread crumbs
1/2 tsp. garlic powder
1/2 tsp. salt
1/3 cup Parmesan cheese

Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil and spray liberally with nonstick cooking spray. Combine the cauliflower and olive oil in a large zip lock bag and shake to coat. Add the remaining ingredients to the bag and shake until coated, pressing to help the breading stick. Pour onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot.
 
Have a great week!