I'm a southern gal with a passion for cooking and baking from scratch, the old fashioned way!
There is nothing my husband loves more than a dinner of plain ol’ pinto beans and cornbread. In fact, his family still loves to tease us, saying that they know I was “the one” for him when I sat down on a dusty roadside at a fall festival a few months after we first met, and ate pinto beans and cornbread with him for lunch. I didn’t think much of it at the time – I just thought it was a pretty yummy lunch. 
Well, dear readers, this is a *first* for me. I am loathe to share any recipes with you here that involve cake mixes, pudding mixes, and the like – even if they are doctored up quite a bit. I don’t know why, but I just tend to be of the mind that these creations cannot compare to a from-scratch style of cake.
With that disclaimer, I will tell you that the recipe I am about to share with you is a wonderful family recipe that comes to me from my aunt, through my lovely cousin, the Meat Lady. And I must admit, the cake she made for us was surprisingly delicious. It is moist. tender and flavorful, and the topping is absolutely to-die-for!
So without further ado, I give you . . . Devil’s Food Pound Cake with Peanut Butter Frosting!
The four cheeses in my lasagna are not the most traditional cheeses . . . but they sure are tasty! I like to use turkey for the meat in this one – there are so many wonderful flavors going on that most people who taste this dish don’t even notice that it’s not beef! Plus, I think the turkey makes it seem lighter, which is a nice balance to the richness of the cheese.
This is a hearty one-dish dinner that I dreamed up on a cool and rainy fall evening. The blend of flavors is wonderful, without being too overpowering. For a lighter version, try using light soup and brown rice. You are going to love this dish!