Jeni Wascher

Ingredients
2 lbs ground turkey
1 small onion, diced & sautéed
1 bell pepper, diced & sautéed
4 tbsp butter (for sautéing)
2 tbsp olive oil (mixed into base)
1 cup Great Value shredded Queso Quesadilla cheese
½ cup shredded cheddar cheese (your choice)
1 box Chicken in a Biskit crackers, finely crushed
2 eggs
½ cup milk
½ tsp garlic salt
½–1 tsp salt (to taste)
½–1 tsp black pepper (to taste)

Glaze
½ cup ketchup
1 tbsp apple cider vinegar
2 tbsp brown sugar

Instructions
Sauté onion and bell pepper in butter until softened.

In a large bowl, combine ground turkey, sautéed veggies, cheeses, crushed crackers, eggs, milk, olive oil, and seasonings. Mix until just combined.

Press mixture into a 9×9 pan. Bake at 350°F for 30 minutes.

Mix glaze ingredients. Spread over meatloaf at the 30-minute mark.

Bake another 30 minutes, or until internal temp reaches 170°F.

Rest for 30 minutes before slicing.

Optional Potato Variation
Layer canned, drained sliced potatoes under the raw meatloaf before baking. As it cooks, the juices flavor the potatoes for a built-in side dish.

May we speak as if every word is a vessel— carrying warmth, clarity, and the weight of our intentions. May we remember that language is not neutral; it can wound or heal, diminish or dignify.

Let us choose words that cradle, not crush. Let us rewrite idioms that harm, and ritualize phrases that nourish. Let us be playful without cruelty, precise without pride, and poetic without forgetting the listener’s heart.

May we pause before we speak, not out of fear, but out of reverence. May we honor the sacredness of tone, the architecture of cadence, the emotional jurisdiction of every conversation.

Let our speech be a sanctuary. Let our language be legacy. Let our words be offerings— not just to be heard, but to be held.

A fusion of Southern soul and West Coast indulgence, anchored in ritual and risk.

This is a complete deviation from my usual cake formula—and it couldn’t be helped.

Deviation #1: I normally use one mix. This recipe calls for two—Jiffy corn muffin and Jiffy yellow cake—with two different baking temperatures. I defaulted to the cake mix’s instructions and the temperature I trust.

Deviation #2: Neither mix called for oil. But butter is my signature. It’s what makes my cakes special. So I reduced the liquid slightly to balance the richness.

The real secret? Using buttercream as a glaze. It won’t soak in like a thin sugar glaze—and that’s the point. This cake is a hybrid: part corn cake, part donut, part ritual. The buttercream melts just enough to soften and settle, forming a sweet, creamy layer that contrasts beautifully with the corn muffin texture. That corn mix adds subtle grit and depth, giving the cake a rustic backbone beneath the smooth frosting.

Because we’re going boldly—where no cake-baking has gone before.

🧁 Ingredients
1 (8.5 oz) box Jiffy corn muffin mix

1 (8.5 oz) box Jiffy yellow cake mix

1 (3.4 oz) box vanilla pudding mix

3 eggs

⅔ cup milk

1 stick butter (softened or melted)

1 (10 oz) canister buttercream frosting

🔥 Instructions
Preheat oven to 350°F. Lightly grease and flour the bottom of a 9x9 pan.

In a large bowl, mix butter, eggs, and milk until smooth.

Add corn muffin mix, cake mix, and pudding mix. Stir until fully combined (batter will be thick).

Pour into prepared pan and smooth the top.

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.

A few minutes before the cake is done, remove foil from frosting and microwave for 1 minute.

As soon as the cake comes out of the oven, take a butter knife and create a "mote" by running the knife between the cake and the edges.

Pour melted frosting SLOWLY and evenly over the surface. Pause several times to spread and wipe when the frosting gets too close

Serve warm or let the frosting settle in for best texture.