By Teri Cayton
The Parsons Advocate
I can’t believe that I have been writing this article for over 11 years now. I never thought I could do something like this and people would actually like to read about things that happened in and around my life. I had a very amazing mother and grandmother and I hope many of you can relate to that as well. I don’t know who I would be today without them.
I didn’t think at the time that mom was that much of an influence in my life. I was rebellious, headstrong and didn’t want to listen to anything or anyone. Now I wish so many times that I could hear their voices admonishing me for something I did wrong. Momma Said, “If only I had 2020 hindsight, I could right some of the wrongs, absorb more wisdom and not be such a brat.”
I see now they were trying to protect me from making the same mistakes they made, not going down the same path of pain and misery. But when you are young you think you are invincible, that you know everything and I see now I didn’t know squat about anything. I am sure a lot of you can relate to that but I guess we all have to make our own mistakes, travel that path least trodden and take our medicine when we see we actually did make the wrong turn on that road called life.
I live with my mistakes everyday and wish some of them didn’t haunt me at night. I wish I could just hear Mom say her famous montage one more time, “Teri Lynn… I tole you so, but you wouldn’t listen.”
Lemon Cream Cheese Dump Cake
Ingredients
• 2 cans (21-ounce) lemon pie filling
• 8 ounces cream cheese, cut into small cubes at room temp
• 1 box (15.25-ounce) yellow cake mix
• 1⁄2 cup (1 stick) unsalted butter, thinly sliced
Instructions
• Preheat the oven to 350 degrees Fahrenheit. Lightly grease a 9×13-inch baking dish with butter or cooking spray.
• Spread both cans of lemon pie filling evenly into the bottom of the prepared baking dish. Distribute the cream cheese cubes evenly on top in a single layer.
• Sprinkle the dry cake mix evenly over the lemon filling. Gently press down on the cake mix.
• Arrange the thinly sliced butter in a single layer on top, trying to cover as much of the surface area as possible.
• Bake in the preheated oven for 35 to 40 minutes, until the top is deep golden brown and bubbly.
• Remove from the oven and allow to cool for 10 to 15 minutes before serving warm.
• Serve with vanilla ice cream or whipped cream, if desired. Enjoy!
