Pineapple Upside Down Bundt Cake

Ingredients

1/2 Cup butter (1 stick), melted
1/2 Cup packed brown sugar
1 Can pineapple rings in 100% juice (reserve the juice)
1 Jar maraschino cherries
1 Box yellow or pineapple cake mix
1 4-serving box instant vanilla pudding
3 eggs
Vegetable oil
Milk

Instructions;

Preheat the oven to 350 degrees F.
Prepare the bundt pan by generously applying pan release (recipe below) or non-stick spray.
Melt the butter and evenly pour into the bottom of the pan. Sprinkle with the brown sugar.
Cut the pineapple rings in half and alternate with the maraschino cherries around the bundt pan as shown in the picture. Set aside.
In a stand mixer or large bowl, stir the cake mix and pudding mix together. Drain the pineapple juice into a measuring cup and add enough milk to make 1 Cup of liquid. Add this with the eggs and the amount of oil called for in the recipe to the cake mixture; following the instructions on the box.
Carefully pour the batter over the fruit and bake as instructed for a bundt cake. The cake is done when an inserted knife comes out clean.
Cool for 10 minutes in the pan. Slide a knife around the edges including the inner ring.
Invert the cake onto a serving plate. Slice between the pineapple rings and serve warm or room temperature.
Recipe slightly adapted from Pintesting

JAMAICAN BANANA BREAD

Ingredients

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt (or pina colada flavored!!)

3 tablespoons dark rum OR apple cider

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

 

Directions

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Source : bigoven.com

Country Cabbage Rolls Straight From A Mennonite Kitchen

Ingredients

1 large savoy cabbage

2 pounds lean ground beef

2 medium to large onions

2 tablespoons canola or Bertolli olive oil .. or even butter is fine

1 cup white or brown rice. . . and 2 cups water

3 Eggland’s Best eggs

1 1/2 teaspoons Morton salt

1 teaspoon pepper

2 cans tomato soup

2 small bottles (individual serving sizes) tomato juice or vegetable cocktail . .like V8

1 can or small carton chicken broth

Directions

In the bag that you brought your savoy cabbage home. . .place the cabbage in the freezer and leave for 12 hours or overnight.. . .remove and leave to thaw at room temperature. .this will take awhile. . so I often take it the night before the day I want to make the cabbage rolls. The leaves will be soft and easy to use without having to boil them.

In a small saucepan or a microwave safe covered dish. . .cook the rice. . set aside to cool. The rice can be made the day ahead and kept chilled in the refrigerator overnight.

Chop the onions fine and saute them slowly until they are golden brown. . .set aside to cool.

In a large bowl, break apart the ground beef, add the salt, pepper, eggs, sauteed onions and the rice. . mix together until combined. . use your hands.

Remove the leaves from the cabbage, cutting away the tough part closest to the core.

Spray your large casserole or two small casserole dishes with cooking spray.

Put about a 1/3 to 1/2 cup meat mixture at the bottom of the leaf and roll up. . the meat amount varies depending on the size of the leaf. . repeat until all the meat is used up.

In a large mixing bowl. . .combine the tomato soup, juice, and broth. . pour evenly over the cabbage rolls. Cover with foil. . or the lid.

Bake the cabbage rolls slowly at 325 for two hours. . serve or cool on the counter. .remove the foil (if you don’t. . you will have little bits of foil on your cabbage rolls where ever it touches. .) cover with plastic wrap. .and either refrigerate or freeze.

For reheating . .thaw first if frozen . .remove the plastic wrap and cover with a lid or foil. . and just reheat in the oven. . for about an hour .. at 325. . . or if you want, they can be reheated beautifully in the microwave on sensor reheat.

Source :  allrecipes.com

Almond Joy Cookies

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


Source : food.com

Delicious Chicken Pot Pie

Ingredients :

1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts ( either store bought or your own recipe)

Directions :

Preheat oven to 400°F. Saute onion, celery, carrots and potatoes in margarine for 10 minutes. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly. Combine broth and half and half. Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper; add chicken and stir well. Pour into shallow 2 quart casserole dish and top with pie shells. Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
*photo Courtesy of Food.com*

CHICKEN DORITO CASSEROLE

Ingredients:

3-4 BSCB (Boneless, Skinless, Chicken Breasts) baked

1 regular sized bag of original Doritos

1 can Cream of Mushroom

1 can Cream of Chicken

3/4 cup Milk

Shredded Cheese

 

How to make it

Step 1: I like to pre-bake my chicken breasts and I tend to do it the same way for most of my recipes. Sprinkle with Pampered Chef Southwest Seasoning and Garlic salt in the bottom of baker.

Step 2: Place BSCB in baker, sprinkle the tops of the chicken with some seasonings and bake for 25-30 min on 375

Step 3: While waiting for the chicken to bake, combine both cans of Cream of Mushroom and Cream of Chicken in a bowl, along with milk and stir. This will make the ‘saucy’ portion of the dish. But being the goober that I am sometimes, I totally missed taking a picture of this step, so you will just have to take my word for it. 😉

Step 4: After taking the chicken out of baker, add a layer of Doritos to the bottom.

Step 5: Chop Chicken breasts up and places a layer of chicken on top of Doritos.

Step 6: Add the creamy sauce on top of the chicken. (NO picture…sorry.)

Step 7: Add any remaining Doritos on top and finish with a layer of shredded cheese. (I use the Mexican shredded blend from Costco and tend to be VERY generous with my layer!)

Step 8: Bake in the oven on 375 – 400 for 15 -20 minutes or until heated through and cheese is melted.

And then serve this yummy (but certainly not low-fat or ‘healthy) casserole to all the Dorito lovers in your life and I promise that it will be gone in a few minutes…mine always is!

HOMEOPATHIC COLD & SORE THROAT REMEDY

Ingredients:

Hot Water

2 Tbsp Honey

2 Tbsp Vinegar

Dash of Ground Cinnamon

2 Tbsp Lemon Juice

Directions:

If you wake up with a sore throat and begin to feel a cold coming on, mix all ingredients well and drink. You will feel better within the hour. Works every time!

I have seen lots of people posting about that feeling of the first cold coming on. I’m mixing one tonight as I have the same feeling.

LEMON 7 UP POUND CAKE RECIPE

Ingredients

From Scratch Ingredients:

5 eggs

3 cups self-rising flour

3/4 lb butter, softened (3/4 LB of butter equals 3 sticks)

3 cups sugar

2 tablespoons lemon Juice (real or squeeze kind is fine) or extract if you want a deeper lemon flavor

3/4 cup carbonated lemon-lime beverage, any brand

Ingredients using Box Cake Mix

one box of yellow cake mix

4 eggs

3/4 cup of vegetable oil

1- 4-ounce box of instant lemon pudding

3/4 cup of carbonated lemon-lime soda of your choice/any brand

Lemon Glaze Ingredients:

1 cup powdered sugar

2 tablespoon lemon juice

1 teaspoon of milk

Instructions

From Scratch Directions:

Mix butter and sugar together for about 10 minutes.

Add in your eggs-1 at a time, beating after each is added in.

Add in flour and lemon extract/juice.

Fold in your lemon-lime soda of choice.

Pour into well-greased 12-cup Bundt pan

Bake at 325 degrees for 1 to 1 hour & 15 min or until fully set

Remove from oven and transfer to wire rack to cool, then drizzle your glaze on top

ENJOY!

Directions using Box Cake Mix

Preheat your oven to 325F

Grease your bundt pan

In a separate large bowl combine all the cake ingredients, plus pudding and the soda and mix well

pour the mixed batter into the greased bundt pan

Bake for about 45 to 55 minutes or until set

allow cooling completely before removing from the pan

top with Glaze

ENJOY!

Make Lemon Glaze-

Both recipes from scratch and from the box mix use the same easy, delicious glaze

Mix powdered sugar and lemon juice and milk together and drizzle on cooled cake one removed from the pan…

GRANDMA’S EGG CUSTARD PIE

INGREDIENTS

1 (9 inch) unbaked pie shells, deep dish
3 eggs, beaten
3⁄4 cup white sugar
1⁄4 teaspoon salt
1 teaspoon vanilla extract
1 egg white
2 1⁄2 cups scalded whole milk
1⁄4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)

DIRECTIONS

Preheat oven to 400 degrees F.
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops yellow food coloring.
Brush inside bottom and sides of pie crust with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. (Please adjust according to your oven) Cool on rack.
courtesy of www.food. com