Pineapple Upside Down (cup)Cake

You've seen it all over.  That infamous Angel Food cake recipe that simply consists of Angel Food cake mix and a can of crushed pineapple.  A dieters dream.  Curious, I knew I wanted to try it, however I had to kick it up a notch because the notion of just Angel Food cake didn't do it for me (neither does anything containing the word "diet".)

I wouldn't necessarily call these "cupcakes" because you can't eat them like a cupcake.  A plate and fork is required!

Here's the cast of ingredients...Angel Food cake mix, brown sugar, butter, cherries, crushed pineapple, and pineapple slices (oh, and some cooking spray)...

 



Melt 1 stick of butter and mix with 1 cup of brown sugar. 

Spoon evenly into muffin pan, sprayed with cooking spray. 

 

NOTE:  I opted to make 12 cupcakes. 

If you want to make 24 (you will have plenty of mix), you'll want to double the butter and brown sugar.  I also wanted to make an Angel Food cake without the brown sugar.

 



Press the cherries in the middle, followed by the pineapple (you will need to cut the pineapple because one whole slice will not fit into the muffin tin.)

 

Mix the Angel Food cake mix in a bowl with the entire can of crushed pineapple, including the juices.  Mix well and spoon into the muffin tins.  I also filled a 9x13 glass pan.

 

Place into a preheated 350 degree oven and bake for 17-20 minutes.

 

Here's the cake without the brown sugar...

 

 

Once cooled, remove from pan.  At this point, you can sprinkle on a tiny bit of brown sugar, if desired.

 

Here's the cake!  You can also serve this with cool whip.

 

Pineapple Upside Down (cup)Cake

 

1 box of Angel Food cake

20 oz can of crushed pineapple

20 oz can of pineapple slices

1 cup of brown sugar

1 stick of butter, melted

cherries

 

Preheat oven to 350. 

 

Mix the brown sugar and butter.  Spoon into the bottom of the muffin tins.  Place a cherry in the middle of each cup, followed by a pineapple slice.

 

In a bowl, mix the cake mix and crushed pineapple.  Spoon into the muffin cups.  If also making a cake, spoon into 9x13 pan.

 

Bake for 17-20 minutes, until golden brown and center comes out clean with a toothpick.

 

Allow to cool.  Enjoy!







Caramel Apple Cheesecake Bars

I saw a recipe for caramel apple cheesecake and I had to make it!  There was only one problem - I hate apples.  Okay, I don't hate apples, I just don't like chunks of them in my dessert!  Yes, I am one of those strange people who only likes certain foods a certain way.  Bananas...I couldn't take a bite of a banana if my life depended on it.  Now banana bread on the other hand...I love it!!!  Growing up, if there was an apple pie in my house, I would take a slice and spoon out all of the apples, leaving me just the crust and the gooey goodness.  I love apple pie - minus the apples! 

I just had to make this dessert.  It looked too good to pass up, so I "de-appled" it and replaced the apples with apple sauce.  Genius!  This dessert was an Easter hit!  By the time everyone had left, it was all gone!  Completely!  As a matter of fact, several pieces were smuggled right out under my nose!

If you are a chunky apple fan, feel free to substitute real apples for the apple sauce!

Warning...if you are anti-butter or counting fat/calories, turn away now!  This is a very rich and decadent dessert.  This is the perfect dish for company or parties.  It will definitely impress!

Here's what you'll need...

Crust:
1 1/2 C graham cracker crumbs
1 stick of butter, melted

Filling:
3 8 oz. bars of cream cheese, softened
3/4 C sugar
3 lg eggs
1 1/2 tsp vanilla extract

Gooey Goodness Topping:
1/2 C apple sauce
1/2 C brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

 

Drizzle:

1/2 C caramel topping

 

Directions...

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press evenly into a 9x13 baking pan. Bake for 7-10 minutes or until lightly browned.
3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Slowly add eggs and vanilla.
4. Pour over warm crust.
5. In a small bowl, mix the apple sauce, brown sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
6. For the streusel topping, combine all ingredients and sprinkle on top.
7. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool in fridge.

Adapted from Paula Deen

Maple Honey Mustard Baked Chicken

There are many versions of this chicken recipe floating around on the web.  If you are a Pinterest user, you've certainly come across this recipe called  "Man Pleasing Chicken" or "Holy Yum Chicken."  This is a quick, easy recipe that's perfect for a weeknight.

 Here's what you'll need...

Chicken Breasts (not pictured), Rosemary, Maple Syrup, Dijon Mustard,

Honey Mustard, Red Wine Vinegar, and Cornstarch, Garlic Powder

Here's the recipe...

4-6 boneless chicken breasts (I didn't have any, so I used tenders)
1/4 C dijon mustard
1/4 C honey mustard
1/2 C maple syrup (real syrup!)
2 tsp red wine vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 Tbsp cornstarch
2 tsp rosemary (optional)

Directions...

Preheat oven to 450 degrees.  Line 8x8 baking dish with heavy foil. 

Place chicken in baking dish.  Mix all ingredients except starch and rosemary, and pour over the chicken.  Move the chicken around a bit to make sure it is well coated. 

Bake uncovered for 40 minutes. 

Remove from oven and allow to sit for 5 minutes.  Remove chicken from dish and slowly whisk in cornstarch.  Add rosemary.  Serve over chicken.

Enjoy!!

Chocolate Covered Strawberry Shots

Chocolate covered strawberries...Godiva liqour...need I say more?

Ingredients:

2 pounds Large Fresh Strawberries

16 ounces, weight Melting Chocolate

Vanilla Vodka

Godiva Liqour

Chocolate Syrup

Directions:
Wash and dry strawberries. Hull each strawberry with a paring knife and grapefruit spoon so there is a relatively large cavity left in the strawberry, being careful not to break the sides.
Melt chocolate in a small bowl and dip the bottoms of each strawberry in the chocolate. Set on a tinfoil-lined baking sheet and freeze.
Combine vanilla vodka, Godiva liquor, and chocolate syrup in equal parts and fill each strawberry when you’re ready to serve. Allow strawberries to thaw for a few minutes before serving.

This recipe was adapted from Tasty Kitchen and can be found here.

Strawberry Shortcake

When I was growing up, we always had a box of Bisquick in the house.  My Mother had this soft cover Bisquick recipe book that was my "go to" cookbook - I would experiment with various dishes... fried chicken, taco pie, strawberry shortcake...I still have that book today and I love pulling it out every now and then.  The memories come flowing back - my writing is all over the book.  Comically, the words "no eggs" is written in several places. 

My Mother worked nights, so I was often left to fend for myself come dinner time.   There were many times when I would find a recipe to try, only to find out we had no eggs!  That forced me to become resourceful.  I would scan the book, searching for a recipe that only required ingredients that I had on hand.  That book contains a lot of memories for me.  I even found a few notes tucked in there that I would leave for my Mother in the morning before leaving for school.  One of the notes has a recipe for baked ziti and it's labeled "Friday's supper...I'll make it when I get home."  I guess my love of cooking started at a very early age.

The infamous Bisquick book...

The recipe for strawberry shortcake is still on the box today and hasn't changed one bit!

INGREDIENTS:
4 C strawberries, sliced
1/2 C sugar
2 1/3 C bisquick baking mix
3 tbsp sugar
3 tbsp butter, melted
1/2 C milk
Whipped cream

DIRECTIONS:
Mix strawberries with 1/2 cup of sugar.  Set aside.  Heat oven to 450 degrees.  Stir bisquick mix, milk, 3 tbsp sugar, and the butter until a soft dough forms.  Drop onto ungreased cookie sheet.  Bake 10-12 minutes, until golden brown.

Allow shortcakes to cool.  Slice in half, spoon strawberries over 1 half, top with whipped cream, place remaining half on top, spoon on more strawberries on top with whipped cream. 

Enjoy!!

Copycat Panera Bread Broccoli Cheddar Soup

I'm typically not a huge soup fan.  While out for dinner the other night, my husband convinced me to try his cream of broccoli soup.  After a few bites, I had to have my own cup.  This inspired me to whip up a batch at home.  After a morning of reseaching recipes, I came across a variation of Panera Bread's cream of broccoli soup.  A few tweaks here and there and I was ready to go!

Here's what you'll need...

3 C broccoli florets (frozen or fresh)
1/2 vidalia onion, diced
1 Tbsp butter
3 Tbsp butter
2 C chicken broth
2 C half & half
1/4 C flour
Clove of garlic, minced
1 carrot, julienned
1/4 tsp nutmeg
8 oz cheddar
S&P

 In a pot or dutch oven, saute the onion, garlic, and 1 tbsp of butter over medium heat...

Remove onions and set aside...

Add remaining butter to pot.  Once melted, add the flour and stir constantly,

cooking for 2-3 minutes...

Stirring constantly, add the half & half and chicken broth.  Simmer for 20 minutes,

stirring often, until thickened...

 

 

It will be thick enough when you can run your finger across the spoon like this...

 



Add the broccoli, carrots, and onions.  Simmer on low for 20-25 minutes...

 

Season with salt and pepper.  Add the cheese and stir until melted. 

Stir in the nutmeg, and enjoy!!

 

 

So, wondering how it came out?  Two spoons up from hubby and our picky 10 year old daughter!

Honey BBQ Pork Roast

I had a boneless pork roast in the fridge, so I threw this together in the crockpot this morning.

Here's what you'll need...

Pork roast (any will do)
1/2 C honey
1/4 C BBQ sauce
3 Tbsp soy sauce
2 Tbsp minced garlic
1/2 C brown sugar
2 Tbsp olive oil
2 Tbsp cornstarch
1/4 C cold water

Spray crockpot with cooking spray.  Place roast in crock and season with salt and pepper.

Mix all ingredients, except cornstarch and water, in bowl.  Pour over pork.

Cook on low for 6-8 hours. 

Remove the roast and pour the juices into a saucepan.  Mix the cornstarch and water and gradually add to the liquid.  Bring to a boil, stirring constantly, and cook for 2-3 minutes.  Pour over roast.

Enjoy!!

French Onion Soup

One day, as I was strolling through the aisles of my local grocery store, I came across these awesome soup mugs that were on sale.  These mugs are the bomb!  They are oven proof, come with sturdy plastic covers, and they are red!  Perfect for work lunches! 

Now that I had these awesomely cool mugs, what the heck am I going to put in them?  Well, my favorite soup, by far, is french onion soup.  (Seriously, who doesn't love a good french onion soup?) 

Houston, we have a problem.  I've never made french onion soup before and didn't have a good recipe.  Determined to use these mugs, I scoured through all of the best chefs recipes, along with reading tons and tons of reviews.  The result was a concoction of a pretty darn good french onion soup, if I do say so myself!

This soup is satisying and sophisticated. 

Here's what you'll need...

1 stick of butter
4 onions, sliced
2 garlic cloves, chopped
1 bay leaf
2 fresh thyme sprigs (dried is fine as well)
1 cup red wine
1 tbsp worcestershire
1 tbsp balsamic vinegar
3 tbsp flour
1 quart beef broth
1 quart chicken broth
1 baguette, sliced
1/2 lb grated gruyere cheese
chopped fresh chives, for garnish
Salt and pepper, to taste

Melt the butter in a large pot or dutch oven over medium heat.  Add the onions, garlic, bay leaf, thyme, salt and pepper and cook until the onions are caramelized.  Add the wine, bring to a boil, reduce heat and simmer until the wine has evaporated and the onions are almost dry (about 5 minutes.)  Discard the bay leaf and sprig of thyme.  Dust the onions with flour and give them a stir.  Reduce heat to medium-low (so the flour doesn't burn) and cook for 8-10 minutes.  Add the broths, worcestershire, vinegar, bring to a simmer and cook for 10 minutes.  Season to taste with salt and pepper. 

Preheat the broiler.  Arrange baguette slices on a baking sheet and brush with some softened butter.  Sprinkle the slices with the gruyere and broil until bubbly - 3 to 5 minutes.

Serve the soup in bowls (or mugs) and place a cheesy baguette on top.  Garnish with chives.

Enjoy!!

Twice Baked Potato

 

The perfect accompaniment to steak...

even better as leftovers the next day!!!

 

Here's what you'll need...

 

4 large baking potatoes

8 slices bacon, cooked

1/2 C sour cream

1/4 C milk or half and half

4 Tbsp butter

1 C shredded cheddar cheese, divided in half

2 Scallions, diced



1. Preheat oven to 350 degrees
2. Bake potatoes in preheated oven for 1 - 1 1/2 hours, until tender
3. When potatoes are done allow them to cool for 10 minutes Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
4. Add to bowl sour cream, milk, butter, salt, 1/2 cup cheese.
5. Mash until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
6. Bake for another 15 - 20 minutes.

Sausage and Peppers

Sausage and peppers remind me of baseball.  You cannot go to a Red Sox game without having a sausage and pepper sandwich.  And you cannot have a sausage and pepper sandwich at a ball game without having a beer in the other hand. 

Well since I was making these on a cold, snowy, Sunday afternoon, I decided to add the beer to the sausage and peppers recipe. 

Here's what you'll need...

 Olive Oil, Sausage, Peppers, Onions, Pasta Sauce, Beer, Crushed Garlic,

Red Pepper Flakes, Oregano, and Basil

 

Preheat oil over medium heat...

 

Add sausage links and cook until browned, turning often...

 

 

Meanwhile, slice peppers and onions....

 

 

Once sausage is browned, remove sausage from pan and set aside...

 

Add peppers, onions, and garlic to pan...

 

Cook until peppers and onion are tender...

 

Once sausage has rested (10 mins), slice into pieces

(that's my tomato slicer thingy...I've never used it to slice tomatoes, but it's great for everything else!)

 

Add the sauce, beer, sausage, oregano, basil, red pepper and simmer, covered, for 20 - 30 minutes...

 

 

Serve on bulky rolls...Sprinkle with parmesan cheese...Enjoy!!

 

Leftovers are also great served with pasta!!!

 

 

SAUSAGE AND PEPPERS...

 

1 lb sausage (sweet or hot)

1 large onion, sliced

2-3 peppers (green, red, or both), sliced

1 Tbsp crushed garlic

1 jar pasta sauce

4 Tbsp Olive Oil

1 can of beer (can substitute with red wine or omit)

1 Tbsp Oregano

1 Tbsp Basil

dash of red pepper flake

Parmesan cheese (optional)

Salt & Pepper

 

Heat oil in dutch oven or skillet.  Brown sausage over medium heat.  Remove sausage and add peppers, onions, and garlic; cook until tender.  Slice sausage and return to pan.  Add sauce and beer, and seasonings and simmer, covered, for 20-30 minutes.

 

Serve on bulky rolls.  Sprinkle with parmesan cheese.  Enjoy!!

 

 



 

 

Rolo Turtles

I just love those little chocolately, cara-mellie (yes, I just made that up!), nutty little chocolates that come in that big red box.  Rarely do I indulge - hey, I'm not going to pay a bazillion dollars for 6 little tiny bites of bliss.

My hips were safe (not really, have you read some of the recipes on my blog?) until now.  These little puppies take the chocolate "turtle" to a whole new level with the pretzel.  I have a little weakness for caramel and salt.

Here's what you'll need...

Rolos
Mini Pretzels
Toasted Pecans

Preheat oven to 220 degrees.

Place pretzels on cookie sheet and top with a rolo. Bake for 3 minutes. Remove from oven and press pecan into rolo.

Using a spatula, transfer to a cooking rack. Allow to cool completely.

"Ah-So Chinese Style Sauce" Review

 Last night was the typical weeknight dinner - "Shake n Bake" pork chops.  I had enough "Shake n Bake" to coat about 4 chops and had 2 chops left over.  Too lazy to place them in a bag and freeze them, I covered them in "Ah-So Sauce" and baked them. 

 

All I can say, in my best Paula Deen voice, is "Y-U-M!!" 

 

This sauce is more of a glaze.  It is a red thick, sticky, and sweet glaze.  Think of those classic red spare ribs that are served in Chinese restaurants.  After my 1st bite, I started envisioning the endless possibilities...pork chops, chicken, kielbasa, ham, spareribs, chicken wings, stir fry...it could be dangerous keeping too much of this in the pantry. 

If you haven't tried this, give it a try! 

Saltines Toffee Bars

 

Whenever we had an office party, this was one of my

co-workers signature desserts that she would faithfully bring in.  

 

When she gave me the recipe, I couldn't believe the simplicity...only a few ingredients...and saltines?  Really?  

This recipe is a winner.  These also make the perfect gift around the holidays.  You can swap out the nuts for crushed candy canes...add a sprinkle of coconut.

 

SALTINES TOFFEE BARS

  1 1/2 sleeves of saltines crackers
1 stick of butter
1 C packed brown sugar
2 C semisweet chocolate chips
3/4 C chopped pecans

1. Preheat oven to 400 degrees.
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
4. Bake for 5 to 6 minutes.
5. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Oreo Peanut Butter Brownies

I stumbled upon a variation of this recipe on Pinterest.  I heart Pinterest!  If you haven't ventured into the Pinterest world, you must do so, like immediately!  Pinterest will turn you into the best chef, baker, crafter, gardener, fashionista, I could go on and on. 

Okay, back on track...Oreo cookies, peanut butter, and brownies...whoever the genius was behind this recipe was certainly dessert deprived...I mean, how else would you dream up such a sinful combination? 

Here's what you'll need...

Oreos, Brownie Mix, Vegetable Oil, Egg, and Peanut Butter (optional)

 

 

Preheat oven to 350 degrees. 

Line a muffin pan with paper liners (notice the pretty liners!)...

 

 

Decisions...Decisions...to peanut butter or not to peanut butter? 

I made half with peanut butter and half without.

 

Spread some peanut butter on Oreos...

 

 

 

Place 2 Oreos in each liner...

 

Prepare brownie mix according to package...

 

Add Brownie mix to bowl and add oil, water, and egg.  Mix well...

 

Using a spoon, top the Oreos with the brownie mix...

 

 

Ah-mazingly, you will have just enough to generously

cover the Oreos! 

 

 

(Okay, I lied...there may be a little left over.  Okay, listen carefully...don't worry, it won't go to waste.  I have plans for that leftover batter...big plans.  Wait, before you read on, look around, make sure no one's looking...is the coast clear?  Okay, good...read on...

 

Disclaimer...Raw Eggs Should Not Be Consumed...

 

Once you have filled the muffin cups (and if you're like me, you ignored the above disclaimer), make sure the room is clear...and using your spatula, lick that bowl clean!  If you close your eyes while doing this, you may be transported back to your childhood, sitting on the counter, metal bowl and spatula in hand!  Ahh, the memories.

 

 Bake at 350 for 20 minutes.  Allow to cool for 10-15 minutes.

 

 

Pictured without peanut butter (I used Springtime Oreos, hence the yellow!)

 

Pictured with peanut butter

 

My daughters reluctantly (with smiles on faces)

agreed to be taste testers. 

 

Aren't I a horrible Mother! 

 

Enjoy!!