Pineapple Upside Down Cake

Of course, my pics are out of order, LOL but if you can get past all that, then this is a post for you!

Here is what it looks like going into the oven...made from scratch.

Here is the first few steps, the brown sugar with butter and then the pineapple on top.

Here is the final cake, no cherries....it is a recipe from Bobby Flay and he didn't use them.

Oh this is the flour mixture, lol

ok. So now on to the important stuff, the ingredients:

Ingredients:

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
3 cups pineapple slices
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Here is what you do with all that:

1. Preheat oven to 350 degrees

2. In a small bowl, stir together the melted butter and the brown sugar. Mix well. Spread mixture evenly in a well buttered 9 inch pan.

3. Pat pineapple slices dry with paper towels. Arrange them evenly on top of brown sugar mixture.

4. In a large mixing bowl, cream softened butter with the sugar until mixture is light and fluffy.

5. Add eggs one at a time to the sugar mixture, beating well after each addition.

6. Stir in vanilla.

7. In another bowl, add flour, baking powder, salt and cinnamon.

8. Add the flour to the egg mixture in 3 parts, alternating with the milk, beginning with the flour and ending with the flour. Beat well after each addition. THIS STEP IS IMPORTANT to mix it all together.

9. Spread the batter evenly into prepared pan of pineapple.

Bake for 30 to 45 minutes, checking with a toothpick to be sure it is done.

Let it cool for about 15 minutes before turning it over. It will be HOT.

Enjoy!

Home-Made Croutons

This recipe came from my wonderful daughter, Kylie. When she was at her dad's house for a while, (after her grandmother passed away in November) many family members were there. Her cousin's wife, showed Kylie how to make these wonderful things, they are super yummy!

Ingredients:

French bread (just the plain baguette)
olive oil
herbs of your choice, we used an Italian Mix (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil)
Garlic Salt (totally up to you)
Parmesan Cheese (again, up to you)

Take the bread and cut into strips. Dip them into the olive oil and then add your herbs and whatever else you want to use.

Cut into squares and then put on a cookie sheet and bake in oven at 400 degrees. I can't tell you the exact time, sorry, but somewhere between 10 and maybe 20 mins or longer depending on how crunchy you want them.

Kylie made these for us with 2 baguettes. One she left in the strips and we dipped them in our soup that night and the other she made into croutons.

Bon Appetite!

Vegetarian Taco Soup

I am not sure where I got this recipe, but I can tell you I made it on Friday and it was AWESOME! It is more like a vegetarian chili to me, and this particular recipe makes a ton of soup. So, I think the next time I make it, I might freeze most of it. I made it for a get together at my parents house, ummm 6 adults ate some and well there was still a ton in the pot for everyone to take some home.

Vegetarian Taco Soup (aka Vegetarian Chili, LOL)

Ingredients:

2 large cans Bush's Chili Beans or 4 small regular cans
1 can Ro-Tel (diced tomatoes and green chilies)
1 can diced tomatoes
1 can corn
1 pkg taco seasoning
1 pkg Ranch dressing
1 pkg Morning Star Grillers Crumbles
1 can black beans
1 small onion, diced

Put diced onion in saute pan and stir frequently and then add the Grillers and cook thru.

Put all ingredients and the onions and Grillers in a pot and bring to a boil.

Then turn down heat and simmer for 15 minutes.

You don't want to drain any of the beans or the tomatoes. Drain only the can of corn.

This is soooooooo yummy! I shared this with a bloggy friend of mine and then decided to make it myself. I am sure you could substitute the Grillers (aka soy meat) for real hamburger meat.

Enjoy!

Zucchini, Corn and Potato Tacos

I know I have not posted in a long time...my bad! I have had a ton of other things on my mind lately, but this morning, I am hungry! So, I thought it was time I posted a new recipe and maybe actually cook it myself!

Doesn't this look yummy??

I got this from Yahoo Recipes a long time ago, submitted by Better Homes and Garden Magazine.

Zucchini, Corn and Potato Tacos

Ingredients

1 medium potato, cut into 1/2 inch cubes (1 cup)

2 medium carrots, chopped (1 cup)

12 taco shells

1 tablespoon olive oil or cooking oil

1/2 cup chopped onion

1 clove garlic, minced

1 small zucchini, (about 6 oz) cut into matchstick sticks (about 1 1/4 cup)

1 cup fresh or frozen whole-kernel corn

1 tablespoon chili powder

1/2 teaspoon salt

1/8 teaspoon pepper

8 ounces firm tofu, cut into 1/2 inch cubes

1 cup shredded cheddar and/or Monterey Jack cheese (4 oz)

salsa (optional)

sliced green onions (optional)

sour cream and/or peeled avocado slices (optional)

Directions:

1. In med saucepan, cook potato and carrots, covered in a small amount of boiling water until just tender, about 7-8 minutes; drain and set aside. If desired, heat taco shells according to package directions.

2. Meanwhile, in a large skillet, heat oil; cook and stir onion and garlic in hot oil over med heat for 2 minutes.

3. Add zucchini and corn, cook 3 minutes more. Add chili powder, salt and pepper. Cook and stir for 1 more minute. Add potato and carrot mixture and tofu. Stir gently and heat thru.

4. Fill taco shells with vegetable mixture. Sprinkle with cheese. If desired, serve with salsa, green onion , sour cream and avocado.

This makes 6 servings, 2 tacos per person.

I think I will make this! I am so hungry now! My husband is vegetarian now and I think I need to change up our boring menu!

Enjoy!

Quick and Easy Lemon Cookies

This recipe is from my Aunt Elly. Here is what she had to say about it when I asked her if she has made them:

"yes, I made them and everyone liked them.

Maybe you should add to keep the dough refrigerated. It gets very sticky, but I put a little water on my hands when I rolled them out and then rolled them right away in powdered sugar and put them on the baking sheet and flattened them out a little with a spoon.
And keep it to about 1 teaspoon or they get too big"

So, there you have it! Now for the recipe! Thanks Aunt Elly!

Lemon Cookies

Ingredients:

1 box lemon cake mix
1 egg
2 cups cool whip (chilled)
powdered sugar (to roll them in before baking)

1. Mix all ingredients.
2. Roll into balls.
3. Roll into powdered sugar
4. Bake at 350 degrees for 9 minutes
5. Do not over bake

Enjoy!

Cole Slaw Variation

I got this recipe from my Aunt Elly. I have not made it.....yet! But, I plan to soon! I had something like this at a party one year, many moons ago, yummy!

Cole Slaw Variation

Ingredients

1 package shredded cabbage
1/2 cup + 2 tablespoons sunflower seeds
1 package Ramon Noodles (Chicken flavor)

Dressing:

2 tablespoons sugar
1/2 cup Canola oil
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Accent
Seasoning packet from Ramon Noodles

Mix dressing well and pour over cabbage shortly before serving along with the noodles and sunflower seeds.

Optional: add toasted slivered almonds

I should e-mail her and ask what Accent is. I am pretty sure it is a spice. Also, you don't cook the noodles you leave them raw and crunchy.

This sounds like a yummy dish! I so need to try it and soon!

Enjoy!

Dee's Bacon-Cheddar Potato Casserole

I got this recipe from my Aunt Elly. She is from German decent and she is an awesome cook! From what I can remember anyways! She lives in North Dakota and here is what she said about this recipe:

"Found some really nice bacon :) It turned out real good. I had to make myself stop eating......"

Dee's Bacon-Cheddar Potato Casserole

Ingredients:

1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
16 0z Dean's Bacon and Horseradish Dip (Bacon and Cheddar dip may be substituted if need be)
2 lbs chunk style frozen hash browns slightly thawed (Brand: Lyndon Farms Hash Brown Potatoes or Southern Style)
1 package of your favorite bacon, cooked and crumbled
2 cups shredded cheddar cheese
5 cups Special K Cereal
1 stick melted margarine

1. Mix soups, bacon and horseradish dip, potatoes, bacon and 1 cup shredded cheese together in a 9X13 pan.
2. Put remaining cheese on top.
3. Bake at 350 for 1 hour or 325 for 2 hours.
4. Take the Special K Cereal and mix with the stick of melted margarine for the topping.
5. Put topping on after it cooks and put back in the oven for 5-7 minutes.

I have not made this, yet! She also sent me two other recipes with no mean, since 90% of my family is vegetarian, LOL I will have to try them and soon so I can post them on here.

If you have any questions, please leave a comment or sent me an e-mail and I will direct the questions to Aunt Elly.

Enjoy!