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.

Chicken ranch with a silky cream cheese chicken sauce

4-5 chicken breast

1 can of cream of chicken soup

1 cup low-sodium chicken stock

1/2 package of onion soup mix

1 package of ranch

1 package of chicken gravy

8 oz Philadelphia cream cheese (very very soft)

2 pats of unsalted butter

1/2 teaspoon of black pepper

Instructions

Place chicken on the bottom of your crockpot add Cream of chicken soup and 1 cup low-sodium chicken stock ,onion soup mix ,ranch packet and chicken packet add cream cheese in chunks and 2 pats of butter add pepper cover with lid and cook for 6 to 8 hours on low. If you feel that 8 oz of cream cheese is to much cut it back to 6 oz. I like a lot of cheese flavor.

Mini Meatloaf Muffin Pan

2 lbs ground chuck

1 onion, finely chopped

2 ribs celery, finely chopped

1 green bell pepper, finely chopped

1 egg plus a splash of milk, beaten

1 cup plain bread crumbs

2 tablespoons grill seasoning such as steak seasoning

1 cup smoky BBQ sauce

1/2 cup tomato salsa

1 tablespoon Worcestershire sauce

extra-virgin olive oil

Preheat oven to 450. In a big bowl, add the beef, onion, celery, and pepper and mix to combine. Add egg, beaten with milk, bread crumbs, and grill seasoning to the bowl. Mix to combine. Next, in a small bowl, mix together the smoky barbecue sauce, the salsa, and the Worcestershire sauce. Pour about three quarters of the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together well. Brush a 12-muffin tin (1/2-cup each) with extra-virgin olive oil. Fill each tin with the meatloaf mixture. Top each meat loaf with a spoonful of the extra sauce. Bake about 20 minutes. Cut open one muffin to test that the middle is cooked through.

Oven Smoked Brisket Yum!

 Ingredients:

7-11 lb. brisket, untrimmed

1-2 drops liquid smoke

1 tablespoon salt

4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning

Directions:

Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.

Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.

I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!

Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes.

Jack Daniels Honey Whiskey Cupcakes with a Bourbon Drizzle

Ingredients

For the Cupcakes:

3/4 cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla bean paste or vanilla extract

1 1/2 cups flour

1/2 tsp salt

1 1/4 tsp baking powder

3 Tbsp Jack Daniels Honey Whiskey

3 Tbsp Milk

Cupcake liners

For the Boozy Drizzle:

3/4 cup brown sugar

1/2 cup Jack Daniels Honey Whiskey

1 tablespoon unsalted butter

For the Buttercream Frosting:

1 1/2 cup butter, room temperature

3 cups powdered sugar

1 tsp vanilla bean paste or vanilla extract

2 Tbsp Jack Daniels Honey Whiskey

1/4 cup heavy cream (as much as needed to get correct consistency)

Instructions

To Make the Cupcakes:

Preheat oven to 350F.

Cream together the butter and sugar until light and fluffy.

Add eggs and vanilla and mix just to incorporate.

Whisk together flour, salt and baking powder. Add to the wet mixture and beat until just combined.

Add the whiskey and milk until just combined.

Line 12 muffin cups with cupcake liners and divide batter evenly into cups; approximately 2/3 full for each cup.

Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.

Cool completely on a wire cake cooling rack before frosting.

To Make the Boozy Drizzle:

Add all ingredients together in a small pan, bring to a boil and boil for 1-2 minutes. Remove from heat and let cool before drizzling on cupcakes.

To Make the Buttercream Frosting:

Cream butter until light and fluffy. Slowly add the powdered sugar.

Add the vanilla and Jack Daniels Honey and combine thoroughly.

Add the cream a Tbsp at a time until your frosting is very light and fluffy and the correct consistency.

Using a large serrated icing tip, pipe the frosting onto cupcakes.

Garnish with the Boozy Drizzle.

COCONUT MACAROONS

5 1/4 cups coconut flakes

1 (14 ounce) sweetened condensed milk

2/3 cup all purpose flour

2 tsp vanilla extract

melted chocolate (optional for dipping)

Preheat the oven to 350 F degrees. Line a cookie sheet with non-stick baking paper or parchment paper.

Mix the flour and coconut together in a bowl. Add in the condensed milk and vanilla and stir together until well blended.

Scoop by teaspoonfuls and using wet hands, shape the macaroons into round balls (or triangles if you prefer) before dropping them onto the baking sheet.

Bake for 12-15 minutes until top is golden brown. Immediately remove from baking sheets. Cool completely before dipping in melted chocolate.

Crescent Chicken

what you need:

1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken (Rotisserie chicken is great, and super easy)

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

Salt & Pepper to taste

*Red Pepper Flakes (if desired)

*Parsley (if desired)

How to make it:

Preheat oven to 350

Prepare soup using milk and set aside. Separate crescent rolls. Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

Sweet and Sour Crockpot Ribs

1 cup brown sugar

1/4 cup flour

1/3 cup water

1/2 cup vinegar

2 tablespoons soy sauce

1/4 cup ketchup

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

3 pounds pork spareribs

Mix brown sugar and flour in a saucepan.

Add water, then vinegar, soy sauce, ketchup, ginger, and garlic powder. Cook and stir over medium heat until boiling and thickened.

Layer ribs in crockpot, spooning sauce over each layer.

Cover and cook on Low for 10-12 hours or on High for 5-6 hours until ribs are very tender.

Enjoy

Sweet and Sour Chicken

3-5 chicken breast

salt and pepper

1 cup cornstarch

2 eggs, beaten

1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.

Sauce:

3/4 cups sugar

4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce

1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes

Sauce:

Mozzarella Puffs

Ingredients

1 (7.5 ounce) package refrigerated buttermilk biscuits

1 teaspoon dried oregano

1 teaspoon garlic salt

4 ounces block mozzarella cheese

2 tablespoons pizza sauce

Instructions

Preheat oven to 375 degrees. Spray cooking sheet with cooking spray.

Make an indentation in the center of each biscuit.

Sprinkle with oregano and garlic salt.

Cut the mozzarella into 10 cubes. Place a cube in the center of each biscuit.

Pinch dough tightly around cheese to seal. Seal tightly so the cheese doesn’t leak out.

Place seam side down on a baking sheet.

Brush pizza sauce over the tops of the biscuits.

Bake at 375 degrees 10-15 minutes.

layered taco salad {in a cake pan}

serves 8 to 12

1 lb. extra lean ground beef

1 small can green chilies, undrained

1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)

1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)

1 cup ranch sour cream mayonnaise, divided (recipe below)

1 (15 oz.) can of your favorite beans, rinsed and drained very well

1/2 can (about 7 oz.) sweet corn, drained very well

1/2 cup chopped purple or green onion + more for top

8 oz. of your favorite tomato salsa

8 oz. shredded sharp cheddar cheese

1 (3.8 oz.) can sliced black olives, drained very well

1/2 lb. bacon, fried until crispy, cooled completely, and crumbled

2 jalapeno peppers, sliced

1 Roma tomato, seeds removed, chopped

ripe avocado chunks, (optional)

tortilla chips for topping

Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!

for the ranch sour cream mayonnaise:

3/4  cup real mayonnaise

1/4 cup full fat sour cream

6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley)

Mix well. Chill until ready to use.

Enjoy!

JUST DID THIS GREAT ! BURN A BAY LEAF IN YOUR HOUSE. THE REASON? YOU’LL BE AMAZED

Known as a popular leaf, Laurel leaf is a well-known spice which probably has a special place in your kitchen. But, few know that, aside from food preparation, these leaves from the Mediterranean evergreen tree can also be used for many health benefits.

If you’ve ever stepped inside a yoga studio or new age book shop, you may have noticed that these places sometimes have a very particular smell.

This is because many of these locations regularly practice smudging , a Native American tradition that uses the smoke of sacred herbs to purify a room. This ritual is similar to the act of burning incense.

While the practice of smudging is commonly associated with sage, there are other herbs you can use and more concrete benefits you can enjoy.

WHY BURN BAY LEAVES

Bay leaves have been a thing of legends for millennia: whether its incontestable role in Greek and Roman folklore or its steady presence in Indian and Caribbean culture and cuisine, this herb has withstood the test of time.

PORK CARNITAS

Ingredients

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes

1 1/2 tsp salt

3/4 tsp pepper

1 tsp ground cumin

1 onion, peeled and halved

2 bay leaves

1 tsp dried oregano

2 Tb fresh lime juice

2 C water

1 medium orange, juiced and keep the spent halves

Instructions

Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, (this is my favorite one!) including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.

Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20 – 30 minutes. You should have about 1 C of liquid remaining when it is finished.

While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.

Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

an absolutely delicious italian meatloaf

Ingredients

1 lb. ground beef

1/2 lb. ground mild Italian sausage

1 small onion, finely chopped

1/2 C. chopped bell pepper (I used orange, it was all I had in the freezer)

1 tsp. olive oil

1 tsp. Worcestershire sauce

1 clove garlic, minced

1/2 tsp. oregano

1/2 tsp. basil

1/2 tsp. parsley

1 egg, beaten

3/4 C. Italian bread crumbs

2 slices white bread, crumbled

1 T. milk

8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping

1/4 C. parmesan cheese

1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

How to make it :

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Now, dive in there with the best tools God gave you, your hands and combine everything really good. Once it has all come together, place and mold the mixture in a baking dish of your choice. I used my oval Portuguese stoneware for ours. Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf. Mine was about 2″ thick.

Bacon Cheeseburger Meatloaf

3 pounds 85% Lean/15% Fat Ground Beef

1 pound Country style Sausage

2 eggs

… 3/4 cup diced onion

1/3 cup ketchup

1 1/2 tsp. Morton’s Nature Seasoning

1/2 tsp. garlic powder

1 Tbls Worcestershire sauce

1/2 tsp pepper

1/2 tsp salt

1/2 cup bread crumbs

1 cup Cheddar Cheese diced into small pieces

1 pound bacon

Mix all ingredients except bacon in a large bowl. Once mixed place in 2 loaf pans that have been lined with bacon (I run the slices across the pan the narrow direction then wrap the ends over the top of the meat mixture. Bake at 350 degrees for about 90 minutes. Once it is cooked remove from the pans as soon as possible to reduce the amount of grease on your meatloaf. Slice and serve.

This also makes an excellent meatloaf sandwich the next day!

FRIED APPLE or PEACH PIES

Ingredients

8 ounces dried apples or dried peaches

1 cup water

1/3 cup sugar

1 tablespoon butter

1 tsp. cinnamon or apple pie spice

1 can jumbo refrigerated flaky biscuits

vegetable oil, for frying

Directions

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.

If using fresh apples: For the filling: Add 2 TBS butter to a large saute pan and melt. Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat, mash slightly and cool.)

Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 1 tablespoon apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.

Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat until golden, turning once. Don’t rush it because you want to make sure the biscuit is cooked completely through.

Drain well on paper towels.

Makes 10 pies.

Buttery Corn Bread

Ingredients:

2/3 cup butter, softened

1 cup sugar

3 eggs

1-2/3 cups 2% milk

2-1/3 cups all-purpose flour

1 cup cornmeal

4-1/2 teaspoons baking powder

1 teaspoon salt

Directions:

1- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

2- Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm. Yield: 15 servings.

recipe:Loaded Baked Potato Salad

Ingredients

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

How to make this recipe

Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

COOKIES AND CREAM

1 bag Oreos, crushed 

8oz cream cheese, softened 

1/4 cup butter 

1 cup powdered sugar 

3 cups milk 

2 sm boxes instant vanilla pudding 

1/2 tsp vanilla 

12 oz Cool Whip, thawed 

Cream together cream cheese, butter & powered sugar & vanilla. In separate bowl mix milk & pudding chill until set. Fold in cool whip after pudding has set. Add cream cheese mixture, layer with Oreos... Chill until ready to serve!

Mimi's American Chop Suey!

ingredients:

Servings:4

1 1/2 cups dry elbow macaroni

3/4-1 lb hamburger

1/2 medium onion (chopped)

1 (8 ounce) can tomato sauce

1 (10 3/4 ounce) can tomato soup

salt and pepper (to taste)

Directions:

1*Cook the macaroni till done, but not overdone.

2*Heat a skillet and fry hamburg and onion will done.

3*Add the tomato sauce and tomato soup; mix well.

4*Add the marcaroni.

5*Heat and serve.

Corn Casserole

1 can whole kernel corn, drained

1 can creamed corn

2 eggs beaten

1 stick butter, melted

4 heaping T. all purpose flour

2 T. sugar

1/4 C. diced green pepper (you can use red, I only had green)

1 C. whole milk

1/2 C. shredded cheddar cheese

1/4 tsp each salt and pepper

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min