Pineapple Upside-Down Cake and Tutorial

Pineapple Upside-Down Cake is an old-fashioned cake that is light and tender.  The gooey pineapple and cherries coated with a buttery brown sugar glaze is scrumptious. 

Salt not pictured.

 Pineapple Upside-Down Cake

1 (20 oz.) can pineapple slices in juice
2 tbsp. butter
1/2 cup packed brown sugar
7 whole maraschino cherries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla

Preheat oven to 350. Drain pineapple; reserve liquid. Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice. If necessary, add water to remaining liquid to make 2/3 cup. Set aside. 

Arrange pineapple and cherries in pan on top of brown sugar mixture. In a small bowl, combine flour, baking powder, and salt. In a larger mixing bowl with electric mixer at medium-low speed, beat the shortening about 30 seconds. Add granulated sugar; beat till well combined. Add egg and vanilla; beat 1 minute. Add dry ingredients and the 2/3 cup pineapple juice/water mixture alternately to beaten mixture, beating after each addition. Spread in pan. 

Bake in a 350 degree oven for 40 minutes* or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate. Serve warm. Serves 8.

*Mine always takes 50 minutes to get done but check at 40 minutes. 

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Pineapple Upside-Down Cake 101:

Melt butter in a 9x1.5 inch round cake pan. Stir in brown sugar and 1 tablespoon reserved pineapple juice:

Arrange pineapple and cherries in pan on top of brown sugar mixture:

Pour the batter into the pan, and then spread it with a spoon:

 Bake in a 350 degree oven for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on a wire rack; run knife along the edge to loosen, and invert onto a plate.
 

Mexican Spaghetti

Mexican Spaghetti is easy, quick, and yummo!  Made with pantry ingredients, it is perfect for a busy weeknight...or anytime!

A 16 oz. pkg. of linguini is pictured but only 8 oz. is needed.

Mexican Spaghetti

1 pound ground beef

1 (1 oz.) packet taco seasoning mix

1 (16 oz.) jar salsa*

1 (8 oz.) can tomato sauce

1 (8 oz.) pkg. spaghetti or linguine, cooked 

Sharp cheddar cheese, shredded

Sour cream

In a large skillet (I use a 5 qt. saute pan), brown ground beef and drain.  Stir in taco seasoning, salsa, and tomato sauce.  Simmer, adding water if needed, until the desired consistency is reached.  Mix cooked noodles into the sauce and heat through.  Cover with lots of sharp cheddar cheese; then cover with a lid until the cheese melts.  Serve with sour cream.  If desired, spaghetti may be transferred to a casserole dish and then covered with cheese.

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*Use your favorite brand/heat of salsa.  My favorite is On the Border Mild Salsa, but I sometimes use Taco Bell Mild Salsa.

Several years ago, an acquaintance told me about a Mexican Spaghetti she liked to make and rattled off the list of ingredients.  I couldn't remember all the ingredients she mentioned, but through trial and error, came up with this recipe that must be close to hers, because it is delicious.

 

Sausage Gravy

Homemade sausage gravy that turns out perfectly every time has never been easier!

Sausage Gravy

1/2 pound sausage
1 1/2 cups whole milk
6 rounded tablespoons flour
3/4 tsp. up to 1-1/4 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk

In a large skillet, brown sausage on medium-low heat crumbling it so that the pieces have a nickel-sized diameter or smaller.  When browned, transfer it without draining to a large bowl.  Put the 1-1/2 cups milk, flour, 3/4 tsp. of salt, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in the skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so.  (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the crumbled sausage, and cook and stir for 1-2 minutes more.  Taste gravy to see if any additional salt is needed as the sausage may provide enough salt.  If necessary, thin with a little additional milk.  Transfer to bowl that held the sausage and serve over biscuits.

 Click here for printable format

Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

Biscuit Recommendation:  I used to make biscuits from scratch until I discovered Pillsbury Grands Southern Style Frozen Biscuits.  They give homemade biscuits a run for their money!  :)  You can find them in the freezer section where frozen breads are located.

Peach Cobbler

This homey peach cobbler is the perfect ending to any meal. ♥

Peach Cobbler

1/2 stick of butter (4 tbsp.), melted
1 (29 oz.) can or 2 (15.25 oz.) cans sliced peaches in heavy syrup, undrained
1/4 cup brown sugar
2/3 cup milk
2/3 cup sugar
3/4 cup flour
1 tsp. baking powder
Pinch of salt

Pour melted butter into the bottom of a 7x11 baker.*  Pour the peaches (with juice) over the butter. Sprinkle the brown sugar over the peaches.  Mix the other ingredients and pour over the peaches. Bake at 325 degrees for about an hour or until filling is bubbly and crust is brown. Serve with ice cream.

*An 8x12 or 6 (9 or 10 oz.) ramekins can be used.  If using ramekins, distribute the butter and other ingredients evenly.

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I received this recipe from a student's mom the first year I taught (1983!) and have made it many times since.  Fruit cobbler gets its name from the crispy, buttery crust that is formed when baking, which then resembles cobblestone streets common to old villages.

Coconut Cream Pie

My husband has a friend at work who says this is the best coconut cream pie he's ever had.  With praise like that, who can blame me for occasionally sending my husband and him a whole pie to share? ♥

Whipped cream ingredients and toasted coconut not pictured.

Coconut Cream Pie

3/4 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
3 cups whole milk
4 egg yolks, beaten
3 tbsp. butter
1 1/2 tsp vanilla

1 cup coconut
1 (9") baked pie shell
Whipped cream and toasted coconut

In a medium (3 qt.) saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into the yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat, and stir in the butter, vanilla, and coconut. Pour into the pie shell. Chill for 3-4 hours before topping with whipped cream and toasted coconut.

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Perfect Pie Crust:  http://easyaspiecanbe.blogspot.com/2013/12/perfect-pie-crust-recipe-and-tutorial.html

Whipped Cream:  http://easyaspiecanbe.blogspot.com/2013/12/whipped-cream-recipe-and-tutorial.html

Toasted Coconut:  Preheat oven to 325 degrees.  Spread desired amount of coconut on a baking sheet and bake until light brown (about 10-15 minutes).  Stir every two - three minutes.  Cool and sprinkle over whipped cream after topping pie.

Crock Pot Ravioli

Slow Cooker Ravioli is easy, delicious, and satisfying...perfect for a busy day!

Crock Pot Ravioli

Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Crock Pot Ravioli can be found on Brandie's website The Country Cook:  http://www.thecountrycook.net/2014/12/crock-pot-ravioli.html

Notes:

*I only use 1 (25 oz.) bag frozen ravioli (cheese or beef).

*I use 3/8 tsp. pepper and a slightly rounded 1/2 tsp. of salt.

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Corned Beef and Cabbage

Braised corned beef is deliciously tender, and potatoes and carrots added during the last hour of cooking are richly flavored by the corned beef broth.  Buttery, steamed cabbage completes the perfect St. Patrick's Day meal.

Butter and pepper not shown.

Corned Beef and Cabbage

1 (around 3 lbs.) flat cut corned beef brisket

3 tbsp. butter

1 medium yellow onion, sliced

1+ cup(s) beef broth, beer, or dry white wine

Red potatoes (1/2 of a 5 lb. bag)

Baby carrots (1/2 of a 16 oz. bag)

Small head of cabbage

Butter, softened

Freshly ground black pepper 

Preheat oven to 325 degrees.  Over medium heat, melt the 3 tbsp. of butter in a Dutch oven or oven-safe stock pot.  (I use an 8 qt. stock pot.)  Add onion and saute until translucent.  Meanwhile, unwrap the brisket, set spice packet aside, and rinse the brisket with cool water.  Pat dry.  Trim as much fat as you can from the brisket, and rub the seasonings from the spice packet all over the meat.  Put the brisket on top of the onions, and pour about a cup of liquid (beef broth, beer, or dry white wine) over the meat.  Bring to a simmer.  Cover tightly and put in preheated oven.  Check occasionally to see if more liquid is needed. Bake until fork slips easily in and out of meat--about 3 1/2 hours.  Brisket should measure at a minimum temperature of 170 degrees.  

While brisket is baking, cut the potatoes in half (or fourths if large).  Add potatoes and carrots to the brisket.  For firm vegetables, add during the last 45 minutes of cooking.  For soft vegetables, add during the last hour to hour and 15 minutes of cooking.  When brisket and vegetables are done, remove from heat and let rest, covered, for about 20 minutes.

Cut the head of cabbage into quarters.  Then cut each fourth in half to create 8 thin wedges.  Leave the core intact as it helps hold the wedges together.  Spread softened butter on the cut side of the wedges, and sprinkle with freshly ground black pepper.  Place wedges in a steamer basket; place over, but not touching, boiling water.  Cover; reduce heat, and steam until tender--about 15-20 minutes.

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This recipe was shared with me by my friend Gayle who is a personal chef.  My friend Kate has cooked many a corned beef brisket and gave me a lot of good advice, as well! ♥ 

NOTE:  Many times, I add the whole bag of carrots and 3/4 of the bag of potatoes.  I add those and 2 more cups of beef broth when there is an hour and a half left of cooking.

Cooking Tip:   When slicing or chopping onions, put your cutting board on the stove and turn on the overhead vent or microwave ventilation fan.  This will redirect the onion fumes away from your eyes resulting in no more tears! 

Banana Bread

What could be easier than making banana bread in the bread machine? The most difficult part of this delicious recipe is waiting for the bread to be done. 

 Banana Bread

1/2 cup milk (between 77-85 degrees F)
1 cup mashed ripe bananas
2 eggs
1/2 tsp. salt
1 cup sugar
1/2 cup vegetable or canola oil
2 1/4 cups bread flour
2 tsp. baking powder
1 tsp. baking soda
1/2 cup chopped nuts (opt.)

1. Measure ingredients including nuts into baking pan in the order recommended by the manufacturer. Insert pan into the machine. Select "Quick" or "Cake" cycle.

2. Halfway through mixing time, using a rubber spatula, scrape down sides of baking pan and the kneading blade.

3. When signal sounds indicating the end of the baking cycle, test for doneness with a wooden skewer. If ready, remove baking pan from bread machine. If not, keep in bread machine on "Keep Warm Cycle" for 10-30 minutes or on "Bake Cycle" until baked.

4. Set baking pan on a cooling rack for 10 minutes. Turn bread out onto a serving plate and set aside to cool completely.

*For a moist texture, cool overnight before slicing.

*Some bread machines may require up to 50 minutes on the "Keep Warm Cycle" before the quick bread is baked. For specifications on the length of this cycle, and for information on how to use it, check the user's manual for your bread machine.

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*Recipe from Washburn, Donna and Heather Butt.  300 Best Bread Machine Recipes. Toronto, Ontario: Robert Rose, Inc., 2010:  p. 403 

Senate Bean Soup

Navy beans, ham, celery, and butter make Senate Bean Soup rich and delicious. 

Senate Bean Soup

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Senate Bean Soup can be found on Christy's website:  http://www.southernplate.com/2010/01/shortcut-senate-bean-soup-and-mary-poppins-visits-bountiful.html

Notes:

*I use 1 1/2 to 2 cups of cooked, diced ham.  If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1 1/2 to 2 cups.   The remaining ham can be frozen for the next batch of soup. 

*Use 4 (15.5 oz.) cans navy beans

*Cornbread is a good side with this soup, and I have an easy, delicious recipe for it!

Cornbread:  http://easyaspiecanbe.blogspot.com/2014/02/cornbread.html  

Click here to print! 

From Wikipedia:  "Senate bean soup is a soup made with navy beans, ham hocks, and onion. It is served in the dining room of the United States Senate every day, in a tradition that dates to the early 20th century. The original version included celery, garlic, parsley, and mashed potatoes as well."

Cooking Tip:  For years, I wasted leftover celery, because I didn't know how to store it properly.  I finally stumbled across this technique that will keep celery crisp and fresh for up to 4 weeks!   Wash and dry the celery, trim the edges with a sharp knife, and store it wrapped in a paper towel inside a zippered storage bag in the refrigerator.

 

French Chocolates

Impress your loved ones with French Chocolates for Valentine's Day.  Easily made in the microwave, these chocolates rival high-end chocolates you can buy at a fraction of the cost. ♥

French Chocolates

1 (12 oz.) package semi-sweet chocolate chips

1 cup ground pecans or walnuts

3/4 cup sweetened condensed milk

1 tsp. vanilla

1/8 tsp. salt

Coating:  coconut, chopped nuts, and/or powdered sugar  

Place chocolate chips in a medium bowl.  Microwave at MEDIUM-HIGH (70%) until melted, 2-4 minutes*, stirring twice.  Stir in the ground pecans or walnuts, condensed milk, vanilla, and salt.  Cool 5 minutes.  Shape into 1-inch balls.  Dip into desired coating(s).  Place on a greased baking sheet and refrigerate until set.  Store covered at room temperature.

* I have a new microwave (1000 watts), and it takes 3 minutes.

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These chocolates can be made in advance and frozen until needed.  

Grinding Nuts 101:  To finely grind the pecans or walnuts used in this recipe, measure 1 1/2 cups of the nuts into your food processor.  Depending on how finely your food processor grinds the nuts, you may need more or less:

 

Pulse for 1-2 seconds at a time checking the texture of the nuts after each pulse.  Pulsing in very brief bursts allows the nuts to fall back down into the container providing for even grinding.  This is the texture you want your nuts to be:

Presentation Idea:  Wal-Mart carries mini baking cups in the Valentine's Day decorations aisle that are perfect for holding these chocolates:

 

Blueberry Muffin Bread

If you like blueberry muffins and have a bread machine, you should try Blueberry Muffin Bread.  I used to buy Sara Lee's Blueberry Crumble Bread, but this recipe gives it a run for its money.

Only 1 tsp. of yeast is needed.

Blueberry Muffin Bread

3/4 cup milk (between 77-85 degrees F)

1 egg*

3 tbsp. water (between 77-85 degrees F)

2 tbsp. butter (cut in pieces, room temperature)

3 tbsp. sugar

3/4 tsp. salt

1/4 tsp. ground nutmeg

1/3 cup dried blueberries**

3 cups bread flour

1 tsp. active dry yeast or bread machine yeast

 1. Measure all ingredients (even blueberries) into baking pan in the order recommended by the manufacturer. Insert pan into the bread machine.

2. Select Basic or White Bread Cycle, 1.5-pound setting, and medium crust setting.

3. Remove immediately from baking pan when done and let cool 15 minutes before slicing.

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*Your egg should be room temperature.  A safe way to achieve this is to place the egg in a cup of hot water for 5 minutes.

**Look for dried blueberries that are fresh and soft, because you want the blueberries to break up during mixing.  The best I've found is the Mariani brand available at Wal-Mart.

Note:  This makes great toast.  After the first day or two, I slice the rest of the loaf and lay the slices side-by-side on baking sheets. I freeze the slices (don't even have to bother covering), and when they're frozen, I put them in freezer Ziploc bags. Then I just pull out a piece now and then and pop it in the toaster...no thawing needed. I do have to run it through a couple of toasting cycles, but it tastes like I just made it.

Bacon Cheddar Potato Skins

Once you taste Bacon Cheddar Potato Skins, you will never want to order potato skins at a restaurant again. 

 

Bacon Cheddar Potato Skins

4 large baking potatoes, baked

1/2 cup plus 1 tbsp. canola oil

3 tbsp. grated Parmesan cheese

1 1/2 tsp. salt

3/4 tsp. garlic powder

3/4 tsp. paprika

3/8 tsp. pepper

8 bacon strips, cooked and crumbled

Shredded sharp cheddar cheese

Sour Cream

4 green onions, sliced

Preheat oven to 475 degrees.  Cut baked potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins pulp-side up on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper; brush over the pulp side of the potatoes. Turn the potatoes over brushing the oil mixture on the bottoms.  Leave them bottom-side up.

Bake at 475 degrees for 7 minutes; turn pulp-side up.  Bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese inside skins.  Bake 2 minutes longer or until the cheese is melted.  Top with sour cream and green onions.  Serve immediately.

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Crunchy Beef Casserole

Crunchy Beef Casserole is great for a filling weeknight meal.  All the ingredients can be kept on hand to have at a moment's notice, and dinner can be on the table in about an hour.

A 6 oz. can of French's French Fried Onions is pictured, but a 2.8 oz. can will be plenty. Salt not pictured.

Crunchy Beef Casserole

Christy Jordan of Southern Plate has many mouth-watering, simple recipes.  The recipe for Crunchy Beef Casserole can be found on Christy's website:  http://www.southernplate.com/2009/07/crunchy-beef-casserole-and-my-casserole-dish-collection.html

Notes:

*Use a 2.8 oz. can of French fried onions.

*I add additional salt to the mixture before baking.

*I use a 7x11 baker.

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