Pineapple Upside Down Cake

Pineapple Upside Down Cake
1/4 cup butter
2/3 cup packed brown sugar
1 can(20 oz) sliced pineapples, drained

Maraschino cherries without stems
1 1/3 cups flour
1 cup sugar
1/3 cup shortening
3/4 cup milk
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
Whipped cream to garnish

Heat oven to 350 degrees.
Melt butter in 8x8 baking dish in oven.
Sprinkle brown sugar over the butter.
Arrange pineapples on brown sugar, cutting one or more slices into pieces if necessary. Place cherry in center of each pineapple.
Beat remaining ingredients except whipped cream, with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scrapping bowl constantly. Pour over pineapple.
Bake 50-55 minutes, or until toothpick inserted in center comes out clean.
Immediately turn upside down onto heat proof plate. Let pan remain over cake a few minutes so brown sugar topping can drizzle over cake.
Cool 15 minutes.
Serve with whipped cream on top!

Reese's Peanut Butter Cup Freezer Pie

Reese's Peanut Butter Cup Freezer Pie

I found this recipe on another blog & wanted to share! It looks super yummy! Can't wait to try it!

Ingredients:
1 Keebler chocolate cookie pie crust
1 large box of instant chocolate pudding
1 1/2 milk
1 small tub of Cool Whip
Reese's Peanut Butter Cups

Directions:
In a large bowl, mix the pudding with the milk. Whisk in the Cool Whip. Unwrap the Reese's Peanut Butter Cups (about 10 of the large ones, or about 20 of the minis, or however many you want to put in) and chop them roughly. Fold the chopped candy into the pudding mix. Pour all into the chocolate pie crust. Top with a few more chopped peanut butter cups. Store in the freezer till about 15 minutes before serving.

(This recipe is from: http://whatscookin4milesnorthofnowhere.blogspot.com/search/label/dessert )

Mini Salsa Meatloaves

 Mini Salsa Meatloaves
Mini Salsa Meatloaves

1lb. ground beef (or ground turkey)
1/2cup finely chopped onions
1 egg

12 Saltine Crackers, finely crushed (about 1/2 cup)
1-1/2cups Mexican Style Finely Shredded Four Cheese, divided (or whatever shredded cheese you prefer!)
1cup salsa, divided (I use my homemade salsa)

HEAT oven to 400º F.  

MIX first 4 ingredients with 1 cup cheese and 1/2 cup salsa.

PRESS into 12 muffin cups sprayed with cooking spray. Use back of spoon to make indentation in center of each. Place muffin pan on foil-covered baking sheet.

BAKE 20 to 25 min. or until meatloaves are done (160°F). Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Treasure Cookies

Treasure Cookies 

These cookies have become a must bake around here, especially at Christmas time when I tend to bake a lot. What I love about them is they DO NOT use any eggs! A huge bonus for those of us who love to eat cookie dough while baking! :) 

1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1/2 cup butter or margarine, softened
1 1/3 cups flaked coconut
1 (12 ounce) package semi-sweet chocolate chips (shown with white chocolate chips)
1 cup chopped walnuts

Directions
1.Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder.
2.In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
3.Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Store loosely covered at room temperature. 

Let me know how you like them!

Chocolate Mint Cookies

Chocolate Mint Cookies

1 pkg dark chocolate fudge cake mix
2 eggs
1/2 cup butter melted
1/4 cup firmly packed brown sugar
1 tsp vanilla
1 cup dark chocolate & mint chips (may be hard to find, they are a limited edition item)
1/2 cup walnuts chopped (optional)

Preheat oven 350 F
Mix cake mix, eggs, butter, brown sugar, & vanilla in large bowl.
Stirring with a spoon until well mixed
Stir in chocolate & mint chips & walnuts
Drop by teaspoonfuls onto greased cookie sheet
Bake for 12 minutes
Cool 2 minutes on cookie sheet
Remove to cooling racks. 

Homemade Skillet Lasagna

Homemade Skillet Lasagna

1 pound ground beef
1 small onion, chopped
Approx 1 tablespoon garllic powder
1 can(14 1/2 oz) diced tomatoes undrained
1 1/2 cups water
1 can (6oz) tomato paste
1 tablespoon parsley flakes
2 teaspoons dried oregano
1 teaspoon salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup parmesan cheese (I use the stuff in a can)

1. In a large skillet, cook beef, onion, & garlic over medium heat until browned. Drain & return to pan.
2. Add tomatoes, water, tomato paste, parsley, oregano & salt; mix well. Stir in pasta. bring to boil.
3. Reduce heat; cover & simmer for 20-25 mins. or until pasta is tender, stirring once.
4. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover & cook for 5 mins.

Cream Cheese Fingers

Cream Cheese Fingers

1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon Vanilla Extract
1-3/4 cups all-purpose flour
1 tablespoon sugar
Dash salt
1 cup finely chopped pecans
Confectioners' sugar

Directions
In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.

Crock Pot Potato Soup

Crock Pot Potato Soup

2 large onions, thinly sliced
4 medium potatoes, cut into 1/2 inch cubes
2 cans (14 1/2 oz) ready to serve vegetable broth
1/4 cup butter
1/2 tsp salt
1/4 tsp pepper
1 cup milk
Parsley for garnish

1. Mix all ingredients except milk & parsley in 3 1/2- 6 quart slow cooker
2. Cover & cook on low heat setting 8-10 hours (or high heat setting 4-5 hours) or until vegetables are tender
3. Pour vegetable mixture by batches into blender or food processor. Cover & blend on high speed until smooth. Return to crock pot. I do about half the crock pot in the blender.
4. Stir in milk.
5. Cover & cook on low heat setting for 20-30 minutes or until hot. Sprinkle with parsley. 

Meatball Stroganoff

Meatball Stroganoff

1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (16 ounce) package Meatballs
1 cup sour cream
5 cups hot cooked broad egg noodles

Combine soup with 1/2 cup water in a large skillet; mix well and heat over medium-low heat. Add meatballs; cover and simmer 12 to 14 minutes or until meatballs are heated through, stirring once.
Stir in sour cream; heat through. Serve over noodles.

Prep time: 5 minutes
Total time: 25 minutes
Makes: 5 servings 

Cookie Sandwiches

Chocolate Chip Sandwiches


Chocolate Chip cookie sandwich with Mint Chocolate chip ice cream. 
I used premade cookie dough but you could definitely use homemade ones! And the kids sure did love them! 

Cheesy Meatloaf

Cheesy Meatloaf

1/2 cup chopped onion
2 pounds ground beef
8 oz tomato sauce
2 eggs, beaten
4 oz cheddar or american cheese
1 cup soft bread crumbs
1/4 tsp thyme
1/2 tsp pepper

Mix everything in a bowl until well blended. Shape into a loaf & place in a 13x9 pan or into a LARGE loaf pan. Bake 350F for 1 hour! 

This could also be modified & turned into BBQ Meatloaf. Omit the cheese & add BBQ instead :)

Cheesy Fiesta Pasta Bake

Cheesy Fiesta Pasta Bake

1/2 cup milk
1/2 pound (8oz) Velveeta, cut into 1/2 inch cubes
2 cups medium-sized pasta, cooked, drained
1 cup EACH chopped tomatoes, green peppers ( I use what ever color I happen to have...red, yellow, green)
1/4 tsp EACH ground cumin, garlic powder
1/2 cup Mexican style finely shredded four cheese
1 tbsp butter, melted
6 saltine crackers, crushed (about 1/4 cup)

Cook milk & velveeta in medium sauce pan on low heat until velveeta is completely melted & mixture is well blended, stirring occassionally. Stir in pasta, tomatoes, peppers & seasonings.
Spoon into 1 1/2 qt. casserole sprayed with cooking spray; sprinkle with shredded cheese. Mix butter & cracker crumbs; sprinkle over pasta mixture.
Bake 20 minutes or until heated through. 

Beef Stuffed Crescents

Beef Stuffed Crescents

1 pound ground beef
1 can (4oz) chopped green chilies
1 package (8oz) cream cheese, cubed
1/4 tsp cumin
1/4 tsp chili powder
3 tubes of refrigerated crescent rolls (8 oz each)

In large skillet cook beef & chilies over medium heat until meat is no longer pink. Drain. Add cream cheese, cumin, & chili powder. Cool slightly.
Separate crescent dough into24 triangles. Place 1 tbsp of beef mixture along the short end of each triangle & carefully roll it up.
Place point side down 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 11-14 minutes or until golden brown. Serve warm! 

Peanut Butter Pie

Peanut Butter Pie

8 oz package of cream cheese
1/3 cup peanut butter
9 inch graham cracker crust
1 cup powdered sugar
1 small container of whipped cream topping
1/4 cup chopped nuts (optional)

Whip cream cheese till light & fluffy. Beat in sugar & peanut butter. Fold in whipped cream topping & pour into crust. Sprinkle with peanuts if desired & chill :) 

Mac N Cheese Soup

Mac-N-Cheese Soup

1 package deluxe mac n cheese dinner mix (14oz)
9 cups water, divided
1 cup fresh broccoli florets
2 tbsp fined chopped onion
1 can condensed cheddar cheese soup, undiluted (10 3/4 oz)
2 1/2 cups milk
1 cup chopped fully cooked bacon or ham

1. Set aside the cheese sauce packet from the macaroni & cheese mix. In large pan, bring 8 cups water to boil. Add macaroni & cook 8-10 minutes or until tender.
2. Meanwhile, in another large saucepan, bring remaining water to a boil. Add broccoli & onion. Cook for 3 minutes. Stir in the soup, milk, bacon or ham, & contents of cheese sauce packet. Heat completely. Drain macaroni & stir it into the soup. 

Cheesy Egg Wedges

Cheesy Egg Wedges

Gotta love a recipe that only takes 4 eggs to feed a family of 4-6! 

4 beaten eggs
1/3 cup milk
1/4 cup flour
1/2 tsp baking powder
1/8 tsp garlic powder
8 oz shredded cheese
1 cup cottage cheese
1 cup spaghetti sauce or salsa
parsley or basil to garnish

In medium bowl, combine eggs, milk, flour, baking powder & garlic powder. beat with electric mixer until combined. Stir in shredded cheese & cottage cheese.
Pour into a greased 9 inch pie plate. Sprinkle parsley/basil over mixture.
Bake uncovered in 375 degree oven for 30 minutes or until knife inserted near center comes out clean.
Heat up spaghetti sauce/salsa.
Cut eggs into wedges. Top with spaghetti sauce/salsa
if desired. 

Taco in a Bowl

Taco in a Bowl

1 pound ground beef
1/2 cup chopped onion
1 pack of taco seasoning
1 can (14.5oz) diced tomatoes
2 cups water
2 packages of ramen noodles
1/2 cup shredded cheese
Tortilla chips

Brown beef & onion over medium heat until meat is no longer pink; drain.
Stir in tomatoes, taco seasoning, & water. Bring to boil.
Add ramen noodles (discard season packet).
Cook & stir for 3-5 minutes or until noodles are tender.
Spoon into bowls; sprinkle with cheese & tortilla chips! 

Ginger Sirloin Strips with Rice

Ginger Sirloin Strips with Rice

1 can (14 oz) pineapple tidbits
1 can (11 oz) Mandarin Oranges
2 tbsp cornstarch
1 1/2 pounds beef top sirloin steak, cut into strips
1 1/2 tbsp ground ginger
1 tbsp cooking oil
1 can (14 oz) whole berry cranberry sauce
1 cup thinly sliced green onion
Hot cooked rice

1. Drain pineapple & oranges, reserving juice; set fruit aside. In a small bowl, combine the cornstarch & juices until smooth; set aside.
2. In a large skillet, stir fry beef & ginger in oil until meat is no longer pink. Add the cranberry sauce, onions & pineapple. Stir cornstarch mixture & gradually add to skillet; cook & stir until slightly thickened. Gently stir in oranges. Serve with rice.
Feeds about 7. 

Hash brown Casserole

Hashbrown Casserole

(I almost missed the photo 'cause everyone dug in so fast!)

1 can cream of potato soup
1 cup sour cream
1 tbsp flour
1/2 tsp garlic powder
1 package (24 oz) frozen shredded has brown potatoes
2 cups shredded cheese
1/3 cup parmesan cheese
paprika

1. In large skillet combine soup, sour cream, flour, & garlic. Stir in potatoes & shredded cheese.
2. Pour into 13x9 baking dish that has been coated with cooking spray. Sprinkle with parmesan cheese & paprika.
3. bake uncovered in 350 degree oven for 50-60 minutes or until potatoes are tender.
Feeds 8 

Rigatoni with Peas & Carrots

Rigatoni with Peas & Carrots

1 box rigatoni
2 tbsp cooking oil
1 cup chopped onion
1 cup frozen peas
1 cup frozen carrots
salt & pepper to taste
1/3 cup parmesan cheese

Heat oil & onion in skillet over medium heat. Saute for 3 mins or until onion is slightly translucent.
Add peas & carrots & saute for 3-5 mins.
Meanwhile, cook pasta according to package.
Season veggies with salt & pepper.
Drain pasta reserving 1/4 cup water. Toss pasta with the sauce. Add 1/4 cup water to skillet & saute for an additional minute or so.
Remove pan from heat. Top the pasta with parmesan cheese. 

Eclair Cake

Eclair Cake

2 (3.5 ounce) packages instant vanilla pudding mix 
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting


Directions
In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving. 

Oven Denver Omelet

Oven Denver Omelet

8 eggs

1 cup milk 
1/2 teaspoon seasoned salt
2 cups frozen shredded hash brown potatoes
1/2 pound crisp bacon, chopped
1 cup shredded cheddar cheese
1 tablespoon dried minced onion

Directions
In a large bowl, beat the eggs, milk and seasoned salt. Stir in the remaining ingredients. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Was VERY EASY & SUPER TASTY! :) 

Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie

Saucy Breaded Pork Chop, Creamy Mushroom Bow Tie 

(side of green beans & peaches)

Creamy Mushroom Bow Ties
1 box of bow tie pasta
2 cans mushrooms pieces, drained 
¼ tsp salt
½ tsp pepper
1 tbsp butter
1 package (4.4 oz) garlic-herb cheese spread. (I made my own. If you want that recipe please just ask! Will gladly give it)
¼ cup chicken broth

Cook pasta according to package. Drain.
Meanwhile, in a large skillet, saute the mushrooms, salt & pepper in butter until well combined.
Add cheese spread & broth. Cook & stir until blended.
Add pasta to skillet & toss to coat.

Saucy Breaded Pork Chops
6 tbsp flour
½ tsp salt
½ tsp pepper
4 pork chops (boneless)
2 eggs
4 tbsp water
½ cup crushed saltines (about 15 crackers)
½ cup herb bread crumbs
6 tsp butter, divided
3 tsp canola oil, divided
½ cup ketchup
4 tbsp brown sugar
1 tbsp cider vinegar
½ tsp prepared mustard
½ cup chopped onion

Combine crackers & bread crumbs in large bowl.
In a resealable plastic bag, combine flour, salt & pepper. Add pork chops, one at a time, & shake to coat.
In a shallow bowl, beat egg & water. Dip chops in egg mixture, then coat w/ cracker/bread crumb mixture.
In a nonstick skillet, cook pork chop in 3 tsp butter & 3 tsp oil over medium heat for 10 minutes.
Meanwhile, for sauce, combine the ketchup, brown sugar, vinegar & mustard in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Set aside & keep warm.
Remove chops from skillet. Saute onion in remaining butter & oil for 1 minute. Return pork to pan; top with sauce. Reduce heat; cover & cook for 8-10 minutes or until meat thermometer reads 160 degrees. 

Parmesan Veggie Pasta

Parmesan Veggie Pasta

16 oz egg noodles
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 tbsp cooking oil
1/4 cup parmesan cheese
1-2 tbsp garlic powder
1/4 cup butter

Cook noodles according to package. Drain
Saute peppers & onions in the cooking oil.
Add butter, parmesan, garlic, & sauted veggies to noodles & stir until evenly mixed.

Can be a side dish or a main dish. 

Royal Coconut Cookies

Royal Coconut Cookies

2 ½ cups flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla extract
2 cups rolled oats
2 cups flaked coconut

-Preheat oven 350 degrees.
-Lightly grease a baking sheet.
-Sift flour, baking powder, baking soda, & salt together into a bowl.
-Cream butter & the sugar together. Beat in the egg & vanilla.
-Add the flour mixture & beat until smooth, about 2 mins.
-Stir in the oats & flaked coconut.
-Shape dough into 1 inch balls & place on the prepared baking sheets.
-Bake 12-15 minutes. 

Almond Sweets

Almond Sweets

3 cups flour
1 tbsp baking powder
1/2 tsp salt
3 eggs
1/2 cup sugar
1/2 cup cooking oil
1 tsp vanilla

Almond Icing
1 cup powder sugar
1/2 tsp almond extract
1-2 tbsp milk
food coloring for tinting if desired
(In medium bowl stir together the powdered sugar, almond extract, & 1-2 tbsp milk to make icing of spreading consistency. Tint with food coloring if desired)

1. Lightly grease a cookie sheet, set aside
2. Preheat oven 350 degrees
3. In medium bowl stir together flour, baking powder, & salt. In a large bowl beat eggs, sugar, oil & vanilla with an electric mixer until combined. Beat in as much flour as possible. Using a wooden spoon, stir in any remaining flour mixture.
4. Drop dough by rounded tsp 2 inches apart onto cookie sheet.
5. bake for 12-15 minutes or until golden. Transfer cookies to wire rack & cool completely.
6. Once cooled, spread almond icing on top. 

Country Cheese Snacks

Country Cheese Snacks

1 cup mayo
1/2 cup parmesan cheese
8 oz cream cheese, softened
1/3 cup diced onion
Snack size rye bread slices or toasted english muffins or bagels ( we used bagels)
green olives sliced (optional)

In a small bowl, combine the mayo, parmesan cheese, cream cheese, & onion. Spread on the bread; place on a broil pan.
Broil 4 inches from heat until golden & bubbly, about 2 minutes. Garnish with green olive slices. Serve immediately.

This will make about 6 bagels cut in half, so 12 servings. 

Vegetarian Chili with Spaghetti

Vegetarian Chili with Spaghetti

1 15oz can Great Northern Beans
1 15 oz can Pinto Beans
1 14.5 oz can diced tomatoes, undrained
8 oz tomato sauce
1 cup water
3/4 cup chopped green pepper
1/2 cup chopped onion
1 tbsp chili powder
1 tbsp garlic powder
1 tsp sugar
1/2 tsp basil
1/2 tsp ground cumin
1/4 tsp salt
Dash of ground red pepper
Spaghetti cooked according to package
Shredded cheddar cheese to garnish

Put everything, except spaghetti, in large pot. Bring to boil, reduce heat. Simmer covered for 15 minutes. Stir occassionally.
Serve over spaghetti, garnish with shredded cheddar cheese. 

Banana Bread

Banana Bread

(I always use the last of the bananas I have when they are turning black & getting mushy. I think those make the best banana bread)

Non-stick spray coating
1 1/2 cups flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/8 tsp salt
2 slightly beaten egg whites
1 cup mashed ripe banana (about 2 bananas)
3/4 cup sugar
1/4 cup cooking oil
1/2 cup chopped walnuts

1. Spray 8x4x2 inch loaf pan with nonstick spray. Set aside. In a medium bowl stir together the flour, baking powder, baking soda, cinnamon, & salt. Set aside.

2. In a large mixing bowl stir together the egg whites, banana, sugar & oil. Add flour mixture all at once to banana mixture. Add Walnuts. Stir until just moistened.

3. Spread batter in prepared pan. Bake in 350 degree oven for 45-50 minutes or until toothpick inserted in center comes out clean.

4. Cool the bread in pan or on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap in foil or plastic wrap if desired to serve at a later time. 

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1/2 tsp vanilla
1 egg
3/4 cup flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups quick-cooking oats
1/2 cup raisins

1. Preheat oven 375 degrees. Grease cookie sheet.
In a large bowl, beat sugar, brown sugar, & butter with electric mixer on medium speed until light & fluffy, scraping bowl occassionally. Beat in vanilla & egg until well blended. On low speed beat in flour, baking soda, cinnamon, & salt until well combined, scraping bowl occassionally. Stir in oats, raisins & nuts.
2. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet.
3. Bake 7-10 minutes or until edges are light golden brown. Cool 1 minute on sheet; remove to rack.