Ingredients
1/2 cup raspberry preserves
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)
Diections
Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.
Epicurious.com
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Sunday, December 19, 2010
Scalloped potatoes
Ingredients
2 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
1/4 cup sour cream
1/2 cup chopped onion
freshly ground black pepper
Garlic
Onion salt
8 large baking potatoes, scrubbed
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes and sprinkle some cheese. Arrange another layer of potatoes and then more soup and cheese. Continue layering until all of the ingredients have been used. Sprinkle the remaining Cheddar cheese over the top of the casserole.
Bake until the cheese is bubbly and the potatoes are fully cooked, about 1 hr.
Allrecipes.com
2 (10.75 ounce) can condensed Cheddar cheese soup
1/2 cup milk
1/4 cup sour cream
1/2 cup chopped onion
freshly ground black pepper
Garlic
Onion salt
8 large baking potatoes, scrubbed
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes and sprinkle some cheese. Arrange another layer of potatoes and then more soup and cheese. Continue layering until all of the ingredients have been used. Sprinkle the remaining Cheddar cheese over the top of the casserole.
Bake until the cheese is bubbly and the potatoes are fully cooked, about 1 hr.
Allrecipes.com
Friday, December 3, 2010
Mexican Lasagna
Ingredients
4 cups cooked rice
2 tablespoons olive oil
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can Rotelle tomatoes
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound ground beef
1 (1.25 oz.) packet taco seasoning mix
2 packages (10-inch) flour tortillas, torn into pieces
4 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
1 (16 oz.) jar salsa verde
1 (10 oz.) can red enchilada sauce
Sour cream and salsa for garnish
Directions
Preheat oven to 375 degrees. Spray a deep, 9x13-inch lasagna pan with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onions, and garlic, and cook until onions are tender, about 5 minutes. Stir in chili powder, paprika, cumin, diced tomatoes, Rotelle, and beans. Cook for an additional 2-3 minutes. Stir tomato/bean mixture into cooked rice, along with chopped cilantro. Set rice mixture aside. In the same skillet, cook ground beef until no longer pink. Add taco seasoning according to package directions.
Spread about 1 cup of the salsa verde in the bottom of the prepared pan. Layer with one third of the tortilla pieces. Cover tortillas with half of the rice mixture, followed by 2 cups of cheese. Top with another third of the tortillas; cover with the remaining salsa verde. Next, layer all of the hamburger mixture, followed by the corn, then the remaining rice mixture. Top with the remaining tortillas. Cover with the enchilada sauce and top with the remaining cheese. Bake for 30-35 minutes until cheese melts and begins to brown.
Let's Dish
I've tried a lot of Mexican lasagna recipes, and this one is hands-down the best. I saw this recipe over at the Pioneer Woman and could tell by the picture that it was going to be good. I made several adaptations to suit my families tastes and needs (believe it or not, I made the recipe smaller--I think the original would have fed an army) and it's a real winner! It's still a huge recipe, and you'll definitely need a deep dish. If you don't have one, don't worry. Just omit the top layer of rice and you should be fine with a regular 9x13-inch pan. Don't worry about following the recipe exactly either. Use canned corn in place of frozen, or pinto beans in place of black. Use all diced tomatoes or all Rotelle, if that's what you have on hand. Feel free to experiment and make it your own.
Who Dished It Up First
Pastor Ryan over at The Pioneer Woman.
(letsdishrecipes)
4 cups cooked rice
2 tablespoons olive oil
1 (14.5 oz.) can diced tomatoes
1 (10 oz.) can Rotelle tomatoes
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 pound ground beef
1 (1.25 oz.) packet taco seasoning mix
2 packages (10-inch) flour tortillas, torn into pieces
4 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
1 (16 oz.) jar salsa verde
1 (10 oz.) can red enchilada sauce
Sour cream and salsa for garnish
Directions
Preheat oven to 375 degrees. Spray a deep, 9x13-inch lasagna pan with non-stick cooking spray. Heat olive oil in a large skillet over medium heat. Add onions, and garlic, and cook until onions are tender, about 5 minutes. Stir in chili powder, paprika, cumin, diced tomatoes, Rotelle, and beans. Cook for an additional 2-3 minutes. Stir tomato/bean mixture into cooked rice, along with chopped cilantro. Set rice mixture aside. In the same skillet, cook ground beef until no longer pink. Add taco seasoning according to package directions.
Spread about 1 cup of the salsa verde in the bottom of the prepared pan. Layer with one third of the tortilla pieces. Cover tortillas with half of the rice mixture, followed by 2 cups of cheese. Top with another third of the tortillas; cover with the remaining salsa verde. Next, layer all of the hamburger mixture, followed by the corn, then the remaining rice mixture. Top with the remaining tortillas. Cover with the enchilada sauce and top with the remaining cheese. Bake for 30-35 minutes until cheese melts and begins to brown.
Let's Dish
I've tried a lot of Mexican lasagna recipes, and this one is hands-down the best. I saw this recipe over at the Pioneer Woman and could tell by the picture that it was going to be good. I made several adaptations to suit my families tastes and needs (believe it or not, I made the recipe smaller--I think the original would have fed an army) and it's a real winner! It's still a huge recipe, and you'll definitely need a deep dish. If you don't have one, don't worry. Just omit the top layer of rice and you should be fine with a regular 9x13-inch pan. Don't worry about following the recipe exactly either. Use canned corn in place of frozen, or pinto beans in place of black. Use all diced tomatoes or all Rotelle, if that's what you have on hand. Feel free to experiment and make it your own.
Who Dished It Up First
Pastor Ryan over at The Pioneer Woman.
(letsdishrecipes)
Stuffed Mushrooms
Ingredients
24 whole fresh mushrooms
8-10 slices bacon, cooked and crumbled
2 (8 oz.) packages cream cheese, softened
1 cup dry breadcrumbs, divided
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
Directions
Clean mushrooms; break off stems and discard. Combine cream cheese, bacon, ⅓ cup of breadcrumbs, Parmesan and spices. Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet. Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.
Let's Dish
I tolerate mushrooms, but I love these stuffed mushrooms! Really. I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit. The filling can be made several days ahead of time and stored in the refrigerator. Just be sure to bring it back to room temperature before stuffing the mushrooms.
(letsdishrecipes.com)
24 whole fresh mushrooms
8-10 slices bacon, cooked and crumbled
2 (8 oz.) packages cream cheese, softened
1 cup dry breadcrumbs, divided
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil
Directions
Clean mushrooms; break off stems and discard. Combine cream cheese, bacon, ⅓ cup of breadcrumbs, Parmesan and spices. Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet. Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.
Let's Dish
I tolerate mushrooms, but I love these stuffed mushrooms! Really. I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit. The filling can be made several days ahead of time and stored in the refrigerator. Just be sure to bring it back to room temperature before stuffing the mushrooms.
(letsdishrecipes.com)
Ham and Cheese in Puff Pastry
Ingredients
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
(Ina Garten)
1 package (2 sheets) frozen puff pastry, defrosted (recommended: Pepperidge Farm)
2 tablespoons Dijon mustard
1/4 pound black forest ham, sliced
1/2 pound Swiss Gruyere cheese, sliced
1 egg, beaten with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan.
Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash.
Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12inches. Place the second sheet on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with egg wash and cut a few slits in the top to allow steam to escape.
Bake for 20 to 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.
(Ina Garten)
Italian chicken
6 – ½ chicken breasts or 1 pkg boneless/skinless
1 pkg zesty Italian (dry) salad dressing mix
1 – 8oz pkg cream cheese
1 can cream of chicken soup
¼ to ½ c milk
Cut up chicken into small bit size pieces and place in Crockpot. Sprinkle with dry salad dressing mix and cook on high for 3 hours.Add cream cheese, chicken soup, and milk. Cook for 30 minutes or until cream cheese melts and mixes in well. Serve over cooked pasta (egg noodles) or rice.
(Jamie Smith)
1 pkg zesty Italian (dry) salad dressing mix
1 – 8oz pkg cream cheese
1 can cream of chicken soup
¼ to ½ c milk
Cut up chicken into small bit size pieces and place in Crockpot. Sprinkle with dry salad dressing mix and cook on high for 3 hours.Add cream cheese, chicken soup, and milk. Cook for 30 minutes or until cream cheese melts and mixes in well. Serve over cooked pasta (egg noodles) or rice.
(Jamie Smith)
Jam thumbprint cookies
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
(Ina Garten)
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Directions
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
(Ina Garten)
Thursday, December 2, 2010
Pasta with Sausage and Vegetables
Ingredients
12 ounces tube shaped pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 cup chicken broth
1 teaspoon dried basil
1 (14.5 oz) can diced tomatoes
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, onion and garlic and cook until sausage is no longer pink. Add broth, basil and tomatoes with their liquid. Continue cooking for about 5 minutes to slightly reduce liquid. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender. Add pasta to skillet and toss to combine. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese and serve immediately.
Let's Dish
This is a light yet hearty pasta dish that can be easily changed by using different vegetables. Peppers and mushrooms are good, but use whatever vegetables you have on hand or enjoy. You can even use thawed, frozen spinach in place of fresh. I also like to use hot Italian turkey sausage to make it a little bit healthier.
(letsdishrecipes.com)
12 ounces tube shaped pasta
1 tablespoon olive oil
1 pound spicy Italian sausage
1 onion, chopped
4 cloves garlic, minced
1 cup chicken broth
1 teaspoon dried basil
1 (14.5 oz) can diced tomatoes
2 cups fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat oil over medium heat. Add sausage, onion and garlic and cook until sausage is no longer pink. Add broth, basil and tomatoes with their liquid. Continue cooking for about 5 minutes to slightly reduce liquid. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender. Add pasta to skillet and toss to combine. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese and serve immediately.
Let's Dish
This is a light yet hearty pasta dish that can be easily changed by using different vegetables. Peppers and mushrooms are good, but use whatever vegetables you have on hand or enjoy. You can even use thawed, frozen spinach in place of fresh. I also like to use hot Italian turkey sausage to make it a little bit healthier.
(letsdishrecipes.com)
Creamy Chicken Taquitos
Ingredients
4 ounces cream cheese
1/4 cup green salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded pepperjack cheese
6-inch flour tortillas
Directions
Preheat oven to 400 degrees. In a medium bowl, heat cream cheese in the microwave for 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll tortillas up tightly and place seam side down on a large baking sheet sprayed with non-stick cooking spray. Spray the tops of the taquitos with cooking spray to help them brown. Bake for 10-12 minutes, turning once halfway through cooking time, until taquitos are golden brown. Serve with salsa, sour cream and guacamole, if desired.
Let's Dish
I knew when I came across this recipe, it would be a big hit around here. I was right! The original recipe calls for deep frying the taquitos, which is the more traditional way to make them. I tried to make them a little healthier by baking them. If you do fry them, you'll need to use about three inches of oil in a large pot, and you'll probably want to use toothpicks to hold the taquitos together during frying. These freeze well, and I sometimes make a double batch so I can freeze some for later. To make this recipe even easier, you can use about 1/2 pound of meat from a supermarket rotisserie chicken.
(letsdishrecipes.com)
4 ounces cream cheese
1/4 cup green salsa
1 tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded pepperjack cheese
6-inch flour tortillas
Directions
Preheat oven to 400 degrees. In a medium bowl, heat cream cheese in the microwave for 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll tortillas up tightly and place seam side down on a large baking sheet sprayed with non-stick cooking spray. Spray the tops of the taquitos with cooking spray to help them brown. Bake for 10-12 minutes, turning once halfway through cooking time, until taquitos are golden brown. Serve with salsa, sour cream and guacamole, if desired.
Let's Dish
I knew when I came across this recipe, it would be a big hit around here. I was right! The original recipe calls for deep frying the taquitos, which is the more traditional way to make them. I tried to make them a little healthier by baking them. If you do fry them, you'll need to use about three inches of oil in a large pot, and you'll probably want to use toothpicks to hold the taquitos together during frying. These freeze well, and I sometimes make a double batch so I can freeze some for later. To make this recipe even easier, you can use about 1/2 pound of meat from a supermarket rotisserie chicken.
(letsdishrecipes.com)
Bean and Beef Burritos
Ingredients
■2 pounds Ground Beef
■½ whole Medium Onion
■1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
■Salt And Pepper, to taste
■Cumin, Oregano, Chili Powder, Garlic To Taste
■1 can (28 Ounce) Refried Beans
■¾ cups Grated Cheddar Cheese
■12 whole Burrito-sized Flour Tortillas
■Extra Grated Cheese, For Sprinkling
■Extra Sauce, For Drizzling
■Cilantro Leaves, Optional
■Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain
(thepioneerwoman.com)
■2 pounds Ground Beef
■½ whole Medium Onion
■1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
■Salt And Pepper, to taste
■Cumin, Oregano, Chili Powder, Garlic To Taste
■1 can (28 Ounce) Refried Beans
■¾ cups Grated Cheddar Cheese
■12 whole Burrito-sized Flour Tortillas
■Extra Grated Cheese, For Sprinkling
■Extra Sauce, For Drizzling
■Cilantro Leaves, Optional
■Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo
Preparation Instructions
Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.
Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.
Heat tortillas in microwave for one minute.
Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.
OPTIONAL: Fill burritos with any optional ingredients you like. (I love them full, but my boys like them very plain
(thepioneerwoman.com)
Pineapple Upside Down Cake
Ingredients
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2.In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3.Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4.Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5.While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
(allrecipes.com)
1 (10 ounce) jar maraschino cherries, drained
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup flaked coconut
1 (8 ounce) can sliced pineapple, drained with juice reserved
1 (8 ounce) can crushed pineapple, drained with juice reserved
1 (18.25 ounce) package yellow cake mix
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2.In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3.Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4.Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5.While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.
(allrecipes.com)
Spaghetti Squash
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
(allrecipes.com)
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
(allrecipes.com)
Garlic Pork Roast
Ingredients
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth
Directions
1.Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
2.In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
3.Cover, and cook on low setting for 6 hours.
(allrecipes.com)
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth
Directions
1.Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
2.In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
3.Cover, and cook on low setting for 6 hours.
(allrecipes.com)
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