Pineapple Cake

I came across this recipe randomly in an email from a cooking site and tried it on a whim. I was curious as to how it would turn out since the cream cheese frosting is spread onto the still warm cake. As it turns out we all loved it! I loved it even more the second day, it was moist and tasty, with the perfect amount of pineapple taste. A definite keeper and one that I will be making again.

Pineapple Cake

2 cups all-purpose flour
2 cups sugar
2 eggs, lightly beaten
1 tsp. baking soda
1 tsp. vanilla extract
1/8 tsp. salt
1 (20 oz.) can crushed pineapple, undrained
  frosting:
1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla extract
1 1/2 - 2 cups powdered sugar
1 cup chopped pecan (optional)

Cake: Preheat oven to 350* F. Grease either a 9x13-inch or 10x14-inch baking pan (both sizes work great). In a large mixing bowl, combine the flour and sugar. Mix well. Add the eggs, baking soda, vanilla, salt and pineapple and mix well. Pour batter into prepared pan and bake @ 350* F for 35-40 minutes until the top is light golden brown and the top springs back when lightly touched. Place on wire rack to cool. Frosting: In a mixing bowl with an electric hand mixer, cream the cream cheese, butter and vanilla. Gradually mix in the powdered sugar and beat until smooth. Spread the frosting over top of the still warm cake. Let the cake cool on the wire rack until completely cooled. Store in fridge until ready to serve as well as any leftovers.

Cheeseburger French Bread Pizza

This was the most popular pizza I have ever made. Everyone loved it and had tons of fun making ketchup and mustard mixtures on their plates to dip their pizza into. This pizza was easy to put together and so very tasty! It would also be a snap to prepare ahead of time and freeze, just omit the diced tomatoes until the day of cooking as fresh tomatoes, once frozen, thaw into a watery mess.

Cheeseburger French Bread Pizza

2 loaves French bread
Ragu Spaghetti Sauce
3-4 cups shredded mozzarella cheese
1 lb. ground beef, cooked & drained
salt and pepper to taste
1/4 - 1/2 cup ketchup
2 tsp. prepared yellow mustard
1- 2 tsp. dried minced onion
2 - 3 cups diced Roma tomatoes
3-4 cups shredded cheddar cheese
Ketchup & Mustard

Preheat oven 400* F. Split both loaves of French bread horizontally, lengthwise and lay 2 halves each, cut side up, on 2 cookie sheets. Sparingly spread Ragu sauce on each cut side, just enough to barely cover each one. Keep it sparse. Lightly sprinkle half of the mozzarella cheese over top of the Ragu on each pizza. Meanwhile, in a skillet, combine the cooked beef, ketchup, mustard, dried onion, salt and pepper. Mix and stir over medium heat until well mixed and heated through. Divide the meat mixture evenly between the 4 halves, spreading the meat mixture evenly over top of each pizza. Sprinkle the remaining mozzarella cheese evenly over top of all 4 halves again. Top each pizza with diced tomato. Finally, sprinkle each pizza generously with cheddar cheese. Place in oven and bake @ 400* F for 15 minutes, until cheeses are melted and everything is heated through. Cut into pieces and serve. Can use the Ketchup and Mustard to drizzle over top of the pizza before serving if desired, or let everyone dip their pizza into the topping of their choice.
Makes about 10-12 servings.

Creamed Beef on Toast

This was a surprise hit at the table a few nights ago. I couldn't believe it when my pickiest eater begged for seconds, it was a miracle! I also love that the ingredients are all pantry staples and by serving it on toast you have a seriously fast and easy meal to toss onto the table, just add a side of cooked veggies. If you want you could always make some buttermilk biscuits to serve it over instead, but I love the ease of toast. I bake bread slices on a cookie sheet in the oven for quick and easy toasting of the bread.

Creamed Beef on Toast

4-5 TBSP. butter
1 lb. ground beef, browned and drippings drained
2 TBSP. beef drippings reserved (opt.)
2 tsp. chicken bouillon granules
1 tsp. beef bouillon granules
1/2 tsp. onion powder
1/2 tsp. garlic powder
3/4 tsp. salt
pepper to taste
1 tsp. Worcestershire sauce
1/2 cup flour
4 cups milk
Toast cut in half in triangles

In a large skillet, melt butter. Add the beef (and drippings if using) and cook and stir for 2 minutes. Add the chicken bouillon, beef bouillon, onion powder, garlic powder, salt, pepper and Worcestershire sauce. Cook and stir for 2 minutes. Add the flour and stir until well mixed and the beef is coated. Cook for 2-3 minutes to cook the flour taste out. Whisk in the milk, stirring constantly, cooking until the sauce is thickened and bubbly.. Cook for 2 minutes more. Serve over top of toast triangles.
Makes about 8-10 servings

Homemade Rice-A-Roni

I love being able to make things myself, especially if it means I can adjust the size of a recipe to better suit our family, and this one is no exception!

Homemade Rice-A-Roni

3/4 cup uncooked long-grain white rice
1/2 cupuncooked spaghetti, broken into 1-2 inch pieces
3 cups water
2 TBSP. butter, margarine, or oil
1/8 tsp. seasoning salt
1/8 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
4 tsp. chicken bouillon granules
1/2 - 1 tsp. dried parsley

In a large skillet with a lid, heat the butter. Add the rice and broken spaghetti. Saute over medium-high heat until the spaghetti begins to brown. Be careful not to burn it. Stir in the remaining ingredients, bring to a boil, reduce heat, cover and simmer for 20-25 minutes until rice is done and liquid is absorbed.

Rice Pilaf

I love this recipe as it gives me another option besides potatoes for a side dish that is not only easy to fix, but it doesn't come in a box!

Rice Pilaf

2 TBSP. butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic. minced
1/2 cup uncooked white rice
2 cups chicken broth
1/4 - 1/2 tsp. salt
1-2 tsp. dried parsley

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

Homemade Maple Syrup

This syrup is without a doubt, incredible! It tastes so good and is so simple to make, we love it!

Homemade Maple Syrup

8 cups granulated sugar
1 cup packed light or dark brown sugar
1/2 cup honey
4 cups water
2 tsp. maple extract

2 tsp. vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Makes about 2 1/2 quarts

Overnight Refrigerator Pancakes

These pancakes are truly my absolute favorite! Not just because they make my morning so easy, but because they taste incredible, these are absolutely the best! Also since the batter keeps in the fridge for up to 1 week, you can have these on hand for more than one busy morning throughout the week. I have made this using a buttermilk substitute by adding 4 TBSP. vinegar to 4 cups milk and I have also successfully halved this recipe with the same awesome results. Enjoy!

Overnight Refrigerator Pancakes

1 TBSP. active dry yeast
1/4 cup warm water
4 cups all-purpose flour
2 TBSP. baking powder
2 TBSP. baking soda
1 tsp. salt
1 TBSP. honey
4 cups buttermilk
6 large eggs
1/4 cup vegetable oil

Combine yeast and warm water in small bowl. In a large bowl, sift together dry ingredients. In another bowl, whisk together the remaining wet ingredients. Stir the wet ingredients into the dry, just until moistened. Stir the yeast mixture in and stir until well incorporated. Cover and chill in fridge for at least 8 hours before using. Batter will keep in fridge for up to 1 week.
To Cook: Heat griddle to 325*F - 350* F. Using a 1/4 cup, ladle batter onto the hot griddle. Cook until bubbles form. Flip and cook on the other side until done. Serve hot with syrup.
Makes- about 40 pancakes

Cabbage & Sausage Casserole

This recipe is a favorite of mine as it goes together quickly and then slowly bakes in the oven, giving me time to get other things done until suppertime. Even my picky eaters love it, especially topped with sour cream. Love how easy and delicious this is!

Cabbage & Sausage Casserole

about 12 potatoes, peeled and diced (enough to generously cover bottom of pan)
1 1/2 - 2 cups carrots, cut into chunks
salt and pepper to taste
1 (16 oz.) bag shredded coleslaw mix
1 3/4 tsp. salt
1 (14 oz.) pkg. smoked sausage, sliced in half lengthwise then sliced into half-circles
2 cup chicken broth

Peel and dice enough potatoes to generously cover the bottom of a 15x11 casserole dish. Evenly scatter the chopped carrots over top. Sprinkle salt and pepper over top. Evenly layer the bag of shredded coleslaw evenly over top. Sprinkle the 1 3/4 tsp. salt over the casserole. Evenly spread the sausage slices over top of the entire casserole. Pour 2 cups chicken broth evenly over top. Cover with foil and bake @ 350* F for 1 1/2-2 hours. Stir once or twice during the cooking time to check for doneness. Serve with a dollop of sour cream on each serving.
Makes 10-12 servings.

***You could also cook this in a slow cooker, just decrease the chicken broth to 1-1 1/2 cups, and cover and cook on 'LOW' for 8-9 hours, or 'HIGH' for 4-6.

Holiday Treat Mix

Sweet, salty, crunchy and just plain yummy! Add your favorite holiday colored candy to make every holiday delicious!

Holiday Treat Mix

1 (15 oz.) bag mini pretzel twists
1 (8.8 oz.) box Peanut Butter Ritz Bits
1 (12 oz.) jar dry roasted, salted peanuts
1 (24 oz.) pkg. vanilla flavored Almond Bark candy coating
1 (12 oz.) bag plain M&M's in holiday colors of choice
1 (14 oz.) bag candy corn

In a large bowl combine the pretzels, Ritz bits and peanuts. Mix. Chop the almond bark up into chunks, place in a medium bowl, melt in the microwave, stirring every 30 seconds to prevent burning/scorching. Once fully melted and smooth, pour over top of the pretzel mixture. Mix until everything is evenly coated. Pour onto 2 cookie sheets lined with waxed paper. Let cool. Break apart into pieces and mix in the M&M's and candy corn. Serve and Enjoy!

Corn Chowder

An simple, pantry friendly recipe that is also easy on the budget. This soup is a favorite here, especially when served with freshly baked rolls. This could also be prepared in a slow cooker if you prefer.

Corn Chowder

1 1/2 quarts chicken broth
6-8 cups peeled, diced potatoes
3 (15 oz.) cans corn, drained
1 sweet onion, diced
1/3 cup butter
1 tsp. salt
pepper to taste
2 (12 oz.) cans evaporated milk

In a large pot, bring the chicken broth to a boil. Add the potatoes, corn and onion. Reduce heat and simmer 10-15 minutes until potatoes are cooked through. Add the butter, stirring to melt. Add the salt, pepper and evaporated milk, stirring well. Heat through and serve.
Makes about 10-12 servings.