Saturday, January 30, 2010
Friday, January 29, 2010
Thursday, January 28, 2010
Wednesday, January 27, 2010
Sunday, January 24, 2010
Tuesday, January 19, 2010
Monday, January 18, 2010
Sunday, January 17, 2010
Thursday, January 14, 2010
Upside Down Pineapple Cake
Here is a recipe for Pineapple Upside Down Cake. Enjoy!!
UPSIDE - DOWN PINEAPPLE CAKE
1/4 c. butter
2/3 c. of packed brown sugar
1 can (about 16 oz.) sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1. Heat the oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. 2. Sprinkle brown sugar over butter; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. 3. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet, spread evenly. 4. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square cake pan: 50 to 55 minutes. 5. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whip cream
UPSIDE - DOWN PINEAPPLE CAKE
1/4 c. butter
2/3 c. of packed brown sugar
1 can (about 16 oz.) sliced pineapple, drained
Maraschino cherries, if you like
1 1/3 c. Gold Medal all purpose flour
1 c. granulated sugar
1/3 c. shortening
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1. Heat the oven to 350 degrees. Heat butter in a 10 inch ovenproof skillet or square pan, 9 x 9 x 2 inches, in the oven until melted. 2. Sprinkle brown sugar over butter; arrange pineapple slices on top. Place a cherry in center of each pineapple slice. 3. Beat remaining ingredients in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour over fruit in skillet, spread evenly. 4. Bake until a wooden pick inserted in the center comes out clean, skillet 45 to 50 minutes, square cake pan: 50 to 55 minutes. 5. Immediately turn the skillet upside down on a heatproof plate. Let the skillet remain over the cake a few minutes. Serve warm and, if you like, with sweetened whip cream
Monday, January 4, 2010
Pretzel salad with jello
Hi,
I found this recipe on line and pasted it here. It sure sounds yummy.
If you like Pretzels or Bugles try this it's DELICIOUS MMMM..
2Cups of crunched up pretzels or Bugles
2Tbl.sps. of sugar
3/4 cp of melted butter or margarine
Mix together and spread on the bottom of a large baking dish, bake at 350 for 8 min. let cool.
Dissolve
2-6oz. boxes of strawberry jello into
1 1/2 cps of boiling water set aside in fridge
Mix
2- 8oz. Packages of cream cheese 1 cup of sugar in mixer until smooth on low, add 1 large cool whip, and spread on top of cooled pretzels.
Add
2 cps of frozen strawberries to the jello,spread on top of cream cheese mixture chill well and serve.
You can use Bugles instead of the pretzels and also you can use a different kind of fruit and jello or if you want to try something else instead. This is so YUMMMMMMYYYYY .... Enjoy
I found this recipe on line and pasted it here. It sure sounds yummy.
If you like Pretzels or Bugles try this it's DELICIOUS MMMM..
2Cups of crunched up pretzels or Bugles
2Tbl.sps. of sugar
3/4 cp of melted butter or margarine
Mix together and spread on the bottom of a large baking dish, bake at 350 for 8 min. let cool.
Dissolve
2-6oz. boxes of strawberry jello into
1 1/2 cps of boiling water set aside in fridge
Mix
2- 8oz. Packages of cream cheese 1 cup of sugar in mixer until smooth on low, add 1 large cool whip, and spread on top of cooled pretzels.
Add
2 cps of frozen strawberries to the jello,spread on top of cream cheese mixture chill well and serve.
You can use Bugles instead of the pretzels and also you can use a different kind of fruit and jello or if you want to try something else instead. This is so YUMMMMMMYYYYY .... Enjoy
Friday, January 1, 2010
Carrot Cake Cookies
Makes about 25 sandwiches
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks or 1 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (I used the Sprinkles cupcakes recipe, link goes to Martha's)
Preheat oven to 350F. Line two baking sheets with silpat or parchment paper and set aside. In a very large (trust me) bowl, beat butter and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more...) of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.
Spread The Love!
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks or 1 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (I used the Sprinkles cupcakes recipe, link goes to Martha's)
Preheat oven to 350F. Line two baking sheets with silpat or parchment paper and set aside. In a very large (trust me) bowl, beat butter and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more...) of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.
Spread The Love!
cranberry salad
Cranberry Salad
2 (16 ounce) cans whole cranberry sauce
1 (15 ounce) can crushed pinepple, drained
1 (6 ounce) box orange Jell-O
1 cup chopped walnuts or pecans (I use more 'cause I like lots of nuts)
Mix cranberry sauce with pineapple. Add dry Jell-O and nuts. Pour into a mold or glass dish. Refrigerate until set.
2 (16 ounce) cans whole cranberry sauce
1 (15 ounce) can crushed pinepple, drained
1 (6 ounce) box orange Jell-O
1 cup chopped walnuts or pecans (I use more 'cause I like lots of nuts)
Mix cranberry sauce with pineapple. Add dry Jell-O and nuts. Pour into a mold or glass dish. Refrigerate until set.
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