Mini Pineapple Upside Down Cake

 

     I have completely fallen off the wagon on this one.  There are carbs, fats and  fruits in this one.  Because it has fruit does that make it ok.  Ok, Ok I guess not, darn it.


     Ok folks, Pineapple upside down cakes are awesome as it is, but this little thing is the bomb.  I found these at www.bigmamashomekitchen.blogspot.com.  I can not take credit for this at all.  If you want to see it step by step go to the website provided. 

     I have to admit that I have never made one of these cakes before.  I do rememer my mom making them all the time though.  She would make hers in a iron skillet though. 

     This can be done in two different ways.  You can either use large muffin pans, which the pineapple actually fits down into the bottom of the pan, or you can use regular muffin pans.  The only thing with regular muffin pans you have to use the pineapple chuncks.  Believe me, just as good and easy.

INGREDIENTS:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries



Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.

     In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

     In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

     Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Bake 20-25 minutes

     Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  Place wire rack of cakes on sheet tray to cool.

 

 

 

    

Servings

     Just doing a little venting here and to see if anyone else has this problem.  When making a recipe and the serving size is indicated, am I the only one that never get the right qty. I never get as many as the recipe says.  Or maybe it is just me.  Is anyone out there or am I just rambling to to myself, I think I'm rambling. 

Mushroom Pizza Burger.

     Ok, here is another recipe from my tasteofhome cookbook.  I think I like this cookbook, what do you think. 
     Now this recipe is for the grill, now the day that I made these there was no way my husband was going to go out to the grill and cook, yes he is the grill man.  He is good at it, why break the tradition right. The evening that I made these it was either snowing or raining, can't remember which.  Any who, let's get to it.

Sorry, didn't get any photos in this one.

INGREDIENTS:

1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1/2 tsp dried oregano
1 cup crushed tomatoes, un-drained

Burgers:

1 1/2 cups finely chopped fresh mushrooms
1/3 cup minced fresh basil
1 Tbs grated Parmesan cheese
2 Tbs dry bread crumbs
1/2 tsp salt
1/8 tsp pepper
1 lb lean ground beef
6 slices part-skim cheese (3 oz.)
6 hamburger buns, split and toasted. 


     In small skillet coated with cooking spray, saute mushrooms and onion for 3 minutes. Add garlic and oregano; saute 1-2 minutes longer or until onion is tender.  Stir n tomatoes.  Cook, uncovered over med-low heat for 5 minutes, stirring occasionally.  Set aside and keep warm.

     In large bowl combine mushrooms, basil, egg white, Parmesan cheese, bread crumbs, salt and pepper.  Crumble beef over mixture: mix well. Shape into six patties.

     Coat grill rack with cooking spray before starting the grill.  Grill patties, covered, over med-hot heat for 4-5 minutes on each side or until meat juices run clear.  Top patties with cheese and the tomato sauce.  Serve over buns. 

  Another one the family loved. 


    

Slaw with Walnuts and Cranberries

     I found this recipe in a cook book that I won over the Christmas Holidays.  The recipe is called Sassy Apple Slaw with Walnuts.  I made it according to the recipe the first time and it is good.  I changed it because after a while it started to turn a brownish color because of the apples so I decided to remove the apples from the recipe and add cranberries (just as good).

     If you want to visit the web site of the cook book, www.eckerts.com

     I will post the original and indicate the changes with ( ).

INGREDIENTS:

2/3 cup mayonaise (I used low-fat)
1/4 cup white wine vinegar
1/4 cup apple cider
1/2 tsp sald
1/4 tsp freshly ground pepper
1/2 head of cabbage, cored, coursely shredded (I bought bags)
1 Granny Smith Apple, peeled, coursely grated (used about 1 cup of cranberries instead of apple)
3/4 cup walnuts, chopped, toasted
1/4 cup parsley, finely chopped.
1/4 cup sugar (optional, to get rid of tartness)

Mix mayonnaise, vinegar, cider, salt and pepper until well blended.  Toss together cabbage and apple in large bowl, Add mayonnaise mixture, nuts, and parsley; toss until blended. Cover and refrigerated 1 hour before serving.

Spaghetti Squash Chicken Parmesan

     Here is my version of Chicken Parmesan.  I think that it might be a little healthier, dont know.  Instead of using pasta I used spaghetti squash and didnt bread the chicken. 

INGREDIENTS:

1 Spaghetti squash
4 Skinless chicken breasts, halved
Olive oil
1 can (14.5) diced tomatoes w/ roasted galic
1 small can tomatoe paste
1/4 cup Grated Parm cheese
fresh basil (optional)

  Cook the squash according to the directions in my sides direction

Cook chicken in oil in large skillet over med heat, turning once.  Remove and keep warm.  Stir undrained tomatoes, tomatoe paste and 1/2 cup water in skillet, simmer 3 minutes or until heated.  Serve sauce over chicken and squash, sprinkle with cheese and garnish with basil. 

Sorry, didn't add a picture of chicken cooking.  Really didn't think that it was needed.

Happy Cooking! 

Spaghetti Squash

     Love me some squash.  This is pretty easy.

INGREDIENTS:

Spaghetti squash
butter
salt and pepper, for taste

     Cut the squash in half and remove seeds.  In the well of each squash place about 2-3 Tbls of butter and salt and pepper to taste. 
     Place upside down with about 1/2 in of water in bottom of 13x9 baking dish.  Cover with foil and bake at 375 degrees for 30-40 minutes or until soft and inside pulls from the shell easily.

 

 

 

In the well of each squash place about 2-3 Tbls of butter and salt and pepper to taste. 

 

 

Place upside down with about 1/2 in of water in bottom of 13x9 baking dish

 

 

 

 

 

 

soft and inside pulls from the shell easily.

 

 

 

 

 

 

Strawberry Salad

     This is a salad that I first had when I lived Illinios (worked in St. Louis). There are resterants around the St. Louis area that are called St. Louis Bread Co. Did not know how to make them until I found a recipe similar to it called Strawberry Spinach Salad.  Of course I did some changes and made it my own and the whole family loves it.

INGREDIENTS:

Sliced natural almonds, toasted
Fresh strawberrys
Red onion, sliced or chopped
Romain or Spinach (you can use one or the other, or you can even mix them)
Mandarin oranges
Craisins (dried cranberries)


For the dressing we just use Kraft poppyseed, it has a sweet flavor to it so it plays off the friut.

 

 

Barbecued Chicken pizza

     Ok, I did some serious cooking today.  It's what I like to do.  This one, again from my Guilt free cookbook (www.tasteofhome.com) .  I made two pizza for dinner today, the first one I pretty much went by the recipe, the second one was with any remaining ingredients from the first.  On the second one I also added some meatball (cut up) left over from my open face meatballs.  If you havent figured this out yet, I try to go by the recipe as much as possible.  If I don't or use something else I will tell you.  Ok, here we go first one.


INGREDIENTS:

1 cup water (70 - 80 degrees)
2 Tbls olive oil
1 Tbls sugar
1 tsp salt
3 cups flour
 (now if you know of a better way (or easier) to make pizza crust, by all means)

Ok, let me stop right here for a minute.  We all know that when we make pizza we do not measure the ingredients (at least I dont) when put on the toppings.  SO, I'm just going to list the ingredients and let you do what you will.

Barbecue sauce
Cubed chicken breast
fresh or frozen corn, thawed of course (did not have any, did not use
red onion, juliened or chopped
green pepper, juliened or chopped (did not use, gives my husband heartburn)
garlic clove, minced
shredded part-skim cheese mozzaarella
shredded reduced-fat cheddar cheese
grated parmesan cheese.


     In bread machine pan, place the first six ingredients in order suggested my manufacture.  Select dough setting ( check dough after 5 mintues of mixing: add 1-2 Tble of water or flour if needed)

     When cycle is kcomplete, turn dough onto a lightly floured surface, Punch down; cover and let stand for 10 mintues.  Roll dough into a 14-in. circle.  Transfer to a 14-in pizza pan coated with  cooking spray; build up edges slightly. 

     Spread BBQ sauce over crust and continue to build your pizza.  Bake at 400 degrees for 25-30 mintues or intil the crust is golden brown.

                                    

 

Buttermilk Blueberry Muffins

     So, I have been up since my husband got up to go  to work and that was at 5:30.  On a normal work day that wouldn't be such a big deal for me but today is my day off and I usually sleep a little later.  Oh well, guess I will bake. So this is what I decided to bake.
     This is another one pulled from my Guilt Free cook book.  In this one there were a couple things that I ran short of or didnt have but they still came out pretty good. 

(This and many other recipes can be found at www.tasteofhome.com)

INGREDIENTS:

2 cups all-purpose flour
1/2 cup packed brown sugar
1Tbls baking powder
1tsp baking soda
1/2 tsp grated lemon peel (didnt have)
1/2 tsp nutmeg (only had 1/4tsp)
1 cup bluberries
1 cup fat-free vanilla yogurt
1 cup buttermilk

1. Combine first 6 ingredients in bowl. Gently fold in blueberries.  Combine yogurt and buttermilk; stir into dry ingredients and mix well.  Be careful to keep blueberries whole. 

2. Use either cooking spray or paperliners in muffin pan.  Fill 2/3 full, Bake at 400 degrees for 18-20 minutes or until tookpick comes out clean.  Let cool and enjoy.

Tryin' to start a new

     Trying to get healthy and start cooking healthy meals is not a easy thing.  After cooking for so many years the way I want, not worrying about carbs, complex carbs or anything else, this is not going to be easy.  But this is something that I have to do for my family and me.
     You hear all kinds of advice, don't eat this, don't eat that, eat this and eat that.  What is one to do?  What I have decided to do was take this one step at at time, and slowly start cutting out what I know is unhealthy, and replace them with non or low fat items.  Making my own spice mixtures instead of buying some from the store that has all the unhealthy preservatives.  Make a meal plan and make sure that I eat.  I know that in order for one to loose weight you have to eat certain amount of good foods in order for you to burn fat and kick in your motabilism.  Well I'm going to try to do my best to do what I can. 
     Any advise is welcome and much appreciated.  Oh and by the way, there will be exercise worked into all of this also.  That is going to be the hardest thing for me, I am not a morning person so getting up in the morning and exercising is not going to happen, believe me.  That is something that will have to be done at night sometime after dinner, yes that is what I said after dinner.                                                                                                                                                                                                         Wish me Luck, I'm going to need it.

Open-Faced Meatball Sandwich

 

 Everyone in the house loves these open-faced meatball sandwiches, especially my son.  Then again I think he will eat anything that I give him. 
     I found this recipe in a tasteofhome Guilt Free cook book.  The recipes in this book focus on keeping the meals and treats a little healthier.  I try to follow the ingredients but sometimes I dont always have what I need so I improvise. 

(This and many other recipes can be found at www.tasteofhome.com)


INGREDIENTS:

1/4 cup egg substitute
1/2 cup soft bread crumbs   (I used Panko crumbs, its what I had) 
1/4 cup finely chopped onions  (I didnt have yellow onion, used red onions)
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper.
Dash of salt

1- 1/4 lbs lean ground beef   (I used half beef and half ground turkey)
2 cups garden-style pasta sauce
4 hoagie buns, split
2 Tbl shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

     In large bowl, combine the first nine ingredients. Crumble beef/turkey over mixture and mix well.  Shape in to 1 inch meatballs, brown meatballs in skillet coated with cooking spray. 

     Place meatballs in a large saucepan, add pasta sauce, and bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or intil meat is not longer pink.  Spoon meatballs and sauce onto bun halves and sprinkle with mozzarella and parmesan if desired.  YUMMMM!

Homemade Laundry Detergent

     Well "Looks like we made it", Happy New Year to all.  So far so good, starting the year out great.  I woke up this morning and I am well. 
     What I'm going to start out the year by doing is showing how I make homemade laundry detergent.  I can not take credit for this, I found this recipe on www.thefamilyhomestead.com and have been using it ever since.  Check out the site, there are tons of other things on there that are very helpfull. 

Things that you need:

Fels Naptha, Borax, Arm & Hammer washing soda, and at least a 2 gallon bucket.

1/3 bar Fels Naptha
1/2 cup washing soda
1/2 cup borax powder
and 2 gallon bucket


Here is how I make it:

 

 First thing is to gather your ingredients.

 

 

In 6 cups of water heat and melt 1/3 of bar of soap.

         

 

Once the soap is melted, add 1/2 cup of Borax and the washing soda, mix until dissolved.

 

 

 

 

Once dissolved, remove from heat

 

 

 

   

 

 

Pour 4 cups of hot water into the bucket

 

 

 

Now add your soap mixture and stir. Then add 1 gallon plus 6 cups of water and stir.

 

 

Let the mixture sit for 24 hours, and this is what you get.  Yes, it is a gel.  Use about 1/2 cup per load.  Now mind you, this is not a solid gel.  There is water under that there gel, you will have to mix it before you use it.

 

What I do is save a old detergent bottle, mix the new batch up and pour it in the bottle.  You do have to shake the bottle before you use any of it because it will settle again. 

 

There are other things that you may want to know also, this is a low to no sudsing soap.  Also if you want it to have any kind of fragrant you can add 1/2 to 1 oz of your favorite essential oil.  I myself just use regular fabric softner when I do my laundry.  My reason for this is cause I like to hang my clothes on the line in the summer and it helps them stay soft.   

 

Thank you and happy washing