Easy Upside down Pineapple Cake..

Easy Pineapple Upside Down Cake..

1 Box Betty Crocker Moist yellow cake mix
1 Large can Pineapples
1 cup of packed brown sugar..
1/2 stick of butter
Marachino cherries..
reserved pineapple juice

Preheat oven to 350 ....
spray 13by9 pan with Pam spray
put the butter in pan and place in oven
after it's melted ..sprinkle the brown sugar all over
lay the pineapples in the pan with the cherries in the middle..( u can use crushed also )
make the cake mix accordingly but substitute the Pineapple juice for the water..add as much water thats needed to meet the cakes requirements..
Pour the cake batter over the brown sugar..pineapples and cherries..
bake until cake is done..
after it cools about 10 to 15 minutes ..flip over on a square dish or cutting board..
The cake is beautiful AND delicious.. Next time I'll take a picture..(we ate it already)

Chocolate Eclair Cake

INGREDIENTS
1 (16 oz) box Graham crackers
2 (3.5 oz) pkg Instant vanilla pudding mix
4 cups milk
1 (16 oz) tub whipped topping, thawed
1 Can chocolate frosting (dark if available)

DIRECTIONS:
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Heat the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake.
Refrigerate for at least 12 hours before serving.

Vesuvio Potatoes

4 Med to Large Potatoes, peeled and quartered lengthwise into wedges rinsed and patted dry with a paper towel
1/2 c Olive Oil
garlic
salt
freshly ground black pepper
any of the following, rosemary, basil, oregano
I use whatever herb I have on hand but if available, I like fresh rosemary for this.

Preheat Oven to 400f
Place potatoes in a shallow baking pan.
Pour oil over potatoes and toss to coat.
spread potatoes throughout pan, inside point of wedge facing up
sprinkle with garlic powder, salt, pepper and rosemary
Bake 45 minutes
Serve

Shrimp with basil & sundried tomato cream sauce

Pat dry 1 lb. medium raw shelled & deveined shrimp, tail removed.

In a skillet, heat 2 T. butter and 1 T. olive oil - when hot (med. heat), add to pan:

4 Tblsp. minced onion

2 garlic cloves, smashed/minced

Saute until translucent but not browned at ALL.

Add shrimp to pan - increase the heat and stir-fry the shrimp for a minute - maybe a little more (depending on the size of the shrimp), but only until they're barely cooked (not pink anymore)! Do NOT overcook them!

Remove the shrimp (only) to a plate and continue making the sauce.

To the pan drippings, add a splash (1/4 C.) white wine - (over medium heat) bring to a simmer. Season with salt and ground pepper. Add 6-8 leaves of minced fresh basil & 1/3 c. chopped sundried tomatoes. Keep stirring pan as it simmers 3-4 minutes, letting the flavors develop and the liquid reduce a bit. Stir in 1/2 cup heavy cream (whipping cream) and continue to cook & thicken for a few more minutes (shouldn't simmer vigorously... only slightly) until thick & creamy. Add the shrimp and let them heat through, another minute or so. (Double up on the ingredients if you want more sauce to spoon over pasta.) You can sprinkle fresh minced basil over the finished dish if you'd like.

This is delicious as is, or tossed with cooked linguine!

TIP: Trader Joe's carries a product that EVERYONE should keep in their freezer at all times - it's WONDERFUL!!! It's a little plastic 'tray' packet (approx. 3"x 5") of chopped basil - and it's frozen in a dozen or so tiny 'sections' like an ice cube tray.... you can pop out as many cubes as you need for a recipe (they defrost in a minute) and it's totally fresh tasting! It is FAR better than dried basil!!

Peach Apple crisp

This isn't a traditional sweet, gooey crisp. The inside is more custard-like and not too syrupy sweet. Althou gh I used regular sugar in this recipe, I would try it with Splenda (both white and brown sugar, where called for). The results shouldn't be much different and it would cut carbs for anyone watching their carb intake.

Grease a pyrex baking dish (or glass, ceramic or metal) approx. 7 X 11". Preheat the oven to 375 degrees ( 15-20 degrees lower if you're using a glass dish or dark/black teflon coated pan).

For filling: In a mixing bowl, put:

8 cups of peeled, sliced fruit: 4 Cups peaches and 4 cups apples (I used Gala)

Sprinkle with:

1/3 C. flour

1/2 C. white sugar

1/4 tsp. cinnamon

Stir to coat the fruit and spoon it into the baking dish.

In another bowl, combine:

1 C. creme fraiche (or sour cream)

2 large eggs

1 teasp. vanilla extract

1/4 C. white sugar

beat together well - pour this mixture evenly over the fruit.

For topping- combine:

1/2 Cup (1/2 stick) butter, MELTED

6 Tblsp. golden brown sugar

1 teasp. vanilla extract

1 C. flour

Mix ingredients together until crumbly. With fingers, crumble topping over the fruit, distributing evenly.

Bake until the custard is set, about 50 minutes. Check 5 minutes sooner- it may be golden brown enough or may need to bake another 5-10 minutes. Let cool at least 10 minutes before serving. (Try using berries or other fruit!) Serve the crisp plain or over scoops of ice cream.

Triple Chocolate chips

In a large mixing bowl, mix together very well:

1 cup softened butter

3/4 c. (packed) light brown sugar

1/2 c. white sugar

1 egg

1 tsp. vanilla extract

Stir in:

1/4 cup powdered cocoa

1 teasp. baking soda

2 cups flour

Mix well. Add whatever types of chocolate chips (and nuts, if you'd like) you prefer. For these, I added:

1 C. semisweet chips

1/2 C. mini semisweet chips

1/2 C. Ghirardelli 60% choc. chips (can't beat them!!!)

1 c. white chocolate chips

Lay dough on plastic wrap or put in a large ziplock bag, flatten out a bit and refrigerate for 2 hours (or more).

Preheat oven to 375 degrees. Place cookie dough (heaping tsp. or small tblsp.) on parchment lined sheets, leaving an inch of space between them.

Bake for 9-10 minutes- do NOT overbake! They'll look pretty soft when you remove them from the oven but they'll firm up as they cool. Slide the parchment onto a countertop and let the cookies cool completely before removing to a plate.

Pork Chops Don Amore'

4 Pork chops Thick or thin whatever you like.
1 small can Diced tomatoes
1/2 C Giardiniera, hot or mild depending on your taste
1 clove Garlic
1/4 C Olive Oil
1/2 Small onion, diced
salt, pepper, garlic powder and oregano to taste

Season pork chops with salt, pepper and garlic powder and broil

In a 8 or 10 inch skillet, lightly brown garlic in oil
Add onion till translucent
Add tomatoes and giardiniera just till warmed
Spoon tomato mixture over broiled chops
Season with salt, pepper and oregano

Serve

Pasta and Peas (Pasta Piselli)

Simple and Delicious
1 LB Ditali Pasta (Chili Mac Pasta) You can use shells or bowties or mini penne
1 Lb Bag Frozen peas
1/4 cup Olive Oil
2 Cloves Garlic
Fresh Ground Pepper to taste
Grated Romano or Parmesan

Time the next three steps so they are all done at the same time
-Cook Pasta in pot according to to directions on box
-Cook Peas in sauce pan according to directions on bag
-In a skillet lightly brown garlic in olive oil

Drain Pasta, and return pasta to cooking pot
Add peas, (water and all) to pot with pasta
Add Garlic and Oil and Black Pepper. Toss well
Pour entire contents of pot into a Serving bowl

Serve on plates using a solid serving spoon. Make sure each plate gets some of the liquid

Sprinkle with Parmesan
Best served with hearty Italian bread
(encourage your guests to dip the bread into the liquid)

Fried Dough (Pizza Fritte)

About 1 LB Prepared Pizza Dough
(Link Below, about 1/2 recipe)

3 cups oil

Optional Toppings
Cinnamon Sugar, 1/2 cup sugar mixed with 2 tsp cinnamon
Powdered Sugar
Butter
Any Two
All Three
My favorite and our family tradition is Cinnamon Sugar

Heat Oil in skillet to about 325f to 350f

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 3/4 an inch thick
Fry dough in oil till light brown one one side, turn over and brown other side
Drain on paper towel or brown paper bag
Sprinkle on cinnamon sugar or powdered sugar or spread on some butter
Serve Warm
This dessert brings back the happiest of memories.
I love them, My children love them. You will too.

We Can Eat: My favorite dough recipe for Pizza and Bread

We Can Eat: My favorite dough recipe for Pizza and Bread