This could not be easier.
NEED:
1 package of angel food cake mix
1 16 ounce can of crushed pineapple..DO NOT DRAIN
In large mixing bowl; add cake mix and pineapple, including juice. With spoon mix until well blended. Place in cake pan ( 9 x 13 ) and bake according to directions.
***I made this as I was told..it was yummy..a bit flat rather than fluffy...but tasty. I decided to make another...I mixed cake as directed ( the mix I had contained a separate packet of dry egg whites) Mix the cake as directed and then gently fold in the pineapple and juice. You should mix with a plastic spatula or wooden spoon.. Pour into greased 9 x 13 pan and bake as directed. Test for doneness with a toothpick..bake 5 more minutes, if needed. I liked this a bit better.
ENJOY!
Sunday, September 7, 2008
Saturday, September 6, 2008
Zucchini Bread in Jars
These are great. This was also given to me by a cashier at Walmart. I didn't use the larger jars but did use small jelly jars. Either way, follow the instructions. This makes a great fast treat for home or a great gift.
NEED:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 cups granulated sugar
1 cup margarine --or butter, at room temperature
2 cups zucchini -- grated
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.
Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
Oven at 325 degrees. Bake 40 minutes. If using smaller jars check for doneness at 30 minutes. Insert toothpick, if it comes out clean bread is done.
Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth, if desired.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it puffy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
ENJOY!
NEED:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 cups granulated sugar
1 cup margarine --or butter, at room temperature
2 cups zucchini -- grated
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.
Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.
Oven at 325 degrees. Bake 40 minutes. If using smaller jars check for doneness at 30 minutes. Insert toothpick, if it comes out clean bread is done.
Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth, if desired.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it puffy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).
ENJOY!
Leftovers with a twist
This recipe was given to me by a cashier at the local Super WalMart. What really makes this different in the seasoning.
NEED:
Leftover mashed potatoes
Leftover meat---diced --- can be chicken, turkey, beef or pork
One package Taco seasoning
Left over corn
Shredded cheese
The size of pan you use will be determined by the amount of leftovers you have. Either use leftover mashed potatoes or make instant or a combination of both.
Place mashed potatoes in the bottom of your baking dish.
Place diced meat in a bowl and sprinkle with taco seasoning. Stir till seasoning is evenly blended over meat.
Evenly distribute meat over the potatoes.
Top with corn ( drained)
and cover with shredded cheese.
Oven at 350 degrees. Bake for 30 minutes.
ENJOY!
NEED:
Leftover mashed potatoes
Leftover meat---diced --- can be chicken, turkey, beef or pork
One package Taco seasoning
Left over corn
Shredded cheese
The size of pan you use will be determined by the amount of leftovers you have. Either use leftover mashed potatoes or make instant or a combination of both.
Place mashed potatoes in the bottom of your baking dish.
Place diced meat in a bowl and sprinkle with taco seasoning. Stir till seasoning is evenly blended over meat.
Evenly distribute meat over the potatoes.
Top with corn ( drained)
and cover with shredded cheese.
Oven at 350 degrees. Bake for 30 minutes.
ENJOY!
Thursday, September 4, 2008
Warm Delights
This is another version of the cake in a mug idea...also from Loraine.
NEED:
You will need a microwave safe cup, a box of cake mix (any flavor) and water..
Place 1/4 cup of cake mix in cup, and add 2 Tablespoons of water. Mix well. You can sprinkle ice cream topping like hot fudge or carmel over the top. (I used 2 teaspoons sugar free fruit jam..)
Cook for 1 minute in microwave. Take out and let set a couple of minutes (to cool some) and it's ready to eat!
You can make quite a few of these from one cake mix.
ENJOY!
NEED:
You will need a microwave safe cup, a box of cake mix (any flavor) and water..
Place 1/4 cup of cake mix in cup, and add 2 Tablespoons of water. Mix well. You can sprinkle ice cream topping like hot fudge or carmel over the top. (I used 2 teaspoons sugar free fruit jam..)
Cook for 1 minute in microwave. Take out and let set a couple of minutes (to cool some) and it's ready to eat!
You can make quite a few of these from one cake mix.
ENJOY!
DANGEROUS CHOCOLATE CAKE-IN-A-MUG
From my friend, Loraine, in Bulverde, TX.
NEED:
1 coffee mug
4 Tablespoons cake flour (plain, not self-rising)**can use regular flour as well
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
Small splash of vanilla
3 Tablespoons chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***
ENJOY!
NEED:
1 coffee mug
4 Tablespoons cake flour (plain, not self-rising)**can use regular flour as well
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
Small splash of vanilla
3 Tablespoons chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***
ENJOY!
Wednesday, September 3, 2008
Black Cat Fudge
Just in time for Halloween.
NEED:
8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)
Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.
Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.
Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.
*Fudge may also be cut with cookie cutters or into squares.
ENJOY!
NEED:
8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)
Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.
Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.
Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.
Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.
*Fudge may also be cut with cookie cutters or into squares.
ENJOY!
Grilled Chicken, Plantain, and Pineapple Skewers
NEED:
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
ENJOY!
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs
On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.
ENJOY!
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