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Archive for the ‘Good Eats! (recipes)’ Category

A new twist on an old favorite!

April 10th, 2017 Comments off

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1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Directions

1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.

2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

much more at http://inspiredreamer.com/pineapple-upside-down-cupcakes-2/

 
 

 

Yam Biscuits?

December 18th, 2016 Comments off


American Diabetes Association printed this recipe for Yam Biscuits.  I haven’t tried them but I might.  If you do, let me know how they turned out.  I love yams and I love biscuits . . .  Eve

Serves 18 

3 C. All purpose baking mix

1/2 t. ground cinnamon

1 (15 oz.)  sweet potatoes (yams), drained and mashed)

3/4 C fat-free milk

1. Preheat the oven to 450 degrees.

2. In a medium bowl, combine the baking mix and cinnamon.  Add the sweet potatoes and milk, stirring until well mixed.

3. Roll the dough out on a floured surface to a 3/4 to 1 inch thickness. Cut with a 2 inch biscuit cutter or a glass and place on a nonstick baking sheet.

Bake for 10 to 12 minutes or until golden brown.

Nutrition Facts:  Serving Size 1 biscuit, Starch Exchanges 1, Fat Exchanges 0.5, Calories 107, Calories from fat 28, Total Fat 3 g (Saturated Fat 1 g) Cholesterol 0 mg, Sodium 269 mg, Carbohydrate 18 g, (Dietary Fiber 1 g, Sugars 2 g), Protein 2 g.




Good Tip for you avocado lovers. (I am one of you!)

October 28th, 2016 Comments off

2pulptastic

Oh yeah, I have to try this one!

September 9th, 2016 Comments off

1382283_395962927197550_457576048_nPUMPKIN CRUNCH

1 15oz. can pumpkin1 12oz. can evaporated milk

1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix

1 C. melted butter

Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top. 

Bake at 350 for 1 hour and 10 minutes.

This is what it will look like fresh out of the oven.

http://www.landeeseelandeedo.com/2011/10/pumpkin-crunch.html

Something different for breakfast?

July 11th, 2016 Comments off

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Lay the Baked Potato on it’s side, cut off the top 3rd – then hollow out with a spoon. Put a little butter inside and fill with Eggs, Bacon, and Cheese (and any other toppings you like) Then bake at 350 for about 20-25 minutes until the eggs are set! Done!

More details here – http://myfridgefood.com/recipes/breakfast/breakfast-potatoes/

Sounds tasty and refreshing – Pineapple-Pecan Chicken Salad

May 14th, 2016 Comments off
 
578832_587311974612908_424726128_nPineapple-Pecan Chicken Salad
3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c. mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juiceDirections
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving.

 
 
 
 

Memories of Mama’s Kitchen – Buttermilk Pie

May 12th, 2016 Comments off

 Watch out waistline!1045042_526158977433706_729546506_n

 BUTTERMILK PIE:

1/2 c. buttermilk
1 3/4 c. sugar
2 large eggs
3 tbsp flour
pinch of salt
1 stick butter
1 tsp vanilla
nutmeg

Preheat oven to 400°. Mix everything together and pour into an unbaked 9″ pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.

Rachael Ray’s Recipe for Celebrating Cinco de Mayo!

May 5th, 2016 Comments off

RachaelRachael RayRay’s 

Garlicky Holy Moly Guacamole!


  • 2 ripe small Hass avocados
  • 1 lemon, juiced
  • 1 large clove garlic, minced
  • 1 jalapeno, seeded and finely chopped
  • 1 small plum tomato, seeded and finely chopped
  • 1/2 small yellow skinned onion, finely chopped
  • 1 teaspoon coarse salt
  • Blue corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl.

Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole.

Add garlic, jalapeno, tomato, onion and salt to the bowl.

Mash and mix the ingredients into a chunky dip using a fork. 

A Recipe for Passover

April 24th, 2016 Comments off

This was listed as a recipe for Passover on Chabad.org Passover.org    Be sure to read the comment by one woman who has tried it and added her own twists. 

Fruity Chicken

2 raw chickens, cut into serving pieces
2 medium onions
juice of 2 lemons (6 tablespoons)
juice of 1 orange
1 grapefruit (optional)
3-4 tablespoons water
1 teaspoon salt

Place chickens in pan or Dutch oven. Dice onions and sprinkle over chicken. Squeeze fruit juices and mix together. Add water and salt and pour over chickens.

Bake at 350° for 2 hours. If cooking on top of stove, bring to boil and lower flame to simmer for 1 1/2 hours. Serves 8.

Variation: Sauce can also be used over meat, meatballs, roasts.

A comment Posted By Yehudit Bloch, Minneapolis, MN on the website where I found the recipe: Chabad.org

“I tried this recipe and it was the best tasting chicken I’ve ever made. I have another recipe that I thought was my favorite, but this is the yummiest chicken I’ve ever prepared. I did it a little differently. I did one chicken and left it whole. I sliced onions and placed them in the bottom of my pan, and put a little extra virgin olive oil over them, then the chicken. As in the original recipe, I put some pieces of onion on top of the chicken, and poured a little extra virgin olive oil on the chicken and onions. For the liquid I used the juice of 2 lemons, orange juice, and some ruby red grapefruit juice I had on hand and mixed these in a bowl and added 2 cut up prunes to cut down on the acidity a little. I poured all over the chicken. I cooked it in the oven, covered, at 350 for 2 hours, basting every half hour, and then uncovered for the last half hour. It was so moist and tasty I couldn’t believe it. This is a really wonderful recipe.”

PB Lovers

January 7th, 2016 Comments off

Peanut Butter Bars

From the kitchen of The Kimball Family, northpole.com

Ingredients

1 1/2 cups butter 
1 1/2 cups brown sugar 
1 1/2 cups peanut butter 
1 tablespoon vanilla 
3 cups rolled oats 
1 1/2 cups sugar 
1 1/2 teaspoons baking soda 
3/4 teaspoons salt 
3 cups flour 
3 eggs 
Chocolate frosting, if desired 

Directions

  1. Preheat oven to 325 degrees.
  2. Combine all ingredients, mix well.
  3. Put mixture on large greased cookie sheet and bake for 15-20 minutes.
  4. Frost with chocolate frosting while warm.
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