Easy Pineapple Upside Down Cake

HAPPY BIRTHDAY to my hubby!  Another year older, another year wiser and another year better than ever!  I love you my George!  May God give us many more birthdays to celebrate!

Sometimes, traditions get a scramble and that is what happened this year.  My husband always wants an ice cream cake.  ALL vanilla, so I have to special order it.  I make it match his "theme" which we do every single year for each other.  Full decorations, everything!

ScRaMBlE

He asks for pineapple upside down cake this year.  How do I theme pineapple upside down cake?  Do a pineapple theme?  I am sure he will love that.....so instead for the first time in 20 years, I had no theme.  I think he was a little devastated.  Since he spring this on me last minute, I didn't have a white cake mix.  You might think to use yellow, but for my licking it is to dense.  So of course this mean a trip to Walmart because as I have said before, it is 3 blocks away!  You know, if Walmart doesn't have it, nobody does!

So here is what you will need for your pineapple upside down cake.  Read carefully because there will be a couple of substitutions and additions to the recipe!

You will need:
1 white cake mix
120 oz  can chunk pineapple (and its juice)
Smalll Jar Maraschino Cherries
1 1/2 cups brown sugar
1 stick (1/2 cup) butter, melted.
vegetable oil
eggs

Preheat oven to temperature suggested on the box.  I made an 9x13 so I preheated mine to 350 degrees F.

Melt your butter and pour into baking dish.  Use a spatula and spread it around and coat the sides a little so it doesn't stick and for more flavor!  Now, sprinkle in your brown sugar.  It seems like a lot.  It is.  Go with it!

Now for the pineapple.  DRAIN AND KEEP the juice!  Every single time I yield 1 cup of juice from my pineapple.  You are going to use this juice in place of water.  Squeeze or smooth the pineapple to get all of the juice.  If you don't get enough, use water to make up the difference.

Now evenly sprinkle your pineapple over the brown sugar.  Now go in with your cherries!  Use as many or as few as you like.  Even leave them off if you like.  Set baking dish aside and get out a bowl for better!

Mix up the box recipe as instructed only use WHOLE EGGS (not just whites) and pineapple juice for water.  Mix until smooth and then pour over the brown sugary, pineapply goodness!  Smooth out and bake.  Mine took an extra 30 minutes in the oven.  Just keep an eye out, start with the suggested time and add whatever time you need

Let sit for 10 minutes and then flip out on to a platter or cake board!  I just used a cookie sheet!

I hope you enjoy this light, delicious cake and give it a try!  Happy Birthday my sweet George!

ENJOY!

Pineapple Cream Cheese

Once upon a time, when I was young, carefree, and fun.... (HAHA)  I worked for Dana, my dear friend who owned a coffee house in my small town.  After mastering the art of coffee, I mastered the goodness of pineapple cream cheese on blueberry bagels.  If you have never tried it, please do.  This recipe is supper easy, and with the little bite and texture of pineapple I think it is absolutely amazing.  It is one of my favorite treats, on its best day ever!

Make sure to save your drained pineapple juice, mix it with orange juice or drink it alone or use it in something!  In the video, I used 2 TBSP of powdered sugar but you can use up to 4.  I tend to go with 4, but I used 2, and it was really plenty to be honest.

I have been making this for a little while, but had to nail it down to a recipe of proper measurements.  That completely stresses me out!  I do it because I LOVE YA!

I think this would be a perfect make ahead spread for bagels for a brunch or breakfast, or anytime really.  I imagine some graham cracker sticks or Vanilla Wafers might like to jump into this bowl of goodness and then into your mouth too!

Here we go!

1- 8oz pkg cream cheese
1/2 cup drained, crushed pineapple
2-4 T powdered sugar (icing sugar, confectioners sugar)
1 tsp vanilla extract

Throw it all in a bowl and using a hand mixer, let her rip.  I like to whip this on high for at least 1 minutes to incorporate some air to keep it spreadable for a long time!  Refrigerate whatever you don't use....as if.....and finish it at night when everyone else is sleeping.

ENJOY!

Pineapple Crisp

Now, hear me out.  I know many of you asked for NO BAKE summer desserts, and I promise you, they are coming.  This recipe, was loosely based on something one of my sisters ate.  As it turned out it was nothing like it but, a complete success anyway.  How can you ignore that?

I thought that pineapple in a crisp might be sort of perfection.  I am not a fruit lover, we all know this, but pineapple, is a food group of its own in my opinion.  I love pineapple.  Please don't skip the ice cream on top.  That was a request from my husband.  He says, you must have the ice cream, but if you don't, I won't tell, he won't know and then everything will be fine! This isn't an OVERLY sweet dessert, but it is just the perfect finish to a good BBQ, and is delicious served warm OR cold.

I sort of feel like I "crumble" things often lately but......  I just gotta have it.  I hope that you think so as well!

You can absolutely use fresh pineapple.  If you do that, just peel that baby down and chunk into maybe 1 inch chunks.  If you use fresh, you just one pineapple.  I used canned.  Why?  No reason, I had it in the pantry and just did.  I used a combination of chunk and crushed but, go with your gut friends.....you do you!

Here is what you will need:
20 oz. can of crushed pineapple, drained
20 oz. can of chunk pineapple, drained
2 T. cornstarch
pinch of salt

Preheat your oven to 350 degrees F.  Combine the pineapple and cornstarch together and set aside.

For your crumble you will need:
3/4 cup flour
1 cup brown sugar
1/2 cup slivered almonds
1/2 cup butter, melted or softened.

Using a fork or pastry cutter, combine all ingredients until you achieve a crumbly mess that will hold together if you squeeze some in your had.

In a 9x9 or similar sized casserole dish, (I used a round one, obviously) spray with nonstick spray.  Pour your pineapple mixture into the dish and even out.  Now place your crumble evenly on top.  Don't leave any bare spots, that drives me nutso!

Now, bake for 35-40 minutes until the top is golden and bubbly.  Let cool or serve hot, and for the love of the dish, do NOT forget the ice cream!

ENJOY!

Twin Pickles Snack Packs

Oh you GUYYSSSS!!!  I have missed you all!  I want to take a minute to extend my thanks and gratitude for the prayers, light, love, and well wishes  you have all sent through social media.  My family has endured a lot of loss in the last 2 months, my mom and then my brother.  I am getting back to what they both would want me to do, and that is cooking!  Cooking and sharing, they were two of my biggest fans.  I love you Mom and Jimmy......

Let me introduce you to the cutest little people on earth.  This is Emmi and Logan.  They are my 2.5 year old twin grand babies.

When I returned from my brothers funeral, I decided I needed a day with my littles.  For those who just arrived to the party, I call my grandchildren my littles.   I also call them my "pickles".  Sometimes sour and sometimes sweet! HA!   I had not seen them in a week and it was time to hear some laughter and do some hard core playing!  We decided to make our own snack packs.  Are they any healthier than trail mix, etc you can buy in the store?  No.  In fact, I planned to pop my own popcorn, but just cheated with some store bought cheddar popcorn.  Are they better than gummy snacks?  Definitely.....in my recent chance meeting with an oral surgeon who decided to keep 4 of my teeth, I was watching some information on the damage they do to kids teeth.  Ick.  Really this was just a fun way to start letting them help in the kitchen, be excited about what they are eating and yes, I think it is far cheaper than anything you buy in the store.

Also, the teacher in me was super excited as well.  They would name each item they took out, we would talk about what color it was and they ate every single thing.  I threw in a few M&M's for fun, and a few chocolate covered raisins as well.  If your children or grandchildren like something more than another, add more of that.  Add tons of everything, or omit what you don't like.  This is not really a recipe, just the portions I used.  The world is your sandwich my friends, make it like you like it!  Also, my grandchildren have no nut/peanut issues, so that is completely of course, based on your kids.

Now, could we have put these in cute bags with a cute tie or something?  Yes....but these are just for home, and freshness.  We used Ziploc bags.  Fill them as much or as little as the little people (or big) will eat or enjoy!

Here is how we did ours!

5 cups Cheddar popcorn (or pop your own!)
4 cups pretzels
3 cups goldfish or cheddar crackers
2 cups dried, diced pineapple
1 1/2 cups mixed nuts
1 cup M&M's
1 cup chocolate covered raisins

Mix all ingredients in a large bowl and portion out into resealable baggies!

Spend some special time with the children in your lives.  When you are feeling some of your darkest times, they will lighten your heart like a beacon of hope and love.  They laugh, they love, and they bring about a feeling of renewal.  When kids help in the kitchen, I find they are more willing to eat what they help make.  Perhaps not in every case, but in many.  So spend some time with them, no phones, no tablets, no video games or movies, just give them your undivided attention for a little while!!!  It sure brightened my day.......  I hope you enjoy my "twin pickles"!

Snack well my friends!

Frog Eye Salad

Just as I was relaxing over the end of salad season, my mom strikes again.  We were chatting on the phone and she said, "I am so hungry for frog eye salad".   Oh man, it had been years since I thought about the infamous frog eye salad.  This salad has been a favorite of my siblings for many years.  I was never a huge fruit eater, but pineapple, I do love.  I pick out the oranges and the cherries and dig in.  Every holiday, EVERY holiday, my mom makes this. 

 

I think frog eye salad, originally is made with a cooked custard, but, my mom always did it this way.  I think it is the cheater way to be honest but, who messes with perfection?  Nobody with any sense!  Anyway, back to my phone conversation, she asked if I had ever posted it here and when I responded I had not she said, "OH you can come home and make it, and I can taste test it, and it will all be for the good of your website".  Yea, right ma.  When I ran this recipe by my husband he almost erped.  "Pasta in a sweet salad"?!?!  He agreed to give it a try but he was skeptical.  Now, he didn't actually SAY much, but the degree of devouring that went on over this sort of spoke for itself.  You know? 

Really he loved it and couldn't believe he had never heard of it.  So if you love it, have never had it, think it might be ridiculous, OR are brave.... give it a try!

1 1/2 cups acini de pepe (pasta, Uncooked)
2 cups mini marshmallows
2 - 4 serving size boxes of instant vanilla pudding
8 ounces cool whip
10 ounces maraschino cherries, halved and DRAINED
11 oz. can of mandarin oranges
20 oz. can of crushed pineapple
20 oz. can of chunk pineapple

Boil your pasta as per the package direction.  Drain well, and run some cold water of them.  In a very LARGE bowl, combine pudding and cool whip until well combined.  Add in oranges and both kinds of pineapple.  Make sure to DRAIN the cherries and add those as well.  Fold in the pasta and marshmallows and refrigerate for 1 hour.   This is a hit with our family as I said, and I am sure it will be a hit with yours too!

Enjoy!

PS.  If you don't prefer to use cool whip, please feel free to sweeten up some fresh heavy cream and substitute. 

Tropical Delight Cookies

Welcome April!  Today is April 1st, not sure what do YOU might see this, but probably a couple of days after.  It is a bit chilly but the sun is so bright, who CARES what the reality is, right?  I hope you stay awhile Mr. Sun, you and I haven't spent time together for a long time!

 

So when we get that first warm spring day, it immediately puts me in the mood for summer food, summer treats, or anything that reminds me of warm weather!  I also admittedly realized, the freezer had a bit of "a little a' this and a little o' that" that needed used up.  I had found some things that appeared to be the perfect recipe for something tropical and this was it.  These have a delicate coconut flavor, and then WHAM you bite into pineapple and then WHOOSH there goes a macadamia nut and it feels almost like when you eat a York Peppermint Patty.  All KINDS of awesome things could happen!

Enjoy these easy, eggless cookies, that are a refreshing change from chocolate, although don't get me wrong, there IS no replacement for chocolate!  A summery twist perfect for all occasions!

1 cup butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup coconut milk (divided)
1 tsp vanilla extract
1/4 tsp salt
1 tsp baking soda
2 1/4 cups all purpose flour
1 cup diced dried pineapple
1 cup macadamia nuts, chopped
1 cup coconut (divided)
1 1/2 cup powdered sugar (for glaze)

Preheat your oven to 350 degrees.   Line cookie sheets with silicone mats or parchment, or spray with nonstick cooking spray and set aside.

In your the bowl of your mixer or a large bowl cream together butter and both sugars until creamy.  Add in 1/4 cup coconut milk, vanilla and salt, and baking soda, mix again until combined.  Add in flour and mix just until the flour has been all mixed in.  Scrape down the sides and fold in pineapple, nuts, and 1/2 cup coconut. 

Scoop out on to cookie sheets and bake 9-12 minutes, depending on the size you make.  (should make 3 dozen)

Let cool and then make glaze: Combine remaining 1/4 cup coconut milk, and powdered sugar.  You may need to add a bit more of one ingredient or the other depending on the consistency you like.  When you have drizzled them you can use remaining coconut and sprinkle the tops!  Let stand so glaze hardens and...

ENJOY!

Banana Split Cupcakes

Can you believe I have NEVER, in my life, ordered a "Banana Split"?  Seriously!  Never. 

As a kid, we all got the same thing, a small cone.  Money was tight, and we would fight over any discrepancy so, my dad went ordered us small cones, across the board!  There is a story in my family from before I was born.  Apparently my dad and mom got all the kids an ice cream cone, which happened back then, about one time a summer.  Remember I am the youngest, (aka Perfect 10) of 10 kids!   When the kids in the back seat started arguing about someone having a taller cone, my dad pulled over, grabbed every single ice cream cone, INCLUDING my moms and threw them all out the window.  Not a word was spoken, which for my dad, is worse than ANYTHING.   My mom is still ticked off to this day!! HAHA!  He wouldn't tolerate greediness of any kind, at any age, especially when ice cream was such a rare treat.  Anyway, so even when I was little, it was sort of the same, but by the time I came along I probably got to pick my own flavor!  Secondly, I don't like fruit.  I just couldn't imagine the ruination of perfectly good ice cream and hot fudge sauce, with all that.......FRUIT! 

These cupcakes however, perfection.  A little bit of a dense-ish banana cupcake, pineapple frosting, sprinkles, chocolate and a cherry.  I mean, get outta here.  The pineapple flavor is very subtle.  You can choose to add some crushed pineapple that is VERY well drained or just use the juice. (hubs wants actual pineapple added next time) No matter what, these look like you labored hours in the kitchen and the reality is, they are so quick and easy.  This recipe makes 12 cupcakes and the frosting will perfectly frost all 12!  It is cupcake season, birthdays, school treats, school bake sales, parties, you name it.  These will be a hit no matter WHO you serve them too!

Here we go! Cake recipe first!

Banana Cupcakes
1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F.  Mix all ingredients together in a bowl.  Fill 12 liners in a cupcake pan with the mixture.  Bake 13-15 minutes, remove from oven and let cool in the pan.

NOTE: This is a dense cake, amazingly flavorful but a bit dense.  If you want a fluffier cupcake, use a cake mix and banana extract.  I would personally, go with my version :)

Pineapple Frosting
1/2 cup softened butter
3 tbsp. pineapple juice
2 cups powdered sugar
1/4 cup marshmallow fluff
(optional) 1/3 cup crushed pineapple

Mix all ingredients.  I piped mine on but feel free to use a knife or however you frost cupcakes!

Garnishes
Maraschino Cherries (blotted off on paper towels so the juice doesn't run)
Sprinkles of your choice
1/2 cup chocolate chips or melts (melted)

When the cupcakes cool, then frost.  Add sprinkles while icing is still fresh and make sure to top with a cherry at this time!  Let sit in the fridge or on the counter for 1 hour then drizzle with chocolate! 

ENJOY!

Your "no fruit in my splits please" Chefwannabe

Cottage Cheese Jello Salad

Ahhh, the oldies but goodies.  I can't believe I haven't shared this with you.  Well, I kind of do know why.....

My mom has made this salad as long as I can remember.  I mean like, WAY back in the day.  As a mother of 10, she made what was quick, cheap and convenient.  Many times that included various salads.  Some of them, I can't believe she put in front of us.  One in particular, was this heinous jello that had grated carrots and cabbage in it and some mayo concoction on the top.  OMG.  Tell me nobody else was subjected to this salad?!?  I am just not much of a salad girl in general.  A salad, to me, involves leafy greens, tons of veggies, some protein and well, you get my point.  I have a couple of sisters who are the queens of "the salad".  I believe there isn't a single salad they haven't tried making.  You know those "salad luncheons" they used to have or maybe sometimes still do?? Yeah, that is my worst nightmare. 

Anyway, this salad does use Cool Whip.  I KNOW what is in it.  I know some of you refuse to use it.  That is fine, use heavy cream and sweeten it up and whip it up and you are good.  I, however, am sharing this recipe just as my mom always made it.  The good, the bad and the ugly!  But how can you even argue with 4 ingredients?  Convenient?  Definitely

Feel free to change your jello flavor however you want.  I remember her using mandarin oranges in this as well, instead of pineapple sometimes and sometimes she would leave the fruit part out all together.  This will seem loose when you mix it together but it will firm up in the fridge.  Just FYI.

You will need:
24 oz container of SMALL CURD cottage cheese
8 oz of cool whip (or use 1 cup of whipping cream and 1 tbsp. of powdered sugar and whip it up)
3 oz box of strawberry jello
20 oz can of crushed pineapple, drained.  (save that juice!)

Combine all ingredients in a medium size bowl.  Umm, that is all.  Cover and refrigerate at least 2 hours. 

This is a perfect summer salad.  If you are into that sort of thing and even though I loathe cottage cheese, I kind of am "in" to this one!

Your "can I get the number for salads anon for my sisters" Chefwannabe

Pineapple Cheesecake Popsicles!

Do you remember summers when you were kid?  Didn't it seem a lot longer, a lot hotter, and a lot more carefree?  I mean, obviously when you are a kid you don't have adult responsibilities but it seemed like even my parents life was more carefree in the summer. 

My typical summer as a kid, was getting up early, going to the "little" baseball field 2 blocks away and playing morning league baseball with every other kid in town.  I would go home, play, have lunch, usually a trip or two through the sprinkler, help my mom in the garden or with canning, have lunch and then off to the swimming pool.  We would swim from when the doors opened until they closed.  Sometimes, my dad would give us a quarter to walk during one of the "breaks"  to the Ord Drive In, to get an ice cream cone.  Barefoot and carefree, with my ice cream, and living in my swimsuit.  Now THAT was my idea of a great summer. 

When I think of summer food, I think about burgers, sliced tomatoes, hot dogs, bologna sandwiches which thanks to a childhood full of bologna, I can no longer tolerate the sight or smell of!  Mostly I remember my mom making popsicles.  She had these Tupperware popsicle molds.  Do you remember those?  Sometimes we would use a plain ice cube tray and stick the "washed" popsicle sticks in.  Yes, we did that, we would eat a store bought popsicle, which we didn't get very often actually and SAVE the sticks, they would get washed and had a place in the silverware drawer for making our own!!  ACK!  Sometimes we got those long frozen ones in the plastic.  You know the ones, the ones that you eat and then with great determination try to suck the juice left at the bottom out of?!  I loved green.  I loved red too. 

Well, since summer is so near, and since I have my fill of frozen kool aid popsicles, I wanted to make something fancier.  Who can have to many popsicle variations?  They are like cupcakes that way....NOT possible.  You see variations of this recipe everywhere I am sure.  But I want to share with you that BEST version, well, in my opinion anyway!  You could trade this fruit choice out for anything but let me assure you, the combination of pineapple and cheesecake is one, you should NOT tamper with willingly.  Ok let me reiterate, when I tell you these are AMAZING, I mean, like......the day they invented electricity, kind of amazing.  Got it?

I bought these molds at Family Dollar.  You can buy them nearly anywhere.  Mine were 1.50 for the 4 popsicle molds.  I bought 3.  This recipe will make anywhere from 9-12 depending on the size of your molds and how full you fill them.  Ready?

1 8oz. pkg Philadelphia cream cheese
1 can sweetened condensed milk  (NOT evaporated)
1/2 cup crushed pineapple WITH juice.  (don't drain!)
1/2 cup milk

Combine cream cheese and condensed milk until creamy.  Add in milk and blend with your hand mixer until combined.  Add in pineapple last so that you keep a few of the chunkier pieces. 
Fill your popsicle molds not quite to the top.  Put the tops on.  If you are using wooden sticks, place foil over the molds and poke the sticks through the middle of each popsicle so that foil will hold them upright.

Freeze at LEAST 8 hours.  Because these have cream cheese in them they won't freeze rock hard like a regular all liquid popsicle.  They will be the consistency of say, a, pudding pop.  Run the mold under warm water until it will lift out easily.  This make take a few seconds, be patient!  My husband kept pulling the sticks out when he would remove one, I never had the problem at all.  Likely because I have patience.  (just a guess). 

These are creamy, rich, and refreshing all at the same time.   Don't worry, I have more summer treats coming your way!  ENJOY!!

Your "lick fast" chefwannabe

Cheese & Apple Cups

Happy Monday friends!  This blog post is SO special to me and especially to my husband.

I had told all of you on my Facebook page about my late mother-in-law's recipes.  She used to love to cook and bake for her family and she wrote down all of her recipes.  Those recipes have gone, somewhere, somehow and we have never had any, not a single recipe of hers, especially nothing written down.  I have spent so much time trying to perfect recipes she used to make for my husband, just to see if I could and make him smile.  I got the coleslaw down and the Blueberry Duff, so far, that is it!   We were going through some boxes over Easter.  My husband was looking for something in particular and the first box he opened,  resulted in "OMGOSH CHRIS COME HERE"!!  He opened the box and sitting as crisp and unwrinkled, looking like they were purposely placed there, were 3 pieces of paper.  Three handwritten recipes of his moms!  One of them has a little budget written on one side, a shopping list on another.  It was SO fun to see what she was shopping for back in the day, and I could learn some of her fashion taste, and how she loved her home to be decorated and what she was buying my husband for school clothes.  How do you measure the preciousness of finding something like this?!?!  To learn more about the woman who sadly passed away a year before Geo and I met!  Priceless, absolutely priceless.

I will remind you, we both, to our core, KNOW we never have had these in our possession.  My husband and his mother were VERY close, we would have known if we had these.  You can come to your own conclusion, I have certainly come to mine. 

The recipes written were difficult to put together.  There were actually 4 recipes but we figured out that 2 of them went together and that is what you are getting today.  This is a dessert/snack/appetizer unlike anything I have ever made, tasted or seen.  It is so unique in its flavor and texture.  I think if you are looking for something unusual and delicious, you better get on this one right away!  It isn't overly sweet, or overly savory.  It is a bit of an equal partnership of both!  A very old school recipe as my husband put it.  I was nervous about the combination of flavors, but indeed it works pretty darn well. 

You WILL have leftover filling.  I thought about cutting it down, but decided I was honoring Donna by posting it exactly as she had written it.  Trust me when I tell you the leftovers will make a great little apple crisp OR ice cream topping!

Let me get to what she simply had labeled as "Cheese & Apple Cups".

Thank you Donna........*wink wink*

Let's get started! (all ingredients will be in RED)

5-6 apples, peeled and chopped
1 1/2 cups pineapple juice or use a can of chunks, tidbits, or slices and food process
3 tbps cornstarch
3/4 cup sugar
1 tbsp butter
1/8 tsp salt
1/2 tsp vanilla

In a medium pot, add pineapple juice, cornstarch and sugar.  Whisk until completely combined.  It must not be heated, has to be cold, or the cornstarch will lump.  Next stir in apples and butter, and turn on the heat.  Stirring this OFTEN let it come to a boil and boil it for 2 minutes.  It will begin to thicken.  When 2 minutes has passed, turn off the heat and add in vanilla and salt, stir and set aside. 

1 med/lg bag of Cheese Puffs (any brand or shape will do)

Prepare Cheese Puff crumbs.  In a food processor or in a large ziploc, make cheese puffs into dust.  You will need about 2 1/4 cups of cheesy puffy dust!  Put into a bowl and set aside.

1/2 cup of butter

Melt in a bowl and set aside as well.

Refrigerator Biscuits.  (12)

In my store these come 10 to a package, just the cheapest, plain old biscuits is what you need here!!  I obviously had to use 2 cans, and just baked the rest off for dinner or you could make these ALL since you will have leftover filling.

1/3 sugar
1 tsp Cinnamon

Combine in a small bowl for topping

Preheat your oven to 375 F.  Get out your muffin pan, place your cheesy crumbs and melted butter bowls near you.  Take out your biscuits...  Now take 1 biscuit,  and flatten it, now, dip it in the melted butter, then dip it in the crumbs, flip it and dip the other side in crumbs and then place it in the muffin pan, press bottom down and press the sides until they come up to the top.  Repeat this with as many biscuits you want to use but at least 12.  ( I would guess you could get another 8-12 out of the filling you have left)  Now fill each cup up with your apple filling!  When you are done, sprinkle some cheesy dust on top, then sprinkle on some cinnamon sugar.  Do this to each cup and then bake for 20 minutes.

Let cool 15 minutes, you may need to run a knife around the edges before lifting them out.  Best we can tell they are delicious warm OR cold!! 

Enjoy this special treat, that was such a surprise blessing!!

Your "love from Heaven" Chefwannabe

Pineapple Upside Down Cake...Cocktails!

I am completely sure you have heard of these.  Maybe even made them.  This is not my original drink, it is the drink of anyone who loves pineapple upside down cake!

The first time I drank these, I was drinking one of these then a glass of wine, one of these.....glass of wine.  I had a complete high school experience, spinning room, etc.  Pathetic, and even more pathetic that I admitted it.  Anyway we all go down a road at some point that paints an embarrassing picture of us as parents.  This was mine!  He won't let me forget it. we wish we hadn't.  Please tell me, "we do Chris, we ALL do".  Please?

Anyway these are delicious and in case you get a hankerin' for a cake of the liquid kind here is how you get the best of it, in my opinion.  This will make 2 drinks.  Shaken........not stirred please!

1 cup pineapple juice
3 ounces Cake Vodka
Maraschino Cherries
White Sugar

Take your glass that you are serving your drink in and using water or pineapple juice wet the rim.  Pour some sugar on a plate and while the rim is still wet, dip it in the sugar so you have the rim completely covered.  Set aside.

Fill your shaker with ice.  Add in pineapple juice and vodka and shake.  Pour into serving glasses and plunk in a cherry!

Enjoy and don't let these little buggers get the best of you!  I certainly won't ever let it happen.......again.

Your "a cake in a glass is amazing"chefwannabe"

Mini Pineapple Upside Down Cakes!

I just got home from having coffee with my sister.  You know, it really is nice spending time with people who you care about.  I hope nobody ever turns down an opportunity to connect with people you love.  You are never promised tomorrow and I get so aggravated when I hear people say they can't do this or that because they can't miss a television program or something equally as ridiculous.  What does that say to the person who has invited you to spend time with them?   I am done with my short speech.  We laughed, and we vented, and I managed to drink an entire pot of coffee by myself at 9 at night.  This is gonna be interesting!

My relationship with pineapple upside down cake has been a topsy turvy, stressful mess.  When I first met my husband, he had told me that his late mother always made it for him and this would be only his second birthday without her.  So to be a great girlfriend, I wanted to make him one.  I mean, isn't it obvious that it was what he wanted by telling me a week before his birthday?  I wasn't into cooking at this time so I was freaking out trying to figure out how to do it.  I had never eaten or even SEEN it.  When I got to the store, the heavens opened up, angels started singing and beam of heavenly light shone right on a box that said, "Pineapple Upside Down Cake, recipe on back".  *insert my traditional opera voice holding a note here*  So to make this story short, I made it, he loved it and I still make it as often as we feel we should have it.  I almost never put the cherries in the middle.  Stop hatin'.  I know it looks pretty and I KNOW it is traditional.  I hate maraschino cherries.  So I only put them in if I feel like being nice, or I remember to get them at the store!  

Tonight, I decided to start my husbands week off with a Sunday supper he would love.  All his favorites.  Ham, baked mac and cheese, etc.  Mostly I was excited to make him Pineapple Upside Down Cake.  We are trying to work on portion control so I decided to try to make little mini cakes.  I didn't want cupcakes, but figured it might be the only way to portion these puppies out.  Luck was on my side, they turned out awesome.  You know that really gooey, kind of semi hard stuff on the edges?  Well...you get ALL that stuff on your own little cake!  The edges are the best part of a pineapple upside down cake to me!  I was already informed by my husband they needed the cherry for color.  Yadda, Yadda, Yadda.  Trust me when I tell you, how you will forget all about your beloved maraschino cherry when you bite into this.  Remember, this is not a fat free or low calorie dessert.  Just in case for some reason you thought "pineapple upside down cake" implied it was.

-1 yellow cake mix (yes, I did)

-1 can sliced pineapple rings in     juice

-1 bottle pineapple soda

I am going to say to "prepare cake mix as directed", but WAIT!  Instead of using the water it calls for, use the juice from the pineapple rings.  That will not fulfill the entire measurement required so here is where you will use the pineapple soda.  (I got 1/3 cup of juice and needed 1 1/3 cups so used 1 cup of soda).  Mix until completely combined and set aside.  

1/2 cup butter (for 12 mini cakes)

2 cups brown sugar *may not need it all*

Pineapple rings cut into pieces

muffin tin

Melt your butter.  I used a glass measuring cup with a pouring spout.  Pour enough butter to cover the bottom of each muffin bottom plus just a bit more.  Use a pastry brush and dip it in the butter on the bottom and paint up the sides and on top a bit so the cake doesn't stick.

Next, using a regular teaspoon, add 1-2 tsp of brown sugar into each cake bottom.  When you are done, add in a few pieces of pineapple, just enough to cover the bottom.  

You will then add about 2 tbsps of batter on top of each.  Fill until a bit more than 3/4 full.  Bake as directed for cupcakes.  WARNING...you may not need them to bake as long since there is so little cake in them.  Just keep an eye on it.  

When they are done, remove from the oven and let sit 5 minutes.  I ran a knife around the edges of mine but I didn't really need to.  I used a fork to carefully get down under them and lift them out.  Flip it over so the pineapple is on top and there you go.  INCREDIBLY delicious!

See how the barely rose?

The cake has the most subtle pineapple flavor on its own.  I only wanted to make 12 so I used 3 small disposable aluminum pans and threw the rest of the cut up pineapple in the leftover batter, and baked up 3 small loaf cakes.  I will freeze them and whip up a little drizzle when I need them!  These didn't rise much at all so they have a great mini cake look and not an upside down cupcake look which I just love!  

I hope you give these a try.  I don't think you will be disappointed!

Your "pineapple Gods are turning in her favor" chefwannabe

Is it a side, or is it dessert? Pineapple Stuffing

My tummy is so full, I had to come lay on my bed to blog tonight!  I did alot of blog cooking, so there was enough food for an army!  I wish you could have smelled it cooking!  First I smelled the pineapple, then cinnamon and nutmeg, then poultry seasoning in my gravy, it was a party in my nose!

I was recently asked by a fan and high school friend of chefwannabe what she could bring to the Thanksgiving dinner that had everything.  I know how this goes and it is so hard to find something that isn't already being served.  Well, let me tell you, this is your recipe.  This is one thing people love, yet have never eaten before.  They won't know if its a side dish or a dessert.  Its great with any dinner but my family especially loves it with ham.  This was a recipe I got from my mother-in-law, after she made it our first Thanksgiving as a family.  My husband and son went crazy over it.  In fact, as I type my husband is saying,  "I LOVE that pineapple stuffing, I think I would even like it if you stuffed it up a turkey".  Stuffed it "up" a turkey?  Oh my darling husband and his blunt honesty.  It is a blessing and a curse!

I have no change ups or change outs for this one.  It is plain, simple, easy, and uses nothing you likely don't already have in your kitchen.  I hope you try it this holiday season, you will really be pleased with it's taste, it's uniqueness and you will be showered in compliments!

Pineapple Stuffing

1/2 cup butter (softened)

1 cup sugar

4 eggs

1 20 ounce can of crushed pineapple AND the juice

5-6 slices of white bread cubed

Preheat oven to 350 degrees.  Grease or spray casserole dish or baking pan.  Cream together butter and sugar.  Beat in eggs one at a time, then add pineapple and bread cubes.  Pour into baking dish and bake for 1 hour.  Let cool 15 minutes at least, before you serve!

Before baking!

I hope you enjoy this unique and fabulous dish!  Holiday blessings to you all as you prepare meals filled with love, tradition and memories for the ones you love!!!

Your "thanksgiving dinner lovin" chefwannabe