Pineapple Upside Down Cupcakes

Cake Batter
6 tablespoons (3/4 stick) butter
1/2 cup milk
1 cup flour
1 1/2teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract

Topping

6 tablespoons (3/4 stick) butter
3/4 cup light or dark brown sugar, tightly packed
12 maraschino cherries
2 (20-ounce) can pineapple rings

Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Meanwhile, prepare the pineapple topping. Melt the butter and mix it with the brown sugar. Spoon about 1 T of the mixture into each cup of a 12-cup gourmet muffin pan.

Place one pineapple ring int the center if each cupcake tin and put one cherry in the center of each pineapple. Slightly press the fruit into the topping mixture to coat it. You'll end up with beautiful cherry topped cupcakes!

Now finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature.

Serve these cupcakes with a dollop of whipped cream!

 

Apple Fritters

The ingredients:
1 cup buttermilk
2 eggs, separated
1 teaspoon sugar
pinch of salt
1/4 tsp. nutmeg
2 tsp. cinnamon
2 cups flour
1 teaspoon baking powder
1-1/2 cups finely diced tart apples (about 2 medium)
Vegetable oil for frying

Mix flour, sugar, baking powder, salt, cinnamon, and nutmeg together. Blend buttermilk and egg yolks with flour mixture. Beat until well blended. Set aside. Beat egg whites until stiff, then fold egg whites and chopped apple into buttermilk and flour mixture.
Heat oil in heavy pan, then drop batter by tablespoonfuls into hot oil. Cook until golden brown, then roll over with a fork and cook the other side until golden also. Remove from pan and roll in sugar or drizzle with glaze. Serve hot with fresh fruit. Enjoy!

Pumpkin Chocolate Chip Cookies

Ingredients
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

POPOVERS

Ingredients:
4 cups milk
8 eggs
4 cups flour
1-1/2 Tbs. salt (heaping)
2-1/2 cups grated Gruyere cheese

Instructions:

Preheat the oven to 350 degrees. In it put two popover pans (enough for 12 popovers.)

In a saucepan, warm the milk over gentle heat. In a large bowl whisk the eggs until frothy. Slowly whisk in the milk (so as not to cook the eggs.) Measure the flour and salt into a sieve and sift onto the egg mixture. Combine until mostly smooth.  I you do not have a non stick pan, butter pan genorously.

Remove the popover pan from the oven. While the batter is still slightly warm or at room temperature, fill each popover cup three-quarters full. Top each popover with about 2-1/2 Tbs. of the grated cheese. Return the pan to the oven and bake for approximately 50 minutes, rotating the pan half a turn after 15 minutes of baking.

Remove the pan from the oven, remove the popovers from the pan, and serve immediately. Serve with butter.
Makes 12 Popovers                           

New York Cheesecake

Ingredients:
15      Graham crackers, crushed
2        Tablespoons butter, melted
4        (8 ounce) packages cream cheese
1 1/2  Cups white sugar
3/4     Cup milk
4        Eggs
1        Cup sour cream
1        Tablespoon vanilla extract
1/4     Cup all-purpose flour

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Add any toppin you'd like (Cherry, Blueberry etc...)

Pine Cone Cheese Ball

Ingredients

• 1 1/4 cups whole natural almonds
• 1 (8-ounce) package of cream cheese
• 1/2 cup real mayonnaise
• 3 crispy cooked bacon slices, crumbled
• 1/2 C. Shredded ham
• 1/2 C. Fancy shredded cheddar cheese
• Dash of Worcestershire sauce
• Dash of Tabasco sauce
• Salt and pepper
• Pinch of Garlic powder
• 1 tablespoon finely chopped green onion
• Sprigs of rosemary for garnish

Directions

Preheat oven to 300 degrees F.
Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
Mix together the cream cheese and the mayonnaise. Add the bacon, ham, cheddar cheese salt and pepper, garlic, Tabasco, Worcestershire and onion. Chill overnight.
On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
Serve at room temperature and spread on crackers.

Basic Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 3/4 cup milk

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
3. Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
4. Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
5. Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

Pressed Cuban Sandwiches & Cuban Cowboy Caviar

Pressed Cuban Sandwiches:

1 loaf of Cuban bread (Italian or French works, too) cut into 6" lengths and sliced open
1 cup of mustard-nnaise (a mix of 2/3 mustard and 1/3 mayo)
6 long, thick slices of swiss cheese
4 lengthwise slices of dill pickle
1/2 pound of serrano ham (or other salty ham such as Virginia)
1/2 pound of pork (can be deli pork or from a leftover pork roast/loin)
olive oil to brush on bread

Cuban Cowboy Caviar:
1 can of black beans - drained and rinsed
1 can of corn - drained
1 small red pepper - diced
1 avocado - skinned and diced
2 scallions (incl green parts) - chopped

Dressing:
1/4 cup red wine vinegar
2 T olive oil
1 t lemon juice
1 clove of garlic - minced
1 t sugar

How-to

Pressed Cuban Sandwiches:
Preheat the grill to high.

Spread mustard-nnaise on both side of open bread. Add 3 pieces of cheese, 2 pieces of dill pickle, half of the ham and half of the pork. Close the bread and generously brush one side with olive oil. Repeat for second sandwich.

Turn grill to medium, place the oil side of the sandwich down, and using your bbq spatula press the sandwiches firmly down on the grill. Close the grill top and allow to cook for 30 seconds to a minute then press again. When grill side of bread is brown and crisp coat the top side of the sandwiches with olive oil and flip - repeating the pressing, grilling process until the second side is also brown and crisp.

Cut in half and enjoy!

Cuban Cowboy Caviar:
Combine all salad ingredients in bowl. Whisk dressing ingredients in a small separate bowl and pour over beans/veggies. Stir well to combine and serve immediately. It's that easy...yum!!

Chicken Tortilla Soup

I'm not kidding, this is THE best tortilla soup! YUM!

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we like using El Pinto brand salsa, it has GREAT flavor!)
1 c. tortilla chips
½ c. shredded Monterrey Jack cheese
1 avocado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream."

Easy Cake Mix Cookies

1 box of ANY cakemix
2 eggs

1/2 Cup vegetable oil

1 cup choc. chips & or Any nuts (optional)

Preheat oven to 350

mix all ingredients and scoop or drop by spoonfulls onto lightly greased cookie sheets about two inches apart. Bake for 10 to 12 minutes or until browned on bottoms. Remove from oven and cool on pans for 5 minutes then transfer cookies to wire racks to finish cooling. Enjoy!

This recipe is very easy and versatile.

Apple Crisp

4 cups peeled, cored, sliced tart apples (I used 6 apples)
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Gently mix apples and other ingredients & put in a (7 inch) casserole dish.

TOPPING

1/2 cup brown sugar
1/4 tsp. salt
1/2 cup flour
1/2 cup oatmeal
1/4 cup butter
1/2 cup nuts, chopped
Mix sugar, salt, flour and oatmeal in bowl. Cut in butter. Stir in nuts and spread evenly over apples. Bake at 375 about 1/2 hr or til apples are tender. Serve warm or cold with cool whip

How to make Fry Bread!

I have used this recipe before and it worked out great. Enjoy Marty

Pecan Pie

INGREDIENTS
4 Eggs, slightly beaten
1 cup dark corn syrup
pinch of salt
1/3 cup sugar
1 Tablespoon lemon juice or vinegar
4 Tablespoons melted butter
2 teaspoons vanilla
2/3 cup pecan halves
1 9-inch unbaked pie shell
INSTRUCTIONS
Preheat oven to 325-350ºF. Mix together the first seven ingredients listed above. Stir in 2/3 cup pecan halves. Pour the mixture into an unbaked pie shell. Bake 35-40 minutes.

Baked Macaroni and Cheese in 25 minutes

Ingredients
1 (7 oz.) pkg. elbow macaroni
1 tbsp. butter
2 cloves garlic, minced
1 pinch cayenne pepper
1 tbsp. all-purpose flour
1 cup canned evaporated skim milk
1/4 tsp. salt
1 1/4 cups shredded low-fat cheddar cheese



Methods/steps
Cook macaroni in 3 quarts water until al dente, stirring occasionally (about 8-10 minutes). Meanwhile, melt butter in a medium saucepan. Add garlic and cayenne pepper. Cook 1 minute over medium heat. Add the flour, and cook 1 minute, stirring constantly. Add the milk and salt; bring to a simmer, stirring frequently. Simmer 2 minutes. Reduce heat to low, and stir in 1-cup cheese. Drain pasta and add it to the sauce. Cook 1 minute. Bake in a 350 degrees preheated oven for 10 to 15 minutes. Sprinkle with remaining 1/4-cup cheese before serving.
Ready in 25 min 10 min prep

Mexican Stuffed Shells

Mexican Stuffed Shells

Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
12-15 jumbo pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
1 1/2 cups crushed tortilla chips (we omitted)
3 green onions
Sour cream

Directions:
Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Guacamole

I love fresh garlic and jalapenos...so I always add them to my recipe.
Enjoy, Marty

Beef Carnitas
CookingLight

This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great flavor and versatility. To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

Cooking spray (I use a little olive oil.)
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge (I use a full orange.)

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. (We usually need more time than that for really tender meat.) Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Yield: 4 cups (serving size: 1/2 cup)

CALORIES 180 (40% from fat); FAT 8g (sat 3g,mono 3.4g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 71mg; CALCIUM 16mg; CARBOHYDRATE 3.5g; SODIUM 320mg; PROTEIN 22.2g; FIBER 0.4g

Cooking Light, SEPTEMBER 2006

Beef Carnitas Tacos
CookingLight

These simple tacos are an ideal showcase for tender Beef Carnitas (or Pork Carnitas). Serve with a black bean salad. You can warm the tortillas in a nonstick skillet just until lightly browned.

2 cups chopped plum tomato (about 2 medium)
1/3 cup chopped onion
1/4 cup diced peeled avocado
2 tablespoons minced fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 (6-inch) corn tortillas
2 cups Beef Carnitas
1 lime, cut into 8 wedges

Combine the first 7 ingredients in a medium bowl; toss well. Warm tortillas according to package directions. Spoon 1/4 cup Beef Carnitas onto each tortilla; top each with about 3 tablespoons avocado mixture. Fold in half; serve with lime wedges.

Yield: 4 servings (serving size: 2 tacos and 2 lime wedges)

CALORIES 235 (30% from fat); FAT 7.9g (sat 2.2g,mono 3.2g,poly 0.9g); IRON 2mg; CHOLESTEROL 48mg; CALCIUM 37mg; CARBOHYDRATE 26g; SODIUM 303mg; PROTEIN 17.6g; FIBER 3.8g

Cooking Light, SEPTEMBER 2006

This is the Carnitas from Palatablepicks.blogspot.com/

Link

oops...here's the link.

palatablepicks.blogspot.com/

Recipes

I found a wonderful blog with some great recipes.
Make sure you follow it!
I am going to try some of the recipes for sure!
I will let you know how it turns out.
Marty