My Hawaiian Pineapple Birthday Cake!!!!!

 This is a great cake and topped with toasted coconut.  Yummy!

You can go wrong with this cake.....it's loaded with lots of pineapple and coconut.

 It's hubby's Birthday on Tuesday and we are celebrating his BD next Saturday with a family dinner.

Today I decided to bake one of his favorite type cakes that would include pineapple and I'd bake it especially for him.    He loves pineapple and coconut so this is his kind of cake! I used a cake mix so this was an easy to do delicious cake that didn't take hours to make. Filling it with lots of pineapple and coconut and topping it with either fresh whipping cream or Cool Whip. This cake was moist, tender and made us feel like we were in the tropics even though it's very damp and cold outside!

 They say Hurricane Sandy is hitting the coast right now.  Prayers to all in harms way!

Next Saturday we'll have another cake but since most of our grandchildren prefer Chocolate or Vanilla it'll be tailored to their taste.  Today it's all 4 him!  We are blessed!!

1 Duncan Hines Pineapple Cake mix (bake according to directions)
1 regular(8 oz) size Cool Whip (Note:  I only covered the top half with the Cool Whip)
1 can (21 oz)pineapple pie filling
1/2 cup toasted coconut
Maraschino cherries
sliced bananas (optional)

Bake Cake and Cool Completely (I used a Bundt Pan)
Cool Completely.  Did I say Cool?  Make sure because it will be easier to cut.

After cake is completely cooled using a large serrated knife cut lengthwise.

Carefully slice cake with a serrated knife across thru center (it's easy) Make sure cake is completely cooled!

After the cake is filled place top of cake on it and cover the top with Cool Whip and garnish with fruit as desired.

Place about 3/4 of can of pie filling in center
Top with other half
Cover top of cake with Cool Whip
Garnish with toasted coconut, maraschino cherries.  You can add some slice bananas if desired right before serving (they do brown quickly)

Note:  You can use heavy whipping cream instead of cool whip.

If using heavy whipping cream, use about 1 pint and add 1/4 cup confectionery sugar and beat until thickened.

Refrigerate until ready to serve. 

Happy Baking from my kitchen to yours,

10/28/12
5/4/13

Chocolate Brownie cherry cheesecake

11/2/16

Our Saturday social is going to be this Saturday and although I had several soup and dessert recipes to choose from I decided a new one I saw on the Hugs and Cookies site appealed to me and it really didn't require a lot of ingredients to make so I decided it was a dessert that would appeal to many....mostly me. lol

Last week I made wonderful cherry and chocolate morsels cookies (what's up with me)? and now I'm into the chocolate cherry cheesecake.  Don't have a clue why but hope you enjoy this recipe.  If I like it I may choose it for a holiday dessert.  Enjoy! Easy Baking from my kitchen to yours, M.j.

•  1 box Dark Chocolate Brownie Mix, prepare according to directions
• 1 can cherry pie filling(reserve 1/2 cup to top cake before serving if desired )

• Cheesecake Filling

• One 8 oz package cream cheese softened
• 1 egg
• 1 tsp vanilla
• ⅓ cup sugar
• Hot Fudge sauce for topping (optional)

Directions:

1. Grease a 9" spring form pan, line it with parchment and grease again.
2. Preheat oven 350.
3. Spread half the brownie in the pan.

Cheesecake filling:

1. Beat cream cheese, egg, vanilla and sugar,
2. Spread this over the brownie batter.
3. Dollop scoops of the cherry pie filling on top, reserving a bit for the tops.
4. Use the rest of the brownie batter to top the cherries.
5. Spread carefully with offset spatula.
6. Bake about approx 60 minutes until baked all the way though.
7. Cool to room temp and then chill a few hours before cutting.
8. Top with extra cherries you reserved or use an extra can if you want a lot!!!

10-19-16

Lemon ricotta Pancakes with fruit

• I  have been laying low with heavy meals while my stomach settles.  It's been a rough week so soup, pasta and even pancakes have been all that I am able to tolerate.
  
• My mom always make from scratch pancakes and my family is used to fluffy and light pancakes so other than eating ricotta pancakes at a local Pittsburgh restaurant this is a first doing this type. 

 I came across this this recipe that although it seemed like a lot of work it turned out to be certainly worth the effort. Of course I adapted it to my liking and I didn't have regular buttermilk so I easily made the he substitute version for those of us who don't keep buttermilk around. Note: in the ingredients section I note how to make buttermilk.

3/1/17

1 3/4 cups flour

1 1/2 tsp. baking powder

3/4 cup butter

1/4 cup brown sugar

1 cup buttermilk ( if you don't have buttermilk in a small cup mix...1 cup milk 1 tsp. vinegar) Let set for a few minutes and it will thicken and appear lumpy.

2 T sugar

3 T lemon juice

1/2 tsp. grated lemon zest

1 cup ricotta cheese

1 1/2 tsp. vanilla extract

3 large quality eggs or 4 small eggs separated

• 

In a small saucepan, melt butter and add buttermilk, sugars, lemon zest, and juice.

Stir over low heat until mixture is hot (do not boil.)

To the mixture in the pot, add the ricotta, vanilla and egg yolks, Remove from heat. Whisk until mixed.

Note:  Beat egg whites separately

In a clean, dry bowl, beat the egg whites until stiff peaks form; set aside.

In another large bowl, mix together flour, baking powder, then pour in the egg/buttermilk mixture.   Last fold in beaten egg whites gently to mixture.  I used a whisk when folding them in.  Do not over mix.

In a large lightly greased with cooking spray skillet on medium to low heat place one cup size portion of batter in the center of the skillet.  You can make smaller pancakes but I prefer to make large ones.  Using a small measuring cup or ice cream scoop will make
your pancakes more uniform but smaller.

You can pretty much guess when the pancakes are ready to turn.  The will appear to have bubble type holes pretty much through out. 

Top with fresh blueberries, strawberries or any berry type sauce.  Sprinkle with powder sugar and Enjoy!!

From my kitchen to yours,

Creamy garlic chicken

Yummy food recipe that I've made different times and using a variety of pasta.   

Great easy recipe for entertaining because who wants to be in the kitchen all day cooking.  Served with a nice green and tomato salad.

I made this cream sauce and it was so easy. Tonight I’m tossing it with pasta!

4 oz. cream cheese softened
2 T butter
 3T olive oil
 1 large clove minced garlic
 3/4 tsp. dried parsley
 1 cup chicken broth
1/2 cup milk 
grated pecorino Romano to taste...
Pasta of choice

Lightly brown your chicken breasts in oil.  Add a pinch of salt and pepper.  Remove from pan and set aside. 

Place butter, olive oil, parsley and garlic in pan.  Simmer slowly until garlic is fragrant. Add softened cream cheese and using a wooden soup break cream cheese up. When mixture seems to be blended(not all of cream cheese will break up. No worries.  It'll be fine.

Add chicken broth and milk. Whisk mixture and Simmer slowly until mixture is bubbling slightly.  Add browned chicken and cook slowly for approximately 10 to 15 minutes.  

Serve the chicken with a salad and vegetable or toss with spaghetti.  Yummy!

Sweet Pork and peas

Hi and welcome to my kitchen and comfort zone.  Cooking 101

In order to get comfortable in your kitchen you must play with food.....Take your time and start with a simple recipe or create one.  Make sure you have the ingredients handy.

I have many recipes and photos as well as instructions on how to create an awesome meal, appetizer or side.

Note:  You may want to consider joining my group on Facebook where you can find other foodies contributing their lovely pictures and recipes.  They are very generous in sharing their recipes.

Today was an easy food day so I used my crockpot. You can do it on the stove as well.  Enjoy!

5 boneless medium size pork chops
1 tablespoon vegetable oil or oil of choice

1/4 cup Sweet Baby Ray's or your favorite barbeque sauce(whisk with soup to blend.
2 cups beef or chicken broth

I browned the pork in vegetable oil with salt and pepper. 

Once they were browned I added some beef broth to my crockpot and put them in my crockpot along with 1/4 cup Sweet Baby Ray's barbecue sauce,1 tsp. Brown sugar and a little red pepper. (whisk to blend) Cook on low for about 6 hours.

After the pork was tender I removed the pork (cover to keep warm) and placed the liquid in a skillet.  Then I  added frozen peas.  Feel free to add any other veggies(you can steam some broccoli or cauliflower and add them if you want.  When the liquid started to boil I added cornstarch mixture. ( I whisked 3 tsp cornstarch and a little of the liquid) to a paste stirring until the liquid started to thicken and added the pork chops to the pan to thicken and yum! Serve over rice . Unsweetened applesauce as a side.

From my kitchen to yours,