Pineapple Upside Down Cake

When I was a kid, my Mom would make us Pineapple Upside Down Cake. I really liked it with the syrupy top. I forgot the cake is really sweet. The kids thought it was neat how the cake is made. It is a really simple cake to make. I tried very hard to it all the items blended but the butter still had pieced in it. When I cooked it, the cake had came together so I shouldn't have worried. My son helped me flip the cake and ta-da! The cake stayed whole. The kids loved it. My husband loved it. I thought it was a great way to bring me back to my childhood.

Pineapple Upside Down Cake
1/4 & 1/3 cup unsalted butter, softened and divided
2/3 cup packed brown sugar
9 slices of pineapples, drained
9 maraschino cherries, drained
1 1/3 cup all prupose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1/2 tsp vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9x9 baking pan with nonstick cooking spray.
3. Evenly coat the bottom of the pan with 1/4 cup of melted butter.
4. Sprinkle the brown sugar evenly over the melted butter.
5. Arrange the pineapple pieces in an even row over the brown sugar.
6. Place a cherry in the center of each pineapple slice. Set aside.
7. In a medium bowl, combine the flour, sugar, 1/3 cup softened butter, baking powder, salt, milk, egg, and vanilla. 
8. Beat on low with an electric mixer for 30 seconds.
9. Turn the mixer to high speed and allow to mix for 3 minutes. 
10. Pour the batter over the pineapples and cherries in the baking dish.
11. Bake the cake for 50 minutes or until a toothpick inserted in the middle comes out clean.
12. Immediately, take a heatproof plate and place it upside down over the pan.
13. Turn the plate and pan over quickly.
14. Allow the cake to sit for a minute so the brown sugar mixture can drizzle over the cake.
15. Remove the pan and serve warm.

Recipe adapted from Betty Crocker.

Two years ago.................................I made Roasted Apple Bread. 
Three years ago...............................I made Chocolate Chip Pecan Cookies.

Did you already know............................
-In 1901, James Dole formed the Hawaiian Pineapple Company.
-By 1923, the Hawaiian Pineapple Company was the largest pineapple packer in the world.
-In 1925, Dole sponsored a recipe contest  with many entries for Pineapple Upside Down Cake.

Cheeseburger Pasta

Do you ever feel like you just need more hours in the day? It probably doesn't help with a ten hour work day. So, I like to find quick meals. I will admit that I am lucky since my husband makes/buys our dinners during the weekdays. Then my turn to cook is Friday through Sunday unless it is a holiday then I'll cook. My husband was going to make this meal but something came up. Since he had purchased all the items, I made it for a quick weekend meal. I was thinking about skipping the pickle juice but I had a jar of pickles in the frig. My son loves pickles. I know my husband was going to skip the pickle juice. I'm glad I didn't. It really added a nice flavor to the dish. Also, my neighbor gave us a tomato and two orange bell peppers which I added to the dish. No one could tell there were extra vegetables not even my husband. My husband even requested the leftovers since he liked it very much. I have a feeling my husband will be making this dish on a night he cooks. It looks like a Hamburger Helper but it taste nothing like a box meal.

Cheeseburger Pasta
1 lb. lean ground beef
1 medium onion, chopped
2 cloves of garlic, minced
1 tomato, chopped
1/2 cup orange bell pepper
2 tsp Montreal Steak Seasoning
1/2 tsp seasoned salt
1 can (14.5 oz.) tomato sauce
2 Tbsp pickle juice
4 Tbsp prepared yellow mustard
8 Tbsp ketchup
2 cups penne pasta
1 cup cheddar cheese, shredded 

Directions:

1. In a large skillet, brown the hamburger with the onion and garlic.
2. Add the tomato and bell pepper. Cook for a minute.
3. Season with the steak seasoning and the season salt. 
4. In a bowl, combine the tomato sauce, pickle juice, mustard, and ketchup.
5. Mix the tomato sauce mixture into the hamburger.
6. Allow the mixture to simmer while the pasta cook. 
7. Cook the pasta according to the directions on the box. Drain well. 
8. Mix the pasta with the hamburger mixture.
9. Sprinkle the cheese into the hamburger mixture and mix.

Recipe adapted from Taste of Home.

One year ago..........................I made FYI: Tomatillos.
Two years ago........................I made Peanut Butter Layer Bars.
Three years ago.......................I made Broccoli Cheddar Soup.

Did you already know.......................
-In 1971, Betty Crocker introduced Hamburger Helper.
-The product was introduced for a family to stretch a pound of meat into a meal for five. 
-Hamburger Helper is made by General Mills under the Betty Crocker brand.

Baked Potato

When I first was married to my husband, I decided to serve baked potatoes for supper. I made all these toppings for a potato bar. All the toppings were in little dishes so we could specialize our own meal. The problem was I hadn't cooked the potatoes all the way. I even tried to cook the potatoes longer but it seemed like they were never going to cook. The potatoes tasted raw. The toppings weren't going to make dinner any better. Since that terrible meal, my husband would say I can cook anything but a baked potato. He thought it was a funny joke. Mashed potatoes? No, problem. Hash Browns? No, problem. Even fries were no problem. I hadn't attempted a baked potato again. Well, now my husband said I redeemed myself. I can make a baked potato and it was good! The potato was fluffy and fully cooked. Now, he will have to find something else to give me a hard time about like maybe always being late.

Baked Potato
4 large russet potatoes
Vegetable oil for coating
Toppings: bacon, sour cream, butter, cheddar cheese, green onions, chives, broccoli, etc.

Directions:

1. Preheat oven to 350 degrees F.
2. Wash and scrub the potatoes. 
3. Dry thoroughly. 
4. With a fork, poke 10 holes all over the potato.
5. Coat the potatoes with the vegetable oil.
6. Place the potatoes on a middle rack.
7. Bake the potatoes for 1 hour and 15 minutes or until the skin feels crisp but the flesh inside the potato is soft.
8. Serve hot but be careful of the steam when splitting the potato open.

Recipe adapted from Alton Brown.

One year ago.........................I made Four Chip Cookies.
Two years ago.......................I made Peaches and Cream Cake.
Three years ago.....................I made White Whole Wheat Blueberry Muffins.
Four years ago......................I made Ultimate Streusel Cake.

Did you already know..........................
-In the world, the potato is the 4th largest food crop.
-In Peru, the Inca Indians were the first to cultivate the potato.
-The Inca Indians used potatoes for medicinal remedies from toothaches to promote the healing of broken bones. 

Banana Oat Snack Cake

Alright, you can judge me. Yes, I served this cake for breakfast. I figured it was close enough to banana bread. The kids liked it. It is moist and taste very similar to banana bread. My husband liked it. He prefers banana bread but he said it needed less oats. I had even decreased the oats from the original recipe. I think the oats would have tasted better toasted but I liked the recipe. It did make a nice breakfast and the kids didn't complain.

Banana Oat Snack Cake
6 oz. unsalted butter
1 cup old fashion oats
1 cup all purpose flour
2 tsp baking powder
1 Tbsp ground cinnamon
1 tsp salt
1 1/2 cup brown sugar
2 large eggs
2 tsp vanilla
3 ripe banana, smashed

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 8x8 baking dish with nonstick cooking spray.
3. Melt the butter in the microwave for 1 minute. Set aside. 
4. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt. Set aside.
5. In a medium bowl, whisk together the brown sugar, eggs, and vanilla until smooth. 
6. Mix the melted butter into the brown sugar mixture. Whisk together until incorporated.
7. Add the bananas and mix well. 
8. Add the sugar mixture to the flour mixture. Whisk until incorporated.
9. Add the batter to the prepared dish.
10. Bake the cake for 35 minutes or until golden brown and cooked through.
11. Allow to cool slightly before serving.

Recipe adapted from Bon Appetit.

One year ago...........................I made Basil and Tomato Pasta.
Two years ago.........................I made Corn Salsa.
Three years ago.......................I made Mussels.

Did you already know......................
-Since 7,000 B.C., ancient China have been eating oats.
-The ancient Greeks were the first known to make porridge from oats.
-In the U.S., 75% households have oatmeal in their kitchen.

Peanut Butter Cupcakes plus a giveaway

Last year, I was preparing to move from Maine to North Carolina. What a hectic time! I was nervous about changing locations. I was sad to leave my friends and family. I was thankful my husband was ready to move. Also, my kids didn't complain much. They did like the warmer weather. We had to pack up a whole household in a crazy amount of time. Even with the move, we have seen our family often. We keep in touch with our friends back home. We still like the weather here.

To celebrate my daughters birthday, I made her some peanut butter cupcakes. They are moist and my husband loved them. My daughter requested chocolate frosting for the peanut butter cupcakes.

Peanut Butter Cupcakes
8 oz. unsalted butter, softened
1/2 cup sugar
1/4 cup brown sugar
1/4 cup honey
2 large eggs
2 tsp baking soda
1/2 tsp salt
1/2 cup peanut powder
1 cup all purpose flour
3/4 cup milk

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a large bowl, cream the butter, sugar, and brown sugar.
4. Add the honey. Mix until well incorporated.
5. Add the 2 eggs and mix until incorporated.
6. Add the baking soda, salt, peanut powder, and flour. Mix until just incorporated.
7. Add the milk and mix until incorporated.
8. Evenly distribute the batter between the dozen muffin tins. 
9. Bake the cupcakes for 20 minutes or until a toothpick inserted in the middle comes out clean.
10. Transfer the cupcakes to a wire rack to cool completely before frosting.

Recipe by Jen of Sweet Morris.

One year ago................................I made Almond Chocolate Tart.
Two years ago.............................I made  Green Smoothies.
Three years ago...........................I made Peanut Butter Brownies.

Did you already know....................
-The average person moves eleven times in their life.
-Less than fifty percent of moves occur during the summer.
-A typical household move weighs about 6,000 lbs.

Contest closed.

summer

Having to say good bye to another summer is hard. Being in North Carolina, summer lasts a little longer than when we were in Maine. I know there is always a surprise Indian Summer.In celebration to a fun summer, I wanted to share another post of our summer trip. These photos are our trip to New Hampshire.

Since I was a little girl, we have been visiting this pond. I remember doggie paddling out to the dock. I remember many attempt to learn how to water ski. I remember being at the pond for many 4th of July celebrations.The best part of always visiting the pond is spending the time with family.

The girls enjoying the paddle boat.

My sister and my niece taking a quick rest before swimming back to the dock.

A retired boat turned into a planter.

We were lucky to visit with our oldest daughter. Unfortunately, our oldest son couldn't make it due to work but we did get to see him.

Our very wet daughter giving my husband a nice hug! Isn't she so nice. He must have looked hot and needed to get wet. As you can tell, my husband wasn't expecting it.

All the kids having fun on the dock! 

 Did you already know....................
-Ponds are smaller and not as deep as lakes.
-A pond is shallow enough that sunlight can reach the plants at the bottom where plants grow.
-Some ponds are home to fish, leeches, and frogs.

Good bye summer until we meet again next year. 

Raspberry Almond Bundt Cake

My daughter told me the raspberries were soft. Upon my review, the raspberries weren't soft but I knew she wasn't going to eat anymore. Since my raspberries were going "soft", I figured I better bake something with it. A cake was the perfect solution. My daughter liked my solution. The cake received nice reviews from my two guys. Anything with raspberries and almonds are great to me.

Raspberry Almond Bundt Cake
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 cups sugar
3/4 cup butter, softened
3 large eggs
1/2 tsp almond extract
2 tsp vanilla extract
3/4 cup buttermilk
2 cups raspberries
1/2 cup almonds, toasted
powder sugar, for topping

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a Bundt pan with nonstick baking spray and coat with flour. Sprinkle half the almonds into the pan. Set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, Cream the sugar and butter until fluffy.
5. Add one egg at a time and mix to incorporate.
6. Add the almond extract and vanilla extract. Mix to incorporate.
7. Add a little flour mixture and then mix in some buttermilk. Mix until just incorporated.
8. Gently fold in the raspberries. 
9. Pour the batter into the prepared pan. 
10. Sprinkle the remaining toasted almonds on top.
11. Bake the cake for 1 hour or until an inserter inserted in the middle of the cake comes out clean. 
12. Allow the cake to cook for 10 minutes before removing the cake from the pan. 
13. Sift powdered sugar over top before serving. 

Recipe adapted from Epicurious.

One year ago........................I made Mabel Sandwich.
Two years ago......................I made Peach Scones.
Three years ago....................I made Shortbread Cookies.

Did you already know...................
-Raspberries are native to Europe.
-In North America, black and golden raspberries are found in addition to the red raspberries.
-Raspberries belong to the rose family.

Jordan's Blueberry Muffins

School is back in session! The kids were as excited as expected to head back to school. For the first day of school, I decided to back some muffins. The last couple of years I have made scones for their first day of school so it was a nice change. When asked, my daughter requested blueberry muffins. I recently saw this recipe so I figured I would try them. For the number of blueberry muffins I have made, I think it is apparent my daughter loves blueberry muffins. My children told me how much they liked these muffins. I thought I've made better ones in the past. Also, I have never tried the Jordan muffins before so I cannot tell you if they taste like the original ones. This is a quick and easy recipe to try.

Famous Department Store Blueberry Muffins
1/2 cup unsalted butter
1 1/2 cup sugar
2 large eggs
2 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups all purpose flour
1/2 cup milk
2 cup Maine blueberry 
1/4 cup fine sugar, for topping

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the eggs one at a time. Scrap the sides when necessary.
5. Add the baking powder, salt, and vanilla. Combine until incorporated.
6. Add a little flour and then a little of the milk. Beat until just incorporated. 
7. Mash 1/2 cup of the blueberries. Gently fold in the blueberries and the mashed blueberries.
8. Scoop 1/4 cup of the batter into the prepared muffin tin. 
9. Sprinkle a little of the fine sugar on top of the batter. 
10. Bake the muffins for 30 minutes or until the muffins are light golden brown. A toothpick inserted in the middle should come out clean.
11. Allow the muffins to cool slightly and then transfer to a wire rack to cool. 

Recipe adapted from King Arthur Flour.

One year ago...................................I made Blackberry Scones.
Two years ago.................................I made Green Beans with saute onions.
Three years ago...............................I made Berry Oatmeal Cheesecake Muffins.

Did you already know........................
-In 1851, Eben Jordan formed a partnership with Benjamin Marsh.
-The Jordan Marsh department stores began in the Boston area.
-The Jordan Marsh stores have been closed and became Macy stores.

Nascar

When we first moved to the Charlotte area, we were told this is Nascar country. Well, the Nascar Hall of Fame is located in Charlotte. So, we decided we should check it out. We thought it would be something fun to do with the kids. Are we Nascar fans? No. Do we ever watch it? No. Did we like the museum? Yes. The kids especially liked the simulator. After watching our daughter crash several times and take out several other cars during her simulator ride, we believe it is best for her to wait awhile for her license. Our son placed third in the simulator ride. So, he will have to wait for his license too since he likes speed and is good at it.

The outside of the Nascar Hall of Fame shaped like a track.

The museum has a chronological display of cars from the past to the present.

Do you know who's car this is? If you guessed Richard Petty, then you are a Nascar fan.

This is my favorite photo for the day. My daughter took it. Besides the cars, the museum has displays about many of the drivers, trophies, and other items. There is a simulator and a short film.

Did you already know....................
-The beginnings of Nascar began with the bootleggers building fast cars to outrun the police.
-Nascar was formed because  William "Bill" France Sr. noticed how the rules varied depending on the event so he formed a committee. 
-In 1949, the Charlotte Speedway held the first Nascar Strictly Stock race.

Chicken a la king

I really like easy meals. This is an easy meal. I have been making different versions of Chicken a la king for years. At my house, it is a dish that we all will eat. Now, you can make homemade biscuits or just bake up some biscuits from a can. I have used biscuits either way. My family prefers the homemade biscuits. This dish really is versatile. If you don't like mushrooms, leave them out. If you love mushrooms, add more. If you are vegetarian, leave out the chicken and use vegetable broth. If you are gluten free, well then use gluten free flour. My family likes this dish since it is chicken in a gravy sauce over biscuits.

Chicken a la king
2 tsp olive oil 
1 lb. chicken breast, diced
2 Tbsp butter
1 portabella mushroom, chopped
1 cup onion, chopped
2 stalks celery, chopped fine
1 carrot, diced
2 tsp dried thyme
1/4 tsp salt
1/8 tsp pepper
2 Tbsp all purpose flour
1 cup chicken broth
1 cup white wine
1 bay leaf
1/2 cup half and half

4 freshly baked biscuits

Directions:

1. In a large skillet, heat the olive oil over medium heat. 
2. Add the chicken and saute for 2 minutes. 
3. Add the butter to the pan and allow to melt.
4. Add the mushroom, celery, and carrot. Saute for 3 minutes. 
5. Sprinkle the dried thyme, salt, and pepper. Saute for a minute.
6. Sprinkle the flour over the vegetables and mix.
7. Add the chicken broth, wine, and bay leaf. Allow to simmer for 5 minutes. 
8. Mix in the half and half. Allow to simmer for 5 minutes.
9. Continue to allow the mixture to thicken until the chicken is cooked through. 
10. Serve the chicken with the thicken sauce over the biscuits.

Recipe by Jen of Sweet Morris.

One year ago................................I made Eggplant Parmesan.
Two years ago..............................I made Ravoli in White Sauce.
Three years ago............................I made American Beauty PB Cake.

Did you already know.......................
-The origin of Chicken a la king is unknown.
-From several different claims, Chicken a la king was created as early as in the 1880s.
-Chicken a la king was very popular in the 1950s.