Upside down Pineapple Honey Cake

Ingredients

2/3 c. honey
1 (15.25-oz.) can sliced pineapple, drained
1 1/3 c. sugar
3/4 c. butter, softened
1 tsp. vanilla
1 3/4 c. flour
1/4 c. cornmeal
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
3/4 c. buttermilk
3 eggs

Honey Glaze

1/4 c. honey
1 Tbs. light brown sugar
1 Tbs. butter

Directions

Preheat the oven to 350°.

In a heavy 10-inch cast iron skillet, coat the bottom with the 2/3 cup of honey. Place the pineapple slices over the top of the honey and set aside while you prepare the cake.

In a large mixing bowl, combine sugar and butter.  Beat at medium high speed until light and fluffy.

Stir in vanilla.

In a small bowl, combine the flour, cornmeal, baking powder, salt and baking soda. 

In another small bowl, combine the buttermilk and eggs. Whisk until combined.

Add about a fourth of the flour mixture into the sugar and butter mixture.  Mix until smooth. Then add a fourth of the buttermilk mixture to the sugar and butter.  Continue adding the flour mixture and then the buttermilk mixture alternately. Be sure to begin and end with the flour mixture. Mix only until blended. 

Spread the batter over the pineapple slices in the skillet. 

Bake for 50 minutes, or until a toothpick comes out clean when inserted in the center. If the cake begins to get too brown, cover with a sheet of aluminum foil.

Cool in the skillet on a wire rack for 10 minutes

While the cake is cooling, prepare the honey glaze.

In a small heavy saucepan, combine the honey, brown sugar and butter.   Bring to a simmer. Cook for 1 minute.

Carefully invert the cake onto a serving plate. Drizzle the Honey Glaze over the top.  Let cool 15 minutes, Cut and serve.

 Oh Henry Bars

 A very quick and easy recipe to make bar cookies. In no time at all, you can have a batch of these made for you and your family.

 Ingredients

1 c. sugar
1 c. corn syrup
1 c. peanut butter
5 c. crispy rice cereal
2 c. chocolate chips

Directions

Spray a 9 x 13-inch pan with cooking spray. Set aside.

In a large, heavy saucepan, combine sugar and corn syrup. Cook and stir over medium heat until mixture comes to a full boil.

Remove from heat. Stir in the peanut butter mixing until smooth. 

Add the crispy rice cereal. Mix until the cereal is coated with the peanut butter mixture. 

Press the crispy rice into the pan. Set aside.

Place the chocolate chips  in a microwave safe bowl. Melt the chocolate chips stirring every 15 seconds until they are melted. 

Spread the melted chocolate over the top of the crispy rice bars. Place in a cool location until the chocolate is set and firm.  

Cut into bars and enjoy!

 Chocolate Covered Peanut Butter Balls

Chocolate Covered Peanut Butter Balls or Buckeyes are so good and very easy to make. If you enjoy peanut butter cups, you will definitely like eating these as well. Just a few simple ingredients and you will have a delicious candy treat, perfect for the holidays and for any time of year.

Ingredients

1/4 c. butter
1 1/2 c. peanut butter
4 c. powdered sugar
1 tsp. vanilla extract
1 tsp. maple flavored extract
2 c. semisweet chocolate chips

Directions

Combine the butter and peanut butter until combined.  Add the powdered sugar. Mix until thoroughly combined.  Pour in the vanilla and maple flavor extract. Stir to combine.  

On a surface dusted with powdered sugar, knead the peanut butter mixture until thoroughly combined. You don't want the mixture to be crumbly, nor do you want it to be very sticky.

Form into 1-inch balls and place on a cookie sheet lined with waxed paper. Place the cookie sheets in the refrigerator or freezer for about 20 minutes or until the peanut butter balls are firm.  If it is cold weather, we put ours outside on the porch to become firm.  Make sure you cover them if stray animals are in your neighborhood. You don't want to loose your candy.

Pour the chocolate chips in a microwave safe bowl and microwave them for approximately 1 minute. Remember to stop the melting process every 15 seconds to stir the chocolate. This is very important as you do not want the chocolate to burn.  If the chocolate is too thick to dip the peanut butter balls in, add some vegetable shortening into the chocolate to make it a bit thinner and easier work with.

Remove the peanut butter balls from the refrigerator, freezer or from outside. Place the peanut butter balls onto the tines of a fork. Lower the fork into the melted chocolate, making sure to coat all sides of the peanut butter balls. Tap the fork on the edge of the pan to shake off excess chocolate. Place the chocolate covered peanut butter ball on a sheet of wax paper and allow to cool until the chocolate is set. You can place them in the refrigerator, or outside to help the process go faster.  

Serve and enjoy

 

Easy No Bake Peanut Butter Cornflakes Cookies

 This recipe is easy to make. It doesn't take long to whip up a batch of these delicious candy-like cookies. Whenever we make them, they never last long at our house. They are gone the same day!

Ingredients

5 c. cornflakes

1 c. white corn syrup

1 c. sugar

1 tsp. vanilla

1 1/2 c. peanut butter

Directions

 Line a heatproof countertop or board with wax paper. 

 

Pour the cornflakes into a large mixing bowl.  Set aside while you prepare the corn syrup and sugar.

In a large, heavy, saucepan, mix the corn syrup and sugar together over medium heat.  Stirring constantly, bring the mixture comes to a boil. Remove from heat 

 

Add the peanut butter and vanilla. Mix until thoroughly combined.

 

Pour over the corn flakes and mix well. You will want to work quickly because it will set up on you and become hard.

 

Drop by spoonfuls onto the waxed paper.  Allow to cool.  Store in an airtight container.  

 

Strawberry Divinity 

Ingredients

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
1/8 tsp. salt
2 egg whites
1 pkg. strawberry flavored gelatin **
1 tsp. vanilla extract
1/2 c. flaked coconut (Optional)
1 c. pecans or walnuts, chopped (Optional)

Directions

Line 2 cookie sheets with waxed paper. Set aside for later. 

In a large heavy saucepan, combine sugar, corn syrup, water and salt.  Stirring constantly to dissolve the sugar, heat to boiling over medium to medium high heat. When it begins to boil, continue cooking, without stirring, until the mixture reaches the hard ball stage. Hard ball stage is 250° to 266°.

While the mixture is boiling, beat the egg whites with a mixer at high speed.  When the egg whites are foamy, add the strawberry gelatin. Continue beating until mixture forms peaks.  

Remember to check your candy syrup boiling on the stove so you don't over cook it. When it reaches the hard ball stage, slowly pour in the hot syrup in a thin stream. Continue beating at high speed until the mixture begins to hold shape and becomes dull or looses it's shine.

If you are unsure on whether the candy is the right consistency, stop the mixer and remove a spoonful of the candy. Drop it on a sheet of waxed paper. Itf it holds it's shape, then the candy is perfect. If it flattens out, then you need to mix it more. 

At this point, mix in the flaked coconut and/or nuts to the candy.

Spoon out a heaping teaspoonful or tablespoonful of the mixture and drop it onto the waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Allow the strawberry divinity to set up for at least 4 hours or over-night. 

** You can use any flavored gelatin that you like.

Peanut Butter Cookies

 Mama's Peanut Butter Cookies

Here is another recipe from my mother's recipe card collection. We make these cookies often because we love the taste of peanut butter and we have extra.  

This recipe does call for shortening, but you can use butter or butter flavored shortening.  There is a difference between using shortening or butter in your cookies. Cookies made with butter will spread more. They will be flatter and crispier. Cookies made with shortening will bake up taller and be softer. You can use butter flavored shortening as well for more flavor then using plain shortening.

Ingredients

1 c. shortening or butter
1 c. granulated sugar
1 c. brown sugar, packed
1 c. peanut butter
3 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
3 c. flour

Directions

Preheat oven to 375°

In a large bowl, cream shortening, granulated sugar and brown sugar until light and fluffy.

Add eggs, one at a time, mixing well after each. Mix in peanut butter and vanilla.

Turn the mixer to low and add the baking soda, salt and flour. Mix until well blended.

Roll into 1 1/2-inch balls between the palms of your hands and place on a cookie sheet. Flatten the cookies with the tines of a fork dipped in sugar. Make another fork print across the cookie so you will have the traditional "+" pattern across the top.  

Bake for 8 to 10 minutes or until brown. Remove from the pan and cool on wire wracks.

 Easy Barbecued Meatballs

This dish is easy to make and so delicious! The secret to tender meatballs in to not over mix the ground beef. Then bake them in the oven, so you don't have to keep turning them.

Ingredients

3 lbs. ground beef
1 onion, chopped fine
2 Tsp. garlic powder
2 tsp. chili powder
1 to 2 tsp. salt
1/2 tsp pepper
2 c. oatmeal
2 eggs
1 c. evaporated milk

Sauce

2 1/2 c. ketchup
1 to 1 1/2 c. brown sugar
1 onion, chopped fine
2 tsp. liquid smoke
2 tsp. mustard
1 1/2 tsp. chili powder
3/4 tsp. garlic powder

Directions

Heat the oven to 400°. Line a baking sheet with parchment paper. This keeps the meatballs from sticking to the baking sheet and allows for easier cleanup.

In a large bowl, combine the ground beef, onion, garlic powder, chili powder, salt, pepper, oatmeal, eggs and evaporated milk. Mix the ingredients with your hands, making sure everything is thoroughly combined. 

Shape into 1-inch balls. 

Place the meatballs on the baking sheet and bake for about 15 to 20 minutes, or until cooked through and nicely browned.  Remove the meatballs and place on paper towels to absorb excess grease. 

In a Dutch oven, combine ketchup, brown sugar, onion, liquid smoke, mustard, chili powder and garlic powder. Stirring constantly over medium heat, bring the sauce to a boil. Reduce the heat to low and simmer for 2 to 3 minutes, or until the barbecue sauce is thickened.

Add the meatballs to the sauce and stir gently to coat the meatballs. Bake at 350° for 30 minutes. You can also place the meatballs in a 9 x 13-inch pan and pour the BBQ sauce over the top.