Easy Hawaiian Pineapple Cake

 This is our favorite cake to make. It is so easy to make, and it works well to take on a picnic.

Ingredients

1 c. butter or margarine, softened
2 c. sugar
2 egg, unbeaten
1 can (17 oz.) can crushed pineapple, undrained
1 1/2 teaspoon vanilla extract
2 tsp. baking soda
1 tsp. salt
3 c. sifted all-purpose flour
1 c. flaked coconut (optional)
1 c. packed brown sugar  

Directions

Heat oven to 350°. Grease and flour 13 x 9-inch cake pan.

Sift together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Add the pineapple, and vanilla.  The mixture may look curdled, but that is all right.  Mix well. 

Stir in the baking soda, salt, and flour. 

Pour the batter in the prepared pan. 

Combine flaked coconut and brown sugar together.  Sprinkle the mixture over the batter.

Bake for 35 to 40 minutes, or until cake springs back when touched lightly in the center. Serve warm or cold with whipped cream or ice cream. 

Pork Chops and Potato Casserole

 This is a quick and easy meal to prepare. It is filling and comfort food, just like my mother used to make.

Ingredients

6 medium potatoes, peeled and sliced thin
1 onion, sliced
salt and pepper
1/2 c. flour
1 tsp paprika
1 tsp oregano
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
1 Tbs. oil
1/3 c. milk

Directions

Heat oven to 350°. 

Layer the potatoes and onions in a shallow baking dish. Season  the potato layers with salt and pepper.

In a low-sided dish or  pan, add flour, paprika,  oregano, salt and pepper. Reserve 3 tablespoons flour mixture and set aside.

Dredge the pork chops in flour on both sides.

In a heavy cast iron skillet, heat oil.  Fry the pork chops to brown on each side.  They do not have to be fully cooked, just browned.

Place the pork chops on top of the potatoes. 

Add enough oil to make 3 tablespoon oil in the skillet that you fried the pork chops in. Whisk the 3 tablespoons flour mixture that you reserved into the skillet. Whisk for a minute or two to remove the flour taste.

Gradually pour the milk into the flour mixture. Make sure to scrap the bottom of the skillet to get the flavorful bits stuck on the bottom.  Bring to a simmer.

Pour the milk mixture over the potatoes and pork chops.

Cover and bake for 50 to 60 minutes, or until the potatoes are tender.  

Serve with steamed carrots and buttermilk biscuits.

Notes:

Add some shredded cheese as you layer the potatoes for a cheesy flavor.

Cheesy Broccoli Soup

 This broccoli cheese soup is so good and creamy. It is comfort food, perfect for when the weather is colder. This recipe uses milk instead of canned soups.   It is quick and easy to make and one that my family loves.

Ingredients 

2 to 3 c. frozen broccoli
2 to 3 potatoes, diced
3 carrots, diced
1 onion, chopped
3 celery stalks, diced
2 cloves garlic
2 c. or more chicken broth
3 Tbs. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
salt and pepper to taste
2 c. milk
1/2 c. ham
4 to 8 oz. cheddar cheese, shredded (We use extra sharp cheddar cheese)

Directions

Place the broccoli, potatoes, carrots, onion, garlic, and celery in a saucepan.  Fill the pot with enough chicken broth to cover the vegetables.  Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender. This takes about 10 to 15 minutes.

In a cup, combine flour and 1/3 cup chicken broth. Stir until the mixture is smooth. Pour into the vegetable mixture, stirring constantly. 

Stir in garlic powder, onion powder and smoked paprika.

Slowly pour in the milk, stirring constantly.

Add the ham and cheese.  Stirring constantly, cook until the cheese has melted.  Do not boil.  Taste.  Season with salt and pepper. 

Serve and enjoy!

Chicken Nachos

Instead of using ground beef to make nachos, try chicken instead.  This nacho dish is so easy to make and is sure to please every member of your house.

Ingredients

Tortilla chips
2 Tbs. oil
6 green onions, chopped
2 cloves garlic
1 chicken breast, cooked and shredded
2 Tbs. or 1 pkg. taco seasoning
1 can black beans, rinsed
1/2 to 1 c. frozen corn
1 c. salsa
1 c. cheddar cheese, grated
1 1/2 to 2 c. Monterey Jack cheese or Mexican cheese blend
sliced jalapeno peppers
4 chopped green onions

Directions

Preheat oven to 325°

Cover a jelly roll pan with tortilla chips. Bake for 5 minutes. This helps to keep them crispy.

In a cast iron skillet, heat the oil. Sauté the onion and garlic  until tender. 

Add the shredded chicken. Season with taco seasoning and salt and pepper if needed.  Stir in the salsa.

Sprinkle half of the cheddar cheese and Mexican blend cheeses over the chips. 

Evenly place the shredded chicken and onion mixture over the top of the cheese.

Sprinkle the remaining cheese over the top of the chicken.

Dot with jalapeño peppers.  

Bake for 10 minutes, or until the cheese is melted.

Notes

If you want to save time, use a rotisserie chicken from the grocery store. Do not use canned chicken or the precooked chicken chunks sold at grocery stores. The flavor will not be as good.

You can add some sweet bell peppers when sautéing the onions.  

Another flavor twist would be to add refried beans instead of the black beans. 

Top the nachos with sour cream, or fresh diced tomatoes before serving. Maybe some black olives as well if you like black olives.

Homemade Seasoned Salt Blend

Seasoned salt is a mixture of spices, and this is our favorite seasoned salt. It brings out the flavor and can be added to so many dishes. Instead of buying seasoned salt at the store, it is easy to make your own.  Chances are, you already have these seasonings already on hand and in your spice cupboard.

Ingredients

8 Tbs. salt
3 Tbs. pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
2 tsp. celery seed
1 tsp. red pepper (more or less)

Directions

Mix the salt, pepper, garlic powder, onion powder, paprika, celery seed and red pepper in an empty spice jar, or mason jar that have airtight lids.  Place the lid on the jars and shake to combine.

 Store in a dark, dry location.

Poppy Seed Bread

This bread recipe is so delicious and easy to make.  It is good with or without the glaze.

Ingredients

3 C. flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. poppy seeds
3 eggs
1 c. plus 2 Tbs. oil
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze

3/4 c. powdered sugar
2 tsp. melted butter
1/4 c. orange juice
1/2 tsp. almond extract

Directions

Preheat oven to 350°.  Grease 2 loaf pans.

In a bowl, combine flour, sugar, baking powder, salt, and poppy seeds. Stir to mix thoroughly.

Add eggs, oil, milk, vanilla, and almond extract. Beat 2 minutes.

Pour into prepared loaf pans.   

Bake 1 hour, or until a toothpick comes out clean when inserted in the center. Let the loaves cool for 5 minutes while you make the glaze. 

Prepare the glaze

Combine powdered sugar, melted butter, orange juice, and almond extract.  Stir until smooth, and well blended.

Remove loaves from the pan. 

Pour the glaze over the loaves, while they are still warm. 

Notes:

You can substitute some of the oil with apple sauce.  It helps to cut down the calories, and you won't taste the applesauce at all.

Cheeseburger Soup

Colder weather means it is time to start making some delicious soups.  It warms you on the inside, and fills you up with healthy vegetables. This soup reheats well.

Ingredients

1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream

Directions

In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Stir in basil, parsley, and garlic powder.

Pour in the beef broth and add the potatoes.  Bring the mixture to a boil.  Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.

Add butter.  Stir until the butter melts and is mixed in.

In a small cup, combine flour and 1/4 cup beef broth.  Stir until smooth.  You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables.  Stir until combined. 

Pour in the milk. Stirring well to combine. Bring to a boil.  Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.

Add the cheese and stir until melted. 

Just before serving, add the sour cream and mix thoroughly.

Notes:

You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.

If money is tight, only use 1/2 pound of ground beef and more vegetables.

Substitute cubed potatoes with frozen hash browns. 

Add some cooked, crumpled bacon to the soup for more flavor.