Pineapple Orange Cake

This is a moist, orange cake with a delicious, light pineapple topping.  It is a quick and easy dessert to make and perfect to serve when you want a light dessert. 

 Ingredients

1 (18.25 oz.) pkg. yellow or white cake mix
1 (11 ox.) can mandarin oranges, undrained
4 eggs
1/2 c. unsweetened applesauce or sour cream

Topping

1 (20 oz.) can crushed pineapple, undrained
1 pkg instant vanilla pudding mix
1 (10 oz.) carton whipped topping

Directions

Preheat oven to 350°. Lightly grease or spray a 13 z 9 cake pan.

 In a large bowl, combine cake mix, oranges, eggs and applesauce or sour cream.  Beat on low speed for 2 minutes. 

Pour the cake mixture into the prepared cake pan.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 

Place on a cooling rack to cool.

Prepare the frosting.

In a bowl, combine crushed pineapple, and instant vanilla pudding mix.  Beat until thoroughly combined. 

Gently fold in the whipped cream. 

Spread over cooled cake.  Place the cake in the refrigerator for at least 1 hour before serving.  

Store the cake in the refrigerator.

Notes

You can add up to 16 ounces of whipped cream, if you like extra frosting on your cake.

 Parmesan Pork Tenderloin

This recipe is a delicious way to serve pork tenderloin. It is important to use the Parmesan cheese you find in the jar. If you use fresh Parmesan cheese, you risk burning the cheese and ruining the dish.  

Ingredients

1 (3 to 4) lb. pork tenderloin
salt and pepper to taste
6 Tbs. Parmesan cheese
1 onion, chopped into half rings
1 1/2 c. fresh mushrooms or canned mushrooms, drained
2 cloves garlic, minced
2 tsp. butter
2 tsp. olive oil
1/3 cl beef froth
1/8 tsp basil
1/8 tsp. thyme
1/8 tsp. rosemary
1/2 tsp. cornstarch
3 Tbs. water

Directions

 Cut the pork loin into 1/2 inch slices. Pound each slice of pork until it is about 1/8-inch thick. 

Sprinkle salt and pepper over each piece as desired. Coat the pork slices with Parmesan cheese. Set aside.

In a large cast iron skillet, melt the butter.  Add the onions, mushrooms and garlic. Saute over medium heat until tender. Remove from the skillet. Place in a large pan or casserole dish, cover with a lid and place in a warm location.

In the same skillet you cooked the onions in, heat up the olive oil over medium heat. Working in batches, cook the pork until the juices run clear. This takes about 2 minutes on each side, adding more olive oil as needed.  As you remove the pork from the pan, place the pork in the same dish you have the onions, mushrooms and garlic in. a covered pan or dish to keep warm. 

Pour the broth into the pan, scraping the bottom to remove the tasty browned bits of flavor.  Stir in the basil, thyme and rosemary.  Bring to a boil. Reduce heat to low and simmer for 5 minutes. 

In a small bowl or cup, combine cornstarch and water.  Mix until smooth.  Stir the roux into the pan juices, whisking constantly.  Bring to a boil.  Cook and stir until thickened, about 2 minutes. 

Cook and stir until thickened, or about 2 minutes.  

Serve over the pork loin and onion mixture. 

Butterscotch Yams

This recipe for Butterscotch Yams is quick, easy, and it tastes so delicious. It is one of our favorite side dishes to make and serve.

Ingredients

6 yams, cooked, peeled, and quartered
1/4 c. dark corn syrup
1/4 c. brown sugar
2 Tbs. heavy cream or half & half or evaporated milk
1 Tbs. butter
1/4 tsp. salt
1/4 tsp. cinnamon

Directions

Preheat oven to 350°.

Place prepared yams in a 13 x 9-inch baking dish. Bake for 15 minutes.

In a saucepan, mix dark corn syrup, brown sugar, heavy cream, butter, salt and cinnamon.  Stirring constantly, bring to a boil and boil 5 minutes. Remove from heat.

Pour the sauce over the yams. Bake for 15 minutes, basting often. 

Serve and enjoy.

Notes

You can also use canned yams. Just be sure to drain them first.

Sweet and Spicy Chicken and Broccoli

This is a quick and easy stir-fry recipe made with chicken, broccoli, carrots, and a sweet and spicy sauce. Serve this over some rice and you have a delicious meal.

Ingredients

1 Tbs. olive oil
1 lb. thinly sliced chicken meat
1 onion, chopped
2 medium carrots, julienned
2 c. broccoli
3 c. water
3 tsp. chicken bouillon
1/4 c. sweet garlic chili sauce
2 Tbs. honey
2 Tbs. sriracha or wine vinegar
2 Tbs. soy sauce
1 tsp garlic powder (optional)
1 tsp. ginger
1/4 c. cold water
1/4 c. cornstarch
sesame seeds (optional)
green onion (optional)
Hot cooked rice

Directions

In a large cast iron skillet, heat oil over medium-high heat.  Add the ground chicken. Cook and stir until the chicken is fully cooked.

Add onions, carrots and broccoli.  Cook for 4 to 5 minutes, or until the broccoli is heated through.

Pour in 3 cups of water and bring to a bubble. Stir in the chicken bouillon, sweet garlic chili sauce, honey, sriracha or wine vinegar, soy sauce, garlic powder and ginger. Cook and stir for about 5 minutes, or until heated through.

In a small bowl, combine 1/4 cup cold water and cornstarch. Mix until smooth. Pour this in with the chicken, stirring constantly.  Bring to a boil. Cook and stir for 2 minutes, or until thickened.

Lower the heat under the chicken.

Stir in the broccoli.  

 Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes, or until thickened.

Garnish with sesame seeds and green onion if desired.

Serve over rice.

Quick and Easy Paper Bag Caramel Corn

If you are hungry for caramel popcorn, but you want to eat some right now, then this recipe is for you. This is a simple recipe that you make right in your microwave.  It is sweet, salty, crunchy and delicious. This recipe is the perfect treat to satisfy your sweet tooth cravings.

Ingredients

3 qts. popped corn
1 1/2 c. peanuts (optional)
1 c. brown sugar
1/2 c. butter or margarine
1/4 c. corn syrup
1/2 tsp. salt
1/2 tsp baking soda

Directions

In a paper bag, add the popped corn and peanuts. Set aside.

In a 2 qt. glass bowl, combine sugar, butter, syrup and salt.

Microwave on high for 3 to 4 minutes, stirring after each minute, until the mixture comes to a boil. Microwave 2 minutes longer.

Stir in baking soda.

Pour the caramel mixture in the bag. Close the bag and shake well. Microwave on high for 1 1/2 minutes. Remove the bag and shake the bag well. Turn the bag over and microwave for another 1 1/2 minutes. Shake the bag well and pour the contents into a large pan lined with waxed paper to cool.

Apple Pull Apart Bread

An easy-to-make Apple Pull Apart Bread recipe using bread dough formed into small balls that are coated with cinnamon and sugar. Apples are sprinkled throughout the layers. A delicious powdered sugar glaze is poured over the top.

Ingredients

1/4 c. warm water
1 Tbs. yeast or 1 package dry yeast
2 Tbs. sugar
3/4 c. warm milk
3 Tbs. melted butter or oil
1 egg
1 tsp. salt
3 1/2 to 4 1/2 c. four 

Filling

2/3 c. brown sugar
1 tsp. cinnamon
3 Tbs. butter or margarine, melted
1 large apple, diced (peeling is optional)

Glaze 

1 1/2 c. powdered sugar
1 Tbs. butter, softened
1 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Lightly grease a bundt with vegetable oil; set aside.

In a bowl, combine water, yeast and sugar. Place in a warm location for 10 minutes. This allows the yeast to bloom and show that it is active. 

In a large mixing bowl, combine 1 cup flour, salt. Pour in the yeast mixture, milk, melted butter and egg. Beat well with a wooden spoon to combine. You can also use a mixer with the dough hook.

Continue to mix in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. If it is a dry day, you may need less flour.  Knead the dough until it is smooth and elastic. This takes about 8 to 10 minutes. You will want a dough that is slightly sticky.

In the same bowl that you mixed the dough in, lightly grease or oil the bottom and sides. Place the dough in the bowl, turning once to coat all sides with oil. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise until doubled in bulk.  This takes between for about 1 1/2 hours to 2 hours. 

While the dough is almost done rising, prepare the filling.

In a small bowl, melt the butter.

In another small bowl, combine brown sugar and cinnamon.

Roll the dough into 1 1/2-inch balls. Roll one ball in melted butter.

Allow the excess butter to drip off, then roll the dough ball in the cinnamon sugar mixture.  Place the dough balls in the prepared bundt pan. Repeat the process with each dough ball. When you get the first layer of dough balls in the bundt pan, sprinkle some of the apples over the top. Repeat layering the dough balls and apples until you are out of dough. 

Cover the loaf pan with a tea towel, and place in a warm location. Allow the dough to rise for about 45 minutes, or until doubled in size. 

Bake the bread for 25 minutes. Check the top of the bread to make sure it is not starting to burn. If it is, cover the top with a sheet of aluminum foil.  Bake for another 10 minutes, or until done.

Cool in the bread pan for 15 minutes, then invert onto a cooling rack. When the bread is cool, it is time to make the glaze.

In a small bowl, combine powdered sugar, butter, milk and vanilla together.  Stir or whisk to remove all the lumps.  You will want the glaze to be thin, but not too thin. It should be the consistency of corn syrup.  

Drizzle the glaze over the cooled pull apart bread. Allow the glaze to set, then serve.

Italian Meatballs with Noodles

This is a recipe that is one of our favorites. Tender, juicy, flavorful meatballs served with a delicious sauce spooned over noodles or rice.  We bake our meatballs because it just makes things easier and faster for us, but you can fry them as well. It is up to you.

Ingredients

1 lb. ground beef
1/2 lb. hot sausage
3/4 c. breadcrumbs
1/4 c. whole milk
1 egg
4 cloves garlic, minced
1 onion, chopped fine
1/4 c. parsley
1/4 c. Parmesan cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
Egg noodles or rice, cooked

Sauce

4 Tbs. butter
1 onion, chopped
4 garlic cloves, minced
3 Tbs. flour
2 c. beef broth
1 c. heavy cream
1 Tbs. Worcestershire sauce
1 tsp. mustard
4 Tbs. sour cream
1 Tbs. cream cheese
salt and pepper to taste

Directions

Preheat oven to 400°.  Line a baking sheet with parchment paper or aluminum foil if desired. Lightly spray the baking sheet or lining paper.  

In a large bowl, mix the ground beef, sausage, breadcrumbs, milk, egg, garlic, onion, parsley, Parmesan cheese, Italian seasoning, salt and pepper. Mix lightly to combine.  Do not over mix as that makes the meatballs tough.

Roll into 1 1/2 inch meatballs.  You can scoop the meat up with a melon baller to keep them more uniform. Place the meatballs on a prepared baking sheet in a single layer, leaving space between each meatball.

Bake for 10 minutes, then remove them from the oven and turn them over.  Bake another 7 to 10 minutes, or until done. Set aside.

In a cast iron skillet, melt butter.  Add onions and garlic. Stir and fry until the vegetables are tender. 

Stir in flour and whisk for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the beef broth, and heavy cream, stirring constantly. 

Mix in the Worcestershire sauce, mustard, sour cream and cream cheese.  Bring to a simmer.  Cook and stir until the sauce starts to thicken.  Season with salt and pepper to taste. 

Add the meatballs to the skillet and simmer for 10 to 15 minutes, or until the meatballs are hot. Serve over noodles or rice.