Several years ago I went on a cruise to Hawaii. One night at dinner there were two appealing options for dessert: something chocolate and a pineapple cake. Even though I knew I could order both desserts, my stomach could only handle one, so I chose the chocolate dessert thinking that surely the pineapple cake would be offered another night. My nephew ordered the pineapple cake and said that it was the best thing he had ever eaten in his life. Of course the cake never was offered again and to this day he adds salt to the wound by reminding me of how delicious it was (I am still not sure if the cake was really that delicious or he just wants to annoy me). A few weeks ago a co-worker brought this pineapple cake to share. It is very light and moist and is so easy to make. My nephew said it was comparable to the cruise cake.
1 box yellow cake mix
1 20-oz. can crushed pineapple
1 11-oz. can mandarin oranges
2 small boxes instant vanilla pudding
4 eggs
1 8-oz. container Cool Whip, thawed
Mix yellow cake mix, 1 cup of crushed pineapple with juice, mandarin oranges (with juice), 1 box of pudding, and 4 eggs for 3-4 minutes.
Pour into 9x13 cake pan prepared with cooking spray. Bake at 350 degrees for 35-40 minutes. Allow cake to cool.
Mix remaining crushed pineapple and juice with remaining box of vanilla pudding. Fold in Cool Whip. Spread over cake. Keep cake refrigerated.
Note: There is no oil in this cake and no additional liquid other than the liquid from the crushed pineapple and mandarin oranges.
Instant Pot Beef Stew
Last year for Christmas I bought an Instant Pot for my sister. We use it sometimes to try new recipes. This is one of those recipes and it turned out yummy. The recipe is from A Bountiful Kitchen, a website that gives great instructions for cooking with the Instant Pot. The Instant Pot cooks much quicker than the stove top or slow cooker, however the recipes make it seem a lot quicker than the actual cooking time. The Instant Pot has to come up to temperature (for the pressure) and then you also have to wait for it to release the pressure. This recipe will take about 60-75 minutes to complete, even though the time shown below is only about 36 minutes. However, that is much quicker than 6-8 hours in the slow cooker or several hours on the stove/in the oven. Plus, the meat is so incredibly tender.
2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces (yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)
Turn the Instant Pot to the saute setting. Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns. Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot. While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe. When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet. The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on. After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.
Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.
I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).
2 lbs. beef stew meat
1-2 Tbsp. olive oil
salt and pepper to season meat
2 Tbsp. flour
3 Tbsp. Worcestershire sauce
1-2 cloves garlic, chopped
2-1/2 C. no-sodium beef broth
1 lg. onion chopped into one-inch pieces (yields about 2 C. chopped onions)
2 stalks celery, chopped into one-inch pieces (yields about 1 C. chopped celery)
1 lb. bag baby carrots
2 lbs potatoes, red, white or russets, cleaned, cut into 1-1/2 inch cubes
Sliced mushrooms
1 14-oz. can chopped tomatoes or 2 C. chopped tomatoes with juice
1 Tbsp. Knorr beef seasoning or 2 beef bouillon cubes (preferably with no MSG included)
1 tsp. pepper
2 Tbsp. dried parsley
1 tsp. dried thyme
1 tsp. oregano
1 Tbsp. plus 1 tsp. cornstarch (optional)
Turn the Instant Pot to the saute setting. Pour olive oil into the pot. Place the meat into the pot, season generously with salt and pepper (this is in addition to the seasonings added with the vegetables). Add flour to the meat and saute on high until the meat is browned a bit. This takes about 2-3 minutes. Toss meat around so the flour is not visible and the meat browns. Add Worcestershire sauce, garlic, and broth. Turn the pot to the manual setting and use the up arrow until the display shows 20 minutes. Place the lid in the locked position with the seal in place and the vent to the closed position. Start the pot. While the meat is cooking, chop the veggies. You should have about 10 cups total of any combination of vegetables listed in the recipe. When the timer goes off and the meat is finished cooking, let the pressure naturally release for about 10-15 minutes. Release any remaining pressure using the pressure release valve. Add the vegetables to the Instant Pot, along with the canned or fresh tomatoes, beef flavoring, pepper and dried herbs. No need to mix yet. The pot will be VERY full. Set the lid on the Instant Pot and using the "steam" setting, set the steam for 6 minutes (it will take about 10-15 minutes before the vegetables will start steaming). Lock the lid in position and turn the pot on. After the vegetables have steamed, manually release the pressure and give the stew a mix. If it is not as thick as you'd like, remove some of the liquid from the pot (about 1 cup) and add the tablespoon of cornstarch to the liquid and whisk. Add back to the pot and stir gently. Leave the pot on the warm mode and it will come to a boil, stir until thickened, then turn off pot to serve.
Notes:
If the meat is frozen or you don't have time to brown the meat, add the meat to the pot and omit the browning step. Do not add the flour. Simply add the meat and follow directions for adding rest of ingredients Worcestershire, garlic, salt, pepper and broth and cook.
I omitted most of the salt from this recipe. There is so much salt in the bouillon, that I do not think more salt needs to be added (or at least can be added by the diner).
Frog Eye Salad
From the Six Sisters' Stuff website. Always perfect for BBQ season, but a new classic for Thanksgiving.
8 oz. Acini De Pepe pasta
1 C. pineapple juice (reserved from pineapple tidbits)
1/2 C. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1/2 Tbsp. lemon juice
22 oz. mandarin oranges, drained
20 oz. pineapple tidbits, drained and reserve juice
8 oz. crushed pineapple, drained
1-1/2 C. miniature marshmallows
3/4 C. shredded coconut, shredded
8 oz. Cool Whip, thawed
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in Cool Whip. Refrigerate until serving.
Notes:
The fruit-flavored marshmallows are especially yummy in this recipe. Next time I try making this recipe, I want to reduce the sugar.
8 oz. Acini De Pepe pasta
1 C. pineapple juice (reserved from pineapple tidbits)
1/2 C. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1/2 Tbsp. lemon juice
22 oz. mandarin oranges, drained
20 oz. pineapple tidbits, drained and reserve juice
8 oz. crushed pineapple, drained
1-1/2 C. miniature marshmallows
3/4 C. shredded coconut, shredded
8 oz. Cool Whip, thawed
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in Cool Whip. Refrigerate until serving.
Notes:
The fruit-flavored marshmallows are especially yummy in this recipe. Next time I try making this recipe, I want to reduce the sugar.
Strawberry Cream Cheese Cake
Many years ago, someone made a cake similar to this and I fell in love with it, but I never got the exact recipe. I knew that it was a white cake with a Danish Dessert topping. The cream cheese layer was the mystery, so I just used the instructions from this Pretzel-Bottom Strawberry Jello.
White cake, baked according to package directions in either a sheet cake or 9x13 pan
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 box strawberry-flavored Danish Dessert
Fresh strawberries, sliced
Beat cream cheese in bowl until smooth. Mix in powdered sugar until well combined. Fold in Cool Whip. Spread mixture over baked cake. Place sliced strawberries on top of cream cheese mixture so strawberries cover entire cake. Refrigerate. Meanwhile, make Danish Dessert using the recipe on the box for pie glaze. Stir contents of package into 1-3/4 C. cold water in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool mixture slightly. Pour mixture on top of refrigerated cake. Return cake to refrigerator and chill until Danish Dessert is set, about 3-4 hours.
Notes: If I am making a sheet cake, I will slice the fresh strawberries into thin slices. If I am making a 9x13-sized cake, I will slice the fresh strawberries into halves.
Frozen, sliced strawberries may be used in place of the fresh strawberries. However, if I am using frozen strawberries, then I do not layer the strawberries on the cake. I just put the strawberries directly into the Danish Dessert. The hot Danish Dessert will thaw the strawberries. Then pour the mixture on the refrigerated cake taking care to spread the strawberries as much as possible over the entire cake.
A sheet cake has a better ratio of cake to topping and makes more servings. However, the sides are not usually high enough to hold the cream cheese mixture and strawberry topping, so it is pretty messy. I usually prefer to bake the cake in a 9x13 pan.
There is probably more cream cheese mixture than is needed to "frost" the cake. Use the leftover "frosting" as a fruit dip. Yum!
The Danish Dessert stains everything, so be careful!
Variation: Raspberry-flavored Danish Dessert and fresh/frozen raspberries may be used in place of the strawberries.
White cake, baked according to package directions in either a sheet cake or 9x13 pan
1 C. powdered sugar
1 8-oz. package cream cheese, softened
1 8-oz. container Cool Whip, thawed
1 box strawberry-flavored Danish Dessert
Fresh strawberries, sliced
Beat cream cheese in bowl until smooth. Mix in powdered sugar until well combined. Fold in Cool Whip. Spread mixture over baked cake. Place sliced strawberries on top of cream cheese mixture so strawberries cover entire cake. Refrigerate. Meanwhile, make Danish Dessert using the recipe on the box for pie glaze. Stir contents of package into 1-3/4 C. cold water in medium-size saucepan. Bring to full boil. Boil 1 minute, stirring constantly. Cool mixture slightly. Pour mixture on top of refrigerated cake. Return cake to refrigerator and chill until Danish Dessert is set, about 3-4 hours.
Notes: If I am making a sheet cake, I will slice the fresh strawberries into thin slices. If I am making a 9x13-sized cake, I will slice the fresh strawberries into halves.
Frozen, sliced strawberries may be used in place of the fresh strawberries. However, if I am using frozen strawberries, then I do not layer the strawberries on the cake. I just put the strawberries directly into the Danish Dessert. The hot Danish Dessert will thaw the strawberries. Then pour the mixture on the refrigerated cake taking care to spread the strawberries as much as possible over the entire cake.
A sheet cake has a better ratio of cake to topping and makes more servings. However, the sides are not usually high enough to hold the cream cheese mixture and strawberry topping, so it is pretty messy. I usually prefer to bake the cake in a 9x13 pan.
There is probably more cream cheese mixture than is needed to "frost" the cake. Use the leftover "frosting" as a fruit dip. Yum!
The Danish Dessert stains everything, so be careful!
Variation: Raspberry-flavored Danish Dessert and fresh/frozen raspberries may be used in place of the strawberries.
Peanut Butter & Chocolate No-Bake Cookies
From the Food Network.
2 C. sugar
1/2 C. milk
1 stick unsalted butter
1/4 C. unsweetened cocoa powder (or up to 1/3 C. if you like more chocolate)
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 Tbsp. vanilla extract
Line a baking sheet/counter with wax paper or parchment.
Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, and vanilla, and stir to combine.
Drop teaspoonfuls of the mixture onto the wax paper/parchment. Let cookies sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Note: The key to getting this recipe right is boiling the mixture for the right amount of time. Let the mixture come to a rolling boil, meaning that the mixture keeps boiling even when stirred. When the mixture reaches that point, set the timer for 1 minute.
2 C. sugar
1/2 C. milk
1 stick unsalted butter
1/4 C. unsweetened cocoa powder (or up to 1/3 C. if you like more chocolate)
3 C. old-fashioned rolled oats
1 C. smooth peanut butter
1 Tbsp. vanilla extract
Line a baking sheet/counter with wax paper or parchment.
Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, and vanilla, and stir to combine.
Drop teaspoonfuls of the mixture onto the wax paper/parchment. Let cookies sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Note: The key to getting this recipe right is boiling the mixture for the right amount of time. Let the mixture come to a rolling boil, meaning that the mixture keeps boiling even when stirred. When the mixture reaches that point, set the timer for 1 minute.
Peanut Butter Fudge Brownies
From A Bountiful Kitchen.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
1 C. (two sticks) butter, room temperature
1/3 C. cocoa powder
2 C. sugar
4 eggs
1-1/2 C. flour
1/2 tsp. salt
1 tsp. vanilla
1 10-oz. pkg. Reese's peanut butter chips
1/2 C. smooth peanut butter (no natural peanut butters)
Favorite chocolate buttercream frosting
Preheat oven to 350 degrees. Set rack in center of oven. Line a 9x13-inch pan with parchment paper or foil, grease lightly. Mix the butter, cocoa, and sugar in an electric mixer until smooth. Add the flour, salt, vanilla, and peanut butter chips to the bowl. Mix on low speed or fold in by hand with a spatula just until the flour disappears. Do not beat/overmix. Spread the mixture into the prepared pan. Bake for about 25-30 minutes, or until the top is set and a toothpick inserted in the center of the brownies comes out clean with a few moist crumbs attached. Remove pan from oven and let cool for a few minutes. Spread peanut butter on top of the hot brownies with a spoon or butter knife. Let brownies cool completely (may place in the refrigerator to speed the process). When the brownies are completely cool, spread with frosting.
Note: Aluminum and nonstick pans are generally best for brownies. When I bake brownies in glass pans, the brownies typically fall in the middle since the glass absorbs heat and cooks the edges quickly. You can adjust the temperature and cook brownies successfully in glass pans, but I recommend sticking with metal.
Chocolate Fudge
From Jamie Cooks It Up.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.
4 C. sugar
1 12-oz. can evaporated milk
1 C. butter (two sticks)
2 4.4-oz. Hershey's chocolate bars
1 12-oz. pkg. milk chocolate chips
1 7-oz. jar marshmallow creme
up to 1-1/2 C. chopped walnuts, optional
Put the sugar, milk, and butter into a large saucepan. Stir mixture over medium-high heat. Bring mixture to a boil while stirring constantly. Once the mixture has reached a "hard boil" (this means the mixture keeps boiling even when stirred), continue cooking for 5 minutes, still stirring constantly. Remove the pan from the heat. Stir in the chocolate bars, chocolate chips, and marshmallow creme. Stir until ingredients are well combined (it will take a lot of arm muscle!). Stir in nuts, if using. Pour fudge mixture into a 9x13-inch buttered pan. Let the fudge cool for about 1 hour, or until set. After fudge has cooled, cover the pan with plastic wrap and store in the fridge. This fudge also freezes very well. Makes about 115 one-inch squares. Fudge dries out quickly, so wrap tightly if giving as gifts.
Note: If refrigerating entire pan, make sure to let fudge come to room temperature to make it easier to cut into pieces.