BAKED-IN-A-SKILLET PINEAPPLE UPSIDE DOWN CAKE

1/2 cup butter

1 cup packed brown sugar
1 can (20-oz) sliced pineapple in juice
1/2 cup chopped pecans
3 large eggs, room temperature, separated
1 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
Maraschino cherries (1 per pineapple slice used), well drained on paper towels

Preheat oven to 375 degrees.

Melt the butter in a cast-iron or other heavy-duty oven-proof skillet, 9 or 10-inches in diameter.  Add the brown sugar, mixing until the sugar melts.

Drain the pineapple reserving 1/3 cup of the juice.  Arrange the pineapple slices over the sugar/butter mixture (you may not need all the pineapple); sprinkle the pecans around the pineapples.  Set skillet aside.

In mixer bowl, beat the egg yolks until lemon-colored and thick; gradually add sugar, beating well.  Blend in the vanilla and the 1/3 cup of pineapple juice.

In a small bowl combine the flour, baking powder, and salt; add to the sugar mixture.

In a separate bowl that has been chilled, beat the egg whites until stiff; gently fold into the cake batter.  Spoon the batter into the skillet over the pineapple and pecans.  Bake 30 to 35 minutes at 375 degrees until the center of the cake springs back when lightly touched with finger tips.

Allow cake to set in the skillet for 10 minutes then invert onto a serving plate.  Place a Maraschino cherry in the center of each pineapple ring.

Yield: 8 to 10 servings

The file photo

CANDY CORN POPCORN MIX

24 cups popped popcorn

2 cups pecan halves
2 sticks butter
2 cups firmly packed brown sugar
1/2 cup molasses
1 tsp salt
1 tsp vanilla extract
1 tsp apple pie spice
1/2 tsp baking soda
25-ounces candy corn

Preheat oven to 250 degrees.

Lightly spray a large roasting pan with nonstick cooking spray.  Combine the popcorn and pecans in the prepared pan.

Melt the butter in a large heavy saucepan over medium-high heat.  Stir in the brown sugar, molasses, and salt.  Bring to boil while stirring constantly; boil 5 minutes without stirring.

Remove saucepan from the heat and stir in the vanilla, pie spice, and baking soda.  Mixture will foam when baking soda is added.  Pour syrup over the popcorn mixture and stir in well coated.

Bake at 250 degrees for 1 hour, stirring every 15 minutes.  Spread on lightly sprayed aluminum foil and allow to cool.

Sprinkle the candy corn over the cooled popcorn mixture.  May be stored in an airtight container or bagged for gifting.

file photo

SCRUMPTIOUS CHOCOLATE CAKE/RASPBERRY SAUCE

2 cups all-purpose flour

1 1/2 cups sugar
1 1/2 cups buttermilk
2 large eggs
2/3 cup unsweetened baking cocoa
2 sticks butter, softened
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
raspberry sauce (recipe follows)
fresh raspberries for garnish, if desired
16 mint sprigs for garnish, if desired

Preheat oven to 350 degrees.
Lightly grease 9 x 13 x 2-inch baking pan; set aside.

In a large mixer bowl with mixer set at low speed, combine the flour, sugar, buttermilk, eggs, cocoa, butter, baking powder, baking soda, and vanilla extract just until completely blended.  Increase mixer speed to high and beat 3 minutes.  Spread the batter into the prepared baking pan.

Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Set pan on a wire rack to cool.  Cut cake into 16 squares and top pieces with the raspberry sauce when serving.  Garnish with a couple of fresh berries and a mint sprig if desired.

RASPBERRY SAUCE:
2 cups thawed frozen raspberries in syrup
2 tbsp sugar
1 tbsp cornstarch

Puree the raspberries in an electric blender; strain and place in a small saucepan.  Stir in the sugar and cornstarch; cook mixture until thickened and boiling.  Sauce may be covered and kept in the refrigerator.

This is a file photo with credits in corner. Not this exact recipe but used for reference only.

NO BAKE PUMPKIN OATMEAL COOKIES

• 1 ½ cups Sugar
• ½ cups Brown Sugar
• ¾ cups Butter
• ⅔ cups Milk
• 3 ⅓ ounces Pumpkin Spice Pudding Mix, Instant
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract
• 3 ½ cups Rolled Oats, Quick Cooking
• 
  
• In a saucepan, combine sugars, butter and milk. Bring to a boil; boil 2 minutes.
• Remove from heat and add in the pudding mix, stirring to combine completely.
• Add in pumpkin pie spice, vanilla and oats.
• Stir to combine and let stand for 5 minutes
• Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely.

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4-LAYER PUMPKIN CAKE WITH CREAM CHEESE ICING

3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp Chinese five-spice powder
1/2 tsp fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
3 large eggs, room temperature
1 (15-ounce can) pure pumpkin
1/3 cup whole milk

FROSTING:1 cup (2 sticks) unsalted butter, room temperature
2 1/2 (8-ounce packages) cream cheese, room temperature
1 Tbs finely grated orange peel
1/4 cup orange juice
3 cups powdered sugar, sifted
Chopped walnuts or walnut halves, toasted

Position rack in bottom third of oven; preheat to 350°F. Spray two 9-inch cake pans with 1 1/2″ sides with nonstick spray. Line bottoms with parchment; spray parchment.

Whisk flour and next 4 ingredients in a large bowl. Using an electric mixer, beat butter in another large bowl until smooth. Beat in brown sugar. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions. Divide batter between pans.

Bake cakes until tester inserted into the center come out clean, about 40 minutes. Cool in pans on rack 15 minutes. Run a knife around cakes to loosen. Invert cakes onto racks.

TIP: Cake layers may be made 1 day ahead. Wrap cakes in plastic and store at room temperature.

Trim rounded tops from cakes. Using a long serrated knife, cut each cake horizontally in half.

Using an electric mixer beat butter and cream cheese together until smooth. Add orange peel and orange juice until blended in. Add powdered sugar, about a cup at a time, beating until smooth.

Place 1 cake layer, cut side up, on a large platter. Spoon 2/3 cup frosting atop cake in dollops; spread to edges. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down. Spread remaining frosting over top and sides of the cake (layer will be thin).

TIP: Cake may be completed (without walnut garnish) 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.

Garnish cake with the walnuts before serving.

I have seen this several places on the internet. My version and this photo are from superfashion.us

Disclaimer: I have not made this cake. It looked so good I am putting on my blog for future use.

(START WITH A BOX) FUDGY OAT BROWNIES

Yes, box mixes can produce some delicious semi-homemade-style brownies and this recipe is a perfect example.

1 pkg (family-size) fudge brownie mix
1 1/2 cups quick-cooking oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/4 tsp baking soda
1/4 tsp salt
3/4 cup butter, melted

Preheat oven to 350 degrees.

In a mixing bowl combine the flour, oats, brown sugar, baking soda, and salt; stir in the butter until combined and all the mixture is wet.  Press mixture onto the bottom of an ungreased 13 x 9 x 2-inch baking pan.

Bake crust at 350 degrees for approximately 10 minutes or until the crust is puffy and the edges are lightly browned.

While the crust bakes, prepare the packaged brownie mix according to the package directions for cake-type brownies.  Pour the mixture over the crust and bake another 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean. (Never overbake brownies.)  Frost with the recipe below.

Brownie Frosting:
3 tbsp butter
1 1/2 squares (1-oz each) baking chocolate, chopped
2 1/4 cups powdered sugar
3 to 4 tbsp hot water
1 1/2 tsp vanilla extract

Melt the butter and chocolate together in a small saucepan over low heat, stirring until smooth.  Remove from heat and stir in the powdered sugar, hot water and the vanilla.  Stir until smooth.
NOTE: Add half the water first then remaining as needed for a spreading consistency smooth frosting.

Frost brownies and allow to cool on a wire rack until frosting is firm before cutting into 36 squares.

This is the file photo.

CAPPUCCINO PUNCH

1/2 cup sugar

1/4 cup instant coffee granules
1 cup boiling water
8 cups milk
1 qt softened vanilla ice cream
1 qt softened chocolate ice cream

Combine the sugar and coffee granules in a small bowl; add boiling water and stir until completely dissolved.  Cover and refrigerate until chilled.

Just prior to serving, pour the chilled coffee mixture into a 1-gallon punch bowl; stir in the milk.  Add scoops of ice cream, stirring until melted.

Yield: Approximately 1 gallon

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EASY PAVLOVA

Tasty meringue nest filled with a delicious almond cream and fruit.

3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup granulated sugar
2 cups whipping cream
1 tsp almond extract
Assorted seasonal fresh fruits and/or berries for topping

Let the egg whites sit (at room temperature) in a small mixing bowl for 30 minutes.

Line a cookie sheet with parchment paper; set aside.

Beat the egg whites with the cream of tartar and salt on medium speed until soft peaks form.  Gradually add in the sugar, 1 tablespoon at a time, on high until stiff peaks form.  Spread the meringue into a 9-inch circle on the prepared cookie sheet.

Bake at 225 degrees for 1 hour to 1 hour 15 minutes or until dry and firm to the touch.  Meringue should be very lightly browned.  Turn oven off but leave meringue in the oven for another 1 to 1 1/2 hours.

Immediately before serving time, beat the cream and almond extract together in a small mixing bowl until stiff peaks form.  Spoon the mixture into the meringue nest.  Top with the fresh fruits and/or berries.

Note: I got this recipe several years ago from a TOH magazine.

DOUBLE CHOCOLATE COOKIES FROM CAKE MIX

I got this recipe from Emily, which she says is her husband's favorite cookie, from a handwritten site I belong to. These really are good, quick and easy.

PUMPKIN CHEESECAKE BITES

3/4 cup crushed ginger snaps, divided

3/4 c. 

crushed graham crackers, divided

4 oz. 

cream cheese, softened

2 1/2 c. 

melted white chocolate, divided

1/2 c. 

pumpkin puree

1 tsp. 

pumpkin pie spice

pinch of kosher salt

1 tbsp. 

coconut oil

Line a large baking sheet with parchment paper.

In a small bowl, mix together ginger snaps and graham cracker crumbs; set aside.

In a large bowl, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin pie spice, and salt and beat until incorporated. Beat in cookie crumbs until well mixed.

Scoop mixture into tablespoon-sized balls and freeze until solid, about 30 minutes.

Mix together remaining 2 cups melted white chocolate with coconut oil, then dunk truffles to coat. Place back on baking sheet, and sprinkle with remaining cookie crumbs.

Refrigerate at least 10 minutes, or until ready to serve.

Yields: 14 bites

Recipe and photo from DELISH.

COOKIE BROWNIES WITH FROSTING

It seems my readers enjoy brownie recipes.  For several months, brownie recipes have been receiving more attention than any other type of recipes on this blog.  So for all you brownie lovers out there, here is a tasty but yet a little different brownie recipe.

1 tube (18-oz) refrigerated chocolate chip cookie dough
3 cups mini marshmallows
1 pkg (12-oz) semisweet chocolate chips
1 cup butter, cut-up
4 large eggs
2 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.
Lightly spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray.

Press the cookie dough evenly over the bottom of the prepared pan.  Bake at 350 degrees for 10 minutes.

Combine the marshmallows, chocolate chips, and butter together in a large heavy saucepan; cook, stirring, over low heat until melted and smooth.  Remove from pan to a bowl and allow to cool then beat in the eggs and vanilla extract.

Combine the flour, baking powder, and salt; stir into the chocolate mixture.  Stir in the nuts and spread the mixture over the cookie dough crust.

Bake brownies at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and cool in pan on a wire rack.

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FROSTING:
2 cups mini marshmallows
6 tbsp milk
1/4 cup butter
2 squares (1-oz each) unsweetened chocolate, chopped
3 cups powdered sugar

Combine the marshmallows, milk, butter, and chocolate in a saucepan.  Cook and stir over low heat until smooth.  Remove mixture from the heat and beat in the powdered sugar.  Spread frosting evenly over the cooled brownies then cut into squares for serving.

CLASSIC RED VELVET CAKE

1/2 cup solid shortening

1 1/2 cups granulated sugar
2 large eggs
1 oz liquid red food coloring
3 tsp white vinegar
1 tsp butter flavoring
1 tsp vanilla extract
2 1/2 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk

Preheat oven to 350 degrees.
Grease and flour 3 9-inch round cake pans; set aside.

Cream the shortening and sugar together in a large mixing bowl.  Add the eggs, separately and beat well after each one.  Beat in the food coloring, vinegar, butter flavoring, and vanilla.

In a separate bowl combine the cake flour, cocoa powder, baking soda, and salt; add to the sugar mixture alternately with the buttermilk.  Mix until well blended.

Pour batter into the prepared baking pans and bake at 350 degrees for 20 to 25 minutes until a wooden toothpick inserted in the centers comes out clean.  Allow cakes to cool in the pans for 10 minutes then remove and cool completely on wire racks.

FROSTING:
1 block (8-oz) cream cheese
1/2 cup butter, softened
3 3/4 cups powdered sugar
1 tbsp vanilla extract

In a large mixing bowl combine the cream cheese and butter until smooth.  Add the powdered sugar and beat until mixed.  Add the vanilla and beat until smooth and creamy and of spreading consistency.

Place 1 cake on cake plate and top with frosting. Repeat with a second layer.  Top with the third layer and frost top and sides.

I have had this recipe approximately 10 years. I am sure I got it from a Reiman Publication but have no idea which one.

PAULA DEEN'S PUMPKIN BARS

4 eggs
1 2⁄3 cups granulated sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing
1 (8 ounce) package cream cheese, softened
1⁄2 cup butter or 1⁄2 cup margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. 

Stir together the flour, baking powder, cinnamon, salt and baking soda; add to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan; bake 30 minutes or until a wooden toothpick inserted comes out clean.

Let cool completely before frosting.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.

Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.

Spread on cooled pumpkin bars and cut into 24 large or 48 small bars.

genius kitchen photo

HOLIDAY EGGNOG PIE

1 1/2 cups cold eggnog

1 1/2 cups cold milk
1 pkg (6-serving size) vanilla instant pudding
1 9-inch pie shell, baked, cooled
whipped cream for garnish
nutmeg for garnish

Combine the cold eggnog and milk in a mixing bowl.  Add the pudding mix and beat with electric mixer on low speed for 1 minute.  Immediately pour into the cooled pie shell.  Chill at least an hour before cutting to serve.

Before serving, garnish each slice with a dollop of whipped cream sprinkled lightly with nutmeg, if desired.

 Note: This is a file photo. Credit is in left bottom corner.

I believe it is meatloafandmelodrama.com if you want to check them out.

CRUNCHY WHOLE-WHEAT PASTRY

3/4 cup whole-wheat flour

1/2 cup regular oats, raw
1 tbsp sugar
1 1/4 tsp ground cinnamon
1/2 cup butter, melted
2 tbsp cold water
nonstick cooking spray

In a small mixing bowl combine the flour, oats, sugar, and cinnamon.  Combine the butter and water; sprinkle over the flour/oat mixture, mixing together with a fork.

Spray a 9-inch pie plate with the nonstick cooking spray.  Flour hands then use to press the mixture onto the bottom and sides of the sprayed pie plate.

Bake shell for approximately 15 minutes or until golden in a 450 degree oven.

Allow shell to cool before adding pie filling!

free clipart