Perfect Pineapple Cake
Practically Perfect Pineapple Cake
Author: Trish – Mom On Timeout
Recipe type: Dessert
Serves: 24 servings
- 2¼ cups all-purpose flour
- 1¼ cup granulated sugar
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
- 2 eggs
- 1 3.5 oz package vanilla instant pudding mix
- 1 20 oz can crushed pineapple (do not drain)
- 12 oz Cool Whip or 1 cup heavy whipped cream, whipped
- Preheat the oven to 350 degrees.
- Grease and flour a 9×13 baking dish.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Mix in vanilla extract, crushed pineapple, and eggs until combined.
- Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Let cool completely.
- Whisk pineapple and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Attribution To ::
Mom On Timeout at http//www.momontimeout.com/2017/02/02/
Easy Cheese Garlic Breadsticks
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1 cloves garlic, finely minced
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese
1 tablespoon dried basil
salt & pepper to taste
1. Preheat oven to 425.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
4. Sprinkle cheeses and spices evenly over the dough.
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not seperate strips.
6. Bake for 10-12 minutes or until light golden brown
7. cut along each strip and serve with marinara sauce
Attribution to : SugarApronSugarApron
Hearty Pasta Soup
Prepare time: 5 min
Cook: 25 min
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper
- 1 tbsp olive oil
- 2 carrot, chopped
- 1 large onion, finely chopped
- 1l vegetable stock
- 400g can chopped tomato
- 200g frozen mixed pea and beans
- 250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- grated Parmesan (or vegetarian alternative), to serve
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
This recipe from Karen’s Korner, says she was diagnosed with type 2 diabetes so she adapted this recipe accordingly. She gives you both regular and lighter amounts of ingredients. Enjoy.
Peanut Butter No Bake Cookies
1 1/2 cups old fashioned oatmeal
3 1/2 tbsp. peanut butter ( I use a natural one that only has 4 grams of sugar)
1/2 tsp. vanilla
1 cup brown sugar (1 used 1 cup of Splenda/Stevia sugar replacement)
1/4 cup milk (I used skim)
1/8 cup butter (I used fake margarine)
Spread a sheet of wax paper onto your counter to cool cookies on.
In a large bowl mix together oatmeal, peanut butter and vanilla, set aside.
In a medium saucepan combine sugar, milk and butter and cook over medium heat and bring to a boil. Boil mixture for a full minute.
Remove from heat and pour over oatmeal mixture and stir until oatmeal is completely coated.
Spoon out cookie sized scoops onto the waxed paper and allow to cool until set and firm. Store in an airtight container. Bon Appetite!