Posted in cakes, Desserts, recipes, Uncategorized

Cakes #Pineapple #Dessert

Perfect Pineapple Cake

Practically Perfect Pineapple Cake
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
This Practically Perfect Pineapple Cake is loaded with pineapple flavor! Made without butter or oil, it’s incredibly moist and topped with a delicious pineapple fluff frosting!
Author: Trish – Mom On Timeout
Recipe type: Dessert
Serves: 24 servings
Ingredients

Cake

  • 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

Frosting

  • 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

Instructions

Cake

  1. Preheat the oven to 350 degrees.
  2. Grease and flour a 9×13 baking dish.
  3. In a large bowl, whisk together flour, sugar, and baking soda.
  4. Mix in vanilla extract, crushed pineapple, and eggs until combined.
  5. Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
  6. Let cool completely.

Fluff Frosting

  1. Whisk pineapple and pudding mix together until combined.
  2. Gently fold in the Cool Whip or whipped cream until incorporated.
  3. Spread on cooled cake.
  4. Refrigerate for at least 30 minutes before serving.

Attribution To ::

Mom On Timeout at http//www.momontimeout.com/2017/02/02/

 


Posted in Desserts, no bake, PIES, recipes, Uncategorized

Holiday Baking #Pies #Dessert

Holiday Eggnog Pie

TOTAL TIME: Prep: 15 min. + freezing

MAKES: 8 servings

Ingredients

  • 4 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1/2 cup confectioners’ sugar
  • 1/4 cup eggnog
  • 2 tablespoons sour cream
  • 1 teaspoon pumpkin pie spice
  • 1-1/2 cups whipped topping
  • 1 graham cracker crust (9 inches)
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 piece: 253 calories, 15g fat (8g saturated fat), 27mg cholesterol, 179mg sodium, 26g carbohydrate (19g sugars, 0 fiber), 2g protein.

Directions

  1. In a small bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg.
  2. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
Editor’s Note: This recipe was tested with commercially prepared eggnog.
Attribution toTasteofhome.com/
Posted in Breads, recipes, Side Dishes, SNACKS, Uncategorized

Suppertime: #Breadsticks #Cheesesnacks

Easy Cheese Garlic Breadsticks

Ingredients

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

Preparation

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.
Easy Cheesy Garlic Breadsticks

6. Bake for 10-12 minutes or until light golden brown

7. cut along each strip and serve with marinara sauce

Attribution to :  SugarApronSugarApron

Posted in Desserts, PIES, recipes, Uncategorized

Pies: #ImpossiblePies #LemonFlavors

Lemon Impossible Pie

 Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 6 – 8

Ingredients

2 cups or 470 ml milk
1 cup or 110 g Flaked coconut
4 eggs
1 tsp vanilla
1/2 cup or 60 g flour
8 Tablespoons butter, melted
3/4 cup or 150 g sugar
Juice and zest of 1/2 lemon

Instructions

Mix all ingredients in a bowl using a spoon or hand whisk.
Pour into a greased and floured pie plate (about 8 – 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. I place my pie in a baking tray in case of spills.
When done, the pie will be slightly wobbly in the center. Remove from the oven and allow to cool, then refrigerate overnight if possible.
Serve on its own or with a blob of vanilla ice cream!

Attribution to:lovefoodies.com/

 

 

 

 

 

 

 

 

Posted in no bake, recipes, Uncategorized

Snacks: #NoBake #Chocolate

Crunchy No-Bake Chocolate Peanut Butter Bars

 

These no-bake chocolate peanut butter bars are easy to make at home and taste better than any store bought candy bar!

Yield: 48 bite size pieces or 12-16 candy bar size pieces

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 2 hours 10 minutes (includes chill time)

 

Ingredients:

  • 1½ cups semi-sweet chocolate chips
  • 1 cup creamy peanut butter
  • ½ cup honey
  • ¼ cup unsalted butter
  • 3 cups cornflakes

Directions:

  1. Place the chocolate chips, peanut butter, honey and butter in a large glass mixing bowl.
  2. Microwave for 2 minutes at full power.
  3. Remove from the microwave and stir until the chocolate has completely melted and everything is well combined.
  4. Gently stir in the cornflakes. Mix until well combined.
  5. Pour the mixture into an 8×8 square baking pan. Smooth the mixture across the pan and refrigerate until firm, at least 2-4 hours.
  6. Slice with a sharp knife and store chilled in the refrigerator for up to 2 weeks.

Note-you can substitute crisp rice cereal for the cornflakes if you wish.

Attribution to : Two Peas & Their Podhttp://www.twopeasandtheirpod.com/

Posted in recipes, Soups, supper dishes, Uncategorized

Supper Time: #Soup #Pasta

Hearty Pasta Soup

 

Prepare time: 5 min
Cook: 25 min
Serving: 4

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.

Posted in Cookies, recipes, SNACKS, Uncategorized

NoBake #Cookies: #Peanutbutter

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

 

Ingredients:


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)

Directions:

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!

 Attribution to: Karen’s Korner