Pineapple Upside-Down Cake
Ingredients:
1/4 cup unsalted butter
1 cup packed light brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker Super Moist yellow cake mix
Vegetable oil and eggs as called for on cake mix box
Directions:
-Preheat oven to 350. In 13x9 inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Gently press pineapple slices on brown sugar. Gently press a cherry in center of each pineapple slice, and arrange remaining cherries around slices.
-Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
-Bake 42 to 48 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow to cool & Enjoy!
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The Best Crack Cake
1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)
How to make it :
Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.
Grease a bundt pan.
Pour into pan.
Bake for one hour.
When cake comes out of the oven...
Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.
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Peanut Butter Ball Recipe
Ingredients
2 sticks real butter, softened to room temperature
1 regular jar (16.4 oz.) creamy peanut butter
2 lb. powdered sugar (1 box = 1 lb. or 1 bag = 2 lbs.)
1 tsp. vanilla
4 large Hershey bars + 1/4 - 1/2 cake paraffin wax
OR
1 large + 1 small bag semi-sweet chocolate chips + 1/4 cake paraffin wax
OR
Semi-sweet chocolate squares + 1/4 cake paraffin wax
OR
1 package of Almond Bark (imitation chocolate that tastes great and is easy to melt and use)
Instructions
Line a cookie sheet with waxed paper.
Using a hand mixer, cream together the butter and peanut butter. Add vanilla and mix.
Keep using the hand mixer as long as you can, but don't burn up the motor. Incorporate all the powdered sugar into the peanut butter mixture. Continue with a strong wooden spoon or your clean hands until it's all mixed. The dough will be very crumbly, but will come together into perfect balls as you grab about a teaspoon's worth and roll into a ball between your palms.
Melt the paraffin in a double boiler on the stove top. Add the Hershey's (broken into small pieces) or chocolate chips and stir until completely melted. If using almond bark, follow package directions for melting in microwave.
Drop one ball at a time in the melted chocolate, cover completely then scoop underneath the ball with a fork, allowing the excess chocolate to run off before transferring to the waxed paper. Let the chocolate dry and re-solidify before serving.
To make the balls look like buckeyes, insert a toothpick into the center of a ball and carefully dip 3/4 of the way into the chocolate leaving a small round bare spot on the top. Sometimes the ball will want to fall off of the toothpick, or the ball with break apart. Chilling the balls in the fridge for a 1/2 hour or so may help.
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State Fair Funnel Cakes
Ingredients:
3 large EGGS
1/4 cup Sugar
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable oil
Instructions
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with cinnamon sugar or powdered sugar.
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GERMAN CHOCOLATE CAKE
Ingredients
1/2 cup boiling water
4 ounces sweet cooking German chocolate
2 cups sugar
1 cup butter, softened
4 egg yolks
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten
Coconut Pecan Frosting
1 cup sugar ( 1 1/2 cups)
1/2 cup butter ( 3/4 cups)
1 cup evaporated milk ( 12 oz. can)
1 teaspoon vanilla ( 1 1/2 tsp)
3 egg yolks ( 4 egg yolks)
1 1/3 cups flaked coconut ( 2 cups)
1 cup chopped pecans ( 1 1/2 cups)
Directions
Heat oven to 350 degrees F.
Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool.
Mix sugar and butter in large mixing bowl until light and fluffy.
Beat in eggs yolk, one at a time.
Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans.
Bake square pans 40-45 minutes or round pans 35-40 minutes.
Check for doneness with toothpick in center.
Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency.
Allow to cool & thicken before icing cake.
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Pineapple Lemonade
This punch is delicious! wink emoticon
Ingredients:
1 Cup Countrytime Lemonade Mix
3 Cups Cold water
1 Can of chilled pineapple juice ( 46 oz)
2 Cans of Sprite
Mix all ingredients and add in lemon slices ( if you wish) and ice.
You won't be disappointed!
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Boston Cream Cake Recipe
Ingredients:
Cake:
1 yellow cake mix (and ingredients listed on the package)
Filling:
1 cup cold milk
1 (3.4 ounce) pkg. instant vanilla pudding
1½ cups Cool Whip
Chocolate Glaze:
2 (1 ounce) squares unsweetened baking chocolate
2 tablespoons butter
1 1/2 cup powdered sugar
4 tablespoons milk
Instructions:
Preheat oven and prepare cake mix according to package directions.
Spray two 9-inch round pans with cooking spray then lightly flour.
Bake cake according to package directions; until golden brown and center passes the toothpick test. Once done, let cakes cool and invert on a wire rack to cool further.
For the Filling:
Beat 1 cup of milk and pudding mix with a whisk or mixer for 2 minutes. Gently fold in whipped cream. Let stand 5 minutes.
Place one cake on serving plate, spread pudding mixture on top, then top off with second cake.
For the glaze:
Microwave chocolate and butter on high for one minute in a small microwave safe bowl. Stir until chocolate is melted. Add powdered sugar and 4 tablespoons milk; mix well until smooth. Spread over the top of the cake immediately letting drip down the sides. Refrigerate at least one hour before serving.
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INSIDE OUT CARAMEL APPLES SLICES
Ingredients
3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
1 whole Large Lemon
2 cups Caramel Squares, Unwrapped
2 Tablespoons Corn Syrup
¼ cups Chopped Pecans (optional)
Chocolate Sauce (optional)
How to make it:
Note: these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!
Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
Squeeze the juice from the lemon onto the apples and allow to set.
(This will keep them from turning brown right away.)
To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup.
Allow to cool for about 10-15 minutes.
Using a paper towel, wipe your apples down, removing the lemon juice as much as possible.
(Important: if the inside of your apple is too wet, the caramel won’t stick.)
Pour the caramel into the hollowed out apples until just below the top.
Sprinkle with pecans (if you desire). Be sure to stray away from nuts if allergies are of concern!!
Chill in the refrigerator until the caramel has set, about 20 minutes.
Cut into slices and drizzle with chocolate sauce, if desired.
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KFC ORIGINAL SECRET CHICKEN RECIPE
Ingredients
1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
Directions:
Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess
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Coconut Cream Pie
Ingredients :
1 10-inch baked pie crust
Filling:
1-1/2 cups toasted coconut shreds
2 cups half-and-half
1/2 cup sugar
3 large eggs
1 teaspoon vanilla extract
Topping:
2 cups heavy cream
1 tablespoon vanilla
Optional:
White chocolate shavings or toasted coconut
Directions :
Place the coconut shreds in the pie shell.
Place the pie shell on a baking pan lined with foil and coated with cooking spray.
Whisk together the half-and-half, sugar, eggs and vanilla and pour the mixture over the coconut.
Bake the pie for 35 minutes or until golden on top, puffy around the edges, and firm in the center. Cool completely before topping.
For the topping, combine the cream, sugar, and vanilla and whip until stiff peaks form. Spread the topping evenly over the pie. Garnish with white chocolate shavings or coconut.
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