Pineapple Upside Down Cake

Ingredients

• 1 (10 ounce) jar maraschino cherries, drained
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup flaked coconut
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1 (18.25 ounce) package yellow cake mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat the bottoms and sides of each 9 inch round cake pan with 2 tablespoons of melted butter. Sprinkle the bottom of each pan with 1/4 cup of brown sugar.
2. In one of the pans, sprinkle coconut over the brown sugar. Lay pineapple rings in a single layer on top of coconut. Place a cherry in the center of each ring. In the other pan, spread the drained crushed pineapple.
3. Mix the cake as directed on package, but substitute reserved pineapple juice in place of water. Divide batter between the 2 pans. Remember which pan has the pineapple rings in it.
4. Bake for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into cake comes out clean. Cool in pans for 20 minutes.
5. While the bottoms of the cake pans are still warm to the touch, invert the layer with the crushed pineapple out onto a serving dish, then gently invert the layer with the pineapple rings on top of it for a dazzling two layer pineapple upside down cake.

Crock Pot Chili

Ingredients

• 2 pounds ground beef
• 2 (16 ounce) cans kidney beans, rinsed and drained
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1 teaspoon pepper
• Shredded Cheddar cheese

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Jerk Sauce

You’ll Need…

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

Basically  all you’ll be doing is making a puree with all the ingredients I mentioned above. So you’ll need a blender or food processor.

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your pork, chicken or fish (haven’t tried beef yet) for at least 2 hours before grilling or roasting in the oven

Coco Bread

2 packets yeast
 1 tsp sugar
 1/4 cup warm water
 1 medium egg
 1 cup warm milk
 1 tsp salt
 3.5 cups white flour
 1/2 cup melted butter

Preparation

 Mix the yeast, sugar and water together.
 Beat the egg and stir in to the mixture.
 Stir in the milk and salt.





















 Stir in 2 cups of the flour.










 Slowly add more flour, stop when the mixture becomes stiff.
 Knead the dough until it is smooth - this should take about 10 minutes!









 Transfer the dough to a clean bowl and some of the melted butter.
 Roll the dough around the bowl until it is entirely coated in butter.









 Cover with a damp towel for 1 hour (this will allow the mixture to rise).





















 Divide the dough in to 10 pieces and roll each piece in to a circle, about 1/2 cm thick.










 Brush the dough with melted butter then fold in half.

Cooking

 Preheat your oven to 425 degrees.
 Place folded pieces on a well greased sheet and place on the bottom rack of the oven.









 Bake until golden brown (this should take around 15 minutes).

Homemade Mac and Cheese

Homemade Mac and Cheese

This is one of the fav's around my house. It is really easy and very tasty! I have to make two full recipes because one is gone by morning!!!

Sindy Mac & Cheese (Emeril's Mac & Cheese is similar but I used cheesed that most people know of.)

Servings: About 6 to 7 depending on your family.

Ingredients: "Sounds like a lot of stuff but it really is not"

6 Tablespoons Butter or Margarine, sounds like a lot but you have to have it
4 teaspoon Flour
2 cups Half and Half, don't substitute this ingredient!
3/4 teaspoon Salt
1/4 Pepper, you can use White Pepper as well
3/4 teaspoon Salt
1/4 teaspoon Tabasco Sauce, you can substitute any hot sauce
8 1/2 ounces shredded Parmesan Cheese, sometimes I will omit this and use a cup of shaker Parmesan Cheese
1 Pound Elbow Macaroni
1/2 teaspoon minced Garlic, this should not be omitted!
4 to 6 oz shredded Cheddar Cheese
4 to 6 oz Mexican Cheese Mix
4 to 6 oz Mozzarella Cheese
1/4 or so cup of Bread Crumbs
1/2 teaspoon Creole Seasoning


Directions:
I am going to break this up into sections.

For the Bechamel Sauce:

1. In a heavy, medium saucepan melt 4 Tablespoon Butter orMargarine over low heat.
2. When butter is melted add the Flour and stir to combine. Cook, stirring constantly, for 3 minutes.
3. Increase the heat to medium and whisk in the Half & Half. This should be done a little at a time but when I am in a hurry it all goes in at once! Cook until thickened, about 4 to 5 minutes, stirring frequently.
4. Remove from heat, season with salt, pepper, Tabasco Sauce, or any hot sauce and 4 oz of Parmesan cheese. Stir until cheese is melted and sauce is smooth.

Cover and put aside.

Preheat over to 350 degrees F.

Macaroni:

1. Fill large pot with water and bring to boil over high heat. Add salt to taste and, while stirring, add the Macaroni.
2. Return to boil, reduce heat to low and boil and cook for about 5 to 7 minutes, or until macaroni is quite undercooked (al dente).
3. Drain in colander and return to pot.
4. Add 2 Tablespoons of the Butter and the minced Garlic to the macaroni. Stir to combine.
5. ADD THE BECHAMEL SAUCE to macaroni and stir very well.

Set aside.

Putting dish together:

1. Use spray oil such as Pam and spray a 3-quart baking dish or casserole and set aside.
2. In a large bowl combine all the cheeses except about 1/2 oz Parmesan cheese, and toss to combine.
3. Place about 1/3 of the Macaroni with the Bechamel Sauce on the bottom of the baking dish.
4. Top with 1/3 of the Cheese mixture.

*Continue this until you have 3 layers*

Topping:

1. In a small bowl combine the Bread Crumbs, remaining 1/2 ozParmesan Cheese and the Creole Seasoning.
2. Sprinkle this over the top of the Mac & Cheese.

Cook at 350 degrees F for about 40 to 45 minutes or until cheese is bubbly hot and golden brown.

Remove from oven and enjoy!!!!

Chinese Almond Cookies

Chinese Almond Cookies

Chinese Almond Cookies

Ingredients

· 1 cup and 3 tablespoons butter (no substitutes), softened

· 1 cup and 3 tablespoons sugar

· 2 egg· 2-1/2 teaspoons almond extract

· 3-2/3 cups all-purpose flour

· 1-1/4 teaspoons baking soda

· 1/2 teaspoon salt

· 1/4 cup and 2 teaspoons sliced almonds

· 2 egg white

· 1/2 teaspoon water

Directions

1. In a mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.

2. In a small bowl, beat egg white and water. Brush over cookies. Bake at 325 degrees F for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing to wire racks.

Serving size: 60 cookies

Crock Pot Swiss Steak and Gravy

Ingredients:

2-2 1/2 pounds round or cube steak, cut into serving size pieces.

10 3/4 oz can Cream of Mushroom or Cream of Celery soup.

Half soup can of milk.

1 Package dry onion soup mix.

1 Package dry brown gravy mix.

Spices to taste

Directions:

1. Place steak pieces in slow cooker.
2. Combine soup and milk in bowl and mix. Pour over steak.
3. Sprinkle dry soup and gravy mix over top.
4. Cover and cook on high for about 1 hour and then on low for 2 to 5 hours or until meat is tender.

Serve over either white rice, mashed potatoes or egg noodles.