"Old-Fashioned" Pineapple Upside-Down Cake

Just for the record, Markus claims this is his favorite cake I make.  So I'm making it for our Anniversary.  I found this recipe and immediately thought of my mother who used to make it all the time for my sister Angie's (I think) Birthday.  So I made it for her bday a few years ago and also this year for Mother's Day.  Which the Mother's Day cake was the best one yet.  So if you dare, try it, but beware it might become your husband/wife/family's favorite and oh boy look out.  It's not a quickie.

1/2 c butter

1 c dark brown sugar

1 large can sliced pinneapple, drained, reserve juice

Maraschino cherries

Pecan halves

1-1/3 c flour

1 tsp cinnamon

1 c sugar, divided

4 eggs, separated

2 tsps baking powder

1/2 tsp salt

1/3 c shortening

3 tbls pineapple juice (I use more cause momma said so)

1/2 c milk

1 tsp vanilla extract

1 tsp almond extract

Preheat oven 350 degrees.   Melt butter in a 10-in iron skillet.  Sprinkle brown sugar evenly over butter.  Arrange pineapple slices in a pattern over butter-sugar coating.  (I have a cake pan especially for pineapple upside-down cakes so it does it for me).  Place a cherry in the hole of each pineapple and pecan halves between each pineapple piece around the outer edge.

To mix cake, sift flour, baking powder, cinnamon and salt together and set aside.  Beat egg yolks until lemon colored.  Add shortening and mix throughly.  Add 1/2 cup sugar, milk, pineapple juice and flavorings.  Mix well.  Add dry ingredients to egg mixture.  Beat egg whites until firm and add remaining 1/2 cup sugar, beating until fluffy.  Fold beaten eggs whites gently into batter.  Pour over brown sugar and pineapple slices.  (Pour left over juice on top- that's what momma said to do)

Bake 40-50 minutes.  Immediately turn upside down on serving plate.  Leave pan over cake for a few minutes.  Serve with vanilla ice cream.

Spinach Balls

My new favorite appetizer to make, courtesy of my husband looking in the newspaper. Gotta love it!

2 (10oz pkgs) chopped spinach, drained well
6 eggs
2-1/2 to 3 c Italian bread crumbs
1 Large onion chopped
¾ c melted butter
½ c Parmesan cheese
1 ½ tsp garlic salt

Mix all ingredients, cover and refrigerate overnight. Form into small bals 1-1/2 in balls. Pre heat 325 degrees for about 15 min or lightly browned.
The Advocate: Best of 2007

Mr. Ronnie's Snack Crackers

These by far are one of my favorite things to eat out at tailgating on Saturdays. A nice kick to ordinary saltines.

3 sleeves regular saltine crackers
1 pkg Hidden Valley Ranch Mix
1 tbls red pepper flakes
1/3 c canola oil

Mix ingredients together & pour over crackers. Let sit for 24hrs or so. I usually pour my mixture over the crackers in a gallon ziploc bag and make sure all the crackers have the mixture on them and store them in the bag too.

Granny's Potato Salad

My granny makes the best potato salad. It's something I loved to eat at her house and even with her recipe I still can't make it just like her. She likes a lot of eggs in hers, but I don't ever have enough to do it her way

5 medium red potatoes
2 eggs per potato (hard boiled)
mayo (as much as needed)
2 tbsp oil
1 heaping spoon sweet relish

Cut potatoes in half and boil with peeling on until a fork can go in. Chop potatoes & eggs. (I'm pretty sure hers didn't have the skin on the potatoes, seems like I remember her saying when she gave me this recipe that the potatoes are easier to peel) Add the rest of the ingredients, mix well. Serve & Enjoy!

Peanut Butter Swirl Brownies

These babies will NEVER disappoint you.  Perfection every time.  I would advise they are best eaten when warm, but you will consume more that way.  I made them last year for a football game and brought them out there in the morning fresh from the oven and I swear it was brownies for breakfast.  There were none left to eat after lunchtime.

6 oz cream cheese (I always use 8oz)

1/2 c smooth PB (I always use crunchy for an extra bite)

2 1/4 c sugar, divided

4 eggs

2 tbls whole milk (2% for me, but if I don't have it, oh well never notice the difference)

1 c (2 sticks) butter, melted

2 tsp vanilla extract

3/4 c cocoa

1 1/4 c flour

1/2 tsp baking powder

1/2 tsp salt

1 c milk chocolate chips (never semi-sweet)

Preheat oven to 350 degrees.  Beat the cream cheese, PB, 1/4 c of sugar, 1 egg, and mil in a mixing bowl until creamy, set aside.  Combine the remaining 2 c sugar, butter and vanilla in a bowl and mix well.  Stir in the 3 eggs.  Add he cocoa and mix well.  Stir in the mixture of flour, baking powder and salt.  Add the chocolate chips and mix well.  Reserve 1 c of the batter.  Spoon the remaining batter into a greased 9 x 13 pan.  Spread with PB mixture.  Drop the reserved batter by tspful over the prepared layers and swirl with a knife.  Bake for 30-40 min or until a toothpick inserted in the center comes out clean.  Cool in the pan on a wire rack.   Junior League at Home: Meals and Menus for Everyday and Special Ocassions

Easy Chicken and Dumplings

I found this in hopes to make something familiar for my husband who loved his grandmother's chicken and dumplings.  Tonight it's dinner.  Hope you enjoy it as much as we do!

1 (32oz) container low-sodium chicken broth

1 (14 1/2 oz) can low-sodium chicken broth

3 cups shredded cooked chicken (about 1 1/2 lb)

1 can reduced fat cream of celery soup

1/4 teaspoon poultry seasoning

1 can refrigerated jumbo buttermilk biscuits

Stir together first 5 ingredients in a dutch oven over medium-high heat; bring to a boil.  Reduce heat to low; simmer, stirring occasionally, 15 minutes.  Place biscuits on a lightly floured surface.  Roll or pat each biscuit to  1/8 inch thickness; cut into 1/2 inch wide strips.  Return broth mixture to a low boil over med-high heat.  Drop strips, 1 at a time, into boiling broth.  Reduce heat to low; simmer 10 min, stirring occasionally to prevent dumplings from sticking.

Southern Living Magazine, November 2006

**I know this might probably be a wintertime dinner, but I love it any time of the year and I also season it up.  This recipe came from the South but it's bland just with poultry seasoning.  Don't be afraid to add to it.

Mom's Saturday Morning Pancakes

3 c flour

1/4 c sugar

4 tsp baking powder

1-1/2 tsp salt

2 eggs

3 c milk

1/2 c oil

Sift together flour, sugar, baking powder and salt. Beat together eggs, milk and oil in a small bowl. Add all at once to flour mixture and stir just until mixed. It should be lumpy. Drop by large spoonfuls on a hot, greased griddle and cook until surface of pancake is bubbly. Turn and cook on other side until golden. Makes 2-1/2 dozen 3-in pancakes.

This came from River Road Recipes II and the only thing that I'm aware my mom does with this recipe is butter both sides of the pancake. Oh and she also warms the milk up too. For a twist try adding pecans (my fav) or fresh fruit. That's always a treat.

Spinach Madeleine: A Classic

2 pkgs frozen chopped spinach

4 tbls butter

2 tbls flour

2 tbls chopped onion

1/2 cup evaporated milk

1/2 cup vegetable liquor

1/2 tsp black pepper

3/4 tsp celery salt

3/4 tsp garlic salt

salt to taste

6 oz jalapenos cheese

1 tsp Worcestershire sauce

Red Pepper to taste

Cook spinach according to directions of pkg.  Drain and reserve liquor.  Melt butter in a saucepan over low heat.  Add flour, stirring unitl blended, but not brown.  Add onion and cook until soft but not brown.  Add liquid slowly, stirring constantly to avoid lumps.  Cook until smooth and thick; continue stirring.  Add seasonings and cheese which has been cut into small pieces.  Stir until melted.  Combine with cooked spinach.  This may be served immediately or put into a casserole and topped with butter bread crumbs.  The flavor is improved if latter is done and kept in refrig overnight.  This may also be frozen.   Serves 5 to 6.

*I of course alter this to fit whatever crowd I'm making it for.  But this is a good base to go by.  From River Road Recipes

To all my family and friends

I am often asked for recipes when I bring something over to a function/party or when I have someone over to my place.  So this is for all of you who from some point or another have asked me for a recipe.  This is where I'll post it.  I'm also creating this blog in a effort to have more consistent possibly weekly menus going.  Hope it works!  So here goes nothing.  Hope you enjoy!