Easy Pineapple Upside-Down Cake

• Easy Pineapple Upside-Down Cake
  
  Prep Time: 15 min
  Total Time: 1 hour 50 min
  Makes: 12 servings
  
  
  
  

Ingredients:

• 1/4 cup butter or margarine


• 1 cup packed 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® SuperMoist® yellow cake mix


• Vegetable oil and eggs called for on cake mix box

Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) 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; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

Link: http://www.bettycrocker.com/recipes.aspx/easy-pineapple-upside-down-cake

EASY COBBLER

Ingredients:
1/2 stick butter
1 c. milk1 c. sugar
1 c. self-rising flour or Bisquick
1 can fruit pie filling (apple, cherry, peach, etc.)

Instructions:
Melt butter in medium Pyrex dish.
Mix sugar, flour, and milk in separate bowl, then pour batter over butter. DO NOT STIR.
Spoon filling over batter.
Bake at 350 degrees for 1 hour or until brown.

Deviled Eggs

DEVILED EGGS

Ingredients:
6 eggs
1/4 tsp prepared mustard
3 tbsp mayonnaise
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp salt

Instructions:
Place eggs in a pan and cover with water.
Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water.
Slice eggs in half.
Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise (small amounts at a time, as you can always add but not take out )
Fill each half about a teaspoon of mixture and sprinkle with paprika.
Cover and refrigerate up to 24 hours.

Makes about 6 servings.

From the Kitchen of Alicia Chiola

Crab Cakes

CRAB CAKES

INGREDIENTS:
1 pound Dungeness or Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs

Put crabmeat in mixing bowl. Add beaten egg. Mix lightly.
Add remaining ingredients in order listed.
Form the crab cake mixture into the desired size.
Fry in skillet with vegetable oil on medium to high heat
(about 1/2-inch of oil in bottom of skillet).
Fry on one side until golden brown and turn over
on other side to get the same.

Yield: 6 servings

Link: http://www.thegutsygourmet.net/crab-cakes2.html

One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)1 cup water *3/4 cup uncooked regular long-grain white rice 1/4 tsp. paprika 1/4 tsp. ground black pepper 4 skinless, boneless chicken breasts

Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.

Link: http://www.campbellkitchen.com/recipedetail.aspx?ab=A&recipeSource=search&recipeID=24702&page=0&index=0&SearchText=One%20Dish%20Chicken%20and%20rice&advSearchParams=&LastIndex=false

COLLARD GREENS WITH HAM HOCKS

COLLARD GREENS WITH HAM HOCKS

INGREDIENTS:
1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon sugar
1/4 cup bacon drippings

DIRECTIONS:
1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.
2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly - They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.
3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving

Link: http://www.thegutsygourmet.net/soul-greens.html

Butter Beans with Ham Hocks

Butter Beans with Ham Hocks

Ingredients:
1 meaty ham bone or 3 large ham hocks
3 cups water
1.5 lbs butter beans (fresh or (2) 16oz cans drained)
(can also substitute with Lima Beans)
2 tablespoons vegetable shortening -- solid
1 teaspoon sugar
1 tablespoon salt
2 teaspoons freshly ground black pepper

Directions:
Put the ham bone and water in a large sauce pan. Cover and heat to boiling.
Reduce the heat to simmering and cook, covered for 45 minutes.
Remove the ham bone from the sauce pan. Remove the meat from the bone,
finely shredding it and return both meat and bone to pan.
Wash the butter beans and add them to the saucepan. Heat to simmering,
stir in the remaining ingredients, and simmer until the beans are tender
(approx 25 mins or less for canned beans)
Discard the ham bone and serve the beans hot.

Recipe from the Kitchen of Alicia Chiola

Mama's Favorite Squash Casserole

Favorite Squash Casserole

Ingredients:
2 cups cooked squash
6 tablespoons butter or margarine
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups crackers crumbled

Directions:
Mash cooked squash. Add all ingredients and mix well.
Pour into a greased 1 quart casserole dish.
Bake at 375 degrees for approximately 40 minutes.

Recipe from the Kitchen of Alicia Chiola