Thursday, November 29, 2012

How to make Pineapple Upside Down cake

Peter loves pineapple upside down cake. His Grandma makes him one all the time – of course in a Cast-iron skillet. Last year for Christmas she bought me a Cast Iron skillet – the message was clear – make him one. Well let’s just say I never really got around to it. First off he is so freaking picky. I literally had to buy the stupid cherries and sliced pineapple. He could not have anything other than the rings – see picky. My mom makes a good pineapple upside down cake but she does not use rings she uses crushed – that way there is pineapple in every bite – however, I decided you know what there is an advantage to using the ring. As you know I hate cooked fruit – so I decided if I use the rings I can pick it off easier. I love the flavor of this cake but not the fruit once it has been cooked – yes I know I am weird. Anyway I went and bought the following things to make his.

1 box of Pineapple supreme cake mix – you can use white if you prefer

Ingredients on back

1 can of sliced pineapples

1 jar of Maraschino cherries

1/2 c. of butter

1 c. Brown sugar

Okay grab your cast iron skillet place it on a burner on your stove and melt together the butter and the brown sugar. Pre heat oven in the meantime to 350, once butter is melted and sugar dissolved as best it can be turn off burner – if you have an electric stove please move it off the coil. If you have a gas you can leave it. Finally if you have a glass top stove you should not be using cast iron on it – therefore you can melt it in the oven while it is coming to the proper temperature. Okay moving along. Mix together the cake mix and oil and eggs in PLACE of the water use pineapple juice – get it from the can of pineapples. Mix it well and put it aside in the pan place pineapple rings and plop a cherry in the center of the rings – I did not use my whole can – my skillet was almost too small for this recipe so I did not have room for the whole can therefore you should use at least a ten inch skillet and use all the pineapple. Now before I put in the cake mix I had all my pineapples centered and looking pretty but the cake batter moved them – again oh well. So pour the prepared cake mix over the pineapple brown sugar stuff place it on a cookie sheet and pop it into the oven for 40 – 50 minutes or until done. Once it is finished cooking pull it out of the oven and immediately turn it over onto a plate – or in my case since I don’t have a plate big enough a cookie sheet. Let cool and enjoy. Now of course Peter told me “that piece wont have any pineapple on it since you didn’t put enough rings in the pan” Darn guess that piece will have to be mine then! Yes it was amazing I really liked that pineapple supreme cake mix – happy Sandy I made him one so he’d quite complaining! Oh and he ate ever single piece other than the three I had – it did last a week! Feel free to use any other type of pan just follow cooking instructions on the back of the box and melt the butter and brown sugar in a sauce pan on the stove.

Click HERE to see a printable version.

Prob could have put anther one there I guess..

Tuesday, November 20, 2012

How to make Cherry Dump Cake

Things you may or may not know about. I pack my husbands lunch everyday. Well more like I pack a large meal or two. He works about 50 minutes away, and works a good 13 hours a day at least. So when I make meals I make enough for four so I can pack him lunch and a snack the next day. I also normally throw in some breakfast. No, I do not make it everyday. I make some sort of baked good slice and freeze them in individual pieces. About once every two weeks I make enough to stock the freezer for a couple of weeks at least (so he can have many different things) it is normally things like lemon poppy seed bread, muffins, or some sort of breakfast bar. This past week I made him a pineapple upside down cake for after dinner and I realized I had an extra white cake mix. I am not a white cake person, not enough chocolate in it. So I decided let’s see what I have in the cabinet to go with it. Oh check it out – canned fruit. So I had remembered someone had brought a dish called cherry dump cake or something to my grandmother after my grandfather had passed. So I googled to find a recipe, found one! The recipe I found was to do the following:

1 cake mix – white or yellow

1/2 cup butter – melted

2 cans of cherry pie filling

Now you will note in my picture I just have cherries. Well I made my own pie filling. Anyway, take your cake mix and butter and mix it together with a fork until it is crumbly (yes it’s a word) and then put half on the bottom of a 13x9 pan (although next time I think I’m going to use a 9x9) and then pour the cherry pie filling over top of that then crumble the rest of the topping on the pie mixture. Bake at 350 for 25 minutes or until golden brown. At this point once I removed the dish it was very thin – I suspect because it should be in a smaller pan. Anyway I let it cool and froze it then sent it to work with Peter. He said it was amazing – why wont I eat it? Well quite honestly I detest cooked fruit. The only pies you will ever see me eat are chocolate, caramel, pumpkin, and pecan (used to eat Banana but now I would die L). So there you go now you can serve this dish hot topped with cool whip or cold. Peter say’s it is more like dessert than breakfast but nonetheless he eats it. Any ideas for me?! Let me know! Click Here for a printable version.

Tuesday, November 13, 2012

How to make Nutella Hot Cocoa

This week’s recipe is super easy and hit the spot. I was craving chocolate – big surprise right. However, even though I was craving chocolate I wanted something easy and quick. I found a recipe for Nutella Hot Cocoa. Yes. Nutella. You know how much I love Nutella! Okay so here is how you make it.

1 Cup of milk

2 tbsp of Nutella

Okay get a small saucepan add milk to it then add Nutella. Stir with whisk until dissolved and cook until hot – don’t boil it please. Then add to your favorite mug – mine was this awesome French mug I got at Midfest and then top with whip cream if you desire – I also had a glass of water to wash it down (if you see a Batgirl mug let me know I am tired of drinking out of Pete’s green lantern glass) – it was so rich I knew if I didn’t I would have to make another glass or three. So guess what I even convinced test subject husband to try this concoction and he liked it! Almost had another test subject for you but he was ill…until next time test subject Dalton! So this is easy to double and make more or less chocolate tasting just by adjusting the Nutella obviously. If a whole cup wont fit in your mug or whatever just measure with the mug – wow genius I know!

If you want a printable version click HERE - I am currently contemplating making these for all of my past blogs let me know what you think!

Still want a Batgirl glass...


Wednesday, November 7, 2012

How to make Beef Stroganoff

I had a hard time coming up with an idea this week. Thankfully my husband had a great idea. Beef Stroganoff. I am not a huge fan of it but I did have all of the ingredients so I figured well lets make it so you’ll like it! So I did some research and learned what I don’t like about it. Most people put in nutmeg – gross, and others make this mushroom paste – nasty. I do not like mushrooms and I really don’t like nutmeg. It’s true I hate using it but sometimes it is needed. Anyway this is how I made mine. What you will need:

Half a stick of butter ¼ a cup if you will

1 can – yes can I used a can of mushrooms feel free to use fresh but I am cheap

1 1/2 – 2 lbs of beef I used a chuck roast – got it on sale too!!

2 cups beef broth

1/2 c or less of red wine (that bottle I bought sure is getting low!)

1 large onion

1/4 cup of flour

4 tbsp of olive oil (or veggie oil which is what I used)

1/2 c of sour cream or plain yogurt (you wont use this till the end)

Okay melt the butter in a pan and add oil to it. Salt and pepper the beef and cube it. Put beef in the pan. Brown on each side and then remove it from the pan put it on a cutting board or in a bowl. Add flour to pan. It should make a paste. Then add the broth and wine and then whisk till smooth – you could add it slowly but we all know how I feel about slowly doing things. Add the onions and mushrooms to the pan stir. Then add the beef back to the pan and whatever juice came out while it sat there. Add some more salt and pepper to the pot and then let it simmer for a good while. Like twenty minutes on low heat, everything will get tender! In the meantime get a pot and fill it with water and bring it to a boil the last 7 minutes or so of this cooking process you will make egg noodles or whatever kind of noodles you want for stroganoff and once you start cooking your noodles add the sour cream – I had plain Greek yogurt because I had gotten it for free with a coupon so that’s what I decided to use. So how did it taste? Best I’ve ever had and I don’t like stroganoff – the husband said, “sour cream would have been better” I told him he was wrong but whatever. So that’s that. Easy enough no it’s not the traditional way to make it but I didn’t want to dirty four pans and all that other crap for something like this. Even better it had a similar flavor to normal without that nasty spice I don't like or too many mushrooms. Now what are you going to make for dinner? Any ideas you want to shoot me for a blog will be taken into consideration just remember I am cheap and it had best be easy.