Pineapple Angel Food Cake

Pineapple Angel Food Cake

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Original Source/Author: Thatsmyhome.com

: Dessert, Snack

Ingredients

• 1 package angel food cake mix - the one with a single bag of mix, NOT the one with two bags that you mix together. The one with two bags WILL NOT WORK.
• 1 can crushed pineapple -- 20 Ounce Can

Instructions

1. Combine angel food cake mix and (undrained) crushed pineapple in large bowl.
2. Mix (you can use a mixer, but it's pretty easy to mix by hand.)
3. Bake according to instructions on the back of the box.

Crock Pot Potatoes

Slow Cooker Cheesy Bacon Ranch Potatoes

Prep Time 15 minutes

Cook Time 8 hours, 15 minutes

Total Time 8 hours, 30 minutes

Yield 8 servings

The easiest potatoes you can make right in the crockpot - perfectly tender, flavorful and cheesy!

Ingredients

• 6 slices bacon
• 3 pounds red potatoes, chopped
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tablespoon Ranch Seasoning and Salad Dressing Mix
• 2 tablespoons chopped chives

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
• Spread bacon in a single layer onto the prepared baking sheet. Place into oven and bake until brown and crispy, about 12-14 minutes. Let cool before crumbling; set aside.
• Line a slow cooker with aluminum foil, leaving enough to overhang to wrap the potatoes on top, and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, Ranch Seasoning and bacon, repeating 2 more times and reserving 1/2 cup cheese.
• Cover potatoes with aluminum foil and cook on low heat for 7-8 hours or high heat for 3-4 hours. Sprinkle with remaining 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes.
• Serve immediately, garnished with chives.

Notes

SKINNY FETTUCCINE ALFREDO

SKINNY FETTUCCINE ALFREDO

This easy fettuccine alfredo recipe is made "skinny" with a lighter alfredo sauce recipe -- but it's as delicious and creamy and flavorful as ever!

PREP: 5 MINS COOK: 20 MINS TOTAL: 25 MINS

INGREDIENTS:

• 12 ounces fettuccine (or any pasta shape)
• 1 Tbsp. olive oil
• 4 cloves garlic, pressed or minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk (I used 1%)
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• (optional topping: chopped fresh parsley)

DIRECTIONS:

Cook pasta al dente according to package directions, in generously salted water.

Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Reduce heat to medium-low until pasta reaches al dente.

Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine. Serve topped with chopped fresh parsley if desired.

Karen's Broccoli Salad

Broccoli Salad

• 2-3 bunches of broccoli, raw and cut into bite size pieces (not a lot of the stem)
• 1/2 pound bacon, cooked and crumbled (I used the cooked, bagged kind this time pictured below and it worked great...no mess!)
• 1 small red onion, chopped into small pieces
• 1 cup raisins
• 1/3 cup sunflower seeds (just the seeds...no shells. A friend put the shells in hers when she tried to make this, why I don't know, I said SEEDS Lol!!)
• 3/4 cup mayonnaise
• 1/2 cup sugar
• 1 and 1/2 Tablespoons white vinegar

Directions:

• In a large bowl, mix chopped raw broccoli, cooked bacon, chopped onion, raisins and sunflower seeds and set aside.
• In a small bowl, mix the mayonnaise, sugar and white vinegar to make the dressing. Pour over the broccoli mixture and mix well.
• Refrigerate for a few hours so flavors mix. I made mine in the morning and served around dinner time. Still very tasty days later too...if it lasts that long. This one is always popular!
• One tip: You may want to double the dressing recipe (mayo, sugar, vinegar) just in case your heads of broccoli are large. Dress the salad with as much as you'd like according to your own taste though.

Jo's Stir Fry Recipe

Here’s the recipe:

8 slices of bacon diced
1/2 cup onions
1 cup diced mushrooms
3 cups cold rice cooked
1 beaten egg
2 Tablespoons soy sauce

Saute bacon until brown.  Add onions and mushrooms.  Cook until tender.  Drain off all but 2 teaspoons drippings.  Add rice.  Combine egg and soy sauce.  Stir into rice mixture.  Cook egg is cooked and rice is heated through.

For the version we did above we sauteed some chicken breasts that we had cut into pieces and added that too

Lemon Crock Pot Chicken

Amazing Crock-pot Roasted Lemon Chicken

Ingredients

• 3-4 lb. whole chicken, giblets removed (yes, you can use boneless chicken breasts, but the bones give the chicken more flavor and nutrients and it is much more frugal per pound so I haven't bought boneless chicken breasts in at least a year)
• 2 lemons, sliced
• optional, 2-3 medium potatoes, cubed
• 1 onion, sliced or diced
• 1/4 cup organic olive oil
• 2 T fresh minced garlic
• 1-2 T Italian seasonings or seasonings of choice
• dash of cayenne pepper
• salt and pepper

Instructions

1. Mix olive oil with all seasonings.
2. Prop up chicken, legs up, on some balls of foil or small glass bowls so the chicken doesn't touch the bottom of the crock-pot. This allows the chicken to turn out more like a roasted chicken with browned skin. Do not put any liquid in the bottom of the crock-pot. If you haven't crock-potted a chicken before, you'll be amazed at how much liquid comes out of the chicken due to the slow cooking.
3. Rub olive oil mixture all over the chicken and inside the skin (you can use a spoon to insert the oil mixture between the skin and the meat).
4. Place lemons all over the chicken, inside of the skin, and inside the cavity of the chicken.
5. Place/sprinkle onions all over the chicken.
6. If you are using potatoes, you may want to toss them with a tablespoon or two of olive oil, and then place them at the bottom of your slow cooker.
7. Cover, and cook on low for approximately 10 hours, or until the juices flow clearly and the legs can easily wiggle.

Coconut Cream Tarts

Mini Phyllo Cups with Coconut Cream, Raspberries, and Dark Chocolate

yield: 30 MINI DESSERTS

ingredients:

• 2 boxes Athens Mini Fillo Shells (30 shells total)
• 4 oz. good dark chocolate, divided
• 1-1/2 c. heavy whipping cream
• 1/4 c. instant dry vanilla pudding mix
• 1/4 c. powdered sugar
• 1 tsp. coconut extract
• 30 fresh raspberries

preparation:

Preheat oven to 350°. Remove shells from all packaging. Place empty shells on a baking sheet and bake for 3 to 5 minutes. Remove from oven and allow shells to cool completely.

Gently melt 3 ounces of the dark chocolate in a small bowl in the microwave, taking care to not let it scorch. Let chocolate cool for a bit before spooning it into the bottoms of the phyllo shells, dividing evenly between the 30 shells. Let cool completely until chocolate is hardened. To speed up the hardening, the shells can be placed in the refrigerator for a few minutes.

With an electric mixer, whip cream, dry pudding mix, and powdered sugar until stiff and thick, about 2 minutes. Add coconut extract and mix just to combine. Place coconut cream mixture in a pastry bag fitted with a large plain tip. Pipe a dollop of the mixture onto the chocolate on the bottom of each phyllo shell. Gently press a raspberry into the top of each coconut cream dollop. Chop the remaining ounce of dark chocolate into very small pieces and press a few pieces into each of the coconut cream dollops, dividing the chocolate pieces evenly amongst the 30 phyllo shells.

These can be assembled up to three hours prior to serving, stored in the refrigerator.

(If you don't have pastry bags and tips, simply use a small spoon to fill the phyllo cups with the coconut cream. Or place coconut cream in a ziplock baggie, snip off a corner of the baggie, and pipe it into the phyllo shells.)

from a farmgirl's dabbles