Easy Pineapple Cake

2 C flour
2 C sugar
2 eggs
1 tsp baking soda
1 tsp vanilla
pinch salt
20 oz can of crushed pineapple

Frosting
1 stick of butter
8 oz cream cheese, softened
1 tsp vanilla
1 1/2 C powdered sugar

Preheat oven to 350. Mix everything in a bowl with a fork.  Pour into a greased 9 x 13 pan and bake 35-40 minutes.

Frosting:
Beat butter, cream cheese, vanilla and powdered sugar together until smooth.  Gradually add in powdered sugar.

Frost cake while warm.

Italian Sweet Bread with Raisins

1 pkg dry yeast
1 C warm water
1 C baking raisins
1/2 C sugar
3 T olive oil
1 T grated orange zest
1 egg beaten
3 1/2 - 4 C flour
milk
sugar
''''''
In a large bowl, dissolve yeast in water. Stir in raisins, sugar, oil, orange peel, egg, and enough flour to make a soft dough.  Turn dough out onto a generously floured surface. Knead until smooth and elastic. Cover and let rise in a warm place until doubled in size.  Punch down dough and shape into a round, slightly flat loaf apx 9" in diameter. Place on an ungreased baking sheet and let rise another 45 minutes.  Bake at 350 for 35 minutes.  Before baking brush with milk and sprinkle with sugar.

Chicken Enchiladas

Note: I deviate from the normal enchiladas and use flour tortillas rather than corn because I don't like corn tortillas.

3 C white meat chicken, shredded
1-2 C shredded Monterey Jack cheese
8 oz diced green chiles
3/4 C sour cream
4 oz cream cheese
1/2 C green onion, chopped
1/2 tsp cumin
1/2 tsp salt
1/2 C cheddar cheese
2-10 oz cans enchilada sauce.
Tortillas

Boil the chicken breasts until thoroughly cooked and not pink.  Allow to cool enough to handle - the bones are still very hot even if the meat is cooled.  Shred the chicken with forks.

Combine the softened cream cheese, sour cream, green onion, cumin, and salt. Fold into the shredded chicken.  Add the Monterey Jack cheese.

Spoon into the center of a tortilla and fold the ends over and tuck the short edges in.  Place in a 9 x 13 pan.  Make as many as will fit in the pan.

Pour enchilada sauce liberally over the top.  Cover with foil and bake at 350 for 30 minutes.  Uncover, sprinkle with the cheddar cheese and bake an additional 5-10 minutes or until the cheese is melted and bubbly.

Crock Pot Sweet Hawaiian Chicken

2 lbs chicken tenderloin pieces
1 C pineapple juice or 2/3 C pineapple juice + 1/3 C water
1/3 C low sodium soy sauce
1/2 C brown sugar
1 can pineapple chunks
1 bag frozen onion and pepper mix


Place chicken in the crock pot.  Add the juice, soy sauce, and brown sugar.  Simmer on low for 5-6 hours.
Add pineapple chunks and onion and pepper mix and cook on low another 1-1.5 hours.

Serve over rice.

Crock Pot Glazed Chicken

from Food.com

1 large chicken, cut into pieces or 2-3 lbs chicken breast
1 C brown sugar, packed
2/3 C vinegar
1/4 C Sprite or 7 Up
2T soy sauce
2-3 T minced garlic
1 T black pepper

Put chicken in the crock pot and add in all the remaining ingredients.

Cook on low for 7-8 hours

Serve over rice.

Slow Cooker Cream Cheese Chicken

from Food.com

3 lbs chicken tenderloin pieces
1 pkg Italian salad dressing
4 T butter, melted
1 small onion, chopped
1 clove garlic
1 can cream of chicken soup
8 oz cream cheese
1/2 C chicken broth

Place chicken in the crock pot and cover with the dressing mix. Sprinkle with 2 T melted butter.
Cook on low for 4-6 hours
Melt 2 T butter in a sauce pan and saute onion and garlic.  Add cream of chicken soup, cream cheese, and chicken broth.  Continue stirring until smooth.
Add mixture to the crock pot and continue cooking on low for an additional hour.

Serve over egg noodles or pasta.

Peanutty Oat Bars

1 1/2 C oatmeal
1 1/4 C brown sugar
1 1/2 C flour
3/4 tsp baking soda
1/4 tsp salt
3/4 C melted butter
14 oz caramels
1/2 C whipping cream
3/4 C dry roasted peanuts
12 oz chocolate chips

Preheat oven to 350.  Combine all dry ingredients.  Add melted butter and mix with a fork until moistened.  Set aside 1 C of the mixture for topping.  Press remaining mixture into a 9 x 13 pan.  Bake 10 minutes.  While baking, melt caramels and mix in heavy cream until smooth and creamy. Stir frequently.  Spring top of oat mixture with caramel, chocolate chips, and peanuts.  Sprinkle w/remaining oat mixture.  Bake an additional 15-20 minutes.

Red Velvet Cake

2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1 T cocoa
1 1/2 C oil
1 C buttermilk
2 eggs
3 T bourbon (e.g. Southern Comfort)
2 T red food coloring
1 tsp vanilla
1 tsp vinegar
Cream Cheese frosting
Cocoa for dusting

Line three 8" cake pans with parchment paper.  Preheat oven to 350.  Sift dry ingredients.  Whisk together oil, buttermilk, eggs, bourbon, food coloring, vanilla, and vinegar.  Mix into dry ingredients until smooth.  Bake 25-30 minutes.  Cool.  Frosting: 16 oz softened cream cheese, 1 tsp vanilla, 4 C powdered sugar.  Blend together until smooth.  Spread over cake.  Dust with cocoa.

Individual Eggs Mornay

from The Best of Byerly's: A Recipe Collection

4 T butter, divided
1/3 C red bell pepper, chopped
1/3 C green onions, chopped
12 eggs, beaten
1 (4.5 oz) jar mushrooms, sliced and drained
2 T flour
1 tsp chicken bouillon granules
1 1/2 C milk
2 oz shredded Swiss cheese
1/4 C grated Parmesan cheese
1/8 tsp ground nutmeg
1 1/2 C soft bread crumbs
1/4 C butter, melted
3 T grated Parmesan cheese
2 T fresh parsley, snipped

Grease 6 (10 oz) custard cups.  In a large skillet, melt 2 T of the butter, saute red pepper and green onions until the onions are crisp yet tender.  Stir in eggs; cook over medium heat until eggs are slightly firm.  Stir in mushrooms, set aside.  Melt remaining 2 T butter in small saucepan, blend in flour and chicken bouillon.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until mixture comes to a boil.  Boil and stir for 1 minute.  Stir in cheese and nutmeg until smooth.  Fold sauce into egg mixture; spoon into greased custard cups.  Combine bread crumbs, 1/4 C melted butter, 3 T Parmesan cheese and parsley; sprinkle over eggs.  Refrigerate, covered, several hours or overnight.

Heat oven to 350.  Bake 30-35 minutes.

Citrus Salad Toss

from The Best of Byerly's: A Recipe Collection

1/2 C canola oil
1/4 C red wine vinegar
1/4 C sugar
1/2 tsp salt
1/2 tsp dry mustard
1/4 C red onion, chopped
1/2 tsp poppy seeds
1 head @ red and green leaf lettuce
2 grapefruits, peeled and sectioned
2 avocados, peeled and chunked
1 starfruit, cut crosswise
4 oz mushrooms, sliced

Mix first 7 ingredients for dressing and refrigerate.  Toss the remaining ingredients for the salad and add the dressing.

Artichoke Dip

1 C mayo (not Miracle Whip)
1 C grated parmesan cheese
1 C cream cheese
2 cloves garlic
1 can artichoke hearts
1 tsp dill weed

Preheat oven to 350.  Mix together all of the ingredients and pour into small oven proof casserole dish.  Bake 3--45 minutes or until golden & bubbly.

Blueberry Buckle

1/2 C butter
1 1/2 C sugar
2 eggs
4 C flour
4 tsp baking powder
1 tsp salt
1 C milk
4 C blueberries

Topping
1 C sugar
1/2 C butter
2/3 C flour
1 tsp baking spice

Preheat oven to 375. Cream together butter and sugar.  Add eggs and beat well.  Sift together the dry ingredients.  Mix alternately with milk.  Beat until smooth. Fold in blueberries.  Pour into pan.  Combine topping ingredients until crumbly.  Sprinkle on top of batter.  Bake 1 hour.

Chocolate Heart Attack Surprise

1 C butter
2 C sugar
1 C flour
1/2 tsp salt
2 C chocolate chips
3 C rice krispies
6 T cocoa
4 eggs
2 tsp vanilla
1 jar marshmallow cream
1C peanut butter

Preheat oven to 350. Grease a 9 x 13 pan.  Cream together butter, sugar, and eggs.  Add cocoa, flour, vanilla, and salt and mix well.  Pour into pan.  Bake 35 minutes.  Cool slightly.  Spread marshmallow cream over the top of warm brownies.  Then in a large bowl, melt chocolate chips and peanut butter.  Add Rice Krispies.  Spread over the top of the bars. Refrigerate.

Crispy Cookies

1 C sugar
1 C brown sugar
1 egg
1 C shortening or butter
1 C oil
3 1/2 C flour
1 tsp cream of tartar
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1 C rice krispies
1 C coconut

Preheat oven to 350.  Mix together the first 5 ingredients.  Then add dry ingredients.  Fold in Rice Krispies and coconut.  Drop onto cookie sheet.  Bake 10 minutes.

Chewy Granola Bars

1 C brown sugar
2/3 C peanut butter
1/2 C light corn syrup
1/2 C butter, melted
3 C rolled oats
1/2 C coconut
1/2 C sunflower seeds
1/3 C wheat germ
2 tsp vanilla

Preheat oven to 350.  Combine sugar, peanut butter, & corn syrup in a large bowl.  Mix well.  Stir in melted butter until smooth.  Mix in remaining ingredients.  Press into 9 x 13 pan.  Bake 15-20 minutes.

Crab Rangoon Dip

2 C crab meat
16 oz (2 pkgs) cream cheese, softened
1/2 C sour cream
4 green onions, finely chopped
1 1/2 tsp Worcestershire sauce
2 T powdered sugar
1/2 tsp garlic powder
1/2 tsp lemon juice

Soften the cream cheese - about 1 minute in the microwave.  Chop the onions and add them to the crab meat. Add the sour cream, worcestershire sauce, powdered sugar, garlic powder, and lemon juice. Mix all ingredients and pour into an oven proof baking dish.  Bake at 350 degrees for 30 minutes.

Stu's Hot Chocolate

From Food.com

1 quart of milk or quart of half and half for extra creaminess
10 oz of 70% bittersweet, dark chocolate
5 oz of milk chocolate
pinch of sea salt

Bring milk or half and half to a light simmer.  Add chocolate and salt to a heatproof bowl.  Gradually pour in simmering milk.  Allow mixture to sit for apx 3 minutes to allow the chocolate to melt.  Stir until all chocolate has melted and the mixture is smooth.

Return to low heat to warm and serve.

I like to substitute about 1 C of the milk/half and half with Rumchata or Godiva chocolate liqueur.

Coca Cola Cake

2 C flour
1C butter
1 tsp baking soda
1 tsp vanilla
3 T cocoa
1 C cola
1/2 C sour milk (1/2 C milk - 1 T + 1 T white vinegar)
2 egg, beaten
1 C mini marshmallows
2 C sugar

Icing
1/2 C butter, 3T cocoa, 6 T cola, & 3 1/4 C powdered sugar

Preheat oven to 325 degrees. Grease a 9 x 13 pan (or line with parchment paper).  In a large bowl, combine flour, sugar, & baking soda and set aside. In a small sauce pan, melt butter, then add cocoa and cola and bring to boil. Add milk, eggs, and vanilla.  Stir in flour mixture until smooth.  Fold in marshmallows.  Pour into pan and bake for 35 minutes.

Icing

In a small saucepan, melt butter then add cocoa and cola.  Stir in powdered sugar until it forms a smooth icing.

Spread over cake while still warm.

Choco Sandwich Cookies

2 boxes devil's food cake mix
4 eggs
1/3 C oil
Cream cheese frosting

Mix ingredients until moist.  Roll into evenly sized balls.  Flatten slightly.  Bake at 350 degrees for 10-12 minutes.  Match up equal sized cookies, frost one for a sandwich.

Molasses Crinkle Cookies

3/4 C butter or shortening
1 C sugar
1 egg
2 C flour
1/4 C molasses
1 tsp salt
1/2 tsp cinnamon
1 1/4 tsp ginger
1/4 tsp cloves
2 tsp baking soda

Preheat oven to 375 degrees F.  Cream together butter, sugar, egg & molasses.  Add soda, salt, and spices to flour.  Add to creamed mixture.  Mix well.  Refrigerate dough for several hours.  Shape into balls & roll in sugar (colored sugar for the holidays).  Slightly flatten then bake 10-12 minutes.

Shortbread

1 C butter
1/4 C sugar
1/4 C brown sugar
1 tsp vanilla
1/3 C rice flour
2/3 C flour

Butter a 9 x 9 baking pan.  Preheat oven to 325 degrees F.  In a large bowl, beat sugar, butter, and vanilla until light and fluffy.  Combine flour and rice flour and stir into butter mixture just until smooth and not crumbly.  Press evenly into pan.  Score edges with a fork.  Bake until golden brown and slightly springy - apx 45 minutes.  Cool in pan until just slightly warm.  Cut into bars and remove from pan.

Amaretto Cake

1 C butter
2 3/4 C sugar
6 eggs
8 oz sour cream
2 tsp almond extract
1/2 tsp salt
1/4 tsp baking soda
3 C cake flour
1/2 C amaretto liqueur
2 T butter
1 T water
2 T amaretto

Grease and flour a bundt pan. Preheat oven to 325 degrees F.  Beat 1C butter and 2 1/2 C sugar until light and fluffy.  Add eggs one at a time, beating after each egg.  Mix in sour cream and almond extract.  Stir in salt and baking soda into the cake flour.  Add flour mixture and amaretto alternately to the creamed mixture, stirring each time until well blended. Pour into bundt pan.  Bake apx 75-85 minutes.  Cool apx 30 minutes and invert onto a plate to cool.  Melt butter in a sauce pan.  Stir in water and sugar.  Bring to boil for 2 minutes.  Add amaretto.  Pour over cake.  Serve with strawberries if desired.