Sunday, June 19, 2016

Pineapple Upside Down Cake / #SundaySupper

Are there some recipes that you miss, or some that you haven't thought about in a quite a while? You know what I'm talking about? The ones that your grandmother or your aunts, used to make for family gatherings, and you might talk about them sometimes, but it has been a while since you actually had any to eat. Well, today for #SundaySupper we are talking about those ~Nostalgic Summer Recipes!
For me, that means Pineapple Upside Down Cake. One of my long time favorites, but one I hardly ever make. I loved the sweet tanginess of the pineapple rings and the crunch of the cherries mixed with that melted brown sugar. Heavenly! But I thought it might be time for a slight update. So I made the cakes in mini size, used shredded pineapple and chopped cherries, and let the cake sit on a bed of pineapple juice with a drizzle on top. A kind of Pineapple Upside Down Cake 2.0! I hope you like the upgrade!

Mini Pineapple Upside Down Cake
Makes 4 mini cakes
1 1/2 cups Buttermilk Baking Mix
1/2 cup Sugar
1/2 cup Milk
2 tablespoons Shortening
1 teaspoon Vanilla
1 Egg
2 tablespoons Butter
4 tablespoons Brown Sugar
1 can Crushed Pineapple
1 jar Maraschino Cherries
1/4 cup Powdered Sugar
1-2 pineapple juice
4 mini Cheesecake Pans

Preheat oven to 350 degrees.

Mix together the baking mix, sugar, milk, shortening, vanilla and egg. 
Melt the butter and distribute it evenly into the four pans. Swish it around to cover the bottom and some of the sides.
Add some of the shredded pineapple into the pan, lightly covering the brown sugar. Cut one marashino cherry for each cake. Chop the cherry into 8 small pieces, and sprinkle onto the pineapple.
Fill the pan halfway with the batter. Bake for 15-20 minutes. Let cool for 10 minutes. 
 Remove from pan and let cool completely.
Mix together the powdered sugar and the pineapple juice. Add the juice a little at a time until the mix is slightly thickened. Place a circle of juice mix on the middle of serving plate. Place upside down cake on top of mix. Drizzle cake with juice mix. Sprinkle plate with pineapple and cherry pieces.
Enjoy your Pineapple Upside Down Cake!

Thank you to Coleen from The Redhead Baker for hosting today's fun and tasty trip down memory lane!

There are a lot more recipes to see! Scroll down and check out what the rest of the #SundaySupper family prepared for today!

Beverages Breakfast Appetizers Main Dishes Side Dishes Desserts Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Thursday, June 16, 2016

Celebrate It! Blog Link Party!

It's time for Celebrate It!
 I am so glad you stopped by today! I hope you are enjoying your summer holiday and creating all kinds of memories, with meals, gifts, DIY's, gardens, crafts, photos, vacation trips, day trips, or anything that you do to Celebrate Summer!
 Don't forget to Share with us!

Last weeks 3 most clicked links:

 Chicken Feta Tostadas

Patriotic M and M's Cookie Cake
Meatball and Tortellini Bake
So glad you are here to share your projects and ideas!!
We love to celebrate with you!

Here are a few things that will make this party fun for everyone:

  1. Visit 1 or 2 other party goers if you can.
It is so much more fun when someone clicks
 on your link and visits your page.

2. I pin each of your link ups to the Celebrate It! board,
 and I will also pin them to another one of my
 boards that fits the pin.
 Your link up will get tweeted both times also!

3. By linking up you are giving me permission to feature
 your post on social media.  Proper credit is always given.

You may receive an email reminder about this party.

Sausage & Apple Cornbread Bundt Cake w/ a White Gravy Drizzle / #BundtBakers

This Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle is definitely a change from the bundt cakes I usually make, but it is a welcome change! This savory bundt cake is bursting with tasty flavors and would be perfect for lunch, dinner, or even a brunch! I made a favorite cornbread recipe, but before I baked it I added chopped Chicken and Apple Sausage, grilled corn, and onion. Once it was out of the oven, I topped it with a White Gravy drizzle, and sprinkled it with black pepper. Very easy and yummy!

bundt cake

Sausage and Apple Cornbread Bundt Cake w/ a White Gravy Drizzle
 (printable recipe)
Makes 6 Mini Bundt Cakes

1 1/4 cup Flour 
3/4 cup Cornmeal
2 teaspoons Baking Powder
1/3 cup Sugar
3/4 teaspoon Salt
1 1/4 cup Whole Milk
1/4 cup Shortening 
1 Egg
3 tablespoon chopped Onion
1 link Chicken and Apple Sausage, chopped
2 tablespoon Grilled Corn, cut from cob
1 package Country Gravy Mix

Preheat oven to 350 degrees.
 Mix together the flour, cornmeal, baking powder, sugar and salt. Add the milk, shortening and egg. Mix just until combined. 
Slice the sausage, lengthwise, into four pieces, then chop the sausage into small slices. Chop the onion into small pieces. Grill the corn over medium heat. Slice the corn from the cob. Add the sausage, onion, and corn to the batter. Pour into the mini bundt pan.
Bake for 15-17 minutes. Remove from oven, let cool, then remove from pan. 
 Make gravy according to package directions. Drizzle over bundt and sprinkle with black pepper. 
 Cut into the bundt and enjoy all those savory flavors!

Thank you for joining me today! Scroll down to see all the tasty, savory bundts baked by the #BundtBakers members!

Thank you to Padmajha, who blogs at Seduce Your Tastebuds for hosting today!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Tuesday, June 14, 2016

Chocolate Peanut Butter Stuffed Mini Cheesecakes

Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
Chocolate Peanut Butter Stuffed Mini Cheesecakes
 (printable recipe)
Makes 12 cheesecakes

3/4 cup crushed Pretzels
1/4 cup Melted Butter
12 oz. block Cream Cheese, softened
1/3 cup Sugar
1/4 cup Heavy Whipping Cream
2 1/2 teaspoons Cornstarch
2 Eggs
1 Egg Yolk
1/8 cup Vanilla flavored Syrup
1 teaspoon Vanilla Extract
24 mini Reese's Mini Peanut Butter Cups
Milk Chocolate Blocks
Heavy Whipping Cream
1/4 cup Creamy Peanut Butter 
1/2 cup Powdered Sugar
4 tablespoons Milk
Reese's Mini Pieces

Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
Pour crushed pretzels in a bowl and mix in the butter.
Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
 Thanks for joining me today! 

Here are some other recipes you might enjoy!


Sunday, June 12, 2016

Grilled Chicken and Steak Stir-Fry / #SundaySupper

Chicken or steak. Hardly a major problem in the realm of everyday life, but it can be a dilemma! I always choose chicken. My husband always chooses steak. I love a moist and tender grilled chicken breast over almost anything else. My husband is a dyed in the wool lover of all things steak. The only thing to do~ Cook the stir-fry I was planning, using both! That is how this Grilled Chicken and Steak Stir-Fry became Dad's favorite recipe, and one all of us love!
Grilled Chicken and Steak Stir-Fry

Makes 2 servings
Crushed Black Pepper
Garlic Powder 
Low Sodium Teriyaki Sauce
4-5 ounces Chicken Breast
4-5 ounces London Broil
Grilled Corn Cob
Mixed Peppers
Grape Tomatoes 
Whole Wheat Pasta
Yum Yum Sauce
Sour Cream

Sprinkle the chicken and london broil with black pepper and garlic powder. Pour teriyaki sauce over steak and chicken. Use two forks to pierce the meat and chicken continuously, tenderizing the meat. Cover and refrigerate overnight.
 Grill the chicken, london broil, and corn cob.
Slice the peppers and onions into thin slices. Chop mushrooms. Cut tomatoes lengthwise. Cook pasta. Cut corn off the cob.
Start cooking mushrooms on the stove with a 1/2 tablespoon of butter. The mushrooms take longer to cook than the other vegetables.
Sprinkle the onions and peppers with ground pepper, and saute in a large pan until tender.
Add the cooked pasta to the pan of  peppers and onions. Mix together.
Add tomatoes and mix together. Mix yum yum sauce and sour cream. Drizzle over dish.
Your Grilled Chicken and Steak Stir-Fry is ready to serve. Thank you for joining me today!

Scroll down to see what SundaySupper members are sharing today as we celebrate Dad's Favorite Recipe!

Thank you to our hostess, Sarah from The Chef Next Door!
Appetizers and Snacks
Condiments and Sauces
Main Dishes
Side Dishes
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Friday, June 10, 2016

Dad's Triple Chocolate Cookies

With Father's Day coming up, I find myself in my yearly "what to buy my dad" dilemma. Over the years, I have gotten him just about everything he could use or want, and some things he didn't!! I get frustrated buying him things that, a few months later, I find in the closet, unused and unopened! As I thought about what do to this year, and trying to find something unique and special for only him, I decided to bake him some cookies! He is a huge chocolate lover, and he loves when I bake for him! So what in the world took me so long to decide this is the gift for him? I don't know. Sometimes I tend to overthink these things when really, I need to remember that often "simpler is better". I  know he will love Dad's Triple Chocolate Cookies,(and so will you) and my "what to buy dad" dilemma is solved!

Dad's Triple Chocolate Cookies
(printable recipe)
Makes 2 dozen cookies

1 cup Butter~softened
3/4 cup Sugar 
3/4 cup Brown Sugar
1 teaspoon Baking Soda
2 Eggs
1 teaspoon Vanilla
3 tablespoons Powdered Chocolate
2 cups Flour
8 ounces Dark Chocolate Chips
5 ounces White Chocolate Chips

Mix together the butter, both sugars, baking soda, eggs, vanilla, and powdered chocolate. Add the flour and mix until combined.  Add white chocolate and dark chocolate chips and mix together with a spoon.
 Use a cookie scoop and place dough onto parchment covered baking sheet. 
 Bake at 350 degrees for 9-10 minutes.
Cool on a rack, wrap them up and make your Dad smile!

Thanks for stopping by today!

Here are some other cookies you might like: