Upside Down Sunshine Cake

Not an "Oh, I've got to have it!" dessert, but an okay dessert and so simple to make. When I asked Doug if it was a keeper, Ben piped up that it was. So, for Ben it is a keeper and I'll share it with you. There is also a peach variation that sounds yummy. This is from kraftfoods.com

1 pgk (2 layer size) yellow cake mix

1 3oz orange jello

12 pineapple slice drained (I needed just over one can)

12 Maraschino cherries

Cool whip topping

Heat oven ot 350*. Prepare cake mix as directed. Liberally spray a 9X13" pan with cooking spray. Spinkle the dry jello over bottom of pan. Top wwith pineapple and put a cherry in the middle of each pineapple. Pour batter over fruit. Bake 40-45 min until done. Cool 5 min. Loosen cake from sides of dish; invert onto platter. Gently remove pan and cool completly. Serve topped with cool whip.

Upside Down Peachy-Keen Cake

Omit cherries. Prepare recipe as directed using raspberry jello and substituting drained peach slices for the pineapple.

Decadence

The best fudge you will ever taste is pictured here. I've tried many fudge recipes and somehow they never seem "right." Either they are too grainy for me or don't set up or what have you. This recipe is fudge heaven and can be made into many variations.

Boil for 5 min:

2 Tbsp butter

1 1/2 cup sugar

2/3 cup evaporated milk

Remove from heat and add:

2 cup mini marshmallows

2 cup milk chocolate chips

1 tsp vanilla

Pour into a greased 9" square cake pan and cool (the fridge is a good place to cool it because it doesn't take so long) Eat and Enjoy.

See how simple that was. Now for the variations.

To the main recipe you can leave out the vanilla and stir in any flavoring you like. I use a few drops of essential oils like orange, lemon, peppermint and even lavender. You can also swap out the chips for different flavors. White, mint, and butterscotch all work well. Haven't tried the peanut butter ones but will soon. The only ones I found that don't work are the semi-sweet and darker chips. Still working on modifications for those. To the white chips I've added color and different flavors to make a cream like flavor (ex. Orange cream).

Like I said fudge heaven.

Strawberry Spinach Salad

Salad and Dressing

This salad is so good and fresh tasting. I got it from my brother-in-law who got it from a friend. Couldn't be easier. Yummmmmm!

Strawberry Spinach Salad

1 lb strawberries; washed, stemmed and sliced

1 - 9oz bag baby spinach

Dressing:

1/2 cup oil

1/4 white wine vinegar

2 Tbsp sesame seed

1 Tbsp poppy seeds

1/4 tsp paprika

1/3 cup sugar (originally called for 1/2 but I thought that a little much)

Toss the spinach and strawberries in a bowl. In another bowl or shaker cup mix the dressing ingredients. Now you can either pour the entire dressing over the salad or put the dressing on the table for individuals to put on their own salads. I did it individually because I don't like a drenched salad. Up to you. Enjopy! We added some toasted pecans and it was great.

This is linked up to eatathomecooks.com

Lemongrass Ginger Beef Stir-fry

This was dinner tonight and it was a great hit.  Doug, the man who has lived in Korea and worked in China, said that it was very authentic tasting and delicious.  If you like Chinese food give this a try.

Marinade:

3 Tbsp Fish Sauce

3 Tbsp Soy Sauce

2 Tbsp Vegetable Oil

2 Tbsp Sugar

2 Tbsp chopped Lemongrass (or 1 Tbsp Lemon Zest)

2 Tbsp chopped Ginger

1 Tbsp chopped Onion

4 cloves Garlic

1 Tbsp Honey

1 tsp Sesame Oil

Beef:

1 1/2 lb thinly sliced Beef Steak

2Tbsp Oil

1Tbsp water

1 tsp cornstarch

Asian Sweet Chili Sauce (available in oriental section of grocery store) - optional

Blend all of the marinade ingredients in a food processor or blender until smooth. (Honestly, I just put the lemongrass, ginger and onions in in chunks rather than chopped.  Saved me time and the stuff was going to get pureed in the processor anyway.)  Poor into a bowl with lid or a large zip lock bag and add in sliced beef.  Marinate for at least 1 hour or overnight.

When ready to cook heat 2 tbsp oil in pan and when hot add beef.  Quickly stir beef to cook evenly.  Mix water with cornstarch and poor over beef to thicken juices.  Serve over a bed of rice with sweet chili sauce if desired.  An English Cucumber and peaches (or your favorite fruit) round out the meal.

Originally a Cooking Club of America recipe that I changed up for my family.

Apple Pie Muffins

These muffins are super easy and super yummy.

Apple Pie Muffins

2 cups Baking Mix (Bisquik for example)

1/2 cup sugar

2 Tbsp flour

1 tsp cinnamon

1/2 cup milk

1 egg

2 Tbsp oil

1 cup apple pie filling

Preheat oven to 400* F. Grease muffin tins or line with paper liners. Beat milk, egg and oil in medium bowl. Add dry ingredients and mix until just moistened. Fold in the pie filling. Fill muffin cups 2/3 full. Bake for 15-20 min or until golden brown and done. Makes 12+ muffins. In my pan it makes 14. You can also make them mini and cook for 12-15 min.

This was originally a Granny Bunt Baking Mix recipe, but I cut back the sugar some and found you can use really any baking mix. Yes, I did try this with Bisquik just to make sure. Enjoy! They don't last long in my house and make perfect snacks or part of a lunch for school kids.

Cheesy Ham and Broccoli Casserole

When Doug and I were first married we went shopping and Albertson's and saw this recipe card for a ham casserole.  Since I collect recipes I grabbed one to take home.  Later I made the dish and Doug loved it.  I was able to make it a few more times before I lost the recipe while moving.  We've tried over the years to find the recipe again and couldn't.  I've made similar dishes but none came out the same way.  Well ten years later while looking though some recipe book I found the original recipe card.  Imagine the excitement at this find.  This is a simple dish, but good and filling and a great way to get kids to eat broccoli.  Hope you enjoy it.

16 oz frozen chopped broccoli

1 can condensed cream of mushroom soup (or chicken)

1 can condensed cheddar cheese soup

1 cup milk

3 cup cubed fully cooked ham

1/2 tsp onion powder

2 Tbsp chopped parsley

2 cup Bisquick baking mix

1 1/2 cup milk

Heat oven to 450*F.  Mix broccoli, soups, ham, 1 cup milk, and onion powder.  Pour into ungreased 13X9" baking dish.  Top with parsley.

Mix baking mix and remaining milk.  Pour evenly over soup mixture.  Bake 27-30 min or until lightly brown.  Cool 5 min and enjoy.

I served ours with fruit and a salad to make a balanced meal.

Love on a Cloud

Our traditional Valentine's Day dessert

3 large egg whites

1/4 tsp cream of tartar

3/4 cup sugar

8 oz cream cheese

1/2 cup sugar

2 cup cool whip

1/2 tsp almond extract (optional)

1 can cherry pie filling

1 cup mini marshmallows (optional)

Heat oven to 275*F.  Cover baking sheet with heavy brown paper (grocery bag); draw outline of heart, 9 in across greatest width, on paper.  Beat egg whites and cream of tartar until foamy.  Beat in 3/4 cup of sugar 1Tbsp at a time; continue beating until stiff and glossy.  Do not underbeat.  Spoon meringue into outline on paper, building up sides.

Bake 1 1/2 hours.  Turn off oven; leave meringue in oven with door closed 1 hour.  Remove from oven; finish cooling away from draft.

Blend cream cheese, 1/2 cup sugar and extract.  Fold in cool whip and marshmallows.  Pile into meringue shell.  Cover and chill.  Just before serving top with pie filling.  Cut and serve.  Enjoy!

linked to http://www.chef-in-training.com/ and http://www.notjustahousewife.net/