Cherry Pineapple Cobbler (Dump Cake)

cherry pineapple cobbler dump cakeThis is a super easy dessert that is perfect for potlucks or quick family dinners. I usually have all of the ingredients in my pantry so I can throw it together at a moment’s notice.

I’m redoing an earlier post of this recipe because I could never get any good photos of the dessert – it was always gone before I remembered to take a picture! Enjoy!

Ingredients:

2 cans crushed pineapple

2 cans cherry pie filling

1 box yellow cake mix

2 stick of butter

1 cup chopped pecans or sliced almonds

Directions:
  1. Preheat oven to 350°. Pour both cans of crushed pineapple with juice into a 9 x 13″ baking pan.  Pour cherry pie filling over the top, distributing it as evenly as possible.
  2. Open the bag of dry cake mix and pour it over the fruit. Try to spread it evenly so the crust will be the same thickness throughout. Sprinkle the nuts over the top.
  3. Slice the butter into thin pats, and place on top of the dry cake mix. It may take 1 1/2 – 2 cubes of butter depending on how thick you cut the slices. It will work either way.
  4. Place in the oven for 45 minutes or until the crust is golden brown and set in the middle. The fruit  should be bubbling up around edge of the dish.
  5. Serve warm or serve at room temperature; it’s nice with a scoop of vanilla ice cream on top!  Refrigerate leftover portions.
Family size pan of cherry pineapple cobbler

Baked to golden perfection and ready to serve hot with vanilla ice cream. Delish!

 

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Make Waffles From Scratch

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Nothing says Sunday breakfast at home like fresh, crispy waffles. They are so easy to make from scratch – you don’t need to use a mix.

Here is what you need:

1 3/4 cups flour

2 TBSP baking powder

2 TBSP sugar

1/ 4 tsp salt

1 3/4 cups milk

2 eggs

1/2  cup cooking oil

1 tsp vanilla

In a large mixing bowl whisk together dry ingredients. Add milk, eggs, oil and vanilla. Whisk until blended. A few small lumps will remain. Pour into heated waffle iron. Cook according to manufacturer’s instructions. Makes about 12 waffles.

 

 

Mushroom Risotto

Add hot broth and stir until absorbed. And repeat. And repeat.

I bought a box of arborio rice a few years ago at a specialty food shop. I wanted to try making risotto, but never got around to it. Until last night. To begin, I selected a recipe from Food Network. I looked over a few and decided to go with one from Emeril.  It seemed easy enough (and was rated as such) so I gave it a shot. It turned out great!

Instead of writing out the long recipe I carried my laptop to the kitchen and placed it on the counter.  What an easy way to cook! I could refer to the recipe without printing it out or writing it onto an index card – who wants to waste all that time if it doesn’t work?

Finished Risotto with shaved parmasean cheese on top.

The recipe called for a few things that I didn’t have on hand, but I improvised.  I used dried thyme instead of fresh, and skipped the fresh parsley entirely. Emeril also suggested using some proccuito as a garnish.  I didn’t have any on hand so I cut some very thin julienne strips of ham to sprinkle on top.  I served some steamed broccoli on the side to complete the meal.

I am pleased with how well it turned out. Risotto seems to be a dish a lot of cooks have trouble with, but if you follow the directions it is really easy to make.  If you’ve never made risotto before, try it, you will like it!

Homemade Granola Bars

Last night I realized that we were out of eggs and I would not be able to make any of my usual breakfast foods in the morning.  I decided to give a recipe I saw on Barefoot Contessa a try – Granola Bars.

They were very easy to make! I had to substitute some things with what I had on hand.  I used chopped salted almonds and macadamia and a mix of regular and golden raisins for the fruit.  They still turned out great and I had an easy breakfast to wrap up for Paul this morning. I like the flavor of the honey and vanilla together. Very tasty!

 

Super Easy Scones

I love scones with coffee in the morning. I used to use a mix that was very good, but kind of expensive at $5 per bag.  I tried a basic scone recipe a few days ago and it was just as good as the mix I used to buy.  Problem solved!

You can add whatever you like to this basic recipe – I recommend dried fruit.  I like to use Craisins or dried blueberries (the blueberries from Costco are the best!).  You can also add nuts if you like.  Mix in the bits after cutting in the butter, before adding the wet ingredients.

Divide into 8 sections with a knife.

  • 2 cups flour
  • 4 TBSP sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 TBSP butter, chilled
  • 2/3 cup dried fruit
  • 1/2 cup half & half
  • 1 egg, beaten
  1. Heat oven to 400 degrees. Mix together the flour, sugar, salt and baking powder. 
  2.  Using a pastry cutter, cut in the six tablespoons of butter until well blended.  
  3. Mix in any fruit or nuts, then add the half & half and the beaten egg.  Mix until a soft dough forms.  
  4. On a floured surface, knead the dough a few times until it stays together.  Pat it out into a disk shape, 8-10 inches in diameter.  
  5. Cut into eight triangles – first cut into a cross (four pieces) and then split each of those in half. See photo above.  
  6.  Place on an ungreased baking sheet, leaving space between each piece. Bake for 15 minutes.  Scones should be lightly browned at the edges, but not dark.

This is a super simple recipe that only takes a few minutes to prepare.  If you don’t have half & half, substitute with whole or 2% milk.  I like to serve the scones warm, cut open with a little butter spread on them.  yum!

Easy Breakfast Quiche Cups

breakfast quiche cupsIt is the “Blue” table’s turn to bring breakfast foods for the MOPS meeting tomorrow.  We had  enough breads and such so I was asked to bring an egg dish.  I decided to make quiche cups!

This recipe is based on one in the original South Beach Diet book, but I’ve changed it a bit and increased the quantities for a total of three dozen mini quiches.

  • 2 bags (16 oz. each) frozen chopped spinach
  • 1 large red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 lb. diced ham
  • 2 1/2 cups Mexican Blend shredded cheese
  • 1 carton (32 oz.) egg substitute
  • foil cupcake liners (do not use liners if you plan to freeze)

Preheat oven to 350°. Fill muffin tins with foil cupcake liners and spray them with non-stick spray. Mix all ingredients and divide evenly amount 36 muffin tins.  Bake for 20-25 minutes or until eggs are set.  A butter knife inserted into the center should come out clean.

These can be frozen in gallon size zipper freezer bags and stored for a month in the freezer. To reheat place one quiche (without foil liner!) in microwave and heat for about 1 minute on high. I have a very powerful microwave, and microwaves vary, so check that it is heated through and adjust cooking time if needed.

Variations:

Use low-fat shredded cheese to make it a South Beach “legal” breakfast for Phase 1 or Phase 2.  Non-South Beachers can substitute crumbled bacon or sausage for the ham, if desired.