Pineapple Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*
Preheat oven to 350 degrees and line cupcake tray with 24 paper liners. Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside. Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined. Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition. Add the pineapple and mix until combined. Fill cups about 2/3 full and bake for about 15 minutes. I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.
Mango Frosting
1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla
Cut mangoes. Instructions here. Place mango pieces in food processor and puree enough so you have about 1/3 cup. Beat butter and vanilla until creamy. Add confectioner’s sugar in several additions. beating until well combined with each addition. Add 1/2 cup of mango puree and beat until completely combined. Spread frosting on cooled cupcakes.
Saturday, August 7, 2010
Sunday, August 1, 2010
LEMON GARLIC SHRIMP
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
2 Tbsps kosher salt
2 Tbsps sugar
2 to 2 1/2 lbs peeled, deveined shrimp, rinsed and drained
1/4 cup olive oil
1/4 cup chopped parsley
1 Tbsps grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp fresh-ground pepper
Lemon wedges
In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 mins to 1 hr. Rinse shrimp well and drain, also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 mins total. Serve with lemon wedges to squeeze over shrimp.
Cheesy Vegetable Polenta in crock pot
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
2 cans 14.5oz. cannellini beans
1/4 cup pesto
1 med onion chopped
1 med red or green pepper seeded and chopped ( i used red)
1 tsp. italian seasoning
1 tube 18 oz. prepared polenta cut into 1/2 in. thick rounds
3/4 cups low sodium less fat chicken broth
1 and a half cups italian blend cheese
4 cups chopped radicchio (i used a few handfuls arugula)
2 plum tomatoes thinly sliced
In a large bowl stir together the beans and 2 tablespoons of pesto, onion, pepper, italian seasoning, Place half the bean mixture on bottom of crock pot, layer half of the polenta slices on top, pour 1/4 cup chicken broth over polenta then sprinkle with 3/4 cup cheese. Repeat layering one more time. Cover and cook on low 4 and a half hours or on high 2 hours. Then stir remaining 2 tablespoons pesto and the rest of chicken broth, pour this into crock pot and add radicchio or arugula (spinach?) gently stir to combine. Place tomato slices on top and cook for 30 min to an hour until greens are cooked and hot. Serve immediately.
Peach-Blueberry Dessert
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Filling:
2 cups sliced fresh peaches..sprinkled with white sugar
1 cup fresh blueberries
1 tablespoon cornstarch
1/4 cup brown sugar
1/3 cup cold water
1 tablespoon margarine
2 tablespoons lemon juice
Topping
1 cup flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup margarine
Mix cornstarch, brown sugar and water together. Add fruits. Cook while stirring mixture over medium heat til thickened. Add margarine and lemon juice. Spray 9x9 inch pan with pam. add the mixture. Mix all topping ingredients together until smooth. Spread the rather thick batter over the fruit filling. Sprinkle 2 tablespoons sugar and 1/4 teaspoon nutmeg.Bake ay 350* for 30 minutes. Great served warm with ice cream.
Overnight Casserole
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
2 cups cooked chicken OR ham
2 cups raw macaroni..the small shell kind
2 cans chicken broth
2 tablespoons instant dry minced onions
1 small can pimentos
1/2 cup slivered almonds
2 cans cream of chicken soup
1 can evaporated milk
1 5 ounce can water chestnuts
1/2 pound velveeta cheese...cubed
Mix everything altogether and put in a 9x13 inch pan. Cover and put in refrigerator overnight. Bake at 350* for 1 hour.
CRISPY MAC AND CHEESE CASSEROLE
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
1 can of cream of celery soup
1/2 cup of milk
dash of hot pepper
3 cups of cooked MACARONI
2 cups of grated cheese
1 cup of French Fried onions
1/2 tsp prepared mustard
In a 2 1/2 qrt dish blend milk, mustard and pepper until smooth. Stir in cooked macaroni and 1 1/2 cups cheese. Bake at 350 degs for 25 mins. Top w/onions and remaining cheese. Bake for 10 mins. more.
Frosted 7 Up Salad
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
2 3 ounce packages lemon jello
2 cups boiling water
2 cups 7 up
1 20 ounce can crushed pineapple...drained...SAVE JUICE
1 cup miniature marshmallows
2 bananas...sliced
1/2 cup sugar
2 tablespoons flour
1 cup pineapple juice
1 egg...beaten
2 tablespoons butter
2 cups whipped cream
Dissolve jello in water. Add 7 up. Let partially set. Add drained pineapple, marshmallows and bananas. Chill til set. Cook sugar, flour, pineapple juice and egg in a saucepan til thick., Remove from heat. Add butter. Cool. Fold in whipped cream. Top the salad with the whipped cream mixture.
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