Pineapple Upside Down Cake Personal Size

When I saw these on Pinterest (I know, SHOCKER!) I could not wait to try them. This is my dad's favorite dessert. The recipe I found was a start from scratch cake....ummmmm....NOOOOOO! Enter cake mix, please!

Ingredients
1 Yellow Cake Mix
Pineapple Rings
Maraschino Cherries
Jumbo Muffin Pan

1/4 cup butter
1/2 cup brown sugar

Directions
Prepare cake mix according to package directions. (I did deviate from the recipe here and the results were FANTASTIC! I substituted Fage Fat Free Greek Yogurt for ALL of the oil, I replaced the water with pineapple juice, and used egg whites. And no one guessed that I cut the fat and cholesterol- shhhh! don't tell them either.) Don't bake the cake yet. :)

Preheat oven to 350 degrees. Spray bottom of muffin pans with cooking spray.
Melt butter and brown sugar in a small saucepan and cook for 1 minute after melted.

Place pineapple rings in bottom of muffin pan, place cherry in the center of each. Divide the brown sugar mixture evenly between the sections and then top with prepared cake mix- 3/4 full. (It should make 12 large muffin sized cakes.)

Bake for 25 minutes or until golden brown.

Run knife around outside to make sure they won't stick to the pan when you flip them. I flipped mine onto a wire rack with a large cookie sheet underneath and allowed to cool. I LOVE how these turned out and they will be on the frequent dessert list.

I think these would be a HUGE hit at the next Bake Sale.
Try these; you'll like them!

(Note: You could make these in regular muffin tins, but would need to use pineapple tidbits instead. Adjust baking time to 20 minutes.)

Pineapple Casserole

I must admit I was a little skeptical about trying a pineapple casserole. My friend Brandee made it for a cookout we had at their house. I really, really liked it. Thanks Brandee for making it.

Ingredients
20 oz crushed or bits pineapple in juice
1 1/2 c shredded cheddar cheese
3 tbsp flour
1/2 c sugar
6 tbsp pineapple juice
1/2 stick butter, melted
1 stack regular Ritz crackers, crushed


Directions
Butter baking dish. Drain pineapple into a separate bowl to reserve the juice. In a large bowl, mix the flour, pineapple juice, and sugar. Place the drained pineapple in a 1 quart baking dish. Cover the pineapple with the flour/sugar/juice mix. Top with cheddar cheese. Toss the Ritz crumbs with the melted butter. Then cover the top of the casserole with the crumb mixture. Bake at 350 degrees for 25 minutes or until lightly browned.


Recipe courtesy - Brandee G of Georgia

Angel Lush

This was dessert for Home Team tonight. I brought home an empty dish....enough said.

Ingredients
1 - 20 oz can crushed pineapple,undrained
1 - 3.4 oz instant vanilla pudding
1 c non-dairy whipped topping, thawed
1 round angel food cake, cut into 3 layers
Fresh strawberries

Directions
Mix pineapple and dry pudding mix. Gently stir in whipped topping. Stack layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate for at least one hour. Top with strawberries.

Chicken & Kielbasa Kabobs

Ingredients

1/4 c soy sauce

1 tbsp Worcestershire sauce

1 tsp garlic powder

1/4 tsp pepper

1/8 tsp seasoned salt

1# boneless, skinless chicken breasts, cut into cubes

1# turkey kielbasa, cut into bite sized pieces

4 medium red potatoes, cut into cubes

2 c cubed pineapple

Directions

In a large resealable plastic bag, combine the first five ingredients; add the chicken & kielbasa. Seal bag & turn to coat. Refrigerate for a minimum of one hour. Meanwhile, place potatoes in a large microwave-save bowl. Cover & cook on high for 6-8 minutes or until almost tender, stirring twice. Drain & discard marinade. Using soaked wooden skewers, alternate the chicken, potatoes, kielbasa & pineapple. Continue until all meats, potatoes & pineapple have been placed on the skewers. Grill over medium heat for 10-15 minutes, turning frequently.

Recipe adapted from Simple & Delicious

Marinated Pork Medallions

WOW!!! This was amazing!! The entire family absolutely loved these. I served with steamed broccoli & buttered whole wheat egg noodles. These will definitely be made again.

Ingredients

1/2 c packed brown sugar

1/2 c Italian salad dressing

1/4 c pineapple juice

3 tbsp soy sauce

1-2 pork tenderloins, cut into 3/4 inch slices

Directions
In a small bowl, combine the brown sugar, salad dressing, pineapple juice & soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag & turn to coat. Refrigerate overnight. Cover & refrigerate remaining marinade. Drain & discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

Recipe courtesy: Simple & Delicious

Pineapple Cranberry Ham

We really enjoyed the taste of the sauce. It would a great sauce to make for your Thanksgiving or Christmas hams. You could pour it all over the ham during the last few minutes of cooking. It would be so yummy. For those quick weekday meals use boneless ham steaks. I served this with Italian cut green beans & a fresh garden salad.

Ingredients
4 boneless fully cooked ham steaks (6 ounces each)
1-1/2 tsp canola oil
1/2 c jellied cranberry sauce
1/2 c undrained crushed pineapple
3 tbsp brown sugar
1/8 tsp ground cloves

Directions
Cut each ham steak in half. In a large skillet over medium heat, cook ham in oil in batches for 3-5 minutes on each side or until heated through. Set aside and keep warm. Meanwhile, in a small saucepan, mash the cranberry sauce; stir in the remaining ingredients. Bring to a boil; cook and stir for 3-5 minutes or until slightly thickened. Serve with ham.

Receipe courtesy: Simple & Delicious

Sweet 'n Sour Chicken Crock Pot

I made this for dinner last night. It was very simple to make & quite delicious.

Ingredients
6 carrots, chunked
1/2 c green pepper, chopped
1/2 c onion, chopped
4 boneless, skinless chicken breasts (or you can use split breast with the bone-in)
10 oz jar sweet & sour sauce
15 1/2 oz can pineapple chunks, drained
1/2 tsp salt
3 tbsp cornstarch
3 tbsp cold water

Directions
In crock pot place carrots, green pepper & onion. Top with chicken. Sprinkle with salt. Pour sweet & sour sauce & pineapple chunks over all. Cover. Cook on low for 7 hours or on high for 3 1/2 hours. Remove chicken & keep warm. Blend cornstarch & water. Stir into juices. Cover & cook on high for 10-15 minutes or until thick. Season with salt & pepper. Serve over hot, cooked rice.