Easy Pineapple Upside Down Cake

 1/4 cup butter

1/4 cup brown sugar

8 oz. Can of pineapple slices

1/4 cup chopped pecans

Cherries

1 1/2 cup biscuit mix (your choice)

1/2 cup sugar

1/2 cup milk

2 Tablespoon oil

1 teaspoon vanilla

1 egg

Oven 350 degrees. Take iron skillet and sprayed with PAM. Slice butter and lay in pan.  Put in oven until butter melts. Remove from oven.  Sprinkle brown sugar over butter.  Arrange pineapple slices in pan.  Put a cherry in the center of pineapple slice.  Sprinkle pecans over the pineapple.

In a bowl combine the rest of the ingredients.   Mix well.   Pour into the skillet.  Cook for 30 minutes.   Let it sit a few minutes then turn onto a round plate.  Let it cool a few minutes before serving.

Kitchen tips from me...

 Tip #1

When bananas get too ripe. Peal them and drop them in a zip lock freezer bag and freeze.  Perfect for when you are ready to make banana bread or muffins.

Tip #2

When you cook vegetables you sometimes have a small amount left over but not enough to save for another meal.  I take a zip lock freezer bag, add the vegetables  and freeze.  The next time I you have left overs, add to the bag.  When the bag is full you have cooked perfectly seasoned mixed vegetables for your vegetable soup.

Tip #3

Next time you want corn on the cob try microwaving.  Put the ear of corn with the shucks still on in the microwave for 3 to 4 minutes depending on the size of the ear.  Shuck under cool running water so the steam won't burn you.  Silks easily come off with the shucks.  

Tip #4

Cook bacon in the oven.  Spread the bacon out on a large cooking sheet with a rim.  Line with aluminum foil orveven better, parchment paper, for easy clean up.   400 degree oven.  How long you cook depends on how crispy you like your bacon. 

Save the bacon drippings in a jar with a lid in the frig for seasoning vegetables. 

Tip #5

I put my sausage patties in a pan and cook in the oven beside my pan of biscuits.  They get ready at the same time.  Flip them over once to ensure they brown on both sides. Do my country ham the same way.

Tip #6

I make old fashion banana pudding from scratch.  No pudding mix. Instead of a double boiler, place the egg, milk, sugar vanilla mixture in the microwave.   Cook for a minute then stir.  Return to the microwave for another minute then stir again.  Keep repeating this until it reaches the desired thickness.   Quicker and easier. 

Kitchen Tips from my friends

I did a survey of my Facebook friends and discovered the following ...

They overwhelmingly favor Blue Plate Mayonnaise, Heinz Ketchup and White Lily flour over all the others.  Although,  my professional cake making friend prefers Pillsbury. 

Freeze left over cornbread and biscuits to make  dressing later. 

Make your own Paula Deen seasoning and cinnamon sugar and keep it on hand.

Separate bananas and wrap the ends with aluminum foil.  They will last longer. 

Keep your kitchen knives sharp. 

Keep a variety of dried beans on hand.  You can always make a meal.

A pinch of salt in spaghetti sauce will remove the acid taste.

Lay a wooden spoon across the pot to keep the pot from boiling over when you are cooking pasta.

Add beef or chicken bullion to enhance the flavor.  "Better than Bullion" is an even better option.

Don't sift flour.  Vigorously wish it instead .

Pancakes

1 1/2 cups self rising flour 

1 1/4 cups milk

1 Tablespoon sugar

1 egg

Mix thoroughly.   Put a splash of cooking oil in a skillet.   Add 1/4 cup of batter.  Cook until golden brown on both sides.   Serve with butter and your favorite syrup. Melt butter and add syrup.  Keep warm on stove until ready to serve.  Learned this from my sister,  Dianne. Makes 8 good size pancakes. 

Alabama Fire Crackers

 I served these with the homemade tomato soup I listed previously. 

1 box saltines

1  cup of canola oil

1/2 teaspoon garlic powder 

1 packet of ranch dressing mix

2 Tablespoons red pepper (adjust your heat here.  I used less. )

Wish all the ingredients together in a large bowl.  Add the saltines and toss until they are all covered.   Spread on a large pan and bake in a 250 degree oven for 20 minutes. 

You can do just a half recipe if you want.   Once they are cooled store in a zip lock bag.

My Banana Nut Muffins

This recipe is Mrs. Doris Owensby's except I add an extra banana. 

4 very ripe bananas, mashed

1 cup sugar 

2 eggs

1 teaspoon vanilla 

1 stick of butter melted 

2 cups self rising flour

1 cup pecans

Mash bananas.  Add sugar and mix.

Add eggs and mix. Add melted butter  and vanilla and mix.  Then add in flour.  Once that is all mixed well add in pecans.  I prefer to break them into pieces rather that chop. Pieces are bigger that way.  Spray muffin tin with PAM.  Add muffin mix to pan until about 3/4 full.  Bake at 350 degrees for about 20 minutes or until center is firm and muffin is golden brown.  This will also work to bake as a loaf.

Blueberry Muffins

1 1/2 cup self rising flour
3/4 cup granulated sugar
1 egg
1/2 cup buttermilk
1/3 cup oil
1 1/2 teaspoon vanilla
1 cup blueberries

Mix all ingredients except blueberries until well blended.  Fold in blueberries. Spoon into muffin tins and sprinkle sugar on top. Bake at 400 till golden brown.

Candied Jalepenos (Cowboy Candy)

3 pounds jalepenos
2 cups cider vinegar
6 cups sugar
1/2 teaspoon tumeric
1/2 teaspoon celery seed
3 teaspoons  granulated garlic
1 teaspoon cayenne pepper (I didn't add any because I didn't  want mine as hot.  You adjust according  to your tolerance for heat)
Cut the stems off the peppers  and discard.  Slice the peppers  in 1/8 to 1/4 inch slices and set aside.  In a large pot add the rest of the ingredients.   Bring to a boil then lower the heat and simmer for 5 minutes.  Add the peppers and bring back to a boil.  Lower the heat  again and simmer for 4 minutes.  With a slotted spoon add the peppers to a jar.  When the jar is full ladel the liquid from the pot into the jar until the peppers are covered.   Put the top on and store in the refrigerator  for 2 to 3 weeks.

Old Fashion Cobbler the easy way

Take about a half gallon on fresh fruit diced and peel. (Strawberries, peaches, apples, etc.)
Add 1/2 sugar and half stick of butter.  Put in a 350 degree oven for 20 minutes
Get a pack of refrigerated pie crust, the ones that are rolled up in a box.  Take one of the crust and place it over the fruit mixture.  Poke holes in it with a fork.  Sprinkle about half of a 1/4 cup sugar over the crust.  Then drizzle hslf of a 1/4 cup melted butter over crust.   Place back in the  oven until it's golden brown.  Remove from oven.  Push the pie crust down into the fruit and let the fruit rise.  Lay the second crust on top and repeat what you did to the first crust.  Place back into the oven until it's golden brown.  You will think your Grandmother made it!

Top with vanilla ice cream.

Family Gathering Mac and Cheese

16oz. Box of large elbow noodles
1/2 stick butter
1/4 cup all purpose flour
1/2 teaspoon salt
Dash of pepper
1/2 teaspoon mustard powder
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Tiny pinch cayenne (optional)
2 cups milk
2 cups cheese
Melt butter.  Add flour and cook for a couple of minutes while you stir to cook the flour.  Stir in milk.  Cook on low heat until it starts to thicken.  Add cheese and seasoning. Stir until cheese melts.  Meanwhile cook noodles according to package directions.  Drain. Then add to cheese mixture.  Pour into a crock pot that has been sprayed with PAM.  Keep warm on low.

Butter Pecan Cookies

Been playing around with my sugar cookie recipe so this is an original ...
1 1/2 cups self rising flour
1 cup sugar
1/3 cup light brown sugar
1/2 cup butter softened
1 egg
1 teaspoon vanilla
1/2 to 1 cup pecans
Cream together softened butter with both sugars.  Add vanilla, then egg.  Stir until smooth.  Then add the pecans.  Use at least a half cup up to a whole cup.  Your preference, but of course the more pecans the better.  I prefer to break them up with my fingers instead of chopping them up.  I like bigger pieces of pecan.  Add the flour 1/2 cup at a time.  This is a stiff dough.  When the flour is mixed in, form balls about the size of a walnut. Place on a cookie sheet that has been sprayed with PAM.  Bake at 350 degrees for 12-14 minutes. 
When they are getting brown around the edge, take them out .  Let them cool a couple of minutes before moving them to cooling rack. Enjoy!

Brussel sprouts

1/2 pound bacon, diced

1 medium yellow onion, diced

2 cloves minced garlic

2 pounds trimmed brussel sprouts

2 cups chicken broth

4 tablespoons butter

Salt and pepper

In a heavy bottom pan over medium heat, fry bacon until crispy. Remove the bacon and drain on paper towels. Add the onion and garlic to the remaining bacon drippings and saute over low heat for about 3 minutes or until onion is tender. Add the brussel sprouts and stir until coated. Season with salt and pepper to taste. Add the chicken broth. Cover and cook over low heat until brussel sprouts are tender approximately 12 to 15 minutes. Stir in the butter. Move to serving dish and sprinkle with bacon.

Hamburger stroganoff

When we were growing up we lived right next door to Lillie and her sister Nancy.  I have this childhood memory of eating hamburger stroganoff with them and Ada, their aunt who helped raise them. I recently got the recipe from Lillie and made it. It tastes just the way I remember. I'm so glad she saved the recipe.

1 lb ground beef
1medium onion diced
1 can cream of chicken soup
8 oz of sour cream
Salt and pepper
Wide egg noodles.
Brown the ground beef and onions together. Drain most of the fat. Add the cream soup and sour cream. Add the salt and pepper to taste. To me,  it's best if you go a little heavy on the pepper. Simmer over low heat until it's heated thru. Maybe 15 to 20 minutes.  Cook the wide egg noodles according to direction. Drain. Add a couple tablespoons of butter to the noodles. Serve the  meat mixture over the noodles.

Vinegar and salt potato wedges

I served these with the ham and cheese croissants
Small red potatoes or Yukon gold.  The amount depends on how many you plan to feed. Wash and leave skins on.  Cut into wedges.  Place in a bowl and toss with olive oil and salt and pepper. Spread in a baking sheet in a single layer.  Bake at 400 degrees for 20 minutes.  Remove from oven and sprinkle with red wine vinegar or malt vinegar. Return to oven for 10 more minutes.  Sprinkle with additional salt if desired.

Ham and cheese croissants

4 large croissants
3/4 pound of smoked ham shaved
1/2 cup softened butter
2 Tablespoon worchestershire sauce
2 Tablespoons dijon mustard
2 green onions thinly sliced
Sliced swiss cheese.
Salt and pepper to taste
Mix softened butter, mustard, worchestershire sauce, onion, salt and pepper.
Slice open the croissants and spread both halves with the creamed mixture.  Evenly divide the ham between the 4 croissants.  Top with swiss cheese.  Place on Baking sheet that has been sprayed with Pam.  Place in a 375 degree oven for 18-20 minutes.  Let sit about 5 minutes before serving.

Jalapeno popper bread

I made this without the bacon and served it with chili. Can't wait to try it again with the bacon.
1/2 cup pickled jalapenos
1/2 cup garlic butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 loaf french bread
4 oz cream cheese
1/2 cup sour cream
2 cups grated mozzarella cheese
1/2 cup cooked and diced bacon-optional.
Dice half the jalapenos. Save the rest to go on top. You can control the heat by the type of jalapenos that you use. I prefer the tamed jalapenos because I like the taste without so much heat.
Cream together the softened cream cheese with the sour cream. Add the diced jalapenos, salt and pepper.
Slice the bread length wise and lay open. Spread the garlic butter on both halves.  Place in oven for 5 minutes.  Remove from oven and  spread the creamed mixture on each half.  Sprinkler with the grated mozzarella.  Top with the remaining sliced jalapenos.
Cook at 400 degrees for 10 more minutes.  Let it sit for about 5 minutes then slice cross ways.

Chili

Double for a big pot.
1 pound ground beef
1 small onion diced
2 cloves of garlic diced or 1 teaspoon of the kind you buy already diced in oil
2 cans Rotel tomatoes or one large can.  I use mild.  This is where you can adjust the amount of heat by which Rotel you choose.
1 1/2 Tablespoons of Chili powder
1 teaspoon Cumin
Salt and pepper to taste
Cook meat and onion together until all the pink is gone from the meat.  Drain.  I leave some for taste.
Add the seasonings and the canned tomatoes. Bring to a boil then lower the heat.  Simmer for about 30 minutes.

If you like beans in your chili add ranch style beans with jalapeños. 

If you like your chili more soupy, add beef broth until it suits your taste.