Pineapple Upside Down Cake

My husband loves fresh pineapple, but doesn't care for it from a can...unless it's baked.


I had just bought a can of canned pineapple rings the week before seeing this recipe at A'lil Country Sugar , so of course I HAD to try this great recipe.

We both loved it.

I lightened it up for our dietary needs, so I will share those changes in BOLD font within the recipe.

MMMMMMelt in Your Mouth Goodness!

PINEAPPLE UPSIDE DOWN CAKE
(From The Better Baker and A'lil Country Sugar)

1/4 c. butter  (nothin's better than butter=)
2/3 c. packed brown sugar
(I substituted with 2 Tb. brown sugar splenda {equal to 1/4 c.) + 1/3 c. packed brown sugar - mixed together before sprinkling over melted butter)
1 can (16 ozs.)  sliced pineapple - in heavy (light) syrup
maraschino cherries
1/2 c.(1/4 c.) chopped walnuts or pecans
1-1/3 c. flour
1 c. white sugar (I used 1/2 xylitol)
1/3 c. shortening
3/4 c. milk (I used 1%)
1-1/2 tsp. baking powder
1/2 tsp. salt (I omitted)
1 egg (I used 2 egg whites)


Preheat oven to 350. Melt butter in 10" round baking pan.  Sprinkle brown sugar ove melted butter. Arrange pineapple on top with cherry in center.  Sprinkle nuts on top (or fill in around pineapple rings). Beat remaining ingredients on low for 30 seconds, then on high for 3 minutes.  Pour over pineapple.  Bake 45 - 50 minutes. (I baked for 35 minutes...splenda always bakes faster).

Linked to Totally Tasty Tuesday
              Made it on Monday

Amazing Crock Pot Mac & Cheese

I can't tell you how excited I was when I was making this dish!!!

I was just hungry for it I spose, and couldn't keep my nose out of the crockpot!

It's a wonder it ever finished cooking!

I just knew I'd have to try it when I saw the recipe at Lark's Country Heart

I'm always a sucker for anything cheesey, especially when it includes cream cheese! This is definitely creamy dreamy...

It will be made and enjoyed in my kitchen again...and again.

AMAZING CROCKPOT MAC 'N' CHEESE

1 - 16 ozs. pkg. of macaroni

20 ozs. sharp cheddar, or your choice, shredded

1 - 8 ozs. cream cheese, cubed

1/2 stick of butter or margarine, melted

2 eggs

2 c. milk (I used a little less - you can always add more later)

salt & pepper to taste

First boil pasta until it is half done, about 7 - 8 minutes.

Drain; pour into lightly sprayed crockpot. Add shredded cheese and cream cheese to pasta. (Lark does NOT recommend using pre-shredded - it makes the sauce grainy)

In bowl, combine eggs, milk, salt & pepper; beat well. Add (cooled) melted margarine to egg mixture and blend well. Pour mixture over cheese and pasta.  Stir until all is blended.  Cook on low heat for 2 hrs. stirring occasionally.

Enjoy a wonderful weekend!

​

Linked to Savory Sunday

              Melt in Your Mouth Monday

Weekend Potluck

{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall

I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.

Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
              Fit and Fabulous Friday
              Melt in Your Mouth Monday
                  Ingredient Spotlight

Nutella Butterscotch Cookies

It seems I'm finding recipes all over the net using Nutella...

Cocoa, brownies, cookies, breads, etc etc.

I LOVE Nutella! 

It's a smooth chocolate hazelnut spread, and if you haven't tried it, you must add it to your grocery list and give it a try....and a lick, or three.

The label reads..."Made with over 50 hazelnuts per 13 oz. jar...contains no artificial colors or preservatives...Try Nutella Hazelnut Spread on whole wheat or multigrain toast as part of your balanced breakfast".

I find it near the peanut butter and honey aisle at the grocery store...

You won't be SOOO-RRRRYYY!

I enjoy it on toast, bananas, or even in a sandwich.  Whatever suits your fancy!

And in recipes like this one....

I'm here to share a delicious cookie recipe I found somewhere in blogland.  Sorry I can't recall if I found it at a blog, or whose??

Do hope you'll enjoy these tasty treats also!

Nutella Butterscotch Cookies

1/2 c. unsalted butter, at room temp
1/2 c. granulated sugar
1/2 c. firmly packed light brown sugar
1/2 c. nutella or other hazelnut chocolate spread
1 egg
1/2 tsp. vanilla
1-1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butterscotch chips

Preheat oven to 350. Cream butter and sugars in a mixer on high speed, until light and fluffy.  Add the egg and vanilla, then add the nutella and mix well.  Add the flour, baking soda and salt; mix on low speed until all ingredients are blended.  Increase the speed to medium and mix just until the dough is smooth.  Fold in butterscotch chips. Drop dough by teaspoonsful onto greased cookie sheet.  Bake 6 - 7 minutes. Let cool about 5 minutes and transfer to a rack to cool completely.

Linked to Totally Tasty Tuesday
Made it on Monday
Sweets for a Saturday
Mix it up Monday
Mealtime Mondays

Cookbook Giveaway!

(This giveaway is now closed)

I'm SOOO excited!  This is my first time doing a giveaway!

I hope you'll be excited too!

Trusting you got to see my post yesterday about Lark from Lark's Country Heart .

Lark has authored 2 cookbooks - one containing recipes from family members, and the other one is a community cookbook.

She graciously sent me one to give away right here!

'OUR VALLEY COOKBOOK - VOL. 2'

It's a lovely book and I've had a grand time reading through it and trying some of the delicious dishes contained therein.

There are over 500 recipes here!

I favor REAL pictures (versus sketches or cartoons) and was tickled to see the lovely dividers in this book too.  Take a look see...

Just lovely!

Here's a sneak peek at some of the yummy dishes in the book...

Cranberry Christmas Punch

Peanut Butter Crumb Parfait (right up my alley!)

Southwest Onion Dip

 

Wash Day Stew

Picnic Fruit Salad

Quick Bread and Butter Pickles

Raspberry Glazed Chicken

Homemade Oreos

Peanut Butter Ice Cream Topping

Here are the instructions for entering the giveaway:

Mandatory Entry: Name one dish that you make that brings back childhood memories. (Don’t forget to include your email in your comment below!)

Optional Entries (eligible after completing the mandatory entry above)

You can do any or all of the following for one entry each. Please leave a separate comment (below) for each that you have done.

2. Follow Lark's blog here

3. Become a fan of Lark's Country Heart at Facebook - click here

4. Follow my blog here

5. Subscribe to my blog via email and never miss a post!

6. Become a fan of Recipes & Recollections at Facebook

7. Become a fan of Country Cooks Across America
(Lark & I are members of this new blog launched this week)

8. Grab my button and place it on your sidebar (please leave a link to your blog).

9. Write a post about this giveaway on your blog. (Link to your post please)
This giveaway will end on Friday, June 10th 4:00 EST. It is open to the U.S. only. The winner's name will be drawn and contacted via email.  Please respond within 48 hours or a new winner will be chosen. To be fair to everyone, the comments not meeting the requirements will be deleted.

Blessings Ya'll!



I’d like to thank Lark Harrington for sending me a review copy and for giving a copy to one of my lucky readers!

My hubby drew the winning name....

THE WINNER IS MANDY...from Mandy's Recipe Box

Mandy said...

I like Recipes and Recollections on FB

Mandy, Congratulations! Please send me your mailing address within 48 hrs. or a new winner will be

chosen.