Orange Pineapple Bundt Cake {2 ingredients}

                                                                         

I have never been much of a cake lover...unless it's very moist. 

This cake is really moist...super simple....so stinkin' easy to make.

AND.....ONLY TWO INGREDIENTS!!

Oh how I love recipes like this.  AND...I didn't even get out my mixer. 

I stirred it by hand - it could have been in the oven in just a couple of minutes...NO JOKE!

I had to wait for the oven to finish preheating before I could bake it! 

The original recipe that I found at Monster Mama called for a yellow cake mix,

so...by all means...if that's what you'd like to try, go for it.

I happened to have an orange cake mix on hand and it needed to be used soon.

I love the orange & pineapple flavor combo, and I was SO happy I tried it. 

(I may, or may not have, eaten more than 1 piece at first sampling=) 

So whether you use a yellow or orange cake mix, give it a try, and a stir, soon. 

It just doesn't get any easier than this folks!!

ORANGE PINEAPPLE BUNDT CAKE 

1 - 20 ozs. can crushed pineapple

1 - 18 ozs box orange (or yellow) cake mix

Preheat oven according to box instructions. Spray a bundt pan (or a 9" X 13" pan). Stir ingredients together - by hand - in a large bowl until blended.

Bake according to pkg. instructions. Allow to cool 15 minutes before removing from bundt pan.  

I mixed a little orange juice and powdered sugar for a glaze, but it very good without it. Or you could just sprinkle some powdered sugar on top, or just eat it plain.  It's gonna be 'good good good' no matter what else you do to it. 

OPTION: You could add 1/2 c. coconut flakes to the batter and sprinkle coconut on top of the glaze. 

                                                             

Linked to Creative Thursday
Weekend Potluck
  Mop it up Monday
Clever Chicks
Melt in Your Mouth Monday
Food on Friday

Slow Cooker Honey Dijon Pork Chops & Apples & Weekend Potluck #39

WELCOME TO WEEKEND POTLUCK! 

AND...

When I share something worth sharing again...

I have always! loved pork and apples cooked together.  This dish is seasoned just right and your family will ask you to make it again soon.  What could be easier than throwing everything into the slow cooker and be able to attend to your busy day knowing dinner will be ready and waiting for you?

(click on link below)

Slow Cooker Honey Dijon Pork Chops & Apples

We are thankful that you have been multiplying our joy by sharing your excitement for our new eCookbook.  Price goes back up to $4.99 on Nov. 1.
Gettum while they're 'hot'. =)
 Thanks - enjoy! 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

White Castle Casserole by Love Bakes Good Cakes

Recipes that caught our attention ~

Butterfinger Fudge by Crazy for Crust

Pumpkin Spice Snack Mix by Everyday Mom's Meals

And, a personal favorite ~

Pumpkin Spice Swirl Cheesecake with Candied Walnuts by Fresh Eggs Daily 

Remember to grab the Featured Button below if you were featured today...




Your hostesses ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

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Crispy Onion (Baked) Chicken

We eat a lot of chicken and this is one of my most favorite ways to fix it!

It's easy and delicious - especially if you like french-fried onions...you know...the kind we love to add to green bean casserole.

You can even use the cheddar-flavored ones if you prefer. 

There is another 'version' that calls for eggs - that's not nearly as yummy as this is cause we all know...BUTTER MAKES EVERYTHING BETTER! 

I love that it's baked and not fried too!

I love this so much I added it to my cookbook.  My comment there reads "I think I could eat this every day.  Irresistibly delicious! Great served with macaroni or potato salad." 

Hope you try it soon!

CRISPY ONION CHICKEN 

1/2 c. butter or margarine, melted

1 Tb. Worcestershire sauce

1 tsp. ground mustard

1/2 tsp. garlic salt

1/4 tsp. pepper

4 boneless, skinless chicken breast halves

1 (6 ozs) can cheddar or original french-fried onions, crushed 

Preheat oven to 350*.

Grease 9" square baking pan.  In a shallow bowl, combine the butter, Worcestershire, ground mustard, garlic salt and pepper.  Dip chicken in the butter mixture, then coat with onions.  Place in the prepared pan; top with any remaining onions. Drizzle with any remaining butter.

Bake uncovered for 30 - 35 minutes or until chicken juices run clear.

Yield: 4 servings 

(Option 2: Bake about 20 minutes at 400* for a quicker meal) 


Linked to Weekend Potluck
            Foodie Friends Friday
        Meal Plan Monday

Oven-Fried Bacon

         

I 'Heart' Bacon! 

photo:thepapermama

I don't eat it very often, but LOVE to put it in recipes.  I think it makes EVERYTHING taste better. 

Hubby and I recently went out for breakfast and we had the best.bacon.ever!  After my first attempt to bake it, I knew they had to have baked it at the restaurant.  It was sooo perfectly crisp. 

Who doesn't dislike all the spattering and popping that happens when you fry bacon??  I have microwaved it for a long time, but can only do a few pieces at a time.

I think bakin' the bacon is the very best way to prepare it!

This isn't really a recipe...but it's a worthwhile tip & I wanted to share. 

           

The trick is to put the pan in a cold oven and then turn your oven on and begin your timer. 

Line cookie sheet with foil first. (I used parchment paper). Place bacon in the cold oven and turn to 400 for about 20 min. Drain cooked bacon on paper toweling. This works perfectly!
(If not using thick bacon, decrease baking time) 

After baking the bacon and draining it, freeze it in meal size portions. When ready to have with a meal, put desired amount on a foil lined cookie sheet and place back in the oven for about 10 minutes to warm up from a frozen state.



TIPS: Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.You can slightly undercook the bacon, then cool it and freeze it in a zipper bag. To reheat, cook two slices in the microwave on medium power for 30 seconds or so.


Linked to
            Whatcha Whipped up Wednesday
           Scrumptious Sunday
         Melt in Your Mouth Monday
          Ingredient Spotlight: BaconFest
Weekend Potluck

Peanut Butter Pumpkins!

                                                                         

WELCOME TO MY PUMPKIN PATCH! 

(OK - pretend you're hearing trumpets blowing)...

 ♫ PUM...PUM...PUM...PUM...♫

These are some special little PUMpkins! 

I am just giddy with delight as I type this.  This is such an easy, cute and fun recipe...especially this time of the year. 

And only THREE simple ingredients!
(Four if you count the food coloring) 

 I usually try to have an easy recipe for my grandkids to make when they're here for our T'giving meal, and I think this just might be the one. 

I was happy to find the recipe that inspired me to make these at Mimi's Meals & Deals.  I would also be happy if you'd stop by and check out more lovely recipes and 'deals' Mimi shares there.  And please don't forget to tell her I said hello. 

My sweet little granddaughter, Chloe Lyn, came over to spend some

time with me...she helped me bake cookies for my upcoming bake sale.  And she helped her Papa and me with a project in the garage.  We had lots of fun and she was SUCH a big help to us. 

We visited our daughter and family just yesterday - she has our youngest grandchildren. Since I wanted to take them a special treat, it was extra special that Chloe got to help make these fun little fall treats for her cousins. 

We had a great time with them while we were there!! 

I mixed these by hand - though Mimi used the dough hook on her stand mixer. We added food coloring about 3 times to make them orange enough for our liking.  (You are starting with peanut butter-brown) Then we each stood a toothpick by our little pumpkin and leaned it over onto the pumpkin to make the creases.  We used mini chocolate chips for stems and I think they turned out just so cute. When we pressed the mini chocolate chip on top, it seemed to give it an even more realistic affect!

AND BELIEVE ME WHEN I SAY THEY ARE OH SO TASTY TOO! 

I think they would be really cute as cupcake toppers too!

PEANUT BUTTER PUMPKINS 

1-1/2 sticks butter, room temp

1 c. (smooth) peanut butter

1 - 1# box powdered sugar (about 3-1/2 c.)

Yellow & Red food coloring

(You'll want about 4 times more yellow than red)

Mini chocolate chips 


Linked at Crazy Sweet Tuesday
              Foodie Friends Friday
            Scrumptious Sunday
          Mop it up Monday
           Farm Girl Fest
               Show Me What You Got Tuesdays
        Mix it up Monday
         Totally Tasty Tuesday
          Ingredient Spotlight - Pumpkin
          Gooseberry Patch Halloween Party
        Whatcha Whipped up Wednesday
         Creative Thursday
         Thursday's Treasures
        Clever Chicks
            Iron Chef Mom - Peanut Butter
Gooseberry Patch Roundup - Halloween  
The Shady Porch - Holiday Linky Party 
GBP Roundup - Peanut Butter 
Melt in Your Mouth Monday 
Full Plate Thursday
Made By You Monday
Meal Plan Monday
Weekend Potluck