Pineapple Delight

Pineapple Delight

Source: 

Pineapple delight is a swoon-worthy dessert with the lush flavors of pineapple, cream cheese, whipped cream, and graham crackers, and it’s deliciously easy to make.

PREP TIME10 mins
COOK TIME10 mins
CHILL TIME4 hrs
TOTAL TIME4 hrs 20 mins


INGREDIENTS

1 ¾ cups graham crackers, crushed (plus 1 tablespoon for garnish)
1 tablespoon sugar
9 tablespoons butter, melted
1 ¾ cups powdered sugar
4 ounces cream cheese, softened
8 tablespoons butter, softened
1 teaspoon clear vanilla
8 ounces whipped topping
20 ounce crushed pineapple in heavy syrup, drained

DIRECTIONS 

Preheat the oven to 325°F.
Lightly spray an 8×8 baking dish (metal or glass is fine).
In a small bowl combine the 1 ¾ cups of crushed graham crackers, 1 stick plus 1 tablespoon of melted butter and 1 tablespoon of sugar.
Press the graham cracker mixture in the bottom of the baking dish.
Bake for 10 minutes. Allow the crust to completely cool.
Using either a stand mixer or a handheld mixer, cream together the softened butter, cream cheese and vanilla. Carefully add the powdered sugar a ½ cup at a time. Mix until the cream cheese mixture is smooth.
Evenly spread the cream cheese filling over the completely cooled crust.
Using the same bowl as the one used for the filling, gently fold the pineapple into the whipped topping.
Gently spread the whipped topping over the cream cheese layer.
Add the additional 1 tablespoon of crushed graham crackers to the top as garnish.
Place the baking dish in the refrigerator for 4 hours to ensure the dessert is properly set.
Keep refrigerated until serving.
Store in an airtight container in the refrigerator.

Waffle Cones

Waffle Cones

Adapted from: Ashlee Marie 

Ingredients:
1 C granulated sugar
4 lrg eggs
1 tsp vanilla
1/4 tsp salt
4 Tbsp butter melted
1 C all-purpose flour

Directions:
Mix everything well, it will be thick. (Sometimes I use oil instead of melted butter - because I'm cheap and it's so much easier. But it really does turn out better with melted butter.) 

Preaheat waffle cone maker. (We have a Williams Sonoma brand and we really like it.)
Scoop batter into machine, about 1/8th of a cup. (I use my 1/4 cup to scoop and usually add a bit more than 1/8 cup)
As soon as it's done (about 40-50 seconds depending on temp), and the light turns green pull out gently with a fork and either place in a bowl or wrap around the cone, set it aside to cool while you start the next one.

Pineapple Upside Down Cake in a Mug

I've always liked the idea of cake/muffins/brownies/cookies in a mug in the microwave. Mostly, because if I make a whole pan of brownies or such... I'll eat them all. So it's nice to be able to have a treat without having all of the tempting leftovers. Lately, Lydia's really been interested in helping me cook in the kitchen, so we've been doing a lot of these little recipes because she can help me measure all of the ingredients - she doesn't have to wait for a long time for the end result - and it doesn't make a huge mess in the kitchen. We had some leftover maraschino cherries and some pineapple rings in the pantry and this cake was SO good. We may have made it 3-4 days in a row. I have a big soup-mug that I used because the pineapple ring fit perfectly in the bottom, but if I was using a regular mug, I'd just slice the ring on one side and wrap it to fit. 

Pineapple Upside-Down Cake in a Mug

Source: Crouton Crackerjacks

Ingredients:
1 canned pineapple slice
1 maraschino cherry
2 Tbsp light brown sugar
1/4 cup all-purpose or plain flour
2 Tbsp granulated sugar
1/4 tsp baking powder
1/8 tsp salt
2 Tbsp pineapple juice (reserved from the can of pineapple slices)
1 Tbsp vegetable oil
1 Tbsp beaten egg
1/8 tsp vanilla extract

Directions:
In a 12oz glass coffee mug, layer the brown sugar, pineapple slice and place a maraschino cherry in the center of the pineapple ring. In a medium bowl, whisk together remaining ingredients and pour on top of pineapple slice. Microwave on 50% power for 2 1/2 minutes. Let sit 30 seconds, run a knife around the outside of the cake and then turn out onto a plate. Scrape all the syrup from the bottom of the mug onto the cake.

Crepes

Crepes are one of those desserts (or breakfasts) that I absolutely love - but we rarely have because I always think that they take so much work. But in all honesty they don't! The pudding comes together in just ten minutes and the batter takes just 5 more. The longest part of the process is the actual making of the crepes, but if you have two pans - even that goes really fast. I'd been really craving crapes lately, and so we finally made them and they were so delicious! Chocolate pudding for me, banana pudding for David - so so good! 

Crepes

Source: All Recipes

Ingredients:
1 cup all-purpose flour

1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
1 tsp vanilla

Any filling/toppings desired, such as pudding, strawberries, bananas, whipped cream etc...

Directions:
In a large mixing bowl, combine the flour and the salt.  Gradually add in the milk and water, stirring to combine. Add the egg and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Triple Chocolate Bunt Cake

My mother-in-law makes this delicious bunt cake that she calls Death by Chocolate cake. It's always a crowd favorite and there is never anything more than crumbs left over. It comes out of this little paper recipe book that she has and we all love it. I finally got my act together and called her up to get the recipe for a party that I was hosting and I'm so glad that I did. I renamed it, because you use three different chocolate ingredients and I think that it rolls off the tongue nicely. 

Triple Chocolate Bunt Cake

Source: Sue Peaden 

Ingredients: 

1 chocolate cake mix

1 small instant chocolate pudding mix

3/4 cup sour cream

4 eggs

1/2 cup water

1/2 cup oil

1-2 cups of chocolate chips

Directions:

Grease and flour a bunt pan. (This cake will sometimes fall apart if you don't grease it well - so be generous). In a medium mixing bowl, combine eggs, sour cream, water, and oil. After mixed thoroughly, add pudding and cake mix. Stir in chocolate chips and pour into bunt pan. Bake for 45-55 minutes at 350 degrees. Remove from oven and let cool for no more than 5 minutes before flipping the bunt pan over to remove cake. Top with a light sprinkling of powdered sugar. Enjoy!

Caramel Apple Slices

I love caramel apples, however, I'm always a little disappointed in them for two reasons: they are hard to eat and they don't have the right apple to caramel ratio. These Caramel Apple Slices solve both of those problems and make a yummy and fun fall treat!  

Caramel Apple Slices

Ingredients: 

5 apples 

1 bag of caramels

1 cube chocolate almond bark

Directions: 

Cut apples in half and scoop out core. Melt caramel according to package direction. (Remove wrappers, place in microwave safe bowl with 1 tbs water, stir every 30 seconds until caramels melt.) Spoon melted caramel into the hollow apple and place in fridge to set up. Just prior to serving, cut apples into slices (this can get tricky - if the caramel pops out of the core just set it back in - it will set up nicely). Melt almond bark in microwave then transfer to a plastic baggie. Snip a small hole in the corner and drizzle over each apple slice. Enjoy!

 (Tip: Refrigerate until serving. It will make the caramel a little hard- but otherwise the caramel will start to melt like in these pictures. Originally the caramel was at the same level as the chocolate.)

Chocolate Cool-Whip Birthday Cake

I found this recipe when I was looking for the perfect birthday cake for my baby's first birthday. It turned out fabulously! We all loved it so much, but when David's birthday rolled around and he requested the same cake - I knew it was a real winner. And SO yummy. 

Chocolate Cool Whip Birthday Cake
Source: My Stubborn Miss (She has awesome step by step pictures that are really great. I'd recommend jumping over to her website to check them out.)

Ingredients:
1 tub of COOL WHIP Whipped Topping
1 box chocolate cake mix (and the ingredients listed on the box)
Melting chocolate or Almond Bark

Directions: 

Mix the chocolate cake batter according to the instructions on the box. Bake in 8- or 9-inch rounds and let cool. Slice each round in half to make four circular cakes. (If you happen to break one, don't worry, you can put it back together with your melted chocolate.) 

Melt your chocolate according to the package directions and spread it between the layers of cake you just cut apart, then reassemble the two round cakes to create two circular cakes with a layer or chocolate in the middle of each one. Let cool. 

Assemble the cake with COOL WHIP between the two cakes, then frost all over the outside. Top with sprinkles.

Want to see a flashback to Lydia's first Birthday party? I made a large cake for everyone else and a small cake just for her. It was so fun and really did turn out perfectly. I dare say this cake is a new family favorite! 

Sugar Cookie Bars

My friend, Sarah - author of High Heels and Grills, posted these a while back and I think that I tried them out that very same day. I'm such a fan! They are everything that you may want in a sugar cookie and only half of the work. You don't think that the rolling and cutting take that much time. But they do. This method is so much easier - and still so delicious!

Sugar Cookie Bars
Source: High Heels and Grills, a la Cooking Classy

Ingredients:
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Directions:
Preheat oven to 375 and grease a 9x13 inch baking dish. In a medium bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.) Add egg and combine well. Add sour cream and vanilla and mix until completely blended. Slowly add the flour mixture and stir until well combined.

Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)Bake 17-20 minutes, or until edges become lightly golden. Set aside to cool completely. 

Sugar Cookie Frosting

Ingredients:

1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions:

In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy. Stir in vanilla and salt, combine well. Add food coloring until desired color. Frost your cooled cookie bars evenly. Cut into squares and serve. 

Cheese Chip Cupcakes

If I had to say which Christmas goodie was the absolute most favorite at the Peaden household - I would say Cheese Chip Cupcakes without hesitation. These are kept frozen in little Christmas tins, and are best if you take them out of the freezer and let sit for just a couple of minutes. That way they are still cold, but not frozen anymore. They are super yummy and the perfect Christmas treat to snack on while playing a rousing game of Canasta.

Cheese Chip Cupcakes
Source: McAllister Family Cookbook; Sue Peaden

Ingredients:
3/4 cup finely chopped pecans
3/4 cup lightly packed brown sugar
8 oz cream cheese (softened)
1 egg
1/2 cup sugar
1 (6 oz) package chocolate chips
3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp  salt
1 1/2 cup water
2/3 cup vegetable oil
2 Tbs vinegar
2 tsp vanilla

Directions:
Mix together chopped pecans and brown sugar. Set aside.

Soften cream cheese in the microwave for 2 minutes on power level 3. Mix together cream cheese and 1/2 cup sugar. Add egg and beat to incorporate. Add chocolate chips. Set aside.

Mix remaining ingredients and beat until blended. Fill cups 1/3 full, add 1 heaping teaspoon of cream cheese mixture, sprinkle top with 1 teaspoon brown sugar and nut topping.

Bake at 350 for 20 minutes. When done, remove from pans (without disturbing the topping). After cooled, place in Christmas tins and freeze. Makes 2 1/2 dozen.

These cookies are best served just barely thawed.

Sugar Cookies

 These sugar cookies are soft and sweet and super delicious. They take some time to make but they are super delicious frozen. The best plan is to make a ton of them, put them in tins and freeze them. Then anytime you need a treat - head on over to the freezer and take out a tin. Let them sit out for a couple of minutes and you have a yummy treat.

Sugar Cookies
Source: Sue Peaden

Ingredients:
4 1/2 cups flour
1 1/2 cups sugar
2 tsp baking powder
1 cup milk (sour this with a tsp of lemon juice)
1 tsp vanilla
3/4 cup shortening
2 eggs
1/2 tsp salt

Directions:
Cream the sugar and shortening. Add eggs and beat to combine. Add baking powder, vanilla, and salt. Add flour and milk alternately until you get to a consisency that is still on the moist side but not too sticky.

Generously flour your countertop. Place 1/2 - 1/3 of the dough mixture on the counter and use the flour on the counter to pat the dough into a ball. (The goal is to add as little flour as possible, as this will make your cookies light and fluffy.) Use a rolling pin to roll out the dough (flouring the rolling pin as needed).

Frosting:

Chocolate Marshmallow Cookies

Another delicious Peaden family Christmas Tradition.

Chocolate Marshmallow Cookies
Source: Sue Peaden

Ingredients:
1 cup shortening
2 cup sugar
2 eggs
1 cup milk
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt
2/3 cup cocoa
3 cup (about) flour
Large marshmallows

Chocolate Buttercream Frosting:
1/2 cup butter (softened)
1 1/2 - 2 lbs of powdered sugar
1/2 milk
1 tsp vanilla
5-6 Tbs of cocoa powder (until frosting is about the same color as the batter)
dash of salt

Directions:
Cream shortening and sugar. Add eggs, beat to incorporate. Add baking powder, salt, vanilla. Add flour, cocoa, and milk alternately until all ingredients have been added. Create a test cookie by following the directions for completing the cookies below. Check texture of test cookie. If the edges are crispy and crunchy, the batter needs just a little bit more flour. If needed, sprinkle just a small amount of flour and mix into batter.  Drop by teaspoonful onto cookie sheet, about one inch round. Bake at 375 for 10 minutes, then check for doneness. Just before they are done, add half of a marshmallow to the top of each cookie. Bake for another minute until the marshmallow puffs up. Remove from oven and place on cool countertop or table.

While cookies are cooling, make up your frosting. Cream softened butter and 1 lb of powdered sugar, adding milk a little bit at a time. Add salt, vanilla, and half of cocoa. You want to keep adding milk, sugar, and cocoa and until you get to a smooth yet firm consistency that is about the the same color as the cookie batter.

After cookies have cooled, frost with Chocolate Buttercream frosting. Let frosting set up, then place in tins to freeze. (Optional: Before the frosting sets up, you can dip the tops of the cookies into chopped pecans.)

Sweet Surprise Cupcakes

I got this recipe from the Foods I cookbook that the other Foods teacher at Westlake uses. We worked out a system where were were on the same schedule. Valentines Day was one of my favorite cooking days, because each lab did a different recipe and then we all shared for a fun Valentine party. This was a delicious recipe. I made it again the other day for a football game treat - which is what this picture is of. Yellow cake mix and blue filling. However, i've posted the recipe as it is found in Mrs. Wilson's Foods I recipe book.

Sweet Surprise Cupcakes 

Ingredients:
Devils Cake Mix
Cream Cheese Surprise Filling
Chocolate Frosting

For Cream Cheese Surprise Filling:
1 (8 oz.) block cream cheese, softened
1/3 cup sugar
1 egg
6 drops red food coloring
24 cupcake liners

1. Preheat oven to 350
2. Mike Devils Cake mix according to package directions in
kitchen aid mixer bowl. Remove better attachment and scrape
bottom and sides of bowl to blend all ingredients.
3. While two students are doing step one two students will do the
following in another kitchen aid bowl.
4. Blend together cream cheese, egg, sugar, food coloring until
smooth and creamy set aside. Place liners in muffin tins
5. Fill each muffin cup ½ full of cake batter. Place dollop of cream
cheese mixture in center of each cupcake.
6. Fill with remaining cake batter scrapping down the sides of
mixer bowl with rubber scraper.
7. Bake for 23-26 minutes or until toothpick inserted in center
comes out clean. Allow to cool in pan 5 minutes then remove
to cooling rack to cool completely for the next class to frost.

To decorate cupcakes:

While your cupcakes are baking you will decorate 24 cups for your
class to eat.
1. Frost each cupcake with prepared chocolate frosting. Sprinkle
white, pink or red candies on top. Place on serving trays for
the buffet line.

Chip Bars

This is one of David's favorite treats. A super easy, yet crowd pleasing recipe. I swear these chip bars disappear like nobody's business around here.

Chip Bars

Ingredients:
1 sleeve (plus a couple) Graham Crackers
1/2 cup melted butter
Chocolate Chips
Butterscotch Chips
1 can sweetened condensed milk

Directions:
Crush graham crackers into small crumbs and spread evenly over bottom of a baking sheet. Drizzle melted butter overtop crumbs. Place chocolate and butterscotch chips over graham cracker crust covering completely. Pour sweetened condensed milk overtop as evenly as possible. Bake at 350 for 10-15 minutes or until chips and milk starts to brown. Let cool before cutting.

Cake-Mix Cookie Bars

These may be the easiest cookies i've ever made. I saw them on Pinterest earlier in the day and thought to myself "Self, you need to make those for David tomorrow." Then after dinner during a rousing game of Chicken Food, David said something to the effect of: "You know what sounds really good right now? Some butterscotch cookies!" And so, because our little one was already in bed - we quietly and excitedly decided to give these a try. I had to search Pinterest a little bit, because apparently I hadn't actually pinned it... but we found it and were so glad that we did! These were SO so easy to make and super yummy as well.

Source: I'm a Lazy Mom (slightly adapted)

Ingredients: 

1 box yellow or white cake mix
2 eggs, beaten
5 Tablespoons melted butter
1 cup chocolate chips

1 cup butterscotch chips

Directions
Mix together in medium sized bowl. (We didn't use a mixer, and just used a fork - which was awesome because there were hardly any dirty dishes!) Pat down in a greased 9x13 pan and bake at 350 for 20 minutes.