Ingredients
Topping

    ¼ cup butter, melted
    ½ cup packed light brown sugar
    sliced pineapples (8 canned slices)
    15-20 maraschino cherries

Cake

    1 and ⅔ cups flour
    ½ teaspoon baking powder
    ¼ teaspoon baking soda
    ½ teaspoon salt
    ½ cup butter, melted
    ¾ cup packed light brown sugar
    ¼ cup granulated sugar
    1 large egg
    ¾ cup milk
    ½ cup pineapple juice
    1 Tablespoon vanilla


Instructions

    Preheat oven to 350°F
    Prepare topping first:
    Place ¼ cup of melted butter into a 9-inch cake pan
    Sprinkle the brown sugar on top.
    Lay pineapple slices on top and add cherries in the spaces!

Cake

    In a microwave-safe bowl, melt the butter.
    Whisk in the sugars.
    Whisk in the egg, milk, pineapple juice, and vanilla.
    Add dry ingredients and whisk to remove lumps.
    Pour batter into the pan on top of the pineapples.
    Bake for at 20 minutes and then loosely tent with foil to prevent browning.
    Bake an additional 20-25 minutes until a toothpick comes out clean.
    Cool for 10 minutes and invert onto large plate.
    Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
    Chill until cold!






Ingredients

    6 tablespoons butter
    3 tablespoons sugar
    4oz cool whipped topping
    1/2 container of Vanilla Ice cream or Yogurt
    6 oz out of a 14oz can sweetened condensed milk
    1/2 cup crushed almonds or pecans/walnuts
    2 1/2 Cups crushed corn flakes
    1 teaspoon cinnamon


Instructions

    In a large skillet, melt your butter
    Mix in your almonds(or whichever nuts you chose), corn flakes, and sugar until golden brown (about 3-5 minutes)
    Let your corn flakes mix cool
    In a large mixing bowl, beat together your ice cream, cool whip, sweetened condensed milk, and cinnamon
    Press half of your corn flake mixture into the bottom of your pie pan (save the other half for the topping)
    Pour your ice cream mixture on top of the crust and spread evenly
    Spread the rest of your corn flake mixture on top of the ice cream and freeze for 3 hours
    Slice and serve
    ENJOY! 






Ingredients

    8 ounces linguine
    1 teaspoon crushed red pepper flakes
    1 teaspoon cajun seasoning
    1 tablespoon olive oil
    1/4 cup white wine OR chicken stock if you dont want to use alcohol
    1/4 cup freshly squeezed lemon juice
    4 tablespoons salted butter
    1 pound medium shrimp, peeled and deveined
    6 garlic cloves, pressed or grated
    salt and freshly ground black pepper, to taste
    Zest of 1 lemon
    2 tablespoons chopped fresh parsley leaves
    1 cup freshly grated Parmesan cheese


Instructions

    In a large pot of boiling salted water, cook pasta according to package instructions& drain well.
    In a large, deep skillet, melt the butter over a medium-high heat.
    Add in the shrimp, cajun seasoning, olive oil, garlic and red pepper flakes.
    Stir periodically, until fully cooked- about 3 minutes.
    Stir in wine OR chicken stock and the fresh lemon juice; season with salt and pepper
    Lower to a simmer; remove from heat and stir in pasta, lemon zest, HALF a cup of the parmesan cheese and mix until fully incorporated.
    Top with the last half cup of parmesan cheese & chopped parsley
    Serve immediately
    ENJOY!






Ingredients

    1/2 package of Philly cheesecake filling
    2 small containers of vanilla yogurt
    1 (8 oz) tub of cool whip, Thawed
    1 small package cheesecake flavor instant pudding or pie filling mix
    ½ bag of miniature marshmallows (optional)
    1 container of strawberries, sliced
    4 bananas, sliced


Instructions

    In a large bowl, mix cheesecake filling, yogurt, pudding and cool whip until creamy.
    Stir in marshmallows (if using them).
    Fold in your sliced fruit.
    Garnish with additional fruit
    keep refrigerated until ready to serve
    ENJOY!






Ingredients

    6 ounces thinly sliced boiled ham
    Softened butter, for brushing
    6 six-inch soft baguettes or hero rolls, split lengthwise
    Yellow mustard, for brushing
    3/4 pound thinly sliced Cuban Mojo-Marinated Pork, or store-bought roast pork
    8 ounces thinly sliced Swiss cheese
    3 half-sour dill pickles, thinly sliced (I used regular ol' dill chips)


Instructions

    Heat a skillet over medium, and add the sliced boiled ham. Cook for about 1 minute on each side, or until brown spots start to appear. Remove to a plate.
    Brush or spread softened butter over the cut side of each roll. Add to the skillet and brown the cut side of the bread until it is golden and starting to toast.
    When the bread is toasted, spread with mustard. Use as much as you like.
    Layer the pork, browned ham, Swiss, and sliced pickles. Top with the bread. Brush the top and bottom of the sandwich with butter.
    Grill the sandwiches in the same skillet, using another heavy skillet to press down the sandwich. Add cans or something else heavy if it's not being pressed well. If you have a George Foreman or a panini press, use that. Cook for about 3 minutes, then flip the sandwich, squish it again, and cook for another 2-3 minutes or so. Keep an eye on it. You want to outside to be crisp and golden and the cheese melted.
    Slice in half and devour immediately!






Ingredients

For the muffins

    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1 egg
    1 cup sugar
    1 lemon, completely zested
    1/4 cup (1/2 stick) unsalted butter, melted
    1 1/4 cups sour cream
    1 1/2 cups raspberries

For the glaze

    1/4 cup sugar
    1/4 cup fresh lemon juice
    1/3 cup sugar
    lemon zest


Instructions

    Preheat the oven 350 degrees. Grease a muffin pan; set aside.
    Rinse the raspberries and let them sit out to dry.
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
    Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
    Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
    Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
    Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
    While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
    In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
    Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.






Ingredients

    2-3 large beefsteak tomatoes
    1 cup shaved parmesan cheese
    1 Tbsp dried basil
    1 Tbsp dried oregano
    2 Tbsp fresh Italian parsley, roughly chopped


Instructions

    Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray.
    Slice the tomatoes into 1/4" slices and arrange on the baking sheet.
    Top each slice with enough parmesan to cover the top, as well as a sprinkling of basil and oregano.
    Bake for 10 minutes, until the cheese is melted and bubbly.
    Top with the fresh chopped Italian parley.
    Serve immediately!

Notes

    Tastes great with fish, shrimp, or beef dishes as a side dish!



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