Pineapple Juice Cake

 2 cups pineapple juice, divided

1 box yellow cake mix

5 eggs

4 TBS vegetable oil

2 cups powdered sugar (for glaze)

4 TBS butter

For the cake:

Preheat oven to 325

Grease and flour a bundt pan.

Combine cake mix, oil, eggs and 1 cup of pineapple juice.

Beat 4 -5 minutes with electric mixer.

Pour into prepared bundt pan.

Bake for 25 - 35 minutes.

For the Glaze:

In a small pan, mix together sugar, butter, and 1 cup pineapple juice.

Cook over medium heat until smooth and butter is melted.

Pour warm glaze over the cake.

Chill the cake in the refrigerator for 30 minutes.

Serve and enjoy.

Perfect Single Pie Crust

1 cup flour

1/2 cup Crisco

1 tsp salt

Mix together.

Add 1/4 cup water

Roll out, bake, and enjoy

Loaded Broccoli, Cheese, and Potato Soup

 2 14-oz cans chicken broth

2 - 3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed small

1 tsp onion powder

2 small heads broccoli, washed and diced small

3 TBS butter

1/3 cup flour

3 1/2 - 4 cups milk

4 cups shredded cheddar cheese

 1 tsp salt

1/2 tsp pepper

6 sliced bacon, cooked and chopped

In a large pot, combine chicken broth, carrots, potatoes, and onion powder.

Bring to a boil; cover and simmer for 10 minutes.

While simmering, melt butter in a large saucepan.

Whisk in the flour and cook for a minute until golden brown.

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until melted.

Add salt and pepper.

Pour cheese mixture into the large pot and stir until well combined.

Add additional milk if needed - season with additional salt and pepper if needed.

Top with bacon and serve warm.

Serves 8 - 10

Cream Cheese Drizzle

 

• 1/2 cup cream cheese (at room temperature)
• 1/2 cup icing sugar (Confectioner’s sugar)
• 1 tbsp cream
• Mix together until smooth.

No Bake Pineapple Dessert

 START EARLY - NEEDS TO CHILL 2 HOURS or PREFERABLY OVERNIGHT

INGREDIENTS

CRUST/TOPPING

• 18 graham crackers, crushed
• 3/4 cup (1 1/2 sticks butter, melted

FILLING

• 1/2 cup (1 stick) butter, room temperature
• 8 ounces cream cheese, room temperature
• 2 cups confectioners sugar
• 40 ounce (2 cans) crushed pineapple, drained
• 16 ounces whipped topping, such as Cool Whip

CRUST/TOPPING

1. Smash graham cracker crumbs until they are fine. Add in melted butter and using a fork, combine the graham crackers crumbs and butter completely. Make sure every crumb is coated in butter. Set aside.

FILLING

1. In a large bowl and using a hand-held mixer, mix the cream cheese and butter until creamy.
2. Add in 2 cups of confectioners sugar and mix again until fully combined.

3. Add in the whipped topping (cool whip) and the crushed pineapple. Using a spatula, gently mix until fully incorporated.

4. In a 10 X 15 casserole dish (or 9 X 13 dish) that has been sprayed with non-stick spray, add 3 cups of the graham cracker crumbs. (You should have 1 cup remaining.) Press until flat and even.

5. Pour the filling onto the crust and spread in an even layer.
6. Sprinkle the remaining graham cracker crumbs over top.
7. Refrigerate for at least 2 hours, preferably overnight.

No Bake Cream Cheese Lemonade Pie

START EARLY - NEEDS TO CHILL AT LEAST 4 HOURS

*Crust:

2-1/2 cups graham cracker crumbs

1/3 cup sugar

2/3 cup butter, melted

*OR 1 store-bought graham cracker crust

Filling: 

1 SMALL (5-oz) can evaporated milk - OR 1/2 regular sized can.  NOT sweetened condensed

1 3.4-oz box lemon instant pudding (small box)

2 8-oz pkgs cream cheese, room temp

3/4 cup frozen lemonade concentrate (do not dilute)

Directions:

For Crust (If making your own)

Preheat oven to 350 degrees

Combine all crust ingredients in a mixing bowl.

Whisk together to combine.

Press into a deep dish pie plate, making sure to go up the sides as well.

Bake 10 to 12 minutes; Cool.

For filling:

In a small mixing bowl, combine evaporated milk and instant pudding.

Beat on low for 2 minutes until thick.

In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate.

Gradually beat in pudding mixture.

Pour mixture into COOLED crust.

Cover and refrigerate at least four hours.

OPTIONAL:  Serve with whipped cream and lemon zest

Chicken Parmesan

 1 to 2 whole chicken breasts, split in half (butterflied)

1/2 - 1 cup Panko bread crumbs

1/4 - 1/2 cup flour

1 - 2 eggs, whisked together

Spaghetti, marinara, OR pizza sauce - about 1/4 cup

1/2 - 1 cup shredded (or sliced) mozzarella cheese

Parmesan cheese to sprinkle on tops (Fresh or Green Can)

1 tsp Santa Maria's Seasoning

Oil for frying

Lightly pound out butterflied breasts to make 4 semi-thin pieces.

Mix panko crumbs with Seasoning

Set up breading station as follows:  1. Flour, 2. eggs, 3. Panko bread crumbs w/ seasoning.

Dip each breast portion in flour, then in egg, then in Panko crumbs.  Set aside.

Turn on broiler.

Heat frying pan and drizzle with enough oil to coat bottom of pan.

Place breaded breast pieces in heated pan with oil.

Fry on first side until nicely golden brown.

Turn over and fry on second side.

Reduce heat to low and cover.  Cook about 5 minutes until chicken is done.

Cover each piece with sauce, then with mozzarella cheese.

Sprinkle with parmesan cheese (to taste).

Broil until cheeses are melted and golden.