Pineapple upside-down cake oven recipe

Pineapple upside-down cake oven recipe

Ingredients needed:

1/2 cup of unsalted butter, at room temperature
1/2 cup of placed light brown sugar
1/4 fresh pineapple, peeled, cored, cut in 1/2 inch thick half moons
11 maraschino cherries
2 large eggs
1 teaspoon of pure vanilla extract
1/2 cup of whole milk
1/2 teaspoon of kosher salt
1 1/2 teaspoon of baking powder
1/2 cup of granulated sugar
1 1/2 cups all-purpose flour

Preparation steps:

Heat oven to 350 degrees. Coat a 9 by 2 inch round cake pan with cooking spray. Line the bottom with parchment paper. Melt 2 tablespoons of butter and stir in the brown sugar until blended. Spread over the parchment. Arrange the pineapple slices in a single layer, then place the cherries between each slice and in the center

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Using an electric mixer, beat in the remaining 6 tablespoons of butter until the mixture looks sandy. Beat in the milk, vanilla and eggs. Beat on medium for 1 minute.

Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean (approximately 35 minutes). Run a knife around the edge of the cake to release from the pan. Invert the cake onto a large plate. Remove the pan and parchment and let cool completely.

Enjoy

Roasted shrimp scampi oven recipe

Roasted shrimp scampi oven recipe

Ingredients needed:

8 oz linguine
1 1/2 lb large peeled and deveined shrimp
6 cloves of garlic, thinly sliced
2 tablespoons of olive oil
1/2 cup of fresh flat-leaf parsley, roughly chopped
1/2 cup of small sweet red cherry peppers, quartered
1/4 cup of dry white wine
Salt and pepper

Preparation needed:

Heat oven to 425 degrees.
Cook the pasta according to package directions.
In a large baking dish, toss the shrim, oil, garlic, parsley, cherry peppers, wine, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Roast until the shrimp are opaque throughout (approximately 12 to 15 minutes)


Serve and enjoy

Easy parmesan crusted chicken oven recipe

Easy parmesan crusted chicken oven recipe

Ingredients needed:
1/2 cup Hellmann's real mayonnaise
1/4 cup grated parmesan cheese
4 chicken breast halves (I prefer boneless, skinless breasts)
4 teaspoons of italian seasoned bread crumbs

Preparation steps:
Preheat oven to 425 degrees
Combine hellmann's with cheese
Arrange chicken on baking sheet
Top with mayonnaise mixture
Sprinkle with bread crumbs
Bake for 20 minutes

Enjoy

Peanut butter truffle brownies oven recipe

Peanut butter truffle brownies oven recipe

How to prepare:

Preheat oven to 350 degrees. Coat bottom only of 13 inch by 9 inch pan with cooking spray. Make brownies as directed on 1 package of Betty Crocker fudge brownie mix using water, oil and eggs. Bake as directed. Cool completely for about 1 hour. On medium, beat together 1/2 cup of butter, 1/2 cup peanut butter, 2 cups of sugar and 2 teaspoons of milk until smooth. Spread over brownie. In small microwave safe bowl, microwave 1 cup of semisweet chocolate chips and 1/4 cup butter on high 30-60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refigerate until set, about 30 minutes

Enjoy

Zucchini stuffing oven recipe

Zucchini stuffing oven recipe

This is great fall recipe and really yummy thought for Thanksgiving dinner

Ingredients needed:

* 1 small onion, chopped
* 1 celery rib, chopped
* 3 tablespoons of butter
* 1 cup of all-purpose flour
* 2 tablespoons of sugar
* 1 teaspoon baking powder
* 1 teaspoon of salt
* 1 teaspoon of ground cinnamon
* 1 teaspoon of poultry seasoning
* 1/2 cup canned pumpkin
* 2 eggs
* 1/4 cup butter, melted
* 1/2 cup of 2% milk
* 4 cups of cubed bread- should be a day old though
* 3 medium zucchini - chopped
* 1/2 cup shredded cheddar cheese

Preparation steps;

* In a small skillet, saute onion and celery in butter until tender; set aside
* In a large bowl, combine the flour, baking powder, salt, sugar, cinnamon and poultry seasoning. In a small bowl, stir the pumpkin, milk, eggs and butter; stir into other ingredients in the large bowl. Don't over stir. Only stir until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.
* Transfer to a 13 by 9 inch greased baking dish. Cover and bake at 325 degrees for 30 minutes. Uncover; bake another 10 minutes longer or until lightly browned.

Enjoy

See many other delicious oven recipes here

Chicken and Mushroom Quesadillas stovetop recipe

Chicken and Mushroom Quesadillas stovetop recipe

Ingredients needed:

*1 tablespoon of canola oil
*1 large onion- chopped
*8 oz white button mushrooms, chopped
*3 cloves of minced garlic
*2 cups of cooked, diced boneless, skinless chicken breast
*1 teaspoon ground cumin
*1 teaspoon of chili powder
*1 teaspoon of dried oregano
*2 cups of baby spinach leaves, coarsely chopped
*1/2 teaspoon of salt
*1/4 teaspoon of black pepper
*4 whole wheat tortillas (10")
*1 cup shredded sharp cheddar cheese
*1/2 cup of salsa
*1/4 cup reduced-fat sour cream

Preparation needed:

* Heat oil in large skillet over medium heat. Add onion and mushrooms. Cook, stirring occasionally until mushrooms begin to brown (approximately 5 to 7 minutes). Add garlic and cook, stirring 1 minute longer. Add chicken, cumin, chili powder, and oregano. Stir in spinach, salt, and black pepper. Cook until spinach is wilted (approximately 2 minutes)

* Lay tortillas on flat surface. Sprinkle half of each tortilla with 2 tablespoons of the cheese. Spoon chicken mixture on top, then top with another 2 tablespoons of the cheese. Fold tortillas in half.

* Coat large nonstick skillet with cooking spray and set over medium heat. Place 2 quesadillas in pan and cook, turning once, until lightly browned and cheese is melted (approximately 3 minutes per side). Repeat with remaining quesadillas. Serve with salsa and sour cream and enjoy

Pizza with Butternut Squash and Spinach oven recipe

Pizza with Butternut Squash and Spinach oven recipe

Ingredients needed:

* 1 small butternut squash (2 pound), halved and seeds removed
* 1 large red onion, thinly sliced
* 1 tablespoon of olive oil
* 5 c baby spinach leaves
* 1 pound fresh whole wheat pizza dough, at room temperature
* 4 oz fontina, grated
* 2 tablespoons of pine nuts, toasted

Preparation needed:

* Heat oven to 400 degrees. Coat baking sheet with cooking spray. Put squash flesh side down on prepared pan and roast for 30 minutes. Turn flesh side up and roast until very tender (approximately 25 minutes). When cooled, scrape flesh into bowl and mash.
* Place pizza stone on rack in center of oven and increase heat to 550 degrees.
* Cook onion in oil in large skillet over medium-low heat, stirring, until lightly browned (approximately 20 minutes). Transfer to bowl, increase heat to medium and coat skillet with cooking spray. Add spinach and cook, stirring frequently for about 2 to 3 minutes.
* flour dough lightly and roll into a 12" circle, 1/8" to 1/4" thick, on a piece of parchment paper. Spread about 1 1/2 cups of the squash over dough. Top with onion and spinach. Slide parchment and pizza onto baking sheet and transfer to oven, sliding parchment directly onto pizza stone. Bake until bottom is golden (approximately 7 minutes). Top with cheese and nuts. Bake until cheese melts (approximately 1 minute). Cut into slices and enjoy

Pumpkin Cranberry Bread oven recipe

Pumpkin Cranberry Bread oven recipe

Another yummy October recipe. I love serving this one on Halloween.

Preparation steps:

* Stir together 1 cup each whole wheat and all-purpose flours, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, and 1/4 teaspoon baking soda into bowl. Stir in 1 cup dried cranberries.
* Whisk 1 cup pumpkin puree, 2 large beaten eggs, 1/2 cup of light brown sugar, and 1/4 cup each pure maple syrup, vegetable oil, and orange juice in another bowl. Stir flour mixture into pumpkin mixture until just combined.
* Spoon into a 9" x 5" loaf pan coated with cooking spray. Bake at 350 degrees until wooden pick comes out with crumbs adhering about 1 hour. Cool in pan for 15 minutes. Remove from pan and cool on rack before slicing

Enjoy

Pumpkin Bacon Pancake oven recipe

Pumpkin Bacon Pancake oven recipe
October is the perfect month to bake pumpkin recipes YUMMY!. My daughter loves these so just thought I would share the recipe.

Steps to make pumpkin bacon pancakes:
* Whisk 1/2 cup each whole wheat and all purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon of pumpkin pie spice, and 1/4 teaspoon of baking soda for each pancake (and a little salt) into a large bowl.
* Whisk 3/4 cup buttermilk, 1/2 cup pumpkin puree, 2 large eggs, 2 tablespoons of honey, and 1 tablespoon of olive oil in another bowl. Gently stir buttermilk mixture into flour mixture.
* Heat cast-iron griddle coated with cooking spray over medium heat. In batches, drop heaping tablespoons full of batter onto griddle to form 3 inch pancakes. Cook until bottoms are golden. This is approximately 2 minutes. Sprinkle with crumbled cooked bacon (from 2 strips). Flip and cook until bottoms are golden. This is approximately another 2 minutes.
* Finish cooking and keep warm in a 350 degree oven for approximately 5 minutes. Drizzle with maple syrup and enjoy.

Polpettine with tomato sauce and Mint

Polpettine with tomato sauce and Mint Ingredients needed: * 1 3/4 gound beef, port and veal mix * 1 egg * 1/2 cup plain bread crumbs * 1/2 cup of grated onion * 1/4 cup of grated Pecorino Romano cheese * 3/4 teaspoon of salt * 1/4 teaspoon of black pepper * 1 tablespoon of olive oil * 1/2 cup of diced onion * 4 cloves of garlic, minced * 1 28 oz can of crusted tomatoes * 1/2 cup of chopped fresh mint * 1 pound mezzi rigatoni, cooked Preparation steps: * In a large bowl, combine ground beef, pork and veal mix; egg; bread crumbs; grated onion; the 1/4 cup of grated cheese; 1/2 teaspoon of the salt and the pepper. Form into 56 mini meatballs (polpettine), about 2 teaspoons each. * Heat olive oil in a large skillet over medium heat. Add diced onion; cook 3 to 5 minutes, until softened. Add garlic; cook 1 minute. Stir in tomatoes and half the mint; reduce heat to low and simmer for 15 minutes. * Place polpettine in sauce. Cover and simmer 6 minutes. Gently flip the meatballs and cook another 6 minutes, covered. Stir in remaining mint and remaining 1/4 teaspoon of salt * Serve polpettine and sauce over mezzi rigatoni. Garnish with cheese and mint Enjoy Do you love facebook? Check out my funny facebook status updates blog http://mostfunnyfacebookstatus.blogspot.com/