Pineapple Cake III Popular Recipes

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Pineapple Cake III

"A very rich and sweet cake. You may substitute pecans for the walnuts if you prefer."

Ingredients :

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup vegetable oil
• 1 (20 ounce) can crushed pineapple with juice
• 1 cup chopped walnuts
• 1 (8 ounce) package cream cheese
• 1/2 cup butter
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 18M	Ready in :

• Mix together flour, salt, sugar, eggs, soda, and oil. Stir in pineapple with juice and nuts. Pour batter into a greased and floured 9 x 13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until cake tests done. Cool completely on a wire rack.
• Blend together cream cheese, butter or margarine, confectioners sugar, and vanilla. Frost the cooled cake.

Notes :

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Paris-Brest Popular Recipes

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Paris-Brest

"I love the classics. This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty."

Ingredients :

• 1 cup all-purpose flour
• 5 eggs
• 1/4 cup milk
• 3/4 cup water
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, softened
• 1/4 cup sliced almonds
• 2 1/2 cups pastry cream
• 1 cup heavy cream, chilled
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar

Instructions :

Prep : 2H	Cook : 15M	Ready in : 2H37M

• Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
• Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
• Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
• With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
• Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
• To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

Notes :

• Get the recipe for Pastry Cream.

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Chicken and Stuffing Casserole Popular Recipes

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Chicken and Stuffing Casserole

This casserole got me and my family our '10 minutes of fame'. It was entered in the "News Channel 7 Kitchen Recipes" and I had 6 news crew members here at my home eating it! Not only is it easy to make, it is truly delicious, too! Serve with a fresh green salad if desired.

Ingredients :

• 1 (3 pound) whole chicken
• 8 ounces dry bread stuffing mix
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 ¼ cups chicken broth (from boiling the chicken)
• 1 cup evaporated milk

Instructions :

Prep :	Cook : 8 M	Ready in :

Notes :

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Death By Chocolate II Tasty Recipes

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Death By Chocolate II

"Also known as Killer Cake or Punch Bowl Dessert. Definitely one of the best!"

Ingredients :

• 1 (18.25 ounce) package chocolate cake mix
• 1/2 cup coffee flavored liqueur
• 2 (16 ounce) packages frozen whipped topping, thawed
• 2 (5.9 ounce) packages instant chocolate pudding mix
• 8 cups milk
• 6 (1.4 ounce) bars chocolate covered English toffee
• 1/8 cup slivered almonds for topping

Instructions :

Prep :	Cook : 16M	Ready in :

• Bake cake according to package directions for one 9x13 inch cake. When cake is cool poke holes in the top and pour the coffee liqueur over it. Break up the cake into 1 inch cubes and set aside.
• Mix the pudding mixes with the milk until thick.
• In a large punch bowl layer 1/2 of the cake cubes, 1/2 of the pudding, 1/2 of the crushed candy bars, and 1/2 of the whipped topping. Repeat layers following the same order. Sprinkle top toasted almonds and any additional crushed butter toffee candy bars, if desired. Cover and refrigerate for several hours before serving.

Notes :

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Southern Biscuits with Mayonnaise Tasty Recipes

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Southern Biscuits with Mayonnaise

"A tender, old-fashioned Southern biscuit recipe from my mother-in-law. Grab your cast iron skillet, and you are ready to make these tasty biscuits!"

Ingredients :

• 2/3 cup buttermilk
• 2 tablespoons vegetable oil
• 3 tablespoons mayonnaise
• 2 cups self-rising flour

Instructions :

Prep : 15M	Cook : 12M	Ready in : 45M

• In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined.
• Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow biscuits to rest in the pan for 10 minutes.
• Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.

Notes :

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Candied Garlic Chicken Wings The Best Recipes

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Candied Garlic Chicken Wings

These wings are sweet and sticky like candy! The sauce can be reheated and poured over a side dish of rice. Make sure to bring the sauce to a boil, and simmer for several minutes to kill any bacteria that may be present.

Ingredients :

• 1 ½ cups honey
• 6 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 pounds chicken wings

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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Smothered Bacon Chicken The Best Recipes

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Smothered Bacon Chicken

This recipe is quick, simple and good. It can be made low fat with a few simple substitutions: 1) One piece of bacon per breast; 2) One half can of low fat cream of mushroom soup 3) Four ounces of low fat/fat free sour cream.

Ingredients :

• 2 skinless, boneless chicken breast halves
• 4 slices bacon
• 8 ounces sour cream
• 1 (10.75 ounce) can condensed cream of mushroom soup

Instructions :

Prep :	Cook : 2 M	Ready in :

Notes :

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Sourdough Starter III The Best Recipes

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Sourdough Starter III

"This is a potato water starter. It requires no addition of yeast."

Ingredients :

• 2 peeled and cubed potatoes
• 2 cups warm water
• 2 cups all-purpose flour
• 1 teaspoon white sugar (optional)
• 1 (.25 ounce) package active dry yeast

Instructions :

Prep : 10M	Cook : 3M	Ready in : P4D

• In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm.
• Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell to it after about 4 or 5 days, depending on the temperature of your kitchen. You can add a teaspoon of sugar to quicken the process. If you want to speed the process even more you can add a package of yeast to the water before adding the flour. Use as directed in your favorite Sourdough Bread recipe.

Notes :

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Beer Cake II The Best Recipes

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Beer Cake II

"A wonderfully delicious chocolate cake with subtle beer overtone."

Ingredients :

• 2/3 cup butter
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup buttermilk
• 8 ounces cherries, pitted and halved
• 2 cups white sugar
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 teaspoons baking soda
• 1 cup beer
• 1/4 cup cherry juice
• 1 cup chopped walnuts
• 2/3 cup butter
• 1 egg
• 4 (1 ounce) squares unsweetened chocolate, melted
• 4 cups sifted confectioners' sugar
• 3 tablespoons milk

Instructions :

Prep :	Cook : 24M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift flour, baking soda and salt. Set aside.
• In a large bowl, cream 2/3 cup butter and white sugar until light and fluffy. Add 2 eggs and 2 squares melted chocolate. Add flour mixture alternately with beer, buttermilk and cherry juice. Mix until smooth, then fold in cherries and chopped nuts. Pour batter into a 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into the center of cake comes out clean.
• To make frosting: in a large bowl, combine 2/3 cup butter, 1 egg, 4 squares melted chocolate, confectioners sugar and milk. Beat until smooth. Spread on top of cooled cake.

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Tangy Chicken Breasts Tasty Recipes

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Tangy Chicken Breasts

The chicken is marinated for six hours, and then broiled. Serve with wild rice or noodles.

Ingredients :

• 4 skinless, boneless chicken breast halves
• 1 cup Worcestershire sauce
• 1 cup vegetable oil
• 1 cup lemon juice
• 1 teaspoon garlic powder

Instructions :

Prep : 10M	Cook : 4 M	Ready in : 8H30M

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Cream of Mushroom Chicken Popular Recipes

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Cream of Mushroom Chicken

This is a delicious chicken recipe for the whole family. You can serve it with white rice or potatoes if desired.

Ingredients :

• 2 tablespoons butter
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 ¼ cups water, or as needed
• 1 (12 fluid ounce) can evaporated milk
• 1 onion, chopped
• salt and pepper to taste
• 2 pounds skinless, boneless chicken breast halves - cubed
• 1 (6 ounce) can sliced mushrooms, drained

Instructions :

Prep :	Cook : 7 to 8 M	Ready in :

Notes :

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Chutney Chicken Tasty Recipes

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Chutney Chicken

A South African chutney recipe. Serve with rice and a green salad if desired. Divine!

Ingredients :

• 12 chicken thighs
• 1 (12 ounce) jar hot chutney
• 1 (1 ounce) package dry onion soup mix

Instructions :

Prep :	Cook : 6 M	Ready in :

Notes :

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Better Than Sex Cake III Tasty Recipes

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Better Than Sex Cake III

"This was given to me by a long-time friend now living in Virginia"

Ingredients :

• 1 (18.25 ounce) package yellow cake mix
• 1 (15 ounce) can crushed pineapple with juice
• 3 bananas, sliced
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 1/4 cups flaked coconut
• 16 ounces chopped walnuts
• 1/2 cup white sugar

Instructions :

Prep :	Cook : 24M	Ready in :

• Bake yellow cake mix according to package directions for one 9x13 inch cake.
• Combine the crushed pineapple (undrained) with the white sugar and cook for 5 minutes over medium heat. Set aside to cool.
• Mix instant vanilla pudding according to package directions.
• Once cake is cool spread the cooled pineapple mixture over the top followed by the vanilla pudding, sliced bananas, and whipped topping. Sprinkle the flaked coconut and chopped nuts over the top of the cake. Let cake chill for at least 1 hour before serving.

Notes :

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