4 Tablespoons pineapple juice from the canned pineapples
⅔ cup flour
2 eggs
⅔ cup sugar
1 tsp. baking powder
¼ tsp. salt
2 Tablespoons pineapple juice from the canned pineapple rings
¼ cup butter
⅔ cup light brown sugar
1 can pineapple rings (12 ring)
12 maraschino cherries

Preheat oven to 350.
Grease a muffin tin or a 12 cup mini loaf tin.
In a small pot, heat the butter & brown sugar until melted.
Add 2T. juice and cook 1 minute.
Divide this glaze into the muffin tin and top each one with a pineapple ring. Add a cherry
Mix the cake ingredients well and divide into the pan.
Bake 15-20 minutes.
Cool 12 mins and carefully remove!

Source :

8potatoes, cubed (half peeled or half with skin)
2teaspoons salt
6slices bacon, diced & crisp cooked
6green onions
2cups cheddar cheese, shredded
16ounces sour cream
1⁄4teaspoon pepper
1cup Miracle Whip or 1 cup mayonnaise

Cube and boil potatoes with salt.
Crumble bacon and slice onions (including tops).
Combine sour cream, pepper and Miracle Whip.
Add to potatoes.
Add bacon, onions and cheese (reserve some of each for top).
Mix with potatoes.
Pour into baking dish.
Top with reserved cheese, onions, and bacon.
Bake 350 for 10-15 minutes (until cheese melts).


2 can Grands Biscuits
1 lb roll Breakfast Sausage
3 tbsp Flour
2 1/4 cup Milk
1/2 tsp Salt
1 tsp Black Pepper
1 tbsp melted Butter (optional)


Preheat oven to 400.
Grease bottom and sides of small casserole dish (7x10") with shortening or cooking spray.
Cut one can the biscuits into quarters and place in bottom of prepared pan.
Bake for 10 minutes.
Crumble and cook sausage in a large skillet over medium heat until completely cooked.
Sprinkle flour over cooked sausage. Stir and cook until flour is absorbed.
Add milk, salt and pepper. Stir until mixture thickens and begins to boil.
Add additional salt and pepper to taste.
If gravy is too thick, add up to 1/4 cup more milk.
Pour gravy over cooked biscuits.
Cut remaining can of the biscuits into quarters and place over the gravy.
Bake the casserole for 10 minutes.
Cover pan with aluminum foil and bake for 15 more minutes or until golden brown.
You can optionally brush tops of biscuits with melted butter.

source :


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


    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


    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!


    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!


    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


    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


    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


    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


    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


    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

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