Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes 

Cake Ingredients:

2 eggs

2/3 cup white sugar

4 Tbsp pineapple juice

2/3 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)

2/3 cup brown sugar (packed)

1-can pineapple rings

6-maraschino cherrie

Directions:

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray. 

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. 

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings. 

Place wire rack of cakes on sheet tray to cool. 

Louisiana Hot Crab Dip

Louisiana Hot Crab Dip

Ingredients

1/2 pound(s) imitation crab

8 ounce(s) package of cream cheese 

1/2 cup(s) mayonnaise 

1/4 cup(s) parmesan cheese graded 

3 tablespoon(s) green onions, white and green partsminced

2 clove(s) garlic, large minced 

2 teaspoon(s) worchestershire sauce 

2 tablespoon(s) lemon juice fresh 

1 teaspoon(s) hot sauce 

• 1/2 teaspoon(s) Old Bay seasoning
• salt and pepper to taste

Preparation

Pre heat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste.

Bake for 35 to 40 minutes until lightly golden on top. Serve hot with hot sauce on the side for those who prefer it spicy.

Baked Chimichangas

Baked Chimichangas

Ingredients:

1 lbs ground turkey1 medium onion chopped1 TBS chili powder1 1/2 TBS ground cuminSalt & Pepper2 cans of Rotel Shredded Cheese10 (8 in) whole wheat tortillasCooking spray

Directions:Preheat oven to 400 degreesspray a cookie sheet liberally
Cook the turkey and onion until meat is cooked completely. You may need to add a little oil to the turkey. Drain well after cooked. Stir in the Rotel and seasonings and cook for 5 minutes. Adjust seasonings to your taste.
Spoon about 3 tablespoons of meat mixture on the tortilla and sprinkle cheese on top. 
Fold in two sides and then roll the other two sides in until completely closed. Place seam side down on the cookie sheet. Spray the tops lightly with the cooking spray. 
Bake about 20 minutes until the top is crispy and golden brown. Do not flip these.

Browned Butter Chocolate Chip Cookies

Browned Butter Chocolate Chip Cookies

Ingredients:

2 1/4 cups bread flour

1 tsp kosher salt

1 tsp baking soda

2 stick unsalted butter

1/4 cups sugar

1 1/4 cups brown sugar

1 tbsp half and half (or milk)

1 tbsp freshly squeezed lemon juice

1 1/2 tsp pure vanilla extract

1 large egg

1 large egg yolk

2 cups chocolate chips (bittersweet)

Directions:

1. Sift together flour, salt and baking soda; set aside.

2. Melt butter in medium saucepan over low heat. Continue to cook on low heat, stirring often, until butter is browned. Turn off heat and stir in white and brown sugars.

3. Scrape into a medium mixing bowl and use electric mixer to cream the butter and sugars together. Add half & half, lemon juice, vanilla extract and eggs. Mix in until well combined.

4. Add half of the flour mixture and incorporate into the batter with electric mixer. Add the rest and mix until thoroughly combined. Stir in the chocolate chips. The cookie dough will be very soft and buttery. Cover the bowl with plastic wrap and chill until firm (an hour or two).

5. Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop up heaping Tablespoonfuls of cookie dough and use your hands to roll into balls. Place 12 balls on a sheet, keeping about an inch and a half between each ball.

6. Bake 10 to 12 minutes, depending on how large you’ve rolled your balls.