National Pineapple Upside Down Cake Day!

It’s National Pineapple Upside Down Cake Day and I’ve been waiting for any excuse to make these again!  The brown sugar butter glaze caramelizes the top perfectly to make these sweet and luscious Pineapple Upside Down Cupcakes.

Ingredients:

1 box yellow cake mix (I used Betty Crocker’s Extra Moist Yellow Cake and highly recommend it!)

1/2 cup vegetable oil

3 eggs

20 oz. can of sliced pineapple, drained and reserve the juice

1/3 cup butter, melted

2/3 cup packed brown sugar

12 maraschino cherries, cut in half

24 baking cups

Spray the baking cups really well with non-stick cooking spray.

Drain the pineapple slices and set the juice aside.  Cut the pineapple rings into four pieces each.  Cut the maraschino cherries in half.

On low speed for 30 seconds, mix the cake mix, oil, eggs, and pineapple juice.  Continue mixing on medium speed for two minutes.

In a separate bowl, combine the butter and brown sugar.  Put 1 1/2 tsp. of butter mixture into each baking cup.  Add a maraschino cherry in the center (round side down) and then add two pineapple slices on top of the cherry.  Lastly, add 1/4 cup of batter on top of everything.

Bake the cupcakes in the oven at 350 degrees for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Let cool for 5 minutes.  Flip the cupcakes upside down on a cookie sheet lined with parchment paper.  Carefully remove the baking cup liners

Serve warm or at room temperature.  You’re ready for potluck time!

Advertisements

National Cheese Ball Day!

Cheese Ball2

It’s National Cheese Ball Day and this one just never gets old!  It is one of my most-requested dishes and everyone seriously goes crazy for it.

The cream cheese, pineapple, green bell pepper, and walnuts make an absolutely addicting combination.  One batch can make three small or two large balls.  However, I highly recommend that you bring two large cheese balls to your potluck.  I recently only brought one to a party and it got ugly.

Lesson learned!  This cheese ball is so good that people will fight over it!

Ingredients:

2 – 8 oz. packages of cream cheese, softened

1 – 8 oz. can crushed pineapple, drained

1/4 cup finely chopped green bell pepper

2 T. finely minced white onion (sweet onion is my first choice)

1 tsp. seasoned salt

2 cups chopped walnuts (use 1/2 in recipe and 1/2 for rolling the cheeseballs)

Crackers (Ritz are my favorite with this!)

Combine the cream cheese, pineapple, bell pepper, onion, salt, and 1 cup of the chopped walnuts.  Refrigerate until firm.  Form cheese balls and roll in remaining walnuts.  You can serve right away or put in an airtight container and refrigerator until serving time (keeps for about 3 days).  Then serve with crackers.  Ritz crackers are especially good with this recipe.

National Coffee Cake Day!

Crumb Cake3

It’s National Coffee Cake Day!  Try out our Crumb Cake recipe!

Ingredients for batter:

1 1/2 cups all purpose flour

1/2 cup white sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cardamom

1 egg

1/2 cup milk

2 T. vegetable or canola oil

2 tsp. vanilla

Ingredients for topping:

2 1/2 cups all purpose flour

1/2 cup chopped walnuts, pecans, or shredded coconut

1 cup packed light brown sugar

1 tsp. ground cinnamon

1 cup butter, melted

To make the batter:

In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.  In a separate bowl, whisk together the egg, milk, oil, and vanilla. Fold the dry ingredients into the liquid ingredients until well combined.

Grease and flour a 9 x 13″ pan.  Drop the batter in dollops into the pan.  Smooth the top and set aside.

To make the topping:

Mix all of the ingredients in a bowl until combined.  Add the melted butter and toss until large crumbs form.

Sprinkle the crumbs over the batter.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Let cool completely on a wire rack.  Cover with foil or plastic wrap until potluck time.  Can be made a day ahead.

 

Pizza Potstickers

You can make these Pizza Potstickers with only four ingredients and be done in less than 15 minutes!   This is definitely my newest, favorite potluck recipe.  They’re yummy and they look good, too!

I found this ingenious idea in the back of my latest issue of Food Network Magazine. Love it!!

Ingredients:

2 T. vegetable oil

1 package frozen pork dumplings

1 jar pizza sauce

Grated mozzarella cheese

Chopped basil, optional

Preheat your oven broiler.

Heat the oil in a nonstick pan over medium high heat.  Put all of the potstickers flat side down and cook for three minutes.  Add 1/4 cup water, cover, and cook for another three to five minutes or until the bottoms are brown and crispy.

Transfer the potstickers to a foil-lined baking sheet.  Top with pizza sauce and mozzarella.  Broil until the cheese is bubbling.

Top with chopped basil (optional), transfer to a serving dish, and you’re ready for potluck time!

 

 

St. Patrick’s Day Potluck Recipes

Corned Beef and Cabbage Pasta Mint Chocolate Chip Ice Cream Cake Broccoli Salad

 Broccoli Quinoa Casserole 

St. Patrick’s Day is almost here again and Potluck Time has your Irish and green recipes!  All of these recipes are fabulous, but you must make sure to check out our personal favorites this year:  Corned Beef and Cabbage Pasta, Guinness Cupcakes, and Irish Soda Bread!:

 

Broccoli Quinoa Casserole

Broccoli Salad

Cabbage Casserole

Corned Beef and Cabbage Pasta

Edamame Salad

Guinness Chocolate Cupcakes with Vanilla Frosting

Irish Oatmeal Cake

Irish Soda Bread

Key Lime Pie

Mint Chocolate Chip Ice Cream Cake

Pea Slaw

Potato Casserole

Spinach Cranberry Salad

Spinach Strawberry Salad

National Chili Day

It’s Friday! It’s cold outside. It’s National Chili Day. Make some chili!

Check out our Soups/Stews/Chilis section for recipes.

Squirrel Bars

Squirrel Bars

Squirrel Bars are chewy peanut butter cookie bars with swirled chocolate chips.  When I needed to whip up something sweet for a potluck, I found this recipe in my “Just A Matter of Thyme” cookbook (Every recipe I have ever tried in this cookbook is fantastic!  It is a staple in my potluck recipe collection.)

Ingredients:

1/2 cup peanut butter

1/3 cup butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs, beaten

2 tsp. vanilla

1 cup flour

1 tsp. baking powder

1 cup chocolate chips

Mix together the butters and sugars.  Mix in the eggs and vanilla.  Stir in the flour and baking powder.

Spread the dough in a greased 9″ x 13″ baking pan.  Sprinkle the chocolate chips on top.

Bake at 350 degrees (325 if you’re using a dark nonstick pan) for 3 minutes.  Take the pan out of the oven.  Use a knife to swirl the chocolate throughout the bars.

Return to the oven and bake another 18 – 20 minutes.

Let cool completely.  Cut into bars and store in an airtight container until potluck time!

 

Chilaquiles

Chilaquiles

This Chilaquiles recipe uses tortilla chips, instead of the stale tortillas, which made it cook faster and you use less oil.  Buy the pre-cooked meat from your taqueria for a quicker and much easier recipe. Our friend, Tenaiya, made these for us recently and they were ono!

Ingredients:

1 bag of tortilla chips

Canola oil for frying

Salsa verde

Eggs, beaten

Grated mexican blend cheese

1 pound of pre-cooked pastor, carne asada, carnitas, etc. or omit the meat for a vegetarian option

White onion, chopped

Cilantro, chopped

Sour cream, optional

Cook the tortilla chips in oil over medium high heat until browned and crisp. Add the salsa verde and cook for a few minutes more.  Add the beaten eggs and stir occasionally until cooked completely.

Top with cheddar and pastor.  Once the cheese is melted, remove from heat, and top with cilantro and onions.

Serve with a side of sour cream and you’re ready for potluck time!

Brownie Rubble

It’s National “Have a Brownie” Day!

Already had all of the ingredients for this Brownie Rubble recipe in the cupboard.  I made two exceptions to the original recipe.  First, I used boxed brownie mix, instead of making them from scratch.  I used to be an adamant “from-scratch” brownie maker, but the box versions are so good and they are just too inexpensive and convenient to not use.  I always buy them on sale and keep a stash on hand for last minute potluck needs.  Second exception is that I used salted, instead of unsalted, roasted peanuts.

Found this recipe on Food Network’s “The Kitchen” (I seriously LOVE that show!).

Ingredients:

1 box brownie mix (make sure you have the oil, eggs, and any other added ingredients as stated on the box)

1 cup mini marshmallows

1 cup chocolate chips

3/4 cup salted roasted peanuts

Make the brownie mix according to the package directions.  Bake until almost done.  When you insert a toothpick, there should be a few crumbs.  Top the brownies with marshmallows, chocolate chips, and peanuts.  Bake for another 5 minutes or until the marshmallows are golden and toasty.

Let cool completely and cut into squares.  Store in an airtight container until potluck time!

Instant Pot Mac and Cheese

Got an Instant Pot pressure cooker for Christmas and this is one of my new favorite potluck go-to recipes!  Six ingredients and it’s ridiculously quick and easy.  I still need to try doubling the recipe and will post the results, and any variations to the recipe, once I do*.

Ingredients:

16 oz. elbow macaroni

4 cups water

1 tsp. kosher salt

3 cups shredded cheddar

3 T. Butter

12 oz. can of evaporated milk

Combine the macaroni, water, and salt.  Cook on high pressure according to your pressure cooker’s directions.  For pasta, my pressure cookers says to cook for half the time minus one minute.  The package on my pasta says six minutes, so I cook on high for two minutes.

Then, do a quick release.  When it’s safe to open, stir the pasta.  Switch to the low saute’ setting, add the cheese and milk.  Stir until the cheese is nice and melted.

Then, you’re ready for potluck time!

*Just did a double batch for a potluck and it turned out great!  I did add a splash of additional regular milk because I like my mac and cheese more saucy.