Pineapple Piña Colada Dump Cake

Piña Colada Dump Cake
1 hour to prepare serves 10-12

INGREDIENTS
½ cup unsalted butter, melted
⅓ cup spiced rum
2 pounds frozen pineapple chunks
1 (15.25-ounce) box yellow cake mix
2 cups sweetened coconut flakes
½ cup (1 stick) unsalted butter, cubed
Vanilla ice cream, optional
Whipped cream, optional
Maraschino cherries, optional

PREPARATION
Preheat oven to 350º F.
In a 9×13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut.
Place baking dish in oven and bake for 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt.
If the coconut begins to burn before end of cook time, cover with aluminum foil. Serve warm or cool with desired toppings. Enjoy!

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Kentucky Butter Cake

Ingredients
BUTTER CAKE
3 call purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter
2 c sugar
1 c milk
1 Tbsp white vinegar
4large eggs
2 tsp vanilla

BUTTER GLAZE
1 c sugar
1/2 c unsalted butter
3 Tbsp brandy (water can be substituted)
1 tsp vanilla extract
How to Make Kentucky Butter Cake

Preheat oven to 350 degrees. Generously grease and flour a 10 inch bundt pan (12 cup).
In a large bowl whisk together flour, baking powder, baking soda and salt. Cream butter and sugar until light and fluffy; approximately 5 minutes.
Mix milk and vinegar together in separate small bowl or measuring cup.
Add eggs one at a time to butter/sugar mixture stirring just until incorporated. Add the vanilla. Stir in milk/vinegar mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Spoon into prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in center comes out clean. Remove from the oven but do not remove from the pan.
Poke holes in the butter cake using the smaller end of a chopstick or similar sized instrument. Go close but not all the way through to the bottom. In small saucepan add sugar, butter and brandy. Place over medium low heat and stir very frequently until melted. Do not allow to boil. Remove from heat and stir in vanilla. Slowly and carefully pour over poked holes. Allow the cake to cool for 30 minutes from the time of removing it from the oven before inverting.

Parmesan Meatloaf

1 lb ground turkey
1 lb ground beef
2 eggs
1/4 cup gluten free breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup marinara pasta sauce (homemade here, minus the meat)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Directions:

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese.

Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf.

Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes – 1 hour.

Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese.

Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing.

Garnish with parsley if desired.
*(new cooking time added, mine usually takes 1 hr for 2 lbs meat)

Roasted Prime Rib

A nearly foolproof and easy recipe for serving up a smashing Roasted Prime Rib for your special holiday dinner.

‘I love using this method for roasting prime rib. It is nearly foolproof but several factors must be kept in mind for you to make the perfect rib roast. First, the roast MUST be at room temperature for several hours before roasting. 6 or more hours is preferred. You have to have accurate oven temp here. If you are not sure if your oven is accurate, try to get an oven thermometer and test it before attempting to roast this beautiful piece of meat. Next, you will need a calculator. Nothing serious here but you will need to calculate the poundage of your roast by 5 minutes. Using the example above, we are going to do this recipe using a 5.75 pound rib roast with 2 ribs. This will feed approximately 4 adults.

Step 1
So, my roast is 5.75 lbs. x 5 minutes = 28.75 minutes. I will round up to 29 minutes and add 1 minute for the heat lost when opening the oven door. Keep this in the back of your mind for future referenc

Ingredients:
1 5.75 pound prime rib roast of beef (2 bones)

There are no measurements here. Just generous amounts of the following:

Butter at room temperature
Herbs de Provence
Fresh cracked pepper
Kosher salt – a generous amount

Directions:
Preheat oven to 500 degrees F (this MUST be an accurate temp)

Put roast, rib side down in roasting pan

Mix the pepper and herbs in the butter until well combined.

Spread the butter mixture over the entire surface of the prime rib. The more the better.

Put the kosher salt over the entire surface of the butter. Be very GENEROUS. Use more than you think you should here. Most of the salt will run off and very little will remain on the meat. I can’t stress the “generous” enough.

Put the roast in the 500 degree oven for 30 minutes as outlined in step 1. The time will be according to the size of your roast. After the 30 minutes, simply turn the oven off and walk away from it for 2 hours. Yup, just walk away. Do NOT open the door, fiddle with it or anything else. Pretend the roast does not exist.

After 2 hours, remove the roast, slice and serve. You can remove the rib bones for easier slicing and it also makes it easier to get 4 generous servings from the roast. Save the bones! Serve with au jus or horseradish sauce etc. Whatever you like. You will surely love this method. You will get a succulent, moist roast between rare and medium rare. Perfect!
(Courtesy The Chef Ron Lock)

Honey Dijon Garlic Chicken Breasts Recipe

Honey Dijon Garlic Chicken Breasts. Boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Honey Dijon Garlic Chicken Breasts

This version of garlic chicken breasts came about when I was thinking about the popularity of our Double Crunch Honey Garlic Chicken. That recipe has seen about 4 MILLION hits on Rock Recipes over the past couple of years.Honey Dijon Garlic Chicken Breasts. Just 6 ingredients and so easy to prepare!

Ingredients
4 large boneless skinless chicken breasts, about 6 ounces each
3 tbsp butter
6 cloves minced garlic
pinch salt and pepper
1/3 cup honey
2 tbsp whole grain Dijon mustard


Instructions
Line an 8×8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.
TO PREPARE THE GLAZE
Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
Allow the chicken to rest for 5 minutes before serving.

The BEST Pasta Salad

My 12 year old son 1st pasta salad for my Aunt’s 70th birthday…can’t go out so we have to enjoy at home

For those that would like to know…I don’t have an actual recipe but these are the ingredients used:

Garden rotini pasta
Wishbone Robusto Italian Dressing
Colby jack cheese
Pepper Jack cheese
Sliced black olives
Green peppers
Sweet onions
Grape tomatoes
Sazon
Adobo
Black pepper
Seasoned salt
Onion powder
Pinch of table salt
Turkey pepperoni (I don’t eat pork)
Turkey ham (couldn’t find any today though)
Cucumbers

No Bake Chocolate Oat Bars

No Bake Chocolate Oat Bars

Makes 16 to 20 bars
Prep Time: 15 minutes
Total Time: 2 hours 15 minutes

Ingredients
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter


Directions

Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.
Recipe Adapted From : Tip Hero

Chicken Salad with Apples and Cranberries

2½ cups chopped cooked chicken
3 stalks celery, chopped
1 cup chopped apple (about 1 large; I used a Pink Lady and kept the peel because it was organic)
¼ cup dried cranberries
½ cup nonfat plain Greek yogurt
2 tablespoons Hellman’s light mayonnaise
2 teaspoons lemon juice
2 tablespoons chopped parsley (optional)
Salt and pepper to taste

Instructions:

Place the chicken, celery, apple and cranberries in a bowl and stir to combine.
In a small bowl, stir together the yogurt, mayonnaise and lemon juice.
Add to the chicken mixture and stir to mix well.
Stir in the parsley if desired.
Season to taste with salt and pepper.
Cook’s Notes
Nutritional Estimates Per Serving (about 1 cup): 220 calories, 5 g fat, 13 g carbs, 2 g fiber, 28 g protein

HOT APPLE DUMPLINGS

Ingredients
2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Directions
Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.
In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.
Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.
Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!

Amish White Bread

Ingredients

2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
1½ Tablespoons yeast
1½ Teaspoons salt
¼ cup vegetable oil
6 cups flour

DIRECTIONS

Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Pull out onto lightly floured surface and knead shortly
Place in greased bowl flipping to cover both sides.
Top with saran wrap or damp warm towel
Set aside in draft free area and let rise till doubles in size. About 1 hour

Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flaten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 350 degrees.
Once double in size bake for 25-30 minutes.
Pull out and brush top with butter.
Let rest 10 minutes before removing to cooling rack.