Pineapple Upside Down Minis #dolerose

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets.  The idea of the pineapple came soon after 1911 when one of the James Dole's engineers had invented a machine to cut his pineapple into nice rings.  Soon the convenient and pretty rings were used in this age old technique of the skillet cake. It's time to bring back this classic dessert - in mini form! Perfect size for snacking or on your holiday table.

This holiday season, Dole Packaged Foods, LLC will be part of the annual Tournament of Roses Parade.  Dole Packaged Food's float, "Soaring Over Paradise" explores the world's rain forests.  The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens.  Featured thoughout the float are Dole's non-GMO fruits, including bananas, pineapples, strawberries and mangoes.  It's a celebration more than a century old - a festival of flowers, music and sports unequaled anywhere else in the world.  It's America's New Year Celebration!   
Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade
We are so excited to be part of the food blogger blast!  Alice Phillips of What's for Dinner - Ally's Kitchen will demonstrate this recipe and several others at the Dole Bistro where she'll be cooking "live on green" December 29 and 30th as part of the parade.  Dole recipes are easy there are so many delicious ideas for the holidays or anytime.
Ingredients
2 cans (20 oz. each) Dole Pineapple Slices 1/3 cup butter or margarine, melted 2/3 cup packed brown sugar 1 package (18.25 oz.) yellow or pineapple flavored cake mix Maraschino cherries
Directions
Drain pineapple; reserve juice Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 muffin cups. Press well drained pineapple into sugar mixture.  Place cherries in center of pineapple. Prepare cake mix according to package directions, replacing water with reserved pineapple juice. Pour 1/3 cup batter into each muffin cup. Bake at 350 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes (Important!) Invert onto cooling rack. Drizzle with any left over brown sugar syrup left in muffin tins.

Be sure to watch the parade and look for Ally and our recipes!

Marie Callender's Sweet Momements - Dutch Apple Pie & Holiday Sweepstakes!

"In the childhood memories of every cook, there's a large kitchen, a warm stove, an apple pie and a mom."   With the holidays quickly approaching, it's time to start thinking and planning meals for the upcoming get-togethers with family and friends.  It seems that everyone is so busy these days, that sometimes holidays are the only times to bring everyone together for a delicious meal and spend some quality time together.   We all have many fond memories spent together with family.  It doesn't get much better than families gathering together around a big table, laughing over old stories, enjoying good times, hilarious tales of cooking misadventures and savoring nostalgic memories and the twinge of sadness for that special person who can no longer sit with us.   Meal planning and preparation can be exhausting for a large crowd, but when you begin to smell the familiar aromas coming from the kitchen, you are attached to the smells and tastes and sounds of those special days.   Apple pie baking has to be one of my favorite food memories that embrace the best of times.  We had an apple tree in our back yard and all of us would sit for hours (it seemed) peeling apples for pies.  Marie Callender's delivers homemade quality pies without compromise. Their special signature touches give you one less thing to think about when serving dessert at any gathering or special occasion.  The desserts take the stress out of preparing the sweet ending to your meal.  

  Marie Callender's Dutch Apple Pie is made with 100% Fuji apples, a made from scratch crust, and a brown sugar streusel topping that is baked to perfection.   As much as I love cakes, I have to admit that I prefer a piece of pie over cake any day.  There is just something about a perfectly flaky, buttery crust filled with cinnamon-spiked apple goodness that makes everything else right in the world.  And then, when you serve it warm with a scoop of vanilla ice cream......   Get that nostalgic and sentimental feels and savor every precious, sweet moment with Marie Callender's Desserts. Visit Marie Callender's on Facebook and Pinterest What does the scent of fresh baked apple pie remind you of?  Leave a comment for a chance to win a $100 Visa Gift Card

Sweepstakes:

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Cran-Raspberry Sauce

Thanksgiving is here!   I know it's really not good to try a new recipe when your family is craving all the traditional dishes, but this relish is worth a try.    

Ingredients:

1 (12 ounce) bag cranberries, picked over

1 (10 oz.) package frozen raspberries in light syrup, thawed

1/2 cup firmly packed light brown sugar plus 1 Tablespoon

3/4 cup cranberry juice cocktail

Put all of the ingredients in a sauce pot; bring to a boil over medium heat.

Reduce the heat and simmer until desired consistency, about 30-40 minutes.

Enjoy!

Warm Ham & Cheese Party Rolls

This is a great recipe I found from one of my blogger buddies Brandie @ The Country Cook.  I tried them once and they have been a hit ever since!  Every one loves them and everyone asks for the recipe!  It's understandable really - a butter and brown sugar glaze with warm ham and melted cheese!!
Your guests will go "pupule" (crazy) for these rolls! The beauty of these is that they can be served fresh from the oven, or they can be served at room temperature.  

1 stick unsalted butter 1/2 Tbsp. Worcestershire Sauce 2 Tbsp. brown sugar 1/2 Tbsp. Dijon Mustard (I used Country Dijon) 1 (12 oz.) package King's Hawaiian Sweet Rolls 1/3 lb. low sodium ham, sliced paper thin Provolone cheese (6-8 slices) Raspberry Preserves
Preheat oven to 350F degrees
In a small pot, melt butter with Worcestershire Sauce, brown sugar and mustard and mix well to combine.
Slice rolls in half horizontally, keeping rolls attached. Brush the glaze mixture on cut side of each half of the rolls, saving a small amount to glaze the top of the rolls.

On the bottom side of the rolls, add sliced ham and cheese.  Put halves together and brush the top of the rolls with remaining glaze.  Cover with aluminum foil ad bake for 25 minutes.

Serve these rolls with warmed Raspberry Jam.   The jam really really makes these a sweet and savory sensation!

Brandie's Ham & Cheese Party Rolls

Bacon Cheddar Baked Beans

When you have time, there is nothing like homemade baked beans!  Slow-baked and full of flavor, these beans will be the hit of any party!  They can be made ahead and finished the next day layered with peppers, onions and cheddar cheese.  

1 lb. navy beans, soaked overnight and drained (reserving 2 cups liquid) 6 slices bacon, chopped into 1-inch pieces 1 small onion, diced 1 12-ounce bottle Heinz Chili Sauce 1/2 cup packed dark brown sugar 3 tsp. Dijon Mustard 1/2 tsp. cayenne pepper 2 Tbsp. unsalted butter 1 small yellow onion, sliced 1 small red bell pepper, cut into medium julienne 1 small green pepper, cut into medium julienne Salt and freshly ground black pepper to taste 2 cups sharp Cheddar cheese grated Preheat oven to 300 degrees F.  Fry bacon pieces until crisp, reserving 1 Tbsp. drippings.  Drain beans (reserving 2 cups liquid) and rinse well under cold running water. Place the beans in a large pot or casserole.  Add the bacon pieces, reserved drippings, diced onion, chili sauce brown sugar, mustard, cayenne pepper.  Bring reserved 2 cups bean liquid to a boil and add to beans.  Stir well to combine.  Cover tightly and bake 3-5 hours or until the beans are tender and the liqujid has reduced to a thick sauce.  Check occasionally during the last few hours of baking and add additional boiling water, if needed.  When cooked, let the beans cool completely.

These are perfectly delicious just as they are now, but let's bring them over the top! While the beans are cooking, prepare the finishing ingredients:  heat the butter in a large saute pan over medium heat.  Cook the sliced onion, both peppers and season with salt and pepper.  Cook about 15 minutes until quite soft. To finish the beans, ladle 1/3 of the beans in the bottom of a casserole dish.  Top with 1/2 of the onion-pepper mixture.

Then half of the cheese

Season with salt and pepper.  Repeat this layer again and top with the last 1/3 of the beans.

Bake at 350 degrees covered, for 30 minutes to one hour or until the beans are bubbling hot.

Small Batch Potato & Cheese Pierogi

If you have never tried making pierogi before, or just have a craving and don't want to go through all the fuss, this is a perfect recipe.  It makes just about 2 dozen pierogi - enough for a snack for my boys!  It's even easier if you make the delicious potato filling the day before.

DOUGH:
2 eggs 1/4 cup sour cream 1 cup warm water 1 tsp. Kosher salt 3-1/2 cups all-purpose flour
FILLING:
1 lb. Russet potatoes 1/2 Spanish onion, chopped 2 Tbsp. unsalted butter 1 cup shredded sharp Cheddar Cheese (yellow or white) 1/2 cup Ricotta cheese Salt and Pepper to taste
To make the dough:
In a medium mixing bowl, whisk the eggs, sour cream, water and salt.  Add flour, 1 cup at a time until fully incorporated.
Turn out the dough onto a lightly floured work surface and knead until smooth, about 5 minutes.  Place the dough in a lightly oiled bowl, cover with a damp paper towel and let the dough rest for 20 minutes.
To make the filling: Peel and cube potatoes.  Place in a medium pot.  Rinse once or twice and cover with cold water.  Add salt to taste and bring to a boil.  Simmer potatoes until tender, 15 to 20 minutes.
In a medium saute pan, melt butter over medium heat.  Add chopped onions and saute until softened until light golden brown.  Remove from heat. Reserve about 1/4 cup for finished pierogi.  
Drain potatoes and mash.  I still have one of those old-fashioned potato mashers.  Add onions with butter from the pan, cheddar and ricotta cheese and mix well. Season with salt and pepper.  Set aside.

These mashed potatoes are delicious on their own!  A different way to serve tradtional mashed potatoes.  Can you image these with some gravy!
To assemble:
Place dough on a well-floured work surface.  Set a small bowl of water next to your work area.  Divide dough in half.  Roll out one half of the dough to approximately 1/4" thick - as thin as possible while still being able to work with it.  If dough shrinks back while rolling, cover and let rest a little longer. Cut out dough rounds using a 3" round biscuit cutter (or use a coffee cup or the rim of a drinking glass).  Place 1 Tbsp. of the filling in the center of each circle.  Dip your fingers in the water and moisten the edge of half of the circle, then fold the other half over to make a half moon shape.  Press and seal the edges together.  

Cover filled pierogi with a clean towel while you work with the rest of the dough. Bring a 6- to 8-quart pot of salted water to a boil over high heat.  Working in batches of 6 to 8, drop the pierogi into the boiling water and give them a gentle stir so they don't stick together or to the bottom of the pot.  When they float to the top, lower the heat and gently simmer for 3-4 minutes.  Use a slotted spoon to transfer them to a platter. 

FOR BOILED PIEROGI:
Melt 1/4 cup unsalted butter in a medium saute pan.  Sprinkle the pierogi with the reserved onion and drizzle with melted butter.  Season with salt and freshly ground black pepper and serve hot with sour cream on the side.

FOR FRIED PIEROGI:
Melt 4 Tbsp. unsalted butter in a heavy-duty skillet over medium heat.  Cook the boiled pierogi, flipping once, until golden brown and crispy on both sides, 4 to 5 minutes.  Serve as above with onion and sour cream.

This is a great dish during Lent.  It's even easier if you make the potatoes the day before, then you just have to work with the dough.  Once you get started it goes quickly!
Makes about 2 dozen

Skip the Mix - DIY Hot Chocolate

You have probably been making Hot Chocolate without a recipe for your entire life - for many, hot chocolate can mean dumping a few scoops of a mix into a mug, adding a few glugs of milk, and heating the whole thing in the microwave.

Hot Chocolate is like pancakes.  Both aren't hard to make from scratch, but most people use mixes and the end results suffer.

Think back to winter days when you played outside so long that the snow penetrated your boots, bulky leggings and even the woolen mittens clipped to your sleeves.  Nothing could cure that chill like hot chocolate.  You can probably recall the warmth of the steaming cup warming your hands.

THE RECIPE:

2 cups whole milk

2 cups half and half

4 oz. Ghirardelli Semi-Sweet Chips or bar

5 oz. Dove Silky smooth Milk Chocolate

1 Tbsp. sugar

1 tsp. vanilla

Whipped cream and grated chocolate for garnish

1.  Heat milk and half and half in a saucepan over medium heat to just below the simmering point.

Chop chocolate into small pieces for easier melting.

2.  Remove the pan from the heat and add both types of chocolate.

3.  When chocolate has melted, add the sugar and vanilla and whisk to combine.

4.  Reheat gently and serve immediately garnished with whipped cream and grated chocolate.

We've all had powdery hot cocoa - watery, with those occasional crunch of undissolved marshmallow clumps.  Still cocoa was - and still is the best thing to stir into a mug on a winter afternoon.
Booze it up with a teaspoon (or more) of Godiva Chocolate Liqueur or Frangelico, or "virgin", laced with cinnamon or peppermint or marshmallow topped, this recipe is guaranteed to produce wintry, chocolate bliss.

Sharing with Simple Supper Tuesday Linking up with Baking in a Tornado - Brrrr Brigade

Next-Day Turkey Soup with Crispy Stuffing Croutons

We all know that leftovers can be the best part of Thanksgiving. Make up a batch of soup to use up your leftovers. You can add just about anything to this soup!

Thanksgiving leftovers for me are generally a sandwich.  I love leftover turkey sandwiches.  With cranberry sauce and a slice of dressing and a little gravy on the side for dipping.

I always make a whole turkey, but the dark meat gets left aside. Get the most out of your turkey! It's also a great way to use up what's left in the fridge. If you have a pressure cooker, it takes no time at all to make a batch of soup. I made double stuffing this year and thought I would use some of it to top off this delicious left-over turkey soup.

NEXT DAY TURKEY SOUP
1 Turkey carcass 1 carrot, roughly chopped 1 stalk celery with leaves, roughly chopped 2 cloves garlic 3 scallions, roughly chopped 2 Tbsp. turkey fat drippings (skim off the top of your gravy) 10 cups water
Place all ingredients in pressure cooker.  Cover, bring to high pressure and cook for 30 minutes.  Let pressure come down naturally.  If you don't have a pressure cooker, you'll have to simmer this stock for about 3 hours.
Remove bones and large pieces of turkey.  Strain remaining stock through a cheesecloth.  At this point you can add whatever veggies you have left from Thanksgiving or in the fridge.  
2 carrots, sliced 2 celery stalks, sliced 1/2 tsp. thyme leaves 2 cups leftover turkey 1/2 cup white rice 1 cup leftover stuffing
Bring stock to a simmer.  Add vegetables, thyme and white rice.  Simmer on low for about 30 minutes.
Cut up leftover stuffing into cubes.  Saute in about 1 Tbsp. unsalted butter until browned and crispy.

Add stuffing cubes to your soup and enjoy!!

Pumpkin Risotto

A vegetarian twist on classic Italian risotto! If you are looking to try something a little different for the Fall or even Thanksgiving, this is a delicious side dish.  The pumpkin flavor is very subtle and adds even more creaminess to this risotto.

1 medium onion, diced 1 Tbsp. extra-virgin olive oil 2 cups Arborio rice 1 cup white wine 4 to 4-1/2 cups vegetable broth 1 cup canned pumpkin 1 tsp. fresh ginger - grated or minced 1/2 tsp. nutmeg 2 Tbsp. unsalted butter Salt and Pepper to taste

Preparation:

Pour the stock into a 2-quart saucepan and keep it hot over low heat.  Heat the olive oil in a braising pan over medium heat.  Stir in the onion and cook stirring occasionally, until softened, about 4 minutes.  Stir in the rice and continue stirring until the grains are coated with oil and the edges become translucent - 1 to 2 minutes.  Pour in the wine and let it boil, stirring the rice, until evaporated.  Season the rice lightly with salt and ladle enough of the hot stock into the pan to barely cover the rice.  Bring to a boil, then lower the heat so the stock is at a simmer.  Cook, stirring constantly until all the stock has been absorbed.  Continue cooking, pouring in the remaining hot stock in small batches and cook until each batch of stock has been absorbed.  Stir constantly until the rice mixture is creamy, 16 to 20 minutes.  Add pumpkin, ginger, nutmeg and basil and simmer until heated through.  Remove the pan from the heat and stir in the butter until completely melted.

Enjoy!

Vidalia Onion Quiche

This in an adaption of Julia Child's Onion Quiche recipe. There are alot of onions in this recipe.  But as you know, Vidalia onions are so sweet. One of my Mom's favorite.

Vidalia Onion Quiche
5 cups chopped Vidalia onions 3 Tbsp. unsalted butter 1 Tbsp. canola oil 2 large eggs 2/3 cup heavy cream 1 tsp. salt 1/4 tsp. black pepper Pinch of nutmeg 1 sprig fresh thyme 1 cup shredded Swiss or Fontina Cheese 1/3 cup grated Parmesean Cheese 1 partially baked pie crust Cook the onions in a heavy skillet with butter and oil over very low heat, add thyme sprig and  stir occasionally until they are extremely tender and beginning to caramelize.

Sprinkle the onions with the flour, mix well and cook slowly for 2 to 3 minutes.  Cool slightly.

Preheat oven to 375 degrees.
Beat the eggs in a mixing bowl with cream and seasoning until blended.  Mix in the onions and half of the Swiss or Fontina cheese.  Pour the egg mixture into the pie shell.

Sprinkle with the remaining cheese.  Place on a rack in the middle of the oven.  Bake until the  quiche has puffed and browned, 30 to 35 minutes.

Serve warm or at room temperature with a simple salad. Spring Salad Whisk together 4 Tbsp. olive oil, 2 Tbsp fresh lemon juice and 1 tsp. honey. Season with salt and black pepper. Toss vinaigrette with Spring Salad Mix and 1/2 cup chopped toasted walnuts just before serving.

Don't forget to add a pretty flower to make the dish extra special. I only wish this had a bit more filling.  You may want to double the ingredients, but it has plenty of onions!

Russian Poppy Seed Braid Loaf

I have never seen a sweet yeast bread prepared this way and I don't think I will ever go back to the simple jelly-roll style.
This technique is from Chef Ciril Hitz's Baking Artisan Breakfast Bread and Pastries.

• For the Dough:
• 1/2 cup warm water
• 4 teaspoons active dry yeast
• 1/4 cup sugar
• 1/2 cup milk
• 2 ounces (1/2 stick) unsalted butter
• 2 large egg yolks
• 3/4 teaspoon salt
• 3 1/2 to 4 cups all-purpose flour
• 1 1/2 to 2 (11-ounce) cans poppy seed filling

Preparation:

In a small bowl, combine 1/2 cup warm water, yeast and 1/4 cup sugar and set aside.  Scald milk and stir in butter until melted.  Let cool slightly.  Add egg yolks and mix.  Transfer to a large bowl or stand mixer and add yeast mixture, combining until mixed.

Add flour and salt a little at a time to make a soft, sticky dough.  Knead on medium speed until a smooth dough forms, about 8 minutes.  Cover and let rise until doubled (about 1 hour).

 Punch down dough and turn out onto a lightly floured surface. Roll into a rectangle that measures about 10 inches wide by 20 inches long. (Dough should be about 1/4- to 1/2-inch thick). Spread poppy seed filling over dough leaving a 1-inch border on each of the shorter ends. Brush shorter ends with egg wash. Starting from shorter end, roll dough, jelly-roll style, into a tight log.

Press ends of rolled dough to make a neat log about the length of the prepared pan. With a sharp knife, cut log of dough in half lengthwise. Watch the Chef's Technique. Carefully twist the two pieces of dough together and place into prepared pan. 

I cut the ends in half to make four Danish. Brush dough with egg wash, cover loosely with greased plastic wrap and let rise in a warm place until doubled, about 1 to 1-1/2 hours (don't rush it).
Preheat oven to 325 degrees F. When dough has risen, brush again with egg wash and bake until well browned, about 40 to 45 minutes.  For the Glaze: 1 to 2 Tbsp. milk 1 tsp. light corn syrup 1-1/4 cups confectioners' sugar
Remove from oven and brush hot loaf with glaze.

Let cool in pan 10 minutes, unmold and brush with more glaze.  Cool completely.

Poppy Seed and Lemon Curd.  A nice combination.
~Adaped from Eastern European Food