Pictures

Ooey Gooey Butter Cake

"Crust" Ingredients

Cake Mix

Adding Melted Butter

Egg

Mixing

More Mixing

"Crust"

Pushing Crust into Pan

"Crust"

"Filling" Ingredients

Cream Cheese

Creaming Cream Cheese

Adding Eggs

Adding Vanilla

Adding Powdered Sugar

Adding Melted Butter

Mixing

Adding Chocolate Toffee Bits

Folding in Bits

Pouring "Filling" Over "Crust"

Smoothing the Top

Ready for the Oven

Crusty Corner!

All Cooked

Ooey Gooey Butter Cake

Crust:
1 18.25 ounce box yellow cake mix
1 whole egg
1 stick butter, melted
Filling:
1 8 ounce package cream cheese, softened
2 whole eggs
1 teaspoon vanilla
1 16 ounce box powdered sugar
1 stick butter, melted
1 cup almond toffee bits or chocolate toffee bits

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine the cake mix, 1 large egg, and 1 stick of melted butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese until smooth; add 2 large eggs and the vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in the 1 stick of melted butter. Mix well. Fold in toffee bits.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don’t bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful cakes are very, very rich, and a little will go a long way.

This is SO GOOD it should be illegal!!! And super easy! My dad gave me this recipe and I have no idea where he got it. Please make this and send me some!

Pictures

Pine-Orange Cupcake

Cupcake Ingredients

Adding Cake Mix

Eggs!

Adding Crushed Pineapple

Adding Vegetable Oil

Adding Pine-Orange Juice Mixture

Blend

Blended

Ready for the Oven

Out of the Oven

Cooling

Frosting Ingredients

Butter

Creaming the Butter

Adding Powdered Sugar

Adding Crushed Pineapple

Adding Orange Juice

Frosting

Cupcakes!

Cupcake Close-Up

Rows o' Cupcakes

Pine-Orange Cupcakes

1 18.25 ounce box orange cake mix
1 8 ounce can crushed pineapple in juice, drained, juiced reserved
3 whole eggs
1/3 cup vegetable oil
1 1/3 cups orange juice, mixed with remaining pineapple juice to mease 1 1/3 cups
Pine-Orange Frosting
1/2 cup butter, softened
1 8 ounce can crushed pineapple in juice, well drained
2 tablespoons orange juice, upto 4 tablespoons
5 cups powdered sugar, sifted

Preheat oven to 350. Line two cupcake trays with paper. Drain one can crushed pineapple with a cup underneath to catch juice. Add enough orange juice to make 1 1/3 cups. Set aside.

Blend cake mix, eggs, oil, crushed pineapple and pine-orange juice mix at low speed until moistened (about 30 seconds) Beat at medium speed for 2 minutes. (Batter will be lumpy because of crushed pineapple.)

Pour batter into lined cupcake pans and back about 17 – 19 minutes. Allow to cool in pans 5 minutes, then remove to wire rack to cool completely.

Pine-Orange Frosting: Cream butter, slowly adding powdered sugar 1/2 cup at a time. Add crushed pineapple and juice to reach desired consistency.

These cupcakes are very moist (hate that word!) and taste like heaven! The frosting in a bit lumpy (no piping!) and I a little runny, which I could have fixed by adding more powdered sugar, but I didn’t want to ruin the delicious taste!

Loves!!!

Pictures

Vanilla Crumb Muffin

Muffin Ingredients

Sugar

Added Eggs

Mixing

Adding Flour

Adding Baking Powder

Adding Flour Mixture

Adding Milk

Adding Melted Butter

Adding Vanilla

Mixed

Crumb Topping Ingredients

Adding Flour

Adding Powdered Sugar

Mixing

Adding Butter

Adding Vanilla

Cutting it with a Pasty Cutter

Hands Work Better

Crumb Topping

Test Muffin

Adding the Crumb Topping

Ready for the Oven

Cooked

Good Height

Naked Muffins

Muffins with Crumb Topping

Cooked Muffins

Pretty Tall

Yummy!

Vanilla Crumb Muffins

Muffin
1 cup sugar
2 whole eggs
2 cups flour
1/2 tablespoon baking powder
1 cup milk
1/4 cup butter, melted
1/2 tablespoon vanilla
Crumb Topping
1/2 cup flour
1/2 cup powdered sugar
1/4 cup butter, cold
1/2 teaspoon vanilla

Beat sugar and eggs until creamy. Sift together the flour and baking powder. Add flour and milk alternately to creamed mixture. Add butter and vanilla. Beat until well combined. Fill cups 2/3 full in paper flutes or thoroughly greased tins. Sprinkle with crumb topping. Bake at 375 degrees for 17-20 minutes until golden.

Crumb Topping: Combine flour and powdered sugar in a medium bowl. Add butter and vanilla. Use a pasrty cutter or your hands to mix butter into flour mixture. Cut in butter until mixture is crumbly. Makes 13 muffins with left over crumb topping.

I wanted to make muffins but I had no berries! So I thought vanilla muffins, but I needed a vanilla crumb topping. After searching the interwebz I found one. I put it together with the vanilla muffin recipes and PRESTO we have this! It is nice and moist and not to heavy like some muffins are. I made a testy one to make sure the crumb topping was good to go and it was! I ate it in like 3 seconds!

Pictures

Jerk Chicken Wings

the Ingredients

Green Onions

Adding Minced Garlic

Add Bay Leaves

Adding Habeneros

Adding Red Wine Vinegar

Adding Thyme

Adding Allspice

Adding Salt

Adding Pepper

Pre-Blend

Blending

More Blending

Pouring Over Chicken Wings

Marinading

About to go in the Oven

8 Pounds of Marinaded Wings

8 Pounds of Cooked Wings

Wings!!

Jerk Chicken Wings

18 whole green onions, tops and bottoms trimmed, chopped
12 cloves garlic
6 whole bay leaves
1 1/2 whole habanero chile, chopped
3/8 cup red wine vinegar
3 tablespoons fresh thyme leaves
6 teaspoons ground allspice
Coarse salt and ground pepper
8 pounds chicken wings
Lime wedges, for serving

In a food processor, pulse green onions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).

Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Recipe found here.

I’m not a chicken wing eater, but I like to make them for gatherings. These I made for the last UFC (#126) and I guess they were good because they were eaten all up!

Pictures

Grilled Pineapple Guacamole

the Ingredients

Grilling the Pineapple

Avocados!

Mashed Avocados!

Diced Grilled Pineapple

Adding Pineapple to Avocados

Adding Red Onion

Adding Pineapple Juice

Adding Cilantro

Adding Salt

Adding Cayenne

All Mixed Up

Grilled Pineapple Guacamole with Pork al Pastor

Grilled Pineapple Guacamole

3 slices fresh pineapple, 1/2-inch thick *See Notes
3 whole avocados, halved, seeded and peeled
1/4 cup red onion, finely chopped
2 tablespoons pineapple juice, or orange juice
1 tablespoon fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon cayenne

For a charcoal grill, grill pineapple sliced on the greased rack of an uncovered grill directly over medium heat for 6 to 8 minutes or until browned, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat to medium. Place pineapple on greased grill rack over heat. COver and grill as above.) (For a grill pan, heat greased grill pan over medium heat. Cook pineapple slices on grill pan for 6 to 8 minutes or until browned, turning once halfway though cooking time.) Core and chop pineapple.

Place avocados in medium bowl. Use a potato mashed or for to mash avocados. Stir in chopped pineapple, red onion, pineapple juice, salt and cayenne.

Notes- I used 4 sliced because I sliced them a little thinner (and I love pineapple!)

Very taste with a little bit of heat. I think when I make this again (and I will!) I’ll add a serrano or jalapeno just to make it a little hotter!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Pictures

Pork Al Pastor Tacos

the Ingredients

Pork Tenderloin Slices

Bag o' Pork

Adding Pineapple

Adding Onions

Adding Orange Juice

Adding White Vinegar

Adding Vegetable Oil

Adding Ground Chili Powder

Adding Jalapenos

Adding Sea Salt

Adding Dried Oregano

Adding Cumin

Adding Garlic

Ready to Mix

Pre-Blending

Blending

Blending

Blended

Adding to Pork

Pork Marinading

Justin Putting the Pork on the Grill

Grilling

Plate o' Meat and Pineapple

Chopping

All Mixed Up

Pork Al Pastor with Grilled Pineapple Guacamole

Pork Al Pastor

1 1/2 pounds pork loin, trimmed and cut into 1/2-inch slices
1 whole pineapple, peeled, cored and cut into 1/2-inch rings
1 cup onion, chopped
1/2 cup orange juice
1/4 cup white vinegar
3 tablespoons vegetable oil
3 tablespoons ground guajillo or pasillo chile peppers, *see Note
1 whole jalapeno, chopped
2 teaspoons kosher salt
3 cloves garlic, peeled and halved
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 cup fresh cilantro, chopped

Place pork in large resealable bag.

For marinade, in a blender or food processor, combine three of the pineapple rings, onion, orange juice, vinegar, oil, ground guajillo chili pepper, jalapenos, kosher salt, garlic, oregano, and cumin. Cover and blend or process until smooth. Pour over pork. Seal bag; turn to coat pork. Marinate in refrigerator for 4 – 24 hours.

Drain pork and discard marinade. For a charcoal grill place five of the pineapple rings and all the pork slices on the rrill rack directly over medium coals. Grill uncovered for 10 to 12 minutes or until the pork is done (160f) and pineapple is browned, turning once half way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place five of the pineapple rings and all the pork slices on grill racks over heat. Cover and grill as above.) Reserve remaining pineapple for another use.

Transfer grilled pineapple and pork to a cutting board; cut pineapple and pork into 1/2-inch pieces. In a medium bowl, toss together pineapple, pork and cilantro. Makes 5 cups filling.

NOTES- I used pork tenderloin and it melted in my mouth! Also I used ground ancho chili powder and skipped the cilantro (Justin’s not a big cilantro fan). This was SO good!!! It made a lot and I plan to enjoy the leftovers!!

The recipe came from a Better Homes and Garden special interest magazine on Mexican food.

Pictures

Lemon Cupcakes

Cupcake Ingredients

Adding Flour

Adding Cake Flour

Adding Baking Powder

Adding Baking Soda

Adding Salt

Mixing

Butter

Creaming the Butter

Adding Sugar

Adding Lemon Zest

Adding Lemon Juice

Mixing in Eggs

Adding Flour Mixture

Adding Buttermilk

Mixing the Batter

BATTER!!!

2 Trays of Cupcakes Ready for the Oven

Plus 6 Extra Cupcakes

Slightly Caved in Cupcakes

Frosting Ingredients

Butter

Added Shortening

Creaming

Adding Vanilla

Adding Powdered Sugar

Adding Lemon Juice

Beating the Frosting

Yummy!

Rows of Cupcakes

Lemon Cupcakes

1 cup butter
4 whole eggs
2 cups flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 teaspoons lemon zest
3 tablespoons lemon juice
1 cup buttermilk
Lemon Frosting
1 cup unsalted butter, at room temperature
1/3 cup shortening
1 16 ounce box powdered sugar
3 drops yellow food coloring
1 teaspoon vanilla
2 tablespoons lemon juice

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile in a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl beat butter on high speed for 30 seconds. Add sugar lemon peel, and lemon juice; beat until will combined. Add eggs 1 at a time, beat well after each addition. Alternately add flour mixture and buttermilk. Beat on low speed after each addition until just combined.

Bake in a 350° oven for 20 to 25 minutes or until wooden toothpick inserted near center comes out clean

Let cool completely.

Frosting: Cream butter and shortening. Add vanilla. Then alternate between powdered sugar and lemon juice. Add food coloring.

This recipe was found here.

Pretty yummy. I over mixed them a bit and they caved slightly in the center, but that just means more frosting!

Pictures

Cinnamon Toasted Almonds

the Ingredients

Pouring Sugar

Adding Brown Sugar

Adding Salt

Adding Cinnamon

Mixing

About to Beat Egg Whites

Beating Egg Whites

Frothy

Adding Vanilla

Beating

Beaten

Adding Almonds

Mixing the Almonds with the Egg White Mixture

Getting Covered in Egg White Mixture

Adding Sugar Mixture

Gently Mixing

Ready for the Oven

Pour onto Cookie Pan

Spreading them Out

Now Really Ready for the Oven

Halfway Done

Done but Still on the Sheet

Cooling

Cinnamon Toasted Almonds

1 whole egg whites
3 teaspoons vanilla extract
2 cups unblanched almonds
1/8 cup sugar
1/8 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

In a large mixing bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.

Spread evenly into a greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 30-40 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Original recipe came from here.

LOVE THESE!!!! Yes they are all caps worthy! As you can probably tell I’m not a huge nut person and I’m not sure what possessed me to make these, but I’m glad I did! They taste like candy, and I like candy!!! If you like almonds I really insist you make these!