MICROWAVE PINEAPPLE UPSIDE DOWN CAKE

 

Ingredients

• 4 tbsp butter
• 1/3 cup packed brown sugar
• 20 oz pineapple slices 1 can drained, juice reserved
• 7 maraschino cherries 7 to 8
• 1 1/2 cups yellow cake mix half of a 15.25 oz box
• 1/2 cup pineapple juice from can of pineapple slices
• 1 egg

Instructions

• Spray a 9-inch cake pan with baking spray.
• Place butter inside cake pan and microwave on high in 30 second increments until the butter has melted.
• Stir in the brown sugar until dissolved. Spread evenly in the pan.
• Place pineapple slices in cake pan and put a cherry in the middle of each slice.
• Combine cake mix, pineapple juice and egg in a medium bowl and stir just until combined.
• Spread over pineapple slices.
• Place cake pan in the microwave and heat on high for 8 minutes. Let rest 3-4 minutes before inverting onto a cake plate.
• Let cool.
• FROM : MOMS ON TIME OUT  https://www.momontimeout.com/microwave-pineapple-upside-down-cake/

Supermoist Zucchini bread

INGREDIENTS

• a scant 2 cups (227 g) flour (see notes above)
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon cinnamon, optional
• 1 teaspoon kosher salt
• 1 cup light (213 g) brown sugar
• ½ cup (100 g) granulated sugar
• ¾ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2½ cups grated zucchini, (12-16 oz.)

• ---

  INSTRUCTIONS

  1. Preheat the oven to 350˚F. Grease a 8.5 x 4.5-inch loaf pan or a 10 x 5-inch loaf pan if using as much as a pound of zucchini (see notes above). For easy removal, line the pan with a sheet of parchment paper that hangs over the edges. 
  2. Whisk together first five ingredients. In a separate bowl, whisk remaining ingredients except zucchini. Add zucchini to the flour mixture and toss to coat. Add dry to wet and stir till until combined. Pour into pan. Bake until toothpick comes out clean, about 45 minutes to 1 hour. If you have an instant read thermometer, it should register 205ºF or above. 
  3. Let bread cool for 15 minutes in pan, then transfer to a cooling rack to cool completely before slicing. 

Homemade Turtle Candy With Pecans and Caramel

Ingredients:

• 12 ounces soft caramels (homemade or store-bought)
• 6 ounces pecans (halves, toasted)
• 8 ounces chocolate (semi-sweet, chips are fine)

• Gather the ingredients.
• Prepare a cookie sheet by covering it with aluminum foil or parchment, and spraying the foil or parchment with nonstick cooking spray.
• Arrange the pecans in clusters of 4 with each pecan pointing in a different direction (like turtle legs). Alternately, you can just drop them in small clusters on the baking sheet.
• Unwrap the caramels if wrapped and place them in a microwave-safe bowl. If they are very stiff, add a spoonful of water so the final product will be softer. Microwave them until melted, stirring after every 30 seconds.
• Allow the caramel to cool slightly, so it’s not piping-hot, then use a spoon or a small candy scoop to drop a spoonful of caramel each pecan cluster. They are meant to be a rustic candy, so don’t worry about keeping the turtles round or about having some of the pecans poking through.
• Melt chocolate chips in the microwave or over a double boiler.
• Spoon the melted chocolate over the caramel layer, letting some drip down the sides, and nudging it around so it covers the top of the caramel completely.
• Place the baking sheet of candies in the refrigerator to fully set the chocolate and caramel, for at least 30 minutes.
• For the best taste and texture, serve the turtles at room temperature. Extras can be stored in an airtight container in the refrigerator or at cool room temperature for up to two weeks.

Cajun Shrimp Scampi

Ingredients :

• 12 raw shrimps (as many as you’d like, I like having a lot in my pasta)
• 1 serving of pasta (preferably a linguine)
• 2 cloves garlic, minced
• 2 tbs. butter
• 1/2 c. heavy cream
• shredded parmesan cheese
• 1/8 tsp. basil
• salt and pepper to taste
• flour (to thicken)
• cajun seasoning
• 1/4 c. parsley
• White wine
• olive oil 

• Directions :

  Heat a saucepan on medium-high heat. Add the butter, a drizzle of olive oil, and a dash of white wine and bring to a boil.
  Add the garlic and cook for another 2 minutes.
  Add the shrimps.
  Next, season the shrimps with the Cajun seasoning., be generous (to your liking)!
  When the shrimps are pink on one side, flip them and cook for another minute and remove them from the pan, leaving the liquid.
  Add the heavy cream, basil, parsley, salt and pepper.
  Bring to a boil and whisk in sprinkles of flour until sauce thickens.
  Lower heat to medium-low and add shrimp again.
  Toss shrimp to coat with sauce, and serve over pasta. Topping with parmesan cheese,
  and ENJOY!

Good Ole Fashion Mac and Cheese

Ingredients :

• 3 cups dry elbow macaroni
• 4 Tbsp salted butter
• 2 (370 mL/12 oz) cans evaporated milk
• 1/3 cup milk of choice
• 2 large eggs
• 1/4 tsp garlic salt
• 4 cups cheddar cheese, shredded
• 2 cups mozzarella cheese, shredded
• 1 tsp paprika

• Directions :

  1. Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
  2. Drain and return to the pot.
  3. Add in the butter and stir until the butter is melted. Set aside.
  4. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
  5. In a separate bowl, mix together the cheeses.
  6. Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
  7. Layer 1/3 of the macaroni, then 1/3 of the cheese.
  8. Repeat with the remaining macaroni and cheese mixture.
  9. Pour the milk mixture over top. Sprinkle the paprika evenly on top.
  10. Bake in the preheated oven for 25-30 minutes

BEEF AND BROCCOLI STIR FRY

Ingredients

• 1 tablespoon olive oil
• 1 pound flat iron steak sliced thin
• 1 head of broccoli cut into florets approximately 4 cups
  
• 1/2 cup low sodium soy sauce see note 1
• 1 tablespoon corn starch
• 1/2 teaspoon brown sugar
• 2 cloves garlic minced
• 1/2 tablespoon minced ginger
• 1 - 2 teaspoons chili paste see note 2
• 1/4 teaspoon red pepper flakes optional

• Instructions

  • Heat oil in a skillet over medium heat. Add the beef and cook until no longer pink, about 6 minutes. Remove it from the pan.
  • While the beef is cooking, whisk together the soy sauce, corn starch, brown sguar, ginger, garlic, chili paste, and red pepper flakes.
  • Add the broccoli and sauté until tender, about 4 minutes. Add more oil as needed so the broccoli does not burn.
  • Return the meat to the pan, and stir in the sauce. Cook until the sauce has thickened, about three minutes. Serve with rice.

Top 10 Farmhouse DIY’s 2020 - Home Decor on a Budget