Daily Archives: June 22, 2007

Major’s Pineapple Upside Down Cake


1.00 cups packed brown sugar
1.00 can ring pineapple, 20 ounces
1.00 can crushed pineapple, 20 ounces
10.00 maraschino cherries
0.50 cups ground pecans
0.67 cups butter
1.00 boxed yellow cake mix

Melt the butter and blend with the brown sugar, smooth into the bottom of a 9×13″ baking dish, lightly sprayed with pam. Arrange pineapple rings onto bottom of pan. Place a cherry in the center of the ring. Sprinkle with the pecans. Smooth the crushed pineapple over all. Make cake according to box. Spread batter over pineapple mixture. Bake at 350-degrees for 40-60 minutes. Oven temperatures vary. Use pick test. When done immediately invert onto plate. Serve with whipped cream. Add a little cinnamon to my whipped cream if the mood hits me. If it looks like it’s browning too much, lower temp to 325-degrees. Using dark or glass pans can vary baking times as well.

Extreme Hot Crab Spread


8.00 ounce cream cheese, light
2.00 cups cottage cheese, low fat
0.25 cup lemon juice
0.25 cup skim milk
0.50 teaspoon basil
0.50 teaspoon marjoram
0.50 teaspoon oregano
0.50 teaspoon thyme
0.25 teaspoon garlic powder
1.00 pound surimi, or shrimp or crab

In a large bowl mix cream cheese and cottage cheese until smooth. Gradually blend in lemon juice and milk. Stir in remaining ingredients. Pour in quiche dish or pie pan. Cover and bake at 350 degrees f for about 15 minute or until hot.

Frozen Fruit & Cheese Salad


2 cups small curd cottage cheese
1 cup sour cream
3 tablespoons confectioners sugar
3/4 teaspoon salt
1 cup pineapple chunks, drained
1 cup diced orange sections
1 cup pitted cooked dates, chopped (optional)
1 large banana, sliced
1/2 cup maraschino cherries
1/2 cup blanched chopped almonds

Topping:
1 cup sour cream
2 tablespoons maraschino cherry juice
Red or green cherries
Orange sections

Vacation Luscious Lemon Poke Cake


2 bakes 8 or 9 inch round white cake layers
Cooled completely
2 cups boiling water
1 package lemon flavor jell-o (8 serving size)
1 12 ounces tub cool whip

Place cake layers, top sides up, in 2 clean 8 or 9 inch round cake pans. Pierce cake with large fork at 1/2 inch intervals. Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Carefully pour 1 cup of the gelatin over 1 cake layer. Pour remaining gelatin over second cake layer. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds: Unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping. Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Makes 12 servings.