Sweet Pineapple Bake

Ingredients

• Servings: 12
• 2 cups white sugar
• 1 cup butter
• 8 eggs
• 10 slices bread, cubed
• 2 (8 ounce) cans crushed pineapple, drained
• 6 pineapple rings, or as needed
• 6 maraschino cherries, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs. beat until batter is fluffy. fold bread and crushed pineapple into batter; pour into a 9x13-inch baking dish. arrange pineapple rings and maraschino cherries atop batter.
• bake in the preheated oven until lightly browned and set in the middle, 45 to 50 minutes.

'barry good' salmon patty

Ingredients

• Servings: 15
• 4 pounds pink salmon (such as chicken of the sea®), drained, flaked and cartilage removed
• 4 large eggs
• 1 1/2 cups panko bread crumbs
• 3/4 cup mayonnaise
• 2 lemons, juiced
• 2 tablespoons ranch dressing mix
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/2 cup white cornmeal
• 1/4 cup vegetable oil, or as needed
• 16 lemon slices
• 16 sprigs fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• mix salmon, eggs, bread crumbs, mayonnaise, lemon juice, ranch dressing mix, salt, pepper, garlic powder, dill, and seafood seasoning in a large bowl; divide into 15 portions and shape into patties. dust each patty with cornmeal.
• heat 1 tablespoon oil in a large skillet. fry a few patties in hot oil, not overcrowding the skillet, until browned, 3 to 4 minutes per side. repeat until all patties are cooked. garnish each with a lemon slice and a sprig of parsley.

zena's cranberry apple punch

Ingredients

• Servings: 1
• ice cubes
• 1 1/2 fluid ounces spiced
• 1 fluid ounce apple
• 1/2 fluid ounce cranberry juice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice. pour spiced , apple , and cranberry juice over ice and stir.

Chipped Beef Dip

Ingredients

• Servings: 10
• 2 (10 ounce) jars sliced dried beef
• 1 bunch green onions, chopped
• 2 (8 ounce) packages cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (1 ounce) package ranch dressing mix

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• rinse dried beef in warm water, pat dry with paper towels, and slice into smaller pieces.
• mix beef, green onions, cream cheese, sour cream, and ranch dressing mix in a bowl.
• cover bowl with plastic wrap and refrigerate 8 hours to overnight.

aunt barbara's strawberry pie

Ingredients

• Servings: 1
• crust:
• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup butter, melted
• filling:
• 1 tablespoon unflavored gelatin
• 1/4 cup cold water
• 1 cup heavy whipping cream
• 1/2 cup chopped strawberries
• 1/3 cup white sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• preheat oven to 375 degrees f (190 degrees c).
• combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
• bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. remove from the oven and cool.
• soak gelatin in cold water for 3 minutes. heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
• beat whipping cream in a chilled glass or metal bowl until soft peaks form.
• stir strawberries and 1/3 cup sugar together in a bowl. pour gelatin mixture over strawberries. gently fold in whipped cream until incorporated. pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.

healthier macaroni and cheese

Ingredients

• Servings: 6
• 12 ounces whole wheat elbow macaroni
• cooking spray
• 1/3 cup margarine
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1/3 cup flour
• 1 teaspoon dry mustard
• 1/2 teaspoon ground black pepper
• 2 cups skim milk
• 2 cups shredded low-fat cheddar cheese
• 1 (16 ounce) container low-fat cottage cheese
• 1/3 cup bread crumbs (optional)
• 1/3 cup grated fresh parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a casserole dish with cooking spray.
• melt margarine in a saucepan over medium heat. cook and stir onion and garlic in hot margarine until softened, about 5 minutes.
• stir flour, mustard, and pepper into onions and cook for 30 seconds. gradually pour in milk, stirring constantly until sauce thickens. remove from heat and stir grated cheddar cheese into the sauce until cheese is completely melted.
• mix macaroni, cottage cheese, and cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and parmesan cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.

Natalie Powell's Knishes

Ingredients

• Servings: 25
• 1 cube chicken bouillon
• 1 tablespoon water
• filling:
• 2 tablespoons butter
• 2 onions, diced
• 3 large potatoes, peeled and cut into chunks
• 1 egg
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• dough:
• 4 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup vegetable oil
• 2 eggs
• 3/4 cup warm water
• 1 tablespoon vegetable oil for brushing, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• dissolve chicken bouillon in 1 tablespoon water.
• melt butter in a skillet over medium-high heat. saute onions in hot butter until soft, 7 to 10 minutes.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
• mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
• sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. stir oil and 2 eggs into flour mixture. add 3/4 cup water and beat until dough is smooth and elastic. divide dough into 5 balls.
• preheat oven to 350 degrees f (175 degrees c). lightly oil a baking sheet.
• roll 1 dough ball out on a lightly floured surface into a very thin rectangle. brush surface of the dough with oil. place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. roll dough around filling. pinch one end of the roll. use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. repeat for remaining dough balls and potato filling. place knishes on prepared baking sheet and brush each knish with oil.
• bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.