Appetizer Dinner

It seems that our big TV in the den has died. It may be repairable, but might cost more than makes sense for a TV it's age. So, while we decide what to do about the TV, we will watch TV in the (unfinished) basement. I have a TV there that I watch while I'm on the treadmill.

Here's my attempt to make the basement a little more fun. Appetizers for dinner!

Toasted Ravioli served with sauce for dipping.

Sundried Tomato Cheese Spread with little toasts.

Party Meatballs.

Scallops - just because I had a few leftover from something else.

Oatmeal Raisin cookies from Publix bakery.

Recipes to come in the next few days...

Blueberry Pancake

Remember the Big Square Pancake?

I added blueberries this time. So delicious!

Pistachio Coconut Cake

PISTACHIO COCONUT CAKE

1 (18.25 ounce) package white cake mix
eggs (as called for on cake mix)
oil (as called for on cake mix)
lemon-lime soda (substituted for amount of water called for on cake mix)
1 (3 ounce) package instant pistachio pudding mix
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans

frosting:
2 (1.3 ounce) envelopes Dream Whip mix
1 1/2 cups milk
1 (3 ounce) package instant pistachio pudding mix
3/4 cup sweetened flaked coconut
3/4 cup chopped pecans

Prepare the cake mix with eggs, oil, soda and 1 package of pudding as directed on package. Fold in coconut and pecans. Pour into a greased 9 x 13 cake pan.

Bake at 350 degrees for about 40 minutes, until a toothpick inserted comes out clean. (This is longer than the cake mix directions.) Let the cake cool completely before frosting.

To make frosting: Combine Dream Whip mix, pudding mix and milk. Beat until thick. Spread over cake. Sprinkle pecans and coconut on top.

Decorating: I placed a shamrock shaped cookie cutter in the center of frosted cake and filled it in with green sprinkles. Removed cookie cutter. Then, I placed a small paper plate over the shamrock, sprinkled the pecans and coconut all around. Removed the paper plate to reveal a circle around the shamrock clear of pecans and coconut. (See previous post for pictures.)

Happy St. Patrick's Day

Cake recipe tomorrow...

Spring Break

I took my Anatomy & Physiology final exam today. So, I guess you could say I'm on Spring Break.

But not really. No Jamaica vacation this year.

I'll be okay.

Pineapple Upside Down Cake

Eddie got a craving for Pineapple Upside Down Cake a couple of weeks ago. Funny thing, I had just found and printed a recipe for it a few days before.

Yes, he is the one that actually made it, not me.



He decided to use pineapple chunks instead of the usual rings for better coverage of the cake. We also decided to double the brown sugar next time for more caramelization.

PINEAPPLE UPSIDE DOWN CAKE

butter (enough to grease the pan)
1 cup brown sugar (this amount is double the original recipe)
1 large can (15 ounces?) pineapple chunks, drained with juice reserved
1 (10 ounce) jar maraschino cherries
1 (18.25 ounce) boxed pineapple cake mix
{ingredients on box to prepare, may vary depending on mix}

Place a 10 inch springform pan on a baking sheet lined with foil (in case the pan leaks). Grease the bottom and sides of pan with butter. Sprinkle the brown sugar in the pan and spread evenly. Place pineapple chunks and cherries over the brown sugar.

Prepare the cake mix as directed on box, but substitute pineapple juice for water. Add water if needed to get the required amount of liquid. Pour batter into pan.

Bake at 350 degrees for 50 to 55 minutes, until a toothpick inserted comes out clean. Cool in pan for 20 minutes.

Invert the pan onto a serving platter, remove the outer ring of the pan, then the bottom.

Note: This makes a cake that is almost 3 inches tall. Next time, I will double the brown sugar, pineapple and cherries and make two cakes out of the one cake mix. Then the proportion of cake to pineapple will be more to my liking.

Original recipe found at Joelens Culinary Adventures.

Banana Burritos

I know what you will say....

Who puts a banana in a burrito??

You will.

Once you see that's it's a dessert, not an entree!

BANANA BURRITOS

3 medium bananas
2 tablespoons lemon juice
6 flour tortillas (8 or 10 inch size)
1/4 cup sugar
3/4 teaspoon ground cinnamon
2 tablespoons butter, melted
caramel ice cream topping

Grease cookie sheet. Peel bananas and cut lengthwise in half; brush with lemon juice. Place 1 banana half in each tortilla. Mix sugar and cinnamon, reserving 1 tablespoon. Sprinkle bananas with sugar and cinnamon. Roll each tortilla around banana; place seam side down on cookie sheet. Brush with butter. Sprinkle with remaining sugar and cinnamon.

Bake at 450 degrees for 6 to 8 minutes or until golden brown. Place on dessert plates and drizzle with caramel topping. Great with ice cream, too.

Yield: 6 tortilla rolls