••••PINEAPPLE UPSIDE DOWN MINIS••••

••••MAKING THESE FOR DAD FOR FATHERS DAY!!!!

••••BY HIS REQUEST!!

Prep Time:
Total Time:
Difficulty:
Servings:
Calories Per Serving:

20 minutes

45 minutes

2.0 Medium

18

190

Ingredients

2 cans (20 oz. each)	DOLE® Pineapple Slices
1/3 cup	butter or margarine, melted
2/3 cup	packed brown sugar
1 package (18.25 oz.)	yellow or pineapple-flavored cake mix
9	maraschino cherries, cut in half

Steps (6)

STEP 12 cans DOLE Pineapple Slices

Drain pineapple; reserve juice.

STEP 21/3 cup butter or margarine, melted

2/3 cup packed brown sugar

9 maraschino cherries, cut in half

Stir together melted butter and brown sugar. Evenly divide sugar mixture into 18 (2/3 cup*) muffin cups. sprayed with nonstick cooking spray.  Lightly press well-drained pineapple slices into sugar mixture.  Place cherries in center of pineapple, slice side up.  

STEP 31 package yellow or pineapple flavored cake mix

Prepare cake mix according to the package directions, replacing amount of water called for with reserved juice.  Pour 1/3 cup batter into each muffin cup.  

STEP 4

Bake at 35o° F. 20 to 25 minutes or until wooden pick inserted in center comes out clean.  

STEP 5

Cool 5 minutes. Loosen edges and invert onto cookie sheets.

STEP 6

* Note:  If muffin cup is smaller than 2/3 cup, it will not be large enough to hold pineapple slice and batter

(Source: dole.com & photo also)

••••GRILLED STRAWBERRY SHORTCAKE WITH LEMON CREAM••••

(Source: cooking channel.com & photo also)

Grilled Strawberry Shortcake with Lemon Cream

• Recipe courtesy of Kelsey Nixon
• Show: Kelsey's Essentials
• Episode:  On the Go Grilling 

TOTAL TIME:

1 hr 

Prep:

20 min

Inactive Prep:

30 min

Cook:

10 min

YIELD:

4 servings

LEVEL:

Easy

INGREDIENTS

LEMON CREAM:

• 1/2 cup heavy cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Zest of 1/2 lemon
• 1/2 cup sour cream

SHORTCAKE AND GLAZE:

• 16 large strawberries, from a 1-pound package, hulled
• 3/4 cups powdered sugar
• 1/4 cup lemon juice
• 1 store-bought pound cake, sliced into 1/2-inch slices
• Special Equipment: 4 metal skewers

DIRECTIONS

Preheat a grill to medium-high heat.

For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.

For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.

Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.

Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.

Cook's Notes: The gallon bag used to hold your lemon cream can be easily turned into a pastry bag that allows for easy piping. Simply pull up on one of the bottom corners to the top of the resealable bag and twist making a cone shape into the opposite corner which you will snip with your scissors. Then apply light pressure moving from the top to the bottom of the bag and you now have a pastry bag! Wrap sandwiches in parchment paper and serve.

If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors.

••••JUST AHEAD••••

(photo-iwantcovers.com)

••••MORE RECIPES FOR••••

(photo-ntinus.com)

••••SEATTLE HOT DOG••••

(Source: showmetheyummy.com & wasnow.com photos also)

SEATTLE HOT DOG RECIPE

 

PREP TIME

5 mins

COOK TIME

30 mins

TOTAL TIME

35 mins

 

A lightly toasted hot dog bun piled with an all beef hot dog, slowly caramelized onions, smokey cream cheese, spicy jalapeños, and don't forget about those salty kettle chips for some crunch!

Author: Show Me the Yummy

Recipe type: Main Dish

Serves: 6 hot dogs

INGREDIENTS

The onions:

• 1 small yellow onion, halved and sliced
• 1 tablespoon unsalted butter
• 2 splashes dry white wine

The hot dogs:

• 6 all beef hot dogs
• 6 hot dog buns

Toppings:

• 4 jalapeño peppers
• 1 (8 oz) tub Philadelphia bacon cream cheese

Other optional toppings, if desired:

• Jalapeño Kettle Chips
• Yellow mustard
• Sriracha

INSTRUCTIONS

The onions:

1. Heat a large skillet over medium/medium low heat. Once hot, add in butter.
2. Once the butter has melted, add in sliced onion and cook for about 15-20 minutes, or until golden brown and caramelized.
3. In the last minute or two, deglaze the pan with a couple splashes of dry white wine. Cook until the wine has absorbed.
4. Set aside.

The hot dogs:

1. Preheat your grill to high heat.
2. Cook hot dogs until warmed through.
3. Toast buns until golden brown, this won't take long.

The jalapeños:

1. Place jalapeños on the grill and cook for about 8 minutes, turning every few minutes.*

Assembly:

1. Take one toasted bun and smear on bacon cheese cream.
2. Place hot dog in the bun and top with caramelized onions, jalapeños, kettle chips, and other additional toppings, as desired!

NOTES

*Cooking time may vary. Turn every few minutes until the jalapeño has blackened/charred.

••••HAPPY FUDGE DAY••••

(photo-wineandglue.com)

••••HOMEMADE CHEDDAR CHEESE SOUP••••

(Source: whatmomsthink.com & okcmoia.com & yummily.com photos)

Makes the equivalent of one can (10 ¾ ounces) of condensed cheddar cheese soup

Ingredients:

3 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup whole milk
1 cup shredded sharp cheddar cheese

Directions:

1. Melt butter in a medium saucepan on low heat.

2. Gradually add flour and whisk constantly until mixture is smooth. Remove from heat.

3. Slowly add milk, whisking to maintain smoothness.

4. Cook this mixture over low heat until thickened, whisking as it cooks (about 5-7 minutes).

5. Add the cheese and stir until smooth and well blended.