Easy Pineapple-Coconut Cake

Yesterday, we were invited to dinner with some friends. I offered to bring dessert. Unfortunately, I got wrapped up in a little blog clean-up and waited until the last minute to find a recipe. Fortunately, I found this recipe over at allrecipes.com.

All ingredients on hand? Check!

Easy to put together? Check!

Relatively short baking time? Check!

PERFECT!

Easy Pineapple-Coconut Cake

Prep time: 10 min
Cook time: 30-35 min
Yield: 1 9-inch round cake

Ingredients

• 1 cup all-purpose flour
• 3/4 cups sugar
• 1 egg
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 (20oz)can crushed pineapple
• 1/4 cup flaked coconut
• 1/2 cup chopped walnuts
• cream cheese frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, stir together the flour, sugar and baking powder. Add egg and mix until well blended. Fold in the pineapple, coconut and walnuts. Pour into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, until center springs back when lightly touched or an inserted toothpick comes out clean.
4. Spread cake with frosting, once cool.

The ghost sister returns with a new recipe!!!

Yes, ghost sister has returned and with her a new recipe! I was at a loss for supper last night. I had a pair of very tasty looking boneless pork chops just WAITING for me to make something splendid out of them. I peeked in my pantry, and voila my muse, my inspiration, peeked over a can of kidney beans. How could a girl resist that sweet golden goodness that is just MADE to be paired up with pork. It is like peanut butter to chocolate....cornbread to honey....orange yogurt to saltine crackers (this MAY or may not be to everyone's liking). Inspiration hit and I started to busily clang around pots and pans. I was feeling like my old self again, my "dinner block" had been tossed to the curb. I am BACK and raring to dust off my hot pads and don my apron again. This is what became of the beautiful pork chops and the lowly can of crushed pineapple. My son really liked the rice especially.

One Skillet Jamaican Baked Pork Chops with Sticky Pineapple Rice

Click here for Printable Recipe

Ingredients:

• 1-2 tbsp olive oil
• 2 Lean Boneless Pork Chops marinated in Lawrys Jamaican Jerk Marinade Sauce
• 1 cup white rice
• 1 medium onion chopped
• 2 cloves garlic minced
• 1 cup chicken broth or water
• 1 small can crushed pineapple
• 1/4 cup brown sugar + 2 tbsp
• 1 tbsp Jamaican Jerk seasoning (I used Spice Islands brand)
• 1 tsp salt
• pepper to your tastes

Directions:

Heat olive oil in oven proof skillet. Sear Pork Chops on both sides for a minute or so. Remove pork chops and set aside. To skillet add onion, rice and garlic. Stir frequently until rice is toasted. Add broth or water, crushed pineapple, brown sugar, Jamaican seasoning, salt and pepper. Stir and bring to a boil. Place pork chops on top of rice mixture and cover tightly. Place in a preheated 350°F oven for 45 minutes. Remove and sprinkle the remaining brown sugar over the skillet. Serve with your choice of vegetable but broccoli is AWESOME! You can easily add 2 more pork chops to this and not alter anything else!

Hope that you enjoy this like my family did!!!

Jennifer The OTHER sister :)

Pineapple-Cherry Dump Cake

It's usually my responsibility to provide desserts for our family dinners on Sunday evenings. Some weeks, I am really busy and don't have time to create anything elaborate. At times like this, I usually throw together something very simple, like a dump cake. I got this particular recipe from the 101 Things To Do With A Cake Mix cookbook. Even though it's super simple, I'll still give you the recipe with step-by-step photos.

Click here for Printable Recipe

Ingredients:

• 1 box yellow cake mix
• 1 can crushed pineapple
• 1 can cherry pie filling
• 1/2 to 1 stick butter (My husband LOVES butter, so I used an entire stick)

Directions:

Preheat oven to 350. Grease a 9x13 pan.

Dump 1/2 of the cake mix into pan, spreading to evenly distribute.

Dump crushed pineapple in pan, spreading to evenly distribute.

Dump cherry pie filling over pineapple, spreading to evenly distribute.

Dump the remainder of the cake mix over the top of the cherry pie filling, spreading to evenly distribute. Top with thinly sliced butter.

(I forgot to take a picture before putting in the oven, so here's a pictue with the butter slightly melted from being in the oven for a few minutes.)

Serve warm with ice or cooled with whipped topping.