Perfect Pineapple Cake
Practically Perfect Pineapple Cake
Author: Trish – Mom On Timeout
Recipe type: Dessert
Serves: 24 servings
- 2¼ cups all-purpose flour
- 1¼ cup granulated sugar
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 20 oz can Dole crushed pineapple in 100% juice (do not drain)
- 2 eggs
- 1 3.5 oz package vanilla instant pudding mix
- 1 20 oz can crushed pineapple (do not drain)
- 12 oz Cool Whip or 1 cup heavy whipped cream, whipped
- Preheat the oven to 350 degrees.
- Grease and flour a 9×13 baking dish.
- In a large bowl, whisk together flour, sugar, and baking soda.
- Mix in vanilla extract, crushed pineapple, and eggs until combined.
- Pour into prepared baking dish and bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
- Let cool completely.
- Whisk pineapple and pudding mix together until combined.
- Gently fold in the Cool Whip or whipped cream until incorporated.
- Spread on cooled cake.
- Refrigerate for at least 30 minutes before serving.
Attribution To ::
Mom On Timeout at http//www.momontimeout.com/2017/02/02/
Easy Cheese Garlic Breadsticks
1 (10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1 cloves garlic, finely minced
1/2 cup mozzarella cheese, grated
1 tablespoon parmesan cheese
1 tablespoon dried basil
salt & pepper to taste
1. Preheat oven to 425.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
4. Sprinkle cheeses and spices evenly over the dough.
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not seperate strips.
6. Bake for 10-12 minutes or until light golden brown
7. cut along each strip and serve with marinara sauce
Attribution to : SugarApronSugarApron
Hearty Pasta Soup
Prepare time: 5 min
Cook: 25 min
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper
- 1 tbsp olive oil
- 2 carrot, chopped
- 1 large onion, finely chopped
- 1l vegetable stock
- 400g can chopped tomato
- 200g frozen mixed pea and beans
- 250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- grated Parmesan (or vegetarian alternative), to serve
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.