Pineapple Salad

This recipe is EASY! It's a family favorite and served at almost every holiday or special event in my family.

For each batch you use...

1 small box (4 servings) lemon jello
1 20oz can crushed pineapple, drained very well
1 half pint (8oz) heavy cream
1 to 2 Tbsp granulated sugar

Make the jello according to directions, refrigerate until partially set. (jiggles when you touch the top, finger doesn't sink into it easily)
Whip the heavy cream, once it starts to get frothy...add the sugar. Continue whipping until it's very stiff (it looks like what I call crumbly...warning...mix too much and you'll end up with butter)
Fold the whipped cream and drained pineapple into the jello
Return to fridge and allow to set (about 3hrs)

I usually triple or quadruple this recipe which makes tons. (it fills a 4qt pyrex mixing bowl)

Pineapple upside down cake

We had to bring a dessert for our church's New Year's feast. I'd been in the mood for a pineapple upside down cake so made that. As usual I over estimated how much batter I needed so I'm writing down the revised recipe. Then remembering won't have to be a problem next time.

Makes an 11x17 lasagna pan
Oven 350°F

Topping...

1 1/2 cup butter, melted
2 cups packed brown sugar
3 lg cans crushed pineapple, drained
maraschino cherries (optional)

Cake....

4 2/3 cup flour
2 Tbsp baking powder
1 1/2 tsp salt
3 cups sugar
1 cup butter, softened
4 eggs (or 6 egg whites if you want the cake to be a white cake)
2 cups milk
2 tsp vanilla extract (can sub almond)

Make topping first. Mix melted butter, brown sugar and crushed pineapple together. Spread in the bottom of pan. Place halved cherries around in a decorative pattern. Set aside

In a large bowl mix together flour, baking powder, salt and sugar together. With a mixer on low stir in softened butter, eggs, milk and extract. Beat on medium until well mixed and airy, about 2mins. Carefully spread batter over the topping. Bake about 45 mins. Cake is done when knife inserted in center comes out clean. Immediately place a cookie sheet over top of cake pan and turn upside down, transfering cake from pan to cookie sheet.

Best served with whipped cream.

Note....I like my topping to be plentiful. Reducing topping ingredients by a third may be enough for other's. (I've never tried it though) Although I've been known to add an extra can of pineapple to it. lol

Pancake Mix

10 c. flour
2 c. powdered milk
1 c. sugar
1/4c. baking powder
1/2Tbsp salt

Mix dry ingredients together, Add

8 c water
8 eggs, beaten
3/4 c oil
1 Tbsp vanilla

Stir until just mixed.

This makes a LOT of pancakes. I sometimes half this when I don't want any extras to freeze. Freezes well (single layer until firm then place into a freezer bag) Microwave from freezer to serve.

Pasta Salad

1lb Tri colored garden rotini
1 can black olives
fresh vegetables
cucumbers
tomatoes
green peppers
celery
12oz Italian or Ceasar Dressing
Parmasean Cheese if not using Ceasar

Boil rotini, drain and cool, chop veggies and slice olives, add to pasta
Toss well with dressing and parm cheese

Sometimes make this more a meal by doubling pasta and dressing and adding chicken or pepperonis, and mozzarella cheese chunks