Dutch Oven Pineapple Upside-Down Cake

We were glamping last weekend.  It was sunny, hot, and gorgeous.  I got some sun, a couple of naps and several 4-wheeler rides.  My Fit Bit counted my rides as "outdoor bike" but I don't think I really burned the calories it said I did!

And it is too bad I didn't burn those calories because I weighed more when I came home than when I left on Friday!  This dutch oven Pineapple Upside-down cake didn't help in that matter.  It was delicious, and with our freezer, we topped the still warm cake with ice cream and caramel topping. 

I made it because it is my niece's favorite cake.  My new dutch oven was something to play with while we were enjoying the scenery of our camp.  I brought everything pre packaged (all the dry ingredients) and just had to mix in the pineapple juice with the wet ingredients after I opened the can.  I was upset because I forgot to pack the maraschino cherries, but turns out my niece doesn't like them so that fail turned into a win really quick!  My brother in law declared it was his choice for his birthday cake this year! It truly was a little bit of heaven!

Dave was all about the ice cream and caramel sauce.

I was more about the cake.

It all starts off with a melted stick of butter, 1 cup dark brown sugar, and pineapple rings.

Dutch Oven Pineapple Upside-Down Cake

adapted from Avery Cooks

1/2 cup butter, melted
1 cup dark brown sugar
1 can (20 oz.) pineapple rings, drained and juice reserved
1 cup all-purpose flour
3/4 cup sugar
2 tsp. baking powder
pinch salt
1 large egg
2 Tbsp. instant buttermilk powder
1/2 cup pineapple juice from above can
1/3 cup greek yogurt
3 Tbsp. canola oil
2 tsp. vanilla extract

Preheat oven to 350°F, or in my case preheat your dutch oven!

Spray an 8" or 9" cake pan with cooking spray.  Pour melted butter into bottom of cake pan, add brown sugar and mix well.  Spread evenly in pan, top with pineapple rings (add maraschino cherries at this time if desired), set aside.

In a medium bowl, mix flour, sugar, baking powder and salt and buttermilk powder.  In a small bowl mix egg, pineapple juice, yogurt, oil and vanilla extract.  Pour the wet ingredients into the dry ingredients all at once and mix well.  Pour over pineapple rings.  Bake for 30 minutes or until a toothpick comes out of the center with a few clinging crumbs.  Cool for 10 minutes and then invert onto a plate.  Cool completely and serve with ice cream and caramel sauce.  Yum!

2 years ago:   Girl's Weekend and Kale Salad
3 years ago:   My biggest Fear and Zombie Cocktails
4 years ago:   Fairbanks First Friday and Peach Lemonaide

June 23, 2016  Sunrise 2:59 am  Sunset 12:27 am   Temp. H 75/ L 54°F

Blueberry, Peach Pie

The Baby Boy is in big trouble.  The rule at our house is; if you use the last of something, you write it on the shopping list.  That way we always have what we need when we need it.  I was looking for something in the pantry on Sunday and noticed all the cans of pineapple juice were gone.  BBoy likes to drink them, no worries, and I like to have them on hand for recipes, but he drank the last two and didn't write it on the shopping list.  I didn't really think much about it, wrote 'pineapple juice' on the shopping list and went about my business.

Well, it was Sunday, Father's Day, and our family dinner turned into dinner for 12.  I was hustling about getting dinner done and was about to make a pie for dessert.  I usually do a combination of tapioca and corn starch in my peach pies, but when I went to grab the cornstarch, it was all gone.  I went to the pantry, convinced the new one must be on the shelf, because who runs out of cornstarch? Um, I do apparently.  NO cornstarch in the pantry either.

I couldn't figure out what happened to the cornstarch until I remembered that the BBoy had made his Sweet Garlic Chili Chicken a few weeks ago and that uses a bit of cornstarch and HE DIDN'T WRITE IT ON THE SHOPPING LIST. I was making pie for 12 people and I didn't have cornstarch or time to head to the store to get more.  So I just doubled the tapioca and hoped for the best.

The pie turned out fine, the BBoy is getting a ration of harassment for a long time about this, and I'm getting the last piece of pie.

Blueberry Peach Pie

Pie crust for a double crust pie, your favorite recipe or store bought
6 cups fresh peaches
2 cups blueberries
4 Tbsp. tapioca
1 cup sugar
1/2 tsp.  kosher salt
1 tsp. cinnamon
juice of 1 lemon

Preheat oven to 400°
Peel and slice peaches, juice a large lemon and add juice to peaches, stir to combine.
In a small bowl, mix tapioca, sugar, salt and cinnamon together.  Pour over peaches and mix well. Let sit for about 15 minutes.

In the meantime, prep your crust.  Line a deep dish pie plate with the bottom crust.

Add blueberries to peach mixture, stirring carefully.  Pour filling into bottom crust, top with second crust, cut steam vents in top and bake for 30-40 minutes until crust is golden brown and filling is bubbling.  If edges of crust begin to brown too much, cover with foil.
Enjoy.

2 years ago:   Grilled Chicken and Zucchinni noodles and the Missed Box Jump
3 years ago:   Grilled Shrimp Salad and Making a Pass at the Neighbor.
4 years ago:   Cheater French Onion Soup and My 'New" Truck


June 20, 2016  Sunrise 2:58 am  Sunset 1:53 am  Temp. H 63/ L 52°F
Happy Solstice!

Cheesecake filled Strawberry Muffins

I just finished my last trip for work for this season.  It was to Houston and it was a quick turn around.  I flew down on Sunday, worked Monday and Tuesday morning, and flew home Tuesday afternoon.  (Just for the record, Dave LOVES to pick me up at 2:00 am.)

Well, the trip down wasn't so bad; 3 1/2 hours to Seattle, 4 1/2 hours to Houston.  The trip home, on the other hand, was a little longer.  First I flew from Houston to Minneapolis, in a small commuter plane (3 1/2 hours), then from Minneapolis to Seattle (3 1/2 hours) and then Seattle to Fairbanks (3 1/2 hours), so with lay overs and everything it took a whopping 14 1/2 hours to get home!  I was tired, I was grumpy, and I decided I must have done something to really piss off our travel guy.

To make up for what ever terrible wrong I did, I will bake for him, a lot, before he has to start working on my fall travel schedule, and perhaps this won't happen again.  I started with these filled muffins.  Fresh strawberries, sweetened cream cheese filling, warm from the oven...it doesn't get any better.  He liked them so much he asked for the recipe.  I think it was a good start.

O.K., so I do have to say in his defense, I always ask for the cheapest flights possible...but really?

Cheesecake filled Fresh Strawberry Muffins

adapted from Perfect Muffins

2 cups self rising flour

1/2 cup granulated sugar

1 cup chopped fresh strawberries

2 eggs, lightly beaten

1 cup milk

1/4 cup unsalted butter, melted

1/4 cup strawberry jam, plus extra (optional)

1 tsp. vanilla extract

4 oz. cream cheese

2 Tbsp. granulated sugar

Preheat oven to 400°F.  Grease or line 12 muffin cups.

In a small bowl, beat cream cheese and 2 Tbsp. sugar until smooth.

In a large mixing bowl, sift the flour.  Stir in the granulated sugar.  With a paper towel gently wipe the chopped strawberry pieces to soak up excess juice and prevent it from coloring the batter.  Add the strawberry pieces to the dry ingredients.  Make a well in the center.

In a small mixing bowl, combine the eggs, milk, butter, 1/4 ups jam, and vanilla.  Add all at once to the flour mixture and stir until just moistened (the bater will be lumpy).

Spoon two thirds of the batter into the prepared muffin cups, distributing it evenly.  Place a small scoop of cream cheese in the center of each cup and top with a little extra jam, if desired.  Cover with the remaining batter.

Bake until the muffins are golden brown and a wooden skewer or toothpick inserted into cake part of one muffin comes out clean, 25-30 minutes.  Remove from the oven and cool in the pan for 5 minutes.  Serve warm.

Random picture of Lily and Riley, on the deck, in the sun, enjoying life.

1 year ago:    Renaming the Motorhome and the Second treat box for my Brother

2 years ago:   Taco Soup and 20 Lbs. of Burger

3 years ago:   Light Pina Colada

4 years ago:   Light Banana Cream Pie and the Home Invasion

June 14, 2016  Sunrise 3:01 am  Sunset 12:41 am  Temp. H 63/ L 43°F

Surprise

I have a confession; you were all part of a plot.  A plot to surprise my husband.  When I posted about ruining the surprise that my Curly Haired Boy and the DIL were coming for Memorial Day, it was a ploy to trick my husband.  He was not agreeing to stay in town and camp with me for Memorial day and I really needed him to be here because the real surprise was that I was bringing the Blond Boy and the DIL up from San Diego.  We hadn't seen them for a year, and it was time. So this was part of a big, fat lie.

I did get Dave a ticket to fly to San Diego for Father's Day.  And I told him he has gone too long without seeing the Blond kids.  Then I said I wanted them to come here for Memorial Day, but they couldn't.  But, when I said I wanted to go camping at our family spot, he had other plans.  Dave wanted to go to Tazleena and help friends put in their fish wheels, he has done that the last two years, and he was ready to do it again, but I had purchased tickets for the Blond kids and Tazleena was too far away for their schedules.  So in came plan B.

Dave knew something was up because I was being so pushy, O.K.  I am usually pushy, but not about Memorial Weekend.  I usually stay home and plant all weekend, but this year I was going camping.  Then, I said I didn't want to go to Tazleena, I wanted to go to our spot.  I could tell he was getting suspicious, so I decided to tell him the Seattle kids were coming and pretend I did it on accident.  It worked, he knew something was up and this gave him the perfect reason.  And when he read it on my blog, it was cemented.

So, on Thursday morning at 2:00 am, we were at the airport waiting for the Curly Haired Boy and the very preggo DIL to get off the plane...but the Blond kids got off!  He was surprised, even though he said he had an idea they were coming (sure).  We had to tell him the Seattle kids weren't coming because the Dr. wouldn't let the preggo DIL fly this late in her pregnancy.

This is Dave, half awake, waiting on the Seattle kids to get off the airplane at 2:00 am.

Dave sees the Blond Boy and the DIL.

This is the "You got me!" face!

Then, I had to tell Dave I had a budget meeting on Friday afternoon, because the Seattle kids really were coming, but not until Friday night.  I then sent word out to the camp spot via my niece (we don't get cell phone service out there) that I had a migraine and would come out in the morning.  Really, I picked up the Seattle kids at midnight, went home to bed and drove them out in the morning.

When I pulled up, the look on Dave's face was priceless!  We had all four boys and their chicks around the campfire and we loved every minute.  I won't be able to pull off a surprise like that for years.  Dave keeps telling me he won't ever believe anything I tell him again.
It was worth it.

Dave, his brother, and all our boys...and Tucker

The Hippy Boy and his Chick.

The Seattle Kids.

The Blond San Diego Kids.

The Baby Boy, his Chick, and their two dogs.

What did you do for Memorial Day Weekend?

June 4, 2016    Sunrise 3:22 am  Sunset 12:16 am  Temp H 66/ L 45°F

1 year ago:   Chili-Garlic Snack Mix
2 years ago:  Donut Strawberry Shortcake and going to work at 5:00 am
3 years ago:  Key Lime Flan
4 years ago:  Filet with Red Pepper Coulis and Avocado Butter

The adventures of Bolty

Last spring, when Dave met me in Seattle for Easter weekend, one of the wheels on my suitcase was broken.  When we went to my niece's house, her man gave Dave a bolt, a washer, and two nuts to fix the wheel.  It wasn't a perfect fix, but it got me through the rest of that 3 week trip.  Once I got home, Dave fixed it and gave me the bolt and the nuts to take back to Beth's Man when I went down for the Baby Shower and to visit Beth's new baby.

A bolt, a washer, and two nuts.  I'm sure the Man wanted them back (insert sarcasm here)...

And Dave reminded me about 16 times, not to forget to give it back.  When I put it in my purse, he was worried that it wouldn't get through TSA, 'cus you can really be threatening with a bolt and two nuts (again, ISH)...

So the Chick and I decided to show Dave that not only did it get through TSA and we didn't forget to give it back to his home, we gave him a good time during the weekend.  We sent pictures, the whole weekend, of the bolt, doing different things.

Like...

Bolty made it through TSA, no problems.

At the train in the Seattle Airport.

Bolty buckled up and ready for the ride to Everett.

Trying to feel the baby kick.

Picking out dairy free ice-cream for the Chick.

Playing with Miss L.

Shopping for shoes.

Bolty at the candy store.

Lunch at Panera.

Finally home!

And with my man!

Miss E, because she is just so cute!

Yes, I know, feel very sorry for my husband.

1 year ago:   Penne with Asparagus

2 years ago:  Bacon Wrapped, Cheese Stuffed Hot Dogs

3 years ago:  Pork Sandwiches and The Shinning Movie Clip

4 years ago:  Meet the Pups and Homemade Dog Biscuits

May 23, 2016  Sunrise 3:59 am  Sunset 11:40 pm  Temp H 52/ L 43°F

The Squeaky Shoe and Cheesesteak Sandwiches

I have a pair of work shoes that are very comfortable and only about 2 years old, but not really pretty.  They look like "grandma" shoes; wide toe, thick cushy soles, you know the kind of thing a grandma that needs orthopedics would wear.  I loved them, especially when I worked and have to stand all day.  For some reason I replaced them.  So, there they sat, on my shoe shelf, not getting worn.

I noticed them yesterday, sitting there gathering dust.  I decided that I would wear them, find out what was wrong with them (I forgot they squeaked), and either fix it or get rid of them.  I slipped them on, oh so comfortable, and went to work.  About 20 minutes into the day they warmed up and started to squeak.  Oh, that's right, they squeak.  I need to get rid of these, they are driving me nuts!

It was a cold rainy day, so instead of walking outside at lunch I walked in the basement of my building.  Back and forth laps with my squeaky shoe.  At one point I had to adjust the lift in my shoe (I need one after my hip surgery...what was I saying about grandma's with orthopedics?) so I stopped,  pulled off my shoe, adjusted the lift, put my shoe back on and kept walking.  About 12 steps later something felt weird.  I looked down and there was this brown something sticking out of the top of my shoe.  I stopped, pulled off my shoe, and pulled out the cardboard insert that shoe manufactures put in shoes so they retain their shapes in the shoe boxes.  I had been wearing those shoes for almost two years with that damn cardboard insert.  I shook my head at myself, put my shoe back on and continued with my laps...the squeak stopped.  It was the cardboard against the shoe when I walked.

I told my son this story on the way home from the greenhouse.  He laughed at me and said I would have something to write in my blog.
"No, I have to stop telling everyone all the stupid things I do.  People are going to start thinking I'm an idiot."
"No mom, anyone reading your blog already knows that."

Nice.

So dinner is one area I usually don't look like an idiot.  Yes, I've had my kitchen mishaps, but for the most part I end up feeding my family pretty well.  We had these sandwiches for dinner that night.  We have a wok grill pan and whipped them up outside.  You can also cook them in the house, just cook the meat in batches so they fry and not steam in a full pan.  Yes, I might be an idiot, but at least I am an idiot that can cook.

Cheesesteak Sandwiches
Sandra Lee Grilling

1 1/2 pounds beef top round steak
8 oz. mushrooms, sliced
2 bell peppers, sliced thinly
1 large onion, sliced thinly
1/4 cup olive oil
3 Tbsp. Worcestershire sauce
2 Tbsp. onion soup mix
2 tsp. garlic powder
1 cup mayonnaise
1 tsp. minced garlic
4 sandwich rolls
4 sliced provolone cheese

Freeze steak for 15 minutes, this makes slicing easier.
In a ziplock bag, place peppers, onion, and mushrooms.
Slice steak very thinly and place in a separate ziplock bag.

 Mix together olive oil, Worcestershire sauce, onion soup mix and garlic powder.  Pour half the marinade in each of the ziplock bags.  Marinate in refrigerator for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic.  Set aside in refrigerator until needed.  Set up grill for direct cooking over medium-high heat.  Oil grill wok when ready to start cooking.

Remove vegetables and steak from marinades; discard extra marinades.  Place vegetables in grill wok and cook for 10-15 minutes or until just tender.  Remove to plate and cover with foil to keep warm.  Grill steak 3-5 minutes or until cooked through, turning once.  Remove to plate and cover with foil to keep warm.

Grill sandwich rolls until insides are toasted.  Spread  with garlic-mayonnaise mixture.  Fill rolls with steak, cheese, and vegetables.  Place sandwiches on grill and cover.  Cook 2-4 minutes or until cheese has melted.

1 year ago:   Clams
2 years ago:  Fresh Cheese and Bacon Wrapped Corn on the Grill
3 years ago:  Butterfinger Martini
4 years ago:  Lemon Meringue Pie and the Cookbook Problem

May 20, 2016   Sunrise 4:09 am  Sunset 11:29 pm  Temp H 62/ L 48°F

Ruining the Suprise

I had been working on this surprise for Dave for MONTHS.   I arranged to have the curly haired boy and the DIL come up for Memorial day as a surprise.  The tickets were purchased, everyone else in the family knew, except Dave, and we were just waiting.

Well, the day I called 911 twice, on accident (I'll tell you about that later), and the whole day was kinda messed up.  I was really tired at the end of the day and when I walked downstairs to tell Dave I was going to bed, my guard was down.

Dave was working on the computer...

"What are you doing?" I asked.
"I was trying to order you a present, but they won't ship to Alaska," he responded.
"Just have them mail it to Zach and Manetta and they can bring it when they come up." I sleepily replied.
"When are Zach and Manetta coming up?" he asked.

I turned around and went right to bed.  MONTHS of planning out the window with that one comment.

Well, Dave followed me upstairs and wouldn't stop until I gave him the details.  Z and M are coming on Thursday morning before Memorial Day to spend the weekend with us.  We were all looking forward to the surprise for Dave, and I blew it.

All there is to do now is drink, and wait for that Thursday.

Drunken Watermelon
Sandra Lee

1 4-Lb seedless watermelon
2 cups tequila
1 cup Grand Mariner
Lemon-lime soda

With a knife, shave off the stem end of the watermelon, just enough so that it sits flat.  Cut about 3 inches off the top of the watermelon.  Using a melon baller, make melon balls out of about half of the watermelon; place on large baking sheet, on plastic wrap, in single layer and freeze.

Scoop out remaining watermelon with a large spoon.  Leave the rind intact to use as a punch bowl, if desired.  In batches, transfer scooped-out melon (not the melon balls) to blender and puree.  Push watermelon puree through a strainer to remove pulp.  Return pureed watermelon to watermelon-rind punch bowl or transfer to a large pitcher.  Stir in tequila and Grand Mariner.  Top off with lemon lime soda.  To serve, pour, or ladle, mixture into glasses, add a few frozen melon balls.
Makes 12 servings, or serves 1 if you ruined a surprise of your own.

Pizza Night...the kids are doing all the work.

1 year ago:   Updated Wedge Salad
2 years ago:  Bacon Burgers
3 years ago:  Compound Butter and the Joy of an Airline Upgrade
4 years ago:  BBQ Chicken Salad and Planning ahead

May 16, 2016  Sunrise 4:22 am, Sunset 11:15 pm   Temp H 50/L 40˚F

What a difference a week makes

We've been camping a lot, Dave every weekend and I've been going when I'm in town.  The first weekend I went out there was snow everywhere.  A couple weeks later there was only snow in the shady spots and in the river.

It was really cool to watch the ice  break up and float down with the current.

One week later, all the ice and snow was gone.  The same spot in the river was clear.

In the morning there were little puddles of ice along the edge.  The dogs loved breaking them and drinking the water underneath.

Our little camp by the river.  Notice no snow.

Tucker loves his sticks.  He is always carrying one.  If I pick one up, he drops his and grabs mine.  

Where ever you are I hope you are a happy camper!

1 year ago:    The new Camper

2 years ago:   Learning to Like Dark Chocolate and Chocolate Swirl Bark

3 years ago:   Manilla Clams with Bacon and the Night I Almost Died

4 years ago:   Meatloaf for Two and Crying at Sunday Dinner

May 10, 2016   Sunrise:  4:43 am  Sunset 10:54 pm  Temp: H 68/ L 39°F

Chicken Marsala

Dave has been camping every weekend since the middle of March.  I've gone out with him 3 or 4 times, I really don't want to miss Saturday morning coffee with Donna.  Sometimes I drive out Saturday morning after coffee, spend the rest of the day and night out in the camper and come home Sunday in time to fix family dinner.

It is still pretty cold at night, I am very thankful for the heater...really, who am I kidding, if there wasn't a heater I wouldn't be going.

One weekend, Dave went out on Friday after work.  He met out niece and nephew and I was going out Saturday after coffee.  Dave takes care of all the camping prep.  He fills the camper with gas, propane, dumps the tanks, fills the fresh water, does the shopping and the cooking in camp, I show up and relax!  Well, this particular weekend, Dave was getting everything ready and checked the levels of water and propane while it was parked in the driveway.  Everything was about 2/3 full so he was good to go.  He loaded up the dogs, the groceries, and off he went.

Once he got parked and unloaded, he checked the water and propane levels again, turns out the propane was only 1/3 full.  The camper is at an angle in the driveway.  He had a bit of of a cold night that night when the propane ran out, even after he turned the heat down to 45° and cuddled with the dogs all night.  He knew I wasn't going to be very happy with a cold night in the camper, so Saturday morning, before I got there, he drove back into town, filled up with propane and back to his spot by the river.  He swore everyone to secrecy so I wouldn't give him a hard time.

I arrived later that afternoon.  We had a fun time, great dinner and played some card games with our niece and nephew.  We cuddled under the covers after Dave turned up the heater for me and I told him I was getting to really like the COW.  That is when he confessed.  I told him I didn't know why he wanted to keep it a secret, but I was sure thankful he drove back into town for the propane!  I know that mistake will never be repeated!

During the week, we play a bit of catch-up.  We have to get all our spring stuff done, our regular stuff around the house done, and clean out the camper and get ready for the next weekend.  So dinners have to be quick.  I am still working to find some chicken dinners that Dave enjoys (other than fried chicken).  It is an uphill battle!  This dish is fast, easy and was delicious.  And enough to keep you warm on cool spring nights!

Chicken Marsala
Ellie Krieger, Comfort Food Fix

1/4 cup all-purpose flour
1/4 tsp. paprika
1/2 tsp. salt
1/2 tsp. ground black pepper
Four 5-oz. skinless boneless chicken breast halves, pounded to 1/2 inch thickness
2 Tbsp. olive oil
1 large shallot, finely minced
1 1/2 lbs. white button mushrooms, thinly sliced
1/2 cup Marsala wine
1 cup low-sodium chicken broth
1 T sp. unsalted butter
4 tsps. finely chopped fresh parsley leaves

Combine flour, paprika, 1/4 tsp. salt, and 1/4 tsp black pepper in a large sealable plastic bag.  Add 2 pieces of chicken and toss in the flour mixture until well coated.  Remove the chicken from the bag, shaking off any excess, and repeat with the remaining 2 chicken pieces. Reserve 1 Tbsp. of the remaining flour mixture.

Heat 1 Tbs. oil in a very large nonstick skillet over medium-high heat.  Add the chicken and cook until browned, about 2 minutes per side.  Transfer the chicken to a plate.

Add the remaining 1 Tbsp. oil to the pan and heat over medium-high heat.  Add the shallot and cook until softened but not browned, about 2 minutes.  Add half the mushrooms and cook until they begin to soften, about 2 minutes.  Then add the remaining mushrooms and cook until they release their water, about 5 minutes.  Add the reserved 1 Tbsp. flour and stir until the flour is dissolved into the mushroom mixture.

Add the Marsala wine to the pan and bring to a boil.  Cook until about half the wine is evaporated, about 30 seconds.  Add the chicken broth and remaining 1/4 tsp. of salt and 1/4 tsp. pepper and bring to a boil.  Continue cooking until the sauce is reduced slightly, about 2 minutes.  Add the chicken, spooning the sauce over to cover, and cook until the mixture thickens slightly, about 10 minutes.  Transfer the chicken to a serving plate.  Cook the sauce to the desired thickness.  Add the butter and stir until melted.  Drizzle the sauce over the chicken and garnish with the parsley.
Makes 4 servings.


Kitchen fail...I chopped the parsley and forgot to add it.  I found it after dinner when we were cleaning up.

1 year ago:    Summer Salad and Catching Up
2 years ago:   Strawberry Mousse and the Strawberry Marathon
3 years ago:   Cherry Tart and the Weight Loss Challenge
4 years ago:   Hiving the Bees and Bee Cupcakes

May 6, 2016   Sunrise 4:57 am  Sunset 10:40 pm  Temp. H 63/ L 39°F