Baking? Yes, baking. I’ve recently come across a couple yummy recipes I’d like to pass along to everyone. If these don’t make your mouth water, your taste buds are long gone 🙂
Individual Mini Upside Down Pineapple Cakes
Diana’s Kitchen Korner
YIELD: 18 SERVINGS
2 cans (20 oz. each) pineapple slices
⅓ cup margarine, melted
⅔ cup packed brown sugar
9 maraschino cherries, cut in half
1 package yellow or pineapple flavored cake mix
Drain pineapple; reserve juice. Reserve 2 pineapple slices for another use.
Stir together melted margarine and brown sugar. Evenly divide sugar mixture into 18 (⅔ cup size) muffin cups, sprayed with cooking spray. Lightly press well drained pineapple slices into sugar mixture inside the muffin cups.
Place cherries in center of pineapple, slice side up.
Prepare cake mix according to package directions, replacing amount of water called for with reserved juice. Pour ⅓ cup batter into each muffin cup.
Bake at 350°F 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Loosen edges and invert onto cookie sheets.
1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Layer ingredients in 9 x 13 pan as listed – crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.
Alternative: substitute: rice tortilla chips, quinoa and black beans mixed with seasoning and salsa, shredded lettuce and tomato with no cheese for vegan and gluten free!
And this one was soooo easy to make!