PINEAPPLE CAKE

PINEAPPLE CAKE

2 C. Flour
2 C. Sugar
2 Eggs
20 oz. can Crushed Pineapple
2 teaspoon Baking Soda


Mix all ingredients well. DO NOT DRAIN JUICE FROM PINEAPPLE. Pour mixture into a well greased and floured 8 X 11 cake pan. Bake at 350 F. until done.

CREAM CHEESE FROSTING

1 8 oz. pkg. Cream Cheese
½ Stick of Butter
1 ½ teaspoon Vanilla
1 box of Powdered Sugar

Let cream cheese and butter cool and soften at room temperature. Mix all ingredients well and beat until creamy.

PEACH PIE

1 C. Sugar
4 Tablespoon Flour
½ teaspoon Cinnamon
5 ½ C. Sliced Fresh Peaches
1 ½ Teaspoon Lemon Juice
2 Tablespoon Melted Butter

Heat oven to 425 degrees.

Skin and slice peaches, mix gently with lemon juice. Mix sugar, flour and spices to peaches carefully. Turn into pastry lined pie pan and pour butter over top. Cover with top crust. Seal edges and pinch. Place a 3 inch strip of aluminum foil around edge. Bake about 25 minutes and remove foil. Continue baking about 15 minutes, or until crust is golden brown. Cool until warm.


PEACH PIE

CARROT CAKE

CARROT CAKE

2 C. Sugar
2 C. Flour
1 ½ teaspoon Baking Soda
2 teaspoon Baking Powder
1 teaspoon Salt
1 teaspoon Cinnamon
1 ½ C. Oil
2 Eggs
1 C. Chopped Walnuts
3 C. Grated Carrots

Beat oil and sugar first. Add eggs and beat well. Add dry ingredients. (This well is a very stiff batter.) Add carrots and beat well. Add nuts and beat well. Pour batter into a well greased and floured cake pan. Bake at 350 degrees for 35 minutes or until toothpick inserted comes out clean.

CREAM CHEESE FROSTING

1 8oz. pkg. Cream Cheese
½ stick of Butter
1 ½ teaspoons Vanilla
1 box Powdered Sugar

Let cream cheese and butter cool and soften at room tempature. Mix all ingredients well. Beat until creamy.

HOMEMAKER MONDAY'S

Over at 11th Heaven's it is Homemaker Monday, If you want to check it out, just click on the title of this post or go to my sidebar, it's in My Blog List.

This is my first try at this meme. I save jars, all kinds of jars. Especially big jars, I use them for all kinds of things. I have been saving Jif Peanut Butter and Kraft Miracle Whip jars. They are plastic now, so you don't have to worry about them breaking. I wash them and get the labels off of them. Then I put my own labels on them.





I use them to put my Scrapbook stuff in. Pieces of ribbon, Rick Rack, chipboard, pens and markers and just about anything else you can think of. Don't they look nice sitting on my shelf. And no they don't usually block the clock. I moved them so you could see them better.

CHICKEN AND RICE BAKE

I found this recipe on a can of Campbell's Cream of Mushroom Soup. It's really good, quick to fix and my family loves it. I usually cut the pepper down some, as I don't like that much pepper. You can also add a few slices of cheese to the top. Add the cheese just before baking time is over. Just long enough to melt the cheese.




Chicken and Rice Bake

1 Can of Cream of Mushroom Soup
1 C. of water
3/4 C. Uncooked White Rice
1/4 tsp. Paprika
1/4 tsp. Pepper
4 Skinless Chicken Breast Halves

In 2 Quart shallow baking dish, mix soup, water, rice, paprika and pepper. Mix these ingredients well. Place chicken breast on top of mixture. Sprinkle with paprika and pepper. Cover and bake at 375 for 45 minutes or until done.