Pineapple Upside Down Cake

Posted on by

1

 

This is sure to please the sweet tooth.  Who doesn’t like Pineapple Upside Down Cake??  I’m admitting it’s another one of my guilty pleasures.  This recipe can’t get any easier – trust me.. and the best part – it’s not too sweet.. just enough to satisfy that craving.

1 can sliced pineapples (in heavy syrup)

1/4 cup butter

2/3 cup light brown sugar (firmly packed)

1/4 cup pecan halves

1 cup all purpose flour

3/4 granulated sugar

1 1/2 tspns baking powder

1/2 tspn salt

1/4 cup shortening

1/2 cup milk

1 lrg egg

1 tsp vanilla extract

Preheat oven to 350.  Drain pineapple, reserving the 2 tblspns – (tip: mix the remaining into a fruit punch for a more tropical flavor).  Melt butter in a 10″ cast iron skillet over a low heat.  Add brown sugar, stirring until the sugar is melted.  Spread evenly covering the bottom of the skillet.  Remove from heat.  Arrange pineapple slices on top of the brown sugar.  Add pecans around the pineapples.  Set aside.  In a medium mixing bowl combine remaining ingredients plus 2 tblspns of pineapple juice and mix at medium speed approximately 4 mins.  Pour cake batter evenly over pineapple in skillet and bake approximately 35 mins or until the cake springs back when gently pressed with fingertip or insert toothpick in the center and if it comes out dry – its done.   Serve warm with vanilla ice cream (I used Butter Pecan 🙂  Oh — and one last thing —  ENJOY!!

 

As always – cooking is easy with a little “TLC”

 

 

 

A PoP Day

Posted on by

6

It’s been so dreadfully hot these past few weeks and I’ve just been enjoying the pool at mom’s house… but I decided to finally get a few little items done.  I called it my PoP day.. the Power of Paint.. I spend lots of time lounging in my Rest Haven and look around and see a few things that need sprucing up. Like the big planters.. They’ve been bruised over time and there’s a little vermin running around my yard knocking them over..(I feel like the Bill Murray in CaddyShack – boy do I want to get him)..

 

Of course hubby thought I should throw them away.. Me.. no way.. they’re still standing.. lol.. got a couple of cracks at the top – but all in all.. still worth keeping.. and for $6.00 they look like new

After I picked up this pretty cool pelican from Ross – I thought a touch of gold would do good in the garden

Then I found this old hat buried under some items in the garage and figured.. why not flip it and fill it..

 

Added a few bricks to cover the outer edge pallets and a few more plants around it

I think I like the upside down hat planter..

 

 

I’m still contemplating the iron hens&chick holder… I’d have to take all that apart..soooooo…you know how that goes.. (another day..lol).  Small changes but nice impact for this space.

I love how the sun hits the gold and gives it a glam glow..   Then I had this clay pot.. the worn out look was looking too worn out..

So, for another $3.00 it got a new look

Now I can smile when I look around at these pots again .  🙂

 

 

 

That’s all I could do.. cause BABY!!!! It’s HOT OUT THERE!!!

Tah-tah

 

Mustard Rub Grilled Rack of Lamb

Posted on by

4

Yum

It’s a good feeling when you go to a restaurant and have lamb and your hubby says.. Yours is better 🙂  chuckles..Pat on my back… and not to toot my own horn.. I think he was right.. Here’s our recipe to share with you.

1 1/2 tblspn kosher salt

2 tblspns rosemary

5 large garlic cloves minced

1/2 cup dijon mustard

1 tblsps balsalmic vinegar

1 tblspn spicy brown mustard

(This is enough rub for 3 racks – if you’re making less you can divide the ingredients or just store the remaining in the refrigerator)

Allow lamb to soak in a mixture of vinegar and water for about 30 mins (this helps tenderize the meat and ease the lamb-y taste).  Put all ingredients in a food processor and blend… Using a knife, make slits in the lamb.  Make a few small slits in lamb and rub all over lamb – saturating it (in the process of rubbing, I use my fingers and also put rub inside the holes – marinade for at least 30 minutes.   Grill until done – Remove from grill, cover and let rest for about 5 minutes before cutting

The garlic/mustard flavor enhances the flavor of the meat and blends perfectly

 

See how simple that was.. As always cooking is easy with a little “TLC”

TLC1logo

 

 

Walls of Fabric

Posted on by

8

Hope all is going well with you and you’re enjoying your summer.  I’ve been enjoying the fabulous weather we’ve been having.  Last week I started contemplating a few minor changes around our humble abode.  Now that the dining room is finished (you can view the before and after here) I’m looking at the our bedroom, living room and foyer.  I decided to start with the foyer (why?? because it’s a smaller area.. chuckles.. don’t want to spend too much time inside.  I started to think about stenciling – like what Nicole did over at Design it Vintage.  But then I thought about fabric.. hmmmm…so I did some research on the topic and here’s some inspiration photos I found..

VIA

VIA

I love how all these rooms came

VIA

VIA

VIA

VIA

 

VIA

VIA

and I found this over at The Thriftress with a great tutorial

VIA

VIA

So next up … I need to hit the fabric store to see what I find that would tickle my fancy to complete this wall project.  I’ll keep you posted.. Have any of you ever considered this project?  If so, did you and how did it turn it out..  I’d love some feedback.. So holla at your girl

 

 

 

Peachy Pico

Posted on by

3

salsa

It’s the heart of the summer  and all the fruits of your labor appears.  The garden goodies planted in the spring begins to blossom and everything is ripe for the picking.

My neighbor’s garden has been bursting with fresh tomatoes and peaches so I decided to make a Pico De Gallo dip.  If you’re a salsa lover, then this is sure to please.  It’s a delicious Mexican uncooked salsa dip.

Ingredients:  2 tomatoes   2 peaches  1 garlic clove  6 slices of jalapeno peppers  1/4 cup chopped sweet onion   juice of 1 lime  few sprigs of fresh cilantro  1 tsp kosher salt

Chop all ingredients and mix together.  Add lime juice and sprinkle in salt.  Stir and serve.  The flavors blend well and the peaches add a summery sweet flavor to the dip.  Serve with your favorite tortilla chips or in a garden salad.  So go grab your Corona and Enjoy!

It’s that easy with “TLC”!

TLC1logo