Classic Candy Corn Upside-Down Cake

Bake a classic dessert! Buttery rich and the caramel candy corn make this yellow cake flavorful and delicious. 

INGREDIENTS

1 Betty Crocker Super Moist Butter Yellow Cake Mix

2/3 cup packed brown sugar

1 small bag of candy corn

¼ cup margarine (not butter, you need the moisture)

DIRECTIONS

Preheat oven to 350°F.

In 9-inch square pan, melt butter in oven.

Sprinkle brown sugar evenly over melted butter.

Arrange candy corn over brown sugar.

In medium bowl, mix the cake batter according to the directions on the box.

Pour batter over candy corn.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Immediately place heatproof serving plate upside down over pan; turn plate and pan over.

Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Serve warm.

Ghoulish Halloween Recipes

"Fried Okra

This "Fried Okra" recipe taste delicious and the okra is tender. It is better than what you would get at Cracker Barrel!

Ingredients

1/2 cup cornmeal

1 cup all-purpose flour

1/4 teaspoon Sea Salt

1/4 teaspoon white pepper

1/2 teaspoon garlic

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

2 pounds fresh okra, sliced 1/2-inch thick

1/2 cup buttermilk

6 cups oil, for frying

Directions

Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F.

In a medium bowl, combine cornmeal, flour, salt, pepper, garlic, onion, and cayenne pepper.

Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.

Carefully add okra to the hot oil and cook until golden brown.

Remove from oil, drain on paper towels, and then serve immediately.

All-American Sliders

This All-American Mini Burgers Steakhouse experience was at the original location in Chicago.

Ingredients

1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped

Special Sauce

1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper

Directions

Preheat grill pan or outdoor grill to high.

Mix meat and next 4 ingredients.

Divide meat into half and score each half into 5 pieces.

Roll the meat into balls then squish it into small, thin patties, 3 inches across.

You will yield 10 patties.

 To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours.

These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes.

But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness.

Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.

To make sauce, combine ranch dressing with ketchup and black pepper.

Additional Toppings, optional:

• Sliced Cheeses: Cheddar, pepper jack, Swiss
• Pepperoni
• Sliced tomatoes
• Yellow Mustard
• Mayonnaise
• Blue Cheese Dressing
• Sweet Red Pepper Relish

Divine Skillet Chicken

 "Divine Skillet Chicken" is a easy crock pot recipe that is just simply delicious. I have made it several times, for my family and parties, and it’s always a hit!

Ingredients:

2 Tablespoons olive oil

6 large chicken thighs

1 (14 oz.) can whole peeled tomatoes, 

1 small package of  white button mushrooms, sliced, rinsed and drained

2 garlic clove, minced

1 envelope Lipton Onion Soup mix

1/4 teaspoon white pepper

1/2 teaspoon ground coriander

sea salt to taste

1/2 cup white cooking wine

1 cup chicken stock 

Directions:

Remove skin and season chicken with sea salt, coriander and pepper, make sure you rub seasonings into the meat on both sides.

In a 12 inch skillet, heat oil and brown the chicken; remove and set aside to drain.

Add mushrooms and garlic lightly browning them.

Pour white wine into the skillet.

Simmer until wine reduce to half.

Place the chicken back into the crock pot.

Pour in the can of tomatoes, do not drain them.

Pour the mushrooms, garlic reduced sauce into the crock pot.

Then pour chicken stock in.

Add soup mix.

Stir until all the ingredients are combined.

Cover and simmer on low heat 6 to 8 hours or on high for 4 to 5 hours.

Serve over hot noodles or rice.

Pineapple Pound Cake

Pineapple Pound Cake, by Sandra Lee's tip on using cake mix saves time and money.

Ingredients

Cooking spray
1 (8-ounce) can pineapple slices- drained, juice reserved
1 (16-ounce) box pound cake mix
2 eggs
1 (6-ounce) can pineapple juice
1/4 cup water
1/2 cup brown sugar
2 tablespoons butter

Directions

Preheat oven to 350 degrees F. 

Spray a 9 by 5-inch loaf pan with cooking spray and set aside.

Remove 3 pineapple slices from the can and reserve the juice and set aside. 

Chop remaining pineapple slices into small pieces and set aside.

In a large bowl combine the cake mix, eggs, and 1 can of pineapple juice. 

Blend with an electric mixer on low speed for 30 seconds. 

Scrape down the sides of the bowl and beat for 3 minutes on medium speed. 

Stir in the chopped pineapple and combine well. 

Pour into the prepared loaf pan.

Bake in the preheated oven until a toothpick, inserted into the center of the cake, comes out clean, about 45 to 50 minutes. 

Remove and cool completely.

In a small pot over medium heat combine the reserved pineapple juice and 1/4 cup of water. 

Add the brown sugar and butter and bring to a simmer. 

Add the remaining 3 pineapple rings and saute for 4 minutes or until the sauce thickens slightly. 

Remove from the heat. Reserve.

To serve, remove the pound cake from the pan and transfer it to a serving plate. 

Arrange pineapple rings on top and secure with toothpicks, if necessary. 

Pour the sauce over the cake and serve.