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. 

Best Beer Can Chicken

If you are looking for a moist delicious chicken then look no further the "Best Beer Can Chicken" recipe.

Ingredients

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can of Coors beer or your favorite beer

Directions

Remove neck and giblets from chicken and discard. 

Rinse chicken inside and out, and pat dry with paper towels. 

Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub; set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). 

Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. 

Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 

Remove from grill and let rest for 10 minutes before carving.

Easy Chicken-Mushroom Quesadillas

Eating Healthy in 2009. Copyright 2007 Ellie Krieger, All Rights Reserved.

 

Prep Time: 12 min

Inactive Prep Time: --

Cook Time: 16 min

Level: Easy
Serves: 4 servings

Ingredients

• 1 tablespoon canola oil
• 1 large onion, chopped (about 2 cups)
• 8 ounces white button mushrooms, (about 3 cups)
• 3 cloves garlic, minced
• 2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 2 cups baby spinach leaves, sliced into ribbons
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 (10-inch) whole-grain flour tortillas
• 1 cup shredded Mexican cheese mix or Cheddar
• 1/2 cup salsa
• 1/4 cup reduced-fat sour cream

Directions

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.