Cast Iron Skillet Lemon Blueberry Cake

This is a fairly easy cake to make in a classic 10" Cast Iron Skillet.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet sprayed well with Cooking Spray.

1 - 21 oz. can of Blueberry Pie Filling
1 - 20 oz can of Crushed Pineapple, undrained.
1 - 18.25 oz. box of Duncan Hines Lemon Cake Mix.
12 TBS Butter cut into TBS pieces.

In the Skillet:
Blueberry Pie Filling
Spread evenly with a Silicone Spatula.

Add:
Pineapple
Gently swirl into the Pie Filling with the handle of a Wooden Spoon.

Sprinkle Cake Mix evenly over the Fruit. Don't mix.

Top evenly with pieces of Butter. Don't Mix.

Bake for 50 - 60 minutes.
The top should be Golden Brown and Bubbling.

Remove pan to a rack or stove top to coo for 10 minutes.
Serve warm with Vanilla Ice Cream of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Piña Colada Dessert

If you've ever had the opportunity to visit a Tropical Island and enjoy some of the local cocktails while lying on the Beach, you have probably had a Piña Colada. I certainly have. If not, you can enjoy the flavor at home when you taste this Piña Colada Dessert. It's a great Summer Treat to serve poolside at home and pretend you're on an Island!

The only thing missing is ........ you, and a Piña Colada!



1 - 3.4 oz. Box of Vanilla Instant Pudding Mix
1 - 20 oz. Can of Crushed Pineapple, do not drain.
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 tsp Dark Rum
2 C Mini Marshmallows
1 C Shredded Coconut
1/2 C Chopped Pecans

In a Large Mixing Bowl:
Pudding Mix
Pineapple, with Juice.
Mix until well combined.

Fold in, by Hand:
Cool Whip
Rum
Marshmallows
Coconut
Pecans

Cover and Refrigerate for 1 hour prior to serving.

Enjoy!
Peace in the Kitchen!

S'mores Bars

I have a few other recipes on the Blog for S'mores. There's the traditional S'mores made over an open fire, S'mores cookies and S'mores Brownies. If you don't have the opportunity to make S'mores over an open fire, here's a way to enjoy the taste in a Bar.

Traditional S'mores made over na open fire!

S'mores Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Pan lined with Foil extending 2" over all 4 sides. I cut 2 separate rectangles and overlap them. Coat it with a Cooking Spray.

8 oz. Cream Cheese, room temperature.
8 TBS Butter, room temperature.
1 Large Egg
1 Box of Betty Crocker "Super Moist" Devil's Food Cake Mix
1/2 C Sweetened Condensed Milk
2 C Roughly Crushed Graham Crackers
18 Large Marshmallows cut in half.
2 - 1.55oz. bars of Hershey's Milk Chocolate Candy Bars broken into the segments.

In a Mixing Bowl with a Hand Mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Egg
Mix until well combined.

Fold in by Hand:
Cake Mix
Just until incorporated.

Measure 2 1/4 C of the Batter and spread into the pan with a silicone spatula.
Drizzle Milk evenly over the Batter.

Sprinkle withe Graham Cracker Crumbs.
Top evenly with Marshmallow Halves.
Add:
Half of the Candy Bar Pieces.

Add:
Remaining Batter over the top by the Spoonful.

Bake 35 minutes.
Remove the Pan to a Rack to Cool for 15 minutes.

Top evenly with remaining Candy Bar Pieces.

Allow to sit for at least 2 hours before cutting into Squares.

Enjoy!
Peace in the Kitchen!

Returning from vacation!

I'll be home soon and I have some new recipes ready to be posted.
Thank you all for your patience, waiting for something new.
I can track activity on the Blog and I see that you are all researching recipes.
I hope you're making some great dishes from the Blog.
Feel free to send me comments.
And always remember.........
Enjoy!
Peace in the Litchen!

Vacation!

The Hippy in the Kitchen has been on vacation. We may be heading home in another week. I've been putting together some new recipes. I'll begin posting again when I get back.
Until then,

Enjoy!
Peace in the Kitchen!

Roasted Vegetable Pasta Salad

I don't eat Pasta often but when I do I like it simple with a variety of vegetables.
This recipe is perfect.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 Sheet Pan or Roasting Pan to Oven Roast the Vegetables.
Pre cook enough Rotini Pasta to make 4 Cups. Set aside to cool completely.

1 Zucchini, Cut in Half lengthwise and then sliced.
1 Red Bell Pepper, cut into large pieces.
1 Onion, sliced thick.
1/2 Pound of Asparagus, cut into large pieces.
4 TBS Olive Oil
1 TBS Balsamic Vinegar
1/4 tsp Salt
1/8 tsp Pepper
2 TBS Fresh chopped Oregano
Freshly Grated Parmesan Cheese for Garnish.

In a Large Mixing Bowl:
All of the Vegetables.
Olive Oil
Toss to coat well.
Transfer to the Sheet Pan or Roasting Pan.
Roast for 30 - 45 minutes, tossing occasionally. They should be Golden Brown.

Remove to a rack to cool completely.
Cut Vegetables into bite sized pieces.
Add to the Pasta Bowl.

Add:
Balsamic Vinegar
Salt
Pepper
Oregano
Toss well.

Top individual servings with Freshly Shaved Parmesan Cheese.

Enjoy!
Peace in the Kitchen!

Chocolate Chip, Oatmeal and Pecan Cookies

Here's another great All American Chocolate Chip Cookie recipe to add to my collection!

These cookies are BIG!

Chocolate Chip, Oatmeal and Pecan Cookies

Here's what you'll need:

Preheat the oven to 325 degrees.

Sheet Pans lined with Parchment Paper.

16 TBS Butter, softened to room temperature

1 C Brown Sugar

1/2 C Granulated Sugar

1 Egg, room temperature

1 Egg Yolk, room temperature

1 TBS Vanilla

2 C Flour

1 C Old Fashioned Oats

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

3 C Chocolate Chips

2 C Chopped Pecans

In a Stand Mixer with a Paddle Attachment:

Butter

Brown Sugar

Granulated Sugar.

Beat just until well combined, 3 - 5 minutes.

Add:

Egg

Egg Yolk

Vanilla

Mix just until incorporated.

In a Mixing Bowl:

Flour

Oats

Baking Powder

Baking Soda

Salt

Whisk well.

Add to the Wet Ingredients.

Mix until incorporated.

Add:

Chocolate Chips

Pecans

Mix until well incorporated.

Use a 1/4 C Cookie Scoop and drop the Dough 3" apart onto the Sheet Pans. 

Bake for 15 - 17 minutes.

Remove the pan to a rack to cool for 10 minutes.

Transfer the cookies to the rack to cool completely.

Enjoy!

Peace in the Kitchen!

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