Rhubarb Pineapple Upside Down Cake

I "love" rhubarb!  And I love this cake, it's not too sweet, and not too tart!  My husband says it's a nice moist cake.  Before making the cake, be sure to read the *note that follows the recipe.



Pineapple Rhubarb Upside Down Cake

1 (18.25 oz.) box Pillsbury Golden Butter Cake Mix

 
1 cup water (or 1 cup of reserved pineapple juice)

 
1/3 cup softened butter

 
3 large eggs

 
3 cups thinly sliced rhubarb (do not use frozen)

 
1 (20 oz.) can crushed pineapple, drained & reserving juice

 
1/3 cup granulated sugar

 
1/3 cup brown sugar, firmly packed

 
1 (3-oz.) box Strawberry Jell-O Gelatin

 
Cool Whip or Reddi Wip, to garnish cake

1.)  Preheat the oven to 350 degrees.

2.)  Grease one 13x9x2-inch baking pan.  Set pan a side.

3.)  In a large bowl blend together just until moist, the cake mix, the water (or the reserved pineapple juice), softened butter, and eggs.  Then beat on medium speed for 2 minutes.  Set bowl a side.

4.)  In a medium size bowl mix together by hand, the rhubarb, crushed pineapple, granulated sugar and brown sugar, plus the Strawberry Jell-O.

5.)  Pour the rhubarb mixture into the already greased baking pan.  Spread mixture evenly in pan.

6.)  Now pour the cake batter over the rhubarb mixture.  Using the back-side of a Tablespoon; spread the cake batter evenly over the rhubarb mixture.

7.)  Bake in oven for 55 minutes.  Cake should look golden brown in color when done baking.  If need be, do the toothpick test in center of cake, to be sure cake is done baking.  (Mine was done baking within 55 minutes.)  

8.)  Let cake sit to cool down a bit before serving. Either serve cake while it's still warm, or cool completely then serve.  Or refrigerate to serve later. (Refrigerate any leftover cake.)  

9.)  Top cake with a dollop of Cool Whip, or Reddi Wip.

10.) *Note: Be sure to thoroughly drain the juice from the canned pineapple.  I use a mesh colander to drain the pineapple in, plus I press down the crushed pineapple with a spoon.  From that, I got exactly 1-cup of juice to add to the cake mix, instead of adding water.  Also, the canned crushed pineapple I used, stated on the label... Natural Juice No Sugar Added, and the brand I used was... Liberty Gold.

Rhubarb Pineapple Upside-Down Cake | Just A Pinch Recipes

Creamy Peanut Butter Soup

This is a quick 'n easy 3 ingredient soup recipe.



Creamy Peanut Butter Coup

1/4 cup creamy peanut butter
1 (10-75 ounce) can condensed tomato soup
1-1/2 cups milk

1.)  In a saucepan (over low heat), stir soup into peanut butter,
adding a little at a time; stir until well blended.

2.)  Add milk, heat through; stirring occasionally.

3.)  If desired, season soup with a bit of black pepper.

4.)  Ladle soup into cups, mugs, or bowls, and serve.

5.)  Yields: 2 servings.

Creamy Peanut Butter Soup | Just A Pinch Recipes

💕 Valentine's Day Candy Bark 💕

A quick, easy, candy to make for your Valentine.

💖 Valentine's Day Candy Bark 💘

18-ounces Nestlé Premier White Chocolate Chips

(About) 1 cup red hearts cinnamon candy

1.)  Place parchment paper on a baking sheet, preferably with sides.  I used a (15-1/2" x 10" x 1") baking sheet.  Set baking sheet aside.

2.)  Place the white chocolate chips in a double boiler; melt the morsels over a low simmering heat on top the stove.  Be sure to stir the chocolate as it's melting.  (I found it can take anywhere between 5 to 6 minutes to melt the candies.)

3.)  Pour the melted chocolate onto the parchment-lined baking sheet.

4.)  Using a heat-proof spatula; quickly spread-out the melted chocolate, as evenly as you can on the baking sheet.

5.)  Sprinkle the cinnamon heart candies over the white chocolate.  Allow to cool.  (To set up the candy bark quickly, place baking sheet in your refrigerator freezer for just 5 minutes.)

6.)  Once removed from the freezer, you'll have noticed that the candy bark will separate from the parchment paper.  Break up the candy bark with your hands, and either place in individual baggies to give as gifts, or place in a tin, or an air tight container.  No refrigeration is required.

7.)  Yields: 10 servings (or more)

8.) Note: When I made the Valentine Bark, I made a bit more than the recipe called for.  I used 2-(12 ounce) bags of the white chocolate morsels, and a bit larger baking sheet.  (A 17-1/4" x 11-1/4" x 3/4" baking sheet to be exact.)  I didn't use an entire cup of the cinnamon candies, I just sprinkled on desired amount.

Additional photo of Valentine's Day Candy Bark 

Valentine's Day Candy Bark | Just A Pinch Recipes

Christmas Cookies For Dec. 2012🎄

These are the cookies I've been making for Christmas. 🎄



Santa Claus Cookies

Santa Claus Cookies | Just A Pinch Recipes

Domestic Goddess's Recipe Box: Santa Claus Cookies (domesticgoddessinthekitchen.blogspot.com)

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Holly Berry Cookies

My Kitchen | Just A Pinch

Domestic Goddess's Recipe Box: Holly Berry Cookies (domesticgoddessinthekitchen.blogspot.com)

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Cherry-Chocolate Star Cookies

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Chocolate Mexican Wedding Cookies

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Gingerbread Marshmallow Crispies

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes

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Peanut Butter and Jam Thumbprint Cookies 

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Gingerbread Marshmallow Crispy Treats

These Gingerbread Marshmallow Crispy Treats are amazingly scrumptious!

Gingerbread Marshmallow Crispy Treats

1 stick of butter or margarine

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground ginger

1 (10 oz.) bag Gingerbread Marshmallows

5 cups Crisp Rice Cereal

Holiday Decorative Sprinkles (red, green and white)

1.) Using a plastic sandwich bag, coat the inside of 1-(9x13-inch) baking pan with either butter or margarine. Then set pan aside.

2.) Melt either 1 stick of butter or margarine over low heat in a large Teflon coated pan.

3.) Add the spices and stir.

4.) Add the marshmallows, and stir until the marshmallows have melted, and the mixture is smooth.

5.) Remove pan from the heat, then add the crisp rice cereal; stir until cereal is coated well with the marshmallow mixture.

6.) Pour the marshmallow/cereal mixture into the baking pan.

7.) Using your hands, which have been coated with a bit of butter or margarine; gently press the mixture into the pan.

8.) Immediately sprinkle bars with some holiday candy sprinkles; gently patting sprinkles onto the bars.

9.) Let the bars set for a few hours before slicing them.

10.) Yields: 12 bars (I cut my bars large in size, as they weren't very thick bars, but you could cut them into (24) 2x2-inch squares.)

Gingerbread Marshmallow Crispy Treats | Just A Pinch Recipes