Perfect Prime Rib

2-1/4 lbs. standing prime rib roast, loin end, tied

Preheat oven to 325°F. Heat a large roasting pan over two burners at medium-high heat. Place roast in hot pan and cook 6-8 minutes until browned on all

 

sides. Remove roast from pan. Set wire rack in pan, then set roast on rack.

 

Season generously with salt and pepper to taste. Place roast on lower rack of

 

oven and roast about 2-1/2 hours, or until a meat thermometer registers 130°F. Let stand 20 minutes before slicing.

individual cupcake

 

 

Mix I box of angel food cake mix & 1 box of any flavor cake mix together. Put 3 TB of this dry mixture with 2 TB of cold water into a non- greased coffee cup -stir- and microwave for 1 min . & you will have an individual cupcake! It works !!!"

pineapple upside down cake

Made in a cast iron skillet, this pineapple upside down cake is light, fluffy and just the right amount of sweet.  But I think my favorite  part is the edge.  It gets a wee bit crispy from the caramel when baking and it is oh so delicious!

Of course, fresh is always best, but in the real world, we can't always get fresh.  So canned pineapple is what I used in this recipe.  If you have access to fresh, go for it!

Pineapple Caramel Topping

1 can of pineapple rings drained and juice reserved
1/2 cup butter
2/3 cup packed brown sugar

 

Pineapple Caramel Topping
Melt the butter in skillet over medium heat, then add the brown sugar.  Let it simmer, stirring frequently for 4-5 minutes.  Remove from the heat, and arrange the pineapple rings in the pan right into the caramel.

 

Cake Batter

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar (I used Splenda)
2 large eggs at room temperature
1/2 tsp almond extract
1 tsp vanilla
1 Tbsp rum
1/2 cup pineapple juice

*Preheat oven to 350°F.

Cake Batter

Beat the butter in a large bowl with an electric mixer until fluffy, then add in the sugar.  Add eggs, one at a time, beating after each addition, then add in the almond extract, vanilla and rum.

Sift together the flour, baking powder, and salt and add half of it to the butter mixture beating on low speed just until blended.  Add in pineapple juice, then add remaining flour mixture, beating just until blended.

Spoon the batter into the cast iron skillet over top the pineapple topping and spread evenly.

Bake It!
Bake cake in middle of oven until golden and a toothpick inserted into the middle comes out clean (approximately 40 minutes). Let the cake rest in skillet for five minutes, then invert a plate over skillet and invert cake onto plate.

IRISH STYLE PORK CHOPS

4 lg. pork chops
Salt & pepper to taste
1 oz. vegetable oil
1 med. onion, sliced thin
10 oz. tin condensed cream of mushroom soup
4 fl. oz. milk
4 med. potatoes, peeled & sliced thin
12 oz. shredded cabbage

Sprinkle salt and pepper on pork chops then brown the chops in a hot greased pan for approximately 15 minutes. Add the oil to the pan and cook the onions until a golden brown then add the soup and milk and stir well. Grease a large baking dish then layer the potatoes, cabbage and soup mixture alternately. Lay the pork chops on top, cover and bake in a 350 degree oven for 1 hour.