Pineapple Angel Food Cake

Okay, I'm back! Sorry for the long delays....

I'm going to post two eggless cake recipes. These are great for camping since you don't have to take eggs with you. You can do them in a dutch oven over coals as well. Here's the first one. It has a refreshingly light texture.

1 box angel food cake mix
1 can crushed pineapple in it's juice

mix the above together and pour into an UNgreased glass 9x13 pan and bake @ 350 degrees for 30 min or until center is done.

Optional toppings: whipped cream, cool whip, sliced strawberries, sliced bananas, pie filling, etc.

Favorite Gadget Thing - Baby Whisk

I love this baby whisk from Pampered Chef! I use it all the time for:

sauces

hot chocolate

drinks

marinades

salad dressings
gravy

and so much more!

Roast Beef Sandwich

To continue with more sandwich ideas for your summer cooking, here's a yummy leftover sandwich that our family enjoys....but first know, you must be a meat eater! =0)

Slice leftover roast beef and saute in a skillet till heated through. If you've been reading this blog for any length of time you've come to realize that we put cheese and avocado with everything....

Variations-

add a sauce like BBQ, steak sauce, your favorite salad dressing (try ranch or thousand island).

add grilled veggies to go with it...like bell peppers and grilled onions....or some lightly sauteed spinach

Chicken and Rice Burritos

Got left over brown rice and roast chicken?

Mix them together and add a taco seasoning packet. Warm your tortillas, sprinkle with cheese, some pico de gillo and some sliced avocado and you've got great chicken and rice burritos.

Only got leftover rice? Pick up an already roasted chicken at the market, pull off the meat and do the above for a quick last minute dinner.

Forgotten Short Ribs

This recipe is from my mom and so I've included her notes. We've made it twice this summer up at Grandpa's cabin in the dutch oven but you can put it in your crock pot just as well.

From Carol's Kitchen:
(My recipe is an adaptation of one from the Sunset Favorite Recipes Cookbook 1969. I started making this dish when I got my first crock pot which was back in those early years of marriage. I used to set the table and put this on to cook in the early morning when I had a busy day ahead of me or if we were going to be gone all day we could come home to a supper nearly ready. I can still remember a long day of playing in the snow with our kids and coming home to this wonderful smell and hearty meal to warm us up. When you get home and walk in the door put on a pot of small white or red rose potatoes, throw some veggies on, pull out some dinner rolls and in about 30 minutes you are asking the blessing before you dig in. If you can't find some nice short ribs you can use a chuck roast that you cut up.)

CATEGORY: BEEF/ MAIN DISH

INGREDIENTS

4-5 Pounds of Beef Short Ribs 3 Tbsp. Cider Vinegar
½ tsp. Garlic Powder 2 tsp. Liquid Smoke
1/2 tsp. Pepper 1/2 Onion diced small
2 cans (8 oz.) Tomato Sauce 1 Tbsp. Organic Sugar
3 Tbsp. Molasses

DIRECTIONS

Remove any excess fat from ribs that you can. If you are using a boneless chuck roast, cut into about 4x4" chunks. Pepper all sides. Spray your crock with PAM and place ribs in on low heat. In a small pan, combine the tomato sauce with the molasses, cider vinegar, liquid smoke, minced onion and sugar; bring to a boil and then lower the heat and simmer for five minutes. Pour over the short ribs; cover and cook 8-10 hours. Have a great day! When you're ready to eat spoon off any excess fat before serving. Total prep time in morning is about 15 minutes.

notes: when making this in a dutch, use a 12 inch deep and first brown for just a few minutes the short ribs in some vegetable oil. Cover with the lid. Place about 4-6 charcoal briquettes nderneath the dutch and about 6-8 on top. You want it to just simmer for about 8 hours but not rapid bowl. Just a few bubbles coming through for a simmer is all you need. Remove a few briquettes if you need to get it down to a simmer.