Pineapple Cream Cheese Pound Cake

Pineapple Cream Cheese Pound Cake is a rich, moist, and flavorful cake perfect for any occasion. Here’s a delicious homemade recipe:

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 2 ½ cups (500g) granulated sugar
• 6 large eggs
• 3 cups (375g) all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup (240ml) crushed pineapple, drained

For the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tbsp pineapple juice

Instructions:

1. Preheat Oven: Set to 325°F (165°C). Grease and flour a Bundt or loaf pan.
2. Cream Butter & Cream Cheese: Beat butter and cream cheese until smooth. Add sugar and beat until fluffy.
3. Add Eggs: Mix in eggs one at a time, beating well after each.
4. Combine Dry Ingredients: In another bowl, whisk flour, baking powder, and salt.
5. Mix Everything: Gradually add dry ingredients to the wet mixture, then stir in vanilla and pineapple.
6. Bake: Pour batter into the prepared pan. Bake for 75-85 minutes, until a toothpick comes out clean.
7. Cool & Glaze: Let cool for 10 minutes, then remove from the pan. Drizzle with pineapple glaze if desired.

Would you like to add coconut or nuts for extra texture?

Scallops with Pasta

 

Ingredients:

8 oz (225g) pasta (linguine or spaghetti)

12-16 large sea scallops

2 tbsp olive oil

3 tbsp butter

3 cloves garlic, minced

½ cup (120ml) white wine (or chicken broth)

½ tsp red pepper flakes (optional)

Juice of 1 lemon

¼ cup (25g) grated Parmesan cheese

2 tbsp chopped fresh parsley

Salt & black pepper to taste

Instructions:

1. Cook Pasta: Boil salted water and cook pasta until al dente. Drain and set aside.

2. Prepare Scallops: Pat scallops dry with paper towels, then season with salt and pepper.

3. Sear Scallops: Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.

4. Make the Sauce: In the same pan, melt butter, then sauté garlic for 1 minute. Add white wine, red pepper flakes, and lemon juice, simmering for 2-3 minutes.

5. Combine: Toss the cooked pasta into the sauce, then return the scallops to the pan. Stir in Parmesan and parsley.

6. Serve: Garnish with extra Parmesan and parsley. Enjoy!

Would you like to add a creamy touch or extra veggies like spinach or cherry tomatoes?

Cowboy Cookies

 

Ingredients:

1 cup (225g) butter, softened

1 cup (200g) brown sugar

¾ cup (150g) granulated sugar

2 eggs

1 ½ tsp vanilla extract

2 cups (250g) all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

2 cups (160g) old-fashioned oats

1 ½ cups (250g) chocolate chips

1 cup (80g) shredded coconut (optional)

1 cup (120g) chopped pecans or walnuts (optional)

Instructions:

1. Preheat Oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.

3. Add Wet Ingredients: Mix in the eggs and vanilla extract.

4. Mix Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

5. Combine Everything: Gradually add the dry ingredients to the wet mixture. Stir in oats, chocolate chips, coconut, and nuts.

6. Scoop & Bake: Drop spoonfuls onto the baking sheet and bake for 10-12 minutes, until golden brown.

7. Cool & Enjoy: Let cookies cool on the pan for 5 minutes before transferring them to a wire rack.

Would you like to tweak the recipe, maybe by adding raisins or white chocolate chips?

Garlic Herb Roasted Potatoes, Carrots, and Zucchini

 

Ingredients:

2 cups baby potatoes, halved

2 large carrots, sliced

1 medium zucchini, sliced

3 cloves garlic, minced

2 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika (optional)

Salt & black pepper to taste

Fresh parsley for garnish (optional)

Instructions:

1. Preheat Oven: Set your oven to 400°F (200°C).

2. Prepare Veggies: Wash and cut the potatoes, carrots, and zucchini into similar-sized pieces for even cooking.

3. Season: In a large bowl, toss the vegetables with olive oil, garlic, oregano, thyme, paprika, salt, and black pepper.

4. Roast: Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.

5. Serve: Garnish with fresh parsley and enjoy!

Would you like to add a twist, like Parmesan or a squeeze of lemon?

4-Ingredient Homemade Bread

 

4-Ingredient Homemade Bread

Ingredients:

1 ½ cups (370 ml) warm water

2 tablespoons (10 g) dry yeast

4 cups (500 g) flour

1 teaspoon salt

Instructions:

1. Activate the Yeast: In a large bowl, mix warm water and dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.

2. Mix the Dough: Add flour and salt, then mix until a dough forms. Knead for about 10 minutes until smooth.

3. Let It Rise: Cover the dough and let it rise for 1-2 hours until doubled in size.

4. Shape & Bake: Preheat your oven to 375°F (190°C). Shape the dough into a loaf or rolls and place it on a baking sheet. Bake for 25-30 minutes until golden brown.

5. Enjoy! Let it cool slightly before slicing.

Would you like any variations, like adding herbs or making it crustier?

Lunchroom Ladies Brownies-50 year old recipe

 

Ingredients:

For the Brownies:

1 cup butter, melted

½ cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

1 cup chopped walnuts (optional)

For the Frosting:

¼ cup butter, softened

¼ cup milk

¼ cup unsweetened cocoa powder

3 cups powdered sugar

1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.

2. Make the Brownie Batter:

In a large bowl, whisk together melted butter and cocoa powder until smooth.

Add sugar, eggs, and vanilla; mix well.

Stir in flour and mix until just combined. If using, fold in walnuts.

3. Bake the Brownies:

Pour the batter into the prepared pan and spread evenly.

Bake for 20–25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Do not overbake!

4. Prepare the Frosting:

In a medium bowl, mix butter, cocoa powder, and milk until smooth.

Gradually add powdered sugar, mixing well.

Stir in vanilla extract.

5. Frost the Brownies While Warm:

Spread the frosting over the warm brownies (not hot, but still warm) so it melts slightly into the top, creating a fudgy layer.

6. Cool, Cut, & Serve:

Allow brownies to cool completely before cutting into squares.

These brownies are rich, dense, and have a classic cafeteria-style fudgy texture. Let me know if you want to tweak the recipe or add something special!

Cheesy Garlic Butter Corn on the Cob

 

Ingredients:

4 ears of corn, husked

4 tbsp butter, melted

2 cloves garlic, minced

½ tsp salt

¼ tsp black pepper

½ tsp paprika (optional)

½ cup grated Parmesan cheese (or shredded cheese of choice)

2 tbsp fresh parsley or cilantro, chopped

Instructions:

1. Preheat Grill or Oven:

Grill: Preheat to medium heat.

Oven: Preheat to 400°F (200°C).

2. Prepare Garlic Butter:

In a small bowl, mix melted butter, minced garlic, salt, pepper, and paprika.

3. Coat the Corn:

Brush the garlic butter mixture evenly over the corn.

4. Cook the Corn:

Grill: Place corn on the grill, turning occasionally, for about 10–15 minutes until charred and tender.

Oven: Place corn on a baking sheet and roast for 15–20 minutes, flipping halfway.

5. Add Cheese & Herbs:

Sprinkle Parmesan cheese over the hot corn so it melts.

Garnish with chopped parsley or cilantro.

6. Serve & Enjoy!

Serve immediately with extra butter or cheese if desired.

Would you like any modifications, like adding a spicy kick or using a different cheese?