Onion Rings

Prep Time: 15 Min                Cook Time: 3 Min                Ready In: 18 Min

Yield 3 serving

I think these are the best onion rings I’ve ever eaten. They are light and crunchy on the outside and tender and juicy on the inside, Yum.


1 large onion, cut into 1/4-inch slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk, or as needed

3/4 cup Panko bread crumbs

seasoned salt to taste

1 quart oil for frying, or as needed


Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

National Pineapple Upside Down Cake Day

Cook time: 1 hour, 20 minutes



  • 1 cup of firmly packed dark brown sugar
  • 1/2 cup unsalted butter
  • 1 can (20 oz) of pineapple slices


  • 1 1/2 cups all purpose flour
  • 6 Tbsp cake flour
  • 6 Tbsp of ground almonds (from about 2 oz of whole almonds)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups of sugar
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 4 large eggs
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sour cream


1 Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. (After sugar melts, don’t stir.) Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.

2 Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

3 Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.

Makes 12 to 14 servings.

Simply Recipes


The term ‘upside down cake’ wasn’t used very much before the middle of the 19th century, but the style of baking probably dates back much further, probably to the Middle Ages.

The early recipes for fruit upside down cakes were made in cast iron skillets on top of the stove.

The classic American ‘Pineapple Upside Down Cake’ dates to sometime after 1903, when Jim Dole invented canned pineapple.

The Hawaiian Pineapple Co. (now Dole Pineapple) held a pineapple recipe contest in 1925, with judges from Fannie Farmer’s School, Good Housekeeping and McCall’s magazine on the judging panel. The 100 winning recipes would be published in a cookbook the following year.

Over 60,000 recipes were sent in, and 2,500 of them were for Pineapple Upside Down Cake. So it is obvious that between 1903 when canned pineapple was first available, and 1925 when the contest was held, Pineapple Upside Down Cake had become a very popular item.

The Hawaiin Pineapple Company ran an ad campaign in 1926 based on the fact that so many recipes for the cake had been submitted, naturally making the Pineapple Upside Down Cake even more popular.


Creamy Rice Pudding

Prep Time: 25 Min                 Cook Time: 20 Min                 Ready In: 45 Min

I wanted a snack the other day and thought I would try this recipe. It turned out really nice. Thick and creamy yet not to sweet, perfect!


3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins (Optional)

1 tablespoon butter

1/2 teaspoon vanilla extract


In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In the same saucepan combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.”Serve warm.

Creamy Rice Pudding

Traditional Macaroni & Cheese

Preparation Time: 15 mins       Cooking Time: 20 mins      Servings: 6 servings


1 2/3 cups (about 7 oz.) dry small elbow macaroni, cooked and drained
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 cup water
2 tablespoons butter or margarine

2 cups (8 oz.) shredded sharp cheddar cheese, divided


PREHEAT oven to 375° F. Grease 2-quart casserole dish.

COMBINE cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1½ cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.

BAKE for 20 to 25 minutes or until cheese is melted and light brown.

NOTE: To transform Macaroni & Cheese from a simple dish to a savory one-dish meal, add 1 cup chopped ham or hot dogs after milk mixture comes to a boil.

Peanut Butter Carrot Doggy Cake

My dog, Macs, had his 4th birthday yesterday and like a good Mom I baked him this wonderful peanut butter carrot cake with carob chip sprinkles. I made the cake in a loaf pan, then tried to carve it into a bone shape. What I  found was that I’m not so good at cake carving and will skip that step next time.

He seemed to know this cake was for him and he sat watching me make it with great anticipation. After the cake was assembled he could hardly control his excitement and drooling.

Oh boy, oh boy, cake for me. I like birthdays…woof!

Peanut Butter Carrot Doggy Cake

1 cup whole wheat flour
1 teaspoon baking soda
¼ cup natural peanut butter
¼ cup vegetable oil
1/3 cup honey
1 cup shredded carrots
1 egg

1. Preheat oven to 350 degrees F. Grease an 8″ round cake pan or an 8×4-inch loaf pan.

2. Whisk together the flour and baking soda. Add the rest of the ingredients and, using a rubber spatula or wooden spoon, mix until thoroughly combined. Pour batter into pan and bake for about 30 minutes, or until a knife inserted in center comes out clean. Frost with peanut butter.


Blueberry Banana Muffins

I’m always looking for what to do with those last couple of bananas that never seem to get eaten. You know the ones, those pretty, long, yellow things you bought at the store to eat but now lay on the counter turning black, and they are way to disgusting to think about eating anymore. We all have them from time to time and thank goodness we do because they are the bananas that generally end up in that good old reliable banana nut bread and other tasty recipes. Recipes like these blueberry banana muffins. These muffins are very moist and full of blueberry banana flavors. Muffins are a great treat to have with that morning cup of coffee or to grab on you’re way out the door.


1 3/4 cups all-purpose flour

3/4 cup granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup  unsalted butter, melted and cooled

3 med ripe bananas, mashed well

1 teaspoon pure vanilla extract

1 cup fresh or frozen blueberries


Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line a 12 cup muffin pan with paper liners, butter, or spray with a non-stick cooking spray.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.

If using frozen blueberries, remove 1 tablespoon of the dry ingredients and toss it with the frozen blueberries.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. Mix well. With a rubber spatula or wooden spoon, lightly fold the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, the batter should be thick and chunky. Remember don’t over mix the batter. You don’t want it smooth. Over mixing the batter will yield tough, rubbery bread. Scoop the batter into the prepared muffin tins with a ice cream or muffin scoop.

Bake about 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

Carrot Muffins

There are times I love having a fresh glass of carrot juice in the morning, the only problem is what to do with all that left over pulp from the carrots? It always seems such a shame to throw all that goodness into the compost pile for the worms to eat. One of my solutions to this problem has been these wonderful carrot muffins. What better use of grated carrots than to make something sweet and yummy with them, and these muffins are oh so yummy. They are nice and moist from the carrots and apple, and the coconut and walnuts give them nice texture and flavor. Really easy to make too. A treat to go with that morning cup of coffee, and it didn’t cost you $2.00 + for a previously frozen muffin at your local coffee shop.


1/2 cup walnuts or pecans coarsely chopped and toasted if you like.

2 cups raw carrot (about 3 peeled and grated)

1 large apple peeled and grated

2 cups all-purpose unbleached flour or 1 1/2 cups all-purpose and 1/2 cup whole wheat flour.

1 1/4 cups granulated white sugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon  salt

1 1/2 teaspoons ground cinnamon

1 cup coconut (sweetened or unsweetened, I used freshly graded)

3 large eggs

3/4 cup  canola or corn oil

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F. Place rack in center of oven. Use paper liners or spray 18 muffin cups with non-stick cooking spray.

Toast your walnuts or pecans for about 5 – 8 minutes or until lightly browned and fragrant. Let cool, then chop coarsely ( I use my large kitchen knife).

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut. Set aside.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups (an ice cream scoop is perfect for this, one scoop per cup and you’re done). Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack.

Makes 18 standard-sized muffins.


Don’t over beat your muffins! Only mix until moist. Remember you can stir your dry ingredients as vigorously as you want, and you can beat the wet ingredients to a froth if you like , but when it comes to putting the two together, do it very gently, as you don’t want to disturb the little air bubbles responsible for making your muffins rise!