Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
1 can crushed pineapple (from 14-oz can), drained
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg

Heat oven to 350°F. In 9-inch round pan (preferably spring) , melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple over brown sugar.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Serve with a dollop of cream!

Whole Wheat White Bean Hamburger Buns

4 c. hot water
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted

Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.

Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.

1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt

Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.

Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.

After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.

Modified recipe from Deals to Meals.

Chicken Enchilada Soup

I got this recipe from my friend Holli. She made it for Super-Saturday last October, and I loved it.

I tweeked a few things, just to use my food storage.

2 cans chicken
1 tbsp dried onion
1 tbsp dried garlic
5 cups water
4 cubes chicken bouillon
2 cups water
1 cup masa harina (Maseca)
1 cup red enchilada sauce
16 oz Velveeta cheese
1 tsp. salt
1 tsp chili powder
1/2 tsp. cumin

1. Add 5 cups water and bouillon to pot and bring to a boil.
2. Add onion and garlic.
3. Combine masa harina and 2 cups water in a bowl and whisk until well blended.
4. Add masa mixture to the pot, along with enchilada sauce, cheese, and spices. Bring to a boil.
5. Add chicken (shred it with a fork).
6. Reduce heat and simmer 30-40 minutes.
7. Serve with shredded cheese, tortilla chips and/or pico de gallo.

Pretzel Salad

• 2 cups crushed pretzels
• 1 ¹/2 cups butter
• 8 ounces cream cheese
• 1 ¹/2 cups sugar
• 2 cups Cool whip
• 2 4-ounce packages raspberry Jell-O
• 2 8-ounce packages frozen raspberries, thawed
• 2 cups boiling water

1. Melt butter and pour over crushed pretzels and 1/2 cup sugar. Mix well. Press into the bottom of a buttered 9X13 inch pan. Bake 10 minutes at 350 degrees F. Cool for 10-20 minutes.
   
2. Cream together cream cheese and 1 cup sugar. Fold in Cool whip. Spread over the pretzel crust.
   
3. Mix together boiling water and raspberry jello. Add thawed raspberries. Let stand for 20 minutes. Spoon over cream cheese mixture. Let stand for several hours or overnight. Best when prepared the day before serving. Cut into squares for easiest serving.