Cooking with KP

Peach and Pecan Upside Down Cake

My mother made delicious homemade from scratch pineapple upside down cakes. They were so delicious that my older sister Paulette always requested one on her birthday. I wish I had written down my mother's recipe for the cake, but I didn't. Instead, I have used a cake mix with additions and we love it.

You will need a 10.5 inch cast iron skillet that has at least 2 inch high sides.

Ingredients

1 yellow cake (not the type that calls for butter) ( I use Pillsbury)

1 20 ounce can of sliced peaches in heavy juice

3 large eggs

1 cup of peach juice reserved from can

1/2 cup canola oil

1 cup pecan halves

1 1/2 teaspoons cinnamon, divided into 1/2 and 1

1 cup dark brown sugar

1 stick of butter

Preheat oven to 325 degrees. Lightly butter the bottom and sides of skillet.

Drain syrup from canned peaches, reserving it for the cake mix.

Place sliced peaches in the bottom of the skillet.

Add pecan halves along the edge and between peach slices.

In a small bowl, put brown sugar and 1/2 teaspoon of cinnamon.

Melt stick of butter and pour into sugar and cinnamon. Mix well until smooth and pourable. Set aside while making the cake.

Mix cake mix using 3 eggs, oil, 1 teaspoon cinnamon, and reserved peach juice from can. If you don't have a full cup of juice, you can add some milk to make 1 cup. Using a mixer, blend until smooth.

Pour brown sugar and butter mixture over peaches and pecans.

Top with cake batter and level it without disturbing peaches on the bottom.

Place in center of oven and bake 45 minutes or until toothpick comes out clean when inserted in the middle of the cake.

Let cake cool for 20-25 minutes. Leaving it in the skillet any longer may cause the bottom to stick to the skillet. Place cake plate on top of skillet and flip in one quick motion. Let cake finish cooling. Slice and enjoy!

One Pot Lazy Day Lasagna

When you are in the mood for lasagna, but don't have time to cook it, try this. It is very tasty and ready in 45 minutes. (I saw a similar recipe on a Tik Tok reel)

8 lasagna noodles, broken into 2-3 inch pieces

1 pound ground beef or Italian sausage

1 small onion, diced

1-2 teaspoons of minced garlic

1 24 ounce jar marinara sauce

2 cups beef broth

2 teaspoons Italian seasoning blend

Pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

fresh basil. optional

In a large skillet that can go in the oven on broil, brown meat with onions and garlic. Drain any fat. Add marinara sauce, 2 cups of beef broth, Italian seasonings, pepper to taste. Let come to a slight boil, add noodles and reduce heat to let simmer for about 25 minutes, or until noodles are tender. Stir in ricotta cheese. Top with parmesan and mozzarella cheese. Place in oven to broil for about 5 minutes (watch closely so it doesn’t burn). Top with fresh basil if desired.

Loaded Roll Bites

This is not my original recipe. I discovered it on Facebook reels. It is a wonderful party food or dinner side. Great taste!

King’s Hawaiian Original Hawaiian Sweet Rolls
1/2 c butter (1 stick), melted
1 tbsp Hidden Valley Ranch Seasoning (I used 2 Tablespoons)
3 tbsp chopped green onion
9-10 slices cooked (crispy) bacon
2 c mozzarella cheese (shredded)
2 c cheddar cheese (shredded)
Hidden Valley Ranch Original Ranch Dressing (optional; for dipping)

1. Cut King’s Hawaiian Original Hawaiian Sweet Rolls in small cubes. I sliced each roll in half and then made 9 squares from each half.

2. In a large bowl, combine cubed rolls, mozzarella cheese, cheddar cheese, and bacon, then mix in ranch butter (1 stick of melted butter, 1 tbsp of Hidden Valley Ranch Seasoning), and green onions
3. Use a large cookie scoop and hands to pack and form into balls, then place in a nonstick muffin pan
4. Bake at 350 for 20 minutes, then enjoy with Hidden Valley Original Ranch Dressing

Big Momma's Smashed Taters

I love potatoes, but sometimes, you just need something different the mashed or baked ones. Smashed potatoes are easy to do and make a wonderful side dish. There are several ways to make them, but here is our go-to version.

16 medium red potatoes, washed, boiled, but not peeled

1/2 cup butter

1 Tablespoon minced garlic, I use the jar kind

1/2 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon seasoned salt

1/2 Tablespoon Italian seasoning blend

1/2 cup shredded Parmesan cheese

Preheat oven to 400 degrees. Line a baking pan with foil. Spread olive oil on foil. While your red potatoes are boiling, mix all other ingredients, but cheese, in a bowl. Once potatoes are done, drain and let cool for 10-15 minutes. Don't mashed when hot. Place on baking pan. Use a heavy cup or masher to lightly mash the potatoes down until they are about an inch thick. Using a pastry brush, brush the seasoned butter on tops. Bake for 15-20 minutes until they begin to crisp. Take out of oven and sprinkle cheese on tops. Return to oven to bake another 10 minutes. Enjoy!

Banana Bread with Pecans and Coconut

I discovered this recipe on Once Upon a Chef. It is very delicious and moist. I great for breakfast with coffee or tea. Try it.

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off

¼ teaspoon salt

1½ teaspoons baking powder

1 stick (½ cup) unsalted butter, melted

¾ cup plus 2 tablespoons sugar

2 large eggs

1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)

1 teaspoon vanilla extract

½ cup shredded unsweetened coconu½ cup pecans, chopped

Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, salt, and baking powder

In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack.

Eclair Cake

This recipe is in no way mine. It has been around since the 1980s. Why has this recipe been used by people for so long? Because it is sooooooo good! And it is easy. It is great for a family picnic or a covered dish gathering. Two things you need to know up front are 1. you need to make it at least 12 hours prior to serving 2. it is addicting

3 cups of milk--I use whole for a richer flavor
1 (8 ounce) container of frozen whipped topping, thawed
2 (3.5 ounce) packages of instant French vanilla pudding mix
1 (16 ounce) package of graham crackers

1 (16 ounce) container of prepared chocolate fudge frosting

1 9x13 pan with lid

Mix both packages of pudding with 3 cups of milk. Fold in whipped topping.

Line the bottom of pan with graham crackers. You will need to break some to fully cover the bottom. There are generally 3 packs of crackers in the box. Use one pack per layer you will make.

Pour half of the pudding mixture on top of the crackers and spread so that all are covered. Top with another layer of crackers. Pour the remaining half of the pudding mixture on top and spread to cover. Top with the last pack of crackers.

Remove the foil seal from the frosting and put the container of chocolate fudge frosting in microwave for 30-40 seconds or until the frosting is pourable. Pour over crackers and spread so that the top is fully covered. Place lid on cake and place in fridge for at least 12 hours. Cut into squares and enjoy!

Mexican Pasta Salad

Found this recipe in a magazine and "tweaked" it a bit. It is great to bring to picnic or potluck. Heck, it is good at any lunch or dinner.

16 ounces of bowtie, sea shell, or tri-color rotini pasta, cooked and drained

1 14 ounce can of whole kernel corn, drained

1 14 ounce can of black beans, rinsed and drained

1 small can of black olive slices

1 small red onion, diced

3 green onions, sliced in rings

2 medium avocados, cubed

1 medium green, red or yellow bell pepper, diced

3/4 cup of shredded Fiesta/Mexican blend cheese

salt and pepper

Juice of one medium lime (2 Tablespoons)

Dressing:

4 Tablespoons mayonnaise or yogurt

3 Tablespoons sour cream

4 Tablespoons of salsa, slightly drained (Use spicy/hot to give the dressing a kick)

1 tsp chili powder or taco seasoning

1/4 tsp smoky paprika

1/4 tsp black pepper

In a large bowl, toss all of the salad ingredients. Mix the dressing ingredients and toss to cover. Refrigerate at least one hour before serving.

Cheaper Cuts of Beef Don't Have To Be Tough

Most people avoid the cheaper cuts of beef because they tend to be tough. With 8 children and three adults in our home, my mother had to find ways to tenderize the cheaper cuts of beef. One way to cook "down", as my mother used to say, a tough cut of beef steak is to season both sides of the steak with garlic powder, seasoned salt and pepper. Lightly brown the steak in a large skillet and on top add a diced green bell pepper, medium onion, a bay leaf, parsley flakes, a few dashes of Worchestershire sauce, and a can of diced tomatoes. Cover with lid. Let the steak simmer for 30-50 minutes. Remove lid and thicken juices by cooking 5-10 more minutes. You can also do the same with a cheap beef roast in a crock pot. Add all the ingredients in crock pot and cook on low for 6-8 hours. The flavor is simple, amazing and great with mashed potatoes.

Fall Vegetables for a Healthy You

As the fall approaches, we will all start to stay indoors more hours. This will lessen our vitamins, such as vitamin A, D, and K, which are enhanced by sunlight. Below are a few vegetables you might want to increase in your diet as the fall and later winter days approach. Besides, they are very tasty. In fact, in the next few weeks, I will be posting recipes that incorporate many of these delicious veggies.

Sweet potatoes and yams are very rich in carotenoids, vitamins A, B6, C, potassium, iron and fiber and are delicious when baked and eaten plain (without butter) or used in soups, casseroles or stir-fries.

Bell peppers are great sources of potassium, manganese, fiber and vitamins A, B, C and K. These sweet peppers are flavorful additions to salads and healthy stir-fries. You can choose from a rainbow of colors, including: green peppers,yellow peppers, orange peppers,and red peppers.

Summer and winter squash are rich in carotenoids, vitamins A and C, potassium, magnesium and fiber and can be served alone or added to many dishes.

Just a few tips for you...

Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!

Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.

Stuff a miniature marshmallow in the bottom of a sugarcone to prevent ice cream drips!

Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!

If your celery begins to wilt in the fridge, fill a large cup half full of water and place celery in the cup. Put back in the fridge for two hours--it will be crisp. (Learned this from my mother).

Cooking Myth Busted

A Potato Can Save a Salty Soup or Stew. True or False? False. "This is an attractive idea, but it doesn't work because potatoes are not particularly absorbent," says Wolke, who conducted his own soup-and-potato experiment for his Cooking Myth Busters book. "There is no reason they would attract salt." If you remove the raw potato from the soup, the potato will taste salty, but so would a sponge — it has simply soaked up some of the salty liquid. Still, there is hope for salty stews: Adding a bit of vinegar or sugar can "cancel out" the saltiness by giving your taste buds competing flavors.

Super Moist Turkey

If you are looking for a way to get a moist turkey, you might try one of these family hints:

1--bake the turkey upside down--breast down for the first half of the cooking time. It will help the darker meat cook more thoroughly and the fatty juices of the darker meat will drip down to the breast and add moistness. Use a deep roasting pan for this.

2--bake the turkey with the breast up, but rub it with butter, garlic powder and pepper only. Do not salt the skin. Instead, mix salt in a cup of warm water and pour that cup of salted warm-not hot-water inside the cavity of the turkey. The salt water will steam up into the turkey, making it very moist.

3. bake the turkey with the breast up and slice two lemons and one orange in halves. Place the halves inside the seasoned turkey and the juices will steam into the meat, adding moisture and flavor.

Hint of the Week

Here is something I learned from my wonderful Mother, the greatest cook I have ever known. When you have just a small serving of cooked vegetables leftover from dinner, don't throw them away. Keep a large plastic container in the freezer and put the vegetables in the container. Mix them--carrots, corn, green beans, broccoli, etc. When the container is full make a pot of soup or stew. Also, if a recipe calls for 1/2 a chopped onion, chop the whole onion and add the half to the freezer container. My mother made the best vegetable soups from this idea.

Hint for the Week

With Fourth of July quickly approaching, you might be thinking of making Deviled Eggs. If you want perfectly boiled eggs, place eggs in a large pot and completely cover with cold water. Do not layer eggs on top of one another. Bring water to a rapid boil for 2 minutes, reduce to simmer and let eggs simmer 8 minutes, return to boil for 2 minutes. Remove from heat and empty hot water and fill pot with cold water. Let sit for 5 minutes. To peel easily, slightly crush shell in your fist and roll on counter with a firm grip. Of course, you don't want to push through the egg, but by making the shell crack in many small pieces, it is easier to peel. My father saw this on a cooking show years ago and taught me this. It truly works.