Pineapple Upside Down Cake

Tammy's fabulous Pineapple Upside Down Cake.

1 box yellow cake mix
1/3 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup butter (melted)
1 cup packed dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
20 oz. can crushed pineapple (Splenda sweetened) (reserve juice)
Chopped pecans

Combine cake mix with 1 and 1/3 cups pineapple juice (may need to add more to reserve to make full measure), vegetable oil, eggs and vanilla and beat for 2 minutes. In another bowl, combine melted butter, brown sugar, cinnamon and nutmeg. Spread brown sugar mixture in bottom of greased 9 x 13 pan. Top with chopped pecans to cover. Top with drained, crushed pineapple to cover. Pour cake batter over. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool in pan. When cooled, invert onto serving plate and serve with whipped cream.

Fried Rice

This simple dish is from a Stir Fry recipe book of my mother's.

One egg, beaten
2 Tbsp. cooking oil
3 and 1/2 cups cooked rice
3/4 cup meat or seafood
one cup cooked vegetables
3 scallions, thinly sliced
1 Tbsp. sesame oil

Preheat wok (or large skillet) over high heat. Add oil and swirl. Add egg and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for three minutes or until thoroughly heated.

Note: Tammy recommends using two eggs.

Basil Dressing

This light and delicious salad dressing recipe comes from Suzanne.

1 clove garlic
1/4 cup tomato sauce
1/3 cup red wine vinegar
1 Tbsp. sugar
1 tsp. salt
1 tsp. basil
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. ground pepper
1/8 tsp. Tobasco sauce
1 cup salad oil

With steel blade of food processor (or in blender): Turn on machine and drop garlic through feed tube. When minced, remove lid and add all other ingredients except oil. Turn machine on to combine ingredients, then gradually add oil. Taste and correct seasoning, if necessary. Refrigerate.

Cauliflower Gratin

A different take on cauliflower from Tammy.

Place one head of lightly steamed cauliflower florets in a 2-qt. baking dish. Whisk 1/2 cup heavy cream, 1/2 tsp. dry mustard and 1 tsp. salt, then pour over the cauliflower. Sprinkle 1 cup shredded gruyere and 1/3 cup breadcrumbs on top. Bake at 350 degrees, about 20-30 minutes, or until cauliflower is to your desired tenderness and cheese is melted.

Ham and Cheese Cannelloni

Easy, delicious Rachel Ray recipe that Tammy fixed for us during a family visit weekend.

1 cup whole milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
One 15-oz. jar alfredo sauce
8 egg roll wrappers
8 slices deli ham
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 400 degrees. In medium bowl, combine ricotta, mozzarella and egg. Add a little parsley if you wish.

2. Spread a little alfredo sauce in the bottom of a 9x13 baking dish.

3. Arrange an egg roll wrapper on a work surface. Spread 3 T. of the ricotta mixture over the wrapper, cover with a slice of ham, then roll up jelly roll style to form a log. Repeat with remaining wrappers and place the cannelloni, seam side down, in a single layer in the baking dish.

4. Spoon the rest of the alfredo sauce over the cannelloni, top with the Parmigiano-Reggiano and bake for 20 minutes until golden brown and bubbly.