Make these little individual upside-down “cakes” for a special occasion for kids.  They’ll love having their very own special dessert, made just for them!

6 T of butter, cubed
1 C light brown sugar, packed
2 T light corn syrup
1 small pineapple, peeled, cored and cut into slices
12 maraschino cherries, drained well
3 eggs
2 C of sugar
1 C vegetable oil
1 (8 oz.) container of sour cream
2 t vanilla
2 1/2 C of flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt

Preheat the oven temperature to 350 degrees.
Grease the cups in a muffin tin with a non stick cooking spray then line with wax paper.
Place the butter into a saucepan positioned over low heat.
Allow the butter to melt completely then stir in the brown sugar and corn syrup.
Adjust the heat to medium and stirring continuously cook about 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Spoon 1 T of the butter mixture into each prepared muffin cup.
Place a pineapple slice into each muffin cup then add a cherry to the middle hole of each pineapple slice.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Add the sugar and beat with an electric mixer on medium speed until the mixture thickens and turns lemon in color.
Add the oil, sour cream and vanilla and beat until the mixture is smooth.
In a separate bowl toss together the flour, baking soda, baking powder and salt.
Add the dry mixture to the egg mixture and blend until well moistened.
Fill the muffin cups 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Invert the cupcakes onto a wire rack to cool completely.

Makes 12 cupcakes

The tangy flavor of sour cream always brightens up a baked fish meal, and with the Parmesan cheese added, it makes the results even tangier.  Even with the onion soup, this dish is quite kid-friendly because of the creamy texture and, of course, the cheese!

1 (8 oz.) container sour cream
2 T onion soup mix
1 1/2 C seasoned bread crumbs
2 1/2 lbs. frozen fish fillets, thawed
1/4 C butter, melted
1/2 C Parmesan cheese, shredded

Set the oven temperature to 425 degrees and allow the oven to preheat.
Place the sour cream into a small mixing bowl.
Sprinkle the soup mix in with the sour cream and blend together well.
Place the bread crumbs into a shallow bowl.
Cut the fish fillets into serving size pieces.
Coat the fish pieces with the sour cream mixture.
Roll the coated pieces through the bread crumbs covering them well.
Spray a 13X9 baking dish on the bottom only with a non stick cooking spray.
Place the coated fish pieces into the prepared baking dish.
Trickle the melted butter over the top of all the fish.
Bake in the uncovered pan for 12 minutes.
Sprinkle the fish with the Parmesan cheese.
Return to the oven and continue baking 5 minutes or until the fish flakes easily with a fork.

Makes 8 servings

There’s something so pretty about dark green spinach leaves and that gorgeous red of the strawberries, that it’s just got to be delicious, too!  Well, it is.  You’ve got sweet, tangy, spicy, cool, crisp, warm… and all that adds up to satisfying the senses beyond belief.

1 lb. boneless skinless chicken breast halves
3/4 t ground cumin, divided
1/2 t salt, divided
1/4 t pepper, divided
1 t + 1 T of olive oil, divided
2 T of lemon juice
2 T of honey
2 t lemon peel, grated
2 pints strawberries, halved
1 (5 oz.) pkg. baby spinach leaves
1/3 C red onion, sliced thin
chopped pecans to top-off salad

Sprinkle the chicken breasts with 1/4 t of the cumin, 1/4 t of the salt and 1/8 t of the pepper being sure to completely cover the chicken.
Place 1 T of the olive oil into a skillet and set the skillet over medium heat.
When the oil is hot but not smoking add the chicken.
Brown the chicken for 5 minutes, turn and continue cooking 4 more minutes or until the chicken is no longer pink in the middle.
Remove the chicken to a platter and cover loosely with aluminum foil.
Place the lemon juice into a small mixing bowl.
Add the honey and lemon peel and whisk until well combined.
Place the remaining cumin, salt and pepper into the mixture and whisk again until completely incorporated into the dressing.
Gradually whisk in the remaining 1 T of the olive oil.
Place the strawberries, spinach and onion into a large salad bowl and toss.
Pour the dressing over the mixture and toss to coat well.
Slice the chicken and arrange the slices over the salad before serving.
Cover the top with chopped pecans.

Makes 4 servings

If you haven’t made chicken salad yet with grapes, it’s time you did!  This is a wonderful combination of flavors that I got hooked on many years ago at a fancy luncheon.  I thought it was quite decadent and have never looked back.  I always top this salad with chopped walnuts because they have the perfect counter-flavor to enhance the grapes.  However, you could substitute any other chopped nuts if you wanted to.

1 C of mayonnaise
1 (8 oz.) container of sour cream
3 lb. boneless and skinless chicken breasts, cooked and cubed
1 C of celery, diced
1 C of seedless grapes, quartered
1/4 t salt
1/4 t pepper
chopped walnuts to top

Place the mayonnaise into a small bowl.
Fold the sour cream into the mayonnaise until well combined.
In a larger bowl place the chicken, celery and grapes.
Fold the mayonnaise mixture into the chicken mixture and blend until completely covered.
Sprinkle in the salt and pepper and stir to combine well.
Chill for at least 1 hour before serving, being sure to stir again after removing from the refrigerator.

Makes 12 servings

This biscuit is excellent served with a stuffed baked chicken or turkey dinner because the sage is echoed throughout the dinner.  Serve them hot with butter and the aroma of the sage will rise up and really get your tastebuds dancing!

1/2 C of cold whole milk
1 egg
2 C of flour
1 1/2 t baking powder
1 t salt
1/2 t ground sage
1/4 t pepper
3/4 C chilled unsalted butter, cut into pieces

Set the oven temperature to 425 degrees and allow the oven to preheat while preparing the dough.
Place the milk in a small mixing bowl.
Break the egg into the milk and with a wire whisk blend until the ingredients are combined together well.
Dump the flour into a large mixing bowl.
Add the baking powder, salt, sage and pepper.
Add in the butter pieces.
Using your fingertips blend the mixture until it resembles coarse pea size pieces.
Add the milk mixture and stir until moist clumps begin to form.
Place a little flour on your hands and knead the dough 6 times or until it holds together well.
Flour a flat surface and roll out the dough to 1/2 inch thickness.
Flour a round cutter and cut out 12 biscuits.
Place the dough rounds on a lightly greased baking sheet.
Bake 10 minutes or until golden brown.

Makes 12 biscuits

These rolls are well worth the effort!  We’ve substituted fresh strawberries for the frozen, and even mixed in some rhubarb for a real taste treat.

1 (16 oz.) pkg. hot roll mix
4 T of sugar, divided
1 C warm water (120-130 degrees)
1 egg, lightly beaten
2 T + 1/2 C butter, softened and divided
2 C frozen strawberries, sliced
1/2 C brown sugar, packed
1/2 C light corn syrup
2 t ground cinnamon

Set the oven temperature to 375 degrees allowing the oven to heat.
Place the hot roll mix including the yeast packet into a mixing bowl.
Add in 2 T of the sugar.
Pour the warm water into the bowl.
Add the egg and 2 T of the softened butter.
Blend the ingredients together well until it forms a soft dough.
Flour a flat surface lightly.
Turn the dough onto the flour and knead for 5 minutes or until smooth.
Cover the dough with a kitchen towel and allow it to stand for 5 minutes.
Place the strawberries, brown sugar, corn syrup and remaining butter into a saucepan.
Place the saucepan over medium heat and bring the mixture to a steady boil.
Stirring continuously, cook the mixture for 3 minutes.
Pour the mixture into the bottom of an ungreased 13×9 baking dish.
Lightly flour the flat surface again and roll the dough out into a rectangle.
Place the remaining sugar into a small mixing bowl.
Sprinkle in the cinnamon and toss to combine well.
Sprinkle the mixture over the entire piece of dough.
Starting with the long side, roll the dough up into a jelly roll.
Pinch the seam to seal then cut into 12 slices.
Place cut side down over the top of the strawberry sauce in the prepared pan.
Bake 22 minutes or until the rolls are a golden brown.
Invert onto a serving platter.

Makes 1 dozen rolls

Don’t have time for a full bacon-and-egg breakfast?  This little breakfast treat will have your eyes open in no time.  You’ll be ready to face the day now!

1/2 C canned peaches in light syrup, drained
1/8 t ground cinnamon
1/2 C vanilla yogurt, frozen
1/4 C honey oats and almond cereal

Place the peaches into a microwave safe bowl.
Sprinkle the cinnamon over the peaches covering them well.
Place the bowl in the microwave for 30 seconds on high or until the peaches are warmed through.
Place the yogurt into a serving dish.
Add the warmed peaches to the dish.
Sprinkle the top with the cereal.

Makes 1 serving

Combining cold lettuce and fruit with hot, spicy shrimp is always a good idea in my book.  The addition of cilantro to the sweetness of the fruit is inspiring!

1 C Romaine lettuce, rinsed and dried
1 bunch of fresh watercress, rinsed, dried and stemmed
1 ripe avocado, peeled and sliced
1 navel orange, peeled and sliced
1 mango, peeled and sliced
1 t lime juice
1 t cilantro
1/2 t salt
1/4 t pepper
1/3 C extra virgin olive oil, divided
1/2 lb. extra large shrimp, peeled and deveined

Place the lettuce into a mixing bowl.
Add the watercress and toss to combine well.
Place the avocado, orange and mango slices into the bowl.
Place the lime juice into a jar with a tight fitting lid.
Add the cilantro, salt and pepper to the lime juice.
Pour 1/4 C of the olive oil into the jar.
Tighten the lid and shake until the ingredients are well combined.
Pour the remaining oil into a skillet placed over medium high heat.
Add the shrimp and cook, stirring often for 3 minutes or until the shrimp are a bright red in color.
Turn off the heat under the skillet.
Pour the dressing into the skillet and stir to cover the shrimp well.
Let the mixture set in the skillet for 5 minutes or until warmed through.
Spoon the shrimp over the salad and fruit mixture.
Pour the remaining dressing from the skillet over the salad.

Makes 2 servings

Mom deserves a little moment in the sun, feet up, cool drink…  Make this Mother’s Day a memorable one for your Mom with a refreshing smoothie made just for her.  Embellish with a pretty little drink umbrella and a sprig or two of fresh mint to send your Mom on her way to a tropical retreat, at least in her dreams.

1 C of water
1 (6 oz.) can frozen orange juice concentrate
1 (6 oz.) carton vanilla yogurt
1/2 C sugar
1/2 C cold milk
1/2 t vanilla extract
10 ice cubes

Pour the water in the blender.
Add the juice and yogurt to the water.
Carefully stir in the sugar, milk and vanilla.
Cover the blender and blend until the mixture is smooth.
While blending add in 3 to 4 ice cubes at a time and blend after each addition.
Continue to add the ice cubes until you have reached the thickness you desire.

If berries are in season where you live, this is an excellent way to showcase your harvest!  But, even oranges, lemons, and limes would work if you can’t find fresh berries yet.  This is a very pretty and special treat to serve Mom on Mother’s Day.  Even the little ones in the house can get involved putting this dessert together.

3/4 C cold milk
1 (4 serving size) box vanilla flavor instant pudding and pie filling
1 1/2 C whipped topping, thawed and divided
1 (10.75 oz.) prepared pound cake
1/4 C of orange juice
1 C of fresh raspberries
1 C of fresh strawberries, sliced
1/4 C fresh black berries

Place the milk into a mixing bowl.
Sprinkle the pudding mix into the milk.
With an electric mixer, beat the mixture for 2 minutes or until well blended.
Fold in 1 C of the whipped topping until well combined.
Cut the pound cake into 3 layers lengthwise.
Place the first layer on a serving plate.
Brush the layer with orange juice.
Spread 1/2 of the pudding mixture on the cake layer.
Sprinkle 1/3 of the raspberries over the pudding.
Sprinkle 1/3 of the strawberries over the raspberries.
Add the next layer of cake and brush with orange juice.
Sprinkle on 1/3 of the raspberries and 1/3 of the strawberries.
Add the last layer of cake and brush with remaining orange juice.
Spread the last cake layer with the remaining whipped topping.
Sprinkle the remaining raspberries and strawberries over the top.
Finish by sprinkling the black berries over the top of the cake.
Cover loosely with foil and chill for at least 4 hours but no longer than 24 hours.

Makes 8 servings