Diane's Unbeatable Pineapple Cake

Cake Ingredients:
1 can (20 oz. crushed) pineapple
1 1/4 c. sugar
1/2 c. oil
2 eggs
1 tsp. vanilla
2 c. flour
1/4 tsp. salt
2 tsp. baking soda
1/2 c. chopped walnuts (reserve a handful to sprinkle on top of cake)

Cream Cheese Frosting Ingredients:
1 stick of butter (room temperature)
1 c. powdered sugar
1 8 oz. pkg. cream cheese (room temperature)
1 tsp. vanilla

Directions:

1. Combine pineapple, sugar, oil, egg, and vanilla in bowl BY HAND.
2. Combine flour, salt, and baking soda, and mix dry ingredients with pineapple mixture BY HAND.
3. Add nuts and stir.
4. Bake at 350 in 9 x 13 pan for 35-40 minutes and let cool.
   
5. Beat cream cheese frosting ingredients to frost cake.
   
6. Sprinkle with reserved nuts.
7. Say, "YUMMMMM!!!!"

Mediterranean Pasta Salad

Ingredients

• Kosher salt
• 1 pound tricolor pasta, such as bow tie or fusilli
• 1/4 cup balsamic vinegar
• 2 to 3 teaspoons dijon mustard
• Freshly ground pepper
• 2/3 to 3/4 cup extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes
• 1/4 cup fresh basil, julienned
• 1/4 cup diced onion
• 2 large pickled pepperoncini peppers, diced
• 3 tablespoons halved black olives
• 2 teaspoons chopped fresh oregano
• 1 1/2 ounces feta cheese, crumbled
• 1 1/2 tablespoons grated romano cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

*www.foodnetwork.com

Chocolate Chip Cookie Pie

Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must! I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Revised by: www.ourbestbites.com

Chocolate Zucchini Bread

If you don't like zucchini by itself, MAKE THIS.

Ingredients:
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Directions:

1. Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.
2. Mix topping ingredients in a small bowl and set aside.
3. Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
4. With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.
5. Add vanilla and sour cream and mix until combined.
6. Gently stir in the grated zucchini.
7. Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips.
8. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.
9. Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.
10. Bake in your preheated 350 degree oven for 50-60 minutes. Set your timer for 45 minutes and then keep an eye on it for the remainder.
11. Let it cool on a rack for 5-10 minutes and then remove from pans. Serve warm with butter.

Recipe from www.ourbestbites.com