Welcome to this week’s Foodie Friends Friday Back to School Linky Party! Link up your best back to school lunch bag ideas and send them off right breakfast recipes.
get dozens of back to school meal ideas, here!
That’s why I love to check out the weekly menus from Weekday Supper.
I’m all about 30 minutes or less and BANG! Dinner is ready. Home-cooked, fresh and on the table.
Get 5 great recipe ideas for quick weeknight meals!
This is the First Anniversary of The Chocolate Party and we’re celebrating in style with a Giveaway!
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO , Calphalon , Keurig , Imperial Sugar ,Honey Ridge Farms and Land O Lakes® Butter .
Chocolate Pineapple Upside-Down Cake
This started out as a dare from a friend (you’re safe, I won’t give you away) to make a killer Upside-down Cake. How could I resist? You know chocolate needs to fit in somehow!
You can use fresh pineapple or canned. I chose fresh pineapple.
If you use fresh, cut off both ends, cut off peel and slice into 1/4 to 1/2-inch pieces. Cut out cores with a knife or corer. Remember to beware of Pineapple Tongue!.
Ingredients
2/3 cup unsalted butter
1/2 cup brown sugar packed
4 to six pineapple slices
Maraschino or bing cherries
2 eggs
2/3 cup sugar
4 Tablespoons pineapple juice or water
2 Tablespoons Maraschino cherry juice or water
1 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1/2 teaspoon baking powder (scant)
1/4 teaspoon salt
Melt butter over low heat or in microwave.
Pour into 10-inch ungreased cake pan. Sprinkle on brown sugar.
Arrange pineapple slices and cherries. Set aside.
In a medium bowl, beat eggs until thick and lemon colored.
Gradually beat in sugar. Add juice and vanilla.
In a separate bowl, combine flour, cocoa, baking powder and salt. Mix.
Stir dry ingredients into wet mixture.
Pour batter over pineapple slices. Try to coat evenly.
Bake at 350 for 40 to 45 minutes until toothpick comes out clean.
Turn pan over onto serving dish. DO NOT REMOVE PAN. Let pan rest in place for several minutes to allow butter to coat the cake.
Cool, remove pan, cut and enjoy!
How to participate in September’s Chocolate Party
1. {mandatory} Make your family’s favorite chocolate dessert and share it with us for a chance to win one of the 6 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum) If you do not have a blog, just email roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and she will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of her post (the widget will be working starting September 2nd till September 30th) ( on October 1st, 6 winners will be chosen at random from all the recipes submitted)
3. {mandatory} To be eligible to win one of the amazing prizes** offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO , Calphalon , Keurig , Imperial Sugar ,Honey Ridge Farms and Land O Lakes® Butter .
4. {optional} Help us spread the word on social media for a chance to win one $100 Visa gift card, offered by Roxana’s Home Baking . To enter the giveaway, use the widget at the bottom of her page. New entries are added every day, so check often!
5. {optional} Add the party logo or this collage to your blog post or sidebar. Or both!
Visit Roxana to check out all the great recipes, add your link and enter her giveaway at http://www.roxanashomebaking.com/celebrating-chocolateparty-1st-anniversary/#5ZgeYKTDcxHxcs2c.99
See you there!
*** September is Childhood Cancer Awareness Month and all of the OXO baking products that are included in this giveaway are stickered as part of OXO’s annual program benefitting Cookies for Kids’ Cancer. For each specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. To find out more about which products are part of this program, click here and for more background on OXO’s affiliation with Cookies for Kids’ Cancer click here .
Happy Labor Day! Time to say goodbye to summer and turn our thoughts to cooler weather, back to school and wait for it…. A LABOR DAY SUNDAY SUPPER PARTY!
Thank you DB aka Foodie Stuntman from Crazy Food Stunts for hosting this great get-together. DB is always up for a challenge. Stop by his blog sometime and say hello!
Let’s fire up the grill. Everybody grab a cold beverage and let the party begin. I’m bringing shrimp skewers with orange glaze. These sweet and sour kabobs rest on a bed of coconut rice with some toasted coconut for good measure. I thought it was a bang up way to end the summer!
I originally shared this recipe with Bea at The not So Cheesy Kitchen since it is dairy-free.
These Tropical Shrimp Skewers are fast and easy. Thread the skewers a few hours ahead to save even more prep time. If using bamboo skewers soak them in water 10 minutes before using on the grill to prevent fire. This sounds like a no brainer, but you would be surprised at how many people scorch their food or worse when skewers catch fire!
Ingredients
Glaze
Coconut Rice
Instructions
Combine rice, coconut milk, water, coconut, oil and salt in a saucepan. Bring to a boil, reduce heat and cook for 15 minutes or until tender. Check about halfway through to see if you need to add a little more water since the coconut milk tends to thicken fast when cooking. Keep warm until skewers are grilled.
Make your glaze.
In a 1-quart saucepan, combine orange juice, sugar, and salt. Bring to a boil over medium-high heat, stirring constantly. Continue boiling while stirring until sauce is reduced to about 1/2 the volume, approximately 10-12 minutes. Divide glaze into 2 equal portions. Reserve one portion as a condiment for cooked shrimp.
Preheat grill to medium-high heat. Spray grill lightly with cooking spray.
Thread skewer through thickest part of shrimp, alternate between tomato, pineapple and pepper and onion to fill skewer. Be careful not to overlap shrimp and vegetables.
Place on grill and cook about 10 minutes, turning occasionally. Brush with glaze during the last few minutes of cooking time and cook until shrimp are opaque. Discard leftover cooking glaze used for grilling.
Serve over rice or on the side. Sprinkle with orange zest and toasted coconut. Drizzle with reserved glaze if desired.
Refreshing Drinks
Amazing Appetizers and Sides
Enviously Good Entreés
Delicious Desserts
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Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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