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Jean Quinn, Miami, FL (2026)

11/27/2024

🍍 Pineapple Juice Cake 🍍
📋 Ingredients:
For the Cake:
2 cups all-purpose flour 🍰
1 1/2 teaspoons baking powder 🥄
1/2 teaspoon baking soda 🥄
1/4 teaspoon salt 🧂
1/2 cup unsalted butter, softened 🧈
1 cup granulated sugar 🍬
3 large eggs 🥚
1 cup pineapple juice (fresh or canned) 🍍
1 teaspoon vanilla extract 🍦
For the Pineapple Glaze:
1 cup powdered sugar 🍬
2-3 tablespoons pineapple juice 🍍
📝 Instructions:
1️⃣ Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2️⃣ Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4️⃣ Add Eggs and Juice: Add the eggs one at a time, mixing well after each addition. Then, add the pineapple juice and vanilla extract, mixing until combined.
5️⃣ Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
6️⃣ Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Prepare the Glaze: While the cake is baking, whisk together the powdered sugar and pineapple juice in a small bowl until smooth. Adjust the consistency with more juice or powdered sugar as needed.
8️⃣ Glaze the Cake: Once the cake is done, let it cool for about 10 minutes in the pan before transferring it to a wire rack. Drizzle the pineapple glaze over the warm cake.
9️⃣ Serve: Allow the cake to cool completely before slicing. Enjoy the tropical flavors with a cup of tea or coffee!
📝 Notes:
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Servings: 12
Calories: ~220 kcal per slice
This Pineapple Juice Cake is perfect for parties or as a delightful treat to brighten up your day! 🍍🍰

11/27/2024

Egg Roll Soup
Ingredients
1 pound ground beef
1 pound cabbage, shredded
8 cups chicken broth
⅔ cup carrots, chopped
⅓ cup yellow onion, diced
¼ cup scallions, thinly sliced
3 cloves garlic, minced
2 tablespoons liquid aminos
1 tablespoon Sriracha
1 tablespoon olive oil
2 teaspoons toasted sesame oil
2 teaspoons fresh ginger, minced
½ teaspoon salt
¼ teaspoon ground black pepper
Instructions
Heat a dutch oven or large pot to medium, then add in the ground beef, salt and pepper.
Cook until browned, then push the beef to one side and add in the onions. Sauté until translucent, then add in the carrots and continue sautéing for 2 minutes.
Add in the ginger and garlic, sauté for 15 seconds, then pour in the chicken broth, cooked ground beef, cabbage, liquid aminos, toasted sesame oil and Sriracha.
Cover with the lid slightly offset and simmer for 25 minutes or until the cabbage and carrots are tender.
Add in the scallions and serve

11/27/2024

Veggie Cream Cheese

Ingredients :

16 ounces cream cheese room temperature (2 8-ounce packages)
1 packet ranch seasoning mix 1 ounce
1 medium carrot peeled and finely diced
⅓ cup finely diced red bell pepper
½ cup finely chopped broccoli
2 green onions finely chopped

Instructions :

In a large bowl with an electric mixer, beat the cream cheese on medium speed for about 3 minutes. Add in the packet of ranch seasoning mix and beat for an additional minute.
Use a rubber spatula to thoroughly incorporate the vegetables into the cream cheese. Cover and refrigerate for at least a few hours

11/27/2024

Hawaiian Roll French Toast
Ingredients :
1 12 pack King’s Hawaiian Rolls
3 large eggs
3/4 cup half and half or whole milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons brown sugar
Pinch of salt
4 tablespoons butter for cooking
Powdered sugar fresh fruit, maple syrup for serving
Instructions :
In a large bowl, whisk together the eggs and half and half until fully combined.
Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Don’t soak longer or they’ll get soggy.
Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

11/27/2024

Pecan Pie Bread Pudding 🍞🥧

Ingredients:

- 6 cups day-old bread, cubed (such as brioche or challah)
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1/2 cup maple syrup
- Whipped cream or vanilla ice cream for serving (optional)

Instructions:

1. Prepare the Bread:

- Preheat your oven to 350°F (175°C).
- Place the cubed bread in a large mixing bowl and set aside.

2. Make the Custard Mixture:

- In another bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until well combined.

3. Combine Bread and Custard:

- Pour the custard mixture over the cubed bread, gently folding to ensure all the bread is soaked. Let it sit for about 15 minutes to absorb the liquid.

4. Add Pecans and Maple Syrup:

- Stir in the chopped pecans and maple syrup, mixing gently to distribute evenly.

5. Bake the Pudding:

- Transfer the mixture into a greased 9x13 inch baking dish.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

6. Cool and Serve:

- Allow the bread pudding to cool for a few minutes before serving.
- Serve warm with whipped cream or vanilla ice cream if desired.

Prep Time: 20 minutes | Cook Time: 50 minutes | Servings: 8

Indulge in this delightful Pecan Pie Bread Pudding, a perfect dessert for any gathering! 🍞🥧

11/27/2024

Chicken Pot Pie Pasta 🍲🥧

Ingredients:

- 2 cups cooked rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish

Instructions:

1. Sauté the Vegetables:

- In a large skillet, heat the olive oil over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.

2. Add the Chicken and Carrots:

- Add the shredded chicken and diced carrots to the skillet.
- Cook for about 5 minutes, stirring occasionally, until the carrots begin to soften.

3. Create the Sauce:

- Sprinkle the flour over the chicken and vegetable mixture, stirring to combine.
- Gradually pour in the chicken broth while stirring to prevent lumps.
- Add the heavy cream, dried thyme, dried rosemary, salt, and pepper. Stir well to combine.

4. Combine with Pasta:

- Bring the mixture to a simmer and cook for about 5-7 minutes, or until the sauce thickens slightly.
- Stir in the cooked rotini pasta and frozen peas, mixing until everything is well coated and heated through.

5. Optional Cheese Addition:

- If desired, sprinkle shredded cheddar cheese on top and cover the skillet for a couple of minutes until the cheese melts.

6. Serve:

- Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4

Indulge in this creamy and comforting Chicken Pot Pie Pasta, a delightful twist on a classic favorite! 🍲🥧

11/27/2024

7 Layer Bar
Ingredients :
1½ cups graham cracker crumbs
½ cup salted butter, melted
1 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup pecans, roughly chopped
14 ounces sweetened condensed milk
Instructions
Preheat oven to 350°F. Spray a 9x13 baking pan with baker’s spray or line it with a piece of parchment paper. Set aside.
In a medium mixing bowl, combine the graham cracker crumbs and melted salted butter. Press the mixture firmly into the bottom of the prepared baking pan. You want to make sure your crust is firmly packed into an even layer.
To the crust, evenly sprinkle the sweetened shredded coconut, semi-sweet chocolate chips, butterscotch chips, and chopped pecans. Be sure that everything is evenly distributed over the crust layer.
Slowly drizzle the sweetened condensed milk over the entire pan of 7-layer bar ingredients. Try to make sure that you cover as much of the chips and nuts as possible.
Bake for 25 to 28 minutes or until the sides are a light golden brown and the center doesn’t look extremely wet still.
Allow the 7-layer bars to cool completely before slicing and serving them.
"

11/27/2024

🍎🍞 Warm and Spiced Apple Cider Donut Loaf with a Crunchy Cinnamon Sugar Topping 🍞🍎

**Ingredients:**

**For the Loaf:**

- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup apple cider
- 1 teaspoon vanilla extract

**For the Cinnamon Sugar Crust:**

- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter

---

**Directions:**

1. **Preheat the Oven:**
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.

2. **Mix the Dry Ingredients:**
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.

3. **Mix the Wet Ingredients:**
In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and eggs until smooth. Stir in the apple cider and vanilla extract, mixing well.

4. **Combine the Mixtures:**
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure a tender loaf.

5. **Bake the Loaf:**
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

6. **Prepare the Cinnamon Sugar Crust:**
While the loaf is baking, mix the cinnamon and sugar for the crust in a small bowl. Once the loaf is baked and slightly cooled, brush the top with melted butter and sprinkle generously with the cinnamon sugar mixture.

7. **Serve:**
Slice the loaf and enjoy this cozy fall treat with a warm cup of tea or coffee!

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**Nutritional Information:**
- ⏰ Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
- 🔥 Kcal: Approx. 320 kcal per slice | 🍽️ Servings: 10 slices

11/27/2024

Chicken Alfredo Tater Tot Casserole 🍗🧀
Ingredients 📝
- 3 cups cooked chicken, shredded or diced
- 1 bag (32 oz) frozen tater tots
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Directions 📌
1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
2. Mix the Casserole: In a large bowl, combine the cooked chicken, Alfredo sauce, garlic powder, onion powder, black pepper, and salt (if using). Stir until everything is evenly mixed.
3. Assemble: Spread the chicken and Alfredo mixture evenly into the prepared casserole dish. Layer the frozen tater tots in a single layer on top of the chicken mixture.
4. Add Cheese: Sprinkle the mozzarella, cheddar, and Parmesan cheese evenly over the top of the tater tots.
5. Bake: Bake the casserole for 35-40 minutes, or until the tater tots are golden brown and crispy, and the cheese is bubbly.
6. Garnish and Serve: Remove from the oven and let the casserole cool slightly. Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Time & Serving Info ⏰
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6-8
Calories per Serving: 420 kcal
ENJOY 😍

11/27/2024

Homemade Saltwater Taffy 🍬
Ingredients:
1 cup granulated sugar
1/4 cup unsalted butter
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Food coloring (optional)
Instructions:
In a saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring until the sugar dissolves.
Once dissolved, stop stirring and allow the mixture to boil until it reaches 260°F (127°C) on a candy thermometer.
Remove from heat and stir in the butter and vanilla extract. If using, add a few drops of food coloring.
Pour the mixture onto a greased marble surface or a heatproof baking sheet. Let it cool for about 5 minutes until it's cool enough to handle.
Once cool enough, pull the taffy by stretching and folding it repeatedly until it becomes shiny and less sticky. This can take about 10-15 minutes.
Grease your hands with butter and cut the taffy into bite-sized pieces. Wrap each piece in wax paper

11/26/2024

Strawberry Santas

Ingredients :

12 large strawberries
1 cup whipped cream cheese
2 tablespoons powdered sugar
¼ teaspoon vanilla
Decorative red and black icing for the face.

Instructions :

Prepare the strawberries by carefully washing them. Next, you'll cut the strawberries into three peices. Cut the stem off the strawberry so you will have a flat side to sit them down on. Then cut the berries in half with enough room on top for the top of the strawberry to be a Santa hat.
Next, prepare the filling. In a small mixing bowl, mix together the cream cheese, powdered sugar and vanilla.
Carefully put the cream cheese mixture into a piping bag.
To assemble the strawberry Santas, put the bottom of the Santa on a plate. Pipe the cream cheese mixture on top of the strawberry, tall enough that you have room to draw the face.
Add the Santa hat on top of the body and then use the piping bag to add the white top.
Carefully use the decorative icing to draw the face.
Serve immediately or store in the fridge until ready to enjoy.

11/26/2024

Cheeseburger Pretzel Bombs
Ingredients:
for 14 bombs
1 lb pizza dough, left out at room temperature for 15-20 minutes
7 slices american cheese, cut in half
14 frozen mini meatballs, thawed
¼ cup baking soda
5 cups water
1 egg, beaten
coarse sea salt
yellow mustard, for serving (optional)
Preparation
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
Cut the pizza dough into 14 evenly sized pieces. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches (20 centimeters) long.
Place a piece of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meet in the dough. Pull tightly and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on the prepared baking sheet. Repeat with the remaining dough, cheese, and meatballs.
In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil.
In batches (about 3-5 at a time), add the rolled dough balls to the pot and boil for 20-30 seconds, stirring gently. Remove and dab on paper towels before placing back on the baking sheet. Repeat with remaining dough balls.
Brush each boiled ball with beaten egg, then sprinkle with coarse sea salt.
Bake for 15-20 minutes, until the outsides have browned. Serve warm with mustard, if desired.
Enjoy!

Jean Quinn

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