Froggie’s Pineapple Upside Down Cake.



1 Yellow cake mix
2 eggs
1 cup crushed pineapple
1 can pineapple rings (reserve 1/4 cup juice)
1 cup shredded coconut
1/4 cup butter
1/4 cup brown sugar
maraschino cherries

Large cast iron skillet pan

Preheat oven to 325.  Place butter in cast iron skillet and let melt while oven is heating up.  Meanwhile, in large bowl, mix with wooden spoon the dry cake mix, 2 eggs, 1 cup crushed pineapple and 1/4 c pineapple juice until well mixed. (no need to beat it)

Remove pan with melted butter from oven.  Sprinkle brown sugar over melted butter.  Sprinkle coconut on top of that.  Place pineapple rings on perimeter and one in center.  Place maraschino cherries in center of rings.  Carefully spread cake batter evenly over top.  Bake 30-40 minutes or until warm brown on top.

While cooking, prepare glaze:  1/4 cup butter, 1/4 cup sugar and 1/4 cup evaporated milk.  Blend and let boil 1 minute.  Remove from heat.  Add 1 tsp vanilla.

Remove cake from oven.  Use sharp knife to circle around sides to make sure it isn’t sticking.  Carefully invert onto display platter/pan (I used a round pizza pan).

Drizzle glaze over cake.

It is a dense, moist sweet cake that is a family favorite.

A delightful, super tasty and easy dessert for your Mexican dessert.  Also would make a delightful breakfast!


chy chsecake chimi

Cherry Cheesecake Chimichangas



Uncooked flour tortillas, freshly cooked as directed on package (Quantity, do however many you need, with the rest of the ingredients you can make about 12)
1 can pie cherry filling
1 container Philadelphia whipped cheesecake topping (or alternatively Mixed Berry flavored)
Vegetable oil
Whipped topping


Spoon and even out approximately 1/4 cup whipped cheesecake filling.  Spoon and spread approximately 1/4 cup cherry filling over top of cheesecake filling.  Fold tortilla up.

Heat vegetable oil  (about 1.5 inches deep) on medium high.  I test the heat of my oil by taking just a small bit of tortilla and tossing in.  When it starts bubbling vigorously, the oil is ready.  Using metal tongs, carefully lower the chimi and hold.   When browned on bottom, flip it.  When both sides are browned, carefully remove from oil and let sit on paper towel or towel.

When still warm, top with a spoonful of pie filling and a dollop of cream.  Delicious!


cherry tortilla








cherry cheesecake chimi tortillas

Freshly cooked tortillas.



cherry cheesecake filling

cheesecake and cherry center filling




Freshly fried chimis




cherry interior

Cherry cheesecake in every bite



Froggie’s Pumpkin White Chocolate Snickerdoodles.

pumpkin white chocolate snickerdoodles

Pumpkin White Chocolate Snickerdoodles


Pumpkin White Chocolate Snickerdoodles


1 1/2 cups sugar
1/2 cup butter flavored shortening
1/2 cup butter, softened
1/2 cup pureed/canned pumpkin
2 eggs room temperature
1 Tbsp pure vanilla
1 1/2 tsp. cream of tartar
2 3/4 cup flour
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 cup white chocolate chips
3 tsp. cinnamon
4 Tbsp sugar
1 tsp. pumpkin pie spice
Cream butter, shortening and sugar on low with mixer, or by hand (don’t overmix it). Stir in pumpkin, eggs, vanilla and cream (mix) together.
In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
Cover and freeze for 20-30 minutes.
Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
Bake at 375 for 8 minutes.

Chihuly Garden and Glass Exhibit, Seattle Washington.


Must see in Seattle.

Scenes from Key Peninsula South.


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