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Aunt Marys Pineapple Drop Cookies Recipe @pinch

Janet's Aunt Mary shared a wonderful pineapple drop cookie with her. They are a slightly sweet cake havelike cookie filled with pineapple. We love the crunch and flavor of the walnuts. The cookies alone are good and have a tropical feel. But when you add the frosting, they are so so good. It is creamy with bits of pineapple and a hint of maple flavor. The maple is not overpowering, it just enhances the flavors. A fantastic cookie recipe. This recipe is my beautiful Aunt Mary's. She is no longer with us, but I remember how proud she was of her special pineapple drop cookies. She made them every year at Christmastime and, lucky for me, she gave me the recipe. Aunt Mary claimed these cookies as her gift to everyone and never went without making them. When she was on oxygen and visiting my mom for Christmas, she made them... and she did a great job! My hubby and I don't care for nuts so she would always make me a special batch just for us. Enjoy and Merry Christmas from Aunt Mary.

aunt marys pineapple drop cookies
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cookies Yield: 6 Servings
Ingredients :
  • 1 cup(s) margarine (her recipe says oleo, lol)
  • 1 cup(s) brown sugar
  • 1 cup(s) white sugar
  • 2 large eggs
  • 1 cup(s) crushed pineapple, do not drain (reserve two tablespoons for frosting with both liquid and pineapple; 8 oz can)
  • 1 teaspoon(s) vanilla extract
  • 4 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 1 cup(s) chopped walnuts
  • PINEAPPLE BUTTERCREAM FROSTING
  • 1/2 cup(s) butter (one stick)
  • 2 cup(s) powdered sugar
  • 2 tablespoon(s) pineapple reserved from the can
  • 1 teaspoon(s) maple syrup
Intructions :
  • Reserve 2 Tbsp of pineapple from the can for frosting
  • Preheat your oven to 350 F
  • In a large mixing bowl cream your butter with brown and white sugar
  • Add your eggs, pineapple, and vanilla
  • In another mixing bowl, blend your flour, soda, baking powder, and salt
  • Gradually add the dry ingredients to the wet
  • Fold in your nuts
  • Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown. Let cool on a cooling rack
  • Make the frosting by mixing all of the ingredients together
  • After your cookies are cooled, frost a little or a lot!
  • These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. If you want, there is no need for a mixer on any part of this recipe.

Rated 5/5 based on 80 Reviews

Keyword : recipe-American-Cookies-Bake

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Pot Roast Nachos Recipe @pinch

Easy to prepare, easy to double for a crowd... and these pot roast nachos are easy to eat! This spicy dish is a great alternative to your typical game day fare. We love how flavorful the shredded pot roast is. We highly suggest making your own chips. They are delicious and stay crispy when the pot roast and other nacho toppings are piled on. The best nachos for game day, or any day you want to have an amazing snack.

pot roast nachos
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Meat Appetizers Yield: 6 Servings
Ingredients :
  • 3 pound(s) pot roast
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) black pepper
  • 2 clove(s) garlic
  • 2 tablespoon(s) pimento stuffed olives
  • 1/4 cup(s) ham
  • 2 tablespoon(s) oregano, dried
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) garlic powder
  • 1/2 cup(s) tomato sauce
  • 2 cup(s) beef broth
  • 1 - bay leaf
  • 1 cup(s) Monterey Jack cheese
  • 1/4 cup(s) Mexican Crema or sour cream
  • 2 - jalapeno peppers
  • 1 package(s) corn tortillas
  • additional salt for tortilla chips
Intructions :
  • Rinse roast and cut about 6 to 7 slits into the meat. Dry well and set aside
  • To a food processor, add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives. Mince the ingredients
  • Pour into a bowl and stuff the slits with the olive mixture. Any leftover spread throughout the pot roast
  • Season the roast with the rest of the dry ingredients, set aside
  • In a Dutch oven or Crock Pot, add 2 tablespoons of olive oil. Once heated, add the roast and brown on all sides. Add beef broth
  • Pour the tomato sauce over the roast cover
  • Allow to cook over medium heat for 4 hours or until fork-tender. If you're using a Crock Pot set it on high
  • While the roast is cooking, you can cut the tortillas. They can be fried or baked until crispy. To fry, add about 1 inch of vegetable oil to a skillet. Cut the tortillas into chips. On medium-high, fry about 10 pieces at a time for roughly 2 1/2 minutes, flipping them halfway through
  • Place the fried tortillas on paper towels. Add about a pinch of salt to each batch
  • Once the roast is tender, shred with forks and place back in liquid
  • Arrange the chips on a serving platter
  • Place shredded beef over the chips
  • Sprinkle the cheese over the chips and beef
  • Place in the oven until melted
  • Slice the peppers; once melted place the peppers throughout the dish
  • Pour the Crema or sour cream over the chips.

Rated 5/5 based on 74 Reviews

Keyword : pot roast-nachos-Mexican-Meat Appetizers

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Taco Pasta Recipe @pinch

Need an easy and hearty dinner recipe? Give this taco pasta a try. It can be whipped up in no time. Taco seasoning gives the dish just enough Mexican flavor, then the tomatoes with chilies add a little heat. Cream cheese and sour cream mellow out the whole dish and help provide the perfect balance of flavors. This will be a perfect weeknight meal. This pasta is creamy, delicious, and tastes like tacos! It won't heat up your kitchen since you don't have to use the oven. I need lots of these kinds of recipes this summer. It was 105 degrees here today!

taco pasta
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Beef Yield: 6 Servings
Ingredients :
  • 1 pound(s) beef or turkey
  • 8 to 12 ounce(s) medium size pasta shells, uncooked
  • 1 - diced small onion (about 1 cup)
  • 1 clove(s) garlic, minced
  • 14 ounce(s) can diced tomatoes (with or without green chilies)
  • 1 package(s) taco seasoning
  • 3 ounce(s) cream cheese
  • 1/2 cup(s) sour cream
  • - chopped cilantro
  • - salt and pepper
Intructions :
  • Cook pasta according to package directions
  • Meanwhile, brown the beef or turkey in a large skillet, adding the onion and garlic
  • Once the meat is cooked through, add the taco seasoning and diced tomatoes. Let simmer for 3-5 minutes
  • Stir in the cooked pasta, cream cheese, and sour cream. Continue stirring until everything is blended and melted together. Season with salt and pepper to taste
  • Garnish with cilantro.

Rated 5/5 based on 82 Reviews

Keyword : recipe-Mexican-Beef-Stove Top

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Moms Chicken Scratch Recipe @pinch

We used the four havecheese Rice haveA haveRoni as Whitney suggests, and it added a ton of flavor to this casserole. The buttery, crunchy bread topping is delicious and adds flavor too. A tasty, easy dinner recipe to have in your back pocket on a busy day. This is a family favorite! My mom made this for me as a kid and I loved it. It is similar to a pot pie but without the veggies. I think its best to season the chicken to your own liking or just leave it plain. Using flavored rice gives this dish an outstanding flavor along with the flaky buttery breading baked on top.

moms chicken scratch
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
  • 3-4 large chicken breasts, boneless and skinless
  • 1 box(es) four cheese flavored Rice-a-Roni rice (or any kind of rice you desire)
  • 1 1/2-2 cup(s) chicken broth
  • 1 can(s) cream of mushroom soup (10.5 oz)
  • 1 cup(s) all-purpose flour
  • 2 teaspoon(s) baking powder
  • 1 cup(s) milk
  • 1 teaspoon(s) salt
  • 1 stick(s) butter (melted)
  • 1/2 teaspoon(s) pepper
Intructions :
  • Rinse chicken and season to your taste. You can bake or grill the chicken however you like. Cut into bite-size pieces and set aside
  • Grease a 9x13 baking pan. Set aside. Prepare rice according to directions. Dump the rice into the bottom of the dish and smooth over
  • Pour the chicken on top of the rice so it's completely covered. Set aside. Preheat oven to 425 degrees
  • In a medium-sized mixing bowl, stir and mix together the cream of mushroom soup and chicken broth (use more or less of the broth depending on how soupy you would like it - no more than 2 cups). Pour the soup mixture evenly over the chicken. Set aside
  • To make the breading, in another medium-sized mixing bowl, mix together the flour, baking powder, salt, and pepper. Melt butter in a separate bowl and then add to the flour mixture
  • Add the milk and stir until smooth and creamy (should have the same consistency as pancake batter)
  • Pour the breading mixture on top of the soup mixture. Bake in the oven 35-40 mins
  • Enjoy!!

Rated 5/5 based on 73 Reviews

Keyword : chicken-scratch-American-Chicken

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Pork Tacos With Poblano Pico And Lime Crema Recipe @pinch

These tacos are bursting with layers of goodness! The pico packs a nice punch of flavor thanks to the poblano and jalapeno. The pork is juicy and spicy. The lime crema has a bit of tang and cools things down. A fiesta for your mouth! These combination of flavors in these tacos are amazing have the poblano pepper and white cheddar are perfect with the pork!

pork tacos with poblano pico and lime crema
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Tacos & Burritos Yield: 6 Servings
Ingredients :
  • POBLANO PICO DE GALLO
  • 1 large poblano pepper
  • 1 large jalapeno pepper
  • 1 tablespoon(s) olive oil
  • 15 ounce(s) petite diced tomatoes, canned
  • 1/2 large yellow onion, diced
  • 1 tablespoon(s) white vinegar
  • 1/2 small lime, juiced
  • 1 bunch(es) cilantro, chopped
  • 1 tablespoon(s) salt
  • LIME CREMA
  • 1/2 large lime, juiced
  • 1/3 cup(s) sour cream
  • TACOS
  • 1 pound(s) leftover pork loin, chopped or shredded
  • 1/2 cup(s) chicken stock
  • 2 tablespoon(s) hot sauce
  • 2 cup(s) white cheddar, shredded
  • 1 package(s) flour tortillas
  • 1 bunch(es) cilantro, chopped
  • 1/2 cup(s) pickled jalapenos, sliced
  • 1 cup(s) green leaf lettuce, chopped
Intructions :
  • Preheat oven to 450 degrees
  • Drizzle olive oil over the poblano and jalapeno and roast for about 5 minutes on each side, until blistered. Remove from oven
  • When peppers have cooled, dice and add remaining ingredients; cover and refrigerate until ready to use
  • Make lime crema by whisking together the lime and sour cream; refrigerate until ready to use
  • Heat the pork in a large pan over medium heat with stock and hot sauce, stirring to combine. Reduce heat to medium low, cover and let simmer for about 10 minutes
  • Assemble tacos by adding pork, cheese, pico, lettuce, cilantro, crema and jalapenos.

Rated 5/5 based on 86 Reviews

Keyword : pork-taco-Mexican-Tacos & Burritos

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