Hello, hello everyone! I know, it has been a long while since I have posted anything. Hopefully I was missed! Let me fill you in on what's been going on. First off, if any of my faithful followers can recall my last post (Valentine's Day) you know that my darling Brent proposed! Well... after a couple days of debating on a wedding date, we found out that my dad was to be deployed overseas (He's in the national guard) at the end of May. 
So needless to say, we planned a wedding in 3 months. (NOT EASY.) I am now Mrs. Brent Caudel and I couldn't be happier. :D I have been married for 1 week... so it's time to get back to work. :) (btw... wedding pics to be posted soon!)
Ok, so I figured for my first post back... I kind of really owe you guys something good. So, I am presenting you guys with not 1... but 2 of my new recipes! ANNDD, the first recipe I have for you happens to be my very first dinner post! I'm excited and i'm sure you guys are just here for recipes... so lets just get to it, shall we? :) 

Recipe #1: Hawaiian Chicken

6 thin sliced chicken breast, thawed
1- 20 can chunk pikeapple
1/2 cup (1 stick) butter
1/4 cup soy sauce
1 Tbl Worcestershire
2/3 cup ketchup
1/4 cup packed brown sugar
1 Tbl Chili Powder
1 tsp salt
3 Tbl cornstarch 
1/4 cup hot water
Preheat oven to 350. 
Spray a 9x13 casserole dish with non-stick cooking spray. Lay chicken in bottom of the dish. Drain pineapple chunks but KEEP THE JUICE! Sprinkle chunks over the chicken breast, set aside.

In a sauce pan over medium heat, melt butter. Add soy sauce, Worcestershire, ketchup, brown sugar, chili powder, and salt. Stir and let come to simmer. In a separate bowl, mix corn starch with hot water with a fork until fully combined. Set aside. When sauce pan simmers, add corn starch mixture. Stir and let simmer for 2-3 more minutes until thick. 
Remove from heat. Pour over chicken. 

Place your Hawaiian chicken in the oven. Let bake for 45-50 minutes, turning pan halfway through bake time. I served mine with rice and salad. :) Enjoy! 

Recipe #2: Pina Colada Cupcakes (about 18 cupcakes)

2 1/4 cup cake flour
1 1/3 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening (I used Crisco)
1 cup Pina Colada drink mixer
1 tsp vanilla
2 eggs
2/3 cup crushed pineapple, drained

For Icing:
1- 8oz pkg cream cheese (room temp)
1 stick unsalted butter (room temp)
2 tsp vanilla
6 cups powdered sugar
shredded coconut
maraschino cherries (optional)
Preheat oven to 350. Prepare a cupcake pan with liners and set aside. 

In mixing bowl combine flour, sugar, baking powder, and salt. Mix in shortening until it resembles fine crumbs. Mix in drink mixer, vanilla, and eggs only until combined. Fold in crushed pineapple. 


Fill cupcake liners 2/3 full. Bake for 15-18 minutes, rotating halfway through bake time. Let cool.

For the icing, mix the butter, cream cheese and vanilla until creamy. Add powdered sugar and mix well. Top your cooled cup cakes with icing, sprinkle on some coconut and add a cherry if you choose. I put little drink straws in mine.. however little umbrellas would be super cute! Enjoy! 

If you haven't already please go and 'like' my facebook page! It's a great way to keep with with new recipes, posts, and giveaways! You can also follow me on pinterest and pin all of my recipes to your boards to try later. 
If you have any questions or comments, please feel free to comment below, or contact me through email or my facebook page! I look forward to hearing from you! 


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