Pineapple Cake

Made this the other day and everyone loved it! Soooo easy!!

2 cups flour
2 cups sugar
2 tsp baking soda
2 eggs
1 large can crushed or chunk pineapple with juice(do not drain)sweetened or not.
2 cups nuts

Mix first 5 ingredients in large mixing bowl. Stir very well with a spoon. Do not use a mixer! Add nuts. Pour batter into a greased 9x13 pan. Bake at 350 degrees in oven for 35-40 mins. Let cool in pan 10-15 mins. Remove from pan if desired. Frost when cool.

Cream Cheese Frosting
1 pkg Cream Cheese
1 stick butter
1 tsp vanilla
1 pkg powdered sugar
milk

Let cream cheese and butter soften at room temp. Add vanilla. Beat in powdered sugar until smooth. (Don't think I used a whole pkg.) Add enough milk for desired consistency (usually 1 to 2 TBS). Frost cooled cake.

Pecan Tassies

Shells
½ pound butter (2 sticks)
1 large pkg cream cheese
2 cups sifted flour

Soften butter and cheese to room temperature. Mix well. And flour and mix with hands. Shape into balls the size of a small walnut. Press dough into muffin tins.

Filling
3 eggs slightly beaten
2 cups light brown sugar
Dash of salt
2 tsp vanilla
3 tablespoons melted butter
2 cups chopped pecans

Put pecans into bottom of shells. Mix first five ingredients well. Spoon mixture into shells. Bake at 350 for 20-25 minutes. Remove from tins while still warm. Sprinkle with powdered sugar when cool.

Chili Beer

Spent the weekend in Wellington and while dining at a Cajun restaurant called Sweet Mother's (I'd give it 7 shrimps out of ten as the red beans 'n rice was to die for but the jambalaya was seriously lacking), we decided to try Chili Beer, which surprisingly, is from Arizona. It was so hot that I couldn't finish it:( Had I had more time, I would have, but it was precious last moments before having to head to the airport, so I had to leave it for the hubs, who had spent the better part of the meal trying to figure out how to get the chili out of his;)