Easy Wonderful Meatloaf

Sauce: equal parts of brown sugar and ketchup with a little mustard, and if you want to get a little bit fancy add a little chili sauce tot he mix(optional).


2 lb. lean ground beef

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

2 eggs, beaten
1/4 Cup sauce

layer a coat of sauce on top of the loaf.
shape and bake 450 degrees for 1 hour.

Check to make sure cooked through.

Chocolate Frosting

Ingredients
2 3/4 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
6 tablespoons butter
5 tablespoons evaporated milk or 2%Milk
1 teaspoon vanilla extract
Directions
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

Annetta'a Cheeseburger Soup

1 lb. ground beef
¾ c. chopped onion +
¾ c. diced carrots +
¾ c. diced celery +
1 T. parsley flakes
1 tsp. basil flakes
4 c. diced, peeled potatoes
1 ½ c. milk
¼ c. flour
4 T. butter, divided
3 c. chicken broth
½ tsp. pepper
½ tsp. salt
8 oz. (2 c.) Velveeta cheese, cubed
¼ c. sour cream

In large pan, brown ground beef. Drain and set aside. In same pan, sauté onion, carrots, celery, basil and parsley in one tablespoon of butter. Cook until veggies are tender (about 10 minutes). Add chicken broth, potatoes, salt, pepper and cooked beef. Bring to a boil, and then reduce heat. Cook until potatoes are tender. Meanwhile, in a small saucepan, place milk, remaining butter and flour. Heat through until thick. Add to large pot once potatoes are done. Add cubed cheese to soup and cook on low. Once cheese is melted, remove from heat, blend in sour cream and serve.

Optional: Add broccoli and cauliflower.

Annetta's Scalloped Potatoes

4 cups thinly sliced pared potatoes
1/4 cup minced onion
3 TBS flour
1 tsp salt
1/4 tsp pepper
1/4 cup butter
21/2 cups hot milk

Heat oven to 350
Arrange potatoes in four layers in a 2 qt casserole or and 8X8 pan.
Sprinkle the first 3 layers with 1 tsp onion, 1 TBS flour, 1/4 tsp salt and a dash of pepper.
Sprinkle last layer with remaining onion, salt, and pepper, dot with butter.
Pour hot milk over and bake covered for 30 min.
Continue baking uncovered for 45-60 min longer.

Vanilla Filled Donuts

Ingreadents
1 package (2 1/2 teaspoons) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 cup (160 grams) milk, at room temperature
3 1/2 cups (490 grams) unbleached all-purpose flour
1 1/3 cups (270 grams) sugar
2 teaspoons kosher salt
3 eggs
7 tablespoons (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying

Vanilla Cream Filling
6 tablespoons (90 grams) heavy cream
Pastry Cream , chilled
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PreparationIn a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.

Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.

Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.

When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.

Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.

To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream until it holds stiff peaks. Using a rubber spatula, fold it into the pastry cream . You should have about 3 cups.

When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Bread Sticks

Ingredients
1 cup warm water
3 tablespoons brown sugar
1 teaspoon salt
1/4 cup oil
3 cups bread flour
2 1/2 teaspoons yeast Directions

Make dough using your favorite method- bread machine, mixer or by hand.
Roll out into a 10x12 inch rectangle.
Cut into strips about 3/4 inch wide.
Give each strip a twist and place on a greased cookie sheet(I used parchment paper).
Let rise for at least 20 minutes or more if you have time.
Bake at 375 for 10-15 minutes.
Brush with melted butter mixed with garlic powder and parmesan cheese.

Pumpkin Roll

Ingredients
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
6 ounces cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C).

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.

Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Enchilada Sauce

Ingredients
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste (I did not add any)

Directions
Heat oil in a skillet over medium-high heat.
Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

To make self rising flour: Mix well 1 cup flour, 1 tsp baking powder and 1/4 tsp salt

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Baked Potato Soup

Ingredients:
2 large baking potatoes (about 8 ounces each)
6 tablespoons thinly sliced green onion (3)
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups milk
1-1/4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled
Nutritional Information:
Carbohydrate: 26g, Sodium: 801g, Fiber: 1g, Cholesterol: 67mg, Total Fat: 23g, Calories: 377, Protein: 17g.

Steps:
1. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.

2. In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.

3. Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.

4. Makes 5 to 6 servings (5 1/2 cups)

Brown Sugar Cookies

Brown Sugar Cookies
by Gretchen Holt-Witt

Another great variation on the classic sugar cookie, this version is just a little deeper and richer than its inspiration.

1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 large egg, at room temperature
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Preparation• Preheat the oven to 375°F.

• Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until smooth and creamy. Add the egg and beat well. Scrape down the sides of the bowl. Place the flour, baking soda, salt, and spices in a separate bowl and mix well. Add to the butter mixture and beat until everything is well incorporated. Scrape down the sides of the bowl and beat again.

• Drop large teaspoonfuls of dough onto an unbuttered cookie sheet about 2 inches apart and bake until the edges are just brown, 8 to 12 minutes. For crispy cookies, let cool on the sheet. Let the cookie sheet cool completely between batches and repeat with the remaining dough.

anyone know how to fix the word appetizers over there on the left?

Zuchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Chicken Fingers

Mitzi's Chicken Fingers
SERVES 6

INGREDIENTS

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying

INSTRUCTIONS
1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Pear Cake

Apple or Pear Cake

Prep Time: 15 mins Total Time: 1 hrs 5 mins Serves: 12, Yield: 1 cake Ingredients
CAKE
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup oil
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoons cinnamon
1 tsp nutmeg
1/2 tsp cloves
4 cups raw diced apples or 4 cups pears

TOPPING
1/2 cup brown sugar
1/4 cup milk
1/4 lb butter Directions

Cake:.
Mix all cake ingredients by hand in order given.
Pour in a greased 9 x 13 inch pan or springform pan.
Bake at 350 degrees for 45 minutes and remove.
Topping:.
In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
Pour over cake and return to oven for 4 minutes.

Baked Beans

1 lb Bacon - cut in small peices
1 Large Onion - diced
4 Cans Pork and Beans
1 T Mustard
1 Cup Brown Sugar
1/2 Cup Ketchup

Cook bacon until done - drain most of fat
Add diced onion - cook until transparent
Add remaining ingredenits
Bring to a boil

Pour into 9X13 pan (spray with cooking spay)
Bake for 1 to 2 hours at 322.

Red Pepper Jam

12 large red peppers
1 tbs salt
3 cups sugar
1 pt vingar

Seed and cut up peppers then grind
Add 1 tbs salt and let set for 2 hours
Drain well
In large sauce pan all ground peppers, sugar and vingar bring to boil then simmer for 45 min. Poor into pint jars (6 to 7) cap with new lids and bands, process 20 to 25 min.

Mall Pretzels

Ingredients
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons brown sugar
• 1 1/8 teaspoons salt
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 cup bread flour
• 2 cups warm water (110 degrees
Directions
1. In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
2. Combine 2 cups warm water and baking soda in an 8 inch square pan. Line 6 baking sheets with parchment paper.
3. After dough has risen, cut into 12 pieces. Roll each piece into a 3 foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place onto parchment covered baking sheets, and let rise 15 to 20 minutes.
4. Preheat an oven to 450 degrees F (230 degrees C).
5. Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Brush with melted butter, and sprinkle with coarse salt, garlic salt or cinnamon sugar.

When forming the ropes, roll each one to about half the length you want, then set it aside while you roll the rest. By the time you get back to the first rope, it will have rested enough to roll further.
A 3-foot long rope will make a pretzel approximately 8-inches in diameter. Plan on using one baking sheet for every two pretzels.

Amy's Tres Leches Cake

1 SuperMoist® yellow cake mix (no pudding)
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup whipping cream
1 container Whipped fluffy white frosting

1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour or spray bottom and sides of 13x9-inch pan.
2 In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3 Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
4 In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting or whipped cream. Strawberries are an excellent topper. Store covered in refrigerator.

Artisan Style Bread

Ingredients
3 cups all-purpose flour 1 teaspoon active dry yeast 2 teaspoons salt 1 2/3 cups warm water (110 degrees F/45 degrees C) 1 teaspoon chopped fresh rosemary (optional) 1 teaspoon chopped fresh thyme (optional) 1 teaspoon chopped fresh sage (optional)
Directions

Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours.

Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.

Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote].

Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat.

Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed.

Cover and bake for 30 minutes.

Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.

Here's anothe:

No-Knead Dutch Oven Bread
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two.
1 1/2 tsp salt
Cornmeal or wheat bran for dusting

1.In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
2.The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
3.Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
4.At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
5.Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing

Chocolate Strawberry Trifle

2 packages dark chocolate brownie mix made to package instructions, cooled and cut into 1" pieces.

combine: 2 packages dark chocolate pudding mix, 1 Cup water, & 2 cans 14 oz sweetened condensed milk

3/4 Cups whipping cream, 3/4 Tablespoons confection sugar, 3/4 teaspoons vanilla extract: make whipped cream

Strawberries cut into 1/4 pieces

Heath bars crumbled

Layer pudding mixture, brownies, whipped cream, heath bars crumbles, strawberries...repeat until ending with a pretty top.

Pickled Beets

Prepare beets by cleaning well, cutting tops 2" long
put into rapid boiling water, cover boil for 5 min turn heat off and let set 2 hours.

Prepare jars, lids and bands

Prepare syrup:
1 cup sugar
2 cups water
2 cups apple cider vinegar
1 tsp cloves
1 tsp allspice
2 tsp cinnamon
Bring to a boil then simmer till used

Slip skins off beets and slice, pack jars leaving 1/2 inch
Fill jars with syrup again leaving 1/2 inch but covering all beets
Remove air bubbles

Process in a water bath for 35 min

Baked Potato Skins

This recipe makes a ton! But, it's a good thing because they are delicious!!

8 large baking potatoes
1/2 cup butter, melted (or however much you want)
salt
crumbled cooked bacon
cheddar cheese

Bake potatoes at 400 for 1 hour or until tender. Cool sightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell.

Cut skins into strips or halfs (I prefer halfs); brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and pepper; top each with cheese and bacon. (Use whatever amount of slat, pepper, cheese, and bacon you prefer)

Bake at 450 for 10-15 minutes or until chesse is melted and skins are crisp. Serve with sour cream and/or ranch dressing.

ENJOY!!!

RootBeer Float Ice Cream

4 egg yokes
1/2 cup sugar
1 cup milk

Mix well cook on med heat until light boil
Turn down heat continue to cook on low heat until a light custard forms

Remove from heat stir in:
1 cup heavy cream
3cups half and half
1 can condensed sweetened milk
2 to 3 teaspoons root beer flavoring

Freeze in ice cream freezer
Harden 3 to 4 hours

Pinapple Upside Down Cupcakes

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutesIngredients:
•1 20-ounce can pineapple, crushed, chunks or tidbits
•1/3 cup butter, melted
•2/3 cup brown sugar, packed
•24 maraschino cherries
•---
•18-19 ounce yellow cake mix (prepare batter as directed on box OR use these ingredients)
•1/2 cup butter, melted and cooled or vegetable oil
•3 eggs
•water*
Preparation:
Preheat oven to 350 degrees F. Grease 24 muffin cups. Drain canned pineapple, reserving liquid in a glass measuring cup. Combine butter and brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in the center of each cup. Top with 1 tablespoon pineapple. (If using pineapple chunks or tidbits decoratively arrange pieces in each cup.) Place cake mix and eggs in large bowl. To reserved pineapple juice *add enough water to make a total of 1-1/3 cups of liquid. Pour liquid in bowl. Beat for 30 seconds on low. Continue beating for an additional 2 minutes on medium. Divide batter among muffin cups. Bake for 20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert onto serving platter.