Amye’s Top Recipes from 2016




One of my favorite post each year is my top picks. I’m running a little late this year, but I did not want to miss out on the opportunity to share my favorite recipes from 2016 with you!

It’s obvious at first glance that I enjoy cheese, chipotle peppers, sugar, and food with a Mexican flair. Because I am trying new recipes much of the time, I often prepare a recipe only once. However, my top picks for 2016 are recipes that I make over and over again! These are all dishes that my family and I enjoy. These are the foods that I crave.

I think it would be fun to sit down one day and figure out my ALL-TIME favorite NJSD recipes!! Maybe that will be an upcoming post!

In the meantime, visit or revisit these fabulous recipes from 2016. Simply click on the recipe title below to be redirected to the original post.












The Varsity has nothing on these delicious Crispy Onion Rings!  They are fast and easy to prepare and worth the effort!


My cousin’s recipe for this Garden Dill Veggie Sandwich is simply the best!


Maybe it’s a little cold outside for these fabulous Peaches and Coconut Cream Popsicles, but they will be on the menu here soon!


The Cilantro Sauce takes these Fajita Kabobs over the top!  This is a must try recipe!


Sweet Potato bread is amazingly moist!  I seldom make the pineapple butter but for special occasions it’s a wonderful addition!


Not only does this Pineapple Upside Down Pound Cake look beautiful, it also tastes great!


This homemade enchilada sauce is so simple you will wonder why you haven’t been making it all along!  Make these tasty Chicken Enchiladas for an easy weeknight dinner!


Customize this recipe with as many chipotle peppers as you like.  I love the wonderful smoky flavor of chipotle peppers in Amye’s Smoky Cheese Dip!


My aunt’s recipe for Heirloom Carrot Cake is THE best carrot cake I’ve ever had.  I love this frosting!


Here’s another super easy recipe, Fried Chicken Tacos with Buttermilk Jalapeno Sauce.  I simply pick up chicken tenders at Zaxby’s then make the sauce for a delicious and simple meal for the family!


This smoky, spicy barbecue sauce adds tons of flavor to this yummy Smoky Barbecue Chicken Sandwich!  I keep this sauce in the fridge all of the time!


These wonderful Peanut Butter Fingers are the first recipe I ever cooked on my own as a teenager.  They are a great treat to this day…many years later!


I love the taste of pickles and olives.  This Olive Bruschetta is a sure winner for your next party!


Notice this is the third family recipe that I picked for a 2016 favorite.  Make my aunt’s Tea Cake recipe and you may never make another cookie!  They are just that good!


You will not find many casserole recipes on NJSD but this one is a keeper!  This ooey, gooey Cheesy Onion Casserole is high on the list of comfort foods in our house!


Now I am craving all my favorites!   I always enjoy your comments and I would enjoy hearing from you now.  Do you have a favorite recipe from NJSD that you have tried and you make it over and over again?  Leave a comment on NJSD or email me at  My goal for 2017 is to have more reader involvement.  So please, if you enjoy NJSD or you have a favorite recipe, or you just want to say “hi”, let me hear from you!







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Pineapple Upside Down Pound Cake


Pineapple Upside Down Pound Cake

On holidays, I desire the traditional flavors. The tastes that take me back to sweet memories. Memories of simpler times, times spent with family, lots of laughter, and loads of love. This Pineapple Upside Down Pound Cake takes me there!

Pineapple Upside Down Pound Cake


Pineapple upside down cakes are traditionally one layer cakes, decorated with fruit and a sugary glaze on the bottom of the pan, then served upside down. The recipes have been around for years and graced many of our grandmother’s tables.


Pineapple Upside Down Pound Cake

This recipe brings two great traditions together for one fantastic dessert! The pound cake has a delicious glaze and is beautifully decorated with pineapple and cherries, but it’s all done in a Bundt pan!  Such a great dessert for Easter!


This cake is delectable! I felt that this cake was best served fresh.   In fact, while it was still warm was my favorite time to enjoy eating this cake. I stored any leftover cake in the refrigerator then zapped it in the microwave for about 10 seconds before serving from the refrigerator.


4.3 from 3 reviews
Pineapple Upside Down Pound Cake
  • 6 tbsp. unsalted butter
  • ¾ c. packed brown sugar
  • pinch of salt
  • 1 lg. can (approx. 20-oz.) pineapple slices, drained well and cut in half
  • Approx. 16 maraschino cherries, drained well and dried
  • 12-oz. unsalted butter, room temperature (3 sticks)
  • 18-oz. granulated sugar (2½ c.)
  • 2½ tsp. vanilla extract
  • 1 gently rounded tsp. salt
  • 5 eggs, room temperature, beaten
  • 13-oz. cake flour (2¾ c.)
  • 1 tsp. baking powder
  • 8-oz. chopped pineapple, drained
  • 2 oz. sour cream, room temperature
  1. Grease and flour a 12-cup Bundt pan, set aside. Preheat oven to 350°F.
  2. Melt 6 tbsp. butter in a small saucepan. Add ¾ c. brown sugar and pinch salt and cook until dissolved. Bring to a boil. When bubbly, with no butter sloshing around the edge, pour into greased and floured 12-cup Bundt pan. Arrange pineapple pieces and cherries in the bottom of the bundt pan as shown above, set aside.
  3. Whisk together the cake flour and baking powder until well combined. Set aside.
  4. Puree pineapple and sour cream together in a blender. Set aside.
  5. Cream the butter, sugar, salt, and vanilla until light and fluff, scrapping the bowl often.
  6. With the mixer on medium speed, add the beaten eggs a little at a time, beating well after each addition, until completely incorporated. Stop to scrap down the sides of bowl as necessary.
  7. Add the dry ingredients alternately with the wet ingredients, mixing on low just until each addition is incorporated. Begin and end with dry ingredients for a total of 3 dry additions and 2 wet additions.
  8. Carefully spoon batter over the caramel pineapple layer in the prepared pan.
  9. Smooth the batter, and bake in preheated oven 55 minutes or until done. Place a cookie sheet on the rack below the cake to catch any caramel that might spill over. (this was not a problem with my cake)
  10. Remove cake from oven and cover with a piece of foil. Let stand for 45 minutes, then turn out onto a cake plate. Replace any fruit pieces that may have stuck in the pan and smooth down
  11. Serve at room temperature.


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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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