We Wine We Dine


May 2016

Pesto Pasta

Another springtime favorite. The pesto will stay good for a while and is a very versatile ingredient, so you might as well make extra!

2 c. basil leaves
2 cloves garlic
1/4 c. pine nuts
1/3 c. olive oil
1/3 c. grated Parmesan cheese

Combine all ingredients in food processor or blender until smooth. Serve on top of spaghetti with chicken and sun-dried tomatoes, or use on sandwiches, meat, vegetables, and much more.

Pineapple Upside-Down Cake

We’re getting ready for summer with this delicious cake!

1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup milk
1 3/4 cups flour
1 teaspoon baking powder
6 pineapple rings, fresh or canned
handful dried cranberries (if desired)
1 teaspoon brown sugar

Butter the bottom and sides of a cake pan and sprinkle brown sugar over the bottom. Place the pineapple rings on the bottom of the pan. Put a few dried cranberries in the center of each pineapple ring, and set aside. In a bowl, whisk together the butter and the sugar. Stir in the eggs and vanilla. Stir in the milk, and then add the flour and baking powder and mix until batter is fully combined. Pour the batter over the pineapples in the pan. Bake for 30 minutes at 350. Allow to cool before serving.

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