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Summertime Pineapple Fluff

July 8, 2009 By The Recipe Mom Leave a Comment
pineapple

pineappleWhat You Need:

1 (3 oz.) pkg. cream cheese, softened
2 tbsp green onions, chopped very fine
1 fresh mushroom, chopped very fine
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
1/4 C crushed pineapple, drained well

How to Make It:

Place the softened cream cheese in a mixing bowl.
Beat with an electric mixer for 5 minutes until fluffy.
Stir in the green onions, mushrooms and garlic until blended in well.
Sprinkle with the salt and pepper and stir to combine.
Add the crushed pineapple and mix until all the ingredients are blended together.

Makes 1 C

This summertime pineapple fluff is a tasty addition to any July 4th barbecue.

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Fruited Picnic Salad

July 3, 2009 By The Recipe Mom Leave a Comment
fruited-salad

fruited-saladWhat You Need:

1 (11 oz.) can mandarin oranges with juice
1 (8 oz.) can crushed pineapple with juice
1/3 C of sugar
1 tbsp flour
1/8 tsp salt
1 egg, lightly beaten
2 C elbow macaroni, cooked
1 C whipped topping
1/4 C pecans, chopped

How to Make It:

Drain the juice from the two cans of fruit and pour into a 1 C measuring cup.
Add enough water to the juice to make 1 C.
Place the fruit into a bowl, cover and refrigerate.
Place the sugar into a large saucepan.
Add the flour and salt to the saucepan and toss to combine.
Stir the juice water mixture into the pan and stir until smooth
Cook the mixture over medium high heat, stirring continuously, 5 minutes or until thick.
Reduce the heat to low, cook 1 minute stirring continuously.
Remove the pan from the heat and remove 1 T of the mixture.
Stir the 1 T of mixture into the egg until well blended.
Pour the egg mixture into the saucepan and stir until combined.
Place the pan back on medium heat and bring it to a gentle boil.
Cook 2 minutes stirring constantly then remove from the pan from the heat.
Place the cooked and cooled macaroni into a bowl.
Pour the sauce over the macaroni and stir until coated well.
Cover the bowl and place in the refrigerator at least 8 hours or overnight.
Before serving, fold in the chilled fruit, whipped topping and sprinkle with the pecans.

Makes 8 servings

Although this salad sounds sweet it really isn’t. There is also no macaroni taste to this salad. It’s just a nice refreshing salad to serve on a hot July day. Add maraschino cherries

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Sunny Sunshine Sherbet

June 10, 2009 By The Recipe Mom Leave a Comment
sunshine

sunshineWhat You Need:

5 1/2 C of orange flavored drink
1 (8 oz.) can crushed pineapple with juice
2/3 C of sweetened condensed milk

How to Make It:

Place the orange dink into a large mixing bowl.
Stir in the crushed pineapple along with its juice.
Whisk the condensed milk into the mixture.
Transfer the mixture to a 3 qt. baking dish and cover with plastic wrap.
Freeze the mixture for 4 hours, stirring once every hour or until the mixture is firm.
Smooth the top of the mixture out with a rubber spatula.
Cover and freeze undisturbed for at least 2 hours or until the sherbet is as firm as you like.

Makes 12 servings

Chopped fresh orange can be added to this sherbet at the same time as the pineapple. Sherbet it a great dessert idea and it takes less time and is much easier to make than regular ice cream.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , ,

Hawaiian Pineapple Sherbet

June 2, 2009 By The Recipe Mom Leave a Comment
pineapple

pineappleWhat You Need:

1 (15 oz) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple with juice
1 C orange juice
1/4 C of light rum

How to Make It:

Pour the cream of coconut into the blender.
Add the crushed pineapple including the juice.
Pour the orange juice into the blender.
Add the rum and cover the blender tightly.
Blend the mixture until well combined and smooth.
Transfer the mixture to a 2 qt. baking dish.
Cover with plastic wrap and freeze for 4 hours or until firm.
Chill a large mixing bowl in the refrigerator.
Remove the frozen sherbet and place it in the chilled bowl.
Use a wooden spoon and break the sherbet into small chunks.
Beat the mixture with an electric mixer on low speed until smooth but not melted.
Transfer the mixture back to the baking dish and recover.
Return to the freezer for at least 4 hours or until firm.

Makes 10 servings

Pineapple juice can be substituted for the rum in this recipe. Top the sherbet with some toasted coconut for sinful summer dessert.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , , ,

Sweet and Spicy Rice Dinner

May 6, 2009 By The Recipe Mom 1 Comment

pinkrose
What You Need:

1 T olive oil
1 (20 oz.) can pineapple chunks in their own juice
12 oz. ham, cooked and coarsely chopped
1 C sweet red pepper, chopped
1 jalapeno pepper, chopped
1/2 (15 oz.) can black beans, rinsed and drained
1 (14.8 oz) pkg. long grain rice, cooked

How to Make It:

Place the oil in a skillet placed over medium heat and allow the oil to become hot.
Reserve the juice from the pineapple.
Stir the pineapple into the skillet and cook 3 minutes or until browned on all sides, stirring frequently.
Transfer the pineapple to a bowl and cover loosely with foil to keep warm
Place the ham into the skillet.
Stir in the red pepper and jalapeno pepper until well combined.
Cook the mixture for 3 minutes, stirring frequently.
Add the beans and rice and stir until well combined.
Cook 3 minutes, stirring frequently or until the mixture is completely heated through.
Transfer to a serving bowl and stir in the pineapple and the pineapple juice.

Makes 4 servings

Just a scrumptious dessert to this main dish and you will have a special meal ready for Mom to enjoy on her day.

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Hippity Hop Pineapple

April 9, 2009 By The Recipe Mom Leave a Comment

chocbunnyWhat You Need:

1/2 C sugar
3 T self rising flour
1 (20 oz.) can pineapple tidbits, reserve juice
1 C sharp cheddar cheese, grated
1/2 C crackers, crushed
1/4 C butter, melted

How to Make It:

Heat the oven temperature to 300 degrees.
Toss the sugar and flour together well in a mixing bowl.
Add the pineapple including the juice into the mixture.
Add the cheese and blend until all the ingredients are incorporated together.
Lightly spray a 2 qt. casserole dish.
Transfer the pineapple mixture to the prepared casserole dish.
Spread the crackers evenly over the pineapple.
Evenly pour the butter over the crackers coating them all.
Bake in the preheated oven until bubbly about 20 minutes.

Serves: 6

This pineapple dish can be used as a side or as a dessert with that Easter dinner. Add a few colored mini marshmallows to make this casserole a special treat.

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Cotton Tail Salad

April 1, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (21 oz.) can cherry pie filling
1 (21 oz) can strawberry pie filling
2 C crushed pineapple, drained
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container whipped topping, thawed
3/4 C pecans, chopped

How to Make It:

Place the cherry pie filling into a large serving bowl.
Fold the strawberry pie filling into the cherry pie filling.
Fold the crushed pineapple into the mixture.
Pour the condensed milk into the bowl and stir to combine.
Add the whipped topping and stir until completely incorporated into the salad.
Sprinkle the pecans over the top of the entire salad.
Cover the bowl and chill until completely chilled through about 2 hours.

Serves: 8

One of the easier salads to make for that Easter dinner this one is always a hit. Add colored mini marshmallows to give the salad a little Easter color. Halved seedless grapes are also a treat.

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Festive Fruit Bowl Medley

March 14, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (20 oz.) can crushed pineapple, with juice
2 (4 oz.) pkgs. raspberry gelatin
1 (16 oz.) can whole berry cranberry sauce
1 apple, chop but 4 thin slices
2/3 C walnuts, chopped

How to Make It:

Drain the juice from the pineapple into a 3 C measuring cup.
Add enough cold water to the juice to make 3 C.
Reserve 1 T of the pineapple for later use.
Pour the juice and water into a small saucepan over medium heat.
Bring the mixture to a brisk boil.
Once boiling well remove from the heat and stir in the gelatin powder.
Continue stirring for 2 minutes or until the gelatin is completely dissolved.
Stir the cranberry sauce into the gelatin mixture.
Cover and refrigerate about 1 hour or until the gelatin has just begun to thicken.
Remove and stir in the pineapple.
Fold the chopped apple into the mixture.
Sprinkle in the nuts and mix to combine.
Cover and refrigerate 4 hours or until very firm.
Garnish the top of the salad with the apple slices and reserved crushed pineapple.

Serves: 14

To make this salad festive use a green or yellow apple to give the salad color. 1 drop of mint extract will also give this salad extra flavor. Use fresh mints leaves with the apple slices and pineapple to garnish.

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Banana Berry Freeze Salad

March 13, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (20 oz.) can pineapple tidbits with juice
5 bananas, sliced
1/2 C sugar
1 (16 oz.) can whole cranberry sauce
1/3 C pecans, chopped
1 (8 oz.) container whipped topping, thawed

How to Make It:

Drain the juice from the pineapple into a mixing bowl.
Add the sliced bananas to the juice and let stand 5 minutes.
Place the sugar into a separate mixing bowl.
Add the cranberry sauce to the sugar and blend together well.
Use a slotted spoon and remove the bananas from the juice and discard the juice.
Fold the pineapple into the mixture.
Add the pecans and stir to combine.
Fold the whipped topping in until all the ingredients are combined well.
Spread into a very lightly greased 9X13 glass pan.
Cover and place in the freezer at least 4 hours or until frozen through.
Allow the salad to stand at room temperature 15 minutes before serving.

Serves: 8

The cranberry sauce and pecans are optional in this recipe. Add a can of cherry or blueberry pie filling instead.

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Pineapple Blueberry Salad with a Creamy Top

March 8, 2009 By The Recipe Mom Leave a Comment
This is a hand-held electric beater (also know...
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What You Need:

2 (3 oz.) pkgs. grape gelatin
2 C boiling water
1 (21 oz.) can blueberry pie filling
1 (20 oz.) can crushed pineapple, unsweetened
1 (8 oz.) pkg. cream cheese, room temperature
1 C sour cream
1/2 C sugar
1 t vanilla extract
1/2 C walnuts, chopped

How to Make It:

Place the gelatin powder in a large mixing bowl.
Pour the boiling water of the powder and whisk until completely dissolved.
Allow the gelatin to cool about 15 minutes.
Fold the pie filling into the gelatin.
Pour the pineapple along with the pineapple juice into the gelatin and stir to combine.
Place the gelatin into a 13X9 in. pan.
Cover the pan and refrigerate 1 hour or until just beginning to set.
Place the cream cheese into a mixing bowl.
Add the sour cream to the bowl.
Pour the sugar and vanilla into the mixture.
Use an electric mixer on medium speed and beat the mixture until combined well.
Remove the gelatin from the refrigerator and spread the mixture carefully over the top.
Sprinkle the walnuts over the topping.
Cover again and refrigerate until firm about 3 hours.

Serves: 12

This salad can also be made in a gelatin mold. Wait to spread the topping over the mold until it is firm. Invert the mold onto a plate the spread the topping over the gelatin. Sprinkle the walnuts on just before serving.

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