Pineapple Ice Cream

1 can Pineapple chunks (drained)

2 1/4 cups sugar

Juice of 3 lemons or 9 Tbsp lemon juice

1 can evaporated milk

2 quarts WHOLE milk

1/2 pint whipping cream

(of course you also need LOTS of ice and salt to add on top while machine is spinning)

• Puree pineapple chunks (you can puree as much or as little as you like)
• Combine first 3 ingredients and stir
• Add the rest and put into ice cream maker
• Continue according to ice cream maker instructions
• Serve right away to enjoy super soft ice cream or put in freezer to harden up more

(this is the cheap walmart ice cream maker I have. Nothing fancy but it does the trick and is super delicious)

No Rise Pizza Dough

This dough isn't quite as fluffy as the kind you let rise for an hour, but it's pretty good if you're impatient like me. I wanted to bookmark it for future use.

Ingredients

• 3 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 cup warm water (110 degrees F/45 degrees C)

Directions

1. Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
2. Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Fast Rolls

Delicious smelling dinner rolls in an hour, start to finish? Yeah! These turned out fantastic (and I have had the worst luck with rolls!).

I know we've got another great dinner roll recipe already on this blog, but in case you need another really great one in your lives, you will be so happy with this one!

3 1/2 c. warm water
3/4 c. sugar or 1/2 c. honey
1 c. oil
6 T. yeast (9 packages)
1 T. salt
10 1/2 c. flour
3 eggs

Mix water, sugar, oil, and yeast. Let rest and get all for foamy for 15 minutes. Add salt, flour, and eggs. Mix ingredients thoroughly, then knead till dough shines (around 10-15 minutes).

Shape immediately into dinner rolls. Place on cookie sheet that has been lined with tin foil. Cover with a clean cloth and let rest 10 minutes.

Bake at 400 for 10 minutes.

Strawberry Pie

I can't think of summer without thinking of this dessert!!

For the crust, crush 1 package of graham crackers. Combine with 1/4 c melted butter. Push down flat in the bottom of a 9x13 pan.

For the second layer, whip up 1 pint whipping cream.
In separate bowl, mix:
8 oz. cream cheese, softenened
1 c powdered sugar
Combine with the whipped cream.

For the top layer, slice up 2 pounds of fresh strawberries. Combine with one container of strawberry glaze (the only brand I've ever found at the store is Marie's).

Refrigerate until ready to serve! This tastes especially good on a hot summer day during a big pool party! :)

Angel Food Raspberry Swirl Cupcakes

I helped my mother-in-law make these awhile ago and have been thinking about them ever since, so I tracked down the recipe. I love this blog they're from, Get Off Your Butt and Bake

Click over there for more explanation. I'm putting it on here so that I can easily find the recipe again.

INGREDIENTS

FILLING

1. 3 cups raspberries (3/4 pound)
2. 1/4 cup plus 2 tablespoons granulated sugar
3. 4 teaspoons cornstarch dissolved in 4 teaspoons of water

CUPCAKES (...or just use a box recipe)

1. 1 cup cake flour
2. 1/2 cup confectioners’ sugar
3. 10 large egg whites (1 1/4 cups), at room temperature
4. 1/2 teaspoon salt
5. 1 plump vanilla bean, split, seeds scraped
6. 1 teaspoon cream of tartar
7. 3/4 cup granulated sugar

GLAZE

1. 1 1/2 cups confectioners’ sugar
2. 1 1/2 tablespoons butter, melted
3. 1 1/2 tablespoons water
4. Pinch of salt

DIRECTIONS

1. MAKE THE FILLING: In a medium saucepan, combine 2 1/2 cups of the raspberries with the granulated sugar and cook over moderately high heat, crushing the berries, until very soft and broken down, about 5 minutes. Strain the raspberry puree into a small bowl and discard the seeds. Return the puree to the saucepan. Add the remaining 1/2 cup of raspberries and the dissolved cornstarch and bring to a boil. Cook, gently crushing the berries, until the filling is glossy and thickened, about 3 minutes. Let cool, then refrigerate until firm, about 1 hour.
2. MEANWHILE, MAKE THE CUPCAKES: Preheat the oven to 325°. Set 18 foil muffin cups on a rimmed baking sheet. In a small bowl, combine the cake flour with the confectioners’ sugar. In a large bowl, combine the egg whites with the salt, vanilla seeds and cream of tartar and beat until soft peaks form. Gradually beat in the granulated sugar, 1 tablespoon at a time, until the whites are firm and glossy. Sift the flour mixture over the egg whites in 2 additions, folding gently until incorporated.
3. Spoon the batter into the muffin cups. Bake for 13 to 15 minutes, shifting the pan from front to back, until the cupcakes are springy and golden. Transfer the cupcakes to a rack to cool.
4. Using a wooden skewer, poke a 1/4-inch-wide hole in the top of each of the cupcakes. Using a pastry bag fitted with a plain 1/4-inch tip, pipe about 1 tablespoon of the filling into each cupcake.
5. MAKE THE GLAZE: In a small bowl, stir together all of the ingredients. Spoon a small bit of the glaze over the raspberry hole and let set, about 5 minutes. Drizzle and spread the remaining glaze over the cupcakes and let set, about 10 minutes. Transfer the cupcakes to a platter and serve.

This is the best enchilada recipe (courtesy of one of my favorite Food Network chefs, Tyler Florence). You can adjust the heat by changing the amount of chipotle peppers. I usually add 3 with the seeds and it is perfect for us. Serve with some Spanish rice and/or beans and you've got absolute yumminess!

Chicken Enchiladas

3 Tbls. cooking oil (I use canola)
1 1/2 lbs. boneless, skinless chicken breasts
Salt and pepper to taste
2 tsp. cumin powder
2 tsp. garlic powder
1 tsp. Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
1 small can diced green chiles
4 canned chipotle chiles, seeded and minced (adjust to your taste preference)
1 28-oz. can stewed tomatoes (I substituted a 14-15 oz. can of tomato sauce)
1/2 tsp. all-purpose flour
Corn tortillas (the original recipe calls for 16, I get about 12 when I make them)
1 large can of enchilada sauce
1 cup shredded Cheddar and Jack cheeses
Garnish: Chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Preheat oven to 350 degrees.

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, for about 7 minutes per side or until no longer pink. Sprinkle chicken with cumin, garlic powder, and Mexican Spice before turning. Remove to a platter and allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips and add to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds (I do 4 at a time for about 20 seconds, fill and then continue with another 4 tortillas). This softens them and makes them more pliable. Coat the bottom of 2 13x9-inch pans with a ladle of enchilada sauce. Using a large, shallow bowl, dip each tortilla into enchilada sauce to lightly coat (I sometimes skip this step to save time). Spoon 1/4 cutp of chicken mixture into each tortilla, roll up and place seam-side down into prepared pans. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes.

Serve with Spanish rice and beans.

Enjoy!

Overnight Caramel French Toast

I'm storing this recipe here until I have time to try it. Looks yummy, right?
Found on Cooking Light

Yield: 10 servings (serving size: 1 piece)

Ingredients

• 1 cup packed light brown sugar
• 1/2 cup light-colored corn syrup
• 1/4 cup butter
• Cooking spray
• 10 (1-ounce) slices French bread (soft bread such as Pepperidge Farm)
• 2 1/2 cups 1% low-fat milk
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Preparation

Combine first 3 ingredients in a small saucepan. Cook over medium heat 5 minutes or until mixture is bubbly, stirring constantly. Pour mixture evenly into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in a single layer over syrup in dish.

Combine milk and next 4 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle evenly over bread.

Bake at 350° for 50 minutes or until golden. Let stand for 5 minutes before serving.

Nutritional Information

Calories:

314 (21% from fat)

Fat:

7.2g (sat 3.2g,mono 2.8g,poly 0.6g)

Protein:

6.2g

Carbohydrate:

57.4g

Fiber:

1.1g

Cholesterol:

57mg

Iron:

1.6mg

Sodium:

360mg

Calcium:

128mg