Pineapple Whip

I made this wonderful refreshing dessert today. I didn't exactly follow the recipe to the tee.

I made it using frozen pineapple lol and it sure was a lot easier.
The frozen pineapple was sweet ( I tasted it before I processed it) but added a little pear juice to it while processing it. It was absolutely fabulous and my  hubby had seconds.

Enjoy!

1 pineapple (I used bagged frozen pineapple from Aldi's)

1/2 cup coconut milk

Sweetener if needed
Pear juice if needed to thin

1. Peel, core and cut one fresh ripe pineapple into chunks. Spread chunks on a lined baking sheet and freeze until solid (for at least 24 hours).
2. Place frozen pineapple chunks in a food processor together with ½ cup of coconut milk. Process until the mixture is smooth and creamy. Scrape down the sides and add more milk as needed to achieve a smooth consistency.
3. Taste the pineapple whip and add sweetener to your liking. If the pineapple wasn't super ripe and sweet, I will add a little pear juice but honey, maple syrup or agave would work. Process once more to incorporate the sweetener.
4. To achieve a soft serve-like look, fit a piping bag or ziploc with a large open star tip. Fill the pineapple whip into the bag and pipe into serving bowls in a swirling motion.

Note:  I used an ice cream scoop to dip ours instead of piping it.  You do what's convenient for you.

From my happy kitchen to yours,

Stuffed French Toast for Brunch, Lunch or Dinner!

If you are tired of the same old, same old why not make breakfast for your evening meal for a change?  Who doesn't like French Toast?  I never did but this type I have no trouble enjoying.  I have made many varieties of it and I even freeze it for a quick snack for the grandchildren. Today it was going to be stuffed because I had some great fresh strawberries, Italian bread and whipped cream cheese so my hubby (me too!) were treated to a amazing brunch..

  We ate around 11 a.m. so that eliminated what to eat for lunch..I thinking this brunch may be a great idea for those days I don't have a clue what to make for dinner or even maybe it'd be a good evening meal .. Happy Cooking!  Enjoy!!!

 4 slices Italian Bread
2 eggs
1 cup milk
1/2 tsp. vanilla
1/2 tsp. cinnamon
1- 8 oz. whipped cream cheese (you can use regular softened)
3 heaping tsp. strawberries jam or preserves
fresh sliced strawberries
extra jam for melting (if needed to drizzle on top)
2 tsp. butter or margarine

Cream cheese filling:
1 8-oz. regular or whipped cream cheese softened (flavored is OK)
3 heaping tsp. strawberry (or raspberry or any other you choose) jam or preserves

I melted my cream cheese slightly in microwave to soften a bit more (15 seconds)..With a whisk blend in jam.

I put the filled bread together earlier, refrigerated and covered until I was ready to use.

  In a medium low bowl with a whisk beat eggs, milk, cinnamon and vanilla..  Carefully place stuffed bread into egg mixture. Turn and make sure each side is coated.  In a large skillet over medium heat add 2 tablespoons butter or margarine..Place sandwiches in melted butter and cook until browned, turn over with spatula carefully and place lid on skillet and cook until that side is browned..

From my kitchen to yours,

12/1/12
1/7/13

ICE CREAM SANDWICH CAKE DESSERT!!

Our grandchildren are going to be here on the Fourth so as to make them happy I am making an easy ice cream dessert.  I don't remember who or where it came from but I remember the ingredients (I think I do) so I'll add this easy recipe to my easy and summery desserts..Enjoy!  Feel free to use any add-ins you may like.  Examples, cookie crumbs, peanut butter chips, chocolate chips, health bar crumbled, toasted almonds, peanuts, hot fudge, chocolate syrup and so many yummy additions.  Happy Summer! I'll add the peanuts to mine when I serve.  Those little buggers don't like PEANUTS! 

Keeping Cool in my kitchen,

I added finely chopped peanut butter crunchy crumbles

Place layer of ice cream sandwiches on bottom of dish.  Top with 1/2 container of  cool whip, add cookie crumbles, caramel syrup etc. , place another layer and top with melted hot fudge, add remainder of cool whip and garnish with chopped nuts if desired.  Refrigerate several hours or overnight.  Yummy!

2 boxes ice cream sandwiches (approx. 12 in a box)
1 large container Cool Whip
1 jar hot fudge topping(melt 1/2 bottle in micro until soft)
1 jar caramel topping or caramel syrup
Toasted almonds, peanuts, cookie pieces, candy bars broken up or whatever you care to add in this wonderful ice cream delight.

13 x 9 in(1 box) or larger(2 boxes) pan or disposable aluminum casserole size pan.  I used the later.  It goes quickly so make enough :)


From my kitchen to yours,

6/30/13

Two cheese Lemon Cheesecake

I had the ingredients.  All I needed was the desire to bake. It all came together and this beauty of a cheesecake was born.

Fresh lemon, vanilla wafer cookies, cream cheese, ricotta and sour cream. How can you miss with these wonderful ingredients with this recipe of mine?.

That's a sour cream coating on top. Yum

Combing two recipes is what this recipe is about.

Crust

2 cups crushed vanilla wafers( I used store generic brand)
4 T melted butter
1/4 cup sugar

Crush wafers in a food processor or you can place the cookies in a large seal-able bag and with a rolling pin press back and forth until fine.

In a medium size bowl add crushed wafers, butter and sugar. With a fork mix all. Press into a spring form pan. Refrigerate pan until you mix the below ingredients together.

Cheesecake ingredients

 6  large eggs
1 1/4 cup sugar
1 stick softened butter
1 -15 oz. ricotta
1 cup light sour cream
2-8 oz. packages softened cream cheese
3 T cornstarch
3 T flour
1 whole large lemon squeezed (2 small to medium)
Rind of one lemon

Sour Cream topping:

1 cup sour cream
1 1/2 tsp. vanilla extract
2 tsp. sugar

Beat softened cream cheese with sugar and butter.  Add eggs one at a time until blended. Beat well...at least a few minutes.   Add ricotta, cornstarch and flour. Add lemon juice, sour cream and rind of lemon. Beat until all is blended. Pour gently over crushed cookie mixture.

Bake at 325 degrees about 90 + minutes or until top is just about set in center. Remove from oven and carefully spread sour cream mixture over cheesecake. Place back in oven and bake for 10 minutes more. Remove from oven and cool on rack. Gently go around edges with a sharp knife around cheesecake to loosen. Do not remove sides until completely cooled.

Cover and refrigerate until ready to use.  **Cool at least 4 hours before slicing.

It's creamy and delicious.  I like the sour cream topping and using the crushed cookies on the bottom instead of the usual graham cracker crust was a plus. We had a slice tonight and it was very light and not as rich as others I have made.  Less sugar and still a great taste. Yummy!!!

We'll see how it is tomorrow after it has totally set. 

So far so good!

P.S. I'm serving mine with crushed pineapple but any fruit topping would work. Of course just as it is was perfect tonight.

Please note**** I placed my springform pan on aluminum foil before I filled it. Sometimes I have had the pan leak onto my oven floor and boy does it create a mess. Smoke and having to clean up a dirty oven.

From my happy kitchen to yours,

Add this salad to your meal: Green Bean/ Orzo Salad

Yes I like to add orzo pasta to a lot of salads..It changes things a little and compliments instead of overpowers, as some pastas do in a salad..Here is a recipe I found to be really tasty and I'm making it with some kebabs for dinner.  .You'll find some days I tweak recipes to spice them up.  Hope to tantalize your taste buds!    

8 oz. orzo, cooked rinsed and drained
2 roasted red peppers (I took the easy way out today and used jarred roasted peppers)
1 tablespoon capers
1 large shallot (I used green onion) I forgot to buy shallots
1/2 lb. fresh green beans, cleaned and broken in half.  Cook with some salt until tender and set aside
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tsp. Dijon mustard( I used Honey Dijon) (See what I mean!!!!!!!!!)

Whisk together vinegar, oil and mustard..Stir in shallot(green onion), capers, bell peppers, salt and pepper to taste.  Add orzo and beans to vinaigrette..Garnish with chopped basil if desired! Toss and serve.

Pretty to look at delicious to eat!

Chicken,mushroom, sweet onion,red, green and yellow peppers..Just season with salt and pepper and grill about 20 minutes!  Enjoy!  Note: soak wooden skewers in water for at least 20 minutes.

Happy Easy Meals.

From my kitchen to yours,