FIVE CUP SALAD

FIVE CUP SALAD
This is a super yummy and easy salad to make.  Found in Pima cookbook pg. 33.

1 cup pineapple chunks
1 cup mandarin oranges. drained
1 cup miniature marshmallows
1 cup coconut
1 cup sour cream

Mix all ingredients together and refrigerate for several hours.

GRILLED PINEAPPLE

GRILLED PINEAPPLE
Serves 8
Ingredients

This isn't Scott & Abagail's favorite thing, but Jackson and I both really like it.

UPDATE: To do in oven: 400 preheat oven with pan & tin foil in it.  I put down one piece of tin foil and then crumbled up some others so when I put the pineapple on it it wasn't touching the other tinfoil or pan.  Spray all of it with Pam.  Cook for 7-8 minutes then turn over and cook for another 7-8 min.
For the marinade:
1 tablespoon olive oil
1/4 teaspoon ground cloves (we like it better without the cloves)
1 teaspoon ground cinnamon
2 TB Honey or brown sugar
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Sprinkle with the lime zest. Serve hot or warm.

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

SHERBET CUPS

We had these as refreshments (Valley View Ward) after a workout class.  They were very tasty!

Slightly thaw a gallon of pineapple sherbet (or any kind would do).  Add in chopped strawberries, blueberries, bananas, pineapple or any kind of fruit.  Freeze in individual cups.  Before serving top with crush graham crackers.  Could top with whipped topping too (but doesn't need it).

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

HOMEMADE ICE CREAM

One of our favorites is either vanilla or cinnamon (see ice cream manual).  Scott has also made a chocolate one where you cook the eggs that we really liked.


Also like:
Cowboy Cookbook pg. 233 Frost's Best Homemade Ice Cream (has bananas and pineapple in it).  We all really liked it.  The one thing we didn't like is it has raw eggs.

CARROT SALAD

BAREFOOT CARROT SALAD
Really good - the kids really liked.

• 1/3 cup golden raisins
• 1 pound carrots
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/3 cup diced fresh pineapple

Directions

Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.

Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.

For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.

ALOHA BURGERS

ALOHA BURGERS
Yum!  We all really liked.  Nice change.
http://www.tasteofhome.com/Recipes/Aloha-Burgers

• 1 can (8 ounces) sliced pineapple
• 3/4 cup reduced-sodium teriyaki sauce
• 1 pound ground beef
• 1 large sweet onion, sliced
• 1 tablespoon butter
• 4 lettuce leaves
• 4 sesame seed or onion buns, split and toasted
• 4 slices Swiss cheese
• 4 bacon strips, cooked

Directions

• Drain pineapple juice into a small bowl; add teriyaki sauce. Place 3 tablespoons in a resealable plastic bag. Add pineapple; toss to coat and set aside.
• Shape beef into four patties; place in an 8-in. square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once.
• Drain and discard teriyaki marinade. Grill, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes on each side or until a thermometer reads 160° and juices run clear. Meanwhile, in a small skillet, saute onion in butter until tender, about 5 minutes; set aside.
• Drain and discard pineapple marinade. Place pineapple on grill or under broiler to heat through. Layer with lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops. Yield: 4 servings.

PINEAPPLE MANGO SALSA

PINEAPPLE MANGO SALSA

Stephanie from Pacific Yurts gave me this recipe. I really like it. Goes great with pecan crusted fish.

2 cans (8 oz) pineapple tidbits

2 large mango, peeled and diced (mango should be green and hard when bought)

1/2 medium red bell pepper, diced

2 green onions, chopped

1 T red wine vinegar

2 T chopped fresh cilantro (didn't add)

1/4 tsp salt (didn't add)

Combine and refrigerate.

THAI HEAVENLY PINEAPPLE FRIED RICE

THAI HEAVENLY PINEAPPLE FRIED RICE

This is seriously so good. We all LOVED it. A new family favorite. Two tips for the next time I make it:

*Start rice at least 2 hours before wanting to make (I had some frozen in the freezer and just defrosted it)

**Have everything cut etc. before starting. This is very important! Once you start you don't have time to prepare things.

http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home - it's as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm - heavenly!

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 38 minutes

Ingredients:

• SERVES 2-4
• 1 small can pineapple chunks, drained, OR 1 whole pineapple
• 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
• 3-4 Tbsp. vegetable or faux chicken stock for stir-frying (or regular chicken stock if non-vegetarian)
• 2 shallots, thinly sliced
• 3 cloves garlic, finely chopped or pressed
• 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice) I think diced green chilies would work too.
• 1 egg (vegans can omit)*
• ½ cup frozen peas
• optional: 1 small carrot, grated (about 1/4 cup)
• ¼ cup raisins or currants
• ½ cup raw unsalted whole cashews
• 3 green onions finely sliced
• 1/3 cup fresh cilantro (we don't really like, so I would either not put any in or just a little bit)
• STIR-FRY SAUCE:
• 2 Tbsp vegetarian fish sauce, OR 3 Tbps. soy sauce (use regular fish sauce if non-vegetarian)
• 2 tsp. curry powder

Preparation:

For instructions on preparing fresh pineapple (or to create a "pineapple boat" for your fried rice), see: How to Buy/Prepare Fresh Pineapple.

For a non-vegetarian version of this recipe, see: How to Make Thai Heavenly Pineapple Fried Rice, step by step.

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep the pan sizzling).
4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
5. Add the carrot (if using), peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.
6. Now add the rice, pineapple chunks, and currents. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be hot and dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce or soy sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with green onions and cilantro, and ENJOY!

OAT & BRAN FLAX MUFFINS

BRAN FLAX MUFFINS

These are probably the best bran muffins I have ever had. Everyone liked them - including kids. We made them for Abagail's preschool. They had fun helping me prepare them and sampling the carrots and apples while they were being grated. Found recipe on Bob's Flaxseed Meal package.

1 1/2 c white flour

3/4 c flaxseed meal

3/4 c oat bran (can get in the bulk section)

1 c brown sugar (I think next time I will try 1/2 cup)

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt (didn't add)

2 tsp cinnamon

---

1 1/2 c carrots, shredded

2 apples, peeled and shredded

1/2 c raisins (didn't add)

1 c nuts, chopped (we did walnuts)

---

3/4 c milk

2 eggs beaten (used egg beaters)

1 tsp vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.

Combine milk, beaten eggs and vanilla.

Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Fill muffin cups. Bake at 350 for 15-20 minutes.

Yield: 15 medium muffins (I did 12 normal size and 12 mini)

Oat Bran MuffinsSubmitted by Genevieve Beck

I have a recipe I'd like to share. I know a hard part for a few people in our last contest was getting in the whole grains. I love this recipe and two muffins are a whole grain and a fruit. I can only do flour or sugar if it's #5 or lower on the list of ingredients so this recipe is a perfect sweet breakfast for me. I usually eat it with some protein (eggs, yogurt, milk, whatever) and a teaspoon of butter on the muffins. Delicious! ~ Genevieve
Oat Bran Muffins

2 cans of crushed or tidbit pineapple (in its own juice) fruit and juice
1 cup raisins
½ cup applesauce
2 mashed bananas, ripe
¼ cup apple juice concentrate
2 eggs
1 T vanilla
Combine all the above ingredients; set aside
3 cups + 6 T. oat bran (I’ve also used oatmeal and obviously it’s different, but I still like it)
1 cup Splenda (I've only used splenda and I like it, but I imagine you could experiment with other sweeteners)
⅓ cup whole wheat flour
5 t baking powder
2 t salt
1 t baking soda
3 t cinnamon
Combine all dry ingredients together; then combine with wet; stir until well mixed. Spray with Pam or use muffin papers. Fill 24 muffin cups full (very little rising will take place). Bake for 25-30 minutes at 350 degrees. Makes 24 muffins.

SWEET POTATOES

SWEET POTATOES

Tonight I peeled and cut up one sweet potato. Cooked it with a little bit of water in the microwave. After it was cooked I added a little bit of brown sugar, some cinnamon and nutmeg. Then I pureed. After pureeing I added some chopped pecans. Both kids when they saw it said gross, but after they tried it they really liked it.

PALATABLE SWEET POTATOES
Got this recipe from Head Start when Abagail was going there.  We all liked it.  Not too sweet.

1 1/2 c cooked sweet potatoes or yams (2-3 med peeled. sliced and steamed)
1/4 c sugar
1/4 c milk
1/4 tsp salt
1 tsp vanilla
1 egg
2 T butter

Place above ingredients in mixer and blend until smooth.  Spoon into baking dish and set aside.

Mix:
Cut (or use food processor) 1/4 c butter in 8 tsp flour and 1/2 c brown sugar.  Add 1/2 c chopped nuts once butter is pea-sized bits.

Sprinkle topping over ingredients in pan.  Bake at 350 for 30 min.

SWEET POTATOES

These are so so yummy! Jackson really liked it. It almost taste like a dessert. Came from Pioneer Woman.

4 whole medium sweet potatoes

1 cup sugar

1 cup milk

2 whole eggs

1 tsp vanilla

1 tsp salt

---

1 cup brown sugar

1 cup pecans, chopped

1/2 cup flour

3/4 stick of butter, slightly softened

Wash potatoes and bake them in a 375 oven until fork tender (about 35 min). When they are finished cooking slice them open and scape out the flesh into a large bowl. Add 1 cup of white sugar, 1 cup milk, 2 eggs, vanilla and salt. With a potato masher - mash them up just enough. You don't want it to be perfectly smooth.

In a separate bowl, add brown sugar, pecans, flour and butter. With a fork (don't use the Braun) mash together until thoroughly combined. Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake at 400 for 30 minutes or until golden brown.

TWICE BAKED SWEET POTATO

http://www.kraftrecipes.com/recipes/twice-baked-sweet-potatoes-111250.aspx

We really liked this recipe. Didn't have a sweet taste at all. You could really taste the sweet potato. I was able to prepare these fairly quick. Used the microwave.

what you need:

2 large sweet potatoes

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

2 Tbsp. fat-free milk

1 Tbsp. brown sugar

1/4 tsp. ground cinnamon

1/4 cup chopped PLANTERS Pecans

make it:

HEAT oven to 425ºF.

CUT potatoes lengthwise in half; place, cut-sides down, in foil-lined 15x10x1-inch pan. Bake 30 to 35 min. or until tender. Or you can microwave on HIGH 7 to 8 min.(took me a lot longer) or until tender. Cut potatoes in half; scoop out centers and continue as directed.

SCOOP out centers of potatoes into bowl, leaving 1/4-inch-thick shells. Add Neufchatel, milk, sugar and cinnamon to potatoes; mash until blended.

FILL shells with potato mixture; top with nuts. Bake 8 min. or until potatoes are heated through and nuts are toasted.

To make ahead: Stuff potato shells as directed; refrigerate up to 1 hour. When ready to serve, bake as directed, increasing baking time as needed until filling is heated through.

HONEY-PINEAPPLE SWEET POTATOES

taste of home 2009 Quick Cooking pg. 145

This was so yummy! Easy to make.

PIZZA

CANADIAN BACON AND PINEAPPLE PIZZA

We loved this pizza - super delicious!!! Very easy to make. I took this to a potluck and only got one piece, so I was glad I had enough to make another one. This is a pizza I could have every week. Came from Jackson's Pillsbury 2010 calendar.

1 can refrigerated pizza crust (original or thin) - also made it with Naomi's 15 minute bread recipe - worked great (used 1 cup gluten free, 1 1/2-2 cups white)

1 pkg (6 oz) sliced provolone cheese

1 pkg (5-6 oz) sliced Canadian bacon

1 can (8 oz) pineapple chunks, well drained on paper towels (I had rings on hand that I cut up)

1/2 cup thinly sliced red onion

1/2 cup or more chopped green or yellow bell pepper (about 1/2 of a pepper)

1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 425 for classic or 400 for thin. It says to spray the cookie sheet (15 x 10 rectangle), so I sprayed my pizza stone. (When I made Naomi's bread I used a cookie sheet that had been sprayed and topped with corn meal - we liked).

Unroll dough, starting at center, press dough out.

Top dough with provolone cheese. Arrange Canadian bacon, pineapple, onion and bell pepper over provolone cheese to within 1/2" of edges (also left the center free of toppings except cheese. Scott says it cooks better that way). Sprinkle with Cheddar cheese.

Bake classic for 16-20 and thin for 10-14 minutes.

THREE-CHEESE GARDEN PIZZA

All the best cookbook - The Pampered Chef pg. 22

BBQ CHICKEN PIZZA
Everyone really liked this...was easy to put together since I already had the chicken and bacon cooked.  Didn't use the onion and added chunks of pineapple.  Cilantro would be good too.  The BBQ sauce I used was Kraft...it was pretty spicy.  Did homemade dough.  
http://www.simplystacie.net/2015/07/bbq-chicken-pizza/

• 1 Pillsbury Pizza Crust (or your own homemade pizza crust or other brand of refrigerated pizza crust)
• ¾ cup barbecue sauce
• 1 cup cooked chicken breasts, cubed
• 1 small green pepper, chopped
• 1 small onion, chopped
• 5 strips bacon, cooked and crumbled
• ¾ cup cheddar cheese, shredded (used Sharp)

directions:

1. Prepare the pizza crust according to package directions. For the Pillsbury Pizza Crust I used, I greased a pizza pan and spread the dough to fit. Then I pre-baked for 8 minutes in a 400°F oven.
2. Spread barbecue sauce over pizza crust, leaving a gap around the edge.
3. Evenly distribute green pepper, onions, chicken and bacon over the sauce. Then top with cheddar cheese.
4. Bake an additional 7 to 10 minutes or until crust is golden and cheese is melted.

PIZZA BIANCA
I liked this but no one else really did.  Got it from Martha Stewart FOOD magazine.  I used a boboli crust.

• All-purpose flour, for dusting and rolling
• 1 pound pizza dough, thawed if frozen
• 1/2 cup whole-milk ricotta cheese
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 cups shredded mozzarella (6 ounces)
• 1/3 cup grated Parmesan or Pecorino Romano (1 ounce)
• 2 ounces baby arugula (2 cups)

Directions

1. Preheat oven to 500 degrees. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
2. In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper. Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough. Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes. In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.