Pineapple Mallow Sorbet Pie

Ingredients:

8 graham crackers, finely crushed (about 1-1/4 cups)
1/4 cup sugar
1/3 cup margarine or butter, melted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 cup orange sherbet
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows
1 can (8 oz.) crushed pineapple, drained
2 Tbsp. orange zest        

Directions:

• Mix graham crumbs, sugar and margarine until well blended. Press firmly onto bottom and up side of 9-inch pie plate.
  Stir boiling water into dry gelatin in large bowl until completely dissolved. Add sherbet; stir until completely melted. Refrigerate 35 min. or until thickened but not set.
  Add whipped topping, marshmallows and pineapple; mix well. Pour into crust. Freeze 4 hours or until firm. Sprinkle with zest before serving. Store leftover pie in freezer.

Source: kraft.com

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1   4-serving-size package instant vanilla pudding mix
• 2   cups milk
• 1  8  ounce package cream cheese, softened
• 1  6  ounce container vanilla yogurt
• 1  10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6   cups strawberries, quartered
• 2   cups blueberries and/or raspberries
• 1   recipe Berry Sauce

Berry Sauce:

• 2   cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3   tablespoons sugar
• 1   tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:

 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Source:  recipe.com

Bisquick-Battered Fruit Rings

Got the brunch blues? Add a dash of cinnamon to your Bisquick and make battered fruit rings! Apple is our favorite!

I usually make pancakes on the weekends, when we have more time to eat breakfast as a family. My son loves to eat pancakes drenched in syrup, especially if I make some crispy bacon to go along with them. Now I thought I had tried just about every way to make pancakes until a good friend told me about pancake battered fruit rings. She was telling me about how much her kids loved them and how loved serving healthier fruit filled pancakes. I couldn’t wait to try them out for myself.I was so excited to try them out in my own kitchen. My friend had told me she had tried pineapples and apples, and that they were both delicious. My head was spinning with countless other fruit options, but for today I just choose apples, pears and canned pineapple (you can also choose fresh).
I started by cutting and coring the fruit, making slices (skin on or of) that were 1/2 inch thick.

Then I dip the fruit in Bisquick pancake batter, made according to package directions.

Make sure to coat the fruit well.

And after your fruit rings are coated well on each side let the excess batter drip off.

Then fry until deep golden brown over medium heat in a hot skillet.

Serve your pancakes as an assorted fruit tower as shown or separately.

My family loved all three fruits I made, but we all agreed the apple was the best. When I make these next time, I’ll just make apple rings and add a little cinnamon to the Bisquick batter.

Prep Time: 25 minutes

Total Time: 25 minutes

Servings: 4

Ingredients:

• 12 apple, pear and/or pineapple rings (fresh or canned)*
• 1 cup Original Bisquick® mix
• 1 egg
• 1/2 cup milk

Directions:

• 1 Heat 10- to 12-inch skillet over medium heat.
• 2 In large bowl, beat Bisquick mix, egg and milk with whisk until well blended.
• 3 Dip fruit rings one at a time into batter; place in hot skillet.
• 4 Cook until deep golden brown on each side (like pancakes). Serve fruit rings with warm maple-flavored syrup.

Source: Bisquick.com

Do Nothing Cake

Ingredients:

1 1/2 cup sugar
2 cup flour
1/2 tsp. salt (omit if using self-rising flour)
1 tsp. baking soda (omit if using self-rising flour)
2 eggs
1 (20 oz.) can crushed pineapple in its own juice (including juice)
1 cup brown sugar
1 cup chopped pecans
1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla
 
Milk Mixture:

1 cup evaporated milk
1/2 cup sugar
1 stick margarine
1 tsp. vanilla
 
Directions: 

Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes.

Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil.

AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake.

Source: Peggy McCormick

Pineapple Salsa

Ingredients:

1 1/2 cups chopped fresh pineapple or 1 1/2 cups drained canned pineapple chunks, chopped
1/2 cup chopped sweet pepper, any color
1/4 cup chopped cilantro
1/4 cup diced onion
2 tablespoons squeezed lime juice
salt & pepper

Directions:

1. In a small glass bowl combine all ingredients, blend well.
2. Refrigerate in airtight glass container for up to 3 days.

Pineapple Upside Down Muffins

Ingredients:

2 eggs
2/3 C white sugar
4 Tbsp pineapple juice
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Directions:

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min

In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits