Disneyland Whipped Pineapple Treat

2 20 ounce cans Dole crushed pineapple with juice
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 and 1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.

Pour into two 1-quart freezer zipped bags and store bags flat in freezer. Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Broccoli Cauliflower Chowder

The site mentioned that this makes a lot, so probably cut it in half for a small family. Also, it said 3 cups of whole milk still made a tasty soup.

4 T. butter
½ c. flour
½ T. chicken soup base (chicken bouillon)
1 c. whipping cream
2 c. whole milk
2 c. water
1 c. diced carrots
2 c. diced potatoes
1 c. diced celery
1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)
½ T. salt
½ T. Worcestershire sauce
½ c. finely chopped onions
½ T. butter
1 c. fresh broccoli
1 c. fresh cauliflower
Fresh parsley for garnish

Melt butter in a soup pot. Add flour and mix well.

Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce.

Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower.

Cook another 15 minutes or until vegetables are fork tender. (When I say fork tender, I mean that the vegetables give only a little resistance when pierced with a fork. You would say they are mostly tender, but not soft.)

Makes 6 servings.

Recipe From: Sisters Cafe

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets
1/4 cup pine nuts (I will be trying this without nuts.)
1/4 pound bacon or pancetta, cut into batons
4-5 garlic cloves, sliced thin
1-2 teaspoons dried oregano
1-2 teaspoons red pepper flakes
Salt and black pepper to taste
Lemon juice to taste

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside.

While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted.

Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn.

Turn off the heat and add salt and lemon juice to taste.

Recipe From: Simply Recipes