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

Cheese Danish

16 oz cream cheese softened
1 1/2 tsp of vanilla
1 egg beaten
1/2 cup sugar
1/2 cup rasberry or apricot jam
2 pkgs of crescent roll dough
4 oz sliced almonds

Preheat oven to 250. Mix cream cheese, vanilla & sugar in bowl. Unroll 1 can of crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes, allow to cool slightly before cutting & serving.

Wingers Sticky Fingers

Sauce:
2 1/2 cups brown sugar
3 Tbs corn syrup
1/2 cup water
1/3 cup Frank's red hot sauce (NOT tabasco sauce. If you want generic look for "Louisiana" hot sauce - that's what we use.) - p.s. I use more...like 1/2 cup or so.
1 Tbs apple cider vinegar

Combine sugar, syrup, and water in a heavy bottom sauce pan. Heat on medium heat until boiling. Reduce heat and add hot sauce and vinegar. That's all.

Sticky Fingers:
chicken breast cut into strips (or you can use chicken tenders)
1 cup flour
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
1 tsp paprika
1/3 cup Frank's red hot sauce
1/4 cup water

In a large ziploc bag combine everything BUT hot sauce and water. In a shallow bowl, combine hot sauce and water. Coat your chicken in flour mixture (ps I never measure my spices, I just dump...) then dip it in the hot sauce mixture. Coat the chicken one more time in flour mixture and then fry in a fryer for roughly 5 minutes (or until they are done) We set our fryer at 355*

Once chicken and sauce are prepared, coat chicken in sauce and eat. Once they are "dipped" you can cook them in the oven at 350* for a couple minutes to sort of thicken up the sauce. My husband likes them best after they have sat for a few minutes (like ten) because the sauce gets stickier.

Recipe From: This Little Piggy

Creme Brulee French Toast

1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (I've used other kinds, just don't do Wonder, fluffy stuff)
5 eggs
1 1/2 cups half and half (or mixture of milk and whipping cream)
1/4 teaspoon salt
1 teaspoon vanilla

In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered 30 min at 350 degrees. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). You can serve with syrup butter but I just use a small amount of plain syrup since the bread is super sticky, moist, and rich anyway.

Syrup Butter

1 1/2 cups butter
3 cups maple syrup

Melt together and serve over toast.

Recipe From: Sympley Good Recipes

Breakfast Burritos

1-2 cups grape tomatoes, cut in half
1/2 small sweet onion, diced
1 tsp olive oil
salt/pepper

4 large whole wheat tortillas (pictures are small ones and the goodness kept falling out--so go for the big size!!)
8 eggs
2-3 Tb milk
salt/pepper/red pepper flakes

grated pepper jack cheese/cheddar cheese
baby spinach leaves
fresh avocado slices

Start out with tossing the tomatoes and onion in olive oil and sprinkling with salt and pepper. Roast in a 400 oven for 15 minutes. There is something amazing about roasting tomatoes. I think the flavor is wonderful with the caramelized onions.

While these are cooking start you scrambles eggs. Crack all the eggs in a bowl, add your seasoning and milk and whisk until well combined. pour into a saucepan and cook slowly at medium heat. Eggs cooked slowly have a wonderful texture and remember you have time with 15 minutes before your tomatoes are done! When the eggs are almost finished cooking remove from heat and they will finish cooking while you get the tortillas ready.

Heat the tortillas in a fry pan on the stove with a teeny tiny bit of butter, for just a few moments on each side. Then put the warm and toasted tortilla on a plate and put the desired amount of cheese down the middle. Spoon on some of your scrambled eggs, roasted tomatoes and onion, spinach and top with slices of avocado. Fold in the ends and roll up burrito style. Enjoy!!