The Better Baker: pineapple

Showing posts with label pineapple. Show all posts

Wednesday, December 27, 2023

Fresh Cranberry Fluff Salad

I love all things cranberry!

I have been seeing this recipe again and again on the internet as I searched

for something to make to share with friends on Christmas Day.

It's a simple recipe and it brought on a lot of OOHH's and AAHH's!

I even lightened it by using Truvia and a little bit of sugar-free white

chocolate pudding mix and no one had any idea it was low sugar.

The recipe is basically fresh ground cranberries, drained crushed pineapple, mini marshmallows and whipped topping.

But this is one of those recipes that you can make your own...there are

numerous options. Nuts...no nuts...lots of marshmallows...or only a few...instant pudding or none at all...sugar or sweetener....whipped heavy cream or Cool Whip.

You can also add chopped apples.

It is a fabulous recipe and I hope you'll try it while you're able to get

fresh cranberries at the grocery store. You could use thawed cranberries, but I think fresh ends up with the best results.

If you don't make it soon, be sure you add this one to your pinterest file.

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FRESH CRANBERRY FLUFF

1 (12 ozs.) bag fresh cranberries, cleaned & sorted

1/2 - 1 cup sugar or 15 packets of Truvia sweetener

(add more later if you think it's too tart)

8 ozs. crushed pineapple, drained

(you can add 2 Tb. instant white chocolate pudding mix....in that case I leave a little more pineapple juice)

2 c. mini marshmallows, divided

1 tub (8 ozs.) frozen whipped topping, thawed

(or 1 c. heavy cream, whipped to stiff peaks)

Chop cranberries in a food processor, pour into a bowl. Stir in sweeteener or sugar; cover, and refrigerate overnight.

Add well-drained pineapple (& instant pudding if using) and marshmallows. Mix to combine.

Fold whipping topping in and stir by hand until smooth.

Serve topped with a few mini marshmallows.

A lovely 'salad' that can also be a dessert!

Recipe inspired by That Skinny Chick Can Bake

Sunday, April 10, 2022

Pretty Pink Flamingo Cake

I recently saw this amazing recipe (again) and since I'm in Florida and

my home and yard are decorated with all kinds of flamingo decor, I thought

this would be perfect to take to a recent potluck in the RV park where I live for the winter.

(The cake was actually thicker than it looks!)

(hover over photo to pin)

It's a Southern Plate original, but I changed just a couple of

things (which I will tell you as we go)....

What a F-U-N cake! Big kids as well as little ones will love the

bright color and the combo of cherries and pineapple in the

frosting...made with Cool Whip.

Do hope you enjoy soon - it would be awesome for a pool party,

picnic, or summer potluck! AND...you can make it ahead!!!

It's all very simple, delicious and refreshing, so let's get to it....

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PINK FLAMINGO CAKE

CAKE:

1 box (15 ozs) white cake mix

1 sm. box (4-serving size) cherry jello, dry

3/4 c. vegetable oil

(or use 1/2 c. applesauce and 1/4 c. oil)

3/4 c. buttermilk

3 eggs

1 tsp. real vanilla

(I added for a 'pop' of flavor)

FROSTING:

8 ozs. crushed pineapple, with juice

(I used half a 20 ozs. can)

1 sm. (4-serv. size) instant (french) vanilla pudding mix

16 ozs. Cool Whip, thawed

(I used 12 ozs.)

8 ozs. jar maraschino cherries, chopped in half

(you may want to save a few to top the cake)

Preheat oven to 350*.

Spray a 9" X 13" baking pan with non-stick spray.

In a large mixing bowl, add cake mix, jello, (applesauce, if using), oil, buttermilk,

eggs and vanilla. Beat with an electric mixer for about 2 minutes

until smooth and well blended. Pour into prepared pan. Bake 30 - 35 minutes

until cake pops up when touched. Cool completely.

In medium bowl, place the pineapple and juice in a bowl; sprinkle dry pudding mix over the top and

stir until blended. Stir in whipped topping. Add chopped cherries and

some cherry juice until 'frosting' turns pink, about 1/4 c. juice.

Spread topping evenly over the cake. Cover and refrigerate up to 3 days before

serving.

This is the doormat at my front door at my FL paradise...

Tuesday, September 21, 2021

Snickers Caramel Apple Salad (Sugar free option)

This luscious 3-basic ingredient salad/dessert will have you running for M-M-More! It's SO quick & easy!!

Did I mention addicting???

I've made this a few times recently and every time I do, I'm hearing

RAVES about how good it is! And always get asked for the recipe!

It's similar to Watergate Salad (in mixing), but this one tastes even better,

in my humble opinion!

I LOVE Caramel everything!

I love using SUGAR FREE Butterscotch Pudding! No one would guess it's sf.

But it's great with 'regular' instant pudding too.

(If you want totally sugar free, omit the candy bar!

But I do think you could add sf peanut butter cups that would be great!)

The chopped Snickers candy bar is optional, but chocolate always makes

everything better, right? It adds some nice texture too.

The apples add such a lovely crunch.

You don't really taste the pineapple, as the caramel (butterscotch)

takes over!

Whip it up soon - your family will love you for it!! Impressive for any

meal - great for potlucks.

(hover over photo to pin)

SNICKERS CARAMEL APPLE SALAD

1-20 ozs. can crushed pineapple, slightly drained

1 box (4-serv. size) (sugar free) instant butterscotch pudding

1/2 to 1 full 8 ozs. tub Cool Whip, thawed

2 apples, peeled and cut into bite sized pieces

2 Snickers candy bars, chunked (optional)

chopped peanuts, optional

In large bowl, pour crushed pineapple. Stir in dry instant pudding mix,

mixing until smooth. Add as much Cool Whip as you'd like.

(You can make this much ahead - refrigerate - then mix in chopped apples just before serving)

After apples are stirred in, stir in a few pieces of chopped Snickers if preferred.

Top with a few more candy chunks, and/or chopped peanuts. Serve chilled.

Friday, November 15, 2019

Flashback Friday - Tasty Dishes using Canned Biscuits

Cream cheese and chicken wrapped in crescent rolls...

what's not to love??? This dish is fit for kings...and company too.

Amazing Chicken Squares

I grew up on apple dumplings made with pie crust, but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

WOW oh WOW! This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it.

Cherry Pie Cream Cheese Coffee Cake

These simple creations are delightfully delicious! Bite sized

anything is always a special treat!

(Paula Deen's) Upside Down Pineapple Biscuits

A delicious meal or appetizer...the kids can help you make

this simple dish that any age will love....seasoned ground beef fills the cups, topped with cheese...try them soon...

Farmhouse BBQ Cups

Wednesday, May 8, 2019

The Bryan Times - May 6, 2019 - Recipes from my Mom's files

Jello Dessert

Happy Mother's Day to all Moms and Grandmas. What a special time set aside to celebrate the Mothers in our lives, whether you're related to them by blood, or by the heart.

Moms are our first cheerleaders, friends and influencers. They inspire us to dream, to challenge, to create and live.

I know it can be a tough day for some whose mother is no longer living. Our moms always stay close in our hearts. I suggest we all take some time to ponder the things about our moms that made her so special and remind ourselves how blessed we were to have her. I encourage those of you who may be struggling to just do whatever feels right as you honor your mom on this special day.

This week marks 10 years ago that I began writing for the Leader Enterprise. My first column was about my mom so I'd like to celebrate and combine those two special days by sharing favorite recipes from my mom's files.

My sweet angel mama, Marie King, went to her Heavenly Home in 1987. She was known as a woman of humor, kindness and hospitality. She once hosted 19 overnight guests - yes, at once! Though she was a great cook, she spent much time at the sewing machine, allowing me time in the kitchen. And now you know the rest of that story...

This rhubarb dish is unique as it isn't a pie or crisp. It seems we had it in our fridge all summer long when I was growing up. It does keep well and is great over ice cream too.

Rhubarb & Minute Tapioca

RHUBARB and MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

(I use xylitol for sugar free)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1/2 c. crushed, drained pineapple, optional

Cook all ingredients together in large saucepan over medium heat; stir occasionally. Rhubarb breaks down while it cooks. Stir to blend in food coloring; cool; refrigerate. May add pineapple while still warm if desired. This keeps well for at least 2 weeks in the fridge.

When my folks came to Alaska to visit us in the late 1970s, mom brought this recipe with her and it soon became a favorite. After tasting this dish, one of my friends asked me, "How do you take things I don't like, and make them taste so good?" I'm always tickled for recipes like that.

MOM'S ZUCCHINI CASSEROLE

4 c. peeled, diced zucchini

1 grated carrot

1 grated onion

1 can (10.75 ozs) cream of chicken soup

1 c. sour cream (don't use fat free)

1 box (chicken flavored) stove top stuffing

salt and pepper to taste

1 c. crushed cornflakes mixed with 1/4 c. melted butter

Preheat oven to 350. Boil zucchini in salted water for 4 minutes - drain. Mix all ingredients together in large bowl and place in greased 9" X 9" casserole dish. Top with cornflake crumbs. Bake 45 minutes, uncovered. You can also add chopped cooked chicken to make this a one-dish meal!

I remember making this jello dish for the first Tupperware home party I ever hosted, about 50 years ago. I always loved it and wanted to share. And still do!

JELLO DESSERT

16 large marshmallows

1 c. milk

1 lg. (6 ozs) box dry (sugar-free) red jello (8 serving size)

1 (8 ozs) box cream cheese, softened

1 (20 ozs) can crushed pineapple, undrained

1/2 pt. whipping cream, whipped

(or 8 oz. frozen whipped topping, thawed)

1/2 c. mayonnaise

Place marshmallows and milk in double boiler (or microwave) and melt. (medium heat or power). In large bowl, pour mixture over dry jello and stir until blended and jello is dissolved. Beat in cream cheese until smooth. Add pineapple; chill about 15 minutes. Add whipping cream and mayonnaise. Let stand until firm. Yield: about 12 servings

"Mom - a woman who sacrifices her dreams to make my dreams come true." - Luffina Lourduraj

Friday, April 12, 2019

Flashback Friday - Perfect Pineapple Dishes for Special Days

I think all of these would be great to serve for Easter or Mother's Day....

This amazing side dish has cheese in it. It's wonderfully delicious & simple too!

Hot Pineapple Casserole

This simple-to-whip-up dip is amazing. Only a few ingredients, and a

sugar free option to beat!

Pina Colada Fruit Dip

This simple sweet and salty dish will be a real hit...and a conversation starter too.

Pineapple Pretzel Salad

This was a favorite of my mom's...so that means it will always be one of my favorites too. The simple sauce poured over the top makes it so very moist and flavorful.

Mom's Favorite Granny Cake

If you're looking for something 'lighter', this easy 3-ingredient dish will go over big-time with those having to watch their sugar intake. Can easily be made sugar free...or not.

Pineapple Fluff

Friday, June 22, 2018

Great Buffet Salad (Or is it a dessert?)

Oh how I love a good jello salad.

And a great recipe with 5 or fewer ingredients too...

TA-DA - this recipe is both of those things!

Seems jellos were the rage when I was a kid...our mothers would mix up a pretty jello salad instead of baking a dessert, and we were none the wiser.

We loved them! I can remember the first 'home party' (Tupperware) I hosted as a new bride...I made a favorite jello salad/dessert from my mom's recipe files, and thought I was 'doing it right' for sure!

This recipe from my dear church friend Gerrie, was passed down to her from her mother-in-law and she's been taking this to family gatherings for years.

A generational recipe! How can you go wrong?

This one is creamy and smooth, with cream cheese as one of the 'stars' of the dish. And it has some nuts for crunch too. MMM good!

NO whipped topping in this one...but feel free to add it if you want a larger, creamier salad...

I think jello salads are excellent for taking to potlucks, especially in the summertime! So try this one at your next get together and watch it disappear.

This recipe is included in my last (#3) cookbook, Fork Favorites.

If you'd like more details about this hard cover cookbook filled with family friendly, simple and simply delicious

recipes (200 to be exact!) check out the details at this link.

They're only $15 each (+ S & H - and OH tax when applicable) and make great gifts too.

(I've just added FREE SHIPPING, so y'all come!)

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GREAT BUFFET SALAD

2 pkg. (8 ozs. each) cream cheese, softened

1 lg. box (6 ozs - 8 serv. size) lime jello

2 c. boiling water

1 can (20 ozs.) crushed pineapple, undrained

1 c. chopped pecans

In a large mixing bowl, combine softened cream cheese with dry jello until well blended. Pour boiling water over jello mixture and continue stirring until smooth. Add pineapple and juice. Refrigerate; when mixture begins to thickens, add pecans. Chill until set.

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