Saturday, May 28, 2016

Honolulu Sundaes™

This is a great dessert for summer. 

I've used a grill pan, but this will also work for an outdoor grill. 

I've used peanuts, but you can also use walnuts or even macadamia nuts. 

For those with nut allergies. omit the nuts and coconut.

4 pineapple rings
1 - 2  T vegetable oil
1/2 - 1 tsp each: cinnamon sugar, dark or spiced rum (optional)
1/3 - 1/2 c. each: chopped peanuts, shredded coconut (optional)
non stick cooking spray

Preheat oven to 350 F. 

Spray cooking sheet with non stick spray.  

Arrange peanuts and coconut on baking sheet

Turn off oven. Place baking sheet in oven.

 Let cooking sheet stay in oven for a few minutes to toast coconut and peanuts. 

Keep an eye on them so that they won't burn. 

Remove baking sheet from oven and set aside.

In a cup combine oil and rum.

Brush both sides of pineapple rings with oil. 

Use a spoon to sprinkle cinnamon sugar over both sides.

Heat grill pan to medium high heat, lower heat to medium.

Place pineapple rings on grill pan.  Grill for 2- 5 min on one side. 

Flip over and grill for 2 -  5 min more.

Remove pineapple rings from grill and arrange in a dessert dish. 

Arrange your favorite ice cream over pineapple. Top with peanuts and coconut if desired.

Serves 4.

Saturday, May 21, 2016

Brown Eyed Suzannes™

This recipe will put you in the winners circle at any race watching party or anytime.

This is my version of the Preakness classic.

4 - 6 oz vodka
2 - 3 c. each: orange juice, pineapple juice
2 oz. triple sec. 
1 orange sliced 

Fill pitcher with ice. 

Add vodka, orange juice, pineapple juice, triple sec, to pitcher. Mix with wooden spoon. Place in refrigerator until ready to serve. 

For kiddies: omit vodka.

To serve: pour into glasses over ice and garnish with orange slices.

Serves 4 - 6.

Monday, May 9, 2016

Queen For a Day Mini Quiches™

This is a classic dish from France.

It's perfect for Mothers Day, company or anytime.

1 pkg. prepared pie crust
6 eggs
1/8 - 1/4 tsp. each: salt, pepper
1/2 - 1 Tsp fresh or dried parsley
1/2 c. each: shredded cheddar cheese, onions, chopped ham
nonstick cooking spray
1- 2 cloves fresh garlic, chopped
pinch red pepper flakes
1/8 - 1/4 c. flour (enough to flour work board and rolling pin)

Preheat oven to 375' F.

Spray muffin tins with nonstick cooking spray. 

Sprinkle some flour onto work board, and rolling pin. Roll out dough to desired thickness.

With a wide mouth rimmed glass, cut 6 circles from pie crust. Place pie crust circles into muffin tin. Repeat process with remaining pie crust.

Crack 6 egg into large mixing bowl. With a whisk, mix eggs for 20 - 30 sec or until beaten.

Peel, rinse and chop onions and garlic.

Chop ham.

Add onion, ham, cheese, spices and herbs to eggs. mix slightly.

With a 1/8 measuring cup scoop egg mixture into muffin tins. 

Place muffin tin in oven and bake for 20 - 30 min approx or until done. Keep an eye on them so that they don't burn. 

Remove from oven and let cool slightly.

Serves 4 (3 each).