Pineapple Delight Dessert

If you're a pineapple lover like me then you'll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. I remember my grandma and my mom making this all the time growing up and it was always the perfect chilled summer dessert!

Pineapple Delight Dessert

Ingredients:

•     1 14oz. can crushed pineapple
•     1/2 cup butter or margarine, softened
•     2 cups graham cracker crumbs
•     1/2 cup butter or margarine, melted
•     1 egg
•     1 tsp. vanilla
•     2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)
•     1 and 1/2 cups icing sugar

Directions:

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Pecan Pie Bars

There’s no more southern of a dessert than Pecan Pie, but I wanted to make something I could pack easily in lunches. The solution? Pecan Pie Bars. They were quick and easy and almost as good as the real thing.

Pecan Pie Bars

Crust:

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

    1 cup of butter
    2 cups of flour
    1/2 cup of icing sugar

Filling:

Cream together:

    3 eggs
    1/2 cup sugar


Add:

•     2 cups of pecans
•     1 cup light corn syrup
•     a pinch of salt
•     1 tsp vanilla
•     1/2 stick of butter (melted)

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

Apple Enchiladas

There's nothing quite like warm apple pie... is there?  This  recipe is pretty darn close.

I'm too intimidated to attempt apple pie from scratch, so when I found this recipe, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie.

Apple Enchiladas

Ingredients:

•     6 (8 inch) flour tortillas
•     1/2 cup butter
•     1/2 cup white sugar
•     1 (21 ounce) can apple pie filling
•     1/2 cup brown sugar
•     1 teaspoon ground cinnamon
•     1/2 cup water

Directions:

1.     Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
2.     Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.     In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
4.     Pour sauce over enchiladas and let stand 45 minutes.
5.     Bake in preheated oven 20 minutes, or until golden.
6.     Serve with vanilla ice cream.

Lemon Lush

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers..

Lemon Lush

makes 12 servings

Ingredients:

•     2 (3.4 ounce) packages instant lemon pudding mix
•     2 cups all-purpose flour
•     1 (12 ounce) container frozen whipped topping, thawed
•     1 cup butter, softened
•     2 (8 ounce) packages cream cheese
•     1 cup white sugar
•     3 1/2 cups milk

Directions:

1.     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Blueberry Cheesecake Ice Cream

The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did!

Blueberry Cheesecake Ice Cream

Makes about 2 1/2 quarts

Ingredients:

•     8 oz. cream cheese
•     2 cups whole milk
•     6 cups blueberries, fresh or frozen (thawed)
•     3 cups heavy cream
•     4 egg yolks
•     1 1/2 cups granulated sugar

Directions:

1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
2. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
3. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
4. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!

Best Brownies

Best Brownies

makes 16 brownies

Ingredients:

• 1/2 cup butter
•     1 cup white sugar
•     2 eggs
•     1 teaspoon vanilla extract
•     1/3 cup unsweetened cocoa powder
•     1/2 cup all-purpose flour
•     1/4 teaspoon salt
•     1/4 teaspoon baking powder

  
 Frosting:

•     3 tablespoons butter, softened
•     3 tablespoons unsweetened cocoa powder
•     1 tablespoon honey
•     1 teaspoon vanilla extract
•     1 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.