SPICED PINEAPPLE

SPICED PINEAPPLE
5-minutes

3 C. Pineapple chunks. fresh or canned
2 T. Sugar
1/4 t. Ground cinnamon
1/4 t. Ground coriander or nugmeg

Mix all ingredients in a serving bowl.

Lemonade Ice Cream

Lemonade Ice Cream

Makes abouat 8 cups

4 cups whipping cream
1 14-ounce can sweetened condensed milk
1 12-ounce can frozen lemonade concentrate, thawed
Several drops yellow food coloring (if desired)

In a medium mixing bowl, combine all ingredients, including several drops of yellow food coloring if you want a more lemony color.

Transfer the mixture to a 4-quart ice-cream freezer and freeze according to the manufacturer's directions. Ripen in freezer for 4 hours. Serve the ice cream with sliced fresh seasonal fruit, if you like. Makes about 8 cups ice cream.

Captain Crunch Squares

Captain Crunch Squares

1/2 cup butter
2 packages marshmallows (regular or miniature)
8 cups Captain Crunch cereal (any flavor)
1 1/2 cups butterscotch bits
1 1/2 cups mini chocolate or white chocolate chips

Melt butter over low heat and stir in marshmallows until they are all melted and
smooth.

When the marshmallows are all melted, remove from heat and stir in the cereal
and the chocolate and butterscotch bits. With greased hands, press the mixture
into a greased cookie sheet. Let cool for several hours, then cut into squares
or bars

ABC Snack Mix

ABC Snack Mix

(1/2 cup per serving)

4 cups Post Alpha-Bits Wholesome Sweetened Oat & Corn Cereal 2 cups candy-coated chocolate pieces

2 cups caramel popcorn

1 cup salted peanuts

1 cup small pretzel twists

MIX all ingredients in large bowl. STORE in tightly covered container at room temperature.

Tips & Suggestions

Fun Idea: Serve this colorful snack mix in rainbow cups or sugar cones.

Peanut Butter Popcorn

Peanut Butter Popcorn
This is delicious stuff. I even made a batch with chocolate drizzled over the
popcorn.

1/2 cup light corn syrup
1/2 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla
6 cups popcorn, popped, can use up to 8 cups popped popcorn


Add the corn syrup and sugar to a saucepan. Add the peanut butter and melt. Try
not boil the mixture too much as the peanut butter will burn. Remove the
saucepan from the flame and add the vanilla. Stir. Pour peanut butter mixture
over popcorn and stir. 

Minute cherry cheesecake

Minute cherry cheesecake

Makes 10 servings


1 8-ounce package cream cheese lowfat, not spreading
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 graham cracker pie crust ready made, baked
1 20-ounce can cherry pie filling light

Blend cream cheese in mixer until smooth. Continue blending and add milk gradually. Blend in lemon juice and vanilla until smooth. Pour into pie crust. Refrigerate for 3 hours. Serve with light cherry pie filling drizzled over the top. Light blueberry or apple toppings are also delicious.

Pineapple-Cherry Quick Bread

Pineapple-Cherry Quick Bread

4 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 cup oil
1 tablespoon vanilla
4 eggs
1 (8-oz.) can crushed pineapple in unsweetened juice, undrained
1 (10-oz.) jar maraschino cherries, quartered, well drained
2 teaspoons powdered sugar

Heat oven to 325°F. Grease and flour bottoms only of two 8x4-inch loaf pans. In large bowl, combine flour, sugar, baking soda and salt; mix well. Add oil, vanilla, eggs and pineapple with liquid; mix with electric mixer at low speed until combined. Fold in cherries. Spoon into greased and floured pans.

Bake at 325°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; place on wire racks. Cool 1 hour or until completely cooled. Sprinkle cooled loaves with powdered sugar.
Makes 2 (12-slice) loaves

Note
For mini loaves, grease and flour bottoms only of five 5 3/4x3 1/4x2-inch foil loaf pans. Divide batter evenly into greased and floured pans, using about 1 cup batter for each. Place filled pans on cookie sheet. Bake at 325°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.