Taffy Apple Salad

This reminded me of a waldorf salad, with a twist. It's really great tasting, and very easy.

Ingredients:

1 can (16 oz) pineapple chunks, diced, drained, & juice reserved
2 cups mini marshmallows
1/2 cup granulated sugar
1 tbl all purpose flour
1 tsp white vinegar
1 egg, well beaten
1 container (8 ox) frozen whipped topping-thawed
4 medium sized apples, peeled, diced
1 & 1/2 cup dry roasted peanuts, chopped fine

Directions:

1. Refrigerate marshamallows & pineapple, covered, overnight.
2. In small sauacepan, stir together reserved pineapple juice, sugar, flour, vinegar, and egg. Cover, and over medium low heat, stirring for about 5 minutes or until temperature reaches 160 degrees. Cool, then refridgerate covered in bowl overnight.
3. In large bowl, combine the 2 chilled mixtures with the whipped topping, apples, and 1 & 1/4 cups of the peanuts.
4. Sprinkle remaining 1/4 cup of the peanuts on top, and chill until ready to serve.

***10 servings

Strawberry Salad

This is a very light, healthy salad, that everyone will love.

Ingredients:

6 cups chopped romaine lettuce
3 cups sliced fresh strawberries
2 cups cubed fresh pineapple
1 banana, sliced
1/4 cup water
1/4 cup cream of coconut
2 tbl lemon juice
1 tbl yellow mustard
1/2 tsp ground ginger
1/4 cup sliced almonds, toasted

Directions:

1. In a very large bowl, toss together the romaine, strawberries, pineapple, and banana. If you make ahead, you can cover tightly and chill for up to 1 hour.
2. For dressing, in small bowl, whisk together the water, cream of coconut, lemon juice, mustard and ginger. To make ahead, mix together, cover and chill for up to 3 days.
3. To serve, toss romaine/fruit mixture with dressing to coat. Sprinkle with almonds.


***6-8 servings

Sweet Potato Crisp

This is another take on a sweet potato casserole, going into the fall holiday season. Pineapple adds to the sweetness and gives it a little tang...very nice.


Ingredients:

3 cans (29 oz ea) cut sweet potatoes, drained and mashed
1 can (8 oz) crushed pineapple, do not drain
1/2 cup (1 stick) butter, soft
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup packed light brown sugar

Directions:

1. Preheat oven to 400 degrees Coat 8 " square baking dish with non stick spray.
2. In large bowl, combine sweet potatoes, pineapple with juice, butter scinnamon and salt. Mix well and spoon into dish.
3. Bake for 30 minutes. Remove from oven & sprinkle with the brown sugar. Place baking dish back in oven for 5 minutes, or until sugar is browned.

***6 servings

Apple Marshmallow Salad

This very similar to a waldorf salad. This is great for a crowd.


Ingredients:

1 can (20 oz) crushed pineapple
1/2 cup sugar
1 tbl flour
1-2 tbl vinegar
1 egg beaten
1 carton (12 oz) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups mini marshmallows
1 cup honey roasted peanuts

Directions:

1. Drain pineapple, reserving juice, and set pineapple aside.
2. In saucepan, combine the sugar, flour, vinegar, and the reserved juice until smooth.
Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat and stir
a small amount of hot mixture into egg, then return all to pan, stirring constantly. Bring
to a gentle boil, cook and stir for 2 minutes. Remove from heat and cool.
3. Fold in whipped topping. Fold in apples, marshmallows, and pineapple.
4. Cover and refrigerate for 1 hour. Just before serving, fold in peanuts.

Ambrosia Party Cake

This is a great crowd pleaser, very tasty. Serve it in the pan you bake in.

Ingredients:

1 pkg (18.5 oz) butter recipe yellow cake mix
1 jar (16 oz) maraschino cherries with stems, drained and patted dry
2 cans (8 oz each) crushed pineapple in juice
1/3 cup sugar
1 cup sweetened, flaked coconut
1 container (12 oz) frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees and coat a 13 x 9 baking pan with cooking spray.
2. Prepare cake mix according to package directions, and pour into pan.
3. Discard stems from 3/4 cup of the cherries and chop them up. Sprinkle over the batter.
4. Bake 30 -35 minutes or until toothpick inserted come out clean.
5. While baking, in pot over medium heat, combine pineapple (with juice) with sugar and bring to boil. Them remove from heat and cool slightly.
6. Poke holes all over hot cake with a toothpick, and spread pineapple mixture over cake, then cool completely.
7. Micowave coconut on high in 20 second intervals, stirring until browned, then cool.
8. Spread cake with topping, sprinkle with coconut, then garnish with reserved cherries.

**about 16 servings

5 Cup Salad

This very simple salad has been around a very long time. I remember my Mother making it when I was a kid....and it's still a favorite of mine (and alot of people).

Ingredients:

1cup sour cream
1 cup coconut
1 cup mini-marshmallows
1 cup crushed pineapple-drained
1 cup mandarin oranges-drained

Directions:

Easy...mix all ingredients together and chill thoroughly. When ready to serve, place generous scoop on a bed of lettuce leaves....serves 6

Easy Pineapple Chicken Teriyaki

This is a very quick, great tasting dish that will impress family and friends alike.

Ingredients:

1 can (20 ounces) pineapple slices, drained-reserve juice
2/3 cup teriyaki marinade and sauce
1 large garlic clove-finely chopped
5 boneless, skinless chicken breast halves (about 1 & 1/2 pounds)
1 tbl choppped parsley
2 tsp grated fresh ginger root
2 teaspoons lime juice

Directions:

1. Combine 2/3 cup of reserved pineapple juice, 1/3 cup of the teriyaki marinade & sauce, and the garlic. Then pour into a large zip lock bag and add the chicken breasts and refrigerate at least 20 minutes.
2. Stir together the other 1/3 cup of teriyaki, the parsley, ginger, and lime juice in a bowl.
3. Remove chicken from bag and discard pineapple mixture.
4. Grill or broil chicken 10 minutes, brushing occasionally with teriyaki mixture, turning once.
5. Add the pineapple slices and continue grilling or broiling, brushing with mixture 2 -4 minutes, or until chicken is no longer pink in center and slices are golden brown.
6. Discard any remaining teriyaki mixture.

**5 servings

Pineapple Dump Cake

I have tried different variations of this recipe and they're all really good. Peaches are a great substitute and remind me off peach cobbler.

Ingredients:

2 (20 ounces each) cans of crushed pineapple, DO NOT drain
1 (18.25 ounce) package white cake mix
1/2 cup butter, cut up
2 cups pecans, toasted

Directions:

1. Preheat oven to 350 degrees, and lightly grease a 13 x 9 pan.
2. Drain 1 can of the pineapple and spread ALL the pineapple (the second can will remain undrained) on the bottom of the prepared pan.
3. Sprinkle cake mix over fruit.
4. Dot evenly with butter, and sprinkle with pecans.
5. Bake for 45 to 50 minutes or until golden and bubbly.

***serves 8-10....great with ice cream

Pineapple Upside Down Cake

This is really easy, but is always an impressive presentation at your table.

Ingredients:

1 cup packed brown sugar
1/2 cup butter or margarine
1 can (20 ounce) pineapple slices, drained
9 or 10 maraschino cherries
1 cup granulated sugar
2/3 cup shortening
3 eggs
1 & 1/2 cup tsp vanilla
2 & 1/2 cups sifted cake flour
2 & 1/2 tsp baking powder
1 cup milk
1/2 tsp salt

Directions:

1. Preheat oven to 350 degrees. Spray large 12" baking dish with non stick spray.
2. In pan over low heat, combine brown sugar and butter, and cook till bubbly, stirring constantly. Remove from heat and pour evenly into prepared pan.
3. Arrange pineapple slices and cherries in the sugar mixture.
4. In a mixing bowl, cream together the granulated sugar and the shortening till fluffy.
5. Add eggs, one at a time, beating well after each. Add vanilla.
6. In separate bowl, combine flour, baking powder, and 1/2 tsp salt, then add to creamed mixture alternately with milk, beating after each addition.
7. Pour batter over fruit in baking dish.
8. Bake for 40 to 45 minutes...then invert cake onto platter. Serve with whipped cream.

Pineapple Cake

What a different type and taste of cake. Everyone will be asking, 'what all is in this and can I have the recipe'.

Ingredients:

1 can (20 ounce) can crushed pineapple
2 & 1/2 cups all purpose flour
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter-softened
1 cup granulated sugar
2 eggs
3/4 cup packed brown sugar
3/4 chopped pecans
3/4 cup coconut

Directions:
1. Preheat oven to 350 degrees. Grease 13 x 9 x 2 baking pan.
2. Drain pineapple-reserving juice. In medium bowl, combine flour, baking powder, baking soda, and salt...set aside.
3. In large mixing bowl, beat butter with mixer on for 30 seconds. Add granulated sugar, beating until fluffy.
4. Add eggs, beat until smooth.
5. Alternate adding flour mixture and reserved pineapple juice to egg mixture, beating at low speed after each addition, just until combined.
6. Fold in pineapple....spread batter in greased pan.
7. In small bowl, combine brown sugar, pecans, and coconut. Sprinkle over batter.
8. Bake 35 minutes or toothpick inserted in center, comes out clean.

Hawaiian Meatballs

This is one of the first things I ever learned to cook, that my Mother or Great Grandmother had anything to do with. I learned it in an 8th grade home economics class. I got an 'A'. I made it for my parents and they loved it. I kept the recipe all this time and still make it occasionally.

Ingredients:

1 pound ground beef
1/4 cup chopped onion
1/2 tsp salt
1/2 cup celery-cut on diagonal
1 tbl vegetable oil
1 can mushroom soup
1/2 cup drained pineapple chunks (reserving juice)

Directions:

1. Combine beef, onion, and salt....shape into meatballs.
2. In skillet, brown meatballs and cook celery in oil until tender.
3. Pour off fat, add mushroom soup, 2 teaspoons pineapple juice.
4. Cover and cook over low heat for 10 minutes...stirring occaisionally.
5. Then uncover and cook for 5 minutes more.
6. Serve over rice...serves 4