Pineapple Fluff

I think this stuff has been to every potluck since the 70's. And it's still popular today. I guess the reason is because it's so easy and so yummy! I like it because you can make a small pan for just your family or easily double the recipe for a larger crowd. But be forewarned...it disappears quick!

Pineapple Fluff



Crust:

2 cups graham cracker crumbs
1/2 cup butter ~ melted
1/3 cup sugar

Combine all ingredients and press into an 8x8 or 9x9 inch pan, reserving 1/2 cup.

Fluff:

1 20-ounce can crushed pineapple ~ well drained
1 8-ounce package cream cheese ~ softened
1 8-ounce container Cool Whip
1/2 cup butter (1 stick) ~ softened
2 cups powdered sugar

In a large mixing bowl, combine the cream cheese and butter until creamy.

Add the powdered sugar, 1 cup at a time.

Stir in the Cool Whip and the pineapple until well combined.

Gently spoon fluff onto crust. 

Sprinkle with reserved 1/2 cup crumbs.

Chill for several hours.

 
Our cast of characters.

 
Prepare the crust and press it into a 
pan...but remember to reserve about 
a 1/2 cup for sprinkling.

 
Combine the butter and the cream cheese.

 
Add the powdered sugar.

 
Then STIR in the Cool Whip and the pineapple.

 
Spread over the crust.

 
Sprinkle with the reserved crumbs.

 
Chill several hours then eat!

Pepper Chicken Tacos

These pepper chicken tacos remind me of fajitas. I marinated the chicken in one of our favorite condiments...El Pato Mexican style tomato sauce. We always have several cans of it in our pantry and we all panic when we run out! We use it as a salsa...as an ingredient in casseroles and now as a marinade! Super easy and super good!

Pepper Chicken Tacos



2 - 3 chicken boneless, skinless chicken breasts, cut in strips
1 6-ounce can El Pato Mexican tomato sauce (found in the Mexican food aisle)
1 green bell pepper ~ cut in strips
1 red pepper ~ cut in strips
1 yellow pepper ~ cut in strips
1 medium onion ~ sliced
2 teaspoons black pepper ~ divided use
Flour tortillas
Cheese
Salsa

Place sliced chicken in a seal-able container or a large zip top bag. Pour in El Pato and allow to marinate for an hour.

In a large skillet, season the veggies with 1 teaspoon of the black pepper and some salt. Saute the veggies until tender/crisp. Remove from pan onto a plate. 

Add a little olive oil to the pan. Pour the chicken and salsa mixture into the pan. Add remaining teaspoon of black pepper and some salt and allow to simmer until chicken is done.

Add the veggies into the pan with the chicken and warm through.

Serve with warmed flour tortillas, salsa, guac and sour cream!

 
Here we go.

 
Marinate the chicken in the El Pato.



 
Cook the veggies with half of the 
black pepper then remove from the pan.

 
Add the chicken and the rest of the 
pepper to the pan and cook until done.

 
Add the veggies back to 
the pan and warm through.

 
Serve with all kinds of taco stuff!

Taco Lasagne

One thing I love about making casseroles is that IT Guy will take leftovers in his lunch. He's always been so good about leftovers. I think he got that from his dad. And if the casseroles have any kind of Mexican flair to them..then he's in heaven. This was really good. So easy to make and you can switch up what you add to it. If you don't need a huge pan full, split it up between two smaller ones and freeze one for later...or give it away to a friend!

Taco Lasagne



1 pound ground beef
1 packet taco seasoning (or 6 teaspoons)
1 4-ounce can diced green chilies
3-4 green onions ~ chopped
2 small tomatoes ~ diced
1 8-ounce can corn
2 cups grated cheddar cheese
2 cups grated jack cheese
2 cups grated mozzarella cheese
1 16-ounce container ricotta cheese
1 egg
No-bake lasagne noodles
3-4 cups salsa
salt and pepper to taste

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Brown ground beef then add taco seasonings according to package directions. Add the green chilies and stir.

In a medium bowl, stir ricotta cheese together with the egg. Salt and pepper to taste.

Place a layer of noodles on the bottom of the pan.

Spread 1/2 of the ricotta mixture on top.

Sprinkle half of each of the grated cheese on top.

Spread with half of the salsa.

Sprinkle with all of the ground beef mixture.

Repeat with all remaining ingredients.

Cover with foil and bake for 45 minutes until hot and bubbly.



 

Okay...here we go.

 

Mix the egg with the ricotta cheese.

 

Lay down some noodles and 

spread 1/2 the ricotta cheese on top.

 

Then some grated cheese.

 

Cook the beef then add the green 

chile and the taco seasoning.

 

Add some salsa.

 

Add the ground beef.

 

Then another layer of the noodles.

 

Sprinkle with corn, beans, or whatever you have.

 

Add some cheese.

 

Then bake it up!!!

Kielbasa Pepper Rice Skillet

One skillet suppers make me very happy. And when they're as easy as this one is, then I'm even happier. Slice, dice, add, pour, cook...DONE! Not sure what else I can say about this. I really love the way the kielbasa flavors this whole dish. The leftovers are tasty. Just an all-around delicious dinner. There...I guess I CAN think of more to say about it.

Kielbasa Pepper Rice Skillet



1 12-ounce package Kielbasa sausage ~ cut into "coins"
1 medium onion ~ diced
2 cloves garlic ~ minced
1 1/2 cups large diced bell peppers
2 cups beef or chicken stock
1 cup rice
Salt and pepper to taste

In a large skillet, saute the onion and garlic in a little olive oil until soft, about 5 minutes.

Add the sliced kielbasa and cook about 10 minutes.

Add the rice and cook and stir until rice has browned, about 5 minutes.

Add the bell peppers.

Pour in the stock. Stir. Cover then turn temp down to medium and cook about 20 minutes until rice is done.


 

The line-up.

 

Saute the onion and garlic a 

bit then add the sliced kielbasa.

 

Add the rice and cook until 

the rice has browned a bit.

 

Then add the peppers 

and salt and pepper to taste.

 

Pour in the stock.

 

Cook covered for about 20 minutes.

 

Enjoy!

Apple Bread

Since IT Guy loves apple anything I knew he would love this. And since apples are in abundance at the store right now, I knew this would be perfect for both of us. I served it to IT Guy with vanilla ice cream and caramel syrup. SO good! But plain is good, too. Great for lunches or a snack!

Apple Bread



1/3 cup shortening
½ cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 1/3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 apples ~ peeled and diced
2 tablespoons sugar
3 teaspoons cinnamon ~ divided use

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray then line on the bottom with parchment paper.
Cream shortening and sugar until fluffy.

Add eggs and vanilla and beat well.

Sift together the flour, baking powder, baking soda, salt and 2 teaspoons cinnamon and add to shortening mixture alternately with milk, blending well after each addition. 

In a medium bowl, combine diced apples with the 2 tablespoons of sugar and the remaining teaspoon of cinnamon.

Pour half of the batter into the prepared loaf pan. Gently spread diced apples on top and spread remaining batter over apples. Sprinkle with more cinnamon/sugar if desired.

Bake for 45 – 50 minutes degrees until done. Let cool on wire rack for 10 minutes then remove from pan and cool completely.

Serve sliced with vanilla ice cream and caramel sauce, if desired.


 

Here we go. Oops...I forgot the salt!

 

Cream shortening and sugar until fluffy. 

Add eggs and vanilla and beat well.

 

Sift together the flour, baking powder, 

baking soda, salt and 2 teaspoons 

cinnamon and add to shortening 

mixture alternately with milk, 

blending well after each addition.

 

Mix well.

 

Combine diced apples with the 2 

tablespoons of sugar and the 

remaining teaspoon of cinnamon.

 

Pour half of the batter into the prepared 

loaf pan. Gently spread diced apples on top.

 

Spread remaining batter over apples.

 

Sprinkle with more cinnamon/sugar if desired.

 

Bake!

 

Slice and eat!

Cranberry, Brie and Turkey Pizza

Who always has leftover Thanksgiving food? I know I do. Who gets tired of the same old reheated food? Me, that's who. Have you tried using your leftovers for pizza? There are a LOT of traditional Thanksgiving foods out there, right? But how many would make it on to a pizza? So when I was trying to come up with a combo I thought would be good...turkey and cranberry sauce rang my bell! Of course you need cheese on a pizza, so Brie was the natural choice for this. Let me tell you guys....this is fantastic! The cranberry sauce with it's tartness and the Brie is so creamy...it really dresses up the turkey. All of this on top of a delicious Mama Mary's Flatbread pizza crust. I used my homemade cranberry sauce but if you want, store bought works, too. If you're a fruit/meat person, you're going to love this. The thing I love most about Mama Mary's Flatbreads is that they come 4 to pack. So if you've got LOTS of Thanksgiving leftovers, let people get creative with their toppings! Go crazy! You've got to think outside of the pizza box, so to speak. That's what makes food fun! Try this pizza for a snack or it would work great as an appetizer, too. 

Click HERE to get the coupon.


Click HERE to visit Mama Mary's website for more great recipes and ideas.

Click HERE to "like" Mama Mary's Facebook page.

Cranberry, Brie and Turkey Pizza



1 Mama Mary's pizza crust ~ I used their Flatbread
1 cup cranberry sauce ~ store bought or homemade
1 8-ounce wheel of Brie cheese
1 cup leftover turkey ~ large dice
1/2 cup chopped pecans ~ optional

Preheat oven to 425 degrees.

Spread cranberry sauce over the crust. 

Pinch off small pieces of the Brie and scatter over the cranberry sauce.

Then sprinkle the turkey over the cheese and then top with more Brie.

Sprinkle with pecans, if using.

Bake for 10 minutes, until the cheese is melted and the sauce is bubbly.

Allow to stand for 5 minutes before slicing.

 
Let's go!

 
Spread the cranberry sauce 
on the crust. Then some brie.

 
Then scatter some turkey and 
some more Brie on top. And 
pecans if you're using those.

 
Bake it up and enjoy every bite!