I decided I wanted to try something really different for Thanksgiving, so I made a pineapple pie! It’s a super easy recipe, and is really fresh and unique. I absolutely loved it, and I’ll definitely be making it again!
40 oz. crushed pineapple with juice
1 cup white sugar
6 Tbsp. cornstarch
2 Tbsp. lemon juice
2 pie crusts
1 egg
2 Tbsp. milk
1 Tbsp. white sugar
Preheat oven to 425.
Combine crushed pineapple with juice, 1 cup sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Cool slightly.
Line a 10-inch pie plate with crust. Beat egg and brush crust with it to prevent sogginess. Pour filling into the prepared pie dish. Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top (or do a lattice crust as pictured), brush crust with milk and sprinkle with 1 Tbsp. sugar.
Bake until golden brown, about 35 minutes. Serve with whipped cream and flaked coconut if desired.
Once I perfected my white chocolate raspberry cheesecake recipe, I started wondering what other kinds of cheesecakes I could make following the same basic recipe. For my first attempt, I went with one of my favorite flavor combinations, blueberry-lemon. It turned out just as well (although maybe not quite as pretty coming out of the cheesecake pan), and the flavor is amazing…I think I like it even better! The real star of the recipe is the sauce, which would also be good on pancakes and waffles, ice cream, and anything else you can think of!
Blueberry Lemon Sauce:
10 oz. frozen blueberries
1/2 cup fresh lemon juice
3 Tbsp. sugar
2 tsp. cornstarch
Combine blueberries, lemon juice, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer. Refrigerate overnight.
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp. sugar
6 Tbsp. melted butter
Preheat oven to 350. Mix all three ingredients together, then press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature. When cool, place in freezer for at least an hour.
Cheesecake:
2 cups white chocolate chips
1/2 cup half-and-half
24 oz. cream cheese, softened
1/2 cup sugar
3 large eggs
1 tsp. lemon zest
1/2 tsp. lemon extract
Preheat oven to 325. Melt white chocolate chips and half-and-half in double boiler; cool slightly. Mix cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Add lemon zest, lemon extract, and melted white chocolate mixture and mix thoroughly. Pour half of the batter over frozen crust. Spoon 3 Tbsp. blueberry sauce over batter. Slowly pour in remaining cheesecake batter. Spoon 3 Tbsp. blueberry sauce over top. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven until top is set, 60-75 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Cool cheesecake to room temperature, then cover with plastic wrap and refrigerate overnight. Serve with remaining blueberry sauce
I’ve been tinkering with this cheesecake recipe for a while, and I have it to a point where it’s the single best cheesecake I’ve ever made!
Raspberry Sauce:
10 oz. frozen raspberries
1/2 cup water
2 Tbsp. sugar
2 tsp. cornstarch
Combine raspberries, water, sugar, and cornstarch in a saucepan. Bring to a boil and continue boiling until sauce is thick, about 5 minutes. Strain through a mesh strainer to remove seeds. Refrigerate overnight.
Graham Cracker Crust:
1 3/4 cups graham cracker crumbs
3 Tbsp. sugar
6 Tbsp. melted butter
Preheat oven to 350. Mix all three ingredients together, then press into the bottom of a springform pan. Bake for 10 minutes, then cool to room temperature. When cool, place in freezer for at least an hour.
Cheesecake:
2 cups white chocolate chips
1/2 cup half-and-half
24 oz. cream cheese, softened
1/2 cup sugar
3 large eggs
1 tsp. vanilla extract
Preheat oven to 325. Melt white chocolate chips and half-and-half in double boiler; cool slightly. Mix cream cheese and sugar in a large bowl until smooth. Beat in eggs one at a time. Add vanilla and melted white chocolate mixture and mix thoroughly. Pour half of the batter over frozen crust. Spoon 3 Tbsp. raspberry sauce over batter. Slowly pour in remaining cheesecake batter. Spoon 3 Tbsp. raspberry sauce over top. Swirl batter with the tip of a knife to create a marbled effect. Bake in the preheated oven until top is set, 60-75 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Cool cheesecake to room temperature, then cover with plastic wrap and refrigerate overnight. Serve with remaining raspberry sauce.
Everybody knows and loves lemon bars, but I started wondering, what other flavors would work. I came up with this recipe for pineapple bars (with a hint of coconut), and they taste just like summer!
Shortbread Crust
1 cup butter, softened
2 cups flour
1/2 cup granulated sugar
1 tsp. coconut extract
Preheat oven to 350. Prepare a 9×13 pan with parchment paper and coat with cooking spray. Blend flour, softened butter, sugar, and coconut extract in a medium bowl until well combined; press into the bottom of prepared pan. Bake for 15-18 minutes until golden.
Pineapple Filling
4 eggs
1/2 cup pineapple juice
1 1/2 cups granulated sugar
1/4 cup flour
Powdered sugar for dusting
While crust is baking, whisk together eggs and pineapple juice. Whisk in sugar and flour until smooth. Pour over hot crust, then return to oven and bake for an additional 20-25 minutes until set. Cool completely before cutting into squares and dusting with powdered sugar.
I’m not a big casserole person (I actually hate most of them!), but there is an exception, and I don’t just tolerate Reuben casserole, it’s one of my favorite dinners! I even like it better than the more traditional Reuben sandwich…I think it’s at least partly because the toasty Rye bread on top is so delicious!
1 lb. deli corned beef, chopped
1000 Island dressing
14 oz. canned sauerkraut, drained well
8 oz. Swiss cheese (you can use shredded or sliced)
1 1/2 sticks butter, melted
8 slices Rye bread, chopped
Preheat oven to 350. Spread chopped corned beef on bottom of 9×13 pan. Drizzle about 1/2 cup 1000 Island on top. Sprinkle with sauerkraut. Top with Swiss cheese. Toss chopped bread with melted butter, and place over cheese. Bake in preheated oven for about 30 minutes until the bread is toasty.
Perhaps “Kitchen Sink” is a bit of a misnomer, because I’m not suggesting you put ALL the things in the blondies at once. But what makes these blondies great is that you can add whatever mix-ins you want in whatever ratio you want (I did half dark chocolate and half dried cranberries here), and you can even frost them (cinnamon frosting is especially good!), and not only will they turn out great every time, but it seems like you’re never making the same blondies twice!
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup butter
1 lb. dark brown sugar (you can use light, but I think the dark gives it a better flavor!)
1 Tbsp vanilla
3 eggs
3 cups of mix-ins (baking chips, nuts, dried fruit…you name it!)
Frosting of your choice (optional)
Preheat oven to 350 and grease (or cover with parchment paper) a cookie sheet with sides (about 15×10 inches…if your pan is a different size, you’ll have to adjust the cooking time).
Whisk together flour, baking soda, and salt in a medium bowl.
Melt butter in 3-quart saucepan over medium heat. When it’s completely melted, remove from heat and stir in brown sugar and vanilla. Let cool slightly, then stir in the eggs. Stir in flour mixture and mix-ins until just blended. Spread into prepared pan and bake for about 25 minutes (don’t overbake!)
Let cool completely before frosting (if desired) and slicing…make about 2 dozen blondies.
I was very disappointed when I went shopping for our New Year’s dinner and discovered that there are no longer jarred spiced apple rings available in my area. I really, really love spiced apple rings, so I decided to make my own. Most of the recipes I found included large amounts of Cinnamon Imperials, which doesn’t surprise me based on the taste and color of apple rings, but they were almost impossible to find at Christmas, so I had to come up with a recipe that had the right flavors without them. I’m really happy with how it turned out, and they weren’t even that hard to make!
1 1/4 cups water
1/2 cup apple cider vinegar
3/4 cup sugar
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp allspice
3-4 drops red food coloring (optional…it adds that recognizable color)
3 slices lemon
3 large cooking apples (I used Granny Smith because they’re my favorite, but if you prefer a uniform red color, you could certainly use a different kind!)
In a large skillet, heat first nine ingredients to boiling. Reduce heat, cover, and let simmer 5 minutes to blend flavors.
While syrup is simmering, core, but don’t peel, apples and slice into 1/4 inch thick rings. Cook half of rings at a time in the syrup. Simmer until tender but firm, 5-10 minutes…you don’t want the apples to get mushy or fall apart. Remove first half of apples rings and cook second half in same syrup (if it gets too thick, add a little extra water).
Discard lemon slices. Place all the apple rings in a wide, shallow dish (I used a pie plate) and pour syrup over. Cover and refrigerate for up to one week.
I have been baking this banana cake for literal decades…it’s probably one of the first recipes I learned how to make. I’ve changed it a bit over time…I used to include walnuts in the cake, but since Moose it allergic to nuts, now I leave them out, and just offer them as a topping for those that like them. To compensate for that, I started adding extra banana, and the flavor is unmistakable!
1 cup butter, softened
1 cup sugar
2 eggs
1 cup buttermilk
1 1/2 cups mashed, overripe bananas (about three bananas)
1 tsp. vanilla extract
2 cups flour
1 cup quick-cooking oats
1 1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350. Grease a 9×13 pan. Whisk together flour, oats, baking soda, and salt in medium bowl. Beat butter in bowl of mixer until light and fluffy. Add sugar and eggs; mix well. Add buttermilk, bananas, and vanilla; mix well. Stir in dry ingredients until just combined. Pour into prepared pan and bake for 35-40 or until toothpick inserted in center comes out clean.
I came up with this drink for Kirby Day, and it’s too good not to share!
4 cups white cranberry-strawberry juice
12 oz. frozen lemonade concentrate, thawed
4 cups 7-UP, chilled
Raspberries for garnish
Mix white cranberry-strawberry juice with lemonade concentrate in pitcher and refrigerate overnight. Stir in 7-UP just before serving and float raspberries on top.
I don’t always make Jäger sauce to go with schnitzel, but when I do, this is the recipe I love!
1 Tbsp. vegetable oil
1 white onion, diced
1 8 oz. can sliced mushrooms
salt and pepper to taste
1 1/2 cups water
1 beef bouillon cube or 1 tsp. bouillon granules
1 Tbsp. cornstarch
4 oz. sour cream
Heat oil in large skillet over medium heat. Add onions and mushrooms and season with salt and pepper. Sauté a few minutes until onions are soft. Add water and bouillon and simmer for about 20 minutes. Combine cornstarch and sour cream and stir into sauce. Cook over low heat until sauce thickens, taking care not to boil. Serve with schnitzel.
