Friday, August 21, 2015

Pina Colada Float

· 3 tablespoons coconut milk
· ½ cup lemon lime soda, such as Sprite
· ½ cup pineapple sherbet

1. In a small bowl, whisk together coconut milk and Sprite. Give it a quick mix, careful to not stir out carbonation.
2. Scoop pineapple sherbet into a glass and pour soda mixture over it. Serve immediately.

Wednesday, August 19, 2015

Chicken, Pineapple, Bacon Kabobs with Hawaiian Sauce

Ingredients for Kabobs:
· 2 large boneless, skinless chicken breasts (about 2 pounds)
· 1 large pineapple, cut into 1 ½ inch chunks
· 2 large red bell peppers, cut into 1 ½ inch pieces
· 1 large onion, cut into 1 ½ inch pieces
· 12 strips thick cut bacon
· Skewers
· Olive oil

Ingredients for Hawaiian Sauce:
· 1 ½ cups pineapple juice
· 1 ½ tablespoons cornstarch
· ½ cup brown sugar
· 2 tablespoons soy sauce
· ½ teaspoon salt

1. Thread chicken, pineapple, peppers and onions onto skewers, weaving bacon between each. Brush olive oil evenly over each kabob.
2. To make the sauce, combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce heat to medium and simmer for 2 minutes. Set aside until ready to use.
3. Preheat the grill to medium high. Grill kabobs for 10 to 15 minutes, turning a few times until done.
4. Brush on hot Hawaiian sauce generously. Serve immediately.

Monday, August 17, 2015

Baked Nacho Casserole

· Cooking spray
· 1 cup chopped green bell pepper
· 1 cup chopped onion
· 1 pound lean ground beef
· 1 (15 ounce) can black beans, drained and rinsed
· 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained
· 1 cup mayonnaise
· 1 cup whole kernel corn
· 1 teaspoon chili powder
· 4 cups tortilla chips, broken into small pieces
· 1 cup shredded mild cheddar cheese
· 3 cups shredded lettuce
· ½ cup sour cream
· ¼ cup sliced black olives or jalapenos
· ½ cup salsa

1. Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with cooking spray.
2. Spray a large skillet with cooking spray. Add pepper and onion over medium heat and stir until softened, about 5 minutes. Remove vegetables from skillet and set aside. Add beef to the skillet and cook until meat is brown and crumbly and no pink remains. Add vegetables back to skillet along with the black beans, tomatoes, mayonnaise, corn and chili powder; stir until combined.
3. Place half of meat mixture in the baking dish, top with half of tortilla chips. Place remaining meat mixture over chips. Cover with foil and bake for 25 minutes. Remove foil and top with remaining chips and cheese. Bake, uncovered 5 minutes or until cheese melts. Serve with lettuce, sour cream, olives and salsa.

Friday, August 14, 2015

Frozen Banana Split

· 24 (3.5 ounce) ice cream sandwiches, unwrapped
· 6 medium bananas, peeled and thinly sliced
· 1 (12.25 ounce) jar hot fudge sauce
· 1 (10 ounce) jar maraschino cherries, drained and chopped
· 1 (8-ounce) package toffee bits or chocolate chips, divided
· 1 (12.25 ounce) jar butterscotch topping sauce
· 1 (8 ounce) container frozen nondairy whipped topping, thawed

1. Line a 9x13-inch baking pan with aluminum foil.
2. Place half of the ice cream sandwiches evenly over the bottom of the pan. Cover completely, cutting to fit, if necessary.
3. Top sandwiches with banana slices. Pour hot fudge over the bananas. Top with cherries and half of the toffee bits or chocolate chips. Pour butterscotch evenly on top.
4. Layer the remaining ice cream sandwiches and spread whipped topping over the top. Sprinkle with remaining toffee bits or chocolate chips.
5. Cover and freeze for at least 4 hours. Remove from pan and cut into squares to serve.