Saturday, March 20, 2010

PIstachio PIneapple cream PIe

I made a couple pi-stachio pi-neapple cream pi-es last weekend for pi day.
As usual the recipe is super simple and quick, and the fun was in the decorating.
I took these to a pi day party and my dance class.

Ingredients (makes 2 pies):
2 ready made crusts (graham or oreo)
1.5 packets of instant pistachio pudding powder (5.1oz)
1 can of unsweetened pineapple chunks (20oz)
2 cups of milk
8oz vanilla ice cream
1/4 cup of chocolate shavings
1/4 cup of very finely chopped almonds
chocolate frosting (optional)

Mix the pudding powder, ice cream, and milk and refrigerate for 5 mins to set.
Then mix in the chocolate, almonds, and pineapples.
Pour into crusts. Keep refrigerated or frozen until serving time.
Use frosting to decorate (optional) or top with the chocolate shavings and almonds.

Tuesday, March 16, 2010

My Mom's Blueberry Crumb Cake

This cake has been a hit with anyone I have ever made it for.

3/4 C Sugar
1/4 C Soft Shortening (butter ok)
1 egg
1/2 C Milk
2 C Flour
1 tsp. Baking powder
1/2 tsp salt
1 1/2 C Blueberries (use wild Maine blueberries, because, lets face it...all other blueberries are wannabes)

1/2 C Sugar
1/3 C Flour
1/4 C Butter (out of refrigerator for awhile but not really soft yet)
1/2-1 tsp cinnamon
Blend with pastry blender

Grease and flour a 9x9 or 7x11 pan. Mix sugar, shortening and egg thoroughly. Stir in milk. Blend dry ingredients. Stir in. Carefully blend in blueberries. Spread batter in pan. Sprinkle with topping. Bake at 375 for 35 minutes. Enjoy!!

Wednesday, March 10, 2010

Avocado Corn Quesadillas

This barely even counts as a recipe, but I love to make quesadillas - they are quick, easy, tasty and involve almost no clean-up. However just using cheese and some kind of meat gets boring quickly. The other day I had some frozen corn and an avocado on hand and I decided to make an avocado-corn quesadilla.

about 1/3 cup of corn (I used frozen corn but I'm sure fresh would be even yummier)
1 avocado
handful of shredded mozzarella cheese
1 flour tortilla
olive oil

Heat olive oil in a frying pan. Chop up avocado and prepare corn according to package directions. Cook the tortilla until it is brown and crispy on one side. Top half of it with mozzarella cheese. As cheese is starting to melt, add the avocado and corn on top of the cheese. Fold over the half without filling and serve!