Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 ounce white baking chocolate, melted and cooled
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners’ sugar
• Chopped walnuts, optional

Directions:

1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
2. Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Pineapple Shakes Recipe

3 Servings / Prep/Total Time: 5 min.

Ingredients:

• 1/4 cup cold milk
• 2 cups vanilla ice cream
• 1 can (5-1/2 ounces) unsweetened pineapple chunks, undrained
• 1/4 teaspoon ground cinnamon

Directions:

1. In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 3 servings.

Nutrition Facts: 1 cup equals 215 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 83 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.

Strawberry Pineapple Pie Recipe

8 Servings / Prep: 30 min. + chilling

ingredients:

• 1 can (20 ounces) crushed pineapple, undrained
• 10 frozen strawberries, thawed
• 3 tablespoons quick-cooking tapioca
• 2 egg yolks
• 3/4 cup plus 1 tablespoon sugar, divided
• 3/4 teaspoon lemon extract, divided
• 5 drops red food coloring, optional
• 1 pastry shell (9 inches), baked
• 1 cup heavy whipping cream

Directions:

1. Place pineapple and stawberries in a food processor; cover and process until smooth. Transfer to a saucepan. Stir in the tapioca, egg yolks and 3/4 cup sugar; let stand for 5 minutes.
2. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in 1/2 teaspoon extract and food coloring if desired. Pour into pastry shell; refrigerate for 1 hour.
3. In a small bowl, beat cream until it begins to thicken. Add remaining sugar and extract; beat until stiff peaks form. Spread over top of pie. Refrigerate for at least 4 hours or until set. Yield: 8 servings.

Nutrition Facts: 1 piece equals 663 calories, 20 g fat (10 g saturated fat), 97 mg cholesterol, 118 mg sodium, 127 g carbohydrate, 7 g fiber, 4 g protein.

Grilled Pineapple A La Mode

Serves: 6 / Preparation Time: 15 minute(s) / Cook Time: 10 minute(s)

Ingredients:

• 3/4 cup firmly packed light brown sugar
• 6 tbsp. I Can’t Believe It’s Not Butter! Spread
• 3 tbsp. rum
• 8 slices fresh pineapple
• 3 cups Breyers All Natural Vanilla Ice Cream
• 1/3 cup chopped toasted pecans

Instruction:

1. Bring sugar, I Can’t Believe It’s Not Butter! Spread and rum to a boil over medium heat in small saucepan. Boil 1 minute, then set aside.
2. Pour 1/4 cup rum sauce over pineapple in small bowl, turning pineapple to coat. Grill or boil pineapple, turning once, until golden brown, about 6 minutes. Cut into bite-size pieces.
3. Scoop Breyers All Natural Vanilla Ice Cream into 6 dessert dishes. Top with pineapple and remaining rum sauce, then sprinkle with pecans.

Pineapple Bars Recipe

1 hour, 15 min Prep

Serves 24

Ingredients:

• 1 cup crushed pineapple in juice
• 1 cup white sugar
• 2 1/2 tablespoons cornstarch
• 1 tablespoon butter
• 1 cup water
• 3/4 cup shortening
• 1 cup packed brown sugar
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups rolled oats

Directions:

1. Pinapple Filling:
2. Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan.
3. Cook until thickened, cool.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Cream together shortening and sugar thoroughly.
6. Stir in flour, baking soda and salt
7. Mix in rolled oats.
8. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan.
9. Spread with cooled filling
10. Top with remaining crumb mixture, patting lightly.
11. Bake 25 to 30 minutes, or until lightly browned.
12. While warm cut into bars and remove from pan.