Tuesday, March 25, 2008

Pineapple Enchiladas

If you like pineapple on pizza, you might like this! I know these sound a little weird, but I seriously love them. I saw them on a menu at a Mexican restaurant once, and had to order them out of curiosity. They were delicious, and I was determined to learn how to make them. I asked around, but everyone thought I was crazy when I said pineapple enchiladas. So I experimented a little and came up with a pretty close match. When I finally found the recipe online, I discovered that I had guessed all the ingredients correctly!
1 (15 oz.) can crushed pineapple, drained
1/4 c. sour cream
2 c. shredded cheddar cheese, divided
1 (10 oz.) can enchilada sauce, divided
6 flour tortillas
Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 12 inch baking dish. Fill tortillas with pineapple mixture, roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes.
Has anyone out there had pineapple enchiladas before? If so, tell me what you think.


1 c. sugar
1 c. light corn syrup

Mix and cook until it bubbles. Then add:
1 c. peanut butter
6 c. Rice Krispies
Mix well. Press into 9 x 13 pan. Melt 6 oz. chocolate chips and 6 oz. butterscotch morsels and spread on top.

Monday, March 24, 2008

Almond Punch

I made this yesterday for our Easter lunch, and it was so easy and delicious.
Almond punch:
1 can orange juice concentrate
1 can pineapple juice
2 liter sprite
2 T. almond extract
lots of ice
Here's Ann's version:
1 (6 0z.) frozen lemonade concentrate
1 1/2 c. sugar
10 c. water
1 (6 oz.) frozen orange juice
1 tsp. vanilla
1 tsp. almond extract
1 qt. Sprite
Mix all together. Makes 1 gallon.
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