Easy Crockpot Applesauce

Easy Crockpot Applesauce

An easy, delicious applesauce. 
Slightly adapted from: One Organic Mama

15 apples of your choice
2 cups water (approximately)
3 t. cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
***I added 1/4 cup brown sugar to sweeten it up a bit

Cut and core apples.  I cut them in half, in half again, and then cored them.  Go ahead and leave the skins on, because it is waaayyy easier, they add nutrition, and you won't be able to taste them in the end.

Cover the bottom of your crock pot with about 1/2-1" of water, add apples and spices (and sugar if using), and mix up.  Cook on high for about 4 hours.

Once your apples are soft, use your immersion blender to puree.  Let cool and serve, store, or can.

Caramel Apple Streusel Pie

Caramel Apple Streusel Pie

Makes 1 pie; Serves 8-10

Probably the best apple pie I've ever made.  Will make again and again.
Sources:
Pie crust: Mimo
Filling adapted from Nutmeg Nanny 
Streusel from Indulge
Caramel addition inspired by Chocolate Covered Everything

Mimo's Pie Crust:
1 stick butter
2 T. sugar
1 cup flour


Filling:
6 cups apple chunks (I used 6 granny smith apples here)
1/2 cup brown sugar
2 Tbsp flour
2 tsp cinnamon
1/4 tsp allspice
1 tsp vanilla
1 Tbsp lemon juice


Caramel Sauce:
4 T. butter
3 T. brown sugar
2 T. heavy cream
2 t. vanilla
1/2 c. caramel ice cream topping


Streusel Topping:

1/3 cup plus 1 tablespoon unbleached all-purpose flour

1 tablespoon superfine sugar

1 tablespoon light brown sugar

1/8 teaspoon ground cinnamon

2 1/2 tablespoons unsalted butter, melted

1/8 teaspoon pure vanilla extract

For pie crust:
Heat butter in a saucepan until melted.  Add sugar and mix until sugar dissolves.  Remove from heat.
Stir in flour until fully combined.  Pat into pie pan.  

For filling:
Preheat oven to 425 degrees. Prepare dry ingredients in a large bowl, set aside. Core, peel, and slice apples. Transfer into large bowl with dry ingredients. Top off with vanilla and lemon juice. Toss to coat apples well. Set aside while you prepare caramel sauce.

For caramel sauce, start by melting your 4 Tbls of Butter in a large saucepan.  Then add in the 3 Tbls of brown Sugar, Heavy Cream, and Vanilla and cook for 3 minutes over medium low heat constantly stirring.  Add in 1/2 cup of Caramel ice cream topping or sauce into your homemade sauce and stir to combine. 

To this delicious caramel sauce, add in your apple mixture and stir to combine.  Pour apple filling into pie crust.

For streusel topping:
Combine the flour, superfine sugar, brown sugar, and cinnamon in a small bowl. Stir the melted butter and vanilla together in another small bowl. Gradually stir the butter mixture into the flour mixture, just until evenly moistened (you may not need all of the butter). Squeeze the mixture in your hands until thoroughly combined. Crumble the mixture in the bowl to make fine crumbs with some small lumps.

Top pie with streusel topping.  Cover loosely with foil.  Bake at 425 degrees for 20 minutes, then reduce heat to 375 and continue baking for an additional 35 minutes.  Cool and enjoy.

Raspberry Lemon Breakfast Cake

Raspberry Lemon Breakfast Cake

Serves 24.

I don't know what happened to my photo.  :(  But here's a breakfast cake that screams spring!  It's a little labor-intensive, but the outcome is worth it.  This is a REALLY GOOD breakfast cake.  YUM.
Source: Rook No. 17


3 cups all purpose flour
1 Tablespoon baking powder
2 teaspoons salt
2 cups Dannon® Oikos® Vanilla yogurt
2 cups granulated sugar
6 large eggs
The zest of 3 lemons
1 cup canola oil
1 12 oz. bag frozen whole raspberries
1/4 cup granulated sugar

For the lemon syrup:
1/3 cup granulated sugar
1/3 cup fresh lemon juice

For the lemon cream cheese frosting:
1 cup powdered sugar
2 Tablespoons fresh lemon juice
4 oz. cream cheese 

Preheat oven to 350 F.  Coat a 13x9 baking pan with nonstick spray, then line with parchment paper so that parchment extends over the 13" sides by several inches (allowing you to simply lift the cake from the pan once it has cooled).

In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

In the bowl of an electric mixer, whisk the sugar and eggs until pale yellow.  Add yogurt, lemon zest and oil and beat on low to combine.  Add dry ingredients to the wet.  Stir just to combine, so that no white streaks remain and batter is smooth.  Pour half of the batter in to the prepared pan and evenly spread with a silicone or offset spatula.

Remove frozen raspberries from the freezer.  Rinse in a colander under cold water to remove frost.  Transfer to a medium bowl and gently toss with 1/4 cup sugar.  Evenly distribute the frozen sugared raspberries over the layer of batter.  Top with remain half of batter and use a silicone or offset spatula to evenly distribute. 

Bake for 40-50 minutes (until a toothpick comes out clean of batter, or cake springs back to the touch).  Remove cake from oven and cool on a wire rack for 10 minutes.

While cake is cooling, combine the 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan.  Cook over medium-high heat until sugar dissolves and mixture is clear.  After cake has cooled for ten minutes, pour lemon syrup evenly over the entire cake (while still in pan).  Continue to cool the cake on a rack for 30 minutes.

Once cake is cool, prepare the frosting by melting the cream cheese in a medium bowl over low heat in the microwave (or a saucepan).  Whisk in the powdered sugar and lemon juice until smooth.  Using a silicone or offset spatula, spread the frosting over the entire cake.

Using the overlapping sides of the parchment as handles, gently lift the cake from the pan.  Cut in to squares and serve.

Strawberry Bread for Mother's Day

Strawberry Bread for Mother's Day

Makes 3 mini loaves.

It's strawberry season. And you know a mom that would probably appreciate a freshly-baked loaf of strawberry bread. And since this recipe makes 3 mini loaves, you can make THREE moms happy.
Inspired by: Ohio P.E.O. Cooks II cookbook

3/4 c. dark brown sugar, packed
1/3 c. vegetable/canola oil
1 egg
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour milk (1/2 c. regular milk + 1 t. white vinegar)
1-1/4 c. all-purpose flour
1 c. fresh strawberries, chopped
1/4 c. granulated sugar

Preheat oven to 350 degrees.

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk in separate bowl. Combine with first mixture. Stir in flour and strawberries. Pour batter into three greased mini loaf pans. Sprinkle top with granulated sugar. Bake for 35 minutes, or until a toothpick comes out clean and tops are beginning to brown. Wait 10 minutes before removing from pans. Cool completely. Wrap up and deliver to some deserving mothers!

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Serves 8-10.

The reviews for this cake on All Recipes are great.  It went over well at The Mister's grandmother's birthday party.  I, personally, thought the cake part was a little too dry.  How to fix that?  I'm not sure.  Any ideas? 
Slightly adapted from: AllRecipes

1/2 stick butter
1 (20 ounce) can crushed pineapple with juice
8 maraschino cherries
2/3 cup packed brown sugar
1/3 cup shortening
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reserved pineapple juice

Preheat oven to 350 degrees. Drain pineapple and reserve 1/2 cup of the juice.

Melt butter in a 9" round pan. Arrange cherries in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple.

Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition.

Spread batter in pan over pineapple. Bake for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.

Raspberry Coconut Bars

Raspberry Coconut Bars

Makes about 16.

Fruity and sweet, and I love just about anything with coconut. 
Slightly adapted from: Quick Cooking magazine

1-2/3 c. graham cracker crumbs
1/2 c. butter, melted
2-2/3 c. flaked coconut
1 can (14-oz.) sweetened condensed milk
1 c. raspberry preserves
1/3 c. chopped walnuts, toasted
1/2 c. semisweet chocolate chips
Heavy whipping cream

Preheat oven to 350 degrees.

In a small bowl, combine graham cracker crumbs and butter.  Press into a 8x8 baking dish.  Sprinkle with coconut; drizzle with milk. Bake for 20 minutes or until lightly browned.  Cool completely on a wire rack.

Spread preserves over the crust.  Sprinkle with walnuts.  In a microwave-safe bowl, melt chocolate chips.  Stir until smooth, adding heavy whipping cream if necessary.  Drizzle over walnuts. Cut into bars.  Refrigerate for 30 minutes or until chocolate is set.

Strawberry Pie

Strawberry Pie

Serves 8.

Before she went to her eternal home, my wonderful and beautiful grandmother, Mimo, gave me some of her cookbooks. All of them I treasure because of who they came from, but a few of them I treasure even more because of their age and appearance. I found this recipe in a compilation cookbook published in 1948 in the same area my great-great-grandfather, Mimo's dad, built the summer cottage at Atwood Lake we continue to use and cherish today.
Slightly adapted from: Out of Tuscarawas County Kitchens cookbook

Crust recipe: Mimo

Crust:

1-1/2 sticks butter

1-1/2 c. all-purpose flour

3 T. sugar

Filling:

1 qt. fresh strawberries (I used 1-1/2 quarts)
1 c. sugar
2 T. cornstarch
1 T. butter

Topping:

1 c. whipped cream

Preheat oven to 350 degrees. Make pie crust by melting butter in a saucepan over medium low heat. Add sugar and stir until sugar is dissolved. Remove from heat and stir in flour until well combined. Press into a pie plate. Bake for 15 minutes. Remove from oven and cool.

Cut 1/2 of strawberries in 1/2" pieces. Cut the remainer in half only. In a medium saucepan, cook diced strawberries with sugar, cornstarch, and butter over medium-low heat for about 10 minutes, or until mixture thickens. Remove from heat. Add remaining halved strawberries to saucepan and stir to combine.

Pour strawberry mixture into baked pie crust. Chill for at least 6 hours, or until set. Top with whipped cream or vanilla ice cream upon serving.

A Note From The Little Lady: The pie crust is Mimo's recipe and, in my opinion, really makes this pie. It's not hard and you'll get rave reviews, so don't skimp and use a store-bought crust!

Blackberry Scones

Blackberry Scones

Makes 8.

My first time making scones! And I must say they came out better than I expected! I love the bursts of blackberries in these.

Source: Gold Medal Self-Rising Flour bag

1-3/4 c. self-rising flour

3 T. sugar

1/3 c. firm butter or margarine

1 large egg, beaten

1/2 t. vanilla

4-6 T. whipping cream

1/2 c. fresh blackberries

Additional whipping cream

White decorator sugar crystals, or granulated sugar

Heat oven to 400 degrees.

In a large bowl, stir together flour and 3 tablespoons sugar. Cut in butter, using a pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Stir in egg, vanilla, and just enough of the 4-6 tablespoons of whipping cream so dough leaves the side of the bowl. Stir in blackberries.

Place dough on a lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. On ungreased cookie sheet, roll or pat dough into 8-inch circle. Cut into 8 wedges with a sharp knife that has been dipped in flour, but do not separate wedges. Brush with additional whipping cream; sprinkle with sugar crystals.

Bake 14-16 minutes or until light golden brown. Immediately remove from cookie sheet; carefully separate wedges. Serve warm.

Morning Glory Muffins

Morning Glory Muffins

Makes 24.

A tasty, healthy start to your day. These muffins are full of all sorts of goodness.

Source: AllRecipes.com

1-1/2 c. all-purpose flour

1/2 c. whole wheat flour

1-1/4 c. white sugar

1 T. ground cinnamon

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 c. grated carrots

1 apple - peeled, cored and diced

1 c. raisins

1 egg

2 egg white

1/2 c. apple butter

1/4 c. vegetable oil

1 T. vanilla extract

2 T. chopped walnuts, optional

2 T. toasted wheat germ

Preheat oven to 375 degrees.

Line muffin tins with paper liners.

In a medium bowl, whisk together egg, egg whites, sugar, apple butter, oil, and vanilla.

In another bowl, sift together flours, cinnamon, salt, baking soda, and baking powder. Stir in egg/sugar mixture, as well as carrots, apples, and raisins. Stir until just moistened.

Spoon the prepared batter into muffin cups.

In a small bowl, combine walnuts and wheat germ, if using. Sprinkle over muffin tops.

Bake for 16-18 minutes, or until golden brown and a toothpick comes out clean.

Apple Pie Coffee Cake

Apple Pie Coffee Cake

Serves 16.

Happy birthday to my father-in-law -- one of my most loyal readers. :)

Here's some more baked goodness to celebrate the season. Whip this up before company comes, and set it out in the morning for an easy complement to coffee and/or addition to a breakfast spread.

Slightly adapted from: AllRecipes.com

cake:

1 spice cake mix

1 (21 oz.) can apple pie filling

3 eggs

3/4 c. sour cream

1/4 c. water

2 T. canola oil

1 t. vanilla extract

2 T. brown sugar

1-1/2 t. ground cinnamon

glaze:

2/3 c. powdered sugar

2-3 T. milk or cream

Preheat oven to 350 degrees.

Chop apple pie filling into smaller pieces. This isn't necessary but makes the cake easier to eat than leaving the slices whole.

Set aside 1 tablespoon cake mix and 1-1/2 cups apple pie filling.

In a mixing bowl, combine remaining cake mix, eggs, sour cream, water, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in remaining apple pie filling. Pour half of batter into a 10" bundt pan that has been coated with non-stick spray or butter/shortening.

In a small bowl, create streusel by mixing together reserved 1 tablespoon cake mix, brown sugar, and cinnamon. Sprinkle evenly over batter in bundt pan. Spoon reserved apples over batter to within 3/4" from edges. Top with remaining batter.

Bake for 48-53 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on a wire rack.

Make glaze by combining powdered sugar and milk. Stir until smooth. Drizzle over cake (I put the wire rack - that it's been cooling on - over the sink to make for an easy clean-up since glaze will run down cake sides and through wire rack). Repeat this process, if you want, until cake is topped with your desired amount of glaze.

Apple 'n Onion Chicken

Apple 'n Onion Chicken

Serves 2.

What a great fall recipe! I was hesitate to serve to The Mr. since he doesn't always love entrees involving fruit, but he gave this a thumbs up before I even had a chance to ask!

Slightly adapted from: Taste of Home magazine

1 medium apple, sliced

1/2 large onion, sliced thin

1 t. butter

2 boneless, skinless chicken breast halves (about 5 oz. each)

dash salt and pepper

2 slices swiss or provolone cheese

1/8 c. seasoned bread crumbs

1/8 t. minced fresh thyme

Preheat oven to 350 degrees.

In a large skillet, saute apples and onions in butter for 10 minutes or until tender.

Transfer to a baking dish that has been coated with cooking spray. Top with chicken, then cheese slices; sprinkle with salt and pepper.

Combine bread crumbs and thyme; sprinkle over chicken. Bake for 45-50 minutes, or until juices run clear.

Apple Cinnamon Streusel Muffins

Apple Cinnamon Streusel Muffins

Makes 14 muffins.

Please excuse my Christmas muffin liners. These are delicious muffins full of autumn flavor. Enjoy one in the morning while sipping hot tea, coffee, or apple cider.

Source: Cooking Thin with cookbook

For the topping:

1/3 c. firmly packed brown sugar

3 T. flour

2 t. cinnamon

2 T. cold butter, cut into tiny cubes

For the muffins:

1-3/4 c. flour

1/3 c. granulated sugar

2 t. baking powder

1/4 t. salt

1 large egg, beaten

3/4 c. apple cider

1 Granny Smith apple, peeled, cored, and diced

1 t. pure vanilla extract

1/4 c. vegetable oil

Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper baking cups; set aside.

Prepare the topping: In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. Cut in butter with a fork. Set aside.

Prepare the batter: In a medium mixing bowl, mix together flour, granulated sugar, baking powder, and salt. In a small mixing bowl, combine egg, apple cider, diced apple, vanilla extract, and oil; add all at once to flour mixture. Stir until just moistened. (Batter should be lumpy.)

Spoon about 1 tablespoon batter into each prepared muffin cup; sprinkle with 1 teaspoon topping. Fill evenly with remaining batter. Sprinkle tops of muffins with remaining topping. Bake 18-20 minutes, or until golden brown. Remove from pan; cool slightly on racks.

Caramel Dutch Apple Pie

Caramel Dutch Apple Pie

Serves 8.

A deliciously tasty treat for the holidays or any fall gathering. Serve warm with vanilla ice cream.
Source: Taste of Home magazine

5 apples, preferably Granny Smith (about 7 c.)

1 t. lemon juice

1 t. vanilla extract

1/3 c. packed brown sugar

3 T. sugar

4-1/2 t. ground cinnamon

1 T. cornstarch

1/4 c. caramel ice cream topping, room temperature

1 pie crust (9")

3 T. butter, melted

Streusel topping:

3/4 c. all-purpose flour

1/4 c. sugar

6 T. cold butter

1/4 c. caramel ice cream topping, room temperature

Preheat oven to 350 degrees.

In a large bowl, toss apples with lemon juice and vanilla. Combine the sugars, cinnamon, and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be very full). Drizzle with butter.

In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.

Bake for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping.

Cool on a wire rack.

Apple Orchard Chicken Salad

Apple Orchard Chicken Salad

Serves 2.

A fresh, crisp and healthy addition to your weekly dinner menu.

Source: Taste of Home magazine

2 boneless skinless chicken breast halves (about 5 oz. each)

3 T. apple juice concentrate

1/8 c. vegetable oil

1 T. vanilla yogurt

4 c. torn mixed salad greens

1 c. chopped apples

1/2 small red onion, cut into rings

1/4 c. pecans, if desired

1/4 c. crumbled Gorgonzola cheese

Grilled chicken on an indoor grill coated with nonstick cooking spray for 5-7 minutes or until juices run clear.

Meanwhile, for dressing, combine the apple juice concentrate, oil and yogurt in a jar with a tight-fitting lid; shake well.

On four plates, arrange the salad greens, apples, onion, pecans, and cheese. Slice chicken; place over salads. Drizzle with dressing. Serve immediately.

A Note From The Little Lady: The Mr. preferred ranch dressing with his.

Apple Crisp

Apple Crisp

Serves 4-6.

Happy first day of autumn! I love this time of year -- the crisper, cooler days; football season; and the excitement of the looming holidays ahead. And who doesn't love the foods of fall? Kicking off this autumn season, here's an apple crisp for your enjoyment. Sweet and tart apples tossed in cinnamon and sugar, topped with a cinnamon-y, sugary streusel topping. Yum.

Source: Cooking Light magazine, October 2000

1/3 c. all-purpose flour

1/2 c. packed light brown sugar

1/3 c. regular oats

1/4 t. ground cinnamon

1/4 c. chilled butter, cut into small pieces

4 apples (I used 2 Granny Smith and 2 Pink Ladies)

1 T. lemon juice

1/2 c. sugar

1/2 t. ground cinnamon

1/4 t. ground nutmeg

Preheat oven to 375 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, oats, and 1/4 t. cinnamon in a medium bowl; cut in butter with a pastry blender or two knives until mixture is crumbly.

Combine apples and remaining ingredients (lemon juice, sugar, cinnamon, and nutmeg) in a large bowl; toss well. Spoon apple mixture into a greased 8-inch square baking dish or 9-inch circular baking dish. Sprinkle with crumb mixture. Bake for 45 minutes or until golden brown.

Serve warm.

Raspberry-Nectarine Pie

Raspberry-Nectarine Pie

Serves 8.

Summer is only here for one more week. Take advantage of what's left by making this pie.

Crust recipe source: My grandmother, Mimo

Pie recipe source: Cooking Pleasures magazine, August/September 2005

Crust:

2 sticks butter

4 T. sugar

2 c. all-purpose flour

Filling:

1 c. sugar

3 T. quick-cooking tapioca

1/2 t. ground nutmeg

1/4 t. ground cardamom

5 large firm, but ripe nectarines, sliced (about 7 cups)

1 pint (2 cups) raspberries

1 T. lemon juice

Place oven rack on lowest level; place baking sheet on rack. Heat oven to 425 degrees.

Meanwhile, make pie crust by melting butter and sugar in a saucepan over medium heat until sugar dissolves. Remove from heat and stir in flour. Divide into two sections, one for top crust and one for bottom. From one crust into a disc, wrap in plastic wrap and refrigerate until firm.

Press the other crust evenly into a pie plate, pushing up the sides of the plate.

In a large bowl, stir together 1 c. sugar, tapioca, nutmeg, and cardamom. Add nectarines, raspberries, and lemon juice; stir gently to combine. Spoon filling into pie crust. Refrigerate while rolling out lattice.

On a lightly floured surface, roll remaining dough into a 12-inch round. Cut into 5 (1-1/4") strips. Place 3 strips lengthwise over pie; trim edges. Fold edge of crust over edges of strips. Brush dough with milk; sprinkle with 2 teaspoons sugar.

Place pie on baking sheet; bake at 425 for 30 minutes. Reduce oven temperature to 400 degrees. If crust is brown, cover with foil, leaving center open for steam. Bake at 400 for 15 minutes. Reduce oven temperature to 375 degrees. Bake an additional 15 minutes, or until juices are bubbly and crust is a rich golden brown. Cool on wire rack.

Serves well with ice cream or whipped cream.

Ambrosia Salad

Ambrosia Salad

Serves 12.

I love this stuff. It's so incredibly easy, and a great potluck addition. It's summery and sweet, and can be whipped up 10 minutes before you have to be out the door.

Source: 5-Ingredients or Less cookbook

16-oz. container sour cream

10-oz. bag flaked coconut

24-oz. can mandarin oranges, drained

20-oz. can pineapple tidbits, drained

1/2 pkg. miniature marshmallows

Gently stir all ingredients together in a serving bowl. Cover and chill until serving.

Aloha Pizza

Aloha Pizza

Serves 2-3 (about 8 small wedges of pizza).

A great pizza recipe! And when you use homemade pizza crust, it's that much better. The Mr. and I both really enjoyed this.

Slightly adapted from: Pampered Chef Season's Best recipe collection, Spring/Summer 2008 issue

10-oz. pizza dough (I recommend this homemade recipe)

1 T. olive oil

1 garlic clove, pressed

1/2 c. barbecue sauce, divided

2 c. (8 oz.) grated mozzarella cheese

2 c. diced cooked chicken

1 c. pineapple tidbits, from fresh pineapple

1/2 medium red bell pepper, diced

1 green onion, thinly sliced

Preheat oven to 400 degrees.

Shape dough into a circle on a floured surface (we use our pizza peel). Gently stretch and press dough to form a 12-inch circle. Combine oil and garlic, and brush evenly over crust. Spread half of barbecue sauce over the crust. Sprinkle cheese, chicken, pineapple, and red pepper over the crust. Bake, ideally on a pizza stone, for 14-16 minutes or until crust is golden brown. Remove from oven.

Garnish with green onion. Serve with remaining barbecue sauce.

Pineapple Pork Tacos

Pineapple Pork Tacos

Serves 4.

Later this week, on Thursday the 22nd, Pineapple Grass will turn one year old! In celebration, each recipe this week will star pineapple as an ingredient. Enjoy!

A great taco recipe! Something different than "the norm," but still full of that familiar tex-mex flavor we all love.

Source: Good Housekeeping, July 2010 issue

1 chipotle chile, plus 2 T. sauce (from 1 can chiles in adobo sauce)

3 T. honey

2 cloves garlic, crushed

1/2 small pineapple, peeled and cut into 1/2-inch-thick slices

1 lb. boneless pork chops

1/2 small white onion, sliced

1/4 c. chopped fresh cilantro leaves

8 tortillas, warmed

Preheat grill to medium.

In a blender, puree chile, sauce, honey, garlic, half of pineapple slices, and 1/4 teaspoon each salt and pepper. Pour 1/3 cup sauce into a pie plate; pour remainder into a small bowl for serving.

Add pork to sauce in plate; turn to coat. Let stand. Grill onion and remaining pineapple 4-6 minutes, until tender, turning. Transfer to cutting board.

Grill pork, thinly coated with sauce, 6-8 minutes or until meat just loses its pink color, turning once.

Chop onion and pineapple; place in bowl. Stir in cilantro and 1/4 t. each salt and pepper. Cut pork into chunks; place in tortillas with pineapple mixture. Serve with reserved sauce.

Strawberry Dessert Pizza

Strawberry Dessert Pizza

Serves 8-10.

This is my take on Pizza Hut's dessert pizza, and I found it to be very enjoyable... and addictive. The sugary topping made it slightly difficult to cut into slices. I found that kitchen shears worked well. Or, run a knife around the edge, transfer to a cutting board, and use a sharp pizza wheel.

1 container refrigerated pizza dough (or bread dough)

1 jar strawberry preserves

1/2 c. oats

1/2 c. brown sugar

1/4 c. flour (I used whole wheat)

Preheat oven to 400 degrees.

Coat a pizza pan with non-stick spray.

Spread dough evenly on pizza pan.

Bake for 3-4 minutes.

Meanwhile, mix oats, brown sugar, and flour to create a streusel.

Remove pan from oven and top with strawberry preserves, followed by streusel topping.

Return to oven and bake 13-15 minutes.

Cool; cut into slices; enjoy.