Variation: 2 tablespoons frozen pineapple concentrate plus 1/4 cup
Dissolve jello in 1 cup boiling water.
Stir in frozen pineapple and orange juice.
Add 3 cups cold water.
Slowly add ginger ale and pineapple juice.
Stir well.
ith knife blade attached, pulse frozen pineapple until it resembles finely shaved
Place liquids in bottom of blender and slowly add the frozen pineapple and banana, stopping to stir as needed.
Add lemon zest, stir and freeze, stirring occasionally.
This softens easily in the microwave on \"soften\" setting.
Boil sugar, water, cinnamon sticks and cloves together for 30 minutes (gently).
Strain; chill.
Add pineapple, orange and lemon juices.
Just before serving, add ginger ale.
Serve over ice cubes or frozen pineapple juice cubes.
(If ginger ale is cold, you can omit the ice cubes.
You may wish to add an extra quart of ginger ale to dilute sweetness, or omit some of the sugar.)
Combine sweetened condensed milk and fruit juice concentrate.
Fold in topping and food coloring. Pour into pie shell.
Freeze. Defrost slightly before serving.
Variations: substitute lime, pink lemonade, lemon, cranberry, orange or tangerine juice concentrate for pineapple.
Source: Meijer, Inc.
Add pineapple, ice and water to blender.
Juice the lemon and add along with stevia.
Sprinkle mint into the mix and puree until smooth. Enjoy with 8-10 rice crackers.
In a blender or using a submersion blender, combine fruit and honey or sugar (as called for, to taste) and milk; puree until smooth. Add yogurt and pulse just until combined. Pour into ice-pop moulds and insert sticks, or pour into 3 oz. paper cups. If using paper cups, freeze until partially firm then insert sticks, straws, or plastic spoons. Freeze until solid, for 2-4 hours, or up to 2 weeks.
COOKING TIP: If using paper cups, once the smoothies are frozen solid, transfer to an airtight container to make sure they don't get freezer burn.
Drain the can of crushed pineapple so all the juice runs
Boil and cool the sugar and water mixture. Add the lemonade, orange juice and pineapple juice.
(If using frozen juice, add water to its mixture.)
Add crushed bananas, strawberries and pineapple.
Stir and freeze in grip-lock Baggies. Serve in punch bowl.
Pour 7-Up or ginger ale over frozen punch and chop to make slushy.
Add other bags of frozen punch as needed.
Gently heat 2 cups water and sugar until sugar dissolves. Bring to a boil, reduce heat and simmer for 8-10 mins, without stirring. Allow to cool then add 1 tbsp mint. Combine with pineapple puree, cover and freeze for about 3 hours, until just set.
Whip frozen pineapple mixture and egg whites together until smooth. Transfer to 2 - 11x7 inch baking pans. Cover and freeze overnight, until firm.
Scoop and serve in chilled glasses with chopped pineapple and remaining mint.
Freeze can of pineapple for 4 hours or overnight.
Remove can from freezer. Rinse can under warm, running water for 2 minute.
Remove both ends of can, push frozen pineapple onto cutting board. Slice into chunks, transfer to blender.
Add fruit juice, yogurt, banana (peeled and cut into chunks) and ginger.
Blend until thick and smooth. Pour into glasses. Garnish with pineapple wedges and mint.
For a pina colada passion, omit the banana and ginger. Replace the yogurt with 1 pint coconut sorbet, lime juice.
Freeze pineapple juice in can.
Remove juice about 1 hour before time to mix slush with fork.
Mix orange juice and lemonade with the amount of water on can.
Using large scoop, scoop sherbet.
Add ginger ale.
Stir.
Color may be added to juices.
n the honey, Coca-Cola, frozen pineapple juice, ginger, mustard, paprika, peppercorns
Place all ingredients in blender and pulse 15-30 seconds to break up chunks until smooth.
Divide between 2 glasses and garnish w/ extra kiwi and pineapple chunks if desire.
minute. Brush with the pineapple-mustard glaze. Continue grilling the
inger is frozen).
Slice Mushrooms.
Mix together reserved pineapple juice
Place the flour, salt and sugar in a large bowl; blend well with a fork.
Add the oil and, using a pastry blender or 2 table knives, cut the oil into the flour until the mixture resembles coarse crumbs.
Sprinkle the water and milk over the mixture; blend it with a knife.
Using your hands, gather the dough into 2 balls.
Use immediately, or wrap with plastic wrap and refrigerate until needed.
When rolling the dough out, roll it between 2 sheets of waxed paper.
Yields 2 (9-inch) single crust pies (16 slices).
Thaw berries if using frozen.
Soften sherbet (not too runny).
Stir fruit into sherbet and serve in glasses.
owl; whisk to blend.
Using an electric mixer, beat 2