Yay! It’s Friday, the longest day of the year and the first Official Day of Summer. You should celebrate! Try this twist on one of my favorite cocktails, The Beerita. Using fresh pineapple makes this drink even better than the classic.
Fresh Pineapple Beerita
2 cups fresh pineapple cored, peeled and chopped
1/3 c tequila
1 c Corona or Corona Light Beer
1 T Lime juice
1 cup ice
Throw this all in a blender and puree until smooth then drink up.
Hosting an Olympic themed party, try this cute and festive dessert, you may take home the gold.
Olympic Fruit Tart
2 packages of dry sugar cookie mix
1 80z tub Cool Whip
12 oz cream cheese softened
1 t vanilla extract
2 T sugar
1 cup apple jelly
about 1/2 c each of:
Raspberries, Blackberries, Pineapple, Blueberries, and Green Grapes
Mix up sugar cookie dough according to package directions, spread into a large rectangular cookie sheet sprayed with non stick spray. Cook for about 15 minutes or until cookie is golden brown. Remove from oven and let cool. Flip cookie onto a large flat board or platter (you can leave in pan if desired). To make frosting, combine cool whip, cream cheese, vanilla and sugar in a large bowl, I used my kitchen aid mixer with the paddle attachment, you could use a hand mixer or food processor. Beat about 4 minutes on high or until no longer lumpy. Spread on cooled cookie.
To make olympic rings use a small bowl and make circular indentations onto the frosting.
Use the fruit to make rings, Chop black berries and grapes in half, and pineapple into small pieces
Melt apple jelly in a small sauce pan over med/low heat and brush over tart with a silicone brush.
Put in refrigerator until ready to serve.
As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.
Pineapple Ginger Topping
1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)
1 t chopped ginger
1/4 c orange juice
1 t corn starch
Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.
1 c flour
1 T sugar
2 t baking powder
1/4 t salt
1 egg beaten
1 c milk
2 T vegetable or canola oil
Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.
Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.
Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.
Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired