Pineapple Jello Salad

PINEAPPLE BUTTERMILK SALAD

by Whitney Warr

1 can (20 oz) crushed pineapple with juice

2 Tbsp sugar

1 (6 oz) package of orange jello

2 C of buttermilk (I use powdered)

1 container (8 oz) cool whip

1 C chopped pecans

Combine pineapple & juice with 2 Tbsp sugar in saucepan & bring to a boil, stirring occasionally.

Remove from heat & stir in jello until well dissolved.

Cool.

Add buttermilk & mix well.

Fold in cool whip & pecans.

Put in mold or 12x8 dish & chill until firm.

Buttermilk Syrup

Buttermilk Pancake Syrup
by Whitney Warr

1 C. Sugar
2 Tbsp. Cultured (powdered) Buttermilk
1/2 tsp. Baking Soda
1/2 C. Butter
1/2 C. Water
1 tsp. Vanilla

Combine sugar, buttermilk powder, and baking soda in a medium size saucepan. Add the butter, cut into cubes, and the water, stir and heat over medium low heat until it just comes to a boil (don't boil). Remove from heat and stir in the vanilla. Serve over pancakes, waffles, crepes, etc...

Sunshine Bean Soup

Sunshine Bean Soup

By Whitney Warr

4-6 cans of any type of beans (I prefer pinto, kidney, & white beans)

1 lbs Ground Beef

Large onion, chopped

1 garlic clove, minced

1/3 C packed brown sugar

1/2 to 1 Tbsp mustard

3/4 C Catsup

1 tsp ground cumin (optional)

4-5 Tbsp white vinegar

Brown beef, onions, and garlic together. Drain and place in crock pot. Add beans, draining most of the liquid, but leaving enough to keep it moist. Add all remaining ingredients and a little water or beef broth if desired for consistency. Cook in crock for at least 3-4 hours on low heat

Peppermint Bark Magic Brownies

Peppermint Bark Magic Brownies

Whitney Warr

non stick spray

parchment paper

1 stick unsalted butter

20 oz package brownie mix

1 C. sweetened flaked coconut

2 Cups finely chopped peppermint bark

1 heaping cup of chopped pecans

14 oz. can of sweetened condensed milk

Preheat oven to 350 degrees. Lightly mist the bottom of a 13X9 inch pan with non stick spray. Line the bottom and the long sides of the pan with parchment paper, extending the ends 3 to 4 inches beyond the edges of the pan.

Place butter on the parchment paper and set the pan in the center of the oven until the butter melts, 4-5 minutes.

Remove the pan from the oven to a wire rack. Sprinkle brownie mix evenly over the melted butter. Scatter coconut evenly over the brownie mix. Layer the peppermint bark evenly over the coconut. Scatter pecans evenly on top. Drizzle sweetened condensed milk evenly over the pecans.

Bake until the brownies bubble and the edges are lightly browned, 30-35 minutes. Remove from the oven and let cool in the pan on a wire rack for 30 minutes. Run a sharp knife around the edges of the pan to loosen the brownies then carefully lift the parchment paper and brownies onto a cutting board. Slice into squares and serve warm, or let cool for another 30 minutes to room temperature, slice, and store. Makes about 3 dozen brownies.

Apple Dip

Apple Dip
by Whitney Warr

3/4 cups packed brown sugar
1/2 cup powdered sugar
1 tsp. vanilla
1 8oz block of cream cheese
3/4 cups toffee bits
1 cup pineapple juice
Granny Smith or Red Delicious Apples, cored and cut into wedges

Combine brown sugar, powered sugar, vanilla and cream cheese in a bowl; beat with mixer at medium speed until smooth. Add toffee bits and mix well. Cover and chill. Its best to make in advance so the toffee bits will soften.

Combine apples and juice in bowl, toss well. Drain apples and serve with dip.