Title: Chicken Egg Rolls
Categories: Appetizers
Yield: 12 Servings
2 c chicken broth
2 c water
1 1/2 lb boned skinned chicken breasts
1 ts olive oil
6 md stalks celery, in strips
1 c grated carrots
1/4 ts salt
10 green onions, finely chopped
1/4 c red pepper sauce
2 tb butter, melted
1/2 c crumbled blue cheese
oil for deep frying
1/4 c all-purpose flour
12 egg roll skins
1 egg, beaten
1/2 c ranch dressing
In 2-quart saucepan, heat broth and water
to boiling; add chicken. Reduce heat to
medium; cook 20 to 25 minutes or until
juice of chicken is clear when center of
thickest part is cut (at least 165?F).
Remove chicken to large bowl; set aside to
cool. Discard poaching liquid.
In 10-inch skillet, heat 1 teaspoon oil
over medium heat. Add celery, carrots and
salt; cook and stir until vegetables are
crisp-tender. Shred chicken with 2 forks.
Add sauteed vegetables, onions, pepper
sauce, butter and blue cheese; mix well.
In deep fryer or 4-quart Dutch oven, heat
3 to 4 inches oil to 350?F.
Meanwhile, sprinkle work surface with flour.
Place 1 egg roll skin on work surface with
1 corner facing you. Cover remaining skins
with damp paper towel to prevent drying out.
Place about 2 rounded tablespoons chicken
mixture slightly below center of egg roll
skin. Fold corner of egg roll skin closest
to filling over filling, tucking point under.
Fold in and overlap right and left corners.
Brush remaining corner with beaten egg;
gently roll egg roll toward remaining
corner and press to seal. Cover filled
egg roll with damp paper towel. Repeat with
remaining egg roll skins and chicken
mixture.
Fry egg rolls, a few at a time, in hot
oil 4 to 6 minutes, turning once, until
golden brown. Drain on paper towels.
Place egg rolls on parsley-lined serving
platter. Serve with blue cheese dressing.
Title: Caesar Salad
Categories: Salad
Yield: 6 Servings
1/3 c olive oil
3 tb lemon juice
2 ts anchovy paste
1 ts worcestershire sauce
1/4 ts salt
1/4 ts ground mustard
1 garlic clove, finely chopped
1 lg bunch romaine, in bite-size pieces
1 c garlic-flavored croutons
1/3 c grated parmesan cheese
freshly ground pepper
Mix oil, lemon juice, anchovy paste,
worcestershire sauce, salt, mustard and
garlic in salad bowl.
Add romaine; toss until coated. Sprinkle
with croutons, cheese and pepper; toss.
Title: Stuffed Chicken
Categories: Main Dish
Yield: 4 Servings
4 boned skinned chicken breasts
12 slices pepperoni
1/2 c shredded mozzarella cheese
cooking spray
1/4 c panko bread crumbs
Heat oven to 375?F. Line cookie sheet
with foil. Place chicken breasts flat on
cutting surface. With knife parallel to
cutting surface, cut lengthwise slit in
each chicken breast, forming a pocket,
keeping other 3 sides intact. Stuff
each chicken breast with pepperoni and
mozzarella cheese, pressing edges of
each chicken breast to seal.
Place chicken breasts on cookie sheet.
Spray tops of chicken with cooking
spray. Sprinkle bread crumbs evenly
over chicken breasts. Spray with
cooking spray.
Bake 20 to 25 minutes or until juice
of chicken is clear when center of
thickest part is cut (at least 165?F).
Title: Slow-Cooker Beans
Categories: Side Dish
Yield: 20 Servings
1 lb bulk pork sausage
8 oz onion, chopped
8 oz bell peppers, chopped
4 cloves garlic, finely chopped
2 tb yellow mustard
1/2 c barbecue sauce
1/4 c red pepper sauce
28 oz can baked beans, undrained
15 oz can cannellini beans, drained
15 oz can garbanzo beans, drained
15 oz can dark red kidney beans, drained
Spray 12-inch skillet with cooking spray;
heat over medium-high heat. Add sausage;
cook 6 to 8 minutes, stirring occasionally,
until no longer pink. Add onion, bell
peppers and garlic; cook 4 minutes longer.
Spray 6-quart slow cooker with cooking
spray. Add sausage mixture and remaining
ingredients to slow cooker; stir to
combine.
Cover; cook on Low heat setting 4 hours.
Title: Cookie Truffles
Categories: Dessert
Yield: 42 Truffles
17.5 oz salted caramel cookie mix
butter called for in cookie mix
egg called for in cookie mix
4 oz cream cheese, softened
14 oz almond bark
3 tb toffee bits
Heat oven to 375?F. Make cookies as
directed on pouch. Cool completely, at
least 15 minutes.
In food processor, process half of the
cookies to fine crumbs. Remove and set
aside; continue to process remaining
cookies to fine crumbs. Mix all of
cookie crumb mixture in food processor.
Add cream cheese. Process until well
combined and mixture can be pressed
into a ball, 1 to 2 minutes. Shape
cookie mixture into 42 (1 1/4-inch)
balls; place on cookie sheet lined
with waxed paper. Refrigerate 15
minutes.
In medium bowl, microwave candy coating
uncovered on High 60 to 90 seconds;
stir. Continue microwaving and stirring
in 15-second increments until melted
and smooth.
Remove half of the cookie balls from
refrigerator. Using 2 forks, dip and
roll chilled cookie balls, one at a
time, in coating. Return to lined
cookie sheet, and immediately
sprinkle top with toffee bits. If
coating has cooled too much, reheat.
Repeat with second half of cookie
balls. Store covered in refrigerator.
Title: Cheese Bites
Categories: Appetizers
Yield: 24 Appetizers
1 1/3 c shredded sharp cheddar
1/2 c crumbled feta cheese
1/2 c butter, softened, cut up
1 c all-purpose flour
1/2 ts ground cumin
1/4 ts salt
1/4 ts pepper
1/4 ts red pepper sauce
2 tb chopped fresh parsley
Heat oven to 400?F. Line large cookie
sheet with cooking parchment paper.
In medium bowl, beat all ingredients
except parsley on medium speed until
smooth. Stir in parsley. On lightly
floured surface, knead dough 10 to 12
times; shape into ball.
Roll into 24 balls, using about 2
teaspoons dough per ball; place on cookie
sheet 1 1/2 inches apart.
Bake 15 to 20 minutes or until golden
brown and set. Serve warm.
Title: Hot Potato Salad
Categories: Salad
Yield: 6 Servings
4 md red potatoes
3 slices bacon, cut up
1 md onion, chopped
1 tb all-purpose flour
1 tb sugar
1/2 ts salt
1/4 ts celery seed
1 ds pepper
1/2 c water
1/4 c cider vinegar
Place potatoes in 3-quart saucepan;
add enough water just to cover
potatoes. Cover; heat to boiling.
Reduce heat to low. Cook covered
30 to 35 minutes or until potatoes
are tender; drain. Let stand until
cool enough to handle. Cut
potatoes into 1/4-inch slices.
In 10-inch skillet, cook bacon over
medium heat 8 to 10 minutes, stirring
occasionally, until crisp. Remove
bacon from skillet with slotted spoon;
drain on paper towels.
Cook onion in bacon fat in skillet
over medium heat, stirring
occasionally, until tender. Stir in
flour, sugar, salt, celery seed and
pepper. Cook over low heat, stirring
constantly, until mixture is bubbly;
remove from heat.
Stir water and vinegar into onion
mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute;
remove from heat.
Stir in potatoes and bacon. Heat
over medium heat, stirring gently to
coat potato slices, until hot and
bubbly. Serve warm.
Title: Pork Roast
Categories: Main Dish
Yield: 8 Servings
2 ts garlic powder
1 1/2 ts onion powder
1 ts salt
2 ts poultry seasoning
1 ts chili powder
3 lb boneless pork roast
Heat gas or charcoal grill for
indirect-heat cooking as directed
by manufacturer. In small bowl,
mix all ingredients except roast.
Rub mixture onto all sides of
roast. Do not remove strings
until after grilling.
Place roast, fat side up, on grill
for indirect cooking. Cover grill;
cook 1 hour 30 minutes to 2 hours
15 minutes or until meat thermometer
inserted into thickest part of roast
reads 160?F. Let roast stand 10
to 15 minutes before slicing.
Title: Spaghetti Squash
Categories: Side Dish
Yield: 4 Servings
1 md spaghetti squash
4 oz uncooked spaghetti, halved
1/4 c chopped fresh parsley
2 tb grated parmesan cheese
2 tb butter, melted
1 ts dried oregano leaves
1/2 ts garlic salt
Heat oven to 400? F. Pierce squash
with fork; place in ungreased square
baking dish, 8x8x2 inches. Bake
uncovered about 1 hour 30 minutes or
until tender.
Cook and drain spaghetti as directed
on package.
Cut squash lengthwise in half; remove
seeds and fibers. Reserve one half for
another use. Remove spaghetti-like
strands with 2 forks. Toss squash,
spaghetti and remaining ingredients.
Return spaghetti mixture to squash
shell to serve.
Title: Slab Pie
Categories: Dessert
Yield: 12 Servings
CRUST:
1 box refrigerated pie crusts, softened
FILLING:
3/4 c sugar
1/4 c cornstarch
1/2 ts salt
3 c milk
2 eggs
3 tb butter, softened
1 ts vanilla
2 bananas, sliced
TOPPING:
1 1/2 c heavy whipping cream
1/4 c sugar
1 ts vanilla
Place both pie crusts in half-sheet
pan, overlapping slightly. Fit into
pan, pressing into corners. Trim
edges to about 1/2 inch overhanging
sides of pan, then fold over and
tuck into pan. Prick bottom with
fork; place in freezer 20 minutes.
Meanwhile, in 2-quart saucepan, mix
3/4 cup sugar, the cornstarch and
salt with whisk. Beat in milk,
followed by eggs, using whisk. Heat
over medium heat to boiling until
thickened, stirring constantly,
10 to 12 minutes. Press mixture
through strainer to remove any
lumps; stir in butter and 1
teaspoon vanilla. Refrigerate until
completely cooled, 30 to 45 minutes.
Heat oven to 400? F. Bake crust
15 to 20 minutes or until golden
brown. Cool to room temperature,
about 20 minutes.
In medium bowl, beat cream with
electric mixer on high speed until
thickened. Add 1/4 cup sugar and 1
teaspoon vanilla; beat to soft
peaks.
Line cooled pie crust with sliced
bananas. Spread filling on top;
cover with topping. Refrigerate 1
hour before serving.
Title: Sweet Potato Minis
Categories: Appetizers
Yield: 16 Appetizers
1 box refrigerated pie crusts, softened
2 c prepared sweet potato mix
1 c mini marshmallows
Heat oven to 425?F. Spray 16 mini muffin
cups with cooking spray.
Unroll pie crust on work surface. Using
2 1/2-inch round cutter, cut 16 rounds from
crust; discard any remaining crust. Place 1
crust round in each muffin cup, pressing
down gently and pinching dough to form cup.
Prick bottom and sides of each with fork.
Bake 8 to 10 minutes or until light golden
brown. Spoon sweet potatoes into baked pie
crust cups. Top with marshmallows.
Title: Chorizo Stuffing
Categories: Stuffing
Yield: 16 Servings
1 lb bulk chorizo sausage
1 lg onion, chopped
3 md celery stalks, sliced
16 oz cornbread stuffing crumbs
1/3 c butter, melted
1/2 ts rubbed sage
1/4 ts pepper
2 c chicken broth
1 1/2 c shredded sharp cheddar
1 c pecan halves, toasted
Cook sausage, onion and celery in 10-inch
skillet over medium heat 8 to 10 minutes,
stirring occasionally, until sausage is
no longer pink; drain.
Place sausage mixture, stuffing crumbs,
butter, sage and pepper in 4- to 5-quart
slow cooker. Pour broth over mixture;
toss to combine. Cover and cook on Low
heat setting 3 hours to 3 hours 30
minutes. Gently stir in cheese and
pecans.
Serve stuffing, or keep warm in slow
cooker up to 1 hour.
Title: Roasted Turkey
Categories: Main Dish
Yield: 12 Servings
14 lb whole turkey, thawed if frozen
3 tb extra-virgin olive oil
1 ts salt
1/2 ts freshly ground black pepper
3 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh oregano
1 lemon, halved
2 carrots, halved
4 celery stalks, halved
4 c chicken broth
4 c water
Heat oven to 375?F. Wash turkey, inside
and out and dry well. Coat inside and out with
oil. Season turkey on the outside with salt
and pepper, pressing it in to adhere. Place 2
rosemary sprigs, 1 thyme sprig, 1 sage sprig,
1 oregano sprig and the lemon halves in
turkey cavity.
In bottom of large roasting pan, place a
cooling or roasting rack. Place seasoned turkey
on rack and arrange carrots, celery and the
remaining herbs on the bottom of the pan around
turkey. Pour 1 carton broth and 4 cups water
over vegetables and herbs.
Roast uncovered 2 to 2 1/2 hours, basting with
pan broth every 30 minutes, until an
instant-read thermometer (inserted deep into
the thigh but away from the bone) reads at
least 165?F. Remove turkey from pan and
allow to rest 15 minutes before carving. Strain
and reserve pan juices; discard vegetables.
Title: Green Bean Casserole
Categories: Side Dish
Yield: 6 Servings
18 oz can creamy mushroom soup
1 ts soy sauce
1 ds ground black pepper
2 tb plain bread crumbs
24 oz frozen cut green beans, thawed
Heat oven to 350?F. In ungreased
1 1/2-quart casserole, mix soup, soy sauce,
pepper, bread crumbs and green beans.
Bake about 40 minutes or until hot and
bubbly.
Title: Maple-Apple Pie
Categories: Dessert
Yield: 8 Servings
PASTRY:
2 c all-purpose flour
1 ts salt
2/3 c plus 2 tablespoons shortening
6 tb cold water
FILLING:
6 c sliced peeled tart apples
1/2 c packed brown sugar
3 tb butter, melted
6 tb maple syrup
In medium bowl, mix flour and salt. Cut in
shortening, using pastry blender, until
particles are size of small peas. Sprinkle
with cold water, 1 tablespoon at a time,
tossing with fork until all flour is
moistened and pastry almost cleans side
of bowl.
Gather pastry into a ball. Divide in half;
shape into 2 flattened rounds on lightly
floured surface. Wrap in plastic wrap;
refrigerate about 45 minutes or until
dough is firm and cold, yet pliable. This
allows the shortening to become slightly
firm, which helps make the baked pastry
more flaky. If refrigerated longer, let
pastry soften slightly before rolling.
Heat oven to 425?F. With floured
rolling pin, roll 1 round into round 2
inches larger than upside-down 9-inch
glass pie plate. Fold pastry into
fourths; place in pie plate. Unfold and
ease into plate, pressing firmly
against bottom and side.
In medium bowl, mix apples and brown sugar.
Place in pastry-lined pie plate. Drizzle
with butter and 3 tablespoons of the
syrup. Trim overhanging edge of pastry
1/2 inch from rim of plate.
Roll other round of pastry into 10-inch
round. Fold into fourths and cut slits so
steam can escape. Unfold pastry over
filling; trim overhanging edge 1 inch
from rim of plate. Fold and roll top edge
under lower edge, pressing on rim to seal;
flute as desired.
Bake 15 minutes. Make diagonal cuts about
1 inch apart through top crust. Pour
remaining syrup over top. Cover edge with
2- to 3-inch strip of foil to prevent
excessive browning. Bake about 25 minutes
or until crust is deep golden brown,
removing foil for last 15 minutes of
baking. Cool completely.
Title: Pumpkin Appetizers
Categories: Appetizers
Yield: 8 Servings
8 tb cheddar cold pack cheese, well chilled
2 ts finely chopped peanuts
4 pretzel sticks, broken in half
16 tiny pieces fresh parsley leaves
Line small serving plate with waxed paper.
Roll each level tablespoon cold pack cheese
food into a ball; place on waxed
paper-lined serving plate. Refrigerate 10
to 15 minutes for easier handling.
With end of toothpick, draw ridges around
balls to resemble pumpkins. Dip bottoms of
cheese balls in chopped peanuts.
Just before serving, insert pretzel halves
into cheese balls for pumpkin stems.
Decorate with parsley for leaves. Store in
refrigerator.
Title: Stuffing Minis
Categories: Stuffing
Yield: 16 Servings
1 box refrigerated pie crusts, softened
2 c prepared cornbread flavored mix
Heat oven to 425?F. Spray 16 mini muffin
cups with cooking spray. Prepare stuffing mix
according to package directions.
Unroll pie crust on work surface. Using
2 1/2-inch round cutter, cut 16 rounds from
crust; discard any remaining crust. Place 1
crust round in each muffin cup, pressing
down gently and pinching dough to form cup.
Prick bottom and sides of each with fork.
Bake 8 to 10 minutes or until light golden
brown. Spoon prepared stuffing into baked
pie crust cups.
Title: Deep-Fried Turkey
Categories: Main Dish
Yield: 20 Servings
SPICE RUB:
2 tb black pepper
1 tb ground cayenne pepper
1 tb white pepper
1 tb ground cumin
1 tb ground nutmeg
1 tb salt
MARINADE:
1/4 c vegetable oil
1/4 c red wine vinegar
1 ts sugar
1 ts chili powder
1/2 ts garlic powder
1/2 ts salt
1/4 ts ground pepper
TURKEY:
12 lb whole turkey, thawed if frozen
1 meat injector
1 turkey deep-fryer
5 gallons canola oil
In small bowl, mix all spice rub ingredients
until blended; set aside. In shallow glass
or plastic bowl, mix all marinade ingredients
until salt is dissolved; set aside.
Remove giblets and neck from turkey; rinse
turkey well with cold water; pat dry
thoroughly with paper towels. Take extra
care to dry both inside cavities, because
water added to hot oil can cause excessive
bubbling. To allow for good oil circulation
through the cavity, do not tie legs
together. Cut off wing tips and tail
because they can get caught in the fryer
basket. Place turkey in large pan.
Rub inside and outside of turkey with spice
rub. Inject marinade into turkey, following
directions that came with injector. Cover
turkey in pan; place in refrigerator at
least 8 hours but no longer than 24 hours.
Place outdoor gas burner on level dirt or
grassy area. Add oil to cooking pot until
about 2/3 full. Clip deep-fry thermometer
to edge of pot. At medium-high setting,
heat oil to 375?F. Place turkey, neck
end down, on basket or rack. When deep-fry
thermometer reaches 375?F, slowly
lower turkey into hot oil. Level of oil
will rise due to frothing caused by
moisture from turkey but will stabilize
in about 1 minute.
Immediately check oil temperature; increase
flame so oil temperature is maintained at
350?F. If temperature drops to 340?F
or below, oil will begin to seep into turkey.
Fry turkey about 3 to 4 minutes per pound, or
about 35 to 42 minutes for 10- to 12-pound
turkey. Stay with fryer at all times because
heat may need to be regulated throughout
frying. At minimum frying time, carefully
remove turkey to check for doneness. A meat
thermometer inserted into thickest part of
breast should read 170?F. If inserted
into thigh, it should read 180?F. If
necessary, return turkey to oil and continue
cooking. When turkey is done, let drain a
few minutes.
Remove turkey from rack; place on serving
platter. Cover with foil; let stand 20
minutes for easier carving.
Title: Smashed Potatoes
Categories: Side Dish
Yield: 8 Servings
4 md unpeeled potatoes, in 1" pieces
6 cloves garlic, peeled
1/3 c chopped fresh flat-leaf parsley
1/2 ts salt
pepper, to taste
1/4 c sour cream
In 3-quart saucepan, place potatoes and garlic;
add enough water to cover. Heat to boiling;
reduce heat. Cover; simmer 15 to 20 minutes or
until potatoes are tender. Drain potatoes,
reserving cooking liquid.
In saucepan, mash potatoes, garlic, parsley,
salt and pepper with potato masher just
until lumpy. Gradually add about 1/4 cup
cooking liquid, mashing until combined but
still lumpy. Stir in sour cream.
Title: Pumpkin Cheesecake
Categories: Dessert
Yield: 8 Servings
15 oz canned pumpkin
8 oz cream cheese, cut up & softened
1/4 ts vanilla
3 eggs
3/4 c sugar
1/2 c bisquick mix
1 1/2 ts pumpkin pie spice
Heat oven to 350?F. Spray 9-inch glass
pie plate with cooking spray.
In blender, place all cheesecake ingredients.
Cover; blend on high speed about 2 minutes
or until smooth. Pour into pie plate.
Bake about 45 minutes or just until puffed
and center is dry. Cool on wire rack 10
minutes.
Refrigerate at least 3 hours until chilled.
Store covered in refrigerator.
Title: Feta Dip
Categories: Appetizers
Yield: 6 Servings
1 c greek plain yogurt
1 c crumbled feta cheese
1 sm clove garlic, minced
1/2 c jarred roasted red bell peppers,
- drained, patted dry and diced
2 tb chopped fresh basil leaves
sliced cucumbers
red bell pepper strips
pita chips
In small food processor, place yogurt, feta
cheese and garlic. Cover and process until
almost smooth.
Transfer mixture to small serving bowl, and
stir in roasted red bell pepper and 1
tablespoon of the basil. Top with remaining
basil, and serve with remaining ingredients.
Store covered in refrigerator.
Title: Gazpacho Salad
Categories: Salad
Yield: 8 Servings
VINAIGRETTE:
1/2 c olive or canola oil
1/4 c red wine vinegar
2 tb lemon juice
1 ts salt
1/4 ts pepper
1 clove garlic, minced
SALAD:
1 bag lettuce blend
2 md tomatoes, diced
2 md cucumbers, diced
1 md green bell pepper, chopped
1/2 c finely chopped red onion
2 hard-cooked eggs, chopped
1 c seasoned croutons
In tightly covered container, shake all
vinaigrette ingredients until well blended.
In large glass bowl, layer lettuce,
tomatoes, cucumbers, bell pepper and onion.
Pour vinaigrette over top. Cover and
refrigerate 1 to 2 hours to blend flavors.
Sprinkle eggs and croutons over salad.
Toss before serving.
Title: Udon Bowl
Categories: Main Dish
Yield: 8 Servings
10 oz udon noodles
8 c unsalted chicken broth
1 tb soy sauce
2 bunches scallions, cut diagonally,
- white and green divided
10 oz frozen stirfry vegetable blend
1/4 c white miso
3 tb water
1 c chopped thai basil leaves
Cook udon noodles as directed on package;
drain and rinse well under cold water.
Meanwhile, in 4-quart saucepan, heat
broth and soy sauce to gentle boil. Add
whites of scallions, then frozen stirfry
blend. Cook about 3 minutes or until
vegetables are cooked through.
In small bowl, beat miso and water with
whisk; add to saucepan. Reduce heat to
low, and add cooked noodles. Simmer
about 3 minutes, just to rewarm noodles.
Divide soup among 8 serving bowls; top
with basil leaves.
Title: Spinach Gratin
Categories: Side Dish
Yield: 8 Servings
1 c uncooked wild rice
1 tb butter
2/3 c panko crispy bread crumbs
3/4 c gruyere cheese, shredded
4 green onions, thinly sliced
1 c finely chopped onion
2 cloves garlic, finely chopped
3 tb all-purpose flour
2 c milk
1/2 ts salt
1/4 ts ground pepper
9 oz frozen spinach, thawed & drained
In 1 1/2-quart saucepan, cover rice with at
least 2 inches water. Heat to boiling;
reduce heat. Cover and simmer 40 to 50
minutes or until tender; drain any
remaining water.
Meanwhile, in small microwavable bowl,
microwave butter uncovered on High about
25 seconds or until melted. Stir in bread
crumbs, 1/2 cup of the cheese and the
green onions; set aside.
Heat oven to 350?F. Spray 13x9-inch
baking dish with cooking spray. Spray
1 1/2-quart saucepan with cooking spray;
heat over medium-high heat. Cook and stir
finely chopped onion in saucepan about 3
minutes or until almost tender; add
garlic. Cook and stir about 30 seconds
longer or until fragrant. Stir in flour.
Cook and stir 1 minute. Gradually add
milk, stirring with whisk; heat to
boiling. Cook and stir about 2 minutes
or until thickened. Remove from heat.
Stir in remaining 1/4 cup cheese, the
salt and pepper.
In medium bowl, mix hot rice, spinach
and milk mixture; spoon into baking dish.
Top with reserved topping. Bake
ncovered 30 to 35 minutes or until
topping is golden brown.
Title: Pineapple Granita
Categories: Dessert
Yield: 6 Servings
4 c fresh pineapple chunks
1/4 c fresh lime juice
1 tb honey
1/2 c water
3 fresh mint leaves
In 12-inch skillet, cook pineapple over
high heat 2 to 3 minutes or until edges
turn golden brown and sugars begin to
caramelize.
Place pineapple in food processor or
blender. Add lime juice and honey;
process 30 seconds or until smooth. Pour
into ungreased 9-inch square glass
baking dish. Stir in mint leaves. Cover;
freeze 30 minutes.
With fork, scrape mixture to distribute
ice crystals evenly. Freeze 30 minutes
longer.
Scrape mixture again. Scoop into dessert
dishes or cups. Serve immediately.
