Perfect Punch . . . lemon pineapple punch

May 7, 2013 by 5 Comments

Perfect Punch A Pinch of Joy

 Otherwise known as Perfect Punch or Lemon Pineapple Punch,  Snappy Punch is the name Wheels gave this refreshing drink,.    As in “Got any of that snappy punch left?”  There is never any left because everyone loves this golden nectar and it disappears in a flash where ever it is served.  I’ve made it for baby  showers, teas, wedding and anniversary receptions, girl’s night out and a “ladies who lunch” picnic.  It fits all sorts of themes with its golden color and by repeating the recipe goes from intimate gatherings to big celebrations. 

It’s also perfect to make just because you want to have a drink of snappy punch.  I spied a can of pineapple juice in the pantry the other day.   Made me remember how Wheels always missed out on the snappy punch so I made some just for him.  We had a good laugh and some  good punch for a couple of days.

It’s the perfect punch for any event.  The flavors blend beautifully.  You can’t taste the lemon or the pineapple because they make their own subtle flavor “snapped” up with the lemon lime soda.  I used a packet of Country Time lemonade mix and Sprite.  The lemon lime soda – any brand, diet or regular –  gives it that little extra kick.  You can add your own version of kick if you want when you make it.  Serve cold.  I’ve never added ice because the punch is gone before it reaches room temperature!

Sixteen 8 ounce servings or thirty-two 4 ounce (punch cup) servings.

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Perfect Punch . . . lemon pineapple punch

Yield: Sixteen 8 ounce servings or thirty-two 4 ounce (punch cup) servings.

Perfect Punch . . . lemon pineapple punch

A light refreshing punch with a little "snap"!

Ingredients

  • 1 cup lemonade mix, like Country Time
  • 2 cups cold water
  • 1 46 ounce can pineapple juice, chilled
  • 1 liter bottle of lemon lime soda

Instructions

  1. Mix together.
  2. Keep chilled until serving time.
  3. Before serving, garnish with lemon slices if desired.

Notes

Charlene @ A Pinch of Joy

http://www.apinchofjoy.com/2013/05/lemon-pineapple-punch/

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Strawberry Pina Colada Dessert

March 26, 2013 by

A Pinch of Joy: Strawberry Pina Colada Dessert

This is another of those quick and easy desserts that can be dressed up.  Though getting really fancy can take it out of the quick category.  There is a trick to making thick desserts  look presentable in a clear glass serving container.  Ideally, everything would go in without air bubbles and lay in beautiful layers with no blops, streaks or drips  — but little in life seems to go the ideal way.  :-)   I do like these clear glasses for individual servings, though.  They are just about the right size for one so they work great for portion control or for buffet serving.  Dollar store, folks. So the price is right too.

If you like, you can skip the individual servings.  Make  a light layer of strawberries and toasted coconut in an 8×8 pan, spread the dessert mixture evenly over them, and top with remaining strawberries and coconut before chilling.  Cut into squares before serving. (Tip: when you’ve made the layer of strawberries and coconut on the bottom, run a finger or back of a spoon along the lines where you plan to cut the finished dessert.  This will push the fruit toward the center of each planned piece, allowing you to cut and serve more cleanly).   OR you can serve this in a graham cracker crust with all the strawberries and coconut on top.  With graham cracker crust add 10-15 carbs per serving to the carb count.

Toasting the coconut takes very little time, but adds quite a bit to this recipe.  The flavor deepens and the toasty color is a nice contrast with the creamy colored dessert.  I usually do extra and keep any leftovers in a small airtight container to add to other dishes.   I like to use French vanilla or extra creamy whipped topping when they are available.   Do not drain the pineapple – just open the can and dump it all into the mixing bowl.  Don’t use the mixer to add the whipped topping as you risk beating the air out of it.  Gently fold it in until the mixture is just blended.  Keep the dessert light and fluffy, perfect for a spring day!

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Strawberry Pina Colada Dessert

Yield: 6 servings or 8-12 mini servings

Strawberry Pina Colada Dessert

A pretty, light dessert that combines pineapple and fresh strawberries with a hint of coconut. Makes a great dessert for a gathering where it can be served preportioned in slices or containers. Perfect for a mini dessert, too!

Ingredients

  • 1 package cream cheese, 8 ounces
  • ¼ cup milk
  • 1 package sugar free vanilla instant pudding, four serving size
  • 1 can crushed pineapple, 8 ounces
  • ½ teaspoon vanilla
  • 1 container whipped topping, 8 ounces
  • 1/3 cup coconut
  • 1 cup sliced fresh strawberries, plus three large berries for garnish

Instructions

  1. Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.
  2. Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.
  3. Beat softened cream and cheese and milk with mixer until smooth and fluffy.
  4. Add dry pudding mix, vanilla and undrained pineapple. Mix well.
  5. Gently stir in the whipped topping, reserving about ½ cup for garnish.
  6. Layer dessert, strawberries and coconut and a second layer of dessert mixture.
  7. Cover and chill until firm, about three hours. Can chill overnight.
  8. Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.
  9. Six servings or 8-12 mini servings.
http://www.apinchofjoy.com/2013/03/strawberry-pina-colada-dessert/

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Aloha Chicken with pineapple and honey

February 26, 2013 by

Chicken with pineapple and honey Crockpot or Baked A Pinch of Joy

This recipe started out as a crockpot recipe.  It was definitely good!  However, I use my crockpot most frequently when I am going to be tied up most of the day.  You do not want to overcook this one. So I converted it to an oven baked chicken.  I know, I know.  . . . swimming upstream again.  That is backwards to what most cooks do.  But what can I say?  It’s really good either way, baked makes a beautiful presentation for guests (and fits my schedule), crockpot is convenient for family (and might fit your schedule).  Besides, polite persons don’t say anything with their mouth full.  So. . . . . you choose which way you want to cook it and we’ll both be happy campers!  With full tummies.

I’ve increased the pineapple for this recipe because we happen to really like pineapple.  It’s not something we eat a lot, so when I do use it I tend to make a statement!  I use a large can (20 ounces) and partially drain it. I don’t measure, just eyeball it but if you prefer a more formal approach you’ll want at least 1/3 cup of pineapple juice.  If you want, you can decrease the pineapple to one 8 ounce can but don’t drain it.  I’ve also used pineapple tidbits because that’s what I had on hand – works too.  You get the flavor but the tidbits are more likely to be part of the sauce rather than covering the chicken.   Serve with colorful vegetables and plenty of brown rice to soak up the sauce.

I hope you get the idea as you peruse this blog that food is not something that requires a rigid approach but rather food fits into the flow of the rest of our lives. Take time to fuss when you have time.  Don’t apologize if you find you are fitting a meal into a hectic day.  Do the best you can.   Use what you have on hand.  Don’t be afraid to experiment.  Change things so they fit your family.  If things don’t work out the way you thought it would, laugh about it.  There is always another meal.  Food should bring a pinch of joy into our day!

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Aloha Chicken with pineapple and honey

Cook Time: 50 minutes

Yield: 8 servings

Aloha Chicken with pineapple and honey

Ingredients

  • 3 pounds boneless skinless chicken breast or breast tenders, thawed
  • 1 20 ounce can crushed pineapple, partially drained
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon mustard
  • ½ teaspoon salt or to taste
  • ¼ teaspoon pepper
  • ¾ cup brown sugar
  • 1/4 cup butter, melted
  • 1/3 cup honey
  • 1/3 cup lemon juice

Instructions

    Baked directions
  1. Turn oven on to 350 degrees.
  2. Spray 9x13 inch pan with cooking spray
  3. If using whole chicken breast cut in 2 inch strips for even baking.
  4. Place chicken in pan and add undrained pineapple.
  5. Melt butter in microwave.
  6. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple.
  7. Sprinkle brown sugar over top of chicken and sauce.
  8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes until chicken is done and pineapple is lightly browned.
  9. Serves 8
    10. Crockpot directions
  10. Spray slow cooker or line with cooking bag.
  11. Add chicken and undrained pineapple.
  12. Melt butter in microwave.
  13. Mix melted butter, honey, lemon juice, mustard and soy sauce, salt and pepper. Pour over chicken and pineapple in slow cooker.
  14. Spread brown sugar over top of chicken and sauce.
  15. Cover and cook on low for 4 hours or until chicken is thoroughly cooked.
  16. Serves 8
http://www.apinchofjoy.com/2013/02/aloha-chicken-with-pineapple-and-honey/

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Spiced Pineapple Carrot Cake

July 17, 2012 by

Spiced Carrot Cake made with pineapple and coconut

Carrots are popular at our house.  A one pound bag lasts about one meal – and that’s for three people!  I had to work fast after my grocery buying trip to have enough to make carrot cake.  And it was so worth it!  Carrot cake is good.  Spiced carrot pineapple coconut cake with nuts and raisins is celestial!

Carrots have been used in desserts since the Middle Ages because they are somewhat sweet by themselves.  They were plentiful and easy to obtain and much less costly than sweetener imported from distant lands.  The Scandanavians are credited with the carrot cake, while Britons made carrot pudding popular in the 1700s.  English colonists brought carrots to the New World where they were eaten as a side dish.  Carrot cake didn’t turn up in American recipes until 1913.   It wasn’t until the early Sixties that carrot cake and cream cheese frosting were wed.  In 2005, carrot cake was declared among the top five favorite American desserts.  One taste of this and you’ll see why!

This looks like a long recipe, but it really goes together quickly. Do take the time to measure the dry ingredients and mix them together before adding to the other ingredients.  The mixing time with the wet ingredients is so short that it’s possible the flavors wouldn’t mix or you could end up with too much soda in a bite.  Use flaked coconut as it really adds to the finished texture and flavor.  Be sure to peel carrots before grating.  Or, do like I did, grab a bag of baby carrots already peeled and put them through the food processor.  You’ll want small pieces so stand the carrots up in the hopper so that the small diameter is cut instead of the longer length of the carrot. Or run the longer shreds through twice.  Pecans can be substituted for the English walnuts.

The cream cheese frosting is not a sweet frosting and is a perfect complement to the dense cake.  Beat it a little longer than most frosting to incorporate air into the mix and make it light.  You can add up to one more cup of confectioner’s sugar to the mix, if you want a sweeter, more firm frosting.  The recipe also doubles nicely if you decide to layer the carrot cake or make cupcakes.

This is THE best carrot cake ever.

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Spiced Carrot Pineapple Cake

Spiced Carrot Pineapple Cake

Ingredients

    Cake batter
  • 2 cups flour
  • 1 ½ cup sugar
  • ¼ cup brown sugar, packed
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 cup grated and peeled carrots, packed
  • 1 cup sweetened coconut flakes
  • ½ cup golden raisins, optional
  • 1 can 8 oz crushed pineapple, drained
  • 1 Tablespoon of pineapple juice, from above
  • 1 ½ cup of English walnuts
  • 1 cup cooking oil
  • 2 teaspoons vanilla extract
  • 3 eggs
    • Cream Cheese Frosting
  • ¼ cup butter
  • 1 8oz package of cream cheese
  • 1 cup powdered sugar
  • 4 teaspoons vanilla extract
  • Tiny pinch of salt

Instructions

    Cake
  1. Peel and grate carrots. I use a bag of baby carrots and run them through the food processor.
  2. Measure all dry ingredients into large bowl and whisk together.
  3. In mixing bowl, mix together carrots, drained pineapple, raisins, coconut flakes and walnuts.
  4. Add oil, vanilla and reserved pineapple juice.
  5. Add eggs one at a time, mixing well between each one.
  6. Slowly add dry ingredients and mix until well mixed about one minute. Do not overmix.
  7. Spray 9x13 pan with cooking spray and pour batter evenly into pan.
  8. Bake at 350 degrees for 40-45 minutes until toothpick inserted in center comes out clean.
  9. Allow to cool thoroughly before cutting or icing.
    10. Cream Cheese Frosting
  10. Soften butter and cream cheese at room temperature.
  11. Cream butter until light about 2 minutes.
  12. Add cream cheese and cream with butter for additional 2 minutes.
  13. Slowly add powdered sugar, salt and vanilla. Mix well.
  14. If desired, you can add up to one more cup of powdered sugar to your desired sweetness and firmness.
  15. Keep at room temperature for ease in icing, but refrigerate any leftovers.
http://www.apinchofjoy.com/2012/07/spiced-carrot-pineapple-cake/

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Pineapple Bacon Bites

April 24, 2012 by

Pineapple Bacon Bites Appetizer - A Pinch of Joy

A Mad Men era scene pops up in my mind when I look at this recipe.   I picture the high heeled,  full skirted,  perfectly coiffed hostess fingering her pearls as she waits for the appertizers to finish.  I have absolutely no idea why.  Maybe because the recipe has been around for a long time???  Which makes it either a classic, a habit  or outstandingly good.   Quick, easy and loved by one and all – definitely outstanding, clearly a classic in its simplicity and a sweet, salty taste that is close to habit forming!

I sometimes put the toothpicks in water to soak as I start prep for this.  But sometimes I forget and haven’t had a burned pick yet.   You can also precook the bacon slightly in the microwave on high for 2-3 minutes – not enough to brown, but long enough to get some of the bacon grease out.  Helps if you are cooking somewhere without a rack to hold the appetizers above the grease that collects in the bottom.   For easy clean up, line the drip catching bottom pan with foil.  Bacon should just wrap around and overlap just enough to insert the skewer.  Most of the time, cutting the slice into thirds does just that. Sometimes you get a batch that needs a half slice so make that judgement call before cutting and ending up with too small pieces.  Any brown sugar left – sprinkle it on the individual bites.  Be prepared to make a second batch.  Or more.  Pearls optional.

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Pineapple Bacon Bites

Pineapple Bacon Bites

Ingredients

  • ½ lb of bacon
  • 1 20 ounce can of chunk pineapple
  • 1/3 cup brown sugar

Instructions

  1. Cut bacon slices into thirds and press into brown sugar
  2. Place bacon on work surface, sugar side up.
  3. Put one chunk of pineapple on one end of bacon slice, and roll.
  4. Use toothpick to skewer through bacon ends and pineapple.
  5. Place rack (baking rack or broiler ) inside foil lined pan and set pineapple bacon wraps on rack.
  6. Bake at 375 for 20-25 minutes, until bacon is well browned.
  7. Cool until you can comfortably touch bacon before eating.
http://www.apinchofjoy.com/2012/04/pineapple-bacon-bites/

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