Creamy Hawaiian Heaven

Creamy Hawaiian Heaven is a yummy new light cake dessert. I made it the other day and everyone in my family loved it! See if yours do too!



1 Duncan Hines Pineapple Cake-Baked and set a side
1 small boxes of Vanilla Instant Pudding
2 small Cans of Crushed Pineapple
1 Cup of Milk
1 Large tub of Cool Whip - soft not frozen
Some fresh Strawberries
A pretty bowl to put it in!

1. Set our cool whip out to start to soften.

2. Bake your cake & set it a side.

3. Combine both boxes of vanilla pudding, and both cans of pineapple along with the 1 Cup of cold milk. Whisk for about 2 minutes then set in fridge.

4. In your "Pretty Bowl" crumble 1/2 of your pineapple cake in the bottom of the bowl. I had made my cake in two 8" rounds & just set one in the bottom to start.


5.Pour 1/2 of your pudding mixture over the cake at the bottom.



6. Layer cool whip over pudding and cake.




7. Repeat the layers of crumbled cake, pudding and cool whip again.



Last, I garnished with tons of strawberry pieces on top, but you can use which ever fresh fruit you like best. Also, next time I think I will add a layer of fruit in the middle on top of the first cool whip layer.


Sorry I forgot to get a picture of it with the strawberries on top!

Enjoy!

The cousin recipe to this in Chocolate is called Hagrids Hash. I also make it, but forgot to take pictures of it...As soon as I broke into it, it was practically gone!

Here are the ingredients, you make it the same way!

1 Chocolate Cake Baked & set a side
2 Boxes of Jello's new Instant Oreo Pudding
2 Cups cold Milk
1 Large Tub of Cool Whip
1 Bag of Heath Mini Bars - unwrapped & crunched into small pieces

*when mixing up the jello, us only 2 cups of milk for both the boxes even though the instructions on the boxes say 2 each & would be a total of 4 cups. It makes the pudding just a little thicker!

Crumble 1/2 the cake, add 1/2 your pudding then the layer of cool whip topped with 1/2 of you crunched up Heath bars. Repeat the layers with the last of the candy on top! Enjoy!

Lets Make It!

Blogging is a great way to keep track of new recipes...each time I make something new, I'm going to try and add it on my blog with a picture! Then (hopefully) each year when I print my blog out. I can make a recipe book full of colored pictures!
(I'll let you know how it goes!)

First recipe...

Wrapped Turkey Cheese Bits on the BBQ

These little bits are super yummy! They cost a little more then I would spend everyday for an appetizer or a treat. But if you are entertaining they are a sure crowd pleas er.
*Note you can make them ahead of time & have waiting to BBQ. However, they are best served hot, serve them right as the rest of your main course is ready!

1 pound bacon (uncooked more meat less fat if possible)
1 thick slice of Turkey (1/2 inch thick Turkey slice from the Deli - Honey Roasted tastes the best, and isn't too salty)
4 slices of Havarti Cheese (sandwich thickness, also from deli)
1 can Whole Water Chestnuts (find in the Asian Foods section of the store)
1 bottle of KC Master Piece Marinating Sauce (Teriyaki Flavor)
Toothpicks















Here's everything you will need!

First take a few minutes to cut the Water Chestnuts into squares by cutting the round edges off two of the sides.
Then also cut the Turkey into similar sized squares. Last slice the cheese into squares.














Next, you will assemble each wrap by laying a piece of Bacon out flat (I cut the package in half to have smaller easier strips to work with). Then stack the inside ingredients in this order; Water Chestnut, Turkey, Cheese & Chestnut again.














Carefully, wrap the Bacon around the Turkey combo and stick a toothpick through to hold it in place. Now you have the perfect little bit of flavor almost done!













Last, with a small amount of the Marinating sauce in a bowl, set the little wrap in the sauce to coat with flavor!













This is where you have a couple of options....
1. You can wait! Place the wraps in a bowl or on a plate, cover & place in the fridge until you're ready to cook. (Letting them set in the Marinating Sauce just adds to the flavor)
2. Broil them in the oven...not everyone has a BBQ, and my Mom prefers to broil them in the oven. *If you do broil them note that the bacon will not get crisp on the outside like it does on the BBQ, but is still a yummy bit full of flavor!
3. BBQ! Set your BBQ to Medium-Low heat, place each little wrap on the grill (be careful they don't fall through) then stand by while they cook.
***Something you should know...right over the heat the bacon cooks fast, and the best part about these little wraps is that they are somewhat crunchy on the outer edge, BUT...bacon has lots of grease, add that with the marinating sauce and can you say FLAMES!!!! So, in order to cook them to the perfect crisp & not end up with car-broiled & burnt bits, you must have a WATER BOTTLE with water in it handy!
As things drip, just squirt at the flames down under the grill & bits. Don't worry if you get the Bacon Wraps wet, they will still be fine....Now keep it up until your Bacon reaches the perfect crispiness! *Don't take your eyes off them for even a minute or your done for! :)

I'm sorry not to have a final picture....I couldn't keep them on the plate when finished! Maybe next time!

Have fun & enjoy!

How "2" do....

Every now and then I get in this mode where I want to learn how to do something new....and when I do really find something that was worth the effort of learning...it only seems right that I share! So this is the new thing I've learned!
How to cut Peppers correctly! Okay so I've used Peppers in all kinds of recipes for years, and one of the down falls is not only the time it take me to cut them, but the fact that I feel a need to rinse the peppers after each cut just to keep the seeds cleaned off.
So, Here's the new simple clean & quick way to cut a Pepper!

Lay the Pepper on it's side...

Cut the top of the Pepper off! (don't worry if you get part of the steam...that actually helps!)

Now that you've cut off the top, cut off the bottom...

Keep the top & bottom to use,(notice how you can easily popping the steam out of the top)

Now take the cylinder shaped body of the pepper and set it up on one end, take the tip off your knife and cut down allowing the pepper to be opened up all the way.

Simply slide the blade of your knife along the membrane to clear it off and remove the big seeded mass!








Ta-Da! You did it!