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PINEAPPLE CHEESECAKE ICE CREAM (No ice cream machine used with this recipe)

Pineapple Cheesecake Ice Cream

This Pineapple Cheesecake Ice Cream recipe is made in your freezer of your refrigerator.  I have seen this recipe on Pinterest and the internet and it is usually made with a can of pie filling.  I love pineapple and wanted to try it using canned pineapple instead of pie filling.  It came out great.  You can make this with pie filling, too.  A great recipe to make with children and they will love it.

1 (8 ounce) package cream cheese, softened

1/4 cup butter or 4 tablespoons, softened

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) tub cool whip

1 (20 ounce) can crushed pineapple, drained, save 1/4 cup of the pineapple juice

1 package graham crackers ( box usually comes with 4 wrapped packages. I used one of the 4 packages or about nine whole graham crackers) crushed

Use a mixer to combine the cream cheese, butter, milk and cool whip.  Coarsely crush the graham crackers.(Not real fine, see photo below) Mix graham cracker crumbs with crushed pineapple and 1/4 cup of pineapple juice using a spoon.  Lightly stir the pineapple mixture into the cream cheese mixture using a spoon.  DON’T OVER MIX.  Pour into a large loaf pan or plastic container.  I did not have a loaf pan large enough to hold this. The plastic container in the photo below holds about 2 to 3 quarts. Cover with plastic wrap or lid.   Put in freezer for six hours.  Enjoy!  (Note:  Mine was perfect at six hours and came out like you see in the photos. If you put it in overnight or longer you will have to set it out to soften some before dipping)  This has a wonderful taste and I can’t leave it alone. I love the pineapple with the crushed up graham crackers.  If you want to use pie filling, make it just like above except you won’t add any juice. Have fun and enjoy this recipe. Experiment and make up your own using different fruits and pie fillings. This makes about 2 quarts.

Pineapple Cheesecake Ice Cream (3)

 

Pineapple Cheesecake Ice Cream  - Copy

 

If you like this recipe, you might also like my recipe for  Pineapple Banana Cake.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

 

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

 

 

 

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FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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ZUCCHINI BREAD

 

Zucchini Bread - TSLC

This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I have tons of zucchini and it is already half gone.  I am tweaking and updating some photos on the site and reposting this bread since it is that time of the year for zucchini!  You can leave out the nuts or you can add chocolate chips to this recipe, too.  I always make one with chocolate chips and one loaf without.  Just stir in 3/4 cup chocolate chips to the batter in one of your loaf pans. Either way is delicious!

2 cups sugar
3 eggs
1 cup oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups zucchini, unpeeled,  shredded and drained.  (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
1 cup walnuts or pecans (Optional)
 
In a large bowl mix sugar, eggs, and oil with mixer.  Add remaining ingredients except nuts and continue mixing. Fold in nuts. Pour into two greased or sprayed 9 x 5 inch loaf pans.  Cook in preheated 350 degree oven for 50 to 55 minutes. ENJOY!
Zucchini Bread  TSLC
You can find other Zucchini Recipes here. 
 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
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ZUCCHINI PASTA CASSEROLE

Zucchini and Pasta Casserole TSLC

This Zucchini Pasta Casserole is another great way to use up all that zucchini in the garden.  We love squash and I am always looking for new ways to “fix” it.  This makes a lot but you could cut the recipe in half.  It keeps well in the refrigerator for several days and can be reheated in the microwave or oven.

4 cups chopped zucchini squash

2 cups shell pasta, (could use regular macaroni or rotini pasta)

1/2 cup chopped purple onion (could use green onions or regular onion)

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon Italian seasoning or could use oregano

1/2 teaspoon minced garlic

1 teaspoon fresh chopped basil or 1/2 teaspoon dried basil (Optional)

1/2 teaspoon fresh chopped chives, Optional

2 cups milk

2 cups fresh chopped tomatoes (could use canned tomatoes)

1 cup chopped ham, cooked (could use another meat like chicken or bacon)

1/3 cup bread crumbs (I used plain could use Italian as well)

1 cup shredded parmesan cheese, divided 2/3 cup + 1/3 cup

Cook pasta according to package directions to al dente and drain.  Set aside.  Melt butter in a large skillet.  Add squash and onion and saute’ until squash starts to get tender.  Add flour, salt, pepper, Italian seasoning, minced garlic, basil, chives and milk.  Cook till starts to thicken.  Stir in 2/3 cup of the parmesan cheese and the pasta.  Add the tomatoes and ham. Mix to combine all ingredients.  Remove from stove and pour into a 2 to 3 quart baking dish.  Sprinkle bread crumbs and the other 1/3 cup parmesan cheese on top. Bake in preheated 350 degree oven, uncovered,  30 to 35 minutes.  Makes about 8 servings. Enjoy!

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Zucchini and Pasta Casserole -TSLC

 

If you like this recipe, you might also like my recipe for Baked Parmesan Zucchini Fries.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

 

 

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