During the summer, we have cookouts, back yard barbeques, church dinners and many other get-togethers that require desserts. Sometimes we are just in the mood for something yummy and sweet.

But, if you are like me, you are still always in a hurry to get things done. Here are some great looking and great tasting recipes that don’t take a lot of time to prepare but will make you a hit at your next gathering.

The first is a great creamy pineapple pie. It’s created in layers but the layers are easy to put together and should be ingredients that you already have on hand in the fridge. It takes about 50 minutes to bake, so grab a magazine or boot up Facebook while you wait.

The second recipe is also pineapple but you don’t cook it. So, it’s really easy to throw together. However, it does have to chill before serving. This is also a great recipe to serve in mini graham cracker shells. Garnish with chopped nuts or sprinkle with something colorful if you like.

The third recipe is a different variation of pineapple pie. It is also baked but doesn’t have the cream cheese layer that the first recipe has. As you can see, I use a lot of pineapple. It’s one of my favorite things for desserts because of the natural sweetness.

The fourth recipe is Sweet Potato Roll Ups. This dish will make you famous. Whenever you take this dish to a gathering, print off copies of the recipe and take them with you because someone will ask for it. I guarantee it. If you want the “sauce” a little thicker, add a tablespoon of flour or cornstarch to the liquid. This can also be made with Splenda for Baking. If you use that, only use 1 cup because it tastes sweeter than regular sugar.

The last recipe is a mudslide ice cream cake. That should say enough! It’s not a difficult dessert to make and all of your chocoholic friends will love you for it!

I hope you enjoy these desserts as much as I do. Send me your favorites and I’ll share those, too!



Creamy Pineapple Pie



Ingredients:

***Pineapple Layer***

1/3 cup sugar

1 tablespoon cornstarch

8 ounces crushed pineapple -- undrained

***Cream Cheese Layer***

8 ounces cream cheese -- softened

1/2 cup sugar

1 teaspoon salt

2 eggs

1/2 cup milk

1/2 teaspoon vanilla

1 (9-inch size) pie shell -- unbaked

1/4 cup chopped pecans



Directions:

Combine sugar, cornstarch and pineapple in a small saucepan. Cook over medium heat, stirring constantly until thick and clear. Set aside to cool.

In a mixing bowl, blend cream cheese, sugar and salt. Add eggs, one at a time, beating after each addition. Blend in milk and vanilla (mixture may look slightly curdled). Spread cooled pineapple layer over bottom of pie shell. Top with cream cheese mixture; sprinkle with pecans. Bake for 10 minutes at 400F; reduce heat to 325F and bake for 50 minutes. Cool.

Crushed Pineapple Sour Cream Pie Recipe

Ingredients:

1 (9 inch) pie crust, baked

1 (8 ounce) can crushed pineapple with juice

1 (3.5 ounce) package instant vanilla pudding mix

2 tablespoons white sugar

1 cup sour cream



In a large mixing bowl, combine pineapple, dry pudding mix, and sugar. Stir well, then add sour cream. Beat on low speed for 2 minutes. Pour mixture into prepared pie shell. Chill before serving. Garnish as desired.



Easy Pineapple Pie



8 1/2 ounces crushed pineapple

1/3 cup margarine – 3/4 stick

1 1/2 cup sugar – * see note

3 large eggs

1 teaspoon vanilla extract

1 (9 inch) pie crust – unbaked



* Substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred.



Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend. Pour into unbaked 9-inch pie shell and bake in preheated 350-degree oven for about 45 minutes. Let cool for a few minutes before cutting, or serve cold.



Sweet Potato Roll Ups



Mix the following and pour into a 9x13" Pyrex dish:



2 cups water

1 1/2 to 2 cups water

1/2 cup milk

2 sticks melted margarine or butter



Divide 1 can of Hungry Jack biscuits (10 biscuits) so that yo have 20 biscuits.

Peel and slice raw sweet potatoes into 20 pieces. Each piece about 2 inches long by 3/4 inch wide.

Pat out each biscuit piece into a large circle. Place sweet potato chunk in the center and pull up the sides to cover. Squeeze or mash edges to seal around potato.

Drop them into the liquid mixture. Mix a little cinnamon and sugar (can also add nutmeg) and sprinkle over the top.

Bake at 350 until brown and potatoes are tender. About 45-50 minutes. You may have to cover with foil during last few minutes to prevent over browning of dough.

You can also use apples in place of sweet potatoes.



Mud slide Ice Cream Cake



1 box chocolate fudge cake mix

1/2 cup butter or margarine, melted

2 eggs

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired



Heat oven to 350 degrees (325 degrees for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.

Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..

Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.

In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

High Altitude (3500-6500 ft): Decrease butter to 1/3 cup.



Did you know?



Some foods do not produce quality products after they have been frozen. There is not a safety concern, only quality deterioration:

Foods that don’t freeze well:



Cheese in blocks (Crumbles)

Cooked egg white (Rubbery)

Cream pies (Watery with soggy crusts)

Creamed cottage cheese (Separates and becomes mushy)

Custards (Watery)

Egg Yolk (Without sugar/salt becomes gummy)

Gravy (Fat may separate, whisk when reheating)

Green onions and any high water content raw vegetable (Watery & limp, OK for cooking use)

Jelly on bread (May soak into bread)

Lettuce (Becomes limp)

Mayonnaise (Separates)

Milk (Some separation, unless skim)

Milk sauces (May separate)

Potatoes, raw (Texture may change, may darken)

Radishes (Poor texture, pithy)

Sour cream (Separates)

Tomatoes, raw (Watery and limp)

Whole egg (Without sugar/sale becomes gummy)

Yogurt (Separation after freezing)

(http://www.solutions.uiuc.edu/content.cfm?series=3&item;=320&Parents;=0|13|30|320



Moisture loss (freezer burn):

Moisture loss, or ice crystals evaporating from the surface area of a product, produces freezer burn.

Freezer burn appears as a fuzzy, grayish white spot on the food surface. Freezer burn is not harmful, but it causes off-flavors and dries out and toughens food. Packaging food in moisture/vapor-proof containers or wrapping and storing food for the recommended length of time will help prevent freezer burn. Covering fruit with syrup and cooked meat with gravy or sauce helps prevent freezer burn in these products.



Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/