A tropical fruit pie may be just the thing you need to satisfy that craving for something sweet as you dream of warmer days and sitting along the beach or poolside. I have to admit that I would also love a little adult beverage with an umbrella in it while I having these dreams, but a good dessert would suffice. And can’t we say they are relatively healthy because you’re getting your vitamin C and all of those antioxidants in the pineapple?
What’s best about these tropical pie recipes is that they are super easy to make. They don’t require a lot of prep work. You just need to buy a graham cracker crust (unless you’re going to make your own). The ingredients are just stirred together and poured into the crust. No baking required! The beauty comes when you pull them out of the refrigerator, slice them up, and then garnish them.
No Bake Tropical Pudding Pie
- 20 ounce can of crushed pineapple with juice
- 8 ounce can of sliced pineapple, drained
- 1 package of instant vanilla pudding mix
- 8 ounce container of sour cream
- 3 Tablespoons of sweetened coconut
- 8 Maraschino cherries
- 1 graham cracker crust
Pour the crushed pineapple and its juice into a large bowl. Add the sour cream and the dry vanilla pudding mix. Blend with a spoon and pour into the graham cracker crust. Top with sliced pineapple, cherries and coconut. Refrigerate until ready to serve.
No Bake Whipped Tropical Pie
- 1 large container of whipped topping
- 15 ounces of crushed pineapple, drained
- 1 cup of sweetened flaked coconut
- 1 can of sweetened condensed milk
- ¼ cup of lemon juice
- 1 cup of chopped pecans
- 2 graham cracker crusts
- 16 maraschino cherries with stems
Starting with the whipped topping, mix the ingredients together, stirring to blend. Pour into the two graham cracker crusts and refrigerate until ready to serve. Slice and sprinkle each piece with a few pecans and a cherry.
Which one are you going to make first?
A fresh batch of salsa verde is the perfect accompaniment to all kinds of meals from breakfast to dinner, from eggs to enchiladas or chicken. Stir it into your soup or chili for a flavorful kick or serve it as a dipping sauce with tortilla chips. The possibilities are as limitless as your imagination and this salsa verde recipe is quick and easy to make. It’s done in well under an hour and this batch is enough for about four to six people. Double or triple as needed! You can also put the extra in the freezer for later, but I doubt you’ll have a lot of leftovers.
(I do have a couple of affiliate links in here for products that I think you’ll find useful as you’re preparing your salsa verde. If you make a purchase through one of these links, I may earn a small commission to help me earn a few pennies toward supporting my websites, at no extra cost to you.)
What is salsa verde?
You’re probably most familiar with a more “traditional” salsa, which is usually red in color thanks to its tomato base. It can range in heat from a mild to a spicy flavor. Verde is Spanish for green. As you can see, most of the ingredients in this recipe are also green in color. The base is tomatillos.
Ingredients for salsa verde:
You should be able to easily find all of these ingredients at your local grocery store. When the weather permits, though, I highly recommend checking out your local farmers markets to get the freshest and tastiest ingredients. Or you can even grow them in your own garden! You’ll need the following:
- 1 lb tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic, peeled
- 2 T. extra virgin olive oil
- 4 green onions, chopped
- 1/4 c fresh cilantro leaves (Use less if you have the “soap gene,” of course.)
- 1/4 c fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 T. honey (optional)
- Sea salt and black pepper, to taste
How to make salsa verde:
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Husk the tomatillos and cut them in half.
- Arrange the halved tomatillos in a single layer on the prepared baking sheet, along with the whole jalapeno peppers and garlic cloves. Drizzle them with olive oil and gently toss to coat.
- Place the baking sheet of vegetables in the preheated oven for about 15-20 minutes, or until they are tender. Remove from the oven and allow them to cool for several minutes.
- Once cooled, cut the jalapenos in half and remove all of the seeds.
- Transfer the roasted vegetables to a blender or food processor.
- Add green onions, cilantro, lime juice, ground cumin, and oregano. Pulse the ingredients until they are combined, but keep the mixture somewhat chunky.
- Add honey for sweetening if needed. Salt and pepper to taste.
- Serve immediately or freeze for later.
Popcorn and movies have gone together since the motion picture was first introduced. Most of us traditionally like to have the buttered variety. Some of us like to hit our sweet side with kettle corn. Why not tempt your savory side this Popcorn Lovers Day with a spicy popcorn recipe or two?
How to Make Popcorn
There are a few ways that you can make popcorn and then flavor it with either one of these recipes.
1.) Pick your favorite microwave popcorn, preferably a plain version. Follow the package instructions, as each variety and brand may vary in length of time and temperature needed to pop. Remember to listen for the pops to slow down to a couple of seconds in between before you take it out.
2.) Break out your favorite air popper for a healthy popcorn snack. (The following are affiliate links for some of my recommended products. I only share those products I think you will like. Should you make a purchase through one of these links, I may earn a small commission to support my websites.)
Using the Hamilton Beach Hot Air Popcorn Popper brings back nostalgic memories of my childhood. Oh, the excitement when Dad brought that out on the weekends!
My friends have one of those West Bend Stir Crazy Poppers. Even the youngest at the age of three is able to help make popcorn in this. They love playing with all kinds of flavor concoctions in it.
3.)My favorite way to make popcorn is on the stove. Use any large heavy saucepan that has a tight-fitting lid. Use just enough oil to coat the bottom of the pan. (A couple of tablespoons is usually plenty, as it spreads while it heats.) Heat the oil over medium-high heat and then add enough popcorn kernels to cover the bottom of the pan in a single layer. Cover with the lid and occasionally shake until the kernels are finished popping.
However you decide to make the popcorn, when it is fully popped, place it in a large serving bowl so that you can mix the flavoring on top.
Spicy Popcorn – Chili Flavored
Set your tastebuds on fire with this spicy chili flavored popcorn.
- 6 tbsp butter
- ½ tsp cayenne pepper
- ½ tsp hot paprika
- 1 tsp salt
How to make the chili flavoring:
- Melt the butter in a small saucepan.
- Stir in cayenne pepper, paprika and salt.
- Pour over the popcorn and mix well.
Spicy Popcorn – The Spicy Italian Version
- 1/8 cup vegetable oil
- 1 tsp onion salt
- 1 tsp dried thyme
- 1/8 cup vegetable oil
- 1 tsp dried oregano
- 2 tsp sweet paprika
How to make the Spicy Italian version:
- In a little bowl, mix paprika, thyme, oregano, onion salt and vegetable oil.
- Pour the spicy mixture over the popcorn and mix well.
White bean dip is one of my favorite dips out there. It makes for a great base to add a variety of flavors. It’s good with vegetables, tortilla chips, or even pita chips. Or you can have something with a bit more seasoning to complement its flavor. Try this white bean dip with homemade pita chips for your next snack or get-together.
Ingredients for Homemade Pita Chips
- 6 pitas
- 3 tablespoons olive oil
- salt and pepper to taste
How to Make Homemade Pita Chips
- Preheat over to 375 degrees.
- Line a rimmed baking sheet with parchment paper.
- Cut each pita into 8 equal-sized wedges.
- Lightly brush each wedge with olive oil on both sides and then place them on the baking sheet.
- Season the pita wedges with salt and pepper to taste before placing the baking sheet in the oven.
- Bake for 5 to 6 minutes and then flip each wedge over before baking for another 5 to 6 minutes, or until the pita wedges are a golden brown.
- Remove from the oven and set aside.
Ingredients for White Bean Dip
- 1 15 oz. can cannellini beans, drained and rinsed
- 3 cloves fresh garlic, peeled
- 2 T. fresh lemon juice
- 2 – 3 large fresh sage leaves, chopped (*Note – A little bit of fresh sage can go a long way. You may want to start with a smaller amount and then add to taste.)
- 1/3 c. regular extra virgin olive oil
- salt and pepper, to taste
- 1 T. high-quality extra virgin olive oil
- dash cayenne pepper
How to Make White Bean Dip
- Add cannellini beans, fresh garlic, lemon juice, sage leaves, and regular olive oil to a food processor or blender.
- Blend the ingredients until they’re smooth.
- Pour the dip into a bowl and salt and pepper to taste.
- Just before serving, sprinkle with the dash of cayenne pepper and drizzle a little high-quality extra virgin olive oil on top to give it an extra pop of flavor.
- Serve with the homemade pita chips or veggies.
Homemade meatballs are a fabulous food. You can make them out of so many different kinds of meats. They work as part of a main dish or even work as an appetizer for a party or watching the big game. Today I have three different types of meatball recipes for you, to mix up your traditional routine.
Continue reading “Homemade Meatballs 3 Different Ways”