" PINEAPPLE PIE with PRALINE TOPPING "

I entered this creations in the New Mexico State Fair. I won a blue ribbon. I developed this recipe because I love pineapple pies and pralines, so I thought the two together would be delicious. I was right, this is one of my families favorite. Remember what you make with all your Heart N Soul is made with Lots of Love and should be shared with others.

Geri

Pineapple Pie with Praline Topping

Crust: 9 - inch double Crust ( see posted dated 5/24/3009 )

Filling: 3 tablespoons cornstarch

1/2 cup sugar

1/4 teaspoon salt

3 - 8 ounce cans pineapple in own juice

1 tablespoon lemon juice

1 tablespoon butter

Topping: 1/2 cup firmly packed brown sugar

4 tablespoons butter

2 tablespoons corn syrup

1 cup chopped pecans

Preheat oven to 425 F.

Prepare crust ( See post dated 5/24/2009 for directions to my Classic Pie Crust. )

In medium saucepan, combine cornstarch, sugar and salt mix well. Stir in pineapple. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Boil for 1 minute. Remove from heat, stir in lemon juice and butter. Pour filling into unbaked pie crust. Moisten pastry with water and cover with top crust. Flute edges and cut slits in the top crust to allow steam to escape.

Bake for 15 to 20 minutes. or until crust is lightly golden brown.

Meanwhile in a small saucepan combine all the topping ingredients. Cook over low heat until sugar is dissolved, stirring constantly. Set aside.

After pie has bake and lightly golden brown, remove pie from oven. Spoon and spread warm topping mixture evenly over top of pie. Cover the edges of crust with strips of foil to prevent excessive browning.

Bake for an additional 10 to 15 minutes or until crust is a deep golden brown.

Cool and serve with whipped cream.

Yields: one 9 - inch pie.

" APPLE CHEDDAR PIZZA with TOASTED PECANS "

vegetable oil cooking spray

1 - 12 ounce can of refrigerated pizza crust dough

3 lg. Granny Smith apples, peeled, cored and thinly sliced

1 cup apple juice

1 tablespoon cornstarch

1/2 teaspoon ground cinnamon

2 tablespoons honey

1/4 cup chopped toasted pecans

1 cup grated cheddar cheese

Preheat oven to 425 F.

Lightly coat a 14 - inch pizza pan with cooking spray. Press dough into the pan.

Place apples and apple juice in a saucepan and simmer until tender. Drain off juice and reserve. Spread apple slices over the dough.

Return reserved apple juice to the saucepan and stir in cornstarch, cinnamon and honey. Cook over medium heat until clear. Spread sauce over apples.

Sprinkle pecans over apples. Top with cheese.

Bake for 15 - 20 minutes, or until the crust is golden brown.

Makes 8 servings

Note: On June 14 I have a post for homemade pizza dough. Freeze extra dough and make he donuts with your kids or grandchildren. Remember what you make with all your Heart N Soul is made with Lots of Love.

" RIGATONI with ITALIAN SAUSAGE "

2 tablespoons olive oil

1 pound mild or hot Italian Sausage

1 tablespoon minced fresh garlic

salt and pepper to taste

6 cups chopped fresh spinach

2 tablespoons chopped fresh basil

1 - 14 - 1/2 can diced tomatoes

16 ounces rigatoni pasta

Parmesan cheese

Heat 1 tablespoon olive oil in a large saute pan over medium heat.

Remove casting from sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.

Add remaining tablespoon olive oil, garlic salt and pepper the pan and cook until garlic just starts to brown.

Stir in spinach and basil and cook until spinach wilts slightly. Add tomatoes and simmer until spinach is cooked.

Add sausage and stir to combine.

Meanwhile, cook rigatoni according to package directions. Drain. Add to sauce and stir to combine well.

Garnish with Parmesan cheese.

Serves 4

" SWEET BUTTERMILK CORNBREAD "

My family loves sweet cornbread. When I was a young girl my best friend mother made cornbread for her family. I remember eating it for supper and then we would eat it for breakfast. She would give us a piece in a bowl with milk poured over it. This was the first time I ate cornbread this way. I didn't think I would like it, but to my surprise it was delicious. Now my grandchildren and me eat it this way as a treat for breakfast. Hope you enjoy this sweet cornbread as much as I do and share it with the ones you Love. Remember what you make with all your heart n soul is made with Lots of Love.

Geri

Sweet Buttermilk Cornbread

1/4 cup butter ( melted, slightly cooled )

2 eggs

2 cup buttermilk

1 cup cornmeal

2 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon salt

Preheat oven to 400 F.

Grease a 9 x 12 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.

Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.

Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

serves 12