Tammy McKissick's Frozen Pineapple Slush

Frozen Pineapple Slush
1 (46 oz) can pineapple juice (unsweetened)
2 1/4 cup orange juice
1/4 cup lemon juice (about 2 lemons)
4 cups water
2 cups sugar
Ginger Ale

Bring water and sugar to a boil.
Add juices.
Freeze 12-24 hours, stirring occasionally while it is freezing.
When ready to serve put some slush in a tall glass and pour ginger ale over it. (You might need to defrost the slush for about an hour before serving so it isn't rock hard).

Note: I didn't have 12-24 hours to freeze the slush before recipe group, so I put mine in the ice cream maker for 30-40 minutes first and then finished it up in the freezer... it ended up only taking 4 hours to freeze.

Sandi Huang's Chocolate Cream Pie

Recipe found in Cooks Illustrated

MAKES ON 9-INCH PIE, SERVING 8 TO 10

For the best chocolate flavor and texture, we recommend either Callebaut semisweet and unsweetened chocolates or Hershey's Special Dark and Hershey's unsweetened chocolates. Do not combine the yolks and sugar in advance of making the filling--the sugar will begin to denature the yolks, and the finished cream will be pitted.

INGREDIENTS

Chocolate Cookie Crumb Crust
16	Oreo cookies (with filling), broken into rough pieces, about 2 1/2 cups
2	tablespoons unsalted butter , melted and cooled
Chocolate Cream Filling
2 1/2	cups half-and-half
	pinch table salt
1/3	cup granulated sugar
2	tablespoons cornstarch
6	large egg yolks at room temperature, chalazae (protein strands attached to yolk) removed (see related Quick Tip)
6	tablespoons unsalted butter (cold), cut into 6 pieces
6	ounces semisweet chocolate or bittersweet chocolate, finely chopped
1	ounce unsweetened chocolate , finely chopped
1	teaspoon vanilla extract
Whipped Cream Topping
1 1/2	cups heavy cream (cold)
1 1/2	tablespoons granulated sugar
1/2	teaspoon vanilla extract

INSTRUCTIONS

1. 1. For the Crust: Adjust oven rack to middle position and heat oven to 350 degrees. In bowl of food processor fitted with steel blade, process cookies with 15 one-second pulses, then let machine run until crumbs are uniformly fine, about 15 seconds. (Alternatively, place cookies in large zipper-lock plastic bag and crush with rolling pin.) Transfer crumbs to medium bowl, drizzle with butter, and use fingers to combine until butter is evenly distributed.

2. 2. Pour crumbs into 9-inch Pyrex pie plate. Following illustration below, press crumbs evenly onto bottom and up sides of pie plate. Refrigerate lined pie plate 20 minutes to firm crumbs, then bake until crumbs are fragrant and set, about 10 minutes. Cool on wire rack while preparing filling.

3. 3. For the Filling: (See illustrations below). Bring half-and-half, salt, and about 3 tablespoons sugar to simmer in medium saucepan over medium-high heat, stirring occasionally with wooden spoon to dissolve sugar. Stir together remaining sugar and cornstarch in small bowl, then sprinkle over yolks and whisk, scraping down sides of bowl, if necessary, until mixture is glossy and sugar has begun to dissolve, about 1 minute. Whisk yolks thoroughly in medium bowl until slightly thickened, about 30 seconds. When half-and-half reaches full simmer, drizzle about 1/2 cup hot half-and-half over yolks, whisking constantly to temper; then whisk egg yolk mixture into simmering half-and-half (mixture should thicken in about 30 seconds). Return to simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

4. 4. Off heat, whisk in butter until incorporated; add chocolates and whisk until melted, scraping pan bottom with rubber spatula to fully incorporate. Stir in vanilla, then immediately pour filling into baked and cooled crust. Press plastic wrap directly on surface of filling and refrigerate pie until filling is cold and firm, about 3 hours.

5. 5. For the Topping: Just before serving, beat cream, sugar, and vanilla in bowl of standing mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, about 20 seconds. Spread or pipe whipped cream over chilled pie filling. Cut pie into wedges and serve.

Northgate Recipe Ladies!

Amanda Garner's Cucumber Sandwiches

Two slices 100% whole grain bread
Five thinly sliced slices of cucumber (washed and peeled)
Four teaspoons fat free cream cheese (room temp.)
Pepper & Salt to taste

After washing, peeling and slicing cucumber place slices on a paper towel with another sheet over the top to soak up juice for about 15 min.
Spread about two teaspoons room temperature cream cheese on each slice of bread. Place the slices on the bread. Salt & pepper to taste, close the sandwich, then cut into triangles.

Tammy McKissick's Tortilla Soup

Tortilla Soup
3 14 1/2 oz cans of chicken broth (I used fat free)
2 c chopped cooked chicken breasts
1 14 oz can diced tomatoes
1 15 oz can cream style corn
1 4 oz can chopped green chilies (undrained)
1/2 c chopped onion
3 cloves garlic, minced
1 t chili powder
6 6 inch corn tortillas

Combine all ingredients, except tortillas, into a large pot. Bring to a boil. Lower heat, and simmer for 20 minutes.
Cut corn tortillas into strips. Place on cookie sheet that has been sprayed with cooking spray. Bake at 400 degrees until crispy.
Serve soup with tortillas and top with cheese.

Sandi Huang's Whipped Cream Pie

1 reduced fat Graham cracker crust,
1 tub lite cool whip,
1/2 cup lemon juice
1 can condensed milk

In a medium bowl, mix together the condensed milk and lemon juice. Fold in the tub of thawed cool whip. Pour into pie shell and freeze for a couple hours. Let the pie soften for a few minutes before serving.

Jenny Heyman's Spinach Wraps

This idea actually comes from Tara Crawford who made these for a Fitness Fair Enrichment awhile ago. I emailed her to get the recipe a week later because I was craving some more of their healthy goodness! I like to make up a bunch so I have something healthy on hand to eat for lunch. Here's how she told me to make them:

Start with one of the wraps (located in the same place as the tortillas-which you could substitute in a pinch). Spread a thin layer of light cream cheese, then a couple tablespoons of pesto. Add spinach leaves, sliced bell pepper (red, orange, yellow), a couple slices of red onion, shredded carrots, 3-4 slices deli turkey, and a couple of sun-dried tomatoes. Then just roll and enjoy!

I'm sure you could come up with other variations too. I know in the Cougareat at BYU they have one thats really good with mandarin oranges and craisins.

And if you're going to truly eat them Jenny Heyman style they should be followed by a handful of chocolate chips :)