Sunday, May 22, 2011

Pineapple Mango Salsa


1 mango, peeled and diced
2 tomatoes, seeded and diced
1 green pepper, seeded and diced
1/2 cup pineapple, diced
2 garlic cloves, diced
1 shallot, diced
cilantro, diced (to taste, but about 1/4 cup)
3 TB pineapple juice
1 TB olive oil
1 lime, juiced
1 tsp salt

Prepare all ingredients and toss together. Refrigerate at least one hour prior to serving. Serve with tortilla chips or may be sauteed and served over seafood.

Monday, May 9, 2011

Tres Leches Cake

Betty Crocker French Vanilla Cake Mix
3 Cups Heavy Whipping Cream
1 Cup Evaporated Milk
1 Can Sweetened Condensed Milk
Various Fresh Fruits: blackberries, strawberries, mangoes, kiwis, pineapple, etc.

Bake cake according to box directions. Cool completely. Poke holes in the top of the cake.

Mix the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream. Slowly pour over the cake, cover and refrigerate overnight.

Prepare whipping cream by beating until stiff peaks form. Add sugar and vanilla to taste.

Frost cake with whipped cream and top with fruit.

Serve immediately.

Submitted by Kristi Jones