Tuesday, May 31, 2011

Pineapple Shrimp Kabobs

Who doesn't love grilled kabobs on a hot summer day? We made these shrimp kabobs as an addition to our main dish for Memorial Day. They had a sweet yet savory flavor that everybody loved. We used green pepper, onion, pineapple and shrimp for ours but they are extremely versatile and can be used with any vegetables you have on hand. Plan ahead to marinate the shrimp for at least 3 hours before you grill the kabobs and you'll have perfect, flavorful shrimp! Also, if you use pre-cooked shrimp you'll only have to grill them for a few minutes to slightly soften the vegetables and warm everything up. (Recipe courtesy of Taste of Home)


  • 1 8 oz. can pineapple chunks

  • 1 cup Italian salad dressing

  • 1 8 oz. can tomato sauce

  • 1/8 cup packed brown sugar

  • 1 tsp. ground mustard

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 1-2 large green peppers, cut into chunks

  • 1 large onion, cut into chunks

Drain pineapple, reserving the juice. Refrigerate the pineapple. In a medium bowl, combine pineapple juice, salad dressing, tomato sauce, brown sugar and ground mustard. Add in the shrimp and coat with the sauce. Refrigerate for at least 3 hours.

On skewers, alternately thread the shrimp, pineapple, green pepper and onion. Grill, uncovered over medium heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with the marinade sauce. Serve immediately.

White Chocolate & Raspberry Ice Cream

Make this now. Not tomorrow, not this weekend, now. I couldn't get enough of this perfect ice cream combination and was tempted to literally straight-up drink the raspberries and cream out of the bowl before I transferred it to my ice cream maker. This was extremely easy (as most ice cream recipes are) and it turned out perfectly sweet with a hint of tartness from the raspberries. It makes a fantastic summer dessert, particularly after a long day of sunshine and fun. I whipped up this baby after my mother-in-law suggested we make some type of ice cream for dessert for Memorial Day, and to be completely honest it's probably the best homemade ice cream I've ever had. The white chocolate added a creamy, sweet and rich base to the ice cream and the raspberries broke apart, adding juice and little chunks of fruit throughout the dessert. Even my husband, who doesn't normally like berries in general, loved it and ate every last bit of his dish. Try it again soon! I know you'll love it.


  • 2 cups whipping cream

  • 1 cup milk

  • 1/2 cup sugar

  • 2 oz. white chocolate, chopped

  • 2 tsp. vanilla

  • 1-2 cups fresh or frozen raspberries

In a medium saucepan, mix together the whipping cream, milk and sugar and bring to a boil. Remove from heat and slowly add in the white chocolate, stirring constantly until completely melted. Allow to cool and add in vanilla and raspberries. Refrigerate for at least 2 hours or until cold. Follow instructions for your ice cream maker and freeze accordingly.