Pina Colada Sorbet

Ingredients

• 1 cup finely chopped pineapple, frozen
• 1 Tbs. coconut milk
• 2 Tbs. creamed coconut or coconut butter, melted
• Pinch of salt

Instructions

1. In a blender or food processor, blend the pineapple and coconut milk until smooth. Let the pineapple chunks soften for about 5 minutes, if necessary, to help blend smoothly. This works best in a high powered blender or mini food processor. If you only have a large food processor, you may wish to double the recipe so there is enough stuff to get blended.
2. Add the creamed coconut and continue blending. It will appear to harden in chunks, but continue blending. There will be only small flecks of the creamed coconut. Enjoy immediately or freeze for later.

Biscuits and Gravy Breakfast Casserole Recip

Biscuits and Gravy Breakfast Casserole Recipe - true 'comfort' food! Want to make it? Hit SHARE and it goes to your home page!
Be sure that you've LIKED my biz PAGE www.facebook.com/PCwithCarol

Ingredients:
1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits

Cook sausage in 10" Executive Skillet - breaking up using Mix 'N Chop, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl (check out our Stainless Steel Bowl Set item #1735) whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
This recipe was share with me by a great friend and has become a true family favorite!
You can view and order our products in my personal websitewww.pamperedchef.biz/carolallen

Popcorn

Sweet Vanilla Popcorn (Rainbow Popcorn)

Ingredients

• 1/2 cup milk
• 2 cup white/caster sugar
• 1-2 teaspoon vanilla extract/flavouring
• ½ cup popcorn kernels (or 8 cups popped popcorn)
• 2-3 tablespoons vegetable oil (for popping)
• food colouring

Directions

Coat the bottom of a large pan (one that has a lid) with a few tablespoons vegetable oil.

Add 1/2 cup popcorn kernels.

Cover pan.

Turn stovetop burner to medium or medium-high heat.

Let kernels cook, shaking occasionally to prevent burning.

When the popping slows to 3 to 5 seconds between pops, remove pan from burner.

Allow to cool a minute or two.

Pour popcorn into a bowl.

pinkish red popcorn 

For the Vanilla Syrup

Mix milk and sugar in a sauce pan and on medium heat bring to a boil.

Careful not to let it burn and do not scrape the sides of the pan or the sugar will crystallize.

Add vanilla extract (or any other flavouring) and your choice of food colouring (we used blue and red as I got vetoed on the black food colouring *sulk* I have two bottles of the crap to use up) and mix well.

Place the popcorn in a large bowl then pour the hot liquid over it and coat as evenly as you can, you can put as much or as little syrup over the popcorn as you like.

Spread baking paper to dry. You can place the baking paper onto baking trays and place in a low oven (200°F or 100°Cfor 10-15 minutes to help dry out (harden) the popcorn.