Grilled Pineapple Sundaes

Ingredients
1 large pineapple, cored and cut into 1-inch-thick slices
1/2 cup butter, melted
Vanilla ice cream, for topping
Caramel, for topping
Paula Deen's Cream Cheese Shortcakes, recipe follows
Fresh mint, for garnish, optional
Directions
Preheat the grill to medium heat.


Brush pineapple slices with melted butter and grill until softened, about 4 to 5 minutes. Serve with ice cream and caramel topping on top of Cream Cheese Shortcakes. Garnish with fresh mint, if desired.


Cream Cheese Shortcakes:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup heavy whipping cream
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.


In a large bowl, combine the flour, sugar, baking powder, and salt. Using a food processor or pastry cutter, cut in the butter until the mixture is crumbly. Add the cream cheese, stirring to combine, then add the heavy cream, stirring just until the dry ingredients are moistened.


On a lightly floured surface, roll out the dough to 3/4-inch thickness. Cut the dough with a 2 1/2-inch round cutter, rerolling as necessary. Arrange the shortcakes on the prepared baking sheet and bake until lightly browned, about 13 to 15 minutes. Remove from the oven and cool completely before serving.


Yield: 10 shortcakes


Prep Time: 20 minutes


Cook Time: 13 to 15 minutes


Ease of preparation: easy


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Pineapple

Lime Sherbet Punch

Ingredients
2 quarts lime sherbet
2 liters ginger ale
1 (46-ounce) can pineapple juice
Lemon slices
Lime slices
Maraschino cherries


Directions
In a punch bowl, add 2 quarts of lime sherbet. Then add ginger ale and pineapple juice. Decorate with lemon and lime slices and some maraschino cherries.


SOURCE

Lime

Peaches and Cream Muffins

Ingredients

Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces


Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.


In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.


Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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