I received this delicious recipe from one of my favorite people after she made it for a baseball tailgate a few years ago. I’ve probably made it five times already. It’s always popular because it’s tasty and unique. The truth is, it’s pretty easy to make, too!
To make the pineapple cheese ball, you’ll need:
- 8 ox. cream cheese, softened
- 1 small can of crushed pineapple (well-drained)
- 1 tsp. garlic powder
- 1 tsp seasoned salt
- 1 Tbsp. chopped green onion
- 1 Tbsp. chopped green peppers (I tend to put a few more in than the recipe requests.)
- Paprika to sprinkle if desired
- Your favorite crackers (or veggies!) for serving
A couple of things to note:
– The pineapple needs to be well-drained. Seriously, drain it. As in squish it with a paper towel through a strainer, well-drained. You don’t want a soggy cheese ball!
– Make sure the green peppers and green onions are chopped really tiny. The recipe only calls for 1 Tbsp of each, but you’ll want them to be spread evenly throughout the mixture.
To create this ball of deliciousness, all you have to do is mix up all of the ingredients (minus the paprika) really well. This is not for the squeamish, but the best way to do so is to use clean hands, put all ingredients into the bowl and squish together repeatedly until everything is good and mixed up.
Once you’re sure everything is combined to the fullest extent, you’ll want to begin shaping the cheese ball. I recommended going ahead and getting it onto the dish you intend to serve it on just to make things a little easier by avoiding a transfer later. Get it rolled into a nice ball (warning: it WILL stick to your hands and be messy for a minute) and cover in wax paper and place in the refrigerator for several hours.
After the ball ‘o goodness has chilled for a few hours, take it out, sprinkle with paprika, and arrange your crackers around it. We’re taking this to a party tonight, actually. I hope it’s a hit!
Okay, so let me be honest. The toothpaste is DIY. The actual usage of the paste on our canine children is definitely a two person job! Hopefully your pups will enjoy getting their teeth brushed more than ours do. (Please note: one of our doggies is happy to EAT the toothpaste; he just doesn’t appreciate the rotating toothbrush inside his mouth! I call that a win for this toothpaste recipe!)
Being that we’re huge proponents of using coconut oil and essential oils, we already had everything we needed to make this DIY doggie toothpaste. If you don’t have all of the ingredients in your home, please feel free to follow the links below to purchase. Everything except for the Young Living Essential Oil can also be found at your local grocery store. Like I said, the mixing of the paste was the easy part!
(Please be sure to only use Young Living Peppermint Essential Oil, as it is safe for dogs (and humans!) to ingest.)
Simply mix the above items together and store in a glass jar. Not only is it important to only use peppermint essential oil that is safe for consumption, but you also want to only use a drop or two if you haven’t given your dogs essential oils in the past. Best to err on the safe side.
Before the actual brushing took place, we gave each pup the opportunity to taste the toothpaste sans toothbrush. After that, my husband held each little guy as I played the role of dental hygienist to our unwilling patients. I only used a tiny dollop of the toothpaste concoction for each brushing, so I expect the recipe above will last quite awhile (though much to these guys’ dismay, brushing is going to become a weekly activity for one and daily for the other!) We used an inexpensive battery-powered toothbrush to make it easier, though your pup may prefer the regular type.
Both boys forgave us shortly thereafter and getting kisses from each of them was much more pleasant than usual!
I’d love to know what your pup thinks of this toothpaste or if you have any other DIY recipes for pups to share!
So this funny looking cake may appear to fall into the “Pinterest Fail” category, but I’m happy to report that while I have a ways to go in perfecting the look of this treat, its taste did not disappoint.
Last Thanksgiving, I was assigned dessert as my contribution to the meal. In my mind, simple cake or cookies would not do – I had the perfect excuse to attempt something new! My dad has always loved this old ice cream cake roll thing (also known as “Newlywed Cake Roll”) from back in the day, so my first thought was to attempt to create a homemade version. After realizing that quickly rolling up warm cake right out of the oven was beyond my skill level, I began my search for something similar but less risky. My excitement grew as I found Taste of Home’s Swiss Swirl Ice Cream Cake recipe: http://www.tasteofhome.com/recipes/swiss-swirl-ice-cream-cake
Don’t get me wrong – this recipe was no walk in the park. First, I never would have guessed that Swiss Cake Rolls presented such a challenge to slice, because frankly, who ever felt the need to slice them? So, as you’ll notice, they’re, well, ugly. Unevenly chopped, slightly misshapen, you name it – but, they tasted good, so nobody cared.
Second, layering in the two different ice cream flavors and fudge layers (and I ended up creating more layers than the recipe called for) was not a simple feat either. Patience was key and this is definitely not a recipe you can make in a hurry. Each layer needs an hour or so to freeze before you can begin the next. So, definitely start this unique ice cream cake a day before it needs to be served. I hope yours turns out more orderly than mine!
The family enjoyed the taste and the creativity as well. It was a hit and something I’ll try again…someday. For now, I have plenty of other Pins to attempt…
I am not a chef. I’m not even much of a cook. To make things even more complicated, I’m a vegetarian, so I have no idea how to season meat and poultry for my husband. Sometimes I follow recipes, but sometimes I make things up on the fly. This little combo was quick and easy and my husband at least pretended it was tasty. I simply mixed some olive oil, a bit of Himalayan Pink Salt, some freshly ground pepper, and a drop each of Young Living lemon and lime essential oils. I put the mixture in a baggie with a couple of chicken breasts and let it sit for several hours in the refrigerator. After that, I baked the chicken at 350 degrees until thoroughly cooked. Totally easy. Give it a shot!
Need to add Himalayan Pink Salt to your spice drawer? Click here.