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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Our View: Fair warning ... Council Corner: Coping with our built-in bias ... From Ashland to Israel and Palestine, via the Sorbonne ... Our View: Fair warning ... Council Corner: Coping with our built-in bias ... From Ashland to Israel and Palestine, via the Sorbonne ... Prudence Hilburn: Pineapple ice cream topping used in many creative ways Comment By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted Jul. 13, 2015 at 9:30 AM By Prudence Hilburn More Content Now Posted Jul. 13, 2015 at 9:30 AM » Social News No doubt about it. Cooking contests have opened an avenue of creativity for home cooks across our country. After all, the purpose of these contests is to find ways of using their products creatively in new recipes. As a young bride, I wasn’t a very good cook, so when I decided to enter the Pillsbury Bake-Off in 1963, it became a joke with friends and family. Much to their surprise, I won my first trip to the Bake-Off with my one entry and was a finalist in five more Pillsbury Bake-Offs. There is such a great feeling when you learn you will participate in a national cooking contest. The desire to be creative just seems to take over when you get in the kitchen. Personally, as long as I was eligible, I entered every cooking contest I could find. Now when I shop for groceries, I look for ingredients I might be able to use creatively in recipes for my cookbooks. Years ago, I started using pineapple ice cream topping. The first time I used it for something other than topping ice cream was when I was making a pecan pie. I opted to use the topping instead of the corn syrup called for in the original recipe, and it turned out great. One bite just seems to say “Hawaiian.” I also have used the pineapple topping in my baked beans. My Hawaiian Skillet Beans go well with almost any meat. If you want a tasty appetizer, combine a jar of the pineapple ice cream topping with your favorite barbecue sauce and use it with miniature cocktail sausages. Another great addition to the cocktail buffet is my Hawaiian Meatballs made (of course) with pineapple ice cream topping. I also like to add the topping to mayonnaise and a little ground ginger for use in my chicken salad. This is also good with fruit salads. If you enjoy experimenting in the kitchen, look for special ingredients when you go grocery shopping and then head to the kitchen and be creative! Hawaiian Skillet Beans Ingredients: 1 tablespoon oil 1 tablespoon butter 1/2 cup chopped onion 1/4 cup chopped bell pepper 1 can (31 ounces) pork and beans 2 teaspoons mustard 1/2 cup pineapple ice cream topping 2/3 cup ketchup 1 teaspoon lemon juice Heat oil and butter in skillet. Sauté onion and bell pepper until soft but not browned. Remove from heat and add remaining ingredients. Stir to mix well. Cook over low heat for about 10 minutes, stirring as needed. Hawaiian Meatballs Ingredients: 1 pound ground chuck 1/2 cup dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon ground ginger 2 teaspoons plus 1 tablespoon honey, divided 2 teaspoons lite soy sauce 1 egg 1 bottle (18 ounces) honey mustard barbecue sauce 1 jar (12 ounces) pineapple ice cream topping Preheat oven to 375 degrees. In a large bowl, combine beef, crumbs, salt, ginger, 2 teaspoons honey, soy sauce and egg. Mix well and form into small balls about 1 inch in diameter. Place in baking pan that is about 1 inch deep. In medium bowl, combine barbecue sauce, pineapple topping and remaining tablespoon of honey. Mix well and set aside. Bake the meatballs for 10 minutes and then pour the sauce over them. Stir gently to coat all the meatballs with the sauce. Bake an additional 10 minutes, stirring once after 5 minutes. Serve hot in a chafing dish. Prudence Hilburn of Piedmont, Ala., has won more than 30 national cooking awards and written several cookbooks, including “Simply Southern and More.” Write her at [email protected] or visit prudencehilburn.com. By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted Jul. 13, 2015 at 9:30 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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