First on the list was angel food cake. I admit, I used a box mix, but it turned out delicious! We then cut up strawberries to put on top, because I'm not a big fan of icing on angel food cake. It makes it too sweet.
Then we mixed the ice cream and started freezing it. They had a lot of fun playing with the ice, but were not fond of having to wait for the ice cream!
Finally it was time for the pineapple enchiladas. I first had these about a year or so ago when my friend Brittany (Being Brittany) made them. I was not to sure about them when she first told me what she was making. When I think of enchiladas I think of chicken, beef, cheese, but definitely NOT pineapple. But after the first bite, I was in love. They were sooo good and super easy to make. I had a few requests on fb to post the recipe so here it is.
Ingredients
1 can (20 oz) crushed pineapple
(I drain my pineapple otherwise the enchiladas are too soggy)
1/4 cup sour cream
(I start with 1/4 cup, mix it up, and usually add another tablespoon or so)
2 cups shredded cheddar cheese, divided
(I use Mexican Style cheese)
1 (10 oz) can enchilada sauce, divided
6 (8 inch) flour tortillas
(I use whatever I have in the pantry)
Directions
Pre-heat oven to 375 degrees
In a medium bowl mix pineapple, sour cream, and 1 cup cheese
Pour 1/4 cup enchilada sauce on bottom of 9 X 13 baking dish
(I move the pan around to evenly distribute the sauce)
Fill tortillas with pineapple mixture, roll, and place in baking dish
Top with remaining enchilada sauce and cheese
Cover and bake at 375 for 30 minutes
Bon Appetit!!
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