Pineapple Mojito Cake

Something a little different - quick and easy to make as you use a white cake mix and vanilla frosting and then jazz them up.

I wanted to make something a little different so I thought I would try this and it turned out well, although I might try more of whipped topping instead of vanilla frosting next time.  It was very moist and flavorful with the pineapple being the main flavor with just a hint of the lime, mint and rum flavors.

Ingredients
Cake:
1 box white cake mix
1 lime
3 eggs whites (or whatever your cake mix calls for)
1/3 cup vegetable oil (or whatever your cake mix calls for)
1 20 oz can crushed Pineapple
1 teaspoon artificial Mint flavoring
Non-Stick Coating Spray

Frosting
1 can vanilla frosting
Zest of 1 lime (off of lime used in the cake)
1 teaspoon artificial rum flavoring

Preheat the oven to the degree specified on the cake mix (mine was 350 degrees).  Separate the egg whites from the yolk.

Zest the lime (which is just running it over a grater) then cut the lime in half.  Set aside the zest for the frosting.

Squeeze the juice of one lime into a large bowl, then put box of cake mix in , add in Pineapple, oil, eggs whites, and the mint flavoring.

Mix until well blended - will still look a bit lumpy but it is just the pineapple bits.

Spray a 9 x 13 pan with non-stick coating spray then pour the mix into the pan and bake according the the cake mix package (mine was 28-35 mins).

Bake until it springs up when touched in the center then remove and allow to cool before frosting the cake.

To make the frosting, put the canned frosting in a bowl, add the zest of lime and the artificial rum flavoring and mix thoroughly.

Frost the cake and then serve.

Mint Limeaid

A cool, refreshing summer drink!

http://www.nofussfabulous.com/?p=7111

I made this twice as the first pitcher was consumed almost immediately after it was made. The first time around I chopped up the mint and then crushed it against the side of the pitcher, but even after I removed most of it my son said he liked the taste, but not the bits of mint in the drink, so the second time I used mint extract and just garnished with mint leaves that he can pick out.

Items used:

• 3 12 oz cans (or 4 1/2 cups) of Sprite Zero or other lemon/lime drink.
• 1 Can Frozen Limeaid or 3 fresh limes
• 1/2-1 tsp Mint Extract or approx. 1/4 cup of fresh mint leaves
• Ice
• 1 lime (for garnishment)
• A few mint leaves (for garnishment)
• 1 large pitcher
• 1 large spoon

If using fresh mint leaves, put them in the pitcher first.

Pour the can of limeaid (I let it thaw in the fridge first to make it easier to mix) into the pitcher Pour in the cans of Sprite Zero

Add in the 1/2 tsp-1 tsp (I used 1/2 tsp) to the pitcher.

Chop up the lime, then add it and the mint leaves to the pitcher for garnishing.

MEXICAN CILANTRO AND LIME RICE

It was great as a side dish, but also great as a filler for a burrito!

The following receipe is from Closet Cooking and it is tweaked copycat/upgraded version of the lime rice in Chipotle's burritos.

I had to tweak it further as I used quick rice and have dried instead of fresh cilantro and the second time I made it did not have any fresh garlic so I had to use chopped garlic from a jar.

It was great as a side dish, but also great as a filler for a burrito!

http://closetcooking.blogspot.com/2009/03/cilantro-and-lime-rice.html

This recipe make about 4 side dish servings (note, in some of the pics are from the second time I made this and I tripled the recipe)

Ingredients:

• 1 tablespoon oil
• 1/2 large onion or 1 small onion
• 1 clove garlic (chopped) or 1 TBSP of chopped garlic from a jar
• 1 cup quick cook rice
• 2 cups water
• 1 handful fresh cilantro (chopped) or 1/4 cup dried cilantro
• 1 TBSP lime juice or juice and zest of 1 lime (zest is optional)
• 1 TBSP Kosher or Coarse salt (like the kind used on the rim of margarita glasses)

Heat the oil in a pan.

Add the onion and saute until tender, about 5-7 minutes, then the garlic and saute until fragrant, about a minute.

Add the rice and toast in the oil for a few minutes. Add the water, bring to a boil, reduce the heat and simmer for 2-3 minutes, then remove from heat. Cover the pan and allow to sit for 5 minutes.

Mix in the cilantro

Add in lime juice (if you use juice from a bottle, 3 capfuls is 1 TBSP) and zest.

Stir in the salt