Foodie Friday: Recipe Swap, Dole Whip and Timothy PB Mice

**The first recipe in the swap was sent by Ann M. Bourgeois Timothy Peanut Butter Mice

Timothy Peanut Butter Mice Makes about four adults and fourteen babies

 Ingredients
 2 1/2 TBS butter
1/2 cp peanut butter
2 1/2 TBS dark brown sugar
3/4 to 1 cup confectioners sugar
 3 tBS ground peanuts (optional) More confectioners sugar for decoration
 Black or red string licorice (for tails)
Small decorative candies for noses (red hots or pieces of gumdrops may work)
Mini chocolate chips (optional -- for paws)

 How to make it:
1. Melt butter in large mixing bowl in microwave for about 20 seconds (if you do not have a microwave, you can melt the butter in a saucepan on low heat) 2. Add the peanut butter, brown sugar, 3/4 cup confectioners sugar, and peanuts to the butter and mix with a wooden spoon. Add more confectioners sugar if the dough is too soft to work with. 3. To form the mice, take small pieces of the mixture and roll between the palms of your hands. You will need a larger ball for the body and a smaller one for the head (about one quarter as big as the body) 4. Narrow the shape of the body so it resembles that of a mouse, and pinch the front of the head to create a pointed nose. 5. For the ears, form triangles with the mixture and curl slightly to form an indent. 6. Attach all the parts and repeat. 7. Refrigerate the dough if it gets too soft while you are working. 8. With a toothpick, make holes for the eyes and press in lines for the whiskers. 9. Add a small piece gumdrop or other decorative candy for the nose. 10. If desired, sift confectioners sugar over the mice (just before serving) and insert a piece of string licorice for the tail. If you want the mouse to sit up, curl at the middle and add mini chocolate chips for the four paws. Store in refrigerator until ready to serve. I got this from the book The Disney Bakery -- Thirty Magical Recipes written by Adrienne Berofsky

The next recipe is the famous Dole Whip submitted by Karla Corley
 2 cans (20 oz. each) DOLE crushed pineapple
 2 tbsp. lemon juice
 2 tbsp. lime juice
 1/3 cup sugar
 1 1/2 cups heavy whipping cream whipped

 How to make it:

 Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth. Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1 1/2 hours or until slushy. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.