Sunday, March 20, 2011

AUNT SIS'S PINA COLADA FLIP

1 can (46-oz) pineapple juice
1 can (15-oz) cream of coconut
1 liter Sprite or Club Soda
vanilla ice cream

Mix pineapple juice, cream of coconut, and Sprite or Club Soda. Before serving, add vanilla ice cream.

Yield: 40 servings

Thursday, March 17, 2011

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
2 cups brown sugar, packed
2 eggs OR 1/2 cup egg substitute
1/2 tsp butter flavoring
1/2 tsp vanilla extract
1 cup chopped walnuts
powdered sugar, optional

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder, and salt.

Over low heat, melt the butter in a large saucepan. Add the brown sugar and mix until well blended. Add the eggs, mixing in well. Stir in the butter flavoring and vanilla extract. Add the flour mixture to the pan and mix well. Stir in the walnuts. Pour into a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Spread evenly in pan.

Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan. Cool in the pan for about 10 minutes. Cut into squares while still warm. Dust with the powdered sugar, if desired.


Monday, March 14, 2011

NESTLE'S PEANUT BUTTER CHOCOLATE PIE

3 tbsp cornstarch
1/8 tsp salt
3 cups Nestle Quik Chocolate Milk
3/4 cup Creamy of Chunky peanut butter
1 cup miniature marshmallows
1 pkg (6-oz) Nestle Toll House Semi-Sweet Chocolate Morsels
1 prepared chocolate cookie crumb crust (about 9-inch)

In a 2-quart saucepan combine corn starch and salt. Gradually stir in chocolate milk until smoooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended; place plastic wrap directly on surface. Refrigerate 30 to 45 minutes. (Mixture should be slightly warm.) Quickly sstir in marshmallows and chocolate pieces until marbled. Pour into crust. Cover with plastic wrap; chill several hours or overnight. Makes 8 servings.