Saturday, February 28, 2015

BANANA CRUNCH PIE

This is another of my old Mr. Food recipes I pulled from my archives. Had you ever thought of making pie crust from Corn Flakes?

1/3 tablespoons (1/3 cup) butter
1/4 cup sugar
1/2 teaspoon ground cinnamon (optional)
1 cup corn flake crumbs
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup plus 2 tablespoons lemon juice
1 teaspoon vanilla extract
5 medium-sized bananas

In a small saucepan, melt butter over low heat; stir in sugar and cinnamon, if desired, and cook until bubbles form. Remove from heat and stir in the crumbs. Press mixture evenly over bottom and up sides of a 9-inch pie plate; chill. 

Meanwhile, in a large bowl, beat cream cheese until fluffy; blend in sweetened condensed milk. Add 1/3 cup lemon juice and the vanilla (see Note); stir until smooth and thick. 

Cut 3 of the bananas into thin slices then line bottom of chilled crust with banana slices. Turn filling into crust. Refrigerate 2 to 3 hours, or until firm. 

Cut remaining 2 bananas into thin slices; dip slices in remaining 2 tablespoons lemon juice; arrange over top of pie. 



Friday, February 27, 2015

PEANUT BUTTER COOKIE LASAGNA

My son absolutely loves 'Nutter Butter' cookies. I will most definitely have to make this. I am already working on my will power since I am a diabetic. Thank you to Hugs and Cookies for posting this.

Ingredients
  • 1 box Nutter Butter Cookies
  • Cool Whip or whip your own fresh whipped cream (1 cup cream plus a drop of sugar for sweetness)
  • peanut butter cups
  • ½ cup peanut butter, melted in microwave
  • 1 box instant or regular vanilla pudding, prepared according to package
Instructions
  1. Line the bottom of an 8x8 pan with Nutter Butter Cookies.
  2. Top with a drizzle of the melted peanut butter.
  3. Add ½ the pudding.
  4. Add half the cream. (I like to use a pastry bag so it is pretty but you can spread it if you prefer.)
  5. Top with chopped peanut butter cups.
  6. Repeat the layering!
  7. Decorate the top with crushed nutter butter cookies, peanut butter cups and a drizzle more of peanut butter.
  8. This must be chilled overnight for the cookies to soften!



Thursday, February 26, 2015

UPSIDE DOWN APPLE DUMPLING PIE

This is a recipe I saw on and saved from RecipeLion four or five years ago.

2 refrigerated pie crusts for 9 inch pies (or your favorite homemade pie dough)
FILLING:
6 tablespoons butter, melted, divided
½ cup packed brown sugar
½ cup chopped pecans
8 cups peeled and thinly sliced apples
1 cup sugar
⅓ cup flour
1 teaspoon ground cinnamon
GLAZE:
½ cup powdered sugar
2 to 3 teaspoons milk or water

Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray. 

Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.

In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.

Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.

Place the remaining pie dough over the filling. Cut off the excess dough to ¼ an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.

Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.

Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.




Wednesday, February 25, 2015

BLUE RIBBON BLUEBERRY PIE

Going through my archives and found another delicious Mr. Food recipe from several years ago.

4 cups fresh or frozen blueberries (thawed, if frozen)
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten

Preheat oven to 400 degrees F. 


In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
 
Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
 
Place a pan under pie so it won’t drip in the oven. Bake 50 to 55 minutes, or until top is golden.
 

Tuesday, February 24, 2015

COPYCAT RECIPE FOR GIRL SCOUT SAMOAS COOKIES

1 cup Butter, soft
½ cup Sugar
2 cups Flour
¼ tsp Baking Powder
½ tsp Salt
½ tsp Vanilla Extract
Up To 2 Tbsp Milk
Topping
3 cups Shredded Coconut
12-oz Chewy Caramels
¼ tsp Salt
3 Tbsp Milk
8 oz Dark or Semisweet Chocolate or Dark Chocolate Baking Chips


Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky. The dough should come together into a soft ball. Add in a bit of extra flour if your dough is too sticky.
Roll the dough out between pieces of wax paper to about 1/4-inch thickness and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container. There are two ways to get the shape for these cookies. The first is to roll the dough out between pieces of wax paper and use a cookie cutter to make rounds, cutting the smaller center hole later. This technique works great and doesn’t take too long, especially as the dough can be rerolled a couple of times. The second technique calls for a special pan: a mini donut pan. If you have a pan like this, simply press some cookie dough into the tube and bake. The dough doesn’t rise much, giving you a nice flat side and a perfectly rounded one. Take your pick and go with what is convenient for you.


Monday, February 23, 2015

PINEAPPLE BARS

Yummy recipe from the Laughing Spatula
Pineapple Bars
 

 
Pineapple Bars - only a few ingredients and super easy to make. I topped with optional Coconut Drizzle...they are good with or without!
Author: 
Recipe type: Dessert
Ingredients
  • Crust and Topping
  • 1½ cups all purpose flour
  • ½ cup sugar
  • pinch salt
  • 1½ sticks cold butter (cubed)
  • Filling
  • 2 eggs
  • 1 cup sugar
  • ⅓ cup all purpose flour
  • ½ cup sour cream
  • pinch salt
  • 1 16 oz can crushed pineapple - drained
  • Coconut Drizzle
  • 1 cup confectioners sugar
  • 2 tablespoons half and half
  • 1 teaspoon coconut extract
Instructions
  1. Spray 9×13 glass baking dish with non stick spray.
  2. Preheat oven to 350 degrees.
  3. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
  4. Take 1 cup of the topping mixture and set aside.
  5. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
  6. While crust is baking- whisk eggs in a large bowl.
  7. Add sugar, sour cream, flour and salt.
  8. Gently fold in pineapple
  9. When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
  10. Sprinkle with remaining crust mixture you had set aside.
  11. Bake 1 hour or until top is lightly browned.
  12. Cool for 15 minutes.
  13. Using a fork - drizzle glaze mixture over bars.

COCONUT CREAM PIE DESSERT

For the Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.


Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.


Credit: https://www.facebook.com/groups/recipesmadeeasy/


Sunday, February 22, 2015

WHITE FRUITCAKE FUDGE

This recipe was a $500 prize winner in a Better Homes and Gardens contest a few years ago.

3/4 cup chopped walnuts, toasted
3/4 cup finely chopped dried apricots
1/2 cup finely chopped golden raisins or raisins
2 cups sugar
3/4 cup sour cream
1/2 cup butter
12-oz white baking chocolate, coarsely chopped
1 jar (7-oz) marshmallow creme

In a bowl combine the walnuts, apricots, and raisins; reserve 1/4 cup.

Line a 13 X 9 X 2-inch baking pan with foil, extending foil over edges of the pan; butter the foil.

Butter sides of a heavy 3-quart saucepan. In this pan, combine sugar, sour cream, and butter. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 236 degrees (18 to 20 minutes). Adjust heat as necessary to maintain a steady boil.

Remove pan from heat and stir in chocolate and marshmallow creme. Continue stirring until chocolate is melted and mixture is combined. Stir in fruit and nut mixture. Immediately spread fudge evenly in prepared pan. Top with the reserved 1/4 cup fruit and nut mixture. Chill fudge until firm. Use foil to lift fudge out of pan. Cut fudge into squares.

Yield: About 3 pounds


Thursday, February 19, 2015

EASY LEMON CREAM PUFFS

  • 1 egg
  • 1 tablespoon water
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 2 tablespoons sanding sugar
  • 1 cup heavy cream
  • 3 large sprigs fresh thyme leaves
  • 1/2 cup prepared lemon curd
  • 4 squares (1 ounce each) white chocolate, coarsely chopped

  • Preheat the oven to 400 degrees F.
  • Beat the egg and water in a small bowl with a fork.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 36 (2-inch) squares. Brush with the egg mixture. Sprinkle with the sugar. Place the pastry squares onto 2 baking sheets.
  • Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks.
  • Heat 1/3 cup heavy cream and the thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 3 minutes. Remove the saucepan from the heat and let stand for 30 minutes. Pour the cream mixture through a sieve into a medium bowl. Discard the thyme. Refrigerate the thyme cream mixture for 1 hour or until well chilled.
  • Beat the remaining heavy cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the thyme cream mixture and the lemon curd and beat until stiff peaks form. Spoon the lemon thyme cream mixture into a pastry bag.
  • Pipe about 1 tablespoon lemon thyme cream mixture into each pastry.
  • Place the white chocolate into a small microwavable bowl. Microwave on MEDIUM for 30 seconds. Stir the chocolate. Repeat until the chocolate is melted and smooth. Drizzle the chocolate over the filled pastries. Let stand until the chocolate is firm.

  • Note: I got this recipe years ago from Recipe Lion. I believe it is a recipe from Campbells.

    ZUCCHINI BROWNIES

    1/2 cup canola oil
    1 1/2 cups granulated sugar
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    1/2 cup unsweetened cocoa powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    2 cups shredded zucchini
    1/2 cup chopped walnuts

    Icing:
    6 tablespoons unsweetened cocoa powder
    1/4 cup butter
    2 cups powdered sugar
    1/4 cup milk
    1/2 teaspoon vanilla extract


    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
    2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
    3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

    Monday, February 16, 2015

    PINEAPPLE SOUR CREAM CAKE

    1 can (8-oz) creshed pineapple in juice
    1/2 tsp baking soda
    1 pkg (2-layer size) yellow cake mix
    1 pkg (4-serving size) pineapple cream or vanilla flavor instant pudding mix
    4 eggs
    1 cup sour cream
    1/4 cup canola or coconut oil
    powdered sugar for dusting, optional

    Preheat oven to 350 degrees.
    Grease and flour a 10-inch tube or bundt pan; set aside.

    In a small bowl, combine the pinapple with juice and the baking soda; mix well.

    In large mixer bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; blend on low until moistened. Beat at medium speed for 4 minutes; pour into the prepared baking pan.

    Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean and cake starts to pull away from the sides of the pan. Do not underbake!

    Cool in the pan on a wire rack for 15 minutes before removing from the pan.

    Note: File Photo



    Sunday, February 15, 2015

    PEACH-BERRY CRUMBLE

    This recipe makes a quick, easy, and tasty dessert. I got the recipe from Southern Living Magazine last year.

    3 cups fresh peach slices (about 3 medium)
    2 cups fresh blackberries
    large egg 
    large egg yolk 
    1 cup sugar 
    3/4 cup all-purpose flour
    1/2 cup uncooked regular oats
    1/4 teaspoon kosher salt 
    1/2 cup butter, melted 
    Vanilla ice cream

    Preheat oven to 375°. Place first 2 ingredients in an 11- x 7-inch (or 2-qt.) baking dish. Stir together egg, egg yolk, and next 4 ingredients with a fork until mixture resembles coarse meal. Sprinkle over fruit; drizzle melted butter over topping. Bake 40 to 45 minutes or until light brown and bubbly. Let stand 10 minutes; serve warm with ice cream.


    Thursday, February 12, 2015

    COCONUT SHEET CAKE

    This is another cake recipe from my archives. I believe this is from a 2004 Southern Living Magazine. I love coconut cake and love the convenience of a sheet cake.

    3 large eggs
    1 carton (8-oz) sour cream
    1/3 cup water
    1 can (8.5-oz) cream of coconut
    1/2 tsp vanilla extract
    1 box (2-layer size) white cake mix

    Beat eggs with electric mixer on high speed for 2 minutes. Add the sour cream, water, cream of coconut and vanilla extract, beating well after each addition.

    Add the cake mix to the mixture, beating at low speed just until blended then beat for 2 minutes at high speed.

    Pour batter into the prepared baking pan and bake at 325 degrees for 40 to 45 minutes until a wooden toothpick inserted in the center comes out clean.

    Allow cake to cool in the pan on a wire rack then cover with plastic wrap and freeze for 30 minutes.

    Remove cake from the freezer and spread top with Coconut-Cream Cheese Frosting (recipe below). Cover and keep stored in the refrigerator.

    Yield: 12 servings.

    Note: Cake may be baked in a 15 X 10-inch jelly roll pan for 30 to 32 minutes or until a wooden toothpick inserted in center comes out clean. Makes 15 servings.

    COCONUT CREAM CHEESE FROSTING
    1 brick (8-oz) cream cheese, softened
    1/2 cup butter, softened
    3 tbsp milk
    1 tsp vanilla extract
    1 bag (16-oz) powdered sugar, sifted
    1 pkg (7-oz) sweetened flaked coconut

    Using an electric mixer, beat cream cheese and butter together until creamy; add the milk and vanilla extract, beating well. Gradually add the powdered sugar, beating until smooth. Stir in the coconut.









    Wednesday, February 11, 2015

    MOUNTAIN DEW CUPCAKES

    A friend sent me this recipe today. I have not yet tried it but I intend to do so soon as Mountain Dew is my grandson's favorite beverage. I know he will love these cupcakes.

    CAKE
    • 1 (18 ounce) box lemon cake mix
    • 1 (3 1/2 ounce) box lemon pudding mix
    • 4 eggs
    • 1 1/4 cups Mountain Dew soda
    • 1/2 cup vegetable oil
    • 3 -5 drops yellow food coloring
    FROSTING
    • 4 cups confectioner’s sugar
    • 1 cup salted butter(room temp)
    • 1/8 cup Mountain Dew soda
    • 1/2 tablespoon lemon juice
    • 1/2 tablespoon lime juice
    • 3 -5 drops neon green food coloring
    Directions:
    1 Mix cake mix, pudding and eggs well.
    2 Add in your oil to the batter and mix for 2 minutes.
    3 Slowly pour in your mountain dew soda and mix for another minute.
    4 Add to cupcake liners and bake at 350 degrees F for 13-17 minutes (or until toothpick inserted comes out clean).
    5 Allow time to cool before frosting.
    6 To make frosting, beat your butter well till smooth, slowly add in 1 cup at a time of confectioners sugar and your lemon juice & mountain dew.
    7 Add all of your sugar and check for thickness of the frosting. If it is too thick add a teaspoon at a time of mountain dew till you reach the correct consistency to pipe or frost your cupcakes.
     — with Heather Winn 



    Tuesday, February 10, 2015

    SUPER-EASY MARSHMALLOW ICING

    • Love this icing from King Arthur Flour.

    • 2 cups (1 pint) heavy or whipping cream
    • 1 bag (10 to 10 1/2 ounces) marshmallows; mini-marshmallows are easiest to use
    • 1 cup confectioners' sugar
    • 1/8 teaspoon salt
    • 1 to 2 teaspoons vanilla extract, optional
    1) Place the cream, marshmallows, confectioners' sugar, and salt in a large, deep saucepan.
    2) Heat over medium-low heat, stirring frequently, until the marshmallows melt completely.
    3) Remove from the heat, and stir in the vanilla, if you're using it.
    4) Pour the icing into the bowl of your stand mixer or another mixing bowl, and refrigerate until thoroughly chilled, preferably overnight.
    5) Remove the icing from the refrigerator. Beat it at high speed, using your stand mixer or an electric hand mixer; it's impossible to beat thoroughly enough by hand, so please use a machine. Scrape the sides and bottom of the bowl to make sure you're incorporating all of the chilled icing.
    6) Beat until the icing is smooth and glossy; this will probably take less than a minute. The icing will thin out and become almost sauce-like. Once it's smooth, set the icing aside to rest at room temperature for 30 to 45 minutes; it'll stiffen as it sits, bringing it to spreadable consistency.
    7) Spread or pipe the icing atop cupcakes, or use it to fill a round layer cake, or ice a 9" x 13" sheet cake.

    Yield: 3 to 4 cups icing, enough to ice 24 cupcakes, one 8" or 9" round layer cake, one 9" x 13" cake, or a typical recipe of whoopie pies (about 12 to 18 pies, depending on size).

    Variations: 
    • This basic white icing can be flavored to taste. To make chocolate icing, add 1/2 cup Dutch-process or natural cocoa powder to the marshmallows and cream before heating. For coffee icing, add 2 teaspoons espresso powder to the marshmallows and cream before heating; once the marshmallows are melted, increase the flavor, if desired, by adding additional espresso powder to taste.
    • Personal Note: For really white icing use clear vanilla available in cake supply stores.


    CINNAMON ROLL CUPCAKES

    A friend shared this recipe with me to share with you. I have included the link to the original site at the bottom.
    • 2 1/4 tsp. or 1 packet dry active yeast
    • 1/2 cup granulated sugar, divided
    • 1 cup warm milk (approximately 110 degrees Fahrenheit)
    • 2 eggs, room temperature
    • 1/3 cup butter, melted
    • 1 tsp. salt
    • 4 1/2 cups bread flour
    • 1 cup brown sugar, packed
    • 2 1/2 Tbsp. ground cinnamon
    • 1/3 cup butter, softened
    • 8 oz cream cheese, softened
    • 2/3 cup butter, softened
    • 1 1/2-2 cups powdered sugar
    Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

    Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).

    After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.

    Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.

    Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.

    Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.

    To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.



    Read more at http://myfridgefood.com/recipes/dessert/cinnamon-roll-cupcakes#pDxgyfigZKu0etPa.99
    submitted by Josie from Pink-Parsley.com