Frozen Pina Colada Pie

INGREDIENTS

1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
1 teaspoon rum extract (optional)
1 can (8 oz.) crushed pineapple in juice
1/4 cup flaked coconut
2 cups whipped cream (or Cool Whip) , divided


DIRECTIONS

Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

Beat cream cheese, sugar, rum extract, pineapple, juice and coconut with mixer until well blended. Whisk in 1-1/2 cups whipped cream; spoon over crust.

Freeze 4 hours. Serve topped with remaining whipped cream and some toasted coconut for garnish.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Everyday Sisters' Sharing Sundays: Yellow

Mojito Freeze

INGREDIENTS

1 cup finely crushed pretzels
1/4 cup butter, melted
1 pkg. (8 oz.) Cream Cheese, softened
2/3 cup sugar
Zest and juice from 1 large lime
2 Tbsp. finely chopped fresh mint
2 cups whipped cream (or Cool Whip) , divided


DIRECTIONS

Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use.

Beat cream cheese, sugar, zest, juice and mint with mixer until well blended. Whisk in 1-1/2 cups whipped cream; spoon over crust.

Freeze 4 hours. Serve topped with remaining whipped cream.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Everyday Sisters' Sharing Sundays: Green

Frozen Peanut Butter Turtle Pie

INGREDIENTS

1 tub (8 oz.) Cream Cheese Spread
1/3 cup creamy peanut butter
1/2 cup sugar
2 cups whipped cream (or Cool Whip)
1/4 cup caramel ice cream topping
1 Oreo pie crust (6 oz.)
1/4 cup coarsely chopped pecans, toasted
2 squares (1 oz. each) Semi-Sweet Chocolate


DIRECTIONS

Beat cream cheese spread, peanut butter and sugar in large bowl with mixer until well blended. Add whipped cream; mix well.

Spread caramel topping onto bottom of crust; cover with cream cheese mixture. Freeze 4 hours.

Top with nuts just before serving. Melt chocolate as directed on package; drizzle over pie.

Salted Caramel Cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full. Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.


Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool slightly.

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.


Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar


In a saucepan, stir together granulated sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns a deep amber color. Remove from heat and slowly add in cream and vanilla, stirring until very smooth. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy. Reduce speed to low and add powdered sugar. Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.


This recipe is also linked on...

Delicious Dishes
Everyday Sisters' Sharing Sundays: Cupcakes
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Cast Party Wednesday
Sweet Treats Thursday
Sweet Tooth Friday
Sweets for a Saturday

Shrimp & Asparagus

Ingredients

1/2 pound fresh asparagus
1 (8 ounce) package egg noodles
2 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup butter
1-1/2 teaspoons lemon juice
1/2 pound medium shrimp - peeled and deveined
1/2 pound fresh mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
salt and pepper to taste


Directions

In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.

Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.

In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.

Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.

Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Oreo Biscotti

INGREDIENTS

1 cup sugar
1/3 cup butter, melted
3/4 cup sugar
3 eggs
2 tsp. vanilla
3 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
16 Oreo cookies, coarsely chopped (approx 2 cups)
2 squares Semi-Sweet Baking Chocolate, melted


DIRECTIONS

Preheat oven to 350 degrees F.

Mix sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Shape each half into 9x3-inch loaf on lightly greased baking sheet with floured hands.

Bake 25 to 30 minutes or until golden brown and toothpick inserted in centers comes out clean. Remove from oven; cool 10 minutes. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Drizzle chocolate over biscotti. Let stand until set. Store in tightly covered container at room temperature.

White Chocolate-Cranberry Biscotti

Makes 2 dozen
INGREDIENTS

2 cups flour
1 1/2 tsp. Baking Powder
1/4 tsp. salt
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. Vanilla
1 1/2 cups Cranberry Almond Crunch Cereal
3 squares White Baking Chocolate, chopped
4 squares Semi-Sweet Baking Chocolate, melted


DIRECTIONS

Preheat oven to 325 degrees F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2-inch log with lightly floured hands; place on greased baking sheet.

Bake 25 to 30 min. or until lightly browned. Remove from baking sheet. Place on cutting board; cool 10 min. Using a serrated knife, diagonally cut each log into 16 (1-inch-thick) slices; Place slices, cut sides up, on same baking sheet. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Cool completely on wire rack.

Dip biscotti in melted chocolate. (Or drizzle chocolate over biscotti.) Let stand until set. Store in tightly covered container at room temperature.

Cranberry-Pistachio Biscotti

Ingredients

1/4 cup light olive oil
3/4 cup white sugar
2 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp orange zest
2 eggs
1 3/4 cups all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/4 cup dried cranberries
1 1/2 cups unsalted pistachio nuts (or slivered almonds)


Directions

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, and zest; then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, cover with clean kitchen towels and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F.

Cut logs on diagonal into 3/4 inch thick slices. (lean into biscotti with a large knife, do not saw, to get nice even pieces.) Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green
Delicious Dishes
Crazy Sweet Tuesday
Cast Party Wednesday

Ginger Spice Biscotti

INGREDIENTS

1 1/4 cups flour
1 cup whole-wheat flour
4 tsp. ground ginger
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/4 tsp. allspice
1/4 tsp. salt
2 large eggs
1/3 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar, firmly packed
1/2 cup dried currants


DIRECTIONS

Line a baking sheet with parchment paper & preheat to 325 degrees F

In medium bowl, mix dry ingredients and set aside.

Combine eggs with oil and applesauce using an electric mixer. Add sugar. Add half of dry mixture and mix until smooth. Add remaining dry mixture and process until a soft and sticky dough forms. Transfer dough to a large bowl; fold in dried fruit.

Moistening your hands lightly with cold water, shape the dough into two flattened logs 3 inches wide and about 3/4-inch high spaced 4 inches apart on the lined baking sheet. Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes.

Transfer logs to a cutting board. With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Arrange them cut-side down in one layer on the baking sheet, with slices touching each other. Bake 10 minutes, turn & bake 10 more minutes. Turn the oven off & leave biscotti there for 10 more minutes. Remove them from the oven & let them cool on the baking sheet.

Monster Cookies

INGREDIENTS

3 eggs
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 jar (12 oz) creamy peanut butter
1/2 cup butter, softened
1/2 cup Smarties/M&Ms
1/2 cup chocolate chips
1/4 cup raisins or nuts (optional)
2 tsp baking soda
4 1/2 cups quick-cooking oatmeal (not instant)

DIRECTIONS

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, beat the eggs and sugars. Add the salt, vanilla, peanut butter, and butter. Mix well.

Stir in the chocolate candies, chocolate chips, raisins/nuts, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

This recipe is also linked to...

Crazy Sweet Tuesday
This Week's Cravings: After-School Snacks
This Week's Cravings: Eat with Your Kids Day