Serves 10
Ingredients:
1 10 inch angel food cake
2 c sour cream
1 c cool whip
1 (20 ounce) can crushed pineapple, drained
1 c flaked coconut
¼ c light brown sugar
½ tsp orange extract
1 (11 ounce) can mandarin orange sections, drained
Directions:
Cut cake horizontally into 3 even layers.
Use a serrated or bread knife in a back and for the slicing motion while turning the cake for best cutting results.
Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract.
Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture.
Add second layer of cake; top with another one-third of pineapple mixture.
Top with final cake layer and spread with remaining pineapple mixture.
Arrange mandarin orange sections around the top and chill thoroughly.
Keep refrigerated, serve cold.
serves 4
Ingredients:
1 cup white or semi-sweet chocolate morsels
2 cups chocolate cool whip whipped topping
¼ cup seedless raspberry jam
¼ cup fresh raspberries
Directions:
Seedless jams make a great dessert sauce. Simple fill a squeeze bottle with warm jam. Drop jam evenly around the outside of the plate. Using a toothpick, pull through jam creating heart design. This is an easy way to make any dessert look elegant!
Substitutions:
White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color.
Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun!
Ingredients
Prepared cookie dough (I used the roll type found in the refrigerated section)
1 cup Cool Whip whipped topping
1 cup fresh strawberries, sliced
Chocolate syrup
Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle)
Directions
Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like./
Assembly
Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration.
This recipe is so easy to prepare. Kids love them!
Ingredients:
2 tsp. red sugar crystals
2 tsp. corn syrup
2 martini glasses
2 scoops vanilla ice cream
1 tsp. crushed peppermint candies
2 mint springs
Brownie heart optional
Directions:
Serves 4
Ingredients:
1 stick butter
½ cup brown sugar
½ tsp. cinnamon
4 bananas, peeled and sliced
¼ cups dark rum or brandy
Slice pound cake
Vanilla ice cream
Directions:
Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream.
Ingredients:
2 C graham cracker crumbs (finely crushed)
1/2 c melted margarine (can use fat free margarine spray)
2 C shredded coconut
1 can (14 oz) sweetened condensed milk (can use fat free)
1 ½ c seedless raspberry jam
1 c walnuts, toasted and chopped
1 c semi sweet chocolate chips, melted
1 c white chocolate chips, melted
Directions:
Let set until chocolate is firm (can be refrigerated)
Cut into desired size
To melt chocolate:
Place into microwave safe container and microwave on high 30 – 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately.
Toasting walnuts:
Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor
Ingredients:
2 large ptoates, peeled
2 medium apples, peeled
2 eggs, lighly beaten
¼ c finely chopped onion
2 Tbsp all-purpose flour
1 tsp salt
Oil for frying
Sour cream for garnish
Directions:
Finely shred potatoes and apples, pat dry. Combine in a bowl with the eggs, onion, flour and salt. In a skillet,
heat ¼ – ½ inch oil over medium high heat. Drop batter by heaping tablespoons into hot oil. Flatted to form 3-in pancakes. Fry until golden brown, turning once. Drain on paper towels. Serve immediately with sour cream
Ingredients:
12 oz pork sausage
5 cups potatoes
1 can green chiled peppers
3 cups Monterey jack and Colby blended
6 eggs
1 ½ cup milk
¼ teaspoon salt
1 cup salsa
Directions:
Spread frozen potatoes in baking dish sprinkle sausage green chiles and 1 ½ cup of cheese
Beat egg milk salt in medium bowl with fork or whisk until blended pour potatoes mixture sprinkle the rest of the cheese cover refrigerate at least 8 hours
Heat oven 350 bake 50 to 60 minutes or until knife inserted near center comes out clean let stand for 10 minutes before serving. Serve with salsa
Ingredients:
8 slices unfrosted cinnamon bread, cut into ½ -inch cubes (about 8 cups)
8 eggs
1 cup milk
2 ½ cups real maple syrup
1 teaspoon rum extract
6 firm ripe bananas cut into ½-inch slices
1 cup chopped pecans
Directions:
Heat oven to 350*F. Uncover; bake 35 to 40 minutes or until edges are golden brown.
Top with the banana slices.
In a microwave safe bowl, heat the remaining 2cups of syrup and the 1 tsp of rum extract.
Pour this over the bananas.
Let stand about 10 minutes before serving.
Ingredients:
2 tsp olive oil, divided
½ lb lean ground beef
Several dashes Worcestershire sauce
½ small onion, finely chopped
½ small green pepper, finely chopped
½ small tomato, finely chopped
8 large eggs
1 cup cheddar cheese
Directions:
Brown ground beef with green pepper and onion until no longer pink, drain and rinse.
Return to skillet, add Worcestershire sauce salt and pepper.
Add tomato and cook one minute.
Crack two eggs into a small bowl and beat with 2 Tbsp water, season with salt and pepper.
Put a small nonstick skillet over medium-high heat.
Add ½ tsp oil to pan, add eggs and immediately pull edges toward center of pan with a spatula and allow uncooked eggs to run immediately underneath; continue until larger pieces of egg have set, then let cook until bottom is set.
Shake pan to loosen eggs from bottom and sides of skillet.
Fill half of egg disk with ½ cup beef mixture, fold over and top with cheese.
Serve immediately.