Sunday, 30 June 2013

Papa’s Potato Salad

 Thank you Chin Deep.com


8 large russet potatoes, peeled or unpeeled
8-10 hard boiled eggs, chilled
2 cups real mayonnaise (or a little more, if needed) we use Hellmann’s
1 bunch green onions, chopped (including the tops)
1 large bunch (about 8-10) red radishes, sliced
paprika
salt
freshly ground black pepper


  • Wash and peel potatoes (or leave them unpeeled if you like the skins.) 
  • Cut into big, uniform chunks and place in a large pot of boiling water. 
  • Boil until fork tender…don’t let them go until they’re mushy. 
  • Peel the eggs and chop them up (or just slice them if you like bigger pieces.) 
  • Place them along with the green onion, and the radishes, in a big mixing bowl.
  • Once the potatoes are done, drain them well and allow them to cool. 
  • Once cool, cut into uniform, bite size pieces and put them in the bowl with the eggs and veggies. 
  • Carefully and gently stir in the mayonnaise. 
  • Season with paprika, salt and pepper to taste. 
  • Transfer the potato salad to a bowl with a lid and chill completely before serving.





Saturday, 29 June 2013

Spicy Sweet BBQ Sauce

Photo: BBQ Chicken Bacon Bites <3

https://sites.google.com/site/thecomfortofcookingrecipes/bbq-chicken-bacon-bites

-Whitney

1 1/2 cups brown sugar
1/2 cup chile sauce
1/2 cup Captain Morgan Spiced Rum
1/4 cup low-sodium soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 teaspoon ground dry mustard
Ground black pepper, to taste

  • Combine all ingredients in a medium saucepan over low heat. 
  • Bring to a boil. 
  • Reduce heat and simmer 30 minutes, or until thickened as desired. 
  • Stir occasionally.
  • Use immediately as you wish, or store in refrigerator until ready to use.
  • Makes 1 cup


Friday, 28 June 2013

No-Bake Strawberry Icebox Cake

Thank you The Kitchen

2012-06-04-StrawberryCake.jpg

2 pounds fresh strawberries, washed 
3 1/4 cups whipping cream, divided 
1/3 cup confectioners sugar 
1 teaspoon vanilla 
1/2 teaspoon rosewater (optional) 
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 
2 ounces dark chocolate, finely chopped 

  • Take out a few of the best-looking strawberries and set them aside for the garnish. 
  • Hull the remainder of the strawberries and slice each berry into thin slices. 
  • With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks
  • Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine. 
  • Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan
  • Lay down six graham crackers. 
  • Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. 
  • Repeat three times, until you have four layers of graham crackers. 
  • Spread the last of the whipped cream over the top and swirl it lightly with a spoon. 
  • Add a few more strawberries. 
  • To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. 
  • Let it stand for a few minutes, then whisk until the mixture is thick and glossy. 
  • Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle. 
  • Refrigerate for at least four hours, or until the crackers have softened completely. 
  • Garnish with additional berries.



Thursday, 27 June 2013

Creamy Chicken Penne

Simple and delicious. Thank you McCormick.com


8 ounces uncooked penne pasta 
1 1/2 cups fresh or frozen small broccoli florets 
1 cup half-and-half or cream
4 ounces cream cheese, cubed
1 teaspoon Oregano Leaves

1 teaspoon Rosemary Leaves
1 teaspoon Thyme Leaves
1/2 teaspoon Garlic Powder
1/4 teaspoon Sea Salt
2 cups chopped cooked chicken breast
2 tablespoons grated Parmesan cheese


  • Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking.
  • Drain well.
  • Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. 
  • Reduce heat to medium-low.
  • Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt
  • Whisk until cheese is melted and sauce is well blended.
  • Add chicken; simmer until heated through.
  • Place pasta and broccoli in large serving bowl.
  • Spoon sauce evenly over pasta mixture. Toss gently to coat well.
  • Sprinkle with Parmesan cheese and serve immediately.


Wednesday, 26 June 2013

Crockpot Pork Chops and Apples

Campbell's Slow Cooker Golden Mushroom Pork &amp; Apples Recipe


 2 (10 3/4 oz) cans condensed golden mushroom soup
1/2 cup water
1 tbsp brown sugar, packed
1 tbsp Worcestershire sauce
1 tsp dried thyme leaves, crushed
8 boneless pork chops, 3/4 inch thick, about 2 lbs
4 large Granny Smith or Jonathan apples, sliced
2 large onions, sliced, about 2 cups

  • Add soup, water, brown sugar, Worcestershire sauce and thyme in a 4 quart slow cooker
  • Stir until well combined.
  • Add and combine chops, apples and onions
  • Cover and cook on LOW 8 to 9 hours or until chops are cooked through 

Yield: 8 Servings Serving Size = 1/8 of recipe

Nutrition Information:
Calories 278, Fat 9 g, Cholesterol 54 mg, Carbs 26 g, Fiber 4 g, Protein 24 g
WW Plus+ = (7) Per 1/8 of Recipe

Tuesday, 25 June 2013

Loaded Baked Potato & Chicken Casserole

A nice twist on the regular baked potato casserole. Thank you My Sweet Little Steiner Family


2 lbs chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1  tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese
1/2 c. crumbled bacon
1/2 c. chopped green onion

  • Preheat your oven to 475. 
  • In a large bowl, mix together olive oil, salt, pepper, garlic powder. 
  • Add the potatoes and coat with mixture. 
  •  Place the potatoes into a greased baking dish, leave as much of the mix as possible. 
  • Bake potatoes for 1 hr, flip the potatoes every 15-20 mins.
  • Check with a fork to ensure the potatoes are done. 
  • While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) 
  • Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.
  • Add the chicken, cheese, bacon & green onions.
  • Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. 
  • Serve with sour cream  or ranch dressing

Monday, 24 June 2013

Vegetable and Rice Patties

Simple and delicious. Thank you Confident Cook Hesitant Baker

Vegetable Rice PattiesN

2 cups cooked rice, cooled (white or brown works)
1 small onion, chopped
5 cloves garlic, crushed and chopped
1/4 cup sun dried tomatoes, chopped
1 small green pepper, chopped
3/4 cup mushrooms, chopped
1 small zuchinni, chopped
1 small yellow squash, chopped
1 cup shredded cheese (I used a cheddar jack blend)
3/4 cup panko crumbs or gluten free alternative
2.5 tsp. salt
2 tsp. pepper
2 tsp. red pepper flakes
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. rosemary
2 tsp. garlic powder
4 eggs
2-3 tbsp. vegetable oil for pan frying

  • Mix everything together in a large mixing bowl.
  • Shape in to patties and let sit on a plate for about 10 minutes to set.
  • Pan fry in a small amount of oil for a few minutes on each side – until browned.
  • Drain on paper towels.

Sunday, 23 June 2013

Tropical Kiwi Monster Protein Kale Smoothie

Thank you Sumptuous Spoonfuls

Photo: Tropical Kiwi Monster Protein Kale Smoothie
Recipe: http://www.sumptuousspoonfuls.com/tropical-kiwi-monster-protein-kale-smoothie/

1 kiwi, peeled
1 frozen banana, peeled and broken into chunks
1/4 cup frozen pineapple orange juice concentrate
1 scoop vanilla protein powder
1 cup fresh kale leaves
1 1/4 cups low fat milk

  • Put all ingredients in a blender and blend till smooth. 
  • Add a little more milk if needed to adjust the thickness.
Notes
You could leave out the protein powder if you like. Or, for a lactose-free smoothie, substitute soy, coconut, or almond milk for the milk.


Saturday, 22 June 2013

Grilled Steak Marinade

Thank you From Valeries Kitchen


1/4 cup Worcestershire sauce
1/2 cup Italian salad dressing- your favourite brand
1 teaspoon garlic pepper seasoning
1/2 cup barbecue sauce
2 to 3 pounds boneless top sirloin steak


  • Slice sirloin into 3” to 4” pieces and put them inside a gallon sized zip lock storage bag.
  • Mix together remaining ingredients in a small mixing bowl.  
  • Pour marinade over sirloin in storage bag and seal.  
  • Move bag around to distribute marinade evenly.  
  • Refrigerate for 4 to 24 hours.
  • Remove steak from marinade and grill for 5 to 7 minutes each side.  
  • Discard remaining marinade.


Friday, 21 June 2013

Cherry Pie Bars

Thank you The Recipe Critic


1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk
  • Cream together butter and sugar.  
  • Add eggs and beat well. 
  • Beat in extracts.
  • In a separate bowl combine flour and salt.  
  • Add to the creamed mixture. Mix until combined.
  • Grease a 15x10x1 pan or 9×13, whichever one you decide to use.  
  • Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes)  
  • Spread with pie filling.  
  • Drop remaining batter on top of pie filling.
  • Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  
  • Combine glaze ingredients and drizzle over the bars.  

Thursday, 20 June 2013

Chicken and Ham Lasagne

Thank you The English Kitchen


1/3 cup unsalted butter 
1 medium onion, peeled and chopped fine
1 large clove of garlic, peeled and chopped fine
1/2 cup all purpose flour
3 cups of milk 
1 1/4 cup chicken stock 
1/4 tsp freshly grated nutmeg
salt and pepper to taste
1 package frozen spinach, thawed and squeezed dry
1 lb cooked chicken, diced (use a rotisserie chicken)
1/2 pound cooked ham, diced 
1 box lasagna noodles 
2 cups of sharp Cheddar cheese, grated 

  • Preheat the oven to 350 degrees. Butter an 8 by 8 or 9 x9 inch baking dish. Set it aside.
  • Melt a third of the butter in a saucepan. 
  • Add the onions and cook gently for a few minutes until it begins to soften without browning. 
  • Add the garlic. Cook for a further two minutes. 
  • Scoop out and set aside. 
  • Add the remaining butter to the pan. 
  • Whisk in the flour to make a smooth paste. 
  • Slowly whisk in the milk, until it is completely mixed in and smooth. 
  • Whisk in the chicken stock as well. 
  • You should have a thickened sauce which coats the back of a spoon. 
  • Season with the nutmeg and salt and pepper to taste.
  • Mix together the ham and chicken. 
  • Place half of it into the bottom of the baking dish. 
  • Cover with half of the spinach. 
  • Spoon 1/3 of the sauce over top. 
  • Top with lasagne noodles. 
  • Spoon the remainder of the ham/chicken mixture and the spinach over top. 
  • Spoon over another 1/3 of the sauce. 
  • Top with the more lasagne noodles. 
  • Spoon the remaining sauce over all and sprinkle the cheese over top to cover.
  • Place onto a baking sheet and bake in the heated oven for 55 minutes until golden brown and bubbling. 
  • Allow to stand a few minutes before serving. 
  • Cut into squares to serve. 

Tuesday, 18 June 2013

Strawberry Raspberry Coconut Cheesecake

Three of my favourite things wrapped in whipped cream..delicious. Thank you Hungry Little Girl

strawberry raspberry coconut cheesecake recipe

2 cups Graham cracker crumbs
⅓ cup butter, melted

16 oz. cream cheese, fat reduced
⅔ cup sugar
2 teaspoon coconut flour
4 eggs
⅔ cup cream of coconut
2 tablespoons lemon juice
2 cups whole strawberries
1 tablespoon all-purpose flour

2 cups heavy cream
3 cups raspberries

  • Preheat you oven to 350 F
  • Spray a springform pan with cooking spray*
  • In a medium bowl combine strawberries and all-purpose flour, set aside
  • In a large bowl combine cracker crumbs and butter
  • Press into springform and bake for 10 minutes
  • Meanwhile in a large bowl combine cream cheese, eggs, sugar, coconut flour, cream of coconut and lemon juice with an electric mixer until smooth
  • Place strawberry mixture over pre-baked crust, pour cream cheese mixture over it
  • Bake for 20 minutes, then turn the heat down to 325 F and bake for additional 40-50 minutes (until center is set)
  • Let cool completely
  • Beat heavy cream until very stiff 
  • Spread whipped cream over the cake and top with raspberries
  • Place in fridge for at least one hour before serving

Monday, 17 June 2013

Banana Crumb Muffins

Thank you Six Sisters Stuff

banana crumb muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar

Crumb topping:
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
  • Preheat oven to 375 degrees F. Place 15 muffin liners in muffin cups.
  • In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 
  • In another bowl, beat together bananas, sugar, egg and melted butter. 
  • Stir the banana mixture into the flour mixture just until moistened. 
  • Spoon batter into prepared muffin cups.
  • In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 
  • Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. 
  • Sprinkle topping over muffins.
  • Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Sunday, 16 June 2013

Pina Colada Pie

Absolutely  delicious. Thank you Kitchen Meets Girl
2 cups Pecan Sandies, crushed (about 16 cookies)
1 cup sweetened flaked coconut
1/4 cup butter, melted
1/3 cup sugar
2 tablespoons cornstarch
1 (8-ounce) can crushed pineapple in juice
1 (8-ounce) package cream cheese, softened
1 1/2 cups cream of coconut, divided
2 large eggs
1 cup whipping cream
  • Preheat oven to 350.
  • Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate.
  • Bake 9 to 12 minutes, or until lightly brown.
  • Remove to a wire rack and allow to cool completely.
  • Meanwhile, stir together your sugar and cornstarch in a small saucepan
  • Add in crushed pineapple (and juice).
  • Stir constantly, and allow mixture to come to a boil.
  • Cook for 1 minute or until thickened.
  • Remove from heat and allow to cool, approximately 20 minutes.
  • With an electric mixer, beat cream cheese with the whisk attachment until smooth.
  • Add in 1 cup of cream of coconut and beat at low speed until just blended. 
  • Chill the remaining 1/2 cup of cream of coconut until ready to use.
  • Add eggs, 1 at a time, until just blended.
  • Spread your cooled pineapple mixture over the bottom of your crust.
  • Next, spoon cream cheese mixture over the pineapple mixture.
  • Bake at 350 for approximately 40 minutes, or until set.
  • Cool completely on a wire rack. Cover and chill 4 hours.
  • Beat your whipping cream until foamy.
  • Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form.
  • Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.

Saturday, 15 June 2013

BBQ Chicken Pizza

Thank you Once a Mom Always a Cook

BBQ Chicken Pizza

2 small boneless, skinless chicken breast 

1/4 cup of your favorite BBQ Sauce
2 Tbsp apple cider vinegar (optional) 
Salt and Pepper
1 12-14 inch pizza dough
1-2 Tbsp olive oil
1 tsp garlic and herb seasoning
1/3 cup of your favorite BBQ sauce
1 Tbsp Tiger Sauce
1/2 red onion, finely chopped
Shredded Mozzarella Cheese
Shredded Colby Jack Cheese
  • Marinate the chicken breast in 1/4 cup BBQ sauce, apple cider vinegar, and salt & pepper for about 20 minutes. 
  • Grill the chicken at 400 degrees until the internal temperature reaches 165 degrees. 
  • Once your chicken is done allow to rest 5 minutes before cutting.
  • Finely chop red onion and chicken into small pieces.
  • Mix olive oil and garlic and herb seasoning. 
  • Brush mixture over dough. 
  • Mix the additional 1/3 cup BBQ sauce with tiger sauce and spread over the dough.
  • Add your desired amount of shredded mozzarella, diced grilled chicken, red onions, and top with your desired amount of shredded Colby Jack cheese
  • Place dough on foil and cook in a preheated oven at 450 F. 
  • When the crust is stable enough remove the foil and let the pizza cook for an additional 5 minutes or until your desired crispiness. Removing the foil for the last 5 minutes will create a crispier crust.

Friday, 14 June 2013

No Bake Chocolate Peanut Butter Cookie

So simple. Thank you No Food Fights


2 cups sugar
¼ cup cocoa
1 stick butter
½ cup milk
½ cup peanut butter
1 tablespoon vanilla
3 cups oatmeal

  • In a heavy saucepan, combine the sugar, cocoa, butter and milk.  
  • Bring to a boil.  
  • Let boil for 4 minutes and remove from heat.  
  • Stir in peanut butter, vanilla and oatmeal.  
  • On a sheet of waxed paper, drop mixture by the teaspoonfuls and let rest until cooled and hardened.


Thursday, 13 June 2013

Cheesy Broccoli Rice

Lovely as a main meal...or a side dish. Thank you Bunnys Warm Oven

Cheesy rice and Broccoli photo DSC07009_zpse3ba82b9.jpg

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
Small head of broccoli, steamed and roughly chopped
1 cup shredded sharp cheddar
1 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

  • Heat the olive oil in a medium sauce pan over medium heat.
  • Add the rice and stir to coat. 
  • Toast the rice, stirring often, just until it starts to turn golden.
  • Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
  • Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
  • Remove from the heat and add the butter, broccoli, cheddar, and garlic powder. 
  • Stir until well incorporated. 
  • Cover and let sit for 5 minutes.
  • Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.


Wednesday, 12 June 2013

Cinnamon Pork Chops

Incredibly easy. Thank you Moms Pantry

Picture

4-6 pork chops
1/4 cup vinegar
1 onions chopped
1 tbsp cinnamon
1/2 cup water
2 tbsp sugar
1/2 cup ketchup

  • Place pork chops in a roasting pan and bake for 1 hour at 350.
  • Drain off fat.
  • Combine remaining ingredients in a bowl, and pour over the pork chops.
  • Place back in the oven for one more hour.
  • Serve with rice or potato, and your choice of vegetables.

Tuesday, 11 June 2013

Skinny Chicken and Broccoli Stir-Fry

A basic stir fry, but the ginger garlic and red pepper flakes add a little kick. Thank you Skinny Kitchen



Cooking spray, I like using olive oil spray
1 teaspoon olive oil
1 pound chicken breasts, cut into bite size pieces (boneless, skinless)
Juice of 1 lemon
Cooking spray, I like using olive oil spray
2 teaspoons olive oil
6 cups broccoli, cut into florets, I used a (12 oz) bag
1 (12oz) bag broccoli slaw
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup scallions, sliced
3 tablespoons water
2 tablespoons ginger (from a jar)
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup reduced sodium soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

  • Coat a large non stick pan or wok with cooking spray.
  • Add 1 teaspoon oil.
  • Add chicken and squeeze the juice of 1 lemon over the top.
  • Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. 
  • Remove from pan and add to a plate. Set aside.
  • Coat the same nonstick pan with more cooking spray.
  • Heat 2 teaspoons oil in pan.
  • Add all the veggies and water.
  • Stir-fry for about 3 minutes until broccoli softens.
  • Stir in ginger, garlic and red pepper flakes.
  • Continue to cook and stir-fry for 1 minute.
  • Add back chicken, add soy sauce, brown sugar and vinegar.
  • Reduce heat and simmer, stirring frequently, for about 5 minutes.
  • Makes 4 large servings, each serving ~2 cups


 For a huge 2 cup serving, 271 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.

Monday, 10 June 2013

Raspberry and Lime Muffins

Thank you Closet Cooking

Raspberry and Lime Muffins


2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (room temperature)
3/4 cup white sugar
eggs
1 teaspoon vanilla extract
1/4 teaspoon lime zest
1/2 cup milk
1 1/2 cups fresh raspberries
1/4 cup lime juice
1 teaspoon grated lime zest
1/2 cup icing sugar
3 tablespoons sugar

  • Mix the flour, baking powder and salt in a bowl.
  • Cream the butter and sugar in a large bowl.
  • Beat in the eggs, vanilla extract and lime zest.
  • Mix in the milk.
  • Mix in the dry ingredients.
  • Gently fold in the raspberries.
  • Spoon the mixture in to a greased muffin pan.
  • Bake in a preheated 375F oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.
  • Mix the lime juice and zest with the icing sugar and pour over the muffins.
  • Sprinkle the muffins with the sugar.
  • Broil the muffins until the sugar on top bubbles, about 2 minutes. 
  • Be careful and watch them to make sure that they do not burn.

Sunday, 9 June 2013

Blueberry Gooseberry Yogurt Smoothie

 Thank you Sumptuous Spoonfuls

Blueberry Gooseberry Smoothie ~ Sumptuous Spoonfuls #smoothie #recipe

1/2 cup fresh or frozen gooseberries
1/2 cup fresh or frozen blueberries
1/2 of a banana, peeled and frozen
1/2 cup lowfat or nonfat vanilla yogurt
1/2 cup lowfat milk (I used 1%)


  • Put all ingredients in a blender and blend till smooth. 
  • Pour into glasses and enjoy!
  • For a thicker smoothie, use frozen fruit. 

Saturday, 8 June 2013

Strawberry Bread

Thank you My Royal Kitchen


1 cup fresh strawberries
1-1/2 cups all-purpose flour
1 cup white sugar
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup yogurt
1/2 cup chopped pecans

  • Preheat oven to 350 degrees and grease and flour a 9 x 5 inch loaf pan.
  • Slice strawberries, and place in medium-sized bowl. 
  • Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  • Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. 
  • Blend oil, yogurt and eggs into strawberries. 
  • Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. 
  • Stir in pecans.
  • Bake for 35 to 40 minutes, or until tester inserted comes out clean.  
  • Let cool in pans on wire rack for 10 minutes. 
  • Turn loaves out, and cool completely.

Friday, 7 June 2013

Pineapple Coconut Krispie Square

Thank you Spend with Pennies

Pineapple Coconut Krispie Squares

¼ cup butter
1 (10½-oz) bag miniature marshmallows
3 oz chopped white chocolate
1½ tsp coconut or vanilla extract
5 cups toasted-rice cereal (like Rice Krispies)
2 cups sweetened flaked coconut
1 cup finely diced dried pineapple

  • Place foil in a 9 x 13 pan allowing the foil to hang over the edges of the pan.
  • Over medium low heat, melt butter and add in marshmallows. 
  • Keep heat on low and stir until melted. 
  • Add chocolate and extract and stir until smooth.
  • Mix in cereal, 1 cup of the coconut, and pineapple until completely combined and press into the pan. 
  • Top with remaining coconut. 
  • Cool completely and cut into squares.