Baked Toasted Coconut Red Velvet Donuts

light and fluffy donuts are topping with an rich cream cheese frosting and toasted coconut! Are you drooling yet?
Read more at http://www.julieseatsandtreats.com/2014/01/baked-toasted-coconut-red-velvet-donuts/#VJuYfgLyQTo4A7fi.99

Light and fluffy donuts topped with a rich cream cheese frosting and toasted coconut. Thank you Julie's Eats and Treats

1 1/3 cup Red Velvet dry cake mix
1/3 cup buttermilk
1 tablespoon oil
1 egg, beaten
1/4 c. toasted coconut
Frosting
2 Tbsp butter, softened
2 oz cream cheese, softened
1 c. powdered sugar
1/2 tsp vanilla extract

• Preheat oven to 350 degrees.
• Spray a donut pan with non stick cooking spray.
• In a mixing bowl combine the cake mix, buttermilk, oil and egg. 
• Mixed until combined. 
• Spoon batter into a ziplock bag. 
• Cut the tip off the bag and pipe into donut pan dividing evenly between all six donut forms.
• Bake for 10 minutes or until donuts spring back when pressed. 
• Cool. Remove from donut pan.
• For frosting cream together butter and cream cheese until smooth. 
• Mix in vanilla extract. 
• Slowly add powdered sugar and mix until combined. 
• Spread over donuts. 
• Top with toasted coconut.

Red Velvet M&M Bark

Rich creamy chocolate bark topped with Red Velvet M&M's. Thank you Couponing and Cooking

1 pound good melting chocolate ( bars, chips, melts)
1 pound good melting white chocolate
Red food coloring
1 cup of crushed Red Velvet M&M'sValentine's Day themed sprinkles
Valentine's Day themed sprinkles

• Using whatever method you prefer, melt your chocolate 
• Pour/spread it evenly on a baking sheet lined with a silpat or wax paper.
• Let that layer sit while you melt your white chocolate. 
• Once the white chocolate is melted stir in red food colouring until it reaches your desired shade.
• Pour/spread the white chocolate over the regular chocolate layer.
• Top with crushed Red Velvet M&M's and sprinkles.
• Refrigerate until completely set. 
• Break into bite sized pieces and enjoy.

Cherry & Vanilla Shake

Good for Valentines Day...and not harsh on the waistline. Thank you Glued to My Crafts

1½ cups frozen, pitted cherries
1¼ cups milk
3 Tbsp sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract
1 pinch of salt
1 cup ice

• Throw all the above items in to a blender.
• Blend until completely mixed & smooth.
• Serve with whipped cream on top.

 

Cranberry White Chocolate Fudge

Delicious, fruity and flavorful cranberry white chocolate fudge
Read more at http://www.amomstake.com/2014/01/cranberry-white-chocolate-fudge-recipe/#RGwTUKUkiqKQce7Y.99

Delicious, fruity and flavourful fudge, and only five ingredients. Ideal for Valentines Day.  Thank you  A Moms Take

2 Cups White Chocolate Chips
2 Cups Vanilla Frostin
½ Cup Cranberries
¼ Cup Sugar
1 Cup Water

• In a small sauce pot bring water, cranberries and sugar to a boil
• Allow cranberries to boil for 1-2 minutes until they “pop” and then remove from heat.
• Pour the cranberry mixture into a blender or food processor and blend until smooth
• In a microwave safe bowl melt your white chocolate chips in the microwave in 20-second bursts, stirring in between until completely melted
• In a separate bowl microwave frosting for 15-20 seconds until smooth.
• Combine the melted chocolate with the melted frosting and whisk together
• You can either pour your fudge mixture into a lined 8×8 pan or use fun little silicone molds, either one will work just fine.
• Once fudge is poured, drop small dots of the cranberry sauce onto the fudge. 
• Using a toothpick or knife, swirl the cranberry sauce into the fudge.
• Refrigerate for 2 hours or until firm.

 

Loaded Bacon Cheddar Bread

Absolutely delicious. Thank you A Beautiful Bite

6 cups all purpose flour
3¼ cups warm water
2 tsp instant yeast
2 tsp salt
2 tsp sugar
2¾ cup cheddar cheese, fresh grated not bagged
10 strips cooked thick cut bacon, chopped and divided
fresh ground black pepper to taste

• In a large mixing bowl combine water, yeast, salt and sugar.
• Allow mixture to sit for several minutes.
• Add flour, two cups of cheese, ½ bacon and fresh ground black pepper. 
• Stir with spoon until combined. 
• Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.
• Cover with a towel and allow to rise in a warm place for an hour.
• After an hour, turn dough out onto a floured board and knead for a few minutes. 
• It does not need to be completely smooth, just knead it long enough to come together 
• Place dough into a loaf pan.
• Cover loaf with remaining cheese and bacon. 
• Cover with towel and allow to rest for thirty minutes.
• Bake in a 400º oven for fifteen minutes. 
• Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. 
• Remove foil and allow to bake for another 5 minutes.

Citrus Pulled Pork Tacos

With an interesting combination of chilli, orange and lime, this pork can be used for other dishes like a salad or quesadilla. 

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

1 tsp dried oregano
1 tsp chipotle chili powder
1 tsp cumin
1 pork loin (2 pounds), cut into 3-inch chunks
1 small onion, peeled and quartered
3 large cloves garlic, minced
1 cup chicken broth or stock
1 Tbsp tomato paste
1 Tbsp honey
1 orange, halved and juiced
1 lime, halved and juiced
salt & pepper, to taste
1 package corn tortillas, warmed
Garnishes as desired

• Preheat the oven to 325°F.
• In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. 
• Give it a good stir. 
• Over medium heat, bring mixture to a simmer.
• Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
• Remove the meat from the Dutch oven to a cutting board. 
• Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes.
• Meanwhile, shred the meat and return to dutch oven once liquid is reduced. 
• Allow pork to soak up remaining liquid. 
• Season with salt & pepper as desired. 
• Serve with corn tortillas and garnish as desired.

Recipe:  Real Mom Kitchen

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

12 good quality sausages (use two packets of six)

1 onion, chopped

2 x 300g pots fresh tomato and herb sauce

540g jar large butter beans, rinsed and drained

freshly chopped herbs, to garnish

Read more at http://www.womanandhome.com/recipes/293228/sausage-and-bean-stew#dZZr2BRyaHKmu8Tm.99

Chocolate Chip Cookie Dough Cheesecake

Thank you The Girl Who Ate Everything

Crust:
4 tablespoons butter, melted
2 1/2 cups graham cracker crumbs or chocolate cookie crumbs (like Oreos)

Cookie Dough:

½ cup butter, softened

½ cup sugar

½ cup packed light brown sugar

2 tablespoons milk

2 teaspoons vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

Set aside an additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Filling:

4 (8-ounce) blocks cream cheese, softened to room temperature

1 cup sugar

4 large eggs

1 teaspoon all-purpose flour

1 teaspoon vanilla

1 cup sour cream

Garnish:

1 cup heavy whipping cream

1/3 cup powdered sugar

Mini chocolate chips, for sprinkling

• Preheat oven to 325 degrees.
• For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. 
• Add the milk, vanilla and blend. 
• Mix in the flour, salt and the chocolate chips. The dough will be wet. 
• Gently roll the dough into small teaspoons size balls and place them on a wax paper lined plate or baking sheet. 
• Place them in the freezer to harden while making the rest of the cheesecake.
• Lightly grease the bottom and sides of a 10-inch springform pan. 
• In a medium bowl, combine the butter with the graham crackers or cookie crumbs. 
• Press onto the bottom and about halfway up the sides of the prepared pan.
• For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. 
• Add the vanilla and sour cream and mix just until blended. 
• Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.
• Pour half the batter into the prepared crust. 
• Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. 
• Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top. 
• Make sure to try to evenly distribute the cookie balls so that every slice has some in it.
• Bake the cheesecake at 325 degrees for one hour. 
• Turn off the oven and prop the door open several inches (make sure no kids are around!).
•  Let the cake sit in the oven for an additional 30 minutes. 
• Remove the cake from the oven and let it cool completely on a wire rack. 
• Refrigerate until chilled. For best results chill overnight.
• For whipped cream garnish: Whip cream with sugar until soft peaks form.
• To serve, cut into slices and top with whipped cream and mini chocolate chips.