Coconut Lime Pound Cake

Incredibly moist lime-flavored pound cake with a decadent but simple coconut lime glaze. Thank you Crème de la Crumb

 



½ cup (one stick) butter, softened

1½ cups sugar

½ cup plain greek yogurt (may substitute sour cream)

3 eggs

½ teaspoon vanilla

zest of 2 limes

juice of 1 lime

1½ cups flour

¼ teaspoon baking soda

 

Glaze:

1½ cups powdered sugar

juice of 1 lime

2 teaspoons coconut extract

1-1½ tablespoons heavy cream, or half and half, or other milk

optional: shredded coconut

 

• Preheat oven to 350.
• Line a 9x4 inch loaf pan with wax paper or nonstick foil and spray with cooking spray.
• In a large bowl cream together sugar and butter until light and fluffy.
• Add Greek yogurt (or sour cream), eggs, vanilla, lime zest, and lime juice and blend until smooth.
• In a medium bowl whisk together flour and baking soda.
• Add dry ingredients to wet ingredients and mix until smooth.
• Pour batter into prepared pan.
• Bake 60-80 minutes until an inserted toothpick comes out clean.
• Allow cake to cool completely on a wire rack.
• When cake has cooled completely, prepare the glaze.
• Use a hand mixer to mix together powdered sugar, lime juice, coconut extract, and heavy cream (or half and half or milk) until smooth and pourable.
• Pour glaze over the cooled cake, using a rubber spatula to spread the glaze evenly.
• Sprinkle with shredded coconut if desired.
• Allow to cool completely before slicing.
• Store in airtight container.

 

Raspberry Dark Chocolate Banana Bread

A fantastic quick bread that is so good with your morning coffee. Thank you Recipe Boy



 

2 cups all-purpose flour
3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated white sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low fat yogurt

1 teaspoon vanilla extract
1 cup dark chocolate chunks or chips
1 cup halved fresh (not freshly washed) raspberries, tossed in 1 tablespoon all-purpose flour
 

• Preheat oven to 350°F.
• Spray a 9x5-inch loaf pan with cooking spray.
• In a medium bowl, whisk together the flour, baking soda and salt.
• In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute).
• Add the eggs one at a time, beating well after each addition.
• Add the banana, yogurt, and vanilla; beat until blended.
• Stir in the flour mixture; just until moist.
• Don't over-mix.
• Stir in the chocolate chunks and then gently stir in the raspberries.
• If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.
• Spoon the batter into the prepared pan.
• Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean.
• If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further
• Cool 15 minutes in the pan on a wire rack.
• Remove from pan and cool completely on the wire rack.



The Perfect Peach Pie

The flavor of the fresh peaches is up front and delicious, the pie isn’t overly sweet which allows the peach flavor and natural sweetness to come shining through. Thank you Bunny's Warm Oven

 

 

 Pie crust recipe yielding two crusts for a 9 inch pie ...or

1 (15 ounce) package pastry for a 9 inch double crust pie

 

1 egg,beaten

5 cups,sliced,peeled fresh peaches

1 Tablespoon lemon juice

1/4 cup all purpose flour

1/4 cup cornstarch

3/4 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoons cold butter

 

• Preheat oven to 450 degree
• Blanche your peaches in boiling water 45-60 seconds and the skin will peel off easily and slice.
• In a large bowl combine the sliced peaches and lemon juice, gently toss together. 
• Place the sliced peaches in a colander to drain.
• Don’t skip this step, this eliminates some of the juice so your pie won’t be soupy after it’s cut. 
• Drain peaches about 10 – 15 minutes. 
• Place drained peaches in a large bowl.
• Place one homemade or pre-made pie crust in the bottom of a 9 inch pie pan. 
• Brush the pie crust (bottom and sides) with a little of the beaten egg.  
• Keep the rest of the beaten egg to brush on the top crust.
• In a medium size bowl combine the flour,cornstarch,sugars,cinnamon and salt.
• Stir to combine.   
• Pour the flour mixture over the drained peaches and gently fold them together.
• Pour peaches into the bottom pie crust and dot with butter. 
• Place the top crust over the peaches and flute edges.  
• Brush with the rest of the beaten egg and cut 4 slits in the top crust to vent steam. 
• You can sprinkle sugar on top of the crust for decoration if you like. 
• Place pie on a baking sheet, so there’s no chance of spills in the oven.
• Bake the pie at 450 degrees for 10 minutes, reduce heat to 350 degrees. 
• Bake an additional 30-35 minutes until crust is brown and juices bubble up through the slits. 
• If your pie edges brown to quickly, cover the edges with strips of  aluminum foil  and continue baking.



Neapolitan Cheesecake Cake

Sweet layers of cake and a cheesecake center all wrapped in chocolate buttercream frosting. Because the recipe uses boxed cake mixes...it makes two cakes. Luckily the cake freezes beautifully and can be eaten at a later date. Thank you Shugary Sweets



For the cheesecake layer:

2 package (8 oz each) cream cheese, softened

2/3 cup granulated sugar

pinch of salt

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

 

For the chocolate cake layer:

1 boxed mix for chocolate cake (with ingredients according to package)

 

For the strawberry cake layer:

1 boxed mix for strawberry cake (with ingredients according to package)

 

For the frosting:

1 cup unsalted butter, softened

4 cup powdered sugar

1/4 cup unsweetened cocoa powder

2 Tbsp chocolate syrup

3 Tbsp milk

 

• Start with the cheesecake layer:
• Preheat oven to 325 degrees.
• Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
• Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan.
• Tighten the ring and set aside.
• Beat cream cheese with granulated sugar for 2-3 minutes until creamy.
• Add in salt and eggs, one at a time, beating well after each addition.
• Beat in sour cream and vanilla extract.
• Pour into prepared 9-inch springform pan.
• Place in preheated oven on middle rack.
• Bake cheesecake for about 50 minutes, until beginning to brown.
• Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes.
• Remove from oven and cool completely on counter.
• When cooled, using a butter knife to run along the edges of the pan and release the cheesecake.
• Cover the cheesecake with plastic wrap and freeze until ready to use.
• Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans.
• You will only need one layer of each cake for this recipe, so store the extra cake in the freezer for a later date.
• For the frosting, beat butter for 2-3 minutes until pale yellow.
• Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.
• To assemble place the chocolate layer cake on the cake platter first.
• Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer,
• Remove the springform pan plate and peel off the parchment paper from the cheesecake.
• Top with the layer of strawberry cake.
• Cover in chocolate frosting
• Dip fresh strawberries in melted dipping chocolate to use as a garnish.



Slow Cooker Meatloaf

Quick and easy to throw together. Making in the slow cooker guarantees it doesn’t get dried out..and keeps its shape for slicing. Thank you Recipe Chatter



2 pounds ground beef

1/2 cup chopped green peppers

1/2 cup chopped onions

2 eggs

1 1/2 teaspoon salt

1 cup Ritz cracker crumbs

1 1/2 cup ketchup, divided

1 teaspoon yellow mustard

1/4 cup brown sugar

 

• In a medium bowl, mix together ground beef, green pepper, onion, eggs, salt, cracker crumbs, and 3/4 cups of the ketchup.
• Use a spoon or your hands to incorporate the mixture.
• Line your slow cooker with aluminum foil and spray with non-stick spray.
• Shape the meat mixture into a loaf and place in slow cooker.
• Cook on LOW for 6-8 hours.
• In the last 15 minutes, mix together remaining ketchup, mustard and brown sugar and spread on top meatloaf.
• Let cook for remaining 15 minutes.
• Let cool, slice and serve.

 



Layered Banana Split

Easy and delicious. Thank you Recipe Chatter



2 cups graham cracker crumbs

1/2 cup butter, melted

8 ounces cream cheese, at room temperature

1/2 teaspoon vanilla

1/4 cup granulated sugar

2 Tablespoons + 3 1/2 cups cold milk, divided

16 ounces Cool Whip topping, divided

1 (23-ounce) container of frozen sliced strawberries, thawed and drained well

1 (20-ounce) can crushed pineapple, drained well

2 (3.4 ounce) boxes of banana cream pudding instant pudding

Chocolate syrup

Maraschino cherries (optional, but encouraged!)

Nuts (optional)

• Grease a 9×13-inch baking dish; set aside.
• In a medium bowl, combine the graham cracker crumbs and melted butter.
• Stir the mixture until it’s evenly moist.
• Dump the crumbs into your baking dish and press them into an even layer.
• Place the baking dish into your refrigerator until you’ve prepared your next layer.
• In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed.
• Mix together until fluffy and light.
• Using a rubber spatula, completely mix in 8 ounces of the Cool Whip.
• Once combined, remove your baking dish from your refrigerator
• Evenly spread the cream cheese mixture on top of the graham cracker crust.
• Pour drained strawberries and pineapple on top of the cream cheese mixture and spread evenly.
• It doesn’t matter which fruit you put in first.
• Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk.
• Whisk for a few minutes until the pudding starts to thicken.
• Use a rubber spatula to spread the pudding over the fruit layer.
• Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
• Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible.
• Drizzle the chocolate syrup on top of the Cool Whip layer.
• Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight

 



Slow Cooker Cheesy Bacon Ranch Potatoes

All of the flavors combine to create these delicious potatoes.  A delicious side for any meal. Thank you The Recipe Critic



4 Medium sized potatoes or 6-8 small red or yellow potatoes

1 large onion, thinly sliced

½ pound bacon, 1 pound makes it that much better :)

2½ cups shredded cheddar cheese

1 package dry ranch seasoning packet

2 T butter

½ cup sliced green onions

 

• Cook the bacon until it is just done but not too crisp.
• Line your slow cooker with aluminum foil.
• Leave enough to over hang so that you can wrap the potatoes on the top once in the slow cooker.
• Spray the inside of the foil with cooking spray and layer half of the potatoes along the bottom.
• Next layer with half of the bacon, green onions, onion, ranch packet and top with cheese.
• Repeat the layers and top with cheese reserving ½ cup.
• Cover the potatoes with remaining foil. This helps them to steam and cook perfectly.
• Cook on low for 4-6 hours in your slow cooker.
• Once finished, top with remaining ½ cup cheese and let melt on the top.
• Garnish with fresh green onions if desired.