De Lime in De Coconut Cheesecake

Ingredients

For the crust:

1 cup graham cracker crumbs
1/2 cup sweetened shredded coconut
3 tbsp sugar
1 tsp grated lime zest
3 tbsp butter, melted


For the filling:
4 (8 oz.) packages cream cheese, softened
4 eggs
1 (15 oz.) can sweetened cream of coconut milk
1/2 cup sour cream
2 tsp grated lime rind
1/4 cup fresh lime juice
1 tsp vanilla sweetened whipped cream and lime wedges (optional)


Directions

Preheat the oven to 325 F.

To prepare the crust, combine all the ingredients in the bowl of a food processor. Process until just blended.

Press in the bottom and about 1/2 inch up the sides of a 10-inch springform pan.

To prepare the filling, place the cream cheese in a large bowl. Beat with a mixer at medium-high speed until smooth. Reduce the speed to low. Add the eggs, one at a time. Beat well. Add the remaining filling ingredients. Beat well. Scrape the bottom and the sides of the bowl occasionally.

Scrape the filling into the crust.

Bake for 75 to 90 minutes, until the center jiggles slightly when the pan is tapped.

Remove from the oven and run a knife around the inside of the pan. Cool to room temperature on a wire rack. Cover with plastic wrap and refrigerate overnight.

Garnish with the whipped cream and lime wedges, if desired.

Makes 16 servings




Recipe Source: American Profile - Shelia Suhan

Almond Butter Cookies

Ingredients:

1 cup butter, softened
1/3 cup confectioners' sugar
1 cup ground almonds
1 tsp alomond extract
2 cups flour

Garnish: confectioners' sugar, edible glitter



Directions:

Preheat the oven to 350 F.

Lightly grease the baking sheets.

In a large bowl and using an electric mixer, beat the butter and confectioners' sugar until creamy.

Add the almonds and the almond extract. Beat well.

Slowly beat in the flour.

Shape the dough into 1-inch balls. Place on the prepared baking sheets.

Bake for 18 minutes or until lightly browned. Immediately remove the cookies to waxed paper.

Garnish by sifting generous amounts of confectioners' sugar over the warm cookies. Sprinkle with edible glitter, if desired.

Makes 36 cookies



Recipe Source: Victoria Magazine - Party Favorites

Cheddar Parmesan Potatoes

Ingredients:

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs



Directions:

In a saucepan, melt butter over low heat.

Stir in flour until smooth.

Gradually add milk.

Cook and stir over medium heat until mixture thickens.

Remove from heat and add salt and cheeses.

Stir until Cheddar cheese melts.

Place potatoes in a greased 2-quart baking dish and
add cheese mixture, stirring gently to mix.

Sprinkle bread crumbs on top.

Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.


Source

Fat Tuesday Shrimp Creole Over Dirty Rice

Louisiana Dirty Rice

1/4 Cup Onion, chopped
1/4 Cup Celery, chopped, leaves, too
1/2 lb. Fresh Andouille or Pork Sausage

In large skillet, brown sausage with the onion and celery until the
sausage is just cooked and crumbled and the vegetables have softened.
If sausage produces excess fat, drain.
If using Jungle Jim's fresh sausage, no need to drain.

To the browned sausage mixture, add:

1 Cup White Long Grain Rice, uncooked
2 Cups Water
1 1/2 Tsp. Ground Cumin

Stir ingredients together and bring to a boil.
Cover, reduce heat to low, and simmer for 20 minutes or until rice is
tender.

While your Dirty Rice is simmering . . .



Fat Tuesday Shrimp Creole

2 Tab. Canola Oil or Extra Virgin Olive Oil
1/2 Cup Onion, chopped
1/2 Cup Green Bell Pepper, chopped
1/4 Cup Celery, chopped

Heat oil over medium high heat and sauté vegetables until tender, about
4-5 minutes.

Add:

2 Cloves Garlic, minced

Cook one minute more.

Sprinkle vegetables with:

1 Tsp. Creole Seasoning*
1/4 Tsp. Cayenne Pepper or to taste

Stir mixture thoroughly.


Add:

1 - 14.5 oz. Can of diced tomatoes, undrained
1/4 Cup White wine, water, tomato juice, or tomato sauce
1 Bay Leaf

Bring mixture to a boil.
Cover, reduce heat to low and simmer 10 minutes.


Add:

1 lb. Fresh, raw Shrimp, cleaned, shelled, and deveined

Simmer, covered, 4-5 minutes or until shrimp is opaque.

Remove Bay leaf and discard.

Check seasoning and add salt and pepper and additional spice to taste.
(Some Louisiana cooks swear by adding a pinch of sugar and a dash of hot
sauce at the end of the dish!)

Sliced Green Onion and Chopped Fresh Parsley

Spoon Dirty Rice into a low bowl or plate and top with Shrimp Creole.
Sprinkle chopped green onion and parsley over top and serve.
Don't forget a bottle of hot sauce for the table!

Makes 4 scrumptious dinner servings.

Source: Recipes from WCPO.com, the Web site of WCPO-TV in Cincinnati, Ohio