Pina Colada Pie

Sandra Lee from the Food Network's Semi Homemade always

comes up with awesome recipes that are quick and easy!  When
I watched her program and saw her make this pie, I had to find
the recipe so I could share it.  Can't wait to try it out :)

Ingredients

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)
• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jello-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

Directions

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

Recipe and Photo Source:  Food Network

Pecan Pie Pockets

While I'm supposed to be focusing on healthy food recipes,

 watching the Food Network Channel lures me to the

 sinful stuff that I'm craving.

  Paula Deen always comes through with some new awesome

 treats to try out for those times you just gotta be bad with food.

Photo and recipe source:  The Food Network Website

Ingredients

• Vegetable oil, for frying
• 1 cup sugar
• 2/3 cup light corn syrup
• 1/3 cup butter
• 2 large eggs
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Flour, for dusting
• 1 premade pie crust
• 1 egg yolk, beaten
• Confectioners' sugar

Directions

In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.

In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.

On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.

Fry the pies in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confectioners' sugar, if desired.

Coconut Cake

I'm craving sweets!  

This Coconut Cake from Mr. Food caught my attention,

 not only because I love anything coconut, but it is one

of those cakes that uses a cake mix making it quick

and easy.  I also love the addition of coconut milk

 to the cake batter.  

I'm not sure if I'd like the whipped topping frosting

 . . . I'd use vanilla or cream cheese frosting instead,

adding some coconut milk.

UPDATE

We made this cake using commercial cream cheese

frosting with a little coconut milk added.  The cake

was awesome, however, it was a little too sweet with

that frosting.  Maybe the whipped topping frosting

isn't such a bad idea after all!

Ingredients

• 1 (18.25-ounce) package white cake mix
• 1 cup water
• ¹/2 cup coconut milk, divided
• ¹/4 cup vegetable oil
• 2 eggs
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (6-ounce) package frozen grated coconut, thawed

Instructions

1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray, set aside.
2. In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool for 10 minutes, then invert onto wire racks to cool completely. Using a fork, poke small holes in the bottom of the cakes.
4. Pour the remaining 1/4 cup coconut milk evenly over each cake. Place 1 cake layer upside down on a serving plate and frost the top with some of the whipped topping. Sprinkle one third of the coconut over the topping, pressing it into the topping. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Sprinkle the remaining coconut evenly over the top and sides of the cake.
5. Serve, or cover loosely and chill until ready to serve.

Turtle Cake

Kraft Recipes is my new favorite recipe blog :) 

Check out this quick and easy cake!

I love semi-homemade recipes!

what you need

1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

1 pkg.  (2-layer size) devil's food cake mix

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

38   KRAFT Caramels

1-1/2 Tbsp. water

6 oz.  (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

16 NILLA Wafers

16   PLANTERS Pecan Halves

5 squares BAKER'S Semi-Sweet Chocolate, divided

make it

SPOON half the COOL WHIP into bowl; refrigerate to thaw. Return remaining COOL WHIP to freezer. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans. Cool cakes completely.

MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until smooth, stirring every 45 sec. Cool slightly.

BEAT cream cheese in large bowl with mixer until creamy. Add caramel sauce; mix well. Blend in thawed COOL WHIP. Place 1 cake layer on plate; spread with half the cream cheese mixture. Cover with second cake layer; frost top with remaining cream cheese mixture. Refrigerate until ready to serve.

MICROWAVE frozen COOL WHIP and 3 chocolate squares in microwaveable bowl 3 min. or until well blended, stirring after each minute. Cool 10 min. Meanwhile, melt remaining chocolate squares as directed on package. Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet. Top with nuts. Refrigerate until ready to use.

SPREAD COOL WHIP mixture onto top of cake. Garnish with wafers. Keep refrigerated.

kraft kitchens tips

VARIATION

Substitute 13x9-inch pan for the round pans and increase baking time to 35 to 38 min. or until cake is done; cool completely. Continue as directed, spreading caramel mixture and chocolate mixture over cake in pan.

MAKE AHEAD

For a more fudge-like texture, store cake in refrgerator overnight before serving. Garnish with chocolate-dipped wafers just before serving.

HEALTHY LIVING

Trim 40 calories, 3 grams of total fat and 2 grams of saturated fat per serving by preparing with COOL WHIP LITE Whipped Topping, JELL-O Chocolate Fat Free Sugar Free Instant Pudding, PHILADELPHIA Neufchatel Cheese and Reduced Fat NILLA Wafers.

Ultimate Turtle Cheesecake

The recipe and photo comes from Kraft Recipes

I'm a sucker for cheesecake and turtles are one of my favorite candies!

what you need

24 OREO Cookies, finely crushed (about 2 cups)

6 Tbsp.  butter or margarine, melted

1 pkg. (14 oz.) KRAFT Caramels

1/2 cup  milk

1 cup chopped PLANTERS Pecans

3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4 cup sugar

1 Tbsp.  vanilla

3 eggs

2 squares  BAKER'S Semi-Sweet Chocolate

make it

HEAT oven to 325°F.

MIX crumbs and butter; press onto bottom and 2 inches up side of 9-inch springform pan.

MICROWAVE caramels and milk in small microwaveable bowl on HIGH 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

BAKE 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

MICROWAVE reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.

kraft kitchens tips

SIZE-WISE

Enjoy a serving of this decadent treat on special occasions.

NOTE

Reduce oven temperature to 300°F if using a dark nonstick springform pan.

HOW TO CUT A CHEESECAKE

When cutting a cheesecake, use a knife with a thin blade, wiping the blade with a damp paper towel or rinsing with warm water after each cut for best results. Or, try using unwaxed dental floss. Just cut an 18-inch piece of floss, then wrap the ends around your index fingers. Cut the cheesecake in half by pulling the floss through the cheesecake, starting at top surface of cheesecake and keeping the floss pulled tight. Release one end of the floss and pull through bottom of cheesecake. Rewrap the floss and use to cut cheesecake into desired number of slices.

Homemade Ricotta / Herbed Ricotta Bruschettas

These recipes come from Ina Garten of the Barefoot Contessa. 

I loved the concept of making homemade ricotta . . . 

she made it  look so easy and I like being able to control the ingredients.  

The bread looked so delicious!  

No photos were provided on the Food Network website.

Ingredients

• 2 cups ricotta, store-bought or homemade (recipe follows)
• 3 tablespoons minced scallions, white and green parts (2 scallions)
• 2 tablespoons minced fresh dill
• 1 tablespoon minced fresh chives
• Kosher salt and freshly ground black pepper
• 1 round sourdough bread
• Good olive oil
• 1 whole garlic clove, cut in half
• Green Salad Vinaigrette (recipe follows)

Directions

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.

Combine the ricotta, scallions, dill, chives, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Cut the bread in half and cut each half into 6 thick slices to make 12 slices total.

When the grill is hot, brush the bread with olive oil and grill on each side for 1 1/2 to 2 minutes, until lightly browned. Remove from the grill and rub each slice of bread with the cut side of the garlic clove. Sprinkle with salt and pepper and spread with the herbed ricotta. Serve 2 warm slices per person with the green salad on the side.

Homemade Ricotta:

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Hummus (Chickpea & Tahini Purée)

The Captain and I are embarking on a new lifestyle of healthier eating, although we will still indulge in those sinful foods that we love.  And I will still post those sinful recipes . . . but I'm looking for healthier alternatives and will share them as I discover them.

I have recently discovered hummus!  It is a healthier alternative for snacking since we love potato chips with sour cream dip.  We have found a selection of crackers at the grocery store that are low in fat and sodium and quite tasty.  Great with hummus!

19-oz. can chickpeas, or 1 cup dried chickpeas that have been soaked and cooked until very tender 
1/2 cup tahini (sesame-seed paste) 
1 clove garlic 
1/3 cup fresh lemon juice 
Kosher salt to taste 
Olive oil for drizzling 
Cayenne for sprinkling 

---

If using canned chickpeas, drain them, reserving the liquid, and rinse them. If using dried, cooked chickpeas, drain them and reserve 1/2 cup of the cooking liquid.

Purée all the ingredients in a food processor until very smooth, adding the reserved liquid as needed. You should have a medium-thick paste (if it's still too thick, thin it more with water).

Season with salt. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with cayenne. Serve with pita bread or raw vegetables.

From Fine Cooking CWF SIP, pp. 59

January 1, 2004