Cooking With Shaz
Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart? Here are some ideas for making a memorable Valentine’s Day dinner at home.
Have plenty of candles lit and wine chilled. Use your Valentine’s Bouquet for the table centerpiece. Have a wonderful, romantic Valentine’s Day!
Sharon
Banana Bread is a family favorite and always reminds me of my childhood. My daddy grew bananas in our back yard, so we often had a huge surplus of bananas to use up. My mom would wait until the bananas were nice and spotty then whip up a few loaves of Banana Bread.
This Banana Bread Recipe makes 2 loaves. Banana Bread freezes well, so you can eat one of these loaves now, then freeze the other one for later. Just put the banana bread in a ziplock bag, squeeze out the air, and stick it in the freezer. When you are ready, just take out the frozen banana bread and leave it sitting out on your counter for an hour or so, in the bag.
You’ll notice that in this recipe, I use Coconut Oil. If you don’t have it on hand, you can substitute whatever cooking oil you have on hand. (Canola, sunflower, corn, vegetable) But I would encourage you to give coconut oil a try, because it really gives the banana bread a great tropical flavor that you will love! Plus, it’s better for you. I got organic, cold pressed, extra virgin coconut oil from Costco. When it’s cool, it will be solidified, so I had to microwave it to make it a liquid in order to pour and measure it properly.
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Allow the banana bread to cool before attempting to slice it. It will be difficult to wait, because this smells so good!
If you want to try something different, spread Nutella or Peanut Butter on a slice of banana bread. It’s SOOO GOOD!!! It’s like dessert heaven!
We usually eat banana bread with breakfast or an afternoon snack. I hope you enjoy this recipe for Banana Bread!
Remember to PIN this Banana Bread Recipe!
Sharon
Crescent Roll Apple Dumplings
1 Granny Smith apple
1 8-count tube of low fat crescent rolls (8 oz)
1 stick of butter, melted
1/4 cup Stevia / Sugar Baking Blend
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons flour
Core and peel apple into eight slices. Open can of crescent rolls and unroll. Place one apple slice on the wide end of one crescent and roll it up in the crescent.
Place into a greased 1 1/2 quart casserole dish. Continue with other rolls.
In a small bowl combine melted butter, sugar, cinnamon, and flour and mix until just combined.
Spoon over each crescent.
Bake at 350 degrees F for 35 minutes or until crescents are golden brown.
Serve warm with fresh whipped cream or vanilla ice cream.
Fluffy Lime Pie made with lime jello, cool whip and lime yogurt.
This is a light, fluffy cool dessert that you can make in 5 minutes and it is very delicious. This could be made with different flavors of jello and yogurt to suit your own tastes.
Ingredients:
1 3 oz. package lime Jello
1/4 cup boiling water
2 6 oz. containers lime yogurt
8 oz. frozen whipped topping, such as Cool Whip
1 9-inch graham cracker pie crust
lime slices and whipped cream, for garnish
Directions:
Dissolve the Lime Jello in the boiling water.
Whisk in the yogurt and frozen whipped topping until smooth. Pour the mixture into the prepared pie crust. Chill in the refrigerator for 3 hours or until firm.
Serve garnished with fresh lime slices and whipped cream.
*I used lime flavored Chobani Greek Yogurt.
(Someone please tell Chobani that KEY limes are yellow, not green!! Slip-ups like that are an insult to Floridians.)
This Fluffy Lime Pie is a pretty green color and would be a great dessert to serve for St. Patrick’s Day or Christmas.
If you like my recipes, be a sweetie pie and share on Facebook,
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Here’s the Pinterest link for this recipe: Fluffy Lime Pie
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Recently as my son’s birthday was approaching, asked him what kind of birthday cake he wanted and gave him my phone to flip through my pinterest recipe board. He saw a recipe for Samoas bars and said he wanted an ice cream cake with Samoas bars on top. So, I took on his challenge and came up with this fantastic ice cream cake with the great taste of Samoas Girl Scout cookies.
However, his birthday is not at the time that you can buy Samoas, so I had to improvise. Keebler makes a cookie that’s pretty close, so that’s what I used instead of the real deal.
This ice cream cake is made in the same fashion as the one I posted last year, so refer to my prior post on how to make a homemade ice cream cake for more detailed instructions and pictures of the process.
For the Samoas Ice Cream Cake, you will need the following ingredients:
Ingredients:
2 pkg Keebler Coconut Dreams cookies or Samoas Girl Scout Cookies
1/2 gal chocolate ice cream or frozen yogurt
1/2 gal dulce de leche (caramel) ice cream or frozen yogurt
1 bag of shredded coconut
caramel sauce
chocolate chips
Directions:
First, prepare a springform pan by lining it with plastic wrap.
Using a food processor, chop up the cookies into crumbles. Do not turn them to dust, there should be some chunks.
Toast the coconut in a nonstick skillet. You will need to do this in about 3 batches for a whole bag of coconut. (I actually only did about 2/3 of the bag and that was enough for the size of cake I made. )
Turn the heat up to medium, add a thin layer of shredded coconut to the skillet and stir it frequently until the coconut is a golden color. Add to a bowl and set aside.
While you are toasting the coconut, you can have your chocolate ice cream sitting out to soften. (about 10 minutes)
Now you have everything ready to go to start assembling the ice cream cake.
Sprinkle the crumbled cookies on the bottom of the springform pan. You will use approximately half of the crumbs for the bottom layer.
Spoon scoops of ice cream over the crumb layer until the entire crumb layer is covered with about an inch and a half layer of ice cream. Sprinkle another layer of cookie crumbs and about half of your toasted coconut over the ice cream and drizzle with caramel. Cover with plastic wrap and very gently press down just to even out the layer. Be careful, the ice cream is soft and you don’t want to push it too hard.
Freeze this layer until it is firm.
Soften the dulce de leche ice cream for about 10 minutes. Add a layer of dulce de leche ice cream to your springform pan. If you have any more cookie crumbs left over, sprinkle them around the outer edge of the top of the ice cream layer. Fill in with the rest of your toasted coconut and lightly drizzle with more caramel. Cover and freeze until the ice cream cake is solid.
Remove the cake from the freezer and remove the springform ring. Using the plastic wrap, lift the ice cream cake off the bottom of the springform cake pan and place the cake on your cake stand. Slip out the plastic wrap.
Melt about half a bag of chocolate chips in the microwave. Transfer the chocolate to a small zip-lock bag. Snip the corner of your baggie and squeeze the melted chocolate over top of the cake. Place the cake back in the freezer uncovered until the chocolate is hardened then cover with plastic wrap.
And that’s it! Slice and serve. Be prepared to hear lots of mmmm’s, this is a great ice cream cake! My son said it’s the best dessert he has ever had in his life. Nice compliment!
Enjoy this delicious Samoas Ice Cream cake!
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
Here’s the Pinterest link for this recipe: Samoas Ice Cream Cake
Today’s recipe is from InKatrinasKitchen.com and is a recipe for S’mores Mousse cups.
YIELD: 8 mini dessert cups
PREP TIME: 15 minutes
TOTAL TIME: 3 hours, or overnight
“Fluffy S’mores no-bake mousse cups
~This delicious recipe brought to you by In Katrinas Kitchen
http://www.inkatrinaskitchen.com/2012/09/smores-cups-staying-connected-verizon.html
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
Here’s the Pinterest link for Smores Mousse Cups: Smores Mousse Cups
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Pecan Pie Cake
This recipe comes from a facebook post and is from the blog Sweet Jeanette. (http://sweetjeanette.blogspot.com/2011/12/pecan-pie-cake.html) Jeanette got the recipe from Southern Living Magazine.
We all know Southern Living recipes are all awesome and Pecan Pie and Cake all rolled into one must be good. So here’s the recipe:
Pecan Pie Filling
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Here’s the Pinterest link for Pecan Pie Cake: Pecan Pie Cake
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Mississippi Mud Cake
Easy version:
Brownie mix for 9×13 size pan
3 eggs
1 stick of butter, melted
1/2 cup half & half
1/2 cups chopped pecans
1 large container of Marshmallow fluff
1 container of dark chocolate frosting
Prepare a 9×13 glass baking dish by greasing it with crisco or butter.
Mix up the brownie batter substituting butter for the oil called for in the mix, half & half instead of water and 3 eggs instead of one. (If your mix’s instructions are different, just adjust the amounts of butter and milk to the called for amounts of oil and water.) Stir in the nuts after the batter is no longer lumpy. Spread evenly in the baking dish and bake according to the times given on the mix.
Cool brownie layer on a wire rack for 30 minutes. While still slightly warm, spread the marshmallow fluff all over the top of the brownies. Cool in refrigerator for 30 minutes.
Remove the lid and foil from container of frosting. Microwave for 30 seconds and stir until smooth and pourable. Pour over the marshmallow layer, spreading it if necessary to coat the whole cake.
Cover with plastic wrap and refrigerate for a couple hours before serving.
If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂
Here’s the Pinterest link for Mississippi Mud Cake: http://www.pinterest.com/pin/280278776784206954/
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Peanut Butter Pie is a great dessert to take to a potluck. It’s a favorite that’s sure to disappear quickly. This Peanut Butter Pie Recipe is quick and easy to make. Give it a try!
Peanut Butter Pie
2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)
Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.
Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.
Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.
** If using peanut butter that is already sweetened, omit the sugar.
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Sharon Springfield
Red Velvet Poke Cake
Duncan Hines Red Velvet Cake Mix
Cheesecake Instant Pudding
Oreos
Cool Whip
Bake the Red Velvet Cake as directed in a 9×13″ baking pan. Using the handle of a wooden spoon, poke holes at 1 inch intervals into the top of the cake, about halfway through cake.
Mix up the pudding using directions for pie filling. (uses less milk) Spread the pudding over the cake, smoothing the pudding into the holes.
Cover with plastic wrap and refrigerate the cake for 2 hours. While the cake is chilling, crush Oreo cookies into crumbles for the top of the cake. Once the cake is chilled well, spread Cool Whip onto the top of cake and sprinkle with crushed Oreos.
*Photo found online – credit unknown – if its yours, will happily link to your post.