Crust and Topping
1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 sticks cold butter (cubed)
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
1 16 oz can crushed pineapple – drained
1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract
Spray 9×13 glass baking dish with non stick spray.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of the topping mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking – whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in pineapple
When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool for 15 minutes.
Using a fork – drizzle glaze mixture over bars.
1 3.4 oz vanilla instant pudding mix
1 20 oz can crushed pineapple (do not drain!)
1 8 oz container Cool Whip (I used lite) – thawed
1 tsp rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite)
Combine pudding mix and the entire can of crushed pineapple in a large bowl.
Stir until completely combined.
Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,
Chill until ready to served
1 (8 ounce) cream cheese, softened
1/2 cup sugar
8 oz cool whip, thawed*
6 cups berries:
3 cups strawberries, sliced
1 cup blackberries
1 cup blueberries
1 cup raspberries
In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.
Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.
4 cups chicken breast chopped or 2-15oz. cans
1 1/2 cups sliced seedless grapes (red or white)
3/4 cup chopped celery (if this is a little too much, reduce to 1/2 cup or less)
1 Tbs sugar
1 Tbs Worcestershire sauce
1 Tbs lemon juice
3/4 cup pecans
1 cup mayonnaise
Mix all ingredients and stir together.
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
1-3/4 c. (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting Recipe:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
1 tube Crescent rolls
1 Slice apple per triangle
Sprinkle with cinnamon & sugar
Roll up & Bake for 11-13 minutes at 350 degrees.
1 1/2 teaspoons lime zest (from about 1 lime)
1/4 cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
Freshly ground pepper
3 cups seeded and finely chopped watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1-2 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped (optional: use cilantro)
1/2 teaspoon garlic salt
Tortilla or pita chips, for serving
Stir together the lime zest, lime juice, sugar and 3/4 teaspoon pepper in a bowl.
Add the watermelon, cucumber, mango, jalapeno, onion and basil and toss gently.
Chill the salsa until ready to serve.
Add the garlic salt just before serving. Serve with chips.