Butterscotch Toffee

I used to love Heath bars! Since I don't eat chocolate anymore I haven't had one in over five years. I got a recipe email for English Toffee earlier this week. I had a great idea! I decided to make it with butterscotch chips instead of chocolate. YUM! I made it for a party. I am not sure between everyone in our house if there will be any left by 5 today!
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 bag butterscotch chips

Line a jelly roll pan with foil. Spray foil with cooking spray.

In a heavy saucepan melt butter over medium high heat. Stir in remaining ingredients except butterscotch chips.

Stir constantly until candy thermometer reads 300 degrees or until candy is thick and golden.

Spread on prepared pan, and then sprinkle with butterscotch chips. Spread chips evenly until melted and top is completely covered.

Refrigerate to set. Break into pieces before serving.

Dipped PB Pretzels

When I saw this on foodgawker I knew I had to make it! I couldn't find the holiday pretzels. So I went with square and holiday sprinkles.
1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels

Vanilla Bark
Chocolate Melts
Sprinkles

Line a baking sheet with wax paper and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined.

You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll. If it gets dry and a little milk at a time until it is easy to roll.

Roll the mixture into small balls, about 1/2 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.

Melt the almond bark and chocolate melts according to package directions. Dip half the pretzel in the melts. Roll in sprinkles. Place on wax paper to set.

Store in airtight container.

Ginger Snaps Cookie Balls

I love Kraft Food & Family Magazine! When I saw this yesterday I knew it would be perfect for our holiday party. I modified it a little though since I don't eat chocolate.
1 pkg. (8 oz.) cream cheese, softened

2-1/2 dozen ginger snaps (I used homemade but you the original recipe says used boxed cookies)

2 pkg. vanilla bark, melted

Crush two dozen of the cookies. Mix cream cheese and cookie crumbs until well blended.

Shape into balls using a cookie scoop; place in single layer in shallow pan. Freeze 10 min.

Crush remaining six cookies.

Dip in vanilla; place in single layer in shallow waxed paper-lined pan.

Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

Spiced Nuts

Andrew and I went out to The Wine Shop last weekend. They served great spiced nuts. I tried to remember everything she told me was in them.

4 tablespoons butter

1/2 cup brown sugar

1/4 cup water

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/2 teaspoon cayenne
1/2 teaspoon cinnamon

1 teaspoon salt

1 tablespoon fresh diced rosemary.
6 cups mixed nuts

Line a pan with foil.

Toast nuts in a skillet over medium heat. Place nuts on lined pan.

Melt butter in skillet. Stir in brown sugar and spices. Stir until a glaze forms. Stir in nuts. Continually stir for 2-5 minutes until nuts are well coated and there isn't much glaze left in the pan.

Spread glazed nuts on pan. Break apart any clumps. Cool until sugar sets. Store in air tight container.

Microwave Almond Butterscotch Brittle

1 cup brown sugar

1/2 cup light corn syrup
1 cup almonds
1 tablespoon butter
1 teaspoon vanilla extract

1/2 cup butterscotch chips

1 tablespoon baking soda

Line a cookie sheet with foil. Spray the foil with cooking spray.

Combine brown sugar and corn syrup in a large bowl and microwave on high 4 minutes.

Stir in almonds and microwave on high 3 1/2 minutes more.

Stir in butter, butterscotch chips, and vanilla and microwave for 1 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.

Microwave Cashew Brittle

1 cup white sugar

1/2 cup brown sugar corn syrup
1 cup cashews
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Line a cookie sheet with foil. Spray the foil with cooking spray.

Combine sugar and corn syrup in a large bowl and microwave on high 4 minutes.

Stir in cashews and microwave on high 3 1/2 minutes more.

Stir in butter and vanilla and microwave for 1 1/2 minutes.

Stir in baking soda until light and foamy.

Pour onto cookie sheet and spread thin.

Cool completely and break into pieces.

Oeey Gooey Butterscotch Bars

1 box french vanilla cake mix

1 box sugar free butterscotch pudding

1 stick of butter

1 box powdered sugar (4 cups)

1 8 oz. bar cream cheese

4 eggs

2 cups shredded coconut

1 cup butterscotch chips

Preheat oven to 350.

Combine cake mix, pudding, butter and 1 egg until well blended. Press into the bottom of a 9 x 12
pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut and butterscotch chips. Pour mixture over the crust in the pan.

Bake 45 minutes.

Butternut Squash Cinnamon Streusel Pancakes

When I saw this recipe on foodgawker I knew I had to try it! I changed around a few things. It was DELICIOUS!

For the cinnamon streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into chunks

To make the pancakes:
1-1/4 cup all-purpose flour
2 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup milk
1/2 cup pureed butternut squash (can also use pumpkin)
1 large egg
2 tablespoons apple sauce
1 teaspoon vanilla extract

First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork, until you have a crumbly mixture. Set aside.

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside. Add in milk, egg, butternut squash, apple sauce, and vanilla extract. Mix until well combined.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1/3 cup of batter onto heated skillet. Add 1-2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2-3 minutes or until golden brown.

Serve pancakes with syrup.

Baked Butternut Squash Oatmeal

Original recipe found on foodgawker

2 cups butternut squash puree (or pumpkin as original recipe calls for)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

3/4 tsp baking powder

1/2 tsp vanilla

1-1/2 cups milk

2-1/2 cups multigrain hot cereal

Preheat the oven to 350 degrees.

In a large bowl, whisk together the butternut squash puree, brown sugar, eggs, vanilla, pumpkin pie spice, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the squash mixture. Coat an 8x8 baking dish with non-stick spray. Pour in the squash oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Cheesy Taco Corn Chowder

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth

3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Cheesy Taco Corn on the Cob

6 ears corn, cooked

1/4 cup canola mayonnaise

1 lime, zested & juiced

1 tsp taco seasoning

1/2 block Mexican crumbling cheese, crumbled

Combine mayo, lime zest, and juice in a small bowl.

In a separate bowl (large enough to roll corn in) combine taco seasoning and cheese.

Brush cooked corn with mayo mix. Roll in cheese mix. Serve immediately.

Lauren's Texas Cavier

I went to visit my roommate from college over the weekend. She put a twist on Texas Caviar that I have never had before. It was delicious. Andrew even liked it. I made it yesterday. YUM!

1 can corn, drained

1 can black beans, drained

1 can tomatoes with chilies, drained

1 jalapeno, seeds and ribs removed, diced

1 cup Italian dressing

1 container feta cheese

Combine above ingredients in a bowl; stir. Chill until ready to serve.

Chilled Strawberry Soup

On our trip to Florida last week we went to dinner at 1900 Park Fare at Disney. I had chilled strawberry soup. It was DELICIOUS. Here is my lightened up version.

2 1/2 lbs Frozen Strawberries (thawed with juice)

16oz Fat Free Half & Half

2oz Light Sour Cream (Regular)

3oz Fat Free Vanilla Yogurt

1/2 lb fresh strawberries, halved

Mix frozen strawberries, half and half, sour cream, and yogurt in a blender. Blend until it has a smooth consistency. Chill and then mix well before serving. Add fresh strawberries halves as garnish.

Ooey Gooey Coconut Lemon Bars

1 lemon cake mix
1 stick of butter
1 box powdered sugar (4 cups)
1 8 oz. bar cream cheese
4 eggs
2 cups shredded coconut

Preheat oven to 350.

Combine cake mix, butter and 1 egg until well blended. Press into the bottom of a 9 x 12 pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut. Pour mixture over the crust in the pan.

Bake 45 minutes.

Let cool completely. Dust with powdered sugar if desired before serving.

Vegan Bean Dip

1/2 package soy cheese
1 can fire roasted diced green chilies
1 tub better than cream cheese
1 can vegetarian chili

Preheat oven to 350.

Spread cream cheese evenly in the bottom of an 8x8 dish.

Mix together diced green chilies and chili. Spread over cream cheese.

Top with soy cheese.

Bake 20 minutes.

Slow Cooker Smoky Corn Chowder

6 ears fresh corn, sliced from cob

1 bag frozen hashbrowns, broken apart

1 can vegetable stock

1 can evaporated milk

1 can fire roasted green chiles

1 tsp smoked sea salt

1/2 tsp smoked spanish paprika

1/2 tsp fresh ground black pepper

8 oz block gruyere cheese, shredded

Combine above ingredients in slow cooker (everything but cheese) Cook on high 3 hours, puree using an immersion blender. Cook on low 2 more hours. Add cheese during last 1 hour of cooking if desired.

Slow Cooker Granola

Original Recipe
5 cups oats

1 cup mixed nuts, chopped
1 cup dried fruit
1/2 cup honey
1/2 cup sunflower seeds
1/4 cup almond butter
1 tbsp cinnamon

Place all ingredients in slow cooker and set to high for 3-4 hours. Place a wooden spoon or other utensil under the lid so it doesn’t close all the way. Check and stir the granola around every 30 minutes, or when it becomes fragrant. Once it looks a bit browned and toasted, it’s ready to go. Turn off slow cooker, let granola cool, then store in airtight container.

Peanut Butter & Jelly Bread

1 loaf frozen bread dough

1 egg, beaten
1/4 cup peanut butter

1/4 cup jelly

Let dough rise according to package directions.

Roll dough into a rectangle.

Spread peanut butter evenly on dough leaving a one inch border. Spread jelly on top of peanut butter. Fold in sides about one inch.Roll dough into a loaf shape.Put back in loaf pan.Brush egg on top.

Bake according to bread dough package directions.

Cinnamon Roll Bread

1 loaf frozen bread dough
1 egg, beaten

1/4 cup brown sugar
1 tsp cinnamon

1/4 cup pecans, chopped
3 tbsp butter, melted

Let dough rise according to package directions.

Combine brown sugar, cinnamon, and pecans in a small bowl.

Roll dough into a rectangle. Brush dough evenly with butter, leaving a one inch border. Spread brown sugar mixture evenly on top of buttered section of dough. Fold in sides about one inch. Roll dough into a loaf shape. Put back in loaf pan. Brush egg on top.

Bake according to bread dough package directions.

Shortcake Peach Coffee Cake

1 package white cake mix

1 cup milk
3/4 cup Egg Beaters (3 eggs)
1/3 cup oil
1/2 stick butter, melted
1 tsp almond extract
4 peaches, peeled and diced

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Drop peaches evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

In small bowl , blend icing ingredients.

Zucchini Banana Muffins

2 eggs
1/2 cup sugar
1/2 cup applesauce
1 tbsp molasses
1 1/2 teaspoons vanilla extract
1 mashed banana
1 1/2 cups all-purpose flour
1 tsp baking soda

1/4 tsp baking powder

1/4 tsp nutmeg
1 tsp ground cinnamon
1/2 cup chopped pecans

2 cup shredded zucchini

Preheat oven to 350. Spray a muffin pan with nonstick cooking spray.

Beat eggs, sugar, applesauce, molasses, & vanilla extract in a mixing bowl until well combined. Add in banana and mix for another minute.

In a separate bowl combine flour, baking powder, baking soda, nutmeg, and cinnamon. Slowly add to egg mixture. Mix just until combined.

Fold in pecans and zucchini.

Fill muffin tins 2/3 of the way full. Bake for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan. Cool on wire rack.

Vegetable Barley Risotto

2 16 oz cans vegetable broth
1 cup white wine
1-1/2 cups pearled barley
1/2 bunch of asparagus, roasted and cut into 1 inch chunks
1 can peas, rinsed & drained
1 cup italian cheese mix

Bring both and wine to a boil in a large pot. Reduce heat to low. Stir in barley. Cover. Simmer for 1 hour and 15 minutes or until all liquid is absorbed; stirring occasionally.

Stir in aspragus, peas, and cheese. Cook 5 more minutes. Serve.

Smoked Artichokes

Artichokes. tips trimmed and fuzzy choke removed (here are good instructions on preparing the artichokes)
Water
Steamer pot with basket
Smoker

Place about an inch of water in the bottom of your steamer pot. Bring to a boil. Reduce heat to medium. Stand artichokes in basket. Place in pot. Cover. Simmer for 25 minutes. Rinse off with cold water. Dry upside down on paper towels.

Prepare smoker. Smoke artichokes for two hours. Remove and enjoy!

Fruit Dip

1 pkg 1/3 less fat cream cheese, room temp
1 jar marshmallow fluff
1/2 tsp cinnamon
1/2 tsp vanilla

Combine above ingredients in blender. Scrape into bowl. Enjoy with fresh fruit.

Strawberry Lemonade Slushy

1 cup crushed ice
1 packet Crystal Light lemonade mixed with 2 cups water
1 handful strawberries, cleaned & chopped

Place everything in blender, blend, and enjoy

Toasted Coconut Carrot Cake with Butterscotch Cream Cheese Frosting

For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
1 box instant Jello pumpkin spice pudding (if unable to find use instant french vanilla)
3 cups peeled baby carrots, shredded
1 cup coarsely chopped pecans, toasted
1/2 cup shredded toasted coconut
½ cup butterscotch chips
1-1/2 cups sugar
1 cup apple sauce
4 eggs

For the icing:
1 block 1/3 less fat cream cheese
1 stick butter
2/3 cup butterscotch chips
4 cups confectioners' sugar

Garnish:
Toasted coconut

Preheat the oven to 325. Spray 3 round cake pans with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, cinnamon, salt, and pudding.

In another bowl, stir together the carrots, chopped nuts, coconut, and butterscotch chips.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and apple sauce together on a medium speed until smooth. Add the eggs slowly and continue to beat until the batter is smooth. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently fold in the carrot mixture.

Divide the batter among the baking pans.


Bake for 25-35 minutes. The cakes will have just started to come away from the sides of the pans. Cool on wire rack.

For the icing:
Melt butterscotch chips for 1 minute at 70% power; stir. If they don't stir smooth microwave an additional 30 seconds; stir. Allow butterscotch to cool at least 20 minutes.

Mix cream cheese and butter in a mixing bowl fitting with the paddle attachment until well combined. Add in melted butterscotch and coconut.Slowly add in confectioners' sugar on low speed.Mix until icing is smooth.

Frost cooled cakes and pat toasted coconut on top and sides of cake.

Creamy Banana Peanut Butter Pound Cake

3 cups flour
1/2 tbsp baking powder
1/2 tbsp baking soda
2 tablespoons butter, softened
1 cup brown sugar
1/2 cup peanut butter
1/2 cup goat cheese
1 cup milk
1 tbsp vanilla
3/4 cup Splenda
3/4 cup sugar
1-1/4 cup Egg Beaters (5 eggs)
1/3 cup apple sauce
3 ripe bananas, diced

Preheat oven to 325. Spray a bundt pan generously with cooking spray.

Sift together flour, baking powder, and baking soda. Set aside.

In mixing bowl combine butter, brown sugar, goat cheese, banana, and peanut butter. Slowly add in milk and vanilla. Next add eggs and applesauce. Then add in Splenda and sugar. Slowly add flour mixture.

Pour into prepared pan. Tap pan gently on counter to work out air bubbles. Bake 50 minutes or until cake tester inserted in the middle of the cake comes out clean.

Let cool 5 minutes in pan. Flip onto serving plate.

Cuatro Leches Jars

For the cake:
1 1/2 cups cake flour
1/2 tablespoon baking powder 1 stick butter, softened
3/4 cup sugar
3 eggs
3/4 cup coconut milk 2 tablespoons coconut rum

Quatro leches:
12 oz can of evaporated Milk
14 oz can of sweetened condensed milk
12 oz milk (I had about a 1/4 cup left of coconut milk and filled it the rest of the way with plain milk)

Topping:
maraschino cherries
whipped cream

Preheat oven to 350°F. Spray 7 pint jars with nonstick cooking spray.

Sift together flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs and beat until well mixed. Slowly add in the rum. With the mixer on low speed, alternately add flour mixture and the coconut milk to the batter beating well after each addition. Mix one minute on medium-high speed.

Evenly divide batter among jars. For me it was two scoops of batter in each jar.

Bake for 15 to 20 minutes or until toothpick inserted into center comes out clean. Cool for 20 minutes before adding the cuatro leches. While cakes are cooling, add into a blender the cuatro leches and blend. With a fork, poke holes in the cake and pour the cuatro leches mixture over the cake.

Cover and refrigerate for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.

Pimento Cheese Straws

2 containers Augusta's Pimento Cheese

3/4 cup Butter

2 cups flour

1/2 tsp baking powder

Preheat oven to 375. Line baking sheets with parchment paper.

Cream together pimento cheese and butter with a mixer fitted with the paddle attachment. To the creamed mixture add baking powder and slowly add flour until all ingredients are blended together. Place dough into a pastry bag with a star tip. Pipe two inches of dough. Repeat until out of dough.

Bake 15-20 minutes or until golden brown.

Cool on wire rack.

Toasted Coconut Cake with Coconut Filling & Coconut Buttercream

Recipe slightly adapted from Bobby Flay

Toasted Coconut:

• 2 cups sweetened flaked coconut

Coconut Simple Syrup:

• 1 1/2 cups water
• 1 tablespoon granulated sugar
• 3/4 cup sweetened flaked coconut

Coconut Custard:

• 3/4 cup milk
• 3/4 cup unsweetened coconut milk
  
• 1 vanilla bean, seeds scraped
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons coconut rum (recommended: Malibu)
• 1/2 teaspoon pure vanilla extract

Coconut Filling:

• 3/4 cup coconut custard (recipe above), cold
• 1 cup cup very cold heavy cream

Coconut Buttercream:

• 3 sticks unsalted butter, softened
• 1 cup confectioners' sugar
• 3/4 cup coconut custard (recipe above) (cold)
• Pinch fine sea salt

Cake:

• 2 1/4 cups cake flour
• 1 cup milk
• 6 large egg whites
• 1 vanilla bean,split and seeds scraped
• 1/2 teaspoon pure vanilla extract
• 1 3/4 cups granulated sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
• 1 teaspoon fine sea salt

For the toasted coconut:

Preheat oven to 325 degrees F.

Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.

For the simple syrup:

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

For the custard:

Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

For the filling:

Combine the custard and cream in a bowl and whip until soft peaks form.

For the buttercream:

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.

For the cake:

Preheat oven to 350 degrees F. Spray two 9 inch round cake pans with nonstick cooking spray.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

To Assemble:

Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Sprinkle toasted coconut on top of filling. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.

Frost the sides and top of the cake with the buttercream. Pat the remaining toasted coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Bird Nests for Easter

1 bag butterscotch chips

1 cup peanut butter

3-4 cups mini marshmallows

1 can chow mien noodles

jelly beans

Combine butterscotch chips and peanut butter in a microwavable bowl. Heat for 1 minute. Stir smooth. Fold in marshmallows and chow mien noodles.

Line a pan with wax paper. Using an ice cream scoop evenly divide mixture. Then use the back of a spoon to shape your nest. Place in the jelly beans as eggs.

Let dry.

Harvest Oatmeal

Not a pretty pic, but very tasty!

1/2 zucchini, shredded
1/2 cup baby carrots, shredded
1/2 apple, shredded
1/2 cup Multi Grain Hot Cereal
1 cup Water
1 tbsp Ideal Brown Sugar Substitute
1/2 tsp pumpkin pie spice
1 tbsp chopped pecans

Combine everything but the pecans in a sauce pan. Heat over medium high heat until most of the liquid is absorbed stirring occasionally. Top with chopped pecans.

Makes 1 serving = 4 points plus

Fabulous French Toast

Recipe adapted from Penzey's Summer Catalog
2 loaves Rhodes frozen bread dough, baked according to pkg directions & sliced 1-1/2 inches thick
2 cups Egg Beaters
1 cup fat free Half & Half
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
dash ground cloves
1 tbsp vanilla

Heat a large griddle. Spray with nonstick cooking spray. Combine eggs, milk, spices, and vanilla in a shallow dish. Soak both sides of the bread in the mixture. Cook each side 2-4 minutes until golden brown. Repeat with remaining bread.

Top with desired toppings.

Throwdown Coconut Cupcakes

Bobby Flay's Coconut Cake Recipe



When we were in Vegas we went to Bobby Flay's Mesa Grill. I had the coconut cake that was on Throwdown on the Food Network. It was AMAZING! I decided to adapt Bobby Flay's recipes into a throwdown coconut cupcake.

Toasted Coconut:
2 cups shredded coconut

Preheat oven to 325. Line a baking sheet with parchment paper. Spread coconut evenly on paper. Bake 10 minutes or until light brown. Toss coconut occasionally during baking.

For the custard:
3/4 cup milk
1/2 tsp coconut extract
1/2 vanilla bean, seeds scraped
2 large egg yolks
0.115 cup granulated sugar (I just filled my 1/3 cup 1/2 way full)
1-1/2 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milk and vanilla bean seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature.

For the cupcakes:
1/2 cup milk
2 egg whites (leftover from custard)
1 egg
1/2 vanilla bean, split and seeds scraped (leftover from custard)
1/2 teaspoon pure vanilla extract
1 cup + 2 tablespoons cake flour
3/4 cups + 1 tablespoon granulated sugar
3/4 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 6 pieces, slightly cold
1/4 cup coconut custard

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the milk, egg whites, egg, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add 1/2 of milk mixture and 1/4 cup custard to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12-14 minutes. Remove cupcakes from pan and cool on cooling rack.

Coconut Buttercream:
Remaining coconut custard
1-1/2 sticks butter, softened
4 cups powdered sugar

Beat custard and butter on medium-high speed until smooth. Reduce speed to low and gradually add powdered sugar. Once all powdered sugar is mixed in beat on high speed for two minutes.

Fill and ice cooled cupcakes. Top with toasted coconut.

Banana & Roasted Acorn Squash Stove Top Oatmeal

1/2 cup multi grain oatmeal

1 cup unsweetened vanilla almond milk

1/2 cup water

1/2 tsp cinnamon

1 banana, diced

1-2 roasted acorn squash (depending on size I used about a cup), mashed

Combine above ingredients in a saucepan. Bring to a boil over medium-high heat. Turn down temperature to medium. Cook stirring occasionally 10-15 minutes.

Makes 1 serving = 4 points

Oatmeal Bar Cookies

I found this recipe on foodgawker. I have wanted to make it for the kids since I saw it. We are having a lazy morning. I didn't feel like scooping cookies so we made them into bars. I also added an egg and some mix ins. They love it!

1 3/4 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
3 cups old-fashioned oats (I used 6 packets plain instant oatmeal and 6 packets chocolate chip instant oatmeal.)
1/2 cup raisins
1/2 cup toasted coconut
1/2 cup mini chocolate chips

Heat oven to 350°F. Spray a 9 x 13 dish with nonstick cooking spray.


In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat pastry flour and baking powder until well combined. Stir in oats, raisins, coconut, and chocolate chips.


Press mixture evenly into prepared pan.

Bake 30-35 minutes or until light golden brown.

Broccoli & Cheese Muglette

1 cup Egg Beaters

1 handful broccoli, chopped

1 wedge laughing cow cheese, chopped

water

Spray a large mug with cooking spray.

Place broccoli and a few tablespoons of water in the mug. Microwave for one minute. Drain off water. Pour egg beaters on top of broccoli. Microwave for one minute. Stir in laughing cow. Microwave 1-2 minutes or until set.

Makes 1 serving = 4 points plus

Overnight Pumpkin Banana Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 Dannon Light & Fit Vanilla Yogurt

1 banana, mashed
1 cup pumpkin
2 tablespoons PB2
1/4 tsp cinnamon

1/8 tsp nutmeg

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 6 points plus

Overnight Peanut Butter, Banana, & Apple Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal

1 Trader Joe's Honey Greek Style Nonfat Yogurt
1 banana, mashed

1 apple, chopped

2 tablespoons PB2

1/4 tsp cinnamon

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 7 points plus

Use a Fiber 1 yogurt to change it from 7 points plus to 5 points plus

Overnight Apple Banana Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 apple, cored
1 banana
3/4 cup water
1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of clove

Pulse apple and banana in food processor until apple is finely chopped and banana is mashed.

Combine oatmeal, apple, banana, spices, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl.

Cook on low 7-8 hours.

Makes 1 serving = 4 points plus

Thin Mint Brownies

Recipe adapted from Hershey's Best Brownies

1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

1/4 cup milk

1/2 sleeve Thin Mints, crushed

Preheat oven to 350°F. Spray a 9-inch square pan cooking spray.

Cream butter, sugar and vanilla in bowl on medium speed.

Add eggs one at a time; beat until fully mixed in.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Slowly add in milk.

Fold in crushed thin mints.

Spread batter evenly in prepared pan.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Shortcut Shortcakes

2 1/3 cups baking mix
2/3 cup milk
3 tbsp vanilla sugar
3 tbsp butter, melted
1 tbsp vanilla extract

Preheat oven to 350. Spray a shortcake pan with cooking spray.

Combine ingredients in a large bowl. Spoon evenly into pan.

Bake 10-12 minutes or until a wooden pick inserted in the middle comes out clean.

Cheesy Potato & Corn Chowder

30 oz bag frozen shredded hash browns

12 oz bag frozen corn

7 oz can chopped green chilies

1 can cream of chicken soup

16 oz carton chicken broth

1 tbsp Smoky 4/S Seasoned Salt

Combine above ingredients. Cook on low 4 hours. Use an immersion blender to blend potatoes to desired consistency.

Stir in the items below:

2 cups milk

8 oz Velveeta, cubed

1 package bacon pieces

Stir; cook on low 4 more hours.

Coconut Pecan Chicken Tenders

1 package chicken breast tenderloins, cut each tenderloin in half

1 cup pecans

1/2 cup coconut

1/2 cup panko breadcrumbs

1 tbsp Tsar Dust Memories Russian Style Seasoning

2 eggs, beaten in a small ramekin

Preheat oven to 350. Spray a 9 x 13 dish with nonstick cooking spray.

Pulse pecans, coconut, breadcrumbs, and seasoning in a food processor until well combined and chopped fine. Pour mixture in a shallow bowl.

Dip chicken in egg then crumbs. Place in dish. Repeat until all chicken is coated.

Bake for 25-30 minutes or until done.

Italian Chicken Meatballs

1 pound ground chicken
1/4 cup whole wheat panko bread crumbs

2 tablespoons dried chopped oregano

2 eggs
1 tablespoon milk
1 tablespoon ketchup
3/4 cup grated Parmesan
1 teaspoon Sandwich Sprinkle

1/2 teaspoon black pepper

Preheat oven to 350. Line a jelly roll pan with parchment paper.

Mix above ingredients by hand in a large mixing bowl.

Using a cookie scoop make into balls.

Bake for 20 minutes.

Eat alone or simmer with your favorite pasta sauce.

Chicken, Bacon, & Cheese pie

1 package boneless skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can chicken broth
1/2 tsp seasoning salt

1 package bacon pieces

1 cup cheese (I used a combo of cheddar and parm)

Crust:
1 cup self rising flour
1 cup milk
1 stick butter, melted

Preheat oven to 400. Spray a 9 x 13 dish with cooking spray.

Combine chicken, bacon, cheese, soup, broth, and salt. Spread evenly in prepared dish.

Combine butter, milk, and flour. Pour over mixture in dish.

Bake for 30 minutes or until golden brown.

Almond Crescents

1 can crescent rolls

Almond Paste

Powdered sugar

Divide crescent rolls into triangles. Spread 1 tbsp almond paste on each crescent. Roll up dough.

Bake according to package directions.

Sprinkle powdered sugar on top.