Coconut Chocolate Delights

Coconut Chocolate Delights
Courtesy of Pillsbury.com
Yield: 20 cookies

3/4	cup Fisher® Roasted and Salted Almonds
1 1/2	cups coconut
1/2	cup Eagle Brand® Sweetened Condensed Milk (from 14-oz can)
1	package (16 oz) Pillsbury® Ready to Bake!™ refrigerated sugar cookies (24 cookies)
1/3	cup Hershey’s® baking cocoa
1/3	cup Hershey's® milk chocolate baking chips

Reserve 20 almonds; set aside. Chop remaining almonds. In medium bowl, stir chopped almonds, coconut and milk until well blended. Refrigerate mixture 25 minutes for easier handling. Let cookie dough stand at room temperature for 10 minutes to soften.

Meanwhile, heat oven to 350°F. In large bowl, knead cookie dough and cocoa with hands until well blended. Cover with plastic wrap; set aside.

For each cookie, press 1 rounded tablespoon dough into 3-inch round. Place 1 tablespoon coconut mixture on center of each round. Wrap dough around filling, pressing edges to seal; shape into a ball. Place balls 3 inches apart on ungreased cookie sheets. Press each ball with fingers into 2 1/2-inch round. Press 1 whole almond on each cookie.

Bake 9 to 12 minutes or until puffed and edges are set. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

In small microwavable bowl, microwave chocolate chips uncovered on High 10 to 20 second, stirring every 10 seconds, until smooth. Place in resealable food-storage plastic bag; cut small tip from corner of bag. Drizzle chocolate over cookies. Before storing, let cookies stand at room temperature until chocolate is set. Store in airtight container.Pin It Now!

The Best Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies


1 cup Crisco Butter Flavor Shortening (1 stick)
1 cup Sugar
1 cup Light Brown Sugar (firmly packed)
3 eggs
2 tablespoons Milk
1 1/2 teaspoons Vanilla Extract
1 1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
4 cups Quick Cooking Oats
1 cup Chocolate Chips
1 cup Pecans (or Walnuts)

Heat oven to 375 degrees F.  In a large bowl (we use the Kitchen Aid mixer), blend the Crisco with the sugars, adding the sugar gradually.  Add the eggs (one at a time), milk and the vanilla; beat well until mixture looks somewhat fluffy.  I use the paddle mixer on the Kitchen Aid for this - not the whisk.  In a small bowl, mix together your flour, salt and baking soda. Add the dry ingredients to the wet mixture in the bowl 1/2 c. at a time; beat well.  Add the oats 1/2 c. at at time.  If you are using a Kitchen Aid or any other heavy duty stand mixer - this is the reason you will want to use the paddle attachment.  Otherwise, if you are using a hand mixer, you will want to mix the oats and the remainder of the ingredients in by hand.  Once the oats are incorporated, add your chocolate chips and finally your nuts (pecans or walnuts).  Drop by rounded tablespoonfuls, about 2 inches apart onto ungreased cookie sheets.  Back for 13 to 15 minutes or until golden brown.  Be very careful to not let the cookies brown too much or they will be very crisp after cooling - especially the next day.  Remove the cookies and let stand for 5 minutes.  Transfer cookies to a plate or some other surface to finish cooling.  Of course make sure to taste one while they are still hot and gooey - YUM!

Makes about 42 cookiesPin It Now!

Slow Cooker Chicken Marsala

I made this last Sunday, but completely forgot to take a picture of mine - because I wasn't feeling very well. 

Slow Cooker Chicken Marsala

Courtesy of Pillsbury.com

2 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 ounces) sliced mushrooms, drained
1 cup sweet Marsala wine or chicken broth (I used 1/2 a cup of each)
1/2 cup water
1/4 cup cornstarch
3 tablespoons chopped fresh parsley

Spray 4-5 quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over everything.

Cover; cook on low heat setting about 5-6 hours.

Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to high; cover and cook about 10 minutes or until sauce is thickened slightly.

Return chicken to cooker. Cover and cook on high heat setting 5 minutes longer or until chicken is hot.

To serve, spoon mushrooms mixture over chicken breasts and sprinkle with parsley.

In the photo - they served it over white rice, but we chose to have ours over egg noodles instead. This makes a simple easy dinner when served with a salad.

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Creamy Lime Squares

Oh sweet heaven... YUM! Somehow being pregnant has kicked into a weird love of limes... especially key lime yogurt!

Creamy Lime Squares

Courtesy of: Pillsbury.com

Yield: 24 servings

2 cups all-purpose flour

1/2 cup powdered sugar
1 cup cold butter or margarine
3/4 cup frozen (thawed) limeade concentrate (from 12-oz can)
2 containers (6 oz each) Yoplait® Thick & Creamy Key lime pie yogurt
1 box (4-serving size) French vanilla instant pudding and pie filling mix
1 1/2 teaspoons grated lime peel
1 container (8 oz) frozen whipped topping, thawed
1 to 4 drops green food color
Extra whipped topping, if desired
Lime slices, if desired
Fresh mint leaves, if desired

Heat oven to 350°F. In large bowl, mix flour and powdered sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake 20 to 30 minutes or until light golden brown. Cool completely, about 40 minutes.

In large bowl, mix limeade and yogurt with wire whisk until blended. Beat in pudding mix until well blended. Let stand 5 minutes to thicken. Stir lime peel into yogurt mixture. Gently stir in whipped topping and food color until desired green color.

Pour yogurt mixture over cooled crust; spread evenly. Refrigerate at least 2 hours before serving.

For squares, cut into 6 rows by 4 rows. Serve each square topped with extra whipped topping, lime slice and mint leaf.

High Altitude:
Bake 23-28 minutes

Nutritional Information:

1 Serving:
Calories 200 (Calories from Fat 90)
Total Fat 10g (Saturated Fat 6g, Trans Fat 0g)
Cholesterol 20mg
Sodium 125mg
Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 13g)
Protein 2gPin It Now!

Fruity Spinach Salad

(Photo from Taste of Home.com)

Yet another salad that makes me drool right now... pregnancy might just be VERY good for my diet! Because protein is important to me right now - I'd likely either have a side of grilled chicken with this, or toss it into the salad.

Fruity Spinach Salad

Courtesy of Taste of Home.com

Servings: 8

• 1/2 cup sugar
• 1/3 cup white wine vinegar
• 1/3 cup olive oil
• 1 tablespoon grated onion
• 1 teaspoon ground mustard
• 1 package (12 ounces) frozen unsweetened strawberries, thawed and undrained
• 1 teaspoon poppy seeds
• 1 package (9 ounces) fresh spinach, torn
• 1 cup sliced fresh strawberries
• 1 large banana, sliced
• 1 medium ripe avocado, peeled and sliced
• 2 green onions, thinly sliced
  
  
• In a large bowl, whisk the first five ingredients until the sugar is dissolved. Stir in thawed strawberries and poppy seeds.
• Place spinach on individual salad plates. Arrange the fresh strawberries, banana and avocado over spinach. Top with green onions and dressing. 

Nutrition Facts: 1 cup equals 214 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 29 mg sodium, 25 g carbohydrate, 4 g fiber, 2 g protein.

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Mixed Berry Cheesecake

(excuse the photo - all I had when it was served was a cell phone)

Mixed Berry Cheesecake

Courtesy of Ina Garten

For the crust:

1 1/2 cups graham cracker crumbs

1 tablespoon sugar

6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

2 1/2 pounds cream cheese, at room temperature (5 8oz packages)

1 1/2 cups sugar

5 whole extra large eggs, at room temperature

2 extra large egg yolks, at room temperature

1/4 cup sour cream

1 tablespoon grated lemon zest, about 2 lemons (I only used 1 lemon)

1 1/2 teaspoons pure vanilla extract (I used my vanilla bean paste)

For the topping:

1 cup red jelly (not jam) such as currant, raspberry, or strawberry

1/2 pint sliced strawberries

1/2 pint raspberries

1/2 pint blueberries

** I opted just to use sliced strawberries mixed with a little sugar and lemon juice for our topping

Preheat the oven to 350 degrees.

To make the crust, combine the graham crackers, sugar and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees.

To make the filling, cream the sugar and cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of  the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. (I left the cake in the oven the whole time - I just opened the door for the 30 minutes, and then closed it again for the 2-3 hours.) Wrap and refridgerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refridgerate until ready to serve.

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Kimmy Bean Cupcakes

 

Kimmy Bean Cupcakes 

(aka Vanilla Bean Cupcakes) 

Courtesy of Tasty Kitchen.com

Cupcakes: (yield 12 cupcakes)

1/2 cup butter

1 cup sugar

2 whole eggs

1 teaspoon vanilla extract

1 teaspoon scraped vanilla beans (I used 2 teaspoons vanilla bean paste)

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

Preheat the oven to 350 degrees. Cream butter, sugar, and eggs together until fluffy. Add vanilla and scraped vanilla beans. Make sure vanilla is mixed into the batter well. Combine dry ingredients (flour and baking powder) in a bowl. Add half of the dry ingredient mixture to the wet batter, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Pour into cupcake tins and bake for 20 to 25 minutes at 350 degrees. Let cool. Then frost.

Frosting: (yield 24 cupcakes)

1 cup

2 pounds powdered sugar

1/4 cup milk

1 tablespoon vanilla extract

1 teaspoon scraped vanilla beans (I used 4 teaspoons of the vanilla bean paste)

Mix butter and powdered sugar together, adding sugar gradually to the mix. Add milk gradually, then the vanilla extract and vanilla beans. Continue to add milk and sugar until it reaches the desired consistency. I used AmeriColor Gel Food Coloring to make my Super Bowl themed cupcakes.

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