Coconut keylime Pie

Press in crust:
1/2 pound of crumbled cocnut macaroons
1/3 cup of sugar
1/3 cup of melted butter

mix and beat til smooth:
14 oz. can sweetened condensed milk
8 oz softened cream cheese
1/2 cup key lime juicer

refridgerate 3-4 hours til set

Peanutbutter Balls

http://scratchitcook.com/2014/08/04/peanut-butter-balls/

Ingredients:

• 1 cup 100% natural peanut butter 
• 3.5-4 tablespoons pure maple syrup, to taste
• 2-3 tablespoons coconut flour 
• fine grain sea salt, to taste
• 6 tablespoons gluten-free rice crisp cereal
• 1 bar of semi sweet baking chocolate
• 1/2 tablespoon coconut oil

Directions:

1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it’s too dry, add a touch more syrup.
3. Add salt to taste and stir in the cereal.
4. Shape into small balls (I made about 18).
5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
6. Dip the balls into the melted chocolate with a fork or a spoon. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
7. Freeze the balls for another 15-30 minutes, until the chocolate is completely set.

Coconut Bliss Balls

http://www.mindbodygreen.com/0-13004/vegan-coconut-bliss-balls-that-will-wow-your-taste-buds.html

 

Coconut Bliss Balls
Ingredients
Makes about 10 balls

• 1 cup finely shredded coconut
• 3 Tbsp. coconut oil
• 3 Tbsp. maple syrup
• ½ tsp. vanilla extract
• 1 ½ cup dark chocolate chips
• sea salt

Directions
Combine coconut, coconut oil, maple syrup, and vanilla extract in a blender or food processor. Blend until well combined into a thick ‘crumb,’
Use your hands to mold the coconut crumb into bite-size balls. They should stick together nicely. Place the balls on a piece of wax paper.
Melt chocolate chips and use a spoon to gently drizzle the melted chocolate over each coconut ball. You want enough to fully cover the top and sides of each ball, but not so much that it makes a large pool around the base.
Sprinkle each ball with a bit of sea salt while the chocolate is still moist.
Refrigerate the balls for two hours (to harden) and enjoy!

Peach Cobbler Bars

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 3 cups all-purpose flour
• 1 tsp salt
• 2 (21 ounce) peach pie filling* (or 6-7 fresh peaches)
• ¼ cup brown sugar
• ½ tsp cinnamon
• Glaze
• ½ tsp vanilla extract
• ½ tsp almond extract
• 1 cup powdered sugar
• 2 Tbs milk

Instructions

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15×10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine powdered sugar and milk for the glaze and drizzle over the bars.

Smores Bark

mini pumpkin pie croissants

Mini Pumpkin Pie Croissants

2 tubes cresent rolls (open and split lengthwise to make more cresents) Beat until fluffy: 4 oz cr. cheese, 1 can pumpkin (not pie filling), 2 Tbsp. pumpkin pie spice, 3-4 Tbsp. sugar. Place one large spoonful on each cresent and spread. Roll cresent up and then roll each one in a mixture of 4 Tbsp. sugar and 1 Tsp. pumpkin pie spice. Bake 350 degree F for 15-18 minutes (or until browned) ✻ღϠ₡ღ✻

fruit pie bars

Cherry Pie Bars
Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Peach Cobbler Bars

http://therecipecritic.com/2013/07/peach-cobbler-bars/ 

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 tsp vanilla extract
• ¼ tsp almond extract
• 3 cups all-purpose flour
• 1 tsp salt
• 2 (21 ounce) peach pie filling*
• ¼ cup brown sugar
• ½ tsp cinnamon
• 1 cup powdered sugar
• ½ tsp vanilla extract
• ½ tsp almond extract
• 2 Tbs milk

Instructions

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.
2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.
3. In a seperate bowl, combine peach pie filling, brown sugar and cinnamon.
4. Grease a 15x10x1 pan or 9×13, whichever one you decide to use. (I used a 15×10 pan). Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.
5. Bake at 350 for 25-30 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Notes

*can also be made with 6-8 fresh peaches

Blueberry Pie Bars (thanks to a neighbor for finding this!)

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) blueberry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar. Add eggs and beat well. Beat in extracts.

2. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.

3. Grease a 15x10x1 pan or 9x13, whichever one you decide to use. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes) Spread with pie filling. Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean. Cool on wire rack. Combine glaze ingredients and drizzle over the bars.

Chocolate Peanutbutter Eggs

Chocolate Peanut Butter Easter Eggs
Ingredients:
1/2 - cup butter, softened
2 -1/3 cups confectioners' sugar
1 - cup graham cracker crumbs
1/2 - cup creamy peanut butter
1/2 - teaspoon vanilla extract
12 0z - milk chocolate almond bark, prefer Plymouth pantry
1 - egg tray or mold
Easter sprinkles
Directions:
In a large bowl, cream butter; gradually add the confectioners' sugar, cracker crumbs, peanut butter and vanilla.
Shape into 16 eggs; place on waxed paper-lined baking sheets. You can also use a plastic egg tray to shape eggs. Place in the freezer for 30 minutes or until firm.
In a microwave, melt chocolate bark on the defrost setting. Melt in 3 minutes intervals until the chocolate is smooth when stirred.
Using a fork dip eggs in chocolate; allow excess to drip off. Immediately decorate with sprinkles; return eggs to waxed paper. Chill until set.
Store in an airtight container in the refrigerator. Recipe Yields: 16 - 18 eggs.
Note: Since the peanut butter eggs are frozen before you dip them. The chocolate will set up pretty quick, so make sure to have the sprinkles close by. I used my thin flat metal spatula that I used to frost cakes to pop the peanut butter eggs out of the molds.  

http://www.mommyskitchen.net/2012/04/chocolate-peanut-butter-easer-eggs.html

Salted Caramel Pecan Bark

 
http://tutti-dolci.com/2013/03/salted-caramel-pecan-bark/ 

 Salted Caramel-Pecan Bark
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter, cubed
3/4 cup light brown sugar
pinch of sea salt
1/2 tsp vanilla extract
3/4 cup pecans, chopped
sea salt
Line a 13 x 9-inch baking dish with foil. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Pour melted chocolate into prepared pan and spread with an offset spatula into an even layer. Chill in the refrigerator until set, about 25 minutes. Remove pan from refrigerator and leave at room temperature while making caramel.
Place butter and brown sugar in a heavy saucepan. Melt over medium heat, stirring constantly with a rubber spatula, until boiling. Once mixture boils, reduce temperature to medium-low and let bubble for 3 more minutes, stirring constantly. Remove from heat; carefully add salt and vanilla (mixture will bubble up). Quickly pour caramel over chocolate layer and spread with an offset spatula. Sprinkle with pecans, pressingly gently to adhere. Sprinkle with additional sea salt if desired. Chill in the refrigerator until completely set, about 1 hour.
Carefully lift foil and place bark on a cutting board; trim away any ragged edges, then use a sharp knife to cut into pieces. Pack in an airtight container with wax paper between layers; store in the refrigerator.

Lemon Poke Cake

Lemon Poke CakePrep Time: 30 minutesCook Time: 30 minutes

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 & 1/2 cups granulated sugar
• 3 large eggs
• 2-3 teaspoons fresh lemon juice
• 1-1 & 1/2 teaspoons lemon zest
• 1 cup sour cream

For the topping:

• 14 ounces sweetened condensed milk
• 1/4 cup fresh lemon juice

For the frosting:

• 8 ounces cream cheese, softened
• 3 cups confectioners' sugar
• 1 tablespoon fresh lemon juice

Preheat oven to 350°. Grease a 9"x 13" baking pan.

To make the cake:

Whisk together flour, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in lemon juice and lemon zest. Gradually add flour mixture, mixing just until combined. Stir in sour cream.

Transfer batter to prepared pan. Bake for 25-30 minutes, or until a pick inserted into the center comes out clean.

To make the topping:

Whisk together condensed milk and 1/4 cup lemon juice until smooth. Using a fork, poke holes over entire surface of warm cake. Pour mixture over cake. Note that not all of the mixture will be absorbed into the cake.

Allow cake to cool completely. Refrigerate cake for at least 1-2 hours to allow topping to set and soak into cake.

To make the frosting:

Beat cream cheese, confectioners' sugar, and 1 tablespoon lemon juice until smooth. Spread evenly over topping of cool cake. Refrigerate at least an hour before serving.

Pineapple Cream Cheese Cake

Pineapple Cream Cheese Cake

  Serves: 15 - 20

Ingredients

CAKE:

2 c sugar

3/4 c vegetable oil

2 lg eggs

1 can(s) crushed pineapple (20 oz can) in its own juice or heavy syrup

2 c all purpose flour

1 tsp baking soda

1 tsp salt

ICING:

1 pkg cream cheese, softened (8 oz)

1 stk margarine or butter, softened

1 tsp vanilla extract

2 c powdered sugar

Directions

1. For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan.

2. Bake at 350 degrees for 40 minutes (cake may appear underdone because it is so moist).

3. Remove cake from oven and cool completely before adding the icing.

4. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.

5. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.

Pumpkin Poppers

Pumpkin Poppers
recipe from Domestically Speaking

• 1 3/4 cup all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. allspice
• 1/8 tsp. ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp. vanilla extract
• 3/4 cup pumpkin
• 1/2 cup milk

For Coating

• 1 stick unsalted butter, melted
• 2/3 cup sugar
• 2 tbsp. cinnamon

Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.

Combine flour, baking soda,salt, and spices in a bowl and whisk until combine.

In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk.  Pour in flour mixture and mix until just combined.  Fill mini muffin tins until almost full and bake 10-12 minutes. 

Melt butter in small bowl.  Mix sugar and cinnamon in a separate small bowl.  After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.  Enjoy.  :)

Apple Enchiladas

Apple Enchiladas

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
• Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
• Pour sauce over enchiladas and let stand 45 minutes.
• Bake in preheated oven 20 minutes, or until golden.
• Serve with vanilla ice cream.

"Reece's" Squares (Oh Sweet Heaven!)

• 1 1/2 cups graham cracker crumbs
• 1 lb confectioners' suger (3 to 3 1/2 cups)
• 1 1/2 cups peanut butter
• 1 cup butter, melted
• 1 (12 ounce) bag milk chocolate chips

Combine graham crumbs, sugar, and peanut butter in a bowl and mix well. Then blend in the melted butter until all is well combined.

Now press the mixture evenly into a 9 x 13 inch pan.

Next, melt your chocolate chips in the microwave, or if you're feeling fancy, in a double boiler, and spread over peanut butter mixture.

Chill until just set and cut into bars (Don't wait too long, as these are very hard to cut if the chocolate gets "rock hard.")

Microwave Cake in a Coffee Mug

Ingredients

---

• 1 large coffee mug
• 4 tablespoons plain flour (do not use self-rising) 
• 4 tablespoons sugar 
• 2 tablespoons baking cocoa 
• 1/4 teaspoon baking powder 
• 1 egg 
• 3 tablespoons milk 
• 3 tablespoons oil 
• 3 tablespoons chocolate chips (optional) 
• Small splash of vanilla 
• chocolate syrup (optional) 
• whipped topping (optional)
• Cherries (optional) 

How to make it

---

• Add dry ingredients to mug, & mix well .
• Add egg & mix thoroughly.
• Pour in the milk and oil and mix well.
• Add chocolate chips (if using), vanilla, mix again.
• Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
• Cake will rise over the top of the mug, but don't be alarmed!
• Some report that 2½ minutes works best. It depends upon your microwave. So, watch carefully to not over do it!
• Remove from microwave.

Chocolate Chip Cheesecake Bars

Ingredients

• 3/4 cup shortening
• 3/4 cup sugar
• 1/3 cup packed brown sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1-1/2 cups HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• 3/4 cup chopped pecans
• 
  FILLING:
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Directions

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture until blended. Fold in the chocolate chips and pecans.
• Set aside a third of the dough for topping. Press remaining dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes.
• Meanwhile, in a small bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Spoon over crust.
• Drop teaspoonfuls of reserved dough over filling. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack. Cover and store in the refrigerator. Yield: 3 dozen.

Chocolate-Coconut Cake

CAKE:

2 cups of flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1-1/2 sticks unsalted butter, softened
1-1/2 cups packed light-brown sugar
2 eggs
1 tsp vanilla extract
1 cup low-fat buttermilk

FROSTING:
1 box (16 oz) confetioners' sugar
1/4 cup boiling water
1-1/2 sticks unstaled butter, cut up
4 oz cream cheese, cut into pieces
1/4 tsp coconut extract
3 cups sweetened flake coconut (opt. raspberries or strawberries or chocolate shavings to garnish)

1.  Heat oven to 350 degrees.  Coat two 9-inch round cake pans with nonstick spray.
2.  Cake: in bowl, whisk flour, cocoa, baking soda and salt.  In large bowl, beat butter til smooth.  Add brown sugar; beat til blended.  Beat in eggs, one at a time, and vanilla.  On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour.  Spread into prepared pans.
3.  Bake at 350 degrees for 30 minutes or til toothpick inserted in centers comes out clean.  Cool in pans on wire rack for 10 minutes.  Invert cakes directly onto racks; cool completely.
4.  While cakes cool, make frosting.  Place confectioners' sugar  in a large bowl.  Beat in boiling water.  Add butter and cream cheese, beating well on medium-high speed after each piece.  Beat in extract.  Refrigerate til firmer consistency, 30 minutes to 1 hours.
5.  Place on cake layer on pedestal.  Spread top with 1 cup frosting and 1/2 cup coconut.  Add second layer.  Spread frosting on top and side of cake.  Press remaining 2.5 cups coconute into frosting.  Garnish as desired (fruit, chocolate shavings).

Mini Apple Crostatas

INGREDIENTS

1

Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

1

large baking apple, peeled, cored and thinly sliced (about 2 cups)

2

tablespoons sugar

1/4

teaspoon ground cinnamon

8

teaspoons caramel flavored topping

DIRECTIONS

• 1Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.
• 2In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.
• 3Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.