Pineapple Orange Banana Popsicles Recipe
Makes approximately 10 full-sized popsicles
Ingredients:
2 cups fresh chopped pineapple
3 bananas, peeled
2 oranges, peeled
Method:
Pulse all ingredients together in a blender until smooth. Pour into popsicle molds and freeze until firm.
Ali’s Tip:
These are also great when made with a teaspoon of grated fresh ginger!
Check out the site I found this from here
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Tuesday, June 26, 2012
Friday, June 22, 2012
Banana Yogurt Pops
Found a great new site Recipes Under 400
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
I am excited about this recipe from there:
•2 bananas
•Fage Total 0% Greek Yogurt
•crushed almonds
•cinnamon
1.Line a tray with parchment paper.
2.Mix the Greek yogurt and cinnamon together.
3.Peel the bananas.
4.Cut off an end off from each banana, then insert the popsicle sticks.
5.Coat the bananas in Greek yogurt and almonds.
6.Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.
Tuesday, April 26, 2011
Hot Rhubarb Pudding
2 eggs
1 tsp vanilla extract
4 cups diced rhubarb
1 cup sugar
1/4 cup unbleached flour
whipping cream
Preheat oven to 350F. Beat eggs. Whisk eggs, sugar, vanilla and flour. Stir in rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 min or until pudding is firm. Serve warm with whipped cream.
Serves 4
1 tsp vanilla extract
4 cups diced rhubarb
1 cup sugar
1/4 cup unbleached flour
whipping cream
Preheat oven to 350F. Beat eggs. Whisk eggs, sugar, vanilla and flour. Stir in rhubarb. Grease a 1 1/2 quart baking dish and pour in mixture. Bake for 40 min or until pudding is firm. Serve warm with whipped cream.
Serves 4
Grandma K's Chocolate Dessert
This is comfort food for me! My grandma would make this for me every time I would go to her house for supper. I absolutely LOVE this warm, chocolately dessert. Scrumptious!
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cocoa
Mix together and make a well. Pour in 1/2 cup milk, 2 Tbsp melted butter and a dash of vanilla. Beat until smooth. Add 1/2 cup chopped walnuts. Pour into a greased baking dish.
Mix together:
1/2 cup sugar
1/2 cup sugar brown sugar
3 Tbsp cocoa
Sift over batter in the dish. Pour 1 cup cold water over the top. Bake for 45 minutes at 350 F.
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cocoa
Mix together and make a well. Pour in 1/2 cup milk, 2 Tbsp melted butter and a dash of vanilla. Beat until smooth. Add 1/2 cup chopped walnuts. Pour into a greased baking dish.
Mix together:
1/2 cup sugar
1/2 cup sugar brown sugar
3 Tbsp cocoa
Sift over batter in the dish. Pour 1 cup cold water over the top. Bake for 45 minutes at 350 F.
Brownies
1 cup margarine
2 cups brown sugar
4 Tbsp cocoa
2 eggs
1 cup flour
2 tsp vanilla
Cream margarine and brown sugar. Add remaining ingredients and mix thoroughly. Bake in greased 9x13 pan for 20-30 min at 350F. While cooking make icing.
Icing:
2 Tbsp butter
4 Tbsp cocoa
4 Tbsp boiling water
2 cups icing sugar
3 tsp vanilla
Combine and ice while hot.
2 cups brown sugar
4 Tbsp cocoa
2 eggs
1 cup flour
2 tsp vanilla
Cream margarine and brown sugar. Add remaining ingredients and mix thoroughly. Bake in greased 9x13 pan for 20-30 min at 350F. While cooking make icing.
Icing:
2 Tbsp butter
4 Tbsp cocoa
4 Tbsp boiling water
2 cups icing sugar
3 tsp vanilla
Combine and ice while hot.
Saturday, January 8, 2011
Peanut Graham Bark
A co-worker of mine made this for our Christmas Bake Exchange. It was very good. The little I got to taste of it that is. BigDaddy LOVED it however. {grin}
1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts
Melt chocolate over med-low heat. Add cereal and nuts. Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.
1 pound white dipping chocolate
4 cups Golden Graham Cereal
1 cup peanuts
Melt chocolate over med-low heat. Add cereal and nuts. Spread on wax paper lined cookie sheet. Once hardened, break up into pieces.
Tuesday, May 25, 2010
Chocolate Pecan Cake
1 pkg (18.25 oz) devil's food cake mix
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3 cans (16 oz each) white frosting
1 oz semi-sweet chocolate, grated
pecan halves, optional
Preheat oven to 350 F. Coat 2 (9-inch) round cake pans with cooking spray. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
Divide between pans; sprinkle with remaining chips. Bake 30 minutes or until toothpick, inserted, comes out clean. Cool 10 minutes and remove from pans; cool completely on racks.
Combine 1 cup frosting, grated chocolate and remaining chopped pecans. Place 1 cake layer on a serving plate; spread with frosting mixture. Top with second layer; spread top and sides with remaining frosting and, if desired, garnish with pecans
1 cup semi-sweet chocolate chips
1 cup chopped pecans
3 cans (16 oz each) white frosting
1 oz semi-sweet chocolate, grated
pecan halves, optional
Preheat oven to 350 F. Coat 2 (9-inch) round cake pans with cooking spray. Prepare cake mix according to package directions; stir in 1/2 cup chocolate chips and 1/2 cup chopped pecans.
Divide between pans; sprinkle with remaining chips. Bake 30 minutes or until toothpick, inserted, comes out clean. Cool 10 minutes and remove from pans; cool completely on racks.
Combine 1 cup frosting, grated chocolate and remaining chopped pecans. Place 1 cake layer on a serving plate; spread with frosting mixture. Top with second layer; spread top and sides with remaining frosting and, if desired, garnish with pecans
Sunday, May 9, 2010
Strawberry Shortcake
Biscuits:
2 cup flour
1 tbsp sugar
4 tbsp butter
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/3 cup light cream
Strawberry filling:
7 1/2 cup sliced strawberries
1 cup whole strawberries
1/2 cup sugar
Preheat oven to 425. For biscuits sift together flour, baking powder, sugar and salt. Cut in butter until it resembles small peas. Make a well in the center.
Beat the eggs. Combine eggs and cream and pour into well. Mix lightly and just long enough to make dough hold together.
On a lightly floured surface, pat dough to about 1/2 inch thick. Cut out with biscuit cutter. Place cakes on a lightly greased sheet and bake 10-15 minutes, or until golden brown. When done, split while hot, spread with butter and fill with strawberry filling.
For filling:
Mash sliced strawberries lightly with a fork; stir in sugar. Refrigerate for at least one hour; wash, hull and drain whole strawberries.
At serving time, stir the whole berries into chilled sugar berries and use the mixture between and on top of cakes. Top with whipped cream.
Serves 6
2 cup flour
1 tbsp sugar
4 tbsp butter
1 tbsp baking powder
1/2 tsp salt
2 eggs
1/3 cup light cream
Strawberry filling:
7 1/2 cup sliced strawberries
1 cup whole strawberries
1/2 cup sugar
Preheat oven to 425. For biscuits sift together flour, baking powder, sugar and salt. Cut in butter until it resembles small peas. Make a well in the center.
Beat the eggs. Combine eggs and cream and pour into well. Mix lightly and just long enough to make dough hold together.
On a lightly floured surface, pat dough to about 1/2 inch thick. Cut out with biscuit cutter. Place cakes on a lightly greased sheet and bake 10-15 minutes, or until golden brown. When done, split while hot, spread with butter and fill with strawberry filling.
For filling:
Mash sliced strawberries lightly with a fork; stir in sugar. Refrigerate for at least one hour; wash, hull and drain whole strawberries.
At serving time, stir the whole berries into chilled sugar berries and use the mixture between and on top of cakes. Top with whipped cream.
Serves 6
Chocolate Dessert
This is such a yummy dessert. My dear granny used to make it for us ALL the time.
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp cocoa
Mix together. Make a well in it and pour in 1/2 cup milk, 2 tbsp melted butter, vanilla and beat until smooth. Add 1/2 cup chopped nuts. Pour into a greased baking pan.
Mix together
1/2 cup sugar
1/2 cup brown sugar
3 tbsp cocoa
Sift over the batter in the pan. Pour over 1 cup cold water over top and Bake for 45 minutes at 350 degrees F.
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tbsp cocoa
Mix together. Make a well in it and pour in 1/2 cup milk, 2 tbsp melted butter, vanilla and beat until smooth. Add 1/2 cup chopped nuts. Pour into a greased baking pan.
Mix together
1/2 cup sugar
1/2 cup brown sugar
3 tbsp cocoa
Sift over the batter in the pan. Pour over 1 cup cold water over top and Bake for 45 minutes at 350 degrees F.
Wednesday, February 17, 2010
Chocodilias
1 6-inch flour tortilla
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
1 Tbsp sei-sweet chocolate chips
10 mini marshmallows
Arrange the chocolate chips and marshmallows on one half of a tortilla - don't go all the way to the edge of the tortilla or else the filling will leak out. Fold the tortilla in half and press firmly (it won't seal but tht is ok). Place the folded chocodillia on a preheated griddle or frying pan (no oil or grease needed) over medium heat. Cook, pressing down with a spatuala, until lightly browned on the bottom. Turn and continue to ook on the other side until it is browned as well and the chocolate and marshmallows are melted. Let cook a minute or two before devouring.
Variation:
Peanut Butter and Banana Chocodillias
Spread tortilla with peanut butter, arrange 2 to 3 banana slices on top and sprinkle with a few chocolate chips. Grill as above. Bonus: If you skip the chocolate chips, this is a good lunch any parent can relaxingly nad without guilt give their kids for lunch.
Moose Lips
Disclaimer: No moose (mooses? meese?) were harmed during the making of this delicious snack.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
Wash and cut into 8 wedges one red apple; cut out the core. Spread peanut butter onto one side of a apple wedge generously, top with a row of miniature marshmallows, and then squish a second apple wedge (with peanut butter) on top.
Voila! A wonderful summertime snack that just so happens to be smiling back at you as you eat it.
You're-an-angel cake
1 box angel food cake mix
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
1 Tbsp orange zest
Glaze
1 tsp orange extract mixed with 3 Tbsp water
2 cups confectioner's sugar
Garnish: fresh pomegranate seeds
Heat oven to 350 F. You need a 10-inch tube pan with removable bottom. Prepare cake mix as directed on package. Stir in zest. Pour into ungreased tube pan. Bake, cool and remove cake from pan as package directs.
Glaze: Whisk extract mixture and sugar in a bowl until smooth. Spread over top of the cake, letting excess drip down the sides. Sprinkle the top with pomegranate seeds.
(Bake the cake up to 2 days ahead. Leave in pan, covered and at room temperature. Remove from pan and glaze the day of serving.
Chocolate Pecan Pie
1 refrigerated pie crust (15 oz box)
2 eggs
1/2 c all-purpose flour
1/4 c sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
2 cups milk chocolate chips
12 pecan halves for garnish
Heat oven to 325F. Fit the pie crust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.
In a large bowl, beat eggs; beat in flour and then sugar. Continue to beat for 1 minute. Stir in butter and vanilla until completely combined. Fold in chopped peacans and 1 cup of the chocolate chips. Pour into the pie crust.
Bake at 325 F for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining chocolate chips in a small microwave-safe glass bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie and garnish with the remaining pecan halves. Allow to cool completely.
2 eggs
1/2 c all-purpose flour
1/4 c sugar
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 cup pecan halves, coarsely chopped
2 cups milk chocolate chips
12 pecan halves for garnish
Heat oven to 325F. Fit the pie crust into a 9-inch pie plate and crimp edges. Refrigerate until ready to fill.
In a large bowl, beat eggs; beat in flour and then sugar. Continue to beat for 1 minute. Stir in butter and vanilla until completely combined. Fold in chopped peacans and 1 cup of the chocolate chips. Pour into the pie crust.
Bake at 325 F for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining chocolate chips in a small microwave-safe glass bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie and garnish with the remaining pecan halves. Allow to cool completely.
Creamy Pumpkin Pie
1/2 cup cold milk
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
1 pkg (6-serving size) vanilla flavor instant pudding and pie filling
1 tsp pumpkin pie spice
1 cup canned pumpkin
2 1/2 cups thawed, whipped topping
1 Graham Crumb Pie crust
In large bowl beat milk, pudding and spice with wire whisk for 1 minute (mixture will be very thick). Whisk in pumpkin. Stir in whipped topping. Spread in crust. Refrigerate at least 2 hours or until set.
Garnish as desired (whipped topping sprinkled with cinnamon).
Serves 8.
Cinnamin-Vanilla Yogurt Dip
1 tsp honey
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
1 tsp ground cinnamon
1/2 cup of your favourite vanilla yogurt
Mix all of the ingredients well and serve with sliced fruits, graham crackers, teddy grahams, etc for dipping.
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Ego's Your Way
These two recipes were taken out of a Family Circle magazine ad for Ego waffles.
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Brock's Chinese Checkers
Drizzle Ego with Syrup
Place 2 rows each of raspberries and blueberries on opposite sides of each Ego.
2 waffles
Tropical Storm
Drizzle with syrup
Top with a spoonful of strawberry cream cheese and pineapple chunks (fresh is best but canned would be ok too), and sprinkle with coconut.
2 waffles.
A great way to add some fruit to the kids' diet!
Cake Ball Bites
1 13X9 baked cake *cake mix from box or homemade
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
1 can cream cheese frosting
1 package white chocolate almond bark
bowls for dipping
wax paper
sprinkles
Bake a cake from a mix or from scratch and cool completely.
Crumble cake into fine pieces.
Add can of cream cheese frosting and blend together using the back of a large spoon. Blend thoroughly.
Roll mixture into 1.25" - 1.5" size balls and lay on wax paper. You’ll need to wash your hands quite often.
Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours or for 15 minutes in freezer. This makes it easier for dipping. Remove from freezer when you’re ready to start dipping.
Follow the instructions on the almond bark package for melting.
When you are ready to dip, remove cake balls from freezer and set up another sheet of wax paper.
Dip each ball into chocolate melt.. I used a wooden skewer to hold balls for dipping.
Just after dipping... sprinkle with candy sprinkles.. then lay ball on wax paper. The little hole from the skewer can be easily covered with chocolate melt.
Since the balls were frozen ... the chocolate melt sets up within a few minutes.
Baked Apples - slow cooker
5 to 6 baking apples1/2 cup raisins or chopped dates1 cup brown sugar1 cup boiling waer2 Tbsp butter or margarine1/2 tsp ground cinnamon1/4 tsp ground nutmegCore apples and peel each about 1/4 way down. Arrange in slow cooker. Fill centers with raisins. Combine sugar, wter, butter, cinnamon, and nutmeg. Pour over apples. Cover and cook on low 2 to 4 hours (depending on size and variety of apples). Serve warm or cool.Makes 5 to 6 servings.
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