Hawaiian Cheesecake Bars

If you like pineapples and coconut, this is a cheesecake for you!
 

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 cup butter (2 sticks)
• 16 oz low fat cream cheese
• 4 TBS sugar
• 4 TBS milk
• 2 eggs
• 2 tsp vanilla
• 16 oz crushed pineapple, drained
• 2 cups flaked coconut
• 2 TBS melted butter

Preparation

1. Combine flour, 1 cup sugar and 1 cup butter
2. Pat mixture into ungreased 9x13 pan
3. Bake at 350 oven for 20 minutes
4. Cool slightly
5. Mix together cream cheese, 4 TBS sugar, milk and eggs
6. Fold in vanilla, and drained pineapple
7. Spread mixture over baked crust
8. Combine coconut and 2 TBS melted butter, and sprinkle over pineapple layer filling
9. Bake 350 for 50 minutes
10. Cool and cut into desired size bars

Source:  The blind lady café (modified)

Texas Caviar

This is my new addiction.  A little something from down south from my neighbor and friend Miss Georgia. Love this dip.  It tastes even better the next day!
 

Ingredients

• 1 small can minced black olives
• 1 cans (11 oz) of shoepeg corn
• 2 cans black eyed peas
• 2-3 cloves garlic minced
• 2 jalepenos chopped fine
• 1 bunch cilantro chopped
• 1 bunch green onions (scallions) chopped
• 6 roma tomatoes chopped
• 4 to 6 oz of Italian dressing
• 4 to 6 oz feta cheese crumbled

Preparation

1. Drain and rinse the corn and black eyed peas
2. Mix all ingredients together and then add itallian dressing and fetta cheese

Source:  Eleanor Brubaker (Miss Georgia)

Zicchini Bread with a Pinapple Twist

Great for afternoon tea, a little snack for the kids, or a quick breakfast on the run.  You can cut and freeze for 30 days, defrost a slice in 15 seconds.  Kids love it!

Makes 2 loafs, 14 servings per loaf.

 

Ingredients

• 3 cups sifted all-purpose flour (about 13.5 ounces)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 tsp vanilla extract
• 2 (8-ounce) cans crushed pinapple in juice, drained
• baking spray with flour

Preparation

1. Preheat oven to 325
2. Coat 2 (9 x 5 inch) loaf pan with baking spray and flour.  Set aside.
3. Stir first 5 dry ingredients and set aside
4. Beat eggs at medium speed until foamy.  Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended.
5. Add zucchini mixture to flour mixture, stirring until moist.
6. Fold in pinapple
7. Spoon batter into 2 loaf pan
8. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean
9. Cool 10 minutes in pans on a wore rack. Remove from pans. Cool completely on wire rack

Source:  choosemyplate.gov and myrecipes.com

Nutricional Information:  Calories 167, Fat 5.9g (32%), Protein 2.4g, Carb 26.5g, Fiber 0.7g, Sodium 151mg, Calcium 16mg

Magic Bar

My favorite for the holidays this year. Easy, quick and yummy!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine (or 1 stick of butter)
• 1 cup chopped walnuts
• 1 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk (can be low fat)

 

Directions

1. Preheat oven to 350 degrees F.
2. Put the sitck of butter in a 9 x 13 inch pan and put it in the oven till melted.
3. Sprinkle the graham cracker crumbs evenly over the margarine/butter.
4. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. (Save a few to sprinke on top, if desired)
5. Add the coconut over all.
6. Pour the milk evenly over the top.
7. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Best Chocolate Cake Recipe

This recipe is the best chocolate cake I have ever tried.  It is always a success everytime I make it.  Enjoy it!

Ingredients

• 2 eggs, beaten
• 2 cups sugar
• 1 cup Vegetable oil
• 3/4 cups cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 tsp. vanilla
• 2 cups flour
• 1 cup boiling water

Preparation

1. Preheat oven to 300 degrees.  Line 24 cupcake cups.
 
2. Beat the eggs for a few minutes.
 
3. Add the next 8 ingredients.  Mix at medium high speed for a few minutes.
 
4. Add four slowly.
 
5. Add boiling water.  Make sure water is boiling.  Mix until smooth.
 
6. Pour into baking cups and bake for about 22 minutes.  (or bake it in a greased 9x13 pan for 1 hour)
 
7. Dont over bake, test it by sticking a toothpick in the middle.  If it comes out mostly clean, it is done!  The cake will bake for a few more minutes in the pan while you let it cool.
 
8. Let it cool before adding filling or frosting.

* If you already have a recipe you enjoy and would like to make the cake more moist, add ½ cup of sour cream, or 1 cup of pudding (match flavor) to your recipe.Ex: For chocolate cake add chocolate pudding, for vanilla cake add vanilla pudding, etc. 


Filling

Use tip #230 to fill the cupcakes with Doce De Leite, or any type of pudding or mousse.
 

Best White Frosting (you add the flavor)

I recently made this recipe with pineapple juice concentrate.  It was sooo good!  I have tried it with lemonade too, and it was wonderful.  Add food coloring to add color to the frosting. 

Ingredients

• 3 sticks butter
• 16 oz marshmallow crème (fluff)
• 1/2 cup powered sugar (confectioners sugar)
• 1 tsp vanilla or 1/2 cup of juice concentrate from your favorite juice (lemonade, pineapple, etc...)

Preparation

1. Beat butter until white and fluffy
2. Add marshmallow, beat until smooth.
3. Add sugar slowly 
4. Add 1/2 cup of your favorite

Source:  My multi-talented friend Melissa P.  Thank you for making my life a little sweeter!

Brigadeiro Frosting

This one is for my fallow Brazilians or anyone who enjoys brigadeiro.  You can top it with coconut to make it a "Prestigio".

Ingredients:

• 2 cans of Sweetened Condensed Milk
• 1 can of Evaporated Milk
• 1 tablespoon of Butter
• 1/3 cup of Chocolate Powder (or Nescau)

Preparation:

1. Mix all ingredients in a medium saucepan
2. Over low heat stir the mixture until it starts to show the bottom on the pan while you scrape the it with a spoon.  If you over cook it, the frosting will be too hard.
3. To pipe the frosting, you will need to cool first.