Kristin's Yummy Stuff

I HATE dry scones.  These are sweet and yummy.  It was passed down to me by one of our COWs. (That is CO's wife for you non military people - LOL) Coconut Scones: yield: 16 scones baking temp.: 375 degrees baking time: 22-25 min. This recipe is designed to be customized to your taste. You can make these scones a little sweeter and chewier, by using shredded, sweetened coconut in the dough. If you want a scone that's a little less sweet so the chocolate is more noticeable, use unsweetened coconut inside. The whole wheat flour and coconut milk make a dough that handles and cuts with ease. The curly coconut topping on these scones toasts up beautifully while they're baking. 2 cups white whole wheat flour (or ww.pastry flour works well too) 1 cup unbleached all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light or dark brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup (1 stick) cold unsalted butter ...

This is a creation I thought up. The tortillas were good, but I think puff pastry or phyllo dough would be really good too. I was inspired by a sauce used in Kailua at BOOTS & KIMOS restaurant that is served over pancakes. I adapted the sauce recipe from one I found online. 1 fresh pineapple (you could use a large can of crushed too) 1/4 c brown sugar 1 tsp vanilla 2 tbsp cornstarch Peel and core pineapple, chop finely or put in a food processor/blender to make crushed. Put in a pot and cook over medium heat with brown sugar and vanilla. Cook for 5-10 minutes, then add corstarch mixed with a little water to thicken. You don't want it totally dry, but not watery either. In a smaller pot, melt 1/2 stick of butter with a few tbsp sugar (brown or white) and stir until sugar is melted. Take approximately 8 snack size flour tortillas (or dough, pastry) and fill with pineapple filling. Roll into enchiladas and place in a 9x9 pan. (you may have a lot of pineapple leftover a...

Ingredients 1 box chocolate cake mix (recommended: Duncan Hines) 1/2 cup coffee liqueur (Khalua) 2 cups fudge sauce (CLick here for my personal recipe), or 1 (16-ounce) jar fudge sauce 3 chocolate covered toffee candy bars , broken into pieces 1 1/2 cups heavy cream whipped and sweetened with 1/3 cup sugar Directions Prepare the cake according to the package directions for a 9 by 13-inch cake. Cool thoroughly. Prick the entire top of the cake with a fork. Pour coffee liqueur over the cake and allow it to soak in. Wrap the cake with plastic and refrigerate for at least 3 hours. Slice the cake into 1-inch thick pieces. Line the bottom of a large glass bowl with a single layer of cake. Pour 1/4 of the fudge sauce over the cake, top with 1/4 of the candy bar-bits then 1/3 of the whipped cream. Repeat layering 2 more times ending with fudge sauce and candy bits. Refrigerate until ready to serve. Cook's Note: Assemble the trifle shortly before serving or it will get soggy.

Hands on Prep 10 min Cook 20 min Serves 16 This makes teeny tiny cookies but they are mmmmmm.... takes the edge off a need for sweet. 1 package of 7 oz sweetened shredded coconut 1/2 cup fat free sweetened condensed milk 2 tbsp all purpose flour 1/2 tsp coconut extract 1/4 tsp vailla extract 2 egg whites 1/8 tsp salt Preheat oven to 325. Spray cookie sheet with nonstick spray Combine coconut, condensed milk, flour, extracts in bowl, mix well Beat egg whites with electric mixer on hight until stiff peaks form. 3-4 min Fold into coconut mixture 1/3 at a time. Drop dough onto cookie sheet by rounded tsp, making 32 cookies. Bake 20-22 min and golden brown. Cool until firm and then transfer to racks to cool completely. 2pt per serving.

This is a great muffin recipe. I made this recipe using Krusteaz's Cranberry Orange muffin mix and they turned out like high fiber, bran muffins and were actually delicious.. Nice and filling. (Makes 18 Good sized muffins 3 points plus) 3 cups All Bran Extra Fiber cereal 1 1/2 tsp. baking powder (the recipe I used did not call for baking powder, but I would try next time.) 2 1/2 cups water Krusteaz box fat free muffin mix ( you can use any variety) Pour water over cereal and let stand 5 minutes. Add baking powder and box mix. Pour into sprayed muffin tins . Bake according to box directions.

I found this online. It is from the British Weight Watchers, I believe and is only 3 points. Can't wait to try it! POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy 60 g caster sugar (about 1/3 cup) 1 whole whole egg, separated 2 serve egg yolk, (2 egg yolks) 2 nip Baileys Irish Cream, (60ml) (about 1/4 cup) 1/2 tsp cocoa powder, (optional) Instructions Reserve 1 tablespoon of caster sugar. Place the remaining sugar and 1 tablespoon of water in a small saucepan. Heat gently until the sugar dissolves. Boil rapidly for about 1 minute, or until the mixture is syrupy, but not caramelised. Whisk the egg white in a medium bowl until stiff. Slowly add the sugar syrup, beating well to thoroughly combine. Place the 3 egg yolks and remaining sugar and Baileys in a medium-sized heatproof bowl. Place the bowl over a medium-sized saucepan of simmering water. Whisk until thick and frothy; this will take at least 5 minutes. Whisk in the egg ...

2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved 1 tablespoon sugar 1 tablespoon cornstarch 1/4 cup kirsch or brandy, warmed 2 pints vanilla ice cream In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream

I found this recipe on the internet and tried it tonight. It was fabulous. You can easily make these start to finish in less than 2 hours including baking time. They taste the same as the ones that take ALL day to make. Try em out. 2 cups of warm water 1/2 cup sugar 4 teaspoons dry yeast (or two packages of dry yeast) 2 eggs 1 teaspoon salt 1/3 cup oil 6 to 7 cups of flour Vanilla Glaze: 1/2 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 2-4 tbsp hot water Melt butter in a small pot. Add vanilla and powdered sugar. Add water one tbsp at a time until smooth and desired thickness. Dissolve the yeast in the warm water. Let sit for a minute or two. Add the sugar and salt. Mix. Add the cooking oil (or shortening), 2 eggs, 2 cups of flour and beat until smooth. Stir in 3 more cups of flour. Begin kneading the dough, adding the final cup of flour. If the dough seems too sticky, knead in more flour, a quarter to a half cup at a time. Let the dough "rest" for 15 to 20 minutes. Rol...

I saw this online while I was searching for new recipes for my wine party. This sounds delicious and easy. Can't wait to try it. 1 (8 ounce) package cream cheese, softened 1/2 cup butter, softened 3/4 cup confectioners' sugar / powdered sugar 2 tablespoons brown sugar 1/4 teaspoon vanilla extract 3/4 cup miniature semisweet chocolate chips 3/4 cup finely chopped pecans, walnuts, almonds or hazelnuts toasted In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

This was always my dad's favorite cake as I was growing up. The original recipe called for boxed icing mix but has since been discontinued. 3 1/2 Sticks butter or margarine, softened (14 oz) 1 3/4 c Sugar 6 Eggs 2 3/4 c Powdered sugar 2 1/4 c Flour 1 c Unsweetened cocoa powder 2 c Chopped walnuts (8 oz.) ** 1 1/2 tb (to 2 Tbsp.) milk "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350°F. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. 2. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powder...

I got this recipe from Nicki and just adapted it a little. It was so moist and delicious. Gotta try it. And it is so easy! For the Cake 1 cup chopped pecans or walnuts 1 box yellow cake mix (see note below) 1 3 3/4 ounce box Jell-o Vanilla Instant Pudding and Pie Filling 4 eggs 1/2 cup cold water (or you can use pineapple juice) 1/2 cup vegitable oil 1/2 cup Malibu Rum For the Glaze 1/4 pound butter 1/4 cup water 1 cup Brown Sugar 1/2 cup Malibu rum Whipped Cream (Optional) NOTE: if using yellow cake mix with pudding alredy in the mix omit instant pudding, use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2. Preheat oven to 325 FGrease and flour 12-cup Bundt pan & Sprinkle nuts over bottom of pan. Mix cake ingreadients together & Pour over nuts. Bake for 1 hour & Cool. For the Glaze, melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stiring constantly. Remove from heat. Stir in rum. Prick the top of the cake. Spoon and brush glaze evenly over top and...

This is a fun and delicious recipe for these hot summer nights. Serve over ice cream or a warm fudgey cake. It is SUPER fast and easy and mmmmmm..... 1 can evaporated milk (12 oz) 1 Package Chocolate chips (12 oz) 1/2 cup sugar 1 tbsp butter 1 tsp vanilla Heat milk, chocolate and sugar to boiling over medium heat, stirring constantly. Remove from heat. Stir in butter and vanilla until mixture is smooth and creamy. Serve warm over ice cream, cake or brownies. Store in refrigerator up to 4 weeks.

I saw Rachael Ray on Oprah yesterday and she was making this recipe. I have not made it yet, but CANNOT wait to try it. So I thought I would share. Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding. 2/3 cup whole milk 1 egg 2 tablespoons sugar Pinch salt 1 cup semi-sweet chocolate chips 2 tablespoons hazelnut liqueur or dark rum (or any kind of liquor) 4 demitasse cups 1 cup whipping cream 2 tablespoons sugar Mint sprigs, for garnish, optional Heat milk in a small pan over moderate heat until it comes to a boil. In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth. Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat...

I made this for Christmas and my mom said it was just like the fudge her mom made when she was a kid. It is so easy and tastes great. 1 package chocolate chips 2 cups sugar 2/3 cups evaporated milk 12 large marshmallows 1/2 cup butter dash of salt 1 tsp vanilla Cook all ingredients except chocolate chips and vanilla, stirring over medium heat until mixture comes to a boil. Boil for 5 minutes then remove from heat. Add chocolate chips and vanilla and stir until melted Pour into 8x8 pan Cool and cut into squares.

Ok, most of you Canadians have probably heared of or tried this. As some of you know, I ABHORE bananas, but really love this stuff. It is amazing. *** I have been thoroughly reprimanded for not giving credit to my dear friend Shana for giving me this recipe. She told me for the longest time that I would love it and I mocked her severely for that. She was right. I love it. Will wonders never cease.*** Makes one 8" square cake. Double the recipe for a larger cake (9"x13"). 1/2 cup butter, softened 3/4 cup granulated sugar (recipe calls for 1 cup) 1 egg 1/2 tsp vanilla 3/4 cup mashed bananas (approx. 2 bananas) 1 1/2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 cup sour cream 1/2 tsp cinnamon 1/4 cup brown sugar 3/4 cup chocolate chips Cream butter and granulated sugar. Add egg, then vanilla and bananas. Combine flour, baking powder and baking soda. Add to banana mixture alternately with sour cream. Pour half of batter into greased 8" square pan. Mix cinnamon a...

I have made this so much I am almost sick of it - but it is SO SO good. Dan insists on having it EVERY birthday instead of cake. Feel privileged. I NEVER give out the recipe until now. Crust: 2 1/4 cups chocolate-wafer cookie crumbs 4 tablespoons sugar 6 tablespoons unsalted butter, melted Filling: 1 1/4 cups creamy peanut butter 1 (8-ounce) package cream cheese, softened 1 cup sugar 1 3/4 cups chilled heavy cream 2 teaspoons vanilla Topping: 3/4 cup heavy cream 7ounces semisweet chocolate Preheat oven to 350 degrees. To Make the Crust: In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool. (Most often I buy ready made oreo or chocolate crusts - they are smaller and you can make 2 pies with the filling) To Prepare the Filling: In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat...

This may sound very simple but it is FANTASTIC. A family favorite that we beg my mom to make every chance we get. Leftovers are great for breakfast!! Graham Crackers - whole 2 large boxes of vanilla pudding (the cooked kind, not instant) 4 cups milk 1 pint whipping cream 2 cups Icing Sugar (powdered sugar for you Americans) 1 tsp vanilla 8 tsp hot water chocolate sauce Line 13x9 pan with graham crakers. Cook pudding with milk. Spread over crackers and cool Whip the cream and spread over pudding Top with another layer of graham crackers Mix powdered sugar, vanilla and hot water and spread over crackers. Drizzle chocolate sauce across the icing in about 4 lines Take a knife and draw down through the lines in the opposite direction to make a fancy design.