Recipe: Chocolate Coconut Bars
If you like both chocolate and coconut, you will probably like this recipe that I found in the July, 2011 issue of Family Circle magazine . I am going to give them a try this weekend.
Chocolate Coconut Bars
1 cup (2 sticks) butter
4 squares (1 ounce each) unsweetened chocolate, broken up
1 1/2 c. sugar
1 1/2 c. flour
4 eggs
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp coconut extract
1 c. sweetened flake coconut
1/2 c (1 stick) unsalted butter, softened
2 c. confectioners’ sugar
2 1/4 tsp coconut extract
Heat oven to 350 degrees. Line a 8 x 10 baking pan with foil. (9 x 13 can be used). Spray the pan with nonstick cooking spray.
Make Bars:
Combine butter and chocolate in a microwave-safe bowl and microwave for 1 minute. Stir. Microwave another minute and stir. Microwave for 30 seconds more and stir until smooth. Stir in sugar, flour, eggs, baking soda, salt and coconut extract. Pour into prepared pan; smooth top. Bake for 30 minutes. Watch carefully and check often so that you do not over bake the bars. Remove pan and sit on a cooking rack.
Prepare Topping:
Spread coconut on a baking sheet and bake at 350* for 10 minutes or until golden. In a large bowl, combine butter and powdered sugar. Beat until smooth. Beat in coconut extract and 2 tbsp water. Stir in up to 1/4 c. extra powdered sugar to make a thick icing. Spread over partially cooled bar and top with toasted coconut. Cover with plastic wrap or a tight fitting lid. Refrigerate until completely cooled. Set the bars on the counter 15 – 30 minutes before serving . Cut into small squares.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 22nd, 2011 by Barb | | 0 Comments
Recipe: Easy Turkey Taco Dip
If you like Mexican dips, here’s a good recipe to try. It is easy to make and works great for gatherings with family, or friends.
Easy Turkey Taco Dip
1 lb ground turkey
1 pkg Ortega Taco Seasoning
1 can black beans drained
1 small can green chilies
1 small pkg shredded cheddar cheese
Tortilla chips
Brown turkey in frying pan. Add the taco seasoning and water according to the package directions. Add the black beans and chilis and stir. Pour mixture in a bowl and top with cheese. Serve warm with chips. Add your favorite guacamole recipe as a side, and salsa if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on July 15th, 2011 by Barb | | 0 Comments
Recipe: Spicey Fried Rice
I don’t know about you, but I love fried rice. Here’s a quick, easy recipe I came up with that is getting rave reviews.
Spicey Fried Rice
1 cup cooked rice (Rice Select Royal Blend)
2 eggs
1 package Ortega Jalapeño & Onion Taco Seasoning
Olive oil
Cook rice according to directions on container. When cooked, add the rice to a large frying pan coated with olive oil and stir. Add the taco seaoning and stir. Scrape the rice to one side of the pan. On the other side, add the 2 eggs and scramble. When they are thoroughly cooked, mix them with the rice and serve warm.
Note: For added variety, you can also add stir in some fresh, or canned peas.
Enjoy!
Barb
Posted in Cooking in your kitchen on June 17th, 2011 by Barb | | 0 Comments
Recipe: Pink Watermelon Margarita’s
Here’s a recipe I came across in the May, 2011 issue of Glamor magazine that sounded good to me. I thought it might be nice to try for a summer gathering, or get together. It looks easy to make and should be a hit if you like watermelon.
Pink Watermelon Margarita
- 3 cups chopped watermelon
- Juice of 10 limes
- 1/3 cup sugar
- 2 cups ice cubes
- 1 cup tequila
- 1/2 cup Grand Marnier, or triple sec
In a blender, combine chopped watermelon, lime juice, sugar and ice cubes. Blend until smooth. Add the tequila and Grand Marnier or triple sec, and pulse to blend. (If your blender is too small, pour the watermelon mixture into a pitcher, and stir in the alcohol.) Fill some tall glasses with more ice, pour the margaritas, and serve. If you like salt, moisten the edge of your glass with a lime wedge and dip it in a thin layer of salt before adding ice to the glass.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 28th, 2011 by Barb | | 0 Comments
Recipe: Strawberry Pretzel Pie
I came across a recipe for a Strawbery Pretzel Pie on the Pillsbury website that sounded good, but I thought it had way to much sugar and calories. After looking it over, I decided I would revamp it a bit and give it a try. Turns out it was a hit. I do not know the calorie count, but I know it had way less than the original recipe I looked at. If you like strawberries, you might want to give it a try.
Strawberry Pretzel Pie
Crust
1 cup crushed pretzels
1/4 cup sugar
6 tablespoons butter, melted
Filling
1 package (8 oz each) cream cheese, softened
1/2 cup sugar
1 container (12 oz) frozen whipped topping, thawed
Top With:
1 package fresh strawberries, sliced
1 container (12.75 oz.) Marzetti’s Sugar Free Glaze for Strawberries
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the bottom of a 9″pie plate. Bake 10 to 12 minutes, or until crust is golden brown. Cool.
Stir together cream cheese and 1/2 cup sugar, until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust. Place a flat layer of strawberry slices on top of filling. Spread strawberry glaze on top. Refrigerate pie 4 hours, or overnight. Serve with Reddi Wip if desired.
Enjoy!
Barb
Posted in Cooking in your kitchen on May 22nd, 2011 by Barb | | 0 Comments
