Samoa Brownies

 

Recipe by: Southern Plate

 

• 1 package brownie mix of your choice (the size for a 9x13 pan), with ingredients called for on box
• 2 cups sweet or unsweet flaked coconut
• 12 ounce can Dulce De Leche*
• ¼ cup evaporated milk
• Topping: 1 cup Semi Sweet Chocolate Chips

Instructions

1. Prepare brownies in a 9x13 pan according to package directions. Let cool.
2. On large, rimmed baking sheet, spread out coconut and place in a 350 degree oven until toasted lightly golden, stirring often, about ten minutes.**
3. While coconut is toasting, place caramel and evaporated milk in a microwave safe bowl or small sauce pot (if melting on stovetop). Heat at 45 second intervals, stirring after each, until just soft enough to blend well.
4. Stir toasted coconut into caramel mixture until well combined. Place dollops of this all over top of cooled brownies and then spread to ice.
5. Melt Chocolate Chips in microwave the same way you did the caramel. Once fully melted, allow to cool five minutes before spooning into a large zipper seal bag. Cut just the tip off and make zig zags all over top of coconut mixture. Allow brownies to sit until chocolate is set again and they are completely cool.
6. Cut, serve, and enjoy!

 

Homemade Fresh Blueberry Pancakes with Blueberry Syrup

 

These pancakes are so easy to make and tasty, that you'll never buy pancake mix from the store again!

Ingredients

• Pancakes:
• 2 cups all-purpose flour
• 4 Tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 Tablespoons butter, melted
• 2 large eggs
• Nonstick cooking spray
• 2 cups fresh blueberries
• Syrup:
• 1 cup water
• 1 cup sugar
• 1 cup fresh blueberries
• ½ cup maple syrup

Instructions

1. Pancakes:
2. In a large bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together milk, butter, and eggs. Add wet mix to dry mix and stir until just combined.
3. Heat a griddle or large skillet on medium heat (approx. 350 degrees F).
4. Spray griddle or skillet with nonstick cooking spray. Spoon batter onto griddle or skillet using a ½ cup measuring cup and spread into a circle. Sprinkle a few berries onto each pancake.
5. Cook pancakes for a few minutes on each side, or until golden brown.
6. Syrup:
7. In a saucepan over medium heat, whisk together all ingredients and bring to a boil. Reduce heat to low and let simmer for 10 minutes or until the syrup starts to thicken.

Red, White and Blue Poke Cake

Red, white and beautiful! A simple cake-mix cake becomes the hit of your Fourth of July gathering with just a few easy additions.

 

Ingredients

1 box Betty Crocker Super Moist white cake mix

(Water, vegetable oil and egg whites called for on cake mix box)

1 box (4-serving size) strawberry-flavored gelatin

1 cup boiling water

1/2 cup cold water

1 box (4-serving size) white chocolate instant pudding and pie filling mix

1/3 cup milk

1 container (8 oz) frozen whipped topping, thawed

1 cup sliced fresh strawberries

1/2 cup fresh blueberries

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• 2 Pierce cooled cake with fork at 1/2-inch intervals. In medium bowl, stir gelatin and boiling water until dissolved. Stir in cold water. Carefully pour mixture over entire surface of cake. Refrigerate at least 3 hours until serving time.
• 3 In large bowl, mix pudding mix and milk until well blended. Gently stir in whipped topping. Spread over cake. Arrange strawberries and blueberries on top of cake to look like flag. Store loosely covered in refrigerator.

Expert Tips

To show off the red, white and blue of this cake, cut into serving-size pieces and arrange on a platter. Top each piece of cake with a tiny American flag available at craft stores. Garnish the platter with whole strawberries and blueberries.

Extreme Lemon Bundt Cake

1  box betty crocker or pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1/2 cup oil

Directions:

1 Preheat oven as directed.
2 Mix all ingredients and bake as directed.
3 I use a Bundt pan or you may also use 2 large loaf pans.
4 These cakes can be frozen for 30 days and still taste like you just baked them!

Hawaiian Wedding Cake

This cake is easy and your family and guests will love it anytime!

1 box Duncan Hines pineapple cake mix

1 (20 oz.) can crushed pineapple

1 (3.5 oz) box vanilla instant pudding

1 small container cool whip

1 cup milk

Coconut

Walnuts

 

 

Bake cake according to package directions. Prick cake with fork while still hot and spread can of crushed pineapple on top. Do not drain pineapple. When cake is cool, add topping.

Topping: Prepare instant vanilla pudding using only 1 cup milk. Fold the cool whip into the pudding and spread on the cake. Sprinkle top with coconut or broken walnuts. (I use both)

Keep cake refrigerated. Enjoy!

Chef John's BLT Pasta

"The flavors of America's favorite sandwich, bacon, lettuce, and tomato, combine in a fresh and tasty pasta dish that cooks up in a jiffy."

Ingredients:

1 tablespoon olive oil 1/2 pound bacon, cut crosswise into 1 -inch pieces 2 cloves garlic, minced 2 teaspoons lemon zest 2/3 cup creme fraiche 2 cups ditalini pasta

2 cups halved cherry tomatoes 4 cups baby arugula, coarsely chopped salt and ground black pepper to taste 1 pinch cayenne pepper, or to taste 1 tablespoon freshly shredded Parmesan cheese, or to taste (optional)

Directions:

1.	Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
2.	Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
3.	Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
4.	Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
5.	Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

Sprinkle Sugar Cookies

This is my tried and true sugar cookie recipe with the simple addition of sprinkles!

Yield: 18-24 medium sized cut out cookies

Ingredients:

3 cups all purpose flour
1 teaspoon baking powder
2 Tablespoons non-pareils sprinkles
1 cup unsalted butter
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract

Directions:

In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.
In the bowl of an electric mixer add butter and beat until smooth.
Add sugar and blend until fully combined and fluffy.
Add egg and vanilla and blend.
While mixing, slowly pour in the bowl of flour.
Mix until dough forms and starts pulling away from the sides of the bowl.
Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.
Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.
Bake 8-10 minutes in a preheated 350*F oven.
Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.
Once fully cool, store cookies in a sealed container until ready to decorate.
Cookies remain fresh (when stored well) for at least a week.

Glorious Treats