DELIGHTFULLY DREAMY PINEAPPLE DREAM DESSERT

 

Ingredients

Crust:

2 1/2 cups graham crumbs (2 sleeves)

1/2 cup unsalted butter

Layers:

2 cups powdered sugar, sifted

1/2 cup unsalted butter, softened

4 oz cream cheese, softened

8 oz container Cool Whip

20 oz can crushed pineapple, drained well

Instructions

Preheat oven to 300 F.

Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.

Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.

Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

PECAN PIE CHEESECAKE

 Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1/4 tsp salt

1/2 cup unsalted butter, cold and cut into 1/2-inch cubes

For the pecans:

2 cups pecan halves and pieces

2 tbls unsalted butter

3 tbls granulated sugar

pinch of salt

For the filling:

16 ounces cream cheese, at room temperature

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 teaspoons vanilla extract

1 cup heavy cream

Method

To make the crust:

Preheat oven to 350°F.

Combine the flour, sugar, and salt. Add the butter, and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.

Press the crust mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom or 9-inch springform pan.

Bake 20 to 25 minutes, or until the crust is lightly browned. Set aside to cool.

To make the pecans:

Melt 2 tablespoons of butter in a large skillet over medium heat. Add the pecans, sugar, and salt. Continue cooking over medium heat, stirring frequently, until the pecans are toasted and the sugar sticks to them (about 7 or 8 minutes). Set aside to cool.

If desired, set aside some of the pecans for garnish. (I used about 24 pecan halves for the garnish you see in the above photos.) Once cooled, roughly chop the remaining pecans.

To make the filling:

Using an electric mixer on medium speed, beat the cream cheese, sugar, brown sugar, and vanilla until thoroughly combined and smooth.

In a separate bowl, use an electric mixer with a whisk attachment to whip the cream until soft peaks form.

Fold about a third of the whipped cream into the cream cheese mixture. Then gently fold in the remaining whipped cream. Stir in the chopped pecans.

Spread the filling evenly in the cooled crust. Garnish as desired. Refrigerate at least 4 hours before serving (overnight is even better).

Cooks notes –

*A note about the crust: Shortbread crusts can be temperamental. Be sure your butter is cold and that you’ve measured the ingredients accurately. Avoid dark pans. Don’t over bake.

No-Bake Eclair Cake

 

Ingredients

2 packages of instant vanilla pudding mix (3.4 oz each)

3 cups cold milk

1 container of Cool Whip (8 oz), thawed

1 box graham crackers (approximately 14.4 oz)

1 tub of chocolate frosting (16 oz)

Directions

In a large bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.

Fold in the thawed Cool Whip until fully incorporated.

In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture evenly over the graham crackers.

Top with a final layer of graham crackers.

Microwave the tub of chocolate frosting for about 15 seconds to make it easier to spread.

Spread the softened frosting over the top layer of graham crackers.

Cover the dish and refrigerate for at least 4 hours or overnight for best results

Lemon Rhubarb Loaf with Glaze

 

Ingredients

To whip up your Lemon Rhubarb Loaf with Glaze, gather the following ingredients:

1/2 cup butter, softened

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 eggs

1/4 cup lemon juice

Zest of 1 lemon

1 cup rhubarb, chopped (optional for rhubarb flavor)

For the glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C) and greasing a loaf pan.

Cream the Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add Eggs: Beat in the eggs one at a time, ensuring they are fully incorporated.

Mix in Flavors: Add the lemon juice and lemon zest to the mixture, stirring until well combined.

Combine Dry Ingredients: In another bowl, whisk the flour, baking powder, and baking soda.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix!

Incorporate Rhubarb: Fold in the chopped rhubarb, ensuring it’s evenly distributed.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Once baked, let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack.

Make the Glaze: In a small bowl, whisk the powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf.

Baked cabbage steak

Ingredients :

Servings: 6

1 head cabbage, sliced 1 inch thick

6 tbsp. olive oil

Salt and pepper to taste

Preparation steps:

Preheat oven 425°F (220°C).

Greased cabbage tranches with olive oil. Sprinkle with salt and pepper. Arrange it on a baking tray.

Bake to tender, 41 to 56 minutes.

Enjoy!

HOMEMADE LEMON MERINGUE PIE!

 Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Instructions:

Preheat oven to 350 degrees

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Roasted Asparagus Recipe

 INGREDIENTS:

1 bunch of Asparagus, washed and ends trimmed

olive oil

kosher salt

black pepper

freshly grated Parmesan cheese

fresh squeezed lemon juice

DIRECTIONS:

Place Asparagus on large baking sheet. Drizzle with olive oil and roll asparagus around in the oil. Sprinkle with kosher salt and black pepper. Place in a 400 degree oven and roast for 10 minutes. Remove from oven and sprinkle with freshly ground Parmesan cheese. Return to the oven and roast for 5 more minutes until tender. Add lemon if desired