Carrot Cake (The Best Ever)

Carrot Cake

Ingredients

1 pound carrots

2 cups white sugar

1 (8 ounce) can crushed pineapple with juice

3/4 cup vegetable oil

1/2 cup unsweetened applesauce

4 eggs

1 tablespoon vanilla extract

1/2 cup flaked coconut

1/2 cup chopped walnuts

1/2 cup raisins

1 1/2 tablespoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

3 cups all-purpose flour

1 (8 ounce) package cream cheese

3 tablespoons unsalted butter, softened

1 1/2 cups confectioners’ sugar

1 1/2 teaspoons orange zest

1 tablespoon fresh orange juice

Preheat oven to 350 degrees F. Coat 3 – 10 inch cake pans with Crisco Shortening. Flour pans and tap out excess flour.

In a medium bowl, sift together flour, salt, soda and pumpkin pie spice. Set aside. In a separate bowl, combine coconut, walnuts and raisins. Set aside.  If you don’t have raisins, you can use chopped dates.

Grate carrots (to make 3 cups). Set aside.

In a large bowl, combine sugar, pineapple with juice, oil and applesauce. Beat on high speed for 3 minutes. Beat in eggs one at a time. Add vanilla and carrots.

Add flour mixture and beat on low speed until combined. Add coconut, walnuts and raisins and combine.

Put batter into 10 inch greased and floured cake pans.  Bake at 350 degrees F until toothpick inserted into center of cake comes out clean. Cool in pan on wire rack. Invert onto serving plate.  After the cakes are cool, frost, and refrigerate one hour.

To make the frosting: In a large bowl, combine cream cheese, butter, confectioner sugar, orange zest and juice. Beat until smooth.

 

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Company Cheesecake

Image result for Cheesecake pictures

 

Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16

Deep Chocolate Coconut Bombs

Deep Chocolate Coconut Bombs

Chocolate cream cheese layered over coconut.  The number of layers is up to you.  Freeze and break into crunchy pieces.

Ingredients

2 c Coconut Shreds

1 c Coconut Oil

4 oz Neufchatel Cheese

2 tbsp Cocoa Powder

4 tsp Splenda

¼ tsp cinnamon

Pinch of sea salt

Directions

Warm the Coconut Oil over medium heat and add the shredded Coconut, Cinnamon, Salt and Splenda.  Line a shallow pan with wax paper or foil and pour in the Coconut Oil mixture.  Press it down, creating a solid layer.

Place the pan in the freezer until mixture is firm.

Remove from freezer.  Melt the Cocoa Powder and Cream Cheese and pour on top.

Place it back into the freezer for 10 to 15 minutes.  Optional:  Continue layering the Coconut and Chocolate for a striped effect.

Once solid, break it up and enjoy.  Store the rest in the refrigerator.  Serving size will vary.

Calories: 2766, Total Fat: 300g, Cholesterol: 86mg, Sodium: 487mg, Total Carbs: 33g, Protein: 19g.

Hot Corn Chili Dip (The Pioneer Woman)

 

Ingredients

5 ears fresh corn, shucked
1/2 stick (4 tablespoons) butter
2 cloves garlic, minced
2 jalapenos, seeded and diced finely
1 medium onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 cans diced green chilies
1 1/2 cups grated pepper-jack cheese
8 ounces cream cheese, softened.
1/2 cup mayonnaise
1/2 cup sour cream
3 green onions, sliced thin.
Tortilla chips or pita crisps, for serving

Directions

Heat a grill on medium heat. Grill the corn until lots of the kernels have color. Cut off the kernels and set aside.
If serving immediately, preheat the oven to 350 degrees F.
Melt the butter in a large skillet over medium-high heat. Add the garlic, jalapenos, onions and green and red bell peppers. Cook for a few minutes, until the peppers get great color on the outside. Add the chiles and stir for 30 seconds. Set aside.
In a large bowl, combine 1 cup of the pepper-jack, the cream cheese, mayonnaise, sour cream and green onions and stir until combined. Add the corn mixture and stir to combine thoroughly. Pour into a small baking dish. Bake immediately, or cover with foil and refrigerate up to 48 hours.
Sprinkle the remaining 1/2 cup cheese over the top and bake until bubbly, 20 to 25 minutes. Serve with tortilla chips or pita crisps.

Banana Split Icebox Cake

banana-split-icebox cake

 

 

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1 package (4 serving size) instant vanilla pudding

2 cups milk

4 cups whipped topping (such as Cool Whip), divided

3-4 bananas

Graham crackers (approx. 50 crackers)

14 oz can crushed pineapple in juice

Chocolate syrup

Cherries

Chopped nuts (optional)

Directions

Beat cream cheese on medium until fluffy, add in powdered sugar. Combine vanilla pudding and milk, mix well. Add to cream cheese mixture and stir. Gently fold in 2 cups of whipped topping.

Slice bananas and toss with a little bit of the pineapple juice (or lemon juice) to keep them from browning. Drain pineapple, squeezing to remove all of the juice.

Line the bottom of a 9×13 pan with graham crackers. Top with half of the cream cheese mixture and the bananas. Add a second layer of graham crackers. Top with remaining cream cheese mixture and pineapple. Add a third and final layer of graham crackers. Top with remaining 2 cups of whipped topping, cherries and nuts. Drizzle with chocolate.

Refrigerate overnight.

Strawberry Pretzel Icebox Pie

Strawberry Pretzel Icebox Pie

 

Ingredients

2 cups finely crushed pretzel sticks

3/4 cup butter, melted

1/4 cup firmly packed light brown sugar

2 cups sliced fresh strawberries

1 (14-oz.) can sweetened condensed milk

1/2 (8-oz.) package cream cheese, softened

4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)

2 cups whipping cream, divided

1/3 cup granulated sugar

Directions

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 30 minutes).

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with an electric mixer until smooth. (Use the whisk attachment if using a stand mixer.) Add strawberries; beat at low speed just until blended. Transfer to a large bowl.

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon strawberry mixture into prepared crust. Cover and freeze 8 to 12 hours or until firm.

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.