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Pink Lemonade Pie

pink lemonade pie 2

 

This Pink Lemonade Pie is perfect for summer.  They sweet taste of lemonade combined with cool whip and it is as easy as 1-2-3!  Take straight from the freezer to the table!  It is as yummy as it looks.  The buttery taste of the pie crust along with the sweet taste of refreshing lemonade is a perfect treat for a hot day.  Enjoy!!

Ingredients:

1 (16 oz) frozen pink lemonade, partially thawed

1 large Cool Whip

1 can sweetened condensed milk (Eagle Brand)

1 graham cracker crust

1-2 drops pink food coloring (optional)

Mix condensed milk with lemonade.  Stir well.  Fold in Cool Whip. If you would like a “pinker” look, add food coloring.   Pour into the graham cracker pie crust.  Freeze.  Take out a few minutes before ready to serve.

 

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DESSERT RECIPE-Gooey Chocolate Skillet Cake Ice Cream Sundae

GOOEY CHOCOLATE ICE CREAM SUNDAE

DESSERT RECIPE

Cake Ingredients:
1 cup flour
1/2 teaspoon baking soda
1 cup sugar
dash salt
1/4 cup (1/2 stick) butter
1/4 cup vegetable oil
2 tablespoons cocoa powder
1/2 cup water
1/4 cup buttermilk
1 egg
1/2 teaspoon vanilla

Frosting Ingredients:
1/4 cup (1/2 stick) butter
2 tablespoons cocoa
3-4 tablespoons milk (as needed for consistency)
1/2 cup pecans, chopped
2 cups powdered sugar
1/2 teaspoon vanilla

ice cream (for serving)
caramel sauce (for serving; this one is delicious!)
whipped cream (for serving)

Directions:
Preheat the oven to 350 degrees F. In a large bowl, whisk flour, baking soda, sugar, and salt together and set aside.

In a 10-inch cast iron skillet, bring the butter, vegetable oil, cocoa powder, and water to a boil. Remove it from the heat and whisk in the dry ingredients well. Mix in the buttermilk, egg, and vanilla. Bake the skillet cake at 350 degrees F for about 15-20 minutes or until a toothpick comes out with just a few moist crumbs.

While the cake starts to cool, make the frosting. In a medium saucepan, bring the butter, cocoa, and milk to a boil. Remove them from heat and add the icing sugar, nuts, and vanilla. Stir to combine. Pour over the warm cake, spread with a spatula, and serve with vanilla bean ice cream, caramel sauce, and whipped cream.

 

SOURCE:  My dear friend, “Kathy’s Kitchen”

 

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RECIPE-Peanut Butter Custard Blast~ “Oh So Shabby Debbie Reynolds”

RECIPE

I have been on Facebook again, precious reader!  Found this recipe and it looks yummy.  Looks easy and would be a yummy Memorial Day dessert.  Enjoy!

Peanut butter custard

Ingredients:

2 cups cream-filled chocolate sandwich cookie crumbs

2 tablespoons Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup butter, melted

FILLING:

1-1/2 cups Imperial Sugar / Dixie Crystals Granulated Sugar

1/3 cup cornstarch

2 tablespoons all-purpose flour

1/2 teaspoon salt

6 cups 2% milk

6 egg yolks, beaten

1 cup creamy peanut butter

TOPPING:

2 cups heavy whipping cream

1 tablespoon confectioners’ sugar

6 peanut butter cups, chopped

1/2 cup chopped salted peanuts

2 tablespoons chocolate syrup

Instructions:

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8 minutes or until set. Cool on a wire rack.

For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir 1 cup into peanut butter until smooth. Gently stir peanut butter mixture into the pan. Pour over crust. Cool to room temperature. Cover and refrigerate for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over peanut butter mixture. Sprinkle with peanut butter cups and peanuts. Drizzle with chocolate syrup. Yield: 15 servings.

To Make ahead: After peanut butter custard is pour over the crust, refrigerate overnight. Before serving, top with the sweetened whipped cream, peanuts, peanut butter candy and chocolate drizzle.

 

Source:  http://www.ohsoshabbybydebbie.com/peanut-butter-custard-blast/

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Low Cal Malti-Cream Recipe…Dig in and Enjoy!!

1 cup Almond Milk or Coconut Milk

1/3 package any sugar-free instant pudding of your choice

1 1/2 cups of ice

Mix altogether and blend on high or “smoothie” setting until ice is well blended and it becomes a ”smoothie” consistency.  You can add fruit, peanut butter, any imitation flavorings (caramel, coconut, orange, peppermint, etc.).  Enjoy with a spoon and straw in a tall glass.

It is a low-calorie treat that is sure to satisfy your sweet tooth!  Hint: Almond Milk is lower in calories than coconut….:)

Who says you can’t have the “malt and drink it, too”??


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