Dirty Pirates

NOT MY RECIPE NOR MY IDEA. IT’S GENIUS THO! GO HERE; http://www.endlesssimmer.com/2011/09/14/dirty-pirate-popsicles/ AND READ THE POST BY THE AUTHOR OF THIS FANTASTIC SOUNDING TREAT

 

Dirty Pirate Popsicles

Posted by bakersroyale on September 14 2011 in Desserts, Featured

 

 Dirty Pirate Popsicles

• 2 1/2 cups Coke
• 1/3 cup Captain Morgan Spiced Rum
• 1/3 cup Kahlua

Instructions:

1. Place all ingredients in a large glass and stir to combine. Pour mixture into popsicles mold.
2.  Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

*Slightly flat Coke will produce a popsicle that stays frozen longer. To quickly and manually flatten out the carbonation, empty out enough Coke from a 2-liter bottle to leave a 3-inch space from top of bottle to top of coke. Place cap back on and shake vigorously for 10 seconds. Set aside to leave bubbles to subside.

 

No Bake Boston Cream Pie

 

 

THIS IS NOT MY RECIPE.  I FOUND IT AT http://www.thekitchn.com/thekitchn/dessert/dessert-recipe-nobake-boston-cream-pie-strata-cookbook-recipe-137474 AND IT IS SO SIMILAR TO MY HUSBAND’S GRANDMOTHER’S ECLAIR CAKE THAT ICOULD NOT PASS IT UP. HE LOVES THAT CAKE AND HE’LL NOT WASTE ANY TIME DEVOURING THIS ONE TOO!

 

 

Serves 6

About 20 ounces (4 sleeves) graham crackers

For the custard
3 tablespoons cornstarch
2 large eggs
3 egg yolks
5 tablespoons unsalted butter
3/4 cup sugar
1/2 teaspoon salt
4 cups half-and-half
2 teaspoons vanilla

For the chocolate frosting
1/4 cup (1/2 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract

1. Line the bottom of a 9 x 13-inch baking dish with graham crackers, using about a quarter of them and breaking some in half if necessary. Set aside.

2. To make the custard, place the cornstarch in a small bowl. In a second small bowl, whisk together the eggs and egg yolks. Set both aside.

3. In a deep, heavy saucepan, melt the butter over medium heat and stir in the sugar. Add the salt and half-and-half, and stir. Warm over medium heat until bubbles form around the edges of the liquid. Do not let it boil. When the half-and-half mixture is hot, turn off the heat.

4. Pour a ladleful of the hot half-and-half mixture into the small bowl holding cornstarch. Whisk vigorously to combine. The mixture should come together smoothly, with no lumps; if there are any lumps, add a little more liquid and whisk them out. Pour this cornstarch mixture into the beaten eggs. Whisk vigorously to combine.

5. Pour the egg mixture into the pot, and turn the heat on to medium. Whisk continuously and vigorously, working all the angles of the pot and scraping the bottom. Continue whisking for about 5 minutes, or until the custard becomes very thick and starts to boil, with large bubbles that slowly rise to the surface. Turn off the heat and stir in the vanilla.

6. Spread one-third of the pudding evenly over the graham crackers. Top with a layer of graham crackers, and spread half of the remaining pudding over that layer. Add a third layer of graham crackers and top with the remaining pudding. Cover the top of the pudding with a final layer of graham crackers. Set aside.

7. To make the frosting, melt the butter with the cocoa powder in a small saucepan. Bring to a light simmer over medium-low heat and let it bubble for 1 minute. Whisk in the milk and cook for 3 more minutes, letting the mixture bubble up around the edges. Remove from the heat and beat in the confectioners’ sugar with a whisk or hand beater. When the mixture is smooth, beat in the vanilla. While the frosting is still quite hot and liquid, pour it over the top layer of graham crackers and smooth with a hot knife or spatula dipped in hot water.

8. Cover the layered dessert with a lid or aluminum foil and refrigerate. (If using foil, be careful not to let it touch the top of the dessert, as it will stick to the frosting and spoil the look.) Refrigerate for a minimum of 4 hours and up to 2 days before slicing and serving. Serve chilled.

• Reprinted from Not Your Mother’s Casseroles by Faith Durand. (Harvard Common Press, January 2011)

 

Cowboy Sushi

FOUND AT: http://goodwifeinthekitchen.blogspot.com/2008/09/cowboy-sushi.html

Seriously!  I have all this stuff in my fridge RIGHT NOW.  This woman’s idea is FABULOUS!  Her blog is AMAZING!

Ingredients:
6 large whole kosher dill pickles
3 packages Buddig Beef
1 package (8 oz) cream cheese, softened

Directions:

~Spread a thin layer of cream cheese over one slice of beef. Top with another slice of beef and spread cream cheese over the second layer.

~Roll the two slices of beef around one whole pickle.

~Repeat steps one and two so that the pickle ends up with four layers of beef and cream cheese.

~Slice the pickle into thick slices and serve cold.

~Repeat all the steps until all the pickles are covered.

recipe by: The Good Wife

 

Crab Cakes

Mini Crab Cakes recipe found at http://noblepig.com  Click on Appetizers and scroll down to find this recipe and TONS more!  YOU HAVE TO CHECK OUT THIS SITE!  THE RECIPES ARE AWESOME. This is just one of them. Trust me, you will be there a while!  I am thinking of making these for Yule. My hubby will LOVE them!!

Spray mini muffin pan with nonstick spray.

Mini Crab Cakes
Adapted from Bon AppetitMakes 24

8 ounces cream cheese, room temperature
1 cup Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon orange zest
1/2 teaspoon lemon zest
4 teaspoons plus 4 Tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1-1/2 cups panko (Japanese breadcrumbs)
1/2 cup (1 stick) butter , melted
Fresh chives cut into piecesUsing an electric mixer, beat cream cheese in a medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in
sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper.  Fold in crabmeat.  (This can be made one day ahead.  Cover and chill.)

Spray mini muffin pan with nonstick spray.  Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 Tablespoons chopped chives in a bowl.  Drizzle
melted butter over, tossing with a fork until evenly moistened.  Press 1 rounded Tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust.  Spoon 1 generous Tablespoon crab mixture into each cup.  Sprinkle more panko mixture over each.

Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes.  Cool in pan 5 minutes.  Gently lift each crab cake out of the pan with a fork onto a serving platter. (Can be made 2 hours ahead.  Arrange on baking sheet, let stand at room temperature.  Rewarm in a 350 degree oven for 5-6 minutes.)

Arrange crab cakes on a serving platter; sprinkle with chives.

 

Thousand Dollar Bars

http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe

Hands-on time:	20 mins. to 30 mins.
Baking time:	35 mins. to 45 mins.
Total time:	Overnight,2 hrs 5 mins. to 2 hrs 25 mins.
Yield:	One 9″ x 13″ x 2″ pan
	Overnight
MaryJane Robbins Published:	2010-09-12

// Ingredients

Shortbread layer

• 1 cup (2 sticks) salted butter, at room temperature
• 1 cup confectioners’ sugar
• 2 teaspoons vanilla extract
• 2 cups King Arthur Unbleached All-Purpose Flour

Caramel layer

• 2 cups caramel, cut into small chunks
• 3 tablespoons heavy cream

Chocolate layer

• 3 cups chopped milk chocolate or dark chocolate, melted
• 1 tablespoon vegetable shortening (optional)

Directions

see this recipe’s blog »

1) FOR THE CRUST: Preheat your oven to 300°F. Spray a 9″ x 13″ pan lightly with cooking spray, or line with parchment, and set aside.

2) In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

3) Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

4) Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

5) Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

7) FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it.  Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2″ x 2″ squares to serve. It’s best to store these bars in the refrigerator.

8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into “fingers”. Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

 

Baked Zucchini Sticks with Sweet Onion Dip

http://www.kingarthurflour.com/shop/PrintRecipe?RID=1997&radio=1

NOT MY RECIPE! FOUND AT KINGARTHURFLOUR.COM

 

Dip 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon prepared mustard 1 cup mayonnaise salt and pepper to taste Zucchini sticks 3 medium zucchini, unpeeled, cut into 3″-long stick 1 tablespoon salt 1 cup Panko bread crumbs scant 1/2  cup freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten Dip 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 1 ounce cider vinegar 1 1/2 ounces honey 1 tablespoon prepared mustard 8 ounces mayonnaise salt and pepper to taste Zucchini sticks 1 1/4 to 1 1/2  pounds (3 medium) zucchini, unpeeled, cut into 3″-long stick 1 tablespoon salt 1 3/4 ounces Panko bread crumbs 1 3/4 ounces freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 4 ounces egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten Dip 1 tablespoon butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 28g cider vinegar 43g honey 1 tablespoon prepared mustard 227g mayonnaise salt and pepper to taste Zucchini sticks 567 to 680g (3 medium) zucchini, unpeeled, cut into 3″-long stick 1 tablespoon salt 50g Panko bread crumbs 50g freshly grated Parmesan cheese 1 tablespoon Pizza Seasoning or mixed Italian herbs olive oil spray 113g egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten Directions 1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize.  This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions. 2) Once the onions are a medium brown, remove from the heat and add the vinegar. 3) Place the onions and vinegar into a small food processor.  Add the honey and mustard, and process or blend until smooth. 4) Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve. 5) To make the zucchini sticks: Place the zucchini sticks in a colander over a bowl and sprinkle with the tablespoon of salt. Let the zucchini drain for 1 hour or longer; rinse and pat dry. 6) Combine the Panko, Parmesan, and pizza seasoning; set aside. 7) Preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil. 8) Dredge sticks a few at a time in the egg, then roll in the crumb mixture. Place the sticks on the prepared baking sheet. 9) Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. 10) Serve immediately, with sweet onion dip. Yield: about 3 dozen zucchini sticks, and 1 1/2 cups dip.

Recipe summary Hands-on time: 30 mins. to 50 mins. Baking time: 20 mins. to 20 mins. Total time: 50 mins. to 1 hrs 10 mins. Yield: about 3 dozen sticks

 

 

 

Sugar Free Hot Cocoa Mix

Found at: http://www.tasteofhome.com/Recipes/Sugar-Free-Cocoa-Mix-2

• 8 Servings
• Prep/Total Time: 5 min

Ingredients

• 2 cups nonfat dry milk powder
• 1/2 cup fat-free powdered nondairy creamer
• 1/2 cup baking cocoa
• Sugar substitute equivalent to 1/2 cup sugar
• 3/4 teaspoon ground cinnamon

Directions

• In a bowl, combine all of the ingredients; mix well. Store in an airtight container in a cool dry place for up to six months. Yield: 2-3/4 cups (about 8 servings).
• To prepare hot cocoa: Dissolve 1/3 cup mix in 1 cup boiling water; stir well. Yield: 1 serving.

Editor’s Note: This recipe was tested with Splenda no-calorie sweetener.

 

Nutritional Analysis: One serving (1 cup prepared hot cocoa) equals 101 calories, 1 g fat (trace saturated fat), 3 mg cholesterol, 94 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchange:1 fat-free milk.

 

Taste of Home’s Caramel Apple Bites

18 Servings

Prep: 25 min. + standing Bake: 15 min. + cooling

Ingredients

• 
  FILLING:
• 1/3 cup finely chopped unpeeled apple
• 1/3 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup chopped walnuts
• 
  DOUGH:
• 1/2 cup butter, softened
• 1/4 cup confectioners’ sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 
  TOPPING:
• 1 package (14 ounces) caramels
• 2/3 cup evaporated milk
• 
  Green toothpicks
• 1 cup chopped walnuts

Directions

• In a small saucepan, combine filling ingredients. Cook and stir over medium heat until thickened; set aside to cool.
•    In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine flour and salt. Gradually add to creamed mixture and mix well.
•    Shape dough into 1-in. balls. Flatten and place 1/4 teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 in. apart on greased baking sheets.
•    Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
•    In a small saucepan over low heat, cook caramels and evaporated milk until caramels are melted; stir until smooth. Insert a toothpick into each cookie and dip into caramel until completely coated; allow excess to drip off. Dip bottoms into nuts. Place on wire racks to set. Yield: about 3 dozen.

http://www.tasteofhome.com/Recipes/Caramel-Apple-Bites

Nutrition Facts: 1 serving (1 each) equals 292 calories, 13 g fat (6 g saturated fat), 31 mg cholesterol, 157 mg sodium, 39 g carbohydrate, 1 g fiber, 6 g protein.