Holiday Menu Wrap Up...

 I will return January 8^th 2014!  I am thinking we start the New Year with… Healthy AND Tasty recipes! 

Frozen Lemonade Pie

I like this Pie very, very much!  Who am I kidding… my mouth is watering as I write this.  Perfect dessert after a big Holiday meal and it can be made in advance!  No stress and my promise to you is that it will be a BIG hit!

Ingredients

·       2 -cups graham cracker crumbs

·       ¼ -cup granulated sugar

·       7 -tablespoons butter, melted

·       1 -14 oz. can sweetened condensed milk, chilled

·       1 -12 oz. container whipped topping, thawed

·       1 -6 oz. can frozen lemonade concentrate, unthawed

·       1 -teaspoon candied lemon peel, for garnish

Directions

1.    For the crust: Preheat the oven to 350 degrees F.

2.   In medium bowl, stir together the cracker crumbs, sugar and the melted butter until combined and resembles a wet sand mixture. Pour into a pie plate and press the mixture firmly along the bottom and sides. Bake for 7 to 8 minutes. Remove from the oven and let cool completely.                                                                                                              

3.   For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too liquid-y. Pour the filling into the pie crust. Place in the freezer to chill overnight.

4.   Sprinkle with a little candied lemon peel and serve!

The Best Frozen Pie...

Frozen Caramel & Pecan Pie

This is one of those old recipes from around the 60’s and 70’s that just won't go away.  The reason…because it is so fabulous!  

This recipe makes two 9 inch pies or you can make it in a glass 9 x 13 oblong pan and cut into squares for a crowd.   

My favorite… Chocolate Cookie Crust.... If you make it with the chocolate cookie crust…  I would drizzle a bit of GOOD chocolate syrup over the top along with the caramel.  Might as well…

·       2 Graham Cracker or Chocolate Cookie crusts - 9 inch crusts

·       1/4 cup butter

·       1 package flaked coconut - 8 ounces

·       1/2 cup chopped pecans (or almonds, your choice)

·       1 package cream cheese, softened - 8 ounces

·       1 can sweetened condensed milk

·       1 container frozen whipped topping, thawed

·       1 jar caramel ice cream topping - 12 ounce jar

Make it…

1.    In a medium skillet, melt butter or margarine over medium heat. Add coconut and nuts. Toss well, and saute until coconut is lightly browned. Set aside to cool.

2.   In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping.

3.   Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.   Freeze. If frozen overnight let the pie sit out just a bit to soften. 

Best Ever Brownie Trifle

Is your mouth watering yet? This is one of the sought after... No-Fail, Always A Winner, Delicious, Died And Gone To Heaven, Desserts!

·       1 19.5 oz. box of brownie mix (and all ingredients to make the brownies according to box instructions)

·       1 3.5 oz. box instant chocolate mousse mix* (and amount of milk necessary to make the mousse according to box instructions)

·       8 Heath Bars, crushed AND a 12 oz. Cool Whip

·       Bake the brownies according to the package directions.

·       Cool and divide.

1.    Crumble half of the brownies into the bottom of a trifle bowl.

2.   Mix mousse – do not chill.

3.   Layer half of the mousse over the brownies.

4.   Layer on half of the crushed Heath Bars.

5.   Next up, top with half of the Cool Whip.

6.   Repeat layers.

7.   Chill at least 8 hours.

8.  Dive in and enjoy!! (That’s the important part!)

* I actually used two boxes 3.5oz mousse mix this time around.

** If you can only find the small boxes of mousse mix, you can use two boxes. I had to do that for a long time.

*** If you can’t find chocolate mousse mix, use chocolate instant pudding mix. Mix pudding mix with 1 1/2 cups milk and some Cool Whip until it’s moussey. You’ll have to judge the Cool Whip for yourself. If you use this method, this Cool Whip will be in addition to what you use to layer the trifle.

Thank you...delightingintoday.com