PIÑA COLADA POPS

Enjoy these yummy adult treats on a hot summer day!

Pina Colada Pops

INGREDIENTS

  • 2 slices (1/8th each) Marie Callender’s® Coconut Cream Pie (crust removed)
  • 3/4 cup coconut water
  • 1/4 cup maraschino cherries
  • 1/4 cup toasted shredded coconut
  • 2 tablespoons rum, optional

DIRECTIONS

  • STEP ONE Place pie and coconut water in a blender until pureed. Add alcohol at this point, if desired.

  • STEP TWO Place halved maraschino cherries (patted dry with paper towels) into icepop mold.

  • STEP THREE Pour mixture over cherries, add wooden sticks and freeze overnight.

  • STEP FOUR Remove from molds; sprinkle toasted, shredded coconut on outside.

  • Recipe courtesy of Ready Set Eat

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Clotted Cream for Afternoon Tea

The History and Tradition of Afternoon Tea

The tradition of afternoon tea started in the early 19th Century when the wealthy set felt they needed a ‘pick-me-up’ in the afternoon. This is not surprising because they typically ate just 2 meals a day; breakfast and dinner, so the skipping of that 3rd meal led to a mid afternoon slump hence the creation of afternoon tea.

Ingredients
  • 1-16 ounce container pasteurized heavy cream
Instructions
  1. Place a large heatproof bowl over a large saucepan of water (make sure the water is not touching the bottom of the bowl.
  2. Add the cream to the bowl and bring the water to a simmer.
  3. Using a candy thermometer, bring the temperature of the cream to 180 degrees F (82 degrees C) and maintain that temperature for 1 hour.
  4. After 1 hour, turn off the heat and remove the bowl from the boiler.

FOR FULL RECIPE AND DIRECTIONS VISIT: Culinaryginger.com

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Red Velvet Cheesecake

Delicious traditional red velvet cake has been given a creamy twist just in time for Valentines Day. Don’t let the red color fool you, the flavor is chocolate.

red-velvet-cheesecake

Ingredients

  • 1 pound milk chocolate, chopped
  • 1/2 cup butter
  • 1 9 – ounce package chocolate wafer cookies (40 to 45 cookies)
  • 1 cup semisweet chocolate pieces
  • 1 cup slivered almonds
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 4 8 – ounce packages cream cheese, softened
  • 1 8 – ounce carton dairy sour cream
  • 1/3 cup granulated sugar
  • 1/3 cup buttermilk
  • 1 1 – ounce bottle red food coloring (2 Tbsp.)
  • 4 eggs
  • 2 egg yolks
  • Chocolate leaves (optional)
  • Powdered sugar (optional)
  • Unsweetened cocoa powder (optional)
  • Fresh raspberries and/or small whole strawberries (optional)
 For full directions visit: Midwest Living
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Pecan Pie Cheesecake

Impress your guests this Thanksgiving! A truly decadent dessert with a layer of pecan pie in a vanilla wafer crust, topped by a creamy cheesecake.

Ingredients
Crust
  • 1¾ cups vanilla-wafer crumbs
  • ¼ cup firmly packed brown sugar
  • ⅓ cup butter, melted
Pecan filling
  • 1 cup sugar
  • ⅔ cup dark corn syrup
  • ⅓ cup butter, melted
  • 2 large eggs
  • 1½ cups chopped pecans
  • 1 teaspoon vanilla extract
Cheesecake filling
  • 3 (8-ounce) packages cream cheese, softened
  • 1¼ cups firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs
  • ⅔ cup heavy whipping cream
  • 1 teaspoon vanilla extract
For full recipe and directions visit: spicysouthernkitchen.com
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Pumpkin Cheesecake Lasagna

Looking for something besides the traditional pumpkin pie to serve this Thanksgiving? Try this amazing dessert, it’s the pumpkin cheesecake equivalent of Mt. Everest.

INGREDIENTS

  • 10 graham crackers, crushed
  • 1 stick butter, melted
  • 1/4 c. + 1/2 cup sugar
  • 1 (8 oz) package cream cheese, softened
  • 3 c. heavy cream
  • 1 1/2 to 2 1/2 c. milk
  • 3 small packages instant vanilla pudding
  • 1 c. canned pumpkin
  • 2 tsp. pumpkin pie spice
  • 1/2 c. jarred caramel sauce
  • 3 tbsp. powdered sugar

For directions visit: delish.com

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Pumpkin Caramels & Pumpkin Pecan Fudge

Elegant, delicious, and incredibly easy to make. These treats are packed with the chewy goodness you’d expect from caramel, but they offer the sweet comfort and familiar flavor of a homemade pumpkin pie. Enjoy them individually or melt and drizzle some over fresh-picked apples for an unforgettable caramel apple experience.

Pumpkin Caramels (recipe source: Challenge dairy)

pumpkin_caramels

  1. ½ cup (1 stick) Challenge Butter (salted)
  2. 1½ cups sugar
  3. ½ teaspoon ground cinnamon
  4. ½ teaspoon ground ginger
  5. ¼ teaspoon ground allspice
  6. 1 cup light corn syrup
  7. 1⅓ cup (14 oz. can)sweetened condensed milk
  8. ½ cup 100% Pumpkin puree
  1. Prepare a 9-inch square pan by lightly buttering it or lining with parchment paper.

  2. In heavy 2 to 3-quart saucepan, melt butter over medium heat. Add sugar and spices: thoroughly blend.

  3. Add corn syrup, sweetened condensed milk, and pumpkin—stirring well after each addition.

  4. Continue to cook over medium heat stirring frequently to prevent scorching until the temperature of the mixture reaches 248°F (firm ball stage).

For Full Recipe Visit Challenge Dairy: Click here


Pumpkin Pecan Fudge captures the essence of fall with its creamy blend of pumpkin puree, spices, and fresh pecans. At a family or holiday get-together, it makes a fantastic seasonal gift to send home with guests or to present to your host.

Pumpkin Pecan Fudge (recipe source: Challenge dairy)

recipe-pumpkin-pecan-fudge

  1. 2¾ cups sugar
  2. ⅔ cup (5 oz.) evaporated milk
  3. 2 Tablespoons light corn syrup
  4. ½ cup solid pack pumpkin puree
  5. ¼ teaspoon salt
  6. ½ teaspoon cinnamon
  7. ¼ teaspoon allspice
  8. ¼ teaspoon ginger
  9. ½ cup (1 stick) Challenge Unsalted Butter
  10. ½ cup chopped pecans
  1. Lightly butter the sides of a heavy 2 to 3-quart saucepan. In it, combine, sugar, milk, corn syrup, pumpkin and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. Then cover the saucepan for 2 or 3 minutes.

  2. Uncover, clip on candy thermometer and continue to cook over medium heat, stir as little as possible – just enough to keep the pumpkin solids from settling to the bottom of the pan. When mixture registers 235°F on the candy thermometer (soft ball stage), remove from heat. Add spices and butter that has been cut into ½ inch cubes. Do not stir or jar the mixture as butter is added or as the mixture cools.

For Full Recipe Visit Challenge Dairy: Click here

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Toffee and Coffee Brownies

 

This is one of my family’s favorite brownie recipes. When my twins were headed back to Purdue after a short fall break, I decided to send along a special “study” treat. The addition of coffee and chocolate in the recipe are sure to inject a bit of a caffeine boost needed for long study […]

via Toffee and Coffee Brownies — Simply Made Kitchen and Crafts

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