It's All in the Spice

Rainforest Cafe Copycat Recipe Serves 12 1 3/4 cups milk 1 1/2 (15-oz.) cans coconut cream 2/3 cup sugar 1 cup pasteurized egg yolks, about 12 yolks 1 1/4 tablespoons vanilla extract 1/2 pound white bread or baguette, cut into 1-inch cubes 1/3 cup thinly sliced dried apricots 1/2 cup shredded coconut Heat milk and coconut cream with half of sugar until sugar melts, about 5 minutes. Do not boil. Beat egg yolks with remaining sugar and slowly add to hot milk mixture, stirring constantly until sugar is dissolved. Stir in vanilla. Spread bread cubes in 13x9-inch baking pan. Pour milk mixture over and mix to combine bread and milk. Let soak 15 minutes. Add apricots and coconut and toss to combine. Press apricots into bread mixture so they don't scorch during baking. Place baking pan in larger pan and fill with enough water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake until top is slightly browned, 5 to ...

Ingredients 1 pint fresh strawberries, sliced, divided 1 tablespoon lemon juice 2/3 cup sugar, divided 1 package (8 ounces) cream cheese, softened 1 teaspoon grated lemon peel 1 graham cracker crust (9 inches) 2 tablespoons cornstarch 3 to 4 drops red food coloring, optional 1 pint fresh blueberries Directions In a large bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a large bowl, combine the cream cheese, lemon peel and remaining sugar until smooth. Spread into the crust. In a large saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool slightly. Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours. Yield: 6-8 servings.

Wow this sounds fantastic....need to try this tomorrow Grilled Green Beans! - This marinade works great for Broccoli and Asparagus too In a ZipLock Bag: Mix Lemon Juice, Olive Oil, Garlic Powder, Salt and Pepper. Throw in the Green Beans and let marinate for 10 minutes - Toss on the grill for 10 more minutes, sprinkle with a little Parmesan... and... done, so easy

Ingredients 1 package (3 ounces) berry blue gelatin 2 cups boiling water, divided 2-1/2 cups cold water, divided 1 cup fresh blueberries 1 envelope unflavored gelatin 1 cup heavy whipping cream 6 tablespoons sugar 2 cups (16 ounces) sour cream 1 teaspoon vanilla extract 1 package (3 ounces) raspberry gelatin 1 cup fresh raspberries Whipped topping and additional berries, optional Directions In a large bowl, dissolve berry blue gelatin in 1 cup boiling water; stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving bowl. Refrigerate until firm, about 1 hour. Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup cold water; let stand for 1 minute. Add the cream and sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. cool to room temperature. Whisk in sour cream and vanilla. Spoon over the blue layer. Refrigerate until firm. In a large bowl, dissolve raspberry gelatin in remaining hot wat...

Ingredients 1 can (14 ounces) sweetened condensed milk 1/3 cup lemon juice 2 teaspoons grated lemon peel 2 cups (16 ounces) plain yogurt 2 cups miniature marshmallows 1/2 cup chopped pecans 1 cup sliced fresh strawberries 1 cup fresh blueberries Directions In a bowl, combine milk, lemon juice and peel. Stir in yogurt, marshmallows and pecans. Spread half into an ungreased 11-in. x 7-in. dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries. Cover and freeze. Remove from the freezer 15-20 minutes before serving. Yield: 12 servings.

Coconut Poke Cake 1 (18.25 oz.) package white cake mix 1 (14 oz.) can cream of coconut (NOT coconut milk) 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) package frozen whipped topping, thawed 1 (8 oz.) package flaked coconut Prepare and bake white cake mix in a 9″x13″ pan according to package directions. While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside. Remove cake from oven and immediately (yes, while it’s still hot–very important!) poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes. Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated. This would be great to bring to a get together

Ingredients 4 eggs 3/4 cup sugar 3/4 cup cake flour 1 teaspoon baking powder 1/2 teaspoon salt Confectioners' sugar FILLING: 1-1/4 cups reduced-fat whipped topping 3 tablespoons chocolate syrup 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained FROSTING: 1 cup reduced-fat whipped topping 2 tablespoons chocolate syrup Additional fresh sweet cherries, optional Directions Preheat oven to 400°. Line a 15x10x1-in. baking pan with waxed paper; coat the paper with cooking spray and set aside. In a large bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat 2 minutes or until thick and lemon-colored. Combine flour, baking powder and salt; gradually add to egg mixture and mix well. Spread evenly into prepared pan. Bake 8-10 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towe...

Serves 2 Ingredients 1 16-ounce Mason jar (or any closed container) 1 can original coconut milk 5 probiotic pills 1 cup fresh strawberries drizzle of Vermont maple syrup (optional) 1 handful of your favorite chopped nuts (optional) Directions In a 16-ounce Mason jar, combine coconut milk and a high quality probiotic by opening the capsules and pouring the probiotic powder directly into the coconut milk. Discard the capsule. Close the lid tightly and shake. Store the Mason jar in a cool, dark corner on your kitchen counter (away from the stove) for three days, shaking periodically. After three days, the yogurt is ready to be served. Or, if you prefer thicker yogurt, you can refrigerate it for up to one week. Refrigerated, thickened yogurt should be stirred prior to serving. When ready to serve, slice up the fresh strawberries and add to the yogurt with a drizzle of pure maple syrup and some chopped nuts. Or, get creative with your own combination of ...

Ingredients 3-1/4 cups all-purpose flour 1 teaspoon salt 1 cup butter 3/4 cup plus 1 to 2 tablespoons 2% milk 1 egg yolk 2 cups sugar 1/3 cup cornstarch 5 cups fresh or frozen unsweetened raspberries, thawed and drained 3 cups sliced fresh or frozen rhubarb, thawed and drained VANILLA ICING: 1-1/4 cups confectioners' sugar 1/2 teaspoon vanilla extract 5 to 6 teaspoons 2% milk Directions In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in two portions so that one is slightly larger than the other; wrap each in plastic wrap. Refrigerate 1 hour or until easy to handle. Preheat oven to 375°. Roll out larger portion of dough between two large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-i...

Ingredients 1 (18 1/4 ounce) boxes devil's food cake mix ( Betty Crocker Super Moist suggested) 1/2 cup vegetable oil 2 large e...

INGREDIENTS:   1 (8 oz.)pkg. Cream Cheese, softened 1/2 cup ' Cayenne Pepper Sauce hot sauce of choice 1/2 cup Bleu cheese or ranch dressing 2 cups Shredded cooked chicken. 1/2 cup Crumbled bleu cheese or your favorite shredded cheese    DIRECTIONS: PREHEAT oven to 350°F. COMBINE all ingredients in a 1-quart baking dish. BAKE 20 min. or until mixture is heated through; stir. Serve with crackers and/or vegetables.

Vegan Chocolate-Strawberry Cups  Ingredients for the chocolate coating:     2 Tbsp. cocoa powder     1.5 Tbsp. melted coconut oil     1.5 Tbsp. raw creamy peanut butter     1 Tbsp. agave Ingredients for the filling:     3 mashed strawberries     1 Tbsp. melted coconut oil Directions Mix first 4 ingredients together. Place tsp. of chocolate mixture in the bottom of a muffin cup and freeze 15 minutes. While waiting, mix strawberries and coconut oil. Layer strawberry filling on top of frozen chocolate mixture. Freeze 15 minutes. Add the rest of the chocolate to the top. Freeze for 15 minutes. Do away with processed peanut butter cups forever.

Chili Con Queso Pasta Bake Yield: 6 Servings Ingredients: 1lb penne pasta 1 1/2lbs ground beef 1 tablespoon ground cumin 1 tablespoon ground coriander 2 tablespoons chili powder ¼ teaspoon ground black pepper 1 large yellow onion (chopped) 4-6 large cloves of garlic (chopped) 1 jalapeno pepper (seeded and finely chopped) 2 tablespoons butter 2 tablespoons all purpose flour 2 cups milk 2 1/2 cups shredded sharp cheddar cheese additional shredded cheddar for topping ¼ cup fresh cilantro (chopped) 1 (14 ounce) can fire roasted tomatoes Directions: Preheat the oven to 350 Degrees F. Bring a large pot of water to a boil. Cool the pasta according to package directions until al delta. While the water is coming to a boil. Heat a large skillet to medium-high heat. Add the hamburger and brown while breaking up into chunks with a spatula. Add garlic, jalapeno pepper, and onions. Finish cooking until the hamburger is browned. Drain off any excess grea...

Ingredients Cake 3/4 cup all-purpose flour 1 teaspoon baking powder pinch of fine sea salt 1/2 cup granulated sugar 1/4 cup plain Greek-style yogurt (can be lowfat) 1 large egg 1 large egg yolk 3/4 teaspoon pure vanilla extract 1/4 cup flavorless oil, such as safflower or canola Strawberry Mousse 1 1/4 pounds (about 5 cups) Driscoll's Strawberries, hulled 4 ounces premium-quality white chocolate, coarsely chopped 1 tablespoon unflavored powdered gelatin 1/4 cup cold water 3/4 cup very cold heavy cream 2 tablespoons confectioners' sugar 1 1/2 cups plain Greek-style yogurt (can be lowfat), at room temperature 2 tablespoons crème de cassis, Chambord or Kirsch (optional) Decoration 1 pound (about 4 cups) Driscoll's Strawberries red currant jelly and water, for glazing (optional) Directions Cake Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9-inch springform pan, fit the bottom with a...

OLD-FASHIONED CHICKEN & DUMPLINGS 1 whole chicken cut up splash of oil 2 stalks celery, diced 1 can peas 3 carrots chopped 1 large sweet onion, diced 1 can cream of chicken soup 1 tsp salt 2 TBS PARSLEY 1 tsp tsp pepper 2 cans chicken broth (14oz)each DUMPLINGS 1-1/2 cup all-purpose flour 1 teaspoon poultry seasoning OR CHICKEN BOUILLON POWDER 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup buttermilk 1 EGG BOIL CHICKEN ,veggies, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES. ADD BACK TO THE STOCK, ADD CREAM OF CHICKEN SOUP AND BROTH (MAY NEED TO ADD A BIT MORE WATER ) ADD SALT AND PEPPER TO TASTE DUMPLINGS MIX FLOUR, SEASONING, SODA,EGG, SALT AND BUTTERMILK TIL YOU GET YOUR DOUGH, DROP IN SPOONFULS INTO THE BROTH, CONTINUE TO COOK UNTIL DUMPLINGS ARE DONE AND ENJOY.

Ingredients 1 package white cake mix (regular size) 1/2 cup flaked coconut 1/4 cup poppy seeds 3-1/2 cups cold milk 1 teaspoon coconut extract 2 packages (3.4 ounces each ) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 1/3 cup flaked coconut, toasted, optional Directions Prepare cake according to package directions, adding coconut and poppy seeds to batter. Pour into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over the cake. Spread with whipped topping. Sprinkle with toasted coconut if desired. Yield: 20-24 servings. 

Blueberry Slump Recipe Makes 6 servings, ½ cup per serving 4 cups frozen blueberries ¼ cup sugar ½ cup water ½ teaspoon ground cinnamon 1 teaspoon cornstarch (optional) For biscuits: ½ cup white whole wheat flour 1 tablespoon sugar 1 teaspoon baking powder 2 teaspoons butter ½ cup milk, plus one tablespoon Preheat oven to 400 F. In a 10 inch oven proof skillet, mix blueberries, sugar, water, and cinnamon. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes until thickened. Add corn starch if you believe the blueberry syrup isn’t thickened enough for your tastes. While blueberries are simmering, mix flour, sugar, baking powder, and butter with your hands until it resembles coarse crumbs. Add milk and stir until just moistened. When blueberries are cooked, drop batter in 6 small portions and transfer the skillet to the oven. Bake for 17-20 minutes until biscuits are golden brown. Serve when warm. For one serving = 150 calories, 2.2 ...

Ingredients 2 -4 pork chops, 1/2 inch to 3/4 inch thick 1/4 cup chicken broth 1/8 cup honey ...

Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to find so here it is: 7 Up Biscuits 4 cups Bisquick 1 cup sour cream 1 cup 7-up 1/2 cup melted butter Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden