Pina Colada Trifle, Key Lime Pie, Marshmallow Brownies

I'm blogging from Siesta Key, Florida today and decided to share my super easy recipe for a tropical dessert. I've also included a link to a recipe for a Key Lime Pie that my mom and I made and my trick for making awesome Marshmallow Brownies.

Pina Colada Trifle

Ingredients
1 pound cake -- store bought is easiest
1 large package of vanilla pudding, made as directed OR 6 vanilla pudding cups
1 large can crushed pineapple
1 package of shredded, sweetened coconut
1 container of Cool Whip
Optional but well worth it: any combination of coconut or pineapple rum

This looks nice when assembled in a glass bowl but can be done in any container.

1) Optional step -- lightly toast a small handful of coconut for granish at the end, allow to cool
2) Cut the pound cake into 1 inch pieces, cover bottom of dish with half of pound cake
3) Soak cake in rum, if using
4) Place layers of coconut, pineapple and pudding on top of pound cake
5) Repeat steps 2-4 to make additional layers
6) Top with Cool Whip and toasted coconut

You can make this using as many layers as you want. There is no order to the layers but the cake should be on the bottom and the Cool Whip looks nice on top.

Key Lime Pie

This is only a link to a recipe but I wanted to make sure to share it. The pie was great and easy for people who are not pie makers. http://www.reluctantgourmet.com/keylime.htm We did not make the crust ourselves and just used a store bought graham cracker crust. Yum!

Marshmallow Brownies

Here is an easy trick for making brownie mix turn into something a little more special. These are particularly good to serve at home for company as the effect is neat and you can make them ahead of time and bake them while eating dinner.

Prepare brownie mix as directed on package. Place in baking dish and top with a layer of mini marshmallows. Place in fridge for at least one hour. Do not skip this step.

Bake as directed on package. When the brownies are done, the top will be covered in beautifully toasted marshmallows. If you want to add additional toppings, top with caramel sauce, toffee, raspberry sauce, graham cracker crumbs, nuts, etc. Always cut your brownies with a plastic knife.

The reason I love this recipe is because you can prepare the brownies early in the day and then stick them in the fridge until you are ready to bake them. I will post pictures of the brownies when I stop vacationing.

Mexican Style Veggies -- Super Easy

Tonight we had friends over for dinner (a wonderful treat) and I decided to serve Mexican food. Usually with Mexican I make Mom K's summer corn and bean salad but since it was winter, I wanted something more comfort food like.

Ingredients --

1 onion, chopped

2 tablespoons garlic, minced

1-2 bell pepper(s)

1 can black beans

1-2 cups corn (I used frozen since I had it on hand, you could use canned or fresh)

1/4 tsp cumin

1/4 tsp chili powder

1/2 tsp salt (adjust based on any salt in the corn or beans)

Chicken/veggie broth (optional)

** None of the ingredients need to be done in the exact measurements. Use amounts that make your taste buds and those of your loved ones happy. You can also add some others if you like -- tomatoes, zucchini, yellow squash, etc.

1. Cook the onions and garlic in a medium pan on medium-high heat until savory and the onions are soft. Add the peppers and cook until the peppers have softened.

2. Add the beans and corn and mix well.

3. Add the cumin, chili powder and salt and mix well.

4. Cook until corn and beans are heated through.

If you want to eat it now, go ahead! I made this a few hours before our company arrived and let it simmer on the stove adding chicken broth as needed to keep it moist.

We served this with brown rice which makes it a great, high fiber side dish. Because of the proteins in the beans, though, it could also be a main dish for someone who is vegan (just skip the chicken broth and use water or veggie broth).

I did not add cheese to this but some people might top it with a little bit of cheddar or Monterey Jack.

More blogging to come. Happy Eating!

Mashed Sweet Potatoes -- WW Friendly

Sweet potatoes were on sale at Bloom this week and the Weight Watchers recipe gave me some ideas so here is my take on making mashed sweet potatoes:

Cut 2 large sweet potatoes into cubes. Bring to a boil and cook until very soft. (I cooked them for about 20 minutes then let them sit in the hot water with the stove off because I needed to run out to the train. When I got back 30 minutes later, they were perfect!)

Drain sweet potatoes and mash by hand. The softer they are, the easier this will be. Add 1 container of vanilla yogurt and mix well. I used full fat yogurt and did not need to add any extra sugar.

At this point, the dish is 2 Weight Watchers points and serves 4 people. The following toppings are good but not necessary and can add points:

Chopped nuts

Maple syrup -- drizzle on

Marshmallows

Powdered sugar

To add some depth to the potatoes, sprinkle in some cinnamon, nutmeg, cloves or pumpkin pie spice. None of these will add points.

More recipes to come! Happy Eating!

Thanksgiving Treats 2009

As is our tradition, we're spending Thanksgiving at Sarah's parents' farm in Johnstown, Ohio. Grandma Dee Dee Havens Wadsworth makes the most amazing pies and I usually bring a bunch of other sweet treats for munching on over the few days everyone is in town. I make something new each year so the list of what I bring just keeps getting longer. Here is what's making an appearance in 2009 and the recipes for each of them!

Jalapeno Cheddar Cornbread -- Dick's specialty with my modifications

3 boxes Jiffy cornbread muffin mix

1 cup buttermilk

3 eggs

4 jalapeno peppers, finely chopped

3 cans cream style corn

8 ounces cheddar cheese, shredded

Grease a large baking dish. Preheat oven to 350 degrees. Blend muffin mix, eggs, buttermilk together. Add jalapenos, corn and 6 ounces of the cheese and mix well. Pour into prepared dish and cover with remaining cheddar cheese. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

**This is also delicious without cheddar cheese. I added it in this year so I wouldn't be tempted to eat so much of it. If you omit the cheese, you will not need to cook it quite as long.

Lucia's (My Mom's) Super Moist Banana Bread

Preheat oven to 350 degrees. Grease 8 small loaf pans or 3-4 large ones.

Mix together:

2 cups sugar

1 cup butter, softened

4 eggs, beaten

6 bananas, mashed

In a separate bowl, combine:

2 1/2 cups flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground cardamon (optional)

Add wet mix to the dry mix and blend well.

Divide mixture evenly among the greased pans. If I'm pressed for time, I'll bake them without any additions, however, I like to add the following in various combinations (1/2 cup each):

-- dried pineapple and dried mango

-- coconut

-- walnuts or other nut of choice

-- mini chocolate chips

-- peanut butter chips

-- chopped frozen strawberries

If using mini loaf pans, bake for 30 minutes. Large loaf pans take about 45-50 minutes to cook through. I find it easiest to put the loaf pans on a cookie sheet in case any of the breads spill over. It also makes it easier for taking the loaves in and out of the oven.

Puppy Chow -- one of Becca's favorite treats!

Place the following into a large, microwave-safe bowl:

1 stick (1/2 cup) butter

1/2 cup creamy peanut butter

1 12 ounce bag chocolate chips

Melt in microwave at 30 second intervals until smooth (usually less than 2 minutes), stirring frequently.

Add 6 cups of square shaped rice or corn cereal (Chex or Crispix work well, I usually buy whichever is on sale) to chocolate mixture. Blend until well combined.

Place cereal mixture and 2 -3 cups of powdered sugar into a gallon sized plastic bag and close tightly. Shake until cereal is well coated with powdered sugar, adding more sugar as needed. Enjoy with some wet paper towels nearby!

No Bake Cookies -- a request from Aunt Wendy this year

Spread about 2 feet of wax/parchment paper on a flat surface.

Bring the following to a boil on medium heat in a medium pot:

2 cups white sugar

1 stick (1/2 cup) butter

4 tablespoons unsweetened cocoa powder

1/2 cup milk

When the mixture comes to a rolling boil, add:

3 cups oatmeal

1/2 cup creamy peanut butter

1 teaspoon vanilla

Mix well. Drop mixture by spoonfuls onto wax paper, working quickly so the mixture doesn't harden in the pot. Allow to cool on wax paper. When cookies are set, enjoy!

Tropical Cookies -- feels like you're on the beach!

1 package sugar cookie mix

1 stick (1/2 cup) butter

1 egg

1/2 cup dried mango, chopped

1/2 cup dried pineapple, chopped

1/2 cup coconut

2 tablespoons grated orange rind

Mix all ingredients together. Bake on ungreased cookie sheet for 8-10 minutes, until edges are light, golden brown. Cool on flat surface.

Buckeye Cookies -- a twist on my famous Buckeye bars

Bake 1 batch of peanut butter cookies using your favorite recipe or a prepackaged mix.

Bring 1 small container heavy cream to a low boil. Pour over 1 bag chocolate chips. Wait 2-3 minutes to allow the cream to melt the chocolate chips. Stir until well combined.

Dip cookies into chocolate mixture and place on wax paper to set.

Wishing you all a wonderful Thanksgiving and happy baking!

Welcome!

Welcome to the Accidental Epicurian! I'll be posting my recipes on here along with my musings about food. These could include thoughts on successfully doing grocery shopping, restaurant reviews, a cool kitchen tool or other random thoughts. I hope you enjoy them!