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!