PMS Special

~PMS Special~

Well this recipe is one of those recipes that you will crave it is amazing! It's very rich but so worth the indulgence! It serves a good amount of people and stores well in the fridge for a few days.

1 Boxed Brownie mix ( Hershey's with Peanut Butter chips)
5 oz Package of Instant vanilla pudding mix
3 Cups low fat Milk
3/4 cup Creamy Peanut butter
2 tsp Vanilla Extract
1 cup whipping cream ( already whipped on high speed and thick)
30 regular peanut butter cups

Bake Brownies according to package
Cut the Brownies into 3/4 inch pieces
Chop up 25 Peanut butter cups

Combine pudding, and milk blend at low for 2 mins. Add peanut butter and vanilla beat until smooth. Add half of the whipping cream( whipped and thick) stir gently.Place half of the brownies on the bottom of the trifle dish, layer with half of peanut butter cups and half of pudding mixture. repeat and top off with the rest of the whipping cream and garnish with peanut butter cups. Enjoy!Serves 8-10

Veggie Pizza

~Veggie Pizza~

This pizza is way better then takeout! It is Jammed packed with Vegetables and has an amazing flavor, I mean where else can you order a pizza with sun dried tomatoes on it?

Ingredients
1/2 cup Sun-Dried Tomatoes ( not oil packed)
Boiling Water
1 TB Olive Oil
8-10 oz White Mushrooms Sliced
1/4 Medium Red Onion sliced into half-moons
2 Cloves Garlic minced
1 Whole-Wheat store bought 10 -oz Pizza crust
1 Cup Pizza Sauce
1 Cup Shredded Organic Mozzarella Cheese
1/4 Cup Parmesan Cheese

Preheat Oven to 450 Degrees F.

Soak the sun dried tomatoes in boiling water for 10 minutes. Pat dry and slice thinly. Heat the oil in a large skillet over medium heat. Add the mushrooms, onions and cook until tender about 7-9 minutes ( to speed up the process cover with lid) Add garlic and remove from heat. Place the pizza crust on a baking sheet , spoon on sauce and spread mushroom onion mixture on top. Place sun dried tomatoes evenly all over and sprinkle the mozzarella cheese and parmesan cheese all over with an even consistency. Bake 13 minutes until crisp and the cheese starts to brown slightly. Cut into 8 Slices and Serve!

Calories: 2 Slices =350

Breakfast Tart

~ Breakfast Tart~
This recipe was given to me by one of my close friends, its great to serve for brunch my guests could not believe how good it was! The one negative is the tart tastes best when it is served immediately out of the oven so if you have alot of guests coming I recommend waiting for all of them to arrive! This Recipe contains Bacon so if you are a vegetarian I would recommend using soy bacon!



Ingredients:
1 sheet puff pastry dough
1 egg, lightly beaten with 1 tsp. water
1 packet hollandaise sause ( Prepared according to directions)
3-4 oz. shredded Swiss Cheese
Salt and ground pepper, to taste
8 bacon slices, cooked until crisp
4-5 Eggs

10 fresh chives chopped coarsely



Directions:
Thaw the puff pastry dough according to the package instructions.Preheat oven to 425°F. Lightly grease a baking sheet.On lightly floured surface, roll out the puff pastry to 1/4-inch thickness and cut into a 10-by-8-inch rectangle. Place the pastry on the prepared baking sheet. Using a paring knife, score a border 1/2 inch in from the edge of the pastry. Using a fork, prick the center of the pastry. Brush the border with the egg wash and refrigerate for 15 minutes.In a small bowl, stir together the prepared hollandaise sause and cheese, and season with salt and pepper.Spread the hollandaise sause mixture on the pastry, keeping the border clean. Lay the bacon on top, slightly overlapping the slices. Bake the tart for 14 minutes, rotating the baking sheet halfway through baking.Remove the baking sheet from the oven and place it on a level heatproof surface. Using a fork, prick any large air pockets in the pastry. Crack the eggs onto the tart, spacing them 2 inches apart. Bake until the egg whites are set and the yolks are still soft, 7 to 10 minutes.Transfer the tart to a platter, garnish with the chives and serve immediately. Serves 4

Tropical Cake

~ TROPICAL CAKE ~

This cake is so moist it will melt in your mouth! It's jammed full of carrots, shredded coconut and crushed pineapple and stores well in the freezer. However it needs to be kept cold until about and hour or so before serving. This Cake is great for summer picnics and tropical themed parties! Enjoy!

Cake

3 cups all purpose flour

3 cups sugar

1 tbsp baking soda

1 tsp salt

1 1/2 tbsp ground cinnamon

1/2 tsp ground nutmeg

1-3/4 cups sweetened flaked coconut

4 large eggs

2 tbsp vanilla

1-1/2 cups Canola oil

1-1/2 cups shredded peeled carrots

1 Can ( 20 oz.) Crushed Canned pineapple

1/2 cup sweetened cream of coconut( Coco Lopez great brand)

Creamy Coconut Frosting

4 (8 oz) packages light cream cheese(at room temperate)

2 1/2 cups powdered sugar

1/2 cup heaving whipping cream

1/2 cup sweetened cream of coconut

1/2 tsp salt

Making the cake...

Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour or spray with Baking spray. Mix together the flour, sugar, baking soda, salt, cinnamon, nutmeg and coconut in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined.Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Or put them all on the same rack if they fit! Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.

Making the Frosting...

Using a mixer beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.Place 1 cake layer on a serving plate and spread a thick layer of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. Toast about 1/2 cup Coconut just until it's slightly brown in color and then sprinkle around the edges of the cake. Allow the cake to set in the refrigerator for at least 2 hours before covering it with plastic wrap. It will stay good in the refrigerator for up to 5 days and freezes well! Serves 14