Recipes

[walker]

Donut Ice Cream Sandwiches

8 glazed donuts, sliced 

1 pint or more ice cream, softened

Spread softened ice cream on two slices of donut; put together.  Roll in SPRINKLES.  If desired, melt chocolate and drizzle over top.* Wrap each one and place in freezer for at least 4 hours before serving.

* Good without but if you use chocolate, freeze without individual wrapping.

NEXT INGREDIENT ..... COCONUT

[tiny 2]

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@walker wrote:

Donut Ice Cream Sandwiches

8 glazed donuts, sliced 

1 pint or more ice cream, softened

Spread softened ice cream on two slices of donut; put together.  Roll in SPRINKLES.  If desired, melt chocolate and drizzle over top.* Wrap each one and place in freezer for at least 4 hours before serving.

* Good without but if you use chocolate, freeze without individual wrapping.

NEXT INGREDIENT ..... COCONUT

@walker 

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Oh MY. I must do this. @walker 

You are a dangerous woman!!!!

NEXT INGREDIENT....COCONUT

[walker]

@tiny 2 ..... funnnny!  Get those donuts now!  🤣  

@kate2357 ....I just saw your recipe for Cake Bites...another good recipe using Sprinkles!  Yum!

NEXT INGREDIENT .... COCONUT

[alliswell]

Coconut Cream Pie

Ingredients

• 1 cup sweetened flaked coconut

• 3 cups half-and-half

• ¾ cup white sugar

• ½ cup all-purpose flour

• 2 large eggs, beaten

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 1 (9 inch) pie shell, baked

• 1 cup frozen whipped topping, thawed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Spread coconut on a baking sheet.

2. Bake in the preheated oven, stirring occasionally, until golden brown, about 5 minutes.

3. Combine half-and-half, sugar, flour, eggs, and salt in a medium pot. Bring to a boil over low heat, stirring constantly. Continue cooking and stirring for 2 minutes more.

4. Remove the pan from the heat and stir in 3/4 cup toasted coconut and vanilla; reserve remaining toasted coconut for garnishing the pie.

5. Pour custard into pie shell and chill until firm, about 4 hours.

6. Top with whipped topping and reserved toasted coconut.  

Optional Suggestion:  Use 1 1/2 cups coconut milk (makes all the difference) and 1 1/2 cups heavy cream (I didn't have half-n-half). Also, eliminated the flour and used 1/3 cup corn starch. I turned up the heat on the stove between low and medium, and only took about 20 minutes or so to thicken. I did not toast the coconut that went inside the pie, but did toast the coconut on top. Also, made homemade whipped cream (carton whipping cream, 2 tbls. confectioners sugar, 1 teas. vanilla). Very nice texture. Firmness is just right.

From All Recipes

Next Ingredient:  Dark Chocolate

[kate2357]

Dark Chocolate Raspberry Cookies - From Two Peas And Their Pod

Ingredients
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup Dutch processed dark cocoa, plus 2 tablespoons
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup DARK CHOCOLATE chips
1/2 cup frozen raspberries
Sea salt, for sprinkling on cookies, if desired

Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.

In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in the egg and vanilla extract and mix until combined.

Gradually add flour mixture and beat until just combined. Gently stir in the chocolate chips and frozen raspberries. Try not to smash the raspberries. Some will fall apart and that is ok. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. If the raspberries squish out a bit, try to place the chocolate dough over them. If some raspberries are peaking out, that is fine. Sprinkle each cookie with sea salt, if desired.

Bake cookies for 10-12 minutes, or until cookies are set, but still soft in the center. Don't overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.

Note-if the cookie dough balls get too soft and juicy because of the raspberries, stick them in the freezer for 15 minutes before baking. This will keep the raspberries from oozing out. Again, try to cover them with the chocolate dough as best as you can.

NEXT INGREDIENT: SEAFOOD

[Renata22]

Crawfish etouffee (lightened up)
A classic Cajun dish, given a little bit of a lighter edge but still packed with delicious, comforting flavor.

Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
 Caroline's Cooking 
Ingredients
½ onion large, or 1 small
½ green pepper
1 stick celery
2 scallions/spring onions
2 cloves garlic
1 tablespoon olive oil
1 tablespoon butter 15g
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne pepper
2 tablespoon flour
1 cup fish or chicken stock 240ml (possibly 1-2tbsp more, as needed)
1 teaspoon tomato paste tomato puree
1 teaspoon Worcestershire sauce
1 lb crawfish tails 450g (pre-frozen is fine but ensure defrosted and don't rinse)


Instructions
Finely dice the onion, pepper and celery and finely slice the scallion/spring onion. Finely dice the garlic.
Warm the oil and butter in a pan over a medium heat and add all of the chopped vegetables and garlic. Cook for a few minutes until they are all softening and the onions are translucent.
Stir through the thyme, paprika and cayenne and cook a minute then add the flour. Stir through and cook, stirring now and then, for a couple minutes. You should notice a slight nutty smell and it darkening slightly. You may need to reduce the heat a little so it doesn't burn.
Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. Stir in the tomato paste and bring to a simmer. Reduce the heat and simmer for 10min or so to thicken a little. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice.

This works great with shrimp also. I make it this way all the time and I live in La. Most all etoufee recipes use at least a stick of butter. I like this one better and it's alot less rich. Enjoy!

Next Ingredient:Ground Meat

[JeanLouiseFinch]

@Renata22  What's the next ingredient?

[Renata22]

@JeanLouiseFinch 

Sorry, I had to do some editing. Copied from my phone and it came out very messy.

[kate2357]

This is tasty recipe and can be tweaked to make it your own. 

Lasagna Roll Ups - By Spend With Pennies

Ingredients  
1 package frozen chopped spinach defrosted and squeezed dry
2 cups mozzarella cheese shredded
1 ½ cups ricotta cheese or cottage cheese
¾ cup parmesan cheese shredded, divided
1 egg
9 lasagna noodles cooked and drained
1 pound lean GROUND BEEF
1 onion chopped
1 clove garlic
2 cups pasta sauce

Instructions 
Preheat oven to 350°F.

Brown ground beef, onion and garlic until no pink remains. Drain and stir in pasta sauce. Cook and drain lasagna noodles according to package directions.

In a small bowl, combine egg, spinach, cottage cheese, ½ cup parmesan cheese, and 1 cup mozzarella cheese.

Lay out cooked lasagna noodles and divide ricotta cheese mixture over noodles. Roll jelly roll style.

Add half of the meat sauce in a 9x13 dish. Place roll ups in dish and top with remaining sauce. Cover with foil and bake 30 minutes.

Remove foil and top with remaining cheeses. Bake an additional 10 minutes or until cheese is melted.

NEXT INGREDIENT: SPINACH

[RespectLife]

This came from the boards back in 2019...it is good and easily adaptable to changes, esp. smaller quantities!  Thanks to the original poster!!!

SCRAMBLED EGGS WITH SPINACH, MUSHROOMS AND BEEF   serves 4-6

• 2 tablespoons unsalted butter
• 8 ounces crimini mushrooms, sliced
• 1 medium yellow onion, diced
• 4 cloves garlic, chopped
• 1 teaspoon salt, divided
• 6-ounce bag (8 cups) baby spinach
• 1 pound (85 to 95%) lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 6 large eggs
• 1 teaspoon Tabasco sauce, optional
• Sliced sourdough bread or rolls, to serve

1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes.

2 Cook the onions: Add  onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes.

 3 Wilt the spinach: Add  spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.  When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl. 

 4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles.  Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.   Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)

 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined.   Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes.

 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.

Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.

Next Ingredient:

Chinese Five Spice