OOPS

Sorry all about the ingredient amounts being cut off on the Coconut Cupcake recipe. I thought I had fixed and then I realized..It didn't work. So I think it will now!!

Jessica

Blackbottom Strawberry Pie

1 cooked deep dish pie crust

2/3 c. hot fudge topping

8 oz. cream cheese (softened)

1 C. powdered sugar

3-4 C. Strawberries (quartered)

1/2 C. Strawberry pie glaze (i use the danish dessert mix)

1. Make crust as directed on box. Cool completely, about 15 min.

2. Spread fudge topping along the bottom of the crust and refrigerate for ONE HOUR.

3. In a small bowl, beat cream cheese and powdered sugar. Medium speed until smooth. Carefully spread over fudge.

4.In a medium bowl, gently mix strawberries and glaze. Spoon over cream cheese and refrigerate until firm. (about 1 hour)

Optional- Top with Whipped Cream

This pie is DELICIOUS!

Coconut Cupcakes

So I've really been a slacker on posting anything, but I got this recipe on the web from a friend and they are amazing cupcakes. I don't really like coconut, but I loved these moist cupcakes!! They are anything but fat free, but hope you enjoy. Jessica C.

Coconut Cupcakes

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Spinach Strawberry Salad

Dressing:
1/3 cup apple cider vinegar
3/4 cup sugar
1 t dried mustard
1 t salt
1 1/2 T dried minced onion
1 cup canola oil
1 1/2 t. poppy seed

Mix ingredients. Let sit for 30 minutes, then shake well. Serve with baby spinach, sliced strawberries, thinly sliced red onions* and sliced almonds.

*I never add the onions cause I don't like them.

This dressing makes a good amount, but keeps well in the fridge. Just make sure to shake before drizzling over your salad. Yum!

Caesar Pasta Salad

This is one of our favorites and it is so versatile.

2-3 chicken breasts cooked and cubed or shredded
1/2 bag cooked pasta of choice. Bow tie works great
1/2 bottle caesar dressing
shredded lettuce of choice
Other vegetables of choice. We like shredded carrots, olives, corn, black beans...

Cook chicken & noodles. let cool. Once cool, place all ingredients in a bowl, including dressing, toss & enjoy. So easy and oh so good!

Salad recipes?

Once again, I'm looking for help. We've changed Monday Soup Night to Monday Salad Night for the warm summer months. So far we've enjoyed normal old lettuce with stuff on it salad. But does anyone have any killer salad recipes to share?