Baked Horseradish Carrots

Click here to go to the link for the recipe that Aimee used.  It is on the Fountain Avenue Kitchen website. :)

Peppermint Pie (Paula Deen)

8 oz soft type peppermint candy (Bob's peppermints at Walmart or Sees)
1/2 cup plus 1 1/2 cups heavy cream
1/4 cup cold water
1 envelope Knox gelatin
1 chocolate cookie pie crust (or a regular pie crust will work too)

Directions:  Soften gelatin in water, set aside.  Put candies in a ziplock bag and crush up using a mallet or rolling pin.  Get them broken up into as small of pieces as you can.  Add broken candy and 1/2 cup heavy cream into a small saucepan and cook over low heat until candy melts.  This takes some time but don't increase the heat!  Low temperature is very important.  Once all the candy is melted, add gelatin and mix well.  Let cool.  Whip 1 1/2 cups heavy cream until stiff and soft peaks form.  Fold the cooled candy mixture into the whipped cream.  Pour into crust and refrigerate until ready to serve.

April 2017 Rotation

March 2017 Rotation

February 2017 Rotation

Jan 2017 Rotation

December 2016 Rotation

November 2016 Rotation

October 2016 Rotation

September 2016 Rotation

July 2016 Rotation

June 2016 Rotation

May 2016 Rotation

April 2016 Rotation

March 2016 Rotation

February 2016 Rotation

January 2016 Rotation

December 2015 Rotation

Chunky Guacamole

Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

INGREDIENTS

3 medium avocados, ripe, (preferably Hass)

2 tablespoons minced onion

1 medium clove garlic, minced

1 small jalapeño chile, minced (1 to 1 1/2 teaspoons)

1/4 cup minced fresh cilantro leaves

1/4 teaspoon table salt

1/2 teaspoon ground cumin (optional)

2 tablespoons lime juice

INSTRUCTIONS

1. 1. Mince onion, garlic, and jalapeno and place into a medium bowl.

   2. Halve one avocado, remove pit, and scoop flesh into the bowl. Mash flesh lightly with onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with tines of a fork until just combined.
   3. Halve and pit remaining two avocados, and prepare cutting into chunks.  Leaving the avocado in the shell, I make several thing slices running a knife longwise down the avocado being careful not to slice through the shell.  Then make several slices going the opposite direction, forming small cubes. Gently scoop out avocado into bowl with mashed avocado mixture.
   4. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving.  This keeps the avocados from turning brown.)

Sept 2015 Rotation

Boston Cream Poke Cake

Ingredients
1 box Yellow Cake Mix (plus box ingredients)
2 small boxes (3.4 oz) Instant Vanilla Pudding Mix
4 cup Milk
1 container Chocolate Frosting

Instructions
Prepare cake in 13x9" pan according to box directions.
Use spoon handle to poke holes evenly across cake.
Combine milk and pudding mix and whisk until well blended.
Pour pudding over cake making sure it gets down into holes.
Refrigerate cake for several hours to allow pudding to settle and set up.

Open frosting container and remove foil seal.
Microwave for 15 seconds and stir. Repeat this until frosting is pourable.
Pour over pudding layer and spread with spatula to cover completely.

**I made my chocolate topping with chocolate chips and heavy cream.**
Refrigerate for at least several more hours.



Recipe from:
http://cincyshopper.com/boston-cream-poke-cake/

August 2015 Rotation

July 2015 Rotation

Coconut Cream Fruit Dip

I found this recipe on the "Dessert Now, Dinner Later" blog here.

Ingredients:

• 8 ounces of cream cheese, softened
• One 15 ounce can of Cream of Coconut (this is in the drink mixers aisle--this is not coconut milk)
• 1 cup of whipping cream & 1/4 cup powdered sugar & vanilla to taste, whipped to stiff peaks (Or, to simplify, use 8 oz of Cool Whip, thawed)

Instructions:

1. Whip softened cream cheese until there are no lumps.
2. Whip in the whole can of cream of coconut until thoroughly blended.
3. Fold in the whipped cream (or cool whip) just until evenly mixed.
4. Serve with fruit, cookies, etc.  Refrigerate the leftovers.

This makes a LARGE bowl of this yummy dip!!  (You can half it, if you have something to do with the rest of that can of cream of coconut!)