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Banana Parfaits with Chocolate Granola

February 28, 2010 By The Recipe Mom Leave a Comment
chocolate1

chocolate1What You Need:

1 C of rolled oats
1/2 C of toasted almonds, sliced
1/3C of toasted walnuts, chopped
1 1/2 C of unsweetened coconut, toasted and shredded
1 T of brown sugar + 1/4 C of brown sugar, packed and divided
1 t of cinnamon
2 T of unsweetened cocoa powder
1/4 C honey, divided
1/4 C semisweet mini chocolate chips
1/2 C of raisins
1 (32 oz.) container of vanilla yogurt
Zest from half of an orange
6 T of unsalted butter
4 ripe bananas cut into 1/4 inch slices

How to Make It:

Line a baking sheet with parchment paper and place the rack into the center of the oven.
Allow the oven to preheat to 350 degrees.
Toss together the oats, almonds, walnuts and coconut in a mixing bowl.
Sprinkle 1 T of brown sugar, the cinnamon and the cocoa powder over the top.
Toss until all the ingredients are mixed together well.
Spread 3 T of the honey over the mixture and toss until well covered.
Spread the mixture evenly over the prepared baking sheet.
Bake the granola 15 without stirring.
Allow the granola to cool.
Dump the chocolate chips into a mixing bowl.
Add the raisins and the remaining honey and stir until well combined.
Fold in the granola mixing until all the ingredients are blended together well.
Whisk together the yogurt and orange zest.
Cover the bowl and refrigerate until ready to use.
Melt the butter in a skillet over medium heat.
Stir in the remaining brown sugar.
Cook 2 minutes, stirring constantly, until the sugar is dissolved.
Lay the banana slices into the skillet and stir gently to coat.
Cook 1 minute or until the bananas just begin to color.
Place one spoon of warm bananas into the bottom of the parfait glasses.
Add 1/2 C of the yogurt mixture.
Top with the chocolate granola.

Makes 8 servings

Filed Under: Chocolate, Desserts, Kid Friendly, Parfaits, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , , ,

Fancy Strawberry Bites

December 20, 2009 By The Recipe Mom Leave a Comment
dippedstrawberry

dippedstrawberryWhat You Need:

1 qt. fresh whole strawberries
1 C of vanilla ready to spread frosting
Miniature semisweet chocolate chips
Chopped nuts
Colored sugars
Candy sprinkles
Grated chocolate
Shredded coconut

How to Make It:

The strawberries are rinsed under cold water and dried on a paper towel.
In a microwave safe bowl put the frosting.
Using high temperature heat for 15 seconds, or until frosting is melted and smooth.
Into separate shallow bowls put the chips, nuts, sugars, sprinkles, chocolate and coconut.
With wax paper cover a cookie sheet.
The bottom of each strawberry is dipped about 1/3 up in the frosting.
The frosted strawberry is quickly dipped into one of the toppings.
The strawberry is placed on the wax paper.
Continue dipping the strawberries until all are frosted.
Put in refrigerator 5 minutes or until the frosting has hardened.

Makes 40 strawberries

Kids will love these strawberries. You may use any type of frosting and toppings. Kids will feel special when they see these strawberries are just for them.

Preparation Time: approximately 40 minutes
Chilling Time: approximately 5 minutes
Total Time: approximately 45 minutes

Nutritional Information per strawberry: (approximate values)
Calories 50; fat 2 g; sodium 0 mg; carbohydrates 8 g; sugar 8 g; protein 0 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes Tagged With: , , , , , , , , , , ,

Colorful Cookie Scarecrows

October 4, 2009 By The Recipe Mom Leave a Comment
scarecrowdoll

scarecrowdoll What You Need:

1 (18 oz.) pkg. refrigerated sugar cookie dough
1 C of flaked coconut
Yellow, orange, red and blue food coloring
18 gum drop fruit slices
1 C of powdered sugar, divided
1 T of milk, divided
Mini chocolate chips

How to Make It:

Roll out the cookie dough on a flat, lightly floured surface.
Cut out 18 gingerbread men.
Bake the gingerbread men according to the direction on the cookie dough package.
Cool the cookies to room temperature on a wire rack.
In a small bowl put the coconut and add enough yellow food coloring to tint the color of straw.
Place the gum drops on a lightly sugared surface and roll each one out flat.
Cut a hat shape from each of the rolled gum drops.
Split the powered sugar between 3 mixing bowls.
In each of the separate bowls put 2 or 3 drops of the orange, red and blue food coloring.
Divide the milk between each bowl and stir in to form a paste, add more milk if necessary to get the desired consistency.
On the cooled cookies frost the heads, hand and feet with the orange frosting.
The tinted coconut or straw is pressed in the frosting on the head, hands and feet.
The blue and red frostings are used to make the scarecrows shirts.
The hat is put on the scarecrows head by using a little orange frosting on the back of the hat and pressing it onto the scarecrows head.
Down the front of the scarecrow put 2 to 3 chocolate chips for the buttons.

Scarecrows are very popular around Halloween. You might want to make a double batch of these cookies as they won’t last long. You can make the shirts any color you like just by using different food coloring.

Makes 18 cookies

Filed Under: Cakes and Cookies, Halloween, Kid Friendly, Recipe Cards, Recipes, Snacks Tagged With: , , , , , , , , , ,

Crunchy Coconut Cookie Pizza

September 23, 2009 By The Recipe Mom Leave a Comment
cookiepizza

cookiepizzaWhat You Need:

1/2 C butter, softened to room temperature
3/4 C brown sugar
1 egg
1 1/2 t vanilla extract
1 C of flour
1 C quick cooking oats
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 (12.6 oz.) bag of Halloween M&M’s
1/2 C chopped pecans
1/4 C sweet coconut, flaked

How to Make It:

The oven is set to preheat to 350 degrees.
Spray a 12 inch pizza pan generously with a non stick cooking spray.
In a small mixing bowl put the softened butter.
Dump in the brown sugar and beat on low speed using and electric mixer until creamy.
With the mixer on medium speed, beat in the egg and vanilla until well combined.
Fold in the oats, baking powder, baking soda and salt until blended well.
Fold in 1 C of the M&M candies.
Firmly press the mixture onto the prepared pizza pan.
Press the remaining M&M’s into the batter.
Put in the preheated oven 20 minutes or until golden brown.
Take from oven and cool on a wire rack and then cut into triangles to serve.

This cookie pizza will brighten children’s Halloween and it’s quick and simple. Having trouble finding Halloween M&M’s go to http://www.mms.com and order your own customized candies. You can also buy regular M&M’s and just use the orange and brown ones. The rest can be eaten during your party.

Makes 12 cookie

Filed Under: Cakes and Cookies, Halloween, Kid Friendly, Recipes Tagged With: , , , , , , , , ,

Tropical Toasted Coconut Ice Cream

June 11, 2009 By The Recipe Mom 1 Comment
coconut

coconutWhat You Need:

2 (12 oz.) can of evaporated milk
1 C unsweetened coconut milk
1 C sugar
2 C whipping cream
1 T lemon juice
1 T vanilla
1 1/3 C coconut, toasted

How to Make It:

Place the evaporated milk ad coconut milk together in a large mixing bowl.
Add the sugar and stir until completely dissolved.
Add the whipping cream to the bowl.
Add the lemon juice and vanilla and blend until all the ingredients are combined together well.
Fold the toasted coconut into the mixture until well combined.
Transfer the mixture to the ice cream maker and freeze as directed by the manufacturer.
Ripen the ice cream at least 4 hours.

Makes 12 servings

To easily toast coconut lay it in a single layer in the bottom of shallow pan or cookie sheet. Place the pan in a preheated 350 degree oven and toast 8 minutes or until browned, being sure to stir occasionally for even browning.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,

Hawaiian Pineapple Sherbet

June 2, 2009 By The Recipe Mom Leave a Comment
pineapple

pineappleWhat You Need:

1 (15 oz) can cream of coconut
1 (15 1/4 oz.) can crushed pineapple with juice
1 C orange juice
1/4 C of light rum

How to Make It:

Pour the cream of coconut into the blender.
Add the crushed pineapple including the juice.
Pour the orange juice into the blender.
Add the rum and cover the blender tightly.
Blend the mixture until well combined and smooth.
Transfer the mixture to a 2 qt. baking dish.
Cover with plastic wrap and freeze for 4 hours or until firm.
Chill a large mixing bowl in the refrigerator.
Remove the frozen sherbet and place it in the chilled bowl.
Use a wooden spoon and break the sherbet into small chunks.
Beat the mixture with an electric mixer on low speed until smooth but not melted.
Transfer the mixture back to the baking dish and recover.
Return to the freezer for at least 4 hours or until firm.

Makes 10 servings

Pineapple juice can be substituted for the rum in this recipe. Top the sherbet with some toasted coconut for sinful summer dessert.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , , , ,