🎃Homemade Glazed Pumpkin “PopTarts” 🎃

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ūüéÉHomemade Glazed Pumpkin "PopTarts" ūüéÉ
 
Oh my Goodness I am in HEAVEN!!! Kids (and adults) will love this
Ingredients
  • 2 refrigerated pie crusts (the kind in the long boxes by pillsbury)
  • 1 cup pure pumpkin puree, fresh or canned
  • ⅔ cup light brown sugar, packed
  • 1 tsp. almond extract (can use vanilla or maple extract)
  • ½ tsp. pumpkin pie spice
  • Dash of salt
  • Dash of nutmeg (optional)
  • For the Glaze:
  • 1 cup powdered sugar
  • ½ tsp. almond extract
  • 2 Tbsp. milk
Instructions
  1. Preheat oven to 375¬ļF.
  2. In a mixing bowl, mix together pumpkin puree, brown sugar, extract, pumpkin pie spice, nutmeg, and salt. Set to the side.
  3. Place pie crusts on a lightly floured surface and roll each one thin with a rolling pin. Cut each one into 8 rectangles. Use leftover to make up an odd shaped one ūüôā
  4. Place a rectangles on a baking sheet sprayed with cooking spray and spoon about 2 tbsp of pumpkin mixture into the center of it and smooth to within a ¼ " of the edge, leaving enough room for crimping. Top with another pie crust rectangle.
  5. Using a fork, crimp the edges by placing the tip of your fork about ¬Ĺ inch over the edge of the rectangle.
  6. Repeat these steps for the remaining "pop tarts".
  7. Bake for about 11 minutes, or until edges are lightly browned. Then cool completely.
  8. To make glaze~ Mix together all the ingredients for the glaze.
  9. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.

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Pumpkin Cheesecake Muffins

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Pumpkin Cheesecake Muffins
 
Ingredients
  • 15 oz Pure pumpkin (not pumpkin pie filling)
  • ½ cup softened butter
  • 9 packets of Stevia or Splenda
  • 6 Eggs
  • ½ Cup of Coconut Flour
  • ½ Tbs Pure Vanilla Extract
  • ½ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ½ tsp Pumpkin Pie Spice
  • 2 oz Cream Cheese
  • ⅛ cup Sour Cream
Instructions
  1. Pre heat oven to 350¬į
  2. In a medium/lg bowl mix together Butter, 6 packets of sweetener (reserve 3 for cream cheese filling) and Vanilla extract.
  3. Next mix in eggs, spices, coconut flour, and pumpkin.
  4. Mix well and add mix to lined cupcake pan filling to the top,
  5. In a separate bowl mix together softened cream cheese, remaining 3 packets of sweetener and sour cream.
  6. with a spoon dollop a small amount of cream cheese mixture to each muffin and swirl into muffin with a toothpick (lightly)
  7. Bake for 20- 25 minutes

 

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Pumpkin Spice Cake with Vanilla Butter cream Icing

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Pumpkin Spice Cake with Vanilla Butter cream Icing
 
Ingredients
  • 1 box of Golden Cake Mix
  • ¼ cup oil
  • 2 eggs
  • ½ cup water
  • 1 can of pure pumpkin
  • 1 tsp pumpkin pie spice
  • For the Vanilla Butter cream Icing :
  • 3 cups Confectioners' Sugar (Icing sugar)
  • 1 cup Butter
  • 1 tsp vanilla
  • 2 tbsp cream
Instructions
  1. Preheat oven to 350. Spray a flute pan with cooking spray
  2. Mix oil, eggs and water together well. Add cake mix and mix together good. Add your pumpkin and spice and mix well
  3. Pour into flute pan and bake for 45 min or till done. Cool completely and ice with the Vanilla Butter cream icing below.
  4. For the icing:
  5. In your mixer mix together sugar and butter on low until well blended increase speed to med and beat for another 3 min.
  6. Add vanilla and cream and continue to beat on med for about 1 min more till nice and creamy.
  7. Enjoy

 

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CROCK POT MAPLE NUTS

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CROCK POT MAPLE NUTS
 
Ingredients
  • 2 tsp coconut oil
  • 1 cup of mixed nuts
  • ½ tsp sea salt
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
Instructions
  1. Turn crock pot on high.
  2. Put 2 tsp coconut oil in bottom and rub all around the bottom of crockpot.
  3. Stir together maple syrup, vanilla, and sea salt until blended.
  4. Put in mixed nuts and toss with a spoon until fully coated.
  5. Spread the coated nuts in the base of the crockpot in a single layer.
  6. Cover and cook on LOW for approx 1¬Ĺ to 2 hours gently tossing every 30 minutes.
  7. When done, remove the nuts from the crockpot and spread onto a cookie sheet that has been lined with parchment paper and allow to cool.

 

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Fruit and Yogurt Bars!!

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Fruit and Yogurt Bars!!
 
Ingredients
  • 1½ cup non fat greek yogurt (I used ¾ cup plain and ¾ cup vanilla)
  • 2 tablespoons honey (can add more if you like it sweeter)
  • ¾ cup chopped mixed berries
Instructions
  1. Mix all ingredients together.
  2. Line a 8" baking dish with a piece of foil. Spread the yogurt mixture in the bottom and place in freezer.
  3. Once frozen cut into bars (I make 6) and place in a freezer bag and put back in freezer.
  4. I usually lay one out for a few minutes before eating.
  5. I sometimes add chopped nuts and granola. It's a great, filling breakfast on the go or snack.

 

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Hot Milk Cake

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Hot Milk Cake
 
This is an all time favorite...
Ingredients
  • 4 eggs
  • 1-1/4 cups granulated Swerve or Truvia
  • 2-1/4 cups almond flour
  • 2-1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 1-1/4 cups almond (or coconut) milk
  • 10 Tbsp unsalted butter
  • For The Topping:
  • 6 Tbsp almond milk (or cream)
  • ¼ cup lightly packed brown sugar
  • 4 Tbsp unsalted butter
  • Unsweetened shredded coconut
Instructions
  1. In a mixing bowl, beat eggs at high speed until thick with an electric mixer (about 5 minutes). Gradually add in sweetener, beating until mixture is light and fluffy.
  2. Combine flour and baking powder then add to wet ingredients with mixer on low speed - just until smooth.
  3. In a saucepan, heat milk and butter only until the butter is melted, stirring occasionally.
  4. Add to the batter and beat until combined.
  5. Pour into a lightly greased 13" x 9" pan and bake at 350F for 30 to 35 minutes or until done.
  6. Just before removing from the oven, put the Topping ingredients into a small saucepan and bring to a soft boil.
  7. Boil just until it starts to thicken.
  8. Gently pour over top of the cake and spread it around.
  9. Sprinkle coconut on top (you can broil it for a minute to toast the coconut, if you desire).
  10. Allow to bake for 2 to 5 minutes until it bubbles then remove to a cooling rack and cool. ~ Enjoy!!

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*** Honey Cinnamon Roasted Pumpkin Seeds ***

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*** Honey Cinnamon Roasted Pumpkin Seeds ***
 
Ingredients
  • 3-4 c pumpkin seeds (washed and dried)
  • 2 tbsp. coconut oil (you can use olive oil as well)
  • 2 tbsp. butter
  • 3 tbsp. honey
  • 1 tsp cinnamon
Instructions
  1. Put the seeds in a bowl and set aside.
  2. In the microwave, heat the honey, oil & butter just until the honey is runny.
  3. Stir well and pour over seeds and mix til they are well coated and then add the cinnamon. Mix well.
  4. Spray a cookie sheet with spray oil and pour the seeds on and spread evenly.
  5. Bake in a 350 degree oven. Stir every 5-10 minutes (to help them stick less) til they are roasted to a golden brown. Around 30 minutes. They can burn quickly & easily so don't walk away.
  6. Stir while cooling as well every few minutes to help prevent clumping together.
Notes
Store in an UNCOVERED bowl for up to a week.

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*** Pumpkin Delight Pecan Squares ***

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*** Pumpkin Delight Pecan Squares ***
 
Here is another Keeper!!! Great Recipe to pass around!!
Ingredients
  • 1 15 oz can pumpkin puree
  • 1 10 oz can evaporated milk
  • ¾ cup light, organic brown sugar
  • 3 whole eggs + 2 whites (slightly beaten)
  • 3½ tsp pumpkin pie spice
  • 1 box yellow cake mix
  • ¾ cup unsalted butter, melted
  • 1 cup coarsely chopped pecans (or substitute your favourite nut)
  • ½ cup toffee bits (these are optional, but if you use them, the taste is OUT OF THIS WORLD!!!)
Instructions
  1. Get your oven preheated to 350 degrees F. Prepare a 9 x 13-inch baking pan by spraying it lightly with low-calorie cooking spray (Pam is good).
  2. Add the pumpkin, milk, sugar, eggs and pumpkin pie spice, into a large bowl; stir well to thoroughly combine. Pour the pumpkin mixture into the prepared pan.
  3. Sift the boxed cake mix into a separate bowl and crush up any chunks, then evenly sprinkle the contents on top of the pumpkin mixture. Shake evenly on the top of this layer the chopped pecans and toffee bits. Drizzle the melted butter evenly over the entire mixture.
  4. Pop the pan in the oven and bake the squares for 45 to 50 minutes until a toothpick inserted in the center comes out clean and edges are lightly browned.

 

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APPLE ENCHILADA

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APPLE ENCHILADA
 
Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
Ingredients
  • 1 (21 ounce) can apple pie filling(Or even use fresh apples if you like-I would)
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • ⅓ cup margarine
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ½ cup water
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan
  3. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan
  4. Bring margarine, sugars and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for 3 minutes
  5. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes
Notes
Makes 6 large tortillas; may be cut in half to serve 12.

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Warm Peachy De-lite

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Warm Peachy De-lite
Serves: 6
 
Ingredients
  • 3 large fresh peaches cut in half
  • 3 tsp. butter
  • 6 tsp. brown sugar, divided
  • 1 tsp. almond slivers (optional)
  • Sprinkling of ground cinnamon, to taste
  • 6 Tbsp Cool Whip lite or Whip Cream
Instructions
  1. Cut peaches in half and remove pit. Put in baking dish, skin side down.
  2. Place ½ teaspoon butter in the center of each peach, top each peach half with 1 teaspoons brown sugar, and sprinkle with cinnamon and almonds.
  3. Bake at 375 F until peaches are tender, about 30 minutes. Broil 5 minutes. Top with Cool Whip Lite or Whip Cream. Serve warm.

 

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Lemon Bundt Cake With Lemon Butter Icing

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Lemon Bundt Cake With Lemon Butter Icing
 
If you LOVE Lemon, your going to LOVE this cake, its super moist and packed full with Lemon goodness. I know its not diet friendly but its sure is good for a splurge, the icing is not overly sweet either. Great to whip up when you have company coming too . I hope you all Enjoy!!!
Ingredients
  • For the Cake:
  • 1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
  • 1 (3 ounce) box instant lemon pudding (sugar free)
  • 4 extra large eggs (room temp)
  • 1 cup sour cream
  • 2 teaspoons lemon extract (optional)
  • 1 lemon, juice of
  • 1 lemon, zest of
  • 1‚ĀĄ2 cup oil
  • For the Icing :
  • ½ Cup Butter
  • 2 tablespoons lemon Juice
  • ½ teaspoon Lemon Extract
  • 1 tablespoon Milk
  • 3 cups confectioners sugar
Instructions
  1. Preheat oven as directed.
  2. Mix all ingredients and bake as directed on the box. Set to cool. Once cooled frost with lemon butter
Notes
NOTE: I used a Bundt pan but you can also use 2 large loaf pans.
And they can be frozen for 30 days and still taste like you just baked them! Perfect to whip up and have in your freezer for unexpected company. All you need is a good cup of Joe to go with it

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Cake Mix Ups

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Pineapple Angel Food Cake Recipe:…
Just two ingredients!! 1 large can crushed pineapple w/juice and 1 box angel food cake mix. Blend in large bowl and bake 350 for 30 min. in 9×13 ungreased pan. Oh so easy! 1/12 cake =165 calories

Cherry Angel Cake:
~ 1 box angel food cake mix and 1 can light cherry pie filling . . . mix both ingredients together and place in a greased 9×13 pan and bake at 350′ for about 20-25 minutes.

Cinnamon Apple Cake:
2-ingredient Cinnamon Apple Cake: 1 Can Of Apple Pie Filling And 1 Box Of Angel Food Cake (dry Mix Only). Combine Both Ingredients In A Bowl. Transfer To Greased 9×13 Pan And Bake At 350 Deg. For 20 Minutes Or Until Top Browns.

Blueberry Angel Food Cake:
1 Box Angel food Cake Mix 1 Can Blueberry Pie Filling (approx 22 oz can) Mix both ingredients together and spread in 13 x 9 baking pan. Bake at 350 degrees F for 28-30 minutes. Let stand for about an hour and top with whipped cream!

Lemon Bars.
1 box angel food cake mix 1 can lemon pie filling. Mix dry cake mix and cans of pie filling together in large bowl (I just mixed it by hand) Pour into greased baking pan. Bake at 350 degrees for 25 minutes or until top is starting to brown.

3-2-1 cake!
Mix 1 box of Angel Food cake mix with one box of cake mix. To make, use 3 tablespoons of cake mix, 2 T water, cook for 1 minute in microwave.

 

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MINI BAKED APPLE TACOS

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MINI BAKED APPLE TACOS
 
A delicious treat!
Ingredients
  • 4 apples, peeled, cored & sliced
  • ¼ cup Sugar
  • 2 tsp Cinnamon
  • ¬Ĺ tsp Nutmeg
  • ¬Ĺ C Water
  • ¼ cup water
  • 2 tsp corn starch
  • 3 large whole wheat tortillas
  • Olive oil
  • 3 Tbs sugar- 1 tsp cinnamon, mixed
  • Coconut Whipped cream
Instructions
  1. Add apples, sugar, cinnamon, nutmeg, and water to a medium pot.
  2. Stir until well combined, cover and cook on medium, stirring frequently for 10-15 minutes or until apples are almost soft.
  3. Mix 2 tsp cornstarch with ¼ cup water and add to Apple mix to thicken.
  4. Cut 3 x 4" diameter circles on each large tortilla.
  5. Preheat oven to 300 F Brush with olive oil and sprinkle a little cinnamon on each side. Rub in. Drape mini tortillas over bars on oven rack. Bake for 15-20 minutes or until tortillas are crunchy and will hold their shape.
  6. Remove from oven.
  7. Spoon Apple mixture in shell, top with whipped cream and sprinkle a little cinnamon/sugar mix over top.
  8. Enjoy!

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Apple Chips

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Root Beer Float Cake

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Root Beer Float Cake
 
Ingredients
  • 1 package of white cake mix
  • 1¾ cup of root beer divided
  • ¼ cup of canola oil
  • 2 eggs
  • 1 envelope of powdered whipped topping mix
  • (I used Dream Whip)
Instructions
  1. In a large bowl or mixer combine cake mix, 1¼ cups of root beer, oil and eggs. Beat on low speed for 2 minutes or you can mix ingredients by hand for 3 minutes.
  2. Pour into a greased 13x9 baking pan.
  3. Bake at 350 for 30 to 35 minutes or until toothpick comes out clean.
  4. Cool completely before icing.
  5. For your icing combine the remaining ½ cups of root beer with the whipped topping mix.
  6. Beat on high until soft peaks form.
  7. Ice cake and store in fridge.
Notes
And yes you can definitely taste the root beer in this-it's so yummy!!

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Broiled Angel Food Cake with Maple Whipped Cream

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Broiled Angel Food Cake with Maple Whipped Cream
 
Once you’ve tried broiled angel food cake, there is a good chance you’ll never want it any other way. With a crisp, golden brown crust reminiscent of toasted marshmallows and that tender melt-in-your-mouth interior you’ve come to expect from angel food cake, this is sure to become one of your favorite go-to dessert recipes for fast and delicious results. This recipe can be made with your favorite homemade angel food cake recipe or with the store-bought variety. However, if you buy a pre-made cake, look for one that is not packaged inside a disposable baking pan. The exterior of cakes sold like this tend to be very sticky, which makes them more difficult to slice. Look for one that is packaged with just plastic wrap around it for protection, instead.
Ingredients
  • 1 pint heavy whipped cream
  • 1-2 T. real maple syrup
  • 1 angel food cake, homemade or purchased
  • 5 T. unsalted butter, melted
  • 1 pint fresh strawberries, washed, hulled and cut into chunks or slices
  • ¬Ĺ pint fresh blueberries, washed
Instructions
  1. In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
  2. Place your oven’s top rack on the highest setting and turn the broiler on high.
  3. Due to its round shape, angel food cake is normally cut into a series of wedges. However, the pieces will not brown evenly under the broiler if cut like this. Instead, carefully slice the angel food cake with a sharp knife into equally thick sections by making a series of parallel 2‚ÄĚ wide cuts, starting on one side of the cake and working toward the opposite side. Trim the pieces so they are all approximately the same size. The result should be uniformly sized pieces that will brown evenly.
  4. Place the angel food cake slices on a rimmed baking sheet lined with parchment paper, and brush the top with melted butter. Turn over each piece and repeat on the other side.
  5. Place baking sheet under the broiler until a golden-brown crust starts to form. (You may need to rotate the baking sheet to get uniform results). Keep a close eye on the cake during this time because it can burn very quickly. Once toasted, remove baking sheet from oven and turn over each piece of angel food cake. Place back under the broiler and toast the remaining side until golden brown.
  6. To serve, arrange toasted slices on individual serving plates and top with maple whipped cream and fresh berries.

2016 All Rights Reserved, WendyWeighsin

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Salted Caramel Toffee Dip

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Salted Caramel Toffee Dip
 
**I recommend having the cream and butter ready to pour before you begin as this can go fast!**
Ingredients
  • 1 8 oz bar of cream cheese
  • toffee candy bits
  • For the Caramel/Toffee sauce:
  • 1½ cups sugar
  • ⅓ cup water
  • 1¼ cups heavy cream
  • 1 tbsp. butter
  • 1 tsp sea salt
Instructions
  1. You will need a heavy bottomed medium saucepan for this. Into the pan add the sugar and water..... You may stir this till mixed well BUT DO NOT STIR AGAIN TIL YOU ARE ADDING THE CREAM!!! **VERY IMPORTANT** (if you stir while the sugar is cooking, it will crystalize!!!)
  2. Cook over a med/low heat and let it sit until sugar starts to dissolve and begins to bubble, fast tiny bubbles...
  3. Continue to cook over med/high heat until it begins to turn a MEDIUM DEEP BROWN color.** WATCH VERY CLOSE as it can burn very quickly at this point**IF THE MIXTURE TURNS A DARK BROWN/BLACK START OVER!! It will be burnt at that point...
  4. As soon as the desired color is reached, REMOVE from heat and immediately & carefully add in the cream and butter - the mixture will bubble fiercely but let it sit until it settles. Add the salt and stir til dissolved.
  5. Place on a cooling rack til it is room temperature.
  6. Store in an airtight container in the refrigerator.
  7. Pour cooled sauce over cold cream cheese and sprinkle toffee bits on top.
  8. Serve with sliced apples or graham crackers.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Crockpot Candy

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Crockpot Candy
 
To keep from eating it all, give as gifts!
Ingredients
  • 32 oz dry roasted peanuts (I think I'm going to try almonds!)
  • 12 oz semi sweet chocolate chips
  • 4 oz German sweet chocolate bar (found in baking isle with chocolate chips)
  • 32 oz white vanilla candy melts (I usually buy these at my local craft store with the cake decorating items. Can also buy online.)
Instructions
  1. Place ingredients in a crockpot as listed.
  2. Do not stir.
  3. Cook on low for 1½ -2 hours - do not open the lid!
  4. After cooked, stir and drop by spoonfuls on a parchment paper or silpat lined pan.
  5. Allow to harden and store in a closed container...
  6. THESE ARE ADDICTIVE.

 

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Coconut Dream Pudding

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Coconut Dream Pudding
 
Ingredients
  • 1⅓ ounces dream whip whipped dessert topping mix
  • 2¼ cups skim milk, divided...
  • ½ teaspoon vanilla extract
  • 2 (1 ounce) sugar-free vanilla pudding mix
  • ¾ cup coconut, toasted
Instructions
  1. Beat dream whip mix, ½ cup skim milk and vanilla for 4 minutes.
  2. Add remaining milk and pudding mix and beat for 2 mores minutes.
  3. Fold in coconut.
  4. Put in serving dishes and refrigerate for at least 1 hour.

 

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*** Coconut-Pecan German Chocolate Pie ***

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*** Coconut-Pecan German Chocolate Pie***
 
If you like German Chocolate Cake you will LOVE this Pie Seleta made, just be warned it is Sweet and NOT a diet food. Great for your next pot luck get together!
Ingredients
  • 1 pie crust (use your favorite pie crust recipe or you can use pillsbury pie crust that you unroll..there are 2 in the box and you will just need one)
  • For the filling:
  • 4 ounces German sweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1 can sweetened condensed milk (14 ounce)
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or you can use walnuts if you want
  • For the topping:
  • ½ cup packed brown sugar
  • ½ cup heavy whipping cream
  • ¼ cup butter, sliced
  • 2 egg yolks
  • 1 cup coconut flakes (the sweetened kind)
  • 1 teaspoon vanilla extract
  • ¼ cup chopped pecans or walnuts
Instructions
  1. Preheat oven to 400¬į. On floured surface, roll out pie dough to a ⅛" and place into a 9" pie plate, flute edges. Place 2 sheets of foil over the top of the dough (don't poke holes in crust) then fill the crust with dried beans or dry rice. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and dry beans or dry rice and bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350¬į.
  2. To make filling, melt chocolates in a large bowl in microwave, stirring until smooth. Cool slightly. Whisk in condensed milk, 4 egg yolks and vanilla, then stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour.
  3. To make topping: In a small heavy saucepan, combine brown sugar, whipping cream and butter. Bring to a boil over medium heat, stir constantly to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks. then return all to pan, whisking constantly (very important not to stop stirring) Cook 2-3 minutes or until mixture thickens and a thermometer reads 160¬į. Remove from heat. Stir in the coconut and vanilla; cool for another 10 minutes.
  4. Pour over filling and spread evenly, sprinkle with pecans.
  5. Refrigerate 4 hours or until cold.
  6. Serves about 10 (best to make slices small this is a rich pie)
  7. Enjoy!

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