Grapefruit Jello

greyhound jello shot recipe

What You’ll Need

• 4 cups ruby red grapefruit juice
• 8 packets Knox unflavored gelatin
• ½ cup Truvia Natural Sweetner or 1 cup sugar
• 3 cups vodka **** FLAT CLUB SODA or Grapefruit flavored soda
• 1 cup cold water
• Grapefruit pieces
• Raspberries
• Small saucepan
• 8″ square baking pan

Let’s Do It

• Pour grapefruit juice into small saucepan
• Add gelatin to juice
• Soak 2–3 minutes
• Add Truvia or sugar and stir on low heat until gelatin and sweetener have dissolved completely–about 5 minutes
• Add vodka and water
• Transfer to baking pan
• Refrigerate several hours or overnight
• Cut into rectangles
• Garnish your jello shots with grapefruit and raspberries and serve

Orange Cream Freezer Dessert Recipe

SOURCE: Nonnie Sandifer


Orange Cream Freezer Dessert Recipe 


Ingredients

4 cups graham cracker crumbs
3/4 cup sugar
1 cup butter, melted
3-1/2 quarts vanilla ice cream, softened
2 cans (12 ounces each) frozen orange juice concentrate, thawed

Directions
In a bowl, combine cracker crumbs and sugar; stir in butter. Set aside 2 cups for topping. Press remaining crumb mixture into two greased 15-in. x 10-in. x 1-in. pans. Cover and freeze for at least 10 minutes.
In a large bowl, combine ice cream and orange juice concentrate until smooth. Spoon over crusts (pans will be full). Freeze for 10 minutes or until partially firm.
Sprinkle with reserved crumb mixture; gently press down. Cover and freeze for up to 2 hours. Remove from the freezer 15 minutes before serving. Yield: 2 desserts (24 servings each)

Banana Butterfinger Pudding Recipe

http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html


Butterfinger Banana Pudding

Ingredients: 
1 can sweetened condensed milk 
1 cup milk 
2 tablespoons cornstarch 
3 large eggs, beaten 
2 teaspoons vanilla extract 
1 tub Cool Whip 
1 box Nilla Wafers 
4 bananas, peeled, sliced 
1 Butterfinger, crushed

Directions: 
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan.  Cook and whisk over medium heat, until mixture comes to a full boil.  Turn off heat and whisk in eggs until combined.  Strain pudding into a large bowl, whisk in vanilla until combined.  Chill bowl over an ice bath or in the refrigerator/freezer until cold.  When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl.  I used all of my pudding and bananas, but had leftover wafers.  Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger.  Chill until cold.

Makes 8-10 servings
http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html

No-Bake Peanut Butter Cups

**No-Bake Peanut Butter Cups**

1 cup peanut butter (creamy or crunchy)
6 tablespoons butter (melted)
6 tablespoons brown sugar
1 1/3 cups powdered sugar
2 teaspoons vanilla
1 cup milk chocolate chips (melted)

Directions:
1. Mix together - Peanut butter, melted butter, brown sugar.
2. Stir in - Powdered Sugar & vanilla.
3. Melt Chocolate chips in double broiler or microwave.
4. Line up muffin pans with paper baking cups inside.
5. With a rubber spatula, drip some chocolate on the bottom of all the baking cups, then layer with peanut butter mixer, then add more chocolate on top. No thicker than 3/4" each.
6. Let cool in the refrigerator for 15 minutes to harden.
7. Peel paper and enjoy!

Lemon Loaf

Starbucks Lemon loaf

1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.
FROM: teamskinny01 on FB.

Peanut Butter Brownie Trifle

 

Peanut Butter Brownie Trifle

INGREDIENTS:
1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

DIRECTIONS:
Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 
with Jill Fitzgibbons 

NO-BAKE *PROTEIN* FUDGE

 
 
NO-BAKE *PROTEIN* FUDGE (6 WW points)
Ingredients

2 large avocados, pitted and skin removed
4 scoops (120 g) vanilla whey protein powder, naturally sweetened
1/2 cup cocoa powder, unsweetened
1/8 tsp salt + more coarse salt for sprinkling on top (optional)
2 + 1/2 cups walnuts
1 + 1/2 cups dates, pitted & chopped

Directions

Add avocados, cocoa powder, protein powder and 1/8 tsp salt to a food processor and process until smooth.
Add 1 cup of walnuts and 1 cup of dates and process until smooth. Add another 1 cup of walnuts (reserve 1/2 cup for next step) and remaining 1/2 cup of dates, and process until smooth. Note: if you think your food processor can handle all nuts and dates at once please go ahead. My KitchenAid couldn't and it kept shutting off.
Add remaining 1/2 cup walnuts and pulse a couple times. This will give a nice crunch to the fudge.
Line 8x8 or 8x4 baking dish with parchment paper (not wax paper) and place the mixture from the food processor in it. Press firmly with the back of a spoon or spatula to remove any air.
Freeze for at least 3 hours. Remove from the pan, slice into 18 squares and sprinkle with coarse sea salt (optional).
Storage Instructions: Store in an airtight container in the freezer for up to a month. No need to thaw before serving, the fudge will not freeze completely.

Recipe from iFOODreal

Fruit Roll-ups Homemade

 
 
Homemade Strawberry Fruit Rollups
Ingredients:

8 oz strawberries, stems trimmed
1 tbsp freshly squeezed lemon juice
3 tbsp stevia

Directions:

1. Place the trimmed strawberries in a blender or food processor and puree them for a minute or so until smooth. You don't want any strawberry chunks in the mixture.
Transfer the strawberry puree to a saucepan and add the lemon juice and stevia. Turn the heat to medium to medium high, and cook
the mixture for about 10 minutes, stirring frequently, until the mixture is thick and jammy. The goal here is to cook out much of the moisture.
2. Preheat the oven to 170 degrees F, or as low as your oven will go, making sure it's less than 200 degrees at the highest.
3. Spread the strawberry jam into a rectangle shape onto a baking pan lined with a silpat or parchment paper. You may use an offset
spatula or a regular spatula to help spread the mixture as evenly as possible, until the rectangle is about 1/8 inch thick. Keep in
mind the fruit leather will lose some of its thickness in the oven as it dehydrates, so make sure that none of the jam is so thin
that you can see through it as you spread.
4. Cook in the oven for 3-4 hours, until the fruit mixture no longer feels sticky, just a bit tacky. Remove from the oven and let it cool completely. Transfer to a cutting board lined with wax paper, and use a pizza cutter to cut long strips. Roll them up into the fruit
rollups, and enjoy!
Closing notes for this recipe:

You can use frozen strawberries for this recipe, just make sure to thaw them before pureeing. Just as with any other recipe where you are dehydrating something in the oven, it’s a bit of a guessing game judging when it’s done. You’ll know the rollup is done when it
doesn’t feel sticky, just a bit tacky. Don’t bake for too long or the rollup will turn into a crispy chip!
If your oven doesn’t go to 170, you may need to open and close the door to moderate the temperature. 200 degrees seems to be the
highest you should go for this recipe.
Notes

Recipe adapted from Serious Eats who adapted from the Classic Snacks Made From Scratch Cookbook.

Baked Oatmeal Fruit Treat

 
 Baked Oatmeal

21 ounce Quaker Quick 1-minute Oats (1/2 large 42 oz. Container)
1 cup of brown sugar
2 tablespoons of baking soda
14-16 oz. Jar of maraschino cherries, Chopped, reserve ½ cup juice (in baking isle)
1-8 oz. pkg Dole Mixed fruit, chopped (blueberries, raspberries, cherries, Dates are my fav.)
6-8 oz. chopped pecans
1 1/2 cups of milk
4 eggs
1 cups of melted butter

Mix oatmeal, brown sugar, baking soda, cherries, dried chopped fruit & Nuts in a large bowl. Beat eggs, milk, ½ cup maraschino cherry juice and butter together and add to dry ingredients. Pour into a lightly greased 9 x 12 inch baking pan, spreading evenly. Bake at 350 degrees for 30 – 45 minutes till top is dark golden and middle seems set. Serve in a bowl with warmed milk and bananas if you want… I like it plain, cold and on ice cream as well. Freezes well.

(Picture: My Favorite variation: 2 cups steel cut oats soaked in water to cover 1 day.Dump that with another 2 cups of minute oats, 1-1/2 cups milk, 2 eggs, ½ jar chopped maraschinos and half juice of jar, handful slivered almond, ½ cup or so of dried cranberries ….bake 50 minutes in 9 square pan.)

Almond Joy Brownie Bites

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

http://www.justapinch.com/recipes/dessert/pie/hawaiian-pie-2.html

Joelle Johnson

Burton, MI

Hawaiian Pie

Ingredients

1	graham cracker pie crust
1	8 oz,pineapple, crushed with juice
1	8 oz container of cool whip, thawed
1 c	coconut, shredded
1 tsp	vanilla
1/3 c	sour cream
1 pkg	vanilla instant pudding (4 serving size) (i use sugar free)

Directions

1

 In a bowl mix pineapple, and sour cream with dry pudding mix, mixing well. Add coconut (save a couple of Tablespoonfuls for garnish), vanilla, and cool whip (save a couple of tablespoonfuls for garnish)

2

 Pour mixture into pie crust. Spread remaining cool whip in a small design (I make a little circle on top for garnish, sprinkling remaining coconut on top. Place in fridge for a couple of hours to set up. In the hot summer months sometimes I freeze this pie and eat frozen... just a delicious.

http://www.justapinch.com/recipes/dessert/cake/orange-cream-cheese-bread-9.html Jen Frame Sequim, WA

Orange Cream Cheese Bread

Serves: 2 loaves Prep Time: 15 minutes Cook Time: 55 minutes

Ingredients

1-8 oz package cream cheese, softened 1/2 c shortening 1 2/3 c granulated sugar 2 eggs 2 1/4 c all-purpose flour 1 tsp salt 1 Tbsp baking powder 1 c milk 1/2 c chopped walnuts 2 Tbsp grated orange peel 1/4 c orange juice

Directions

1

 Combine cream cheese and shortening, creaming well.

2

 Gradually add sugar, beating until light and fluffy.

3

 Add eggs, beating well after each addition.

4

 Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5

 Stir in walnuts and orange peel.

6

 Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7

 Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8

 Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

Chocolate Zucchini Cake

http://www.justapinch.com/recipes/dessert/cake/chocolate-zucchini-cake-11.html

Cassie Long, Western, PA

Chocolate Zucchini Cake

Serves:	12 - 15
Prep Time:	15 Min
Cook Time:	55 Min

Ingredients

2 c	flour
2 c	sugar
3/4 c	unsweetened cocoa powder
2 tsp	baking soda
1 tsp	baking powder
1/2 tsp	salt
1 tsp	ground cinnamon
4	eggs
1 1/2 c	vegetable oil
3 c	grated zucchini
3/4 c	chopped walnuts (optional)
FROSTING
2 c	sugar
1 c	unsweetened baking cocoa
1 c	milk
1/2 c	butter
1/4 c	light corn syrup
1/4 tsp	salt
2 tsp	vanilla
2 -1/2 - 3 c	confectioners' sugar

Directions

1

 Preheat oven to 350 degrees F.

Grease and flour a 9x13 inch baking pan.

2

 In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well.

Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

3

 Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.

4

 Fudge Frosting if using:

In medium sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes.

Beat in vanilla and enough powdered sugar for spreading consistency.