If you love Pina Coladas, you'll love this easy Pina Colada Punch recipe using Coco Lopez Cream of Coconut, crushed pineapple, light rum, club soda and pineapple juice.
2 (15-oz) cans Coco Lopez Cream of Coconut
1 (20-oz) can crushed pineapple, undrained
1 (46-oz) can pineapple juice, chilled
2 c light lrum
1 (32-oz) bottle club soda, chilled
1 ice ring or block of ice
Blend pineapple and cream of coconut in electric blender container until smooth. Combine pineapple mixture, pineapple juice and rum in a large punch bowl. Add club soda and ice ring just before serving. Makes 4 quarts of punch.
To make ice ring:
Fill a ring mold with water up 1 inch from top and freeze. Arrange pineapple chuncks and maraschino cherries on top of ice. Pour a small amount of cold water over fruits and freeze.
Saturday, January 30, 2010
Raspberry Champagne Punch
1 bottle red rose wine, chilled
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
concentrate
Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.
1 bottle dry champagne, chilled
1 quart Raspberry Sherbet
2 (10-oz) pkgs frozen red raspberries
in syrup, thawed
1/2 c sugar
1/3 c ReaLemon Lemon Juice from
concentrate
Blend rasperries in electric blender until smooth. In a large punch bowl, combine wine, sugar, lemon juice and raspberries. Stir until sugar is dissolved. Just before serving, scoop sherbet into punch bowl and add champagne, stirring gently. Makes 3 quarts.
Hot Chocolate
1/2 c cocoa
1 (14-oz) can Eagle Brand Sweetened
Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water
Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.
1 (14-oz) can Eagle Brand Sweetened
Condensed Milk
1 1/2 t vanilla
1/8 t salt
6 1/2 c hot water
Combine condensed milk, cocoa, salt and vanilla in a large saucepan. Cook over medium heat while slowly stirring in hot water. Heat thoroughly.
Monday, January 18, 2010
Easy Fudge Cake
1 packaged chocolate cake mix
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.
Chocolate Glaze
1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla
Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.
1 (8-oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 egg
1 t vanilla
Preheat oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan; set aside. Prepare cake mix according to instructions on box. Pour batter into prepared pan. In small mixer bowl, beat cream cheese, butter and cornstarch until light and fluffly. Gradually beat in condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Top with Chocolate Glaze. Store covered in refrigerator.
Chocolate Glaze
1 (1-oz) square semi-sweet chocolate
1 T butter
2 T water
3/4 c confectioners sugar
1/2 t vanilla
Melt chocolate and butter with 2 tablespoons water, in a small saucepan over low heat. Remove from heat and stir in confectioners sugar and vanilla. Stir until smooth. Pour over cake.
Ambrosia
This Ambrosia Fruit Salad uses Eagle Brand milk, yogurt, lime juice, mandarin oranges, pineapple, grapes, mini marshmallows, coconut, pecans and cherries.
1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained
Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.
1 can Eagle Brand Sweetened Condensed Milk
8 oz container plain yogurt
1/2 c lime juice from concentrate
2 (11-oz) cans mandarin oranges, drained
1 (20-oz) can pineapple chunks, drained
1 1/2 c grape halves
1 1/3 c flaked coconut
1 c miniature marshmallows
1 c chopped pecans
1/2 c sliced maraschino cherries, drained
Combine condensed milk, yogurt and lime juice in a large bowl. Mix well. Stir in fruit, coconut, marshmallow, pecans and cherries. Chill for 3 hours. Refrigerate leftovers.
Banana Daiquiris
2 medium bananas, sliced
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes
Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.
1/3 c confectioners sugar
1/3 c light rum
3 T lime juice from concentrate
2 c ice cubes
Combine all ingredients in a Blender container except for the ice. Blend well, then gradually add ice and blend until smooth. Pour into glasses.
Thursday, January 7, 2010
Baked Macaroni & Cheese
This Baked Macaroni & Cheese recipe uses a box of macaroni & cheese, shredded cheddar cheese, sour cream and Ritz Crackers.
1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted
Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.
1 pkg Macaroni & Cheese Dinner
1 c shredded cheddar cheese
1/2 c sour cream
1/4 t cayenne pepper
6 Ritz Crackers, crushed
1 T butter, melted
Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish; set aside. Prepare macaroni & cheese as directed on package. Stir in 1/2 cup of shredded cheddar cheese, sour cream and pepper. Pour into prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheddar cheese. Mix crushed Ritz Crackers and 1 tablespoon of melted butter together. Sprinkle on top of macaroni & cheese. Bake in 375 degree oven for 20 minutes. Let stand 5 minutes before serving. Makes 5 servings of 1 cup each.
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