Pina Colada Cupcakes

Servings: 24

This may be my new favorite cupcake recipe!  The pineapple makes the cakes so moist and the icing, topped with coconut was just perfect.   I toasted the coconut for an "over the top" delight.  

INGREDIENTS

1 box yellow cake mix

1/3 cup vegetable oil

¼ cup water

1 teaspoon rum extract

1 can (8 oz) crushed pineapple in juice, undrained

3 eggs

1 container whipped vanilla frosting

1 teaspoon coconut extract

1 teaspoon rum extract

¾ cup shredded coconut

·         DIRECTIONS
Preheat oven to 350 degrees F. Place paper baking cup in each of 24 regular size muffin cups.

·         In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, pineapple and eggs with electric mixer on low speed to combine.  Then beat on medium speed for 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

·         Bake 20 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes; remove cupcakes from pans to cooling rack.  Cool completely about 30 minutes.

·         Stir coconut extract and 1 teaspoon rum extract into frosting, blending well.  Spread frosting on cupcakes.  Dip tops of frosted cupcakes in coconut.

*Toast the coconut for an over the top taste of yum!  To toast coconut, spread the coconut in small shallow baking dish and bake in 350 degree F oven for about 7 to 8 minutes, stirring occasionally, until the coconut is lightly toasted.

Baked Cod with Ritz Cracker Topping

  (adapted from Allrecipes)

  Servings: 2

One of my favorite fish dishes is baked cod with Ritz cracker crumb topping.  It's easy and delicious.  This reminds me of Boston baked scrod that I enjoy every time I visit New England!  

INGREDIENTS:

4 Tablespoons butter, melted

½ sleeve buttery round crackers (such as Ritz), crushed

1 pound cod (I used two frozen cod fillets)

¼ cup dry white wine (I used Pinot Grigio)

2 teaspoons dried parsley (or 1 Tablespoon chopped fresh parsley)

2 teaspoons dried Italian seasoning (or combination of dried basil and oregano)

Salt and pepper to taste

1 lemon, cut into wedges

DIRECTIONS:

·         Preheat oven to 400 degrees F

·         Line baking dish with foil and spray with cooking spray

·         Put fish on pan

·         Pour 1/2 of butter and wine mixture over fish

·         Evenly spread crumbs on top of fish and pat down.

·         Drizzle remaining butter and wine mixture over the fish.

·         Bake 20 – 23 minutes at 400 degrees F until fish is done and topping is browned

·         Serve with lemon wedges

Fresh Strawberry Pie, Shoney's Style

Strawberries are in abundance at the farmer's market!  You can pick  your own (fun!) or purchase them ready picked by cartons, flats, or buckets!  I so remember those delicious strawberry pies at Shoney's restaurants years ago.  I haven't made one of these cool and yummy pies in ages; so on this rainy day, I made one!  Verdict?  Awesome!  The combination of fresh uncooked berries and glaze, atop a crisp crust and topped with whipped cream made me smile!  It's the wonder of early summer wrapped up in a pie!

INGREDIENTS:

·         1 9-inch refrigerated pie crust (or make your own)

·         1 cup water

·         1 cup white granulated sugar(or 1/2 cup Splenda)

·         3 tbsp cornstarch

·         1/4 cup strawberry gelatin powder (JELL-O)(I used sugar free)

·         1 pint (or more) of fresh strawberries hulled and sliced

·         3 ounces cream cheese (optional)

DIRECTIONS:

1.     Pre-bake pie crust according to directions on package.

2.    Cool to room temperature. Once cooled spread thin layer of cream cheese over crust (to prevent soggy crust from strawberries bleeding into it).

3.    Wash and hull strawberries.

4.    Cut them in half (or maybe smaller if your berries are large).

5.    In a sauce pan, over medium-high heat, add water, sugar, cornstarch, & strawberry gelatin.

6.    Whisk together until thoroughly combined.

7.    Whisk mixture constantly while heating to prevent clumping or scorching until mixture begins to come to a gentle boil.

8.    Remove pan from the heat and allow the glaze to cool.

9.    Put sauce pan in ice bath or refrigerate until it cools and begins to gel, whisking occasionally (it will thicken but still be pourable).

10. Place sliced berries in the baked and cooled pie crust.

11.  Pour strawberry glaze over berries; try to get it in between the nooks & crannies of the berries as best you can.

12. Chill pie in the refrigerator at least 2-3 hours before serving.

13. Top with whipped cream and smile!