Friday, June 24, 2016

Join Us at Kitchens on the Landing at Branson


     Guest authors and sisters, Kathy Brown and Schyrlet Cameron, will share their love of food and a passion for cooking at Kitchens on the Landing in Branson, Missouri. Join them Saturday, July 23 from 11:00 am to 3:00 pm. They will be displaying all six of their cookbooks including the newest publication, Sugar Free and Simply Delicious. Stop by, say “Hi,” and pick up a free recipe card featuring one of their most asked for dishes.

Friday, February 26, 2016

Grilling Time

Bacon Wrapped Grilled Shrimp
2 lb. precooked bacon, commercially prepared 
½ lb. (16-20) raw shrimp, in shell
1 T. olive oil
1 tsp. chili powder
Salt and pepper to taste
4 T. honey BBQ sauce, commercially prepared

Peel and devein shrimp leaving the tail on. Rinse with cold water and pat dry. Mix olive oil, chili powder, salt, pepper and honey BBQ sauce in a small bowl. Coat shrimp with a mixture. Wrap each shrimp in bacon and secure with a tooth pick. Grill 5-8 min. or until shrimp turn pink. Do not over cook. Serves 6-8.

Saturday, January 2, 2016

So Good and So Easy

Sugar-Free Coconut Cake with Coconut Cream Frosting
1 (16 oz.) sugar-free vanilla cake mix
1 c. water
1/3 c. canola oil
3 eggs
1 tsp. coconut extract
1 ½ c. sugar-free shredded coconut 

1 (1 oz.) box sugar-free instant vanilla pudding mix
1 3/4 c. milk
1 tsp. coconut extract
1 (8 oz.) package cream cheese
1 (8 oz.) tub sugar-free frozen whipped topping, thawed  

Preheat oven to 325°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Prepare cake mix according to package directions. Add coconut extract and ½ cup shredded coconut, mix well. Spread batter in prepared pan. Bake 25 to 35 minutes or until toothpick inserted into center of cake comes out clean. Cool completely in pan on wire rack. Spread top with Coconut Cream Frosting. Sprinkle 1 cup shredded coconut evenly over frosting. Store in refrigerator.  Yield: 12 to 16 servings.
Coconut Cream Frosting: In a medium bowl, combine pudding mix, milk, and coconut extract. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping. Yield: 4 cups.

Monday, November 30, 2015

Sugar-Free and Simply Delicious

Coconut Cream Pie
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water   
3/4 c. granulated sugar substitute*
¼  c. cornstarch
1 ½ c. cold milk
1 c. half-and-half
1 large egg plus 1 large egg yolk
2 tsp. coconut extract
½ tsp. vanilla extract
½ c. sugar-free coconut, shredded
1(8 oz.) tub sugar-free frozen topping, thawed
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
½ c. sugar-free coconut, shredded
2 T. granulate sugar substitute*
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
          Pastry: Preheat oven to 450°. In a medium bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Use fork to pick crust sides and bottom. Bake for 20 minutes or until brown. Cool completely. Set aside one crust for another use. Makes 2 (9-inch) pie crusts.
Coconut Cream Filling: In a medium saucepan; combine the sugar substitute and cornstarch. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat; stirring constantly. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including corners, to discourage lumps. Return to heat, simmer, and stir of 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take from the heat. Cover with plastic wrap; gently press wrap on top of pudding.  Cool completely. Remove plastic wrap from filing. Pour into 1 (9-inch) pie crust. Top with whipped topping, to cover pie. Set aside remaining whipped topping for another use. Sprinkle topping with toasted coconut. Refrigerate for several hours. Yield: 6 servings.
Toasted Coconut: Preheat oven to 350°. Combine coconut and sugar in a small bowl. Spread on an ungreased cookie sheet and toast until golden brown. Cool completely.

Thursday, October 22, 2015

Simply Sugar-Free and Delicious

Sugar-Free Chocolate Peanut Butter Cake
1 (16 oz.) sugar-free chocolate cake mix
1 ¼ c. water
3 eggs
1/3 c. canola oil
2/3 c. all-natural creamy peanut butter, warmed divided*
1 c. unwrapped sugar-free mini peanut butter cups, cut in fourths
Sugar-free vanilla ice-cream, optional
*Microwave peanut butter on LOW about 2 minutes or until pourable.

     Preheat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Combine cake mix, water, eggs, oil and 1/3 cup peanut butter in large bowl; beat 1 to 2 minutes or until well blended. Spread batter in prepared pan. Drizzle with remaining 1/3 cup peanut butter; sprinkle with peanut butter cups. Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Cool least 15 minutes before serving. Top with a scoop of vanilla ice-cream. Yield: 12 to 16 servings.

Wednesday, September 9, 2015

Yummy Treats

These YUMMY little treats are impossible to resist!!!

Mini Cherry Cheese Cakes

18 vanilla wafers
2 (8 oz.) packages cream cheese, softened  
2 eggs
3/4 c. sugar
1 T. lemon juice
1tsp. vanilla
1 (20 oz.) can cherry pie filling.

     Preheat oven to 350°. Line 18 muffin cups with foil liners. Place a vanilla wafer in each cup. In a medium bowl, mix cream cheese, eggs, sugar, lemon juice, and vanilla until smooth. Pour mixture over wafers; filling each cup ¾ full. Bake for 25 to 30 minutes or until batter is firm. Cool and top with cherry pie filling. Refrigerate 2 hours before serving. Yield: 15 to 18 mini cheese cakes.   

Monday, June 8, 2015

Everything Tastes Better With Bacon!

Cheesy-Bacon Wrapped Taters

20 tater tots (thawed to room temperature)
1 c. sharp Cheddar cheese, shredded
Hot sauce
20 slices precooked bacon
½ c. brown sugar

Preheat oven to 375°. Line a cookie sheet with foil. Sprinkle a slice of bacon with shredded cheese. Place a tater tot on the bacon strip. Dash with hot sauce and wrap in the bacon. Secure with toothpick, and then roll in brown sugar. Place on baking sheet and repeat with remaining tots. Bake about 15 minutes; flipping halfway through so the bacon cooks evenly. Serve warm.