Chocolate Coconut Candies

Ingredients


1-3/4 cups confectioners' sugar

1-3/4 cups flaked coconut

1 cup chopped almonds

1/2 cup sweetened condensed milk

2 cups (12 ounces) semisweet chocolate chips

2 tablespoons shortening

Directions

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 2-1/2 dozen.
 
 
 
RASPBERRY COCONUT BARS
Ingredients


1-2/3 cups graham cracker crumbs

1/2 cup butter, melted

2-2/3 cups flaked coconut

1 can (14 ounces) sweetened condensed milk

1 cup seedless raspberry preserves

1/3 cup chopped walnuts, toasted

1/2 cup semisweet chocolate chips

1/4 cup white baking chips

Directions

In a small bowl, combine cracker crumbs and butter. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with coconut; drizzle with milk.

Bake at 350° for 20-25 minutes or until lightly browned. Cool completely on a wire rack.

Spread preserves over crust. Sprinkle with walnuts. In a microwave, melt chocolate chips; stir until smooth. Drizzle over walnuts. Repeat with vanilla chips. Cut into bars. Refrigerate for 30 minutes or until chocolate is set. Yield: 3 dozen.
 
 
Pina Colada Cheesecake
 
Ingredients


15 shortbread cookies, crushed

1 cup flaked coconut, toasted

3 tablespoons butter, melted



FILLING:

3 packages (8 ounces each) reduced-fat cream cheese



3/4 cup sugar

3/4 cup cream of coconut

3 tablespoons 2% milk

3/4 teaspoon rum extract

3 eggs, lightly beaten



TOPPING:

1/2 fresh pineapple, peeled and cored

3 tablespoons apple jelly

Edible blossoms, optional

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired. Yield: 12 servings.

BLUE CHEESE DEVILED EGGS


Ingredients


24 hard-cooked eggs

1 cup (4 ounces) crumbled blue cheese

2/3 cup mayonnaise

2 tablespoons minced fresh parsley

1 teaspoon hot pepper sauce

1/2 teaspoon celery seed

1/2 teaspoon pepper

Diced celery
 
 
Directions


Cut eggs in half lengthwise. Remove yolks; set whites aside. In a large bowl, mash yolks. Add the blue cheese, mayonnaise, parsley, hot pepper sauce, celery seed and pepper; stir until well blended.

Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with celery. Yield: 4 dozen.
 
 
 
 
CRAB DEVILED EGGS
Ingredients


12 hard-cooked eggs

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

1/2 cup mayonnaise

1 green onion, finely chopped

1 tablespoon finely chopped celery

1 tablespoon finely chopped green pepper

2 teaspoons Dijon mustard

1 teaspoon minced fresh parsley

1/2 teaspoon salt

1/8 teaspoon pepper

3 dashes hot pepper sauce

3 dashes Worcestershire sauce

Additional minced fresh parsley

Directions

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a bowl, mash the yolks. Add the crab, mayonnaise, onion, celery, green pepper, mustard, parsley, salt, pepper, hot pepper sauce and Worcestershire sauce; mix well.

Pipe or spoon into egg whites. Sprinkle with additional parsley. Refrigerate until serving. Yield: 2 dozen.
 
 
 

Dutch Potato Stuffing




3 lbs. chopped onions

3 stalks chopped celery

5 lb. cooked potatoes

butter only

1 regular size loaf of white bread

3/4 loaf of Pepperidge Farm bread

warm milk

Break the breads into small pieces and place in a very large

container for mixing. Set aside.

Saute the onions and celery together. Set aside. Mash the potatoes

with butter only. Add the onions and celery with the potatoes. Then

add the potatoes to the breads and mix. Moisten with some warm milk,

not too much, you do not want it to be on the runny side. Bake at

350 until done. Start checking after 45 minutes cooking time.