Norwegian Rice Pudding

ingredients:
1/2 c water
2 envelopes unflavored gelatin
1/2 c sugar
1/2 tsp salt
2 c. milk (whole best, skim fine)
1.5 c cooked white rice
2 tsp vanilla extract
1/4 c chopped almonds (I used sliced and chopped them myself by beating on the bag)
1 c chilled whipping cream

1. in a saucepan heat water, gelatin, sugar and salt. stir constantly until gelatin is dissolved, about 1 minute.
2. stir in milk, rice, vanilla, and almonds
3. place the saucepan in a bowl of ice water, stirring occasionally, for about 15 min. (mixture should form a slight lump when dropped from a spoon? not sure what that means!)
4. beat whipping cream until stiff and fold into rice mixture.
5. pour into an ungreased mold (I only had pyrex) cover and chill until set about 3 hours.
6. turn out and serve cold with raspberry sauce (I used strawberry syrup)

lemon heaven pull apart cake

hawaiian cheesecake bars

Hawaiian Cheesecake Bars grin emoticon

Ingredients:
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 eggs
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter

Directions: 
1 - Combine flour, 1 cup sugar and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 oven for 14-19 minutes. Cool slightly.
2 - Mix together cream cheese, 4 TBS sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3 - Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
4 - Cool and cut into desired size bars .
This is a recipe that I use all the time from ..
www.threecookingsisters.com

2 minute hawaiian pie

Ingredients:

1 (20oz) can crushed pineapple “UNDRAINED”
2 boxes instant Jello coconut pudding mix (these only come in small boxes). You can substitute 1 large 6 serving size vanilla if you don’t like the coconut flavor.
8 oz sour cream
1 Extra serving sized graham cracker crust (I like to make my own 10” pie pan or 9” deep dish)
1 (8oz) can pineapple slices
8 maraschino cherries (or more if you like them)
1/2 cup sweetened flaked, coconut (optional)
1 (8oz) container of cool whip, divided

Directions:

1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix, and sour cream; mix until well combined. 
2. Fold in ~1/2 of the container of cool whip.
3. Put mixture into pie crust
4. Top with the rest of the Cool Whip
5. Drain pineapple slices and arrange on top of pie.
6. Sprinkle flaked coconut on top of pineapple (If you don’t like it leave it off).
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours and serve

strawberry frozen yogurt

from drop 5 pounds
frozen yogurt

better than uh..anything....cupcakes

from not my mamas meals
cupcakes

raspberry tiramisu

from pioneer woman
tiramisu

fruit sushi

from ten dollar dinners
sushi

Honey Glazed Grilled Pineapple

from Ten Dollar Dinner
pineapple dessert

oatmeal whoopie pies

from pioneer woman
whoopie pies

lemon cream pie

from real simple
pie

lemon pudding cakes

from real simple
lemony dessert

lemon brulee tart

from extra virgin
tart

italian strawberry shortcake

from extra virgin
strawberry shortcake

puff pastry strudel

from dave lieberman
strudel

banana cream pie

from dave lieberman
banana cream pie

angel food cake

from $10 dinners
cake

valentine's chex mix

from cookeville mops blog
chex mix

Baklava

I KNOW my mom's recipe is better, but since I dont have that one written down I'll just include a link to Pioneer Woman's recipe...because hers are often pretty good too
baklava

gingersnap cherry cheesecake

made this sometime last year, cant figure out why its not on the blog!
from real simple
gingersnap cherry cheesecake
a few notes: when I made this a few times in 2010 I seem to remember it turning out great! when I made it last night (TWICE) it turned out terrible. I have been wondering for a while if the temp or heating elements in my oven are a little off, so that MIGHT have contributed to a bit of the issue, but in order to get it to set in the end, instead of putting it back into the oven for 3-5 minutes, it was more like 30 or more, and then the consistency was nasty...and I've never had a time issue like that with baked goods before. I agree that during the first phase of baking increasing the baking time to 45-50 minutes worked like a charm for it to set, but when I added the last layer of sour cream mixture, everything became a disaster. I dont know if part of the reason was that I used plain yogurt instead of sour cream since I didnt have enough (but EVERYTHING I read says it can be subbed with no issues) but I will have to think long and hard before trying this recipe again! It was frustrating and expensive to have to throw out the 1st cheesecake altogether because of setting problems and embarrassing to bring such a nasty cheesecake to the party. grrrr!