Ingredients:
Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Directions:
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Directions:
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Directions:
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.
Source: stellabskitchen.blogspot.com
Ingredients:
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
1 large green pepper, diced
1 cup of brown sugar
2 Tbl. cornstarch
2/3 cup of white vinegar
2 Tbl. Soy sauce
2/3 cup of white vinegar
2 Tbl. Soy sauce
Directions:
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Read more at http://www.sixsistersstuff.com/2012/04/slow-cooker-hawaiian-meatballs-recipe.html#EzeUCFDKVrFmuQgU.99
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