Piña Colada Icebox Pie

Ingredients

• 2 cups pecan shortbread cookie crumbs (about 16 cookies)
• 1 cup sweetened flaked coconut
• 1/4 cup butter, melted 
• 1/3 cup sugar 
• 2 tablespoons cornstarch
• 1 (8-oz.) can crushed pineapple in juice 
• 1 (8-oz.) package cream cheese, softened 
• 1 1/2 cups cream of coconut, divided
• 2 large eggs 
• 1 cup whipping cream
• Garnishes: lightly toasted shaved coconut, pineapple wedges, fresh pineapple mint sprigs

Methods

1. Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom and up sides of a lightly greased 9-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Transfer to a wire rack; cool completely (about 30 minutes).

2. Stir together sugar and cornstarch in a small heavy saucepan; stir in pineapple. While stirring constantly, bring to a boil over medium-high heat; cook (keep stirring!) 1 minute or until thickened. Remove from heat; cool completely (about 20 minutes).

3. Beat cream cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Gradually add 1 cup cream of coconut, beating at low speed just until blended. (Chill remaining 1/2 cup cream of coconut until ready to use.) Add eggs, 1 at a time, beating just until blended after each addition.

4. Spread cooled pineapple mixture over bottom of piecrust; spoon cream cheese mixture over pineapple mixture.

5. Bake at 350° for 38 to 42 minutes or until set. Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

6. Beat whipping cream at high speed until foamy. Gradually add remaining 1/2 cup cream of coconut, beating until soft peaks form; spread over pie.

Parmesan Zucchini Sticks

Ingredients

• 8 medium zucchini, sliced in half
• 1 cup Parmesan cheese, shredded
• 1/2 tbsp dried thyme or oregano
• 1/4 tsp salt
• 1/2 tsp freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Arrange zucchini halves on 2 rimmed baking sheets lined with parchment paper.

In a small bowl, mix to combine Parmesan cheese, oregano (thyme), salt and black pepper. Top each zucchini slice with 1 - 1.5 tbsp of cheese-herb mixture spreading evenly. Bake for 15 minutes. Then broil on High for 4 - 5 minutes or until cheese turns crispy and golden. Serve warm or cold.

Fried asparagus, ham & cheese bundles

Ingredients

• 4 thin slices mild, easy to melt cheese
• 4 Asparagus Spears, cooked until just tender
• 4 thin slices cooked Ham
• Beaten Egg for coating
• Flour for coating
• Olive Oil

Method

• Put 1 slice of the mild cheese and 1 asparagus spear on each slice of cooked ham and carefully roll each one up to form a cylinder.
• Dip the ham rolls in the egg and then the flour, then fry them in a little hot oil until they are golden brown.  Serve immediately.

Spicy sausage in red wine