Puddings - 2

As promised, here the next two puddings I indulged in this weekend. This one is Mango Cream. It's absolutely delicious. It's also very simple to make. I really hope you give it a go.

Mango Cream Pudding with Almond Cookies

1 recipe mango cream*
1 box almond flavored cookies (I used ANNA’S Almond Cinnamon Thins)
1 mango, peeled and sliced or chopped into small cubes
½ cup whipped cream or Cool Whip

In individual dishes, layer cookies, fresh mango slices and pudding until you reach the top. For garnish, add a topping of whipped cream or Cool Whip and a mango slice. (I also added a couple of Pocky sticks. Mine were Almond Crush Chocolate Covered Biscuit sticks. They’re quite tasty.


MANGO CREAM

2 cup mango puree
1 tablespoon lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

How to make mango cream:
Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat. Cool.
Mix the mango puree, sugar, lime juice and gelatin.
Whip the cream until stiff, then fold lightly but completely into the mango mixture.
Pour into a mold, rinsed out with cold water.
Refrigerate until set.
Unmold and serve plain, or decorated with slices of mango.


This next pudding is a Piña Colada lovers delight. It's coconut pudding layered with fresh pineapple.


Piña Colada Pudding

1 (3.4 ounce) box Jell-O Coconut Cream instant pudding and pie filling
1 ¾ cups cold milk
¼ cup light rum (or 2 cups cold milk and ¼ teaspoon rum flavoring)
1/2 cup shredded coconut, lightly toasted
1 small pineapple, peeled and sliced thinly (or use 1 eight ounce can of sliced pineapple)
small shortbread cookies (I used Keebler Sandies Shortbread: 100 calorie Right Bites)
½ cup whipped cream or Cool Whip
Pineapple wedges and maraschino cherries for garnish, optional

Whisk Jell-O pudding and milk/rum combination for 2 minutes. Allow to set for 5 minutes. Fold in ½ cup Cool Whip or whipped cream. Chill while preparing remaining ingredients.

Peel pineapple and slice thinly. Layer cookies, pineapple and pudding. Top with whipped cream or cool whip. Garnish with pineapple wedge and cherry if you want to. Give it a dusting of the toasted coconut too.

Piña Colada Pie

I'm not going to try and fool you by telling you that I just made this pie for the post. Not the day after Thanksgiving, anyway. I made this a while back and have kept it on the "back burner" so to speak. I just never got around to posting about it. So, since I'm taking a lazy day off, I thought I'd go ahead and share it with you. I don't want you to think I've run away with the turkey. This is a Piña Colada Cheesecake. It's very tasty. Since I'm on Piña Coladas, there's a recipe for the drink as well. Hope everyone is relaxing and enjoying this holiday weekend. Love and hugs to all.

Piña Colada Cheesecake
Makes 10 to 12 servings

Crust:
2 cups crushed shortbread cookies (like Lorna Doons, about 20 cookies)
¾ cup crushed roasted pecans
6 tablespoons butter, melted
1 tablespoon sugar

Filling:
3 (8 ounces each) packages of cream cheese, room temperature
½ cup of sugar
5 eggs
1 cup cream of coconut (like Coco Lopez)
1 cup sour cream
½ cup pineapple juice
½ cup rum
½ cup shredded coconut

Topping:
1 (20 ounce) can of pineapple rings
1 (7 ounce) can of whipped cream

Preheat oven to 325°
1. Lightly spray bottom and sides of 10" spring form pan with non-stick spray.Combine crust ingredients and press over bottom and 1-½ inches up the sides of pan. Set aside.
2. Beat cream cheese and sugar at medium speed for approximately 3 minutes until light and fluffy.
3. Add eggs, one at a time, mixing well.Add next 5 ingredients and beat until well blended. Pour over crust.Bake pie for 1 hour and 15 minutes, or until center is jiggly when shaken.
4. Remove from oven and allow to cool on bakers rack. This takes about 30 to 40 minutes.
5. Cover and refrigerate for about 6 hours, or overnight.
6. 1 hour before serving, remove sides of pan and top cheesecake with whipped cream and pineapple rings.

Piña Colada
1 serving

3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice

Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.

Hatch Green Chiles

It’s almost harvest time at the Hatch Green Chile Farms in Hatch, New Mexico. That means every time you go grocery shopping, there will be a giant roaster set up in front of the store churning, turning and roasting up those magnificent green chiles straight from the farm. Heck, even Wal-Mart sets up a roaster for its’ customers convenience. And if you get the green chiles and the store doesn’t have a roaster up front, just set up your barbecue grill and do it yourself. I love the aroma of roasting chile. It makes you hungry. So with that in mind, here’s a recipe for Chiles Rellenos that I hope you will enjoy. (Of course you can’t have Rellenos without Mexican Rice and Refried Beans, so they’re included too. OOOhh, also Piña Coladas!)
Chiles Rellenos


8 - 10 (7 inch) green chiles (Anaheim’s, Poblanos, or Big Jims), roasted, peeled, seeded, and the stems left attached
¾ pound grated mild Cheddar, about 3 cups
½ cup all-purpose flour
2 ½ teaspoons salt
½ teaspoon freshly ground black pepper
Vegetable shortening for frying
4 large egg yolks, lightly beaten
4 large egg whites, beaten until foamy
¼ pound grated sharp Cheddar, about 1 cup

Preheat broiler.Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.In a large skillet, heat ½ inch shortening to 375º F. on a deep-fat thermometer. Fold yolks into egg whites. Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes, with a slotted spoon, transfer chiles (careful - they are delicate) to paper towels to drain. Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

Chiles Rellenos Salsa

1 can whole tomatoes (unseasoned), mashed or 2 to 3 fresh tomatoes, chopped
3 tablespoons minced cilantro
1 teaspoon salt
1 medium onion, cut in long thin slices
1 teaspoon olive oil
2 tablespoons vinegar
2 teaspoons oregano

Mash canned tomatoes and combine with the remaining ingredients. Chill 2 hours before serving.

Mexican Rice
serves 6-8

½ pound long-grain rice
3 tablespoons shortening
½ small onion, chopped
1 garlic clove, minced
4 to 5 cups chicken broth (fresh or canned)
½ cup frozen (thawed) peas
3 to 4 stewed tomatoes chopped
1 small green pepper, diced
1 teaspoon chopped cilantro
½ teaspoon salt

Chop onions, prepare broth, thaw peas, chop tomatoes, and dice peppers. Heat shortening in a skillet and fry rice over medium heat until golden brown. Add onion and cook until fairly softened. Add minced garlic clove and chicken broth. Cook to a boil, reduce heat to simmer. Add cilantro and salt. Blend in diced pepper and chopped tomatoes. Cover and cook for 40 minutes stirring frequently to prevent from sticking. Add peas and cook for an additional 5 minutes.

Refried Beans
makes 3 to 4 servings

1/3 cup bacon drippings (or vegetable oil)
½ cup finely chopped onion
1 large garlic clove, minced
3 cups cooked pinto beans
¾ cups shredded Monterrey Jack cheese, Longhorn cheddar, or Mozzarella

Heat drippings in a large, heavy skillet over medium heat. Cook onion and garlic until soft. Reduce heat, add 1 cup partially drained beans; mash until smooth. Gradually add 2 more cups mashing to desired consistency. Cook until crusty on the bottom. Turn bean mixture with a large spatula; cook until another crusty layer forms. Top with cheese. Serve hot once cheese is melted through. Makes 3 to 4 servings.

Piña Colada

3 ounces light rum
3 tablespoons coconut milk
5 tablespoons crushed pineapple
2 cups ice

Blend at high speed until smooth. Strain into a glass and serve with a straw. Top with a pineapple wedge and a cherry.

Piña Colada Smoothie

1 eight-ounce can crushed pineapple, chilled
1 medium banana, cut up
¾ cups skim milk
½ cup orange juice
2 tablespoons bottled or canned piña colada mix, chilled
ice cubes

In a blender, combine the undrained pineapple, banana, milk, orange juice, and piña colada mix. Cover and blend until nearly smooth. Serve over ice. Makes 2 servings.