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    A Sweet St. Patrick’s Day

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    Culinary.net | ContributorEven if you’re not Irish, a green treat like this Luck o’ the Irish Mint Pie can get you and your guests into the festive spirit. With enough seasonal flavor to go around, this recipe makes two pies, so be sure to cut every leprechaun a generous portion.Find more festive recipes at Culinary.net.[embedded content]Luck o’ the Irish Mint PieMakes: 2 pies (9 inches each)3 3/4    cups heavy whipped cream, divided8          ounces cream cheese, softened1 1/4    cups, plus 2 tablespoons, powdered sugar, divided5          drops green food coloring1 1/4    teaspoons vanilla extract, divided1/4       teaspoon mint extract1          bag mint chocolate candies, chopped, divided2          chocolate cookie crusts (9 inches each)1          bag mint chocolate candiesTo make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies.Refrigerate until firm, 5-6 hours. More

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      Baked Apples and Pears with Almonds

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      By The American Heart Association This delicious dessert uses a small amount honey and the natural flavors of seasonal apples and pears to satisfy any sweet craving without the guilt. Ingredients: 4 small Granny Smith or Golden Delicious apples and/or pears (can also substitute any variety of apple as available or… More

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      No-Bake Pumpkin Cheesecake

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      Ingredients:
      Crust:
      30 Graham Crackers
      5 tbsp melted Butter
      2 tbsp Sugar
      Filling:
      16 oz softened Cream Cheese
      1/2 cup Sugar
      1/2 cup Brown Sugar
      15 oz Pumpkin Puree
      1 tsp Vanilla
      1 tbsp Pumpkin Pie Spice (use store bought or my Homemade Pumpkin Spice Recipe)
      16 ounce Cool Whip
      Instructions:
      Crush graham crackers in food processor.
      Add melted butter and sugar and pulse to incorporate.
      Press mixture into bottom and partially up the sides of a springform pan.
      Refrigerate at least 30 minutes to firm.
      In a large bowl, beat cream cheese, brown sugar and sugar until creamy.
      Add in pumpkin, vanilla, and pumpkin spice. Beat until fully blended.
      Fold pumpkin mixture into whipped cream.
      Spread evenly into crust.
      Refrigerate at least 2-3 hours before serving.
      Garnish with additional whipped topping if desired. More

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      Caramel Apple Crumble Tart

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      Ingredients:
      1 pie crust (ready-made)
      3 Granny Smith apples, chopped
      Caramel topping
      Crumb:
      1/4 cup cold butter
      1/2 cup light brown sugar
      1/2 cup flour
      Instructions:
      Preheat oven to 400°
      Line tart pans with crust, pinching along the rim to form the crust. Pile the sliced apples in the crust evenly. Drizzle with caramel.
      In another bowl, using a pastry cutter or fork, cut the cold butter, brown sugar and flour together until it forms a coarse sand consistency. Then using your hands form the mixture into larger crumbs. Sprinkle that on top of apples. Drizzle with caramel again.
      Bake for 30 minutes until top is lightly browned and the crust is golden.
      Allow to cool before enjoying.
      To watch the video, click here. More

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      Deep-Fried Twinkies Recipe

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      By George Geary | Certified Culinary Professional
      The State Fair of Texas was the first to offer this decadent treat.
      Makes 6 Twinkies
      Supplies:
      Dutch Oven
      Candy/Deep fry thermometer
      Skewers (6)
      Baking sheet, lined with parchment paper
      Paper towels
      Ingredients:
      6 Twinkies
      3 cups of all-purpose flour
      3 tablespoons of granulated sugar
      3 teaspoons of baking powder
      1 teaspoon of baking soda
      3/4 teaspoon of sea salt
      1 cup of buttermilk
      1/2 cup of whole milk
      3 large eggs
      3 tablespoons of unsalted butter, melted
      Canola oil
      Confectioner’s sugar
      Directions:
      Skewer each Twinkie and place on a baking sheet lined with parchment paper. Freeze for 2 hours.
      Meanwhile, prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
      In a separate bowl, whisk together buttermilk, milk, eggs, and melted butter. Pour into the flour mixture and blend until smooth.
      In a Dutch oven, heat 2 inches of Canola oil over medium heat to 375 degrees Fahrenheit.
      Working two at a time, dip the Twinkies into the batter until fully coated. Place in the hot oil, turning after a few seconds until all sides have reached a light brown color—about 4-6 minutes.
      Drain on paper towels, then dust with confectioner’s sugar.
      Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.

      ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
      George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
      For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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      Banana Split Berry Yogurt Parfaits

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      By The American Heart Association
      This Simple Cooking with Heart simple but indulgent-tasting banana split recipe might become your new favorite dessert.
      Ingredients:
      2 6-ounces packaged, fat-free pineapple yogurt
      1 cup sliced strawberries OR 1 cup mixed berries
      1 large banana (about 1 cup sliced)
      1/4 cup low-fat granola (4 Tbsp)
      1 tablespoon cocoa (unsweetened)
      1 tablespoon confectioner’s sugar
      2 tsp hot water
      Directions:
      To assemble parfaits, in small dish, layer about 1/3 cup yogurt, 1/4 cup sliced strawberries, 1/4 cup sliced bananas and sprinkle with 1 tablespoon granola.
      In small cup, stir together cocoa, confectioners’ sugar and hot water until smooth. Drizzle 1 teaspoon over each parfait.
      Quick Tips:
      Keep it Healthy: Yogurt can be a delicious, healthier substitute for ice cream or whipped cream in any recipe.
      Tip: Instead of fresh berries you can substitute 1 cup frozen mixed berries, thawed.
      Substitute any flavor of nonfat yogurt you enjoy.
      Nutritional Information:
      Calories: 157 Per Serving
      Protein: 6g Per Serving
      Fiber: 2g Per Serving
      Cost Per Serving: $1.24
      To learn more about the Banana Split Berry Yogurt Parfaits Recipe from the American Heart Association, click here. More

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      Funnel Cake with Berries

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      By George Geary | Certified Culinary Professional
      Makes 6 to 10 Funnel Cakes
      Supplies: 
      Electric mixer
      Stockpot
      Medium saucepan
      Candy/deep fry thermometer
      Pastry bag
      Wire rack
      Ingredients:
      Funnel Cakes
      6 tablespoons of unsalted butter, cut into small pieces
      1 cup of water, cool
      1/2 teaspoon of sea salt
      1/2 teaspoon of granulated sugar
      1 1/2 cups of all-purpose flour
      3 large eggs
      2 large egg whites
      Canola oil
      Confectioner’s sugar
      Berry Topping
      Makes 2 cups
      1 quart of fresh berries (strawberries, raspberries, blueberries, blackberries)
      1/2 cup of granulated sugar
      A pinch of sea salt
      Directions:
      For Funnel Cakes
      Combine butter, water, salt and sugar in a medium saucepan over medium-high heat. Bring to a boil, then remove from heat and quickly stir in the flour.
      Return the pan to low heat and cook, stirring frequently, for about 3 minutes to cook the flour slightly and rid the mixture of a starchy, floury taste.
      Remove the pan from the heat and place the dough in the bowl of the mixer fitted with the paddle attachment. Mix on medium speed until most of the steam has subsided, then add the eggs and egg whites, one at a time, until each is incorporated and a batter is formed.
      Pour 3 inches of oil into a stockpot and heat to 350 degrees Fahrenheit.
      Place the batter in a pastry bag that is fitted with a round pastry tip no wider than 1/4 inch in diameter.
      Holding the pastry bag over the hot oil, push the batter out into the hot oil in a zigzag or spiral shape. Fry no more than 1 large or 2 smaller funnel cakes at a time.
      Fry the cakes until puffed up and golden (they will triple in size), 3-5 minutes, flipping every 30 seconds or so.
      Drain the cakes on a rack and cool slightly, then sprinkle with confectioner’s sugar and Berry Topping.
      For Berry Topping
      In a bowl, combine berries, sugar, and salt. Let stand for 30 minutes before serving.
      Editor’s Note: Recipe and photo reprinted from FAIR FOODS: The Most Popular and Offbeat Recipes from America’s State and County Fairs by George Geary Santa Monica Press.
      ABOUT GEORGE GEARY:George Geary is an award-winning chef, best-selling author, and renowned educator. A former pastry chef for the Walt Disney Company, George is a Certified Culinary Professional, and was recently awarded as the Culinary Educator of the Year by the International Association of Culinary Professionals. He is perhaps best known for creating all the cheesecakes for The Golden Girls and other top-rated television programs.
      George has worked as a critic and/or judge for ABC’s The Taste with Anthony Bourdain, The American Baking Competition with Jeff Foxworthy, Hell’s Kitchen, Supermarket Superstar, and many other popular television shows. For eight years, George was a guest chef on board the Holland America Line’s ships, sailing to over 118 countries and every continent.
      For over thirty years, Geary has been a culinary contest judge for such major food manufacturers as Canola Producers, Veg-All, Hormel Foods, the Hershey Company, Knott’s Berry Farm Foods, Ghirardelli Chocolate, Fleischmann’s Yeast, the San Diego Union Tribune, ABC News, and many more. From 1982 to 2010, George was the culinary coordinator of the Los Angeles County Fair. Visit his website, www.GeorgeGeary.com. More

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      Orange Mango Granita Recipe

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      By Juicy Juice Add style to your next summer gathering with this tropical recipe for Orange Mango Granita. Infused with an exotic combination of fresh mangos and orange tangerine juice, this icy treat is a delicious way to keep guests cool. With its delicate crystallized texture, this luscious dessert is sure to be a summertime […] More