MollyBel Recipes

  Coconut   Ginger   Icebox Cake    I celebrated my 40th Birthday at Bethlehem Farm. Here’s the cake I made for myself. I loved it and so did all the new friends I made that service week. I was originally printed in the Food Network Magazine.  Ingredients:  1 1/2 cups cold heavy cream  1/2 cup cream of coconut  30 gingersnap cookies (about half of a 16-ounce package)  1/2 cup unsweetened coconut flakes  Juice of 1/2 lime  1 tablespoon sugar  Kosher salt  1 Beat the heavy cream in a large bowl with a mixer on  medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.  2 Spread about 1 heaping teaspoon of the coconut  whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hou...

 Watermelon Salad from Snapper Jack's on Folly Beach watermelon arugula fresh jalapeno (careful, it gets hot!) roasted pecans feta cheese

Banana Bread Bars These are great to freeze then microwave as a filling snack.  -2 ripe bananas -1/4 cup nut butter -1 1/2 cups quick oats -3 scoops almond powder -splash of milk to help consistency Mix all ingredients together, add to a 9x9 baking dish that's been sprayed with cooking spray or that is nonstick Bake at 350 for 20-25 minutes or until firm Can include: nuts, chocolate chips, cinnamon and cloves.   Found from Flourishing Miranda

 Breakfast Casserole from Taste and See: A Collection of Recipes and Random Thoughts by Jackie Blankinship 1 pkg crescent rolls  6 ox. mozzarella cheese, grated 1 lb. breakfast sausage 1 c. milk 6-8 eggs salt and pepper to taste Spread rolls into bottom of greased 9x13 baking dish. Sprinkle grated cheese evenly over dough. Brown sausage, drain and crumble over cheese. Mix milk with beaten eggs and beat well. Add seasoning. Pour over other ingredients and bake at 375 for 50+ minutes. This can be made ahead, baked and frozen OR put together rolls, cheese and sausage, refrigerate. Add milk and egg mixture just before baking.  

Taco Chicken   Ingredients: 2-4 Chicken breasts 1 cup salsa 1 packet of taco seasoning Taco supplies like: Shredded cheese Tortillas Lettuce  Tomato Avocado onion sour cream  Directions: Cook the chicken in a slow cooker with the salsa and taco seasoning.  Low for 4 hours.  Once cooked, shred the chicken.  

Taco Quinoa Bowls: 1 yellow onion,  1 cup of quinoa (cooked about 1/2 way),  1 packet taco seasoning (no added water) 2 diced bell peppers,  1 can of black beans,  1 can of petite diced tomatoes,  1 cup of  corn   cilantro  Trader Joe's Guacasalsa or avacado Directions: Sauté the onions on medium heat until soft, add the peppers and sauté for 3 minutes.  Next, add the remaining ingredients (except the cilantro) and sauté until everything is hot.  Sprinkle with cilantro.

BBQ Turkey Meatballs Mix together: 1 lb. lean ground turkey 1 egg ⅓ cup of panko ½ tsp. pepper ½ tsp. garlic salt Form the meat into ball shape. Top each meatball with BBQ sauce (no need to smother). Cook in the air fryer for 10 minutes until they reach 165 degrees.  You can also bake them in the oven.