Strawberry-Lime Shortcakes w/Coconut Cream

Strawberry-Lime Shortcakes with Coconut Cream

6 slices of Pound Cake or Angel Food Cake

4 cups sliced fresh Strawberries

1/2 cup granulated sugar

4 tablespoons fresh-squeezed lime juice (about 2 limes)

3/4 cup toasted coconut

Coconut Whipped Cream

1 cup heavy whipping cream

1/2 cup powdered sugar

2 teaspoons coconut extract

1 teaspoon vanilla

Mix sliced strawberries, sugar, and lime juice. Stir well and set aside. Stir occasionally to dissolve sugar to a light syrup.

For the Coconut Whipped Cream, pour cream into a bowl and beat with an electric mixer for about 1 minute.  Slowly add powdered sugar and both extracts.  Continue beating until peaks form.

Slice cake and spoon a layer of straw berries and lime syrup on top. Top with whipped topping and sprinkle with toasted coconut.

Toasted Coconut

Preheat oven to 375 degrees.

Spread desired amount of sweetened coconut onto a cookie sheet.  Place in oven and cook for 2-5 minutes stirring about every 30 seconds until lightly browned.

Spinach-Chicken Stromboli

 Spinach-Chicken Stromboli

1 refrigerated pizza crust

2 teaspoons olive oil, divided

1 1/2 teaspoon Italian Seasoning

3 1/2 tablespoons canned Parmesan cheese, divided

1 1/2 cups shredded mozzarella cheese

2 cups loosely packed spinach leaves

8 ounces shredded, cooked chicken breast (about 2 cups)

2 Roma tomatoes, diced

Favorite pasta sauces for dipping

Preheat oven to temp indicated on the dough package.

Roll pizza dough into a 12 x 15 inch rectangle.  Brush surface with 1 1/2 teaspoons olive oil.  Evenly sprinkle Italian   seasoning & 2 Tablespoons Parmesan over the entire surface of the dough. Keep remaining seasoning for topping.  Evenly spread spinach leaves, shredded chicken and tomatoes over the dough (keep 1 inch from edges).  Working from the long end of the rectangle roll up from one end to the other.  Pinch seam and end shut.  Place seam-side down on baking sheet sprayed lightly with nonstick spray.  Brush remaining 1/2 teaspoon olive oil on top and sprinkle withremaining Parmesan cheese.  Gently cut 3 slits along the top of the Stromboli.

Bake in preheated oven for 15-20 minutes or until the top is golden brown. 

Cool 10-15 minutes before slicing into 1-inch slices. 

Serve with marinara and/or Alfredo sauce for dipping. 

http://www.ourbestbites.com/

Brainstorming for Community Outreach

 

Here are photos from our brainstorming session last week for Community Outreach planning 2012. I was super impressed with our team and all the "outside the box" thinking that was going on. Great job to the WSPM Reno, Carson, Dayton, Minden, Fallon & Yerington team! You guys rock! A special thanks to Sharon & Danielle for hosting the luncheon at Southgate, and to Danielle for her creative idea for this year's theme. We had good food and great company. Things seem to be right on track for this year's event that is scheduled for May. - Missi Pollender