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Recipes for your weekend

Nydia Streets

Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend has National Sugar Cookie Day, National Pina Colada Day and National Mojito Day all rolled into one - What’s not to love?! Check out our recipe picks for dessert versions of all of these favorites, ranging from cheesecake bars to pies (yum!)

  • Sugar Cookie Cheesecake Bars (courtesy of belleofthekitchen.com)

Ingredients

  • 24 Golden Oreos

  • 1/4 cup of unsalted butter

  • 8 oz package of cream cheese

  • 1/2 cup if granulated white sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 16.5 oz package prepared sugar cookie dough

Directions

  1. Preheat oven to 350 degrees. Spray an 11x7 inch baking pan with cooking spray and set aside.

  2. Crush Golden Oreo cookies in a large, resealable zip top bag with a meat mallet or large soup can. (You could also crush them using your blender or food processor.) Combine the crumbs and melted butter in a bowl, mixing until combined. Press mixture into the bottom of prepared baking pan.

  3. In a separate medium sized bowl, beat together cream cheese, sugar, egg, and vanilla with an electric mixer until nice and smooth. Spread over the top of Oreo crust.

  4. Remove cookie dough from package and use your hands to flatten small clumps to cover the cheesecake filling. Continue adding flattened pieces of cookie dough until the top is completely covered. You may have some dough left over to make cookies with, or just to snack on.

  5. Bake in preheated oven for 30-40 minutes, until top is set and edges are golden brown. Remove from oven and place on a wire rack to cool completely. Refrigerate for 2-3 hours before slicing to help bars set up completely.

  • Pina Colada Fluff (courtesy of momontimeout.com)

Ingredients

  • 3.4 oz vanilla instant pudding mix 1 box

  • 20 oz crushed pineapple 1 can - do not drain!

  • 8 oz Cool Whip 1 container - I used lite - thawed

  • 1 tsp rum extract

  • 2 cups miniature marshmallows

  • 1 cup shredded sweetened coconut

  • 1/2 cup chopped nuts your favorite

Directions

  1. Combine pudding mix and the entire can of crushed pineapple in a large bowl.

  2. Stir until completely combined.

  3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts.

  4. Chill until ready to served.

  • Mojito Pie (courtesy of gimmesomeoven.com)

Ingredients

  • GRAHAM CRACKER CRUST INGREDIENTS:

    • 1 1/4 cups finely-ground graham cracker crumbs

    • 2 Tbsp. sugar

    • 5 Tbsp. butter, melted

  • FILLING INGREDIENTS:

    • 1/2 cup lime juice (preferably fresh)

    • 1/4 cup fresh mint leaves, loosely packed

    • 1 (14-ounce) can sweetened condensed milk

    • 4 large egg yolks

    • 2 tablespoons rum (optional)

  • OPTIONAL TOPPING:

    • 2 cups whipped cream

    • lime zest

    • mint leaves

Directions

  1. Preheat oven to 350°F.

  2. Stir together graham cracker crumbs, sugar, and butter in a bowl until evenly combined. Press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate. Bake crust on the middle oven shelf for 10 minutes, then remove and let cool.

TO MAKE THE FILLING:

  1. While the crust is baking, make your filling. Combine mint leaves and lime juice in a shaker or glass. Use a muddler (or the end of a large wooden spoon) to muddle the mint into the lime juice. Then strain out the juice and discard the mint leaves.

  2. In a separate mixing bowl, whisk together the condensed milk and egg yolks in a bowl until combined. Add the minty lime juice and rum (if using) and whisk by hand for 1 minute until combined and slightly thickened.

  3. Pour filling into crust and bake on the middle oven shelf for 15 minutes. Transfer pie to a cooling rack, and let sit until it reaches room temperature. Then refrigerate for at least 3 hours, or until chilled and set.

  4. Add optional toppings just before serving, if desired.

Enjoy!