Pine Berry Crush Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
• Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
• In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
• Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.

Steps:

• Add sugar and Water to a saucepan to make simple syrup.
• Puree Berries.
• Strain.
• Add orange juice and lime juice to berry puree mixture.
• Combine Pineapple Rum to the mixture.
• Pour simple syrup through the strainer, add to mixture.
• Stir.
• In a glass add ice and chopped cilantro. Stir.
• Pour Rum mixture.
• Finish with cilantro.
• Enjoy.

Steps:

• Place berries in an airtight container or plastic bag and freeze for 1 1/2 hours.
• Place half of the frozen berries in a blender. Add ice, almonds, sugar, milk, liqueur, and as many more berries as will fit. Blend until there is enough room to add more berries. Add remaining berries and blend until thick and smooth. Divide among four serving dishes. Garnish with chopped almonds and serve immediately.
• (Per Serving)
• Calories: 158
• Saturated Fat: .6g
• Unsaturated Fat: 4.2g
• Cholesterol: 1.1mg
• Carbohydrates: 24.6g
• Protein: 3.2g
• Sodium: 7mg
• Fiber: 4.1g