Pinterest Recipes Put to the Test Featured on Good Morning Texas

Food Fridays:

I was so privileged to be spotlighted this week on two different shows this week, Good Morning Texas on WFAA and D: The Broadcast on KTXD. We put some great Pinterest Dessert finds to the test with a celebrity tester and then I had another celebrity talk mom tips for creating cool tips for healthy lunches.

A lot of you have asked for the recipes I made on GMT for easy and delicious Texas-themed desserts:

Apple Enchiladas

1 (21 ounce) can apple pie filling (Cherries or peaches can be substituted for apples.)

6 (8 inch) flour tortillas

1 teaspoon ground cinnamon

1/2 cup butte

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

2. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.

3. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

4. Pour sauce over enchiladas and let stand 45 minutes.

5. Bake in preheated oven 20 minutes, or until golden 350 degrees. Serve with vanilla ice cream.

Pink Lemonade Pie

Crust

1 1/2 cups graham cracker crumbs (one packet)
1/4 cup sugar
4 tablespoons butter

1. Mix the crumbs, sugar, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 degrees.

Filling

1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
2/3 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired

1. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
2. Add the lemonade concentrate and lemon juice and continue beating until smooth. Color with red food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the topping.

Topping

1/3 cup shredded coconut
Several drops of red food coloring
1 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract

1. Place the coconut in a small bowl with several drops of food coloring and rub until the coconut turns pink.
2. Whip the cream until stiff, adding the sugar and vanilla in the process.
3. Spoon the cream over the pie filling and garnish with the pink coconut.
4. Freeze the pie until firm.

Margarita Pie

1 cup graham cracker crumbs (12 squares)

3 tablespoons powdered sugar

1/4 cup frozen (thawed) margarita mix concentrate

1 pint (2 cups) lime sherbet, softened

1/3 cup frozen (thawed) margarita mix concentrate

3 tablespoons tequila, if desired

2 cups vanilla frozen yogurt, softened

1. In small bowl, mix cracker crumbs and powdered sugar.

2. Stir in 1/4 cup margarita mix until crumbly.

3. Press mixture firmly against bottom and side of 9-inch glass pie plate.

4. In large bowl, mix sherbet, 1/3 cup margarita mix and the tequila.