Best Bikini Bottom Seaweed Pie Spinach Really From Sponge Bob Recipes

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BIKINI BOTTOM SEAWEED PIE (SPINACH REALLY) FROM SPONGE BOB



Bikini Bottom Seaweed Pie (Spinach Really) from Sponge Bob image

Make and share this Bikini Bottom Seaweed Pie (Spinach Really) from Sponge Bob recipe from Food.com.

Provided by anme7039

Categories     Breakfast

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup Bisquick
8 eggs, lightly beaten
1/2 cup vegetable oil
3 cups fresh spinach leaves, chopped
1 medium onion, finely diced
1 garlic clove, minced
1 cup fresh grated parmesan cheese
1 teaspoon oregano
salt and pepper (to taste)
breadcrumbs, and seashells (for garnish)

Steps:

  • Preheat oven to 350°F Generously spray a 9- by 13-inch baking pan with cooking spray.
  • Place Bisquick in a medium-sized mixing bowl. Stir in the eggs and oil. Mix until the batter is smooth.
  • Add the spinach, onion, garlic, oregano, cheese, and salt and pepper. Stir lightly to blend.
  • Pour the batter into a baking pan and bake until golden brown and firm, about 30 minutes.
  • Pie may be served warm or at room temperature. Cut the pie into squares when you are ready to serve and arrange them on a platter decorated to look like the bottom of the sea. Sprinkle bread crumbs on the bottom of the platter, place seaweed squares on top, and arrange some seashells around the perimeter.

Nutrition Facts : Calories 256.9, Fat 19.6, SaturatedFat 4.9, Cholesterol 178.2, Sodium 369.5, Carbohydrate 9.9, Fiber 0.6, Sugar 2.3, Protein 10.2

BROWNIE BOTTOM PIE



Brownie Bottom Pie image

I tore this out of a magazine a few years back. It's a Jello pudding and Bakers chocolate recipe. It is fabulous! Guaranteed to satisfy your chocolate cravings.

Provided by Lizzybob

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

4 ounces baker semisweet baking chocolate
1/4 cup margarine or 1/4 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla (I use Mexican vanilla)
1/2 cup flour
1/2 cup chopped nuts
2 1/2 cups cold milk
2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
Cool Whip or whipped cream

Steps:

  • Heat oven to 350 (325 for glass pie plate).
  • Grease bottom and sides of 9 inch pie plate.
  • Microwave chocolate and butter in a large microwave bowl for about 2 minutes.
  • Stir until chocolate is melted.
  • Stir in sugar, eggs, and vanilla.
  • Mix in flour, then nuts.
  • Spread in pan.
  • Bake 25 to 30 minutes.
  • Cool.
  • Pour milk into a large bowl.
  • Add pudding mixes.
  • Beat well with wire whisk.
  • Let stand 2 minutes.
  • Spread over brownie pie.
  • Top with Cool Whip or whipped cream.
  • Garnish with grated Bakers chocolate.
  • Refrigerate until ready to serve.

COCONUT-PECAN UPSIDE DOWN CAKE (RICE COOKER)



Coconut-Pecan Upside Down Cake (Rice Cooker) image

This was posted by crenita2 on the Yahoo ricecookerrecipes group, and it looks like a really neat recipe. Posted for safe-keeping.

Provided by Demandy

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup butter, softened
1/2 cup dark brown sugar
1/2 cup shredded coconut
2/3 cup chopped pecans
1/2 cup semisweet chocolate
2 tablespoons milk
1 (9 ounce) box jiffy yellow cake mix or 0.5 (18 1/4 ounce) box cake mix

Steps:

  • Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
  • Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
  • Then mix up the Jiffy cake mix according to the directions on the box.
  • Hit cook and 40 minutes later it will be done.
  • Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
  • Allow it to cool before cutting.

Nutrition Facts : Calories 854.1, Fat 56.5, SaturatedFat 26, Cholesterol 63.4, Sodium 631.4, Carbohydrate 89.9, Fiber 5.7, Sugar 60, Protein 7.4

WHIMPY SKIMPY SPINACH PIE



Whimpy Skimpy Spinach Pie image

You know you are a Rhode Islander when you know what a "Whimpy Skimpy" is! These have been made at Caserta's Pizza on Federal Hill, since 1946. Another R.I. institution!

Provided by star pooley

Categories     Other Breads

Time 45m

Number Of Ingredients 7

1 (10) oz package of frozen chopped spinach
1 (4) oz can chopped black olives
1 stick of pepperoni, chopped into small pieces
1/2 c shredded mozzarela cheese
garlic powder or salt, to taste
black pepper, to taste
2 lb pizza dough (store bought or homemade)

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cook the spinach according to package directions; drain well.
  • 3. Combine with the black olives, pepperoni, mozzarella, garlic salt, and pepper.
  • 4. Roll out the dough on a lightly floured surface; cut into 12 equal pieces.
  • 5. Place a portion of the spinach mixture in the center of each piece of dough.
  • 6. Close each piece of dough, sealing edges to make a turnover.
  • 7. Brush each turnover with olive oil; place on baking sheet.
  • 8. Bake 30 minutes or until golden brown.
  • 9. Serve immediately.

BLUEBERRY BOTTOM PIE



Blueberry Bottom Pie image

Easy and yummy. I made it with light Cool Whip and skim milk and it still got raves from my guests. The cooking time is actually chilling time.

Provided by wife2abadge

Categories     Pie

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (3 1/2 ounce) packages instant vanilla pudding
1 1/4 cups milk
1 1/2 cups blueberries, pureed (1 cup of puree)
3 1/2 cups Cool Whip
1/2 teaspoon cinnamon
1 9-inch baked pie crust
2 teaspoons lemon rind, grated

Steps:

  • Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
  • Cook and stir until mixture comes to a full boil.
  • Pour into crust and chill.
  • Prepare remaining pudding as for pie (directions are on the box).
  • Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
  • Fold in 1 cup of Cool Whip and spoon over blueberry layer.
  • Combine remaining Cool Whip and lemon rind; spoon over filling.
  • Chill three hours.

Nutrition Facts : Calories 472.2, Fat 23.6, SaturatedFat 13.4, Cholesterol 7.1, Sodium 661.3, Carbohydrate 62, Fiber 1.6, Sugar 43.6, Protein 4.4

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