Tuesday, June 13, 2017

Coconut Cream Pie

  • 1 9-inch baked pie crust
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1 1/4 cups sweetened flaked coconut

How to Make It

  • In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
  • Gradually stir in milk.
  • Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
  • Remove from heat; stir in butter and vanilla.
  • Stir in coconut until blended; pour into baked pie crust.
  • Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
  • Just before serving, spread with whipped cream; sprinkle with toasted coconut.
  • Cover; refrigerate leftover pie.
  • 8 servings.
  • Variation: You can also toast the coconut before adding it to the pie.
  • Preheat oven to 350 degrees.
  • Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.
  • Buffalo Chicken Garbage Bread

    • 2 boneless chicken breasts
    • 1 tsp. olive oil
    • 1 pizza dough (I used store bought and let it sit out for about 20 minutes)
    • 8 oz. of shredded mozzarella cheese (I used part skim)
    • 3 oz. of shredded cheddar cheese
    • 1/2 cup of Franks Wing Sauce
    • 1/3 cup of ranch or blue cheese dressing

    How to Make It

  • Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
  • Pre-heat oven to 425°F.**
  • On a well floured surface, spread pizza dough into a long rectangle shape.
  • Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
  • Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.
  • Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
  • Friday, May 12, 2017

    hamburger sausage broccoli alfredo

    • 1 lb ground beef
    • 1 lb bulk sausage
    • 1 tsp oregano, dried
    • 1 small onion, chopped
    • 1 clove garlic, minced
    • 10 to 12 oz fresh broccoli
    • 1 (8-oz) block cream cheese
    • 1/2 c heavy cream
    • 1/2 c parmesan cheese, grated
    • 8 oz mozzarella cheese, shredded
    • salt and pepper to taste

    How to Make It

  • In a large skillet, brown hamburger, sausage, onion and garlic over a medium heat. Season to taste with oregano, salt and pepper; drain excess fat.
  • Meanwhile, steam the broccoli until tender yet still a little crisp; season with salt and pepper.
  • Place cream cheese in a microwaveable bowl and microwave on HIGH for about 45 seconds, until soft; whisk until creamy and smooth. Gradually whisk in the cream until smooth; stir in the Parmesan cheese.
  • Combine hamburger, broccoli and cream sauce in a large greased casserole dish (2 ½ quart or larger). Taste test and add additional salt and pepper if desired. Top with shredded cheese.
  • Bake at 350º for about 35-45 minutes, until bubbly around edges.
  • Wednesday, May 10, 2017

    Pumpkin Bread

    • 2 cups sugar
    • 1 cup canola oil
    • 4 eggs
    • 16 oz. canned pumpkin (not pie filling)
    • 3/4 cup water
    • 3 cups flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1-2 teaspoons cinnamon (I just used 1 teaspoon)
    • 1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

    How to Make It

  • Preheat oven to 350 degrees. Grease 2 standard loaf pans with non-stick spray.
  • In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice. Set aside.
  • Using a stand or hand mixer, beat sugar and oil together. Add eggs, one at a time, mixing after each addition. Add the pumpkin and the water and mix until well blended. Add the flour mixture and mix until blended. Pour batter into prepared pans.
  • Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly.
  •

    Saturday, April 29, 2017

    Chicken Chili

    • 6 chicken thighs or 3 large chicken breast
    • 5 C. water
    • 1 T. bacon grease
    • 1 med. onion, chopped
    • 1/2 C. red or green bell pepper, diced
    • 2, 10 oz cans petite diced tomatoes with green chilies
    • 6 oz. tomato paste
    • 15.5 oz. can chili beans
    • 2, 16 oz. cans kidney beans, drained
    • 1 T. chili powder
    • 1/4 tsp. smoked paprika
    • 1/4 tsp. cumin
    • 1 C. frozen whole kernel corn
    • salt to taste

    How to Make It

  • Place the chicken in a large pot and cover with the water. Bring to a boil and cook until the chicken has cooked through, approx. 35-40 minutes. Remove the chicken to a plate to cool. Strain the water that the chicken cooked in, reserving the liquid (you should have 4 C. liquid), set aside. In the same pot add the bacon grease and melt over med. high heat. Add in the onion and bell pepper and cook for 2-3 minutes. Add in both cans of tomatoes, with juice, the tomato paste and the 4 C. reserved liquid (if you don't have enough add some chicken stock to make 4 C.) Add in all the beans and seasonings, stir to combine well. Shred the chicken and add to the pot, lowering the heat to med. low. Cover and cook for 20 minutes. Stir in the corn and cook and additional 10 minutes, season with salt to taste. Serve with shredded cheese, chopped green onions and your favorite bread for dipping...I had cornbread with ours.
  •

    Strawberries and Cream Cake

    • Classic White Cake
    • Nonstick cooking spray
    • 2-1/4 cups cake flour
    • 1 cup whole milk
    • 6 large egg whites
    • 2 teaspoons almond extract
    • 1 teaspoon vanilla extract
    • 1-3/4 cups granulated sugar
    • 4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 12 tablespoons butter (1-1/2 sticks), softened
    • Strawberries and Cream Filling
    • 1-1/2 cups (3.4 ounce package) vanilla instant pudding and pie filling
    • 1 (8 ounce) container Cool Whip
    • 4 to 5 cups sliced fresh strawberries
    • Confectioners’ sugar (to decorate top of cake)

    How to Make It

  • Set racks in upper-middle and lower-middle positions. Heat oven to 350 degrees. Line the bottoms of two 13″ x 9″ rimmed baking sheets with parchment paper that you have cut to fit the pans. Spray the edges of the pans and parchment paper with nonstick cooking spray.
  • Pour milk, egg whites, vanilla and almond extracts into 2-cup glass measure, and mix with fork until blended.
  • In a large bowl, stir together cake flour, sugar, baking powder, and salt. Add butter and beat with a hand mixer on low speed until mixture resembles coarse crumbs.
  • Add half of the milk mixture to the flour mixture and beat for about 2 minutes. Scrape down sides with a rubber spatula. Add remaining milk mixture and beat for an additional 30 seconds, just until combined.
  • Divide batter evenly between two prepared pans. Use a rubber spatula to smooth tops. Bake 16 to 20 minutes, or until toothpick inserted in center of cake comes out clean.
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert one of the cakes onto a large sheet of heavy duty foil, parchment paper side up. Invert the second cake on top of first layer, parchment paper side up, stacking the cake layers. Allow cakes to cool completely then fold foil over at the edges to secure the cakes and refrigerate until ready to assemble. Can be refrigerated for up to one day.
  • For the filling:

  • Prepare vanilla pudding according to package directions. Cover and refrigerate until ready to assemble cake.
  • Wash and slice strawberries.
  • To assemble the cake:
  • Place one cake layer on a large rimmed baking sheet that is larger than the cake. Spread 1-1/2 cups of the vanilla pudding on the cake layer then top with half of an 8 ounce container of Cool Whip. Place one layer of sliced strawberries on top of the Cool Whip. Top with second cake layer and press down lightly. Scatter remaining sliced strawberries on the pan around the cake for decoration. Dust top of cake with confectioners’ sugar. Serve with additional Cool Whip on the side.
  •


    • 2 - lbs ground beef
    • 1 - 48 oz jar spaghetti sauce
    • 2 – tablespoons sugar
    • 1 (16 oz) - pkg medium egg noodles
    • 1/2 - cup margarine or butter
    • ½ - teaspoon onion salt (or onion powder)
    • ½ - teaspoon garlic salt (or garlic powder)
    • ½ - cup grated Parmesan cheese
    • 1 - 12 oz pkg shredded mozzarella cheese

    How to Make It

  • Preheat oven to 350º Brown meat and drain fat. Add spaghetti sauce and sugar to meat; simmer 20 minutes. Cook noodles as directed (AL dente); drain and toss with margarine, salts and Parmesan cheese. Spray two 9x13 pans with non-stick spray. In both pans layer half the sauce, all the noodles, rest of sauce; top with mozzarella cheese. Cover with foil; bake 45 minutes.
  • You can also add some sauteed green bell peppers, onions and mushrooms to the sauce. Make sure the person you are gifting this wonderful casserole to likes the veggies. If not just leave them out.
  • Note: Since this recipe makes enough for two casseroles, plan one for your family and one for a friend.
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