December 27, 2013

Coconut Cream Pie


For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or coconut water)

1) Cut shortening into flour, until shortening is in pea-sized pieces.
Stir in water as needed, until just combined.
2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges.
Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

1) In a medium saucepan, whisk together milk and egg well
(so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt.
Cook over medium heat, whisking often, until thickened.
Remove from heat and add vanilla. Stir in coconut.
Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

1) Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2) Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes,
until lightly golden. Sprinkle evenly on top of the pie.

To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut
(or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie....

December 4, 2013

Strawberry Swirl Cream Cheese Pound Cake


1 1/2 cups butter (softened)
3 cups sugar
3 cups AP flour (sifted)
8 oz cream cheese (softened)
6 large eggs (room temp)
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup strawberry glaze( produce dept at grocery store)

Preheat oven to 325 and grease pan of choice (I used bunt).
Beat butter until creamy.
Add sugar gradually until light and fluffy. Scrap sides of bowl.
Add cream cheese and beat Until creamy. Scrape sides of bowl.
Add eggs 1 at a time and beat only until mixed. Scrape sides of bowl.
Gradually add the sifted flour. And beat on low.Scrape sides of bowl and add extract.

Pour 1/3 batter Into greased pan. Place dollops of glaze onto batter and swirl with wooden skewer.
Repeat process until all batter and glaze is gone.

Bake for 60-70 minutes. The recipe stated to bake it at 350.
But that's a bit high I believe. I did cook mine for an additional 12 min until toothpick was clean.
Cool in pan for 15 minutes and them flip out of pan onto wire rack.
I served it with extra glaze, fresh strawberries and powdered sugar.....

December 2, 2013

Chicken Parmesan Meatloaf Muffins

12 Muffins

1 ½ lbs raw ground chicken breast or ground turkey
(if you have trouble finding ground chicken that is breast meat only,
1 large egg
1 egg whites
6 T dried breadcrumbs
¾ t dried basil
¾ t dried thyme
¾ t oregano
2 garlic cloves, minced
½ a small onion, chopped small or grated
¾ t salt
1/3 t black pepper
¾ cup Parmesan cheese
¾ cup pasta sauce
¾ cup 2% reduced fat shredded Mozzarella cheese
dried parsley, oregano or basil for garnish

Directions:
1. Preheat the oven to 350. Lightly mist a muffin tin with cooking spray and set aside.
2. In a large bowl, combine the ground chicken, egg, egg whites,
breadcrumbs, basil, thyme, oregano, garlic, onion, salt, pepper
and Parmesan cheese and lightly mix together. Do not over handle.
3. Form the meat mixture evenly into the 12 cups of your prepared muffin tin.
Spread the pasta sauce evenly over the tops of each muffin.
Bake for 20 minutes and remove from the oven.
Top each muffin with about a tablespoon of shredded cheese
and then return to the oven for 2-3 minutes until the cheese is melted. Garnish if desired.


November 30, 2013

Cheesy Bacon Ranch Potatoes Casserole

2 (16 oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3 oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes

Combine first 4 ingredients, mix in hash browns.
Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
divided the potatoes into 3 small 7x7 disposable foil pans and froze them.
wrapped them with plastic wrap and then foil.

CREAMSICLE CAKE

1 Pkg Yellow Cake Mix
2 Pk Orange Gelatin
1 Pk Vanilla Instant Pudding
1 Cup 2% Milk
2 Grade A Large Eggs
2 Tsp Imitation Vanilla
1 Tub Whipped Topping

Bake the cake as directed in a 9 x 13" pan. Let cake cool completely.
Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water.
Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla.
Beat by hand with a whisk until thickened.
Fold in the whipped topping. Frost the cake with the pudding mixture.

*** For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly
into 3 round 9" cake pans.
Bake cakes as directed and let cool

. Then, make the orange gelatin as directed on the package — but with this version,
you'll let the gelatin set up instead of pouring it into the cake.
We recommend using your round cake pans, or using a 13 x 17" jelly roll pan
(1" deep cookie sheet with edges). Once you pour the liquid gelatin mixture into the pans,
it will need to be refrigerated for about 4 hours. Meanwhile,
make the pudding mixture according to the original recipe. Finally,
layer in this order: cake, gelatin pudding mixture. Repeat once more for a 6-layered Creamsicle Cake.

November 29, 2013

RASPBERRY BARS



ONLY 101 CALORIES PER BAR. HEALTHY SNACK
Crust
3/4 cup white whole-wheat flour , (see Note)
1/2 cup chopped pecans
2 tablespoons granulated sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into small pieces
2 tablespoons ice water
1/2 teaspoon vanilla extract


Raspberry Filling
2 teaspoons unflavored gelatin
2 tablespoons water
3 cups fresh raspberries, divided
1/2 cup granulated sugar
4 tablespoons nonfat cream cheese, softened
2 tablespoons low-fat milk
1 tablespoon confectioners' sugar


Preparation 1.To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
2.Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground.
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add ice water and vanilla and pulse just until the dough starts to come together.
Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
3.Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack. 4.To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl;
let stand, stirring once or twice, while you prepare the rest of the filling. 5.Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth.
Transfer to a medium saucepan and stir in 1/2 cup sugar.
Cook over medium heat until bubbling.
Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
6.Fill a large bowl with ice water.
Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water.
Refrigerate, stirring occasionally with a rubber spatula,
until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
7.Meanwhile, beat cream cheese, milk and confectioners’
sugar in a medium bowl with an electric mixer until smooth.
8.Spread the thickened raspberry filling evenly over the crust.
Dollop the cream cheese mixture over the filling.
Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect.
Nestle the reserved berries into the filling,
evenly spacing them so each bar will be topped with a berry when cut.
Refrigerate until the bars are completely set, about 3 hours.
Cut into 16 bars, one raspberry per bar.

November 26, 2013

Pizza Puffs of Paradise



1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour ( I use low carb flour)
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce


Preparation: Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening.
Bring to a boil. Add flour all at once, stirring vigorously.
Cook and stir until mixture forms a ball. Remove from heat.
Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition.
Stir in pepperoni, cheese, parsley, garlic powder, and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
Bake at 450F for 15 to 17 minutes or until golden brown. Serve with pizza sauce for dipping.