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.