Coconut Cream Pie

by Suzanne on December 31, 2014

in Sweet Things

Coconut cream pie {filling made in the microwave} |

Another year gone, how does that happen so fast? The older I get time seems to go faster, as if I’m on a merry-go-round that someone is pushing. Life does have it’s ups and downs, and we can choose to learn from the downs and savor the ups. In my year of food blogging there have been good recipes and the not so good recipes I’ve tried, but always learning happening. Let me be very clear about this recipe for coconut cream pie, it’s definitely one of those GOOD recipes. A good pie can really turn one of the down times we experience in life a bit more bearable.  If you need something to take to a sick friend or to someone you love “just because”, this pie is easy to make and delicious to eat.  Your friends and loved ones will be asking for the recipe and wondering how long you slaved over this fabulous pie.  Give them the recipe but let them believe you really did slave for them 😉 .

Coconut cream pie | you-made-that.comThe pie crust I used for this recipe I shared in an earlier post and I love how the crust tasted and rolled out with ease. If you don’t want to make your own crust then buy one and pre-bake it. I hope you give this recipe a try, I adapted it from my fellow blogger friend  Salad in Jar and her banana cream pie recipe.

Coconut Cream Pie

2 1/4 cups milk any type meaning skim, 1%, 2% etc.
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon coconut extract (optional)
1/2 cup sweetened flaked coconut
2 tablespoons butter
1 1/2 cup heavy whipping cream
large coconut chips for top garnish

Step 1: Blend together the milk, egg yolks, sugar, cornstarch and salt in a blender a few pulses until blended well, it’s okay if there is foam it will go away when cooking.
Step 2:Pour the blended ingredients into a 8 cup microwave bowl. Set time for 7 minutes and begin cooking, stop the microwave each minute and stir well. The last 2 minutes stop at 30 second intervals and stir well.
Step 3: Stir the vanilla, coconut extract, coconut and butter into the filling. Let filling cool for few minutes in the bowl stirring every few minutes. After it’s cooled down a bit pour the filling into the cooled pre-baked crust and cover with plastic wrap on top of the filling so it doesn’t form a hard pudding crust on top. Put the pie into the refrigerator for 2- 3 hours until cold.
Step 4: After the pie is completely cold whip the whipping cream adding a tablespoon of granulated sugar while whipping and a 1/4 teaspoon vanilla if you like. Whip the cream until thick not soft peaks but be careful to not over whip so it turns un-spreadable. Spread whipped cream on top of pie then sprinkle with coconut chips. Put back into the refrigerator until ready to serve and keep leftovers covered and in the refrigerator.

Coconut cream pie |
Coconut cream pie |

Dutch pancake with mixed berries

by Suzanne on June 8, 2014

in Breakfast

Dutch pancake with mixed berries |

A classic breakfast pancake that is really a cross between a crepe and pancakes. I love how simple this is to make, just put all the ingredients(except berries) into a blender and pour into a hot buttered skillet, and bake. Who knew breakfast could be so easy and delicious, serve with whip cream, powdered sugar or syrup. I love the classic way with butter, fresh squeezed lemon and powdered sugar, check out my favorite version here.

Dutch pancake with mixed berries |

Dutch pancake with mixed berries

3 tablespoons unsalted butter, room temperature
3 large eggs
3/4 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup sugar
1 1/2 cups mixed fresh berries
powdered sugar for sprinkling on top

Step 1: Preheat oven to 425 degrees. In a medium 8 in. cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat, swirl the butter around the entire pan then set aside.
Step 2: In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.
Step 3: Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
Step 4: When pancake is done, put a pat or two of butter on the top then sprinkle lightly with powdered sugar. Slice a lemon into wedges and juice over the pancake. Also I made a yummy lemon sauce for a apple cake, I had some left over and used it as a topping for this recipe and it was delicious, you can find the recipe here.
Serves: 2-4

Dutch pancake with mixed berries |

Taco Salad Casserole

by Suzanne on February 16, 2013

in Savory

taco salad casserole1My family and I love Mexican dishes and taco salad is at the top of the list for a few reasons. It’s easy to make, it’s pretty inexpensive and it tastes great. I like easy recipes that don’t take much thinking especially during the week while we are busy with school and other activities. While on pinterest, I found a new twist on the classic taco salad and so I gave it a try and we loved it. In this recipe the taco meat is mixed with re-fried beans which makes the meat mixture creamy. A bed of crunched tortilla chips is laid on the bottom of the casserole dish then the meat mixture goes on top.  Bell pepper, onions and tomatoes top the meat mixture and then a layer of cheese. The casserole gets baked until bubbly, when it’s done the lettuce mixture tops it off. Even if you are not much into cooking you can’t mess this recipe up, so give it a try.

Taco Salad Casserole

1 lb. ground turkey or beef
1 can 16 oz. re-fried beans
1 package taco seasoning
2 1/2 cups coarsely crushed tortilla chips
1 medium bell pepper chopped
2 tomatoes chopped
1/2 yellow onion chopped
1 1/2 cup Colby Jack cheese shredded
1 avocado chopped
1 cup lettuce shredded

Step 1: Brown meat and drain. Return to skillet add taco seasoning and cook according to directions. Then add the re-fried beans. Heat thoroughly.
Step 2: Coarsely crush chips and place two cups on the bottom of a 2-qt. casserole dish.
Step 3: Top with the meat mixture and cover with onions, 1 cup of the tomatoes, bell pepper and the shredded cheese.
Step 4: Bake uncovered on 350 F for 20-30 minutes or until the cheese is all hot and bubbly.
Step 5: Top with remaining tortilla chips, tomatoes and the chopped avocado. Serve with sour cream and salsa.
Notes: If you plan to serve the whole casserole put the lettuce on top but if you are planning to serve a small family with leftovers just sprinkle the lettuce on the individual servings so it will not get wilted from the heat of the cooked casserole.
Recipe slightly adapted from: Pearls Hand Cuffs and Happy Hour
Serves: 6-8

taco casserole

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