Thursday, June 4, 2015

T o a s t e d C o c o n u t L i m e C o o k i e s


· 1c Unsalted Butter Softened
· 1 1/4c Sugar
· 3/4c Powdered sugar
· 2/4c Vegetable Oil
· 2Tbsp cream
· 2 Eggs Room Temperature
· 1/2Tsp Cream of Tarter
· 1 1/2Tsp Salt
· 2c Unsweetened Coconut
· 5 1/2c Flour
· 6c Powdered Sugar
· 6Tbsp Unsalted butter softened
· 4Tbsp Lime Juice
· 10Tbsp Cream
· 1/2Tsp vanilla extract
· 1 1/2Tbsp Lime Zest + more for topping (I would purchase 7-9 limes)

· Preheat the oven to 350 degrees.
· While oven is heating, toast the coconut. On medium heat, place the coconut in a large saucepan or skillet so it covers the bottom of the pan. Using a wooden spoon, stir the coconut around as it begins to brown. Keep stirring until the coconut is a nice even golden brown. Remove from heat and pour the coconut into a bowl. Divide in half. One cup will go into the batter and one cup will be used for the topping.
· In a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs one at a time beating well between each one. Add the oil and cream and mix until it’s all combined.
· In a separate bowl, mix the baking soda, cream of tarter, salt, 1 cup of the toasted coconut and flour. Whisk together. Turn the mixer on low and gradually add the dry ingredients to the wet. The dough will be very thick and will not be very sticky like a traditional cookie dough.
· Roll dough into large golf sized balls. Place evenly on a cookie sheet. Approx, 3 across. Pour some sugar onto a plate. Using a dish cloth, lightly wet the bottom of the glass, just so when pressed into the sugar, the sugar will stick to it. Take the sugared glass and press down to flatten the cookies and give them a rough edge. Repeat dipping the glass every other cookie (you will not need to re-wet the glass once you start pressing the cookies.
· Bake cookies for 8-10 minutes. Once done, remove from the oven. Let cool on the pan for a few minutes then remove and place onto a wire rack.
For the Frosting
· In a stand mixer, fitted with a paddle attachment or a strong hand mixer, combine the powdered sugar, butter (make sure it really is soft so it will blend in), lime juice, cream and vanilla. Add in lime zest.

· Frost the cookies once they have cooled and sprinkle with the extra toasted coconut and lime.

Monday, June 1, 2015

Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

BBQ Pork and Pepper Wraps

2 tbsp italian dressing
1 lb pork tenderloin, cut into strips
1 green pepper, cut into strips
2 red pepper, cut into strips
1/2 cup barbecue sauce
1/2 cup cheddar cheese

Heat dressing in large skillet on medium-high heat.  Add meat and peppers; cook and stir 3 to 4 min or until meat is no longer pink.
Stir in barbecue sauce.  Reduce heat to medium-low; simmer 6 to 8 min or until meat is cooked through and sauce is thickened, stirring occasionally.  Remove from heat; stir in cheese.

Roasted Red Potatoes with Bacon and Cheese

1/2 cup ranch dressing
1/2 cup cheddar cheese
1/4 cup bacon bits
2 lb small red potatoes, quartered
1 tbsp parsley

Preheat oven to 350 F. Mix dressing, cheese and bacon bits in large bowl.  Add potatoes; toss lightly. Spoon into lightly greased 13x9 inch baking dish, cover in foil.
Bake 40 min. Remove foil; bake an additional 15 min or until potatoes are tender.  Makes 8 servings.

Hamburger stroganoff

1 lb ground beef
2 tbsp flour
1 can cream of ckn soup
1 cup sour cream

Brown meat.  Stir in flour.  Cook 5 minutes, stir in soup; simmer uncovered for 10 minutes.  Stir in sour cream.  Heat through.  Serve on egg noodles.

Three Cheese Chicken Penne Pasta Bake

1 1/2 cups penne pasta, uncooked
1 pkg spinach leaves
1 lb chicken breasts, cut into bite-size pieces
1 tsp dried basil leaves
1 jar spaghetti sauce
1 can diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozarella cheese, divided
2 tbsp parmesan cheese

Heat oven to 375 F. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min.  Add sauce and tomatoes; bring to boil.  Simmer 3 min or until chicken is done.  Stir in cream cheese.  Drain pasta mixture; return to pan.  Stir in chicken mixture and 1/2 cup mozzarella.  Spoon into 2 qt baking dish.
Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 min.

Steak Supper in Foil

1 1/2 lb chuck steak
1 can mushroom soup
1 envelope onion soup mix
3 medium potatoes
3 medium carrots
2 stalks celery
2 tablespoon water

Heat oven to 450 degrees F. Place 24 x 48 inch piece of heavy aluminum foil in baking pan, place meat on foil.  Stir together mushroom soup and onion soup (dry).  Spread on tables.  Fold foil over and seal securely.  Cook 1 1/2 hours or until tender.

Chicken a la King

1/4 cup butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon pepper
2 cups diced cooked chicken

In medium saucepan melt butter; blend in flour.  Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick.  Season to taste.  Add chicken.  Heat through.  Serve over rice.  Makes 4 to 5 servings.