Coconut Cream Meringue Pie

This was a new pie I tried on Thanksgiving.  I wanted something a little different than the traditional pies (pecan, pumpkin, and fruit pies) so I attempted my first Coconut Cream pie... this was also my first attempt at making a meringue.  It was a success.  You can use a store bought pie crust but I went old school and made my pie crust (see tupperware pie crust).  This pie is a little involved so if you aren't a patient cook I won't suggest this recipe. 

I found this recipe at Allrecipes.com
(http://allrecipes.com/Recipe/Coconut-Cream-Meringue-Pie/Detail.aspx)

Ingredients:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 cup flaked coconut, finely chopped

2 tablespoons butter

1/2 teaspoon vanilla extract

1 (9 inch) pastry shell, baked

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup flaked coconut

Directions:

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Homemade BBQ Chicken Pizza

My recent goal is to try and use up the things in my cupboard, fridge and freezer.  Last night I managed to use up a couple of things with this recipe.  I got a simple pizza dough recipe from Allrecipes.com and I just created my own pizza toppings.

Dough (http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx):

  Ingredients:

3 cups all-purpose flour

1 (.25 ounce) package active dry yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

Directions:

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Pizza topping:

3 boneless, skinless breast, cooked, cubed or shredded (I pan fried mine with a little garlic)
BBQ sauce (use as much or as little as you would like)
Onions, thinly sliced
Mushrooms, sliced
Cheese

Directions:

Spread the BBQ sauce over the pizza dough, top with chicken, onion, mushroom and cheese.  Bake according to the dough recipe.

French Onion Soup Stuffed Mushrooms

Here is another one I made and tested on my college friends... they love being the test subjects for my new recipes.  This was very delicious... even those people that didn't like mushrooms tried them and said they weren't bad.  It looks like a lot of work but once you get going it isn't bad.  I will definitely make these again... maybe for Christmas Eve.  I didn't have any wine so I used a splash of red wine vinager instead.  I found this recipe on The Pioneer Woman's website. 

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/french-onion-soup-stuffed-mushrooms/?print=1

Ingredients

2 Tablespoons Butter

2 whole Large Onions, Halved And Sliced Thin

¼ cups Beef Broth

7 dashes Worcestershire Sauce

Splash Of Red Or White Wine

½ cups Grated Gruyere Cheese (can Use Swiss)

Kosher Salt

24 whole White Or Crimini Mushrooms, Washed And Stems Removed

Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash

in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

Tupperware Pie Crust

I choose to make the pies for Thanksgiving.  I decided to make my crust instead of taking the easier way out and buying crust.  Please note this recipe makes two pie crusts. 

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
6 tbsp. cold water
3/4 c. shortening
2 tbsp. butter

Put in large Tupperware bowl, seal and burp. Shake until it forms a ball. Remove from container and roll.

Pumpkin Streusel Cheesecake Bars

I made these bars for a dinner with my college friends and they were a big hit.  In the words of my friend Mur, "these bars are made of magic".  These are a great fall treat and would be a great addition to a Thanksgiving meal.

Cookie Base

1 pouch (1lb 1.5oz) Betty Crocker Oatmeal Cookie Mix

½ c. crushed gingersnap cookies

½ c. finely chopped pecans

½ c. butter

Filling

2 pkg. (8oz each) cream cheese, softened

1 c. sugar

1 c. canned pumpkin (not pumpkin pie mix)

2 tbsp all-purpose flour

1 tbsp. pumpkin pie spice

2 tbsp. whipping cream

2 eggs

Topping:

1/3 c. chocolate topping

1/3 c. caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Almond Bark Cookies

These delicious little cookies are a family favorite for Christmas.  My grandma makes them every year and I look forward to these cookies and her melty moment cookies (will post another time).  They are really easy to make and freeze really well.  Actually I prefer them a little on the cold side.

2 lbs. almond bark, melted
2 c. Captain Crunch cereal
2 c. Rice Krispies
2 c. mixed nuts
2 c. mini marshmallows (the mixed flavors)

Mix all ingredients with the melted Almond Bark.  Drop spoonfuls of mix on wax paper and let them harden.  Store in container in freezer.

Pretty Ham Primavera

Do you have leftover ham from dinner the night before or how about a ham steak you don't know what to do with?  Try this recipes...  Keep in mind this recipes makes a lot.  When I make it again, I would half it because it is way too much for one person.

1/2 lbs. sliced fresh mushrooms
1/3 c. chopped onion
2 tbsp. olive oil
2 tbsp. all-purpose flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
7 oz. thin spaghetti, cooked and drained
2 c. fully cooked ham, cubed
10 oz frozen peas, thawed
Grated Parmesan cheese, optional

In a large skillet, saute the mushrooms and onion in oil until tender.  Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.  Gradually add the milk, stirring constantly.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir spaghetti, ham and peas; heat through.  Sprinkle with the Parmesan cheese if desired.