Coconut Cream Pie

 Another keeper from my cyber friend.

1/4 c. cornstarch

2/3 c. sugar

1/2 tsp. salt

1 (15-oz) can evaporated milk

Water

3 eggs, separated

1 tsp. vanilla

1/2 tsp. coconut flavoring, optional

3/4 c. coconut

1 (9-inch) pie shell, baked

6 T. sugar

1/4 c. coconut

Combine the cornstarch, 2/3 cup sugar, and salt in a saucepan. Pour the milk into a measuring cup and add enough water to make 3 cups; gradually add to the cornstarch mixture, stirring until smooth. Cook over medium-low to medium heat, stirring constantly, until the mixture thickens. Do not have the heat too high or the mixture will scorch. Beat the 3 egg yolks. Stir a little hot mixture into the egg yolks; blend well. Gradually stir all of the egg yolk mixture into the cooked custard; blend well. Cook 2 minutes, stirring constantly until the custard thickens to pudding consistency. Stir in the vanilla, optional coconut flavoring, and 3/4 cup coconut. Pour into a mixing bowl and cover with plastic wrap. Cool. 

Marshmallow Cream Meringue

3 egg whites

1 (7-oz.) jar marshmallow cream

Dash of salt

Beat the egg whites and a dash of salt until soft peaks form. Gradually add the marshmallow cream, beating until stiff peaks form. Spread over the filling, bringing to the outer edge of the pie shell. Bake at 350 degrees 12 to 15 minutes or until lightly browned. Cool.

Three Layer Lemon Pie

From a cyber friend.

9-inch deep dish pie shell

3/4 cups sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 cups cold water

2 egg yolks, lightly beaten

Zest of 1 lemon

Juice of 1 lemon

2 T. butter, cubed

½ teaspoon lemon flavoring

2 drops yellow food coloring, optional

SECOND LAYER:

1/2 package (8 ounces) cream cheese, softened

½ cup Confectioners' sugar

1 cup milk

1 packages (3.4 ounces each) instant lemon pudding mix

TOPPING:

½ package (8 ounces) cream cheese, softened

½ cup Confectioners' sugar

1 carton (8 ounces) frozen whipped topping, thawed

Line the pie shell with a double thickness of heavy-duty foil, and if you have them, place pie weights into the pie shell. Bake at 450° for 8 minutes. Remove the foil and the pie weights; bake 5-7 minutes longer or until golden brown. Cool on wire racks.

In a large saucepan, combine the sugar, cornstarch, and salt. Stir in water 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 the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon zest, lemon juice, butter, lemon flavoring, and food coloring. Cool to room temperature without stirring.

Spread lemon mixture into crusts. Refrigerate for 30 minutes or until firm. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually beat in milk. Add pudding mix; beat 2 minutes longer. Let stand for 2 minutes or until soft-set. Gently spread into pies. Refrigerate for 30 minutes or until set. For topping, in a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over tops of pies. Refrigerate until set.

Barefoot Contessa’s Mexican Chicken Soup

  4      (2 whole)     chicken breasts, bone in, skin on 
                       olive oil
                       kosher salt and freshly ground black pepper
  2      cups          chopped onion 
  1      cup           chopped celery 
  2      cups          chopped carrots 
  4      lg. cloves    garlic, chopped
 10      cups          chicken stock 
  1      can (28 oz)   diced tomatoes 
   2 - 4                    jalapeno's, seeded and minced
  1      tsp           ground cumin
  1      tsp           ground coriander
  1/4 - 1/2       cup   fresh cilantro, chopped 
  6      6-inch        white or yellow corn tortillas
                       
For serving: 
sliced avocado, sour cream, shredded cheddar and tortilla chips

Place chicken breasts skin side up on baking sheet; rub with olive oil,
salt and pepper. Bake @ 350 degrees for 35-40 minutes or until cooked
through. When chicken is cool enough to handle, discard bones and skin;
shred meat. Cover and set aside.

Heat 3 Tbsp. olive oil in a large pot or Dutch oven. Add onion, celery and carrots; cook over medium-low heat until onions start to lightly brown. Add garlic; cook 30 seconds. Add chicken stock, tomatoes and puree, jalapeno's, cumin, coriander, 1 tsp. salt
(depending on saltiness of stock), and 1 tsp. pepper. 

Cut tortillas in half, then crosswise into 1/2" strips. Add to soup. Bring to a boil; lower
heat and simmer, uncovered, for 25 minutes. Add shredded chicken and cilantro; 
season to taste. 

Serve hot with sliced avocado, a dollop of sour cream, shredded cheddar and broken tortilla chips.

Southwestern Chicken Soup with Black Beans and Corn

  1      Tbs            olive oil
  1/2                sweet yellow onion, diced
  4      cloves         garlic, minced
  1      tsp           cumin
  1/2  tsp           coriander
  1/2  tsp           oregano
  7      cups           chicken broth
  1      (15 oz) can    black beans, drained and rinsed
  1      (15 oz) can   diced tomatoes 
  2      cups          shredded roasted chicken
  1 1/2  cups         fresh, frozen, or canned corn
                       Handful of cilantro, chopped
                       Sea salt and freshly cracked pepper, to taste
                       Corn tortilla strips, topping
                       Cotija cheese, topping

1. Add the olive oil to a Dutch oven over medium heat. Once hot, add the
onion and sauté for 4-5 minutes or until soft; add the minced garlic, cumin,
coriander, and oregano then cook, stirring constantly for 1 minute. Add the
chicken broth, drained black beans, diced tomatoes, corn, and chicken to the
pot. Season with sea salt and freshly cracked pepper. Simmer for 15-30
minutes.

2. Preheat the oven to 350°. Take a few corn tortillas and spray them with
olive oil cooking spray on both side. Cut into small strips and place on a
baking sheet. Season with salt and pepper if you like. Bake until golden
brown on both sides, about 5-7 minutes.

3. Add fresh chopped cilantro to the soup then ladle into bowls. Top the
soup with the crispy tortilla strips and a little cotija cheese.

Yorkshire Pudding

This is an idiot-proof recipe. I make it when I serve prime rib. It can be halved, if you want.

4  eggs

1  cup  all purpose flour (other recipes like this one, call for 1 1/3 cups)

1  cup  milk

1/2  tsp  salt

Beat all together till smooth. Let sit at room temp for 1-4 hours.

Heat oven to 450 degrees.

Put 1 tsp of vegetable oil in each of 12 muffin cups. Put in the preheated oven for 2 minutes. Remove from oven and pour the batter into them evenly. Bake for another 15 mins. Serve immediately.

Crabmeat Muffins

1  can  crabmeat, rinsed and picked over
8   oz  cream cheese, softened
2  Tbs mayonnaise
1/2  tsp  seasoned salt
2  tsp Worcestershire sauce
English muffins
Cheddar cheese, shredded
Tomato

Combine crab, cream cheese, mayo, and seasonings. Spread on toasted English muffins. Bake @350 degrees for 10 minutes. Add a slice

Seafood Casserole

1  cup  milk
1/3  cup  dry sherry
1  cup  half and half
1  can  cream of mushroom soup
2  cups  minute rice
1  can  tiny shrimp, drained
1  can  crabmeat, drained
1  can  minced clams, drained
1  can  sliced waterchestnuts, drained
1  can  sliced mushrooms, drained
1  Tbs  parsley
1/4  tsp  garlic  powder
2  Tbs  sliced almonds
2  Tbs  butter or margarine
Paprika (optional)

Stir milk, cream, and sherry into the soup. Add uncooked minute rice, shrimp, crab, clams, waterchestnuts, mushrooms, parsley, and garlic powder. Pour into a large casserole dish, or large oblong Pyrex baking dish.

Creamy Mashed Potatoes

    * 5 pounds Russet Or Yukon Gold Potatoes (approx. 2 -  2 1/2 lbs)

    * ¾ cups Butter (6 tablespoons)

    * 1 package (8 Oz.) Cream Cheese, Softened (4 oz)

    * ½ cups (to 3/4 Cups) Half-and-Half (approx 1/4 cup)

    * ½ teaspoons (to 1 Teaspoon) Lawry's Seasoned Salt (1 tsp table salt, or to taste)

    * ½ teaspoons (to 1 Teaspoon) Black Pepper

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350º oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Slow-Cooked Coffee Pot Roast

My family raves about my gravy when I prepare this recipe.

2 medium onions, thinly sliced

2 garlic cloves, minced

1 boneless beef chuck roast (3-1/2 to 4 pounds), quartered

1 cup brewed coffee

1/4 cup soy sauce

1/4 cup cornstarch

6  Tbs cold water

Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Yield: 10-12 servings.

Glazed Baked Ham

Dr. Pepper adds the sparkle in this yummy baked ham.

1 fully cooked ham, bone-in (18 to 20 pounds)

Whole cloves

3 cups brown sugar

1/2 cup spicy brown mustard

2 tablespoons apple cider vinegar

1 can soda, such as Dr. Pepper

Preheat the oven to 325º.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Bake the ham for 2 to 2/12 hours, or longer, depending on the package directions.

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until thick, about 15 minutes.

After 2 hours of baking time, brush the glaze on the ham in 20 minutes intervals until it's nice and glossy.

Roasted Sweet Potatoes

Fortheloveofcooking.com

3 Sweet potatoes, peeled and cut into bite size cubes

2 tsp olive oil

1 Tbs butter

1 Tbs brown sugar (more if you want it sweeter)

1 tsp of ground cinnamon

1/4 tsp of ground nutmeg

Pinch of ground ginger

Sea salt, to taste

Preheat the oven to 350°.

Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly. Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting.

Almost Fat-free Lemon Cheesecake

This is surprisingly good. I always think of fat-free and sugar-free being flavor-free rubber, but not this. It is a light lemon cheesecake. Recipe courtesy Paula Deen.

Cooking spray

1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice

1/4 cup unsalted butter, melted

Filling:

3 (8-ounce) packages fat-free cream cheese*

1 cup fat-free sour cream

2 cups sugar or sugar substitute (recommended: Splenda)

3 large eggs or 3/4 cup egg substitute

2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Curd:

1 1/2 teaspoons lemon zest

6 tablespoons lemon juice

1 large egg, plus 1 large egg yolk

1/2 cup sugar or sugar substitute (recommended: Splenda)

2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Preheat oven to 325ª.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

*I substituted one package of 1/3 less fat cream cheese, for one package of fat free.