Old Fashioned Coconut Cream Pie

Old Fashion Coconut Cream Pie

Ingredients:

1 cup sweetened flaked coconut

3 cups half-and-half

2 eggs, beaten

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Vanilla Cranberry Mimosa

Vanilla Cranberry Mimosa

This vanilla cranberry mimosa recipe is perfect for winter brunches, Christmas, and holiday and New Year's Eve parties! This cocktail recipe only requires 3 ingredients and is very easy to make.

PREP TIME5 minutes

TOTAL TIME5 minutes

Ingredients

• 1 1/2 ounces of vanilla flavored vodka
• 1 1/2 ounces of cranberry juice
• sparkling wine (champagne, prosecco, cava)

Optional Garnishes

• fresh cranberries
• whole vanilla beans

Instructions

1. In a cocktail shaker, combine the vanilla vodka, cranberry juice and ice. Shake vigorously, then strain into a champagne flute. Fill the glass to the top with sparkling wine. Garnish if desired.

Notes

Garnish if desired with cranberries and whole vanilla beans.

Nutrition Information:

 

YIELD:

 1 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 409 TOTAL FAT: 0g SATURATED FAT: 0g TRANS FAT: 0g UNSATURATED FAT: 0g CHOLESTEROL: 0mg SODIUM: 20mg CARBOHYDRATES: 28g FIBER: 4g SUGAR: 14g PROTEIN: 1g

© Jenny Bullistron

CUISINE: American / CATEGORY: Cocktails

https://www.honeyandbirch.com/vanilla-cranberry-mimosa/

Bacon Wrapped Chicken

Bacon Wrapped Chicken

This bacon wrapped chicken is chicken breasts seasoned with brown sugar and spices, then wrapped in bacon and baked until caramelized. An easy chicken dinner with only 10 minutes of prep time.

 CourseMain

 CuisineAmerican

 Keywordbacon wrapped chicken, bacon wrapped chicken breast, baked bacon wrapped chicken

 Prep Time10 minutes

 Cook Time30 minutes

 Total Time40 minutes

 Servings 4

 Calories498kcal

INGREDIENTS

• 4 chicken breasts boneless, skinless
• 8 slices bacon do not use thick cut
• 1/4 cup brown sugar
• 2 teaspoons smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon chopped parsleyINSTRUCTIONS

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
• Rub half of the spice mixture all over the chicken breasts.
• Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
• Sprinkle the remaining brown sugar mixture over the top of the chicken.
• Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. 
• If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
• Sprinkle with parsley, then serve.

NUTRITION

Calories: 498kcal | Carbohydrates: 15g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 549mg | Potassium: 964mg | Sugar: 13g | Vitamin A: 575IU | Vitamin C: 2.7mg | Calcium: 23mg | Iron: 1.3mg

Oatmeal Cake with Coconut Pecan Frosting

Oatmeal Cake with Coconut Pecan Frosting

1/2 C quick cooking oatmeal

3/4 C boiling water

1/2 C sugar

1/2 C brown sugar

2/3 C flour

1/2 tsp salt

1/2 tsp baking soda

1 egg

1/4 C of shortening

Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9×9 pan. Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:

3 TBS melted butter

1/3 C brown sugar

1/2 C sweetened shredded coconut

1/2 C chopped nuts

2 TBS milk

1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Fireball Whisky Pumpkin Pie Is Going To Be Your New Favorite Dessert This Fall

Frozen Pie Crusts – 2 (9” each or make your own )

Pure Pumpkin – 1 can, 30 oz.
Evaporated Milk – 1 ½ cans, 18 oz.
Eggs – 4
Sugar – 1 ½ cups
Salt – 1 teaspoon
Ground Ginger – 1 teaspoon
Ground Cloves – ½ teaspoon
Fireball Cinnamon Whiskey – 6 oz.

Birds Nest Breakfast

Bird's Nest Breakfast
Ingredients

1 30 ounce bag of hash browns (thawed)
2 1/2 teaspoons salt
1 teaspoon ground black pepper
2 1/2 tablespoons olive oil
2/3 cup shredded Cheddar cheese
12 eggs
2 tablespoons water
8 slices cooked bacon, crumbled - divided
1/4 cup shredded Cheddar cheese, divided
Add all ingredients to list
Directions
Prep 20 m
Cook 30 m
Ready In 50 m
Preheat oven to 425 degrees F (220 degrees



1. Grease 24 muffin  cups.
2. Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
3. Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
4. Reduce oven temperature to 350 degrees F (175 degrees C).
5. Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
6. Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.
Footnotes
• Cook's Notes:
• You can also experiment with ham, sausage, and veggies to make them your own. I also use chicken-Asiago sausage. Excellent quick breakfast for the weekdays. Very nutritious for toddlers who enjoy finger foods.
• I partially freeze 2 nests, slip them inside a small vacuum bag for saving foods, and seal them. When I get to work, I just pop them in the microwave.
Nutrition Facts
Per Serving: 232 calories;18.4 g fat; 13.3 g carbohydrates; 12.9 g protein; 204 mg cholesterol;816 mg sodium

Linda's Lemonade