PINEAPPLE COCONUT CREAM PIE

PINEAPPLE COCONUT CREAM PIE Food Recipes, I found this quick and easy pie recipe over at Sweet as Sugar Cookies the other day. Lisa hosts a Saturday blog that is FULL of great dessert recipes. If you haven't checked it out, please do so, it is lots of fun.

Lisa posted this as a pineapple cream pie, but I added half cup of coconut to the pudding and topped it with stabilized whipped cream. It was quick, easy and delicious!!!

The pudding is nearly fool proof!!

½ cup white sugar

½ teaspoon salt

3 tablespoons cornstarch

1 tablespoon all purpose flour

2½ whole milk

3 egg yolks

Put all of the above ingredients into a heavy bottomed pan and whisk it until any lumps are gone. Bring to a boil over medium heat, stirring constantly with rubber spatula.  Once the pudding starts to thicken, switch to a whisk and whisk, while it boils, for one minute (it will get very thick).

Remove from heat and stir in:

1 tablespoon butter

1 teaspoon vanilla (I used 2 teaspoons)

1 cup canned crushed pineapple (I drained it and squeezed it dry)

½ cup flaked coconut (my addition)

Pour into 9" graham cracker pie shell and place plastic wrap on the surface of the hot pudding. Chill for several hours, then remove plastic and top with stabilized whipped cream.



Stabilized Whipped Cream (won't deflate)  Makes 2 cups
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid.  Let this liquid cool, but not so cool that it turns back into a solid.
Whip the cream, sugar and vanilla until it gets thick, but  not totally whipped.  While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

NOTE: A 20 ounce can of crushed pineapple (drained and squeezed dry) gives you about 1½ cups of fruit.
NOTE: This pie slices beautifully.
PINEAPPLE COCONUT CREAM PIE FOOD RECIPES
By Coleen Marie

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BREAKFAST SAUSAGE

BREAKFAST SAUSAGE Food Recipes, We enjoyed the Italian sausage recipe (that I recently posted) so much, that I went searching for a breakfast sausage recipe and I found an EXCELLENT one. It tastes a little like Jimmy Dean breakfast sausage, although we think it is much better.

This new recipe received an enthusiastic thumbs up from my "picky-picky husband" and recent breakfast guests. It is super easy to make; just mix the spices into the pork the night before you plan to use it and you are good to go!!

Since this recipe makes two pounds of sausage (more than we can use at one time), I let the  mixture chill in the fridge overnight, then I package it up in single meal size packages and freeze it. I will not be buying commercial breakfast sausage ever again and we can't wait to use this for biscuits and gravy!!

This sausage is mild, but full of flavor!!

2 pounds of ground pork

2 teaspoons dry rubbed sage

¼ teaspoon summer savory

¼ teaspoon dry marjoram

1 tablespoon brown sugar

1/8 teaspoon red pepper flakes (see note)

pinch ground cloves (you can't taste it, but it really adds something)

1¾ teaspoons salt (see note)

1 teaspoon black pepper

Mix everything (except the pork) together first, then use your (washed) hands to work it all into the pork. Cover and chill several hours or overnight.

NOTE: Hubby is very shy of anything with "heat" and he couldn't even tell that the red pepper flakes were in the recipe, although they definitely add a GREAT background flavor. If you like a little more spice in your breakfast sausage, just add more red pepper flakes.



NOTE:  This recipe calls for 1¾ teaspoons of salt, which was just right for us, however, if you are hyper-sensitive to salt, you might cut this amount down to 1½ teaspoons.

BREAKFAST SAUSAGE FOOD RECIPES
By Coleen Marie

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ITALIAN SAUSAGE

ITALIAN SAUSAGE Food Recipes, Oh my goodness, this sausage tastes SO good and goes together in a flash. The recipe says you can use it right away, but I let mine sit in the fridge for a few hours to blend the flavors, then fried it all up and froze it in small packages so it will be instantly ready for pizzas (or a million other things). This is going to be a regular at our house from now on!!

ITALIAN SAUSAGE
2 pounds of ground pork
1 teaspoon black pepper
1 teaspoon dry parsley
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1/8 teaspoon red pepper flakes
¾ teaspoon fennel seeds
½ teaspoon paprika (not the hot kind)
½ teaspoon dry minced onion flakes
1½ teaspoon salt

Mix the spices together before you add to the meat.  A note about the fennel, onion flakes, red pepper flakes and Italian seasoning: I measured the ingredients first, THEN I ground them with my mortar and pestle so that they would distribute evenly throughout the sausage. Knead the spices into the meat with your hands and chill completely.

 

After the sausage has "mellowed" in the fridge for a few hours, or overnight, either fry (for about 10 minutes for until browned and crumbly), or package and freeze.

This was SO good, I'll NEVER buy pre-made Italian sausage again!! It is also delicious in a meat sauce

NOTE: I make my own Italian seasoning with equal parts of: dried basil, dried marjoram, dried oregano, dried thyme, dried rosemary and dried sage (measure the rosemary...THEN crush it a little before you add it to the blend.

ITALIAN SAUSAGE FOOD RECIPES
By Coleen Marie

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CHEWY SUGAR COOKIES

CHEWY SUGAR COOKIES Food Recipes,

It is lunch box time again!! Can it be time for kids to go back to school already? These quick and easy sugar cookies are sweet, buttery and chewy. Frosting them definitely is not necessary, but Hubby loves them that way, so...

1 cup butter (room temperature)
1¼ cups granulated sugar
3 egg YOLKS
2 teaspoons vanilla extract
2½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
extra sugar to roll cookies in before baking

Cream 1 cup of butter with 1¼ cups of granulated sugar; add the egg yolks and vanilla and beat until smooth.
Add the flour, baking soda and cream of tartar, beat until smooth.

Form dough into balls (about the size of a small walnut) and roll in granulated sugar. Place on parchment lined cookie sheet (or sheet sprayed with cooking spray). DO NOT FLATTEN.

Bake at 350F for 10-11 minutes, or until tops are cracked and just starting to turn golden. Carefully remove to cooling rack.   Makes 3 dozen.

NOTE:  Due to egg yolk size differences (and therefore amount of liquid differences), if your cookie dough seems a little dry, mix in a tablespoon of water.

CHEWY SUGAR COOKIES FOOD RECIPES
By Coleen Marie

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EASY BANANA CUPCAKES

EASY BANANA CUPCAKES Food Recipes, This quick recipe makes 24 moist and fluffy cupcakes; as a matter of fact, they are even more moist the second day!! Great banana flavor and super easy to make.

¾ cup butter (room temperature)
1½ cups granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon rum extract (optional)
¾ cup buttermilk
1 cup OVER-RIPE mashed bananas (about 2 large or 3 small)
2½ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder

With an electric mixer beat the butter, sugar and extracts until its light and fluffy (2 to 3 minutes). Add the eggs, one at a time, beating well after each egg, scraping the sides down once in a while.

In a different bowl, mix the flour, salt, baking soda and baking powder.  Add these dry ingredients to the butter mixture (in thirds) and in between each flour addition, add a little of the buttermilk (starting and ending with dry ingredients).

Fill cupcake paper lined cupcakes pans about 2/3 full and bake in preheated 350F oven for 18-22 minutes (my oven took 20 minutes exactly).  Cool on rack and frost.  Store covered.

NOTE: Make sure you use very ripe bananas (the more brown speckles the better). There's tons of flavor in those brown bananas.

NOTE: If you don't have buttermilk, put 2 teaspoons white vinegar in a cup and then add enough regular milk to measure 3/4 cup. Let it sit for 10  minutes...works the same as buttermilk.
EASY BANANA CUPCAKES FOOD RECIPES
By Coleen Marie

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"Peanutella" Chocolate Peanut Butter Spread

"Peanutella" Chocolate Peanut Butter Spread Food Recipes, I found this fabulous recipe over at Smitten Kitchen, and it was so much fun to make and even more fun to eat. If you like Nutella, you will LOVE peanutella, just think of the possibilities!!

Lets see, let me count the ways to enjoy peanutella: on waffles, on pound cake, on warm scones, in a sandwich, with s'mores, on waffles, as a fruit dip and...oh yes...right out of the jar!!!

2 cups shelled, skinned raw peanuts (see note)
½ cup unsweetened cocoa powder (best quality you can find)
1¼ cups powdered sugar
¼ teaspoon salt (plus a pinch?)
2 to 3 tablespoons peanut oil

Spread the nuts on a cookie sheet and roast in a 400F oven for 10 minutes, stirring half way through for even roasting.  NOTE: I couldn't find raw peanuts, so I used dry roasted UNSALTED peanuts and roasted them for only 5 minutes in the oven (to bring out more flavor).

Put the nuts in a food processor and process for five minutes. At first they will get mushy or pasty, but keep processing and the nuts will start to liquefy. Scrape down the sides of the food processor every once in a while.

Once the nuts begin to liquefy, add the cocoa powder, powdered sugar, salt and 2 tablespoons of peanut oil. Process for another minute or so. If the mixture seems too thick (it will thicken more in the fridge) add the other tablespoon of peanut oil. Taste the mixture, add another pinch of salt if you think it needs it.

That's it!! Store in the fridge (tightly covered) for up to a week.  This mixture might seem a bit thin at first, but it will thicken as it "sets" in the fridge.

"Peanutella" Chocolate Peanut Butter Spread FOOD RECIPES
By Coleen Marie

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CRISP BACON and GUACAMOLE SANDWICH

CRISP BACON and GUACAMOLE SANDWICH Food Recipes,
I first posted this idea a couple of years ago and then promptly forgot about it. However, summer is often too busy (or hot) to cook, so recently I dug into my files for a good sandwich idea and re-discovered this treat.

You will not find this delight on any health food menu and you won't find it on your weight watchers plan, but man oh man, is it tasty. Crisp fried bacon, on top of a thick layer of guacamole and topped with lettuce and tomatoes. You just have to say yes to a good sandwich some times!

The guacamole for these sandwiches is excellent:
3 avocados
juice of 1 lime
1 teaspoon salt
½ cup sweet (or red) onion diced small
3 tablespoons chopped fresh cilantro
2 Roma tomatoes diced small
1 teaspoon minced garlic
pinch of ground cayenne pepper (optional)

Mash the avocado with the lime and salt and then stir in the rest of the ingredients. You can use this right away, but the flavors blend better if it sits in the fridge for an hour or so.

Spread a nice thick layer of guacamole on your toasted bread, then top with crisp bacon, tomato slices and favorite lettuce.  Eat your sandwich in the shade with a tall glass of sweet ice tea !!
CRISP BACON and GUACAMOLE SANDWICH FOOD RECIPES
By Coleen Marie

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