Coconut Cream Pie II
My friend, Betty, served this for bridge last month. It is slightly adapted from the Betty Crocker Cook Book, 1961.
- 9″ baked pie shell (with high fluted edge) or a crumb crust for a 9: pie
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 3 cups milk (best with whole milk or coffee cream)
- 3 eggs yolks, slightly beaten (or use whole eggs if not making meringue)
- 1 tablespoon butter
- 1 1/2 teaspoon vanilla
- 3/4 cup moist shredded coconut
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute, remove from heat. Gradually stir at least half of the hot mixture into egg yolks. Then blend back into hot mixture in sauce pan. Boil 1 minute more, stirring constantly. Remove from heat, blend in butter and vanilla. Fold in coconut, toasted if desired, then pour immediately into baked pie shell and either finish with meringue and let cool at room temperature, or chill thoroughly for at least two hours if topping with whipped cream.
“We have been saved by grace. Now we enjoy the many blessing that come by grace.”
Blender Apple Pancakes
I have been eating a soft diet for two weeks after my throat surgery and this really filled the bill. So quick and easy to make and just delicious. I made my own pancake mix but you can use any pancake mix or biscuit mix. This made 6 pancakes, but if you are feeding more people, double recipe.
- 1 egg
- 1 tablespoon sugar
- 1 tablespoon soft butter
- 1 medium apple, peeled and sliced
- 1 cup evaporated milk
- 1 cup pancake mix*
Place egg, sugar, butter, apple and milk in blender. Blend. Add pancake mix and blend. Heat griddle up to 350 degrees. Butter griddle, if desired, and then pour pancake batter on. Flip over when bubbles appear.
*Basic Pancake Mix
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Store in airtight container.
“A friend is the first person who comes in when the whole world has gone out.”
Pineapple Lemon Cheesecake Pie
This recipe is a different twist on my Lemon Cheesecake Pie. My friend, Priscilla, had this for bridge last night and she was so kind to share her recipe with me. I must say, “it was heavenly”.
- 1 (8-oz.) pkg. cream cheese (softened)
- 1/4 cup sugar
- 2 cups Cool Whip (thawed)
- 1 (8-oz.) can crushed pineapple (drained / divided)
- 1 (6-oz.) graham cracker crumb crust
- 1 (3.4-oz.) pkg. lemon flavor instant pudding mix
- 1 1/3 cups cold milk
Beat cream cheese and sugar in large bowl with whisk until well blended. Stir in Cool Whip and half the pineapple. Spread into crust.
Beat pudding mix and milk in medium bowl with whisk 2 minutes (mixture will be thick). Stir in remaining pineapple. Spoon over pie. Refrigerate several hours or until chilled.
“Give thanks to God, our Creator, who gives us the breath of life.”
This is comfort food at it’s best. Yummy!
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 pounds lean ground beef
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup beer (mild lager or non-alcoholic)
- 2 tablespoons soy sauce
- 2 cups mixed frozen veggies
- 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy cream, warmed
- Salt and pepper
- 1 large egg, beaten
Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broil and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Serves 6 to 8.
“The only permanent covering for sin is the blood of Christ.”
Spaghetti & Meatball Soup
This soup is classic comfort food. My husband says this is one of the best soups I have ever made. You can make your own meatballs if you like, but buying them is a quicker way of getting supper on the table. And you can use any small pasta you like.
- 1 lb. purchased frozen beef meatballs
- 1/2 cup each chopped carrots, celery and onion
- 3 cloves garlic
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon red pepper flakes, opt.
- 2 tablespoons olive oil
- 6 cups low-sodium beef broth, divided
- 2 (15-oz.) cans petite diced tomatoes
- 6 oz. dry spaghetti, broken into 2-inch pieces
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Preheat oven to 375 degrees.
Arrange meatballs on a baking sheet. Bake meatballs according to package directions.
Mince carrots, celery, onion, and garlic in a food processor.
Saute’ carrot mixture, Italian herbs, and pepper flakes in oil in a pot over medium-high heat until softened, about 3 minutes.
Stir in 4 cups broth and tomatoes; bring to a boil. Add spaghetti and meatballs and simmer soup until pasta is al dente, 10 minutes. Stir in remaining 2 cups broth and season with salt and pepper. Stir in basil right before serving. Sprinkle with a little Parmesan cheese and serve.
Makes 6 servings (12 cups).
“The best way to escape temptation is to run to God.”
Copycat Chick-fil-a Sauce
If you like Chick-fil-a sauce like I do, you need to try this. It is spot on and delicious!!
- 1/2 cup mayonnaise
- 2 teaspoons prepared mustard
- 1 teaspoon lemon juice
- 2 tablespoons honey
- 1 tablespoon smoky BBQ sauce (I used Bull’s Eye Original)
Whisk all ingredients together. Enjoy!
“God is our refuge in times of trouble.”
This casserole is absolutely delicious!! It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans. I will fix one to eat and freeze the other for another time.
- 1 cut-up fryer chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 1 (4-oz.) jar diced pimientos, drained
- 1 small onion, finely diced
- 1/4 cup finely diced green bell pepper
- 2 cans cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1 teaspoon salt
- Pepper to taste
Preheat oven to 350 degrees.
Add chicken to a stock pot. Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente.
Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimientos.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese. Add the onion, green pepper, pimiento and salt. Then add chicken and broth. Stir together well.
Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
“Prayer is an intimate conversation with our God.”