Coconut Pie

Coconut Pie
1/2 cup flour
1/2 cup water
3 egg yolks
1-1/2 cups sugar
2-1/2 cups milk
2 cups flaked coconut
2/3 stick butter
1/2 teaspoon butter flavoring
1 tablespoon vanilla
1 pie shell - recipe below

Mix flour and water to make a paste, in sauce pan. Add egg yolks (save the whites for your meringue. Add sugar and milk. Cook over low heat, stirring constantly until thickened. Add coconut, butter, butter flavoring, and vanilla. Pour into pie shell.

With egg whites, add 3 to 4 tablespoons of sugar and beat with mixer until it peaks. Top pie and bake for 30 minutes.

Pie Crust
3 cups flour
1 teaspoon salt
1 cup shortening
1 tablespoon vinegar (white)
1 egg
7 to 8 tablespoons ice water
(makes 4 pie shells)

Sift flour and salt. Cut in shortening until it becomes coarse.

Mix in vinegar, egg and ice water; mixing a little at a time with your dry mixture. DO NOT KNEAD, but press into a ball and store in refrigerator until ready to use.

Sprinkle surface and rolling pin with flour. Take your ball and cut into fours. With 1/4 roll it out for your pie crust.

I have to admit, I'm better off using Pillsbury pie crust (roll out kind). Mine was a little on the thick side. But I'm not  giving up. I'm determined to master a pie crust. I can make biscuits, dumplings, but a pie crust.... I need Paula Deen or the Pioneer Woman to come help me out.

Even though the crust was a little thick, the pie was delicious. You can also use this recipe for a chocolate pie; adding cocoa. My mom has used this recipe for years and its a keeper.

Be Sweet and Stay Sweet!

Grocery List - Easter

Easter Grocery List:

Coconut Pie

1/2 cup flour
1/2 cup water
3 egg yolks
1-1/2 cups sugar
2-1/2 cups milk
2 cups flaked coconut
2/3 stick butter
1/2 teaspoon butter flavoring
1 tablespoon vanilla
1 pie shell

Like My Grandmother's Stuffed Up Eggs

6 eggs, boiled and peeled
2 tablespoons mayo
1 tablespoon minced onion
1 tablespoon sweet pickle relish
1/2 teaspoon salt and black pepper
sliced green olives, for garnishing
paprika, for garnishing

Peach Gelatin Salad

1 large box peach Jell-o
2 cups hot water
1 small can crushed pineapples
1 - 8 ounce whipped cream cheese

Robin's English Peas

12 ounce frozen english peas
1/2 cup water
1/2 cup milk
7 ounce sliced mushrooms, drained
5 ounce sliced water chestnuts, drained
1 tablespoon cornstarch
1/2 teaspoon salt and black pepper

Corn Pudding

14 ounce cream corn
1 box Jiffy cornbread mix
8 ounce sour cream
1 egg
1/4 cup milk
2 cups shredded cheese (I used cheddar)

Scalloped Potatoes
1 to 2 large baking potatoes
2 cups shredded cheddar cheese
1 stick butter
1 1/2 cup milk
3 to 4 tablespoons flour
2 tablespoons onions

Nigerian Chicken Stew

I loved this! So simple, very few ingredients and tasty.

Nigerian Chicken Stew
2 boneless, skinless chicken breast, cut into bite-size pieces
15 ounce can diced tomatoes with herbs (I used a basil, garlic one)
2 tablespoons olive oil
1/2 onion, chopped
1 big garlic clove, finely chopped
1 medium jalapeno, sliced thinly
2 cups cooked rice (optional)

I actually ate mine with a tortilla. But they say to serve it over rice. I didn't realize how many different countries use rice so much. No problem, because I love rice.

Season chicken with salt and black pepper.

In large pot, heat oil over medium heat. Add garlic and onions; saute for about 2 minutes. Add chicken and brown.

Add diced tomatoes and jalapeno; bring to boil. Cover, reduce heat and simmer, for about 30 minutes.

I put this on, then went for a 30 minute walk. Came back and dinner was done. This one is a keeper. By the way, my diet is not going so well. I have to admit, I have cut back on my portions, and I only walk maybe twice a week. Hey, that's better than nothing at all. Right?

Be Sweet and Stay Sweet!

United Kingdom Chicken

Okay, ya'll I have to admit, I didn't follow the directions correctly. I got a little ahead of myself. I'm going to blame my glasses - I need new ones so bad. It's pretty bad when I can't find my glasses in the morning, because I can't see them. Maybe I need to get some glow in the dark ones or neon colored ones. HA! I have that on my to do list.

United Kingdom Chicken
1 lemon, juiced
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 teaspoon turmeric
3 teaspoons cumin
1 handful fresh mint, finely chopped
3 large chicken breast
3/4 cup plain yogurt
cilantro, chopped for garnish

Place all ingredients in food processor, except chicken, yogurt, and cilantro. (this is where I messed up - I put the yogurt in processor to). Process to a paste. Rub mixture over chicken and marinate for 1 hour. Preheat oven to 350 degrees. Place chicken in baking dish and bake for 45 minutes.

Remove chicken from pan and keep warm. Drain juices from baking dish and place into a pan. Bring to a boil. Reduce to 1 cup. Remove from heat and stir in yogurt. Place chicken on platter, pour yogurt sauce over and sprinkle with cilantro. The only thing I did in this paragraph was sprinkle the cilantro.

It still turned out tasty, even though I did mess up on the directions.

Be Sweet and Stay Sweet!

Indian Chicken

I've never had Indian food before and it was a treat for me. I loved all the flavors that just POPPED!

Indian Chicken
3 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast, cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk
1/2 lemon, juiced
1/2 teaspoon cayenne pepper

Heat oil in a skillet over medium heat. Saute onions until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt.

Stir for about two minutes. Add chicken, tomato paste, yogurt, and coconut milk.

Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.

Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer five more minutes and serve over rice.

I have to say, I'm enjoying Chicken Around the World week. My taste buds are going all around the world.

Be Sweet and Stay Sweet!

Sole' Chicken Enchiladas

Sole' Chicken Enchiladas
3 chicken breast, boiled and shredded
2 Knorr's chicken cubes
1 8 ounce tomato sauce
1 teaspoon cumin
corn tortillas
19 ounce enchilada sauce
1 can Wolf brand no beans chili
2 cups Mexican 4 cheeses

Robin's White Sauce
1/4 cup butter
1/4 cup flour
14 ounce can chicken broth
8 ounce sour cream
4 ounce cream cheese
2 1/2 cups mozzarella cheese

My niece Sunny Jo, cooked this for me the other night. She use to live in Texas and got the low down on how to cook Mexican enchiladas from a friend. They used a different type of Knorr's cubes (tomato) but we couldn't find it anywhere here. I added the white sauce, and served it with fiesta corn. Which was one can of whole corn, 1 tablespoon finely chopped onion, and one roasted pepper chopped.

Boil and shred your chicken very fine.

Leave about 1/2" of water in your pan you boiled your chicken in; adding your Knorr's cubes, tomato sauce, and cumin. Add your shredded chicken and simmer.

In large skillet heat up your enchilada sauce on simmer. Add one tortilla at a time, just leave in there a second to coat and to make it soft.

In large casserole dish, add tortilla; filling it with chicken and sprinkle with cheese; then roll. Repeat until all are done. Top with chili. We ended up with 15 enchiladas.

Sprinkle with remaining Mexican 4 cheese. Bake at 375 for about 20 minutes or until cheese is good and melted.

Sauce
In sauce pan, melt butter on medium to low heat; stirring in flour, mixing it well.

Add chicken broth, stirring until the lumps are out. Then add both your cheeses; stirring until all has melted.

When your enchiladas are done, pour your sauce over the top and serve.

These were delicious and such a treat to have someone cook for me. Sunny Jo has moved here, and I'm sure she's going to be cooking in the kitchen with me again. I call her Sunshine, because when anyone is around her, they can't help but smile.

P.S. Sole's was named after Sunny.

Be Sweet and Stay Sweet!

Russian Chicken

Russian Chicken
14 ounce whole cranberry sauce
1 cup Russian salad dressing
1 package dry Lipton onion soup mix
2 skinless, boneless chicken breast, cut into bite size piece

Preheat oven to 350 degrees. Mix all ingredients together, except chicken.

Stir in chicken. Cover and bake for 1 hour.

This is great served over rice.

Russia was one of my first countries to follow my blog, so a big thanks to that person. They have been faithful in following me.

This recipe was tasty.

Be Sweet and Stay Sweet!

German Chicken

German Chicken
3 to 4 pieces of chicken breast
1 onion, chopped
3 garlic cloves, chopped
1 cup sliced polish sausage
1/2 cup barbecue sauce
2 to 3 cups sauerkraut
8 ounce tomato sauce
1/4 cup honey
1 teaspoon salt
1/4 teaspoon pepper

Saute your onions, garlic, and polish sausage.

Add your sauerkraut, barbecue sauce, tomato sauce, honey, and stir. Place chicken on top, and sprinkle salt and pepper on top of chicken.

Cover and bake in oven at 350 degrees for one hour. This was so delicious and easy.

I have to give Germany a big thank you. Someone from there was one of my first countries, besides United States, to start following my blog. I appreciate you for all your support.

I'm loving trying new recipes from other countries out. That is one thing I'm loving about my blog. I'm branching out and learning and tasting new things. Everyone must try this one, its great!

Be Sweet and Stay Sweet!

Grocery List - Chicken Around the World

Grocery List - Chicken Around the World



Sole' Chicken Enchiladas - Mexico
3 chicken breast, boiled and shredded
2 Knorr's chicken cubes
1 8 ounce tomato sauce
1 teaspoon cumin
corn tortillas
19 ounce enchilada sauce
1 can Wolf brand no beans chili
2 cups Mexican 4 cheeses

Robin's White Sauce
1/4 cup butter
1/4 cup flour
14 ounce can chicken broth
8 ounce sour cream
4 ounce cream cheese
2 1/2 cups mozzarella cheese

Nigerian Chicken Stew
2 chicken breast
15 ounce diced tomatoes with herbs
olive oil
garlic cloves
jalapeno
rice

United Kingdom Chicken
1 lemon
olive oil
garlic cloves
turmeric
cumin
fresh mint
fresh cilantro
3 chicken breast
plain yogurt

Indian Chicken
olive oil
onion
garlic cloves
curry powder
cinnamon
paprika
bay leaf
fresh ginger root
white sugar
2 chicken breast
tomato paste
coconut milk
plain yogurt
lemon
cayenne pepper
rice

German Chicken
onion
garlic cloves
polish sausage
barbecue sauce
tomato sauce
honey
4 chicken breast
salt
black pepper
sauerkraut

Russia Chicken
1 can whole cranberry sauce
Russian salad dressing
dry Lipton onion soup
2 chicken breast
rice


This has been a fun week. I loved trying out new foods and flavors around the world. Who knows, I might come up with a combination recipes with all 6 flavors. I will be researching other countries recipes. This is just a little way to thank each of you for following my blog. I hope I did each of your countries justice in the recipes. If anyone one like to share one of their favorites, please fill free to type it in my box or give me the name of it and I will look it up. Talk about Spice Up Your Life - get ready everyone, because that is just what we are going to do this week.

Be Sweet and Stay Sweet!

Whoopsie

I made a whoopsie this morning. The Mediterranean Tray wasn't suppose to go out for a couple of weeks. I guess I need another cup of coffee this morning. I hope you enjoy it. It was scheduled to go out during Beach Week. So, you might see it again.

Things to look forward to: Next week is Chicken around the World. I had so much fun cooking and tasting new ways to cook chicken. Then we have Easter Week, Beach Week, Barbecue and Fixings, Miscellaneous Week, and Sweet Tooth Week for April. Lots to look forward to, so ya'll come back.

Be Sweet and Stay Sweet!

Split Peas and Ham

Split Peas and Ham
the rest of your ham with bone
16 ounce dry split peas
4 cups water
2 cups chicken broth
1 tablespoon black pepper
1/2 tablespoon salt

In large pot bring peas to a boil with water and broth. Turn down to simmer and add ham/bone. Cook for about 30 minutes.

The ham bone gives it flavor. Remove ham and cut off ham; placing back into the peas and serve. This is great as a soup or side dish.

Hope you enjoyed ham week.

Be Sweet and Stay Sweet!

Easy Leftover Ham Barbecue Sandwich

Easy leftover Ham barbecue sandwich
6 slices ham
barbecue sauce
buns

Add 1 cup of sauce to 5 to 6 pieces of ham, into your skillet and heat.

Toast bun; adding your ham.

I work a second job some nights. On those nights, I need something quick, simple and tasty for dinner. This is one of those meals. Serve with chips or my cucumber salad.

We have one more recipe left for ham. Come back tomorrow for split peas and ham.

Be Sweet and Stay Sweet!

Ham Pizza

Ham Pizza
1 Pillsbury pizza dough
1/2 cup spaghetti sauce or barbecue sauce
2 cups mozzarella cheese
1 small can of chunk pineapples
3 jalapenos, sliced

Preheat oven to 350 degrees.

Spray your cookie sheet with cooking spray, and roll out pizza dough. Cook for about 5 minutes. Add your sauce, ham, pineapples, and jalapenos; topping with cheese.

 Cook for about 10 to 15 minutes or until crust golden brown. Cut and serve. This is one of my favorite pizzas. I really like it with the barbecue sauce better.

I have to say a big HAPPY BIRTHDAY to my niece, Sunny Jo "Sunshine"!

Be Sweet and Stay Sweet!

Ham and Rice

Ham and Rice
5 strips of bacon
1/2 onion, chopped
14.5 ounce diced tomatoes
1 cup rice, cooked
1 cup chopped ham
salt and pepper to taste

Fry your bacon and set aside.

Saute your onion and ham in bacon grease.

Mix ham, onions, crumbled bacon, cooked rice, and the other ingredients together. Pour into casserole dish and cook at 350 degrees for 35 minutes.

This was so simple and the taste was bursting with flavors. Great little recipe when you have leftover ham or just want to go buy a little to make this. Its worth it.

Be Sweet and Stay Sweet!

Ham and Grits

This was great!

Ham and Grits
2 to 3 slices of ham, chopped
1/2 onion, chopped
1 tablespoon olive oil
1 cup yellow stone grits
1 cup heavy cream
2 cups water
1/4 teaspoon salt
1 teaspoon black pepper
1/2 cup mozzarella cheese
2 eggs separated
dash Tabasco sauce
2 tablespoons butter

Cook grits in water and set aside. Stir in butter, heavy cream, salt, pepper, egg yolks only, and cheese. Pour into large greased casserole dish. Preheat your oven to 375 degrees.

In skillet heat oil, and saute ham and onions.

Add ham and onions to the top of your grits. Bake for 45 minutes.

Serve with a dash of hot sauce or two on top of your serving and yummy yummy to your tummy.

Be Sweet and Stay Sweet!

Root Beer Ham

Root Beer Ham

7 to 8 pound ham
2 cups root beer
1/4 cup brown sugar

Natalie gave me the  idea of root beer and I love it. It gives the ham a great taste.

Preheat oven to 325 degrees.

Rub ham with brown sugar; pouring root beer on top. Bake ham 12 to 15 minutes for every pound. I start off with a piece of foil on top; then the last 30 minutes take it off and with a spoon  pour root beer on top of it again.

So delicious and easy.

Be Sweet and Stay Sweet!

Grocery List - Budget for 2 Ham

Budget for 2 Ham


Root Beer Ham
7 to 8 pound Ham with bone
1 can of root beer
brown sugar

Ham & Grits
4 slices ham, chopped
onion
stone grits
olive oil
heavy cream
Mozzarella cheese
eggs
Tabasco sauce
butter
salt and black pepper

Ham & Rice
3 to 4 slices of ham
5 to 6 slices of bacon
onion
white rice
14.5 ounce can diced tomatoes

Ham and Pineapple Pizza
2 slices of ham
2 jalapeno's
1 small can of chunk pineapples
spaghetti or barbecue sauce
Mozzarella cheese

Barbecue Ham Sandwiches
buns
leftover ham slices
your favorite barbecue sauce

Split-Peas and Ham
16 ounce dried split-peas
leftover ham bone
2 cups chicken broth
water
salt and black pepper

This is a pretty easy week and simple tasty recipes; with not a lot of ingredients. Next week I have a treat for you - "Chicken Around The World". I've had the best time finding and cooking up recipes I've never had before. I love trying new things in the kitchen. Some of the flavors will have your mouth watering.

Be Sweet and Stay Sweet!

Autumn Harvest Bisque

I'm really enjoying Luck of the Irish week. I've tried out new recipes and this one is one of my favorites. I would of never imagined putting some of these ingredients together, but they worked out DELICIOUSLY!

Autumn Harvest Bisque
1 onion, chopped
2 leeks, chopped (white only)
1/2 cup celery, chopped
9 tablespoons butter
1/2 cup carrots, chopped
1 pound butternut squash, chopped
1 small turnip, chopped
2 tart green apples, chopped
4 cups chicken broth
6 tablespoons flour
1 cup apple cider
1/4 teaspoon nutmeg
1/4 teaspoon sage
1/4 teaspoon rosemary
1/2 cup heavy cream
1/2 cup Gruyere cheese

I'm cracking up at myself, I was reading the ingredients and while I was cooking this, I used apple cider vinegar instead of apple cider. Hey, it still worked out delicious.

In large pot melt 3 tablespoons of butter; adding onion, leeks and celery. Cook for about 5 minutes on medium heat to soften. Add in carrots, squash, turnip, apples and chicken broth. Bring to a boil. Simmer 45 minutes or until tender.

Add remaining 6 tablespoons butter and flour; stirring to make roux. Add cider and spices. Salt and pepper to taste. Simmer 10 minutes. Stir in cream and Gruyere.

Stir until cheese melts, and serve. This went great with the buttermilk scones.

I'm feeling a little Irish Luck today, maybe I need to go to the horse races. HA!

Be Sweet and Stay Sweet!