Crust and Topping
Ingredients
Crust and Topping
1½ cups all purpose flour
½ cup sugar
pinch salt
1½ sticks cold butter (cubed)
Filling
2 eggs
1 cup sugar
⅓ cup all purpose flour
½ cup sour cream
pinch salt
1 16 oz can crushed pineapple - drained
Coconut Drizzle
1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract
Instructions
Spray 9×13 glass baking dish with non stick spray.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly.
Take 1 cup of the topping mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in pineapple
When crust is ready – remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool for 15 minutes.
Using a fork - drizzle glaze mixture over bars.
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HAWAIIAN MILLIONAIRE PIE
Ingredients
2
ready-made graham cracker crusts
1
(8 ounce) package cream cheese, softened
1
large container Cool Whip
1
large can crushed pineapple, drained
1
(8-ounce) jar maraschino cherries, chopped & drained
1
can Eagle Brand sweetened condensed milk
½
cup pecans or walnuts, chopped
¼
cup lemon juice
Directions
Blend together the cream cheese, lemon juice and condensed milk; gently fold in the whipped topping.
Stir in the crushed pineapple, cherries and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.
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Cheesy 5-Star Enchiladas Recipe
1 lb. lean gr. beef
1 can kidney beans, drained & rinsed
1-10.5 oz. can corn, drained
1-4 oz. can diced green chilies
1/4 t. salt
1/4 t. cumin
1/4 t. chili powder
1/2 c. picante sauce or salsa
2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}
1 can Campbell's Cheddar Cheese soup
10 (6 1/2 in.) fajita tortillas
2+ handfuls grated Mexican cheeses
Preheat oven to 375.
Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.
Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted. *
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Chewy Coconut Cookies
Ingredients
1 1⁄4 cups flour
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup butter
1⁄2 cup brown sugar
1⁄2 cup white sugar
1 egg
1⁄2 teaspoon vanilla
1 1⁄3 cups coconut
Directions
-Preheat oven to 350.
-In a separate bowl, mix together flour, baking soda, salt and set aside.
-In a separate bowl cream butter and sugars together.
-Add the egg and mix well.
-Combine the flour mixture with the sugar mixture.
-Add coconut and vanilla.
Bake for 8-10,
Times may vary due to different ovens.
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Potato Soup
Ingredients:
1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
1/4 cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste
Add all ingredients to list
Directions
In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.
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Cheeseburger Pie
You’ll Need:
1 can of crescent rolls.
1 lb of ground beef.
1 small chopped onion.
4 tbsps of ketchup.
1 tsp of worchester sauce.
Sliced cheese.
How to:
Preheat the oven to 350° and spray a cookie sheet with cooking spray.
In a skillet, brown the beef and drain off the fat, mix in the onions and cook until tender.
Mix in the ketchup and worchester sauce until well combined.
Now, Separate the crescent rolls and arrange them in a star shape with tips pointing out, using last piece for the center.
Place the meat mixture in the center out going about ½ to the points.
Top each triangle with ½ piece of sliced cheese then roll tip of roll towards the center.
Bake for 15 to 20 minutes and voila!
Easy, peasy and cheesy! You can use chicken instead of ground beef if you want, just shred it into small pieces. Give this recipe a shot, you won’t regret it.
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Yummy Brown Sugar Baked Chicken
Ingredients:
3 to 4 lbs boneless, skinless chicken
1 .7 oz packet of Italian dressing mix
1/2 cup brown sugar, packed
Directions:
Preheat oven to 350. Rinse the chicken and lay on paper towels to drain the water off. Combine the packet of Italian seasoning mix with the brown sugar, mixing well. Grease a 9x13 baking dish.
Dip the chicken parts into the mixture, rolling around well to coat the entire piece well. Then place the chicken pieces into your prepared baking pan, with the top side of the chickenpart facing upwards. If you have any extra coating remaining, you can sprinkle itover the chicken pieces in the pan if you desire ( or not).
Bake time is 50 to 60 minutes, or until the chicken is done. While the chicken is baking, turn it every 15 minutes and spoon the drippings over the chicken each time, with the final turning leaving the chicken with the top side of the pieces facing up for the last few minutes of baking time.
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Boston Market Meatloaf
Ingredients
1 cup tomato sauce
1 1⁄2 tablespoons kraft barbecue sauce
1 tablespoon sugar
1 1⁄2 lbs lean ground sirloin
6 tablespoons all-purpose flour
3⁄4 teaspoon salt
1⁄2 teaspoon onion powder
1⁄4 teaspoon ground black pepper
1 dash garlic powder
Directions
Preheat oven to 400°F.
Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.
Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper.
Use the wooden spoon or your hands to work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work).
Wrap foil over the pan and place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan.
This will help to cook the center of the meatloaf.
Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
Don't spread the sauce.
Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done.
Remove and allow it to cool for a few minutes before serving.
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