Tag: Recipe

 One thing I love about this recipe is the fact that I keep each of these items on hand at all times. I normally keep coconut in the freezer, alone with extra margarine. I buy my vanilla in a large bottle from Mexico so we always have plenty, and everything else is pretty much an everyday item. If you are in a pinch and need to make a dessert or money is tight, this makes a great presentation for a very little amount of money. If you serve it warm it’s more like a custard, but if you refrigerate it you will have more of a typical pie. Quick, Easy, Yummy, and Cheap! Wah-la! What more can you ask for?

• 2 cups milk
• 3/4 cup sugar or Sweetner (Sometimes I used Ideal, then the pie is sugar free, and really good)
• 4 eggs (3 will work if they’re extra large)
• 1/4 cup butter or margarine
• 1/2 teaspoon Almond Extract
• 1 1/2 teaspoons vanilla
• 2 cup flaked coconut

Directions

• Combine all of the ingredients, except 1 1/2 cups of the coconut, together in a blender.
• Cover and blend on low speed for 3 minutes.
• Pour into a greased 9-inch pie pan.
• Let stand about 5 minutes
• Mix in 1/2 Cup coconut
• Sprinkle with remaining 1 Cup of coconut
• Bake at 350 degrees for 40 minutes.
• Refrigerate for 5 hours or until cold.

This is soooooo good! I can’t even believe how good it is! The flavor is amazing, and the smell is to die for! The key is  your chicken broth. Make sure it’s homemade if you can. Thank you Susie in Texas!!!

Ingredients:

• 1 (3-4 lb) whole chickens
• 1 gallon water
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon red pepper
• 2 celery ribs, chopped
• 1 onion, sliced thin or 1/2 medium
• 4 carrot chopped
• 6 chicken bouillon cubes

Bisquick Dumpling Ingredients:

• 2 cups Bisquick baking mix
• 2/3 cup milk

Directions:

1. Place whole chicken and water into large pot or dutch oven.
2. Add poultry seasoning, garlic powder& pepper.
3. Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
4. Bring to boil and reduce heat to medium.
5. Cook chicken for about 1 hour or until tender.
6. When done, carefully remove chicken from pot; set aside to cool.
7. Remove from heat and cover pan.
8. Remove skin and debone cooled chicken, then return the chicken back to the pot
9. Reseason broth if needed
10. In a medium bowl add Bisquick mix and milk stirring until a soft dough forms.
11. Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
12. Cook about 10 minutes with the lid off
13. Then cook another 10 minutes with the lid on
14. Last enjoy!!!
15. This recipe will serve a family of 4 two main course meals. Leftovers can be frozen.

• 1 cup plain breadcrumbs (here’s how to make them homemade)
• 1/2 teaspoon salt
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil

1. Combine all ingredients in a small bowl, tossing to blend thoroughly.
2. Store in an airtight container and use in any recipe calling for Italian breadcrumbs.

This is such a great recipe. It makes a great side dish, and it goes great with breakfast. It’s easy and the flavor is incredible. The key is to make sure the potatoes get crispy to bring out the flavor.

Ingredients

• 6 large regular potatoes
• 1 medium onion (the onion makes this recipe)
• 3 garlic cloves
• 1/4 teaspoon paprika
• salt
• pepper
• 2-4tbs cooking oil