This recipe is extremely easy. Even though my mama and Nanny bake delicious pies left and right, this is the first pie I’ve ever made, and it tastes great (but then again I may be biased!)
2 cups milk
2 1/2 cups flaked coconut
4 eggs beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour or bisquick
3/4 cup white sugar (if you use sweetened coconut flakes, you may want to use only about 1/2 cup sugar. Or, if you love sweet things, then go ahead and use 3/4 cup!)
2 tablespoons margarine or butter softened
1) Preheat oven to 350°
2) Combine all ingredients, mix well, and pour into 9 inch buttered pie pan.
3) Bake for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.
Over the course of baking, the pie layers itself into layers: a thin crust, custard and coconut topping.
Now, go enjoy it!
Running out of ideas for supper? Well, here’s a different one for you: how about combining pasta and tacos? You can’t really go wrong there. Here’s a recipe for taco stuffed shells – I was a little leery when I came across them on the internet (original recipe from Inspired Ginger blog), but I made them and damn they were good. Again, they’re nowhere near healthy, but hey, if you’re reading a recipe entitled “Taco Stuffed Shells,” chances are, you’re not looking for health-food.
- 1lb ground turkey (or lean beef). 1 lb of meat filled 17 shells when I made it. So, you can be the judge if you have more folks to feed and want to make more of the meat filling.
- 4 oz cream cheese, cubed (or Neufchatel cheese has less fat) Again, if you want to make more shells, you’ll want to increase this. The meat/cheese filling in this recipe makes 15-18 shells, depending on how full you fill them.
- 1 packet (1/4 cup) taco seasoning
- About 15 jumbo pasta shells
- taco sauce
- shredded cheese (any flavor you like; we used the “Mexican Blend”)
1) Boil the shells in salted water until they are tender.
2) Drain them and then separate and lay them out on a cookie sheet so that they can cool
3) Preheat oven to 350 (F)
4) Brown the meet in a pan and when done, add & mix the taco seasoning.
5) Add the cubed cream cheese to the meet and cover so that the cheese can melt. Once it’s melted, then removed the meat/cheese mixture from the heat.
6) In a 9×13 glass baking dish, pour taco sauce to coat the bottom of dish.
7) Fill cooked shells with about 1-2 T. of meat mixture. Place filled taco shells into the sauce-lined baking dish and then spoon salsa over the top of the shells. Cover and bake @ 350 for 30 minutes.
8) Remove from oven, uncover, and sprinkle cheese on top, return to oven for another 15 minutes or until cheese is melted and bubbly. Serve with sour cream, and toppings of your choice.
This casserole was always a favorite around our house growing up, and it’s still what my brother asks for on every birthday. It’s nothin’ fancy, but it is gooood. And unfortunately, this is another dish that I didn’t take a picture of before we devoured it. Oh well, I guess I’ll just have to make it again….
- 3-4 chicken breasts, cooked and cut up (the last time I made it, we used about 3/4 of a rotisserie chicken)
- 2 packages of fresh broccoli (about two large heads), cooked and cut up
- 1 can of cream of mushroom soup
- 1 can of cream of chicken soup
- 8 oz sour cream
- bread sticks or garlic toast, cut up into croutons
- curry powder
- salt & pepper to taste
- shredded cheddar cheese (about 1.5 cups)
- Preheat the oven to 350 degrees (F).
- Mix the soups, sour cream, curry, salt & pepper in a large mixing bowl. How much curry powder you use is ultimately up to you. We like a lot, so that the soup/cream mixture turns yellow.
- In a 9×13″ pan, layer the chicken, broccoli, and the soup mixture.
- Then top with a thick layer of cheese and sprinkle the croutons on top.
- Bake at 350 for about 35 minutes.
As you can see, it’s probably not the best dish for trying to lose weight or anything, but it’s simple and easy. Plus, it makes enough that there are always leftovers (unless you’ve got a lot of folks to feed!) and it tastes good warmed up the next day, too!
If you’re like me, you find yourself running out of the door in the mornings, lucky if you have your shoes on the right foot, let alone having had time to fix and eat breakfast. And then I found this recipe.
There’s a simple list of ingredient: eggs + whatever you want. Essentially, you’re making mini, personal omelets in your muffin pan. Here’s what I used:
- green onions
- green bell pepper
- red bell pepper
- crumbled bacon
- sharp cheddar cheese
- Cajun seasoning
For a regular sized muffin pan (with 12 muffins), use 10-12 eggs. I used 10 because I had so much other veggies and cheese and mine that no more egg would fit in the pan!
The process is simple:
- Preheat the oven to 375 F
- Spray your muffin pan with cooking oil (you can also use muffin liners, but spray them, too).
- layer your ingredients: bacon/ham, diced veggies, shredded cheese
- beat your eggs in a large bowl and put in any spices you’d like (I just used Cajun seasoning) and put the eggs into something you can pour out of.
- Pour your eggs over the other ingredients in each of the muffin spots. Don’t fill them completely (probably only about 3/4 of the way), because the eggs will rise as they cook.
- Bake them for about 30 minutes, or until the eggs have risen and are slightly brown and set.
Then, either eat them all (as I was tempted to do), or fill up some ziploc bags with two each, stash them in the fridge (they’ll stay good for at least a week in the fridge), and then you can grab instant breakfast on your way out the door in the mornings. And even better, they’re not bad for you!
Original recipe from Kalyn’s Kitchen Blog, here.
If you’re in need of a quick recipe to make for supper, this is it! Very easy, and both times I’ve made it, people have loved it.
Prep time: 10 minutes
Total time: 40 minutes
- Tortilla Chips, plus additional for serving
- 1 Tbs Chili Oil (or olive oil and red pepper flakes)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 pound Ground meat (we’ve used chicken once, and also venison
- One packet of Taco Seasoning
- 1 can Black Beans, drained
- 1 cup Salsa
- 1 cup shredded Cheese
- Optional: Other toppings such as jalepenios, olives, etc.
Heat oven to 350.
Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens.
Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalepenos or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted and gooey.
Scoop up with additional chips if desired.
Original recipe from healthy-delicious.com