Here Comes Peter Cotton Tail

Easter just isn't the same since my grandparents passed away.  My grandparents always made holidays special.  My grandfather created the best Easter egg hunts.  For all I know, everybody's family did the same thing, but I'll ALWAYS think ours was the best!  My grandparents loved the family coming together.  As an adult, that's my favorite part too. For some reason. whenever I think of food for the Easter spread we always have, coconut comes to mind.  I have the best recipe for coconut cake.  Granddaddy always enjoyed a piece or two of this cake.  It's so moist, it's juicy!  What's your favorite or most memorable  food for Easter dinner?

Coconut Cake

1 white cake mix

1 large bag of coconut

1 small can cream of coconut

1 can sweetened condensed milk

Cool Whip

Prepare cake in a 9x13 inch pan as directed on package.  As soon as the cake comes out of the oven, poke holes in the cake about one inch apart with the handle of a wooden spoon.  Pour cream of coconut evenly over the cake.  Next, pour cream of condensed milk evenly over cake.  Sprinkle liberally with coconut.  Refrigerate until cool.  Frost with Cool Whip and top with remaining coconut.  Store in refrigerator until time to serve.

Fruity Goodness

One of my favorite foods is fruit.  Summer brings all kinds of delicious fruit into our house.  I know it's not summer yet, but I am counting down the days.  Sometimes you need to switch it up a bit instead of eating the same plain fruit.  This recipe for fruit dip gives just enough change to add the yummmm to the same-o, same-o. 

Fruit Dip

1 package French Vanilla instant pudding

1 cup of skim milk

1 cup of fat free sour cream or vanilla yogurt

Combine pudding with milk.  Whip until thick.  Fold in sour cream or yogurt.  Refrigerate until ready to serve.  Serve with fruit.

Note:   The sour cream makes it a little more tart than the yogurt.

Spinach Artichoke Dip

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I made this at Christmas and meant to post it, but I forgot.  It is SO good!  It's a yummy recipe for any type of gathering.  Just looking at the recipe makes me want to fix it!

Spinach Artichoke Dip

14 oz can artichoke hearts drained and chopped
10 oz frozen chopped spinach (thawed)
1 cup mayonnaise
1 cup grated Parmesan cheese
2 1/2 cups shredded Monterrey Jack cheese

Mix everything saving about 1/2 cup Monterrey cheese. Spread in 1 qt baking dish and sprinkle with remaining cheese. Bake at 350 degrees for 15 – 20 min.

Bananas!

Do you like bananas?  I don't like the way bananas feel in my mouth, but I do like the taste of bananas.  I suppose I have a weird texture complex.  I feel the same way about oatmeal, but love foods with oatmeal in them.  I guess we all have oddities and I will be the first to admit that I probably have more than most people.  Is it odd that I sometimes I like to have breakfast for dinner.  Absoultely NOT!  Here's a recipe for Banana Pancakes.  These are good for breakfast OR dinner!  I'm sorry I don't have a picture of this one.

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 over ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil, and bananas.  Stir flour mixture into banana mixture; batter will be slightly lumpy.  Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

It's Saucey!

I don't care if it is winter.  I still like to cook on the grill.  I cook on the grill year round. Yes, I have been known to cook on the grill when we've had several inches of snow.  Why do I enjoy grilling so much?  Three words ... less clean up.  When I cook things like chicken, I always wrap it in foil so I don't have flare ups.  Tonight I made barbeque chicken with my own homemade barbeque sauce. To me, it's better than the store bought kind and it doesn't take that long to make.  Try it.  You'll like it!

Barbeque Sauce

 1 cup ketchup

2/3 cup water

2 Tb. brown sugar

2 tsp. dried minced onion

1 tsp. chili powder

½ tsp. instant coffee

Combine all the ingredients and bring to a boil in a saucepan.  Reduce heat and stir constantly for 5 minutes.  Remove from heat and let cool completely.

Ugh. What to Fix For Dinner

I hate trying to figure out what to fix for dinner when I come home from work.  I didn't make out a menu for this week and now I'm paying for it.  Hubby was out of town last week so dinner was whatever I had on hand.  I went out with friends for Mexican one night and I had enough leftover to have dinner again the next night.  I enjoyed the break from cooking, but Hubby is home now so the cooking must resume.  I looked through some recipes I hadn't tried and found this one.  I cut the recipe in half in case we didn't like it.  I wish I hadn't now so I could have put the other half in the freezer.  Oh well, live and learn. 

Chicken Cordon Bleu Casserole

3/4 cup sour cream or plain yogurt

1 can chicken broth

1 Tb. Dijon mustard

¼ tsp black pepper

1 ½ cup instant rice, uncooked

2 cups cooked cubed chicken

½ cup diced ham

1  6 oz. package shredded Swiss cheese

1 cup frozen peas and carrots

½ cup plain bread crumbs

2 Tb. butter, melted

¼ cup grated Parmesan cheese

Preheat oven to 400 degrees.  Whisk together sour cream or plain yogurt, chicken broth, mustard, and pepper in a large bowl until well blended.  Add rice, chicken, ham, Swiss cheese, and peas and carrots.  Mix with a spoon.  Pour into a 9x13 pan or 2 smaller pans for freezing.  Mix bread crumbs, butter, and Parmesan cheese.  Spread evenly over the top of the casserole.  Bake uncovered for 25 to 30 minutes until golden brown.

Tip:   If you don't care for sour cream, you can substitute plain yogurt.

Happy New Year!!

It was time to fix the traditional New Years dinner.  I smoked a pork tender loin on the smoker, made black eyed peas, corn bread, and collard greens.  I also found a new recipe for potatoes and fixed them.  Hubby and I both agreed, we will have these again!  They are crispy around the edges and very tasty.  



Crushed Potatoes 

8 - 12 whole New Potatoes or Red Potatoes
Olive Oil 
Salt To Taste
Black Pepper To Taste

Bring a pot of water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a baking sheet, generously drizzle olive oil. Place tender potatoes on the baking sheet leaving plenty of room between each potato.  With a potato masher, gently press down each potato until it slightly mashes. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with salt and black pepper.

Bake in a 450 degree oven for 20-25 minutes until golden brown.