Monday, March 30, 2015

Easy Deviled Eggs

With Easter right around the corner, you will have lots of boiled eggs that the kids helped decorate.  Now, you can only eat that many boiled eggs or use them in a salad, or make deviled eggs.  This recipe is so simple and quick, especially if you have lots of help with peeling those eggs. :)  Enjoy!
-12 hard boiled eggs
-1 cup mayonnaise
-1/2 cup bacon bits
-salt and pepper, to taste
Peel eggs and cut in half.  Scoop up the yolk and place in large bowl.  Mash the yolks with fork and mix with the mayo, bacon bits, salt and pepper.  Taste to make the seasoning is right.  Fill up the whites and serve.  Enjoy!

Friday, March 27, 2015

Old Fashioned Coconut Cream Pie

Simple, easy and absolutely delicious!  Enjoy!
-1 frozen (9 inch) deep pie shell
-2 cups heavy cream
-1 cup 2% or whole milk
-2 large eggs, beaten
-3/4 cup sugar
-1/2 cup flour
-1/4 tsp salt
-1 cup sweetened coconut flakes, toasted (either in the oven or on the stove)
-1 tsp vanilla extract
-1 cup frozen whipped topping, thawed
Bake the frozen pie shell according to package directions.  Remove from oven and set aside to cool.
In a medium saucepan, mix the cream, milk, eggs, sugar, flour and salt.  Mix very well and bring to a boil, over low heat, stirring constantly.
Remove pan from stove and stir in 3/4 cup of the toasted coconut and the vanilla.   Mix very well.  Pour in cooled pie shell.
Refrigerate for 4-5 hours.
When ready to serve, remove from the fridge and top with thawed whipped topping and remaining toasted coconut.  Slice, serve and enjoy!

Wednesday, March 25, 2015

Skillet Chicken with Pasta, Bacon and Avocado

Absolutely delicious!  This one  is a winner for sure.  It's quite easy to put together and very hearty.  Leaves you satisfied on all fronts.:)  Enjoy!
-1 lb tube pasta (any type you like: penne, rotini, etc)
-8 slices bacon, chopped
-4 chicken breasts, boneless, skinless, cut into bite-size chunks
-salt and pepper
-3 cloves garlic, minced
-2 red or orange bell peppers, chopped
-1 (10 oz) can diced tomatoes with green chilies, do NOT drain
-1 cup chicken broth
-1/2 cup sour cream
-1/2 tsp onion powder
-1/2 cup shredded Parmesan cheese
-2 avocados, pitted and diced
Preheat oven to 350 F.
Cook pasta according to package directions.  Drain and set aside.
Meanwhile, cook the bacon in an oven proof large skillet.  Using a slotted spoon, remove the bacon to drain on paper towels.
Keep about 2 Tbs of the bacon fat in the skillet, discarding the rest.  Return skillet with bacon fat to stove.  Add the chicken chunks and season with salt and pepper.  Once chicken is golden brown, remove onto a plate.
Return skillet to stove and add the garlic.  Cook for about 30 seconds.  Add the bell peppers and cook for a couple of minutes.  Add the tomatoes with the juice, chicken broth, sour cream and onion powder.  Season with some salt and pepper.  Give it a good stir and bring to a low boil.  Simmer for about 5 minutes.
Add to the skillet the drained pasta and cooked chicken.  Mix well and remove from stove.  Sprinkle with the cheese.
Place in preheated oven and bake for about 15 minutes.
Remove from oven and let it sit for about 5 minutes.  Top with reserved bacon and avocado chunks.  Enjoy!

Monday, March 23, 2015

Slow Cooker Creamy Chicken for Tacos

This is seriously one of the easiest recipes ever!  Only 3 ingredients, no pre work, just put everything in and stir.  Super easy and yummy!  Enjoy!
-3 chicken breasts, boneless, skinless
-1 (10 oz) can diced tomatoes with green chilis, do NOT drain
-4 oz cream cheese, at room temperature
Coat the bottom of your slow cooker with some cooking spray.  Top with the chicken breasts.  Pour undrained tomatoes on top.  Cover and cook on low for 5 hours.
Shred the chicken in the slow cooker, using 2 forks.  Add the softened cream cheese, cover and continue cooking on low for 30 more minutes.
Give it a good stir.  Fill your hard or taco shells with the meat mixture and enjoy!

Friday, March 20, 2015

Romanian Dessert "Salami" (Salam de Biscuiti)

I recently participated in a cultural night at my church.  We had to make ethnic foods from places we've been to.  One of the dishes I made was this delicious dessert, a sweet childhood memory for me.  It's shaped like a salami, that's why the name.  But it is filled with sweet crackers, sugar, cocoa, raisins and other good stuff.  It's super easy to make and seriously delicious.  Enjoy!
-1 lb plain animal crackers
-3/4 cup milk
-1 stick (1/2 cup) + 2 Tbs unsalted butter
-1/2 cup sugar
-2 Tbs unsweetened cocoa powder
-4 oz golden raisins
-1 Tbs imitation rum extract
-sweetened coconut flakes
Break the crackers into small pieces, but not crumbs (do it by hand), like this:
 In a saucepan, mix the milk and butter.  Once the butter is melted, add the sugar.  Stir until sugar is melted.  Stir in the cocoa powder and mix very well.  Bring to a low boil.  Add the raisins and rum.  Stir and cook for a couple of minutes.  The raisins should start plumping back up by now.
Remove mixture from stove and let it cool for 5 minutes.
Pour slightly cooled mixture over the broken crackers.  Mix very well, until evenly coated, like this:
Let it sit for 10 minutes, until all that goodness is absorbed into the crackers.
Tear and spread a couple pieces of plastic wrap.  Sprinkle with some coconut flakes.  Divide the cracker mixture evenly in two and place on prepared wraps, on top of the coconut.  Roll in the shape of salami.  Sprinkle the top with more coconut.  Cover tightly with the plastic wrap and tie the ends.
Place in the fridge for at least 4 hours.  It's best to leave it over night.
Remove from the fridge.  It should be nice and hard by now.  Slice and enjoy!  Store leftovers in the fridge.  


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