Caramel Coconut Pecan Pie

Was reminded of this pie today when I read @SouthernLiving's tweet about favorite pies from the South. My friend, Debbie, created this recipe to mimic the version served at The Honeycomb Restaurant and Bakery in Arkadelphia. OHMYGOODNESS, it is yummy. I think I need to make one soon!

Caramel Coconut Pecan Pie

1/4 cup butter

7 oz flaked coconut

1 cup chopped pecans

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip

1 baked 9-inch pastry shell

12 oz caramel ice cream topping

Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.

SO amazing!

Chicken Burritos

Chicken Burritos

1 Tbsp olive oil

1/2 cup finely chopped onion

1 small tomato, finely chopped

1 - 4oz can chopped green chilies

1 clove garlic, minced

2.5 cups cooked chicken, shredded or chopped

1 can refried beans (Amy's organic refried black beans are my favorite!)

salsa

flour tortillas

grated cheddar cheese

shredded lettuce

sour cream

guacamole

Heat oil in skillet and saute onion, tomato, chilies, and garlic until tender. Add chicken and heat through. In separate saucepan, heat beans. Keep warm. Top tortillas with beans, chicken mixture, and whatever toppings you desire. 

Easy and delicious!

Made this for dinner tonight but didn't have any refried beans. You could probably do without, but I added a can of black beans to the chicken mixture to "stretch" it a bit. 

Menu Plan 8.21.09

I got so off track with meals last month. Being gone three of the last four weeks didn't help. I spent some time this week making a new menu plan and shopping for groceries and I feel SO much better. Looking forward to getting my cooking mojo back!

1. Pizza (takeout) and salad

2. Cheeseburger-Mac (a recipe from a blog friend. I'll post it soon!)

3. Chicken spaghetti/salad/french bread

4. Burgers on the grill/fries

5. Pesto chicken and pasta/salad

6. Teriyaki Chicken/rice/broccoli

7. Easy chicken burritos/black beans/homemade pico de gallo

8. Oven fried fish and baked hushpuppies/corn on the cob

9. Chicken and black bean enchiladas/salad

10. Skillet penne with spinach and sausage/salad

11. Grilled burgers/onion rings (Alexia brand--YUM!)

12. Roast beef/sweet potatoes/green beans

13. Spaghetti soup/french bread

14. Out to eat!

Layered Ice Cream Cake

My neighbor made this cake for her kids' birthday party today. It was DELICIOUS and sounded really easy, so I thought I'd give it a go for Sarah's 11th Birthday!

Layered Ice Cream Cake

Layer the following ingredients:

Ice cream Sandwiches - 12 ct box
Chocolate Cool Whip Dip- 1 small container
Crushed Oreos - I used 1/3 of the package
Hot fudge sauce - I used an 11oz jar. Melt, then pour.

Ice cream sandwiches - 12 ct box

Frost and decorate if desired.

Frosting - I used 2 tubs of Duncan Hines cream cheese frosting, but you could use any kind. I think the Wilton Buttercream would make enough to frost AND decorate. I prefer that kind, but didn't have all the stuff or the time to make it!) Freeze until ready to serve.

You definitely have to work on this cake in stages. I'd make a layer, put back in freezer for 10-15 minutes, then move on to the next layer. 

My neighbor covered a piece of cardboard with foil and made a cake approximately 15 x 20 (she doubled everything b/c she had 40 kids + their parents!) then decorated it with an ocean theme (super cute) but I suppose you could also make it in a 9x13 pan.

I don't like chocolate but I like this cake!

Menu Plan 7.10.09

I am so unmotivated to cook in the summer... and so uncreative with my meal plans.

1. Poppyseed chicken (Sarah's b'day request)
2. Pizza (b'day party meal)
3. Southwest Stir Fry
4. Pulled pork sandwiches
5. Grilled burgers
6. Grilled pork chops
7. Grilled brats/hot dogs
8. Whole wheat pancakes/sausage
9. Dallas tacos
10. Spaghetti
11. Teriyaki Glazed Chicken
12. Pesto Chicken and Pasta
13. Skillet Penne
14. Grilled burgers (yes, again)

Menu Plan 6.26.09

1. Grilled burgers (we do this every Saturday night in the summer)

2. Tacos

3. Fajitas

4. Chicken Broccoli Fettuccine

5. Summer Veggie Dinner (smorgasbord of stuff from farmer's market)

6. Susan's Breakfast Casserole

7. Beef Stir-fry

8. Grilled pork chops

9. Hot Ham and Cheese Sandwiches

10. Grilled brats/hot dogs

11. Grilled burgers

12. Grilled chicken and pasta

13. Parma-rosa chicken

14. Anniversary dinner!

Hummus

My friend, Tim, shared this recipe with me. It's originally from "The Naked Chef" cookbook by Jamie Oliver. I'm breaking this recipe into three parts. 

1. The original cookbook recipe.

2. Tim's tips.

3. My two cents.

The Original Cookbook Recipe - Part One

12 oz. chickpeas, soaked overnight
1 small dried red chili
1/2 teaspoon cumin seed or ground cumin
salt and freshly ground black pepper
1 clove of garlic, peeled
1 1/2 tablespoons tahini (sesame seed paste - sold in most supermarkets)
4 tablespoons extra-virgin olive oil
lemon juice to tast (approximately 2 tablespoons)

Rinse the soaked chickpeas and put them in a large pot. Cover with water and bring to a boil. Cover the pot and simmer for 1 1/2 hours or until tender, skimming as necessary. Drain, saving a little of the cooking water.

In a mortar and pestle pound the chili and cumin with a teaspoon of salt. In a food processor, finely chop the garlic, then add the chickpeas, chili, cumin and tahini and pulse them until smooth. Add the salt, pepper, oil and lemon juice to taste. If you prefer the hummus a bit thinner, add a little of the cooking water until you are happy. And there you have it!


Tim's Tips -Part Two

I buy canned chickpeas - no cooking needed. I use one can. Drain them and save the liquid from the can.

I do use a mortar and pestle (great to have). Instead of a whole chili, I just use the crushed red pepper like you see at pizza places. I ground about 1 1/2 teaspoons with the cumin seed and the salt.

I put all of this in a blender instead of a food processor.

I use a garlic press instead of chopping garlic.

It's pretty thick, so i use some of the liquid from the can and lots of lemon juice.

We eat ours with carrots, broccoli, cauliflower and pita that we heat in the microwave.

After you put it in a bowl, you can top it with paprika for color and some drizzled olive oil.

Mer's Two Cents - Part Three

I used canned chickpeas, drained them, and saved the juice just like Tim said. I used a little bit of juice at the end to moisten.

Skipped the mortar and pestle part...I have a Kitchen Aid food processor and it worked beautifully!

I used ground red pepper...and not very much either. Maybe 1/8 tsp. I don't like things too spicy.

Like Tim, I used my garlic press to "mince" the garlic.

I like hummus with tortilla chips. I also like to spread warm hummus on a tortilla and top with steamed veggies for a veggie wrap!

I bought some pita pockets today to try and make pita chips next time.