Coconut Cream Pie

Adapted From Emeril Lagasse

Basic Pie Crust,
3/4 cup plus 2 tablespoons sugar
1 can coconut milk + regular milk to make 3 C.
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream,
Toasted coconut, for garnish, optional

Directions
Preheat oven to 400 degrees F.
Prepare Pie Crust . Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Whip and sweeten the cream. After pie is chilled, top with sweetened cream and toasted coconut.

Pumpkin Cheesecake

I decided that I was going to make a version of pumpkin pie this year along with the same old same old. I saw Paula making this recipe and thought it looked awesome!

From Paula Deen

Ingredients

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions


Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

White Chicken Enchiladas

From Pioneer Woman Cooks
These were really yummy, but a little spicy. My husband thought they tasted like they came from a restaurant. I could have just grabbed tortillas and dipped them in the cheesy sauce.
Ingredients
2-½ cups Cooked, Shredded Chicken
2 cups Chicken Broth
3 Tablespoons Canola Oil
12 whole Corn Tortillas
1 whole Large Onion, Diced
3 whole 4 Oz Cans Whole Green Chilies, Diced (If you don't like a lot of spice, I would use less)
1 whole Jalapeno, Seeded And Finely Diced
1 teaspoon Paprika
½ cups Heavy Cream
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Sour Cream
2-½ cups Monterey Jack Cheese, Grated
Salt And Pepper (to Taste)
Picante Sauce (optional)
Cilantro, Chopped



Preparation Instructions



Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Cheesecake Bars

I found this recipe and picture at Kitchen Cafe. I just made this for YW in Excellence and I was surprised at how easy these bars are to make. I double the recipe and put it in a sheet cake pan. It was really good and taste like it came from a store!

Makes an 8-inch Square Dish of Bars

*Plan Ahead: The bars need to cool completely (about 2 hours) and chill in the fridge (about 3 hours) before serving.

Crust:

2 cups crushed graham crackers

8 tablespoons butter, melted and cooled

3 tablespoons light brown sugar

3 tablespoons all-purpose flour

1/8 teaspoon salt

Filling:

2 (8-ounce) packages cream cheese, softened

2/3 cup (4 2/3 ounces) granulated sugar

2 large eggs

¼ cup sour cream

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil.Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes.Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, lemon juice and vanilla until combined.Pour the filling over the crust. Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes.Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.

Ho Ho Cake

This recipe came from a friend in our ward in Washington. It is really yummy!

FIRST LAYER:
Grease and flour a 14 X 18 pan (jelly roll pan or deep cookie sheet). Mix one box of chocolate cake mix according to the package directions. Bake at 350 degrees for 15 minutes or until done. Cool. (VERY IMPORTANT)

SECOND LAYER:
Cook until thick 1 C. milk and 3 T. cornstarch. Let cool. Set aside.
Beat well:
½ C. margarine
½ C. Crisco
¼ tsp. salt
1 C. sugar
1 tsp. vanilla
Add:
Cooled milk. Beat with electric beater until creamy. Spread on cooled cake and refrigerate until icing is firm enough to spread on the next layer.

THIRD LAYER:
Melt over low heat in small saucepan:
1 stick butter
3 squares unsweetened chocolate (3 oz.)
Combine in mixing bowl:
1 egg
1 tsp. vanilla
2 ½ T. hot water
Slowly mix in melted chocolate mixture.
Add:
3 C. powdered sugar
Beat well, spread/drizzle on cake quickly and evenly. Store in refrigerator until firm. Enjoy!!!!

Pepperoni Pinwheels

Pepperoni Pinwheels
Adapted from Put a Lyd On It

These are really fun to eat and make. They are the perfect party food and a fun twist on pizza. We made them for Halloween and the kids couldn't get enough of them. We dip them in pizza sauce or Hidden Valley Ranch Dressing. I really think you could do any version of pizza in these pinwheels.

1 tube (13.8 oz.) refridgerated pizza crust (I made my own dough, "Mom's Pizza Dough")
1 cup (4 oz.) shredded mozzerella
1/4 cup grated Parmesan cheese
1 cup chopped pepperoni
1/2 cup spaghetti sauce, warmed, optional

On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle iwth cheeses and pepperoni.Roll up jelly-roll style, starting with the long side. Cut into 2 inch slices. Place cut side down in a greased 15x10 inch baking sheet. Lightly press down to flatten. Bake at 400 for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired.