Easy Coconut Cream Pie

recipe and image from here



Ian noticed we had a chocolate pie crust in our food storage,
and thought we should make a coconut cream pie.
We'll see how they taste together.

Easy Coconut Cream Pie 

3/4 c. sugar
3 T. all-purpose flour
1/8 t. salt
3 c. whole milk
3 large eggs, beaten
1-1/2 c. sweetened shredded coconut, toasted, divided
1 T. butter
1-1/2 t. vanilla extract
1 pastry shell (9 inches), baked

1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

2. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla.

3. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. 

Yield: 8 servings.

Recipe Notes:
Put the lime in the coconut by stirring in 1 teaspoon grated lime peel after removing sugar mixture from the heat.
This filling is super easy and delicious in a graham cracker crust.

Dee's notes:

I followed the changes in a recipe comment and replaced 1T. of flour with cornstarch. Also, I separated the eggs and made a meringue with the whites and a little sugar. Finally I carefully browned the meringue with a little coconut on top. And if that wasn't enough, I didn't have whole milk, so used 2%, didn't have enough sweetened coconut, so used some unsweetened. Scott thought I was turning into his mom with substitutions. That would be a compliment!!!

Black Bean Sweet Potato Power Bowls

recipe and image from here

I love these yummy bowl meals. 

Black Bean and Sweet Potato Power Bowls

Ingredients
1 medium sweet potato, peeled and chopped into 1/2-1 " cubes
1/2 head small cauliflower, chopped into small florets
1/2 medium red onion, chopped into ~3 big chunks
2 T. olive oil
1/2 t. chili powder
1/4 t. cumin
1/2 t. salt
1/8 t. ground black pepper
3/4 cup water
1/2 c. quinoa, rinsed
1 c. black beans (drained and rinsed)
Extra add-ins:
diced avocado
juice of lime
chopped cilantro
plain Greek yogurt


Preheat oven to 400 degrees F. Place your diced and chopped vegetables on a foil or parchment lined baking sheet. Pour the olive oil over the vegetables then toss, spreading the olive oil evenly on the vegetables. Sprinkle on the chili powder, cumin, salt and pepper and toss again to distribute the seasonings. Bake in the oven for 30-40 minutes, turning half way through. When done, remove from the oven and allow to slightly cool. Remove and dice the onion chunks into smaller pieces, then mix back in with the sweet potatoes and cauliflower.

Meanwhile, bring the water to boil in a medium sauce pan. Add in the quinoa and return to a boil.
Reduce the heat to low and cover. Simmer until tender and the liquid has been absorbed, approximately 15 minutes. Fluff with a fork.

To assemble the bowls, divide everything between 2 bowls starting with the quinoa on the bottom then the roasted vegetables and black beans. Top with desired additional toppings, such as avocado, lime juice, cilantro or plain Greek yogurt. Enjoy!

If you end up with a little extra than can fit into two bowls, pack some away and reheat for lunch tomorrow!

Easy Egg and Veggie Breakfast Muffins

recipe and image from here


I tried these this weekend and they were good! 
I added ham, and needed more veggies. Scott thought the spice was too much.
Apparently I missed Scott saying he bought zucchini and asparagus.
We'll have to try them again! The only negative for me was cleaning the pan.
Despite the oil, the eggs 'glued' on. Time for a new non-stick muffin tin I think.

Easy Egg and Veggie Breakfast Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

8 large eggs
2 T. avocado oil divided
1 garlic glove minced
1/4 c. yellow onion diced
1/2 bell pepper diced
1/2 cup broccoli diced
1/3 zucchini chopped
6 asparagus chopped
3 c. spinach or greens of choice, chopped
1/4 t. dried oregano
1/4 t. dried parsley
Sea salt and pepper to taste

Preheat oven to 350 degrees.
Grease 12 muffin tins with one tablespoon of avocado oil and set aside.
Heat a large skillet over medium heat and add one T. avocado oil.
Add onion and garlic and saute for 3 minutes, until slightly translucent.
Add all your vegetables to the skillet and sauté for 4-5 more minutes.
Remove vegetable skillet from heat.


Scoop a heaped T. of sauteed vegetables into greased muffin tins evenly,
using up all the vegetable mixture.
The vegetables should fill up about 3/4 of the cup.
Whisk eggs in a small bowl.
Add in oregano, parsley, sea salt and pepper.
Whisk to combine.
Pour eggs over vegetables in muffin tins evenly, filling almost to the top.
Bake egg muffins in the oven for 18-20 minutes,
or until the eggs have set and puffed up.
Let cool for a few minutes and carefully
remove egg muffins from tin and enjoy hot.
Egg muffins will keep for a week in the refrigerator
in an airtight container.

Maple Walnut Upside Down Persimmon Cake

recipe and image from here

Scott found this recipe and wanted us to try it.

We waited until the persimmons were soft 
and blended them with a little water.
I made the mistake of putting the puree´ in the fridge 
and it came out as quite stiff.
I chopped it up as much as possible while mixing,
and we were not surprised you could barely taste the mild flavor.
Still, a yummy and very nutty cake.

Maple Walnut Upside Down Persimmon Cake

maple walnut glaze
3 T. unsalted butter
3 oz. maple syrup, preferably grade b
2 T. light brown sugar, lightly packed
1/4 t. ground cinnamon
1 c. walnut pieces

persimmon cake
4 T. unsalted butter, softened
2/3 c. light brown sugar, lightly packed
1/2 t. vanilla extract
1/4 t. kosher salt
1 large egg 

1/3 c. persimmon puree
1 c. all purpose flour
1 1/4 t. baking powder
1/3 c. buttermilk

To make the glaze, place the butter into a small sauté pan and melt it over low heat. When melted, add the maple syrup, brown sugar and cinnamon and stir to combine. Raise the heat a little to bring the mixture to a boil. Boil gently for 1 minute.

Preheat the oven to 350. Grease an 8" cake pan. Pour the glaze into the cake pan and tilt the pan to coat the bottom evenly. Sprinkle the walnuts evenly over the glaze and set the pan aside while you prepare the cake.

To make the cake, cream the butter with the brown sugar, vanilla and salt in a mixing bowl until it gets lighter in color and a little fluffy.

Add the egg, scrape the bowl and mix well.

Add the persimmon puree, scrape the bowl and combine the ingredients so that no streaks of a
different color remain.

Place the flour and baking powder in a sifter and sift it over the top of the batter in the bowl. Fold the flour in a few times but not completely.

Sprinkle the buttermilk over the batter and fold together until completely combined. Scrape the batter into the prepared pan carefully so that you do not disturb the walnuts. Using a small decorating spatula, spread the batter evenly in the pan taking the time to smooth out the top of the cake.

Bake in the center of the oven until a tester inserted in the cake comes out clean, 35-40 minutes. Allow the cake to cool in the pan for about 10 minutes. 

Place a serving plate upside down over the top of the cake. Carefully invert the cake onto the plate. Allow the pan to remain for a moment so the nuts and syrup can drip out. Remove the cake pan and if any nuts have stuck to it, scrape them out and cover the naked spots on the cake with them. Allow the cake to sit for about 15-20 minutes before serving. Makes 1 (8") cake

Taco Soup

image and recipe from here

The book group I'm a part of is more than a decade old.

Last week we had our 3rd annual progressive dinner book group.

We usually do it the week after Thanksgiving,

but moved it up as a member of our group was having surgery.

I served soup, salad and bread. 

Two of the recipes were previously posted here:

Autumn Squash Soup 

Zesty Chicken Tortellini Soup

(I used less 'zest' and learned NOT to crock pot tortellini.

The pasta absorbs the yummy broth and you get a casserole!

I also used pesto tortellini instead of cheese. It was yummy!)

This Taco Soup was recommended by a friend.

Next time I'll use a bit less taco seasoning,

as it was a bit hot for those of us that are wimps!

I also used canned tomatoes with green chilies,

so that may have upped the heat slightly

Taco Soup
1 lb. extra lean ground beef (93% lean or or leaner)
1 onion, chopped
4-5 cloves garlic, minced
1 (1.25-oz.) packet taco seasoning (about 1/4 c.)
3 c. water, divided
2 (28-oz.) cans diced tomatoes
1 (15-oz.) can tomato sauce
2 (15-oz.) cans kidney beans, rinsed and drained
1 can corn, drained

Toppings: Pico de Gallo, light sour cream, shredded cheese, crushed tortilla chips, tortilla strips, guacamole, etc.

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 c. water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. Makes 10 12-oz. servings.

Slow Cooker Instructions: After browning the meat, place all the ingredients into a slow cooker and cook on low for about 6-8 hours.

Salmon Roll Sushi Bowl

recipe and image from here

Ian and I had this for dinner today. Scott had it without the seaweed. 

I didn’t have avocado, but would have loved it, but not the guys. 

I mixed the vinegar with the dressing
(instead of doing it separately with just the rice)

 and just used a drop of hot sauce, because Ian and I are wimps!

Salmon Roll Sushi Bowl

This delicious sushi bowl recipe includes salmon, sliced avocado, diced cucumber, crumbled seaweed, and toasted sesame seeds. Best yet, there’s an easy-to-make spicy dressing made of soy sauce, sriracha, and a hint of lemon.

Prep Time 15 minutes
Servings 2 servings
Calories 608 kcal


For the sushi rice:
2 c. white rice cooked
3 T. rice vinegar
1 t. salt

For the toppings:
6 oz. canned salmon, drained and fluffed with a fork
1 avocado thinly sliced
half a cucumber diced
0.2 ounce roasted seaweed sheets crumbled
black toasted sesame seeds to taste

For the spicy dressing:
3 T. soy sauce
1 T. sriracha
1 T. fresh lemon juice about half a lemon


Sushi rice:
Using a mixing bowl, mix the cooked rice with rice vinegar and salt. Divide the rice between two bowls for serving.

Assembling:
Add salmon, avocado, cucumber, and seaweed to the two bowls. Sprinkle sesame seeds on top.

Dressing:
Mix all of the dressing ingredients in a small mixing bowl. Pour over the bowls or leave the dressing on the side.

Mantastic Chili

Erik went wild boar hunting with one of his friends.

Now his chili's 'chuck of meat' is boar.

Mmm...sounds appetizing!

Mantastic Chili

chunk of meat
2 cans of black beans
2 cans of pinto beans
2 cans of kidney beans
1 can of stewed tomatoes
1/4 c. of bbq sauce
2 T. Italian seasoning
2+ T.  honey
1 t. chili powder
1 t. garlic salt

Crock pot for like 5-6 hours.

Add a can of refried beans to make it a bit smoother. Then make sure to add grated cheese and sour cream.



by Erik, grandson of Barbara