Archive for April, 2011

The Easiest Coconut Custard Pie, Ever!

Sunday, April 24th, 2011

One of my fondest memories is of coconut custard pie for Christmas dessert.  I think that original recipe my mom used was quite complicated and included boiling the milk, etc.  Nothing could be easier than this recipe, and it looks and tastes just like the one my mom used to slave over!

Ingredients

2 cups milk (whole milk recommended)

3/4 cups of sugar

1/2 cup all purpose baking mix (like Bisquick)

4 eggs

1/2 stick butter, softened

1 tsp vanilla

1/2 tsp coconut extract (optional)

1 1/3 cup flaked coconut

Put all ingrediants except the coconut into a blender (seriously!). Blend on low for 3 minutes. Pour into greased 9″ pie pan and bake at 350 deg F for 40 minutes, or until golden brown and set.

The amazing thing is the Bisquick sinks to the bottom to form a crust, and the coconut gets evenly distributed into the pie.   Enjoy!

Blender Bottle Review

Thursday, April 21st, 2011

I used to think that protein shakes were for body builders, which you may find surprising to know that I am not.

Then a co-worker convinced me to give them a try – selling me on the concept that they were good for maintaining weight.

Turns out, I LOVE shakes in the morning!  They are a chocolatey treat of deliciousness that keeps me full until lunch, something yogurt or cereal never did.

And nothing makes them easier than this Blender Bottle. Only $6 and free Prime 2 day shipping on amazon.com. You can’t go wrong!

 

Stuffed Artichokes Recipe – Perfect for Welcoming Spring!

Friday, April 8th, 2011

This recipe has been passed down through 4 generations of women in my family. It’s simple in its garlicky, cheesy deliciousness, and a great alternative to mayo!  Keep in mind that due to the “word of mouth” method of record for this recipe, the quantities of ingredients are not exact.   I mix the ratios until they look and smell right, which may take a couple iterations to develop to your tastes.

Ingredients:
3-4 artichokes
Italian breadcrumbs
Grated Parmesan cheese
8 cloves of garlic (4 whole, 4 diced)
Fresh parsley, chopped (1/4 cup or to taste)
Olive oil

Directions:
Mix following ingredients in bowl:
* 4 chopped garlic cloves
* Fresh chopped parsley
* breadcrumbs (maybe about 1/2 cup or so – I eyeball it)
* cheese (maybe 1/2 cup or so – again, I estimate this)

Prep artichoke:
* Use scissors to trim off spikes from artichoke leaves.
* Lop off tops of artichokes
* Roll each around on the counter (to loosen artichoke leaves)
* Pull leaves apart (to make room for stuffing)

To cook:
* Spoon in stuffing mixture in between the artichoke leaves. Spread consistently throughout leaves, but don’t over-stuff.
* Place them in pot; make sure they fit tightly.
* Drizzle with olive oil over the top.
* Fill water 1/2 way up the artichokes. and place 4 whole cloves in the pot.
* Bring to soft boil. Cook 40-45 minutes with the top on.
* At 40 minutes, try to pull out a leaf; it should come out easily. If not cook another 5 minutes and try again.

Enjoy!

If made a day ahead, just reheat in the microwave.