Yum

Thursday, July 30, 2015

Zucchini Casserole

Zucchini is perfectly cooked in a deliciously creamy sauce, between two layers of crispy stuffing, in this comforting summer casserole.

Zucchini Casserole with stuffing- Hun... What's for Dinner?


Woooo, is it hot out. Everyone here tells us to quit complaining since winter and snow are only 17 weeks away. I'm not complaining, I'm just making an observation. I LOVE summer! I love spending our days at the beach, getting some sun, while the kids play in the water. I just wish I'd stop burning already, LOL. 

Another thing I like about summer is all the fresh vegetables! I love that stores finally carry local produce. I love stopping by farm stands and supporting local farms. I love eating garden fresh veggies and fruit. I was super excited when my mother in law dropped off a HUGE zucchini about a week ago. While visiting her in the U.S, my sister in law had shared a zucchini casserole recipe that she was planning on trying. I quickly took a photo of the recipe, so I could make it at home; it sounded so good. So when my MIL brought us the zucchini, I knew the casserole would be in our near future. 

Now mind you, if we didn't have central air, I don't think the casserole would have happened. Though I try not to run the air too often, some days (like everyday this week) it's too unbearable and we have it on. Maybe even without having a cool house I would have made it. I used my toaster oven, so it didn't generate as much heat as the big oven would have. I really love how this casserole turned out. It was creamy, the zucchini was cooked tender crisp and the stuffing added a nice crunchy heartiness to it. This would make a great side dish, but I decided to serve this as a meatless meal, with some slice tomato on the side. Mr B LOVED it, while my picky eater Queenie opted for cereal. I guess you can't win them all, LOL.



Zucchini Casserole with stuffing- Hun... What's for Dinner?


Zucchini Casserole

1 large zucchini (mine was about 6 inches long and 3-4 inches in diameter)
1 onion, roughly chopped
1 large carrot, grated
2 cloves garlic, grated
1 can cream of chicken soup (or homemade equivalent)
1 C sour cream (I ended up using Bison's French Onion Dip)
1 box stuffing mix
1/2 C butter

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cut zucchini in half and then cut each half into 1/4 inch thick slices. Place zucchini and onion into boiling water and cook 5 minutes. 

In a large mixing bowl combine the cream of chicken soup, sour cream, garlic and carrot. Using a slotted spoon, remove zucchini and onion from the water and place into sour cream mixture. Toss to combine and set aside. 

In a separate bowl, combine the stuffing mix with the melted butter. Spread half the stuffing mixture into a 9 inch casserole dish. Top with the zucchini mixture and sprinkle remaining stuffing mixture on top. 

Bake for 20 minutes; until top is a deep golden colour. Let rest 10 minutes before serving.



This recipe is being shared at these AWESOME linky parties

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Tuesday, July 28, 2015

Blueberry Fritter Bread

This deliciously moist cake batter is packed with mouthwatering layers of wild blueberries and cinnamon sugar.


Blueberry Fritter Bread- Hun... What's for Dinner?


Summer is in full swing and boy have we been busy. First we set of to go camping with my parents, then we followed that up by visiting my in laws in the U.S. We are now back home and ready to relax a bit. We've hit the beach a few times this week and boy are Mr. B and I paying for it. We both have fair complexions and burn easily (even with repeated sunscreen applications), while Queenie has Hubby's complexion and just turns a beautiful light brown colour. I'm envious, especially when we get home and my back is screaming in pain from a sunburn.

Since we've been hitting the beach, I've been baking some goodies for us to bring along, to snack on during the day. I'm not sure if it's all the fresh air we've been getting, but my kiddos have turned into insatiable ravenous beasts this summer. They are grazing all day and still eating huge servings for dinner. Queenie also grew a few more inches, so I'm sure that has a lot to do with her bottomless pit stomach, LOL. But I digress...

I still have a few bags of frozen wild blueberries from last summer, so I decided to make something with it. My first thought was blueberry muffins, but then I remembered seeing a mouthwatering recipe for Country Blueberry Fritter Loaf over at The Baking ChocolaTess and decided to give this one a try. I changed it up a bit and my version kind of turned into a coconut blueberry fritter bread, by using coconut oil instead of butter and adding a few drops of coconut extract in the glaze. Let me tell you, it is beyond delicious! Super moist, bursting with blueberries and cinnamon sugar, with a great slight coconut taste. The kids LOVE it and my girlfriends and their kids were more than happy to sample a few pieces, while we were having some fun in the sun.


Blueberry Fritter Bread- Hun... What's for Dinner?


Blueberry Fritter Bread
adapted from The Baking ChocolaTess

1/3 C brown sugar
1 tsp cinnamon
1 1/4 C blueberries (I used wild blueberries that I had frozen)
2 Tbs sugar
1/2 tsp cinnamon
1/2 C coconut oil, at room temperature
2/3 C sugar
2 eggs, at room temperature
1 tsp vanilla
1 1/2 C flour
1 3/4 tsp baking powder
1/4 tsp salt
1/2 C buttermilk (or sour milk)

glaze
1/2 C powdered sugar
1/4 tsp vanilla
1/2 tsp coconut extract
1-3 tsp milk

Preheat oven to 350 degrees. Generously grease a loaf pan with coconut oil.

In a bowl combine the brown sugar with 1 tsp cinnamon. Set aside.

In a separate bowl combine the frozen blueberries with 2 Tbs sugar and 1/2 tsp cinnamon. Set aside.

In a large mixing bowl, cream together the coconut oil and 2/3 C sugar, until fluffy. Beat in eggs, one at a time, followed by the vanilla.

Sift together the flour, baking powder and salt and add to the wet ingredients; combine well. Beat in the buttermilk until smooth.

Pour half the batter into a prepared loaf pan. Top with half of the blueberries, followed by half of the cinnamon sugar mixture. Pour the remaining batter over the blueberry layer, topping it with the remaining blueberries and cinnamon sugar. Gently pat blueberries into the batter.

Bake in preheated oven for 50-60 minutes; until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, before removing to a wire rack.

To make the glaze, combine the powdered sugar with 1/4 tsp vanilla extract, coconut extract and milk; using as much milk needed for desired consistency. Let cake cool 15 minutes, before drizzling with glaze.


This recipe is being shared at these AWESOME linky parties

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Tickle my Tastebuds

Monday, July 27, 2015

Simple Supper Tuesday #121


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




Vegetable Lo Mein- Tornadough Alli

Recipes that CAUGHT MY EYE

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The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Sunday, July 26, 2015

What's for Eats? Sunday July 26, 2015

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!


Weekly Meal Plan Dec 14, 2014 www.hunwhatsfordinner.com
Image courtesy of basketman at FreeDigitalPhotos.net


Boy what a summer! We've been busy enjoying our time off, visiting my parents, then hubby's mom and sister. We came home last week, but we are having to face a huge change in our lives. So things have been stressful and will be for a while. I'm hoping we can enjoy the last month or so of summer vacation, but this is not a summer I would ever want to repeat.

Despite our misfortune, we still need to eat and I desperately need to save money, so I'll be cooking from the freezer and pantry, only buying fresh fruits/veggies, milk, eggs and bread. Here is what I have planned for the week



  • Slow Cooker Pork Carnitas (new recipe)
  • Grilled Shrimp Cocktail with a green salad




Tuesday, July 21, 2015

Spanish Skillet Creamer Potatoes

Creamer potatoes are sauteed with Spanish inspired ingredients, for a healthy and delicious side dish.


Spanish Skillet Potatoes using Creamer potatoes from The Little Potato Company


It's summer, it's hot and the kids and I have been busy beyond words. With a visit first, to go camping with my parents, followed by a visit to my Mother in Law's, we've been keeping busy during the past few weeks. Even though we are busy, I try to make sure my kids are eating as healthily as possible. That's why I love Creamer potatoes from The Little Potato Company. Potatoes have often gotten a bad rap, especially in the dieting world, since they are high in carbs and starch. But did you know that Creamer potatoes are a good healthy vegetable option? Packed with vitamins and minerals, Creamer potatoes contain great nutrition, especially when eaten with the skins. Creamer potato skins are so thin, they melt in your mouth, which makes them a great delicious way to get in some extra fiber.

Creamer potatoes contain natural phytochemicals, carotenoids and phenols, also found in a variety of other vegetables. Plus you can find up to 20 mg of vitamin C, more than 40 mg of potassium and 25% of your daily requirement of vitamin B6, in a 100g serving. So, you can see why I'm am happy to serve my kids Creamer potatoes as part of their healthy diet. This month I decided to use the Dynamic Duo varietal, to share with you, because it contains the buttery yellow fleshed red and yellow Creamer potatoes. Both delicious is this recipe. 


Dynamic Duo Creamer Potatoes from The Little Potato Company


I've taken the habit of boiling up a bag of Creamer potatoes to keep in the fridge. This way I can saute some up for a quick side dish and add some to soups or salads. One of my favourite things to make with my boiled Creamer potatoes is a potato skillet. I often makes these on nights where we have eggs for dinner; it's the perfect side dish. As of late, I've been adding a slight Spanish flare to my skillet potatoes, with the addition of a slight hint of cumin and olives. The kids really love this side dish and I love that they are eating healthy, even when we are busy.



Spanish Skillet Potatoes using Creamer potatoes from The Little Potato Company


Spanish Skillet Creamer Potatoes

1. 5 lbs Dynamic Duo Little Potato Company Creamer Potatoes
3 Tbs olive oil
1 small onion, chopped
1 roasted red pepper, chopped
1 clove garlic, minced
1/4 tsp each salt & fresh ground pepper
1/2 tsp cumin
1 tsp paprika
1/3 C olives, sliced in half

Cook Creamer potatoes in a large pot of salted boiling water, until fork tender; about 15 minutes. Drain and let cool until easy to handle. Slice Creamer potatoes in half and set aside.

In a large skillet, heat the olive oil over medium heat. Once oil begins to ripple, add in the onion and cook until translucent; about 3-5 minutes. Add in the roasted red pepper and garlic and cook until garlic is fragrant; about 3 minutes. Add in the cooked Creamer potatoes, and season with salt, pepper, cumin and paprika. Toss together and cook until potatoes begin to form a great caramelized crust; about 5-7 minutes. Remove from heat and stir in the sliced olives. Serve with eggs, cooked to your preference.




Monday, July 20, 2015

Simple Supper Tuesday #120

The kids and I have returned from visiting family near Buffalo NY. We had a great time accompanying my sister in law to a few Pow Wows, to watch her dance along with her 16 month old daughter. It was a fun time for the kids to get connected to their heritage.

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS


Recipes that CAUGHT MY EYE




Grilled Chicken Caesar Pasta Salad- What's Cooking in the Burbs








~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Friday, July 17, 2015

Fruity Chicken Salad Sandwiches

Tender chicken and sweet fruit, are mixed together in this sweet and tangy sandwich filling.




We've been visiting family in the U.S. and they have been keeping us busy. We've visited Fort Niagara, went to the drive in, went to Field Days on the Tuscarora reservation and this weekend we are heading to a Pow Wow in Salamanca. Needless to say, if we didn't want to be eating fast food the whole time, we had to plan ahead. We cooked up some extra chicken when grilling one night and turned them into chicken salad sandwiches on another night. 

A few years ago, my Mother in Law introduced me to grapes in my tuna fish sandwiches. I loved the sweetness in contrast to the pungent onion and tangy mayonnaise. So when making this chicken salad, we decided to throw in grapes and mango, that needed to be used up. I have to say that I really loved the mango with the chicken. It was an extra burst of flavour mingling in there. The kiddos really loved the sweetness. They usually aren't big fans of chicken salad, but were happy to dig into these sandwiches after a long day out in the sun. 




Fruity Chicken Salad Sandwiches

2 grilled chicken breasts, chopped
1 rib celery, finely chopped
2 Tbs onion, finely chopped
1/3 C grapes, cut into quarters
1 mango chopped
1/2 C mayonnaise (more if desired)
1/2 tsp season salt
fresh ground pepper
Green leaf lettuce
your favourite sandwich bread


In a large mixing bowl, combine the chicken, celery, onion, mango, grapes, mayonnaise, season salt and pepper. Refrigerate at least 1 hr, to let the flavours combine.

Place desired amount of chicken mixture between two slices of bread, with green leaf lettuce.



This recipe is being shared at these AWESOME linky parties

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Hearth and Soul
Munching Monday
Made by You Monday
Marvelous Monday
Clever Chicks
Much Ado About Monday
Try a Bite Tuesday
Treasure Box Tuesday
Two Cup Tuesday
Tasty Tuesday
Lou Lou Girls Fabulous Party
Tickle my Tastebuds
Wake Up Wednesday
Wonderful Wednesday

Monday, July 13, 2015

Simple Supper Tuesday #119

Hello! Sorry for the late start today. The kids and I are in the U.S visiting family and I lost track of the day. I hope you are all having a wonderful summer so far!!!

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS




Not Your Momma's Sloppy Joes- Everyday Made Fresh



Recipes that CAUGHT MY EYE



Eggplant Mozzarella and Tomato Stacks- From Garden to Soup Bowl




Beautiful Berry Tart- Inspiration for Moms




Favorite Southern Potato Salad- To Simply Inspire





~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted


Bacon Wrapped Creamer Potatoes

Delicious Creamer potatoes are wrapped in bacon and baked, for the ultimate kid friendly snack.


Bacon Wrapped Creamer Potatoes- The Little Potato Company Cooking with Little Chefs


What have you been up to this summer? We've been busy visiting my family at camp and chilling out at home. No matter where we are, you can bet that one or both of my kids will be asking for a snack. So I decided to get the kids into the kitchen, to create their own snack using Creamer potatoes from The Little Potato Company.

Ever since my kids were young, Hubby and I have had them helping in the kitchen. At first it was simple stuff like washing fruits and veggies, or pouring pre measured ingredients into the mixing bowl. Now that my kids are 7 & 10, I've been trying to get them more involved in meal making and teaching them how to use knives safely, how to handle food safely and how to use the stove safely. Mr B has become a master at making grilled cheese, and Queenie is a pro at peeling carrots and chopping fruits and veggies. So I knew they'd be up for the task of creating a yummy snack using Blushing Belle Creamer potatoes.


Little Potato Company


This recipe is a simple and delicious way to get cooking with your Little Chefs. It comes together in a snap and is as easy as cutting the potatoes, seasoning them and wrapping them in bacon. I loved seeing how proud they were of cutting the potatoes safely and deciding which seasonings would go well on the potatoes and in the dipping sauce. Cooking is an important skill that many parents are reluctant to teach their kids. If you keep it simple, it will do great things for their self esteem.


Bacon Wrapped Creamer Potatoes- The Little Potato Company Cooking with Little Chefs


The kids really liked using the Creamer potatoes, since the skins are so thin, they don't require peeling. Queenie, my picky eater, didn't even mind the skins as we all dug into our snack and I felt good knowing they were getting great nutrition from this delicious snack. Creamers are the perfect ingredient to use, when getting kids in the kitchen. They are easy to use and have a taste kids love.


Bacon Wrapped Creamer Potatoes- The Little Potato Company Cooking with Little Chefs



Bacon Wrapped Creamer Potatoes

16 The Little Potato Company Blushing Belle Creamer Potatoes 
1 lb of bacon, cut in half
2 Tbs olive oil
1 Tbs Three Onion Seasoning (or seasoning of choice)
1/4 tsp coarse sea salt

dipping sauce:
1/3 C mayonnaise
1 tsp honey Dijon mustard
1 tsp Maple seasoning (or a smokey seasoning)
1/4 tsp salt

Preheat oven to 375 degrees.

Cut a small sliver from the bottom of each Creamer potato. This will make them more stable for the kids to cut in half, lengthwise. Place cut potatoes into a mixing bowl.

Season potatoes with olive oil, Three Onion Seasoning and salt; toss to coat. 

With clean hand, wrap 1 piece of bacon around each Creamer potato half and place seam side down onto a rimmed baking sheet. 

Have a grown up, or older child, place the potatoes in oven and bake for 15-20 minutes; until Creamers are tender and bacon is crisp. Have an adult, or older child remove the baking sheet from the oven using oven mitts. 

While potatoes are cooking, combine the dipping sauce ingredients in a bowl. Cover with plastic wrap and refrigerate until ready to use. Dip cooked bacon wrapped Creamers into dipping sauce and enjoy.


The Little Potato Company

Thursday, July 9, 2015

Sweet Chili Chicken Wraps~ Guest Post

Good morning! I have one last guest post for you this week, from another of my great blogging friends. Enjoy!


Chicken tenders are glazed in a sweet chili glaze, for a sweet and spicy chicken wrap.




Today while Cindy is away, I want to bring you my Sweet Chili chicken Wraps...They are a huge hit in my house, and I think you'll enjoy this too.

Sweet Chili Chicken Wraps
Cooking from a SAHM
Chicken Strips:
Package of Chicken Tenders
2 C Flour
1 T Seasoning Salt
Sprinkle of Pepper
1 C Milk
Oil for deep frying
In a pan heat your oil. Now, take your chicken strips and slice them lengthways.  Now put it in the flour mixture, back in the milk, then back to the flour.  Drop into oil. Cook for about 15 minutes till it turns golden. Set aside to drain.

Sweet Chili Sauce
Pour Franks Sweet Chili Sauce in a bowl. When your chicken strips are fried, toss them in the sauce. Coat and put on a baking sheet. Do this to all the chicken strips. Bake in the oven for about 20 minutes till its bubbly. 
Wraps:
Lettuce
Cheddar Jack Shredded Cheese
Ranch
Chicken Strips
Tortillas
In a tortilla put ranch dressing in the middle. Add your chicken strip, cheese and lettuce. Wrap it up and enjoy! 

Make sure to visit Alyssa on her blog Cooking from a SAHM and also on her Facebook page here.

Tuesday, July 7, 2015

Baked Garlic Parmesan Chicken~ Guest Post

Good morning, today I have another guest post for you, from one of my close blogging friends. Enjoy!




Hi I'm Nettie, cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. I am a self trained cook and baker who loves creating easy recipes that don't call for a lot of unknown ingredients. My Blueberry Skillet Cake has been featured in Taste Of Home Magazine and my Peach Raspberry Pie has won awards! I was born and raised in Southern California and now call New England my home, where I live with my husband and two children.

Today I'd like to share my wonderful Baked Garlic Parmesan Chicken with you. This chicken is melt in your mouth tender, crispy and garlicky; my family was fighting over seconds!




Baked Garlic Parmesan Chicken
Moore or Less Cooking Food Blog
4 tablespoons olive oil
2 clove garlic, minced
1/2 cup Panko and 1/2 cup dry Italian bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
( I cut the chicken breasts in half, placed in a large ziploc bag and pounded them flat with a meat mallet~ get all of your stress out!!)
2 sliced tomatoes~garnish
6 basil leaves, cut into a chiffonade~garnish
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Add sliced tomatoes and basil chiffonade and serve!
Recipe adapted from Allrecipes

Make sure you go visit Nettie over on her blog Moore or Less Cooking Food Blog. You can also find her on Facebook and Pinterest

Monday, July 6, 2015

Coconut Cream Pie~ Secret Recipe Club

A silky smooth coconut cream custard is the star in this delicious diner inspired pie.


Secret Recipe Club- Coconut Cream Pie from Scratch


It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog Adventures In All Things Food. Andrea is a Mom of 3, who lives on a farm. Her blog is full of awesome food, product reviews, book reviews and craft ideas. Through it all, Andrea also shares snippets of her crazy adventures, with her readers. 

I really enjoyed browsing through Andrea's blog. She shares beautiful photographs of her children around the farm, along with photos of the animals on her farm and of course mouthwatering food. I quickly bookmarked several recipes that I wanted to try, along with some super neat and cute craft ideas. Spring Pea Pasta, Chicken Salad Served in Cantaloup and Tropical Coconut Pizza, are just some of the recipes that caught my eye. However I decided to go with this recipe for From Scratch Coconut Cream Pie



Secret Recipe Club


The kids and I were planning on visiting my parents as soon as school was out for Summer vacation and I knew this pie would be something my Dad would love. When he was a young working man, he would always order coconut cream pie, anytime he'd go out to eat. I really loved the ease of this recipe and if you use a pre made graham crust, this is virtually a no bake recipe. Yes you still have to cook the coconut cream custard, but you do not have to have the oven on, for any extended amount of time. With the warmer weather upon us, this is a perfect dessert in my books. 

My Mom was the initial taste tester, while I was making the custard. She helped me determine if we liked the amount of coconut taste, in the custard. We adjusted to our taste, and it couldn't have turned out any better than it did. My dad LOVED the pie, as did everyone else. We finished it off in two days, LOL. I am so happy to have found a recipe that I can make my Dad, that brings back so many fond memories for him.



Secret Recipe Club- Coconut Cream Pie from Scratch



Coconut Cream Pie
Adapted from Adventures in All Things Food

Graham Cracker Crust:
12 whole graham crackers, crushed into crumbs
1 stick of butter (1/4 C), melted
1 Tbs sugar

Coconut Cream Filling:
1 can coconut milk
1/2 C milk
1 C heavy whipping cream (35%)
3 egg yolks
3/4 C sugar
1/3 C cornstarch
1 tsp vanilla
1 1/2 tsp coconut extract

For the pie:
1/2 C whipping cream (35 %)
2 Tbs powdered sugar
1 tsp vanilla
1/2 C shredded sweetened coconut


Preheat oven to 325 degrees. Spread coconut on a cookie sheet and toast to golden brown; stirring every few minutes. 

In a bowl, combine the graham cracker crumbs, melted butter and 1 Tbs sugar; until mixture resembles wet sand. Press into a 8 inch pie plate. Bake for 15 minutes; until lightly browned and fragrant. Cool completely before filling.

In a heavy bottomed sauce pot, combine the coconut milk, milk, 1 C heavy cream, egg yolks, sugar and cornstarch; until smooth. Cook over medium low heat, until thickened, while stirring constantly. Remove from heat and and whisk in the coconut and vanilla extracts.

Pour the custard into the cooled pie shell and chill 4-6 hrs, until completely chilled. 

Once pie is fully chilled, make the whipped cream by beating 1/2 C cream, with vanilla and powdered sugar; to stiff peaks. Spread whipped cream over custard in the pie and sprinkle with toasted coconut. Keep refrigerated.


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