Amazing Coconut Pie

FB Source: Welcome Home

ORIGINAL Source: My Retro Kitchen

Ingredients:
2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 tsp vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

Directions:

1. Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
2. Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes).
3. Serve warm or cool on a wire rack. Store leftover pie in refrigerator.

Soaked Pumpkin Spice Granola

Source: Mommypotamus

ORIGINAL SOURCE: Savory Lotus

Ingredients:

4 cups oats
2 cups filtered water
1/2 cup yogurt or kefir (lemon juice or apple cider vinegar will work as well- about 2 TBS and add a bit of water)
1/2 cup raw pumpkin seeds (preferably soaked and dehydrated)
2 cups nuts of choice- cashew, almond, hazelnut, pecan (preferably soaked and dehydrated)
1 cup cooked pumpkin puree
1 tsp cinnamon powder
1/2 tsp ginger powder
1/8 tsp clove powder
1/2 tsp celtic sea salt
1/2 cup ghee, butter, or coconut oil
1/2 cup REAL maple syrup OR RAW honey

OPTIONAL: (to be added after granola is ready to store)
1/2 cup raisins
1/4 unsweetened shredded coconut

Directions:

1. The evening before, pour water over oats and mix. Add yogurt/kefir and mix again to combine. Cover and allow to soak for 12-24 hours.
2. Once your oats have soaked, pulse nuts and seeds in food processor to break down just a titch. Add to soaked oats.
3. In another bowl, combine pumpkin puree with rest of ingredients and stir to combine. Pour over oat mixture. Go ahead and mix it up real good now. Let all that sweet, spicy yumminess combine.
4. If using a dehydrator: Spread mixture onto parchment paper lined trays and dehydrate on 105′F until dry and crispy. Time will depend on how you spread your granola and your specific dehydrator. Mine takes about 18-20 hours.
5. If using an oven: Set on lowest temperature and bake on parchment paper lined baking sheets until dry and crispy, stirring occasionally. This will take anywhere from 12-24 hours.

Add optional raisins and shredded coconut. Store in sealed glass jars. I keep mine in the fridge but in the cupboard is fine, too. ENJOY!

Praline Yams

Source: Recipe on the Label

Ingredients:
29 oz can Cut Yams, drained
1/3 C Chopped Pecans
1/3 C Coconut
1/3 C Brown Sugar
3 Tbsp Flour
3 Tbsp Butter, melted

Directions:

1. Preheat oven to 350F.
2. Place drained yams in ungreased 1 1/2 qt casserole dish.
3. In a small bowl, combine remaining ingredients and blend well.
4. Sprinkle over yams.
5. Bake for 35-40 minutes or until bubbly in the middle.

Servings: 7

Hawaiian Cheesecake Bars

FB Source: Teresa Price

Ingredients:
Crust:

2 cups flour
1 cup sugar
1 cup butter, softened (or melted)

Filling:

16 oz cream cheese
4 Tbsp sugar
4 Tbsp milk
2 eggs
2 tsp vanilla
20 oz crushed pineapple, drained

Topping:

2 cups flaked coconut
2 Tbsp melted butter

Directions:

1. Preheat oven to 350F.
2. Combine crust ingredients. Pat mixture into ungreased 9 X 13 pan. Bake for 14-19 minutes. Cool slightly.
3. Mix together cream cheese,sugar, milk and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
4. Combine topping ingredients. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.

www.threecookingsisters.com

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Italian No Bake Cake

FB Source: Darla Fogle Braden

By Sylvia Gonzales

Ingredients:
1 Box of Vanilla Wafers
1 Can of Crushed Pineapples with Juice
1/4 cup Lemon Juice
1 can sweetened condensed milk
1 package of coconut
1 (8oz) Container Cool Whip
1 small jar of cherries
1 cup of pecans (optional)

Directions:

1. Layer the bottom of dish with Vanilla Wafers.
2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together.
3. Pour this over the vanilla wafers in the dish.
4. Add another layer of the Vanilla Wafers on top of the pineapple mix.
5. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy!

Note: You can replace coconut with pecans if you'd like.

This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!! 

Almond Joy Cookies

Christina Mays

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions:

1. Preheat oven to 375°F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds.
4. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
5. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Carrot Cake Cheese Cake

Roger Brian Jenkins

Ingredients:
18 oz cream cheese (at room temperature)
1 3/4 cup granulated sugar
1 3/4 cups powdered sugar, sifted
1 cup flour and 1 tablespoon flour
5 eggs
2 1/2 tsp vanilla
3/4 cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 Tbsp butter, softened
1 Tbsp reserved pineapple juice
Dash of salt

Directions:

1. Grease a 9 or 9 1/2 inch springform pan. Set aside.
2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
3. For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.
5. Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
6. For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Gluten-Free Sugar-Free Peanut Butter Oatmeal Cookies

Tiffany Clarkson

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Oatmeal Cookies

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Natural Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)
The “optionals” are endless, I've used raisins, craisins & unsalted Peanuts. Mix and Match or single!!!

Directions:

1. Preheat the oven to 350°F.
2. Line a baking sheet with parchment paper and set aside.
3. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.
4. Add in the oats, chocolate chips,(coconut & nuts if using); stir until well combined.
5. Spoon a rounded Tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly.
6. Bake for 20min and allow to cool slightly. If you like a crunchier cookie, bake closer to 30min.

TIPS…
~Check ingredients on your oats to make these Gluten Free, as believe it or not…not all oats are gluten free.
~sugar~free Chocolate Chips if you can find them. I've heard Hershey has some, but I've never looked for them….I know they are out there though!!!

List of Hershey's Gluten Free sites
https://www.google.co.nz/search?sourceid=navclient&aq&oq=hersheys+gluten&ie=UTF-8&rlz=1T4SKPT_enNZ410NZ410&q=hershey%27s+gluten+free+&gs_l=hp..0.0i10l5.0.0.0.7463...........0.5tHH9quzRAc

Coconut Chicken

Melissa Reynolds

COCONUT CHICKEN

Ingredients:
*Boneless, skinless chicken breast
*2 large eggs
*1/4 cup coconut milk-any milk will do
*1/2 cup flour
*1 cup panko bread crumbs (these work better then regular bread crumbs)
*1 cup shredded sweetened coconut
*1/2 tsp salt
*1/2 cup vegetable oil ( I would use coconut oil)
*Sweet Chili Sauce for dipping


Directions:
Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small.

Step 2: Prepare three separate bowls for breading your chicken
–1st: Combine flour and salt
–2nd: Whisk eggs and milk together
–3rd: Stir panko bread crumbs and coconut together

Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil.

Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut.

Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is)
Last but not least serve immediately with your chili sauce..

Peach Cake

The Kitchen Table

Peach Cake

1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda

Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. See recipe below for icing.

Icing:
3/4 cup sugar
3/4 regular sized can of evaporated milk
1 stick butter or margarine
1 cup coconut (I used a little more than a cup of coconut)
1 cup nuts
Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake. Enjoy!

No-Bake Chewy Granola Bars

Lori Chapman

No-Bake Chewy Granola Bars
(recipe makes a 9x13 pan)
recipe by Carole Jones of My Kitchen Escapades
2 cups quick cooking oats (or pulse whole oats in a food processor a bit)
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C butter
1/4 C honey
1/2 C brown sugar
1/2 tsp salt
1/2 tsp vanilla

Mix -In variations listed below

1. In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9x13" pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip
Add 1/2 C of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry
Add 1/3 C of white chocolate chips and 1/3 C of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar
Add 1/3 C of Heath bar pieces, 1/3 C of mini M&M's and 1/3 C of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter
Add 2 Tb of peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C peanut butter chips before pressing into the pan.

Raisin Nut
Add 1/3 C of chopped raisins and 1/3 C of chopped pecans to the finished mixture before pressing into the pan.

Hawaiian Wedding Cake

Karen Miracle Shown

HAWAIIAN WEDDING CAKE

2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 cup chopped nuts
1 cup coconut
1 (20 oz.) can crushed pineapple with juice

Mix all ingredients and pour into greased 13 x 9” pan. Bake at 350 F degrees for 40-45 minutes. Cool.

HAWAIIAN WEDDING CAKE FROSTING:
1 (8 oz.) pkg cream cheese
1 1/2 cup powdered (icing) sugar
1/2 cup butter
2 tsp vanilla

Blend well. Frost cooled cake. Garnish with chopped nuts, coconut or chopped fruit, if desired.

Commentary suggestions:
1 tsp coconut extract in the cake
1/2 tsp coconut extract in the frosting

So moist, and as Hawaiian as your creative juices will allow.

Princess Pie (Coconut Cream Pie)

Melanie Rowland Poynter

Princess Pie (Coconut Cream Pie)
crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Mix until thickened. Spread over cream cheese mixture.

Top with remainder of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Homemade Samoas Bars

FB Source: Jessica Hall Zielinski
ORIGINAL SOURCE: Baking Bites

Ingredients:

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

Topping:

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Directions:
Cookie Base:

1. Preheat oven to 350F. 
2. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
3. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. 
4. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. 
5. Pour crumbly dough into prepapred pan and press into an even layer.
6. Bake for 20-25 minutes, until base is set and edges are lightly browned. 
7. Cool completely on a wire rack before topping.

Topping:

1. Preheat oven to 300. 
2. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
3. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
4. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
5. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
6. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. 
7. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. 
8. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
9. Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Almond Joy Brownie Bites

Heavenly Recipes

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

No Bake Cream Cheese Coconut Snowballs

NO BAKE - Cream Cheese, Coconut, Snowball's Recipe

1 package (8 ounces) cream cheese, softened.
1 can (8 ounces) crushed pineapple, well drained.
1 cup chopped pecans
3 cups flaked coconut.

In a small bowl, beat cream cheese and pineapple until combined then fold in the pecans. Cover and refrigerate for 1 hour.

Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut. Refrigerate for 4 hours or overnight.

Yield: about 2 dozen.