Toasted Coconut Mile High Dream Pie

Toasted Coconut Mile High Dream Pie (mousse version)

**Sorry!  I couldn't snap the picture fast enough before we dug in!!**

2 envelopes of Kraft Dream Whip topping mix, dry

2 3/4 cups of fat free milk (one cup and 1 3/4 cup, divided)

1 tsp vanilla extract and 1 tsp coconut extract

2 (4 serving) boxes of Kraft Jell-O instant Coconut Cream pudding & pie mix

1 cup coconut (toast in oven under the broiler for one minute - watch carefully)

graham cracker crumb crust or crustless for mousse version 

Mix both packages of dry Dream Whip whipped topping mix with one cup of skim milk and one teaspoon of vanilla on high speed for six minutes until very stiff peaks form.

Add remaining milk and both boxes of instant pudding mixes and coconut extract.

Blending slowly, then beat on high for two more minutes.  Fold in toasted coconut (reserve 2 Tablespoons of coconut for garnish.)

Pour into a pie pan or pan of choice, sprinkle with reserved toasted coconut and chill at least three to four hours before serving.  Cool Whip can be used, but makes a much softer pie and will add calories.

7-Up Jell-O Salad

This green version from here.

7-Up Jell-O Salad (red version)

3 pkgs. (3 oz. each) raspberry Jell-O

1/2 cup sugar

2 cups hot water

2 Tblspn. flour

2 cups 7-Up

1 cup whipping cream or Cool Whip

1 cup crushed pineapple, drained (save juice)

1 egg

1 pkg. frozen raspberries, allow to thaw

1 cup walnuts, chopped (optional)

Mix the raspberry Jell-O with the hot water.  Set aside and let cool.  When cooled, mix in 7-Up, pineapple, and raspberries.  Pour into 9x13 glass pan and refrigerate to set.

Topping:  In a medium saucepan place sugar and flour (stir), then add the egg with a wire whisk.  Slowly add pineapple juice a small amount at a time, continuing to whisk.  Cook on medium heat until thick and mixture forms peaks.  Let this cool awhile.  Once cooled, add whipping cream and mix all together.  Put creamed mixture on top of the Jell-O.  Sprinkle walnuts over the top.

Great for a hot summer day or for the holidays.  Can also use a variety of berries.

Enjoy in good health!

All set and ready for the cooled, whipped topping.

The pineapple-flavored custard/whipped cream topping was just amazing!

This didn't last very long ;-)

Cool off with watermelon salsa!

Watermelon Salsa from Taste of Home

serves 8

Ingredients

• 2 cups finely chopped seeded watermelon (do not puree)
• 1 cup crushed pineapple, drained well
• 1 cup sweet onion, minced
• 1/4 cup chopped fresh cilantro
• 1/4 cup orange juice
• 1/4 teaspoon hot sauce, such as Tabasco, or to taste

Directions

1. Stir the watermelon, pineapple, and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Nutritional Information 

Amount Per Serving  Calories: 41 | Total Fat: 0.1g | Cholesterol: 0mgPowered by ESHA Nutrient Database

Beef Nachos Supreme from Taste of Home

Taste of Home recipe from www.tasteofhome.com

2 servings; prep time, 25 minutes

Five Star Rated!

1525F

Ingredients

• 1/2 pound lean ground beef (90% lean)
• 3/4 cup water
• 2/3 cup condensed tomato soup, undiluted
• 2 tablespoons taco seasoning
• 3/4 cup uncooked instant rice
• Optional toppings: shredded lettuce, shredded cheddar cheese, salsa and/or sour cream
• Tortilla chips

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender.
• Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips. Yield: 2 servings.

Nutrition Facts: 1 serving (calculated without optional toppings and tortilla chips) equals 389 calories, 9 g fat (4 g saturated fat), 56 mg cholesterol, 579 mg sodium, 47 g carbohydrate, 3 gfiber, 27 g protein.

Beef Nachos Supreme published in Cooking for 2 Summer 2008, p19

Recommended reading

Hello blogging friends,

Mother and I were checking out food websites and came across this excellent-looking recipe that we would like to share with you, too.

Sour cream chocolate chip cake

http://www.cookingclub.com/recipes/articletype/articleview/articleid/5444/sour-cream-chocolate-chip-cake

Happy Fourth of July!

Trophy-winning chocolate chip cookies!

It has been so long since I've lasted posted, but since beginning a new job, I've been too busy to post.

Today was a lucky day for the kids at home and for my co-workers!  I took two sticks of butter out before bed and upon waking, they were nice and soft when I used them in this scrumptious batch of trophy-winning chocolate chip cookes.  I was 10 years old when I won a trophy for demonstrating these cookies at a 4-H meet.

(Make these only if you love chewy, soft cookies.)

Use only Nestle Toll House semi-sweet morsels and follow all the directions, except:
Use only real butter.
Use only Watkins or other excellent vanilla.
Heat the oven to 350 degrees, rather than the recommended 375 and bake for 14 minutes.
Once out of the oven, allow cookies to 'rest' for at least two minutes before attempting to remove from the baking sheet so they can set up.  This goes more quickly if you rest your hot baking sheet just from the oven onto a cooling rack.
Only use a metal spatula to remove the cookies with; plastic ones will make your soft, chewy cookies fall apart.

Take the time to whip up the butter and eggs 'til nice and fluffy before adding vanilla.

Kitchen Aid offers a splash guard perfect for additions of the flour, baking soda, salt mixture.

Sticky dough makes soft, chewy cookies!  If you use too much flour, your cookies will be cake-like.  If you use a 375 degree oven, the cookies will be crisp.

12 oz. of Nestle Toll House semi-sweet morsels

Cool, transport to work on a paper plate and watch your co-workers smile :-)

Enjoy!

Mary Ann & Mother

RocknRecipes

http://www.rocknquilts.blogspot.com

Guest blogger Sunflower Patch offers up a yummy potato soup recipe for us!

A very big thank you to CeLynn at Sunflower Patch http://celynnssunflowerpatch.blogspot.com for writing up her famous Potato soup recipe and taking such nice photos for a complete tutorial
just for us here at RocknRecipes!    

I love CeLynn's Sunflower dishes!
Here's a bowl for you...

This is sure to receive rave reviews from your family - enjoy!


CeLynn's Famous Potato Soup

4 medium potatoes
1/4 onion
2 sausages, chopped
8 oz sharp cheddar cheese (grated)
2 green onions, chopped (for garnish)
2 cups milk or half & half
water to cover
salt & pepper to taste

Peel and chop potatoes into chunks,place in a medium to large size pot,cover with water.  Place on stove over medium-high heat.
Bring to a boil, reduce heat to medium and cook until tender.
Chop sausage and 1/4 onion, place in a skillet and saute until sausage is cooked.  Drain grease off, and set aside.
Remove potatoes from heat and drain off half of the water. (if there is 1 cup or less,do not drain off the water)
Using a potato masher,mash the potatoes.  If desired, leave some of the chunks unmashed.  
Add 6 oz. cheese,sausage and onion mixture to mashed potatoes,stir to combine.  Add the 2 cups of milk or half & half,return to stove and heat through.
Add salt and pepper to taste.
Garnish with remaining cheese and green onion
yield 6 servings

I usually serve this with my Cheddar English muffin bread (toasted).

Special Fair Weather S'mores

My DH put up a pretty wishing well for me for Mother's Day,

but it had been windy and rainy, so he took it back inside the garage to reinforce it

and today secured it in its place on top of a willow tree trunk from a tree we had to cut down last year.

It was a warm, sunny Sunday and we enjoyed it outdoors!

My DH got the fire going so we could make our special "Fair Weather S'mores"

The neighbor kids joined in on the fun, too!

Yummy marshmallow perfection

(unless you prefer yours burnt)

We have the typical graham crackers, but we use Hershey's chocolate bars with almonds

and giant marshmallows to make them special!

All you'll need is one!

Grandma Pedie hopes you will all give them a try!

We hope you are enjoying fair weather, too!!

Grandma Pedie's Pan- Fried Potato Patties

Q & A

"What do I do with leftover mashed potatoes?"

That's easy:

Grandma Pedie's Pan-Fried Potato Patties

About eight medium-sized potatoes to make about four cups of mashed potatoes.

The mashed potatoes for pancakes need to be cold from the refrigerator to be of the right consistency.

The mashed potatoes should be allowed to stay in the frige for two or three days.

Add two whole eggs, two cups of flour and one half a large onion, diced.

Add salt and pepper to taste and mix well with a spoon.

Mix this in the morning to fry for supper if you like a stronger flavor.

To fry, you'll need a heavy metal pan that is not non-stick.

Place the pan on medium heat on the stove.

We chose 5.

Add just enough oil to cover the bottom of your pan.

Peanut oil will make these taste really good!

Here's Grandma Pedie frying 'em up in a pan!

Flip them quickly - only 30 to 40 seconds per side!

Enjoy!

Don't forget about dessert - this time it's brownies from a mix baked in Pam-sprayed muffin tins for 32 minutes at 350 degrees Fahrenheit.  Why buy a special pan for $20 when you can use what you've got already?!?  A scoop of French vanilla ice cream will top these off nicely!

Does your family have a special potato recipe?

Please share your fond memories here with us on RockRecipes!

Thank you!

Pie, anyone?

Great Grandma Block's 1936 "Household Searchlight" cookbook has many wonderfully interesting two-crust pie recipes that we would love to share with you....

(Information about the cookbook:  Household Searchlight, 1936)

Green Tomato Mince-Meat

1 peck green tomatoes
1 quart sliced apples, fresh or dried
1 pound seedless raisins
salt
1 pound suet, chopped
cinnamon, nutmeg, and cloves
2 1/2 pounds brown sugar
3 lemons

Wash tomatoes.  Cut in small pieces.  Sprinkle with salt.  Let stand overnight.  Drain.  Add sufficient water to prevent sticking.  Cook 30 minutes, stirring frequently.  Add lemon juice, grated rind 1 lemon and white of 1 lemon cut in small pieces.  Add apples, suet, raisins and sugar.  Add spices to taste and a few grains of salt.  Simmer slowly, stirring frequently, until tomatoes and apples and tender and flavors are blended.  Pack in freshly sterilized jars.  Seal.  - Mrs. Everett Clarkson, Sunder, Tex.

Buy it!

Mock Mince Pie (Prize Winning Recipe)

1 cup chopped raisins
5 large crackers, rolled fine
1 egg, well beaten
1/2 cup molasses
1/2 cup vinegar
1 cup sugar
1 cup cold strong tea
1 tablespoon butter
few grains salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
Combine ingredients.  Mix thoroughly.  Pour into pastry-lined pie pan.  Cover with top crust.  Bake in hot oven (425 degrees Fahrenheit) about 25 minutes - Mrs. Carrie A. Ritter, Utica, N. Y.

Ripe Grape Pie

2 1/2 cups grape pulp and skins
3 Tablespoons melted butter
3/4 cup sugar
2 Tablespoons flour

Wash fully ripened grapes.  Separate pulp and skins.  Cook pulp slowly until soft.  Rub through sieve.  Combined sieved pulp and skins.  Combine sugar and flour.  Add to grape mixture.  Add butter.  Pour into pastry-lined pan.  Cover with top crust or strips of pastry.  Bake in hot oven (425 degrees Fahrenheit) about 25 minutes.  - The Household Searchlight

http://flatbreadco.files.wordpress.com/2010/08/strawberry-and-rhubarb-pie.jpg

Rhubarb Pie

1 egg, well beaten
1 cup sugar
1 cup finely sliced rhubarb
1/2 cup cracker crumbs
1/2 cup chopped raisins
2 Tablespoons melted butter or butter substitute
salt
Combined sugar and egg.  Ad rhubarb, crumbs, few grains salt, raisins, and butter or butter substitute.  Mix thoroughly.  Pour into pastry-lined pie pan.  Cover with top crust.  Bake in hot oven (425 degrees Fahrenheit) about 45 minutes. - Addie Folsom, Plymouth, N. H.

***************************

Dear readers,

Which pie(s) would you prefer to make?  Which pie(s) would you not make and why?

Do you purchase pre-made fillings to bake at home?

Thank you for sharing your thought we us.  We appreciate your time.

Sincerely,

Mary Ann & Mother

Happy Mother's Day Waffles from Betty Crocker!

Betty Crocker's Cookbook, circa 1976

I remember the 1976 parade in our small town in America!  Mother and her friends all sewed long prairie dresses with bonnets and the floats were covered 

with red, white and blue banners for the celebration of the Bicentennial!

ingredients for Richer Waffles, pg. 58

Richer Waffles, Betty Crocker, 1976

3 eggs

1 1/2 cups buttermilk

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1/2 cup shortening 

(Crico canola oil is what we prefer)

Heat waffle iron.  Beat eggs; beat in remaining ingredients with ratary beater (we used the mixer) until smooth.

Pour batter from cup or pitcher onto center of hot waffle iron.  Bake about 5 minutes or until steaming stops.  Remove waffle carefully.

Makes about eight 7" waffles.

(If using self-rising flour, omit baking powder and salt.)

No buttermilk on hand?

To substitute regular milk for buttermilk, separate eggs, beat egg whites until stiff; increase baking powder to 4 teaspoons; omit soda and fold egg whites into batter.

Happy Mother's Day, Grandma Pedie!