Coconut Cream Pie

I realize not everyone loves coconut cream pie as much as my husband and I do...it's a love-hate relationship for most people. But, if you love coconut cream pie - you just have to try this! We've always had it with a traditional pie crust, but recently had it in a restaurant with a graham cracker crust and it's amazing. It's not a quick throw together pie, but it's easy and well worth the effort.

Coconut Cream Pie

Crust:

1 1/2 c. graham cracker crumbs

6 T. butter, melted

2 T. sugar

Filling:

1 c. sugar

1/2 c. cornstarch

1/2 t. salt

3 c. hot milk
3 egg yolks, beaten

1 t. vanilla

1/2 t. almond extract

2 c. grated coconut, divided

Topping:

1 c. heavy cream

1/4 c. powdered sugar

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar, and melted butter for crust. Press into a 9-inch pie plate. Bake for 20 minutes and cool.

Combine sugar, cornstarch and salt in small bowl. Heat milk in medium saucepan and gradually add the sugar mixture, stirring until smooth. Heat over medium heat until thick and just about to boil. Remove from heat. Place beaten egg yolks in a bowl, and stir half the hot mixture in with the yolks to temper. Return egg yolk mixture to pan and cook over low heat, until just boiling again and very thick. Remove from heat and pour filling into a bowl; stir in the vanilla, almond extract, and 1 cup of the coconut. Cover with wax paper pressed on top and refrigerate 1 hour. Pour filling in prepared graham cracker crust and refrigerate 3 hours.

Take the remaining 1 cup of coconut and lay evenly on a sheet pan. Bake at 325 degrees about 10 minutes, until just brown and toasted, stirring occasionally. Let cool.

Whip heavy cream with powdered sugar until thick and soft peaks form. Spread over filling and top with toasted coconut before serving.

Tomato Basil Pizza

Still on a pizza kick... This is just a quick idea that you can make into a mini just for yourself if your husband is gone, or make a BIG one for your whole family.

Tomato Basil Pizza

1 pizza crust

store-bought pesto

fresh mozzarella

ripe tomatoes, sliced

parmesan

Spread a thin layer of pesto on the pizza crust. Lay thin slices of fresh mozzarella on top and sprinkle with salt. Layer tomatoes on top and sprinkle the whole thing with a snow shower of fresh parmesan! Bake at 450 degrees for 10-15 minutes until golden brown. Enjoy.

Caramelized Onion & Prosciutto Pizza

Oh. My. Goodness. If salty & sweet are your weakness, you MUST try this pizza. It's super fast, easy and really different. The flavors are perfect! Again, inspired by the "Pioneer Woman" (http://thepioneerwoman.com/cooking/2010/03/caramelized-onion-prosciutto-pizza/) I had a couple roma tomatoes on hand, so I sliced them and added those on top. Make it your own and add what you want!

*A good place to buy fresh mozzarella, parmesan, and prosciutto is Sam's Club or Costco!

Caramlized Onion & Prosciutto Pizza

1 Pizza Crust

Extra Virgin Olive Oil, for drizzling

1 large red onion, halved and sliced thin

1/4 c. brown sugar

Parmesan Cheese, grated

10 oz. fresh mozzarella, sliced thin

8 slices Prosciutto

2 roma tomatoes, sliced (optional)

Preheat oven to 500 degrees.

Heat 2 T. olive oil in a large skillet. Add onions and brown sugar and saute several minutes until soft. Set aside.

Roll out pizza dough on floured surface. Drizzle a little olive oil over the top of the crust followed by a sprinkle of Parmesan and kosher salt. Lay slices of mozzarella evenly over crust. Arrange caramelized onions over mozzarella, followed by the prosciutto and tomatoes.

Bake 15-17 minutes until crust is golden brown. I baked mine on a cookie sheet that was dark, so I would move my oven rack up a little next time. A pizza stone is probably ideal for this.

Chicken Parmigiana

One of my favorites! This recipe was inspired by my new favorite, Ree - http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/

I made her recipe, but used basil instead of parsley. I got a quick picture of what was left before it went in the fridge...I'm already thinking about eating the leftovers tonight. Delicious!

Restaurant Style Salsa

It's been WAY too long since I've posted something new. My new obsession is The Pioneer Woman...she has an awesome blog and a new cookbook and I love her! Her recipes are simple and delicious - check out her website, she's very fun to read (and hilarious in my opinion; I relate to her in a lot of ways) http://thepioneerwoman.com/. Anyway, this is one of her recipes. Personally, I love pico de gallo the most but if you don't have the time to chop all that up, this is a delicious, fast and easy alternative with just enough kick.

Restaurant Style Salsa

1 28oz. can whole tomatoes with juice

2 10oz. cans Rotel (I use one original and one mild)

1/4 c. chopped onion

1 clove garlic, minced

1 jalapeno, chopped

1/4 t. sugar

1/4 t. salt

1/4 t. cumin

1/2 c. fresh cilantro

1 lime, juiced

Combine all ingredients in a blender or food processor. Pulse until you get the consistancy you like; refrigerate at least 1 hour before serving. ***If you do not like spicy - use mild Rotel and seed the jalapeno completely to get the heat out!