Tomato-Basil Soup

The other tomato-basil soup recipe on this site is made with fresh tomatoes. This recipe uses canned tomatoes so you can enjoy it even during the cold winter months. We LOVE it with hot grilled cheese sandwiches.

1-2 T. olive oil
1 onion, diced
3-4 cloves chopped garlic
2 (2 lb.) cans diced or whole tomatoes
2 cups chicken stock
1 small can tomato paste
1/2 cup fresh chopped basil (or 2 T. dried basil)
1-2 cups whipping cream
salt and pepper to taste

Saute onion in olive oil until translucent. Add garlic and canned tomatoes with juice. Bring to boil. Add tomato paste and chicken stock then return to a boil. Reduce heat and let simmer for about 15 minutes. It should be chunky and starting to thicken up. Remove from heat and puree (either in a blender, food processor, or with a hand held stick blender - I use a Braun). Return to low heat and add the whipping cream and basil. Bring back to a boil and boil for 3 minutes, stirring occasionally. Add salt and pepper to taste. If it seems to thick, add more chicken stock and if it is too thin, continue boiling it until it thickens up. Makes about 8 cups of soup.

Orange Cream Fruit Salad

My girls ran across this recipe and wanted to try it out. They made it all by themselves and told me, "Mom, you better put this on your blog!"

1 can pineapple tidbits
1 can lite peach slices
2 granny smith apples, peeled and chopped
1 can mandarin oranges
2 bananas cut in chunks
1 small pkg. instant vanilla pudding mix
3/4 c. milk
3/4 c. sour cream
2-3 T. sugar
1/3 cup frozen orange juice concentrate, thawed

Mix together the instant pudding and milk. Stir well and allow to thicken in the fridge for a few minutes. Stir in the sour cream, orange juice and sugar. In a separate bowl, add all the fruit (drain all canned fruit) and mix well. Gently stir in the orange dressing. Cover and refrigerate a few hours before serving.

Roasted Veggies

This is one of our families favorite side dishes. You can use any of your favorite veggies. We like carrots, potatoes or sweet potatoes.

veggies
olive oil
Kosher Salt
pepper

Cover a cookie sheet with tinfoil. Chop veggies into small strips or squares. Spread on cookie sheet. Sprinkle olive oil all over veggies and toss to coat. Sprinkle salt and pepper over the top. Bake at 400 degrees for about 45 minutes or until nicely browned and fork tender.

Chicken Cashew Pasta Salad

I had some leftover rotisserie chicken, so I threw this salad together Sunday night. The kids have been enjoying it in their lunch along with some sliced oranges this week.

1/2 pkg. bowtie pasta (farfalle)
1/2 pkg. curly pasta (fusilli)
2 cups cooked, chopped chicken
1 cup chopped celery
1 cup red grapes
1 cup pineapple tidbits (optional)
1 small can mandarine oranges (optional)
1/4 c. chopped green onion
1 cup cashews (optional)
1 cup light mayonnaise (I like Best Foods light)
1 cup sweet salad dressing (I use either Coleslaw Dressing or Briannas Poppy Seed)
salt & pepper to taste

Cook pasta according to pkg. directions, then cool. In a large bowl, mix the cooled pasta, chicken, celery, grapes, pineapple, mandarin oranges and green onion. In a small bowl, mix the mayo, dressing, salt and pepper. Stir everything together until well coated. Refrigerate. Just before serving, stir in cashews.

If there are any ingredients you don't like, just leave them out.

Old Fashioned Oatmeal Cake

When I take a bite of this supermoist cake, I am transported straight back to my grandma Moore's kitchen. This is serious comfort food.

1 cup oatmeal
1 1/2 c. boiling water
1 cup granulated sugar
1 cup brown sugar
1/2 cup oil
2 eggs, divided into whites and yolks
1 1/2 c. flour
1 tsp. salt
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon

In a small bowl, pour the boiling water over the oatmeal and set aside. Separate the egg whites and yolks then beat both with a fork. In a mixing bowl, mix the sugars, oil and egg yolks. Add the dry ingredients and mix well. Add the oatmeal mixture and mix again. Finally, mix in the egg whites. Pour into a greased and floured 13x9 pan. Bake at 350 degrees for 30-35 minutes. Frost while hot:

Frosting:

In a saucepan, mix 6 T. butter, 1 cup brown sugar and 2 T. evaporated milk. Bring to a boil, then remove from heat. Add 1/2 cup coconut and 1/2 cup chopped walnuts. Pour and spread mixture all over the top of the cake. Serve warm or cooled.

Veggie Pizza

You can add any of your favorite veggies to this pizza and can make it lower in fat by using reduced calorie crescent rolls, low fat cream cheese and low fat cheddar cheese.

• 1 tube Pillsbury crescent rolls (or Pillsbury recipe creations dough)
• any savory flavored cream cheese (I like the garden veggie flavor)
• shredded cheddar cheese
• favorite vegetables chopped (cauliflower, carrots, green onion, tomato, cucumber, red or green pepper, celery, broccoli,etc.)

Remove crescent dough from tube and lay out in one big rectangle, pinch all seams and roll with a rolling pin to smooth (if you use the Recipe Creations dough, it is already in a big rectangle). Place rectangle on a baking sheet and bake according to the package directions. Watch for the rectangle to get lightly browned. Remove from oven and cool.

Spread cream cheese all over the top then cover with shredded cheddar cheese. spread veggies around all over the top. Refrigerate Cut into squares to serve.

Cheesy Pork Chops & Rice

This one-pan meal can be thrown together in minutes. Super easy for a busy work night!

1 1/2 c. long grain rice
3 cups cold water
1 pkg. Lipton onion soup mix
1 c. shredded cheddar cheese (+more for top)
2 cans cream of mushroom soup
4-6 pork chops

In a 13x9 pan, mix the rice, water, soup mix and cheese. Place pork chops on top. Cover the top with mushroom soup. Cover the pan with tinfoil and bake at 350 degrees for 1 hour. After 1 hour, remove tinfoil, cover the top of the pork chops with more cheese and continue cooking for 30-40 more minutes. Allow to sit for a few minutes before serving.

Cinnamon Oat Pancakes

I'm trying to be more healthy in 2009 and these pancakes are the perfect place to start. The wheat flour and oats make the pancakes hearty and healthy. I cooked the batter plain for my kids, but added the oat & almond topping for the grown ups, which made them over-the-top good!

2 c. flour
1/3 c. whole wheat flour
1/3 c. quick cooking oats
1/4 c. sugar
2 tsp. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
2 1/4 c. buttermilk
2 eggs, beaten
2 T. vegetable oil

Combine the dry ingredients. In a separate bowl combine the buttermilk, eggs and oil. Stir the wet ingredients into the dry and mix until just combined.
Drop batter on to hot skillet and fry pancakes on both sides.

***If desired, make topping mix (below) and sprinkle 2-3 tablespoons of the topping mix onto the skillet, then pour batter on top of that and sprinkle 2-3 more tablespoons of the topping on each pancake. This bakes a sweet, nutty topping into both sides of the pancake. You can also sprinkle more topping mix on top after the pancakes have been cooked.

TOPPING:
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. rolled oats
1/4 c. chopped almonds or pecans

Savory Cheese Ball

I tried a new cheese ball recipe this year and really liked it. This whips together in minutes and goes well with any kind of cracker, veggie or chip.

2 (8 oz.) packages cream cheese
1 cup grated cheddar cheese
1 T. Worcestershire sauce
1/4 t. celery salt
1/4 t. salt
1/4 t. garlic salt
1 c. chopped pecans

Mix the cream cheese until smooth. Stir in the grated cheddar cheese and the other spices. Divide mixture and shape into two balls. Roll in chopped pecans, then cover in plastic wrap. Refrigerate until serving. Keeps well in the fridge.

Swedish Rosettes

Shirlene made these and brought them over one morning. They look beautiful and taste delicious. My kids compared them to carnival funnel cakes.


Batter
2 large eggs
1 cup milk
1 cup unsifted flour
1 tablespoon granulated sugar
2 teaspoons vanilla extract

In a medium bowl, combine eggs and milk. With fork or wire whisk, mix well. Stir in flour, sugar and vanilla extract; blend until smooth. Cover with plastic wrap. Refrigerate one hour or overnight.

In a 5-quart Dutch oven, heat 2 quarts vegetable oil to 365 degrees F on a candy thermometer. Attach selected iron to handle. Dip iron into hot oil for 15 seconds; drain slightly on paper towel. Dip lower part of hot iron into batter, letting excess drip back into bowl. (Do not get batter on top of iron.)

Dip iron into hot oil; as batter becomes cooked, it will loosen and drop into oil. Cook until golden on one side; turn and cook on other side. Repeat. As pastries turn golden, remove with a slotted spoon and drain on paper towels.

Pastries may be sprinkled with confectioners' sugar or cinnamon-sugar. Tart shells may be filled with sweet or savory fillings.

Here is a picture of a Swedish Rosette Cooking Set. You can buy them on E-bay and Amazon.

Donelle's Double Chocolate Bundt Cake

This cake looks beautiful and tastes phenomenal! I usually don't get too excited about chocolate cake, but this is an exception. OH MAN!

1 box chocolate cake mix
1 small pkg. instant chocolate pudding
4 eggs
3/4 c. oil
3/4 c. water
1 (8oz.) container sour cream
1 tsp. vanilla
1 bag chocolate chips
nuts can be added if desired

Mix the first five ingredients. Add the sour cream and vanilla. Mix again. Stir in the chocolate chips. Pour into a greased bundt pan. Bake at 350 degrees for 55 minutes. Pour warm frosting over the top allowing it to drip down the sides of the cake. Sprinkle top of cake with powdered sugar or with chopped nuts.

Frosting for bundt cake:

3 T. cocoa
6 T. milk
1 stick margarine
2 c. powdered sugar

Bring cocoa, milk & margarine to a boil, then remove from heat. Whisk in 2 c. powdered sugar and beat until smooth. Immediately pour over cake. (You may want to sift the powdered sugar to keep the frosting from getting lumpy). Use the same sifter to dust the top of the cake with powdered sugar after frosting. I use a small wire strainer for this.

Santa Pancakes

We made these on Christmas Eve morning. The kids loved them! You can use any pancake recipe or mix. But hey....make them from scratch...you know you want to (my buttermilk pancake recipe is included below)!

As you pour the pancake batter onto the hot pan, pour it into a teardrop shape instead of a circle. This gives you the right shape to create the Santa face.

Pancake batter
strawberry or raspberry jam (or fresh strawberries/raspberries)
can of whipping cream
mini chocolate chips

Bake pancakes in teardrop shapes. To decorate, cover the top of the teardrop with jam to resemble a hat. Using whipped cream, make a mustache and beard. Decorate both the beard and the hat, ending with a dollop of whipped cream on the top of the hat. Add chocolate chip eyes. Serve warm!

Delicious Scratch Buttermilk Pancakes

1 c. flour
1 T. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 beaten egg
1 c. buttermilk
2 T. oil

Mix all dry ingredients. Add buttermilk, egg and oil. Stir until just mixed (over-mixing will cause toughness). Batter will be lumpy. If batter is too thick, add more buttermilk to thin.

***My favorite "mix" to use when I'm in a hurry is the Cracker Barrel Pancake Mix or Hungry Jack Traditional Pancake Mix.

Sonia's Baked Chicken

My friend Sonia made this chicken for an Elder's Quorum dinner we attended. The chicken was so tender and perfectly seasoned....I left with the recipe! This was great served with mashed potatoes and vegetables, but would be equally good with baked potatoes or rice.

chicken breasts
egg (beaten)
saltine crackers
salt, pepper, garlic salt
oil
Monterrey jack cheese
canned mushrooms

Dredge chicken breasts in beaten eggs and then in the saltine crackers (salt, pepper and season the crackers beforehand). In a skillet, heat some oil and fry the chicken on both sides until nicely browned. Transfer chicken to a baking dish and cover each piece with a slice of jack cheese. Sprinkle mushrooms all over the top. Bake at 350 degrees for about 30 minutes or until juices run clear.

Caramel Pecan Brownies

These brownies are super-moist and very similar to a Texas sheetcake, but the cooked frosting has a wonderful caramel flavor.

1 c. butter
1 c. water
1/4 c. baking cocoa powder
1/2 c. buttermilk
2 eggs
1 t. baking soda
1 t. vanilla
2 c. sugar
2 c flour
1/2 tsp. salt
1 cup chopped pecans, toasted

Cook first three ingredients in a small saucepan over low heat until melted. Remove from heat.
Beat buttermilk, eggs, soda and vanilla with an electric mixer until smooth. Add cocoa mixture, beating until blended.
Combine sugar, flour and salt; gradually add to the buttermilk mixture, beating until just blended. Mixture will be thin. Grease and flour a 15x10 pan. Pour batter into pan and bake at 350 degrees for 20-25 minutes until a wooden spoon inserted in center comes out clean. Cool cake on a wire rack.

Frosting:

1/2 c. butter
1 c. packed brown sugar
1/4 c. milk
2 c. powdered sugar
1 t. vanilla

Melt butter and brown sugar in a pan. Once melted, add milk and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Whisk until smooth. Pour over top of cooled brownies. Top with chopped pecans.

Janet's Shrimp Dip

Janet brought this shrimp dip to our luncheon. The creamy dip and salty chips were the perfect appetizer.

1 block cream cheese
1 cup sour cream
1/2 c. mayo
2 T. Worcestershire sauce
1 c. cottage cheese
1 small can small shrimp (peeled and de-veined)

Mix the cream cheese until fluffy using a rotary mixer. Slowly add the sour cream and then mayo, mixing well after adding. If you don't pre-mix the cream cheese, you will get big lumps of cream cheese that you can't beat out. Mix in the Worcestershire sauce. With a spoon, stir in the cottage cheese and shrimp. Refrigerate before serving. Serve with plain potato chips.

Karen's Spinach Salad

My co-workers and I had a nice Christmas luncheon at my house this past week. My friend Karen brought this delicious spinach salad and I had to share it here.

Salad
1 bag romaine lettuce
3/4 c. sliced mushrooms
1 diced red onion
1 bag baby spinach
1/2 lb. cooked crumbled bacon
3/4 lb. Swiss cheese, shredded
1 cup honey roasted peanuts (or 1 cup dried craisins)

Dressing
2 T. poppy seeds
1/3 c. sugar
3/4 tsp. salt
2 T. prepared mustard
3/4 c. oil
1/3 c. white vinegar
3/4 tsp. onion

Toss the salad ingredients in a large bowl and set aside. Just before serving, mix the salad dressing ingredients, pour over salad and toss. You can also add mandarin oranges and substitute mozzarella cheese for the Swiss cheese. This salad needs to be eaten immediately and does not store well in the fridge overnight.

Ribbon Salad

This salad is beautiful served with a Christmas dinner. I've been making it since I was a teenager.

1 large pkg. cherry jello
1 large pkg. lime jello
1 1/2 c. miniature marshmallows
1 cup water
1 (8 oz.) pkg. cream cheese
1 large can crushed pineapple
4 oz. Cool Whip
1 T. mayonnaise
1 small pkg. lemon jello

Make lime jello according to pkg. directions. Pour into a glass 13x9 dish. Refrigerate until set.
In a small saucepan melt marshmallows and water over medium/high heat until melted and bubbly. Remove from heat and add lemon jello. Stir to dissolve. Add cream cheese and whisk until mixed and creamy. Stir in crushed pineapple, mayo and Cool Whip. Pour over the red layer of the jello. Allow to set in refrigerator for 2-3 hours. Make cherry jello according to package directions. Pour over the top and allow to set. Cut into squares to serve.

Kami's Pumpkin Bread

This recipe was shared with me by my good friend Kami. She not only gave me a loaf of this perfectly moist bread, but also the darling dish to serve it on. Thanks Kami!

Glazed Pumpkin* Bread …(*apples, bananas or zucchini)

3 eggs
1 c. oil
1 tsp. salt
2 c. sugar
1 tsp. soda
2 c. pumpkin
3 c. flour
1 Tbsp. cinnamon
1 Tbsp. vanilla
½ tsp. baking powder
¼ tsp. nutmeg
¼ tsp. ground cloves
(1 c. nuts-optional)

Mix well in order given and pour into greased and floured loaf pans. (2 regular or 6 mini)
Bake at 325-350 degrees for 1 hr….or until toothpick inserted into center comes out clean.

Glaze: mix 1 c. powdered sugar and 2 Tbsp. warm water. Spread over loaves while still warm.

5 Minute Turtles

These bite sized "Turtle" candies are delicious. All you need is 5 minutes and 3 ingredients.

Mini Pretzels
Rolo candies
Pecans

On cookie sheet, place a Rolo candy on top of each pretzel. Heat oven to 250 degrees. Place pan in oven for 2-3 minutes. Remove pan and place a pecan half on each candy and press down. Cool and allow chocolate to harden

Grandma Rita's Almond Bark Krispies

We affectionately called Korry's grandma, "Rita Mom". This is one of her Christmas candy recipes that we make every year. You can have these ready start to finish in about 10 minutes.

1 1/2 lb. almond bark (1 package)
1 c. peanut butter
2 c. mini marshmallows
1 1/2 c. salted peanuts
3 c. rice krispies

In a large bowl, mix the marshmallows, peanuts and rice krispies. Chop almond bark into pieces and place in a microwave safe bowl. Microwave on high for about 2 minutes. Take out and stir until melted and smooth (microwave longer if needed). Stir in the peanut butter. Pour almond bark mixture over the marshmallow mixture and stir until well coated. Drop by teaspoonful into mini cupcake liners or on to wax paper. Allow to cool and harden.

TWIZZ THE SEASON

I made these cupcakes for Kaycie's "ELF" party on Saturday night. The little heads are just mini cupcakes turned sideways. The scarves are sour fruit rolls, the eyes are mini chocolate chips and the noses are orange Tic Tac's. They were almost too cute to eat.
Here's another cute idea. Frost cupcakes. Cut the shape of a Christmas light out of a 3x5 note card. Lay it over the top of the frosted cupcake and sprinkle colored sugar on heavily. Remove the template and you have a little Christmas light. The "cord" is made with green gumdrops and green Sour Straw candies.
I'm giving these to my visiting teachers. They are so EASY to make. All you need is a bag of Twizzlers, a bag of Jolly Ranchers and some scrapbook paper. Cut a 12x12 piece of scrapbook paper in half (this makes a 6 x 12). Then cut a coordinating piece of paper to go on top (cut it 4x12). Wrap the paper around the licorice and tape on back, attach a label (I made these on my computer) and tie it up with a raffia bow.

Tamra's Wassail Mix

One cold morning I walked in to BYU half frozen from my ten minute "hike". If you're not familiar, parking at the Y is a joke and even employees have to walk in from parking lots FAR, FAR away. Tamra was there and made me a cup of this delicious hot wassail. It warmed my hands and heart!. Thanks Tamra.

2 C. Tang 1 ¾ c. sugar
1 tsp. cinnamon ½ tsp. ground cloves
¼ tsp. ginger 1/3 C. pre-sweetened lemonade mix

Mix ingredients and place in airtight container. This makes a great Christmas gift. Tie jar or container with a bow and attach the mixing directions.

Directions for mixing: Add 2-3 spoonfuls of dry mix to a glass of hot water. Add more if you like it sweeter!

Easy Microwave Fudge

I've been making this fudge for years. It provides a perfect base for any type of topping. See suggestions below

3 cups milk chocolate chips
1 can sweetened condensed milk
1/4 cup butter

Pour ingredients into a microwave safe bowl. Microwave on high for 2 1/2 to 3 minutes. Remove from microwave and stir until smooth and thickened. Pour into a greased 8x8 pan. Top with your favorite toppings. Allow to cool and harden. Cut into squares.

TOPPING IDEAS:

chopped candy canes
chopped Oreo cookies
Reece's peanut butter cups
M&M's
white chocolate chips

IDEA: You can also pour half of the mixture in the pan, place toppings (such as York peppermint patties) in the middle and then pour the rest of the fudge on top. When you cut the fudge, you can see the layers.

Caramel Symphony Fudge

picture coming soon

This is the most delicious fudge I've ever had. Kaycie came home with a few pieces from young women's on Wednesday night and I called her leader the next day for the recipe. It is smooth, creamy and delicious.

4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

Cinnamon White Chocolate Pretzels

My cute friend Holly from Alpine District gave me a big container of these delicious pretzels. She shared the recipe with me and I've already made two batches. These are inexpensive, super easy and very delicious.

1 bag of pretzels
1/4 c. melted butter
cinnamon & sugar (mixed)
1/2 bag of white chocolate chips
1 tsp. shortening

Spread pretzels out on a cookie sheet. Brush pretzels with melted butter, then sprinkle with cinnamon and sugar mixture. Mix around to coat. In a small, microwave safe bowl, add the white chocolate chips and shortening. Melt in microwave on high for 1 minute. Stir well. Melt for a few more seconds if needed until chocolate is smooth and melted. Using a fork, drizzle the white chocolate all over the top of the pretzels. Allow chocolate to set. Store covered in jars or in baggies.

Coming Soon to a Kitchen Near You...

Hey followers. I've been so busy lately that I have neglected my little blog. I wanted to let you know that in the next week I am going to be uploading recipes and pictures of all my favorite Christmas Baking and Candy Making. I also have a couple of dinner parties next week that I am cooking for so I'll share those recipes too!

Stay Tuned! Here are the things I'll be making:

Symphony Toffee Fudge
Chocolate Fudge with toppings
Homemade caramels
Scotcheroos
Almond Bark Krispies
Dipped and Decorated Pretzels
Peanut Butter Balls
Oreo Truffles
Grandma's Drop Sugar Cookies (so easy!)
Homemade Christmas Mints (melt-in-your-mouth!)
Chex Mix (sweet & sticky)
Chex Mix (Monkey Munch style)

These recipes are all so easy that I'll be making them in one night!

Warm Winter Chili

This recipe can simmer in the crockpot on low all day.

1 1/2 lb. ground beef

1 small onion, chopped

1 clove garlic, minced

4 small cans tomato sauce

2 (15 oz.) cans stewed tomatoes

1 small can diced green chilis

2 cans chili or pinto beans (drained and rinsed)

2 cans kidney beans (drained and rinsed)

2 pkg. chili mix

Brown hamburger with onion and garlic. Drain. Pour the hamburger and the rest of the ingredients into a crock pot and allow to simmer on low all day. If you are in a hurry, you can also make this in a pot and boil for about 20-30 minutes.

Noodle Bake

I made this quick meal on Sunday night and I'm sure it will make great leftovers on Monday.

1 lb. ground beef

1 small onion, chopped

1 can whole kernel corn

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1 1/2 tsp. salt

3/4 tsp. pepper

1 small bag of your favorite pasta

cheddar cheese

Cook pasta according to package directions, then drain. Brown ground beef along with onion, drain. Add the rest of the ingredients and stir well. Stir in pasta. Pour mixture into a casserole dish and cover with cheddar cheese. Bake at 350 degrees for about 15 minutes until cheese is melted and bubbly.

Coconut Cream Pie

I invented this recipe a couple of years ago and it's now a family favorite. The crust isn't homemade but the filling is. You can make banana cream pie with this recipe as well.

1 baked pie crust (I use Marie Calendars frozen crusts - better than homemade)
2/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 1/2 c. milk
4 large egg yolks
2 T. butter (no substitutes - don't use margarine)
1 tsp. vanilla extract
1/4 tsp. coconut flavoring (optional)
1 cup shredded coconut

Bake pie crust according to package directions - set aside to cool. In a small saucepan, stir together the sugar, cornstarch and salt. Slowly whisk in the milk, a little at a time, making sure to dissolve the cornstarch (if you pour it in all at once, you will get big lumps that you won't be able to get out). Stir in the egg yolks. Cook mixture over medium high heat, whisking constantly, until mixture starts to thicken and boil. Once mixture thickens and begins to bubble, boil for 1 minute. Remove from heat and immediately pour mixture through a strainer into another bowl. Stir in the butter, flavorings and coconut. Pour into prepared pie crust. Cover with a piece of plastic wrap to prevent a skin from forming on top. Refrigerate before serving. Can serve with a dollop of whipped cream.

***TIP: For banana cream pie, omit the coconut flavoring and coconut and instead add 1-2 sliced fresh bananas.

Tepee Treats

These were a hit with the kiddies on Thanksgiving. Jay and Lou helped me make them the night before and they only took about 10 minutes.

sugar cones (desired amount)
softened ice cream (favorite flavor)
1-2 squares chocolate almond bark
fall sprinkles
pretzel sticks

Break or cut the top off of each sugar cone (I let my kids bite the tops off since they would be the ones eating them). Chop chocolate almond bark into small pieces and place in a small microwave safe bowl. Microwave on high for about 1 minute, then stir until melted. Dip the rim of each sugar cone in the chocolate and then dip in sprinkles. Place on a cookie sheet covered with plastic wrap. Fill each cone with softened ice cream. Place a dollop of chocolate on the top of the cone and stick 3 pretzel sticks inside (the chocolate will cement them in place once it hardens). Place the tepee's in the freezer until ready to serve.