Whats cooking in our house!!

Well here it is saturday already!! Today has been one of those relaxing days where time doesnt matter! Love the weather were having. Maddie and i woke up early enough to make it to target in time to hear a Dr. Seuss story (as today is read across america day). We also went by the fish store and bought a few frogs for our fish tank, and also by the grocery store. (Andrew doesnt know it yet but i think a walk to the park is in ou near future)

Coconut Cream Pie :)
This is a 3-step process. Not really extremely difficult, but not really super quick either. I listed a super short version of this recipe at the end, using store-bought components instead of homemade (not that I would recommend store-bought over homemade, but if you're in a hurry. . . i guess. . .)

For the Crust:1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)

1) Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
2) Roll out on a floured surface, and place in a 9-inch pie plate. Crimp edges. Bake at 350 for about 15 minutes, until lightly golden. Let cool.

For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut

1) In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.

For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut

1) Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
2) Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.

To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.

So the Cream Pie is for a dessert at our lunch with friends after church tomorrow.. Not sure what tonights meat dish is going to be, but i have already made these for a side!!!

Twice baked potatoes!!! (weight watchers)

3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika

Directions:

Heat oven to 400 degrees F.

Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.

Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.

Bake 20 minutes or until heated through.

Makes 6 Servings

Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber....  :) enjoy!