MOUNDS OF JOY COCONUT PIE

Filed under Desserts
Ingredients
8 ounces cream cheese, softened
1 cup cream of coconut
1 package (3.4 oz.) cheesecake flavor instant pudding
2 cups sweetened, flaked coconut, divided
2 tubs (8 oz. each) frozen whipped topping, thawed
1 graham cracker or Oreo pie crust
Almond Joy candy bars (optional)

Directions
Blend together softened cream cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended. Add 1 cup of coconut and mix well.  Fold in 1 tub of whipped topping.  Spoon mixture into pie crust; refrigerate.  Meanwhile, toast the additional cup of coconut for about 5 minutes in a 350 degree oven.  Spread the additional tub of whipped topping over the pie, then top with the toasted coconut.  Refrigerate for at least one hour before serving.  If desired, garnish each slice of pie with an Almond Joy.

Let's Dish
When a friend post a link to this pie on her Facebook page, I knew I had to make it....and soon!  It was fabulous! I had no idea what cream of coconut was, but apparently it's something you use in pina coladas.  I found it near the Margarita and pina colada mixes at the grocery store.  My husband thought the candy bar on top was over-kill, so if you don't have a real sweet tooth, you might want to skip that.  There is enough filling and whipped topping here to use one of those larger, pre-made graham cracker crusts.  With two extra servings, you might even get to have a slice for breakfast!

Who Dished It Up First
Adapted from Taste of Home.

Printable recipe

CHEESY CHICKEN NACHOS

Filed under Appetizers
Ingredients
For the chicken:
2-3 boneless, skinless chicken breast halves
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper

For the queso sauce:
1 (10 oz) can cream of chicken soup
1 (4 oz.) can diced green chilis
1 (10 oz.) can diced tomatoes and green chilis
1 cup shredded cheddar cheese
Dash of pepper

Tortilla chips plus optional toppings such as:
Shredded cheese
Black or pinto beans
Chopped tomato
Sour cream
Guacamole
Chopped green onion
Chopped cilantro
Sliced olives
Salsa

Directions
To make the chicken, combine chili powder, cumin, salt and pepper in a small bowl.  Generously rub mixture onto chicken breasts.  Grill or broil until chicken is no longer pink and juices run clear.

Make the queso by combining the cream of chicken soup, diced chilis and diced tomatoes with green chilis in a large saucepan over medium heat.  Heat, stirring occasionally, until just bubbly.  Stir in shredded cheddar cheese and a dash of pepper and cook until cheese is melted.  Arrange tortilla chips on a plate or platter.  Top with a generous amount of the queso, then some chicken.  Add additional toppings, such as sour cream, beans, chopped tomato, shredded cheese, etc. to suit your tastes.  Serve warm.

Let's Dish
Have you ever had the three cheese nachos at Qdoba?  If not, you should do so immediately. Or make these nachos, which are my attempt to recreate the Qdoba version.  If you want something a bit more simple, the queso is pretty good on it's own, with some tortilla chips, of course.  I like to pile my nachos high with black beans, tomato, sour cream, green onion and a handful of shredded cheese.  Enjoy!

Who Dished It Up First
This recipe was inspired by this Creamy Chicken Nacho Sauce over at Sweet Treats and More.

Printable recipe

REESE'S PEANUT BUTTER BARS

Filed under Desserts
Ingredients
1 cup butter melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Let's Dish
How have I lived nearly 40 years on this earth and never heard of this recipe?  Seriously.  I remember when I was a kid, my mom had those peanut butter cup shaped candy molds.  They certainly made for delicious and fun peanut butter cup like treats, but I always thought they were so much work.  But these peanut butter cup bars are the easiest thing I've ever made. When a sudden chocolate craving strikes, I can whip these bars up faster than I can run to the corner convenience store for a candy bar.  Sometimes I force myself to half the recipe, because I'm going to eat the whole pan either way.  And they do taste an awful lot like the store bought version.  I do recommend using the prepared graham cracker crumbs in a box.  Unless you can crush them really fine, doing it yourself results in some large cracker crumbs that aren't quite right for this recipe.  But I bet they would still taste good!
 
Who Dished It Up First
Adapted from allrecipes.com.
 
Printable recipe

GREEK PASTA SALAD

Filed under Salads
Ingredients

½ cup olive oil
½ cup red wine vinegar
1 teaspoon garlic salt
1½ teaspoons dried basil
1½ teaspoons dried oregano
¾ teaspoon ground black pepper
¾ teaspoon white sugar
16 ounces rotini pasta
1 cup cherry tomatoes, halved
1 red bell pepper, chopped
¾ cup crumbled feta cheese
2 green onions, sliced thin
1 (4 ounce) can sliced black olives
¾ cup sliced pepperoni sausage, cut into strips

Directions
Cook pasta according to package directions. Drain and rinse with cold water.  Meanwhile, in a large bowl, whisk together olive oil, vinegar, garlic salt, basil, oregano, black pepper, and sugar. Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover and chill 2 hours or overnight.

Let's Dish
This is an update of one my one of my favorite pasta salad recipes.  I'm not sure what's Greek about pepperoni, but I'm not complaining. I've recently discovered that Hormel makes pepperoni minis, so I don't even bother with slicing up the pepperoni anymore.  Of course, you could also omit the pepperoni for a vegetarian dish. During the summer, when I have some fresh herbs in the garden, I like to use those in place of the dried.  I like to serve this as a meal with some crusty bread on the side. 

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

BLT BRUNCH PIE

Filed under Breakfast and Brunch
Ingredients
1 (9-inch) prepared pie crust
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled
1 tablespoon chopped onion
1/2 teaspoon dried basil
Salt and pepper, to taste
3-4 medium tomatoes, sliced

Directions
Preheat oven to 350 degrees.  Bake pie crust for 10 minutes; cool completely.  In a medium bowl, combine the mayonnaise, sour cream, 1 cup of cheese, bacon and onion.  Sprinkle 1/2 cup cheese into the bottom of the pie crust.  Layer half of tomatoes in crust; top with half of the mayonnaise mixture.  Repeat layers.  Bake for 30-35 minutes.  Refrigerate leftovers.
 
Let's Dish
When I have an abudance of tomatoes from my garden, this is one of my favorite things to make.  Although the title suggests it's for brunch, we often have it for dinner.  Most any kind of cheese works well in this recipe. I just use whatever I have on hand. This is also good with the addition of sliced mushrooms, but I often leave those out to make it more kid friendly.
 
Who Dished It Up First
Adapted from Taste of Home.
 
Printable recipe

SWEET AND SOUR CHICKEN

Filed under Main Dishes
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
Cooked rice

Directions
Preheat oven to 325 degrees.  Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in beaten egg, then in cornstarch. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.  In a medium bowl, combine sugar, ketchup, vinegar, soy sauce and garlic.  Mix well and pour over chicken.  Bake for one hour, turning chicken halfway through cooking so it is evenly coated with the sauce. Serve over rice.

Let's Dish
I've got several picky eaters, so it's not often I make something that everyone likes.  Everyone likes this! We almost always have leftovers around here, but there are never leftovers when I make this sweet and sour chicken.  I like to double the sauce and keep half warm in a saucepan on the stove while the chicken cooks.  That way there is plenty of sauce for spooning over your rice.

Who Dished It Up First
Adapted from Mel's Kitchen Cafe.

Printable recipe