Coconut Cream Trifle or Pie

S cookies or Nilla Cookies
Cool Whip
Raspberries or strawberries

Coconut Cream:
2/3 cup sugar
¼ cup cornstarch
½ tsp salt
3 cups milk (2% or Homo)
4 egg yolks, slightly beaten
2 tbsp butter
2 tsp vanilla
1 cup coconut
1/3 cup toasted coconut (reserve)

Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; blend in coconut, butter and vanilla; press plastic wrap onto filling and cool.

In Trifle bowl, layer half the cookies in bottom and sides. Layer half the coconut cream and half Cool Whip. Crush a few cookies and cover Cool Whip layer. Place more cookies around side if needed (S cookies are usually high enough for all layers).

Next layer the remaining coconut cream and Cool Whip. Sprinkle with reserved toasted coconut and sprinkle with Raspberries. Cool at least two hours before serving.

This would also make an awesome individual dessert in a pretty glass. Layer crushed cookies, coconut cream, cool whip, repeat, then sprinkle with toasted coconut and raspberries.

Note: Use Angle Food Cake cut in chunks in place of cookies.

Raspberry Maple Dressing

1/3 cup raspberry vinegar
1/3 cup canola oil
1/3 cup maple syrup
2 tbsp Dijon mustard
2 tbsp dried tarragon
1 tsp salt

Serve over:

• Boston lettuce, avocado, toasted pine nuts, crumbled blue cheese (or feta)
• Spring Mix, toasted pecans, strawberries/raspberries/dried cranberries, feta
• Spring Mix, toasted pine nuts, brie chunks

Spiced Nuts

1 large egg white

1/4 cup sugar

1 tsp salt

½ tsp chili powder

1/4 tsp ground allspice

½ tsp ground cumin

1 3/4 tsp cayenne pepper
5 cups of mixed nuts (ie pecan halves, cashews, walnuts, almonds)

Heat oven to 300 degrees Fahrenheit. In a very large bowl, whisk egg white until soft and foamy. Combine all other ingredients, except nuts, then whisk them into the egg white. Stir in nuts until well coated. Spread mixture in a single layer onto 2 rimmed ungreased baking sheets. Bake for 15 minutes, then remove from oven. Using a metal spatula, stir and separate nuts. Reduce oven heat to 250 degrees Fahrenheit and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss and stir again. Place baking sheet on a wire rack to cool. Nuts will crisp up as they cool. Break up any nuts that stick together. Store in an airtight container at room temperature.

Turkey Potpie with Cheddar Biscuit Crust

1 medium onion, coarsely chopped (can substitute leeks)
4 large carrots, cut into 1/2-inch pieces 
2 celery ribs, cut into 1/2-inch pieces 
1 teaspoon chopped thyme 
3 tablespoons unsalted butter 
1/2 pound mushrooms, trimmed and quartered 
1/4 cup all-purpose flour 
4 cups roast turkey meat, cut into 1/2-inch pieces 
1 (10-ounce) package frozen baby peas, thawed
3 1/2 cups chicken or turkey stock

For biscuit crust: 
2 cups all-purpose flour 
2 teaspoons baking powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
1 cup coarsely grated extra-sharp Cheddar 
1/4 cup grated Parmigiano-Reggiano 
6 tbsp cold butter, cut into 1/2-inch pieces 
1 1/4 cups well-shaken buttermilk

Preheat oven to 400°F with rack in middle. Cook onion, carrots, celery and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.

Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.

Make biscuit crust and bake pie: Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits. Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.

Huevos Rancheros

4 slices bacon, diced
1 cup diced onion
1/2 cup diced red pepper
1 cup fresh corn, off the cob
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 cups cooked black beans
1 cup diced tomato
3 tablespoons chopped fresh coriander
salt and pepper
6 small tortillas
2 cups grated cheddar cheese
12 eggs
Fresh salsa
sour cream, for garnish
chopped fresh coriander, for garnish

For ranchero mix, heat a large sauté pan over medium heat and add bacon. Cook until crisp, remove to drain, and remove all but 1 tbsp bacon drippings. Add onion and red pepper and sauté until onions are translucent, about 5 minutes. Stir in corn, garlic, jalapeno and spices and cook for 2 minutes. Add beans and tomato and cook until warmed through. Remove from heat, stir in coriander and season to taste. Preheat oven to 400 F. Grease 6 8-ounce ovenproof dishes and line each with a tortilla. Spoon ranchero mix into each tortilla and sprinkle with grated cheddar. Break 2 eggs into each dish and season lightly. Bake for 15 minutes, or until eggs reach desired doneness. Place each bowl on a saucer (the bowls will be hot) and top with a spoonful of salsa, sour cream and a sprinkle of coriander and serve immediately.

Courtesy of : Anna Olson
Yield : 6

Black Bean Soup

1 medium onion, chopped
2 cloves garlic, minced
1 tbsp oil
1 can tomato chunks
2 cans black beans (drained and rinsed)
4 cups Chicken broth
1 tsp cumin
1 tsp chili powder
1/4 tsp freshly ground pepper
hot sauce to taste

In large pot cook onion and garlic in oil til soft. Add remaining ingredients. Simmer for 15 minutes. Puree with immersion blender (leave a few beans and chunks if desired). Serve with shredded cheddar cheese, sour cream and tortilla chips if desired.

Note: This can be a base soup. Add whatever vegetables you have on hand (ie peppers, spinach, broccoli, cauliflower, etc.). Be creative!

Chicken & Sausage Jambalaya

6 Italian Sausages
3 chicken breasts (or 12 thighs)
1 tbsp oil
1 green pepper, chopped
1 red pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 can tomatoes chunks (28 oz)
2 tbsp tomato paste
4 cups chicken broth
1 can kidney beans (19 oz)
1 tsp each chili powder, oregano, cumin
½ tsp thyme and black pepper
½ cup fresh chopped parsley (optional)
hot sauce to taste
2 cups long grain white rice
If using chicken breast, cut into chunks. Place sausages and chicken on baking sheet. Sprinkle with cajun seasoning and bake at 375F for ~30 minutes until cooked. Cut sausage into bite size pieces. In large pot, cook onion, peppers and garlic in oil until soft. Add tomatoes, paste, chicken broth, beans, spices and hot sauce. Stir in chicken and sausages. Simmer for 15 minutes. Add rice. Bring to boil, cover and simmer 20-25 minutes until rice is tender.

Note: If you would like a soupier meal, reduce rice to 1 cup.