Toasted Coconut Pecan Pie

This was another favorite of our customers.  Easy to make and keeps frozen. Eat a piece or the whole pie.  For all of those who have not had this pie, I will post a photo the next time I make it, but for all of those customers, you certainly remember it always in the freezer deli.  Enjoy.

Caramel Pecan Coconut Cheesecake

2 baked pie crusts

8 ounce Cream Cheese

16 oz. Cool Whip

1 Can Eagle Brand Milk (Condensed)

7 oz. Coconut

1 cup chopped pecans

2 T butter

1 small jar caramel ice cream topping (I usually use the squeeze top)

Bake pie crust.  Melt butter in skillet.  Stir coconut and pecans until brown.  Let cool. 


Beat Eagle Brand and cream cheese until smooth.  Fold in Cool Whip. 


 Spoon one-fourth of Cream Cheese-Cool Whip mixture in each pie shell. Top with


one-fourth of toasted coconut pecan mixture.  Drizzle top with caramel topping


generously.  Repeat layers.  Freeze.  It is better to freeze it initially uncovered, then after


frozen cover with plastic wrap. If it is to be kept frozen for any longer than a couple of


days, I would suggest covering it with aluminum foil.  This makes 2 pies.  Freeze until


about 30 minutes prior to serving.

 

Almond Brickle Bars

These were served at the Invisible Chef warmed and topped with whip cream, but they are equally good cut into bite size squares.  And yes they have a pound of brown sugar!

Almond Brickle Bars

16 oz. light brown sugar

3/4 cup butter

3 eggs

2 1/2 cups flour

2 1/2 t. baking powder

1/2 t. salt

10 ounce package almond brickle chips

1 cup pecans

2 t. vanilla

Cook butter and brown sugar over medium heat until butter is melted and mixture is smooth.  Remove from heat and add eggs one at a time, beating after each addition.

Combine flour, baking powder and salt; add to sugar mixture stirring well.  Stir in brickle chips, pecans and vanilla.

Pour batter into greased 13x9 pan.  Bake 30-35 minutes.  Cool in pan and cut into squares.

Scalloped Sweet Potatoes

With Thanksgiving approaching, I remembered we would offer these as a side for our Thanksgiving Dinner. To lessen baking time, I microwave the potatoes about 4 minutes for 2 potatoes prior to slicing.



Scalloped Sweet Potatoes

2 cups heavy cream

¼ cup brown sugar

Zest from 1 orange

Salt and Pepper to taste

Nutmeg

2 pounds peeled and thinly sliced sweet potatoes

½ cup pecans

Heat oven to 350. Grease a gratin or shallow casserole dish with butter(probably a 9x13)  In a medium saucepan, heat cream, sugar orange zest, nutmeg, salt and pepper; stirring frequently, till just steaming for 5 minutes. Do not let boil  Layer sweet potatoes in prepared baking dish.  Pour hot cream over potatoes. Bake 30 minutes. Spoon cooking liquid over potatoes to moisten top.  Sprinkle pecans over top and bake until potatoes are tender about 30 more minutes. I think it may take a little longer if the potatoes are raw when sliced.

Easy Cinnamon Rolls

You will be sure to impress your guests with these easy quick cinnamon rolls.  I have made them  the night before and covered them and baked them the following morning.

Cinnamon Rolls

2 packages Pillsbury Crescent rolls

1 stick butter, softened

1 cup sugar mixed with 2 t. cinnamon

Icing:

2 T melted butter (I melt it in the microwave until it almost browned)

1 cup powdered sugar

2-3 T milk

Separate each package of rolls into 4 rectangles and press together perforations (you will have 8 rectangles).  Spread 1 T of softened butter on each rectangle.  Sprinkle generously with cinnamon and sugar mixture. Roll up each roll starting with the short side.  Cut each roll into 5 pieces and place in a 9" square pan or pie plate.  Bake at 350 for 20 minutes.  Remove from oven.

Mix butter, powdered sugar and enough milk to make a glaze.  Drizzle over rolls and serve.

Makes 40 mini rolls.



French Breakfast Puffs

These small buttery, cinnamon bites are always a hit for breakfast.
                              French Breakfast Puffs

1/3 cup butter (5 1/3 T)

½ cup sugar

1 ½ cups flour

1 ½ t. baking powder

½ t. salt

¼ t. nutmeg

1 egg

1 cup milk

6 T melted butter

½ cup sugar

1 t. cinnamon

Cream butter and sugar.  Sift together flour, baking powder, salt and nutmeg.  Add the egg to the creamed mixture.  Add the dry ingredients alternately with the milk, mixing thoroughly after each addition.  Place a teaspoonful of the dough in lightly greased mini muffin tins.  Bake 350 for 20 minutes.  Cool slightly.  Roll muffins in melted butter then in ½ cup sugar to which cinnamon has been added.  These may be made in advance and then rewarmed.



Chicken Chili Cheesecake

This is definitely a crowd pleaser and makes a large amount, so it's great for a cocktail party or just having friends over.

Chicken Chili Cheesecake

1 1/13 cups finely crushed tortilla chips

1/4 cup butter. mnelted

3 (8 ounce) cream cheese, softened

4 eggs

1 t. chili powder

1 t. Worcestershire

1/4 t. salt

3 T finely chopped green onions

2 (4.5 ounce) cans chopped green chilies

1 (16 ounce jar of your favorite picante sauce
1 1/2 cups shredded cooked chicken (may use rotisserie)

1 1/2 cups Monterey Jack cheese, shredded

1 (16 ounce) sour cream

1 t. seasoned salt

Garnish:

Green Onions

Cilantro

Avocados

Shredded cheese

Tomato

Combine: Tortilla chips and butter.  Press up sides 1 inch and bottom of  10" springform pan. Set aside.

Beat: Cream cheese on high speed of electric mixer until fluffy; add eggs one at a time and beat after each addition.  Stir in chili powder, worcestershire, salt, green onions and green chilies.

Pour half of mixture into prepared pan.  Spread with picante and sprinkle chicken and cheese. Carefully, pour remaining cream cheese mixture on top.  Bake 350 for 10 minutes; reduce heat to 300 and bake an additional hour until set.  Cool completely in pan.

Mix sour cream and seasoning salt; spread evenly on top of cooled cheesecake.  Cover and chill 8 hours or overnight.  Garnish with green onions, cilantro, avocados, shredded cheese and tomato. Remove sides of springform pan and serve with chips or crackers. Some like a side of salsa also.



Jezebel Sauce

This sauce is a must for pork or beef.  It keeps for 2 months in the refrigerator.

Jezebel Sauce

1  18 oz. jar apple jelly

1  18 oz. jar apricot pineapple preserves

¼ cup Coleman Dry Mustard

2 T black pepper

5 T horseradish

Place all in blender and blend till smooth. Keeps well in refrigerator.

Sometimes you are unable to find apricot pineapple preserves, just us pineapple preserves.



Shrimp scampi

Shrimp Scampi

1 lb. Large shrimp peeled
½ c. Butter
½ tsp. Salt
4-6 cloves garlic chopped
1 tsp grated lemon rind
1 Tbsp lemon juice
2 Tbsp chopped parsley


Preheat oven to 400. Melt butter in 13x9 pan.

Add salt and garlic, parsley, and crushed garlics. Arrange shrimp in single layer. Bake 5 minutes. Sprinkle lemon peel and juice. Bake 10 more minutes.




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Chicken Cucumber Canapes

I had acutally forgotten about these delicious little sandwiches, until I was searching my old recipes for a bridal party.  This is a good mixture of chicken salad and cucumber sandwiches.

Chicken Cucumber Canapes



2 (8 ounce) packages cream cheese, softened

3/4 cup mayonnaise

3 cups cooked diced chicken

3/4 cups peeled, seeded, diced cucumbers

1/2 cup celery, diced

6 green onions, chopped

1 t. garlic salt

1/2 t. salt

1/2 t pepper

4 loaves wheat or white sandwich bread slices

Minced fresh parsley, optional

Stir together cream cheese and mayonnaise.  Sitr in chicken and next 7 ingredients.  Cover and chill at least 4 hours.

Cut bread slices with assorted 2 1/2 inch cutters.  Spread half of bread shapes with chicken mixture; top each with a matching bread shape.  Roll sandwich edges in parsley, if desired. Yield 7 dozen.

Banana Nut Bread

I seem to always have old bananas at my house and hate to throw them away, so this is what becomes of all old bananas.  One hint: if you are not ready to bake, then put the bananas in the freezer in the peel, take them out  and let them thaw when ready to use them for baking and they are really better than over ripe.

Banana Nut Bread

4-5 overripe bananas

1 cup sugar

1/2 cup butter (1 stick), softened

2 eggs

2 cups flour

1/2 t. salt

1/2 t. soda

1 t. baking powder

1/2 cup chopped nuts (I prefer mine toasted)

Using electric mixer, combine bananas, sugar, softened butter, and eggs.  Mix flour, salt, soda, and baking powder.  Gradually add flour mixture to banana mixture until all is moist.  Add nuts and pour into loaf pan.  Bake 350 for 1 hour.  Sometimes it may take as long as 1 1/2 hours and I believe it depends on the bananas.  Just check before removing from pan to make sure center is done.

Tilapia Piccata

Another favorite at the Chef and it has remained a favorite of ours.  It is very quick and delicious. You can also use chicken, just make sure the breasts are pounded flat to reduce cooking time.

Tilapia Piccata

4 large (6-7 oz) tilapia fillets (or 8 small fillets)

Salt and pepper

1 cup all-purpose flour

2 Tbsps olive oil

8 Tbsps butter, divided

3/4 cup white wine

1 Tbsp finely chopped shallots (optional)

2 Tbsps fresh lemon juice

1 Tbsp (or more) small capers

Parsley leaves or chopped parsley
Lemon Slices for garnish

Preparation:

Dry the fillets with plain paper towels and sprinkle both sides with salt and pepper. Spread the flour out on a plate.
Heat the olive oil and 2 tablespoon of the butter over Medium heat until the butter sizzles. Lightly dredge the fillets in the flour, shake off the excess, and lay them in the pan.
Pan fry the fillets until lightly browned on both sides (about 2-3 minutes per side). Peek but don't flip until they are brown, otherwise, they will stick. Remove the fish from the pan and keep warm.
Raise the heat to Medium High and add the wine to the pan, stirring up any browned bits of flour. Add the shallots and cook for 1-2 minutes until shallots are softened.
Stir in the lemon juice and capers and cook 1 minute. Turn off the heat and stir in the remaining butter. Spoon the sauce over the fish and sprinkle with parsley and lemon slices.
Makes 4 servings of Easy Tilapia Piccata

Shrimp Salad

I must give credit to my friend Denise for this recipe.  It is actually from The Barefoot Contessa, but whatever, it is delicious and so easy to make.

Shrimp Salad

2 pounds shrimp, I use large, 16-20 thawed and warmed in a skillet to remove the excess water.

2 cups Hellman's mayonnaise

1 t. dijon mustard

2 T white wine vinegar or white wine

1 t fresh ground pepper

6 T fresh dill, minced

1 cup red onion, finely diced

3 cups minced celery (6 stalks)

Whisk together mayonnaise, mustard, wine or vinegar, pepper, salt and dill.  Combine with the shrimp, red onion, celery.  Check seasonings.  Cover and refrigerate to enhance flavors.

12 servings

Broccoli Salad

I'm sure this salad was in our delicase everyday that we were open.  It varied daily, depending on who happen to make it.  I was light handed on the mayo, but I will say if it wasn't right our customers would be sure to relay that to whom ever was at the cash register.

Broccoli Salad

8 slices bacon

2 heads fresh broccoli, small pieces

1 1/2 cups Cheddar cheese, shredded

1/2 large red onion, diced

1/4 cup red wine vinegar

2 T sugar

2 t black pepper

1 t salt

2/3 cup mayonnaise

1 t fresh lemon juice

Place bacon in skillet and cook over medium heat until evenly browned and crisp.  Drain and crumble.

In a large bowl, combine broccoli, cheese, onion and bacon. 

Prepare the dressing in a small bowl bu whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise, and lemon juice.  Combine dressing with salad.  Cover and refrigerate until ready to serve.  This is much better if allowed to sit 2 hours before serving.

12 servings

Some people like raisins, but I don't care for them in this recipe, but each to his own.

Marinated Cheese

This makes a very attractive dish served in a clear glass bowl or mounded on a tray, lined with crackers. It can be made ahead and purchasing the cheese cubes makes it an easy recipe.

Marinated Cheese Cubes



Marinade:

1/2 cup olive oil

4 green onions, coarsely chopped

1/2 cup fresh parsley

Dash Tabasco

Dash red pepper and black pepper

1/4 cup white wine vinegar (I have used red wine vinegar)

3 T dried basil leaves or 1/2 cup fresh chopped

3 T minced garlic

Cheese cubes I use a bag of Cheddar Jack, Pepper Jack and Swiss, which I buy at Sams.

Put all marinade ingredients in food processor and pulse til blended.  Pour over cheese cubes and toss.  Keep covered tightly and toss occasionally until ready to serve.  Better if made a day or two ahead to enhance flavors.