Impossible Coconut Pie - Dutch Oven Style

So, I've been seeing this recipe floating all over Facebook and Pinterest.  My first time seeing it was when my husband showed it to me.  He's a huge coconut fan, and wanted to try this out. 

We decided to do it a little different, and pulled out the old cast iron Dutch Oven.  We cleaned it up a little bit, buttered it up, and poured the batter in.  50 minutes later we had yummy coconut pie heaven!  It's a sweet coconut pie, with its own crust created as it cooks. 

We did end up doubling the original recipe so the kids could have a little taste.  Haha!  The recipe below us the single version, instead of my usual double sized version.  

Try this recipe!  It's a keeper!

Impossible Coconut Pie - Dutch Oven Style

Ingredients

4 tablespoons (½ stick) unsalted butter, melted

¾ cups sugar

2 eggs

¼ cup self-rising flour

1¼ cups sweetened shredded coconut

1 cup milk

1 teaspoon vanilla extract

Directions

Place a rack in the lower third of the oven and preheat the oven to 350 F. Butter a 9-inch pie plate and set aside. In a large bowl, combine melted butter and sugar and whisk until incorporated. Add eggs and continue to whisk until smooth. Next add in the flour, coconut, milk and vanilla extract and stir to combine. Scrap the batter into the pie plate and bake in the lower third of the oven for 45-55 minutes, until the pie is fairly dark golden (will be darker at the edges) and firm to the touch. Transfer the pie to a wire rack and cool completely before serving. Store the pie covered in the refrigerator.

Crockpot Peach Cobbler

We purchased a 25 lb box of peaches the other day at the Amish store.  After days of eating peaches, peaches and yogurt, and peach smoothies, we ventured into peach cobbler.  

I didn't want to heat up the house with the oven, so I decided to try out the recipe (I think it's Paula Dean's) in the slow cooker.  I tinkered with the ingredients some, and it turned out peachy (pun intended). I like peach skins, so I always leave them on.  I feel it adds more flavor, and peeling them is a messy job I would rather avoid.  I loved it in this.  

Crockpot Peach Cobbler

Ingredients

4 cups sliced peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

3/4 cups cream

3/4 cups milk

1/4 tsp Ground allspice

Directions

Preheat crockpot to High.  Add 8 Tbsp (1 stick) of unsalted butter to the crockpot.  Put the lid on, and let butter melt (about 10 minutes). 

Combine the peaches, 1 cup sugar, and water in a bowl and mix well. 

Mix remaining 1 cup sugar, flour, allspice, cream, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Turn crockpot to Low and cook 2 1/2-3 1/2 hours (or until cake  portion is done). 

Serve with vanilla ice cream or whipped cream. 

Fruit Smoothie Pops

Smoothie Pops

So, I was at Wal-Mart the other day (Yeah, I know.  Don't judge.  LOL) and saw these cute popsicle makers in the dollar section.  I have 8 kids, and there were 8 of these, so that was perfect!  Ok, so one of them doesn't actually eat food, but I get her popsicle, and she gets it by proxy.  

Anyway, what could I make my kids that's somewhat healthy?  Smoothies!  I add a bit more sugar than I would for an actual smoothie, but you can do more or less to your liking.  

Here's my Smoothie Pop recipe! 

Combine in a blender:

3 cups of frozen fruit (I use a tropical blend)

1 1/2 cups whole milk

1 cup water

3 Tbsp sugar

1/4 tsp vanilla extract

2-3 drops almond extract

Blend on high about a minute, or until completely smooth.  Pour into popsicle molds.  Put on tops.  Freeze 2 hours, or until completely frozen.  Enjoy the leftover smoothie, as there is generally some left over!

Run under warm water a few seconds to help unmold.  Eat!  Great for a hot summer day. 

Fudgy Gluten Free Brownies

This was my first attempt at baking gluten free brownies.  I came across the recipe, and decided to try it out.  

I was somewhat expecting a plain and uneventful brownie.  I was pleasantly surprised.  Even my husband, who is not into gluten free, liked them.  He ate several of them after I told him it was made with chickpeas.  "Chocolate Hummus Bars" he called it.  

As you can see in the picture, they didn't last very long.  

Ingredients:

1 1/2 cups bittersweet chocolate chips

1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed 

4 large eggs

3/4 cup sugar

1/3 cup canola oil

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon salt

Directions:

Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.

Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top. 

Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait). 

Yield: 16 squares

Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor

Easy Cheesy 3 Ingredient Crockpot Potatoes

My family loves potatoes.  They are an amazing food.  There are so many things that can done with them!  Here's one recipe I threw together the other night.  It disappeared rather quickly. 

5-6 large baking potatoes

8 oz bottle Itallian salad dressing

1 lb cheese; shredded

Slice potatoes thin.  Put in 6 Qt or larger crockpot.  Pour Italian dressing over potatoes and stir to mix.  

Add cheese, and mix well about 3 hours into cooking.  

Cook High 6-8 hours or Low 8-10 hours or until potatoes are tender.  

 

Ice Mocha Frappé

I will be the first to admit that I drink way too much coffee.  It's my favorite drink.  Sometimes I'll sneak it into my food, like in the broth with a roast.  Ice Frappés are a yummy treat for me though.  

With minutes you can blend your own yummy frappé.  I like my coffee sweet, so if you don't like them quite as sweet, start with half the sugar and add more if needed.  

I start off with 1/2 cup coarse ground coffee in my French Press.  i add 28oz boiling water, stir, put the lid on (don't press the plunger), and set the timer for 4 minutes.  Every minute just give it a stir.  After 4 minutes, push the plunger down.  Strain and cool the coffee you plan to use for the frappé.  Drink the rest.  ;)

For the frappé:

1 1/2 cups coffee; chilled

1/2 cup milk (or 1/2 & 1/2)

4 Tbsp. sugar

2 Tbsp chocolate syrup

3 cups ice, plus more as desired

Whipped cream 

Directions

In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend.  For mocha frappé, add chocolate sauce while blending.

Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.

Hannah's Mock Pumpkin Pie

For some reason we were blessed with a surplus of 29 oz cans of yams in syrup.  Someone gave us a box of them last year.  Don't get me wrong.  I am a huge sweet potato and yam fan.  I generally eat them baked or in soups though.  So I was left with wondering what to do with all these canned yams in syrup. 

I gave my 11 year old daughter, Hannah, the idea and she went with it.  She wanted Pumpkin Pie, and it turned out amazing.  

2 eggs

1 tablespoon all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1 can (29 oz) yams in syrup

1 can evaporated milk

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 (9 inch) unbaked pie crust

Preheat oven to 450°

Drain the yams; discard the syrup.  Mash the yams until smooth.  Mix in the flour, salt, sugar, and spices.  Mix in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

Bake at 450° for 10 minutes then reduce the oven temperature to 325° and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.