Coconut Shrimp copycat inspired by Red Lobster

Quick Coconut Shrimp Recipe photo by Taste of Home




One of my favorite meals ever!  

This copycat recipe was inspired by Red Lobster's Parrot Isle Coconut Shrimp.

Can't wait to try out these shrimp as well as the Pina Colada Sauce!

Click here to go to the Taste of Home recipe page.

Originally published as Coconut Fried Shrimp in Simple & Delicious November/December 2006, p46, Taste of Home

Coconut Cream Cheese Pie

Photo source: Kraft 

Both The Captain and I are big fans of desserts that include cream cheese . . . we are definitely making the pie this week!  

This recipe from Kraft.com is quick and easy . . . only 15 minute prep time!  

Please note the substitutions at the end of the recipe for flavor variations, how to make a lower fat version and how to toast coconut.

This recipe is no longer on the Kraft website.  This recipe was originally found in an old magazine.


Ingredients:

48 vanilla wafers, finely crushed (about 1-1/2 cups)

1/4 cup butter, melted

1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding (see substitutes at the end of recipe)

2 cups plus 1 Tbsp. cold milk, divided

2 cups thawed COOL WHIP LITE Whipped Topping

1 Tbsp. sugar




Directions:


Heat oven to 350º F.

Combine wafer crumbs, butter and 1/4 cup coconut. 

Press into bottom of 9-inch pie plate. 

Bake 10 minutes. 

Cool.

Microwave cream cheese in bowl on HIGH 10 seconds or just until softened.  Stir until creamy. 

Beat pudding mixes and 2 cups milk in large bowl with whisk for 2 minutes. 

Add half the cream cheese and mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP.  Pour into crust.

Add sugar and remaining milk to remaining cream cheese and mix well. Stir in remaining COOL WHIP and spread over pie. 

Refrigerate 3 hours. 

Toast remaining coconut.
Sprinkle toasted coconut over pie just before serving.




Substitutions:

Prepare using 

JELL-O Coconut Cream Flavor Instant Pudding 
. . . or . . . 
JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding

For a lower fat version, substitute low fat or no fat milk and cream cheese.  I have used them in many recipes and can barely notice the difference.



How to Toast Coconut:

Spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. 

Bake at 350°F for 7 to 10 minutes or until lightly browned, stirring frequently. 

Or, spread in microwave pie plate. 

Microwave on HIGH 3 minutes or until lightly browned, stirring every minute. 

Watch carefully as coconut can easily burn!

Taco Stuffed Pasta Shells

Photo source:  Pillsbury

"You no longer have to choose between Italian or Mexican food for dinner, because this dish has it all. Made with only 7 ingredients in less than an hour, these tasty stuffed shells with taco meat are the perfect meal for busy weeknights when you still want to put a flavorful, family-friendly dinner on the table. This extra-cheesy, super-satisfying taco pasta shells recipe is bound to become a staple in your weekly dinner rotation."  Comment from Pillsbury

I never would have thought of this very clever combination of my favorites!

This seems like a quick and easy recipe!  The most difficult part is stuffing the pasta shells. 

Click here to go to the Pillsbury recipe page.

Coconut Cream Cheese Poundcake

Photo source:  Cookie and Cups

"Coconut Cream Cheese Pound Cake is a soft, sweet pound cake with coconut flavor bursting throughout. This rich cake recipe is the ideal dessert to present at any party or family gathering – it’s everything a perfect pound cake should be!"  Comment from Cookies and Cups

A piece of this pound cake, preferably warm out of the oven, with a cup of coffee is my idea of an awesome breakfast.

The combination of cream cheese and coconut topped with that fabulous glaze makes me want to make this pound cake right now!

The recipe can be found here, at Cookies and Cups, one of my favorite food blogs.

Click here for more pound cake recipes on my blog!

Triple-Layered Strawberry Cake

Photo source:  Southern Living

If you love strawberries, this is the cake for you!

The cake was very easy to make, however, it turned out to be a comedy of errors for me. 

First of all, the original recipe called for a buttercream frosting with 1 cup of finely chopped strawberries, which was way too much liquid and made the frosting way too runny. Please note the section about the frosting in the recipe.

Error #2 for me was not paying attention to what I was doing and made the cake with two pans instead of three.  If you choose to make yours two layers, make the cooking time 30 minutes.

The delicious smell of strawberries fills the air when you bake this cake!

This recipe came from an old magazine and Southern Living does not list this recipe on their website.

Ingredients for cake only:

1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
4 large eggs
1/2 cup sugar
1/4 cup all-purpose flour
1/2 cup finely chopped fresh strawberries
1 cup vegetable oil
1/2 cup milk



Directions:

Mix all ingredients together for one minute, scrape down the sides, and beat an additional two minutes.

Pour batter into three greased and floured cake pans. Bake for 23 minutes at 350 F or until toothpick comes out clean.

Cool for 10 minutes in the pan, and then remove from the pan to cool completely.

To assemble the cake, place one cake on a plate. Spread the strawberry buttercream frosting over the top, and place the next cake on this. Press slightly, and then spread more buttercream frosting on top of this cake. Place the third cake on top, pressing slightly. Use the remaining frosting to frost the outside of the cake.

Frost cake with your favorite cream cheese or buttercream frosting with 1/2 cup finely chopped strawberries added.  The original recipe called for 1 cup strawberries, but it made the frosting way too runny.

Almond Danish Puff

Photo source:  Mr. Food

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.

Click here to go to the Mr. Food recipe page.

Mario Batali's Chiles Rellenos Casserole

Photo source: The Chew ABC TV Show

The Captain and I love spicy texmex meals . . . this one doesn't look like it will disappoint us!

The recipe comes from Mario Batali from The Chew, so you know it has to be good :)

Source:  Mario Batali, The Chew TV Show

ABC no longer lists this recipe

Ingredients

10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)

1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces Monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)

Directions

For the Roasted Chile Peppers: 

Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.

Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.

In a bowl, beat the milk, eggs, cilantro, and flour together.

Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.

Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.

Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.

Chicken Bacon Ranch Tater Tots Casserole

Photo source:  Betty Crocker

"Our favorite flavor trinity – chicken, bacon and ranch – comes together in this creamy, cheesy Tater Tots™ casserole that your family is sure to request again and again." Comment from Betty Crocker

This recipe sounds and looks delicious and easy!  Thanks to Betty Crocker for always bringing awesome recipes.

Click here to go to the Betty Crocker recipe page.

Everything But The Kitchen Sink Rice

Photo source:  Pati Jinich

Pati made this stew on her cooking show and I had to search for the recipe since it looked delicious.  

The recipe is versatile as far as using the seafood that your family prefers. When I get around to making this, it will include shrimp, fish and crab.

Click here to go to Pati's recipe page.