Coconut Cream Cheese Pie

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.

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!



Recipe and Photo Source

Taco Stuffed Pasta Shells

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.  I was thinking that this recipe would also work with manicotti pasta shells.

The recipe comes from Pillsbury.

Ingredients

8 oz uncooked jumbo pasta shells (about 24 shells from 12-oz box)

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained

1 package (8 oz) shredded Mexican cheese blend (2 cups) 

1 cup diced plum (Roma) tomatoes

1/4 cup chopped fresh cilantro




Directions

Heat oven to 350°F. 

Cook and drain pasta shells as directed on box.

While cooking pasta, cook beef  in a 12-inch nonstick skillet over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. 

Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.

Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.

Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

Source:  Pillsbury.com

Crunchy Potluck Taco Salad

This salad looks delicious and would also work as a tortilla or taco shell filling with a little extra meat and cheese.

Quick and easy meal, great for beginners in the kitchen.

Ingredients

1 lb lean (at least 80%) ground beef

1 package Old El Paso™ taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

1/2 cup sliced ripe olives

4 medium green onions, sliced (1/4 cup)

2 cups shredded Cheddar cheese (8 oz)

1/2 cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsley crushed



Directions

Cook beef and taco seasoning mix as directed on seasoning mix package in 10-inch skillet.

Mix lettuce, tomatoes, olives, onions and cheese in a large bowl. 

Stir in beef mixture.

Just before serving, add dressing and chips; toss.

Recipe and photo source

Cheesy Bacon Ranch Potato Foil Pack

Talk about a loaded potato!  The possibilities are endless with these foil pack potatoes.  Add the ingredients you love.

This recipe is meant for the grill, but of course it will work nicely in the oven. Simple and convenient made wonderful!

This recipe and photo comes from Betty Crocker.com!

Ingredients

1 1/2 lb small (two-bite) Yukon gold potatoes, halved

4 teaspoons oil

2 tablespoons ranch dip mix (from 1-oz package)

1 jalapeño chile, seeded, finely chopped

4 slices cooked bacon, coarsely chopped 

1 cup shredded Cheddar cheese (4 oz)

Directions

Heat gas or charcoal grill. Cut 2 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.

Drizzle cut potatoes with oil and sprinkle with ranch dip mix. Add jalapeño chile; stir until evenly coated. Place equal amount of mixture on center of each sheet of foil. Evenly sprinkle with bacon.

Bring up 2 sides of foil so edges meet and seal edges, making tight 1/2-inch fold.  Fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place packs on grill over medium heat. Cover grill and cook 12 minutes. Rotate packs 1/2 turn and cook 12 to 14 minutes longer or until potatoes are tender. 

Remove packs from grill, cut large X across top of each pack. Carefully fold back foil, and sprinkle potatoes with cheese. If desired, garnish with sliced jalapeño chile.

To make in oven, place packets on cookie sheet and bake at 375 degrees 40 to 45 minutes.

Easy Fajita Pasta Bake

Love these economical, quick and easy semi-homemade meals!

This is one of those recipes that will stretch your leftover chicken another day.  

How about using some of that leftover turkey?

This recipe comes from Pillsbury, so you know it has got to be good!

Ingredients

2 cups thinly sliced red and green bell peppers

1 small white onion, chopped

2 cups uncooked penne pasta (6 oz)

1 lb shredded cooked chicken breast 

1 package (1 oz) Old El Paso™ taco seasoning mix

1 cup whipping cream

1 cup shredded Colby-Monterey jack cheese blend (4 oz)

Directions

Heat oven to 350°F.

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Spray 10- to 12-inch skillet with cooking spray. Heat over medium heat.

Add 2 cups thinly sliced red and green bell peppers and 1 chopped small white onion to skillet. cook and stir about 10 minutes or until tender.

Cook 2 cups uncooked penne pasta as directed. Drain

Toss together until combined . . . cooked pasta, bell peppers and onion, 1 lb shredded cooked chicken breast, 1 package Old El Paso™ taco seasoning mix and 1 cup whipping cream.

Pour into baking dish.

Sprinkle 1 cup shredded Colby-Monterey jack cheese blend (4 oz) evenly over top.

Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.


Source:  Pillsbury.com