Coconut Cream Pie

This pretty pie is an Easter favorite. You can also sprinkle colored sugar on top to make it look like an Easter Egg!

12 oz can cream of coconut
12 oz half & half
3/4 c sugar
2 eggs
2 c sweetened, flaked coconut
1/4 c cornstarch
1 t vanilla
1 pre-cooked, 9 in. pie shell

  1. Preheat oven to 350 degrees
  2. Spread coconut on ungreased pan & bake 5 minutes
  3. In a saucepan, combine cream of coconut, half & half, sugar, eggs, & cornstarch
  4. Bring to boil over low heat, stirring contantly
  5. Remove from heat & stir in vanilla & 1 1/2 cups coconut flakes
  6. Pour into pie shell & chill until firm, 2-4 hours
  7. Top with a generous amount of shipped cream/topping and sprinkle with remaining coconut.

Chocolate Pudding

Ever wanted to whip up a quick dessert for the family, but you're out of instant pudding mix? Well, this recipe is almost as fast to mix up as store bought instant! Mix in mint chips, brownie pieces, butterscotch chips, or just layer with hunks of peanut butter for a quick parfait!

3 c milk
2t butter
1/8 c corn starch
1/4 c flour
1/2 c + 1/8 c sugar
1/4 t salt
2 eggs
5 T cocoa powder
2 t vanilla

  1. Heat 2 1/2 c milk & the butter.
  2. While milk is heating, make a paste of the remaining milk & other ingredients.
  3. When milk is nearly boiling, add paste to hot milk & stir well (I used and electric hand mixer for a smooth pudding).
  4. Cook 1 minute.
  5. Enjoy hot off the stove or spoon into individual cups & chill.

Sweet & Simple Salad Dressing

This quick & easy dressing is perfect for gearing up for the summer salad season. So good, even my kids will eat salads!

3 T Honey
1 1/2 T Vinegar (white, rice, or cider)
1/4 c mayo
1 t Grey Poupon (yeah, it has to be Grey Poupon)
1/8 t olive oil

  1. Combine all ingredients in a screw top jar.
  2. Shake like mad.
  3. Enjoy!