Flavorful Orange Dessert

Flavorful Orange Dessert
 
Ingredients
  • 2 oranges
  • 1 tsp orange blossom water or vanilla extract
  • 1 tsp granulated sugar (or honey)
  • a pinch or 2 of ground cinnamon
  • Few mint leaves
Instructions
  1. Peel and slice the oranges. Arrange them on individual plates or serving bowls.
  2. Drizzle with the orange blossom water, sprinkle with sugar (or honey) add cinnamon, serve immediately.
  3. You can also slice the oranges ahead of time put them in the fridge and wait until you are ready to serve to add the sugar and cinnamon.
  4. Decorate with mint leaves.
  5. Enjoy.

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EASY CAPRESE SALAD

EASY CAPRESE SALAD
 
Ingredients
  • Ingredients:
  • 2 tomatoes, diced
  • 2 leaves of fresh basil, chopped
  • 5 BelGioia Fresh Mozarello snack packs or other!
  • 2 tablespoons Tomato Basil Balsamic Vinaigrette dressing. (We love Wildtree)
Instructions
  1. Combine ingredients and enjoy

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Cherry Pie

Cherry Pie
 
If you need a quick desert that only uses a few ingredients, this is it! And...it tastes delicious!
Ingredients
  • 2 cups powdered sugar
  • 1 lg. (8oz.) Cream cheese
  • 1 med. container cool whip
  • 1 can cherry pie filling
  • 2 baked pie crust
Instructions
  1. Mix powdered sugar and cream cheese until smooth.
  2. Stir in cool whip until combined. Spread into two baked pie shells.
  3. Gently spread pie filling over the top.
  4. Chill until set. Store in refrigerator.

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PEANUT BRITTLE

PEANUT BRITTLE
 
Ingredients
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • 1½ cups salted peanuts (also great with cashews)
  • 1 tablespoon butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
Instructions
  1. Spray a wooden spoon (or other heat-proof stirring implement) with non-stick cooking spray. Lightly grease a 10" x 15" or larger baking sheet, or line it with parchment.
  2. Mix together the sugar and corn syrup in a large microwave-safe bowl and stir until well combined; the mixture will be stiff and hard to stir. Be sure to use a large enough bowl; the sugar/corn syrup should fill it no more than ¼ to ⅓ full. Microwave the sugar mixture uncovered on high power for 5 minutes; it will bubble vigorously.
  3. Add the peanuts and butter, and stir well to combine. Speed is key! The cooler the mixture becomes the harder it will be to stir.
  4. Replace the bowl in the microwave and cook on high for 2 to 4 minutes, until the mixture turns a nice medium-brown caramel color. Start watching carefully around the 2-minute mark, and remove when the caramel color is achieved.
  5. Add the baking soda and vanilla. The mixture will bubble furiously upon the addition of these ingredients — this is what gives the candy its hallmark airy texture. (This is also why you need to use a large bowl.) Stir quickly to combine. The finished mixture will look creamy and caramelized.
  6. Working quickly, pour the mixture onto your prepared baking sheet and spread it as evenly as possible. If you end up with an uneven spread, don't worry — the candy should still set up nicely, even in the thicker areas.
  7. Once the brittle has set and cooled (30 to 60 minutes), break it into pieces

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GRILLED STUFFED PORK CHOPS

GRILLED STUFFED PORK CHOPS
 
Ingredients
  • 1 box Stove Top cornbread stuffing
  • 6-8 pork chops (1 inch thick)
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ cup prepared zesty Italian salad dressing
Instructions
  1. In medium bowl, mix stuffing with water listed on box. Let sit for 5 minutes, fluff with fork.
  2. In a small skillet over medium heat, brown pork until no longer pink; drain.
  3. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with stuffing; secure with toothpicks.
  4. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing.
  5. Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl.
  6. Let stand for 5 minutes before serving.
  7. Remove toothpicks.
  8. **you can also stuff the raw chops and cook entirely on the grill

 

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SHRIMP & BROCCOLI WITH WHOLE WHEAT PASTA

SHRIMP & BROCCOLI WITH WHOLE WHEAT PASTA
 
Ingredients
  • 1 lb. frozen shrimp, thawed, peeled and deveined
  • 1⁄2 pkg. (16 oz.) frozen broccoli
  • 12 oz. whole wheat pasta
  • 3 garlic cloves, minced
  • 1⁄4 cup chopped onion
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1⁄4 tsp. salt
  • 1⁄4 cup grated Parmesan cheese
Instructions
  1. Cook pasta and drain.
  2. In a large skillet, sauté garlic and onion in butter, oil and salt until tender. Add broccoli; cook and stir over medium heat for approximately 6 minutes.
  3. Add shrimp; cook additional 4- 5 minutes, or until shrimp is pink and broccoli is tender.
  4. Stir in pasta and sprinkle with cheese.

 

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ANNIVERSARY CHICKEN

ANNIVERSARY CHICKEN
 
Ingredients
  • 2 tablespoons vegetable oil(I use grapeseed oil)
  • 6 skinless, boneless chicken breast halves
  • ½ cup teriyaki basting sauce
  • ½ cup Ranch-style salad dressing
  • 1 cup shredded Cheddar cheese
  • 3 green onions, chopped
  • ½ (3 ounce) can bacon bits(I do not use canned-I make fresh bacon bits)
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  3. Place browned chicken breasts in a 9x13 inch baking dish.
  4. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
  5. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

 

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HEARTY TURKEY CHILI

HEARTY TURKEY CHILI
 
Ingredients
  • 2 pounds lean ground turkey
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 4 garlic cloves, minced
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
  • 1 cup reduced-sodium beef broth
  • 1 can (6 ounces) tomato paste
  • 3 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
Instructions
  1. In a Dutch oven, cook the turkey, onion and celery over medium heat or until the meat is no longer pink.
  2. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
  3. Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).

 

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FAVORITE ZUCCHINI BREAD

FAVORITE ZUCCHINI BREAD
 
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2¼ cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
Instructions
  1. Grease and flour two 8 x 4 inch pans.
  2. Preheat oven to 325 degrees F.
  3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  4. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well.
  5. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  6. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
  7. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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Cranberry Orange Pecan Chicken

Cranberry Orange Pecan Chicken
 
Ingredients
  • 4 large skinless chicken breasts cut in half
  • 1 bag Wholegrain Creations Wheatberry, Barley, Quinoa with Cranberries and Almonds (in your freezer aisle)
  • ¼ cup chopped pecans
  • 1 tbs high quality orange marmalade
  • EVOO
Instructions
  1. Preheat oven to 375.
  2. Wash chicken breasts and cut in half. Place in baking pan, cover with Wholegrain Creations.
  3. Drizzle with a small amount of EVOO. Cover and bake one hour.
  4. Remove from oven, sprinkle with chopped pecans and smalls dollops of the marmalade. Smear around with a spoon trying to cover all chicken without it falling in the liquid (use a pan the chicken squeezes into as opposed to an pan with room between the breasts).
  5. Bake uncovered for another 15 mins. Remove breasts from any leftover liquid and serve.

 

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ITALIAN-ONION SEASONED GRILLED VEGGIES

ITALIAN-ONION SEASONED GRILLED VEGGIES
 
Ingredients
  • 3 Med. ears of fresh corn, cut each one in thirds...
  • 1 pound of med. red potatoes..quartered
  • 1 cup baby carrots
  • 1 large green pepper, cut in 1 inch pieces
  • 1 large sweet red pepper, cut in 1 inch pieces
  • YOU COULD Use any other veggies you have or want too....
  • 1 envelope onion soup mix
  • 3 tbsp of fresh basil or 1 tbsp of dried basil
  • 1 tbsp of olive oil
  • ¼ tsp pepper
  • 1 tbsp butter
  • Sprinkle with Italian seasoning if desired
Instructions
  1. In a large bowl, combine the 1st 9 ingredients,..toss to coat, place on a double thickness of heavy duty foil... dot with butter... fold foil around the veggie mix and seal tightly.
  2. Grill over med. heat my grill temp was set at 325 for 25 to 30 min...or until potatoes are tender.. turning once..

 

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Almond Joy Bars

Almond Joy Bars
 
Ingredients
  • Base:
  • ½ cup unsalted butter
  • ½ cup organic coconut oil
  • ¼ cup + 3 Tbsp granulated Swerve, Truvia or Stevia
  • 6 Tbsp cocoa powder
  • 1 teaspoon Vanilla extract
  • ¼ cup raw honey
  • Topping:
  • 1-2/3 cup sweetened shredded coconut
  • 7 Tbsp organic coconut oil
  • ⅓ cup granulated Swerve, Truvia or Stevia
  • 1-1/2 teaspoons Vanilla extract
  • ½ teaspoon Almond extract
  • 2 teaspoons cornstarch
  • Raw almond pieces (whole or slivered)
Instructions
  1. Base:
  2. Melt oil, butter and honey over low heat.
  3. Stir in cocoa and granulated sweetener and combine thoroughly.
  4. Mix in remaining ingredients EXCEPT for vanilla. Continuously stir until it slightly thickens, then remove from heat. Stir in the vanilla.
  5. Pour the mixture into an ungreased 8×8 pan and place in freezer to harden while you make the topping.
  6. Topping:
  7. Melt oil in small pan and add coconut flakes. Stir.
  8. Add remaining ingredients. Simmer and stir until it thickens a bit.
  9. Once the chocolate is hardened, gently smooth the coconut mixture on top.
  10. Place slivered or whole almonds on top. Gently press down into the coconut mixture. Place bars back in the freezer until hardened.
  11. Slice into squares of desired size and enjoy! Store in the refrigerator.

 

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THE MANY HEALTH BENEFITS OF CINNAMON & HONEY

This was shared with me from a friend!
Drug companies won’t like this one getting around.
Facts on Honey and Cinnamon:

It is found that a mix of honey and cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also note honey as very effective medicine for all kinds of diseases. Honey can be used without side effects which is also a plus. Today’s science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, put it on toast instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol and could potentially save one from heart attack. Also, even if you have already had an attack studies show you could be kept miles away from the next attack. Regular use of cinnamon honey strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients can benefit by taking one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken daily even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain — and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder….who knew?

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol-could be cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses, and it’s delicious too!

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also is said to clear stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural ‘Ingredient’ which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS:Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS:Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

**I HAVE NOT TRIED THESE REMEDIES THEY WERE SHARED BY A FRIEND**

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

©2016 WendyWeighsin

All rights Reserved

 

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Bacon Wrapped Stuffed Chicken and Smothered Green Beans

Bacon Wrapped Stuffed Chicken and Smothered Green Beans
 
Ingredients
  • for the chicken you will need :
  • boneless skinless chicken breast
  • 2 tablespoons cream cheese for each chicken breast
  • green onion, Chopped for each as much as you want
  • 1 piece of bacon for each breast
  • fresh spinach
  • for the green beans
  • I package of green beans (I used the frozen extra fine kind)
  • ½ lb bacon cut into small pieces
  • 3-4 garlic cloves chopped
  • 1 can mushrooms
  • 1 medium onion diced
  • ½ cup slivered almonds
  • ½ cup pure maple syrup
  • ½ tsp of the following basil, dill, parsley, fennel seeds
  • Salt and pepper to taste
Instructions
  1. Pound out Chicken breast so it is about ¼" thick.
  2. Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast, place spinach over cream cheese mixture
  3. Roll Chicken breast up to conceal cream cheese.
  4. Wrap bacon around chicken breast and secure with toothpick. Sprinkle each with salt and pepper
  5. Place on baking sheet and bake for about 40 minutes at 350.
  6. Fry up bacon, remove and set aside.. On medium heat cook onions in bacon grease until tender, add garlic , cook until fragrant.. Add mushrooms and spices.. Add maple syrup, bacon, and almonds.. Sprinkle w salt and pepper to taste. Grease a baking dish, mix together your frozen green beans and your sauce, bake in oven with lid off at 350 for about 30 min
  7. Enjoy

 

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Kitchen Sink Turkey Burger with Pineapple Guacamole

Kitchen Sink Turkey Burger with Pineapple Guacamole
 
Ingredients
  • 1 lb. ground turkey (I use ¾ dark ⅓ white)
  • ½ red bell pepper chopped
  • ½ onion chopped
  • 1 large carrot peeled and diced
  • 2 garlic cloves minced
  • ¼ cup chicken broth
  • ½ cup bread crumbs
  • 6 oz. mushrooms sliced
  • 5 cups fresh spinach
  • 4 tablespoons oil for frying
  • 1 tablespoon steak seasoning or poultry seasoning
  • For the Pineapple Guacamole:
  • 1 container of store bought guacamole
  • 2 fresh avocados forked into mix
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon red onion
  • splash of extra virgin olive oil
  • ⅓ cup diced pineapple
Instructions
  1. Heat oven to 350
  2. )In a large frying pan, heat to medium, add half of broth, onions, carrots and pepper. Saute for 10 minutes. If the pan gets too dry add a couple tablespoons more broth.
  3. )While veggies are cooking, put meat in a big bowl. Add bread crumbs and seasoning and combine.
  4. )add mushrooms and cook for an additional 5 minutes with more broth
  5. )add garlic and spinach. Bring temperature down to low if necessary and add only a couple tablespoons more of broth. This mixture should be pretty dry when complete. Continue turning spinach into other vegies.
  6. )Turn off heat and pat dry with towel. Sprinkle with salt and pepper.
  7. )When veggies are cool enough to handle, incorporated into meat and form into patties and place on plate. Wet hands periodically so the meat doesn't stick to hands.
  8. )Clean pan out of excess veggies. Heat pan to medium high and add a couple tablespoons of oil. I use coconut.
  9. )Fry burgers in batches of 2-3 at a time for 3-4 minutes per side. You are wanting to get a crust on each side, cooking will finish in oven. Place burgers from pan onto cookie sheet.
  10. )Finish in oven for 10-15 minutes. Cooking time varies by thickness of burger.

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CHEESY RANCH BROCCOLI & CAULIFLOWER BAKE

CHEESY RANCH BROCCOLI & CAULIFLOWER BAKE
 
Low carb and delicious!!!!!
Ingredients
  • 1 16 oz bag frozen cauliflower
  • 1 16 oz bag frozen broccoli
  • 1½ cups shredded sharp cheddar cheese
  • 2-3 tablespoons dry ranch seasoning (depends on your taste, I LOVE ranch)I use Wildtree
  • 3 tablespoons butter
Instructions
  1. Thaw the cauliflower and broccoli.
  2. Preheat oven to 350.
  3. I like my veggies softer so I steam them in the microwave for about 5 minutes first (just place them in a bowl with a little water and cover, then microwave).
  4. Place butter in the bottom of a 9x13 baking pan and let melt in oven.
  5. Place the vegetables in the baking dish and sprinkle with the ranch seasoning.
  6. Cover with the cheese and bake 10-15 minute or until the cheese is completely melted.
  7. Very easy, simple and a good way to flavor the veggies for my low carbers out there.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

SKATER PEEPS

SKATER PEEPS
 
Ingredients
  • Vienna Finger Cookies
  • Bunny Peeps
  • Lifesavers – 4 for each skateboard
  • Orange Starburst candy (1 candy makes 3 carrots)
  • Daisy Sprinkles
  • Handful of melted white chocolate or candy melts
  • small ziploc baggie
Instructions
  1. Melt the chocolate and spoon into a small ziploc baggie after melted.
  2. Squirt some chocolate across the center of the lifesaver and place the candy daisy flower in the middle. Let candy harden.
  3. Put a little melted candy in 4 spots on the cookie, add wheels. Allow to sit with the wheels up and let candy harden.
  4. Cut Starburst in 3 pieces, shape into a carrot, add a green daisy.
  5. Flip over the cookie (skateboard). Use the melted chocolate to attach the peep however you like. You may need to lean the peep up against something while it dries.
  6. Sprinkle the display area with the daisy sprinkles.
  7. Have fun with it and let the kids design their own!

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KEN’S IMPOSSIBLE PIE

KEN'S IMPOSSIBLE PIE
 
This one will melt in your mouth. If you love coconut, you MUST try it!!!!
Ingredients
  • 2 cups milk
  • ½ cup baking mix.
  • ¼ cup butter melted
  • ¾ cup white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract.
  • * 1 cup flaked coconut for the filling and additional coconut to sprinkle on top.
Instructions
  1. Preheat oven to 375 degrees F . Grease a 10 inch glass pie plate.
  2. Combine milk, eggs, butter and vanilla and mix until blended. Next add sugar, biscuit mix and coconut to wet ingredients. Mix with hand held mixer on low speed for about two min. Do not over mix. Pour into greased pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  3. Bake 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.
  4. Let cool on wire rack, then refrigerate for two hours before serving.Cover and refrigerate any remaining pie. Top with whipped cream.

 

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