3 large eggs
1 1/2 cups sugar
1 cup shredded coconut
3 tablespoons all-purpose flour
1 cup pineapple, crushed undrained (about an 8 oz can)
3/4 stick butter (6 Tbsp)
1 prepared pie crust
Directions:
Bake prepared pie crust at 350 for 10 minutes.
Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.
Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.
Mei's 74th birthday is today! She loves pineapple and coconut- when I saw this recipe I knew I HAD to make it for her😀
¾ cup mayonnaise
½ cup sour cream
2 tbsp taco seasoning
2 tbsp fresh lime juice
½ tsp salt
¼ tsp black pepper
2 coleslaw mix
1 cup diced red bell pepper
1 can black beans
1 can fire-roasted corn
3 tbsp fresh jalapeno pepper
⅓ cup chopped fresh cilantro
Directions:
make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.
In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.
Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.
Transfer to a serving bowl and garnish with additional chopped fresh cilantro.
Ingredients:
2 1/2 cups sweet potatoes
1 can of chickpeas (1 1/2 cups)
1 small onion
2 garlic cloves
3 tablespoons oats
2 tbsp chickpea flour *
1 tsp paprika
Salt and pepper to taste
Some chopped parsley
2 tbsp olive oil
Directions
Peel and cook sweet potatoes in salted water
Chop onions and garlic, saute in olive oil until soft
making sure the garlic doesn't burn
Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)
Add Chickpeas to onion in garlic which has been placed in a med. size bowl
Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .
Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.
Once combined salt and pepper to taste.
Chop parsley -add to mixture and combine
Shape into patties and place on baking pan
( I air fried them)
Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.
*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months.
NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier!
Ingredients:
4 large cucumbers, sliced
1 cup sour cream or Greek yogurt
1 packet ranch seasoning 1 oz
1 cup shredded sharp cheddar
8 slices bacon, cooked + crumbled
¼ cup green onions, chopped
1 tbsp fresh dill, chopped
Salt, pepper to taste
Directions:
Wash, peel cucumber.
Combine ingredients
Cover and refrigerate
Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.
Would make it again.
In the meantime I made this salad which was really good.
We all know what salad looks like and the recipe is the only important part.
Ingredients:
½ medium head of cabbage
Olive oil, for roasting
1 medium onion
2 garlic cloves minced
1/4 cup cooked ham chopped
½ cup heavy cream
1/4 cup Parmesan cheese
1/4 tsp black pepper
Salt, to taste
Directions:
Preheat the oven to 400°
Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.
Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.
Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.
Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.
Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Pour in the heavy cream, then add the Parmesan cheese and black pepper.
Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.
Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.
I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.
This recipe is delicious!
