Pineapple Coconut Crunch Muffins

Ingredients:

Crumb Topping

1/3 cup flour

1/3 cup sweetened flaked coconut

3 tablespoons granulated sugar

3 tablespoons finely chopped, unsalted macadamia nuts

3 tablespoons unsalted butter, softened

Muffin Batter

1-1/3 cups flour

1/2 cup granulated sugar

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sweetened flaked coconut, chopped

2 large eggs

1/2 cup canola or vegetable oil

3 tablespoons unsweetened pineapple

3/4 cup drained canned unsweetened crushed pineapple.

Instructions:

1. Preheat oven to 375

2. Line a 12-cup regular muffin pan with paper liners or grease with nonstick cooking spray.

3. Topping: In a small bowl, combine flour, coconut, sugar and macadamia nuts. Whisk together until well blended. Using a fork or clean fingers, work in the butter until evenly combined and mixture resembles coarse crumbs and starts to come together.

4. Muffins: In a large bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.

5. Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over top of batter.

6. Bake for 20-22 minutes, or until a wooden pick inserted into center comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and transfer to a wire rack to cool.

I had been eyeing these muffins on Kimmy'sKitchen a recipe blog I found linked on the TastySensations recipe blog. They have awesome recipes, check them out! These muffins were amazing!

Dutch Apple Bread

INGREDIENTS

• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 cups sugar
• 2 eggs, beaten
• 1/2 teaspoon vanilla
• 2 cups apples - peeled, cored, and coarsely chopped
• 1 cup broken walnuts

DIRECTIONS

1. In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack before removing from pan.

This bread was great! It's another goodie from allrecipes.com

Curried Coconut Chicken

Yum, Yum, Yum!

INGREDIENTS (Nutrition)

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 1 bell pepper, chopped

DIRECTIONS

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

This recipe was found and modified from allrecipes.com

It is so so good!!

Berry Easy Pie

Ingredients

1 (14oz) can sweetened condensed milk

1/2 cup lemon juice

1 1/2-2 cups fresh berries (I used frozen blueberries and fresh raspberries)

1 (8oz) container frozen non-dairy whipped topping, thawed

1 package cream cheese

1 (6oz) prepared graham cracker pie crust

Instructions

1.  In a large bowl mix cream cheese with sweetened condensed milk until smooth.  

2. Fold in fruit and pour mixture into pie crust, refrigerate 4 hour or overnight

3. top with whipped topping before serving

This is one of my summer favorites!  It is a modified recipe from Eagle Brand

Chicken Parmesan

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterrey Jack cheese (I used Colby Jack)

1. beat eggs in a bowl and set aside, combine Parmesan cheese and bread crumbs in a second bowl.
2. dip chicken breast in egg and coat with the bread crumb mixture
3. Heat in skillet over medium heat in a little olive oil 5-7 minutes per side
4. Pour pasta sauce in the bottom of baking dish, add chicken, top with cheese
5. Cooked covered for 20 minutes, remove foil and continue cooking for 15 more minutes or until chicken is fully cooked.

This was the first time I tried to make this dish and it was yum, yum, yummy.

Slow cooker inspired enchiladas

My ancestors may have come from across the Atlantic but my heart is from south of the border!



NGREDIENTS (Nutrition)
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced (optional)
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 clove of garlic, minced
1/2 pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

1. In a slow cooker combine the chicken, tomatoes, peppers, chicken broth, and cream of chicken soup and cook on low for 6 hours or high for 4 hours.
2. Remove chicken and shred
3. In a skillet, brown onions and garlic. Add chicken and 1/4 of the liquid, mix.
4. Pour remaining stock into a large stove top pot and reduce to about 2 1/2 cups, pour in the bottom of a 13X9 inch baking dish
5. Dip tortillas cream to soften, fill with chicken mixture, top with cheese, close and place seam side down
6. drizzle with enchilada sauce and top with remaining cheese
7. Cook at 350 for 25 minutes uncovered or until bubbling and cheese is melted

next time, I will use half the enchilada sauce. It was a bit too soupy for me but otherwise YUM YUM YUMMY!

Workin' Mom's Chicken Pot Pie

I still appreciate a "from scratch" recipe but this recipe is the one to solve all my problems! Quick, fast, cheap and it sneaks in lots of veggies!

INGREDIENTS (Nutrition)
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
2 (15 ounce) cans mixed vegetables, drained
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Boil or steam the chicken breasts until done. Dice.
Mix together undiluted soup, canned vegetables, and diced chicken. Pour mixture into pie shell, and cover with the second crust. Crimp the edges, and make slits in the top crust.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until crust is golden brown.

Another goodie from allrecipes.com!