Easy Coconut Cream Pie

Easy Coconut Cream Pie

4 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
4 Hr(s) Cook

Source: https://www.myfoodandfamily.com/recipe/054372/easy-coconut-cream-pie
Ingredients
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
1 ready-to-use graham cracker crumb crust (6 oz.) (Next time, try a Golden Oreo crust!)

Directions
1 Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
2 Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
3 Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Tips
How to Toast the Coconut
Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.

Apple Dumplings

Apple Dumplings

Makes: 8 servings

Prep Time: 5 minutes

Total Time: 40 minutes.

2 granny smith apples
2 cans crescent dough
3/4 c.(1 1/2 sticks) butter, plus more for pan
1 c. brown sugar
1 1/2 tsp. cinnamon
1 tsp. pure vanilla extract
pinch kosher salt
8 oz. lemon -lime soda

Instructions
1. Preheat the oven to 350 degrees and grease a large baking dish with butter. Peel and core apples then cut each apple into eighths.
2. Separate crescent dough into triangles, starting at the wider end, roll one apple slice up into a crescent triangle. Repeat with remaining apple slices and crescent . place into a prepared pan .
3.In a small saucepan over medium heat , melt butter, brown sugar, cinnamon, vanilla, and salt together. Pour mixture over apples.
4. Pour soda around the edge of the pan , trying to avoid pouring on top of dumplings. Bake dumplings until golden, 30 minutes.

Hamburger Hashbrown Casserole

Hamburger Hashbrown Casserole

Ingredients
2 lbs ground beef
½ onion, chopped
1 pkg shredded hash brown potatoes (32 oz, thawed)
2 cans cream of mushroom soup
1 cup milk
2 cups shredded cheddar cheese

Instructions
preheat oven to 359 degrees Fahrenheit and spray a 9x13 baking pan with a nonstick cooking spray.
Brown the ground beef and drain of any excess grease.
Then in a large mixing bowl, stir together the browned ground beef, chopped onions, milk, cream of mushroom soup, pepper and half of the cheese. Pour this mixture into the baking pan.
Bake for 45 minutes to 1 hour until the hash browns are golden brown and tender.
Top the casserole with the remaining cheese. Bake for 5 more minutes until the cheese is melted.
Let the casserole rest at room temperature for 5 minutes and then the casserole is ready to serve and enjoy.

Shortbread Cookies

 Shortbread Cookies 

Source: http://www.thebrewerandthebaker.com/archives/9257

Ingredients
2 cups (4 sticks) unsalted butter
1 1/2 cups powdered sugar
4 tsp vanilla extract
1 tsp almond extract
4 cups (20 oz) all purpose flour
2 tsp baking powder

Instructions
To make the cookies, cream the butter and powdered sugar together on medium-high for 2-3 minutes, until fluffy. If you start with cold butter like I do, 3-4 minutes.
Reduce speed to low and add the extracts.
Add flour and baking powder, and mix on medium just until the dry ingredients are completely incorporated.
Turn dough out onto plastic wrap, shape into a disc, wrap tightly, and refrigerate for 30 minutes.

Preheat oven to 350.  
Lightly flour your work surface and roll out your dough (it's easier for me to divide it into 3 or 4 portions first) to ~1/3 inch thickness.
Cut shapes with a floured cookie cutter, reflouring between each cookie.
Lightly knead the scraps and re-roll until you run out of dough or get the number of cookies that you need. (Leftover dough can be refrigerated a week or frozen for several months.)
Transfer cookies to a parchment lined baking sheet and place in the freezer while the oven is preheating.
 Bake 10-12 minutes, until the cookies just begin to brown around the edges.
Let cool completely before decorating. Frost using this recipe.

Sugar Cookie Icing

Sugar Cookie Icing 

This is enough to frost about 2 dozen cookies. 

Source: https://www.thebrewerandthebaker.com/archives/14706 

Ingredients 

2 cups powdered sugar
1 tbsp +1 tsp milk (plus more to adjust consistency)
1 tbsp + 1 tsp corn syrup (plus more to adjust consistency)
 ½ tsp almond extract 

Gel food colorings 

Instructions 

In a medium bowl, whisk together the powdered sugar, milk, corn syrup, and extract until uniform. You may find this mixture to be far too thick even for outlining so add equal parts of milk and corn syrup until the consistency is right.

  Divide between bowls and color the frosting Transfer to a piping bag, candy bottle, or a small sandwich baggie fitted with a coupler and tip

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 

Prep Time: 2 hours, 10 minutes 

Cook Time: 9 hours, 20 minutes 

Total Time: 11 hours, 30 minutes 

Servings: 8 

Source: https://www.thecountrycook.net/crock-pot-mexican-shredded-beef/#recipe 

Ingredients: 

2-3 pound chuck roast 

1.5 ounce packet taco seasoning 

16 ounce jar salsa 

1 cup water 

8 ounce jar taco sauce (I made my own with this recipe) 

Directions 

Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast. Rub it in to ensure good coating. Make sure all sides get coated. 

Wrap up roast with plastic wrap. Then wrap in aluminum foil. 

Put it in the refrigerator overnight (or for at least 2 hours but overnight is best). 

The next morning, place the marinated roast into a 4-6 quart slow cooker. 

Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir. 

Cover and cook on low for about 8-9 hours. 

Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. Pour in jar of taco sauce and give it a good stir. 

Cover and cook on high for 15-20 minutes until warmed through.

Homemade Taco Sauce

Homemade Taco Sauce 

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12

Source: https://www.allrecipes.com/recipe/240291/homemade-taco-sauce/

Ingredients 

1 (16 ounce) can tomato sauce 

⅔ cup water 

2 tablespoons white vinegar 

1 tablespoon ground cumin 

2 teaspoons onion powder 

1 teaspoon garlic powder 

1 teaspoon garlic salt 

½ teaspoon chili powder 

½ teaspoon paprika 

½ teaspoon white sugar 

½ teaspoon cayenne pepper 

Directions 

Stir together tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper in a saucepan. Bring to a simmer over low heat and cook until slightly thickened, about 20 minutes. Cool sauce slightly before serving.