Bluebonnet Cafe Coconut Cream Pie

 

INGREDIENTS:

• 1 Cup Sugar
• 3 Tbsp of Butter or Margarine
• 1/4 Cup Cornstarch
• 1-1/2 Tsp Vanilla
• 1/4 Tsp Salt
• 1 (3-1/2 oz.) Can Flaked Coconut
• 3 Cups Milk
• 4 Eggs, Separated
  Your favorite pie crust, baked in a 9-inch pan
  Your favorite whipped cream

DIRECTIONS:

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Root Beer Pot Roast

 

Ingredients:

• 1 (4 lb) eye of round roast (or another you prefer)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 (12 ounce) bottles root beer ( not diet)
• 1 (12 ounce) bottles chili sauce
• 1 garlic clove, minced

Directions

Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

VERY MOIST COCONUT SHEET CAKE

 

You’ll Need:

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.

How to:

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.

In a preheated oven to 350° bake for 32 to 35 minutes.

Texas Roadhouse Cinnamon Honey Butter

 

INGREDIENTS:

• 2 sticks of butter, at room temperature
• 1 c. powdered sugar
• 1 c. honey
• 2 tsp. ground cinnamon

DIRECTIONS:

Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

Crock Pot Roast with Pinto Beans

 

Ingredients:

Roast:

• 2 lb. Pot Roast
• 2 Cups dry raw pinto beans
• 1 can of rotel or diced tomatoes
• 1 onion diced
• cumin (a dash or two)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup water

Burritos:

• large tortillas
• shredded cheese
• salsa
• sour cream

Directions :

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.

Chicken Croquettes

 

Ingredients

• 4 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 chopped onion
• 1/4 cup seasoned breadcrumbs
• 2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.
Chill the mixture for at least 30 minutes.
Place a large skillet coated with cooking spray over medium-high heat.
Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.0
Total Fat: 8.8 g
Saturated Fat 4.1 g
Cholesterol: 113.8 mg
Sodium: 194.3 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.2 g
Sugars 0.4 g
Protein: 24.4 g

ONLY 1 POINT JELLO PUDDING FLUFF – Don’t Eat Less, Eat Smart!

 

Ingredients:

• 1 (16 ounce) container Cool Whip, thawed
• 1 (1 ounce) package fat free instant vanilla pudding mix
• 1 (.3 ounce) package sugar free orange Jello
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (16 ounce) can mandarin oranges, undrained

How to make it:

In a large mixing bowl, beat together thawed Cool Whip, pudding mix and jello mix until smooth.
Fold in crushed pineapple and mandarin oranges and mix until combined.
Chill in refrigerator until serving.