Stuffed Coconut Cream Pie Puffs

FOR THE CREAM FILLING

INGREDIENTS
5 egg yolks
2 cups half & half
1 cup coconut milk
3/4 cup sugar
1/3 cup corn starch
1 cup sweetened coconut flakes
1 tsp vanilla extract

To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.

Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.

Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.

FOR THE PUFF

INGREDIENTS

1/2 cup unsalted butter, cubed
1/2 cup coconut milk
1/2 cup water
Pinch of salt
1 cup flour
4 eggs (+1 for egg wash)

Preheat oven to 425˚F

To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.

Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).

Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.

Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.

Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape). Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ F and bake for an additional 15 minutes.

Remove puffs from oven. Using the tip of a knife, cut a small “x” into the bottom of each puff and transfer (“x” side up) to a cooling rack.

Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!

Orange Creamsicle Yogurt Jello Cupcakes

Ingredients

• 3 cups Vanilla yogurt
• 1 (6 oz) package of Orange Jello mix
• *optional, whipped cream to top
  

Instructions

1. Line a muffin tin with 12 cupcake liners.
   
2. In a medium microwave safe mixing bowl, combine yogurt and Jello mix, stirring to combine.
   
3. Microwave on high for 2 minutes, stirring after each minute.
4. Fill each cupcake liner with about ¼ cup of yogurt mixture.
   
5. Chill cups for at least an hour until set.
   

Notes

You can easily mix and match different flavors or yogurt and Jello.

Store in an airtight container, refrigerated for up to 3 days.

Homemade Pasta Sauce and Spaghetti

Ingredients

• 1½ lbs ground beef 
• 1 lb of sweet italian sausage
• 1 large onion, diced
• 3 cloves garlic
• 2 bay leaves
• 1 tablespoon Italian seasoning
• 1 large green bell pepper, diced
• ½ teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1 cup water
• 1 can (28oz) diced tomatoes
• 1 can (approx. 28 oz) tomato sauce
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped

Meat Seasoning

• 2 teaspoons sage
• 2 teaspoons fennel seed
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1⁄8 teaspoon allspice

Directions

1. Combine seasoning, ground beef, and Italian sausage removed from casings until well mixed. Brown meat, onion & garlic over medium heat making sure to break up the meat very well. (Drain any fat afterwards).
2. Add remaining ingredients (except parsley & basil) and bring to a boil.
   
   Reduce heat and simmer uncovered 1 hour or until desired consistency.
3. Stir in parsley & basil.
4. Remove bay leaves and serve over hot pasta with freshly grated parmesan cheese.
   
   
   
   
   
   
   

Apple Cake

Ingredients

Cake
• 1 c vegetable oil
• 2 c sugar
• 3 eggs
• 3 c flour
• 1 tsp baking soda
• 2 tsp vanilla
• 1 c chopped pecans
• 3 c peeled and chopped apples
Frosting
• 1/2 c butter
• 1 c brown sugar, packed
• 1/4 c evaporated milk
• 1/2 tsp vanilla

Instructions

For the cake
1. Preheat oven to 350 degrees. Grease a 9 x 13? pan. Combine oil, sugar, and eggs. Stir in flour and baking soda. Add vanilla, pecans, and apples. 
2. 
   Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours.
3. 
   Then prepare frosting.
For the frosting
4. Boil all ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing until of spreading consistency.
   
   Spread over top of cake.
   
   
   
   
   
   
   

Refreshing Light Summer Salad

Ingredients

1 medium honeydew melon, peeled and cut into small chunks

1 medium watermelon, peeled and cut into chunks

1 medium cantaloupe, peeled and cut into chunks

1 medium pineapple, peeled and cut into chunks

1 large papaya, peeled and cut into chunks

5 kiwis, peeled and sliced

1 package of fresh strawberries, sliced

1 package of cherries

1 package of fresh blueberries
1 tbsp fresh mint, chopped
1 lime, squeezed
1 tsp honey or agave nectar
dash of sea salt

Instructions

Combine ingredients in bowl and toss gently.

Parmesan Garlic Chicken Wings

INGREDIENTS:

• 1 pound chicken drumettes
• 1/2 cup freshly grated parmesan cheese
• 2 cloves garlic, very finely minced
• 1 tsp oregano
• 1/4 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup (1 stick) butter
• 1/2 tsp kosher salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp freshly ground pepper
• 2 tbsp chopped fresh cilantro or parsley as garnish

PREPARATION

-Preheat oven to 425 degrees.  Rinse chicken drumettes under cold water and pat dry with a paper towel. 

-Line a rimmed baking sheet with tin foil and grease with butter or coconut oil to prevent sticking.

-In a small saucepan over medium heat, melt butter.  Mince the two garlic cloves into a very fine mince and add to melted butter, cooking for 3 minutes to allow garlic to heat and infuse the butter. 

-Turn off heat and mix in parmesan cheese, garlic powder, onion powder, paprika, oregano, red pepper flake, salt and pepper.  Pour half the mixture into a large bowl.  Set aside the other half for later.

-Using a pair of tongs, coat the chicken wings into the mixture in the bowl so that each is covered in sauce.  Discard any remaining mixture from this bowl.  Place in a single layer on the baking sheet and cook for 25 minutes.

-After 25 minutes, flip wings over and cook for another 25.  The outside should be very crispy at this point.

-Remove wings from the oven and slather them in the remaining half of mixture that was set aside.  Sprinkle Wings with Parmesan Cheese. Garnish with parsley.