Coconut Custard Pie


Category: Desserts


2 c. whole milk

3/4 c. sugar

1/3 c. all-purpose flour

Pinch of salt

4 lg. eggs, separated

1-1/2 c. sweetened shredded coconut (6 oz.)

1 tsp. pure vanilla extract

Pinch of cream of tartar


1. Preheat oven to 350 F. Line 9” glass pie plate with one rolled-out round of pie crust. Trim the overhang to 1” inch; fold it under itself and crimp decoratively. Refrigerate until chilled (about 15 minutes).

2. Line the pie crust with foil and fill with dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and beans. Bake for 10 minutes longer, until golden. Let cool completely.

3. Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 c. of the sugar, the flour, and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream.

4. Put the egg yolks in a bowl and gradually whisk in 1/2 c. of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened. Strain the custard into the heatproof bowl. Stir in 1-1/4 c. of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.

5. Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.

6. Preheat oven to 350 F. a second time. In a large, stainless-steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 c. of sugar, 1 Tbsp. at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using the back of a spoon. Sprinkle the remaining 1/4 c. of coconut on top. Bake until the meringue is golden and the coconut toasted (approx. 7 minutes).

7. Let cool, cut into wedges, and serve.

Creamy Cheesy Potatoes


Creamy Cheesy Potatoes

Category: Sides & Vegetables


5 or 6 large potatoes

2 c. (1 pint) whipping cream

Salt and pepper to taste

2 c. cheddar cheese (shredded)


1. Preheat oven to 400 F.

2. Cut potatoes into thin French fry strips; place in 9×13″ baking dish.

3. Pour cream over potatoes.

4. Salt and pepper them generously.

5. Top with shredded Cheddar cheese. Optional: Sprinkle with Parsley.

6. Cover dish with foil; poke 2 or 3 holes in foil with a fork to allow steam to escape.

7. Cook for 1 hour and 15 minutes.

Black Bean Quinoa Salad


Category: Salads


1 c. uncooked quinoa, rinsed well

2 c. water

1 c. black beans

1 red bell pepper, diced

1/2 onion, diced

10 cherry tomatoes, halved

1/4 c. picked jalapenos, diced

1 avocado, diced

small handful cilantro, roughly chopped

4 Tbsp. red wine vinegar

2 Tbsp. extra virgin olive oil

1 Tbsp. lime juice

1 tsp. garlic powder


1. Bring water to a boil on stovetop. Add quinoa to boiling water. Simmer until all water is absorbed. Allow quinoa to cool completely.

2. In a medium bowl combine quinoa with black beans, bell pepper, onion, tomatoes, jalapenos, avocado, and cilantro.

3. In a small bowl combine vinegar, olive oil, lime juice, and garlic powder. Adjust to taste.

4. Add wet ingredients to quinoa mixture.

5. Serve immediately or let it chill out in the fridge. The longer it soaks in the flavors, the better! Makes four large servings.

Old-Fashioned Custard


Category: Desserts


4 lg. eggs

1/3 c. sugar

1/2 tsp. salt

1/2 tsp. vanilla

3 c. whole milk, scalded

Freshly grated nutmeg


1.  Preheat the oven to 375 F.

2.  Beat the eggs slightly.  Add the sugar, salt, and vanilla; whisking constantly, slowly add the scalded milk.

3.  Strain the mixture into the custard cups (cups should be 2/3 full);  grate nutmeg over each custard and place in a pan containing hot water.  The water should cover the cups up to the level of the custard.

4.  Bake for about 30 to 35 minutes or until a knife inserted into the center of the custard comes out clean.

Hasselback Sweet Potatoes


Hasselback Sweet Potatoes

Category: Vegetables & Sides


2 sweet potatoes

2 Tbsp. butter or margarine

2 Tbsp. applesauce

2 Tbsp. maple syrup

1/4 c. chopped pecans

1/4 c. dried cranberries

1/4 c. peeled and finely diced apple

1/2 tsp. cinnamon

1 pinch salt

Olive oil


1. Preheat oven to 400 degrees F.

2. Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.

3. Lay wooden chop sticks on each side of the potato and slice as thinly as you can.

4. Rub them with a little olive oil.

5. Oil a baking dish or line it with parchment paper.

6. In a small bowl, mix together the rest of the ingredients.

7. Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato.

8. Drizzle any remaining liquid over the potatoes.

9. Cover the dish with foil and bake for 40 minutes.

10. Remove the foil and bake for another 10 to 15 minutes, being careful not to burn the topping.

11. Allow to cool for 5 minutes before serving. Serves 2 to 4.

Broccoli Crunch Salad


Broccoli Crunch Salad

Category: Salads


2 heads fresh broccoli

1 red onion

1/2 lb. bacon

3/4 c. raisins or dried cranberries

3/4 c. sliced almonds

1 c. mayonnaise

1/2 c. sugar or equivalent of favorite no-calorie sweetener

2 Tbsp. white wine vinegar


1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.

2. Cut broccoli into bite-size pieces and cut onion into thin bite-size slices. Combine with the bacon, raisins or cranberries, and almonds; mix well.

3. To prepare the dressing, mix mayonnaise, sugar (or sweetener), and vinegar together until smooth; stir into the salad. Let chill and serve.

Win A Free Kindle Fire!!!



I have teamed with 17 other amazing business women to give away a FREE Kindle Fire! There is no catch! All you have to do is register to win and like the Facebook pages of each sponsor, which is super simple! The giveaway includes a Kindle Fire, a case, and an amazon gift card! Wow! One person will receive all three — a complete prize package! Click this link for details:

Pineapple Cheeseball


Recipe of the Day

Pineapple Cheeseball

Pineapple Cheeseball

Category: Appetizers & Snacks


2 (8 oz.) pkgs. Philly Cream Cheese

1 (8 oz.) can crushed pineapple, drained

¼ c. finely chopped green bell pepper

3 Tbsp. finely chopped onion

2 tsp. seasoning salt

1 c. chopped pecans (or nut of your choice)

1 c. chopped pecans (or nut of our choice) – put to the side


(1) Mix first 6 ingredients in a bowl and mix them all together. I use my hands to blend the mixture well. Once this is all mixed up, store it in the refrigerator until it is firm enough to roll into a ball.

(2) Place the reserved 1 c. of chopped nuts on a sheet of wax paper and roll the cheese ball in them, coating it on all sides.

(3) Store in the refrigerator.


Baked Macaroni & Cheese


Baked Mac and Cheese

Category: Sides & Vegetables


4 Tbsp. (1/2 stick) unsalted butter, plus more for baking dish

Coarse salt and freshly ground pepper

3 c. elbow macaroni

2 (12 oz.) cans evaporated milk

1/3 c. skim milk

2 lg. eggs

1/2 tsp. seasoned salt

1/4 tsp. garlic powder

2 (8 oz.) pkg. Sharp Cheddar cheese, grated

1 (8 oz.) pk. Monterey Jack cheese, grated


1. Preheat oven to 375 degrees.

2. Generously butter a 13 x 9-inch glass baking dish; set aside.

3. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

4. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 tsp. salt, and 1/2 tsp. pepper; set aside.

5. In another medium bowl, combine cheeses; set aside.

6. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish.

7. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

2012 — The Year of Organization


For the past couple of years, I have given up on New Year’s resolutions; after all, by the second week of January, they are a vague memory and the diet has been blown. Last year, I decided to implement something new — a “word of the year” — one word that I will work on all year long. I cannot remember what my word for 2011 was — sigh! This New Year, I decided to press forward on a mission I began in 2011, which is to get my life organized. With that in mind, my word for 2012 is ORGANIZATION! My goal is to organize every aspect of my life over the course of the year — and believe me, it will take the entire year to achieve that goal!

I’ve always been a very organized, detail-oriented, results-driven, motivated individual — my resume says so! However, somewhere between starting my own business and entering perimenopause, something happened! I think they call it “life.” Other things began to take priority over my organized lifestyle, and I gradually became sucked in. Years ago, we executed a program at our house called “Operation Organization.” Twice a year, we [meaning "me"] tore apart every room in the house and completely cleaned and organized it. This entailed some deep cleaning and tossing out anything that had not been used in six months and would likely never be used again. I cannot even recall when our last Operation Organization took place.

My year to become organized — or re-organized, I should say — has gotten off to a good start. I have spent time doing some research and gathering tons of ideas that are already helping me. Since I want to do this right, I did not just dig in and start throwing things out. I discovered the first step to an efficient organization plan is to conduct a complete assessment of all areas of my life that need to be organized. For me, this includes home, health, hobbies, worship, business — basically every aspect of my personal and professional life.

I started by developing a binder that I affectionately refer to as my “Organization Bible.” It is divided into sections that are labeled for everything I am organizing. I am in the process of developing forms and lists for this binder, taking direction from many that are available online, and making them my own. Before I get too far ahead of myself, I should say that the very first thing in this binder should be your assessment sheets for each area you are organizing. For example, I prepared a one-page form for each space or aspect of my life I am organizing such as each room in the house — kitchen, family room, office, etc. The form provides me space to write down everything I need to do in that specific area with blocks to check off things as I progress. There is also a designated area in which I can jot down a list of things I need to purchase or make for that space. Subsequent pages provide room for any photos or images I want to include of things I envision for the room. That helps me keep track of my vision for each space. Once my assessments are complete, I can actually begin the physical work that needs to be done in each area.

As my Organization Bible grows, it will contain forms and lists to keep me on track. My Grocery List and Menu forms are already in place and working well for me. At some point, I will institute a chore chart to keep me current on housekeeping. Other lists and forms will include medical information, passwords / codes, inventory, bill management, birthdays / anniversaries, phone / addresses, and much more!

As I progress, I will post some of my forms that you are welcome to duplicate and photos to share ideas of things you may want to implement to help you become better organized.

Here’s to an ORGANIZED 2012!

« Older Entries