My Coconut cream pie (no crust)

1pkg instant vanilla pudding

1 can sweetened condensed milk

coconut extract

shredded coconut

whipped cream

raspberries

Make pudding according to pkg (stir in 3 cups milk) once mixed add in sweetened condensed milk, a little bit (probably less than 0.5 tsp) of coconut extract and about 1/3 cup of shredded coconut. Mix and put in fridge. When pudding is ready I whip up some whipped cream (real stuff) place it on top and sprinkle with raseberries. Its heaven.

Mimi's pineapple coconut muffins

Best Muffins of My Life!

Ingredients

Crumb Topping
1/3 cup all-purpose flour
1/3 cup sweetened flaked coconut, chopped
3 tablespoons granulated sugar
3 tablespoons finely chopped, roasted, unsalted macadamia nuts
3 tablespoons unsalted butter, softened

Muffin Batter
1-1/3 cups all-purpose flour
½ cup granulated sugar
1-½ teaspoons baking powder
½ teaspoon salt
½ cup sweetened flaked coconut, chopped
2 large eggs
½ cup canola or vegetable oil
3 tablespoons unsweetened pineapple juice, reserved from canned pineapple
¾ cup drained canned unsweetened crushed pineapple

Instructions

1. Preheat oven to 375°F
   
   
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, combine flour, sugar, baking powder and salt. Whisk together until well blended. Stir in coconut.
   
   
5. In medium bowl, whisk eggs until lightly beaten. Gradually whisk in oil until well blended. Stir in pineapple juice.
   
   
6. Add egg mixture to flour mixture and stir just until combined. Fold in pineapple. Spoon batter into prepared muffin pan, filling cups ⅔ full. Crumble topping over top of batter.
   
   
7. Bake for 20 to 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.

Easy Crock Pot Ribs

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Herb Chicken Thighs with Potatoes and Carrots

2 Tbls Flour

2 tsp paprika

1 tsp salt

1 tsp dried oregano

1 tsp dried thyme

5 bone in chicken thighs (skinned)

1 tsp olive oil

1.5 cups thickly chopped carrots

1.5 onions cut into large wedges (about 8)

1.5 cups chicken broth

.5 cups white wine

7 small red potatos quartered

Combine first 6 ingredients in a plastic bag then add chicken and shake to cover the chicken with spices. Heat olive oil in a large heavy bottomed pan (my big think frying pad) and add chicken and flour stuff. Cook both sides for 3 minutes on med high heat. Then add carrots and onion and cook another 3 minutes stirring every minute. Then add the rest wait for it to boil then reduce heat and partially cover for about 35 minutes until chicken and veggies are done. Then put on a plate and eat.

Slightly modified from Cooking Light 2010 Best Quick and Easy Recipes.

Pineapple upside down cupcakes

For next week's treat I know what I am making! Our neighbors made these for us and they were delicious!

Ingredients

• FOR THE BATTER:
• 6 tablespoons (3/4 stick) butter
• 1/2 cup milk
• 1 cup flour
• 1 1/2teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs

• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• FOR THE TOPPING:
• 6 tablespoons (3/4 stick) butter
• 3/4 cup light or dark brown sugar, tightly packed
• 6 maraschino cherries
• 1 (20-ounce) can pineapple rings

Heat the oven to 350º. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Meanwhile, prepare the pine-apple topping. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.

1. 
   

   Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.

   
   Finish making the batter. In a medium-size bowl, combine the flour, baking powder, and salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

   Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.

   
   

   Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 12 cupcakes.