Recipe for the day ~ Coconut Cream Pie

Coconut Cream Pie

(Courtesy of All Recipes)

**My sons and dads FAVORITE**

Ingredients:

1 cup sugar

1/2 cup all-purpose flour

1/4 tspn salt

3 cups milk

4 egg yolks

3 TBspns butter

1 1/2 tspn vanilla extract

1 cup flaked coconut

1 (9-inch) pie shell, baked

Directions:

In a medium saucepan, combine sugar, flour and salt over a medium heat

Gradually stir in milk

Cook and stir over medium heat until the mixture is thick and bubbly

Reduce heat to low and cook 2 minutes more

Remove the pan from the heat

Place a strainer over a clean mixing bowl

Set aside

Beat the egg yolks slightly

Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly

Return the egg mixture to the saucepan and bring the entire mixture to a gently boil

Cook and stir 2 minutes before removing the pan from the heat

Immediately pour the custard through the strainer

Stir butter, vanilla and coconut into the hot mixture

Pour the hot filling into the baked pie crust

Cool and refrigerate until set, about 4 hours

Thought for the day

GOOD MORNING ~ Thought for the day ~ “You must not lose faith in humanity. Humanity is like an ocean; if a few drops of the ocean are dirty, the ocean does not become dirty.”― Mahatma Gandhi

Recipe for the day ~ Bird's Nest Breakfast Cups

Bird's Nest Breakfast Cups

(Courtesy of All Recipes)

Ingredients:

**Makes 24 cups**

1 (30 ounce) package frozen shredded hash brown potatoes, thawed

2 1/2 tspns salt

1 tspn ground black pepper

2 1/2 TBspns olive oil

2/3 cup shredded Cheddar cheese

12 eggs

2 TBspns water

8 slices cooked bacon, crumbled-divided

1/4 cup shredded Cheddar cheese, divided

Directions:

Preheat oven to 425

Grease 24 muffin cups

Mix hash brown potatoes, salt, black pepper, olive oil and 2/3 cups shredded Cheddar cheese in a bowl

Divide mixture between prepared muffin cups 

Use your fingers to shape potato mixture into nests with hollows in the middle

Bake in the preheated oven until hash browns are browned and the edges and cheese has melted (about 20 minutes)

Remove the hash brown nests

Reduce oven temperature to 350

In a bowl, whisk eggs and water until thoroughly combined

Season with salt and pepper

Pour equal amounts of egg mixture into each nest

Sprinkle with bacon crumbles and 1 tspn Cheddar cheese

Bake in the oven until eggs are set (about 15 minutes)

Let cool in pans and remove by sliding a knife between potato crust and muffin cup

**FOOTNOTES**

You can also experiment with ham, sausage, and veggies to make them your own

You can also try chicken-Asiago sausage

Excellent for a quick breakfast for the weekdays

Thought for the day

GOOD MORNING ~ Thought for the day ~ “Do not abandon yourselves to despair. We are the Easter people and hallelujah is our song.” ― Pope John Paul II

Thought for the day

GOOD MORNING ~ Thought for the day ~ “Intelligence plus character-that is the goal of true education.” ― Martin Luther King Jr.

Thought for the day

GOOD MORNING ~ Thought for the day ~ “It takes a very long time to become young.” ― Pablo Picasso

Recipe for the day ~ Raspberry Coconut Poke Cake

Raspberry Coconut Poke Cake

(Courtesy of All Recipes)

Ingredients:

1 (15.25 ounce) package white cake mix (such as Pillsbury®)

1 cup water

1/3 cup vegetable oil

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (10 ounce) jar raspberry preserves

1 (8 ounce) container frozen whipped topping, thawed

1 (3.5 ounce) packages sweetened flaked coconut

Directions:

Preheat oven to 350

Grease a 9x13 inch baking dish

Mix cake mix, water, oil and eggs together in a bowl until batter is smooth

Beat with an electric mixer for 2 minutes

Pour batter into the prepared baking dish

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean (about 40 minutes)

Poke holes into the cake using the handle of a clean wooden spoon

Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled

Refrigerate cake for 1 hour

Spread raspberry preserves over the cooled cake

Refrigerate until cool (set), about 10 minutes

Spread whipped topping over the raspberry preserves layer and sprinkle coconut over the top