Caramel Coconut Creme Pie

I came across this recipe for Freezer Caramel Drizzle Pie a few days ago and just knew I had to make it! You know, my way, like I make everything else. No one knows what my problem is. I just can't seem to bring to myself to follow a recipe exactly. It's ridiculous really, but I've just accepted it.

You'll Need:
2 - 9 inch graham cracker crusts
1 package cream cheese
1 can sweetened condensed milk
coconut extract
1/2 c powdered sugar
vanilla extract
1 c coconut
4 T butter
1 quart heavy cream
1/2 t salt
1 c packed brown sugar


I made homemade caramel first.
1 cup cream
1/2 tsp salt
1 c packed brown sugar

Heat cream and salt in a sauce pan over medium high heat. Add brown sugar and boil 7-10 minutes until it reaches desired consistency (remember it is still going to thicken up quite a bit after you remove it from the heat).  Set aside to cool.

In another sauce pan, melt butter over medium heat and add coconut. Stir frequently for 5-8 minutes until coconut is nicely toasted. Set aside to cool.

In a medium bowl combine cream cheese and sweetened condensed milk. beat on medium-high speed until smooth.  Add coconut extract to taste. (I used about 1-2 t.)

In another bowl, whip the remaining cream, powdered sugar (to taste) and vanilla extract (to taste). Fold HALF of this into the cream cheese mixture. Save remaining half for topping pies.

Pour cream cheese mixture evenly between pie crusts. Next pour caramel evenly over both pies. Top with remaining whipped cream and toasted coconut. Freeze for 1 hour or overnight. It tasted divine either way.

Famous Coconut Cupcakes

Ok, ladies who have been hounding me for this recipe, here it is. Hope you all love it as much as they do! Like most of my recipes, it isn't an exact science. Feel free to play around with the amounts until you get what you love.

Cake:
Your favorite butter vanilla cake recipe made into batter (don't use a recipe that calls for oil. Use a recipe that calls for butter. Trust me)
I use pillsbury butter recipe vanilla cake and add a large vanilla pudding mix, 1/2 c. sour cream and 1/2 c. white sugar (along with the water, eggs and butter it calls for)
2-3 T. Coconut extract (I add it in until I can smell it strongly)
1/2 cup coconut, blended in your blender until fine (this is optional)

Bake cupcakes or cake according to directions for whatever cake recipe you use.

Frosting:

1/2 c. white shortening
1/2 c. (1 cube) Smart Balance Buttery Sticks partially softened
1-2 T. coconut extract
1 lb powdered sugar

Cream shortening and butter sticks, add extract and mix well. Add p. sugar slowly and mix well. (Add more or less p. sugar to get desired consistency.) Frost cupcakes with desired amount and top with coconut if you choose.

No Bake Cookies

1 cube butter
2 c. Sugar
1/2 c. milk
4 T. Cocoa
1 t. vanilla
1/3 c. peanut butter
1/3 c. Nutella
2 T karo syrup
1/4 c. coconut
3 c. Oatmeal

In a large saucepan mix butter, sugar, milk, karo and cocoa. Boil 2 minutes. Add peanut butter & nutella and stir until well blended. Add vanilla, oatmeal and coconut. Stir until all oats are covered. Drop by cookie scoop onto wax paper or into mini muffin tin.

Coconut Chicken

Coconut Chicken with Peach Sauce
1 egg
1 cup coconut
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/2 cup unsalted butter, melted
1/4 cup peach jam
2 tablespoons Dijon mustard
1 T horseradish
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl. Cut each chicken breast in half to make thinner pieces. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
To prepare the apricot sauce, mix the peach jam, horseradish and the Dijon mustard in a small bowl.