••••HAPPY CINCO DE MAYO 2017🌮🥗🥙🥘🎉!!••••

(Source:  NBC right now & Garden State Honda & Republican Women of Trinity County & South Beach Casino & Resort & AMP Evensi & AMP Tuscan Fiodie) & AMP Real Simple & AMP Phoenix Bites)

••••HAPPY CINCO DE MAYO 2017!!!

 

 

 

    

 

 

••••ISLAND BREEZES COCONUT COFFEE CAKE🌰🍰🍚🍍🥜🌴🍞🥐🍨🏝!!••••

(Source: tasteofhome.com & photos also & Debra Goforth, Newport Tennessee)

••••ISLAND BREEZES COCONUT COFFEE 

••••CAKE!!

 

 

TOTAL TIME: Prep: 20 min. + chilling Bake: 35 min. + cooling

MAKES:12 servings

Ingredients

• 2/3 cup packed brown sugar
• 1/2 cup sweetened shredded coconut, toasted
• 1 package (3.4 ounces) cook-and-serve coconut cream pudding mix
• 20 frozen bread dough dinner rolls
• 1 can (20 ounces) pineapple tidbits, drained
• 1 jar (3 ounces) macadamia nuts, coarsely chopped
• 1/2 cup butter, cubed 

Directions

1. In a small bowl, mix brown sugar, coconut and pudding mix. Place 10 rolls in a greased 10-in. fluted tube pan; layer with half of the sugar mixture, 1 cup pineapple tidbits, 1/3 cup macadamia nuts and 1/4 cup butter. Repeat layers. Cover with plastic wrap and refrigerate overnight.
2. Remove pan from refrigerator about 1-3/4 hours before serving; let rise in a warm place until dough reaches top of pan, about 1 hour.
3. Preheat oven to 350°. Remove plastic wrap. Bake coffee cake 35-40 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate; serve warm. Yield: 12 servings.   

Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.

Originally published as Island Breezes Coffee Cake in Simple & Delicious October/November 2013, p36 

Nutritional Facts

1 slice: 406 calories, 18g fat (8g saturated fat), 20mg cholesterol, 483mg sodium, 58g carbohydrate (27g sugars, 3g fiber), 7g protein.

  

••••COCONUT-PECAN GERMAN CHOCOLATE PIE🍰🍫🥜🍚!!••••

(Source: tasteofhome.com & photos also & Anna Jones, Coppell Texas)

••••COCONUT-PECAN GERMAN CHOCOLATE 

••••PIE!!

 

TOTAL TIME: Prep: 50 min. + chilling Bake: 35 min. + chilling

MAKES:8 servings

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons cold lard
• 3 to 4 tablespoons ice water
• FILLING:
• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• TOPPING:
• 1/2 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans 

Directions

1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings. 

Test Kitchen Tips

Use any single-crust pie pastry your heart desires, including pre-made if you're short on time.

Hold the scrambled eggs, please! To achieve a silky smooth filling and topping, heat the egg yolks slowly and gently.

Originally published as Coconut-Pecan German Chocolate Pie in Taste of Home December 2013 

Nutritional Facts

1 piece: 801 calories, 54g fat (24g saturated fat), 215mg cholesterol, 227mg sodium, 75g carbohydrate (53g sugars, 5g fiber), 12g protein.

 

••••MOTHER'S DAY IS ON THE WAY😇👨‍🌾👜👠👗👛💐🌸🌺🌈🛍🎀🎁🎈!!••••

(Source: Kathy pic & Libby photography & google+ photos & v.m)

••••MOTHER'S DAY IS ON THE WAY!!

••••TO THE MOM'S THAT ARE FOREVER IN

••••MY ❤️ HEART!!

   

 

 

••••10 SUPERFOODS🌰🍊🍋🍵🍇🥑🐟!!••••

(Source:  google+ photos & Nutritionist Catherine Noxbry & simplegreensmoothies.com & kappboomwallpaper)

••••10 SUPERFOODS!!

 

 

  

 

 

 

••••HAPPY BIRTHDAY CAROL BURNETT🎁🎊🎂🎉🍰🎀!!••••

(Source:  Twitter.com & FallenFora-AMP & google+ photos & NNDB)

••••HAPPY BIRTHDAY CAROL BURNETT!!

••••YOU ARE 84 TODAY!!

  

 

 

 

 

 

 

••••UNUSUAL BAKING SODA USES🛀🚰🚽🛁!!••••

(Source: google+ photos)

••••UNUSUAL USES FOR BAKING SODA!!