••••VEGETABLE GARDENING TIPS🍅🌽🥕🥔🍆🥒🍓!!••••

(Source:  google+ photos)

••••VEGETABLE GARDENING TIPS!!

 

    

 

••••SPRING CLEANING TIPS & TRICKS🖼🌈🌞🌺🌸💐🌼🌳☔️!!••••

(Source: Emilie Dale & ShoreWest.com & google+ photos)

••••SPRING CLEANING TIPS & TRICKS!!

 

 

 

••••SIMPLE TOMATO AND AVOCADO SALAD🥑🍅🥙🥗🌰🍮🍋!!••••

(Source: food.com & photos also)

••••SIMPLE TOMATO AND AVOCADO SALAD!!

 

INSTRUCTIONS 

• SERVINGS 4

• 2
• medium vine ripened tomatoes, chopped
• 
  

1                avocado, chopped

 

• 1.    /4cup diced red onion
• 1.       tablespoon  olive oil
•          1tablespoon balsamic vinegar        
• 1    teaspoon lemon juice
• salt and fresh pepper 

• Directions

1. Combine all ingredients in small bowl and toss together.
2. Let stand 5 minutes before serving.
•  
  

••••STEAK TACO ON A STICK🌮🍢🥑🌿🌽🌰🌶🍚🌯🍮!!••••

(Source:  delish.com & photos also)

••••STEAK TACO ON A STICK!!

 

LEVEL: EASY

INGREDIENTS

• 2 cloves garlic, minced
• 1/2 jalapeño, chopped
• 1 c. chopped fresh cilantro
• 1 tbsp. ground cumin
• 1/3 c. lime juice
• 1/4 c. vegetable oil
• 1/2 tsp. kosher salt
• 3/4 lb. sirloin steak, cut into 1" pieces
• 1 avocado, cut into chunks
• 2 ears corn, sliced into 1" thick pieces
• 1 small red onion, cut into 1" pieces
• 2 flour tortillas, cut into triangles
• Hot sauce, for serving
• Lime wedges, for serving 

DIRECTIONS

1. Make marinade: In a medium bowl whisk together garlic, jalapeño, cilantro, cumin, lime juice, and vegetable oil and season with salt. Set half the marinade aside and add steak to half. Toss until coated.
2. In a large bowl, add avocado, corn, red onion, and tortillas and toss with remaining marinade.
3. Heat grill to high. Skewer kebabs and grill 8 minutes.
4. Serve with hot sauce and squeeze with lime. 

••••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.