Spanish Rice

My daughter is having a girlfriend over and she wants to make rice like her mama makes.  So, here is the way a Tex-Mex mama makes her Spanish Rice!Add small amount of canola or veg. oil.

Add 1 cup of long-grain rice, and lightly brown.

Add 1/4 cup diced onion and 1 minced garlic clove.

Brown rice, onion, and garlic together.

Add 1 small can Hunts tomato sauce, and 2 1/2 cans water.

Season with salt.

...And cumin

It should look like this.  Stir well.

Cover with foil and a lid.  Bring to a boil.

I put my gas stove dial inbetween Med-lo and Med.  Let simmer for 15 min.  All the water should have evaporated.  Let sit covered for at least 5 min.  Enjoy!

Coconut Cream Pie

Did someone say Coconut Cream Pie? That sounds delicious!  

THAT... it is! This is the easy version.  I don't even like coconut, but somehow I like it in this pie!  

This is best made the day before, but at least make it ahead of time to give it a few hours to set.  

Use your food processor to make the crust.  It is a fast way to make a crust.

Press the moist crumbs into a pie pan using a measuring cup!

 Soak the coconut in warm milk.

Mix the filling together.

Add  mixture to strained milk.  

Add vanilla, cover and chill.  

Brown coconut in oven.

Pipe whipped cream or Cool Whip on chilled pie filling and top with toasted coconut!

Coconut Cream Pie

For the crust:

1 1/4 cup flour

1 stick butter, cut into small pieces

1/3 cup sugar

1/4 teaspoon salt

For the filling:

1 1/2 cups sweetened shredded coconut (4 oz.), divided

2 1/2 cups milk

1/2 cup sugar

3 Tablespoons cornstarch

Pinch of salt

3 large egg yolks

Cool Whip Lite OR...

Whipped cream- 1 cup of heavy whipping cream whipped in mixer with 1 tablespoon of powdered sugar. Add 1 teaspoon vanilla.

Make crust:  Preheat oven to 350 degrees.  In a food processor, pulse flour, butter, sugar, & salt until moist crumbs form, transfer to a tart pan or pie plate.  Press lightly with a measuring cup into bottom and up sides of pan.  Freeze until firm, 15 minutes.

Prick crust all over with a fork. Bake, until golden, 25 minutes. Cool completely.

Make filling: Spread 3/4 cup coconut on a rimmed baking sheet. Bake until golden, 5-7 minutes. Set toasted coconut aside.

In medium saucepan, heat 2 cups milk and remaining 3/4 cup coconut until milk begins to simmer. Remove from heat, cover; let stand 10 minutes. Strain through sieve, and return milk to saucepan; discard coconut.  

In a medium bowl, whisk together sugar, cornstarch, salt, egg yolks, & remaining 1/2 cup milk until blended. Gradually whisk into saucepan. Bring to simmer over med-low heat, whisking constantly until mixture begins to thicken, about 3 min.  Cook, whisking, 1 minute. Transfer to a bowl, add vanilla.  Cover and refrigerate until cool, 45 minutes. 

In a medium bowl, with an electric mixer, beat cream on medium until soft peaks form. Add powdered sugar and vanilla. (Note: I use Cool Whip Lite)

To assemble the tart, sprinkle 1/4 cup toasted coconut on crust. Spoon on cooled filling, mounding slightly in center. Top with whipped cream, and garnish with remaining coconut. Refrigerate until ready to serve.