Please share your menus and dishes that you have tried that were a big hit.

Edited by Rockfordmom, Sep 26, 2010 - 3:20 pm.
Posted Sep 9, 2010 - 3:07 am
Edited by Rockfordmom, Sep 26, 2010 - 3:20 pm.
Posted Sep 9, 2010 - 5:55 am
Posted Sep 9, 2010 - 7:34 am
Posted Sep 9, 2010 - 7:48 am
Are you looking for the Carmel Coconut pie?A few years ago Kandy posted a recipe for a pie that was awesome. I lost the recipe but it was so easy and I would love to make it again. I usually make the same old things but I have been thinking about trying something new.
Posted Sep 9, 2010 - 7:50 am
Are you looking for the Carmel Coconut pie?
Posted Sep 9, 2010 - 7:51 am
Posted Sep 9, 2010 - 8:12 am
Posted Sep 9, 2010 - 8:17 am
Posted Sep 9, 2010 - 8:39 am
Posted Sep 9, 2010 - 9:25 am
Posted Sep 9, 2010 - 9:49 am
If so here it is:
1 package coconut,
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping, (16 ounces)
1 package cream cheese, (8 ounce)
1 jar caramel topping, (12 ounces)
2 deep dish pie shells, baked
Preparation:
Melt butter , place coconut and chopped pecans on cookie sheet and pour butter over it, bake till toasted @ 350 set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.
Or you can pill it all in and only top it with the coconut , carmel, and pecan topping
Posted Sep 9, 2010 - 11:26 am
If so here it is:
1 package coconut,
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping, (16 ounces)
1 package cream cheese, (8 ounce)
1 jar caramel topping, (12 ounces)
2 deep dish pie shells, baked
Preparation:
Melt butter , place coconut and chopped pecans on cookie sheet and pour butter over it, bake till toasted @ 350 set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.
Or you can put it all in and only top it with the coconut , carmel, and pecan topping
Posted Sep 9, 2010 - 1:24 pm
Posted Sep 9, 2010 - 7:07 pm
Posted Sep 9, 2010 - 8:06 pm
I am so wishing they would make a low sugar condensed milk !!
Posted Sep 10, 2010 - 6:54 pm
"The years run too short and the days too fast."~Time Passages (Al Stewart)
Posted Sep 11, 2010 - 4:38 am
Somewhere I have a recipe for a low fat/splenda home made condensed milk.
It is not yet tried and true, but I can try finding it and posting, if you would like to give it a try.
Posted Sep 11, 2010 - 5:49 am
Posted Sep 11, 2010 - 7:49 am
Posted Sep 26, 2010 - 10:47 am
Posted Sep 26, 2010 - 3:04 pm
Edited by Illinoismom, Sep 26, 2010 - 3:11 pm.
Posted Sep 26, 2010 - 3:29 pm
Posted Sep 26, 2010 - 3:33 pm
Posted Sep 29, 2010 - 5:20 am
If so here it is:
1 package coconut,
6 tablespoons butter
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping, (16 ounces)
1 package cream cheese, (8 ounce)
1 jar caramel topping, (12 ounces)
2 deep dish pie shells, baked
Preparation:
Melt butter , place coconut and chopped pecans on cookie sheet and pour butter over it, bake till toasted @ 350 set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen.
Or you can pill it all in and only top it with the coconut , carmel, and pecan topping
Posted Sep 29, 2010 - 6:44 am
Posted Sep 29, 2010 - 6:57 am
I think it's the bags of shredded coconut that are usually by the chocolate chips in the baking aisle, I don't think it's sweetened, it's just shredded coconut.
Posted Oct 19, 2010 - 2:31 pm
Posted Oct 20, 2010 - 1:09 pm
Posted Oct 20, 2010 - 1:15 pm
Posted Nov 1, 2010 - 3:14 pm
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