The Best Christmas Dessert ... Ever!

Last year I did a Pound Cake Challenge on the Cooking with Crevolyn blog.   I made 16 different types of Pound Cakes - it was a blast!   If you want to see the list and the recipes, you can go here.  I must tell you that when I stumbled upon this idea for a pound, I was like ... "shut the front door - this is the best!"  It is the absolute epitome of a Christmas dessert ... Red Velvet Peppermint Pound Cake! 

I've made it many times since and every time it is just as good.  I took a basic pound cake recipe and added the essentials for a red velvet cake.  Then for the frosting, I took a basic cream cheese frosting recipe and added the soft peppermints for the top and garnished with the hard peppermints.  If you are really feeling the peppermint flavor, I've found that adding just about a teaspoon of peppermint extract to the frosting is good, too.

Trust me, you will want to make it!  I also included the recipe in my Times column last Wednesday. 

 
Red Velvet Peppermint Pound Cake: 

Ingredients for Cake:

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ cup all-vegetable shortening

• 2 sticks butter, softened

• 3 cups sugar

• 5 medium eggs

• ¼ cup cocoa powder

• 1 teaspoon vanilla extract

• ½ teaspoon peppermint extract

• ¼ teaspoon salt

• 1 bottle red food coloring

• 1 cup buttermilk

Ingredients for Icing:

• 12 soft peppermints

• 1 stick butter, softened

• 1 (8-ounce) cream cheese

• 1 box powdered sugar

• 1 teaspoon vanilla

• Hard peppermint candies, for garnish

 

Directions for Cake:

1.        Preheat oven to 300 degrees.  Grease a 10-inch tube pan with butter and dust with flour or sugar to coat.

2.       Sift flour and baking powder together and set aside.

3.       Cream shortening, butter and sugar.  Add eggs, one at a time, mixing well after each addition.  Add cocoa, vanilla, peppermint extract, salt and food coloring.  Mix well.

4.       Add alternately the flour mixture and the buttermilk, beginning and ending with the flour mixture.  Combine well.

5.        Pour batter into prepared pan and bake for approximately 1 hour and 20 minutes or until pick comes out clean. 

6.       Cool cake in pan on wire rack for 15 minutes.  Remove cake from pan and cool completely on wire rack before icing. 

Directions for Icing:

1.        Put soft peppermint candies in a resealable bag and crush. Set aside.

2.       In a large bowl, cream together the butter and cream cheese.  Gradually add powdered sugar and then the vanilla.    Cream until smooth.

3.       Divide the icing in half.  Add crushed soft peppermint candies to half and spread on top of cake.  Spread the other half on the side of the cake.

4.       Place hard peppermint candies around base of cake for garnish. 

12 Days of Christmas - Big Green Egg Accessories

Day 10 of the 12 Days of Christmas Gift Giving Guide!  Today I thought we better think about the men (and maybe some women Egg-heads - as Big Green Egg-ers are lovingly called).  So I asked around, looked at some BGE forums and came up with a few favorite accessories for our favorite smoker.   But first let's look back at our past 9 days of fun.

Remember ...
Day 1:  Erin Condren Planners and Products
Day 2:  Grateful Bags
Day 3:  Riley Clay Designs
Day 4:  Sara Happ Lip Scrub
Day 5:  Bible and Books
Day 6:  Crock Pot Casserole
Day 7:  Accessories Galore
Day 8:  Kindle Paperwhite
Day 9:  Clarisonic Facial Cleaning Brush

So here are some of the most useful and favorite accessories for the BGE:
1,  Digital Remote thermometer:   When I asked D about his favorite accessories he immediately said this remote thermometer.  You use it for smoking meat as this device allows you to always know the temp of your grill and the internal temp of your meat. It's not good to open the grill much, if any during slow smokes, and this will keep you aware of the temp at all times.



2.  E and N got D this BGE glove and he loves it.  Better than a pot holder, it is super heat resistant but easy to use when handling all of the hot parts. 


3.  Plate setter:  The place setter is designed to facilitate indirect cooking on the Big Green Egg by providing a heat-directing barrier between the food and the fire, instantly transforming the BGE into an outdoor convection oven. The design of the place setter in conjunction with the thermal properties of the BGE, allows heat to efficiently radiate within the dome while preventing the flames and heat from over-cooking the food.




4.  Grill Brush:  This is patented stainless steel mesh that works much better than a wire brush with no bristles to come loose.  Makes cleaning food off the grates super easy. 


5.  Firestarters - There are several ways to start the fire on the BGE but this is probably the most popular.  D says he has much success with a half of one for our Large BGE.  I have put these in his stocking the last few years. 

This is a great cookbook for BBQ and the fixins' in our humble opinion:  "Wiley's Championship Barbeque:  Secrets Old Men Take to the Grave."   The name of this cookbook caught our eye for obvious reasons when we were in St. Simons one time.  I read it to D all the way home in the car.  It's entertaining  and informative.  You don't have to have a BGE to enjoy this book.




Sidenote:  I loved Wiley's Baked Bean recipe and incorporated a few ingredients like the Rotel tomatoes into my own recipe.  Again, a cooking and recipe bonus - lucky you!     Here's my version of BBQ Rotel Baked Beans:

Ingredients:

1 can baked beans, drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 cup brown sugar

1 cup barbeque sauce

1/2 cup bacon bits

1 can Rotel tomatoes, drained

1 heaping tablespoon baked beans

Directions:

1.  Preheat oven to 350 degrees.  Spray a 9x13-inch baking dish with cooking spray.

2.  Put all ingredients in a large bowl and stir to combine.  Pour into prepared baking dish.  Bake for 30-40 minutes until it starts to brown and bubble. 

12 Days of Christmas - It's a Crock Pot, sort of!

Well, we are halfway through our 12 Days of Christmas.  I would love to know if you all are buying any of these fabulous products for yourself or those on your gift list.  Please comment and let me know!

Here's our recap:
Day 1:  Erin Condren Planners/Products
Day 2:  Grateful Bags
Day 3:  Riley Clay Designs
Day 4:  Sara Happ Lip Scrub
Day 5:  Bibles and Books

Day 6:  This will come as no surprise to most of you that I had to include a Crock Pot of some sort in our 12 Days of Christmas Gift Giving Fun.    I am a slow cooker fanatic.  I do not understand how anyone who cooks can function without one.  I use at least one (and sometimes two at a time) 4-5 times a week.  I'm not exaggerating. 

I was talking with a friend (who knows me so well) who could hardly wait to tell me about a new Crock Pot product that she had gotten at Target.  I say "product' because this one actually varies from the traditional somewhat.  In a good way.  So when I saw it I knew I had to have it.  I'm sure it is a perfect gift for someone you know.

The Crock Pot Casserole Slow Cooker - why, yes and thank you!



This is the pattern that I got.  It's a Black/White lattice-type pattern.  I've seen it in solid black, red and navy.   When I purchased mine at Target with the purchase I received a $10 gift card.  I got mine about the second week in November so I'm not sure that the promotion still stands.   Either way, at $39.99 this rocks!

 


For Thanksgiving, I made Baked Curried Fruit in it (another recommendation from my same friend -  she had made it for her family) and it was perfect.  I plan to use it like crazy during the Christmas season.  Obviously, if you are doing a casserole that needs to be browned on the top, it won't do that.  But what you can do is take the casserole dish part out of the heating element and stick it in the oven for just a few minutes to brown.  Here is the link to more details on Amazon if you're interested. 

And just because I love y'all so much, here is the recipe for Baked Curried Fruit.  D's mom made this every Christmas for years and I am carrying on the tradition.

Baked Curried Fruit
Ingredients:
1 can (20 ounce) chunk pineapple
1 can (20 ounce) pear slices
1 can (20 ounce) peach slices
1 small jar maraschino cherries
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon curry powder (or to taste)
Directions: 
1.  Drain fruit and cut up if desired.  Combine fruit in a 2 quart casserole dish. 
2.  Melt butter in a small bowl and add brown sugar and curry powder.  Pour over fruit.
3.  Cook for 30 minutes in a 350 degree oven.

Now, this is what I did when I used the Crock Pot Casserole Dish: 
I followed the above directions through Step 2 using the casserole dish from this Crock pot unit.  I put it in the oven at 350 degrees for about 10 minutes.  Then I put it in the heating element and baked on low for 2 hours.  It was delicious!

 

Playing Catch Up!

So I need to give you all an update about several things:
1.  I didn't get picked for jury duty.  I did have to go the jury room but thankfully my number was at the end and by the time they got to the last five of us, they had already selected the jury.  Thank the good Lord above.  That's the good news.
2.  Now for the bad news.  I know this may sound crazy and I'm okay with that but last Tuesday morning I got a bad feeling.  Not a bad feeling like too much guacamole at the Mexican restaurant but a feeling that something bad had happened to Sadie.  She was currently at Holly's house because she likes for them to be there 10 days before the due date.   Now before I go any further, I have had these feelings before about my children.  Like when you feel like something just wasn't right; you don't know exactly what but something is off.  Well, when you're an empty nester, apparently that translates to your dogs.  I'll get to the point in a minute but let me further explain that our older dog, Kirky recently had a emergency hysterectomy due to an internal infection (which I discovered and about sent me over the edge).   This is really probably more than anyone needs to know but that gives you some background as to what might otherwise seem like erratic behavior on my part (not that I'm not prone to erratic behavior but for once this behavior might have been justified).   To the point already.
So sensing something was off, I texted Holly just to see how Sadie was doing.  She immediately called me (not a good sign) and asked if I had already talked to Amber, the young lady who oversees the foster dogs.  I had not.  Holly had asked her to call me but she just hadn't had a chance to yet.  Imagine right now that I'm a basket case.   All of this to say, early Tuesday morning, Holly had heard Sadie whimpering over the baby monitor and thinking she was in labor, got up to check on her.  Oh no, she wasn't in labor.  She was, how do I say this delicately ... having an ugly discharge.  She knew something was bad wrong and called the vet, who said to meet her at the hospital immediately.  Long story not so short, Sadie had an emergency C-section and had miscarried all of her puppies.  Apparently, one had died and poisoned the rest of them (there were 6 puppies total).  My heart was broken for my Sadie.  Holly reassured me that she was doing good and I could come get her in a week and that meanwhile, Sadie would be recuperating in a warm bassinet in her breakfast room.  So yesterday, I went and picked her up and other than one ugly scar on her belly, I am glad to report that our Sadie is doing fine.  She slept under my arm last night.  Bless her heart.  Whew.
3.  Okay, so Saturday was our big Georgia-Auburn Tailgate and let me just say first, we had a great time!  The Dawgs dominated Auburn!  WooHoo!  There are a few things you should know about Saturday:
Yes, it was C-O-L-D, cold.  When we got to our tailgate spot that morning I think it was 28 degrees.  E and N had already been there an hour before us to hold the spot and it was even colder then (thanks for braving the cold, guys!)  We all knew it was going to be cold so we were prepared.  And by prepared I should tell you that on the Wednesday before when I was shopping with a couple of friends at the TJ Maxx in Buford, I bought these.  And I am beyond thankful that I did.  They saved my feet.  Now, while these may not look like the cutest boot on the block, they are fur-lined and water repellent.  And honestly, they are much cuter in person. 

So what does one do when they get to their tailgate spot at 9:30 in.the.dang.morning. and the game is not until 7:15 that night ... well, we watched football on the flat screen... right there in the back of E's Tahoe.  Let's just say that N is the bomb when it comes to anything technological.  So yes, we sat by the heaters, watched football and ate.   It was awesome. 

You can't see it but D was grilling brats when I took this photo.  I adore these two. 

We don't look as cold as we are, do we?  The warmth of the sunshine saved us. 

One of us took a nap.  In his defense, he got up really early and it was a loooonnng day.

This just never gets old ... Saturday Night Lights!

And because you know I'm all about the food and drink, a few of my contributions to the Tailgate were this Breakfast Casserole; Black-eye Pea Salad; and ... get ready for this ... Salted Caramel Bacon Brownies.  Have a mercy, they were as good as they sound. 

Oh and I made this Hot Chocolate and transported it in a hot pot.  It was delish! This recipe can also be made in the slow cooker but I didn't have time for that Saturday morning so I just made it in a big pot and let it simmer for about 30 minutes. 

Hot Chocolate:
Ingredients:
1/2 cup dry baking cocoa
1 can sweetened condensed milk
7 1/2 cups skim milk
2 teaspoons vanilla
Directions:
Put all ingredients in a large pot on medium heat.  Simmer for about 30-45 minutes, stirring constantly.  The milk will scald if you aren't careful.    If using a slow cooker, cook on low for about 3 hours.  Serve with mini-marshmallows.
Enjoy!

Food Friday: BBQ Chicken Pizza Edition

A few days ago I went to lunch with a friend and she ordered BBQ Chicken Pizza.  It sounded so good and looked even better.   So I decided a couple of nights later, I would make a BBQ Chicken Pizza.  I've made them for years but with most dishes I make, I don't quite make things the same every time.  Exception:  baking, which is an exercise in precision.  Ingredients for cakes, pies, brownies, bars, etc. must be the same and they must be measured correctly. But aside from baking, I'm one of those "let's put this all together and see how it tastes" type people.  So, back to my pizza.  I know the basic recipe by heart but I wanted to switch things up a little.

One reason I'm putting this on the blog is because I want to remember what I did! It was pretty yummy.  The menfolk in my family agreed.   Sidenote:  I cook several chicken breasts in the slow cooker about once a week to use later for recipes.  So I already had the cooked chicken in the refrigerator. 

BBQ Chicken Pizza
Ingredients: 
1 refrigerated pizza crust ( I used Pillsbury)
4-5 tablespoons olive oil, divided
Sea salt, to taste
1 onion, cut into thin slices
1 package fresh mushrooms, chopped with stems removed
2 large tomatoes, diced
2 chicken breasts, cooked and diced
1 1/2 cups BBQ sauce ( I use Sweet Baby Ray's Sweet and Spicy), divided
1 cup sliced black olives
2 cups Mozzarella Cheese
1 cup cheddar cheese

 Directions:
1.  Layout pizza crust onto a cookie sheet sprayed with cooking spray.  Brush the crust with 2-3 tablespoons olive oil and sprinkle with sea salt.  Bake according to package directions.
2.  In a medium skillet,  drizzle about 2 tablespoons olive oil and add onion and mushrooms.  Cook over medium heat just until vegetables begin to get soft.  Add tomatoes and cook about 5 more minutes, just until they begin to get soft.   
3.  In a medium bowl, combine chicken with 1 cup sauce.  Set aside.
4.  Once crust has cooked, spread 1/2 sauce almost to the edges.    Top with onion/mushroom/tomato mixture.  Sprinkle with olives and 1 cup Mozzarella cheese.  Top with chicken and BBQ sauce mixture, then remaining cup of Mozzarella cheese and cheddar cheese.
5.  Put pizza back in oven just long enough for cheese to melt.

Enjoy!

For the Love of the Pound Cake

I thought it might be fun if I started posting my Times Column on the blog for you precious friends who read my ramblings here and may or may not read our local newspaper.  As you probably know, I write a column that appears there every 2nd and 4th Wednesday.  This particular one is all about the Pound Cake.  Mercy, I can't think of a better topic.  

For the Love of the Pound Cake

Let’s discuss the Pound Cake.  The pound cake was originally given this name because the ingredients consisted of a pound each of flour, sugar, eggs and butter.  That’s pretty straight forward and a good start.    I’ve always been a pound cake groupie but found myself usually sticking with the traditional buttermilk, sour cream or five-flavor variety when baking.  However, I got the itch to expand my horizons last fall so I embarked on a 16-week journey chronicled on my blog, cookingwithcrevolyn.com, that I affectionately called The Pound Cake Challenge.   I had a friend tell me the challenge would be not to gain the pounds!  Oh, so true.

Each week I made a pound cake recipe I had never made before.   I quickly found out that there were some seriously good pound cake recipes out there I had never even explored.   During the challenge, folks asked me which pound cake was my favorite but honestly, I couldn’t decide.   Imagine the yumminess of these varieties and  I’ll think you’ll understand the dilemma: Hummingbird Pound Cake; Coffee Cake Pound Cake; Key Lime Pound Cake; Caramel Pound Cake and my personal favorite (specifically for Christmas)  Red Velvet Peppermint Pound Cake just to name a few.   In addition, the Coconut Cream Pound Cake got the most hits on the blog of all the pound cake recipes which earned it a spot on the Best of 2013 Cooking with Crevolyn Recipes.  And rightfully so.  It is pretty amazing. 

I have found several things make for the perfect pound cake:  1. Before combining any of the ingredients, make sure they are at room temperature.  This will result in a cake with a perfect texture.   2.  Take time to properly cream the butter and sugar together until it’s fluffy and light.  3.  Resist the urge to over-mix once the dry ingredients are added.  4.  Prep the cake pan well.  I prefer butter and sugar to coat.  5.  When baking, place the cake pan in the center of the oven and keep the oven door closed until reaching the minimum baking time.  

After 16 amazing pound cake recipes during this challenge plus my tried-and-true favorites, it is my firm belief that you just can’t beat a good pound cake for dessert.  Truth be told, I’ve been known to eat pound cake for breakfast.   It’s a versatile food, you know.   So what you have here is a recipe for Peach Pound Cake, combining a pretty fabulous cake recipe with the most perfect of summer fruits, the peach.  I think you’ll agree it’s the best of both worlds. 

 

Peach Pound Cake

Ingredients:

Butter and sugar for coating pan

1 cup butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh or frozen peaches, peeled, pitted and chopped

Directions:

Preheat oven to 325 degrees.  Coat a 10-inch tube pan with butter and then dust with white sugar.  In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well with each addition, then stir in the vanilla.  Reserve ¼ cup of flour and sift together the remaining flour, baking powder and salt.  Gradually stir into the creamed mixture.   Use the reserved ¼ cup flour to coat the peaches then fold the floured peaches into the batter.  Spread evenly into the prepared pan.  Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.  Allow cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. 

 

 

Lemon Blueberry Cream Pie!

How about we talk about my new favorite summertime pie?  I have featured this in the newspaper column, on the Cooking with Crevolyn blog and now here.  Suffice it to say, I am crazy about this pie.  Honestly, a no-bake pie in the hot of the summer is the best thing ever.    You're gonna love it, I promise.   Feel free to thank me later.

Lemon Blueberry Cream Pie

Ingredients:

·         1 prepared graham cracker crust

·         1 (8 ounce) package of cream cheese, softened

·         1 (14 ounce) can of sweetened condensed milk

·         1/4 cup powdered sugar

·         1 (3 ounce) package of lemon instant pudding mix

·         2 teaspoons lemon zest

·         1/2 cup fresh lemon juice

·         1 pint fresh blueberries

·         2 tablespoons blueberry preserves or jam

·         Whipped Cream to garnish

Directions:

1.       In a large mixing bowl, beat cream cheese, milk and powdered sugar with an electric mixer until creamy.  Beat in lemon pudding mix, lemon zest and lemon juice until just blended. 

2.       Pour half of your lemon mixture into your prepared pie crust.  Stir together the blueberries with the blueberry preserves in a small bowl.  Pour the blueberry mixture evenly over the top of lemon pie layer. 

3.       Top the blueberry layer with the other half of the lemon mixture.  Chill pie at least two hours.  Remove pie from fridge and cut into wedges.  Serve with a garnish of whipped cream.

Meals on Monday on Tuesday

I was going to write this post yesterday and then I decided to clean a closet; finish up and send a column for the newspaper; research some recipes; clean out the garage; and cure the common cold. Oh wait.  Not quite but I did get distracted and totally forgot that I really wanted to do a post called Meals on Monday.  Creative, right?  So what if it's Tuesday.    You know that I talk about, write about , and generally spend A LOT of my time with food.  Which I guess when you go into a marriage with a grocery man that is somewhat expected.  So sign me up ... I knew what I was getting into.  But I'm constantly thinking about what the next recipes will be, making lists, shopping for ingredients and yes, doing the actual cooking.  And while many of the recipes over on cookingwithcrevolyn are what we are actually eating on a given week, sometimes I mix it up a little.  So I thought it might be fun to document what I'm cooking.  So here we go ...

D had been out of town on business over the weekend which included a snow storm, delayed flight, then another flight and let's just say, he was very glad to be home.  So I decided I would cook up something good (for him) and easy (for me). I made these Chicken and Pineapple Sliders (recipe on the blog) and they were delish!  I just served them with our favorite little fruit, Halos.   In case you are unfamiliar, they are a sweet, seedless, easy to peel, mini-orange. We eat these all the time.  D told me that they are almost at the end of their season so I am practically overdosing on them since I won't be able to get them soon.  That was our Sunday supper!

So on to Monday.  Last night I decided to try a recipe I've been seeing all over Pinterest.  If you're on Pinterest you know how some recipes just keep coming to the top of your page all of the time.  Well, I kept seeing this one and of course, I had to make it my own.  It was wonderful!  I served it with baked sweet potatoes and slaw.  If you're wondering, the hoisin sauce is an Asian barbeque sauce and is very tasty.  

Honey Garlic Chicken

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes - if you don't like the "kick" these give, you can easily leave them out
Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, garlic and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

So now it's Tuesday and this is what we we're having for supper tonight: 
Shrimp Cobb Salad with Cilantro Lime Vinaigrette.    
Ingredients:
1 pound medium shrimp, peeled and deveined and de-tailed
2 tablespoons olive oil
1 tablespoon Ole Bay seasoning
6 slices of bacon crumbled ( we personally love the pepper bacon)
3 large boiled eggs, diced
2 avocados, diced
6 cups chopped romaine lettuce
1 small can shoepeg corn
1 cup feta cheese (can use blue cheese or goat cheese)
Dressing:
1 cup chopped cilantro (remove stems)
juice of one lime
1 tablespoon sugar
2 cloves garlic minced
Salt and pepper to taste
1/2 cup olive oil
1/4 cup apple cider vinegar
Directions:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  In a large bowl, toss together the shrimp, olive oil and Ole Bay seasoning.  Place shrimp on baking sheet.   Bake for 4-5 minutes until shrimp are pink. 
For dressing:  Put all ingredients in a large bowl.  Mix with an electric mixer just until combined. 
To serve, divide lettuce on individual serving plates and top with rows of shrimp, bacon, eggs, avocados, corn and cheese. 
Drizzle with vinaigrette. 

Wednesday: 
I'm going with an old favorite today, Italian Beef Sandwiches, Baked Beans, and potato salad. 

Thursday:
Another tried and true family favorite:   Red Beans and Rice with Sausage. 

Friday: 
How about Fish Friday?  We love Fish Tacos in our family.  It's quick, easy and healthy.  This recipe calls for salsa but I will substitute some fresh Pico de Gallo I think this time.  I'm also going to make this Beef Enchilada Dip to go with it! 

Ingredients:

·         1 ½ pounds ground beef

·         ½ medium onion

·         2 cloves garlic, minced

·         2 cups enchilada sauce

·         1 cup grated Monterrey Jack cheese

·         1 cup grated cheddar cheese

·         Sour cream, optional

·         Tortilla chips

Directions:

1.        Brown ground beef in a large skillet.  Drain the beef.  Add in onion and garlic and cook until tender.

2.       Stir in enchilada sauce and top with grated cheese.  Cover to allow cheese to melt, about 3 minutes

3.       Top with sour cream and serve with tortilla chips.  

Okay and what we've all been waiting for .... the Dessert of the Week!  Before I tell you about it, you won't want to miss the dessert over on the CookingwithCrevolyn blog on Friday. Check out the recipe for Texas Sheet Cake Cookies.  You'll want to make them ...and eat them. 

I made this pie yesterday and it is so very good.  My husband deemed it a "keeper."  It's a no-bake, well you have to bake the crust, if you're using frozen or refrigerated and toast the coconut.  Take the time to toast the coconut.  It makes all the difference.    I think next time I'll try it with a graham cracker crust. 

Coconut Fudge Pie
Ingredients:
1 deep dish pie crust
1 (8-ounce) package of cream cheese, softened
2/3 cup powdered sugar
2 2/3 cups Cool Whip, divided
2 cups sweetened shredded coconut, divided
1 1/2 cups milk
1 (3.4 ounce) package chocolate fudge instant pudding mix
Directions:
1.  Bake the pie crust according to package directions. Cool completely. 
2.  Beat cream cheese and powdered sugar until creamy.  Add 2/3 cup Cool Whip and beat together.  Stir in 1 cup coconut.  Spread in the bottom of the pie shell.
3.  Whisk together the milk and pudding mix.  Put in the refrigerator for 3-5 minutes.  Spoon gently on the top of the coconut filling.
4.  Spread the remaining coconut on a large baking sheet.  Bake in a 400 degree oven for 5-8 minutes, stirring occasionally.  Watch carefully so it doesn't burn.  Cool.
5.  Sprinkle 1/2 cup coconut on the chocolate filling; then spread remaining Cool Whip on top of that.  Sprinkle with remaining 1/2 cup coconut.  Store in the refrigerator. 

Doesn't that look amazing?  and it is!  So that's what we're eating around the Wiley house this week.  What about you?  What's cooking in your kitchen?