Chocaroon Pie

Such a tasty dessert!  Get ready to share the recipe when you share the pie!

I added this recipe to my last cookbook, Fork Favorites, and it came from 

a dear friend in Florida, Jo Ann. 

Her motto is ALWAYS BAKE WITH LOVE!  

Gotta love that right??? 

Jo Ann and I have so many things in common and not only enjoy each other's company...we've been told we look like sisters.  (We both have the same short grey haircuts and wear glasses).  She's a great cook and loves to feed folks 

like I do. 

One bite of this luscious treat and you'll know you will be making it again. 

Instead of making the chocolate bottom layer from scratch, you can also use a brownie mix (9" x 13" family size) and make 2 pies.  

(Your family will thank you!) 

The topping is made with coconut and sweetened condensed milk. 

Now all of you s.c.m. lovers know it's gonna be good! 

And you surely can't go wrong doing that.  I promise you won't have a hard time watching it disappear! 

CHOCAROON PIE 

Crust: 

3 sq. unsweetened chocolate 

(you may substitute 9Tb. baking cocoa and 3 Tb. oil) 

1/2 c. butter or margarine

3/4 c. sugar 

3 eggs, slightly beaten

1/2 c. all purpose flour

1 tsp. vanilla extract 

Topping: 

2/3 c. sweetened condensed milk

2-2/3 c. coconut 

Preheat oven to 350*. Grease 9" pie plate; set aside.  

In large saucepan, melt chocolate and butter over low heat.  Allow to cool a few minutes; add sugar, eggs, flour and vanilla; stir (by hand) until well blended.  Pour into prepared pie plate.

In medium bowl, combine sweetened condensed milk and coconut.  Spoon over chocolate mixture, leaving 1/2 - 1" border. Bake 30 minutes; cool before serving. 

You may also enjoy...

Pecan Cheesecake Pie

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Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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The Bryan Times - Easter recipes - April 15, 2019

Easter is coming soon. Trust these recipes help add to your menu as we, of the Christian faith, celebrate our Risen Savior. May your Easter be blessed and bring you baskets-ful of joy.

I created this ham recipe using ideas from a few others when I wanted something flavorful and lower sugar than most. It's great using the crockpot to keep the oven open for other dishes when you're cooking for a crowd.

Crockpot Maple Brown Sugar Ham

CROCKPOT MAPLE BROWN SUGAR HAM

1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup

Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap. Pour pineapple juice in bottom of large (6-7-qt.) crockpot. In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees). Be sure to baste ham a couple of times while cooking and about an hour before it's done cooking. Remove ham to cutting board and allow to stand about 15 minutes before carving.

This potato dish is a favorite from my mom's files and one that MUST be served at all our family gatherings. So cheesey and good.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins
1 med. onion, chopped
1/2 tsp. salt
1 slice fresh bread, torn into bite-sized pieces
1/2 lb. Velveeta cheese, chunked
8 Tb. margarine or butter, melted, divided
1 small jar pimentos, drained (optional)
1/4 c. milk
2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks. Preheat oven to 350. Lightly grease 2.5 qt. baking dish. Mix together potatoes, onion, salt, bread, cheese and pimentos. Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top. Bake uncovered for 35 - 45 minutes or until brown and bubbly.


This simple side dish can be made in minutes. I love that you can use sugar free pudding along with no sugar added fruit, for a special taste treat for those having to watch their sugar intake.

EASY FRUIT SALAD (Low sugar option)

1 can (15 ozs.) fruit cocktail, slightly drained

1 small can mandarin oranges, slightly drained

1 can (15 ozs.) pineapple tidbits, slightly drained

3-4 bananas (sliced), optional

1 (4 serv.) pkg. (sugar free) lemon (or vanilla or cheesecake) instant pudding

4 - 8 ozs. cool whip, optional

In large bowl, stir canned fruits and pudding together. (To keep bananas from browning too fast, let them soak in the pineapple juice before adding). If using, stir in cool whip. Refrigerate at least 1 hr. before serving.

I would just love to give each of you a loaf of this wonderfully moist bread, but since I can't, you'll have to make it for yourself. (Sorry!) This fits in great on your dessert table too. Coconut lovers will go cuckoo over this one.

GLAZED COCONUT BREAD

4 eggs
1-2/3 c. sugar
1 c. oil
(may substitute applesauce for half the amount)
2 tsp. coconut extract
2 c. white (whole wheat) flour
1 c. all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 c. flaked coconut
1 c. buttermilk**(see note below)

Coconut Glaze:

3/4 c. sugar
1/3 c. water
2 Tb. butter
1 tsp. coconut extract

Preheat oven to 325*. Grease 2 large loaf pans. In large mixing bowl beat eggs until fluffy. Add the sugar, oil, applesauce and coconut extract and beat 3 more minutes.

Combine the flour, baking soda, baking powder, and salt and add to mixing bowl. Mix until combined. Add coconut and buttermilk. Pour batter into loaf pans and bake for about 45 minutes. (Be sure to check after 40 minutes). Remove pans from oven and set on wire rack.

Just a few minutes before the breads are finished baking, begin making the glaze by combining sugar, water and butter in small saucepan. Allow mixture to boil for 1 minute and then add in coconut extract. Poke the breads several times with a meat fork, then slowly pour the glaze over the hot bread (while it's still in the pan). The glaze will soak into the bread and down the sides of the pan.

When cool enough to handle, remove the bread from the pan and allow to finish cooling on the wire rack. Slice and serve or place in airtight container until ready to serve.

** TIP: You can make your own buttermilk by adding 2 Tbs. vinegar to a

1 cup measuring cup; fill with milk; let stand 5 minutes before adding.


Easter spells out beauty, the beauty of new life. ~S. D. Gordon

German Chocolate Cheeseball (with instant pudding!)

We all love having those quick and easy recipes to take to parties this time of year!

I have another one to add to your collection.  

This simple cheeseball has SO many options - use any flavor pudding

you'd like....I am partial to German Chocolate, but you could use white chocolate, butterscotch, pistachio...be creative. 

And you can also use a sugar free pudding mix, along with powdered sugar replacement (did you know you can make your own by whirling sweetener, like xylitol or erythritol for a while in the blender? Click here for easy instructions). 

We have to watch our sugar intake, so I used unsweetened shredded coconut, but of course, sweetened works just great too.  

Do your thing, but whatever you do, do NOT pass this recipe over. 

It's great served with graham crackers - regular or chocolate - vanilla wafers, even apple slices! Pretzels....whatever your family enjoys. 

GERMAN CHOCOLATE CHEESEBALL

1 pkg. (8 ozs.) cream cheese, softened

(please don't use fat free as it won't hold very well) 

1/4 c. butter, softened

1 sm. box (4-serv. size) instant chocolate (fudge) pudding mix

1-1/4 c. powdered sugar 

(or less if using powd. sugar substitute)

2 Tb. milk

1/2 c. unsweetened, shredded coconut

1/2 c. pecans, chopped 

(and toasted makes them even better!)

Chocolate or regular graham crackers, vanilla wafers

pretzels, or apple slices for serving

In a large mixing bowl, beat cream cheese, butter, instant pudding mix, powdered sugar and milk for several minutes on high. 

Line a qt. bowl with plastic wrap.  Place half the coconut and half the pecans in the bottom.  Gently mix them together (your fingers work great for that).  

Add the cheeseball mixture (sticky at this point). Roll around so the coconut and pecans coat the cheeseball mixture. When covered; fold plastic wrap around the cheeseball and refrigerate until time to serve.  

Recipe inspired by Shugary Sweets

Linked to 
Meal Plan Monday

You might also enjoy...

Peppermint Mocha Cheesecake Dip

​

Flashback Friday - No Oven Needed Chocolate-y Treats

WELCOME TO FLASHBACK FRIDAY!

Hope you enjoy these awesome chocolate snacks...

It only takes SIX simple ingredients to be enjoying this lovely crunchy snack.

Chocolate, cereal, peanut butter, and peanuts...what's not to love? 

Captain Crunch Peanut Clusters

Only FIVE ingredients - oh so good!  Add instant coffee or coconut to 'kick them up a notch'...

No Bake Cocoa Bars

This smooth and creamy fudge is a real winner! Dark chocolate, coconut oil,

honey and more...so tasty. 

Slow Cooker Fudge

​These sweet little treats are HONEY sweetened...and have only SIX ingredients! 

Chocolate Peanut Butter Coconut Granola Bites

Flashback Friday - Luscious Breakfast Dishes

You just can't beat this awesome and tasty fruity dish!!

Made ahead...refrigerated overnight...what's not to LOVE????  

It makes me swooooonnn!  

Baked Waffles with Raspberry Cream Cheese

My oh my! With layers of scrambled eggs & sausage gravy, topped with biscuits, this dish is sure to please any hungry man (or woman) you need to feed!

Best Breakfast Casserole Ever

These magnificent 'muffins' are soo delicious - good for you - and versatile.

Add what your family loves best to the beaten eggs....veggies, cheese, meat....great to have on hand for a protein boost any time of day.

Mini Muffin Omelets

I've been making this for decades...it's quick and easy and a mighty good way to begin the day...perfect for anytime snacking too...

Quick Coconut Toast

Flashback Friday - 3 Favorite Quick Breads

You must make this to believe how marvelous it is!!! Delicious chocolate with coconut...MMM good!

German Chocolate Zucchini Bread

I love the flavor of this delicious bread...and the streusel topping is perfect!

Streusel Apple Pie Bread

Love the flavor in cookies?  Wait til you try this sensational bread!! Perfect for gift giving too. 

Snickerdoodle Bread

 

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Ambrosia Salad

I love love love this simple salad!

Or it can be dessert too...after all, it does have some Cool Whip in it.

I have a recipe in my first cookbook (still available - Recipes & Recollections - check out my "Cookbooks" tab) that is titled FIVE CUP SALAD.

It's one cup of each of these ingredients - pineapple, mandarin oranges,

 marshmallows, coconut and sour cream.  YUM!!

Since I was making this to share at a potluck in the RV park where we spent the winter in Florida, and I needed a little more than 5 cups, I decided to add some maraschino cherries....

THEN...I saw a similar recipe with Cool Whip, so I stretched it a little farther and added that. 

So yeh, you can omit any of the ingredients and add what you prefer...
like grapes? 

It turned out to be a winner, as I came home with an empty bowl.

I love that it's so simple and has such a rich taste. 

Perfect for any holiday, but summertime too. 

This dish definitely makes you feel 'summer' but is great all year around!

AMBROSIA SALAD

1 c. mandarin oranges, drained

1 c. pineapple chunks or tidbits, drained

1 c. shredded coconut

1 c. miniature marshmallows

1 c. sour cream

1 c. Cool Whip, thawed, optional

1 c. maraschino cherries, well drained and dried, optional

Place oranges, pineapple and coconut in a large bowl. Stir in sour cream and Cool Whip, if using; blend until smooth. Stir in marshmallows. Top with cherries, or stir in just before serving. 

Linked to Full Plate Thursday
          Meal Plan Monday
           Weekend Potluck

"Two" Easy Fruit Dip

Easy Fruit Salad

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German Chocolate Brownie Bites

I was thrilled to see this recipe for German Chocolate Brownie Bites at Eat at Home. Tiffany shares simplified recipes that anyone can make.  Since I had made a Similar recipe in bar form, I thought it would be fun to make them mini size. 

They did NOT disappoint!! 

Making single servings takes a little more time, but I think the mini version of anything adds fun....and maybe helps with self control??  Makes for fun party food too. 

All this recipe takes is a brownie mix, the ingredients on package, and a 
can of coconut-pecan frosting!!

HOW CAN YOU NOT LOVE THAT??? 

(hover over photo to pin)

GERMAN CHOCOLATE BROWNIE BITES

  brownie mix for 9x13 inch pan 

ingredients to make brownies (water, oil & eggs, )

1 can coconut-pecan frosting

Preheat the oven to 350 degrees.

Mix brownie batter according to package directions.

Spray mini muffin pan with cooking spray. Spoon small amount of brownie batter into muffin pan, enough to fill 1/3 to 1/2 full.

Spoon about a teaspoon of frosting onto each cup of brownie batter.

Top with more brownie batter, filling a little more than 3/4 full.

Bake for 15 minutes.

Yield: about 36 brownie bites.

Linked to Easter Roundup
                Full Plate Thursday
            Weekend Potluck
              Meal Plan Monday



Nutella Toffee Crescent Bars

Mini Brownie Treats

Divine Praline Brownies

(No Bake) Coco-Nut Butter Crispies (Gluten Free Option)

                                     

       There were two driving forces that drove me to make this recipe.

1. It's Gluten Free and I wanted to make it for my granddaughter, Charlie, whose meals are quite limited because she gets sick if she eats

 gluten. 

2. I had been clearing out the cupboards before we headed to Florida, and I had little 'bits' of several things to use up to make this easy dish. 

It was a simple and quick recipe - just stir and mix - then place in the freezer to set up, so you don't have to wait very long to enjoy them. 

DELISH!!! 

They taste great and would be perfect for the summertime when the temps are rising and you don't want to heat the oven. 

Thanks much to Raia of Raia's Recipes for this healthy, simple treat. 
Please stop by her site and check out many more wonderful recipes to help with your dietary restrictions. 

COCO-NUT BUTTER CRISPIES 

1/3 c. coconut oil, softened

1/3 c. honey

(I used agave nectar)

1/3 c. cocoa powder

1/3 c. peanut or almond butter

(I used a mixture of both)

1 tsp. vanilla

1/3 c. unsweetened shredded coconut

3 c. (gluten free) rice chex cereal

Line cookie sheet with parchment paper or foil; spray with non stick spray.

In a large bowl, combine all ingredients, except cereal and stir until smooth. Add cereal, then mix until cereal is coated well.  Drop mounds (I used my medium Pampered Chef scoop)  onto prepared pan; freeze until hard. 

Isn't it great when you don't have to wait long to enjoy your creation??? 

Linked to Weekend Potluck

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Orange Slice Fruitcake

I know...so many people do NOT care for fruitcake.

I'm in that same boat with you...if you're thinking the fruitcakes with all the dried fruit...very dry, etc. etc. 

No nasty dried fruit in this one!

This is a fruitcake you're sure to LOVE!

It has candy orange slices and lots of nuts, dates and coconut, so it not only is moist and sweet, it has crunch and is so flavorful. 

It's AH.MA.ZING! 

And it tastes better the longer it sets....and freezes so nicely. 

(hover over image to pin)

I made this cake a long time ago, then lost the recipe....and after talking with a friend about this recipe, she had it and gladly wrote it out for me. I wanted to be sure I add it to my blog so I can keep it forever. 

It bakes for 1-1/2 to 2 hours at 300, then it soaks in an orange juice glaze. 

I cut the orange slices with scissors for ease. 

It freezes great, so you can have it when company is coming over.

It does take a little while to thaw, but you could always cut the bundt cake

into 1/2 or 1/4's and then freeze. 

I cut it into smaller pieces to serve, just because it's heavy and rich..

and SOO FLAVORFUL!!!  I love the crunch of all the nuts! 

Do hope you'll give this one a try. Absolutely Mouth-Watering!

ORANGE SLICE FRUITCAKE 

1 c. butter (or margarine), room temperature

2 c. sugar

(I used 1-1/2)

4 eggs

3-1/2 c. self-rising flour**(see tip below) 

1/2 c. buttermilk

1 lb. orange candy slices

(wet clean scissors, cut candy into small pieces...

keep a glass of warm water nearby to dip scissors in...shaking off

excess water before cutting candies) 

2 c. chopped pecans or walnuts

1 (7 ozs) pkg. dates, chopped

1 c. flaked coconut

Glaze: 

1 c. orange juice

2 c. powdered sugar

(I revised this glaze - using 1/2 c. pineapple juice and 1 c. powdered sugar!
The above recipe makes the cake very sweet) 

Preheat oven to 300*.  Grease and flour a large bundt pan; set aside.

In large bowl, beat butter and sugar until blended well.  Add eggs, one at a time, blending well after each addition.  Blend in flour and buttermilk until smooth. Fold in orange slices, nuts, dates and coconut.  (Mixture will be very thick). Pour into prepared pan. Bake 1-1/2 to 2 hours, testing after 1-1/2 hours. Remove cake from oven when toothpick placed in the middle comes out clean. 

In small bowl, combine orange (or pineapple) juice and powdered sugar; pour over hot cake while still in the pan.  Cool cake in pan for at least 30 minutes to an hour. Turn out onto cake plate.  Cool completely. 

Cake has more flavor after being frozen for about a week. Wrap airtight in foil or in a seal-able container. Thawing takes some time, so plan ahead. 

**To make your own self-rising flour:

add 1-1/2 tsp. baking powder and 1/2 tsp. salt to a 

1 c. all purpose flour.  Now you're ready to bake!

Linked to Weekend Potluck
                  Meal Plan Monday

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