French Coconut Pie

This is my Mama's recipe and she was the BEST cook.

1 1/4 cup sugar
6 tablespoons butter
1/4 cup buttermilk
3 eggs
1 3/4 cup angel flake coconut
1 teaspoon vanilla
1 unbaked frozen shell

Cream sugar and butter together.  Add Buttermilk.  Beat eggs slightly and add.  Stir in vanilla. Add coconut and then pour into unbaked pie shell.  Bake at 375 degrees for 10 minutes then lower the heat to 300 and cook until golden brown and firm to touch in the center.  About 35-40 minutes.

Buffett Potatoes

8 large potatoes
1/2 cup butter melted
3 oz. cream cheese
1/2 cup sour cream
1/4 cup milk
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion chopped
12 large mushrooms, sliced or diced

Peel, dice and boil potatoes till done, then drain.  Cream potatoes with cream cheese, sour cream, milk, salt and pepper.
In a separate pan saute' mushrooms and onion in the butter.
In a casserole dish layer half of the potatoes, then the mush room mix and top with rest of potatoes.

Spiced Mao dip for French Fries

I've had this recipe for awhile and just recently decided to give it a try.  A great alternative to dipping in ketchup.  You can use it right away but it did seem even better the next day.  I love crispy fries so I use the extra crispy ones in the frozen food section.  Because they are crispy they are firmer and therefore work better for dipping.

3/4 cup Hellman's Mayonnaise
1 teaspoon lime juice
1 clove of garlic
1 teaspoon paprika
1/2 teaspoon cumin

Mix together a refrigerate. 

FYI  I used bottled lime juice and garlic powder but I NEVER skip on the Hellman's.
I think this would be good as a spread on hamburgers.  Can't wait to try it.

Follow upon Bacon and Pork loin...

Yesterday I made a whole pork loin and I wrapped it in bacon.  Lay each slice of bacon across the loin.  Wrap around each side and tuck under.  This time I decided to season with pepper.  After all, I LOVE Peppered bacon so why not.  Season with the pepper before you wrap with bacon.  Let each piece slightly overlap so it will be completely covered.  I then proceeded the same way I did with the previous pork loin recipe. I cooked on 450 for 20 minutes and then lowered the heat to 325 until done.  About 20 minutes per pound or until the center reaches 165 on a meat thermometer.  ALWAYS allow the meat to sit at least 5 minutes after it comes out of the over to allow the juices to redistribute.  Slice and serve.  Now I don't know which way I like the best.