Coconut Chicken Tenders

6-8 Chicken Tenders

1/2 cup Honey Mustard

1 cup of Crushed Rice Krispies

1 cup of Shredded Coconut

Pre-heat oven 350

In a large zip lock bag place chicken tenders and honey mustard. Coat the chicken. (May need more then 1/2 cup) Let it marinate in the fridge for an hour or 2. Combine crushed Rice Krispies and coconut in a shallow dish. Coat the chicken with the mixture one at a time. Place the chicken then on a cookie sheet that has been coated with non-stick spray. Bake for 15 minutes until crispy and golden.

Recipe by Kelly Atwood

Peppermint Patty Coconut Bark

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

Recipe by Stephanie Breuner

Crispy Coconut Shrimp

Ingredients:

24 medium Shrimp

3/4 cup flour

1/2 tap. garlic and herb seasoning

1 egg, well beaten

1/4 tsp black pepper

1/4 shredded coconut

Directions:

Preheat oven to 425 degrees. Spray large baking sheet with non-stick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, then flour, then back in egg, then generously in coconut. Arrange shrimp on baking sheet. Bake 12 to 15 minutes or until golden and crisp. Serve with dipping sauce. Makes 4 servings.

Recipe by Renee White

Bruschetta

2 large tomatoes (or 5 Romas), seeds removed, chopped small
basil, a good handful, chopped
3 garlic cloves, minced
olive oil
salt
pepper
baguette, sliced

Mix tomatoes, basil and garlic together. Drizzle with a little olive oil, enough to lightly coat. Sprinkle with salt and pepper to taste. Serve on top of sliced &toasted baguette

Chicken Marinade

Honey Mustard
Soy Sauce

I put my chicken in a gallon sized ziplock bag and put in enough honey mustard and soy sauce to coat. I think for 2 chicken breasts I did approximately 3 Tbsp. honey mustard to 2 Tbsp. of soy sauce. You can marinade for 20 minutes or overnight.

My Dad's favorite - Blachinda

for the crust:

1 cup shortening
4 cups flour (approx.)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Using a pastry cutter or food processor, cut the shortening into the flour, salt and baking powder until the shortening is in pea sized pieces. Slowly add in milk and mix just until incorporated. Add more flour or milk as needed to make a soft but not sticky dough. Roll out to 1/4" thick and cut into 4" circles.

for the filling:

3 cups pumpkin
1 1/2 cups sugar
2 Tbsp. flour
2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 tsp. ginger
3/4 tsp. salt

mix the filling together and place 1 - 1 1/2 Tbsp. of filling slightly off center onto the dough rounds. Fold over the dough and crimp with a fork. Brush with eggwash and bake for approximately 10 minutes or until golden brown on 375 degrees.

Note: traditional Blachinda recipes are typically savory, with pepper and onion salt rather than sugar

Variations - fill with any kind of pie filling or pudding

momma's and daughter's recipe night

What a perfect night to share recipe's, laughter, surprises, and fabulous friendships. Thank you for coming and being apart of this amazing event. I can't wait for you to post your delicious recipes.