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Tuesday, December 10, 2019

Chocolate Coconut Pudding Pie



If you're looking for a quick, easy, and budget-friendly treat for the Holidays look no further! Chocolate Coconut Pudding Pie is a crowd pleaser and whips up (literally) in no time! This treat can be made "skinny" by using sugar-free pudding packs and low-fat milk but, honestly, go full fat! The heavy cream whips up to make a full, creamy-dreamy filling that is so silky and satisfying. You won't regret it!



Chocolate Coconut Pudding Pie
by theFoodette

Ingredients:
1 box chocolate pudding mix plus 1/4 cup heavy cream & 1.5 cups whole milk
1 box coconut pudding mix plus 1/4 cup heavy cream & 1.5 cups whole milk
Nestle Toll House dark chocolate morsels
Shredded Coconut
Graham Cracker pie crust


Tools:
2 bowls & 1 whisk


Directions:
•prepare chocolate pudding & milk/cream in one bowl, whisk until thickened but pourable. 
Pour into pie crust.
•Repeat with coconut pudding, pour on top of chocolate pudding. Chocolate pudding should be set enough that they won't mix.
•Top pie with shredded coconut & as many morsels as you want! No judgment 😉
•Chill in the fridge for a couple hours or as long as you can stand it.



What other Pudding Pie flavors do you like?

Wednesday, December 4, 2019

Coconut S'mores Bars

Happy National Cookie Day!

I shared these bars on my Facebook Page and people loved them! They were virtually gobbled up. This is such an easy recipe and it comes together so quickly. Plus, you probably have all of the ingredients in your pantry already! If you don't feel free to add, subtract, and experiment as you like.

Big thanks to Nestle Toll House for providing the morsels for these goodies!


Coconut S'mores Bars
by theFoodette

Ingredients
1/2 stick butter
4 cups mini marshmallows
1/2 cup Nestle Toll House Morsels
(I used milk chocolate but use dark chocolate if you like!)
1/2 sleeve Graham Crackers, crumbled
1/2 cup Toasted Shredded Coconut

Tools
1 non-stick pot
1 8x8 dish, buttered
Spoon or spatula for mixing and spreading

Directions
Melt butter over medium heat in your pot.
Once butter is melted turn heat to medium-low and stir in marshmallows to melt.
Add in chocolate morsels, graham cracker crumbles, and toasted coconut shreds. Stir and fold to combine.
Transfer to your buttered dish and spread.
Top with extra coconut and morsels if desired.
Chill in the fridge until completely cool.
Cut into squares and enjoy!


Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday: (Thanks to Erin of The Spiffy Cookie for hosting)

Wednesday, September 4, 2019

Hunger Action Month

September is Hunger Action Month! I am joining other food bloggers in a challenge which is meant to bring awareness to the difficulty of feeding a family on a SNAP budget and highlights the organizations that help reduce hunger in our areas.

I was challenged to create a meal (breakfast, lunch, or dinner) that feeds 4 people while spending $5.50 or less (total, not per person). A family of 4 receives roughly $16.60 a day on a SNAP budget which, split evenly, comes to $5.50 per meal. This challenge was so enlightening and incredibly challenging. I wanted to be mindful of a couple of things when I took on this challenge; first I wanted to keep my recipe as nutritious as possible- including vegetables and steering clear of heavily processed items. You can easily buy a box of Mac-n-Cheese for $0.62 and a pack of hot dogs for $3 and stay well under $5.50 but there is NO nutritional value to that! Also, we have two teenagers in our house. Which means, my meal needed to feed 4 but be FILLING. 

What I landed on, ultimately, was a sort of soup/goulash. Depending on preference it can be thicker or thinner depending on how much water you choose to add. I chose to use a bag of frozen soup vegetables because it was the best value for a variety of vegetables, and they're already chopped so it's a big time-saver. The bag I used is a store-brand blend of carrots, peas, potatoes, okra, onion, celery, corn, green beans, and lima beans. It's a good source of vitamin A which is an antioxidant that supports a strong immune system and promotes healthy skin and eyes. I included canned tomatoes for the flavor as they were preseasoned, black beans for their fiber, and I used some pre-cooked chopped chicken leftover from a previous meal but, to be honest, I think I could have left it out altogether.

Here is the cost breakdown of my meal:

Store brand low sodium Chicken Broth, 32 oz $1 (on sale)
Store brand Soup Vegetable mix, 16 oz- $1.58
Store brand bow-tie noodles, 16oz- $0.99
Store brand canned no salt added black beans 15oz - $0.78
Store brand canned Italian seasoned diced tomatoes 14.5oz- $0.35
1lb chicken (leftover from a whole chicken that was cooked for the night before) $1

Total Recipe Cost- $5.70

I boiled the noodles until al dente then added everything in a separate soup pot and simmered until thoroughly heated through. My husband added hot sauce to his bowl while I ate mine as-is. I do think a little Parmesean cheese would have been a nice touch on top.
This recipe made a TON. We have plenty left over; it would probably would have fed 6 adults! I feel like maybe next time I will only add half the bag of noodles and half the bag of frozen vegetables. 

Help set the table for a hunger-free America, 


Other ways to help: