Easy No Fail Coconut Cream Pie

This recipe was taken from allrecipes.com

I just made a few variations.

2 cups cold milk
2 3.4 oz. packages of jello Vanilla flavor instand pudding and pie filling (Honestly, I accidentally bought the coconut cream pie flavor and it was really good)

1 cup coconut divided
2 cups thawed cool whip topping, divided
1 6 oz. Honey Maid Honey Graham Pie Crust. (I actually recommend making the pie crust in the Betty Crocker cookbook, you can find it online easy and it is super easy to make)

1. Pour milk into large bowl, add dry pudding mixes and 3/4 cup of the coconut. Beat with a wire whisk for 2 minutes( I actually used my hand beater for this)
Gently stir in 1 cup of the whipped topping, pour into crust.
2. Refrigerate 4 hours or until well set.
3. Spread the remaining 1 cup of cool whip and toast the remaining 1/4 cup coconut and add on the top, keep in the refrigerator.

To toast it, just put it in a skillet and turn it on low and use a spatula and keep turning it until it starts to brown and then it is ready to put on top. Enjoy!

Pumpkin Cream Cheese Dip

When I made this, I just make a half of a batch. If you make the whole thing, you will have a ton or dip so if you need it for a lot of people, make it all, but for just your family, I would just do half.

1 15 oz. pumpkin pie puree
2 8 oz. cream cheese
1 8 oz. cool whip
1 1/2 cup powdered sugar
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon

Whip cream cheese and powdered sugar together until they are smooth. Add the rest of the ingredients until well blended, serve with fruit, ginger snaps, or whatever you would like. My husband has put this on rolls, pumpkin pie, and all sorts of variations.

I also added a little extra powdered sugar and whip cream to mine just because I love powdered sugar and I also love cool whip. Enjoy!

Pumpkin Choco Chip Bars or Cookies

2 box spice cake mix
1 cup quick oats
1 29 oz. can pumpkin
1 pck. milk chocolate chips.

Line 2 10 x 15 sheet pans with foil, spray with cooking spray. Combine all four ingredients and pour into both pans. Bake at 350 for 15-20 minutes or until toothpick comes out clean. Frost with cream cheese frosting.


I actually just made 1/2 of the recipe and made it into cookies, the recipe that I prefer for pumpkin spice cake is listed under treats and desserts on the blog and it has the cream cheese frosting recipe and it is easy to make and tastes awesome!!!

Grandma Berrett's Homeade Potatoes Augraten

6 cups boiled, cooked and diced potatoes (Usually boil them before and let them sit because it takes a while for them to cool before you peel them to make the potatoes)
( I usually double the recipe for two 9 by 13 containers of stuff )

Make a white sauce in heavy pan with 6 TBS of flour and 6 TBS melted butter

Bubble flour into butter, slowly add 3 cups of milk. Cook until thickens, stiring constantly one minute before removing from the heat.

Add 1 TBS small, diced onion dehydrated. 2 tsp of salt and 2 TBS chopped parsley. Grate 2 cups of cheese and add to white sauce. Pour sauce over potatoes. and stir until well mixed. Grate 1/2 cup of cheese and put on top

Cook 350 for 30 minutes. Enjoy.

Grandma Berrett's Homeade Macaroni

Cook 1 package 12 to 15 oz macaroni noodles...drain and set aside, or cook while mixing the following.
2 cups milk
2 tbsp. butter
1 tsp. salt and 1/2 tsp pepper

Heat in heavy saucepan.

Take 1 cup milk in a separate bowl and put 1/3 cup of corn starch in it. Mix it with a spoon.

Add this to your other mixture, it will start to thicken, cook until it starts to thicken and then add 3 cups...or more of grated cheese.

Add 1 tsp. worchester sauce(optional)
Put crackers on top (optional)

Add it to your cooked noodles....mix it and bake it at 350 for 30-35 minutes.

It is tasty tasty!