Showing posts with label Appetizers

Lawry's Famous Coconut Banana Cream Pie

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 07, 2022

This famous recipe has 685,000+ views on Jan CAN Cook, so I thought it should be revisited.  It's a wonderful recipe that I first posted in 2009.  Here it is once again in it's entirety.

Heads up coconut lovers, this pie is amazing, totally decadent, and the coconut crust is absolutely awesome.  The crust takes it from ordinary to sublime.

Back in August of 2002, I emailed the L.A. Food Times regarding a recipe that I had gotten from their S.O.S. site and lost.  We made it several times and it was one of those special to-die-for recipes, so I was not a happy camper when I misplaced the recipe.

After writing to them, they reposted the recipe for me in their food column, I came across it again today and wanted to put it on Jan CAN Cook before I lost it again.  If you want a truly wonderful dessert, forget about the calories and make this.  It’s really special.

~ jan

DEAR SOS: About five or six years ago you printed a recipe for Lawry's Coconut Pie. It had a coconut crust and was to die for. 


DEAR JAN: This is a great pie for those who fail at making pie crusts. This crust is really simple, consisting of melted butter and coconut pressed into a pie plate. 

Lawry's Coconut Banana Cream Pie 

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes plus 2 hours chilling 


1/2 cup (1 stick) butter, plus more for pie plate 
3 cups sweetened flake coconut 

Lightly butter a 9-inch pie plate and set aside. 

Melt the 1/2 cup butter in a large skillet over medium heat and brown the coconut flakes, stirring constantly, about 5 minutes. They should be golden brown. Press the coconut firmly and evenly in the pan to form a shell. Chill the crust 30 minutes before filling. 


4 egg yolks 

3/4 cup sugar, divided 

3 tablespoons cornstarch 

1/4 teaspoon salt 

1/4 cup flour 

3 cups half-and-half, divided 

Yellow food coloring 

2 teaspoons vanilla extract 

2 bananas 

1 cup whipping cream 

1 tablespoon powdered sugar 

Combine the egg yolks, 1/4 cup of the sugar, the cornstarch, salt and flour in a small bowl. Gradually add 1 cup of the half-and-half. 

Combine the remaining 2 cups half-and-half and 1/2 cup of the sugar in a 3-quart saucepan and bring just to boil over medium heat. Add the egg mixture and cook and stir until the mixture returns to a boil and thickens, about 1 minute. 

Remove from the heat. Stir in 2 drops of food coloring and the vanilla. Cover the surface with plastic wrap to prevent a skin from forming. Let cool. 

Slice the bananas into the pie shell. Pour the filling into the shell. 

Whip the cream with the powdered sugar until stiff. Spoon in dollops or pipe with a pastry bag around the edge of the pie. Chill 2 hours before slicing. 

6 to 8 servings. Each of 8 servings: 563 calories; 427 mg sodium; 182 mg cholesterol; 39 grams fat; 26 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 1.62 grams fiber.

Update:  So many of you have found your way to this recipe via Pinterest, I appreciate all of the Pins, and hope you all enjoy this incredible pie.  I've received a few emails from people saying it was hard to cut through the crust, the only thing I can think of is that perhaps you are pressing the coconut into the pie pan, too firmly.  The majority of people seem to have no trouble with this, so I hope bit of information helps others who are going to bake this wonderful pie.  The response to it has been so positive, this is truly a one of a kind recipe.

#bananapie #coconutpie #coconutcreampie #bananapie #bananacreampie #yummydessert #awardwinningpie #pie #food #dessert #foodporn #homemade #foodie #baking #yummy #pies #pastry #instafood #delicious  #piesusu #foodstagram #bakery #chocolate #love #sweet  #foodblogger #tart #desserts #creampie #instagood #cooking  

Pasta Primavera

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 14, 2021

 This was ah-mazing.  So good and so easy...

The original recipe came from TheVegLife, but I made substitutions since hubby isn't a fan of zucchini and summer squash.  I used a large onion, a yellow pepper, matchstick carrots and mushrooms.  Next time I may add water chestnuts. I know, I know, its not Asian, but it would give it a nice crunch.  Another alternative would be to roast the veggies in a 450 degree oven and then proceed with recipe.  Grilled chicken would be a great option, too.

Collection of Olive Garden Recipes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 14, 2014






Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes.  Six Sisters Stuff has published all of the above.  You can grab their recipes here...

Recipes courtesy of Six Sisters’ Stuff

Tequila Lime Drumsticks...

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 22, 2014



  • 3/4 cup silver tequila
  • 3/4 cup freshly squeezed lime juice (from 6 to 8 limes)
  • ⅓ cup honey
  • 1 tablespoon plus 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon freshly ground pepper
  • 4 1/2 pounds chicken drumsticks (about 20)
  • 3 tablespoons safflower oil
  • Clementine or orange wedges, for serving (optional)

Combine tequila, lime juice, honey, salt, pepper, chicken and oil in a large resealable bag. Place in a baking dish and let stand at room temperature, turning bag occasionally, 1 hour.

Preheat oven to 375 degrees. Remove chicken from marinade, allowing excess to drip back into bag. Pat dry. Reserve marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 minutes.

Meanwhile, transfer marinade to a saucepan and boil over medium-high heat until thickened and reduced to 1/3 cup, 15 to 20 minutes. Transfer chicken to a serving platter and immediately brush with glaze. Serve warm or room temperature, with clementine wedges.

On a lightly-floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.

Sausage Balls

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 14, 2014


Even they aren’t trendy, sausage balls have been around forever, and they’re still one of the most requested recipes on Betty Crocker’s site, people love them, and even if they aren’t tres chic, they are absolutely delicious.  I’ve blogged about these before, but some things are definitely worth repeating.

There are lots of variations, but I never deviate from the original, sometimes you just don’t mess with the classics.  Super Bowl Sunday will be here soon, pick up a box of Bisquick in your local market, put together this recipe and you’re in for a treat.  It’s an oldie, but definitely still a goodie.  ~ Jan

3 cups Original Bisquick Baking Mix
1 pound pork sausage (I like Bob Evan’s Hot)
4 cups shredded sharp cheddar cheese
1/2 cup grated parmesan cheese 
12 cup milk
12 teaspoon rosemary leaves, crushed
1-1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley blakes

Barbecue or chili sauce, if desired

1.  Heat oven to 350 degrees.  Lightly grease bottom and sides of jelly roll pan.

2.  Stir together all ingredients using hands or spoon.  Shape mixture into 1-inch balls. Place in pan.

3.  Bake 20 to 25 minutes or until brown.  Immediately remove from pan.  Serve warm with sauce for dipping.

Photo and recipe courtesy of You Sweet Talker, Betty Crocker :-D

The Pioneer Woman's Bacon Appetizers

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, December 17, 2012
FN Thanksgiving Live Ree Holiday Bacon Appetizer s4x3 lg Ree made these on FoodTV and they are calling my name. It's a "must try" recipe this holiday season at our house.

This recipe is so simple, all you do is take a Keeble Club Cracker, put a mound of brown sugar on it, she also makes some using a mound of parmesan cheese on the crackers. Then you take a half a slice of bacon, wrap it several times around the sugar or parmesan and the cracker, put it on a cookie cooling rack that you've sprayed with Pam, put the rack on a jelly roll pan, put it in a preheated 250 degree oven for two hours.

That's it! She said they freeze really well, too.

I will line the jelly roll pan with foil, this isn't my first rodeo with brown sugar, and I don't want a sticky mess to clean up.

They freeze well, you can just reheat, or you can eat them warm or at room temperature. What's not to love with this recipe... Picture Source: FoodTV

Pillsbury Bake Off Winners Chili Dog Boats Appetizers

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 25, 2012


It’s that time of year again, and we’re all looking for Super Bowl Party appetizers. This winning recipe for Chili Dogs is easy to make and extremely guy friendly.


1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits

10 cocktail-size hot dogs

1/3 cup chili without beans

1/4 cup finely chopped onion (1/2 medium)

1/4 cup shredded Cheddar cheese (1 oz)

1 egg

1 tablespoon prepared yellow mustard


  • Heat oven to 400°F. Separate dough into 10 biscuits; press or roll each into 4-inch round. Place hot dog in center of each biscuit round. Top each with about 1 teaspoon each of chili, onion and cheese.
  • Bring sides of dough up to center, forming half circles that stand up. Brush edges of dough with water; pinch edges tightly to seal (as dough bakes, edges will open forming a boat shape). Place on ungreased cookie sheet.
  • In small bowl with fork, beat egg; stir in mustard. Brush mixture over top and sides of each filled biscuit.
  • Bake 9 to 13 minutes or until light golden brown. Remove from cookie sheet; serve warm or cool.

Picture and Recipe Source: Pillsbury

World’s Best Famous Chili Cheese Queso Dip

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 18, 2012

This could be award winning dip, it’s so good.  And so simple to make, this is a winner!  My family made this at Christmas with the new Velveeta White Cheese, and it was devoured within minutes.

1 2 lb. block of Velveeta White Cheese, cut into chunks
1 lb. Jimmy Dean Hot Sausage
1 can Rotel Tomatoes
1 can green chiles

Brown sausage, drain, and put in saucepan with remaining ingredients.  Cook, stirring constantly until cheese melts and ingredients are hot.  Put in mini crockpot to keep warm and serve with tortilla chips, raw veggies, crostini, or our favorite, Fritos Scoops.

Your family will love this!

Seana's Salsa Deviled Eggs

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, March 13, 2011


My friend, Seana, from Napa Valley, sent me her much loved recipe for Salsa Deviled Eggs.  Can't wait to try it, has to be a winner, Seana is a world class cook.  ~ jan


Makes 20

10 hard boiled, extra large eggs, peeled, halved

1/3 cup mayonnaise

1 tsp Dijon mustard

1/4 cup finely chopped, drained, oil packed sun-dried tomatoes

1 Tbsp finely chopped pickled jalapeno peppers

6 green onions, thinly sliced

6 Kalamata olives, pitted and chopped

Remove yolks from eggs and place in medium bowl. Blend in mayonnaise and mustard. Stir in all remaining ingredients. Spoon mixture into pastry bag fitted with large plain or star tip. Pipe mixture into egg white halves. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Betty Crocker's Bisquick Sausage Balls, The Original Recipe

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 17, 2011


Sausage Balls have been around for more years than I care to remember.  Often overlooked these days, they're not exactly nouevelle cuisine and people are serving trendier appetizers, but this old recipe has stood the test of time and they are definitely worth revisiting.  I've made them a badzillion times over the years, people always love them.  

~ jan

3cups Original Bisquick® mix
1pound bulk pork sausage
4cups shredded Cheddar cheese (16 ounces)
1/2cup grated Parmesan cheese
1/2cup milk
1/2teaspoon dried rosemary leaves, crushed
1 1/2teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
 Barbecue sauce or chili sauce, if desired

  1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
  2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
  3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping

Source:  You sweet talker, Betty Crocker ;o)


Chili in a bread bowl….

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, October 10, 2010

.super-quick-chili-sl-l (1)

Slice tops from 16 (1-oz.) hearty round dinner rolls, and then let guests hollow out centers and spoon chili into them.

Total: 27 minutes
Yield: Makes 8 servings


  • 2  pounds  lean ground beef
  • 2  tablespoons  chili powder
  • 1  tablespoon  Creole seasoning
  • 1  teaspoon  ground cumin
  • 2  (16-oz.) cans diced tomatoes with green pepper and onion
  • 2  (16-oz.) cans small red beans
  • 2  (8-oz.) cans tomato sauce
  • Toppings: shredded Cheddar cheese, sliced green onions, diced tomatoes


1. Brown beef in a Dutch oven over medium-high heat, stirring often, 6 to 8 minutes or until beef crumbles and is no longer pink; drain well. Return beef to Dutch oven; sprinkle with chili powder, Creole seasoning, and cumin, and sautΓ© 1 minute.

2. Stir in diced tomatoes and next 2 ingredients, and bring to a boil over medium-high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 15 minutes. Serve with toppings.

Southern Living, FEBRUARY 2010

Copycat Red Lobster Crab Cakes

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 11, 2010

1 lb lump crab meat (make sure you check for shells before preparing)

½ teaspoon minced garlic

1 tablespoon minced onions

1 tablespoon diced celery

2 tablespoons mayonnaise

1 egg

1 teaspoon Dijon mustard

1 teaspoon Old Bay Seasoning

¼ cup bread crumbs

Salt and Pepper to taste

Olive Oil for sautΓ©ing

To start, in a bowl combine all ingredients except for the crab and
the bread crumbs. Mix the ingredients together and then carefully mix in
the crab meat. Spread out the bread crumbs on the counter. Role crab
mixture into a ball about 2 inches or so in diameter. Put the ball in
the bread crumbs flattening it out into a patty about 1 inch thick by 3
inches in diameter. Refrigerate the crab cakes until you are ready to
cook them.

To cook, in a skillet, heat about 2 tbsp of olive oil, brown the crab
cake on each side for about 2-3 minutes, then reduce heat to low and
cook for an additional 8 minutes.

Baked Caramel Corn

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, November 03, 2009


This is one of our family’s favorite recipes.  I make it often when I visit the kids, everybody loves this.  It’s an old recipe, I remember my Aunt Idalene making it when I was just a little girl.  It so easy to make, just be careful when you pour in the baking soda; it foams, and this stuff is hot!

~ Jan

  • 24 cups popped yellow popcorn
  • Nonstick cooking spray
  • 1 cup butter or margarine
  • 2 cups firmly-packed brown sugar
  • 1/2 cup light corn syrup
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. vanilla

Here's How:
Preheat oven to 250F. Coat the bottom and sides of a large roasting pan with nonstick cooking spray. Place popped popcorn in roasting pan. Salt the popcorn lightly.  I cook the popcorn in an air popper, so I don’t have additional oil.

In a heavy pan, slowly melt butter; stir in brown sugar, corn syrup and salt. Heat to a boil, stirring constantly; boil on medium low heat without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped popcorn, mixing well. Bake for 1 hour, on the bottom rack of your oven, stirring every 15 minutes. Remove from oven, cool completely. Break apart and store in tightly-covered container.

Yield: about 6 quarts

Notes:  The secret to this caramel corn is to stir it often when it’s baking, because the caramel topping melts and runs to the bottom of the pan.  If you don’t keep stirring, it just puddles at the bottom.

When you take it out of the oven, immediately put it on sheets of waxed paper that you’ve put on your countertop.  Then let it cool for just a bit and break apart.  If you leave it in the roaster pan, it will stick to the bottom and you will have a mess.

Also immediately immerse your roaster pan in water for easy cleanup.  Do the same as soon as you empty your saucepan of the caramel syrup, or you will have a sticky gooey mess to deal with.

Salted Caramel Strawberries

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, April 03, 2009

Salted Caramel Strawberries from Southern Living


  • 20  large fresh strawberries
  • 40  caramels
  • 3  tablespoons  whipping cream
  • 1/4  teaspoon  salt
  • 1 1/4  cups  coarsely chopped mixed nuts
  • Wax paper


1. Pat strawberries completely dry with paper towels.

2. Microwave caramels, 3 Tbsp. whipping cream, and 1/4 tsp. salt in a 1-qt. microwave-safe bowl at MEDIUM (50% power) 3 1/2 minutes or until smooth, stirring at 1-minute intervals.

3. Dip each strawberry halfway into caramel mixture. Roll in nuts, and place on lightly greased wax paper. Let stand 15 minutes. Serve immediately, or cover and chill up to 8 hours.

Note: For testing purposes only, we used Kraft Caramels and Planters NUTrition Heart Healthy Mix.

Southern Living, APRIL 2009

Black Bean Salsa

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, February 21, 2007


  • 3 (15 ounce) cans black beans, drained and rinsed
  • 1 (11 ounce) can Mexican-style corn, drained
  • 2 (10 ounce) cans Rotel diced tomatoes with green chile peppers, drained
  • 2 tomatoes, diced
  • 2 bunches green onions, chopped
  • minced garlic
  • juice of 1 lime squeezed over salsa
  • salt and pepper to taste
  • cilantro leaves, for garnish


  1. In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.
Serve with tortilla chips

More tweaks - Ryan said he would add a bit of cumin and some chili powder to this...

Skillet Nachos

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 23, 2007
1tablespoon olive or vegetable oil
1medium green bell pepper, chopped (1 cup)
1small zucchini, chopped (1 cup)
1cup Old El Paso® Thick 'n Chunky salsa
1cup chili beans in sauce (from 15-ounce can)
4ounces tortilla chips
1 1/2cups shredded Monterey Jack cheese (6 ounces)

Sliced ripe olives, if desired

1.In 12-inch skillet, heat oil over high heat. Add bell pepper and zucchini; cook and stir about 2 minutes or until vegetables are crisp-tender. Stir in 1/2 cup of the salsa and the beans; cook until hot. Remove mixture from skillet.
2.Wipe skillet clean. Arrange tortilla chips in single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
3.Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 200); Total Fat 22g (Saturated Fat 9g, Trans Fat ncg); Cholesterol 40mg; Sodium 850mg; Total Carbohydrate 31g (Dietary Fiber 5g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 26%; Vitamin C 46%; Calcium 36%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: nc
*Percent Daily Values are based on a 2,000 calorie diet.

Source: Betty Crocker, You Sweet Talker....

Cajun Snack Mix

by πŸ‘©‍🍳 Cooking With a Southern Vibe in Music City USA πŸ‘©‍🍳, January 23, 2007


  • 4 cups popped popcorn
  • 2 cups pretzel sticks
  • 2 cups bite-size square rice cereal
  • 2 cups dry roasted peanuts
  • 1/2 cup butter, melted
  • 1 tablespoon salt-free Cajun seasoning
  • 1 cup snipped dried fruit


1. Preheat oven to 300 degrees F. In a large roasting pan, combine popcorn, pretzels, cereal, and peanuts; set aside.

2. In a small bowl, combine melted butter and Cajun seasoning. Drizzle butter mixture over popcorn mixture; toss gently to coat.

3. Bake for 30 minutes, stirring once. Spread mix on a large piece of foil to cool. Stir in dried fruit. Makes about 20 servings.

4. Make-Ahead Tip: Prepare the snack mix as directed; cool. Store in an airtight container at room temperature for up to 3 days.

Source: BH&G