The Best Coconut Cake EVER!

coconut cake
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My grandmother’s homemade Coconut Cake is the very best coconut cake in the entire world. I have never found another coconut cake that remotely compares. Coconut Cake has been a staple at my family’s Christmas and Easter gatherings every year since I was a tiny girl. Now that I have a family of my own and we don’t usually travel at Easter, I make it for my family. It’s such a simple recipe starting off with a 1-2-3-4 cake and 7 minute frosting. Keep reading and I’ll share the secret to what makes this cake so moist and amazing! [Read more...]

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe on Time2saveworkshops.com

This Best Buttermilk Pie Recipe is an older post, but one of our MOST pinned recipes here on Time2Save!  It would make a scrumptious Easter Dessert :)

Kasey here, I have barely cooked the past couple of months because I’ve felt so yucky from morning sickness. (In case you missed my announcement on Mother’s Day we are expecting a new addition in November of this year.) I made it up to my family today by making our favorite Best Buttermilk Pie before Gary starts a new AdvoCare 24-day challenge this week.

If you haven’t tried Buttermilk Pie, it is simply amazing!!! One of my absolute favorite desserts, it melts in your mouth and it’s so so easy to make.

buttermilk pie moms recipe

This particular recipe, comes straight from my mama’s kitchen. She made me this precious handwritten recipe book when I first got married 17 years ago. By far, it is the most used recipe book in my kitchen. It includes all my family’s favorite recipes. Since it’s not a “secret” recipe I thought I’d share with you.

Best Buttermilk Pie Recipe

Best Buttermilk Pie Recipe

Ingredients

  • 1 tablespoon flour
  • 1 cup sugar
  • 1/2 stick butter, softened
  • 2 eggs
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • pinch salt
  • 1 unbaked regular 9 inch pie shell

Instructions

  1. Preheat oven to 325 degrees.
  2. Combine flour, sugar, and butter in a bowl and mix well.
  3. Add eggs one at a time, beating well after each one.
  4. Add buttermilk, vanilla, and salt.
  5. Pour into pie shell and bake for 40 to 45 minutes until the middle is softly set.
  6. I usually bake mine 50 minutes, but it will depend on how hot your oven cooks.
  7. During the last 5 minutes of cooking, move pie to bottom shelf of oven to crisp crust.
  8. **Update - I've been cooking mine closer to 55 minutes so that the filling sets up properly. Depending on your oven it may take less time.
http://www.time2saveworkshops.com/best-buttermilk-pie-recipe/

 

Make-Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole

If you’ve got family staying with you, or just have all the kids home from school and want to feed a small crowd something hearty and simple tomorrow morning, here’s a recipe I like to bring out around the holidays and I thought you might like it too!
★ The great thing about this, is you can pour it all in the dish and cover it before you go to bed, and then stick it in the oven while the coffee’s brewing in the morning!

Breakfast Casserole
  • 1 can crescent rolls (I used 2, in a giant roasting pan, for my little crowd)
  • 1 dozen eggs (or thereabouts…)
  • 2 c. shredded cheese (Got any stored in the freezer?  This would be a perfect use!)
  • 1 lb. cooked breakfast meat (Sausage, ham, bacon – whatever you have on hand.  One time I even used Bacon Bits.  It was not too bad actually.)
  • Salt and pepper to taste
  • Salsa, chiles, mushroom, onions, etc if you like it fancy!

Directions:

  1. Grease a 9 x 13 inch casserole dish. 
  2. Flatten out your unbaked crescent rolls in the bottom for the “crust”.  (If you’re spreading it thickly, you might want to stick it in the oven for 5 minutes while you get the rest ready – that way you make sure it’s not doughy at the end.)
  3. Pour cooked meat evenly over “crust”.
  4. Pour beaten eggs over the meat.
  5. Pour cheese over layer of eggs.
  6. Bake at 350 degrees for 35 – 45 minutes or until set (this time varies depending on how many eggs you used).
  7. Cool 10 minutes before cutting into squares and serve!

Crock-Pot Cola Ham Recipe

Crock-Pot Cola Ham

 

Easter is coming, and even though it’s a ways away, my stress fest starts EARLY.  I have no family around to bring dishes or help cook, so I really have to plan  how to get everything cooked and on the table at the same time for the BIG Meal.

Some people have this down to a science, but I’m just not one of them!  Crock-Pot Cola Ham my favorite go to recipe for an easy and delicious main dish.

For all you busy moms, this is my FAVORITE way to make the Holiday Ham the easiest part of your meal using Coke and a Crock Pot.  I give total credit to my wonderful mother-in-law for this one – as a pastor’s wife, she just has a knack for cooking good Southern food the easy and yummy way!

Crock-Pot Cola Ham – What You Need:

  • 3-4 lb Fully Cooked Ham (I’m using the “Butt” half this year)
  • 1 can Coca Cola (I find it’s the most carbonated)
  • Slow-Cooker big enough for your ham

Fancy People Extras:

  • Orange or Pineapple Juice (For an extra basting zing)
    - Any kind of fruit juice or jam or applesauce will be a great addition to the crockpot because it will give the ham more flavor
  • Pineapple Rings, attach with toothpicks *Dole Pineapple is FREE at Bi-Lo this week!!
  • Maraschino Cherries, attach with toothpicks
  • Whole Cloves

Photo credit: RecipeTips.com

Directions:

Trim the fat, leaving a 1/4″ layer.  Score your ham with shallow cuts diagonally (both ways) to make a diamond pattern.  Place in Crock Pot and pour Coke over it.  Cook on High for 1 hour, and then turn to Low for the next 6-7 hours.  While cooking, occasionally scoop out some of the liquid and pour over the ham to keep it moist.

No Crockpot?  No Problem!

You can do this in the oven as well, just put it in a 350 degree oven for about 10 minutes/lb.  You’ll want to set on a foil-lined pan and also wrap the ham in foil.  Wrap it in a way that allows you to easily open and baste with Coke frequently.

Why This Works:

The acidity and carbonation in the coke tenderizes the ham, while the thin layer of fat melts (or self-bastes) to make it very moist.  Plus you get a sweet flavor that no-one would guess comes from a can of Coke!

Crock-Pot Cola Ham Recipe (Yum!)

Ingredients

  • 3-4 lb Fully Cooked Ham
  • 1 can Coca Cola
  • Slow-Cooker big enough for your ham

Instructions

  1. Trim the fat away with a knife, leaving a 1/4" layer remaining on the ham.
  2. Score your ham with shallow cuts diagonally (both ways) to make a diamond pattern.
  3. Place in Crock Pot and pour Coke over it.
  4. Cook on High for 1 hour, and then turn to Low for the next 6-7 hours.
  5. While cooking, occasionally scoop out some of the liquid and pour over the ham to keep it moist.
http://www.time2saveworkshops.com/crock-pot-cola-ham-for-easter/

 

 

What is your favorite way to cook your Easter or Christmas ham?  Share it in the comment section!

Lemon Bars with Saltine Crackers

 

Jamie here!! Looking to change up your dessert routine?  You’re going to love the cool, creamy sweetness of lemon filling mixed with the crumbly, salty crust in these best-of-both worlds Lemon Bars with Saltine Crackers.  This is the PERFECT treat for Spring – an unexpected punch of flavor and all KINDS of texture!

But first, a quick word about treats…  My husband is one of the weird ones who doesn’t care for dessert.  He never wants a cake on his birthday or (gasp!) ice cream on a hot summer night.  So it wasn’t until the 3rd year of our marriage that I stumbled upon a treat that he actually asked me to make again – and it was these Lemon Bars.  Now I usually trade off between these and my easy Derby Pie recipe for his birthday dessert – and it’s always such a nice change to have these refreshing bars again!

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lemon-bar-recipe

Here’s what you’ll need to get started:

  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)

 

Directions:

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Before you begin, get the butter nice and soft.  I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.

 

lemon bars cracker crust

 

Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them.  Make the crumbs as small as possible!

In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater.  Stir in the saltine crumbs.  You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs.  Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9″ pan.

lemon bars crust

Bake at 350 for 20 minutes, or until edges of crust are golden brown.

In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks.  Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)

Pour the filling onto the crust and spread evenly.  Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.

Cut into squares and refrigerate.  Makes 1 dozen large bars, or 2 dozen small ones.  *These are RICH, so you might want to go for the small squares!

Variations:

Try using vanilla wafers or graham crackers instead of saltines.  Don’t have fresh lemons?  Use lemon juice (about 1/2 cup) or even LIME juice would be yummy, I bet!

Lemon Bars with Saltine Crackers
Dessert
2 Dozen
 
Ingredients
  • 14 oz can of Sweetened Condensed Milk
  • 2 Lemons
  • 4 Eggs
  • 1 Stick of Softened Butter
  • 1 Sleeve of Saltine Crackers
  • Lemon Cake Mix (Try to get the kind with Pudding in the mix)
Instructions
  1. Before you begin, get the butter nice and soft. I like to set it on the stove while the oven is preheating, turning it to the other side every minute or so.
  2. Crush the sleeve of saltines in a large ziploc bag with either a rolling pin or by rolling a glass over them. Make the crumbs as small as possible!
  3. In a large bowl, mix the lemon cake mix, 1 egg and softened butter together with an electric beater. Stir in the saltine crumbs. You may need to cut some of the dry ingredients into the butter with a fork. Work it together until you have coarse crumbs. Measure out two cups of crumb mixture and set aside for later, press the rest of the mixture into a pre-greased 13 x 9" pan.
  4. Bake at 350 for 20 minutes, or until edges of crust are golden brown.
  5. In a medium bowl, mix together condensed milk, juice of 2 lemons and 3 egg yolks. Really get as much juice as you can out of the lemons by rolling them on a flat surface to break down the inner membranes, and allowing them to get to room temp first (or microwave them for 10 seconds!)
  6. Pour the filling onto the crust and spread evenly. Top with the remaining crumb mixture and bake for another 20-25 minutes, or until edge of topping is golden brown.
  7. Cut into squares and refrigerate. Makes 1 dozen large bars, or 2 dozen small ones. *These are RICH, so you might want to go for the small squares!

 

 

 

 

St. Patrick’s Day Cupcakes (Rainbows & Shamrocks!)

st-patricks-day-cupcakes

St. Patrick’s Day Cupcakes

Get ready for March 17th with this cute idea for St. Patrick’s Day Cupcakes – cover all your lucky bases with rainbows AND shamrocks.

(Jamie here!) The kids and I made these St. Patrick’s Day cupcakes last year – and they turned out so cute I had to share!  The best part about these shamrock & rainbow St. Patrick’s Day cupcakes was how easy they were to put together – I was able to let the kids totally take over this decorating job.

 

[Read more...]

Homemade Pudding Pops in Paper Cups

homemade-pudding-pops

 

Homemade Pudding Pops in Paper Cups

My kids are going through the frozen treats like crazy now that the weather is warm – so I thought I’d make some Homemade Pudding Pops with them!  WhenFlavor-Ices and smoothies start to lose their appeal, try these easy, cheap, and delicious pudding pops using paper cups and a spoon.

You only need 5 things for this recipe – and it’s pretty inexpensive to make!  You can also use lowfat milk for a healthier version. [Read more...]