Chicken Salad

Chicken Salad:

3 leg quarters (Baked plain - with no seasonings; Skin removed)
1/4 cup miracle whip or mayo
1/4 cup chicken broth or stock from chicken noodle soup
1/2 tsp Mrs. Dash (original blend)
1/4 tsp Lemon Pepper
Salt & Pepper to taste
1/4 cup Vidalia Onion minced
1 celery stalk, minced
4 boiled eggs (peeled)

In a mixing bowl, mix together the miracle whip or mayo with the chicken broth, seasonings, onion, and celery. Chop the chicken into bite size pieces and fold into the dressing. Rough chop the boiled eggs and fold them in as well.

Enjoy on saltine crackers, Ritz crackers, or as a sandwich!~

Woody's Coconut Cream Pie

Woody's Coconut Cream Pie

Ingredients

1 Prepared Graham Cracker Crust

1 (8-ounce) package cream cheese, softened
1/2 of 16 oz can of cream of coconut (its between 3/4 and 1 cup, depending on brand)
1 (3.4-ounce) package Jell-O Coconut Cream Pie instant pudding mix (just the dry powder - not prepared pudding)
1 (8-ounce) container frozen whipped topping, thawed (Sugar free coolwhip is what I used)

Garnish/Topping:

4 oz of whipped topping, thawed (Sugar free coolwhip is what I used)

1/4 cup of toasted flaked coconut

Preparation

Beat cream cheese until smooth. Blend in cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended. Add whipped topping until well-incoorporated. Spread cheese mixture evenly into prepared crust. Top with 4 oz of thawed topping (I used sugar free cool whip). In a dry skillet over medium heat, lightly toast some shredded coconut until golden brown. Sprinkle toasted coconut over the pie and chill for 2 hours.

Yields: 1 pie

Coconut Cream Pie (Southern Living)

Coconut Cream Pie

Ingredients

1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 cup cream of coconut
1 (3.4-ounce) package cheesecake instant pudding mix
1 (6-ounce) package frozen sweetened flaked coconut, thawed
1 (8-ounce) container frozen whipped topping, thawed
1 cup whipping cream
 Garnish: sweetened flaked coconut

Preparation

Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate.

Bake at 350° for 8 minutes; remove to a wire rack, and cool completely.

Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended.

Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.

Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired.

Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.

Yield

Makes 1 (9-inch) pie

Southern Living, APRIL 2002