"Pecan Crusted Chicken Salad"
       
1.)  1 cup creamy garlic salad dressing
2.)  1 cup finely chopped pecans
3.)  4 skinless, boneless chicken breast halves
4.)  1 head romaine lettuce leaves, torn into 1/2 inch wide strips
5.)  1 (15 ounce) can mandarin oranges, drained
6.)  1 cup dried cranberries
7.)  4 ounces blue cheese, crumbled
8.)  1/2 cup Ranch dressing
 
Preparation:
1.  Preheat oven to 400° F (200° C).
2.  Place the creamy garlic dressing and pecans in separate bowls. Dip each chicken breast in the dressing then in the pecans to coat. Arrange chicken on a baking sheet.
3.  Bake chicken 25 minutes in the preheated oven, until juices run clear. Cool slightly, and cut into strips.
4.  On serving plates, arrange equal amounts of the lettuce, mandarin oranges, cranberries, and blue cheese. Top with equal amounts chicken, and serve with Ranch dressing.

"Spinach & Strawberry Salad"

1.)  2 bunches spinach, rinsed and torn into bite-size pieces
2.)  4 cups sliced strawberries
3.)  1/2 cup vegetable oil
4.)  1/4 cup white wine vinegar
5.)  1/2 cup white sugar
6.)  1/4 teaspoon paprika
7.)  2 tablespoons sesame seeds
8.)  1 tablespoon poppy seeds
 
Preparation:
1.  In a large bowl, toss together the spinach and strawberries.
2.  In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. 
*
   "Coconut Cream Pie"
      
Crust Ingredients:
1.)  1 cup coconut flour
2.)  2 eggs
3.)  1 teaspoon honey
4.)  pinch of Himalayan salt
5.)  1/4 cup butter-melted
6.)  2 tablespoons Virgin Coconut Oil-melted
7.)  1/2 cup shredded coconut
8.)  1 tablespoon water
9.)  1 egg white-beaten
 
Preparation:
Preheat oven to 350°. In a large bowl with a wooden spoon, mix together the eggs, coconut flour, shredded coconut, honey and salt. Once well blended, add the butter, coconut oil, and water. Mix dough together with your hands until everything has blended together. Pat dough into a round pie pan. Press the dough firmly into the pan. When you are done forming the crust, take the egg white and beat it with a fork until frothy. With a pastry brush, brush the crust with the egg white and bake at 350° for 14 minutes. Cool completely on wire rack.
 
Filling Ingredients:
1.)  1/2 cup whole sugar
2.)  1/4 cup cornstarch
3.)  1 tablespoon vanilla extract
4.)  1 cup shredded coconut
5.)  1 tablespoon butter
6.)  2-1/2 cups heavy cream
7.)  3 tablespoons Coconut Cream Concentrate
 
Preparation:
Combine sugar, cornstarch, and shredded coconut together in a pot and slowly pour the heavy cream into the pot over medium heat. Add vanilla, butter and coconut cream concentrate while stirring with a wire whisk constantly. Bring mixture to a simmer and then reduce heat to medium low. Continue stirring until mixture becomes very thick and then turn the heat down to low. Cool the mixture in the pot with a cover for about 5 minutes. Pour mixture into cooled pie crust and place wax paper on the top of the pie to prevent skin formation on the filling. Place pie in a pan of cool water until the filling is completely cool. Top pie with whipped cream and garnish with toasted coconut flakes (optional.) Refrigerate until ready to serve and enjoy!!

****A Parting Thought ****
see ya tonight

HEY, DON'T BE A STRANGER NOW,YA HEAR!
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Hey, Let's be careful out there
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PLEASE
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