Coconut Brown Rice

My friend mentioned to me on Saturday that she was making coconut rice for her family. She said it was really good. I thought it would be fun to try. This is what I made yesterday without a recipe and it was perfect. It went well with the salmon I served. I will be making this again. 

Ingredients

2 C brown rice

1 can of coconut milk (full fat)

3 1/2 C water

2 tsp salt

Directions  serves 10

For pressure cooker

1. Pour all the ingredients into the pressure cooker and put the lid on. 

2. Turn the pressure cooker on to high pressure. Then turn the timer to 18 min. 

3. Let it cook and let the pressure release on its own. 

4. Take off the lid fluff with a fork and serve. 

For Stove top

1. Pour all of the ingredients into a medium size saucepan and stir them together. Turn the heat on to medium high. Bring to low boil. 

2. Reduce the heat to medium low put on lid.  Cook about 40 minutes until water is absorbed. 

3. Take off of the heat with lid on. Leave for 10 minutes. 

4. Fluff up the rice with a fork and serve.  

(Don't stir it will get mushy.)

Chocolate Mousse (Dairy Free)

Isn't anticipation for happy things ahead the best. I am looking forward to seeing my new little granddaughter tomorrow. Such an amazing miracle to see these little ones come to earth. She is a lucky little girl to have 2 wonderful parents. I love being part of a great family that keeps on growing. :)

I made this the other day and it was smooth and creamy. It tasted really yummy with fresh strawberries. It is low in sugar and so fast and easy to make.

Ingredients
1 cup dark chocolate chips
2 tablespoons honey or vegan sweetener
1 cup canned coconut milk
Top with fresh fruit or your favorite topping.

Directions
1. Melt the chocolate chips and honey in a small saucepan over low heat, stirring frequently.

2. Take the chocolate chips off the heat and stir in the coconut milk. Chill in the refrigerator for 2 hours.

3. Serve. Store leftovers in airtight container in the fridge.

Coconut Tapioca Pudding (Dairy free & Gluten free)

 I love tapioca pudding and I have been looking at Bob's Red Mill Tapioca pearls for a while thinking it would be fun to use them to make pudding.

So I finally made some yesterday and really enjoyed the creamy wonderful pudding. So did my family. I had my cute little grandsons over yesterday and they enjoyed it too.

Ingredients

2/3 C Bob's Red Mill Small Pearl Tapioca
1 1/2 C water
1 can of coconut milk
1 C milk (Use cashew milk or almond or ?)
dash salt optional
3 eggs separated
1/2 C honey or other sweetener
1/4 C honey or other sweetener
1 tsp vanilla
fresh berries for on top

Directions    serves 6

1. Pour the tapioca  into a bowl and pour the water on top. Let them soften for 30 min.
2. After the 30 minutes is done pour tapioca and water into saucepan on medium  heat.
3. In a small bowl beat egg yolks stir in coconut milk, milk, salt and 1/2 C honey. Then stir into tapioca on the stove. Stir until it starts to boil. Turn down and simmer on low until it thickens about 10-15 min.
4. In the meantime pour egg whites and honey together until it forms soft peaks.
5. Fold 1 C of the tapioca mixture into the egg whites and then stir it back into the rest of the tapioca.
6. Cook on medium low for another 3-4 minutes. Take off the heat and stir in the vanilla.
7. Pour into serving bowls. Let cool down and eat in 15 min. Or put in fridge covered with plastic and eat cold.
8. Serve with fresh fruit.

Fresh Fruit Fool (Dairy Free)

We have been busy around here. Britney as I mentioned had a beautiful little boy named Henry. To join her 3 other boys. He is a sweet cuddly baby. She is a busy mama. he reminds me of how my newborns looked. It it truly a miracle each time a new little one joins our family. I had fun taking care of her 3 other boys while she was in the hospital. I appreciated the help from other family members. I love being a Grandma. This picture reminds me of Britney when she was a baby. I love him already. Britney and her husband Blake are great parents to their boys. 

I recently learned about this English dessert called "Fruit fool" It usually has custard or whipping cream folded into the fruit. I decided to make it healthier with whipped coconut cream. I also added chia for added nutrition. I added no sugar. I just enjoyed the natural sweetness of the fruit. It was delicious. I love finding ways to eat more fruits and vegetables. Here is a great way to eat fruit. The lime juice was a nice addition. This could make a great breakfast too. 

Welcome Henry!

Ingredients

1 kiwi Peeled and chopped up small pieces

1 banana cut up

2 T lime juice

1 tsp lime zest

1 C mangoes cut up (I used frozen)

2 T chia * Optional

1/4 C whipped coconut cream*

1 tsp vanilla

cut up kiwi and mangoes for on top

Directions  serves 2

1. Place kiwi, banana, lime juice, lime zest, and mangoes in a bowl together. Stir them up so the juice covers all the fruit. (You could also puree the mangoes if desired. Fruit fool often has fruit puree. ) Stir in the chia and set the bowl aside. 

2. * Making the coconut cream. Chill a can of coconut milk at least 5 hours in your fridge. (I have found in the winter storing my coconut milk in my cold storage my milk hardens without having to put it in the fridge. :) After it has chilled scoop out the thickened milk off the top (do not use the liquid on the bottom.) Whip up the cream with mixer or blender. Add the vanilla. Then fold into the fruit. 

3. Scoop into dishes. Garnish with additional fruit if desired.  Enjoy a wonderful treat!

Creamy Salmon Bisque (Dairy Free)

I hope you are enjoying the year and have nice things to look forward to. It is fun to set new goal and to have new things to work for. This is a great way to start out a healthy new year. Not on a "diet" I don't like that word. I like to look at it as a healthier way of living. This recipe will get you started on the right foot.

This is a nice creamy soup. My husband enjoyed 3 bowls of it. :) Our family has become salmon fans. I have never had salmon in a soup. I really enjoyed it too. Happy 2015.

Ingredients

salmon filets 1lb 8oz
3 1/2 C water
1/4 tsp dried thyme
1/2 tsp salt
1 lemon sliced
2 cloves garlic minced
7 peppercorns
3 black peppercorns
5 green onions chopped finely
1/4 C whole grain flour ( I used spelt)
2/3 water
1 tsp salt
3/4 coconut milk
1 T dried dill
2 1/2 to 3 T lemon juice
more salt and pepper if desired

Directions

1. In a pot put in salmon, water, thyme lemon and peppercorns. Bring the mixture to a boil. Then turn down the heat to simmer and cover and let simmer for 20 min.
2. Take off the heat. Strain. Take the skin off the fish if there is any (The skin will add more flavor). Chop up the fish and set aside. Save the fish broth
3. In the pot pour in the oil and heat to medium. Pour in the onions, and garlic. Stir and let cook a couple minutes. Then stir in the flour.
4. Pour in the fish stock. It equaled about 2 1/2 C. Add an additional 2/3 C water, fish, and salt. Stir all together and let the mixture come to a boil. Then turn down the heat and let cook about 5 minutes.
5. Then stir in the in coconut milk and dill. Do not let the mixture come to a boil again. Let the mixture heat all the way through.
6. You can eat warm or chilled. Enjoy!

Creamy Peppermint Truffles (healthier)

These are fun easy truffles for the holiday. I made them healthier by adding coconut milk instead of whipping cream. They are delicious treat for this time of the year without the guilt. Peppermint and chocolate are a favorite flavor combination at our house. You can either roll them in crushed nuts or candy canes. 

Ingredients

1 C dark chocolate chips or bar
2/3 C canned coconut milk
5T coconut oil
2tsp vanilla
1 tsp peppermint oil or peppermint extract
Roll in cocoa,  or finely chopped nuts, crushed candy canes

Directions   makes about 8

1. In a small saucepan on medium low heat pour in chocolate, milk, and oil. Stir until all melted and nice and smooth.
2. Take off the heat and stir in the vanilla and peppermint oil.
3. Pour into a metal loaf pan and let cool in the fridge until thickens.  
4. Take bowl out of fridge. Rub some coconut oil on your clean hands for easier handling.
5. Scrape with the side of a spoon the chocolate until you get enough for a small ball. Roll into a ball with your greased hands.
6. Put cocoa, nuts or crushed candy in a small bowl and roll the ball into the topping of your choice. I think cocoa is the best. 
7. Place in air tight container and place in fridge to harden.

Peppermint Cream Hot Cocoa (Dairy Free)

 So peppermint and chocolate are a favorite at our house. So I thought it would be fun to make it into hot cocoa on a cooler day like today. It is a delicious way to warm up. I even made it dairy free. It is a fast and easy recipe. You won't be buying mixing again when you see how easy it is. It was a nice creamy treat. Happy Holidays.

Ingredients

2/3 C  canned coconut milk (chilled at least a couple hours)
1 1/2 C cashew milk or almond milk of milk of your choosing
1 1/2 T cocoa
5 T honey or vegan sweetener
1/2 tsp peppermint oil or peppermint extract
Whipped coconut milk.

Directions

1. In a saucepan on medium heat. Pour coconut milk and cashew milk together. Stir in the cocoa. I used a wire whisk.
2. Stir in honey and oil. Heat until all the cocoa is warm.
3. Take off the heat pour into cups.
4. With the remaining thick coconut milk off the top.  Not the liquid. Beat the milk until soft peaks form and place a dollop of cream on top the hot cocoa. Enjoy!

*You can also try dairy free Creamy pumpkin spice hot cocoa. 

Roasted Acorn Curry Soup (dairy free)

I had an acorn squash sitting on my counter and thought it would be fun to make into soup for these cool nights we have been having. It was a wonderful creamy soup. That was enjoyed by all.

Ingredients

2 acorn squash washed
3 T olive oil
1 tsp salt
3 T olive oil
1 onion sliced
3 scallion chopped
4 cloves of garlic minced
1 granny smith apple peeled chopped and cored *optional
3 C milk (I used cashew milk)
1/2 C canned coconut milk
1 1/2 C water
1 tsp salt
2 tsp curry powder
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp ground pepper

Directions  Heat oven to 350  Serves 4

1.  Cut a slit in the squashes, and place on cookie sheet. Place in oven and cook until you can cut it up easily. (For a faster cooking time you could do this part in the microwave until soft.)
2. Take squash out of oven and cut into pieces take out the seeds, and drizzle with oil and salt. Cook until nice and tender. Then set aside
3. In a large pot heat up the oil on medium heat and stir in onions and scallions saute for a couple minutes. Optional add apple cut up and cook until softened with the vegetables.
4. Stir in the garlic and continue to saute.   Cook until it turns a light golden color and is soft.
5. With a wire whisk slowly stir in milk, coconut milk, water, salt, curry, thyme, nutmeg, and pepper. Let cook together a couple minutes.
6. Peel off the skin off the squash and put the pieces into the soup and stir and let cook together a couple minutes.
7. Pour half of the mixture into the blender and blend until smooth. Continue the same process with the other half of the soup.
8. Return back to the pot and add additional salt and pepper and spices as desired.
9. Serve warm. I garnished with some pumpkin seeds and drizzled on some coconut milk.

Creamy Roasted Cauliflower Cheese Soup

This soup was so creamy and good. I adapted another version of it to make it healthier. It had great flavor and my family loved. I sometimes am not sure I love cauliflower, but I really loved this. I have made this twice in one week. This is my new favorite soup.

Ingredients

1 head of cauliflower chopped in bite size pieces
3 T olive oil
salt and ground pepper
3 T olive oil
1 onion chopped up
3 cloves of garlic minced
3 cups milk
1 1/2 C water
1/2 C canned coconut milk
1/2 tsp crushed red pepper *optional
2 tsp dried parsley
1 tsp thyme
1/2 tsp basil
2 tsp salt
1/4 tsp ground pepper
1 tsp honey
2 oz of sharp white cheddar cheese shredded
1 oz of parmesan cheese shredded

Directions Heat oven to 425 Serves 4

1. Place cauliflower on cookie sheet drizzle on olive oil and sprinkle on salt and pepper. Toss it so it is all covered with oil. Place pan in oven and cook about 30 min until light golden. Set aside.
2. Place a large pot on the stove on medium heat. Pour in oil  and then chopped onions and garlic. Cook until nicely softened.
3. With a wire whisk stir in the milk, water, coconut milk, red pepper, parsley, thyme, basil, salt, pepper, and honey. Stirring constantly let the mixture come to a boil. Turn down the heat to low.
4. Toss in the cauliflower and stir it in.
5. Pour mixture into blender (I used a blendtec) and blend until all smooth. It took a couple minutes.
6. Pour back into pot. Stir in cheese until melted.
7. Serve into bowls. Top with additional cheese or a sprinkle of parsley and crushed pepper if desired.
Enjoy!

Crustless Banana Cream Pie (Healthy Version)

My families favorite pie is banana cream pie. This is a great way to enjoy the flavor without the crust.  Which is a great way to cut down the calories and still enjoy the great taste. I am not a big fan of pie crust so this is a great choice. Enjoy!

Ingredients 

4 Tbsp. sugar or honey
2 Tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 egg yolks
3 Tbsp. butter 
1 tsp. vanilla extract
1 can of coconut milk (refrigerated overnight or up to 6 hours)
1-2 T desired sweetener (I used honey)
1 tsp vanilla
3-4 chopped up bananas

Directions  serves 4-5

1. Stir together sugar, cornstarch, and salt in small saucepan. Gradually add milk. Cook, stirring frequently, over medium heat until mixture thickens and becomes bubbly. Lower heat and cook and stir 2 minutes more. Remove from heat. 
2. Beat egg yolks gently. Take a small amount of cooked mixture and stir it into egg yolks to temper egg. This will prevent eggs from becoming scrambled in your pudding. Return egg yolk to the mixture, stirring constantly. Bring to a slow boil. Cook and stir 1 minute longer. Remove from heat. Stir in butter and vanilla.
3. Cool for 15 minutes, stirring occasionally. Put cut bananas in the bottom of the dishes. Transfer pudding into dessert dishes. Cover and refrigerate for an least 1 hour.

To make coconut cream

1. Take can of milk out of the fridge. Scoop out into a bowl only the thickened part. Do not get any of the liquid at the bottom. (Use the liquid at the bottom for smoothies or just drink it.)

2. Beat with a hand mixer until it forms soft peaks. Then fold in the sweetener honey and vanilla. Cover with plastic. Place in the fridge. 

3. Scoop cream on to chilled pudding right before serving. . Place additional cut up bananas on top. Serve.

3. The cream will stay good about a week in an airtight container in the fridge. Enjoy!

Creamy Pumpkin Pie Hot Chocolate (Dairy Free)

This is a delicious way to enjoy to enjoy an Autumn Day. Loved the creamy pumpkin flavor. Great way to warm up anytime of the day. Love Love this. 

 Ingredients

1 1/4 C almond milk
2/3 canned coconut milk
1 1/2 T cocoa unsweetened
1/4 C canned pumpkin
5-6 T honey or maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla
*extra coconut milk or almond milk for on top

Directions    serves 2-3 

1. In a saucepan on medium low heat pour in everything except vanilla. Watch so it doesn't boil over. Beat together with a wire whisk, and heat for about 5 min.
2. Take off the heat and stir in vanilla. Top with milk and swirl around if desired. Enjoy a yummy treat. :)

*You could dollop whipped coconut cream on top too.

Healthy Samoas Cookie Bars

I have often seen people make a homemade version of these, but I thought It would be fun to make a healthier version of them. I made these today. I was pleased with how they turned out. Yum! Healthy is always better. :)

Ingredients

for cookie base:
2 C whole grain flour (I used spelt)
2 tsp baking powder
1/4 tsp salt
1/2 C honey
1/2 coconut oil
for the topping:
4 C shredded coconut unsweetened
1 can of coconut milk full fat
5 T honey
1 T coconut oil
1 tsp vanilla
chocolate drizzle:
1/3 C dark chocolate chips
1 T coconut oil

Directions   Heat oven to 325

1. In a bowl mix together flour, baking powder, and salt. Stir and set aside.
2. Melt honey in microwave for 30 seconds and then stir in oil. Stir into dry ingredients. Until all moistened.
3. Line a 9x9 Square pan with parchment paper. Leave it over hanging on 2 sides.
4. Press in cookie dough into pan. Bake until light golden for about 15 min.
5. Take out and let cool.
6. While it is baking. Put a large skillet on the stove. Pour in the coconut and let toast on medium heat. Be careful to stir often so it won't burn. You want it turn golden.
7. In a medium saucepan pour in the milk, honey, and oil cook on medium heat to soft ball stage stirring regularly. It will burn if you don't . Take off the heat and stir in the vanilla.
8. Put chocolate and oil in the microwave stirring often until it is all melted. Place in fridge.
9. Stir the coconut into caramel until the coconut until it all moistened.
10. Pour coconut topping on top of cookie base and press down evenly with a spatula.
11. Lift out of pan on to a hard surface. I used a cookie sheet. Cut into bars.
12. Separate the bars and drizzle on the chocolate.
13. Place in fridge to harden. Serve once chocolate hardens.
14. Store in air tight container in the fridge.

* You could dip the bottom of the cookie into the chocolate too.

Chocolate Banana Cream Pudding

My family has always enjoyed chocolate pudding with bananas in it. This is a healthy way to make it with out any cooking and with a low amount of sweetener. It tasted creamy and yummy. The chia in it was a nice way to thicken it. 

 Ingredients

1 14 oz can coconut milk (full fat)
2 frozen bananas
2 T cocoa
4 T honey or vegan sweetener
2 T chia ground
1 chopped up fresh bananas

Directions     Serves 2

1. In a blender blend milk, bananas, cocoa, and honey until all smooth.
2. Then blend in chia until all smooth.
3. Pour in serving dishes.
4. Chill a couple hours until to desired thickness.
5. If desired serve with chopped up bananas. Yum!

Clean Eating Caramel Dip (Low Sugar and Dairy Free)

I love this clean eating version of caramel. I was looking up a caramel recipe that had corn syrup, sugar, butter and whipping cream in it. My guess is this one tastes just as good and is so much healthier for you. This cooked up in 15 min. so fast and easy. You can enjoy this on apples or anything that you enjoy dipping caramel into. Great treat for a gathering. You could also dip whole apples into it for caramel apples. I added a little to my oatmeal this morning. Yum! Here is a recipe for Caramel Apple Quinoa. 

Ingredients

1 C canned coconut milk (full fat)
5 T honey or sweetener of your choice.
2 T coconut oil
1 tsp vanilla

Directions

1. In a small sauce pan on medium heat. Pour in milk, honey, and oil.
2. I turned up my setting on my stove up to 6. I stayed stirring it the whole time. Not wanting it to burn. Keep stirring. It took mine about 15 min to thicken.
3. Take off the heat and stir in the vanilla. It will thicken as it cools. Enjoy a wonderful treat!
4. Store leftovers in the fridge in air tight container. When ready to eat warm up on stove or in microwave. It will harden in the fridge.


*I loved the idea of dipping the apples in lemon water to keep them from turning brown. I also leaned this week you can put a little honey in water and put the apples in it for a few minutes and they won't turn brown when you take them out.

Pumpkin Spice Ice Cream (Dairy Free and No Added Sugar)

I always think it is fun to have pumpkin ice cream this time of year. This is a great choice and it is dairy free and sugar free. With a nice creamy texture. It was approved by my grandson.

Ingredients

1 C canned coconut milk
2 1/2 to 3 bananas cut up frozen pieces
1/4 C canned pumpkin
1/2 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
sprinkle on nutmeg on top if desired

Directions

Pour all the ingredients into the blender and blend and stir until smooth. Eat soft serve or put in covered air tight container to harden and put in freezer.

Coconut Watermelon Mango Sorbet (No added sugar)

One of my favorite things this Summer is creating yummy sorbets with watermelon. I have never explored all the things you can do with frozen watermelon until now. Love it! Especially for the fat that you dont need added sugar most of the time just the natural sweetness of the fruit. Which is an added bonus. 

One of my other favorite things lately is riding a bike. It is amazing how much more I can see than when I walk. We live in such a beautiful world. It is so pretty around here. I noticed the colors are just barely starting to change. Love it!

Ingredients

1 1/2 C frozen mangoes

1 1/2 C frozen watermelon 

5 T canned coconut milk (Chilled)

Directions

1. Put all the ingredients into the blender and pulse and stir until it turns into a smooth consistency. 

2. Scoop into bowls or freeze in airtight container until ready to serve. 

Banana Cream Dream (Healthy)

So my brother in law last weekend got a banana cream shake that he loved. It made me start dreaming about how I could make a healthy version of that. Here is what I came up. It was creamy and dreamy. My son who claims he hates coconut even liked it. (I think the texture of the coconut is what bothers him the most.) I love bananas. No added sugar and dairy free too. 

This is a wonderful refreshing drink you will love, and so easy to make. 

 Ingredients

2 frozen bananas chopped up
1/2 can of coconut milk full fat (chilled if you have time)
1 tsp vanilla

Directions

1. Pour all the ingredients into the blender and blend until creamy and dreamy.

(If the milk separates when you chill make sure you get the solid pieces and a little liquid.)

Strawberries and Cream (Coconut)

This is a great time of year to eat fresh strawberries. My daughters just went to a rodeo and they served strawberries and cream. I love eating fresh strawberries. I have been enjoying them on my hot cereal too. 

This is a healthier version of strawberries and cream. It is also great for those who can't eat dairy. I have a couple grand kids who can not handle dairy very well. So this is a great way to enjoy it.

 Ingredients

1 Can of full fat coconut milk (Put in fridge the night before.
1/2 T honey
1/2 tsp vanilla
1 lb of cut up strawberries

Directions

1. Take can of milk out of the fridge. Scoop out into a bowl only the thickened part. Do not get any of the liquid at the bottom. (Use the liquid at the bottom for smoothies or just drink it.

2. Beat with a hand mixer until it forms soft peaks. Then fold in the honey and vanilla. Place in the fridge.

3. Place cut up berries in 4 bowls and scoop a spoonful of cream on top of the berries. Top with a few cut up berries on top. 

4. Serve or store in fridge until ready to serve. Make right before eating.

5. The cream will stay good about a week in an airtight container in the fridge. Enjoy!

Refreshing Mango Coconut Sorbet (Healthy)

I was so excited to find recently that Wal Mart has bags of frozen cut up mangoes. They are sweet and yummy.  I was thrilled to find them. This is a wonderful refreshing treat with no added sugar. I was also interested to find out some of the heath benefits you could get from Mangoes. I have another great recipe I made with mangoes stay tuned I will post tomorrow. I love the color of them to. It makes me feel like I am getting some sunshine in a bowl.

Here are some of the benefit to mangoes:
1. Improves digestion- people who suffer with acidity and its enzymes can benefit from them. 
2. Lowers cholesterol- High levels of soluble fiber, pectin, and vitamin c. It can lower LDL Cholesterol.
3. Source of vitamin E.
4. Improves concentration and memory power.
5. High in iron.
6. High in antioxidants 
7. Also magnesium and phosphorus.  

Ingredients 
1 C coconut milk or almond milk (Unsweetened)
2 C frozen chopped mangoes 
1 frozen banana
1/2 tsp of coconut extract * optional

Directions Serves 2-3
1. In a high powered blender pour  milk, mangoes,bananas, and *extract.   
2. Blend until creamy. You may have to stop and stir a couple times.
3. If you want it more solid put in the freezer for an hour. Enjoy!

* You can leave out the coconut and use almond milk if you are not a coconut fan. 

 

Creamy Sweet potatoes (or yams) with Pecans

It is not Thanksgiving without the yams or sweet potatoes. I know not everyone loves them but, there are usually some that do. My mom always makes them she uses lots of butter and brown sugar, and puts marshmallows on top and toasts them. It is always the trick not to let them burn.  It is fun to have traditions with foods that bring back happy memories. This is an idea I found to make your sweet potatoes a little healthier for Thanksgiving. I don't think I have ever whipped sweet potatoes. I was pleased how creamy and good they tasted. Yum! I love sweet potatoes and yams, and am always looking for new ways to eat them.

Ingredients
4 large sweet potatoes cut in half
1 C coconut milk
1 tsp vanilla
1/2 tsp sea salt
1/4 tsp ground pepper
1/8 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp nutmeg (fresh grated if you have it)
optional: 1 tsp cardamom
1/4 C chopped up pecans

Directions  (heat oven to 325)
1. Bring a large pot of water to boiling. Place the sweet potatoes in the pot. Cook until they are soft when poked with a fork. 
2. Take off the peels and whip until they are all blended.
3. Pour in the coconut milk and whip until all creamy.
4. Whip in the the vanilla, salt, pepper, cayenne, cinnamon and nutmeg (*cardamom optional). Beat until nice and smooth.
5. Put in casserole dish. Sprinkle on pecans. Heat in the oven about 8 to 10 min. Until it is warmed all the way through. Serve warm.