Yesterday my husband and I had some errands to run and one of those was to hit the store. It is funny how a few things on your mental list change as soon as you walk into the store. We wandered to the food side of the store to get hamburger rolls for the hamburgers we were grilling for dinner. One thing led to another and all of a sudden we had a bunch of stuff in the cart.
Does this happen to anyone else besides me? I always seem to wander out of the store with more than what I had intended to buy. Sometimes leaving without the main thing I was going in for. Don't even get me started on the list. I will spend time writing "the list" before we go, to either leave it at home or never even pull it out. Drives me nuts when I do this. Somehow I guess I just think I will remember everything I put on "the list" I guess I am more of a visual person and when I see it somehow I "think" it will spark a memory. Yeah, we will go with that.

I am known for buying too many fresh ingredients and not use them up before they go bad. While in the store I asked the hubby if we should get some fruit. I was inching my way through the produce department grabbing probably every fruit there was in there. After quite a few things he says to me "we will never eat all this" but in my crazy mind I kept picking up stuff and putting it in my cart. He now knows how my mind works overtime when I am in the grocery store. When those creative juices start flowing, it is hard to stop it. Needless the say, I bought a lot of fresh fruit and the first thing I did was make a fruit salad. I can assure you this one will not last long.
Tropical Fruit Salad
1 pineapple, cut into smaller chunks
4 kiwi fruits, sliced
3 mangoes, cubed
6 mandarin oranges, peeled and separated
2 tablespoons of honey
Juice of 2 limes
zest of 1 lime
Prepare fruit and place in a large bowl. In a smaller bowl, combine the lime zest, lime juice, and honey. Whisk until combined and pour over fruit. Toss fruit until honey mixture covers fruit. Keep refrigerated until ready to serve.
Pineapple and coconut are two of my favorite flavors together. When I stumbled upon this recipe I knew I had to try it. One taste and you are transported to a tropical island without a care in the world. Truth is I could really use that right now. I have sat down for days trying to write up this recipe post to share only to have my mind go blank.
With all the things that have happened in the past few months I think everything is finally taking a toll on me. Since my husbands heart attack back in December everything has changed. It is a daily struggle for me trying to find balance. Is it even possible to find balance in our lives? What we were before the heart attack is not what we are now. We are a much stronger family.
My husband walks daily and recently I started to join him. On the road we live on it is very hilly. We are lucky to live in the county and not live on a main road. There is traffic but usually just neighbors and such. I was doing so well until I injured my leg. I have been resting it so I can get back at it. If it would just get back to being warmer I would be more willing to give it a try again. I was really starting to enjoy it and look forward to it every day.
Hubby and I on our walks. Those hills are a no joke!
This would be a perfect addition to your Easter meal.
Pineapple Coconut Pie
4 egg yolks
1/3 cup butter, soften
1 cup sugar
1 cup milk
1 tablespoon flour
1 cup coconut
1 cup crushed pineapple, drained
1 teaspoon vanilla
9 inch unbaked pie shell
Beat eggs well, then add butter, sugar, flour, and milk. Mix well. Add coconut, pineapple, and vanilla. Pour mixture in the pie shell. Bake at 350 degrees for 45 minutes.
Shared at these great parties:
Weekend Potluck
Foodie Friends Friday
Do Tell Tuesday @ Maybe She Made It
Wednesday Round Up @ Love Pasta and a Toolbelt
More Pineapple Recipes to Love:
I don't know about you, but I love a good pina colada. When I saw this recipe I knew it was going to be a favorite. I have made a few changes on this recipe to make it a little healthier because we could all use something that is not as fattening. My life has been a super whirlwind here lately. As soon as I get in a groove, something comes along and throws a wrench in it and I have to start all over again.
So I decided after my super crazy day at work I needed something tropical to indulge in. This was not an easy task as my daughter was super cranky and needy due to her allergies. This was quick to throw together and I did it while I was cooking dinner. This is a lot like a watergate salad, you know that green, marshmallow salad that is super good. I could eat that stuff by the bucket full. This makes a big bowl and would be great to take to a potluck or family gathering. My family loves this!
So when you can't reach for that tropical drink....this is a good stand in! Hope you enjoy this as much as we do.
Pina Colada Salad
12 oz whipped topping ( I used light)
1 small package coconut cream pudding (I did not find in sugar free)
3 (6 oz) pina colada yogurts (found these in yoplait)
1 (20 oz) can pineapple tidbits, drained ( I used crushed pineapple)
1/2 to 3/4 cup miniature marshmallows
toasted coconut (optional)
Mix together the whipped topping, dry pudding, and yogurts. Refrigerate, and just before serving add drained pineapple, marshmallows, and toasted coconut. I didn't toast mine but I think it would be really good that way
**The original recipe called for bananas but I am not a huge fan of them so I left them out.
Recipe adapted from Real Mom Kitchen
Recipe shared at
Show and Share Wednesday @ Semi Homemade Mom
Thursday Treasures @ Recipes for My Boys
Cast Party Wednesday @ Lady Behind The Curtain
Fabulous Fridays @ Real Housemoms
Weekend Potluck @ The Country Cook
Foodie Friends Friday Grill It Party
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Marvelous Mondays Link Party @ Call Me PMC
Super Saturday Linky Party @ Made From Pinterest
Foodie Friends Friday Best of 2013 Linky Party
The Wednesday Round Up @ Love, Pasta, and a Toolbelt
Meal Plan Monday
I made these cute little gems for my sisters wedding shower over ten years ago. She still talks about these and she is actually the one who told me she found pineapple preserves in the store. So I bought the preserves a few months ago and just now have had the time to make them. I am a huge fan of coconut and pineapple so these really are a winner for me. I don't know why I waited so long to make these...oh wait....I do....I will eat them all myself.
In my rush I filled the little tarts a little too much. Just keeping it real here, don't be like me. Well they are not pretty but I can tell you they tastes just as good!
Yummy pineapple, coconutty goodness! You know you want a bite?
Hawaiian Tarts
1 3/4 cups all purpose flour
1/2 cup confectioners sugar
2 tablespoons corn starch
1 cup butter, softened
1 teaspoon vanilla extract
1 cup pineapple preserves
1/2 cup white sugar
1 egg
1 1/2 cups flaked coconut
1/3 cup confectioners sugar for dusting
Preheat oven to 350 degrees. In a large bowl, mix together the butter, vanilla, and confectioners sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. Put a teaspoon of pineapple preserves in each muffin cup. In a small bowl, mix the sugar and egg until blended and then add the coconut. Put one teaspoon of coconut mixture onto each of the pineapple filled tarts. Bake in preheated oven for 25-30 minutes. Cool tarts in the pan for at least 15 minutes before attempting to remove. Lightly tap pan on counter to loosen. Dust lightly with confectioners sugar before serving. Enjoy
*mine did not do well trying to tap on counter, I had to run a knife around and pop them out.
Shared at:
Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms
Weekend Potluck @ The Country Cook
Iron Chef Mom Challenge @ Semi Homemade Mom
Lady Behind The Curtain Cast Party Wednesday #101
Foodie Friends Friday Best of 2013 Linky Party