For Kate (and anyone else interested!)

My friend Kate asked for the recipe to the dinner I made for Ben. Only two things were actually made by me, so here are the recipes and instructions for both!! :)

Blackened Chicken Tortellini:
**Enough chicken breasts to feed your family
**Melted butter or margarine
**Blackened Seasoning (I bought a shaker of it from Wal-Mart. It is Zatarain's Blackened Seasoning. You can also use any kind of a Cajun seasoning, or a mixture of the ingredients in the seasoning I used: salt, paprika, cayenne pepper, black pepper, white pepper, onion, and garlic)
**Any flavor/brand of tortellini from your grocery store (I used 3-cheese)
**Your favorite alfredo sauce (about 1 pint for two people)
**1 green pepper (optional, but adds a fun flavor and is better than you might think)
**Parmesan cheese (garnish)

Trim and prepare the chicken breast. Dip both sides in melted butter or margarine until generously coated. Sprinkle each side generously with the seasoning. Bake in oven at 350 for about 25-35 minutes depending on the thickness of the chicken breasts. Meanwhile, dice the green pepper and saute in butter for about 5-10 or until slightly soft. Boil tortellini according to directions on package. When cooked, place back in pot and add alfredo sauce and heat until hot. When chicken is done, slice it and toss it lightly with the tortellini and alfredo. Top with green peppers and parmesan cheese. Serve and enjoy!

Coconut Cream Pie:
**3/4 c. sugar
**1/4 c. cornstarch
**1/4 tsp. salt
**2 c. milk
**3 egg yolks
**2 T. butter or margarine
**1 tsp. vanilla extract (clear, if you have it, but it's not too important)
**1 c. flaked coconut
**1 9-inch pie crust (baked until lightly brown prior to filling) (I bought a frozen crust)
**1 cup (1/2 pint) whipping cream
**1/4 c. sifted powdered sugar
**A handful of toasted coconut flakes for garnish

Beat egg yokes and set aside. Combine first three ingredients and place in a sauce pan. Slowly stir in milk. Heat over medium heat, stirring constantly, until thickened and bubbly. Then let it boil for 1 minute.

Slowly stir about 1/4 of the hot mixture into the beaten egg yokes. Then add the egg mixture back into the rest of the hot mixture in the sauce pan. Cook on medium heat, stirring constantly, until it bubbles, then let it cook for another 1 minute or until temperature reaches 160. Remove from heat. Stir in butter, vanilla, and 1 c. coconut flakes. Pour into baked (and cooled) pie crust. Allow to cool completely, then cover and chill 1-2 hours before serving.

Beat whipping cream at high speed with an electric mixer until foamy. Add powdered sugar, a little at a time. Beat until soft peaks form. For flavor, add about 1/2 tsp. vanilla to the whipped topping (I did this and it tasted better than without it). Pipe or spoon whipped cream onto chilled pie. Garnish with toasted coconut flakes.

To toast the coconut flakes:
Set oven to about 325. Place a sheet of foil on a cookie sheet and spread a thin layer of coconut flakes onto it. Baked for about 5-10 minutes (or until a light, toasty brown...I can't remember how long it took to toast them).

If you have any problems or need anything clarified, just email me! :) ENJOY!!!