Mud Cake

• 2 cups sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa
• 1/4 cup water
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
  
• 1 bag miniature marshmallows

Icing

• 1 stick unsalted butter, softened
• 3 tablespoons cocoa
• 6 tablespoons milk
• 1 (1-pound) box confectioners' sugar
• 1 cup chopped pecans or walnuts
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Chicken Florentine

• 2 (10-ounce) packages frozen chopped spinach
• 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cup grated sharp Cheddar
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Onion Cornbread

• 1/4 cup (1/2 stick) butter
• 1 large sweet onion, chopped
• 1 (8-ounce) package cornbread/muffin mix
• 1 egg, beaten
• 1/3 cup whole milk
• 1 cup sour cream
• 1 cup grated sharp Cheddar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Panna Cotta

• 1 cup almond milk, divided
• 1 (1/4-ounce) package unflavored gelatin
• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 1/2 teaspoon plus 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 cup chocolate fudge syrup , for garnish

Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.

In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.

Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)

To remove, run a knife around the sides of each ramekin and invert over a serving plate.

In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.

Cheesecake with Almond

Crust:

• 1 cup slivered almonds, lightly toasted
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted
• 
  

Filling:

• 2 (8-ounce) packages cream cheese, room temperature
• 2 (8-ounce) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 
  

Topping:

• 1/2 cup chocolate-hazelnut spread
• 1/4 cup whipping cream
• 
  

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter spring form pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Sausage dip

lb of Jimmy Dean Hot Sausage 2 Can of Stewed tomatoes with green chili peppers (Rotel)
2 8oz packages of cream cheese Cook sausage and crumpled up. Add stewed tomatoes and cream cheese. Warm all ingredients until blended and gooey. Serve with corn chips. Really great on a chilly day. I cook it in a crock pot and let it simmer.

Taco Soup

1 lb ground beef
2 16-oz cans of pinto beans (drain)
1 16-oz container chicken broth (double if you want soupier soup)
1 15-oz can black beans (drain)
1 14 1/2-oz can petite diced tomatoes
1 11-oz can white corn (drain)
1 10-oz can diced tomatoes and green chillies
1 1.25-oz package taco seasoning mix
1/2 cup of chopped green bell pepper
1 medium yellow onion
Toppings: sour cream, chopped green onion, shredded Monterrey Jack or extra sharp cheddar cheese, corn chips or small in large heavy cooking pot . Brown the ground beef, together with the onion and bell pepper, and drain the fat. Add the other ingredients and bring to a slow boil, turn down to low and simmer for 20 minutes. Serve with desired toppings.

Pita Pizza

1 Pita Bread (found in freezer section of grocery store)
Handful of Baby Spinach
1 teaspoon of Olive Oil
Salt & Pepper
A tomato cut into bit size pieces
3 tablespoons of chopped onion, and a crushed small clove of garlic
3 tablespoons of black olives, or Greek Olives
1/4 cup of Feta Cheese
1/4 cup of Mozzarella Cheese
Dried Oregano Preheat oven to 400 degrees, then cut back to 350.
Place pita in 10" cast iron skillet or dutch oven lid. Combine spinach with olive oil, be generous with the spinach. Pile on pita bread, salt and pepper. Sprinkle on the onion and garlic, then the tomatoes, a little more salt, then the olives, feta cheese, sprinkle with oregano to your taste, possibly some fresh basil, add Mozzarella cheese and bake at 350 degrees for 10 minutes. Pull from oven and cut into sections with pizza cutter.

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Kabobs

4-5 chicken fillets
8 slices of thin Eye of Round steak
30 large shrimp
1 Large onion, quartered and separated
3 Peppers (green, red, and yellow)cut into 1" strips
1 bottle of A-1 Cajun Marinade Cut chicken into 2 inch pieces. Marinade over night in A-1 Marinade sauce. Alternate puting chicken, steak, shrimp, onion and pepper on skewers. Grill on low heat, brushing with marinade while grilling. Grill until done. Serve with sliced red skin potatoes.
If using the wooden or bamboo skewers, be sure to soak them in water for 15-30 minutes first!

SWEET & SOUR SHRIMP

For this recipe we used a 31 to 40 count to the pound. These shrimp are a nice bite size. This recipe can be made in a wok or deep frying pan.

14 ounce can pineapple tidbits

1/2 cup brown sugar

4 tablespoons cornstarch

water

1/4 cup white vinegar

1/2 cup ketchup

1 red bell pepper, cut into chunks

1 medium-sized onion, cut into chunks

1 pound raw shrimp, peeled, deveined

Drain the pineapple tidbits. Save the liquid in a 2-cup measuring cup. Set aside.In a bowl, combine the brown sugar and cornstarch.Add enough water to the pineapple juice in the measuring cup to make 2 cups of liquid.Stir the 2 cups of liquid into the brown sugar and cornstarch.Add the vinegar and ketchup. Mix well.Pour the mixture into the wok.Turn an electric wok to 250° F (120° C) or heat a non-electric wok over medium heat on the stovetop.Stir constantly until the mixture thickens and becomes a dark red.Add the red pepper, onion, and pineapple tidbits.Cook and stir until the pepper and onion become tender, approximately 15 minutes.Add the shrimp to the wok. Stir to cover each shrimp with the hot liquid.Cook for 2 to 3 minutes or until the shrimp are red on the outside and a firm, white texture on the inside.Do not overcook the shrimp. Serve over rice with lots of sauce.

Pizza in a Pot for Crock Pot

· 3 pounds ground beef
· 1/2 cup chopped onion
· 2 Tbsp minced garlic
· Oregano (to taste)
· Italian Seasoning (to taste)
· 1 jar (4 lb 3 oz ) spaghetti sauce
· 2 jars pizza sauce
· 2 cans sliced mushrooms, drained
· 1 teaspoon salt
· Dash pepper
· 1 package (16 ounces) wide egg noodles, cooked and drained
· 2 packages (3-1/2 ounces each) sliced pepperoni
· 2 cups (8 ounces) shredded cheddar cheese
· 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
In a Dutch oven, brown beef, onion, minced garlic, oregano, italian seasoning, salt, and pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce, pizza sauce, and mushrooms, heat through.
Spoon 4 cups into a 6-qt. slow cooker. Top with half of the pepperoni, noodles, and cheeses. Repeat layers. Cover and cook on high for 1-4 hours or until cheese is melted.

CREAM CHEESE CHICKEN

1 pkg. Good Season Italian Dressing Mix
3-4 chicken breast, raw, cubed
1 stick butter
1 can Cream of Chicken soup
3⁄4 c. cream cheese
Combine dressing, chicken and butter in crockpot. Cook for 4 hours on high, 6 hours on low. Take chicken out and add remaining ingredients, mixing well. Return chicken to crockpot and cook on high for 1⁄2 hour. Serve with noodles, rice or mash potatoes.

Grilled Chicken Parmesan

6 chicken breasts, boneless, skinless
1 1/2C. fat free Italian dressing
1/2C. fat free Parmesan cheese
1 to 2T. oregano, to taste

Rinse and pat dry the chicken while the grill is warming up. Mix dressing, cheese, and oregano. Coat one side of chicken breasts and place that side down on grill. Immediatly coat second side. Turn frequently, grilling 12 to 14 minutes, depending on thickness and temperature.

Chicken enchiladas

1 onion chopped
1 garlic clove, minced
1 Tbsp. oil
10-oz can enchilada sauce
8-oz. can tomato sauce
salt & pepper to taste
8 corn tortillas
3 boneless chicken-breast halves,cooked and cubed
15-oz can ranch-style beans,drained 1-oz can Mexicorn,drained
3/4 lb. cheddar cheese,grated 1/4 oz. can sliced black olives,drained

Saute onion and garlic in saucepan.Stir in enchilada sauce and tomato sauce.
Season with salt & pepper. Place 2 tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with 1/3 sauce mixture, 1/3 beans, 1/3 corn, 1/3 cheese, and 1/3 black olives. Repeat layers 2 more times. Top with 2 tortillas.

Bacon Cheeseburger Roll-up

4-6 slices bacon, chopped
1/2 c. chopped onion
1/2 lb. (8 oz) Velveeta cheese, cut into cubes
1 pck (13.8) refrigerated pizza crust

Pre-heat oven to 400. Cook ground beef, bacon and onion in large skillet until browned. Drain; Add velveeta; cook until completely melted, stirring frequently. Remove from head; set aside.
Unroll pizza dough onto baking sheet sprayed with Pam. Press into 15 X 8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake about 15 min or until golden brown. Cut diagonally into slices to serve.

"Benihanas" style Japanese Fried Rice

4 cups cooked rice
1 cup frozen peas, thawed
2 Tbsp. finely grated carrot
2 eggs, beaten
1/2 cup diced onion
1 1/2 Tbsp. butter
2 Tbsp. soy sauce
salt & pepper to taste Put cooked rice in large bowl in refrigerator to cool.
Scramble the eggs, breaking into small pea-sized bits.
With rice at near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Toss together gently.
Melt butter in large frying pan over medium/high heat.
Dump bowl of rice, etc. into pan, add soy sauce and
salt and pepper.
Cook 6-8 minutes, stirring often to warm thoroughly throughout.

Bacon & Mozzarella Stuffed French Toast

½ loaf unsliced Italian or French bread

4 slices cooked bacon, cut in half

1 ½ ounces low-fat mozzarella cheese, thinly sliced

2 large eggs

½ cup orange juice

1 tablespoon grated orange peel, chopped fine

2 tablespoons margarine

maple syrup

Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.Stuff each pocket with a layer of half the bacon and half the mozzarella cheese. Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.Whisk the eggs, orange juice and orange zest in a bowl. Melt the margarine in a non-stick frying pan over medium heat While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both side Fry the bread slices on each side until they are golden brown and no longer moist.Serve the stuffed French toast with maple syrup.

FOUR SEASONS CORN SALAD

12 ounce can whole kernel corn, drained

3 tablespoons finely diced onion

2 green onions, finely chopped

1/2 cup finely chopped green pepper

3/4 cup finely chopped red pepper

2/3 cup finely chopped carrot

1/2 apple, with peel, finely chopped

1 tablespoon chopped fresh parsley

3 tablespoons low-fat mayonnaise

1tablespoon Dijon-style mustard

1 teaspoon ( 5 mL) cider vinegar

1/4 teaspoon dried basil leaves

1/8 teaspoon salt

1/8 teaspoon black pepper

Place the drained corn in a large bowl.Add the onion, green onions, green pepper, red pepper, and carrot to the corn.Make a well in the center of the vegetables. Place the chopped apple in the well and cover with the vegetables to prevent the apple from turning brown.Sprinkle the parsley on top.Combine the mayonnaise, mustard, vinegar, basil, salt, and pepper in a small bowl.Just before serving, mix the salad ingredients with a spatula and add the dressing.Mix thoroughly.

Mini Corn Dogs

• 1 egg
• 1 (8.5-ounce) package corn muffing mix
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 3/4 cup milk
  
• 1/2 cup all-purpose flour
• 1 package cocktail franks
• Vegetable oil, for frying
• 20 (6-inch) wooden sticks

Grilled Tilapia

• 4 Tilapia fillets
  
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Buttermilk fry chicken

• 1/4 cup salt
• Sassonings

  2 1/2 tablespoons paprika

  2 tablespoons salt

  2 tablespoons garlic powder

  1 tablespoon black pepper

  1 tablespoon onion powder

  1 tablespoon cayenne pepper

  1 tablespoon dried oregano

  1 tablespoon dried thyme

  Combine all ingredients thoroughly.

  Makes: 2/3 cup

• 1/3 cup honey
• 1 lemon, zested
• 1 quart buttermilk
• chicken tenderloins or you can use 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon black pepper
• Peanut oil, for frying

Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop some chicken tenderloins or 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken , set over a sheet tray and let rest, at room temperature for 20 minutes.
Heat 4 inches of oil. Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, Remove and drain on paper towels. Transfer to oven while you cook the remaining pieces to keep them warm. Return oil to 375 degrees F and fry remaining pieces.

Lemon blueberry cheesecake

• Butter, for greasing
• 2 tablespoons sugar
• 1/8 teaspoon ground cinnamon
• 9 graham crackers
• 1/2 stick unsalted butter, melted

• 16 ounces cream cheese, room temperature
• 2 eggs
• 2 lemons, zested and juiced
• About 1/2 cup sugar, eyeball it
• 1 1/2 cups fresh blueberries
• Powdered sugar, for dusting

Preheat oven to 325 Grease the bottom of a 9 by 9-inch baking pan with butter.
Then place paper over the top, pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with washed blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.

Strawberry Cream Cheese Ice Cream

4 eggs slightly beaten
2 c. sugar
2 c. half and half or light cream
2 8-ounce packages cream cheese, softened
2 Tbsp lemon juice
2 Tbsp vanilla
4 c. whipping cream
1 10 to 12 ounce jar strawberry topping (about 1 cup)

• Pour half and half or light cream into heavy medium sauce pan. Heat over medium heat till bubbles form.
• Pour into beaten eggs in a thin stream, stirring constantly.
• Return to sauce pan and heat 2 minutes.
• Add sugar and stir till dissolved
• Continue to stir over medium heat until thickened and bubbly (about 12 minutes)
• Remove from heat, cover and chill one hour
• Beat cream cheese till smooth. Gradually beat in cooled egg mixture.
• Stir in lemon juice and vanilla
• Stir in whipping cream
• Freeze in 4 to 5 quart ice cream maker according to manufacture’s directions.
• When frozen, remove dasher and stir in strawberry topping with long handled spoon till swirled

BAKED BEANS WITH GROUND BEEF

1 lb. ground beef
1 med. chopped onion
2 cloves of garlic dice
4 slices diced bacon
1 can kidney beans - drained
1 can butter beans - drained
2 cans pork & beans - UNdrained
1/2 cup white sugar
1/4 cup brown sugar
1 tablesp vinegar
1 teasp dry mustard
1 cup catsup

Fry beef, bacon,garlic & onion until done. Drain....Add beans....
Mix sugars, vinegar, dry mustard & catsup...
Mix with meats & beans....
Bake in oven at 350 for 45 minutes it can be done in the stove med heat

Cheesecake torta

2 cans crescent rolls
3 - 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon
Spread one can of crescent rolls in bottom of 9x13 inch pan. This will be the bottom crust. Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer. Now spread 2nd can of crescent rolls on top - as top crust. Pour 1 stick of melted butter evenly over the top. Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 45 minutes. Cut into 2 inch squares.

Coconut Cake

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Roasted Shrimp and Orzo

Kosher salt Olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice ( about 3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined I use Jumbo shrimp the taste better 1 cup minced green onion (white and green part are ok) 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese or fresh mozzarela, large diced Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the cheese and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Chiken stir fry

1 pkg pasta
4 breast of chicken
4tbs almonds
1 bag of stir fry vegetables (from Sam's Club)

Cook or grill the chicken if you are cooking the chicken cook it with salt, garlic and onion.
Cook the pasta al dante. Cook the vegetables until crisp tender place the chicken and pasta and in the bag of vegetables has a bag of sweet sesame soy sauce poor it all over the mixture and is done sprinke some almond if you like.

Stuffed Poblano Pepper

This is one of my favorites my mom use to make them they are very good but they are very much loaded in fat, reason why is when you dip them in the egg you have to fry them in grease and that's why they are very bad if you are watching your diet. so I figure it out how to make them with out the fat enjoy.



6 or more Poblano pepper
1 bag or more of Mozzarella cheese( you can add meet, chicken or vegetables to the stuffing)
1 cup of flour
12 eggs
8 tomatoes
3 garlic cloves or 1 tbs of garlic powder
1/4 of onion or 2tbs of onion powder
2 cubes of chicken stock


Toast the peppers to take the skin off, (they are better if you place them in direct heat on your gas stove if you don't have a gas stove use the oven temperature broil place them in and watch then so they do not get burn or cooked too much once you are taking them out, place them in a plastic bag and let them set for 10 min. take them out peel the burn skin and you are left with soft peppers, make a cut and take the seed out, do the same with the rest wash them. have the cheese and if you are adding any meet get them ready with your poblanos fill them up all of them once fill in a plate place the four and dip them place them aside in a casserole dish in a mixing bowl crack all the eggs take the yolk out and leave whites only beat until it looks like a fluffy cloud add 4 yolks and mix it should look mid yellow pour the egg mixture allover the peppers cook for 10 min check you want the egg to cook good


then chopped the tomatoes and place them in a blender with onion garlic and chicken cubes add some salt and blend until liquefy pour in to the poblanos and cook for 10 more min and they should be done enjoy with some rice and some corn tortillas.


This is the healthy way of cooking them with out having to much to worried about the fat.

Almond Swirls

6 ounces cream cheese softened 1 teaspoon almond extract 1/2 cup confectioners' sugar 1/2 cup slivered almonds, chopped fine 2 (8-ounce) cans refrigerated crescent dinner roll 1 egg white 1 teaspoon water Glaze: 1/2 cup confectioners' sugar 4 teaspoons milk 1/2 teaspoon almond extract In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

Chiken Spaghetti

1 whole rotisserie chicken
1 can tomatoes
1 can tomatoes sauce
1 can mushrooms
1 can peas
1 cup of celery
4 cups chickens stock
1/2 lb cheese grated
1 onion
small piece of garlic
2 tbs of butter

Remove meet from chicken and cut in mid size Melt butter saute onion celery and garlic. Add tomatoes and tomato sauce,continue to cook for 10 minutes. Cook spaghetti in 2 cups of chicken stock add to the chicken mixture. Add mushrooms and 2 cups of stock. Cook about 30 minutes add peas cook for 10 more minutes. Put some grated cheese on top of each serving

La Madeline Tomato Basil soup

4 cups tomato juice
1 28-oz can crushed peeled tomatoes
1 cup cream
1 stick butter
1 28-oz can pureed peeled tomatoes
1 package fresh basil chopped

Mix all ingredients and cook an low heat stirring occasionally...serve hot...garnish with whole basil leaves

My best Brisket

4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Enchilada caserole

8oz ground beef
1/4 cup chopped onion
16oz can Enchilada sauce
8oz Taco sauce
1 can Cream of chicken
1 can cream of mushroom
15 corn tortilla
1 bag of sheared cheese

Cook the meat until brown pour the grease off add the onion and cook until onions are set place aside. In a bowl mix enchilada sauce taco sauce cream of chicken and mushroom mix well. In a casserole pour some sauce then cut 7 tortillas in fours and place then on the bottom pour the meet and more sauce on top then the rest of the tortillas and the rest of the sauce cook in oven300 for 20 minutes add cheese and turn oven off leave in until serving we like to add some Frito's or chips with some guacamole.

Oreo Ice cream cake

26 OREOS; Crushed.
1/4 cup(s) MARGARINE; Melted.
1/2 gallon(s) ICE CREAM; Softened.
8 ounce(s) COOL WHIP; Thawed.
7 tablespoon(s) BUTTER
1 1/2 square(s) UNSWEETENED BAKING CHOCOLATE
2/3 cup(s) SUGAR
1 1/2 teaspoon(s) VANILLA
2/3 cup(s) EVAPORATED MILK
1/2 teaspoon(s) SALT



In a bowl mix crushed Oreos and 1/4 cup melted margarine together with a fork until crumbs are moist.
Press crumbs into a 9 x 13 pan and place in freezer until crumbs are set.
In a sauce pan; melt 7 tablespoons butter and unsweetened chocolate over low heat.
Add sugar, vanilla, evaporated milk and salt.
Bring to a boil and cook until thickened, about 5 minutes.
Remove pan from burner to cool.
Spread softened ice cream over frozen crumbs and place back in freezer.
Pour cooled chocolate sauce over frozen ice cream and place in freezer to set up.
Frost frozen cake with Cool Whip and freeze.

MINI STRAWBERRY COCONUT CHEESECAKES

canola oil

1 - 9 oz package cream cheese
16 coconut cookies, crushed
½ teaspoon cinnamon
¼ cup melted butter
2 tablespoons strawberry jam
2 eggs
¾ cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon juice
fresh strawberries (optional)
whipped cream (optional)
Lightly spray or oil the cups of a flexible 6-cup muffin pan with canola oil. Set aside.
Remove the cream cheese from the refrigerator to soften.In a bowl combine the cookie crumbs, cinnamon, and melted butter. Mix well.Press 1/2 of the mixture into the cups of the muffin pan.Set the muffin pan in the refrigerator for 10 minutes.Spread 1/2 of the strawberry jam over the chilled crumbs.Place the cream cheese, eggs, sugar, vanilla, and lemon juice in a bowl. Beat until the mixture is smooth.Pour 1/2 of the mixture into the muffin cups.Microwave on high for 3 minutes or until the cheesecakes appear set.Place the muffin pan in the refrigerator to chill.Remove the cheesecakes from the muffin cups.
Wash the muffin pan and repeat the process with the remaining ingredients.

Tuna melt

2 cans of tuna drained
1 pickle chopped
1/4 chopped onion
1 tsp Larry's seasoning
slices of cheese
slices of bread
3tbs of low fat mayo

In a container put drained tuna chopped pickle chopped onion Larry's seasoning and mayo mix all together well Place the bread pour 3 tbs of mixture spread even put slice of cheese and place it in a convention oven to toast

Fruit Pizza

1 roll Pillsbury slice and bake sugar cookies
8 oz. cream cheese
1 tsp. vanilla
1/2 cup sugar
bananas, sliced
strawberries
white seedless grapes
crushed pineapple, drained Glaze: 1 cup sugar
3 Tbsp. cornstarch
dash of salt
3/4 cup water
1 cup orange juice
1/4 cup lemon juice

Use pizza pan and preheat oven to 350 degrees. Cut cookies 1/8 inch thin and spread close together over pizza pan. Bake 8 to 10 minutes. Let cool. Mix cheese, vanilla and sugar and spread over cooled cookie. Arrange fresh fruit on cream cheese mixture. Mix sugar, cornstarch and salt; add water, orange juice and lemon juice in saucepan. Bring to a boil; cook 1 minute until slightly thickened. Cool. Pour over fruit and place in refrigerator until ready to serve.

Kabobs

4-5 chicken fillets
8 slices of thin Eye of Round steak
30 large shrimp
1 Large onion, quartered and separated
3 Peppers (green, red, and yellow)cut into 1" strips
1 bottle of A-1 Cajun Marinade Cut chicken into 2 inch pieces. Marinade over night in A-1 Marinade sauce. Alternate putting chicken, steak, shrimp, onion and pepper on skewers. Grill on low heat, brushing with marinade while grilling. Grill until done. Serve with sliced red skin potatoes. If using the wooden or bamboo skewers, be sure to soak them in water for 15-30 minutes first!

Hartsfields Pot roast

Big size piece of roast beef
1/2 cup Flour
4 Tbs Larry's seasoning
salt
pepper
garlic
1 1/2 of olive oil
1 Bag of baby carrots
10 small white or red potatoes
3/4 olive or vegetable oil

In a platter place you meat cut it like a checker board and sprinkle with flour and seasonings both sides. pour oil in a pot let it get really hot place the meet and fry it both sides until they are brown poor hot water until is cover and let it cook on med temperature the slower you cook it the better it come out (I cook it for six hours in low very low heat ) if is necessary pour more water once is tender place the potatoes let cook for 5 min and put carrot next let them get med cook and serve. this can be also done in a crock pot

Chicken Fry Tenderloins

1 bag of chicken tenderloins
4 eggs 1 tbs Larry's seasoning
2 tbs dry Basil vegetable oil
1 .2 cups of Dry crumbs


Beat the eggs seasoning and dry basil together . Place the chicken tenderloins and let soak for 10 minutes in a bowl place the bread crumbs and some dry basil mix together. In a pan place the oil get it hot for frying. Take one at a time chicken tenders into the bread crumbs and in to the oil and let it cook until brown and place in a bowl until ready to serve.

Sweet Potato Muffins

cup mashed sweet potato from 1 baked sweet potato
3⁄4 cup all-purpose flour
11⁄4 cups cornmeal
3 teaspoons baking powder
1 teaspoon salt
1⁄2 cup sugar
1⁄2 teaspoon cinnamon
1⁄2 teaspoon nutmeg
11⁄4 cup buttermilk
2 teaspoons oil
2 eggs Directions for Preparation:
Heat oven to 425 degrees Poke several holes in the sweet potato with a fork. Place potato on a baking sheet, and bake until very soft -- a fork should easily penetrate the flesh -- one hour or more. Cool, cut in half, scrape out the flesh and mash it. Measure 1⁄2 cup of mashed sweet potato for the corn bread. Sift together the flour, cornmeal, baking powder, salt, sugar and spices into a large mixing bowl. In another bowl, combine the milk, oil, eggs and mashed sweet potato, mixing well. Add the wet ingredients to the dry, stirring to blend. Do not over mix. Ladle batter into greased muffin tins, and bake until firm in center and brown at edges, 10 to 15 minutes. Makes about 12 muffins, depending on the size of the compartments of your muffin tin.

PARTY TACO SALAD

INGREDIENTS:
2 lbs ground beef
2 packages taco seasoning mix
16 ounces cheddar cheese, shredded
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, chopped
2 green peppers, chopped
1 can black olives, chopped
1 large bag of Doritos nacho chips, crumbled
1 8-ounce bottle Catalina salad dressing DIRECTIONS:
Brown ground beef with chopped yellow onion. Add 1 package
of taco seasoning and water according to package directions.
Set aside to cool completely. In a large bowl mix together
chopped lettuce, tomato, cheese, avocado, red onion,
peppers, olives, and 2nd package of taco seasoning. Add cooled
beef mixture. Just before serving toss with the dressing and
the last step is to mix in 3/4 of the package of crushed
Doritos, leaving the rest on the side for people who want
extra. (they get soggy if you do them too early.)

Sweet Potato Pancakes

1 pound grated sweet potatoes
1 small apple, peeled and chopped
1 small onion, chopped
1/2 cup all purpose flour
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup canola oil

Combine the grated sweet potatoes, chopped apple and chopped onion in a bowl. Toss to mix them thoroughly. Add the flour and toss again.Combine the eggs, salt and pepper in a separate bowl. Beat the egg mixture. Add the egg mixture to the sweet potato mixture. Stir to combine the wet and dry ingredients.Place a griddle on the barbecue grate. Preheat the barbecue on medium-high for 10 minutes. Oil the griddle.Place a spoonful of pancake mixture on the griddle. Gently flatten the surface of the pancake so the thickness is even. If one side of the pancake is browned in 3 minutes the griddle is at the right temperature. If the griddle is too hot or too cool, adjust the heat accordingly.

Oil the griddle again. Place the remaining pancakes on the griddle. Spoon amounts that will make 2 to 3-inch (5 to 7.5 cm) pancakes. Gently flatten each pancake for uniformity. Grill for 3 minutes on each side.
Dab extra oil around the pancakes, if necessary, in order to brown them.

Breakfast burrito

Coat a small skillet with nonfat cooking spray and place over medium-low heat. Add a pinch of chopped onion, a pinch of chopped bell pepper (red, green, whatever), and a pinch of mushrooms

Saute for two minutes. Add minced garlic, and then immediately add 2 egg whites or one-half cup egg substitute.

Cook eggs thoroughly to get out excess water left from vegetables. Warm one whole-wheat tortilla for 15 seconds in the microwave.

Take a pinch of shredded fat-free cheddar cheese, a dollop of low-fat cottage cheese, 1 tablespoon of medium salsa, and egg mixture and pile high on tortilla. Carefully roll or fold up and enjoy with a BIG glass of water. A nice, spicy start to the day!