tag:blogger.com,1999:blog-44631238023398707392024-03-12T16:28:34.176-07:00Cindy's Recipe BoxCindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.comBlogger68125tag:blogger.com,1999:blog-4463123802339870739.post-61022431386750755532010-05-10T12:50:00.000-07:002010-05-10T12:55:39.847-07:00Rainbow Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Er73JysccOlSxXMxYKFQeyZeVN9lx7YZLGxOUdCy6ydHqMimf83rDSpJgtzG7vjVOXhMPZPDP_wfpC5UMBG-awx5fH5kHC63M4hsMrYCxbXDlyLBdg04TD6gq1mbreUboDv9FRTkkg/s1600/DSC_8437-1.JPG"><img style="cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Er73JysccOlSxXMxYKFQeyZeVN9lx7YZLGxOUdCy6ydHqMimf83rDSpJgtzG7vjVOXhMPZPDP_wfpC5UMBG-awx5fH5kHC63M4hsMrYCxbXDlyLBdg04TD6gq1mbreUboDv9FRTkkg/s400/DSC_8437-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5469731574404754290" border="0" /></a><br /><p>1 box white cake mix</p><p>4 eggs</p> <p>1/2 Cup vegetable oil</p> <p>1/2 Cup water</p> <p>8 oz sour cream</p> <p>small box instant vanilla pudding mix (or white chocolate or cheesecake)<br /></p> <p>Food Coloring Paste: Red, Blue, Yellow, Green and Purple (I used the Wilton brand’s paste)</p> <p>Vanilla or Cream Cheese Frosting of Choice</p> <p>1. Preheat oven to 350 degrees F. In a stand or electric mixer, beat the cake mix, eggs, oil, water, sour cream and pudding on medium until well combined. Batter will be nice and thick. Divide batter evenly between 5 bowls. Drop 5 different colors of food coloring into each cake batter bowl until you reach your desired colors. Stir well. Spoon small amounts of each color into paper lined cupcake tins until all are half filled. Bake for 22-25 minutes or until cooked through. Remove and let cool completely. Frost with frosting of choice.</p><p>Makes 22-24 cupcakes<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw3e0OCOxiY5VlzPsbCtX_dvEx_oAknsV-93gof-T1wE9hjiBOlFhA0BLGkJoIj46IGBr3NUN8IANdZc1xbN0BeKednSiabjw7oM4YgSnQVlkFsXGcONg-zTMXQTlTQsBt4pobfdYoA/s1600/DSC_8416.JPG"><img style="cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw3e0OCOxiY5VlzPsbCtX_dvEx_oAknsV-93gof-T1wE9hjiBOlFhA0BLGkJoIj46IGBr3NUN8IANdZc1xbN0BeKednSiabjw7oM4YgSnQVlkFsXGcONg-zTMXQTlTQsBt4pobfdYoA/s400/DSC_8416.JPG" alt="" id="BLOGGER_PHOTO_ID_5469731564285411842" border="0" /></a>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-80693640794184942462010-04-16T11:12:00.000-07:002010-04-16T12:37:23.092-07:00Sour Cream Chocolate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa1ib-AwsnUOe5KEtvuEqp2H8O2_c6ugm7uMF6pBM1p4v7RxoOE9eI1CaWls900qN8oDqMEwB_VmukJjk6dGQhjXvDRkX1mh2c8Kf_vOLAuzZ7F-NOuz8gmzjAXWJMqz-4KCdwiqaJQ/s1600/DSC_8355-1.JPG"><img style="cursor: pointer; width: 400px; height: 399px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBa1ib-AwsnUOe5KEtvuEqp2H8O2_c6ugm7uMF6pBM1p4v7RxoOE9eI1CaWls900qN8oDqMEwB_VmukJjk6dGQhjXvDRkX1mh2c8Kf_vOLAuzZ7F-NOuz8gmzjAXWJMqz-4KCdwiqaJQ/s400/DSC_8355-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5460821700051591010" border="0" /></a><br /><br /><h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">1/2 cup butter, softened</li><li class="ingredient">3/4 cup sugar</li><li class="ingredient">1/2 cup packed brown sugar</li><li class="ingredient">1 egg</li><li class="ingredient">1/2 cup sour cream</li><li class="ingredient">1 teaspoon vanilla extract</li><li class="ingredient">1-3/4 cups all-purpose flour</li><li class="ingredient">1/2 cup baking cocoa</li><li class="ingredient">1 teaspoon baking powder</li><li class="ingredient">1/2 teaspoon baking soda</li><li class="ingredient">1/4 teaspoon salt</li><li class="ingredient">3/4 cup semisweet chocolate chips</li><li class="ingredient">3/4 cup peanut butter chips</li></ul> <h2>Directions</h2> <ul class="directions"><li>In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips. </li><li> Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.<b> Yield: </b>about 3 dozen.</li></ul>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-87429404012762471052010-02-22T08:18:00.000-08:002010-02-22T08:31:34.041-08:00Pineapple Rice Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIYEUNZS3hIDQQ4_vNUrrhJz7RgHXdrsI3JA9hnpCrLgkb6urF8HkSW2VlhYHvhBJt3fBV-0twyYQ-N8CaHiT6JWmYQl8VRy24HQG9HpH9RfjbWKyLhbBAcc9L2JnywfDo3bOgp9Ifg/s1600-h/DSC_8109.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5441103058503685154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDIYEUNZS3hIDQQ4_vNUrrhJz7RgHXdrsI3JA9hnpCrLgkb6urF8HkSW2VlhYHvhBJt3fBV-0twyYQ-N8CaHiT6JWmYQl8VRy24HQG9HpH9RfjbWKyLhbBAcc9L2JnywfDo3bOgp9Ifg/s400/DSC_8109.JPG" /></a><br />I love rice puddings, and this is one of my favorites, a nice change from the usual. I found the recipe in my Taste of Home book, but modified it slightly. For best results, you should use a higher fat milk. I usually use a can of evaporated milk and regular milk for the rest. <br /><br /><strong>Ingredients<br /></strong>4 cups milk, divided<br />3 cups cooked long-grain rice<br />2/3 cup sugar<br />1/2 teaspoon salt<br />4 oz cream cheese, softened<br />2 eggs<br />1 teaspoon vanilla extract<br />PINEAPPLE SAUCE:<br />1 (20 ounce) can pineapple tidbits or chunks<br />1/4 cup packed brown sugar<br />1 tablespoon cornstarch<br />1 tablespoon butter<br />1/8 teaspoon salt<br />1/2 teaspoon vanilla extract<br /><strong>Directions<br /></strong>In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a mixing bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat. Stir in vanilla. Spoon into six dessert dishes.<br />Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-60148966075522970902010-02-17T16:00:00.000-08:002010-02-17T21:59:53.964-08:00Quinoa Chicken Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCJoTA_OVc6qxTG5Hpie6S5wvj8TdjaxkgcM-IXB_mE5gMQuCCrJEZUTL6SdksvzRNodVS99FrRzbWUSITXdurmqfEQpfKeQCpT0AWu7X2KKCyWgYQybfliZkAkKiNDuAqCLsGbgFcg/s1600-h/DSC_7867.JPG"><img style="WIDTH: 400px; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439367025371355810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCJoTA_OVc6qxTG5Hpie6S5wvj8TdjaxkgcM-IXB_mE5gMQuCCrJEZUTL6SdksvzRNodVS99FrRzbWUSITXdurmqfEQpfKeQCpT0AWu7X2KKCyWgYQybfliZkAkKiNDuAqCLsGbgFcg/s400/DSC_7867.JPG" /></a><br />I've been on a <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Quinoa</span> kick lately. If you don't know all about the health benefits, google it. It's a great food storage item. Costco sells a 3lb bag which is the most inexpensive way I've found it, plus it comes already rinsed and ready to cook. I like to keep some cooked and in the fridge, then I can easily add it to yogurt or other things.<br />I found the recipe to this soup <a href="http://picky-palate.com/2010/01/25/healthy-and-hearty-chicken-quinoa-stew/">here</a>. I think it tastes great, plus it's healthy.<br /><strong>Ingredients:</strong><br />2 Tablespoons extra virgin olive oil<br />1 large onion, chopped<br />5 stalks celery, chopped<br />4 large carrots, peeled and sliced<br />2 Cups sweet pepper, chopped<br />1 large zucchini, quartered and sliced<br />64 oz chicken broth<br />15 oz can diced tomatoes<br />5 medium Yukon Gold potatoes, scrubbed and cubed into 1 inch pieces<br />3 Cups cooked <span id="SPELLING_ERROR_1" class="blsp-spelling-error">quinoa</span><br />4 medium boneless skinless chicken breasts, cooked, shredded and lightly seasoned with salt and pepper<br />2 Tablespoons Dijon Mustard<br />1 Tablespoon Hot Sauce, I used <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Cholula</span><br />Kosher Salt, fresh cracked black pepper to taste<br />1 1/2 Cups fresh parsley, chopped<br /><strong>Directions:</strong><br />1. Heat oil in a large pot over medium heat. Saute onion, celery, carrots, peppers and zucchini until softened, about 5 minutes. Stir in chicken broth and tomatoes and potatoes. Increase heat to high just until broth starts to boil. Reduce to medium high and cook potatoes for 15-20 minutes or until fork tender. Reduce heat to low and stir in <span id="SPELLING_ERROR_3" class="blsp-spelling-error">quinoa</span>, chicken, <span id="SPELLING_ERROR_4" class="blsp-spelling-error">dijon</span> mustard, hot sauce and season to taste w/ salt, pepper and Lawry’s. Stir in fresh parsley and simmer until ready to serve.<br />8-10 servingsCindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com3tag:blogger.com,1999:blog-4463123802339870739.post-32843059082285038542010-02-17T13:02:00.000-08:002010-02-17T18:23:59.551-08:00Cajun Chicken Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmFtjhdRNIDW0frsbvDb4LbFwJ25YQWnCuN_4seK84QGxE-HGkoX3p15qn725CHR-_Zqih9wCHsJGbbwSExZFWjyYQJ4SpjmmOwDSk428X9wEfDDWZ__C2u_yZZJCdQz01x257LhyphenhyphenWQ/s1600-h/DSC_8047.JPG"><img style="WIDTH: 400px; HEIGHT: 279px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439321086589022466" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmFtjhdRNIDW0frsbvDb4LbFwJ25YQWnCuN_4seK84QGxE-HGkoX3p15qn725CHR-_Zqih9wCHsJGbbwSExZFWjyYQJ4SpjmmOwDSk428X9wEfDDWZ__C2u_yZZJCdQz01x257LhyphenhyphenWQ/s400/DSC_8047.JPG" /></a><br /><div>I came up with this dish when trying to re-create the Cajun chicken pasta at Chili's. Cajun seasonings vary a lot by brand, so start with less and experiment until you get enough heat for your taste.</div><div><strong>Ingredients:</strong></div><div>2 lbs boneless skinless chicken breasts</div><div>1/2 cup white cooking wine</div><div>1/4 oil</div><div>2 TBS <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Cajun</span> seasoning (or more or less, depending on the brand and how spicy you like it)</div><div>1 lb <span id="SPELLING_ERROR_1" class="blsp-spelling-error"><span id="SPELLING_ERROR_0" class="blsp-spelling-error">penne</span></span> pasta</div><div>2 <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">Roma</span> tomatoes, diced</div><div>shredded <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Parmesan</span> cheese</div><div><strong>Alfredo Sauce:</strong></div><div>8 oz cream cheese</div><div>1/2 cup butter</div><div>1-2 garlic cloves, minced</div><div>2 cups milk</div><div>6 oz shredded <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Parmesan</span> cheese</div><div>fresh ground pepper</div><div><strong>Directions:</strong></div><div></div><div>Combine white wine, oil, and seasoning in a bag and add chicken. Marinate several hours or overnight. Grill chicken and cut into strips, set aside. </div><div>Prepare the <span id="SPELLING_ERROR_5" class="blsp-spelling-error"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">alfredo</span></span> sauce by melting the butter and cream cheese in a saucepan over medium heat. Add the garlic and milk, whisk until smooth. Add cheese and pepper and whisk until cheese is melted. </div><div>Cook pasta according to directions, drain. Pour the <span id="SPELLING_ERROR_6" class="blsp-spelling-error"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">alfredo</span></span> sauce over the pasta. Add chicken and toss. Heat through, then stir in tomatoes and sprinkle with shredded <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Parmesan</span> cheese. </div><div>8-10 servings</div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-70949128004146937952010-02-13T13:52:00.000-08:002010-02-17T14:13:59.002-08:00Sugar Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_H-e4BvYmIIc9Puk4DCTVBQG8tk63y6fVJJc-H2WT4A5FwivYF5H_mDAySY-Q3iC8nLYzuiyaK5xzN41RrqLiQSV751RU6oOSysivBH6tnPKrNgsTjHV2xEjrvO2JM37UG4TcUCh2Yg/s1600-h/DSC_8022.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5439333687626243298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_H-e4BvYmIIc9Puk4DCTVBQG8tk63y6fVJJc-H2WT4A5FwivYF5H_mDAySY-Q3iC8nLYzuiyaK5xzN41RrqLiQSV751RU6oOSysivBH6tnPKrNgsTjHV2xEjrvO2JM37UG4TcUCh2Yg/s400/DSC_8022.JPG" /></a><br /><div>I found this cookie recipe online. It's from Kneaders Bakery. I found the icing recipe on <span id="SPELLING_ERROR_0" class="blsp-spelling-error">allrecipes</span>, but had to change it a bit. You may need to add additional milk or corn syrup to get it to the right consistency. When it dries it stays shiny and bright. </div><div>INGREDIENTS: </div><div>2 cups butter</div><div>2 ¼ cups sugar<br />4 large eggs</div><div>1 cup milk<br />7 ¾ cups flour</div><div>1 tsp baking soda</div><div>1 tsp baking powder</div><div>½ tsp lemon extract</div><div>½ tsp salt</div><div>¼ tsp nutmeg</div><div>1 Tbsp honey<br />1. Cream together butter and sugar until fluffy.</div><div>2. Add eggs, then milk. Scrape the sides of the bowl often.</div><div>3. Stir in remaining ingredients. Dough will be soft and sticky.</div><div>4. Place dough on well floured pastry cloth or workspace.</div><div>5. Knead in just enough flour to make dough workable. Dough will be very soft. It is best to knead with a rolling motion so you have a smooth surface and you will not get cracks on the tops of your cookies.</div><div>6. Gently roll out to 3/8 inch thick.</div><div>7. Cut into desired shapes and place on baking sheet lined with parchment.</div><div>8. Bake at 325 for 10-12 minutes or until just the edges barely start to change colors. Makes approx. 4 dozen.</div><div></div><div><strong></strong></div><div><strong>Sugar cookie icing:</strong></div><div>Ingredients<br />1 cup confectioners' sugar<br />4 teaspoons milk<br />4 teaspoons light corn syrup<br />1/4 teaspoon almond extract (or try lemon or vanilla)<br />assorted food coloring<br />Directions<br />In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup or milk. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. </div><div><strong></strong></div><div></div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-40706646882811245722010-01-11T15:41:00.000-08:002010-01-11T20:36:37.743-08:00Curried Coconut Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzvwAc7Cupl1wCTRur0Y0CPygcknlFzNJBnfhnr04rNaZ7vIbg_-yqz7j53AGJhyphenhyphen3nDnOd9cUXS2yrJ31cj3RUjUwiNxPs6ssAhyphenhypheniDEhx9M3A03ItFPUQdiXOOlHoq5OLgpuSWqgVjg/s1600-h/DSC_7813.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5424889668393001714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkzvwAc7Cupl1wCTRur0Y0CPygcknlFzNJBnfhnr04rNaZ7vIbg_-yqz7j53AGJhyphenhyphen3nDnOd9cUXS2yrJ31cj3RUjUwiNxPs6ssAhyphenhypheniDEhx9M3A03ItFPUQdiXOOlHoq5OLgpuSWqgVjg/s400/DSC_7813.JPG" /></a><br /><br />This is a favorite of ours. You can add even more chicken if you're cooking for a lot of people, there's plenty of sauce. We love to eat it with <a href="http://cmrecipebox.blogspot.com/2010/01/thai-cucumber-salad.html">Thai Cucumber Salad</a>. I usually add additional curry paste to this recipe to get it to the spiciness that we like. Curry pastes vary a lot by brand, so try a little at a time if you're not sure.<br /><div>Ingredients<br />4 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks<br />1 teaspoon salt and pepper, or to taste<br />2 tablespoons vegetable oil<br />2 tablespoons curry powder</div><div>curry paste (optional, I usually add about 1TBS)<br />1/2 onion, thinly sliced<br />2 cloves garlic, crushed<br />1 (14 ounce) can coconut milk<br />1 (14.5 ounce) can diced tomatoes<br />1 (8 ounce) can tomato sauce<br />3 tablespoons sugar </div><div>Directions<br />Season chicken pieces with salt and pepper.<br />Heat oil and curry powder (and paste, if desired) in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 5 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.<br />Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. (Sometimes I let it simmer uncovered for a few hours to let the sauce thicken). </div><div>Serve over rice. </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com3tag:blogger.com,1999:blog-4463123802339870739.post-48681822425859823282010-01-10T17:31:00.000-08:002010-02-11T12:10:21.345-08:00Thai Cucumber Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTA1pqFYIhfLrrhjMBdWR91gGawBwM8Sl3Zmx3s5JdyWqEiTM-ifHawzPu2mrsesStDd9-wwUWBG46IX7gwXeUFbWofw8OZ_6pW6_zzoovHr85U4VzkcnhiRW_ZGe_p1R3c_mhB-YDQ/s1600-h/DSC_6702.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5425289314496827522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTA1pqFYIhfLrrhjMBdWR91gGawBwM8Sl3Zmx3s5JdyWqEiTM-ifHawzPu2mrsesStDd9-wwUWBG46IX7gwXeUFbWofw8OZ_6pW6_zzoovHr85U4VzkcnhiRW_ZGe_p1R3c_mhB-YDQ/s400/DSC_6702.JPG" /></a><br />This salad is a must when we cook Indian or Thai food, but I like it with anything grilled as well.<br /><div></div><div>3 cucumbers, peeled, seeded, and chopped</div><div>1/3 cup white vinegar</div><div>1/4 sugar</div><div>1/4 water</div><div>1 teaspoon salt</div><div>1/2 an onion, chopped</div><div>1/2 cup roasted peanuts, chopped</div><div>1/4 cup cilantro, chopped</div><div>In a small saucepan, heat water, sugar, vinegar, and salt until sugar has <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">dissolved</span>. Cool. Pour over cucumber and onion. Stir in cilantro. Refrigerate. Add peanuts just before serving. </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-9743525300780358032009-11-02T09:07:00.000-08:002009-11-02T09:17:50.273-08:00Pesto Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiy9sPRnLmwylsu_vST-jLpgYU2DLPZVZWd3nLqXDE_RMXZffoCtFiCSQPK31uLZaM30EUvpQ0gsqyK6MebFVDLdLy5lxE23TlRzdr-FwXFl9E7g5Ahm4F7CRpsN8E1KNFZM-R6LVEw/s1600-h/DSC_6609.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5399554361504915858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiy9sPRnLmwylsu_vST-jLpgYU2DLPZVZWd3nLqXDE_RMXZffoCtFiCSQPK31uLZaM30EUvpQ0gsqyK6MebFVDLdLy5lxE23TlRzdr-FwXFl9E7g5Ahm4F7CRpsN8E1KNFZM-R6LVEw/s400/DSC_6609.JPG" /></a><br /><div>This is so fast and easy. Just make sure to plan ahead enough to leave time for marinating. </div><div><br />Ingredients<br />4 boneless, skinless chicken breast halves (about 5 oz. each)<br />1/2 cup Pesto ( I either use homemade or the kind you find in the refrigerated section)</div><div>2 <span id="SPELLING_ERROR_0" class="blsp-spelling-error">roma</span> tomatoes, sliced (optional)<br />3/4 cup feta cheese</div><div>Directions</div><div>Put chicken and pesto in a bag and marinate for several hours or overnight.<br />Preheat oven to 400 degrees.</div><div>Place chicken on prepared baking sheet.<br />Bake for 20 to 25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and cheese. Bake for an additional 3 to 5 minutes.</div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-41135523670030978532009-10-26T21:36:00.000-07:002009-10-26T22:25:05.539-07:00Cook of the WeekAll of you that are on <span id="SPELLING_ERROR_0" class="blsp-spelling-error">facebook</span> already know this, but I have to take every opportunity to spread the news of my fame. After all, it's temporary fame and will be over at the end of the week.<br />I logged on to <span id="SPELLING_ERROR_1" class="blsp-spelling-error">allrecipes</span>.com this morning to look for a recipe and happened to notice my picture on the homepage. I was chosen as Cook of the Week. <em>Wow, I'm famous, </em>I thought, <em>I must spread the word. </em>So I <span id="SPELLING_ERROR_2" class="blsp-spelling-error">facebooked</span> it and now I'm blogging it because I would hate for any of you to miss out on my week of fame. But now the pressure is on. You're all expecting me to post more tasty and visually appealing recipes. But not to fear, I just need a day or two to accept the fact that I am now a famous person, and then I'll be back in the kitchen.<br />Oh yeah, I almost forgot my <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">speech</span>, so....I couldn't have done it without you, my loyal fans, so thank you. I love you all. I also wanted to thank my mom who wouldn't let me give up after I added too much salt to something-I can't remember what- when I was a kid. And my Dad, who made me eat my peas out of the garbage can after throwing them away. Without him I may have never learned to like peas, and probably would have never learned to cook them. I must also thank my husband <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">because</span> on days that I don't want to cook-I know, hard to believe, but it happens <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">occasionally</span>-he doesn't mind eating Hamburger Helper that's 2 years out of date. I hope I didn't miss anyone. Just know that I love you all and it's YOU, my fans, who made this all possible. Now, I've got to get back to <span id="SPELLING_ERROR_6" class="blsp-spelling-error">allrecipes</span> to make sure my picture is still there. <span id="SPELLING_ERROR_7" class="blsp-spelling-error">XXOOxOXo</span>!!Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com4tag:blogger.com,1999:blog-4463123802339870739.post-75049395365412005572009-10-06T10:35:00.000-07:002009-10-08T11:14:22.957-07:00Witch Finger Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CuH0O0PbH5cq_DUd9yCZ6I0M6tlcIWoBU9F1q8RCsG7fLNFJciglAOWPklwy-Tzzi07mJlkFilIZTvhbF5FjlgEFYgake1F5K9D02gG9ZpHrSfC6kkCcxd9oEDtNKphlDUBbELtqPg/s1600-h/DSC_6808.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5389542331232538642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5CuH0O0PbH5cq_DUd9yCZ6I0M6tlcIWoBU9F1q8RCsG7fLNFJciglAOWPklwy-Tzzi07mJlkFilIZTvhbF5FjlgEFYgake1F5K9D02gG9ZpHrSfC6kkCcxd9oEDtNKphlDUBbELtqPg/s400/DSC_6808.JPG" /></a><br />The kids had a lot of fun making these. Spencer got real creative making warts and rings for the fingers. A bit labor intensive if you make these yourself, so be sure to let the kids do most the work! Also, these will puff up quite a bit while baking, so make sure to shape them smaller than you want for the finished product.<br />INGREDIENTS<br />1 cup butter, softened<br />1 cup confectioners' sugar<br />1 egg<br />1 teaspoon almond extract<br />1 teaspoon vanilla extract<br />2 2/3 cups all-purpose flour<br />1 teaspoon baking powder<br />1 teaspoon salt<br />3/4 cup whole almonds* (I blanched mine, see below)<br />1 (.75 ounce) tube red decorating gel<br /><a style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Spooky-Witches-Fingers/SaveToRecipeBox.ashx" rel="nofollow"></a>DIRECTIONS<br />Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.<br />Preheat oven to 325 degrees F.<br />Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time and roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on an <span id="SPELLING_ERROR_0" class="blsp-spelling-error">ungreased</span> baking sheets.<br />Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.<br />Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.<br />Let cool completely.<br />*To blanch almonds, pour boiling water over the almonds, enough to cover them. Let stand for one minute (don't over do it), then rinse with cold water. Skins should peel right off.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com3tag:blogger.com,1999:blog-4463123802339870739.post-11568974217279029022009-08-26T22:12:00.000-07:002009-09-22T19:17:30.737-07:00Fruit Salsa and Cinnamon Chips<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVqpBlV2Uxq_Y5vgSVLMTIUmGIyR9UeRsYchJIHFoKBh60gsfYUeICaO5mwUeS4iQ3DSno3P_tyOZFey8huZfD_8EeIVHkhVkiZXwNRApyeNpYrgDqX5xGnNi1fErmsILe8qVVBHR0Q/s1600-h/DSC_6504-1.JPG"><img style="WIDTH: 400px; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5374507814820936626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjVqpBlV2Uxq_Y5vgSVLMTIUmGIyR9UeRsYchJIHFoKBh60gsfYUeICaO5mwUeS4iQ3DSno3P_tyOZFey8huZfD_8EeIVHkhVkiZXwNRApyeNpYrgDqX5xGnNi1fErmsILe8qVVBHR0Q/s400/DSC_6504-1.JPG" /></a><br />I love this stuff and could pretty much eat a whole batch all by myself. Which I don't feel too bad about because it's half healthy. You can use any fruit that is in season and sounds good to you. I always use the apples and strawberries, but sometimes the other fruits vary.<br /><strong>Ingredients:</strong><br />4 kiwis, peeled and diced<br />4 Gala apples - peeled, cored and diced<br />1 small cantaloupe, diced<br />1 pound strawberries, diced<br />3 tablespoons fruit preserves, any flavor (optional, I never use it)<br />20 (6 inch) flour tortillas, or the smallest ones you can get<br />butter flavored cooking spray<br />2 cups cinnamon sugar<br /><strong>Directions:<br /></strong>In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.<br />(I like to use this chopper (below) to dice all the fruit. It makes it much faster and easier. I found mine on <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">eBay</span>. I also use it for regular salsa.)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bm8Njlt3-GlYXH_7BWpfAGJK5ci51ztpwPmNf-SSlvBlhUCTWHbldXjOBmyyid9oLu1Y9P1jmdI6JOChWCWTAvbFl0nNv-vzxOHmD8jaZelCKALMW9HEhUPlXzLLuq9ze0kMzwQT1A/s1600-h/September+20092.jpg"><img style="WIDTH: 320px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384477686297166482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bm8Njlt3-GlYXH_7BWpfAGJK5ci51ztpwPmNf-SSlvBlhUCTWHbldXjOBmyyid9oLu1Y9P1jmdI6JOChWCWTAvbFl0nNv-vzxOHmD8jaZelCKALMW9HEhUPlXzLLuq9ze0kMzwQT1A/s400/September+20092.jpg" /></a><br />Preheat oven to 350 degrees F.<br />Coat both sides of each flour tortilla with butter flavored cooking spray. Cut into wedges with a pizza cutter. Put the wedges in a bag with the cinnamon sugar. Shake until evenly coated. Arrange in a single layer on a cookie sheet.<br />Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7bm8Njlt3-GlYXH_7BWpfAGJK5ci51ztpwPmNf-SSlvBlhUCTWHbldXjOBmyyid9oLu1Y9P1jmdI6JOChWCWTAvbFl0nNv-vzxOHmD8jaZelCKALMW9HEhUPlXzLLuq9ze0kMzwQT1A/s1600-h/September+20092.jpg"></a>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com3tag:blogger.com,1999:blog-4463123802339870739.post-55133257116461030902009-08-08T08:20:00.000-07:002010-06-05T19:44:55.360-07:00Fresh Peach Dessert<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ204gkfLQcTqibyGb0WQLzebVjvDotcyfHMk4BsBRnnnOHLRjwEK1mACVwICG8MBCLjvCQGhUHQE4X9oQ0_FfvTMs46CJTpXVgo0K-mCtpBZo9yJkfk7yFBPO9gEX2tUDhPwMWnCmeg/s1600/DSC_6305.JPG"><img style="cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ204gkfLQcTqibyGb0WQLzebVjvDotcyfHMk4BsBRnnnOHLRjwEK1mACVwICG8MBCLjvCQGhUHQE4X9oQ0_FfvTMs46CJTpXVgo0K-mCtpBZo9yJkfk7yFBPO9gEX2tUDhPwMWnCmeg/s400/DSC_6305.JPG" alt="" id="BLOGGER_PHOTO_ID_5479486153058609618" border="0" /></a><br /><br />This is one of my all time favorite desserts. We would look forward to this dessert every year when the peaches on our tree were ripe. It's important, though, to use sweet, ripe peaches.Peaches from the grocery store are usually not very good.<br /><strong>Ingredients:</strong><br />16 whole graham crackers, crushed<br />1/2 cup sugar<br />3/4 c butter, melted<br />8 ounces mini marshmallows<br />1/4 cup milk<br />1 pint whipping cream, whipped and sweetened with 1/3 cup of sugar<br />5 or 6 fresh large peaches, peeled and sliced<br /><strong>Directions:</strong><br />Put milk and marshmallows in a large microwave safe bowl. Microwave until marshmallows melt, stirring often. Set aside to cool.<br />Mix together graham cracker crumbs, sugar and butter. Set aside 1/4 cup for topping and press remaining mixture into a 9x13 pan. Refrigerate.<br />After marshmallows have cooled, fold together with whipped cream. Spread half this mixture on top of the crust. Top with peaches, then the rest of the cream mixture. Sprinkle with reserved crumbs. Cover and refrigerate until ready to serve.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-3685474194598598572009-08-06T21:10:00.000-07:002009-08-06T21:27:05.546-07:00Cheesy Zucchini Patties<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfU4pisO9EZa2L4ZDYNrsQIbWd-ZpX4lf1W8JREKKrMTiCp3pqvI2MAJZqbCOD685k9J7PWUSP6L2Q182_DI1Cm8rW4yTcXoWvxJh4blskJTh9cAflavnKd2twXThffp12TPriBxnIQ/s1600-h/DSC_6296-1.JPG"><img style="WIDTH: 400px; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5367070141881366498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfU4pisO9EZa2L4ZDYNrsQIbWd-ZpX4lf1W8JREKKrMTiCp3pqvI2MAJZqbCOD685k9J7PWUSP6L2Q182_DI1Cm8rW4yTcXoWvxJh4blskJTh9cAflavnKd2twXThffp12TPriBxnIQ/s400/DSC_6296-1.JPG" /></a><br />Depending on how much moisture is in your zucchini, you may need to add a little extra flour.<br /><strong>INGREDIENTS:</strong><br />2 cups grated zucchini<br />2 eggs, beaten<br />1/4 cup chopped onion<br />1/2 cup flour (I like whole wheat)<br />1/2 cup grated Parmesan cheese<br />1/2 cup shredded mozzarella cheese<br />1 garlic clove, minced<br />1/2 tsp salt (or to taste)<br />1/4 tsp pepper (or to taste)<br />red pepper flakes (optional, if you like a little spice)<br />2 tablespoons oil<br />Marinara sauce (optional)<br /><strong>Directions:</strong><br />In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.<br />Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by quarter cup fulls, and cook for a few minutes on each side until golden. Serve with marinara sauce.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-88460265606617496732009-08-04T19:10:00.001-07:002009-08-06T12:25:30.623-07:00Pumpkin Bundt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLYFrXmNfvvzMpEDJh6K3YDBv24VRaQ54o7ivEce-2ICCkT_TsgLZ5ywZ8jES_LcYZw0XRtc5fcjOCHmVgsw7rg_BuuYjW_fLQ9QedtudjevPD55rHxwgP8lPYZgAGdPwRafe6xqbWA/s1600-h/DSC_5546.JPG"><img style="WIDTH: 399px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366297235313619794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzLYFrXmNfvvzMpEDJh6K3YDBv24VRaQ54o7ivEce-2ICCkT_TsgLZ5ywZ8jES_LcYZw0XRtc5fcjOCHmVgsw7rg_BuuYjW_fLQ9QedtudjevPD55rHxwgP8lPYZgAGdPwRafe6xqbWA/s400/DSC_5546.JPG" /></a><br /><div>I drizzled cream cheese frosting over it and sprinkled it with toasted pecans.</div><div>INGREDIENTS<br />1 (18.25 ounce) package yellow cake mix<br />1 (3.4 ounce) package instant butterscotch pudding mix<br />4 eggs<br />1/4 cup water<br />1/4 cup vegetable oil<br />1 cup canned pumpkin<br />2 teaspoons pumpkin pie spice<br /><a style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Pumpkin-Bundt-Cake/SaveToRecipeBox.ashx" rel="nofollow"></a>DIRECTIONS<br />In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 50-55 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.</div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-938139536756487072009-08-04T18:35:00.000-07:002009-08-04T19:07:55.380-07:00Oriental Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCknOWcYYkn9JhkulQ9PQQQzYH3dxLcTbFxrMZTFpKXLx84KHADYcE1eSxmOver-V0wwL0NFIm_IadSTZRUhkOP7DINT3GxtUY7aRY5v12LQN5jCGNhikhlpG13UZ5sjRPTFNdIjwl5w/s1600-h/DSC_6272.JPG"><img style="WIDTH: 400px; HEIGHT: 222px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5366295279523343682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCknOWcYYkn9JhkulQ9PQQQzYH3dxLcTbFxrMZTFpKXLx84KHADYcE1eSxmOver-V0wwL0NFIm_IadSTZRUhkOP7DINT3GxtUY7aRY5v12LQN5jCGNhikhlpG13UZ5sjRPTFNdIjwl5w/s400/DSC_6272.JPG" /></a><br /><div>This recipe is supposed to be a clone of Applebee's Oriental Chicken Salad. I think it's pretty close. This is for 4 servings, I usually double it for my family.</div><div><strong>Ingredients:</strong></div><div>Dressing:</div><div>1/2 cup mayonnaise</div><div>6 Tbls honey</div><div>4 tsp Dijon mustard</div><div>1 Tbls rice vinegar</div><div>1/4 tsp sesame oil</div><div>Salad:</div><div>4 cooked, breaded chicken breast, cut into strips (I use a bag of Tyson chicken)</div><div>6 cups of lettuce(s) (I usually use a combination of romaine, red or green leaf lettuce, and sometimes I'll throw in some spinach as well)</div><div>2 cups shredded red cabbage</div><div>3 green onions, chopped</div><div>shredded carrots (I use the matchstick carrots, pre-cut)</div><div>toasted almonds</div><div>rice noodles (these come in a can by the chow mein noodles. Similar to chow mein, only thinner)</div><div>To serve this, I mix just the lettuce and cabbage together, divide onto plates, then top each salad with the rest of the ingredients and top with the dressing.</div><div>4 servings</div><br /><div></div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-57075681579753532602009-07-30T14:59:00.000-07:002009-07-30T15:15:20.958-07:00Frog Eye Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXHAiYodf6DuPOj8rIcC4FVQbdzv_b10U3bfRQBmr4gxbuMP1NaBe5hjXwxLCvypagmlulw_P7FVAwUD1wWMQr9BremzWwJazkTRCduhESXYmr44lN5cwQOYfcq6z1F1rAQPfH2jk0Q/s1600-h/DSC_5532.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364376321219355506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXHAiYodf6DuPOj8rIcC4FVQbdzv_b10U3bfRQBmr4gxbuMP1NaBe5hjXwxLCvypagmlulw_P7FVAwUD1wWMQr9BremzWwJazkTRCduhESXYmr44lN5cwQOYfcq6z1F1rAQPfH2jk0Q/s400/DSC_5532.JPG" /></a><br /><div>This is always a favorite. You can use any type of fruit you prefer. </div><div><strong>Ingredients:</strong></div><div>8 oz <span id="SPELLING_ERROR_0" class="blsp-spelling-error">acini</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">de</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">pepe</span> pasta</div><div>1 cup sugar</div><div>2 cups pineapple juice (reserved from canned pineapple)</div><div>3 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Tbls</span> flour</div><div>1/2 tsp salt</div><div>2 eggs, well beaten</div><div>1 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Tbls</span> lemon juice</div><div>1 tsp butter</div><div>1 8 oz container of cool whip</div><div>1 cup coconut</div><div>1 cup mini <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">marshmallows</span> (optional)</div><div>1 20oz can pineapple tidbits, drain and reserve juice</div><div>2 11 oz cans mandarin oranges, drained</div><div><strong>Directions:</strong></div><div>Cook pasta according to directions, drain and put into a large bowl. Add enough water to reserved pineapple juice to make 2 cups of liquid. In a medium size pan, combine pineapple juice, sugar, flour, salt, eggs, lemon juice and butter. Cook over medium heat until thick. Pour over pasta. Refrigerate several hours or overnight. Fold in cool whip and then stir in the rest of the ingredients. </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com1tag:blogger.com,1999:blog-4463123802339870739.post-26555882916218606132009-07-30T14:31:00.000-07:002009-07-30T15:14:35.537-07:00Sweet and Sour Meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzx3WUd59Qp-Jp7cdTkFZD_0vyi84J7Sdpbl8PaaWkOurTu0M6iODx-PiS4KZIHL5yJC-Sl2suE4E1VVCyYVMfhzRYjc-qyGGkQD0vYZPm3S00Imw0_jK9bHFZQ9cdjUFjycLRJ9TQg/s1600-h/DSC_5607.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5364371451803870786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtzx3WUd59Qp-Jp7cdTkFZD_0vyi84J7Sdpbl8PaaWkOurTu0M6iODx-PiS4KZIHL5yJC-Sl2suE4E1VVCyYVMfhzRYjc-qyGGkQD0vYZPm3S00Imw0_jK9bHFZQ9cdjUFjycLRJ9TQg/s400/DSC_5607.JPG" /></a><br />This dinner is a hit with my kids. It calls for green bell pepper, but I sometimes use other colors, as you can see from the photo.<br /><strong>Ingredients:<br /></strong>1 egg<br />1/4 cup seasoned bread crumbs<br />1/2 teaspoon salt<br />1/4 teaspoon ground ginger<br />Dash pepper<br />1 pound ground beef<br />1 can (20 ounces) pineapple chunks<br />1/4 cup cider vinegar<br />1/4 cup packed brown sugar<br />2 tablespoons soy sauce<br />1 cup sliced carrots<br />1 medium green pepper, julienned<br />1 tablespoon cornstarch<br />2 tablespoons cold water<br />Hot cooked rice<br /><strong>Directions:</strong> In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until no longer pink; drain. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1 cup. Stir in vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4-6 servings.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-2049027822216303052009-04-14T09:53:00.000-07:002009-12-13T14:43:21.476-08:00Chicken Enchilada Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFLu0ICxClCcBc2CRqTAV4g0CdrRfyO-b91Q9OvypcFTwx3L888r7g0CLoqUeeOHWqRohzSJe6yhzKaOYJezVgQHfYm0WmX3mOL1SMHhGfXrYrwdcsCBI199dljG1wOQgEc5V09p0XQ/s1600-h/DSC_4769.JPG"><img style="WIDTH: 400px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5324592452339265602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFLu0ICxClCcBc2CRqTAV4g0CdrRfyO-b91Q9OvypcFTwx3L888r7g0CLoqUeeOHWqRohzSJe6yhzKaOYJezVgQHfYm0WmX3mOL1SMHhGfXrYrwdcsCBI199dljG1wOQgEc5V09p0XQ/s400/DSC_4769.JPG" /></a><br /><div>I like to garnish this soup with tortilla strips. An easy way to make these is to cut corn tortillas into thin strips, spray with cooking oil, sprinkle with salt, and microwave until crisp. </div><div><strong>Ingredients:</strong></div><div>2 1/2 cups chicken broth<br />10 (6 inch) corn tortillas, cut into 1/2 inch strips<br />1 (10 oz) can green enchilada sauce </div><div>1 (4 oz) can chopped green chilies<br />2 (10 oz) can red enchilada sauce, or one red enchilada seasoning packet, prepared<br />2 teaspoons ground cumin<br />4 cooked, boneless and skinless chicken breast halves, chopped or shredded<br />2 cups half-and-half </div><div><strong>Garnish with:<br /></strong>Shredded Cheddar cheese</div><div>Sour cream (optional)</div><div>Tortilla chips or strips (optional)</div><div>Green onions or cilantro (optional)</div><div><strong>DIRECTIONS</strong><br />Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.<br />Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.<br />Garnish with and cheese and other desired toppings. </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-10636157106118511192009-04-14T09:24:00.000-07:002009-04-14T09:52:49.968-07:00Molten Chocolate Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1fHbaamCNzIQaZXoYpDEU045vKJkXc79vy5_k0aRQ-eer58Pk1-CtMe9CK_7rJsoDrfK2ZsiAAC9yiVOahVPRHNDZKO8Tw9XW-ijTbAlWQkoOUYBLsWILsJ2v34QdTYxZDgnef_pig/s1600-h/DSC_4620-1.JPG"><img id="BLOGGER_PHOTO_ID_5324590777292547090" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1fHbaamCNzIQaZXoYpDEU045vKJkXc79vy5_k0aRQ-eer58Pk1-CtMe9CK_7rJsoDrfK2ZsiAAC9yiVOahVPRHNDZKO8Tw9XW-ijTbAlWQkoOUYBLsWILsJ2v34QdTYxZDgnef_pig/s400/DSC_4620-1.JPG" border="0" /></a><br /><div><div>This cake is <em>so </em>rich, but <em>so </em>good if you love chocolate. I used mini <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">bundt</span></span> pans and it made 6. You can also use ramekins or muffin tins. Just make sure to spray the pan well and remove them while still warm. Depending on the size of cups you use, you may have to experiment with the cooking time a bit to get it just right. I think these taste best when the batter is made ahead. </div><div>1 cup butter</div><div>8 ounces semisweet chocolate, cut into bite-size chunks<br />5 large eggs<br />1/2 cup sugar<br />4 teaspoons flour </div><div>DIRECTIONS<br />Place butter and chocolate in a microwave safe bowl and microwave until butter is melted. Stir until chocolate melts <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">completely</span>. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)<br />Adjust oven rack to middle position; heat oven to 450 degrees. Spray ramekins or muffin tins with cooking spray. Divide batter among cups.<br />Bake until batter puffs but center is not set, 12 to 14 minutes. Turn warm cakes onto dessert plates.<br />Top each with whipped cream or ice cream.</div></div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-28857583912683676642009-04-14T09:09:00.000-07:002009-04-14T09:23:48.404-07:00Buttercream Frosting<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-yVsffT2sFDeQbcl7pBal5RB1QwUz15c57ubMZuE94lLIauo0nF75lPKdbVgmg6Enpb95q5JaOSVe3PgVu4vPrfM1uVBpnDeBvQAQVLedPgkuLdspFxV0VZxAEWmd1ScaFtpKdYpFw/s1600-h/DSC_5492.JPG"><img id="BLOGGER_PHOTO_ID_5324581674370716274" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD-yVsffT2sFDeQbcl7pBal5RB1QwUz15c57ubMZuE94lLIauo0nF75lPKdbVgmg6Enpb95q5JaOSVe3PgVu4vPrfM1uVBpnDeBvQAQVLedPgkuLdspFxV0VZxAEWmd1ScaFtpKdYpFw/s400/DSC_5492.JPG" border="0" /></a><br /><div>I prefer cream cheese frosting for eating, but this is a great frosting for cake decorating. This recipe makes A LOT, but is easy to half if you don't need as much. </div><div>INGREDIENTS<br />1 cup butter (no substitutes), softened<br />1 cup shortening<br />3 pounds confectioners' sugar<br />1 tablespoon vanilla extract<br />1/4 teaspoon salt<br />3/4 cup milk or cream<br />DIRECTIONS<br />In a mixing bowl, cream the butter and shortening. Beat in sugar, vanilla, salt and enough milk to achieve spreading consistency. </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-9932135503400594882009-03-03T11:06:00.000-08:002009-03-03T12:38:32.641-08:00Fruit Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHv0f3yMh9ERIStSHVCdRI63Th0FAGzBSwdq-_hkuy0znCSHXziAuk-vG84VhaoFCFl13x5JNnk82e66rDc6d37bF8TRvbGV4_GvIX_Bn0Y2Wiriryc2FhxpyaeZglyp3pJNIo-fFa7Q/s1600-h/DSC_4505.JPG"><img id="BLOGGER_PHOTO_ID_5309040433718043954" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHv0f3yMh9ERIStSHVCdRI63Th0FAGzBSwdq-_hkuy0znCSHXziAuk-vG84VhaoFCFl13x5JNnk82e66rDc6d37bF8TRvbGV4_GvIX_Bn0Y2Wiriryc2FhxpyaeZglyp3pJNIo-fFa7Q/s400/DSC_4505.JPG" border="0" /></a><br /><div>There are 2 different topping that I have used for this dessert. I think they're both delicious. I usually make it according to what I have on hand. Sometimes I make a combination of the two. You can use any type of sugar cookie dough that you prefer. To make this easy, I use the Betty <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Crocker</span> packaged mix. You could make it even easier by buying the ready made dough. </div><div>I made this on a 12 inch pizza stone, but be warned-<strong>one package of cookie dough is TOO MUCH for a 12 inch pan</strong>. I smoked us all out of the house when it overflowed in the oven. I usually use a bigger pizza pan, but wanted to try my stone. A 14 inch should be safe.</div><div>Ingredients:</div><div>Sugar cookie dough of your choice</div><div><strong></strong> </div><div><strong>Topping choice #1:</strong></div><div>8 oz cream cheese, softened</div><div>7 oz marshmallow cream</div><div><strong>OR</strong></div><div><strong>Topping choice #2:</strong></div><div>8 oz Cream cheese, softened</div><div>8 oz whipped topping, thawed</div><div> </div><div>Assorted fruit of your choice</div><div> </div><div>Press cookie dough onto a 14 inch cookie sheet and bake at 375 for 10-15 minutes until light golden brown. Cool completely.</div><div>Beat cream cheese until fluffy, then fold in the next ingredient (depending on which topping you've chosen to use). Spread over crust and top with assorted fruit. </div><div><strong>Note: </strong>If you choose to use bananas or something else that will turn dark, put them first in lemon juice or you can make a glaze by melting a light colored fruit preserves, then brush it over the top. </div><div><strong></strong> </div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-90416100940903980322009-03-03T10:42:00.000-08:002009-03-03T11:05:11.884-08:00Broccoli Chicken Braid<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvO4ENS_QTdpYwyu8NmfGq8ywtadW1X8H7gjoBZQmy27eDm1V3AtA8QsyBIj5zmyir-lEYzZscuRxWSIBCpRVfGOSTwKweQ-mU8AC09xV3YJKXuGID8hrOFEtIIOCnOnzNMuN5BsjPZA/s1600-h/DSC_4471-1.JPG"><img id="BLOGGER_PHOTO_ID_5309035673585396418" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 138px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvO4ENS_QTdpYwyu8NmfGq8ywtadW1X8H7gjoBZQmy27eDm1V3AtA8QsyBIj5zmyir-lEYzZscuRxWSIBCpRVfGOSTwKweQ-mU8AC09xV3YJKXuGID8hrOFEtIIOCnOnzNMuN5BsjPZA/s400/DSC_4471-1.JPG" border="0" /></a><br />I like to bottle chicken breasts so that I have it on hand for quick meals like this one. Make sure to cook it long enough. It can look done on the outside but still be doughy inside. It will probably be darker than the one in this picture (I found out it needed to be cooked longer after cutting into it). For any questions on the shaping <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">technique</span> check out <a href="http://cmrecipebox.blogspot.com/search?q=lemon+cheese+bread">THIS</a> recipe that is shaped in the same way.<br />INGREDIENTS<br />2 cups diced, cooked chicken meat<br />1 cup fresh broccoli, chopped<br />1/2 cup red bell pepper, chopped<br />1 clove crushed garlic<br />1 cup shredded Cheddar cheese<br />1/2 cup mayonnaise<br />1 teaspoon dried dill weed<br />1/4 teaspoon salt<br />2 tablespoons slivered almonds or pecans<br />1/4 cup diced onion<br />2 (8 ounce) packages refrigerated crescent rolls<br />1 egg white, beaten<br /><br /><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Chicken-and-Broccoli-Braid/SaveToRecipeBox.ashx" rel="nofollow"></a>DIRECTIONS<br />Preheat oven to 375 degrees F.<br />In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.<br />Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.<br />Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha_8BytXl3u_h4GuWgqNrDeFtMkqrAS0p1LkGGNDKWBqdaDwqhkswpAOyWyMRACE0jyzLFK3FIX4EVyRup3NbIfTrsX96fbiSvGbWgBKc-b89cR8WNfJMUTDvvMklgBQpr6zIfxfbZQ/s1600-h/DSC_4478.JPG"><img id="BLOGGER_PHOTO_ID_5309035686592845138" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjha_8BytXl3u_h4GuWgqNrDeFtMkqrAS0p1LkGGNDKWBqdaDwqhkswpAOyWyMRACE0jyzLFK3FIX4EVyRup3NbIfTrsX96fbiSvGbWgBKc-b89cR8WNfJMUTDvvMklgBQpr6zIfxfbZQ/s400/DSC_4478.JPG" border="0" /></a>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0tag:blogger.com,1999:blog-4463123802339870739.post-24099125095853869242009-02-14T08:22:00.001-08:002009-02-15T15:19:01.180-08:00Cake Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMK_1KW3foJxJJ7S_xbg0MzoLPJTP5GIv7_X7AmcwaqETSMbSjWCd9yNqqz7fh_pKUzWovbLhS0L3cwcHsXq_KBTVUE7bq67pbaJEiqU54uwKCilF1esU-61F_SKFgA5pRyf2Pm1CBPA/s1600-h/DSC_4379.JPG"><img id="BLOGGER_PHOTO_ID_5302689736929724706" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 332px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMK_1KW3foJxJJ7S_xbg0MzoLPJTP5GIv7_X7AmcwaqETSMbSjWCd9yNqqz7fh_pKUzWovbLhS0L3cwcHsXq_KBTVUE7bq67pbaJEiqU54uwKCilF1esU-61F_SKFgA5pRyf2Pm1CBPA/s400/DSC_4379.JPG" border="0" /></a><br /><div>I've been looking at this recipe on a few different websites for a while now, and decided to make them for Valentines Day. It really wasn't too difficult. We had fun making (and eating) them </div><div>I used red velvet cake with cream cheese frosting, but you can use any combination that sounds good. I used <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Wilton</span> dipping chocolate that I found in the craft section of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Wal</span>-mart. </div><div>Make sure to cool the cake completely before adding the frosting. Also, you don't need to use the whole container of frosting if you think it's getting too gooey. I used just short of a whole container.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXqkMpo0YCYd2Q8iegIfY8vz4LaJme3X1kDT-8jMrsHahPRnNJDXGCl-ec1SRX_sUhJvMMswr6pO-4JanKzZy6JhFrLW0elnwAn4vxBjLsyRgk0mo5tocE2fjKaDAJCTQXR-3AKxixQ/s1600-h/DSC_4383.JPG"><img id="BLOGGER_PHOTO_ID_5302689745447126882" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 230px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXqkMpo0YCYd2Q8iegIfY8vz4LaJme3X1kDT-8jMrsHahPRnNJDXGCl-ec1SRX_sUhJvMMswr6pO-4JanKzZy6JhFrLW0elnwAn4vxBjLsyRgk0mo5tocE2fjKaDAJCTQXR-3AKxixQ/s400/DSC_4383.JPG" border="0" /></a></div><div>INGREDIENTS </div><div>1 (18.25 ounce) package cake mix, flavor of your choice<br />1 (16 ounce) container prepared chocolate frosting, flavor of your choice<br />Dipping chocolate, white chocolate, chocolate, or both<br /><a id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" href="http://allrecipes.com/Recipe/Cake-Balls/SaveToRecipeBox.ashx" rel="nofollow"></a>DIRECTIONS<br />1. After cake is cooked and cooled completely, crumble into large bowl.</div><div>2. Mix thoroughly with 1 can cream cheese frosting. </div><div>3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)</div><div>4. Freeze for a few hours.</div><div>5. Melt chocolate in microwave per directions on package.</div><div>6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi-Ki0RKLEv6CFrXDkPFh2aDFskSsvCWfKnJDcDowrEv3HMPqE0kg8RsaramCtrurqFfc1WtVmEFdfW0DGEjEZcAQTMCSopkkaEK-UKMW-T4nEZlMiUXLTGIbDMCCru571WODpHz9ig/s1600-h/DSC_4373.JPG"><img id="BLOGGER_PHOTO_ID_5302689739654157826" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 198px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAi-Ki0RKLEv6CFrXDkPFh2aDFskSsvCWfKnJDcDowrEv3HMPqE0kg8RsaramCtrurqFfc1WtVmEFdfW0DGEjEZcAQTMCSopkkaEK-UKMW-T4nEZlMiUXLTGIbDMCCru571WODpHz9ig/s400/DSC_4373.JPG" border="0" /></a></div>Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com2tag:blogger.com,1999:blog-4463123802339870739.post-6345700219164595342009-02-10T21:49:00.000-08:002009-02-10T22:00:08.386-08:00Coconut Poke Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJhoGmtUfGb9c8G4yN6qTYzUpSUXWWrmg0UQOowJoPa-GO0f1q17o6tB5dEGmM0fTkCZ2Xq_h-CJ7FMBlmAk5cyQrYqlcvK5lAIiHoQ6U7AgDcQi6aw3dyQLBs6CRDivsA5pb7mf1qQ/s1600-h/DSC_4338.JPG"><img id="BLOGGER_PHOTO_ID_5301413131515702482" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 266px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJhoGmtUfGb9c8G4yN6qTYzUpSUXWWrmg0UQOowJoPa-GO0f1q17o6tB5dEGmM0fTkCZ2Xq_h-CJ7FMBlmAk5cyQrYqlcvK5lAIiHoQ6U7AgDcQi6aw3dyQLBs6CRDivsA5pb7mf1qQ/s400/DSC_4338.JPG" border="0" /></a><br />Quick, easy and yummy. You can find cream of coconut in the drink mixer section of your supermarket.<br />INGREDIENTS<br />1 (18.25 ounce) package white cake mix<br />1 (14 ounce) can cream of coconut<br />1 (14 ounce) can sweetened condensed milk<br />1 (8 ounce) package frozen whipped topping, thawed or whipped cream<br />Additional coconut, toasted or plain<br />DIRECTIONS<br />Prepare and bake white cake mix according to package directions, using a 9x13 pan. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.<br />Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.Cindyhttp://www.blogger.com/profile/12320461962505525328noreply@blogger.com0