Coconut Shrimps

* This is a work in progress. The recipe for the batter needs tweaking, that's for sure (maybe get rid of the oil). Suggestions are very much appreciated. But we love the taste, so I need to save this, someway, somehow. We especially love the sauce. Yum!

1.5 lb large raw shrimps
1.5 cup all purpose flour
1/2 cup cornstarch
1 T salt
1/2 T white pepper
2 T vegetable oil
1 cup ice water
oil for deep frying
2 cups shredded coconut
1/2 cup orange marmalade
1/4 cup grey poupon country mustard
1/4 cup honey
3-4 drops Tabasco sauce

**

Peel, devein and wash shrimps.
Pat dry using paper towels.
Set aside.
In a bowl, mix all dry ingredients for batter.
Add 2 T oil & ice water.
Stir to blend.
Heat oil for deep frying.
Spread coconut on a flat pan a little at a time, adding more as needed.
Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned - about 4 minutes.
Bake at 300 for 5 minutes to finish cooking.

Serve with the sauce:

Combine the marmalade, mustard, honey and Tabasco sauce.

Yen's Slow Cooker Beef Stroganoff

Ingredients:


2lbs beef stew meat
1 cup chopped onion
1 can condensed cream of mushroom soup
1 can condensed cream of onion soup
2 small cans sliced mushrooms, juice drained
1 pack (8oz) cream cheese, cubed
1 container (8oz) sour cream
1/4 tsp pepper
6 cups hot cooked egg noddles ( or rice, if preferred)


Directions:


In slow cooker, mix beef, onions, soups, mushroom and pepper.
Cover and cook on low heat setting for 7-10 hours or until beef is very tender.
Stir in cream cheese into beef mixture until melted.
Stir in sour cream.
Serve over noodles or rice.

Meatloaf w/ Cranberry Sauce

1 egg
1/3 cup milk
1 lb lean ground beef
1/4 lb maple sausage
1 cup Rice Krispies
1 onion, chopped fine
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp minced garlic

**

Preheat oven to 350.
Beat egg & milk together in a large bowl.
Add remaining ingredients & mix well.
Shape into a loaf and place into a 9x13 inch pan.
Spread glaze over the loaf.
Bake for about 50 minutes, basting the meatloaf with glaze.
Remove the loaf and serve remaining glaze with the loaf.

**

Cranberry glaze:
1 lb can whole-berry cranberry sauce
1/3 cup dark brown sugar
1 tbsp lemon/lime juice

Combine all ingredients and spread over meatloaf.

Blueberry Stuffed French Toast

10 slices of bread, cubed
2 (8 0z) cream cheese, cubed
1 1/2 cups blueberries, fresh or frozen
1/2 cup maple syrup
10 eggs, beaten
2 cups milk
1 tsp vanilla
ground cinnamon

**

In a 9x13 dish, layer 1/2 of the bread, topped with the cream cheese, then blueberries, then the remaining half of the bread.
Mix all of the other ingredients and pour over layered dish.
Sprinkle with cinnamon on top.
Cover & refrigerate overnight.
Baked covered for 45 minutes at 350.
Then uncovered for 30 minutes.
Let it set for 10 minutes before serving.

**

Blueberry topping:

1 cup sugar
2 T cornstarch
1 cup water
1.5 cups blueberries, fresh or frozen

Mix sugar, cornstarch and water in pan.
Bring to boil.
Add blueberries and simmer for 5 minutes.
Serve on the side, or on top of the french toast.

Tenderloin tips

1 large round steak, cut into strips
6 medium potatoes, quartered
1 large onion, quartered
1 can cream of mushroom soup
1 soup can water
salt & pepper to taste
1 can of button mushrooms

**

Mix the soup and water in a crockpot.
Add the steak and onions.
Cook on high for 4-5 hrs.
Add the potatoes and mushrooms an hour before it's done.
Season to taste.

Peach French Toast

1 cup brown sugar, packed
1/2 cup butter
2 T water
1 can (29 oz) sliced peaches, drained
5 slices of bread, 3/4 inch thick
8 eggs, beaten
1 tsp pure vanilla extract
1 tsp cinnamon, ground
1/2 cup half & half

**

In a saucepan, stir together the brown sugar, butter & water.
Bring to a boil.
Reduce the heat to low.
Simmer for 10 minutes, stirring frequently.
Pour the mixture into a 9x13 baking dish and tilt to cover the bottom of the dish.
Place peaches in a layer over the sugar coating.
Top with slices of bread.
In a bowl, mix the eggs, half&half and vanilla.
Slowly pour over the bread slices to coat evenly.
Sprinkle cinnamon over the top.
Cover & refrigerate overnight.
Bake at 350 for 40 - 50 minutes covered.
Remove foil covering and cook for 5-10 minutes until the bread is golden brown.
Let the dish set for 10-15 minutes before serving.

**

I have not tried this with other fruits. But it might be good with strawberries/blueberries.

breakfast casserole

6 eggs ; beaten
1 tsp salt
2 cups milk
10 slices bread ; cut into 1 inch pieces
1 lb sausage (maple) ; cooked & drained
grated cheddar cheese (use generously)
2 bunches green onions ; chopped

**

Beat eggs, salt & milk together.
Spray 9x13 pan with non-stick spray.
Layer bread, meat, cheese and onions.
Repeat.
Pour egg & milk mixture over dish, until all bread is covered.
Refrigerate overnight.
Bake at 350 for 50-60 minutes.

Bacon & Cheese Strata

8-10 eggs
2 cups milk
3/4 tsp dry mustard
10 slices of bread; cubed
1 lb bacon cooked crisply; crumbled
2 cups grated cheese...OR MORE *grin*
salt & pepper to taste

**

Mix eggs, milk, salt, pepper & mustard.
Spray/line the baking dish with butter.
Layer bread, bacon & cheese.
As you layer, pour some egg mixture on each layer.
Cover & refrigerate overnight.
Preheat oven to 350.
Bake uncovered for 1 hour or until the center is firm.

Tuna & Sweet Pea Farfalle

15 spears asparagus, chopped

3 cups farfalle pasta, cooked al dente

12 oz canned tuna in extra virgin olive oil & lemon dill , drained & flaked (reserve the oil)

1.5 cups frozen sweet peas, thawed

2 tbsp capers (optional)

salt & pepper to taste

freshly grated Parmesan cheese

For the vinaigrette:

reserved tuna oil

2 tbsp chopped fresh dill

1 tbsp (or more) lemon/lime (I prefer lime...more flavor) - to taste

**

Wrap chopped asparagus loosely in damp paper towels and microwave on high for 1 minute.

Place in a large bowl with all the remaining pasta ingredients.

Whisk together the dressing, then toss with the pasta salad.

Top with freshly grated Parmesan cheese.

Serve at room temperature or chilled.

Slow Cooked Ribs

INGREDIENTS:

1 cup cider vinegar
1/2 cup ketchup
2 tbsp sugar
2 tbsp Worcestershire
2 tbsp minced garlic
2 tbsp minced onions
1 tsp dry mustard
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 lbs boneless pork ribs

Combine all the seasonings in the slow cooker.
Mix well.
Cut ribs into serving size pieces.
Cover & cook on low for 4-6 hrs or until tender.

Enjoy.

Chicken Asado

Ingredients:

2 lbs chicken, cut into bite size pieces
1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup butter
2 cups tomato sauce
1 large onion, chopped
2 tbsp minced garlic
5 pieces dried bay leaves
2 cans of potatoes, halved
2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup cooking oil

Cooking procedure:

1. Marinate the chicken with salt,pepper, lemon juice & soy sauce and let it stand for at least 30 minutes.
2. Heat a frying pan then pour-in the cooking oil and pan Fry the chicken. Add some marinade sauce for seasoning. Set aside.
3. Heat a cooking pot or wok then put-in the butter.
4. When the butter is hot enough, add the minced garlic, then the onions and sauté until the texture is a bit soft.
5. Add-in the bay leaves and cook for a minute or so... allow the butter to soak in the onions.
6. Pour-in the tomato sauce and bring to a boil.
7. Add more of the marinade then stir to ensure that the mixture is properly distributed and simmer for 5 to 7 minutes.
8. Add the pan-fried chicken and simmer for 10 minutes.
9. Place the potatoes in and continue to simmer for 7 to 12 minutes.
10. Turn off the heat then transfer to a serving plate and serve.
11. Share and enjoy!

Banana Bread

Ingredients:

1 cup banana, mashed
1 cup sugar
2 eggs
1/2 cup butter
1 tsp teaspoon salt
1 tsp vanilla essence
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 cup chopped walnuts

Cooking procedure:

1. Combine all the dry ingredients starting with the flour, sugar, salt, and baking soda.
2. Mix the dry ingredients thoroughly until everything is evenly distributed.
3. Add the other ingredients (eggs, mashed bananas, butter, vanilla essence) then mix well with the dry ingredients until a batter is formed. Add the walnuts.
4. Grease the loaf pan and pour-in the mixture.
5. Preheat oven at 350 degrees then bake the mixture for 70 minutes.
6. Remove from loaf pan from the oven then allow to cool down for 5-10 minutes before inverting. Transfer the banana bread on a serving plate.
7. You may put the bread in the fridge to cool or serve immediately. Share and Enjoy!

Monte Cristo Sandwich

This is my favorite sandwich! The ingredients may sound a bit odd, but I LOVE it nonetheless. *grin*

INGREDIENTS:

12 slices sourdough bread
4 slices Swiss cheese
4 slices American cheese
butter
8 slices of ham
8 slices of turkey
Powdered sugar

Jam

Batter:

2 eggs
1/2 cup heavy cream
1 tsp salt
2 tbsp sugar

For each sandwich use 3 slices of bread. Butter one side of bread first, then cover with a slice of ham and a slice of turkey or chicken, followed by a slice of cheese. Butter both sides of the second slice of bread and spread with a little butter or other dressing, if desired. Place on top of turkey or ham slice and top with another slice of cheese.

Press sandwich lightly. Cut into halves diagonally and secure with toothpicks.

Beat the eggs with milk, salt and sugar. Dip sandwich halves into the egg mixture and fry on a skillet (keep it on low - medium temp to avoid drying/burning ) or griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.

Sprinkle with powder sugar & serve with jam on the side.

Yema

Ingredients:

1 tbsp unsalted butter

1 can (14 ounces) condensed milk

3 egg yolks

3 tbsp peanuts, chopped

1 tsp Vanilla

Directions:

1. In a saucepan, melt the butter in low-medium heat.

2. Stir-in the condensed milk and allow to cook for 3 minutes

3. Add the beaten egg yolks then continue stirring for 2 minutes

4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about 15 to 20 minutes). Adjust heat to low when texture is about to be achieved. Add the vanilla extract.

5. Turn-off the heat and allow the mixture to cool down

6. Scoop a spoonful then roll with your hands to form a sphere (ball shape).

7. Transfer to a serving dish and apply your desired presentation. i.e. wrapped in cellphone, topped with colorful toothpicks, or placed in a macarron liner.

8. Serve. Share and Enjoy!

Hearty Breakfast Casserole

Use maple-flavored sausage when serving with kids in mind. But for an all grown up breakfast, use hot pork sausage. :-)

4 English muffins, halved
1 pound sausage, cooked & drained
3 eggs
1 10 3/4 ounce can cream of mushroom soup
1 1/2 cups milk
1 1/4 cups shredded swiss cheese/ any cheese you prefer
4 slices of swiss cheese

Preheat oven to 350.
Line a baking dish with the halved english muffins.
Add the cooked sausage.
Mix eggs, soup and milk together with the shredded cheese.
Pour over the sausage.
Top with slices of swiss cheese.
Bake for 20 minutes or until warmed through.

Pork Menudo

2 lbs pork belly
½ lb pork liver or 1 can liver pate
1 cup carrots, diced
1 cup potatoes, diced
1 cup red bell pepper, diced
1/2 cup soy sauce
lemon juice
1 bulb onion, chopped
3 cloves garlic, finely chopped
1 tsp. brown sugar
2 cups tomato sauce
1 cup pork/chicken stock
¼ cup cooking oil
1 cup frozen green peas
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of fish sauce
bay leaves
1/4 cup sprite
garlic powder


Step 1: Marinade pork with soy sauce, bay leaves, ¼ cup sprite, garlic powder and lemon juice for approximately 1 hour
Step 2: Heat pan and place cooking oil
Step 3: Fry potatoes and carrots for about 5 minutes and set aside
Step 4: Sauté garlic and onion in the same pan where the vegetables were fried
Step 5: Add the marinated pork belly until slight brown; add pork/chicken stock & paprika then simmer for 15 minutes
Step 6: Add the pork liver/liver pate and tomato sauce and simmer for 10 minutes
Step 7: Add the fried carrots and potatoes, red bell pepper, green peas and brown sugar then simmer for another 5 minutes
Step 8: Add fish sauce.
Step 9:Serve hot. Enjoy!

Pineapple Chicken

INGREDIENTS:

2 lbs chicken, cut into serving pieces
12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
3 medium sized carrots, wedged
2 1/2 tbsp fish sauce
1/2 cup coconut milk
2 tbsp garlic, minced
1 medium sized onion, sliced
3-4 tbsp of butter
1 tbsp Chicken bouillon
1 tsp powdered ginger

Cooking procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple chunks), half of the pineapple chunks , powdered ginger & chicken bouillon for 45 minutes to an hour.
2. Melt the butter (or regular cooking oil).
3. Sauté the garlic, onion, and tomatoes
4. Add the chicken.
5. When chicken is HALF COOKED, add the coconut milk (and maybe some of the marinade) then bring to a boil.
6. Add the remaining half of the pineapple chunks and simmer until the chicken is tender and half of the liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

Chocolate covered brownie bites

Use your favorite brownie recipe.
Cut an 8-inch square pan of chilled brownies into 2-inch squares.
Melt 1 cup semisweet or bittersweet chocolate chips by microwaving it on medium for 1minute. Stir, then continue microwaving stirring every 30 seconds, until melted.
Dip half of each brownie square in the melted chocolate.
Place on a baking sheet lined with wax paper.
Refrigerate until chocolate is set.

Chicken w/ Sun-dried tomatoes

4 boneless, skinless chicken breasts - cut into strips
1 1/2 tbsp butter
2 tbsp minced onions
1 tbsp Dijon mustard
2/3 cup heavy cream
2 tbsp cooking white wine
3 ounces sun-dried tomatoes
2 tbsp mined garlic

Mrs Dash
Salt & Pepper
Powdered ginger

With butter, brown minced garlic and saute chicken strips. Add a dash or 2 of powdered ginger and Mrs Dash.
Remove the chicken & set aside.
Add onions and saute.
Add mustard, cream, white wine and tomatoes to the skillet.
Cook & stir until the sauce thickens slightly.
return the chicken to the skillet and simmer until heated through.

Season with salt & pepper. Not needed though.

OPTIONAL: Top with pepper flakes. I like mine a bit spicy.

Serve with rice or pasta!

Kaelynn's all time favorite chicken wings

Ingredients:
6 tbsp Hoisin Sauce
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp minced garlic
ginger, peeled and finely shredded
1 tbsp Chinese rice wine/dry sherry
4 tsp Chili Sauce
4 tsp White Wine Vinegar
4 tbsp brown sugar
2 lbs large Chicken wings

optional:

1/2 cup chopped cashew nuts
2 scallions, trimmed and finely chopped

Directions:

* Preheat the oven to 425 F. Place the hoisin sauce, soy sauce, sesame oil, garlic, ginger, Chinese rice wine, chili sauce, vinegar & sugar in a small saucepan with 2/3 cup of water.

* Bring to a boil, stirring occasionally, then simmer for about 30 seconds. Remove the glaze from the heat.

* Place the chicken wings in a roasting pan in a single layer. Pour the glaze on top, and stir until the wings are coated thoroughly.

* Cover the pan loosely with aluminum foil, place in the preheated oven, and roast for 25 minutes. Remove the foil, baste the wings, and cook for an additional 5 minutes.

* Reduce the oven temperature to 375 F. Turn the wings over, and sprinkle with the chopped cashew nuts and scallions. Return to the oven and cook for 5 minutes or until the nuts are lightly browned, and the glaze is sticky, and the wings are tender. Remove from the oven and let stand for 5 minutes before arranging on a warmed platter.

*Serve with rice.

*Have plenty of napkins! *wink*

Almond-Honey Power Bar

Seems to be a very good snack - a good breakfast too! If you want it soft & chewy, store this in room temperature. But I like mine crunchy, with character. *grin* So it stays in the fridge!

1 cup rolled oats
1/4 cup slivered almonds
1/4 cup sunflower seeds
1/4 cup honey roasted peanuts
1 tbsp flax seeds
1 tbsp sesame seeds (They're credited with protecting liver cells from the damaging effects of alcohol and other chemicals - great detox!)
1 cup unsweetend whole grain puffed cereal/cheerios
1/3 cup dried blueberries
1/3 cup chopped dried apricots
1/3 cup chopped raisins
1/4 cup crunchy almond butter
1/4 cup turbinado sugar (raw sugar cane)
1/4 cup honey
1/2 tsp vanilla extract
1/8 tsp salt (may skip)

Preheat oven to 350F.
Coat an 8 inch square pan with cooking spray.
Spread oats, almonds, sunflower seeds, flax seeds, sesame seeds & honey roasted peanuts on a large baking sheet.
Bake until the oats are lightly toasted, shaking the pan halfway through, about 15 minutes.
Transfer to a large bowl. Add cereal, blueberries, apricots, and raisins. Toss to combine.
Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly - about 5 minutes.
Immediately pour the almond butter mixture over the dry ingredients & mix with a spatula until no dry spots remain.
Transfer to the prepared pan.
With a spatula, press the mixture down firmly to make an even layer.
Refrigerate until firm - about 45 minutes.
Cut into bars/bite size pieces.

Asian Slaw

Something different from the regular coleslaw.


2 large 16 oz package coleslaw blend
2 cans 11 oz manadrin orange segments, drained
1/2 cup Kraft Catalina Dressing
1/4 cup Miracle Whip
2 tbsp soy sauce
1/2 cup planters honey roasted peanuts

Toss the coleslaw blend in a large bowl.

Mix dressings and soy sauce in a small bowl. Pour the dressing mixture over coleslaw. Toss gently until well coated.
Cover & refrigerate for 1-2 hrs or overnight.
Sprinkle with peanuts and toss with the mandarin oranges just before serving.

Creole Shrimp

4 slices of bacon
1/2 cop chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
2 cups stewed stomatoes
1/2 cup chili sauce
1/2 cup ketchup
1 tsp Worcestershire
1/4 tsp black pepper
Tabasco (depending on your heart's desires)
1 tsp salt
1 1/2 lb shrimp, cooked & peeled

Fry the bacon, and remove from the pan.
Put onion, celery & bell pepper in bacon fat, and brown lightly.
Add tomatoes, chili sauce, ketchup, Worcestershire, black pepper, Tabasco and salt.
Cook slowly until think, stirrin occasionally.
Remove from heat 30 minutes before serving, and add shrimps.
Break the fried bacon in small pieces, and add last.
Serve over rice.

OPTIONAL:

Add Andouille sausage!

French Onion Soup

INGREDIENTS:

2 tbsp butter
4 cups onions, chopped
3 1/2 cups beef broth
1 1/2 cups water
2 beef cubes
1 tbsp sherry
1 1/2 tbsp worcestershire
1/4 tsp black pepper
1 dash thyme (dry)

croutons
mozarella cheese

Melt butter i the pot in low heat.
Add the onions. Cook for 20 minutes. Stir occassionally.
Add beef broth, water, sherry, worcestershire, pepper, thyme & beef cubes.
Bring to a boil.
Reduce heat & simmer.
Divide into bowls.
Top with croutons.
Add mozarella cheese on top.
Broil/microwave until cheese melts.

Stay warm & enjoy!

Coconut Macaroons

Ingredients:

14 oz Sweet Shredded Coconut Flakes
1 cup butter
1 cup brown sugar
4 pcs eggs
14 oz condensed milk
2 tsp vanilla
1 tsp almond extract

Preheat the oven to 350 F.
In a big bowl, cream the butter.
Add in the brown sugar & mix well.
Add the eggs and condensed milk then stir until all the ingredients are blended.
Add the shredded coconut, vanilla & almond extract. Mix well.
In a mold with paper cups, place 1 tbsp of the mixture on each of the cups.
Bake for 30 minutes or until the color turns to golden brown.
Share!

** I like it better when it's chilled. =)

Quick & Easy Tres Leches

INGREDIENTS:

1 box yellow cake

Prepare the cake based on the directions in the box. Bake. While waiting, prepare the cream syrup.

Cream syrup for soaking:
• 12 oz. evaporated milk
• 14 oz. sweetened condensed milk
• 1/2 cup heavy cream
• 1 tablespoon rum or brandy (optional)

Whisk together the three milks and the rum or brandy if you are using it. With a fork, punch tiny holes all over the cake. The more holes, the better. Make it clean. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Optional: Instead of heavy cream, use coconut milk. Whisk everything in low heat.

Whipped topping:

Extra creamy cool whip
Condensed milk
1 tsp vanilla

Slowly mix the condensed milk with the cool whip. Fold gently. Add the vanilla. Spread the whipped topping all over the cake.

Optional : Top with berries or toasted coconut flakes.

**

This is probably one of Allysa's favorite cakes.

Spicy Bean Salsa

Ingredients
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper (optional)
• 1 (10 ounce) can diced jalapeno peppers -- well, depending on how spicy you want your dip!
• 2 (10 ounce) can Rotel diced tomatoes with lime juice & cilantro, drained
• 1 cup Italian-style salad dressing
• 1/2 teaspoon garlic salt

Directions

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate before serving. Letting it sit overnight is best. But not necessary.

Spicy Pasta

1 bulb garlic (I had it crushed & minced)
1 cup Olive oil
1 TBSP Kosher salt
1 TBSP (or more) ground black pepper
Red Pepper flakes (to your heart’s desire)

With olive oil, sauté garlic. Add salt, ground black pepper & red pepper flakes. Simmer on low/medium heat until garlic starts to cook – don’t let it get brown. You want to remove it early from the heat (avoid a bitter taste). You will use this to cook the (1) sausage and (2) mushrooms.

2 lbs spicy Italian sausage (I used Johnsonville)
Sun dried tomatoes (in oil) – I used the entire can. I love sun dried tomatoes.
Portabella mushrooms – I used 2 packs
1 can of diced tomatoes with Italian herbs
Shredded mozzarella cheese – UNLIMITED. Hehehe!
1 lb Barilla Penne pasta

Using a little bit of the garlic & oil (from above), brown the sausage. Chop well. Or if you want it chunky, you can. Depends on your preference. Tim likes it a bit chunky. Drain the fats. Add diced tomatoes & continue to cook over medium heat.
Cook the pasta.
On a separate pan, cook the mushrooms & sundried tomatoes using some of the garlic & oil mix.
(Optional) When almost done, add ½ cup dry red wine and simmer for 5 minutes.
Add the mushroom mix to the sausage & tomato mix. Continue to simmer on low heat for a few minutes.
Add the pasta, sausage mix and shredded mozzarella cheese and mix well. Top with more pepper flakes. Enjoy!

Chicken Divan

3-6 pcs chicken breasts
1 bag Frozen broccoli (enough to layer the bottom of the pan you’ll use)
2 cans cream of mushroom soup
1 8 0z sour cream
1 cup mayo
1 cup grated sharp cheddar cheese
1 tbsp lemon juice
1 tsp curry powder
Salt & pepper to taste (I used 1 tsp of each – but this depends on your preference, of course)
Parmesan cheese
Paprika
Butter
Mrs. Dash
1 Chicken cube
Minced onions

Cook chicken with Mrs. Dash, minced onions & chicken cube, until tender.
Cut into bite size pcs.
Cook broccoli according to package directions. Drain well.
In a bowl, mix cream of mushroom soup, mayo, sour cream, grated cheese and seasonings.
Arrange broccoli in the bottom of a casserole dish.
Sprinkle with parmesan.
Spread chicken over broccoli. Sprinkle with parmesan.
Pour the sauce over the chicken. Sprinkle with more parmesan & paprika.
Dot with butter.
Bake for 40 mins at 350 or until bubbly and heated through.

Serve with rice or pasta!

Carrot Cake w/ Cream Cheese Icing

Ingredients:

2 c. sugar
2 c. flour
2 t. baking soda
1 t. salt
3 t. cinnamon
1 1/2 c. vegetable oil
4 eggs
3 c. grated carrots
1 c. chopped walnuts
1 t. vanilla

____________________________

Sift together sugar, flour, soda, salt and cinnamon. Stir in oil. Add eggs one at a time, mixing well after each addition. Add carrots, nuts and vanilla, mixing thoroughly. Pour into a floured and greased 13 x 9 x 2 inch cake pan. Bake in a 350 degree oven for 30 minutes. (It takes mine a lot longer, maybe even an hour, so you have to check for doneness.) Cool in pan. Spread with Cream Cheese icing when cool.

____________________________


CREAM CHEESE ICING

1/2 c. melted butter
1 8 oz. package cream cheese softened
1 t. vanilla
1 Lb. confectioners sugar

Combine butter, cream cheese and vanilla, mixing well. Gradually add confectioners sugar, beating until smooth. Spread on cooled cake.

Butterscotch Coconut Cookies

INGREDIENTS:
1 2/3 cup all purpose flour
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup butter, softened
¾ cup packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract (also tried almond extract . Loved the almond best)
1 egg
2 cups butterscotch chips
2 cups flaked coconuts
¾ cup macadamia nuts, chopped

Preheat oven to 375.
Combine flour, baking powder, baking soda and salt in a small bowl.
In a large mixing bowl, beat butter, brown sugar, granulated sugar and extract (vanilla/almond), until creamy. I don’t use an electric mixer coz I prefer the texture that's not perfectly smooth.

Beat in egg.

Gradually beat in flour mixture. Stir in morsels, coconut flakes and nuts. Drop unto baking sheets. Bake 8-11 minutes or until edges are lightly browned.

Enjoy with the family. :-)

Tim’s way: he adds frangelica instead (almond liquer).

Chili Dip

INGREDIENTS:

(1) 12 ounce jar salsa
(1) 15 can chili
(1)8 ounce cream cheese
(1) 16 ounce sour cream
(2) bags cheddar cheese/ slices of cheddar cheese

There are 2 ways to serve this. Crockpot/baked.

In a crockpot, mix everything (save the cheese a few minutes before serving).

Or to bake: layer chili, softened cream cheese, salsa, and sour cream. Top with slices of cheese. Bake until the cheese melts.

Serve with tortilla chips of your choice.

No Fuss Jambalaya

INGREDIENTS:

1 box Zatarain's Mild jambalaya mix
boneless, skinless chicken breasts, cut into bite-size pieces
3-4 pcs Andouille sausage, chopped
shrimps, chopped
1 tbsp olive oil
1 rib celery , chopped
1 red bell pepper, chopped

SEASON with:
Salt & pepper
Creole seasoning

In a large skillet, heat the oil. Add the sausage & cook until it starts to brown (about 3 minutes). Add the chicken and sprinkle with Creole seasoning. Continue cooking until the chicken begins to color. Add the shrimps.

Follow the direction in the box for cooking the jambalaya mix. Add the meat, celery, & bell pepper. Stir occasionally. Cool slightly & adjust seasoning to taste before serving.

** If you want a runny consistency, add chicken broth & tomato sauce.

Leche Flan

INGREDIENTS:
3 egg yolks
2 whole eggs
1 can evaporated milk
1 can condensed milk
1 tsp vanilla

Caramel:
3/4 cup sugar
1/4 cup water

Caramelize sugar. To do this, add the water and sugar. Over low heat, stir constantly until it turns into a warm caramel color.

In the meantime, using a soft rubber scraper, blend the eggs gently.
Add condensed milk, blend well.
Slowly add evaporated milk, followed by vanilla.

Once the caramel is done, pour into the bottom of the dish. I prefer tiny glass dishes. Beat the egg mixture for a minute, enough to mix everything. Strain the egg and milk mixture onto the pan with caramel.

Cover the dishes/pan with foil.

Bake at 350F for 30 minutes using a water bath. Remove from oven. Cool then chill.
Turn the mold upside down when serving for the perfect look.

Enjoy!

Oatmeal crispies

INGREDIENTS:

1 cup margarine, softened
1 cup sugar
1 cup brown sugar
2 eggs, beaten
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups quick cooking oatmeal
1 cup chopped pecans
1 tsp vanila/almond extract

Cream margarine with sugars until fluffy. Add eggs and mix well. Add flour, salt, and baking soda; mix well. Add oatmeal; mix well. Add nuts & vanila. Chill.

Preheat oven to 350. Drop by teaspoonfull/less onto greased cookie sheet and bake for 8-10 minutes until lightly browned.

Banana Coconut Cream Pie

INGREDIENTS:

1 6 oz pie crust
3 tbsp cornstarch
1 1/3 cups water
1 14 oz can condensed milk
3 eggs yolks, beaten
2 tbsp margarine
1 tsp vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
lemon juice
whipped cream, whipped!

In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened & bubbly. Remove from heat; add margarine & vanilla. Cool slightly.

Fold in coconut. Slices bananas; dip in lemon juice & drain. Arrange on the bottom of the pie crust. Pour the filling over the bananas. Cover.

Chill for 4 hours or overnight. Top with whipped cream & garnish with toasted coconuts.