Coconut Cake Trifle
      

Ingredients:
Favorite white, yellow or butter yellow cake mixed as directed on box.
 6 to 8 oz. coconut (divided) may not use all of it for the trifle.
2-16 oz. cool whipped thawed (and divided)           
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)                                                       
1/2 cup sugar
1 tsp. vanilla

Filling:  can be made a few days ahead except for the cool whip
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)
1-Large cool whip
1/2 cup sugar 
1 tsp. vanilla
1 cup of the coconut from 6-8 oz.

 Cake: Mix and bake cake mix in 2-9” round cake pans or 11x13 pan, After 10 minutes turn cake out onto cooling rack, when completely cooled using a long serrated knife to split cakes in half horizontally.
Trifle: This will fill a very large bowl, or a Trifle dish and a large cool whip container.

1^st-Layer: 1-1/2 cups of cool whip or enough for ½” deep in dish
2^nd -Layer: sprinkle about 1/4 cup coconut
3^rd- Layer: cake layer, may have to cut pieces to fit,
4^th-Layer: spread 1-1/2 to 2 cups of the filling, you want the cake completely covered with no cake showing through.
Keep going until desired amount of layers are in bowl. Top it off with extra coconut. This is very wet(from cool whip) when first made; it is really better 2-3 days after making. The cake will soak up the cool whip and filling and it has the perfect consistency.

Sun dried
Tomato
Vinaigrette
 Chicken
This is so good, make it next time you have company, they will be impressed......

Ingredients:
4 chicken breast
salt and pepper
12 Tbsp Kraft Sun dried Tomato Vinaigrette Salad Dressing (Divided)
1 large tomato

6 fresh Sweet Basil leafs

Shredded mozzarella cheese

4 Chicken breast flattened -put inside a plastic bag or between 2 sheets of Saran wrap, then hit with a rubber mallet, the side of a hammer or anything to flatten the breast.Some breast are so large after flattening, I cut in half or even thirds.
salt and pepper
8 Tbsp. Kraft Sun dried Tomato Vinaigrette Salad Dressing
After flattening breast, salt and pepper, then put in gallon zip lock bag or a bowl, add dressing, mush everything around to coat chicken well with dressing. Place in refrigerator for at least 30 minutes, or hours if possible.

This is best cooked on the grill.  While the grill is heating, prepare in a bowl:

1 large tomato, peeled and cubed small

4 Tbsp. fresh Kraft Sun dried Tomato Vinaigrette Salad Dressing

6 fresh Sweet Basil leafs chifinad (rolled and chopped into small strips)

I take a cookie sheet to carry everything outside to the grill:

 the tomato dressing mixture,

Shredded mozzerela cheese

aluminum foil

cooking spray

tongs

spatula

platter

spray the grates with cooking spray, so the chicken doesn't stick

Place the rough side of the breast down on the grate.

Cook half way through, it usually takes about 7 or 8 minutes on medium heat.

When its time to flip the breast over, place a piece of aluminum foil down on the grill, (if you have enough room on the grill, if not put chicken on a platter, to place the foil) the rough side of the chicken should be up, Spoon 1/4 of the tomato mixture over each breast, then sprinkle mozzarella cheese over each.  Fold the edges of the foil up, so any juice is saved.

Shut the grill lid, check in about 3 minutes, turn pieces so they are cooking evenly, shut lid until the chicken is cooked through, about 4 more minutes.

With the spatula, remove chicken to serving platter, lift corners of foil gathering them together and lift foil from grill, pour liquid around chicken. mmmmm.........

      Whole Wheat Fruity, Nut Muffins

This is very low fat, and it comes from the nuts and egg in the recipe.
Substitute apricots or raisins for chopped pitted dates in this recipe if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin.

5.057

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1 cup whole wheat flour (about 4 3/4 ounces)  I didn't have whole wheat flour, so I crushed some whole wheat cereal to equal a cup.

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·        1/2 cup all-purpose flour (about 2 1/4 ounces)

1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran (I used 1/4 cup)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (Greek yogurt has the most protein)
1 cup mashed ripe banana (about 2) (use fruit or vegetable puree of choice, pumpkin, figs, apple sauce, carrot, zucchini  what ever you have on hand.(If I use the veggies, I will add some cinnamon)

·        1 large egg

Click to1 cup chopped pitted dates 3/4 cup chopped walnuts (Pecans, almonds, pumpkin seed)1/2 cup chopped dried pineapple (Cherries, coconut)

Click to see saving  3 tablespoons ground flax seed (about 2 tablespoons whole)

   **** The muffins are very good, but I do love cinnamon, next time I will add at least 1/2 teaspoon cinnamon 

Preparation

1.    Preheat oven to 350°.

2.    Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

3.    Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon or scoop batter into prepared muffin cups. Sprinkle evenly with flax seed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

******* I added alot more fruit and nuts, mix it up to your taste...
 I added  1/3 cup coconut, and pumpkin seeds, and extra pecans.

Ultimate Chocolate Chip Cookies

Ultimate  Chocolate
 Chip Cookies

¾ cup Crisco or (½ cup Crisco and ¼ cup butter)

1 1/4  cup firmly packed brown sugar
2 Tbsp. milk

1 Tbsp. vanilla extract
1 large egg
1 ¾ cup Pillsbury Best All purpose flour
1 tsp salt
¾ tsp. baking soda
1 cup semi-sweet chocolate chips
1 1/2  cup coarsely chopped pecans
1 cup shredded coconut

Heat oven to 350 degrees. Beat shortening and sugar in large bowl with electric mixer at medium speed until light and fluffy. Scrape edges. Beat in milk, vanilla, and  egg. Turn off and let set 3 minutes while you measure and sift dry ingredients. Add flour, salt, and soda. Mix in with a large spoon, as soon as incorporated add chips and nuts. After I dip out 1 cookie sheet of cookies, I add the coconut and stir until incorperated. I put small  pieces of pecan on these, so everyone is warned, that they are loaded.
mmmmmm

If you have parchment paper, cut to fit 2 cookie sheets. I use a small or medium scooper to scoop out dough, leaving about 2 inches between cookies. Cook 8-10 minutes for chewy cookies, The edges will just start to brown. 11-13 for crispy. After I take sheet out of the oven I set the whole thing on a cooling rack,  let the cookies set and cool for about 10 minutes before removing. I reuse the parchment paper that is on that sheet for the next batch going in the oven. If you don't have paper, just spray sheets with cooking spray.

*If nuts are omitted , add an additional ½ cup chocolate chips.
Makes 3 dozen cookies.

Momma's Cornbread Dressing

Momma always makes this recipe for Thanksgiving and Christmas
*1 recipe cornbread (no flour)
1/2 of 12 oz. bag of Pepperidge Farms Cubed Herb Seasoned Stuffing  (red label)
1 cup celery chopped
1 cup onion chopped
1 stick butter
3 eggs beaten
2 quarts (Hot) broth +1 or 2 cups more
salt and pepper
Campbell's Cream of Chicken Soup

Saute onions and celery in a pan with the butter until celery is tender.
In a large dark roasting pan: add Stuffing Mix to hot broth 2 quarts, crumble cornbread, add raw eggs, celery and onion mixture, salt and pepper to taste, Cream of Chicken Soup and 1 soup can of water or broth to make soupy. This is where the + broth comes in.
You want everything well combined and it will be a some what soupy consistency.
Bake 350 degrees for 60 minutes until light brown, It will swell up then brown. The top will have a  little crust on it, especially around the edges where it is more brown.
That's my favorite part.

*Corn Bread (Momma always made the cornbread the day ahead and let set on a plate to dry out)
Before you go to bed cover. Make sure it is cold, if you cover hot bread it will swet.
If you can't do it ahead you will want to crumble it and let set out in the roaster or on a cookie sheet to dry , before putting together.

2 cups self-rising corn meal
1 cup buttermilk
1 egg
2 tablespoons bacon grease or oil
Have grease in black skillet, put in oven and heat to 400 degrease for 15 minutes. The grease will start to smoke slightly. If you wet your fingers with water and splash, or sprinkle  the water towards the pan in oven, the water will dance and splatter (stay back so you don't get burned) If its not hot enough to make the water dance, heat the pan for a few more minutes. Carefully with a thick pot holder remove the pan from the oven and pour the cornbread mix into the hot pan. Return to oven, cook 15 minutes, flip bread over with a spatula and return to oven for 5 minutes.
*We only make cornbread like this for dressing.
Normally I put 1 1/2 cup meal and about 3/4 cup self rising flour with the other ingredients, and it may take a little more buttermilk.

Grandma Gibbs always wanted boiled eggs in the dressing, if you put them in make sure they are not on the top, they will turn to rubber.

LUMPIA

LUMPIA

LUMPIA

LUMPIA










Just hearing that name makes me get excited. I just LOVE good LUMPIA!
This is as close to what I use to eat at Misuko's on Gulf Beech Hwy. They had the best. I was sooooo disappointed when they took it off their menu. They are now closed, cause they took the LUMPIA off the menu. Na, The couple was getting older and retired.

This recipe comes from Dan Dunn At H2O Cajun/ Asian Grill at Pensacola Beech, it was in the paper back in the spring.

1 onion, small dice
2 carrots, small dice or grated
1 pound ground pork*** or sausage
2 Tbsp fresh ginger (I use 1Tbsp.)
1 Tbsp. Chopped Garlic
1 Tbsp. Soy Sauce
1 Tbsp. Fish Sauce
24 spring roll wrappers
1 egg scrambled with 1 Tbsp. water
Wesson oil 

Crumble sausage in pan and begin to brown,break meat up well with wooden spoon, add veggies, garlic, ginger and sauces, when the meat is done and veggies are just getting tender, it is ready. let cool, lay out several wrappers on the counter, place heaping serving spoon full across center of wrap, bring one corner over the mixture, fold ends over the mixture, wet outside edges with egg, if you don't have a paint brush, use your fingers. roll over and seal wrap, place seam down on a plate. fix several, or all before starting to fry.
(The wrap package has very good instructions on how to roll  and seal the wraps.)
Put enough oil in pan so at least 1/2 of the roll is covered at one time, can deep fry. have oil around 360 degrees, and brown rolls on both sides and drain on paper towels.

These freeze very well, place on platter, freeze, put in a bag and back into freezer until ready to cook. 

Dipping sauce: Sweet Chili Sauce, find this with the Asian food.


 I had trouble finding spring roll wrappers, I used egg roll.
The fruit stand in Milton off Dogwood Drive has just stocked a lot of Asian items, they have Spring and Lumpia Wrappers.
***When I made this recipe, I couldn't find plain ground pork, so I used fresh ground sausage, it was already salted, so it came out too salty, I sauteed 1/2 a head of chopped cabbage and mixed with the rest of ingredients, and it was very good. I have made it again with the plain pork and Thomas and I both think it was better with the sausage.

I'm going to try it again with the sausage and cut out the fish sauce, maybe the soy also. If not, it was wonderful with the cabbage and it did make more LUMPIA.

                                                         MMMMMMMMMMMMM!
                          If you like this , but don't want to fry, I have another version coming soon.

Ice Cream Bites

Ice-Cream

 Bites

These are small, but they have big flavor,  and are a snap to make.

Ingredients:
Take your favorite Ice Cream, Sherbert, Frozen Yogurt or?
A box of frozen Filo Cups

The Filo cups are already baked, with a small scoop, scoop Ice-Cream into each cup, place in freezer until ready to serve.

If you cover and place  in the box before they harden back up, it will flatten the tops.

Cheesy Hash Browns

Cheesy Hash

 Browns

A friend told me about this recipe and I had to try it, it is sooooo creamy and delicious.

Ingredients:

26 oz. frozen shredded Hash Browns (Great Value)

3/4 tsp. Salt

1/2 tsp garlic salt

1 tsp onion powder

8 oz. grated sharp cheddar or your favorite cheese.
1 quart heavy whipping cream

In a large casserole dish, spray with cooking spray, evenly arrange hash browns, sprinkle seasonings over top, sprinkle cheese over top, slowly pour whipping cream all over the top.

Bake 350 degrees for 45-60 minutes, until golden brown.

Bar-b-que Chicken

Bar-b-que
Chicken







We went to a friends house to eat and he was putting chicken on the grill that his wife had just boiled until tender. I didn't say anything about it, but I sure thought, YUCK!
He put Bar-b-que sauce on the top of all the pieces and shut the lid on the grill, several minutes later he turned the chicken and put sauce on that side. After the sauce had set several minutes he took the chicken off the grill to serve with dinner. It was so tender and juicy, and it was all cooked through. It wasn't YUCK at all. It was DELICIOUS, I think I have boiled my chicken, before grilling ever since.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes
BBQ Sauce
Honey (optional)

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.

arrange in a baking dish, drizzle with BBQ Sauce and a little honey, either put on the grill to get a smokey flavor, or just bake in the oven for 30 minutes, until sauce has cooked into chicken.

I like to cook extra chicken, after its cooled and I skinned and separated the pieces, I put it in a gallon zip lock bag and freeze. This is wonderful to take along on a camping trip, it's so easy to prepare on the grill.

Freezing Chicken
with Broth







Chicken is on sale this week so I bought several bags of legs and thighs to put in the freezer, I also cooked several bags, and put the meat with broth in the freezer for quick access, to speed up a meal for my family.

Ingredients:
10 lbs leg and thigh quarters
water to cover
4 chicken bullion cubes

In a large pot, place leg quarters, water, bullion,over medium high heat,cover with lid, watching to make sure not to let it boil over. When it comes to a full boil turn down to a lower heat, just high enough to have a low boil. About 20-25 minutes. If I have time I leave in the pot to cool down, they will continue to cook as they set.
I use to cut the legs and thighs apart, I now cook them together, after they cool, I take the skin off, and gently take them apart. This is sooooo much easier, and safer to separate them this way.
I take the meat off the bones making sure not to get any grizzle or small bones from the leg.
I try to get as much fat off the top of broth with a ladle.
I put a gallon bag into a quart container to help keep it up right.
 I measure 2 cups chicken, 2 cups broth
try to get as much air from the bag as possible, then freeze.

This is wonderful for chicken pot pie, or any other dish.
If you have a favorite recipe that calls for so many cups of each, prepare it for that amount.
If I have extra broth I bag it, making sure there are not any small bones that went to the bottom of the pot.

Grape Salad

Grape
 Salad

This is a light and refreshing grape salad, I think you could use a mixture of other fresh fruit; strawberries, blueberries, fresh pineapple, or any fruit in season.
My Aunt Marilyn adds flax seeds mixed in the salad, use your imagination and create a new family favorite!


Ingredients:

2 ½ cups red grapes

2 ½ cups green grapes both washed and dried thoroughly.
If the grapes are large cut in half.

Mix: 8oz. cream cheese
8oz. sour cream
 ½ cup sugar
1 tsp. vanilla

 in a mixing bowl until smooth.

Fold in grapes.

I like this in a 9x11oblong dish.

Topping:

Sprinkle 1 ½ cup chopped toasted pecans and

1/3  cup light brown sugar on the top and chill.
After the salad sits in the fridge, the brown sugar melts over the pecans, and they have a candied taste.
 This is best when cold.
I only put pecans on one end of the salad, John doesn't like nuts on his, and my mother in law is not suppose to eat nuts.

A lot of people mix the pecans into the salad, I prefer them  on top.
The store was out of red grapes, so I doubled the green grapes.

                                                                         MMMMMM!