Coconut Caramel Cake

Time: 15 min. prep + 45 minutes to bake Yield: 12-15 servings Recipe from Taste Of Home Cake: 4 eggs 2 C sugar 2 t vanilla 2 C flour 2 t baking powder 1/2 t salt 1 C milk 1/4 C butter Frosting: 1 1/2 C packed brown sugar 3/4 C butter, melted 1/2 C half and half 2 C flaked coconut 1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix. 2. In a separate bowl combine the flour, baking powder and salt. 3. Add it to the buttery egg combo and mix just until combined. 4. In a sauce pan bring the milk and butter to a boil, stirring constantly. 5.Pour it into your batter. Beat until well combined. 6. Spray a 9x13 pan with cooking spray. Pour the batter into the pan. 7. Bake at 350 for 35-40 minutes. 8. While the cake bakes, mix all frosting ingredients together. 9. When the cake is done remove it from the oven and turn the oven to broil. Pour the ooey-gooey frosting over the top of the warm cake. Spread it around carefully with a knife. 10. Return the cake to the oven and let the frosting become browned. Be careful here, it can burn ever so quickly. It only needs to broil for about 3-4 minutes. Serve warm or cold. Either way it's yummy!

Perfect Chocolate Chip Cookies

Recipe adapted from Mrs. Fields

2 sticks butter

1 c. brown sugar

3/4 c. sugar

1 T. vanilla

2 eggs

3 c. flour

3/4 tsp. salt

3/4 tsp. baking soda

2 c. chocolate chips

2 c. nuts (optional)

Combine butter, brown sugar and white sugar into a mixing bowl; beat for 4 minutes. Add vanilla and eggs then mix until blended. In a separate bowl mix together flour, salt and baking soda. Add to wet mixture and mix just until flour is blended in. Dont over mix! Add chocolate chips and nuts and give it a quick blend. Bake in a 350 degree oven for 10-12 minutes or just until edges are lightly browned.

Yields 4-5 dozen

Cynthia's Coconut Cream Fruit Dip

1 - Package of Cream Cheese

1 - 16 oz. Can or Bottle of Cream of Coconut

(found in the liquor isle by the margarita mix)

1 – 8 oz. Container of Cool Whip

Soften cream cheese and thaw cool whip. Mix all three ingredients together and beat until smooth. Keep refrigerated until served.

Yum Yum Yum!!

Crock Pot Italian Chicken

First add to crock pot:

4 boneless skinless chicken breasts

1 package dry Italian dressing mix

1/2 cup water

Cook these ingredients for 4 hours on low in your crock pot.

Then add:

8 oz. Cream Cheese

1 can Cream of Chicken soup

Cook one more hour on low or until sauce is bubbly. If sauce is too thick add some milk.

Serve over Rice or Noodles

Honey-lime chicken enchiladas

1/2 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp. garlic powder

1 1/2 lbs. chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and marinate at least 30 minutes (I usually do longer)

2 (10 oz,) cans green enchilada sauce

1 c. half & half

flour tortillas

shredded colby jack cheese (or monterey/colby mix)

Mix enchilada sauce with half & half. Spread roughly 3/4 c. of the sauce on the bottom of a 9x13 dish. Fill tortillas with chicken mixture and shredded cheese, roll-up, then place side by side in dish. Pour remaining sauce on and top with more cheese. Bake at 350 for 25-30 minutes.

Sour Slaw

• 1/4 cup vegetable oil
• 1/4 cup white-wine vinegar
• 1 tablespoon dry sherry
• 2 cloves garlic, finely chopped
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 large head green cabbage, cored and thinly sliced (about 8 cups)
• 1/4 cup flat-leaf chopped parsley

Directions

1. Combine oil, vinegar, sherry, garlic, sugar, salt, and 2 teaspoons water in the jar of a blender. Blend until smooth.
2. Place cabbage in a large bowl; sprinkle with parsley. Pour over oil mixture; toss until well combined. Refrigerate at least 1 hour before serving.

From MarthaStewart.com

Homemade Carmel for Carmel Apples

1 lb. brown sugar (2 1/3 C.)

1 cup Karo syrup

1/2 cup butter

1 can sweetened condensed milk

*Melt butter in heavy sauce pan. Then add remaining ingredients. Cook over medium heat 10-15 minutes or until soft-ball state is reached on candy thermometer. Then add 1 tsp. vanilla and a small amount of almond extract (if desired); stir. Let the carmel cool for 5-10 minutes then dip prepared apples into carmel. Place on waxed paper to cool.