Coconut Cake

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

For the frosting:

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

Directions

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

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

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

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

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

Coconut Cream Pie

Coconut Cream Pie:

Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Chicken Enchiladas

• 1 pkg flour tortillas
• 1 lb. grated cheddar cheese
• 1 lb. grated Monterey Jack
• 2 bunches chopped green onion
• 1 skinless, boneless chicken (or several chicken breasts)
• 1 small can minced olives (save 2 Tbsp for top) 
• 1 jar salsa
• 1 large carton sour cream
• 3 cans cream of chicken soup (1/2 for filling, 1/2 for sauce)

Combine all but first ingredient. Fill flour tortillas and fold. Place in casserole dish. Pour remaining soup over filled tortillas and sprinkle with remaining minced olives.
Bake at 350 for 30 min.

Apricot Chicken

• 1/2 C. Apricot preserves
• 1/2 small jar catalina dressing 
• 1/2 pkg dry onion soup mix
• 2 chicken breasts

Mix first three ingredients well and spread over boneless, skinless chicken breasts. Cover and bake 1 1/2-2 hrs at 325, uncover for last half hour if desired.
Also works in the crockpot, just add a little water.
Can use any flavor preserves. It tastes really good with raspberry preserves.
I like to take the chicken out of the crockpot after its cooked a little and chop it into bite size pieces, and put it back in to keep cooking so that each piece of chicken gets lots of sauce on it.
Serve over rice or mashed potatoes.

Macaroni and Cheese

• 1 pkg elbow pasta, cooked
• 1/2 C. bread crumbs
• 1/4 C. Parmesan cheese
• 5 Tbsp. butter
• 1/4 C. flour
• 3 1/2 C. whole milk
• 1 lb. shredded sharp cheddar cheese
• 2 tsp. salt

1. Mix bread crumbs and parmesan cheese in small bowl; set aside. 
2. Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown. 
3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to a boil. Cook 10 minutes on medium, whisking continuously. 
4. Add cheddar cheese; stir until melted completely. Season with salt (and pepper). Stir in cooked pasta. 
5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture. 
6. Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges. 

Tastes good even without bread crumbs. 

Meatballs with Barbecue Sauce

• 3 Tbs. vinegar
• 1 C. ketchup 
• 1/2 C. water
• 2 Tbsp. brown sugar
• 6 Tbsp. chopped onion
• 1/2 tsp. dry mustard
• 1 bay leaf

Combine ingredients and simmer 5 min. Pour sauce over cooked meatballs (store-bought or home-made). Bake in oven for 1 hour at 350'.

Miracle Fruit Salad

• 1 (21 oz) can pineapple chunks
• 1 (21 oz) can sliced peaches
• 1 can mandarin oranges
• 2 Tbsp. lemon juice
• 1 1/2 tsp Almond Extract
• 2 C. grapes
• 1 pt strawberries

Mix and chill. Add 2 sliced bananas just before serving (opt). I don't do the bananas usually because they get gross so quickly. Very tasty.

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

Spaghetti Sauce

• 1/4 C olive oil 
• 1 clove garlic- minced
• 1 c. chopped onion
• 1 lb ground beef
• 1 Tbs flour
• 3/4 c. dry red wine
• 1 14 1/2oz can peeled tomatoes
• 1 6oz can tomato paste
• 1 c. beef bouillon
• 1 bay leaf
• 2tsp salt
• 1/4 tsp pepper

Heat olive oil in a heavy sauce pan; saute garlic and onion until golden. Toss the beef with the flour. Add to the onions; cook until crumbly, stirring frequently. Add wine; cook over high heat a few minutes. Mix in tomatoes, tomato paste, bouillon, salt, pepper, and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking fresh basil leaves or Italian seasonings may be added.
Makes about 5 1/2 cups.

*Double canned tomatoes. May use Italian sausage.

Stuffed Shells

• 1/4 C grated parmesan cheese
• 1 pressed garlic clove
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/8 tsp salt
• 18 uncooked jumbo pasta shells (or manicotti)
• 1 15oz part skim ricotta cheese
• 1 pkg shredded Italian cheese mix
• 3/4 C half and half - divided
• 1 jar spaghetti sauce (26-28 oz) or homemade spaghetti sauce

Cook pasta shells and drain. Combine ricotta cheese, 1 1/2 C Italian cheese blend, 1/4 C half and half, Parmesan cheese, garlic, and seasonings. In small bowl, whisk together. 1 jar spaghetti sauce and remaining half and half. Reserve 1 C sauce and spread remaining on bottom of baking dish. Fill each shell with cheese mixture. Place in dish and top with sauce. Bake 40 minutes at 350'. Sprinkle with cheese and continue baking for 5 mins.

Black Bean Taco Soup

• 1 lb beef - browned and drained
• 28oz can crushed tomatoes
• 15 1/4 oz corn (undrained)
• 15oz black beans (undrained)
• 15 1/2 oz can red kidney beans (undrained)
• 1 envelope dry Ranch dressing mix
• 1 envelope dry taco seasoning
• 1 small onion, chopped
• tortilla or corn chips
• shredded cheese
• sour cream

1. Combine all ingredients, except last 3 in crockpot.
2. Cover. Cook low 4-6 hours.
3. Garnish with last 3 ingredients. 

Cajun Chicken Pasta Salad

• 4-5 chicken breasts
• season salt
• 2-3 Tbs butter
• Cajun seasoning spice for poultry (comes in jar)
• Steak sauce
• 2 16oz bags Rotelli or bow tie pasta
• green, red, and yellow pepper (1 each)
• 1 jar sun-dried tomatoes, packed in olive oil (must be packed in olive oil)
• 1/2-1 C pine nuts (opt)
• 1 red onion
• 1 bottle Caesar dressing
• 1 bottle Newmann's balsamic vinegar

Season chicken breasts with season salt, grill; shred into bite-sized pieces. In frying pan, melt butter. Stir in grilled chicken and cajun seasoning spice to taste. Coat chicken lightly with steak sauce, set aside. Cook, rinse, and cool pasta; set aside. Cut peppers into strips and then in half again. Cut sun-dried tomatoes into tidbits and chop as much red onion as desired into small strips. Overnight or several hours before serving, combine pasta, chicken, tomatoes, pine nuts, peppers, onion, and dressings in a large serving bowl. Refrigerate. Serve cold.
Chicken may also be cooked in chunks in a frying pan.

Taco Soup

• 1 onion
• 1 28oz can of diced tomatoes
• 1 9oz jar of tomato sauce
• 1 can of corn (do NOT drain)
• 1 can of chili beans (do NOT drain)
• 1 can of pinto beans, rinsed (or red, kidney, or black)
• 1 small jar/can of jalapeno pepper
• 1 lb hamburger
• 1 pkg taco seasoning
• sour cream, grated cheese (opt)
• tortilla chips

Brown the hamburger and onion. Add tomatoes, tomato sauce, corn, chili, beans, pinto beans, jalapeno pepper, and taco seasoning. Simmer for about 20 min. until heated through. Serve with tortilla chips, crushed (opt). Enjoy!

Cashew Salad

• 1 pkg shell pasta - cooked (1 lb/16oz)
• 2-3 chicken breasts - cooked and cut
• 1 C. celery
• 2 green onions
• 1 1/4 C. grapes - or more
• 1/2 C cashews - or more
• 1/2 C mayo
• 1/2 C pineapple tidbits - or more
• 8 oz French dressing

Mix together.
Leave out cashews till ready to serve.

Black Bean Salsa

• 2 cans black beans
• 2 cans black eyed peas
• 2 cans corn (drained)
• 8-10 Roma or plum tomatoes
• 3 avocados (diced)
• Zesty Italian dressing, 1/2 of small bottle
• pure` of lime 

Serve with lime or guacamole chips, or plain tortilla chips.