Pina Colada Cake

1 package yellow cake mix 1/3 cup vegetable oil
1 package instant vanilla pudding 4 eggs
1 (15 ounce) cream of coconut 1 (8 ounce) can crushed pineapple, well drained
1/2 cup plus 2 tablespoons of rum

Heat oven to 350 degrees. In bowl combine cake mix, pudding mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat at medium speed 2 minutes. Pour into greased and floured 10 inch tube pan. Bake 50 to 55 minutes. Cool slightly and remove from pan. With knife or skewer poke holes into cake 1 inch apart. Don't go to the bottom of cake. Mix remaining rum and cream of coconut. Pour over cake and chill thoroughly. Garnish with pineapple chunks, cherries, whipped cream and toasted coconut.

Topping: For garnish

whipped cream
pineapple chunks
maraschino cherries
toasted coconut

Cheezy Mustard Chicken

2 to 4 chicken breasts without skin/bones
2 tablespoons mustard
2 eggs
1/4 cup bread crumbs
1/4 cup Parmesan cheese, grated

Combine mustard and egg in one bowl and mix well. In another bowl combine bread crumbs and cheese. Dip chicken in the egg/mustard mixture, then in the bread crumb/cheese mixture thorougly coating both sides. Pan fry in a small amount of oil until chicken is cooked through. Serves 2 to 4.

Strawberry Ice Cream Pie

1 graham cracker crust
1 (3 ounce) package of strawberry Jell-O
1 cup of boiling water
1 (10 ounce) package frozen strawberries
1 pint vanilla ice cream, softened

Dissolve Jell-O in hot water. Stir in strawberries (juice and all). Blend in ice cream and chil until partially set. Pour into prepared crust. Chill and serve with whipped cream.

Sorry!

I missed yesterday's post, so there will be 2 recipes today!

Blueberry Buckle

1/4 cup soft butter 1/2 teaspoon salt
2 cups flour 1/2 cup milk
1/2 cup sugar 1/4 cup butter
2 teaspoon baking powder 1/2 cup flour
2 cups fresh or frozen unsweetened 1/2 cup sugar
blueberries 1/2 teaspoon cinnamon
1 unbeaten egg

Butter the sides and bottom of 8 x 8 x 2 pan. Cream butter with sugar. Add egg and beat well. Add the milk alternately with the dry ingredients sifted together. Add berries and mix carefully; spread mixture evenly in pan. Top with mixture of butter, flour, sugar and cinnamon. Blend together with a fork and distribute evenly over cake dough. Bake at 350 degrees for 35 to 40 minutes. Serve with Cool Whip or whipped cream.

Wet Burrito

1 pound ground round 1 onion
1 package taco seasoning 4 ounce chopped chilies
15 ounce refried beans 1 jar brown gravy
1 (8 oz) tomato sauce 10 ounce enchilada sauce
10 tortilla shells 1/2 cup shredded cheese

Brown meat and onion and drain. Add taco seasoning, chopped chilies, refried beans and heat. Divide mixture evenly and put in the 10 tortilla shells. Roll and place in a sprayed 9 X 13 inch pan. In separate pan, heat brown gravy, tomato sauce, enchilada sauce and pour over tortillas. Sprinkly with cheese and bake at 350 degrees for 30 minutes. Serve with lettuce, tomato and taco sauce.

Valentine Lollipops

2 cups of sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon cinnamon extract
3 to 5 drops liquid red food color
You'll also need: candy thermometer, heart-shaped lollipop molds, 4 to 6 inch lollipop sticks (depending on size of molds)

Lightly grease molds with cooking spray; wipe with a paper towel to remove any pools of oil so molds are evenly coated. Set lollipop sticks into position.

Combine sugar, water and corn syrup in a small saucepan over medium heat; stir with a rubber spatula to blend. Bring mixture to a boil.

Attach candy thermometer to saucepan; boil syrup, without stirring, just until it reaches 300 degrees F or hard-crack stage. Remove from heat; working quickly, transfer mixture to a 1-qt. glass measure. Add extract and food color; gently stir with a spoon to blend. Carefully pour into prepared molds, making sure the sticks are covered with mixture. Cool completely in molds before removing lollipops.

Makes about 6 large lollipops, 8 medium lollipops, or 12 small lollipops.

Stuffed Cabbage Casserole-Slow Cooker

1 pound ground beef 1/2 cup catsup
1 small onion, chopped 2 tablespoons vinegar
4 cups of chopped cabbage 1 - 2 teaspoons sugar
1 medium green pepper, chopped 1 tablespoon Worcestershire sauce
1 cup uncooked instant rice 1 1/2 teaspoon salt
1 cup water 1/2 teaspoon pepper
1 (16 oz.) can tomato paste 1/4 teaspoon garlic powder
1 (14 1/4 oz.) can diced tomatoes (undrained)

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add cabbage, green pepper and rice. In a bowl, combine the water and tomato paste. Stir in the remaining ingredients and pour over beef mixture; mix well. Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender. Makes 4 to 6 servings.

Creme De Menthe Cake

White Cake mix
6 tablespoons creme de menthe
1 (8oz.) jar hot fudge
8 ounce Cool Whip
chocolate sprinkles

Mix cake mix according to directions and then 3 tablespoons creme de Menthe. Pour in greased 9 x 13 pan. Cook according to directions and cook cake. Heat hot fudge and pour over cake. Cool cake. Mix Cool Whip with 3 tablespoons Creme de Menthe. Spread Cool Whip mixture over cake. Top with chocolate sprinkles.

Shepherds Pie

1 pound of hamburger
1 onion, chopped (optional)
salt and pepper
2 packages of dry brown gravy
2 cups shredded cheese
4 cups mashed potatoes (real or instant)
1 package frozen corn or other vegetables

Brown and drain hamburger. Add onions. Add salt and pepper to taste. Prepare gravy according to package. Add gravy to meat and 1 cup cheese. Spread meat mixture to the bottom of 13 x 9 pan. Spread corn over meat and spread mashed potatoes over pan. Sprinkle 1 cup of cheese over potatoes. Bake at 350 degrees for 35 to 45 minutes.

Baklava

16 ounces finely chopped walnuts
3 tablespoons of sugar
small amount of vegetable oil
2 teaspoons cinnamon
1/2 teaspoon cardamon
1 package phyllo dough

Layer 1/2 phyllo dough, mixture and remaining phyllo dough. Cut diagonally (go through pastry to bottom). Brush top with oil. Bake 40 - 45 minutes at 325 to 350 degrees. When pastry is completely cold, pour hot Honey Sugar Syrup over it.

Honey Sugar Syrup:
3 cups sugar
1/2 cup water
1 tablespoon honey
1/2 teaspoon cardaman

Bring to boil. Simmer for 30 minutes, till thick.

Five Cup Salad

16 ounce carton of sour cream
1 cup flaked coconut
1 cup miniature marshmallows
20 ounce can chunk pineapple, drained
11 ounce can mandarin oranges, drained

Mix all ingredients together and chill. (May be made a day in advance) 8 - 10 servings

Strawberries Romanoff

3 cups fully ripe strawberries
2 tablespoons sugar
2 tablespoons Grand Marnier
2 cups vanilla ice milk
1/3 cup whipped topping

Wash and hull strawberries. Partially crush strawberries with fork, add sugar and Grand Marnier. Chill for 1 hour or longer.

Shortly before serving time, soften ice milk and fold into berries. Fold in whipped tipping. Spoon into serving bowl or individual dessert dishes.

Banana Split Salad

1 can Eagle Brand Milk
1 can cherry pie filling
4 sliced bananas
1 8 ounce Cool Whip
1 small can crushed pineapple, drained
chopped nuts

Mix milk and Cool Whip together. Then pour over fruit and nuts and mix well. Refrigerate.

Mexican "Fudge" (It's Cheese-Not Chocolate!)

2 cups shredded cheddar cheese
2 cups shredded Monterey Jack
salsa or hot sauce
1 egg
1 bag tortilla chips

Spray 8 x 8 inch pan with Pam. Mix cheese in a bowl. Spread half the cheese in the pan. Sprinkle with salsa or hot sauce to taste. Top with remaining cheese. Beat egg in a bowl and spread over cheese. Bake 30 minutes. Cut into squares and serve on tortilla chips.

Amish Kraut

1 bag of kraut, drained
1 (1 pound) can whole tomatoes, drained, chopped
1/2 pound raw bacon, cut into small pieces
1 cup of sugar
1/2 - 1 teaspoon pepper
1 - 2 teaspoon caraway seeds

Mix all ingredients together and put in casserole. Bake at 325 degrees for 2 1/4 hours.

Loaded Baked Potato Soup

2 medium baking potatoes, unpeeled
1 can chicken broth (14 1/2 oz.)
1 cup milk
3/4 cup shredded cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream

Pierce potatoes; microwave on high for 5 minutes turning over after 2 1/2 minutes. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwavable bowl. Microwave on high 6 minutes, stirring after 3 minutes. Slightly crush potatoes with masher.

Reserve 2 tablespoons of cheese and 1 tablespoon of onion for topping; set aside. Add remaining cheese and onions to soup.

Serve topped with the reserved cheese and onions and sour cream.

Meat Muffins

1 pound ground beef

1/2 cup fine dry bread crumbs

1 egg, beaten

1 teaspoon celery salt

2 tablespoons catsup

1/2 green pepper, chopped fine



Combine all ingredients in a bowl and mix lightly. Spoon mixture into 8 ungreased muffin cups, about 3 ounce per cup. Press lightly with fork. Bake uncovered, 20 minutes. 400 degrees.

Creamy Baked Chicken Breasts

4 whole chicken breasts, split
8 (4 x 4") slices Swiss Cheese
1 can cream of chicken soup
1/4 cup dry white wine, optional
1 cup stuffing mix, crushed
1/4 cup oleo, melted

Arrange chicken in lightly greased 13 x 9" baking dish. Top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken, sprinkle with stuffing mix. Drizzle oleo over crumbs. Bake at 350 degrees for 45-55 minutes.

Vegetable Soup with Kielbasa

1 onion, chopped (1 cup)
8 oz. kielbasa, 1/4 inch pieces
2 cans of tomato soup
1 can cannellini beans (15.5 oz)
1 package frozen mixed vegetables, thawed
1 package frozen spinach, thawed

In a large pot, heat 1 tablespoon oil over medium heat. Add onion and kielbasa; cook, stirring until browned 10 minutes. Stir in soup, 2 cups water and beans; bring to a boil. Reduce heat to medium-low, cover and cook 10 minutes. Stir in mixed vegetables, spinach and 1/4 teaspoon pepper. Cover, cook until heated through 10 minutes adding additional water if soup is too thick.

Ambrosia Freeze

This is a make-ahead frozen salad. A double-duty freezer treat! Use as either dessert or salad.

1 3 oz. package of cream cheese (softened)
1/2 cup confectioners sugar
1 cup sour cream
1/3 cup frozen orange juice (concentrate, thawed)
1/2 cup whipping cream
1 can (2 cups) fruit cocktail (drained)
1 11 oz. can mandarin orange sections (drained)
1/4 cup flaked coconut, toasted (optional)

Beat together cream cheese and confectioners sugar; gradually beat in sour cream and orange juice concentrate. Whip cream; fold into cream cheese mixture. Add fruit cocktail and mandarin orange sections. Spread in 9 x 9 x 2 inch pan. Freeze until firm. Let stand at room temperature about 10 minutes. before serving. Serve on lettuce leaves; sprinkle with coconut.
Makes 8 - 10 servings

Today's Recipe

Punch Bowl Cake

1 chocolate cake, baked & cut into small pieces
1 large package of chocolate pudding, prepared
1 jar of caramel sauce
1 (12oz) container Cool Whip
3 Heath Bars, broken into pieces

Put cake pieces in a glass bowl. Mix in chocolate pudding, then caramel sauce. Spread Cool Whip on top. Sprinkle candy on top. Refrigerate.