Coconut Creme Cake

This recipe comes courtesy of Jennifer in my office. We all kind of go crazy when she brings this in. Perfect for Easter. My mom is going to make it for our family. Enjoy!

1 box yellow cake mix, prepared according to package directions

1 can sweetened condensed milk

1 can creme of coconut (found in the mixed drinks aisle)

1 tub Cool Whip

optional - mandarin oranges, pineapple, almonds, coconut

Bake cake as directed. When cool, use the handle of a wooden/resin spoon to poke holes all over the cake. Pour the condensed milk over the cake, allowing it to settle into the holes. Follow with the creme of coconut. Frost the cake with Cool Whip. Dress it up however you like.

Buffalo Chicken Rolls

Since we all seem to love the taste of buffalo chicken, here's another take on some spicy goodness. Enjoy!

4 skinless, boneless chicken breast halves, pounded flat
1/2 cup melted butter
1 cup hot sauce
1/2 cup sharp cheddar or provolone cheese (or whatever cheese you like)

Place chicken breasts in a plastic bag. Mix together the hot sauce and melted butter and add to the chicken, tossing to coat. Refrigerate 15 to 20 minutes.

Preheat the oven to 400 degrees. Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Place seam side down in a glass baking dish. Pour hot sauce marinade over the chicken. Cover and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Garnish with remaining cheese and bake for another 5 minutes, uncovered, until browned.

Remove toothpicks, and serve with ranch or blue cheese dressing for dipping.

Italian Macaroni and Cheese

I make a lot of macaroni and cheese. But sometimes I get bored with the traditional stuff so this is a great alternative. The tri-color pasta is just for the color since its an Italian dish, but you could use whatever you like.

1 lb. tri-color pasta

1/2 pt. heavy cream

1 cup (4 oz.) freshly grated Parmesan

3/4 cup ricotta

1 tsp. salt

1/4 tsp. white pepper

1/4 cup Panko bread crumbs

2 tsp. Italian seasoning

1/2 cup melted butter

In a large pot bring 6 cups of water to a boil. Cook pasta 2-3 minutes less than package directions. Drain well.

Combine cream, 3 oz. of the Parmesan, ricotta cheese, salt and pepper. Toss with pasta to coat evenly. Place in sprayed 8x8 dish. Combine bread crumbs, Italian seasoning, remaining 1 oz. of Parmesan and melted butter. Sprinkle topping over pasta.

Bake at 425 for 10-15 minutes, until the pasta is hot and bubbling and the edges begin to brown. Do not overbake or cheese sauce may begin to separate.

* I've done this with regular bread crumbs too - but the Panko work much better.

Corned Beef & Cabbage Chowder

My sister's recipe. Perfect for your leftovers! Happy St. Patty's Day!!

2 cups corned beef brisket, diced
2 cups leftover cabbage, chopped
2 cups potatoes, cooked & diced
1 can cream of celery soup
1 cup milk

Bring all ingredients to a simmer for 30 minutes and serve.

Sloppy Joe's

Ever since Gretchen posted on her blog that Cooper wouldn't eat his Sloppy Joe, I have had a craving. This is on the menu tonight. Here's the recipe I use. It's about as traditional as you can get. It's great with ground turkey, too.

1 lb lean ground beef

1 cup ketchup

3 tsp Worchestire sauce

1 1/2 tsp minced garlic

1/2 tsp onion powder

2 tbsp brown sugar

2 tsp yellow or spicy mustard

1/2 tsp salt

3 tbsp water - more if you need it to thin the sauce

I make the sauce up ahead of time to let the flavors blend together. When you're ready, brown the ground beef and drain. Pour sauce and let simmer about 30 minutes. Serve on sandwich buns.

No Bakes

Gomez asks me to make these for her all the time! They're sooo good and they're the only cookies I make that don't require the oven!

2 1/2 cups sugar
4 tablespoons cocoa
(I use Hershey's)
1/2 cup butter
1/2 cup whole milk
3 cups instant oatmeal
1 tablespoon peanut butter

Over medium heat, bring the first four ingredients to a rolling boil, stirring constantly. Cook one minute. DO NOT overcook after boil starts.

Remove from heat and stir in peanut butter. Add oats. Mix and then drop on wax paper by rounded teaspoon.

Let harden but then place in air-tight container as soon as possible. They should be shiny.

8 Layer Mexican Dip

This was my friend JoAnn's signature dish. She took it everywhere. JoAnn was the daughter of my Aunt Sally (my parents' dear friend) and she died a few years ago after a battle with breast cancer. She was 29 years old.

Layer One - 1 lb. cooked ground beef
Layer Two - 1 can warmed refried beans
Layer Three - 1 jar salsa
Layer Four - 1 bag shredded taco cheese
Layer Five - 1 tub sour cream
Layer Six - shredded lettuce (about 1/2 head)
Layer Seven - 1 jar green olives (chopped)
Layer Eight - 1 small can dice tomatoes

Assemble in a large trifle or a large glass dish. Serve with nacho chips.