Roasted Brussell Sprout and Sausage Pasta

Well Hi!  Its been over a year since someone last posted.  We can all thank pinterest for that. :)
I ate at a fancy Italian restaurant a few days ago and had an incredible brussel sprout and pancetta pasta dish.  It was pricey though, so I thought I could re create it for a more decent price.  Well I did and the flavors WIN!


TO MAKE::

1 package fresh brussel sprouts- trimmed and cut in half
2 TBS olive oil
2 cloves garlic, peeled but kept whole
Salt
Pepper

Mix above together and roast on a sheet cake pan for about 15-20 at 400 until sprouts are crispy outside but tender inside.

While roasting sprouts,  cook:

 1 pound pasta in salted water, reserving 1/4 cup water for later.

In large skillet combine::

2 TBS olive oil
1 cup assorted colors of bell peppers chopped
1/2 an onion chopped small
2 cloves minced garlic
1 package of turkey sausage, sliced

Sautee until veggies are tender and sausages have started to brown on the outside.

Add everything together in skillet and add::

1/4 cup reserved pasta water
1/2 cup grated (fresh) parmesan cheese
2 TBS butter
salt and pepper to taste

Quinoa Salad

If you have never had quinoa before, you are missing out! I first tried this recipe at a neighborhood party. I was hesitant at first because I had never eaten quinoa, but I must say, It is divine!! The recipe actually comes from here. I thought it could use a little more dressing, so I changed it up just a little with some help from my cousin (who is an amazing chef). It is great warm or cold. Make it! I am so addicted!

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4-6

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water ( I used chicken stock instead)
  
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered (I used much more)
  
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced (once again, I used much more)
  
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

** I added a splash of rice vinegar and chopped English cucumbers. It was Heavenly!**

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, salt, and rice vinegar. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary.
   
   

Shrimp Enchiladas

I modified this recipe from a great cooking blog, Cooking With Sara. I like the idea of shrimp enchiladas, but I had tons of tomatillos on hand so I wanted to make my own Green Sauce to pour over them.

Shrimp Enchiladas

12 corn tortillas (6 inch)
1 medium onion, chopped
2 Tbsp. olive oil
3/4 pound cooked medium shrimp, chopped
1 4 oz. can chopped green chile's
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
4 oz. reduced fat cream cheese
1 1/2 cups shredded Mexican blend cheese, divided
Prepared Green Tomatillos Sauce

Wrap tortillas in foil and place in the oven for 15 minutes or until softened.

Meanwhile, in a large skillet, saute onion in olive oil over medium heat until tender. Add shrimp, green chilies, chili powder, salt, pepper and cumin. Cook for 2-3minutes until combined. Stir in cream cheese, then 1/2 cup of Mexican cheese until melted.

Unwrap tortillas. Spray a 9x13 baking dish with nonstick cooking spray, then spoon 1/4 cup of filling down middle of one tortilla. Roll and place seam side down in baking dish. Repeat with remaining tortillas.

Cover enchiladas with tomatillo sauce, then with remaining cheese. Bake at 350 for 20-25 minutes or until heated through and bubbly.

Tomatillo Sauce

1 T. Olive Oil
1 Large Onion, chopped
2 cloves garlic, minced
1 lb. Green Tomatillos, cut in halves or quartered
¼ C. Snipped Cilantro
Salt and Pepper to taste

In a large sauce pan saute onion and garlic in olive oil until softened. Add tomatillos, cover and simmer until softened. Transfer vegetables to blender and pulse until blended without chunks. Add cilantro, salt and pepper to taste and set aside.

Sauteed Chicken Breasts with Creamy Chive Sauce

I can't take credit for coming up with the delicious meal (I found it here ) but I can say it is amazing! All of my family ate it up without complaining ( a miracle in and of itself) but my 3 year old twins even asked if I would make it for lunch the next day! That's a sure sign of a winner to me, and if that doesn't put it over the top for you, I found it while looking up "healthy" meal ideas, which means you can easily have 3-4 helpings and still not gain weight right? :)

Ingredients

• 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
• 1 teaspoon kosher salt, divided
• 1/4 cup plus 1 tablespoon all-purpose flour, divided
• 3 teaspoons extra-virgin olive oil, divided
• 2 large shallots, finely chopped
• 1/2 cup dry white wine (I didn't have any and just used more broth instead)
  
• 1 14-ounce can reduced-sodium chicken broth
• 1/3 cup reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup chopped chives, (about 1 bunch)

Preparation

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Thai Pork

*excuse me while I go off on a tangent for a minute* (its what I do best)

My friend called me a few days ago. She had gotten a flat tire on the freeway. Luckily the timing was right and we could go help her fix it asap. In a span of about 15 minutes we had the car ready to go. We got back in our truck, closed the door and a second later a huge truck flew right past us, barely missing us all the way safely off on the shoulder of the road. We then watched as this vehicle drove about 20 more seconds before crashing off the freeway into the guard rails at full speed. It was a dreadful sight (the driver was okay, his truck was not).
This driver was drunk.
If we hadn't have been parked behind my friend or come to help her with her flat, he would have easily hit right into her and her blond hair, blue eyed babies napping in the back seat.

We were all a bit frazzled of course.

The next night she had us over for dinner as a thank you. And the main course was fabulous.

She called it, the You saved our lives Pork.
I called it, fantastic!

Thai Pork

2 lb boneless pork loin, trimmed
2 large red bell peppers, cut into strips
1/3 cup teriyaki sauce
2 tbsp rice vinegar
1 tsp red pepper flakes (more or less for heat)
2 cloves of garlic minced

Add all ingredients to slow cooker and cook on low for 5-7 hours.
At the end, shred the pork and add 1/4 cup peanut butter.
Serve over Jasmine rice. Top with sliced green onions, chopped peanuts, and lime wedges.

Eggs Benedict

Eggs Benedict

English muffins, split, toasted and buttered
Thick slices ham or Canadian bacon, warmed
Poached eggs
Hollandaise Sauce
Shredded Cheese (Optional) Paprika (Optional) Toast and butter a 1/2 of an English Muffin, place a slice of warmed Canadian bacon on top of the butter English Muffin, then place a poached egg. Top with about a 1/2 cup of Hollandaise Sauce. Our friends then just Paprika the top, but we like to put a little shredded cheese. So, which ever you like! My husband and I each eat 2 of the above servings (so we each use 1 full English Muffin, 2 pieces of Canadian Bacon and 2 poached eggs). So, that can help you figure out how much you will need to make for your little family.


Also, I just buy the packet of McCormick Hollandaise Sauce, but you can make it by hand too. Here is a recipe I found:


Hollandaise Sauce:
3 large egg yolks
1 1/2 tablespoons cold water
1/2 cup warm clarified butter
1 to 3 teaspoons fresh lemon juice
Dash hot red pepper sauce (optional)
Salt and ground white pepper to taste

Place in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.

Mini Cheesecakes

Got this recipe from Bakerella! It was seriously BEYOND easy! I didn't have the smaller cupcake liners though, so I just used the regular size. Then for the crust I just crumbed the Nilla Wafers and added some butter and smashed it down into the bottom. Worked out fine!

2 pkg. (8oz.) cream cheese, softened to room temperature
3/4 cup sugar
3 eggs
1 Tbsp vanilla
1 Tbsp lemon juice

Mix.

Vanilla wafers
2″ aluminum mini baking cups
Cherry Pie Filling

Place a vanilla wafer in each mini baking cup.

Bake at 350 for 15-20 minutes. Let cool and top with cherry pie filling. Refrigerate.

Sweet Potato Muffins

1/2 c butter

1 1/4 c sugar

2 eggs

1 1/4 c cooked sweet potatoes, mashed

1 1/2 c flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 c milk

1/4 c chopped nuts

Preheat oven to 300 degrees. Grease muffin tins. Cream butter and sugar. Add eggs and mix well. Blend in sweet potatoes. Sift flour with baking powder, salt, cinnamon and nutmeg. Add alternately with milk. Fold in nuts if desired. Fill muffin tins 2/3 full. Bake at 400 for 25 minutes.

**I have made these twice with sweet potatoes from Bountiful Baskets. I just stick the sweet potatoes in the oven at about 350 for 20-30 minutes, until they are soft and fall easily from their jackets. They are easy to mash with a potato masher. Both times they have been eaten up within a day. Really yummy!

Peanut Butter Pie

This recipe is a family favorite & if you like peanut butter you'll love this pie. It isn't to rich but it is light & sweet but in a peanut butter way. I believe this is the kind of food they serve in heaven, it’s that good.

½ cup crunchy peanut butter

1 ½ cup powdered sugar

8 oz. cream cheese

8 oz. cool whip

Graham Cracker Crust

Blend Peanut butter, powdered sugar & cream cheese together.

Add cool whip & mix ingredients together. (Careful not to over due it, to much mixing of the cool whip will make it flat.)

Pour into graham cracker crust.

Chill in fridge for 30 minutes before serving.

I haven’t tried this yet but I think an Oreo crust would put this over the top.

Chili (with cocoa)

My kids call this chocolate chili but it doesn't taste like chocolate at all but it is delicious!
If you have never added cocoa to your chili then you should, it will change your life in a way chili never has.

1 large onion, chopped (1 cup)

2 cloves garlic, crushed

1 tablespoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 1/2 teaspoons of cocoa

1 can (16 ounces) whole tomatoes, undrained

2 cans (15-16 ounces) kidney beans

2 cans (15-16 ounces) red beans

Combine all ingredients and simmer for one hour.

This chili is delicious by it’s self but one of my favorite meals is to add chips, cheese, tomatoes & spinach over the top of the chili. Think taco salad but not really.

Pumpkin Cheesecake (A new Holiday "MUST"!)

Okay...I have to preface this...I'm not a photographer....it's not a talent. So..don't let the picture deter you from making this...you'll really thank me - if you go to all the trouble to make this!

And...if you've ever gone to Claim Jumper (my all-time favorite restaurant) you've probably tried this...and this is the closest I could make the recipe to theirs!

Pie Crust:
1 1/2 Boxes (3 sleeves) of Lorna Doone cookies
1 Stick Butter

Crush the cookies in your food processor (or in a ziploc if you don't want to go to the trouble of breaking out your food processor) until they are fine.  Melt your butter and add the two ingredients together.  The crumb mixture should hold together when pressed by hand.

Press firmly and evenly in the bottom of a 9 1/2" springform pan.  (Make sure to go up the sides a little...) Then put the pan into the refrigerator to "set" while you work on the filling.

Pumpkin Spice Mix:
(1) 15 oz. can of Libby's Pumpkin (puree only)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice

Combine the pumpkin and spices together, whisking by hand until smooth.  Set aside.

Cream Cheese Mix:
4 boxes (2 lbs) softened cream cheese
2 cups granulated sugar
1/2 cup sour cream
1 tsp. vanilla extract
3 eggs, beaten slightly
1 Tbsp. lemon juice

Beat the cream cheese, until all the lumps are out and it is completely smooth.  Add sugar and then beat smooth again.  Fold in the remaining ingredients.  Mix until smooth. 

Take 2 cups of this mixture and add to the Pumpkin Spice Mix in its bowl, mixing until smooth. 

Preheat your oven to 300 degrees.  Get your springform pan out of the fridge, lightly spray the sides with non-stick spray, and then add the cream cheese mixture.  Smooth it out, then add the pumpkin mixture on top. 

Depending on your oven baking time could take anywhere from 50-60 minutes (with a convection oven) or 1 1/2-2 hours (if you're using a 30 year old dinosaur like I did at my Mom's...LOL)

If you've never made a cheesecake before, you'll need to check for the following signs: 

*Lack of "jiggling" in the middle - there should be some, but not a lot...the cheesecake will continue to have residual baking when you take it out...but not more than 1/2"-3/4" diameter's worth...
*Insert a toothpick...it should come out clean.  If it doesn't...you've got a lot more time you'll need to bake it.
*Check out this website:  Tips

When you take it out, cool for 45 minutes, then mix the topping together.

Sour Cream Topping:
18 oz. sour cream (1 small container)
1/4 cup sugar
3/4 tsp. lemon juice

Combine the sour cream, sugar and lemon juice in a mixing bowl.  Whisk it all together until smooth.  Spread the sour cream topping evenly over the cheesecake. 

Preheat your oven to 350.  Bake for 8 minutes (convection) or 10-20 minutes (again...probably will be closer to 12 minutes unless you're using a dinosaur like I was!)

Crush some of the remaining cookies (you should have 1 sleeve left) - however many you like - our leftovers never made it to the top...  ;)

Refrigerate 2 to 3 hours before serving.

This is now a new holiday tradition for our family....!!

ooey gooey easy caramel corn

This stuff rocks!

Try not to eat it all once you make it- I dare you.

Ooey Gooey Caramel Corn

1 cube butter
1 cup corn syrup
2 cups brown sugar

Melt together in large pot over medium heat and cook and stir until soft ball stage. (test a drop of mixture in cold water and if holds its shape when pinched into a ball, its cooked)

Turn off heat and slowly add;

1 can of sweetened condensed milk
2 cups mini marshmallows
1 tsp vanilla

Mix until marshmallows are just about melted and pour over a large batch of popcorn.
( I usually use around 3-4 bags of light butter popped corn)

Cool on a cookie sheet and devour.
Or shape into balls with intentions of taking to neighbors- it wont make it there. ;)

Zucchini Soup

FYI...the picture doesn't do this dish justice...it's from my phone...! :(

This soup is perfect for cold days. So I whipped up a batch of this and I have rolls rising right now...that will be popped into the oven shortly....for a quick, flavorful meal...! (and it's easily adaptable to the crockpot...just follow the steps, set on low - let it cook all day - but add the peppers 1 hour before serving...)

You'll need:

1 lb. Italian Sausage
1 C. chopped Onion
2 C. chopped Celery
2 lg. Zucchini (cut into chunks)
2 Green Bell Peppers (chopped up and seeded)
(2) 28 oz. cans stewed chopped Tomatoes
2 tsp. Salt
1 tsp. Italian Seasoning
1 tsp. Oregano
1/2 tsp. Basil
1 tsp. Sugar
1/4 tsp. Garlic Powder

Brown the sausage with the onion. Drain the fat. In a large soup kettle, combind all ingredients except peppers. Simmer 1 hour, stirring occassionally. Add bell peppers and simmer 15 minutes before serving.

Some other tasty variations: Add corn, yellow crooked neck squash, pearl barley or (because normally I double this) use half sausage/half hamburger. I sometimes even cheat (like today) and use frozen bell pepper strips that you can find in your grocers frozen section...(yellow, red & green - doesn't matter!) to speed things along. It's super easy...and such a great use of all that left-over Zucchini...! (tho' I admit...I'm not having an excess of that this year!!!) ;)

Enjoy!

Simple Spanish Rice

{photo courtesy of Tasty Kitchen Blog}

If I find a good Spanish rice at a restaurant- I will order the heck out of it.
When I lived in Utah, I would often go to an authentic Mexican drive through in town and only order like 6 sides of rice and a cream churro.
I LOVE spanish rice.
Well I finally found a recipe that equals.
{Now if I can find a churro recipe to match}

Simple Spanish Rice

2 TBS olive oil
1 onion finely chopped
2 garlic cloves minced
2 cups long grain white rice
4 cups chicken broth
1 8 0z can tomato sauce

Heat oil in skillet, when hot add rice, onion and garlic. Stir until rice is lightly golden. Add chicken broth, tomato sauce and salt and pepper. Bring to boil then reduce heat to low and cover with lid. Let cook (not stirring) about 20 minutes until rice is tender.
Fluff with fork before serving.

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Rated: Submitted By: Michelle Photo By: maimai Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 1 Hour 30 Minutes Servings: 4

"Sweetened coconut milk flavors sticky rice, which is then served with fresh mango in this deliciously refreshing take on the traditional Thai treat."

Ingredients:

1 1/2 cups uncooked short-grain white rice 2 cups water 1 1/2 cups coconut milk 1 cup white sugar 1/2 teaspoon salt

1/2 cup coconut milk 1 tablespoon white sugar 1/4 teaspoon salt 1 tablespoon tapioca starch 3 mangos, peeled and sliced 1 tablespoon toasted sesame seeds

Directions:

1.	Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
2.	While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
3.	Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
4.	Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.

Marinated chicken kabobs

*Disclaimer*
saddest picture ever of on a food blog

I indeed took a picture, of a picture, in a magazine, from photo booth, sitting on my porch. Why you ask? I scoured the web for a real picture with no luck, and last night after grilling these delectable chicken morsels- they were gone in an instant.
This is a delicous fresh tasting marinade! It made the chicken tender and flavorful. I will definitely be making them again.

Marinated Chicken Kabobs- Everyday Food Magazine
1 cup plain Greek style yogurt
8 teaspoons fresh lemon juice
8 teaspoons chopped fresh dill (I use dried, approx 2 tbs)
Coarse salt and ground pepper
4 boneless skinless chicken breast cut into 1 1/2 inch pieces

In a medium bowl, combine yogurt, lemon juice, dill, salt and pepper seasoned to your taste.
Add chicken and stir to coat well. Let marinate in fridge 1 hour up to overnight.

If using wooden kabob sticks, make sure to soak in water to prevent burning. Thread chicken 6 or 7 pieces at a time on a stick.
Place on the grill or broil in the oven until cooked through and brown in spots turning occasionally, 10-12 minutes.
Serve along side salad and lemon wedge.
Makes about 15 kabobs.
Would taste delicious with fish as well.

Strawberry Amaretto Pastries

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Fruit Pizza

Per request of Valerie a few weeks ago for a fruit pizza- there were some recipes posted in the comment section.
But
The best part of a recipe is the picture
And
What a pretty picture a fruit pizza makes :)

Crust
1 package refrigerated sugar cookie dough
1 tsp almond extract

Mix together and spread with fingers evenly onto a pizza pan. Bake according to cookie instructions (350 for around 10 min) but be careful not to burn.

Sauce
1 package softened cream cheese
1 cup powdered sugar
1 bottle marshmallow creme
1 tsp vanilla extract
1 tsp almond extract

Whip all together and spread on cooled cookie. Arrange assorted fruits on sauce- strawberries, raspberries, blackberries, bluberries, bananas, peaches, mangoes, kiwis, whatever your little heart desires...
Dust with confectioners sugar and squeeze the juice of a lime or lemon over.

Coconut Cupcakes

If you LOVE coconut...this is the recipe for you! And SUPER EASY too!

2 C. Coconut flakes

(1) 14 oz. can of Sweetened Condensed milk

1 Box Yellow Cake Mix

Eggs, Oil & Water

Preheat your oven to 375.

Combine the coconut flakes and sweetened condensed milk together in a small bowl; stir and make sure the coconut is getting a nice coat of the sweetened condensed milk. Now set aside and let it sort of "rehydrate" the coconut.

Make the Yellow cake mix as directed on the box....using the eggs, oil & water as specified.

Divide the batter among the cupcake liners - should be able to get 24.

Take a small spoon or a teaspoon and add 1 spoonful to each cupcake mix, more if there are leftovers at the end...less if you prefer less coconut.

Bake for about 15 minutes. It really didn't take me long - the baking time actually averaged 12-15 minutes each batch.

Cool on a wire rack.

I also iced these (they were for my SIL's baby shower) with a white chocolate ganache frosting. They turned out AMAZING....!

White Chocolate Ganache

1 pkg white chocolate chips

1 tbsp brown sugar

2 tbsp whipping cream or milk

1/2 tsp coconut extract

1/4 tsp vanilla extract

Melt everything (MINUS the extracts) all together in a double boiler - OR - on a low heat in a sturdy sauce pan. Take care to work out the lumps - once it's smooth, remove off of heat and add the extracts. Dip the cupcakes into the ganache and let it cool.

I also added a small "embellishment" on top - kinda like a hostess cupcake...but not...and these were a major hit at the baby shower. :) ENJOY!

Beef and Broccoli

I got this recipe from my friend Lisa! It is super super yummy and actually quite easy! Enjoy!

1 pound top round beef steak
1/4 c soy sauce
2 Tbsp sugar
1/4 c apple juice
2 Tbsp cornstarch
1 cup water
2 c fresh broccoli
4 Tbsp oil
2-3 cloves garlic
2 tsp sesame oil

Cut beef steak into thin strips, set aside. Combine soy sauce, sugar, water, juice, and cornstarch in small bowl and set aside. In large skillet stir fry broccoli with 2 Tbsp oil for about 2-3 minutes. Do not overcook. Set broccoli aside in a dish. Pour remaining oil into skillet and add beef steak and cook until well browned on all sides. Add garlic and cook until fragrant but not more than 1 min. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli serve over rice.