Tuesday, March 29, 2011

Coconut Cream Cake with Raspberry

My visiting teacher made this cake for our ward's Relief Society Birthday dinner and it was so good. It was the only cake gone by the end of the night. I made it the other night for our family and I am making it again this week for my parents and sisters. I hope they like it as much as I do, but if they don't then there will be more for me. :)

1 box of white cake mix
1 can sweetened condensed milk
1 can coconut milk/ or cream of coconut(usually found in the mixed drink isle)
1 bag of shaved coconut (flaked will work too)
1 container of Cool Whip
1 can of raspberry pie filling or topping
Imitation coconut extract

Mix cake according to package directions, then add 2tsp coconut extract and about half a bag of shaved coconut.(You can use a 9x13 or 8x13). Bake cake according to the box.

Mix I can of sweetened milk and coconut milk together with 1tsp coconut extract. As soon as cake comes out of oven poke holes in cake and pour half of the liquid evenly over top of cake. Then let cake completely cool. Refrigerate.

Add ½ can-1 can of raspberry sauce(depending on how much raspberry you like), and then top with Cool Whip and shaved coconut on top

Cake taste best when chilled over night

Mulligatawny Soup

We are avid fans of Sienfeld so if you watch this show you will have heard of this kind of soup. After watching one day I was wondering what is Mulligatawny anyway. So I looked it up and found this recipe and made it. There is recipe that claims to be the soup Nazi's copy cat version, but I haven't made it, although I would like to. This one is pretty good. I like a lot of curry so I add 3 TBSP, but if you like a lighter flavor don't add so much, also the cream will calm down the curry flavor too. I love curry, so I you have any awesome curry recipes please share. Anyway, here is the recipe.

1 cup chopped onion
3-4 stalks celery, chopped
2 carrot, diced
1/2 cup butter
3 tablespoons all-purpose flour
3 teaspoons-3 tablespoons curry powder (depends on how much you like, I like a lot)
8 cups chicken broth
1 apple, grated or chopped
1/2 cup white rice
2 skinless, boneless chicken breasts -
cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1 cup heavy cream (milk will work too), heated
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. Add hot cream or milk and serve.

Tuesday, March 22, 2011

Hot Fudge Sauce

There are a lot of versions of this homemade chocolate sauce out there...this one works well for us. Spoonfuls from the container (in between hot fudge sundaes) are allowed ;).

In large saucepan (to give room for chocolaty simmering)
1/2 c. butter
1 c. semi-sweet chocolate chips

Take off stove and add:
1 13oz. can evaporated milk
1 tsp. vanilla

Mix well (I use a wisk) then return to stove and add:
4c. powdered sugar

Cook on med/low until thickened and sugar has dissolved. Let it boil for 3-5 minutes. Store in jars in the fridge after cooling.

(The directions are a little zany, but just copied from my old recipe from the box.)

Sunday, March 20, 2011

Pioneer Woman's Fresh Green Beans

Pioneer woman has done it again. Not a big surprise, her recipes are awesome. I have not been a fan of fresh greens, until now. I like canned green beans, but we have been participating in a food co-op called bountiful baskets, and last week we got a bag of green beans. I didn't really know what I was going to do with them. Then I found this recipe... yep, it is a keeper. I ate more green beans than the rest of our meal. They were that good. Give them try. Here is the link to pioneer woman's fresh green beans.