Coconut Cake

This isn't really a recipe, I just throw it together.

1 box white cake mix
1 can coconut milk
1 can sweetened condensed milk
Cool Whip
Coconut flakes

Bake the white cake according to directions. Let cool, poke holes all over with a fork (A LOT). Dump coconut milk and sweetened condensed milk all over cake (I usually don't use all of it). When completely cooled, spread Cool Whip and top with coconut flakes. It's best if you let it cool in the fridge for a few hours, and if you don't like the texture of coconut, you can skip it. It's basically delicious. I would take this over "Better Than You-Know-What Cake" any day.

Chicken Tostada Upside Down Bake

I wasn't sure about this recipe at first, but it turned out to be really good. It's not too heavy, but if fills you up.

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 cloves fresh garlic, minced
4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
1 can diced tomatoes, fire roasted is great with this recipe
1 can corn, drained
1 can black beans, drained
1 can black olives, chopped
1 packet ranch dressing seasoning packet (optional, but really tasty)
1 1/2 Tablespoons ground cumin
Pinch of kosher salt and pepper
1/2 Cup fresh chopped cilantro
1 can Pillsbury Crescent Rolls, in the sheet form if possible
1 Tablespoon extra virgin olive oil
1/4 teaspoon Lawry’s Garlic Salt with Parsley
1 Cup shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil in dutch oven or other large pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes, until heated through, then stir in cilantro. Pour into a 9×13 inch baking dish that’s been sprayed with non stick cooking spray. Place Crescent Roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll then and press perforations together with fingers then place over chicken). Bake for 20 minutes, until just starting to brown. Top with cheese and bake for an additional 15-18 minutes or until cheese is melted and crescent dough is cooked through. Remove and let cool for 10 minutes before serving.

2. Serve with shredded lettuce and sour cream if desired

Best Chocolate Chip Cookies, EVER

I know, I know, I have a million different chocolate chip recipes, but this is the only one I make now. These cookies are perfect!!

2/3 c. shortening
2/3 c. softened butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp vanilla
cream together then add:
3 c. flour
1 tsp baking soda
1 tsp salt
chocolate chips (desired amount)

Bake at 375 for 8-10 minutes.

Sweet Heat Louisiana Chili

I love this chili, it's my new favorite. I don't use all of the cayenne and I don't use the sun-dried tomatoes at all and it still turns out delicious.

1 medium onion, diced
1 large green bell pepper, diced
3 stalks of celery, diced
3 cloves of garlic, smashed or diced
1 tablespoon olive oil
1 pound of ground meat (I used ground beef)
1 quart of meat stock (I used beef but Brad and Cass used 1/2 chicken stock and 1/2 beef stock)
2 large cans (28 oz. each) of whole stewed tomatoes
1 can of kidney red beans
1 can of black beans
2 cups sun-dried tomatoes
3 bay leaves
1 tsp dry mustard
1 tsp cayenne pepper
3 tsp creole or cajun seasoning blend
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt to taste

Over medium heat, saute first four ingredients (onion, bell pepper, celery and garlic) in 1 tbsp
of oil. Once the onions begin to sweat, add your choice of ground meat. Brown to perfection.
When the meat is cooked, add the stock, bay leaves, dry mustard and cayenne. Simmer over
medium heat, stirring occasionally, until reduced by half. Rehydrate the sun-dried tomatoes and
dice. Puree the stewed tomatoes in a food processor or blender. Add to pot. Rinse the canned
beans in plenty of water, add to the pot along with brown sugar, balsamic vinegar, salt and the
cajun or creole seasoning. Mix well and simmer over low heat for two hours, stirring
occasionally. Take off heat and allow to stand covered for five minutes. Serve and enjoy.

My mommy's rolls

1 c. warm water
1 c. warm milk
1 Tbsp sugar
dissolve and let bubble 2 Tbsp yeast

Add:
1 1/2 tsp salt
1/2 c. sugar
1/2 c. oil
2 eggs (optional, I have never used them)
Up to 6 cups flour
Add above ingredients and 2 cups flour to start. Then add flour slowly. Let rise about 1 hour. Make into rolls and let rise another hour. Bake @ 350, 12-15 minutes.

California Chicken Marinade

I love this recipe. Brad and I put rice and the chicken in a bowl and pretend we have a Teriyaki Stix out here.

-1 cup soy sauce
-1 cup brown sugar
-1/2 cup melted butter
-1 tsp dry mustard
-1/4 cup water

Cut chicken in strips and marinate all day. Grill. Serve with rice. I think it would be good with broccoli too but I haven't tried it yet. I usually don't use all of the soy sauce, I do 3/4 cup instead, the whole cup is too salty for my taste.

Cafe Rio Pork

3 lbs pork roast (butt or shoulder)
3/4 cup coca cola
1 tablespoon garlic, minced
3/4 cup ketchup
1 cup brown sugar
2 limes, juice only
1 cup tomatillo dressing (recipe below; you can leave this out if you want the pork to be more sweet)

Place the pork in crock pot. Top with garlic and coca cola. Cover and cook on high for 4-5 hours or until you can shred it with a fork. When pork is tender, remove it from crock pot and shred. Drain crock pot before returning meat. Return meat to crock pot and mix in the remaining ingredients for the sauce. Cover and simmer on low until ready to serve.

Creamy Tomatillo Dressing
2 jalapeno peppers
3 cloves garlic
2 tomatillos
1 handful cilantro
2 limes, juice only
2 cups milk
2 cups mayonnaise
2 packages Hidden Valley ranch salad dressing mix

Blend all ingredients except mayonnaise in blender until smooth. Whisk in the mayonnaise and chill until ready to serve.

Alfredo Sauce

1 pint heavy cream

1 stick butter

2 tablespoons cream cheese

1/2 cup Parmesan cheese, grated

1 teaspoon garlic powder

Heat heavy cream, butter, and cream cheese together until melted and combined. Add Parmesan cheese and garlic powder. Simmer over low heat for 15-20 minutes or until thickened. Serve with noodles and breadsticks.