Ultimate Cocount Cake

Buttermilk Layer Cake
combine:
2 cups flour
1 1/2 baking powder
1/2 tsp baking soda
1/2 tsp salt
1 and 1/2 cups of sugar
Combine
1.5 sticks of butter (promise)
3 large eggs
1 tsp vanilla
add dry alternating with 1 cup buttermilk
add 3/4 fresh grated coconut
bake at 350 for 20 minutes in two round cake pans (butter/flour)

Filling - Coconut Custard
1 and 1/3 cup toasted fresh coconut
1 can evaporated skim milk
2 egg yolks
1 TB flour
1 TB corstarch
1/3 cup sugar
1/4 tsp salt
cook on high until simmers
lower heat to med high and cook until thickened.

to assemble cake - spread custard filling between two layers of cake
ice with swiss buttercream- coat cake in toasted fresh coconut

Stuffed Cabbage Casserole

1 pkg ground turkey - seasoned with salt and pepper and browned
1 cup of brown rice cooked, but still slightly firm
1 large can of tomato sauce
1 medium head of cabbage

Steam head of cabbage
mix can of tomato sauce with about 1/2 can of water
mix turkey and rice

pour some tomato sauce on bottom of crock pot
cover bottom with cabbage
cover with a layer of turkey and rice
more cabbage
cover with sauce
more cabbage
layer of turkey and rice
cabbage
sauce
cabbage
turkey and rice
cabbage
continue to top of crock pot
cover top generously with tomato sauce - if you are running low you may need to mix remaining sauce with some water - you don't want the top to dry out
cook for 8 hours on low

Lemon Blueberry Pound Cake

From Cooking Light

Ingredients (double batch)

* 2 (4) cups sugar
* 1/2 (1) cup light butter
* 4 (8) ounces reduced-fat cream cheese
* 3 (6)large eggs
* 1 (2) large egg white
* 3 (6) cups flour, divided
* 2 (4) cups blueberries, fresh or frozen
* 1 (2) teaspoon baking powder
* 1/2 (1) teaspoon baking soda
* 1/2 (1) teaspoon salt
* 1 (2) (8 ounce) carton lemon low fat yogurt
* 2 (4) teaspoons vanilla extract
* cooking spray
* 1/2 (1) cup powdered sugar
* 4 (8) teaspoons lemon juice

Directions

1.preheat oven to 350 degrees.
2.beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3.add eggs and egg white, 1 at a time, till each is well blended.
4.save 2 tablespoons of flour and set aside.
5.add remaining flour to batter with baking powder,soda, and salt.
6.add yogurt and mix well.
7.mix remaining flour with blueberries till coated.
8.add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9.bake in a greased tube pan at 350 degrees for 70 miutes.
10.cool for 10 minutes and remove from pan.
11.in a small bowl mix lemon juice and powdered sugar till syrupy.
12.drizzle over cake.

Almond Torte

candied almonds: 1 bag slivered almonds, 1 egg white beaten - mix together - add sugar to coat
back at 350 until just browned - stirring periodically

Cake - yellow buttermilk cake
filling - custard- i used the basic custard out of martha stewart - should have used recipe in joy of cooking - with ground almonds

Icing - swiss almond butter cream

Tortilla Soup

3/4 bag of frozen peppers
2 chicken breasts
1 can black beans drained and rinsed
1 can garbonzo beans drained and rinsed
1/2 cup frozen onions
chipotle pepper
1 container chicken broth (Trader Joe's)
1 can evaporated milk
reduced fat mexican cheese shredded

Season cicken with salt and chipoltle
brown chicken peppers and onions
add chicken broth and beans
cook until chicken is cooked and liquid is reduced
add some cheese (1/2 cup?)
add milk - don't let it boil

Mexican Pork Stew

1 pkg pork stew meat
2 small cans green chilis
1 can garbonzo beans
1 can black beans
1 container veg broth from Trader Joe's
1 jar roasted red & Yellow Peppers from Trader Joe's
1/2 cup frozen onions
1 tb garlic

Brown stew meat, onions, & garlic. Drain Beans and rinse. Put all of roasted peppers and juice into crockpot, cut peppers into small pieces. Add both cans of chilis and juice to crockpot. Add beans to crockpot. Add browned meat etc. to crockpot and deglaze pan with a small amount of water.
Cook all day on low. Serve topped with shredded cheese.

Next time i might use slightly less broth and add some evaporated milk after cooking.

Favorito

This is our favorite meal at a local mexican restuarant - I finally got it right at home!
3/4 cup brown rice -cooked in 2 cups water
2 chicken breasts - pounded flat and sliced into strips
3/4 bag frozen peppers
1/2 cup frozen chopped onions
2 handfuls frozen shrimp
2oz yogurt cream cheese from walmart
1 slice light cheddar from trader joes
chipolte pepper - penzey's
northwoods fire seasoning
salt

cook onions until they are about to brown
add peppers
once they are about to brown add chicken (seasoned)
once chicken is about cooked add 2 handfuls frozen shrimp
add wet rice
once everything is done sprinkle broken up cheese slice around pan then add cream cheese to the center of the pan mix it in as it melts
salt to taste