Roasted-Pepper Pasta Salad

Roasted-Pepper Pasta Salad


Kosher salt
12 ounces mezzi rigatoni or other short tube-shaped pasta
2 bell peppers (red and/or yellow), halved, sstemmed and seeded
6 cloves garlic, unpeeled
1/4 cup almonds
1/3 cup extra-virgin olive oil
1 lemon
8 ouces bocconcini (small mozzarella balls)
1 bunch fresh basil, leaves torn
Freshly ground pepper

Coconut Cream Cake

COCONUT CREAM CAKE:

Wet Ingredients:

1 c. butter, softened

1 3/4 c. white sugar

1 c. cream of coconut 

4 large eggs

Dry Ingredients:

2 1/2 flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. buttermilk

1 tsp. coconut extract

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sit dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (lightly sprayed with baking spray or what works BEST is lining the bottom of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.

Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).

COCONUT CREAM CHEESE FROSTING:

1/2 c. butter, softened

8 oz. block cream cheese, softened

1 tsp. coconut extract

1 bag powdered sugar

milk (as needed)

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).

Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Almond Bars

Almond Bars

Ingredients

         4 eggs

         2 cups sugar

         1 cup butter (no substitutes), melted

         2 cups all-purpose flour

         2 1/2 teaspoons almond extract

         confectioners' sugar

Directions

In a mixing bowl, beat the eggs and sugar until lemon-colored. Add the butter, flour and extract; mix well. spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners' sugar.

Apricot Chicken

Apricot Chicken

Ingredients

         6 skinless, boneless chicken breast halves

         1 1/2 (1 ounce) packages dry onion soup mix

         1 (10 fluid ounce) bottle Russian-style salad dressing

         1 cup apricot preserves

Directions

1.             Preheat oven to 350 degrees F (175 degrees C).

2.             Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.

Cover dish and bake for 1 hour in preheated oven.

Avacado Salsa

Avacado Salsa

Ingredients

         1 (16 ounce) package frozen corn kernels, thawed

         2 (2.25 ounce) cans sliced ripe olives, drained

         1 red bell pepper, chopped

         1 small onion, chopped

         5 cloves garlic, minced

         1/3 cup olive oil

         1/4 cup lemon juice

         3 tablespoons cider vinegar

         1 teaspoon dried oregano

         1/2 teaspoon salt

         1/2 teaspoon ground black pepper

         4 avocados - peeled, pitted and diced

Directions

1.             In a large bowl, mix corn, olives, red bell pepper and onion.

2.             In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.

Stir avocados into the mixture before serving.

Baked Brown Rice

Bake Brown Rice

Ingredients

         1 1/2 cups uncooked long-grain white rice

         1 (14 ounce) can beef broth

         1 (10.5 ounce) can condensed French onion soup

         1/4 cup butter, melted

         1 tablespoon Worcestershire sauce

         1 tablespoon dried basil leaves

Directions

1.             Preheat oven to 350 degrees F (175 degrees C).

2.             In a 2 quart casserole dish combine rice, broth, soup, butter, Worcestershire sauce and basil.

3.             Bake covered for 1 hour, stirring once after 30 minutes.

Chocolate Malt Cake

Chocolate Malt Cake:

2 1/4 c. flour

1 1/4 c. sugar

3/4 c. unsweetened cocoa

1 1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 c. milk

1 c. malted milk powder (can be found by the instant breakfasts)

1 c. vegetable oil

3 large eggs

1 c. sour cream

1 tsp. vanilla extract

Malt icing (see recipe below)

Chocolate ganache (see recipe below)

Malted milk balls (Whoppers)

Preheat oven to 350. Butter & flour 2, 9-inch baking pans (you may have a little leftover to make a cupcake or two if you want). In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at a medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 20 minutes. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on racks. Frost cakes, pour on ganache (after you pour the ganache over the cake. Place the entire cake in the refrigerator and let cool for at least an hour), and garnish with malted milk balls.

Chocolate Malt Icing:

(this makes a lot of frosting... the original recipe makes a little less but I made extra for the layers. The frosting is so good!)

1 1/2 c. butter, softened

3/4 c. unsweetened cocoa powder

1 1/4 c. heavy whipping cream

3/4 c. milted milk powder

7 1/2 c. powdered sugar

In a large bowl, beat butter and cocoa powder at medium speed with an electric mixer until creamy. In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.

Chocolate Ganache:

16 oz. bittersweet (or semi-sweet) chocolate (we used chocolate chips)

2 c. heavy whipping cream

Place the chopped chocolate into a medium-sized bowl. Heat the heavy cream in a microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 30 seconds or so. Using an electric mixer, beat on low until chocolate mixture is smooth. Use as is for glazing.

Fudge Puddles

Fudge Puddles

Ingredients

         1/2 cup butter, softened

         1/2 cup creamy peanut butter

         1/2 cup white sugar

         1/2 cup packed brown sugar

         1 egg

         1/2 teaspoon vanilla extract

         1 1/4 cups all-purpose flour

         3/4 teaspoon baking soda

         1/2 teaspoon salt

          

         1 cup milk chocolate chips

         1 cup semi-sweet chocolate chips

         1 (14 ounce) can sweetened condensed milk

         1 teaspoon vanilla extract

         3/4 cup pecan halves

Directions

1.             Preheat oven to 325 degrees F (165 degrees C).

2.             Sift together flour, baking soda and salt.

3.             Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.

4.             For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Honey Bun Cake

Honey Bun Cake

Ingredients

         1 (18.25 ounce) package yellow cake mix

         3/4 cup vegetable oil

         4 eggs

         1 (8 ounce) container sour cream

         1 cup brown sugar

         1 tablespoon ground cinnamon

          

         2 cups confectioners' sugar

         4 tablespoons milk

         1 tablespoon vanilla extract

Directions

1.             Preheat oven to 325 degrees F (165 degrees C).

2.             In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3.             Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

Kalua Pork

Kalua Pork

Ingredients

         1 (6 pound) pork butt roast

         1 1/2 tablespoons Hawaiian sea salt

         1 tablespoon liquid smoke flavoring

Directions

1.             Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.

2.             Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Two Lemon cakes

Lemon Bundt Cake 1

Ingredients

         1 (18.25 ounce) package yellow cake mix

         1 (3 ounce) package lemon flavored gelatin

         3/4 cup vegetable oil

         4 eggs

         3/4 cup water

         1/4 teaspoon lemon extract

         1 cup confectioners' sugar

         4 tablespoons lemon juice

Directions

1.             Combine gelatin mix and cake mix. Mix well.

2.             Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.

3.             Bake according to instructions on back of cake box.

4.             To Make Frosting: Combine confectioners' sugar and lemon juice.

5.             When cake is done, and while still hot, ice with frosting.

Lemon Bundt Cake 2

Ingredients

         1 (18.25 ounce) package lemon cake mix

         1 (3.4 ounce) package instant lemon pudding mix

         3/4 cup vegetable oil

         4 eggs

         1 cup lemon-lime flavored carbonated beverage

Directions

6.             Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

7.             In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Oatmeal Cake

Oatmeal Cake

Ingredients

         1 1/2 cups boiling water

         1 cup rolled oats

         1/2 cup butter

         1 cup packed brown sugar

         1 cup white sugar

         2 eggs

         1 1/2 cups all-purpose flour

         1 teaspoon baking soda

         1 teaspoon ground cinnamon

         1 teaspoon ground nutmeg

         1/2 teaspoon salt

         1/4 cup packed brown sugar

         1/2 cup white sugar

         1 cup flaked coconut

         6 tablespoons butter, melted

         1/4 teaspoon vanilla extract

         1/4 cup cream

Directions

1.             Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.

2.             In a small bowl, pour boiling water over oats. Mix well, and cool.

3.             In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.

4.             Bake for 35 minutes.

While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Oatmeal Crisps

Oatmeal Crisps

Ingredients

         2/3 cup shortening

         1/3 cup butter, softened

         1 cup packed brown sugar

         1 cup white sugar

         2 eggs

         1 teaspoon vanilla extract

         1 1/2 cups all-purpose flour

         1 teaspoon salt

         1 teaspoon baking soda

         3 cups quick cooking oats

         1 cup chopped walnuts

Directions

1.             Cream together shortening, margarine, and sugars.

2.             Beat in eggs and vanilla.

3.             Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.

4.             Shape into long rolls and roll in wax paper. Chill until firm.

5.             Preheat oven to 350 degrees F (180 degrees C).

6.             Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.

Bake for 10 minutes.