PINA COLADA CAKE

 PINA COLADA CAKE

INGREDIENTS. 8 OUNCE WHIPPED CREAM CHEESE SOFTENED, 1/2 CUP CONFECTIONERS SUGAR, 1/2 TSP RUM EXTRACT, 1 CUP COCONUT MILK

8 OUNCES THAWED WHIPPED TOPPING AND 1 BOX VANILLA PUDDING

BOX OF GRAHAM CRACKERS AND ANOTHER CUP OF COCONUT MILK

20 OUCNES DRAINED CRUSHED PINEAPPLE

2 CUPS TOASTED SHREDDED COCONUT

BLEND THE FIRST 4 INGREDIENTS UNTIL SMOOTH. ADD THE PUDDING AND WHIPPED TOPPING. MIX THOROUGHLY.

TOAST THE COCONUT IN A DRY SKILLET UNTIL LIGHTLY BROWN. SET ASIDE.

DIP PIECES OF GRAHAM CRACKERS IN THE COCONUT MILK AND FORM ONE LAYER ON THE BOTTOM OF A GLASS BAKING PAN. PUT A LAYER OF THE MIX ON IT. SPRINKLE PINEAPPLE AND COCONUT. 

DIP ANOTHER BATCH OF GRAHAM CRACKERS AND PUT ON TOP OF THE MIX. CONTINUE SO YOU HAVE 3 PAYERS OF GRAHAM CRACKERS. 

PUT IN THE REFRIGERATOR FOR AT LEAST 4 HOURS. 

MEANT TO BE SERVED COLD. MY FAMILY LOVED THIS A LOT!!!

NOT YOUR MOMMA'S CORNED BEEF

 NOT YOUR MOMMA'S CORNED BEEF

INGREDIENTS: 1 CORNED BEEF ROAST. 2 SLICED ONIONS, 6 CLOVES CHOPPED GARLIC. 

SAUCE: 1/4 CUP MOLASSES, 1/4 CUP BROWN SUGAR, 2 TBS WORCESTERSHIRE SAUCE, 1/4 CUP SOY SAUCE, 1/4 CUP MAPLE VINEGAR

1/4 CUP WATER.

VEGETABLE OIL.

PREHEAT OVEN TO 275.

MIX ALL THE SAUCE INGREDIENTS TOGETHER. RUB A THIN LAYER ON THE CORNED BEEF.

FRY THE MEAT FOR 4 MINUTES PER SIDE IN A HEAVY SKILLET. 

PUT IN ON A RACK IN A LARGE ROASTING PAN. PUT THE REST OF THE SAUCE ON THE MEAT. PUT THE WATER ON THE BOTTOM OF THE PAN.

 COVER THE MEAT WITH THE ONIONS AND GARLIC. COVER THE ENTIRE PAN TIGHTLY AND COOK FOR 6 HOURS.

 LET STAND FOR 15 MINUTES BEFORE CUTTING.

ARUGULA & SUGAR SNAP PEA SALAD

 ARUGULA & SUGAR SNAP PEA SALAD

INGREDIENTS: 1 PACKAGE OF ARUGULA, 2 THINLY SLICED SHALLOTS, 5 RADISHES SLICED THIN, DOZEN OR MORE SNAP PEAS SLICED IN HALF

DRESSING: 1/3 CUP OLIVE OIL, 1/4 CUP LEMON JUICE, 1 TSP LEMON ZEST, 1/2 TSP SALT AND PEPPER, 2 CLOVES CRUSHED GARLIC, 1 TSP HONEY, 1 TSP DIJON MUSTARD, 2 TBS GRATED PARMESAN CHEESE

MAKE THE DRESSING AT LEAST A HALF HOUR BEFORE SO THE FLAVORS BLEND. 

MIX AND ENJOY!

CHICKEN CORN CHOWDER

CHICKEN CORN CHOWDER

INGREDIENTS: 3 TBS BUTTER, 1 ONION, 2 CELERY, 1 CARROT, 2 CUPS POTATOES, 14 OUNCE FROZEN CORN, 2 CUPS SHREDDED CHICKEN, 32 OUNCES CHICKEN BROTH, 1 TBS PAPRIKA, 1 TBS WORCECHESIRE, 1 CUP MILK, 1 TSP SALT AND PEPPER

CHOP THE VEGGIES AND POTATOES AND SAUTE FOR 15 MINUTES, ADD EVERYTHING ELSE AND SIMMER FOR 30 MINUTES.

SUPER EASY AND YUM!

GARNISH WITH SHREDDED CHEESE AND SOUOR CREAM

FRENCH ONION CHICKEN

 FRENCH ONION CHICKEN

INGREDIENTS: 1/2 DOZEN BONELESS CHICKEN THIGHS, 2 WHITE ONIONS, 1 YELLOW ONION, 1 PURPLE ONION, 4 SCALLIONS, 8 GARLIC CLOVES, 2 TBS GARLIC POWDER, THYME, SALT & PEPPER, 4 TBS BUTTER, 2 TBS OLIVE OIL, 2 TBS FIG BALSAMIC VINEGAR, 2 CUPS BEEF BROTH, 6 SLICES SWISS CHEESE, 2 TBS FLOUR

GARNISH: FRESH PARSLEY

I USED A DUTCH OVEN FOR THIS RECIPE

THINLY SLICE THE GARLIC AND ONIONS AND SAUTE FOR 45 MINUTES IN THE BUTTER AND OIL. AFTER 25 MINUTES, ADD THE VINEGAR AND KEEP STIRRING OFTEN. SET ASIDE.

SEASON BOTH SIDES OF THE CHICKEN WITH THE DRY SPICES AND SIT ON COUNTER FOR HALF HOUR BEFORE COOKING SO THEY AREN'T REALLY COLD. FRY IN THE SAME PAN YOU COOKED THE ONIONS FOR 3 MINUTES PER SIDE. 

MIX THE FLOUR IN THE BEEF BROTH AND CONTINUE TO STIR UNTIL THE FLOUR DISSOLVES. ADD THE BROTH MIX TO THE PAN. ADD THE ONIONS, COVER AND COOK ON A MEDIUM LOW HEAT FOR 15 MINUTES. 

ADD A PIECE OF CHEESE ON EACH PIECE OF CHICKEN. TURN OFF THE HEAT, COVER AND WAIT 5 MINUTES. 

GARNISH WITH LOTS OF FRESH PARSLEY. 

WHITE CHILI

 WHITE CHILI

INGREDIENTS: 1 POUND GROUND PORK, 1 POUND GROUND TURKEY, 2 HOT ITALIAN SAUSAGE LINKS (TAKE THE MEAT OUT OF THE CASING AND PULL IT INTO SMALL PIECES)

1 WHITE ONION, 2 CELERY, 1 WHITE OR YELLOW CARROT, 1 CUP CABBAGE, 8 CLOVES GARLIC, 2 SCALLIONS   CHOP ALL THE VEGETABLES INTO SMALL PIECES BUT NOT DICED.

1 TBS CUMIN, 1 TBS OREGANO, 1 TEASPOON SALT, WHITE PEPPER AND CINNAMON, 1/2 TSP CAYENNE PEPPER

2 TBS OLIVE OIL

5 CUPS CHICKEN STOCK, 2/3 CUP WHITE WINE

GARNISH: FRESH PARSLEY OR CILANTRO, SHREDDED MEXICAN CHEESE AND SOUR CREAM.

SAUTE THE VEGETABLES IN THE OIL FOR 5 MINUTES, ADD THE MEATS AND KEEP STIRRING UNTIL THE MEAT IS ALMOST COOKED, ADD EVERYTHING BUT THE GARNISH AND COOK ON LOW FOR A HALF HOUR. 

GARNISH HOW YOU LIKE AND ENJOY!

ASIAN CUCUMBER SALAD

 ASIAN CUCUMBER SALAD

INGREDIENTS: 1 ENGLISH CUCUMBER SLIGHTLY PEELED AND CHOPPED, 1/2 TSP SALT, 4 CHOPPED SCALLIONS, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/4 CUP RICE VINEGAR, 1 TBS SOY SAUCE, 1 TBS SESAME OIL, 1 TBS MAPLE SYRUP, 1 TSP CHILI GARLIC SAUCE

GARNISH: SESAME SEEDS OR NORI SEAWEED SEASOING

MIX EVERYTHING REALLY WELL AND LET SIT FOR AT LEAST AN HOUR BEFORE SERVING