RexAnn Mattei's Coconut Cream Cake = The BEST!!

Ingredients:
1 package yellow cake mix (plus whatever it calls for on the package)
1 Tbs vanilla
1 Tbs coconut flavoring
7 oz bag of coconut

Mix cake up - adding ingredients listed on box AND the extra listed here.

Bake as package directs in a 9x13 pan.

Cool slightly, then poke holes in top of the cake with a fork.

Mix well
1 can of sweetened condensed milk
2 Tbs of water.

Carefully pour over cake, making sure to evenly distribute milk mixture. Refrigerate overnight. Before serving top with cool whip and sprinkle with more coconut.

The Best Moistest Coconut Cake Ever!!

Peanut Butter Cookies

Ingredients:
1 cup sugar
1 cup brown sugar
1 cup shortening
3/4 cup peanut butter
2 eggs
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Mix as you would for cookies. Roll into balls and lightly mash with a fork dipped in sugar. Bake at 350* for 10-12 minutes. Yummy! Peanut butter cookies are one of Elizabeth's favorites. Make her some today!

Camp Granola

Ingredients:

1/2 cup oil
1/2 cup brown sugar
1 tsp vanilla
1 cup honey or maple syrup
1 tsp cinnamon
1/4 tsp salt

1 cup sesame seeds
1 1/2 cups sunflower seeds
1 1/2 cups chopped nuts (almonds, walnuts, cashews, etc.)
8 cups Old Fashioned Oats

Preheat oven to 200*.

Heat oil, honey, brown sugar, cinnamon, vanilla and salt together in a saucepan until just disolved.
Mix oats, nuts and seeds together in a very large bowl. Pour honey mixture over seeds and mix until well coated.
Spread on two or more cookie sheets and bake until whatever brownness you desire - but at least one hour. Turn every 20 minutes or so.
Let cool on cookie sheets.
Store in airtight containers.
You can add dried fruits at this point.
I find if I add dried fruit, it makes a more chewy granola.
Sometimes I will divide the granola into 2 containers and add fruit to one, and leave the other crunchy and plain.
Yes, it calls for LOTS of seeds and nuts - but it is SSOOOOO good !! Great sprinkled on yogurt.

Sesame Chicken

3 whole boneless chicken breasts

Marinade:
2 Tbs soy sauce
1 Tbs cooking wine
a few drops of sesame oil
2 Tbs flour
2 Tbs cornstarch
2 Tbs water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp vegetable oil

Sauce:
1/2 cup water
1 cup chicken broth
1/8 - 3/4 cup vinegar (for a sweeter sauce - use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 Tbs soy sauce
2 Tbs sesame oil
1 tsp chili paste
1 clove garlic

2 Tbs sesame seeds - toasted (man these are a bugger to toast separately in the toaster!!)

3 1/2 - 4 cups peanut oil for deep frying

Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare sauce: Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring constantly. Turn the heat down to low and keep warm while you are deep frying the chicken.
To deep-fry the chicken: Add the marinated chicken pieces a few at a time, and deep fry until golden brown. Drain on paper towels. Repeat with teh remaining chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil. Place chicken on a large platter and pour the sauce over. Sprinkle with the toasted sesame seeds. Serve with rice. Enjoy.

Editors note: To simplifiy things around here, I don't marinate or deep fry the chicken. I simply cut it into cubes and fry-cook in my skillet. Then I place it on a platter and pour the sauce over. Makes it much easier - less fatty and better for you. We can't tell the difference.

Savanah

If I am going to put my "purdy good" recipes on here, you better try them and then make a comment!!!!

xoxo Kate

Banana Slush

1 Can Frozen OJ
1 Can Frozen Lemonade
3 Mashed Bananas
2 Cups of Sugar
2 Quarts of Water

Mix and Freeze in a 9x13 pan

Put into punch bowl and pour 7-up on top and enjoy your slushy punch!!!

Try this one! You will love it!

Chicken Scampi
Jeff Hulet
½ cup butter	1 tsp dried parsley
¼ cup olive oil	1 tsp dried basil
4 boneless chicken breast halves, sliced lengthwise into thirds	¼ tsp dried oregano 3 cloves garlic, minced
1 cup chopped red or green pepper	¾ tsp salt 2 Tbsp lemon juice
½ cup white wine
In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice and wine. Then add the chicken and peppers and sauté for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the wine is reduced. (After cooking the chicken in sauce, we transferred it to another skillet to get it nice and brown-careful not to overcook the chicken)