CoCo Lopez coconut cake

YUM. This cake is to die for and SO easy!

1 box yellow pudding cake mix
1 14 ounce can sweetened condensed milk
1 15 ounce can CoCo Lopez cream of coconut
1 12 ounce package of cool whipped topping
1 12 ounce package frozen flaked coconut

Follow directions on box of cake mix and bake in 9 x 13 pan
When the cake comes out poke holes all over the cake with a fork.
Pour sweetened condensed milk over cake. After cake cools put cream of coconut over the cake.
Spread cool whip over the cake and cover with coconut. Keep leftovers in Fridge. After a couple days it really tastes yummy because the cake becomes more moist!!

Banana Bread

I've been asked multiple times about my recipe for Banana Bread. SO here it is!
The secret to it being so moist is sour cream!

Banana Bread
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Skillet Chili Mac

I never thought i'd say this but, I LOVE Chili Mac ONLY because of this recipe. I was never someone who loved Chili Mac after eating alot of Hamburger Helper growing up BUT, this Is so so so yummy! This is definately on our list of things to make on a regular basis!!
I don't usually enjoy making things with ground beef but, you've got to try this.
Have I gotten my point accross yet that you should give this one a try???
And the best part about it....It takes like 30 minutes from start to finish to prepare! So easy and it makes fantastic leftovers!

1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni (I've also used egg noodles and its turned out just as good!)
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Cashew Coconut Granola

This granola is so good! I'm usually not a huge fan of Granola BUT, I could eat this for breakfast every day! I made this last week after my husband ask me to make something healthy he could take to work to snack on.
Well, I made it on Thursday and Unfortunately a DOUBLE batch was gone by Saturday.
I did take some to my moms and neighbors and he took some to work but, I have no idea how it was gone that fast! I don't think i'll ever be able to eat any other type of granola ever again! Give it a try! I think you'll be surprised!

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

Notes**
Nuts like Cashews and Almonds can tend to get pricey. The best deal i've found on these are at Winco where they sell them in Bulk by the pound. It may be a little out of the way but I think you'll save yourself alot of money by giving Winco a chance!

Grape Salad

This Salad is so yummy. It is so easy and so delicious! You can make it healthier by using light Cream cheese and light sour cream and it still tastes great!

Large bag of grapes--red, green or both (enough for about a double-layer of grapes in a 9x13 pan) I really like using the grapes that are crunchy I think it tastes better that way! I usually am able to tell if they will be crunchy in the grocery store if they are very firm.

Creamy mixture:
8 oz. cream cheese (make sure its softened so you get a smoothe texture and no clumps of cream cheese after you mix!)
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla

Topping:
1 heaping cup Grape Nuts (grape nuts are a little pricey but they will last you quite a while)
2/3 c. brown sugar
1/2 c. coconut flakes

Cream together cream cheese and sugar, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.
RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes

Perfect boiled eggs/ Deviled Eggs

I'm not sure if its a southern thing but, Thanksgiving and Christmas dinner was not complete without Deviled eggs. One year my mom assigned my grandmother to bring them. She decided it wasn't necessary and our family and entire dinner almost fell apart. Lets just say that was a sad day in our household.
I don't know about you but, Its very easy to boil eggs and then after cutting them open you realize that you've cooked them to long because they have that little green ng around the yoke. (thats actually not supposed to happen when they are cooked to perfection)
Here is a perfect way to ensure you'll have perfect boiled eggs every time whether its for Deviled eggs or not!

eggs (use eggs that are at least 3 days old.. if they are really fresh they don't turn out as good)
1 tsp. Kosher salt
water

Fill a pot with COLD water. Add eggs (making sure there is just a single layer on the bottom of the pot) and salt. Bring water to a boil. Once water is boiling, reduce heat to medium and boil for about 3-5 minutes (no longer than 5 minutes). Cover pot and remove from heat. Let sit another 10-12 minutes. Strain water from pot and run COLD water over the eggs until the eggs are cool to the touch. Strain excess water from eggs and peel OR refrigerate for up to 3-4 days.

Now that you know how to make hard boiled eggs, deviled eggs will be easy.

6 hard boiled eggs
2 Tbsp. Miracle Whip
1 1/2 tsp. mustard
salt and pepper to taste
paprika

Peel eggs and cut in half lengthwise. Remove and mash yolks with mayo, mustard, sugar, vinegar, salt and pepper. Scoop a little of the mixture and stuff inside egg whites (if you want to be fancy you can put the mashed up yolks in a plastic bag, snip off the end and pipe the yolks into the egg white... or if you want to be really fancy you can use a cake decorating bag and put on a large star-tip). Sprinkle with paprika and serve!

Puppy Chow (muddy buddies)

I grew up on this stuff!! We always used to make it for movie nights!! It was such a treat. I always called it puppy chow but, I guess in the west its called muddy buddies. Either way, its a yummy snack and something the kids can help make!

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or a very large mixing bowl that has a lid!
Add powdered sugar. Seal bag; replace lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container.

Chicken Tortialla Soup

This is hands down THE best Chicken Tortilla soup EVER

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we really like to use the Kirkland Signature Organic Salsa from Costco!)
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avacado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avacado, and a little sour cream.

To begin

To begin this blog i'll just start with a lot of recipes that we've tried and LOVED. Some recipes come from friends, family, other blogs, online, cookbooks or it may even be my own.
All in all, I wanted to create this so I could enjoy it. If others get satisfaction out of it then great! But, I have so many recipes I hope this helps me to organize them better! I really do enjoy cooking and sometimes I get a good recipe that people ask me for so, i'll post those here to so that I can just reference here instead of writing it down!
I'll start by posting multiple recipes and then i'll post more as we try new things. But please don't get mad if thats not often enough for you lol!! I'll do my best!