Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Note: Serves 12, If you like coconut a lot, you could garnish this cake with (2 cups) sweetened shredded coconut.
In a large skillet, start to brown the turkey on medium-high heat for about 5-6 minutes. Add the onion and green bell pepper and cook another 3-4 minutes, or until the vegetables start to get tender.
Stir in the steak sauce, Worcestershire and beef broth. Sprinkle in the salt and pepper. Get the mixture bubbling by turning it up to high. Cook like this for about 3 minutes (most of the liquid will evaporate).
On a baking sheet, layout buns, separating the tops from the bottoms. On the bottom halves, spoon approximately ½ cup of the meat mixture and 1 slice of cheese.
Broil open faced sandwiches until the top bun is golden brown and the cheese is good and melty! Remove from oven and assemble and stack with desired toppings.
3 pounds ripe plum tomatoes, cut in half lengthwise
¼ cup + 2 tablespoon olive oil
1 tablespoon kosher salt
1½ teaspoon ground black pepper
2 cups chopped yellow onions (approx. 2 onions)
6 garlic cloves, minced
2 tablespoon butter (you could left this out)
¼ teaspoon crushed red pepper flakes
28 oz. canned plum tomatoes with their juices ( or died tomatoes)
4 cups of fresh basil leaves, packed
1 teaspoon thyme leaves
1 quart (4 cups) chicken stock (or water)
Directions:
Preheat oven to 400 degree F.
In a large bowl, toss the tomatoes, ¼ cup of olive oil, salt +pepper.
Spread the tomatoes in a single layer on the baking sheet. Roast for 45 minutes.
In a large stockpot on medium heat, saute the onions and garlic with 2 tablespoon of olive oil, butter (optional), and red pepper flakes for 10 minutes or until the onions begin to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Then add the oven roasted tomatoes and include any of the liquid on the baking sheet. Bring to a boil and then simmer (uncovered) for 40 minutes. If you have a food mill, use that to pass the soup through. (or use a Cuisinart to puree if you like the chunky side, but you could also use a blender).
Serve hot or cold.
Note: Serves 4 (large soup bowls), This recipe is works perfect as a party snack or appetizer by pouring the soup in little cups.
1 box fudge brownie mix + necessary eggs, oil & water per package instructions (or your own homemade brownie recipe)
24 Rolo candies plus extras for the cook's snack
4 tablespoons butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
1 cup confectioners sugar
Directions:
Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
For the frosting; whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving.
In a small saucepan over low heat, heat the ½ cup of milk and the 2 tablespoons of sugar until the sugar has disintegrated. Transfer to a small bowl. When the milk cools to 110°, sprinkle in the yeast. Set aside for about 20 minutes, for the yeast to get puffy.
In a small saucepan over medium heat, combine the 1 cup sugar, salt and ½ cup milk, butter and salt. Cook, stirring until everything is melted and well combined, about 5 minutes. Remove from the heat and transfer to the bowl of a standing mixer fitted with the dough hook.
With the mixer on low speed, add in the banana and mix until well incorporated. Add the eggs and mix well. Then add in the yeast mixture.
With the mixer running on low speed, add the flour, 1 cup at a time. After you have added all the flour, increase the speed to medium and keep mixing until you have a smooth dough, about 3 to 4 minutes.
Grease a large mixing bowl and transfer the dough to the bowl. Cover the top of the bowl with plastic wrap and put the bowl somewhere warm. Let the dough rise for at least 1 hour, and up to 3 hours.
On a lightly floured surface, roll the dough out into a large rectangle, about 1⁄4 inch thick. Rub the butter over the surface of the dough.
Sprinkle with the 2 cups of brown sugar, the cinnamon and the pecan pieces. Spread the bananas evenly over the dough.
Carefully Roll the dough into a huge round log. Slice into desired size (make about 12 rolls). Put them on a sheet pan and let them rise while the oven heats up about 15-20 minutes.
Preheat the oven to 350 degrees. Bake the rolls at 350 degrees for about 40 minutes or until barely golden on top and baked through.
Caramel frosting:
In a small saucepan, combine
the butter, brown sugar, cream and salt. Cook over medium heat until
melted. Stir together and cook until simmering for about 3 minutes.
Pull the pan off the heat and whisk in the powdered sugar.
Spread the frosting over the warm rolls, and serve!
1 (8 ounce) package cream cheese, cut into ½ inch slices
1 (8 ounce) package Cheddar cheese, cut into ½ inch slices
1 cup milk
1½ cups Italian seasoned bread crumbs
½ cup grated Romano cheese
1 tablespoon minced garlic
¾ cup butter, melted
2 tablespoons lemon juice
½ teaspoon garlic salt, or to taste
½ teaspoon paprika (optional)
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.
Note: Serves 8, Easy to make and compliments from friends, guest and family guarantied!
In a large bowl, mix the unsalted butter and sugar until well blended. Beat in the egg, peanut butter and vanilla. Stir in the flour mixture until well blended.
Shape into 1-inch balls and arrange about 2 inches apart on cookie sheets. Press flat with a fork in one direction and then press again in the perpendicular direction to give a crisscross effect.
Bake one sheet at a time, about 10 to 12 minutes. Let stand a couple of minutes on the baking sheet, then remove to a rack to cool.
In a double boiler (a homemade double boiler can be used), heat the condensed milk for about an hour while stirring it every so often. As the milk cooks it will get thicker and take on a darker caramel color. The dulce de leche will further thicken as it cools. If you prefer a very thick and more caramel-like dulce de leche, heat the condensed milk up to 90 minutes.
Store the dulce de leche in an airtight container and refrigerate.
Once the cookies have completely cooled, pair them up by size. Spread the flat side of one cookie from each pair with a tablespoon of the homemade dulce de leche and then top with the other cookie. Enjoy!
