This cake is so good!
1 box duncan hines butter recipe cake mix (do not use pudding-plus cake mix for this recipe)
16 oz sour cream
18 oz package frozen coconut semi-thawed (3- 6 oz packs)
2 c sugar
1 large 16 oz container cool whip (less 1 cup)
Make cake as directed with real butter in 8 inch pans. Don’t skimp on the real butter..margarine won’t be as good.
Mix sour cream, sugar, and 2 packs (12 oz) of coconut together. Refrigerate as cake cools. Reserve one cup of sour cream mixture for icing. Refrigerate as cake cools.
Split each cooled cake layer in half. Spread the refrigerated sour cream mixtue between each layer and stack.
To ice, add the reserved 1 cup sour cream mixture to about 9 ounces of the cool whip and adjust as needed with remaining cool whip.
You don’t want it too liquid but just enough to stick. Then sprinkle the other 6 ounces of coconut on top and sides patting it in with a spatula.
You must keep this cake refrigerated in an air tight container, like tupperware. Can be kept refrigerated for one week.
Great way to use your overflow of cukes and tomato.
6 Roma Tomato diced
1 large cucumber diced
1 medium onion sliced thin
1/4 cup chopped basil
1/4 cup feta cheese crumbled
2 T Balsmic vinegar
1 T olive oil
sea salt to taste
Mix all together and refrigerate about one hour to serve.
I looked on the web for instruction to make my own gift bags for Christmas. I found a site that had measurment and cutting instructions. I finally decided if I wanted the sizes I needed I would just get a box the right size and loosely wrap the end so the box would fall out and then I could fold it flat like a paper bag.
You do need heavy paper and make sure the pattern is upright. I made one with poor Santa standing on his head, which made good fuel for the woodstove.
They turned out fairly well considering.
Stuffed Marconi Pepper- Mex Style
Recipe By : Sue Edwards
Serving Size : 4
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 each green peppers — Marconi
2 cups chicken broth
1 each chicken breast half without skin — cooked and shredded
1 cup white rice — uncooked
1 cup salsa — home made or commercial
1 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 cup corn kernels
1/2 cup cheddar cheese, lowfat — 2%, shredded
1 cup water
Cut Marconi peppers down side and scoop out seeds. Set aside.
Place 2 cups chicken broth in a medium sauce pan. Add dry rice, salsa, chili powder and cumin. Bring to boil and cover. Reduce heat and simmer 20 minutes.
Add chicken and corn to rice, mix well.
Scoop rice filling mixture into peppers in a covered casserole dish. Sprinkle with cheese and add 1 cup water to bottom of pan.
Cook covered 45 minutes in a 375 degree oven.
Per serving: 314 Calories (kcal); 3g Total Fat; (8% calories from fat); 19g Protein; 54g Carbohydrate; 20mg Cholesterol; 782mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
I never dreamed I would ever use canning jar lids for anything but canning.
We all need a little fall pumpkin!
I got this cute idea from – http://www.facebook.com/spaininiowa
This is the first year we have grown these peppers. You can see from the picture how large they are. The bell pepper beside the Marconi is very large in itself.
I plan on throwing together a spanish rice and chicken stuffing for them this evening. I will try to post what I come up with later.