Taken from my “Favorites” folder..

This cake is quite sweet, do not use substitute coconut milk for the coconut cream they are very different in texture and will not work for this recipe..

I have also made this using my white cake recipe with the addition of 1 teaspoon coconut extract

Servings 20-24

Ingredients:

1 (18.25 ounce) package Duncan Hines white cake mix (do not use the pudding added)

3 eggs

1/3 cup oil

1 cup water

1 teaspoon coconut extract

1 (15 ounce) can Coco Lopez coconut cream

1(14 ounce) can sweetened condensed milk

1-1/2 cups heavy 35% whipping cream

2-3 tablespoons confectioners sugar (or to taste)

1 cup flaked coconut

Instructions:—————————————

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease a 13 x 9-inch baking pan.

In a medium mixing bowl using an electric mixer beat the cake mix with the next 4 ingredients until smooth (about 3 minutes).

Transfer to prepared baking pan.

Bake for about 30 minutes or until the cake tests done.

Meanwhile in a bowl whisk the coconut cream with the sweetened condensed milk until well blended.

As soon as the cake comes out of the oven pokes holes all over the cake using a small straw.

Pour the milk mixture over the top and allow it to soak into the cake.

Refrigerate the cake for a minimum 4 hours or overnight.

In a large bowl whip the cream until semi-stiff peaks form, then add in the confectioners sugar and continue beating until stiff peaks form.

Spread over the top of the cold cake.

Sprinkle falked coconut over the top.

Store cake in refrigerator.

This was also tested using all 1/3 cup applesauce the results were great but the combination of oil and applesauce produced a better muffin, dried Craisins may be replaced for the raisins

Yield 12 muffins

Ingredients:

1-1/2 cups wheat bran

1 cup low-fat buttermilk

2 tablespoons oil mixed with applesace to make 1/3 cup

1 large egg or 2 egg whites

2/3 cup brown sugar, packed (can use a few tablespoons more for a sweeter flavor)

1-1/2 teaspoons vanilla

1 cup white all purpose flour

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon cinnamon (optional but good to add in)

1/2 teaspoon salt

1/2 to 3/4 cup raisins

Instructions:————————————

Preheat oven to 350 degrees F.

Grease 12 regular-size muffin tins or line with paper liners.

In a medium bowl combine the bran with buttermilk; allow to stand for 15 minutes stirring a few times during the sitting time.

In a small bowl whisk the oil/applesauce mixture with egg or egg whites, sugar and vanilla until very well blended; add to the bran mixture and mix until combined.

In a bowl combine the flour with baking powder, baking soda, cinnamon and salt; using a wooden spoon gently mix into the wet mixture just until combined.

Fold in the raisins.

Divide the batter between each muffin tin.

Bake for 15-20 minutes or until muffins test done.

Servings 6-8

Ingredients:

DRESSING:

1 cup cranberries (preferably fresh)

1/2 cup sugar

1/2 cup cider vinegar

1/4 cup apple juice concentrate

3/4 teaspoon salt

1 teaspoon dry mustard powder

1 cup vegetable oil oil (do not use olive oil)

SALAD:

1 (10 ounce) package mixed salad greens

1 medium red apple, unpeeled and diced

1 medium Granny Smith, unpeeled and diced

1 cup crumbled feta cheese (or use 1/2 cup  grated parmesan cheese)

1 cup dried cranberries

1/2 cup slivered toasted almond (can use more)

Instructions:—————————————–

For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.

Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).

For the salad; place all salad ingredients in a bow then toss to combine.

Before serving drizzle the dressing over the salad.

Posted on www.recipezazz.com

Serve the delicious sauce over biscuits or cooked rice, use only low-sodium condensed soup and do not season the chicken with any salt before browning season with only black pepper

This was previously tested  using boneless chicken breast and skin-on chicken thighs, I have to say that the thighs are much better if you use boneless skinless chicken breasts you may want to reduce the cooking time slightly, this also may be baked in a 13 x 9-inch baking pan at 350 degrees for 45-50 minutes (using chicken thighs)

Servings 4-6

Ingredients:

2 tablespoons oil

2 tablespoons butter

7-8 chicken thighs

fresh ground black pepper

1 (8-ounce) package sliced fresh mushrooms

1 small onion, chopped

3 large garlic cloves, minced (garlic lovers can use more)

1 (10-3/4 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1 (8-ounce) package cream cheese, softened (reduced fat is okay to use)

1/2 cup dry white wine

1 (0.7 ounce) package dry Italian dressing mix (such as Good Seasons Italian dressing)

Instructions:—————————————

Heat oil with butter in a medium skillet over medium-high heat.

Season the chicken with black pepper; add to the skillet and brown on both sides (about 3 minutes per side).

Place the brown chicken skin-side up in the crockpot (reserve the oil in the skillet) then sprinkle the mushrooms over the top of the chicken.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and cook stirring for 2 minutes.

Add the soup, cream cheese, white wine and dry Italian dressing mix; cook stirring over medium heat until the cream cheese has melted and the mixture is smooth.

Season with black pepper if desired.

Spoon the creamy mixture over the mushrooms.

Cover and cook HIGH for 1 hour, then reduce to LOW setting and continue cooking for 5 hours or until the chicken is cooked through

Stir well before serving.

These are always a huge it at my get togethers and may be completely assembled and refrigerated until ready to bake, purchase the small cocktail smokey franks for this, make this as spicy as you like by adjusting the cayenne I have even made this using spicy ketchup

Yield 27 appetizers

Ingredients:

Yield 35 cookies

Ingredients:

COOKIES:

Yield 2 cups

Ingredients:

1/4 cup oil

1/4 cup butter

2 jumbo onions, halved and thinly sliced (or use 3 medium)

1 teaspoon white or brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon seasoned salt (or to taste)

4 garlic cloves, minced

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise (do not use salad dressing it is too sweet!)

Tabasco sauce

Ingredients:—————————————–

Heat the butter and oil in the frypan over medium heat.

Add in onions, sugar, cayenne pepper and salt; saute until the onions are light golden brown (this may take about 15 minutes)
Add in garlic and cook for 2-3 minutes; set aside to cool slightly.
In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

Add in onions; mix well to combine, then season with black pepper if desired.
Add in Tabasco sauce to taste.
Cover and place in fridge for 2 or more hours before using.