Coconut Lime Sheet Cake

2 cups flour

2 cups sugar

1 tsp. baking soda

¼ tsp. salt

1 cup butter

1 cup water

½ cup sour cream

2 eggs

1 ½ tsp. coconut extract

 

FROSTING:

4 cups powdered sugar

½ cup butter

4 Tbsp. milk

1 tsp. coconut extract

1 ½ Tbsp. lime juice (fresh is best)

dash salt

1 ½ cups sweetened coconut

Preheat your oven to 375°.  Place sweetened coconut onto a large cookie sheet and bake. Once golden brown, remove from oven and set it aside to cool.

Combine flour sugar, baking soda and salt in a large mixing bowl.  

In a medium-sized sauce pan heat place butter and water over medium heat until melted.  Pour over the dry and beat on medium speed for 2-3 minutes, or until the batter is glossy.  Add sour cream, eggs, coconut extract. Mix until combined.

Spray a large cookie sheet with cooking spray and pour batter into the pan

and smooth with a knife.  Bake for 12-15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

For frosting, place sugar in a large mixing bowl.  Melt butter and milk in a small sauce pan then pour over the top of powdered sugar and mix.  Add lime juice, extract and salt.  The frosting should be thin enough to pour onto the cake so add more milk if necessary. 

Frost cake and top with toasted coconut. 

Chicken Pesto Naan Pizza

Chicken Breast

Pesto

Naan bread

Crumbled feta cheese

Spring mix

Cherry tomatoes

Balsamic vinegar

Season chicken breast with salt and pepper.  Cook chicken breast in slow cooker on high for 4-5 hours or low for 6-8.  Shred chicken and mix with any remaining broth.  Mix with enough pesto until coated.

Spread additional pesto on top of naan bread.  Spread chicken mixture on naan bread and top with cheese.  Bake in oven at 400° for 10 minutes or until cheese is melted and bread is golden brown.  Remove and top with spring mix, cherry tomatoes and balsamic vinegar.

Hamburger Bowls

2 large sweet potatoes, diced

Olive oil

Salt and pepper

¼ onion, diced

2 lbs. ground beef

2 Tbsp. ketchup

Shredded cheddar cheese

Shredded lettuce

Diced tomatoes

Cottage cheese

Pickles

Chick-fil-A Sauce

Toss sweet potatoes in olive oil and spread on a baking sheet.  Bake at 425° for about 20 minutes, or until soft and golden brown.

Meanwhile, in a skillet, brown ground beef and onion.  Season with ketchup and salt and pepper.

Assemble your bowl: sweet potatoes + beef mixture + cheese, lettuce, tomatoes, cottage cheese, pickles.

Drizzle with Chick-fil-A sauce.

 

Frozen Butter Bear

 60 oz. cream soda

1/2 Tbsp. butter extract

1 Tbsp. butterscotch syrup

Place in a Ninja ice cream maker.

Topping:

1/2 cup heavy

1/2 cup marshmallow fluff

1 Tbsp. butterscotch sauce

1/8 tsp. sea salt

Beat together and serve on top of butterbeer

Instant Pot Potatoes

Cube red or Yukon potatoes, place in instant pot on the trivet with 2 cups of water.  Cook for 6-7 minutes. Release pressure and drain water.  Add a stick of butter, garlic salt and parsley to taste.

Veggie Spring Rolls

Cooked Rice

Spring Mix or spinach

Shredded carrots

Shredded red cabbage

Cucumbers, thinly sliced

Avocados, thinly sliced

Peppers, thinly sliced

Basil, chopped

Cilantro, chopped

Rice paper sheets

Peanut sauce*

Wet rice paper with warm water for about 15 seconds.  Assemble a small amount rice, veggies and herbs in the center of the rice paper.  Fold over one side of the rice paper then fold over top and bottom.  Using a rolling motion, continue to seal rice paper on opposite side.

*Peanut Sauce:

3 Tbsp. soy sauce

1/2 cup creamy peanut butter

2 Tbsp. honey

1 tsp. sesame oil

1/4 tsp. chili paste

1 lime, juiced

1 tsp. hoisin sauce (optional)

water

Combine all ingredients and enough water until desired consistency is reached.  Dip spring rolls in peanut sauce.

Butter Chicken

1/2 cup plain Greek Yogurt

1 Tablespoon lemon juice

1 teaspoon turmeric powder

2 teaspoons garam masala

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 Tablespoon grated fresh ginger

2 garlic cloves minced

2-3 boneless skinless chicken breasts cut into bite-size piece

Sauce:

1 Tablespoon vegetable oil

1 cup tomato sauce

1 Tablespoon sugar

1 teaspoon salt

1/2 cup whipping cream

1 Tablespoon cornstarch

1 Tablespoon water

Whisk together the marinade ingredients until smooth and then stir in the chicken until the chicken is thoroughly coated. Let sit for at least 15 minutes or refrigerate up to 24 hours.

In a large frying pan, heat the oil over medium-high heat. Add the chicken and all the marinade and cook for a few minutes, then turn the chicken pieces so they cook on the other side. Add the tomato sauce, sugar and salt and let simmer on low-heat for about 5-10 minutes, until the chicken is cooked completely through. Stir in the whipping cream. Whisk the cornstarch and water together in a small bowl or cup with a fork then pour into the sauce, while stirring the sauce. Let the sauce come to a simmer again and cook for a minute or two to thicken, then salt to taste and serve with basmati rice and naan bread.