Coconut Sheet Cake

1 white cake mix

3 eggs

1 cup cream

1/2 cup butter

1 small box vanilla pudding (or almond)

1 teaspoon vanilla extract (or almond)

Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured.  Bake at 350 for 32 - 35 minutes or until a toothpick comes out clean.

1 can of cream of coconut

1 can of sweetened condensed milk

Mix these two ingredients together. Poke holes in the hot cake and slowly pour this mixture over the cake. Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip

12 oz. frozen grated coconut sprinkled over the Cool Whip

Refrigerate at least 8 hours before serving.

Bean and Bacon Soup

 2 cups great northern beans

6 1/2 cups chicken broth

1/4 cup onion, diced

2 cups carrots, sliced

2 cups celery, sliced

2 cloves garlic, minced

1 can (15-oz) tomato sauce

1 cup cream

8 oz. bacon, cooked & diced

Add beans, water, onion, carrots, celery, garlic, broth and tomato sauce to crock-pot.  Cook on high for 5-6 hours or until beans are tender.  Add cream and bacon before serving.

Creamy Broccoli & Bacon

4 oz bacon, cooked & crumbled

2 Tbsp. butter

1/4 cup onion, diced

2 cloves garlic, minced

1 cup cream

1/2 cup milk

1 tsp. cornstarch (optional)

1 lb. broccoli

1/2 cup shredded mozzarella

1/2 cup grated parmesan cheese

Melt butter in medium saucepan, add onion and garlic.  Cook until fragrant.  Add broccoli and roast until tender.  Add cream and milk, simmer for 3-4 minutes.  If too thin add cornstarch mixed with 1 Tbsp. water to thicken.

Add bacon and cheeses.  Serve over rice, cauliflower rice, pasta, etc.

Creamy Balsamic Dressing

 1/2 cup olive oil

1/4 cup heavy cream

1/4 cup Balsamic vinegar

1 tsp. Dijon mustard

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Combine all ingredients and serve over green salad.

Honey Mustard Chicken & Potatoes

 4-5 chicken thighs bone in, skin off

Salt pepper and garlic powder

1 Tbsp. olive oil

1 Tbsp. minced garlic

1/4 cup honey

3 Tbsp. mustard

2 Tbsp. Dijon mustard

2 Tbsp. water

1 lb. baby red potatoes, quartered

3-4 sliced carrots

Preheat oven to 400°.  Season chicken thighs with salt, paper and garlic powder.

Heat olive oil in cast iron skillet over medium heat.  Sear chicken until golden and crisp.  Fry garlic around chicken until fragrant (about 1 minute).  Add honey, mustards, water and mix well around chicken.

Mix potatoes into sauce, season with salt, pepper and garlic.  Simmer then transfer to oven and bake for 40-45 minutes or until chicken is no longer pink in the middle. 

Raspberry Poppy Seed Dressing

1/3 cup red wine vinegar

1/2 cup sugar

1 tsp. salt

1 tsp. dry ground mustard

1 cup raspberries (frozen berry blend works well too)

1 tsp. poppy seeds

1 cup olive oil

In a blender, combine vinegar, sugar, salt and mustard.  While processing, gradually add oil in a steady stream.  Add raspberries; cover and process until blended.  Stir in poppy seeds.  Serve over salad and refrigerate leftovers.