Coconut Cream Cake

If you love coconut like me this one will knock your socks off!

1 pkg white cake mix

amount of water listed on the cake mix box (I think 2/3 c)

3 eggs

1/3 c vegetable oil

1/2 tsp coconut extract

1/2 of 14 oz coconut cream (cream of coconut)

1/2 of 14 oz can sweetened condensed milk

1 c heavy whipping cream

1 TBSP white sugar

1 c flaked coconut

Preheat oven to 350 F. Grease and flour 9X13 pan.

In large bowl mix cake mix, eggs, oil, water and coconut extract. Beat for 2 min then pour into prepared pan. Bake for 30 min or until toothpick comes out clean.

In a med bowl combine coconut cream and sweetened condensed milk until smooth. **You can make 2 cakes if you want to use all the milk and coconut cream**

When cake comes out of oven poke holes into it in even rows using chopstick or large fork. Pour milk mixture over it and allow it to soak into cake. Refrigerate several hours or over night.

In large bowl whip cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cake. Top with flaked coconut. Keep refrigerated.

Guava Cake

1 Strawberry Cake Mike

1 small box instant vanilla pudding mix

1 large tub Cool Whip

2 cans frozen Hawaii's Own Guava juice (can be combined with other flavors like strawberry guava)

Mix the cake mix and pudding together and then make as instructed on box only instead of the water use the juice from 1 can guava juice mixed up as instructed on can equal to what the water should be.

Bake cake as usual. Cool.

For frosting take the other can of frozen concentrate. Melt in saucepan. Take some out and mix in a separate bowl with some cornstarch until lumps are gone. Add back to juice in pan and cook until thickened about the thickness of a gel. You can frost the cake with cool whip and then pour the gel over the cool whip (photo shows this way) or let it cool and then add to the cool whip until thoroughly mixed. Frost cake. Keep refrigerated.

Marie's Taco Soup - Fast, Easy and Muy Bien!

In large frying pan cook 1 lb hamburger and some chopped onions until browned. Drain.

If you don't eat beef you can do ground chicken or turkey or if you don't eat meat leave this step out.

Meanwhile, in stock pot put:

1 can garbanzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can black beans, drained and rinsed

1 can corn with juice

1 can olives, sliced

1 can diced tomatoes (I always run them through the blender because we hate chunks)

1 can tomato paste

and enough water to make it soupy

Add the hamburger and onion mixture and

2 pkg powdered taco seasoning

Let it simmer with the lid on until flavors have blended. It can be an hour or less or you can cook in the crock pot all day.

Serve it topped with tortilla chips, sour cream and shredded cheese. Yum.

Roast Chicken with Olives and Potatoes

Lately I have had a thing for Kalamata olives.  I LOVE them.  So when I found some whole chickens on sale for 77 cents a pound, I couldn't pass them up and went looking for a way to combine my love of olives with the chicken.  I found this recipe and it is delish.  Not so pretty, but the olives and potatoes together melt in your mouth and the chicken if fabulous.  I also love the easiness of roasted whole chicken.  I used dried thyme leaves because I didn't plan ahead and it turned out good too.

Ingredients:

• 1 7-pound roasting chicken
• 6 tablespoons olive paste (olivada) - Recipe Below or you can buy already made.
• 2 bay leaves
• Olive oil
• 4 tablespoons fresh thyme leaves
• 4 medium russet potatoes, peeled, cut into 1 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 cup Kalamata olives

• Fresh thyme leaves

Preheat oven to 450°F. Slide hand between chicken skin and meat over breast and legs to form pockets. Spread 4 tablespoons olive paste over breast and leg meat of chicken. Spread remaining 2 tablespoons olive paste in cavity of chicken. Place bay leaves in cavity. Tie legs together to hold shape. Rub olive oil into chicken skin. Sprinkle with salt and pepper. Sprinkle with 2 tablespoons thyme. Place chicken in large roasting pan.

Place potatoes in large bowl. Add 2 tablespoons olive oil and salt and pepper to taste and toss to coat. Sprinkle with 2 tablespoons thyme. Add potatoes to pan with chicken. Roast 15 minutes. Reduce oven temperature to 375°F and roast 1 hour longer. Add olives to pan. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 10 minutes.

Transfer chicken to platter. Surround with potatoes and olives. Sprinkle with additional thyme. Pour chicken pan juices into large cup and degrease. Serve chicken, passing pan juices separately.

Olivada:

1 1/2 cups pitted Kalamata olives (about 8 ounces)

4 teaspoons finely chopped fresh rosemary

2 garlic cloves

1/2 teaspoon dried crushed red pepper

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

5 tablespoons extra-virgin olive oil

Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)

Strawberry Rhubarb Crunch

Spring is all about strawberries and rhubarb.  Saw some gorgeous rhubarb at the grocery store the other day and just had to get it to make this recipe.  Especially since my husband once again mowed over my rhubarb plants.  I'm beginning to think he does it on purpose.

Ingredients

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Easy Pretzel Turtles

Who doesn't like a little pretzel, caramel, chocolate and nuts?  The hardest part about this recipe is unwrapping all the Rolos.  Enjoy these little treats or give them away to someone you love.  This recipe comes from the cookbook "Our Best Bites", one of my new favorites. I am not a food photographer so my picture isn't as beautiful as it could be.  Enjoy!

55 small Pretzels (this is about how many Rolos come to a bag)
1 bag of Rolos candy
Various toppings - Nuts, M&M's, mini marshmallows, coconut...let your imagination wander
Melted Almond Bark or White Candy melts for drizzling (optional)

Preheat oven to 350 degrees.  Line baking sheet with parchment or foil.  Lay out pretzels on cookie sheet.  Put one unwrapped Rolo on top of each pretzel.  Place in preheated oven for 3-4 minutes, until just glossy and beginning to melt. (Should still hold shape)  Take out of oven and top with your toppings...pushing down to squish the Rolo into the pretzel.  Melt Almond Bark or Candy Melts in Ziploc bag, cut small hole in corner and drizzle over your creations.  Let cool completely and store in airtight container.