Chocolate Almond Joy Layered Pound Cake

Elegant Chocolate/Almond Joy Layered Pound Cake

1 loaf (16 0z.) frozen Pound Cake (Sarah Lee)

Slice into three layers, horizontal

Coconut Layer

1 can sweetened condensed milk

2 2/3 cup flaked coconut

½ cup chopped, toasted almonds

Combine and spread on one slice of pound cake.

Place second pound cake slice on top. Pat down to make solid and sturdy.

Chocolate Layer

Beat together 1 ½ pkg. (12 oz.) Cream Cheese and ½ cup sugar.

Take out ½ and spread on top of second layer.

Mix 1 pkg. Choc pudding (Instant) with ½ c. milk. Add to other half of cream cheese mixture, and stir together. Melt 3 squares of Bakers Semi Sweet Chocolate and add to choc. mixture. Blend until smooth. Spread Choc mixture on top of white cream cheese layer. Place the last pound cake layer on top and gently pat down.

Frost with choc., frosting sides and top.

Refrigerate, slice into 1-inch slices.

Honey LIme Chicken Enchiladas

Honey Lime Chicken Enchiladas
from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Sloppy Joes

My sister made this for me the other day. She found it on mykitchencafe.blogspot.com It's probably the best Sloppy Joes I've ever had!!

Sloppy Joes with Potato Rolls
adapted from Dave Lieberman

2 tablespoons vegetable oil
2 onions, roughly chopped
2 ½ pounds ground beef
2 tablespoons tomato paste
2/3 cup smoky BBQ sauce (or whatever BBQ sauce is in your fridge)
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
Freshly ground black pepper
8 to 12 potato rolls
Preheat oven to 300 degrees.

Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Add the beef and cook, stirring and breaking up the meat, until it is finely crumbled, the liquid boils off and the meat begins to brown, about 10 minutes. Stir in the tomato paste, and keep stirring until the meat is coated. Add the BBQ sauce, ketchup, Worcestershire, soy sauce, and pepper, and bring to a boil. Cook until the sauce is slightly thickened, 4 to 5 minutes. You can make the sloppy joe up to 2 days in advance and reheat it over low heat or in the microwave.
Wrap the rolls in aluminum foil and warm in the oven for about 10 minutes. Serve the sloppy joes hot with the warmed rolls.

Chipotle Bacon Cheddar Dip

Chipotle Bacon Cheddar Dip

8 oz. Mayonnaise
8 oz Sour Cream
7 oz can of chipotle peppers in Abodo Sauce
half of a 2 oz jar of Hormel Real Bacon Pieces
1 cup Kraft Finely Shredded Sharp Cheddar Cheese

Finely chop chipotle peppers. Mix peppers with sour cream and mayonnaise. Fold in bacon and cheddar cheese. Refrigerate for at least two hours. Serve with chips


Terri's notes: I would use more peppers and not so much bacon. Really good...enjoy. Everyone else said it was really spicy, but like always...not spicy enough, so thus more peppers.

Heather's Chocolate Chip Cookies

Heather's Chocolate Chip Cookies

1 and 1/2 cups Brown Sugar
1 and 1/2 cups White Sugar
2 cups Crisco Shortening
1. Blend brown and white sugar and crisco together.

Add:
4 teaspoons Vanilla
1 teaspoon Water
4 eggs
2 teaspoons Baking Soda
2 teaspoons Salt

2. Blend vanilla, water, eggs, baking soda and salt together before you add the flour.
3. After they are all blended together, add 4 cups of flour.
4. Before adding the chocolate chips, taste a little of the dough to see if it's thick enough. If it needs to be thicker, add a little more flour until it's the desired thickness.

5. Next, add the chocolate chips and mix them into the dough.
6. Spray a cookie sheet with cooking spray so the cookies won't stick and then arrange the cookie dough balls 3X4 on the sheet.

7. Put in oven and cook for 5-8 minutes.

Easy Cream Chesse Frosting

8 oz. Cream Cheese
1/2 cup butter
1tsp Vanilla
3-3 1/2 cups powdered sugar

Beat cream cheese, butter and vanilla until fluffy, mix in powdered sugar one cup at a time. Add more powdered sugar if it needs to be stiffer.

Mom's Cinnamon Rolls

Mom's Cinnamon Rolls:



1 Tbsp yeast
1/2 c. warm water
1 tsp. sugar

Mix ingredients in a bowl and set aside

1/4 cup sugar
1/4 cup oil
2 tsp. salt
2 cups hot water
6-7 cups flour

Use a mixer with dough hooks. In large mixing bowl, add suger, oil, salt and hot water. Mix. Add 3 cups flour mixing each one into the mixture. Add yeast mixture and the remainder of the flour. Mix well until dough forms a ball shape. This is all the kneading this recipe needs.

Let the dough rise and then stretch out into a rectangular oval shape. Butter one side of dough with softened butter (not melted!) Then, combine cinnamon, brown sugar and a little white sugar (just guess on the amount) Spread over butter on dough. Roll dough up and cut into small (about 1/2"-1") slices. Place slices on a cookie sheet, and let raise. Cook for 12 minutes or until golden brown at 350 degrees. Frost with frosting and enjoy!