Extra Moist Coconut Cake Makes 16 servings  Ingredients 1 box white cake mix 1 teaspoon coconut flavoring 1 cup sugar 1 medium size container whipped topping 1 small package coconut 1 cup evaporated milk Directions Prepare cake according to the package directions and bake in 9 x 13 x 2 inch baking pan. Cool 20 minutes and remove from an onto large platter or jelly roll pan. With toothpick make holes in cake at 1 inch intervals. Heat evaporated milk, sugar and flavoring and pour over cake. Cover with plastic wrap and place in refrigerator overnight so that cake will completely absorb sugar-milk mixture. The next day spread whipped topping over top and sides of cake. Sprinkle on coconut. Refrigerate until ready to serve. May be served as is or topped with fresh strawberries or peaches. Sue

Be careful not to overcook chicken breasts, or they will be dry. SAVORY MOLASSES CHICKEN BREASTS 1/2 cup fresh orange juice 3 T. ketchup 2 T. molasses 2 T. honey 2 T. minced fresh ginger 1 T. minced fresh garlic, or to taste 1 T. finely grated orange zest 1/2 t. crumbled dried sage leaves (or herb of choice) Salt and pepper to taste 1 T. butter* 6 skinless, boneless chicken breast 1. Make marinade: In a bowl combine all ingredients except butter and chicken. 2. Add chicken, toss with marinade. Let rest, covered, at room temp. for 30 minutes; or refrigerate, covered, for 2 to 3 hrs. 3. Preheat oven to 325 degrees. Remove chicken to shallow baking pan and pour marinade over. Bake for 30 minutes, or until cooked through, basting occasionally with pan juices. 4. Remove chicken to plate. Pour pan juices into saucepan and bring to boil; reduce until thickened. Remove from heat and stir in butter. Serve with chicken. *Butter can be omitted.

Hi Patti, here I am! I'm late!! I just came across this recipe and it looks good! Strawberry Bottom Cheesecake Pie 4 ounces cream cheese, softened* 1/4 cup sugar 1/2 cup sour cream 1 1/2 cups frozen non-dairy whipped topping, thawed 3/4 cup strawberry glaze, divided**recipe follows 1 Keebler Ready Crust Shortbread Pie Crust or 1 Keebler Ready Crust Graham Pie Crust 2 cups sliced fresh strawberries 1 In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping. 2 Spread half of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries. 3 Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. **NOTE: To make the Strawberry Glaze use the following recipe: 2 tablespoons sugar, 2 tablespoons cornstarch, 3/4 cup water, 1 tablespoon strawberry flavored gelatin. In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.

Hi LuckyGardnr! Glad to see you! Don't worry, we'll be here to start the daily thread. Here are a couple of recipes for pre-cooking chicken to have on hand anytime you want a quick meal. I've never done it, have any of you? It makes sense, to me. One is to slow-cook chicken thighs, and use in shredded meals like barbecued chicken on a bun, quesadilles, etc. The other is to poach chicken breasts and you can shred, slice or chunk the chicken to use in future recipes. SHREDDED CHICKEN MASTER RECIPE Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with string. Add bouquet garni to slow cooker. Pour 1, 32-ounce box chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups. Ready for Anything Poached Chicken Liquid ingredients: Water works well, but fruit juices, clear soup, white wine or canned tomatoes add flavour during the cooking process. Or try chicken broth or orange, pineapple or apple juices. If you need a sauce, mix 1-4 tsp cornstarch with 1/4 cup water and at the end of the poaching process. Herbs and Spices: Use a combination of the following: lemon pepper, poultry seasoning, paprika, chili, ground coriander, thyme, basil, rosemary, tarragon, parsley, garlic or fresh grated ginger. Method: Sprinkle the chicken with seasonings. Heat a non-stick skillet over high heat and spray with cooking spray. Add chicken and brown 3-5 minutes per side. Add enough liquid to come *halfway up the sides* of the breasts and cover. Lower heat to medium-low and simmer for approximately 7 minutes for 2 breasts. Increase cooking time for larger quantities. Turn at least once. Quickly add the thickening agent, and whisk and cook until liquid thickens. The flavours in this dish are even better when the chicken is left in the liquid overnite in the frig. Serve with rice, potatoes or pasta.