This recipe was in the food section of the Tampa Bay Times this morning. It isn't what you'd call a light dessert, but it sure sounds good if you like coconut. Coconut Poke Cake 1 (18.25 oz.) pkg. white cake mix 1 (14 oz.) can cream of coconut 1 (14 oz.) can sweetened condensed milk 1 (8 oz.) pkg. flaked coconut, toasted 2 c. heavy whipping cream 1 tsp. vanilla 1 tsp. coconut extract 2 Tbsp. powdered sugar Prepare and bake white cake mix according the package directions for a 9x13" pan. Remove cake from oven. While cake is still hot, using a large-tined utility fork or chopstick, poke holes all over the top of the cake. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake. Cool completely. While cake is cooling, toast coconut. Place coconut in a dry skillet over medium heat. Stir occasionally and watch closely. Once it starts to brown, it will burn quickly. Remove from pan immediately or the residual heat will continue to cook (and burn) coconut. Let cool completely. Whip the cream until soft peaks form. This may take 5 minutes. Add flavorings and powdered sugar, continue until stiff paks form. Once the cake has cooled, spread whipped cream evenly over the top, then sprinkle with toasted coconut. Refrigerate immediately. NOTE: This cake gets better after refrigeration. The topping will deflate slightly, but the coconut flavor gets more intense. Still delicious two full days after it was made. Serves about 12.

CANDIED YAMS -------------------------------------------------------------------------------- INGREDIENTS: 2 pounds yams, peeled and sliced 1/4 inch thick 1 1/2 cups water 1 teaspoon vanilla extract 4 tablespoons unsalted butter softened 1/2 cup granulated sugar, more to taste 1/2 cup light brown sugar, more to taste 1/2 teaspoonground cinnamon 1/2 teaspoonground allspice 1 cup raisins 2 cups pineapple chunks *****I like to sprinkle chopped nuts on top of mine. 1. Preheat the oven to 400 deg. F. Place the yams in a 12- by 12-inch baking pan. Pour in the water and vanilla. Mix the butter, both sugars, cinnamon, and allspice in a small bowl until blended. Sprinkle this mixture over the yams. Cover the baking pan tightly and bake for 45 minutes. 2. Sprinkle the raisins and pineapple chunks over the yams and baste them with the juices in the pan. Cover the yams and continue baking until very tender and the juices are bubbling, about 20 minutes. Serve hot from the skillet

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.

Well, this thread made me hungry, so I madee this soup last night. All I can say is YUMMO! I didn't see your update, either, Marilyn. I used tortillas. I like that they are cooked and pureed in the soup rather than toasted and used as a garnish. Beachlily, here is a non creamy tortilla soup that I made for our annual soup party last fall. It's really good! Tortilla Soup with Chipotle Crema courtesy Emeril LaGasse 2 tablespoons olive oil 1 cup chopped onions 2 teaspoons chopped garlic 1 poblano pepper, and 1 jalapeno pepper, seeded and chopped 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 tablespoon tomato paste 6 cups chicken stock 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice 2 cups vegetable oil, for frying 6 stale corn tortillas, cut into 1/4-inch-thick strips 1 teaspoon Essence (recipe follows) 1 avocado, peeled, seeded, and chopped, for garnish Chipotle Crema, accompaniment, recipe follows In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Chipotle Crema 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Emeril's ESSENCE Creole Seasoning 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. I bought a jar of the Essence, already prepared, at the grocery store Linda