I'll share my recipe, if you'll share yours, May 15, 2012

11 years ago

The Cake That Won't Last

1 box white cake mix

3 eggs, beaten

1/3 cup vegetable oil

1 tsp vanilla extract

1- 20 oz can crushed pineapple, undrained

1 cup chopped pecans

2 cups coconut

3 ripe bananas, well mashed

Put all ingredients in a large bowl & let it sit for about 5 minutes.

Do not beat mixture with a mixer. Stir by hand with a sturdy spoon.

Pour into a 9 x 13 pan

bake approx 1 hour @ 350.

Cream cheese icing (i double this for a 9 x 13!)

1 cup powdered sugar

2 1/2 Tbs melted butter or marg

4 oz cream cheese, softened

1 tsp vanilla

Melt all in medium saucepan on low heat till smooth.

Spread on cooled cake

Devour!

This tastes like pina colada banana bread.

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Comments (6)

Jasdip
11 years ago
Here's something for you choco-holics!

Homemade Peanut Butter Cups (Fine Cooking)
makes 30 1 1/2" peanut butter cups

1 lb. bittersweet chocolate or milk chocolate, roughly chopped
1 cup creamy or chunky peanut butte
1/2 tsp. vanilla extract
1/4 tsp. salt
2 Tbs. packed light brown sugar

Lay out 30 mini muffin liners (petit-fours papers) on a large plate or baking sheet. Set up a double boiler over medium heat.

Melt the chocolate in the double boiler, stirring the chocolate as it melts, and when it is entirely smooth, 7 to 10 minutes, remove it from the heat.

Scoop up a bit of chocolate with a small spoon, pour it into a mini muffin liner, and use the back of the spoon to spread the chocolate around the entire inside of the liner. You want the layer of chocolate to be thin, but not so thin that it won't hold up when it dries and gets peeled out of the paper. Set them aside 10 to 15 minutes, and wash the spoon. Set aside the remaining melted chocolate.

Meanwhile, make the filling. Combine the peanut butter, vanilla, salt, and brown sugar in the bowl of a food processor fitted with the chopping blade. Process the mixture until it is smooth and uniform.

Even if the chocolate is not yet hard, with the small spoon, fill each cup three-fourths of the way with the peanut butter mixture.

Return the double boiler to medium heat, and soften the remaining chocolate in the bowl.

With a large spoon, cover the peanut butter with melted chocolate to the top of the cups to seal in the filling. When all of the cups are filled, leave them to harden at room temperature for at least 3 hours.
patti43
11 years ago
This is dinner tonight. It shouldn't take that long to cook the fish (and I'm cutting the recipe in half).

TILAPIA PUXA VIDE (Cheeky Kitchen)

1 red pepper
1/2 onion
1 jalapeno seeded
5 cloves garlic
1 Tbsp. olive oil
1 (13.5 ounce) can coconut milk
2 (15 ounce) cans fire roasted tomatoes (Hunt's diced)
2 Tablespoons honey
juice of one lime
2 pounds tilapia
1/2 cup chopped cilantro
rice for serving

Pulse together the red pepper, onion, jalapeno, and garlic until finely chopped. Add the onion mixture to a saute pan coated with olive oil. Cook until soft, about 5 minutes. Add the coconut milk, tomatoes, and honey to the pan.

Bring the mixture to a boil, then reduce the heat and let simmer until thickened, about 10 minutes. Add the lime juice and check for seasonings. You might need to add a little more honey or lime juice. Add the tilapia to the pan and cover with the sauce. Bake in a preheated 350 degree oven for 40 to 45 minutes. To know that it is cooked through, it will be opaque and will flake easily with a fork.
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This one's for Glenda! PEANUT BUTTER SHEET CAKE (Tasty Kitchen) 2 cups Sugar 2 cups All-purpose Flour 2 whole Large Eggs 1 teaspoon Baking Soda 1 cup Sour Cream 2/3 cups Creamy Peanut Butter 1 cup Butter 1 cup Water FOR THE PEANUT BUTTER FROSTING: 1/2 cups Butter 2/3 cups Creamy Peanut Butter 6 Tablespoons Milk 2-1/2 cups Powdered Sugar 1 teaspoon Vanilla Preheat oven to 400F. In a bowl combine the sugar and flour. In a separate bowl mix eggs, baking soda, and sour cream well. Set aside. In a small saucepan combine peanut butter, butter, and water. Bring to a boil. Stir the boiled peanut butter mixture into the flour mixture, then add to the sour cream mixture. Pour into an ungreased 15x10 inch sheet/jellyroll type pan. Bake 20 minutes or until done. Cake is done when a toothpick inserted in the center of the cake comes out clean. For the frosting: Combine the butter, peanut butter, and milk in a saucepan. Bring to a boil stirring constantly. Add the powdered sugar and mix well. Let the frosting cool for a few minutes, then add vanilla. The frosting will be thick; mix well. Pour over cake while both are still warm. Let cool, then serve.
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I'll share my recipe, if you'll share yours, May 2, 2012
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this is the recipe of the month at diabetes self management. Black bean and vegetable enchiladas Preparation time: 15 minutes Baking time: 20 minutes Vegetable cooking spray 1 can plus 1 can (16 ounces each) black beans, rinsed and drained 1 cup chopped onion 1 green pepper, chopped 2 tablespoons vegetable broth 1 cup plus 1 cup picante sauce 12 medium corn tortillas 1 cup chopped tomatoes 1/2 cup reduced-fat shredded Cheddar cheese 1/2 cup reduced-fat shredded mozzarella cheese 3 cups shredded lettuce Light sour cream, for garnish (optional) Preheat oven to 350Ã¯Â¿Â½F and coat a 9Ã¢ÂÂ³x13Ã¢ÂÂ³ baking pan with vegetable cooking spray. Mash one can of the beans with a spoon or in a blender or food processor; set aside. SautÃ¯Â¿Â½ the onion and green pepper in the vegetable broth until tender, about 2 to 3 minutes. Add 1 cup picante sauce, the mashed beans, and the can of whole beans. Stir the mixture and heat thoroughly. Spoon about 1/3 cup of the bean mixture down the center of each tortilla and roll it up. Place the tortillas seam-side down in the baking pan. Combine the remaining cup of picante sauce and the tomatoes; spoon over enchiladas. Cover with foil and bake for 15 minutes. Uncover, sprinkle with cheeses, and bake, uncovered, for 5 more minutes. To serve, place 1/2 cup lettuce on each plate and top with two enchiladas. Garnish with sour cream, if desired. Yield: 12 enchiladas Serving size: 2 enchiladas Nutrition Facts Per Serving: Calories: 298 Carbohydrate: 59 g Protein: 15 g Fat: 5 g Saturated fat: 2 g Sodium: 807 mg Fiber: 12 g Exchanges per serving: 3 starch, 1 lean meat Carbohydrate choices: 3
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I'll share my recipe, if you'll share yours, May 16, 2012
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oh lets get decadent! Bananas Foster Tart . 1 Pillsbury Refrigerated Pie Crust 2/3 Cup firmly packed brown sugar 2 Medium Bananas, sliced 1/4 Cup whipping cream 4 1/2 tsp. light rum ** 1/4 Cup Butter or margarine 2 tsp. grated orange peel 1/2 tsp. Vanilla 2/3 Cup chopped Pecans Vanilla Ice Cream, if desired Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using a 9" pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool 5 minutes. In a small bowl, combine bananas and rum, toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel and sprinkle with pecans. In a heavy medium saucepan, combine brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until the mixture is thickened and a deep golden brown, stirring constantly. Remove saucepan from heat, stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream.. Store in refrigerator. **To substitute for rum, combine 1/2 tsp. rum extract with 4 tsp. water
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I'll share my recipe, if you'll share yours, May 28, 2012
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I made this for dinner last night. I omitted the green pepper and cooked the potatoes separately and mashed them. Tangy Beef Pot Roast (Slow-Cooker) By The Canadian Living Test Kitchen There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten. 1 tbsp vegetable oil 1 boneless cross rib pot roast or blade pot roast, (3 lb/1.5 kg) 3 cups sliced onions 1-1/2 cups beef stock or water 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1-1/2 tsp ginger 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1 bay leaf 8 potatoes, halved 1/3 cup all-purpose flour 1 cup light sour cream 1 sweet green pepper, sliced Put sliced onions and potatoes in the bottom of a 5-6 quart slow-cooker. In Dutch oven, heat oil over medium high heat; brown roast on all sides, about 10 minutes. Place meat on top of onions and potatoes. Drain off any fat and add 1/2 cup of the beef broth to deglaze the pot, pour over the meat in the slow cooker. Combine remaining beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook on Low 7-8 hours or until meat tender. Discard bay leaf. Transfer meat to cutting board and let rest 15 minutes. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm. Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the cooking juices. Whisk mixture back into pot. Add green pepper. Turn to High heat and cook 15 minutes until thickened. Slice beef; add to platter. Serve with sauce.
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glenda_al
11 years ago
Family loves these

Taco Crackers

2 7 oz boxes cheese crackers
5 tsp taco seasoning
1 tsp each
garlic powder
oregano
chili powder
1/2 cup oil
Stir seasonings with oil
Pour over crackers in plastic bag
Mix thoroughly
refrigerate overnite
turning several times
Let reach room temp before serving
marilyn_c
11 years ago
I can vouch for The Cake That Won't Last. It is delicious!
linda_in_iowa
11 years ago
I ate this at a graduation party and everyone was wanting the recipe.
SALSA

1 jar of your favorite salsa
canned black beans, rinsed and drained. Not the whole can.
minced mango
minced avocado
minced tomato
minced cilantro
This was served with chips and pita bread.
lindyluwho
11 years ago
I've made the Cake That Won't Last and it's delish!

I'll share my recipe, if you'll share yours, May 15, 2012

Comments (6)

Jasdip

patti43

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glenda_al

marilyn_c

linda_in_iowa

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