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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Friday, April 30, 2010


This is one of my favorite salads. Camembert cheese gets tossed with honey Dijon dressing and honey roasted peanuts, then baked until soft. Very yummy over salad greens when served with pears.

2 (1-oz.) wedges Camembert cheese
3 tablespoons honey Dijon dressing, divided
2 tablespoons honey roasted peanuts, finely chopped
mixed baby salad greens
1/2 medium pear, cut into 8 slices

Preheat oven to 325 degrees. In small zipper bag, toss cheese wedges with 1 teaspoon dressing and peanuts; shake to coat cheese with the peanuts. Place cheese on ungreased baking sheet. Reserve any peanuts still remaining in bag. Bake cheese about 8 minutes, or until skightly softened.

In a bowl, toss greens with remaining dressing and reserved peanuts. Divide evenly between 2 salad plates. Arrange 4 pear slices on each salad, then top each with warm cheese wedge.
Serves 2


This refreshing dressing is wonderful over any fruit salad but particularly over watermelon.

1/3 cup freshly squeezed lime juice
2 tablespoons tequila
1/4 cup honey
1/2 teaspoon kosher salt
2 tablespoons chopped fresh mint
2 tablespoons red wine vinegar

Whisk everything together and store in the refrigerator until ready to serve.

Wednesday, April 28, 2010


One of my most requested recipes, this spicy shrimp dish struts its stuff in the crock-pot, making it extra easy on the cook. Serve over rice with a side salad.

1 1/2 cups chopped onion
3/4 cup chopped celery
3/4 cup diced green pepper
2 cloves garlic, minced
1 (28oz.) can diced tomatoes
16oz. tomato sauce
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
2 bay leaves
3 to 6 drops Tabasco sauce
1 lb. fresh shrimp, shelled and deveined

Combine all ingredients in Crock-Pot except shrimp. Stir to blend well. Cover and cook on LOW 7 to 9 hours or 3 to 4 on HIGH. During last hour add shrimp and turn to HIGH. Cook until shrimp turn pink. Serve over rice.

Tuesday, April 27, 2010


Pizza pie...it can be round..it can be square..it can be a figure eight..pie r round..cornbread r square..not always though..

I prefer my own pizza. In my time I have had a lot of different pizza experiences. May I say that I always wander back to mine. Like a cow to water. Like a dog to a bone...need I say more?

I prefer the homemade sausage to the hamburger that is in the freezer but Larry normally wins out to the hamburger...is it just me or is it all of us "Southern Women", who were raised to take care of your man, that feels this way? I am going to work on getting over that!

That being said, turn your oven to 400 degrees. Get out your blackest baking sheet. Open up a roll of refrigerated pizza dough and then commence to pat it out a little at a time until you are almost covering all surfaces. Prick it with a fork like you would a pie crust. That's right! Pour a thin layer of olive oil over the crust and take a pastry brush to it or the back of a big spoon, spreading all around. Place in the oven for 5 to 8 minutes, just let it get a little frisky, then pour some store-bought pizza sauce over it, however much you like...we like a happy amount.
Cover with a thin layer of grated mozzarella cheese. Let set while you prepare squares of green, red, and yellow bell pepper; sliced mushrooms (which I barely saute out in a little olive oil or butter); place these strategically over the sauce. Top with all the mozzarella you can get your hands on....Place in 375 degree oven and bake for 20 minutes...check it at this point and if you think it is ready, have at it, or let it cook for 5 more minutes. Enough said.


There is nothing ordinary about this banana pudding! MoonPies take the place of vanilla wafers for a taste of chocolate marshmallow sandwich with each bite. Worth a try.

2 (4.6oz.) pkgs. cook-and-serve vanilla pudding mix
4 cups milk
1 (8oz.) sour cream
8 (2.75oz.) MoonPie sandwiches, cut into eighths
3 bananas, sliced
1 (8oz.) Cool Whip, thawed

Cook pudding mix and milk according to package directions. Remove from heat; let stand 10 minutes. Whisk in sour cream; let stand until thickened.

Pour half of pudding into a 2-qt. dish. Layer about 40 of the MoonPie wedges evenly over pudding. Top evenly with banana slices and remaining pudding. Top with Cool Whip. Arrange remaining MoonPie wedges around outer edge of dish. Cover and chill overnight.
Serves 12 to 15

"I never met a banana pudding that I did not like."~Adele Forbes


This is a Paula Deen recipe and one of the most delish' banana pudding recipes ever. Not only is mouth-watering beyond measure, it is also delightful to look at...but you better look quick...........

2 bags Pepperidge Farm Chessman cookies
6 to 8 bananas, sliced
2 cups milk
1 (5oz.) pkg. instant French-vanilla pudding
1 (8oz.) pkg. cream cheese, softened
1 (14oz.) can sweetened condensed milk
1 (8oz.) Cool Whip, thawed

Line bottom of a 9X13 pan with 1 bag of cookies. Place sliced bananas on top. Blend milk and pudding, mix well with electric mixer. Beat cream cheese and condensed milk together in another bowl until smooth; fold in Cool Whip. Add to pudding mixture, stirring until well blended. Pour over cookies and bananas; cover with remaining cookies. Refrigerate no less than 2 hours. (I myself and me would give it at least 6 hours. Yum Yum...eat um up.

"We need more BUTTER!"~Paula Deen

Monday, April 26, 2010


Rice Krispies strut their stuff in this krispy cheese wafer. Turn up the volume on the cayenne pepper!

1 stick butter-room temperature
1 cup grated sharp Cheddar cheese
1 cup all-purpose flour
1 cup Rice Krispies
1/4 teaspoon cayenne pepper....like I mentioned..turn up the volume if you dare

Preheat oven to 375 degrees. Cream butter then stir in the cheese and next the flour. Add cereal and cayenne. Form into heaping teaspoon size balls and place on baking sheet; flatten with a fork, making a kriss-cross pattern. Bake for 10 minutes. That's enough, don't over do it! Excellant served with cocktails.

"Only your real friends will tell you when your face is dirty."~Sicilian Proverb

Sunday, April 25, 2010


The term chowder originates from the French word chaudiere, a cauldron in which fishermen prepared their stews using freshly caught seafood.

1 medium onion, chopped
2 tablespoons butter, melted
1 1/3 cups evaporated milk
1 (10oz.) can cream of potato soup, undiluted
1 (6oz.) can minced clams, undrained

Saute onion in butter in a large saucepan over medium heat, stirring constantly until onion is tender. Add milk and remaining ingredients, stirring until blended. Bring to a boil over medium heat; reduce heat, and simmer, uncovered, 10 minutes.
Yield: 4 cups


Freshly grated Parmesan cheese will offer maximum flavor in this dish. For convenience, buy it in the cheese section of your grocery store.

8-oz. fettuccine, uncooked
1 (8oz) pkg. cream cheese, cubed
3/4 cup grated Parmesan cheese
1 stick butter
1/2 cup milk

Cook fettuccine according to package directions; drain. Place in a serving bowl and keep warm.

Combine cream cheese and remaining ingredients in a saucepan. Cook over low heat until cheeses and butter melt, stirring frequently. Add cheese mixture to reserved fettuccine; toss to coat. Serve immediately.
Serves: 4

"I never met an Alfredo dish that I didn't like."~Adele Forbes

Easy Salisbury steaks smothered in brown gravy (Submitted by Julliana Ge Mattice for Recipe Contest)

2 pounds hamburger (can use turkey burger also)
2 eggs
1/2 to 3/4 cup bread crumbs
Teaspoon chopped garlic
One package of Lipton onion soup mix
1/2 cup very hot water
Half an onion diced or processed with a chopper
2 tablespoons Worcestershire sauce
Dash of pepper
Dash of paprika
2-3 packages of brown gravy mix.

Dump the soup mix in the very hot water. Mix well. Set aside. Put the hamburger in a large mixing bowl. Add the eggs, Worcestershire, seasonings and soup mix. Heat a large frying pan with some olive oil.
Shape into oval shaped patties. Plop into heated frying pan brown on both sides.
Meanwhile, make the gravy:
Sautee the onions in olive oil until opaque, set aside
Two – three packages of brown gravy mix, add to 2-3 cups of water MIX WELL. Add the onions, pour over the patties. Turn heat down to low, put a lid on it and let simmer for about 35 minutes. Serve with whipped potatoes and green beans and a roll. DELISH!!!

SKI SCHOOL BAR-B-QUE (Submitted by Kent Roberts for the Recipe Contest)

8 lb pork butt or shoulder
Enough Sangria
enough Garlic cloves
Tom's Chipotle Rub or Kansas city steak rub and Chipotle powder
Chineese hot sauce (the one with the rooster on it)
Hickory bbq sauce

In a crock pot...
poke holes with a knife about 3 to 4 inches apart square
Put a clove of garlic in each hole
rub top and sides liberally with rub
Fill crock 1/2 full with sangria
squirt liberally in a checker board 1 in sq pattern with hot chineese sauce
Squirt once around with hot sauce in the sangria
coat with bbq sauce
Cook for 8 hrs on low

servve on bun with hickory horsradish sauce

BROCCOLI CASSEROLE (Submitted by Kent Roberts for the Recipe Contest)

2 eggs
cup mayonase (spelling... I cook not spell)
can golden mushroom soup
small white onion diced
16-20 oz broccoli (i usually use frozen cuz you cant get fresh in wv in winter )
grated sharp chedar cheese
2 big white mushrooms sliced thin
1/4 cup white port

thaw the Broccoli
beat eggs in 2 qt casserole dish
add onion mayo port and soup fold till mixed
add broccoli
top w/ cheese
place in 350 degree pre heated oven for 45 to 50 min till bubblie and cheese melted....

CHICKEN O-PORTO (Submitted by Kent Roberts for the Recipe Contest)

1/2 c. butter
1/2 lb. fresh mushrooms, thin sliced
1/4 c. flour
1 tsp. salt
1/4 tsp. white pepper
1/3 tsp. ground nutmeg
4 med. whole chicken breasts, skinned and boned
1 1/2 c. heavy or whipping cream
1/2 c. white port wine

1. In a deep skillet over medium high heat, in hot butter saute mushrooms till lite brown. Remove mushrooms with slotted spoon to bowl. Set aside.

2. In plastic bag, combine flour, salt, white pepper, and nutmeg. Coat chicken breasts by tossing in closed bag. In same skillet, in remaining butter, over medium high heat, cook chicken until brown.

3. Deglaze pan with the port then add cream, and mushrooms, heat until boiling. Reduce heat to low; and simmer until chicken is fork tender and the cream sauce thickens

Morgana's Best Cheesecake (Submitted by Morgana Macleod for Recipe Contest)

Morgana's Best Cheesecake

Preheat oven to 450 (bake 10 min. then reduce to 250 for about 55 min.

48 oz. cream cheese softened
6 eggs ( add each seperately)
1 1/2 c. sugar
1/2 c. semi-sweet mini choc. chips or the mini kisses
2 tsp. vanilla
Whip cream cheese; then keep whiping with sugar. Mix well until creamy.
Add eggs; then vanilla; then chips. Pour into crust and bake
Crust: 2 cups graham crackers, 6 TB of butter and 6 tsp of sugar. press into pan.

PORKYPINE BALLS (Submitted by Lou Grimm) for the Recipe Contest

JUST AS IF YOU WERE MAKING A MEATLOAF….How many porkypine balls depends on how many people you want to serve. (your decision on the size of the balls as well)

1 ½ lb ground round beef
2 eggs
1 pkg of onion soup mix
½ green pepper, chopped
1 small can tomato sauce
Italian seasoning
1 tsp garlic powder
Salt & pepper to taste
1 cup rice ( or 1 pkg of boil-in-bag rice)
2 tablespoons Heinz 57 sauce

Mix all ingredients together well. Separate into balls. (size is your choice) With your thumb, indent each ball & place shredded mozzarella cheese in, then close up. Place balls in a large pot. Pour tomato sauce (2 large cans) & ½ of a can of water over balls. Cook over med. heat, covered, for 1 ½ to 2 hrs. Stir occasionally. Great with potato salad and green beans, or serve over cooked egg noodles or any pasta. Sprinkle with parmesan cheese.Enjoy!

Thursday, April 22, 2010

STUFFED GRAPE LEAVES (Posted by Morgana MacLeod) for recipe contest)

You were asking for recipes the other day.. finally dug this one out. I have a ton of them. It would take me a year to send them all to you.

Stuffed Grape Leaves

1 qt. grape leaves in brine
1 lb ground beef
1/4 c uncooked rice
salt and pepper to taste
1 med. onion chopped
1 clove minced garlic
1 TB. minced parsley
1/2 tsp. dry mint
1TB fresh lemon juice
1 TB honey
1/2 tsp cinnamon
1 c. beef broth
2 TB olive oil
Place 1 TB olive oil in skillett and saute onion and garlic until golden. Add meat, rice, honey, lemon and seasoning and herbs. Remove leaves from jar and rinse under running water in collander. Dry and seperate leaves. Place small amount of meat mixture in leaf, fold ends in and roll. Arrange in layers in skillet. Add stock Cover and simmer 45 min.


The Remick Sauce rings my bell, particularly when it is served with bacon over fresh lump crabmeat.


1 teaspoon dry mustard
1/2 cup dry white wine
2 cups mayonnaise
5 tablespoons chili sauce
1 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce

Dissolve the dry mustard in the white wine; set aside. In a mixing bowl, combine the remaining ingredients. Whisk until smooth. Slowly add the wine-mustard mixture, whisking constantly. Set aside.


4 tablespoons chopped shallots
1 stick butter
2 lbs. fresh lump crabmeat
sea salt and freshly ground white pepper to taste
1 cup white wine

Saute the shallots for 30 seconds in the butter. Season with the salt and pepper to taste, heat through. Add the wine and quickly evaporate.

To serve: transfer the crabmeat mixture to an au gratin dish. Top with 2 cups of the Remick Sauce and sprinkle with 1/4 cup chopped, cooked bacon. Plavce under the broiler for 2 minutes.

Alternately, divide the mixture between 8 scallop shells or individual ramekins, top with sauce and bacon and broil.
Serves 8

"I never met crabmeat that I didn't like!"~Adele Forbes

Monday, April 12, 2010


Sinful is what I call these bundles of spring time pleasure. Enjoy paired next to beef tenderloin or a leg of lamb with rosemary roasted potatoes.

2 lbs. small asparagus spears, ends trimmed with vegetable parer
1 lb. good bacon
1/2 cup brown sugar/Splenda blend
1 stick butter
1 tablespoon soy sauce
1/2 teaspoon garlic salt
freshly ground pepper to taste

Preheat oven to 375 degrees.

Divide the asparagus into 12 bundles. Wrap one slice of bacon around the center of each bundle, slightly overlapping as you go from about an inch from the bottom of the tips, secure with a toothpick. Place in a baking dish.

Combine remaining ingredients in a saucepan and bring to a boil. Pour over the asparagus and roast in oven for 20 to 25 minutes, or until the asparagus begins to weep and the bacon is cooked.

Remove the toothpicks before serving. Serves 6 (2 bundles per serving)

TUNA CASSEROLE (Submitted by Feena Rickard for the Recipe Contest)

This was my favorite casserole as a kid. A huge hit with the family (except for the hubby). My cousin and brother and i usually have a cook off to see who's turns out the best. it's always mine. I don't like noodles in my tuna casserole...

4 cans Albacore Tuna, drained
1 large can cream of mushroom soup
1 cream of mushroom can full of milk
shredded cheddar cheese
1 onion, chopped
crushed Lay's potato chips

Layer greased cake pan beginning with potato chips, then tuna, cheese, and onion. Mix soup with milk. Pour 1/4 of soup mix over tuna. Repeat layers. Finish with the potato chips.
Bake at 375 degrees for 40-45 minutes til chips are lightly browned.

S'MORE BARS (Submitted by Fena Rickard for recipe contest)

3/4 c. butter, melted
3 c. graham cracker crumbs
1 6oz pkg. semi sweet chocolate chips
1 c. (6 oz) butterscotch chips
1 c. mini marshmallows
1 14oz can sweetened condensed milk

Preheat oven to 350 degrees. Combine butter and graham cracker crumbs in 13x9 inch greased pan. Press to make firm layer.
Evenly sprinkle with chocolate chips, then butterscotch chips, then marshmallows. Pour condensed milk over all.
Bake 22 minutes til bubbly. Cool completely on wire rack. Cut into squares.
For easier cutting, refrigerate 1 hour before cutting. A plastic knife works best.

Friday, April 9, 2010

FEENA'S SWEET & TANGY POT ROAST (Submitted by Feena Rickard for the Recipe Contest)

My friend Feena Rickard is what us mountain people would call a "true character". Everything she comments on here on Facebook makes me smile. The girl can also cook and here is another of her wonderful sounding recipes. Thanks for sharing Feena.

3-4 pound beef roast
1 onion, sliced
1 bottle Italian salad dressing
1 1/2 c. brown sugar

Place roast in crock pot. dump brown sugar over and along sides. place onion on top. Pour entire bottle of Italian dressing over all. No water needed.
Cook on low 6-8 hours.

Thursday, April 8, 2010


Here it is...I promised it and now I am delivering it...my special friend and neighbor, Chuck Wilkerson, the Music Man, makes the best jerky from venison meat and I am so happy to be able to share it here with you. Chuck is a 'one man band' and plays at different places across the High Country of North Carolina. He will be playing this Saturday night at 'Carolina Barbecue' in Newland, NC.; so if you get the chance, go out and see him. You will be glad you did. Thank you Chuck for this wonderful recipe and for doing everything you do for us...he is also a very smart handy man.

1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 lb. lean, thinly sliced, back strips of tenderlion venison

Combine all marinade ingredients and pour over venison in large bowl. Marinate for at least a day in refrigerator, then dehydrate for 6 to 8 hours until of desired consistency. We like ours not to tough, but chewy tender.

BBQ CHICKEN (Recipe submitted by Feena Rickard for Recipe Contest)

6 boneless, skinless chicken breasts
1 bottle BBQ sauce
3/4 c. water
1/2 bottle Hot sauce
Cavendar's seasoning
salt & pepper, to taste
One box Crushed TownHouse crackers OR Cinnamon/Sugar crackers
3/4 c. flour

Preheat oven to 350 degrees.
Dilute BBQ sauce with the Hot sauce & water.
Combine Seasoning, salt & pepper, crackers, and flour in a large Ziplock bag.
Dip Chicken in sauce mixture, then shake in cracker crumbs.
Place in a glass baking dish (sprayed with Pam), and bake for 30-35 minutes, til juices run clear.

Serve with BBQ sauce.

BBQ CHICKEN BITES (Submitted by Feena Rickard for the Recipe Contest)

1 egg
2 T. milk
4 c. crushed BBQ potato chips
3 boneless, skinless chicken breasts, cut into 1 ½ inch pieces
BBQ sauce

In a shallow bowl, whisk egg and milk. Place chips in separate shallow bowl. Dip chicken in egg and then roll in chips.
Place in single layer on greased, foil lined cookie sheet. (for crunchier bites, crinkle foil before placing on sheet).
Bake at 400 degrees for 20 minutes or until juices run clear. Serve with BBQ sauce.

SNICKERS CHEESECAKE (Submited by Feena Rickard for the Recipe Contest)

SNICKERS CHEESECAKE- feel privileged I am sharing this one, i keep it under lock and key!

Crust: 30 Oreos
6 T. butter (unsalted), melted
2 T. water

Filling: 24 oz. cream cheese, softened
2 eggs
8 oz. sour cream
1 c. sugar
5 Snickers, chopped
1 c. semi-sweet chocolate chips

Glaze: 1 c. semi-sweet chocolate chips
½ c. heavy whipping cream
2 T. butter (unsalted)

Garnish: coarsely chopped Snickers
semi-sweet chocolate chips

Crust: Preheat oven to 375 degrees. Butter sides and bottom of 9 inch spring form pan. In food processor, process cookies until fine crumbs form. Add butter and water; process until crumbs are moist. Press crumbs over bottom and almost to top of pan.

Filling: In large bowl, beat cream cheese until light and fluffy. Beat in eggs, one at a time, scraping sides of bowl occasionally. Beat in sour cream and sugar. Stir in Snickers and chocolate chips. Pour into crust. Place pan on baking sheet. Bake 65 to 70 minutes, until golden and puffed. Let cool on rack. Cover and refrigerate at least 6 hours before proceeding to next step.

Run knife around edges of pan to loosen; remove sides of pan. Lift cake off pan bottom with large spatula and transfer to serving plate.

Glaze: Prepare after refrigeration. Place chocolate chips, cream, and butter in bowl. Microwave for one minute; stir. Microwave for 3o seconds until chips are melted; stir until smooth. Let cool slightly until thickened but pourable.

Glaze/Decorate: Drizzle glaze over top or pour into center and spread to edge. Garnish and refrigerate at least one hour before serving.


This is a real man-pleasing dish!

1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions

Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Recipe courtesy Paula Deen

Servings: 1 (9x5 inch) loaf
Prep Time:
Cook Time:
Difficulty: Easy

Show: Paula's Home Cooking/May/June 2006 issue

Fusilli with Fresh Spinach and Ricotta (Submitted by Chad Jason Smith)

Fusilli with Fresh Spinach and Ricotta
Fusilli con Spinaci e Ricotta
The spring‑like shape of fusilli does more than just look good. It produces a great tactilesensation in your mouth and collects all the ricotta sauce in its grooves.
Makes 6 servings

1 ½ pounds young spinach
1 pound fusilli
2 tablespoons extra virgin olive oil
1/4 cup trimmed and chopped spring onions or scallions
Freshly ground black pepper
1 cup ricotta, preferably fresh
1 cup half‑and‑half or light cream
1 tablespoon unsalted butter
½ cup reserved pasta cooking water
½ cup freshly grated Parmigiano-Reggiano cheese.

Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach.

Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente— tender but firm— about 12 minutes.

Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes.

In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.

Tuesday, April 6, 2010


White chocolate morsels are a flavor surprise in these treats.

1 (18.5oz.) pkg. yellow cake mix
1 stick butter, melted
1 cup dried apricots, chopped
1 cup slivered almonds
1 cup flaked coconut
1 cup white chocolate morsels
1 (14-oz.) can sweetened condensed milk

Combine cake mix and butter; press into a lightly greased 15X10 jellyroll pan. Top with apricots, almonds, coconut, and chocolate morsels; pour milk over cake. Bake at 350 degrees for 25 minutes; cool and cut into squares.
Yield: 32 squares

"I never met a coconut dessert I didn't like."~Adele Forbes


Coconuts are actually not nuts at all but the seeds of coconut palm trees. When purchasing a coconut, shake it up baby! If you don't here the liquid in it sloshing around then don't buy it. Empty coconuts are dry and flavorless.

1 cup whole milk
2 tablespoons butter
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
4 eggs
2 cups sugar
2 teaspoons vanilla extract

6 tablespoons butter
2/3 cup dark brown sugar
1 (4oz.) can shredded coconut
1 tablespoon vanilla extract

Preheat oven to 350 degrees. Butter and flour a 9X13 pan.

In small saucepan, heat milk and butter to scalding. Set aside.

Thoroughly combine flour, baking powder and salt. Beat eggs in electric mixer, add sugar and continue beating until thick and foamy. With mixture turned on, gradually add hot milk, then vanilla. Beat in flour at low speed. Pour batter into prepared pan. Bake for 30 minutes. Cool slightly in pan.

Prepare Topping:
Melt butter in saucepan. Stir in brown sugar, then add coconut and vanilla. Spread topping over the cake. ?Turn oven to broil and place cake 4 to 6 inches below heat. Broil until bubbling and dark brown, turning if necessary to assure even browning. It should be beyond golden, a definite brown-be careful- it can burn in an instant.
Serves 16

"I love coconut, because when you think you`re done eating coconut, 25 minutes later, a little piece of coconut comes out of the back of your mouth, and then you say, Hey! It`s more coconut!" I think any food with that kind of determination needs a little respect."~John Mayer