Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting

1 1/2 c (3 sticks) unsalted butter, softened

2 c sugar

5 eggs at room temperature

1 1/2 t vanilla extract

1 1/2 t almond extract

3 c flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1 c buttermilk*

1- 14 oz bag sweetened, shredded coconut, separated

*You can substitute 1 Tablespoon vinegar in 1 cup milk

1. Preheat oven to 325*.

2. Cream butter and sugar with a mixer on high until light and fluffy, about 3-5 minutes, scraping down the sides every once in a while.

3. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each one; add extracts and mix well.

4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

5. Alternate adding 1/3 of the dry ingredients and 1/2 of the buttermilk to the batter until both are incorporated; mix until just combined and then fold in about 3/4 of the coconut.

6. Line a muffin pan with paper liners; fill each liner about 2/3 full with batter.

7. Bake for 25-35 minutes until the tops are brown and they pass the toothpick test; allow to cool for 15 minutes before transferring to a baking rack to cool completely.
Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting

8 oz [reduced-fat] cream cheese, softened

1/2 c sugar

1 t vanilla extract

1/2 t almond extract

2 c heavy whipping cream

1. Cream the cream cheese, sugar, and extracts in a large mixing bowl with mixer on medium speed until smooth.

2. While the mixture is still mixing, slowly pour in the heavy whipping cream; make sure that you get it all incorporated by scraping down the bowl every so often.

3. Continue whipping until the frosting can hold a stiff peak.

4. Frost cupcakes and sprinkle with remaining coconut.

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole
4 boneless, skinless chicken breasts
1- 10.75 oz can Campbell's Fiesta Nacho Cheese soup
1- 10 oz can red enchilada sauce
2 cups shredded Cheddar cheese
[brown] rice, cooked

1. Turn slow cooker on low; place chicken in slow cooker.
2. Mix soup and sauce together in a medium bowl and pour over chicken.
3. Cook for 4-6 hours; shred chicken about an hour before serving.
4. Stir in cheese and rice about 15 minutes before serving.
Tortillas, tortilla chips, sour cream, guacamole, and extra cheese optional.

[I did not get a picture of this dish, but it pretty much looks like the inside of a chicken enchilada. Ole!]

Poblano Tacos

Poblano Tacos
2 T vegetable oil
1/2 onion, halved and cut into strips
6 poblano peppers, cut into strips
8 oz cream cheese
2 T garlic salt
2 t ground cumin
1 t pepper
10 oz Oaxaca cheese, shredded*
Spicy Ricey Beef Mixture (opt)

1. In a large skillet or wide, shallow pan, heat oil over medium heat.
2. Add onion and pepper strips and saute for about 10-15 minutes, until onions are tender.
3. Cut cream cheese into skillet and add spices; stir frequently until cheese melts completely.
4. Turn heat down to low and sprinkle Oaxaca cheese into skillet - do not sir in.
5. Allow cheese to melt completely without stirring.
6. Serve wrapped in a warm tortilla.

*You can substitute mozzarella cheese.

No-Bake Cookies

No-Bake Cookies
2 c sugar
1/4 c cocoa powder
1/2 c butter, softened
1/2 c milk
1 c peanut butter (preferably crunchy)
1 T vanilla extract
3 c oats

1. In a medium pot, bring sugar, cocoa, butter, and milk to a boil; boil for 1 minute, stirring frequently.
2. Take off heat and stir in peanut butter, vanilla, and oats; drop onto wax paper and let sit until cool and set up.

Slow Cooker Cajun Chicken

Slow Cooker Cajun Chicken
1/2 lb bacon, chopped into small pieces
1 green pepper, diced
1 medium onion, diced
2-3 stalks celery, diced
3 chicken breasts, cubed
1-2 T Cajun seasoning
1- 14.5 oz can diced tomatoes
3 c cooked rice

1. In a large skillet, cook bacon until crisp; set aside in refrigerator.
2. Add pepper, onion, and celery to pan; cook for 3 minutes over medium-high heat.
3. Spoon vegetables into slow cooker.
4. Sprinkle chicken with half of the Cajun seasoning; cook chicken in pan, turning once, until brown on both sides.
5. Place chicken and any remaining bacon fat into slow cooker, pour in tomatoes, and stir in remaining seasoning.
6. Cook on low for 8-9 hours. Stir in bacon and rice before serving.

(The picture isn't amazing, but this is really tasty.)