Wednesday, May 30, 2012

Microwave Fudge

You mean I have been slaving over making fudge and you can make it in the microwave--no stirring, no sweating, no reading the candy thermometer!  Yes, it's true and here is the easy recipe for you to try it for yourself.  It has a little different texture than the Fantasy Fudge I make at Christmas, but it tastes just as delicious.

Microwave Fudge

1 (1lb.) box powdered sugar
1/2 cup cocoa
1/4 cup canned milk
1 stick butter
1 teaspoon vanilla
1/2 cup nuts, optional

Combine sugar and cocoa in a glass bowl.  Stir together.  Add milk and butter on top and put in the microwave on HIGH for 2 minutes.  Stir together.  Add vanilla and nuts.  Stir and put in 8 x 8 inch dish.  Chill 1 hour, then score.

Monday, May 21, 2012

Very Moist Coconut Sheet Cake

very moist, coconut, cake

We had a delicious dessert at one of our Relief Society activity nights.  This coconut cake is so moist and yummy!  Yes, this cake is to die for.  Wait and see!

Very Moist Coconut Sheet Cake

1 Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding (I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)

Mix together all ingredients until smooth and creamy.  Pour into a 9 x 13 pan that has been greased and floured. (I used Baker's Joy.)  Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.

1 can of cream of coconut
1 can of sweetened condensed milk

Mix these two ingredients together.  Poke holes in the hot cake and slowly pour this mixture over the cake.  Let cake cool and then frost with the following:

8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip)

Refrigerate at least 8 hours before serving.  Even better the next day!

Thursday, May 10, 2012

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.