Coconut Bread

Megan

Coconut Bread

4 eggs
2 C sugar
1 C vegetable oil
2 tsp coconut flavoring
3 C flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 C buttermilk
1 C coconut
1 C chopped nuts (optional)

Bake in Loaf pans (greased and flour)@ 325 degrees for 1 hour 15 minutes

1 C sugar
1/2 C water
2 Tbsp butter
1 1/2 tsp coconut flavoring

Mix sugar water & butter. Boil, simmer, for 5 minutes. Remove from heat and add coconut flavoring. Loosen edges of bread pans, pour cooled syrup over bread.

Good Meat Loaf

Mandy

Good Meat Loaf

1 lbs beef

1/2 C rolled oats

1 tsp salt and pepper

onion salt (to taste)

1 egg

1/2 C milk

Mix. Put into 9" square dish

In seperate bowl mix:

1/2 C catsups

2 Tbsp brown sugar

1 tsp mustard

pour over the top of meatloaf

add more catsup on top

Bake @ 350 for 45 minutes

That Yummy Baked Broccoli Thing

Nicole

That Yummy Baked Broccoli Thing


fresh broccoli florets
Stove Top stuffing mix
2 cans cream of chicken soup
chicken breasts (2-3 large, or 4-5 small)
shredded cheese
bread crumbs/cracker crumbs (optional)
paprika, oregano, basil (optional)

Spray a 13x9 baking dish with Pam. Layer fresh broccoli florets until about half the pan deep.
Sprinkle Stove Top stuffing to fill in the spaces between broccoli florets. Spread UNDILUTED cream soup on top. The soup will sink into the broccoli as it bakes. Use a little milk to rinse out the soup cans and pour that evenly over the top. Arrange THAWED chicken breasts on top.
Sprinkle shredded cheese over the whole thing to taste. I like also sprinkling bread crumbs and a little paprika, oregano and basil to make a nice crust. Bake at 350 for 35-55 minutes, or until you see the soup bubbling through the sides and the chicken breasts are no longer pink in the middle. The crust will also turn a nice golden brown and the cheese should start to brown.

Mini Cheescakes

Natalie

Mini Cheesecakes

12 vanilla wafers

2 (8 oz) packages cream cheese, softened

1/2 C white sugar

1 tsp vanilla extract

2 eggs

Line muffin tin with foil liners. Place 1 vanilla wafer in each liner. Mix cream cheese, vanilla, and sugar with an electric mixer on medium speed until well blended. Add eggs, and mix well. Pour over wafers filling 3/4 full. Bake for 25 minutes at 325 degrees. Remove from pan when coo. Chill.

Luscious Lemon Chicken

Tina

Luscious Lemon Chicken

2 lbs Chicken, cut up

2 Tbsp oil

1/2 C water

2 tsp lemon juice

2 cans cream of chicken soup

1/2 tsp paprika

1/2 tsp salt

1/2 tsp tarragon (crushed)

Brown chicken in frying pan in oil. Add remaining ingredients. Cover and cook over low heat for 45 minutes. Serve over mashed potatoes.

Creamy Italian Chicken

Kamelle

Creamy Italian Chicken

2 cans cream of chicken
1 can of milk
1/2 brick of cream cheese (in chunks)
1 envelope Italian dressing powder
chicken (tenders or breasts)



Put all ingredients in crock pot and cook on high for at least 4 hours (especially if cooking chicken breasts) After cooking, chop up chicken and serve over rice or noodles

Lemon Salad

Ingredients:

2 small pkgs lemon jello
1 ½ cups hot water
1- 8 oz cream cheese
2 tsp vanilla
1 cup whipping cream
1 can evaporated milk (chilled)
1 cube margarine
40 small sections of graham crackers (= to 10 full size)
1 small can of crushed pineapple

Dissolve jello in water and chill until slightly thickened. Crush graham crackers and melt butter to make a graham cracker crust in dish (set aside in refrigerator.) Whip cream cheese, sugar, and vanilla together in one bowl. In another large bowl, whip whipping cream and evaporated milk together, add jello, and then cream cheese mixture. Set in refrigerator for a few minutes in bowl. Add pineapple and pour into dish lined with graham cracker crust. Set for several hours or overnight.