Eat a slice of Coconut Cake and lose weight? … well, maybe not, but coconut is known for its health benefits and virgin coconut oil is very good for you. Our Coconut Cake recipe might not get high marks for weight loss, but it does get fantastic marks for tasting good.

Ingredients

• Eggs, 3 large
• Coconut, 4 cups flaked
• Butter, ½ Cup
• Cream Cheese, 1 Cup
• Milk, 2 teaspoons
• Confectioners Sugar, 3½ Cups
• Vanilla Extract, ¾ teaspoon
• Vegetable Oil, ¼ Cup
• Water, 1½ Cups
• Yellow Cake Mix, 1 package
• Vanilla Pudding Mix, 1- 3.5 oz. package

Instructions

1. Preheat oven to 350 degrees F (about 175 degrees C).
2. Grease a shallow cake pan (9×13).
3. Using a large mixing bowl, combine cake mix, pudding mix, eggs, water, and vegetable oil. Blend for 3 minutes. Stir in 2 cups of coconut flakes. Pour into greased cake pan.
4. Bake at 350 degrees for 25 to 30 minutes or until done. It is ready when a wooden tooth pick inserted into the center of the cake comes out clean.
5. Let cool for 15 minutes before frosting.
6. For frosting, melt ¼ cup of butter over low heat. Add 1 cup of the coconut flakes and stir until browned. Discard butter and dry browned coconut flakes on paper towels.
7. Combine ¼ cup of butter (un-melted) with cream cheese and mix for 1 minute. Alternately add confectioner’s sugar and milk and continue mixing until creamy.
8. Stir in vanilla extract and remaining 1 cup of coconut flakes.
9. Spread Icing on cake and sprinkle with browned coconut.
10. Chill for 1 hour.

If you’re feeling really ambitious and want to use fresh coconut in your “Coconut Cake recipe“, then purchase a coconut at the store and then go to this site to learn How To Open A Coconut.

Rhubarb Pie, what is a rhubarb?  Rhubarb is thought by many to be a fruit or a vegetable, but is actually a herb from Asia.  It is primarily used for pies and tarts, but the Chinese use it in traditional medicine.  A lot of people consider Rhubarb pie to be their favorite, so give this rhubarb pie recipe a try.

Ingredients

• Rhubarb, 4 cups
• Sugar, 1½ cups
• Cornstarch, 2 tablespoons
• Nutmeg, ¼ teaspoon
• Butter, 1 tablespoon (or Margarine)
• Orange Juice, ¼ cup
• Orange Peel, 1 tablespoon grated
• Pie Crust, 2 - 9 inch ready-made or scratch

 Instructions

1. Cut one pie shell into ½ inch strips.
3. Slice rhubarb stems into bite-sized pieces.  Do not use the leaves as they are poisonous!
4. Preheat oven to 400 degrees (F).
5. Using a sauce pan; mix sugar, cornstarch, and nutmeg together.  Stir well to ensure cornstarch is mixed in.  Add orange juice, grated orange peels, and butter to the sauce pan.  Cook over a medium heat, stirring continually, until mixture is thick.
6. Add rhubarb and continue stirring for 30 seconds.
7. Pour mixture into the pie crust and dot with butter.
8. Place pie shell strips on top to make a lattice pattern. Crimp and flute edges.
9. Bake in oven for 35 minutes or until pie crust is browned.

Ingredients

• Butter or Margarine, ½ cup
• Sugar, 1 ½ cups
• Flour, 2 ½ cups (all purpose)
• Baking Powder, 1 tablespoon
• Salt, ¼ teaspoon
• Egg, 6 large (egg whites only)
• Milk, ¾ cup
• Vanilla Extract, 2 teaspoons

Instructions

1. Set a rack at the middle position in the Oven and pre-heat oven to 350 degrees (F).
2. Grease and flour two 9-inch round baking pans.
3. Using a large bowl, stir flour, baking powder, and salt together and set aside.
4. Using a large mixer bowl, beat butter and sugar until creamy (about 5 minutes).  Add 2 egg whites at a time and beat well after each set.  Beat in almond extract.
5. Reduce speed of mixer to low.
6. Using flour/baking soda mixture and milk, alternate beating in about ¼ of both until well blended.
7. Scrape sides and stop to scrape mixer blades periodically to ensure batter is well blended.
8. Pour batter evenly into both baking pans.
9. Smooth tops with a spatula.
10. Bake for approximately 30 minutes.  It is ready when a wooden tooth pick inserted into the center of the cake comes out clean.
11. Set cake pans on wire racks for 10 minutes to cool.
12. Run a knife around the edge to loosen edge of cake.  Turn cake pan over carefully putting cake onto a wire rack.  Let cool completely.
13. Decorate with your favorite frosting for a white cake.

The great thing about White Cake Recipes is they are so versatile.  They can be decorated with any type of frosting or in any style that tastes good.

Ingredients:

• 2 pounds tenderloin or top sirloin, trimmed of fat
• 1 tablespoon olive oil
• 1 medium onion, diced
• 18 ounces sliced mushrooms
• 2 tablespoons butter
• 1 tablespoon all purpose flour
• 1 cup of beef bouillon
• 2/3 pounds of sour cream
• 1/2 cup of dry sherry
• 1/8 teaspoon nutmeg
• 1 teaspoon dry tarragon
• 2 Teaspoons Salt
• 1 teaspoon Pepper

Directions:

1. First of all you need to cut your tenderloin or top strip loin into strips about 2 inches long, and about half an inch wide
2. Next sprinkle your meat with salt and pepper, you might like to massage the salt and pepper into the meat to improve flavor.
3. In a saucepan, melt one tablespoon of butter, then stir in the flour and beef bouillon and dry sherry. Keep stirring on low heat until the sauce is smooth and begins to thicken.
4. In a separate frying pan, slowly heat the remaining butter along with the olive oil and turn it up to medium heat.
5. Before the butter begins to burn, fry the meat strips and onion together. Fry the meat and onion quickly, until the meat is brown on all sides. A trick in this beef stroganoff recipe is to fry the meat quickly in order to keep the meats flavors and juices.
6. Next add the meat and onions to the pan containing the beef sauce, but safe the butter and oil for the next step.
7. Throw the mushrooms into the same frying pan, adding the tarragon and nutmeg. Stir continuously for about four minutes and then add the mushrooms to the beef sauce.
8. Simmer this all together for about 10 to 15 minutes, adding water if the sauce becomes too thick
9. Lastly, add the sour cream, be careful not to let the sour cream boil, or it will curdle and ruin your meal.
10. Serve this delicious beef stroganoff sauce with either buttered noodles, egg noodles, potatoes or rice.

You can keep this beef stroganoff recipe in the fridge for about three days, heating it on low heat before serving. You will still need to be careful not to allow it to boil or the sour cream will curdle.

I would love to hear your feedback on this beef stroganoff recipe, so please make a comment below.

With winter on the way, what better than a chicken pot pie recipe to warm up the family. Everybody loves it, and this warm and healthy pie will fill everyone right up. Print this recipe and keep it because trust me, “cook it again mummy, cook it again mummy”

Ingredients:

• 1 pound chicken breasts
• 6 tablespoons butter
• 1/4 dry sherry
• 1 1/2 cups milk
• 1 3/4 cups chicken broth
• 1/2 cup all purpose flour
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1 onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic - minced
• 2, nine inch pie crusts

Directions:

1. Before you start, make sure you remember to pre-heat your over. You need to set it at about 425 degrees F, or about 220 Degrees C.
2. Combine the chicken, sherry and vegetables in a saucepan, adding enough water to cover all the ingredients and let it boil for around 15 minutes. Drain the excess liquid and set it aside.
3. Cook the onions, garlic and butter in a skillet on medium heat until the butter is soft and the onions turn translucent.
4. Stir in the pepper, salt and flour and then slowly stir in the milk and chicken broth. Simmer this together until it turns nice and thick which is when you need to remove it from the heat and set it aside.
5. Share the chicken and vegetable mixture evenly between the two pie crusts and pour the thicken sauce over the top.
6. Cover both pies with a top crust, making sure to seal the edges, removing any excess pastry and cutting many some small slits in the top of the pie which can allow steam to escape and save your pie from exploding.
7. Bake both pies in your already preheated over for a good 30 to 35 minutes, or until the top crust begins to brown.

Allow the pies to cool for a good 10 minutes before serving.

This chicken pot pie recipe will serve a family of up to six people, it freezes well and tastes great. Good Luck!

If you’re a Blueberry pie lover then forget about all those complicated blueberry pie recipes and try this very easy recipe. Blueberry lovers already know the secret of this fruit is its’ sweet taste along with it’s’ antioxidant and age-fighting benefits. Think about why black bears love them so much; because they taste so sweet. I’m sure if bears could cook you would see them using this Blueberry Pie Recipe.

Ingredients

• White Sugar, 1 cup
• Cornstarch, 5 tablespoons
• Salt, ¼ teaspoon
• Ground Cinnamon, ½ teaspoon
• Nutmeg, ¼ teaspoon
• Butter, 4 tablespoons
• Lemon Juice, 2 tablespoons
• Blueberries, 5 cups (fresh or frozen)
• Pie Shell, 2 x 9”

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Wash blueberries.
3. Using medium blow, mix sugar, cornstarch, salt, nutmeg, and cinnamon together. Sprinkle over blueberries.
4. Cut one pie shell into ½ inch strips.
5. Pour blueberry mixture into the other pie shell and dot with butter. Place pie shell strips on top to make a lattice pattern. Crimp and flute edges.
6. Place pie on lower oven shelf and bake for about 60 minutes, or until crust is golden brown.

This Blueberry Pie Recipe can be served hot or cold, but is especially good served warm with vanilla ice cream.

Very similar to a sweet and sour recipe, the sugar, sherry (or rice wine) and soy sauce give a very similar flavor. The light batter on the chicken helps capture the delicious flavours of the sauce, and the small chicken pieces stay moist and tender.

Ingredients:

Sauce:

• 1/3rd cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons dark soy sauce
• 1 clove minced garlic
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons brown sugar
• 2 tablespoons dry sherry or rice wine
• 2 tablespoons cornstarch

Chicken:

1. 4 chicken breasts, sliced into 1/2 inch cubes.
2. 1 cup plain flour
3. 1/2 teaspoon salt
4. 1/4 teaspoon pepper
5. 3 tablespoons oil (olive oil is always preferred)

Directions:

1. Fry the garlic and ginger in a skillet on medium heat until it begins to change color
2. Next add the rice wine or dry sherry, soy sauce, orange zest and brown sugar. Simmer the sauce on low heat for about 5 minutes
3. Finally add the orange juice and cornstarch, mixing gently on low heat until it begins to thicken, adding some water if it gets too thick.
4. Pour the finished sauce into a spare bowl
5. In a separate bowl, stir together the flour, salt and pepper.
6. Dip the chicken pieces quickly into the sauce, allowing the sauce to drip off leaving the chicken lightly coated
7. Roll the chicken in the flour mix until thinly covered in flour.
8. When all of the chicken is coated with flour, clean your skillet, add some olive oil, and fry the chicken on medium heat until all sides begin to turn a light brown color.
9. Turn the heat down to a low simmer and pour the sauce back into the skillet.
10. Cook for a further 10 minutes on simmer and serve with white rice.

This orange chicken recipe is best served with white basmati rice and serves about four people. You can easily double the ingredients for a dinner party, or if you prefer a little more sauce you can, again, just double the ingredients.

Some people also like to add a little lemon, but in my opinion the lemon flavor can be over-powering. I often pre-boil a double volume of orange juice (1 and 2/3rd cups) so I have a stronger orange flavor, but this is just a matter of taste and not required for this orange chicken recipe.

Ingredients

• Chicken Breasts, boneless & skinless, 4 pieces
• Olive Oil, 2 tablespoons
• Soy Sauce, 1 tablespoon
• Ground Ginger, ¼ teaspoon
• Garlic, 1 clove minced
• Vegetables, fresh or frozen – whatever mixture you like

Instructions

Prepare vegetables – thaw frozen veggies or cut up fresh veggies to bite size pieces.

Cut chicken in to bite size cubes.

Place olive oil and garlic in a fry pan and heat. Add chicken and cook with high heat for 6-8 minutes.

Stir in soy sauce, ginger, and vegetables. Cook for 3 minutes on medium heat or until desired tenderness, stirring occasionally.

Makes 4 servings.

Now that’s an easy recipe for Stir Fry Chicken. It is really good served over rice or noodles.

Ingredients:

• 4 Chicken Breasts
• 1 Onion, sliced
• 1 Cup grated cheddar cheese
• 1 Teaspoon Cumin Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1-4 teaspoons chili powder
• 1 Can (15 ounce) minced tomatoes (Fire roasted if possible)
• 1/2 cup water
• 1/3 cup chopped jalapeno chilies
• 2 cloves minced garlic
• 12 Flour Tortillas
• 1 jar Taco sauce 

Optional:

• 1/2 Pint Sour Cream
• 1 Teaspoon Sugar

Directions:

1. Cook the chicken in a non-stick skillet until the juices run clear and the meat turns white.
2. Cut the chicken into cubes and fry it a little more until it turns a light brown color.
3. Place the chicken to the side while you make the sauce.
4. Place the sliced onion into a non-stick skillet on medium heat and cook them until they turn translucent
5. Add the diced garlic and cook for a further minute.
6. Now add the minced tomatoes, cumin powder, dried parsley, oregano, pepper and salt.
7. Let it simmer on a low heat for about 10 minutes while stirring gently. If the sauce gets too thick, dilute it with a bit of water.
8. Now add the chili powder, one teaspoon at a time. You need to taste the sauce after stirring it in thoroughly, if its not hot enough for your taste, add another teaspoon. Repeat this until you reach your desired level of spice.
9. You can optionally add a teaspoon of sugar which will make the tomatoes less acidic, but this is really up to you.
10. Pre-heat your oven to 350 Degrees F
11. Microwave the tortillas in for about 30 seconds on the high setting.
12. To roll a chicken enchilada, lay the tortilla flat on a plate
13. Add a small, straight row of chicken pieces to the middle of the tortilla
14. Cover it with the prepared sauce.
15. If you want, you can chuck some jalapeno on.
16. Lastly you can pour taco sauce over the top.
17. Now lift one side of the tortilla and lay it tightly over the ingredients.
18. Roll the tortilla covered ingredients into the second half of the tortilla
19. Place them in a baking dish and sprinkle the cheese on top.
20. Put the baking tray in the preheated oven for 15 minutes. 

And you’re done!

If you would like to serve it with sour cream, this should be placed to the side in a small bowl.

This chicken enchilada recipe is a little complicated for some, but I find it presents fantastically and tastes wonderful! I encourage you all to try this chicken enchilada recipe, and pass it on to your friends.

Ingredients

• Boneless, skinless Chicken Breasts, 4 (4-6 ounce pieces)
• Deli Ham, 4 slices
• Cheese, 4 large slices (Your favorite cheese will do, best is Monterey Jack)
• Parmesan Cheese, 2 tablespoons (fresh-grated)
• Breadcrumbs, ½ cup (Shake-n-Bake can also be used)
• Salt, ¼ teaspoon
• Oregano, ¼ teaspoon
• Ground Black Pepper, ¼ teaspoon
• Paprika, 1 teaspoon
• Garlic Clove, 1 minced
• Butter, ½ stick
• Chicken Broth, ¼ cup
• Cooking Spray

Directions

Preheat oven to 350°.

Pour chicken broth into microwaveable bowl and heat in the microwave for 60 seconds. Add butter and garlic; stir until butter is melted.

Using a medium bowl, combine breadcrumbs, parmesan cheese, and paprika; set this aside.

Using 2 sheets of wax paper or plastic wrap, pound each piece of chicken to ¼ inch thick using a meat mallet.

Sprinkle salt, pepper, and oregano on both sides of the chicken pieces. Cover each piece with cheese slice and ham slice. Roll them up, dip into chicken broth and dredge in breadcrumb mixture.

Spray a baking dish and place rolled pieces in it. Pour remaining chicken broth into pan. If necessary insert toothpicks to keep from unrolling.

Place in oven and bake for 30 minutes at 350 degrees (F) or until chicken tops are golden. Make a slice in one piece to ensure that it is no longer pink.

Now you know how to make Chicken Cordon Bleu. Another time-save is that you can prepare this Chicken Cordon Bleu recipe as directed except for the baking section and cover tightly with aluminum foil and freeze. When you are ready to have it again just thaw the pieces in the refrigerator for 24 hours. Cook covered for 10 minutes and then uncover and cook for an additional 20 minutes.