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Modern Cookbook

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Modern Cookbook - Page Text Content

S: Go-To Recipes-Christmas 2011

BC: Made with Love by Mallory

FC: The Strakusek Family's Favorite Recipes

1: Table of Contents | Appetizers Salads Side Dishes Main Courses Soups Desserts | 2 | 6 | 8 | 12 | 16 | 28

2: Spinach Artichoke Dip 1 14.5oz can artichoke hearts, drained & finely chopped 1 10oz package frozen chopped spinach, thawed and drained 3/4 C Parmesan cheese 3/4 C mayonnaise 1/2 C mozzarella cheese, grated 1/2 t garlic powder 1.Heat oven to 350 2.Mix all ingredients until well blended 3.Spoon into a 9in pie pan, bake 20 min or until heated thoroughly | Pita Chips 12 pita pocket bread 1/2 C olive oil 1/2 t black pepper 1 t garlic salt 1/2 t dried basil 1. preheat oven to 400 2. cut each pita bread into 8 triangles and place on lined baking sheet 3. in a small bowl, combine remaining ingredients 4. brush each triangle with oil mixture 5. bake for about 7 minutes or until light brown and crispy | Substitute herbs for a different tasting chip!! Try Parmesan Rosemary, or Oregano and Garlic!! | 2

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4: Bacon Water Chestnut Wraps 1 lb. slice bacon 2 cans (8oz each) whole water chestnuts, drained 1/2 C packed brown sugar 1/2 C mayonnaise 1/4 C chili sauce 1.Cut bacon strips in half. In a skillet over medium heat, cook bacon until crisp, drain. Wrap each piece of bacon around a water chestnut and secure with a toothpick. Place in an ungreased 13x9x2in baking dish 2.Combine he brown sugar, mayonnaise, and chili sauce; pour over water chestnuts. Bake uncovered at 350 for 30 minutes or until hot and bubbly | Guacamole with Tomatoes 3 green onions; white part only, chopped 2 jalapenos, seeded and minced 1 small ripe tomato, peeled, seeded and diced 1 T finely chopped cilantro 1/4 t salt 2 ripe avocados 1.Combine green onion, jalapenos, tomato, cilantro and salt in a small bowl. Mash mixture gently with a fork to release the juices of the tomato. 2.Cut each avocado in half, discard the pit. Scrap the inside out of the shell using a spoon; mash until chunky. Add to vegetable mixture, mix well. | 4

5: 8-10oz Brie Cheese 8oz jar sundried tomatoes, packed in oil, chopped 2 medium garlic cloves, minced 1 heaping teaspoon dried thyme, or 3/4 t fresh thyme leaves Black pepper Baguette or crackers 1. Preheat oven to 325 degrees 2. Remove rind from Brie, then cut brie into cubes. 3. In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper 4. In baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture. 5. Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably. 6. Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers. 7. Serve warm, with bread or crackers | “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” Julia Child | Baked Brie | 5

6: Side Dishes | Tomato Pudding 1 30oz can tomato puree 3/4 C boiling water 3/4 t salt 1 C plus 2 T brown sugar 1 t dried basil 3/4 C melter butter 6-7 C bread cubes (about a loaf of regular white bread) 1.Place puree in sauce pan. Rinse the can with the boiling water, add to puree. 2.Heat to a boiling point and add salt, brown sugar, and basil 3.Place bread in a casserole dish; pour melted butter over the cubes. 4.Add the tomato mixture and cover the dish closely. 5.Bake at 375 for 30 min. do not remove the cover until ready to serve. | 6

7: Garlic Mashed Red Potatoes 8 medium red potatoes, quartered 1/2 C fat-free milk, warmed 3 cloves garlic, peeled 1/2 t salt 2 T butter 1/4 C grated parmesan cheese 1.Place potatoes and garlic in large saucepan; cover with water and bring to a boil. 2.Reduce heat, cover and simmer for 20-25 minutes or until the potatoes are very tender 3.Drain well, add the butter, milk and salt; mash. Stir in parmesan cheese. | Heavenly Spinach 2 10oz packaged frozen spinach 1 T butter 1/4 C mayonnaise 1/4 C sour cream 1/4 C parmesan cheese 1 8.5oz can artichoke hearts (use only half of 14.5oz can) Salt Pepper 3 tomatoes 1/4 C dry bread crumbs 1/8 C butter 1.Cook spinach to package instructions, drain. 2.Combine mayo, sour cream, and cheese; stir in artichokes and spinach. Season with salt and pepper to taste 3.Pour into a greased 8x8 pan 4.Slice tomatoes 1in thick; place over spinach. 5.Sauté bread crumbs in butter until browned, sprinkle over casserole 6.Bake at 325 for 20 min. | 7

8: 1lb ground turkey 1 small onion, diced (1 cup) 1 large carrot, julienned (1 cup) 3 garlic cloves, minced 2 14.5oz cans diced tomatoes 1 15oz can red kidney beans, drained and rinsed 1 15oz can great northern beans, drained and rinsed 1 15 oz can tomato sauce 1 12oz can v-8 juice 1 T white vinegar (or Worcestershire sauce) 1 1/2 t salt 1 t oregano 1 t basil 1/2 t pepper 1/2 t thyme 1/4lb (1/4 package) ditalini pasta 2 C water 1.Brown the ground turkey in a large saucepan or pot over medium heat 2.Add onion, carrot, and garlic and sauté for 10 minutes 3.Add remaining ingredients, except pasta and simmer for 1 hour 4.About 50 minutes into summer, cook the pasta, add pasta to the pot of soup, simmer for 5-10 minutes and serve. | Pasta Figoli | 8

9: 1 lb ground turkey (or beef) 1 C frozen corn 1 large green pepper, chopped 1/4 C tomato paste 1 medium onion, chopped 2 t Italian seasoning (1 t oregano, 1 t basil) 2 cans (14.5oz) diced tomatoes 1/4 t pepper 2 garlic cloves, minced 2 1/2 C uncooked rotelle pasta 2 cans (14.5oz) reduced 1/2 C shredded parmesan cheese sodium beef broth 1 8oz can tomato sauce 1.In a large saucepan, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink. Drain. 2.Stir in broth, tomatoes, tomato sauce, corm, tomato paste, Italian seasoning and pepper. Bring to a boil 3.Stir in pasta and return to a boil 4.Reduce heat, cover and simmer for 10-12 minutes or until pasta is tender, sprinkle with parmesan cheese | Lasagna Soup | 9

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11: Chili 1/4 cup oil 4 16 oz cans kidney beans 2 cloves garlic 1/3 cup chili powder 4 lg. onions 1 t white vinegar 2 lg. green pepper 3 dashes cayenne 4 lbs. ground turkey 1 T salt 67 oz tomatoes 3 whole cloves 12 oz tomato paste 1 bay leaf 1.Heat oil, sauté garlic, onions and peppers. Add meat, cook slowly over low heat. 2.Add tomatoes, tomato paste, chili powder, vinegar, cayenne and salt. 3.Stir in cloves, beans and bay leaf 4.Cook uncovered for 1 hour, if too much liquid, simmer a bit longer. If too dry add tomatoes. | 11

12: Taco Salad 8oz Kraft Catalina dressing (I like the sweet one) 1 head of lettuce 1 onion, chopped 1lb ground turkey or beef 1 15oz can kidney beans, drained & rinsed 1. Fry together the ground turkey and kidney beans 2. Mix together remaining ingredients 3. Add all meat and beans to the salad mixture | 4 tomatoes 1 med bag nacho cheese Doritos 4oz shredded cheddar cheese | Tangy Cucumber and Avocado Salad 2 medium cucumbers, cubed 2 avocados, cubed 4 T chopped fresh cilantro 1 clove garlic, minced 1.In a large bowl, combine cucumbers, avocados, and cilantro. 2.Stir in garlic, onions, and pepper, squeeze lemon and lime over top and toss. 3.Refrigerate at least 30 min | 2 T minced green onion 1 lime 1/4 large lemon black pepper to taste | 12

13: 1. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until softened, 6 - 8 minutes. 2. Transfer cooked veggies to a large bowl. Add chicken, black beans, corn, cilantro, and scallions. Mix well and set aside. 3. In a small bowl, combine salsa, sour cream, taco seasoning, and salt. Mix well. Add salsa mixture to the large bowl and toss to coat. Cover and chill for at least 1 hour. | Santa Fe Chicken Salad 1 cup chopped red bell pepper 1/2 cup chopped onion 8 oz. cooked and shredded skinless lean chicken breast 1/2 cup canned black beans, drained and rinsed 1/2 cup sweet corn kernels, thawed from frozen 1/2 cup chopped fresh cilantro 1/4 cup sliced scallions 1/2 cup fresh salsa or pico de gallo 1/4 cup fat-free sour cream 1 tsp. taco seasoning 1/4 tsp. salt | Makes a great light summer dish, or with tortilla chips for a taco salad!! | 13

14: “Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.” - Chef Marcel Boulestin | Summer Salads | Tangy Cucumber Salad 2 small cucumbers, cubed 1/2 teaspoon salt 2 medium tomatoes, chopped 1 medium onion, chopped 1/4 cup cider vinegar 2 tablespoons vegetable oil 1 tablespoon honey 1/2 teaspoon dried basil 1/2 teaspoon ground mustard 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano dash cayenne pepper | Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. | 14

15: Italian Confetti Pasta Salad 3/4 cup mayonnaise 1 T red wine vinegar (I like a little extra) 1/4 t black pepper 1 clove garlic, minced 1 T chopped fresh basil 2 cups colored rotini pasta 1 cup chopped tomatoes 1/2 cup chopped yellow bell pepper 1/2 cup sliced black olives 1.Cook pasta according to package, rinse in cold water and drain 2.In a large mixing bowl, whisk together mayo, vinegar, pepper, and garlic until well blended. Mix in basil. 3.Add pasta, tomatoes, bell pepper and olives, fold gently until mixed. Chill for several hours. Stir before serving. | 15

16: Turkey Bow Tie Skillet 1lb ground turkey 3/4 C chopped celery 1/2 C green pepper 1 1/2 t oil 1/2 C chopped onion 1 clove garlic, minced 1 14.5oz can chicken broth 2 C uncooked bow tie pasta 1 14.5oz can stewed tomatoes 1 t vinegar 1/2 t chili powder 3/4 t sugar 1/2 t salt 2 T Parmesan cheese 1.In a skillet, brown turkey in oil. Add celery, onions, pepper, and garlic. Cook until tender. Remove 2.Add broth to pan, bring to boil, add pasta, cook for 10 minutes or until tender 3.Reduce heat, stir in tomatoes, vinegar, sugar, chili powder and turkey mixture 4.Simmer for 10 minutes, or until heated thoroughly. Serve with parmesan cheese | 16

17: Grilled Chicken with Cola Sauce 1 T canola oil 1 1/2 t chili powder 2 1/2 T finely chopped onion 1 1/2 T brown sugar 1 garlic clove, minced 1 T paprika 3/4 C coke/pepsi 1/2 t salt 1/3 C ketchup 1/2 t ground cumin 1 T cinder vinegar 6 (6oz) boneless, skinless chicken breast halves 1 T Worcestershire sauce Cooking Spray 1.Preheat grill to medium high heat 2.Heat a medium saucepan over medium-high heat. Add oil to pan, swirl to coat. Add onion to pan, sauté 2 minutes, stirring occasionally. Add garlic, sauté 1 minute, stirring constantly. Stir in coke and next 4 ingredients (ketchup, vinegar, worcestershire chili powder) bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. Set 6 tablespoons sauce aside. 3.Combine sugar and next 3 ingredients (paprika, salt, and cumin) stirring well. Rub spice mixture evenly over both sides of chicken. Arrange chicken on grill rack coated with cooking spray; baste with 3 tablespoons remaining sauce. Grill 5 minutes. Turn chicken over; baste with 3 tablespoons sauce. Grill 5 minutes or until done. Serve with reserve 6 tablespoons sauce. | 17

18: 1 lb. pork tenderloin 1 15oz. can tomato sauce 1 T chili powder 1 T ground cumin 1 T brown sugar 1 t cayenne pepper 1/2 t salt 3 cloves garlic, minced | 1.Place pork in base of slow cooker. In a small bowl, stir together all remaining ingredients; pour evenly over pork. 2.Cook on low for 8 hours. 3.When done shred pork (in crock pot) using two forks, pulling against the grain of the meat. 4.Serve in warm tortillas with taco toppings (lettuce, chopped tomatoes, cheese and sour cream) garnish with chopped scallions. | Slow Cooker Mexican Pulled Pork Tacos | Great alternative to a typical taco!! | 18

19: Roasted Cherry Tomato and Goat Cheese Pasta 2 pints cherry or grape tomatoes 1 large shallot (or about 1/4 of a large, sweet onion), minced 3 cloves of garlic, minced 2 T olive oil 1/4 cup bread crumbs (preferably Italian seasoned) 2 t smoked paprika (optional) 2-3 oz goat cheese, roughly crumbled freshly grated parmesan cheese for garnish 1 pound short cut pasta (penne, ziti, etc), cooked until al dente 1. Preheat oven to 375. Place halved tomatoes, shallot, and garlic into a baking dish. Drizzle olive oil over the top, and add salt, pepper, (about 3/4 t salt and 1/4 t pepper) and smoked paprika, if using. Mix to evenly coat all the tomatoes, etc, in the olive oil and spices. 2. Sprinkle the bread crumbs over the top of the tomato mixture, and drizzle a tiny bit of olive oil over the top of the bread crumbs. Bake in the oven for about 30 minutes, until tomatoes have burst, and the mixture is bubbling around the edges. 3. Meanwhile, cook your pasta. Cook until just al dente, and then drain. 4. Place your crumbled goat cheese in the bottom of a serving bowl. Once you’ve drained your pasta well, dump the pasta on top of the goat cheese in your bowl, and then spoon the tomato sauce over the pasta. Grate a good amount of parmesan (1/2 a cup or so) over the sauce. The heat of the pasta and the sauce will soften and melt the goat cheese and parmesan, so it will mix evenly into the pasta as you stir everything together. Serve with more grated parmesan. | 19

20: 1 3/4 C white vinegar 1/2 C ketchup 2 T sugar 2 T Worcestershire sauce 1 garlic clove, minced 1 t dry mustard 1 t paprika 1/2 t salt 1/2 t pepper 1 T oil 2lbs. pork spare ribs 1.Combine all ingredients except ribs and oil in slow cooker 2.Brown ribs in oil in skillet and transfer to slow cooker 3.Cover and cook on low for 4-6 hours | Tender and Tangy Ribs | 1 package smoked sausage 1 8oz can pineapple chunks 1 shredded carrot 1 t ground ginger 1 T cornstarch 2 T soy sauce 6 T water 2 s small onions, quartered and separated 1.Cut sausage and stir fry for 3-4 minutes or until lightly browned. Add onions and carrots, stir fry until crispy tender 2.Drain pineapple, saving juice, add chunks to the mixture 3.In a small bowl combine cornstarch and ginger. Stir in water, soy sauce and reserved pineapple juice until smooth. Add to skillet. Bring to a boil, cook and stir for 1-2 minutes, or until thickened. | Sweet & Sour Sausage | 20

21: 1 C onion, chopped1 t salt 1 C celery, chopped1 T sugar green pepper, chopped1 T oregano 1 clove garlic, minced t pepper 1 1/2 lbs. ground beef (or turkey)1/2 lb cooked lasagna noodles 1 can (28oz) tomatoes lb mozzarella cheese, sliced 2 cans (6oz) tomato paste lb cottage cheese C parmesan cheese 1.Sauté onion, celery, green pepper and garlic in oil for 5 minutes. Add turkey and cook 5 minutes longer, stirring frequently. Add tomatoes, tomato paste and seasonings. Simmer for 2 hours, stirring occasionally. 2.Grease 9x13 pan. Our a layer of sauce in bottom, add a layer of noodles, the sauce again. Cover with a layer of mozzarella cheese, a few tablespoons of cottage cheese and parmesan cheese. Repeat until all is used. 3.Finish with sauce on top and no cheese. Bake at 350 for 35 minutes. Recipe may be cut in half, using 8x8 pan | Lasagna | “Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal,” -Julia Child | 21

22: Cilantro-Lime Chicken with Avocado Salsa | 22

23: Chicken: Salsa: 2 T minced fresh cilantro 2 Roma tomatoes, chopped 2 1/2 T fresh lime juice 2 T finely chopped onion 1 1/2 T olive oil 2 t fresh lime juice 4 (6oz) boneless, skinless 1/4 t salt chicken breast halves 1/8 t black pepper 1/4 t salt 1 avocado, peeled & cubed Cooking spray 1.Combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 t salt. Heat grill pan over medium-high heat. Coat pan; cook 6 minutes on each side, or until done 2.To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocados; stir gently to combine. Serve salsa over chicken. | Make your extra cilantro last longer by wrapping it in a wet paper towel before putting it back in the fridge!! | 23

24: Spring Ravioli 2 t oil 1 C fresh green beans, cut into 1 in. pieces 1 small yellow pepper, cut into 1/2 in. pieces 1 14.5 can diced tomatoes with basil, oregano & garlic Salt and pepper to taste 1 16oz pkg. cheese or spinach ravioli 1/2 C sour cream 3 T basil pesto 2 t grated lemon peel 1.In a large skillet heat the oil. Cook green beans and pepper in oil for 5 minutes or until crisp tender. Stir in tomatoes, salt and pepper 2.Cook ravioli according to package directions and drain. In a small bowl combine sour cream, pesto and grated lemon peel 3.in the skillet toss together the ravioli, vegetable mixture and sour cream mixture | 24

25: Dijon-Crusted Chicken Breasts 1/3 C dry bread crumbs 4 boneless, skinless chicken breast halves (4oz each) 1 T parmesan cheese 2 T Dijon mustard 1 t Italian seasoning 1 t olive oil 1/2 t dried thyme 1 t reduced fat margarine 1/4 t salt 1/2 t pepper 1.Place the first 6 ingredients (bread crumbs through pepper) in a shallow bowl. Brush chicken with mustard. Roll in crumb mixture 2.In a large skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until juice runs clear. | Parmesan Chicken 1/2 C butter, melted 2 t Dijon mustard 1 T Worcestershire sauce 1 C dry bread crumbs 1/2 C parmesan cheese 6 boneless skinless chicken breasts 1.In a pie plate, combine butter, mustard and Worcestershire sauce. In a bad combine bread crumbs and parmesan cheese. Dip chicken in butter and shake in bag, place in an ungreased 13x9x2 baking dish 2.Drizzle with any remaining butter and bake at 350 for 40-45 minutes or until juice runs clear. | 25

26: 1/4 C olive oil 1 1/2 t chili powder 1lb flank steak, halved, crosswise Salt and pepper 2 jalapeno peppers, chopped finely Juice of 2 limes 1 head lettuce, shredded 2 avocados, cubed 1/2 onion, thinly slices Soft taco shells 1.Whisk together olive oil and chili powder, rub all over steak, season with salt and pepper. Grill or cook on stovetop, turning once for 5min for medium rare. 2.Transfer to a cutting board and let rest for 10mion before cutting, thinly sliced against the grain 3.In a medium bowl combine jalapenos, lime juice, and 3 T olive oil. Add lettuce, avocados, and onion and toss; season with salt and pepper. | Avocado Steak Topped Tacos | 2 T oil 1/2 C grated cheddar cheese 1 lb. ground turkey 1 8oz bag wide noodles 1 clove garlic 6 scallions (green onion) Pepper 3oz cream cheese 1 T sugar 1 C sour cream 2 8oz cans tomato sauce 1.Cook turkey until no longer pink. Add garlic, pepper, sugar, tomato sauce. Simmer for 20 minutes 2.Cook noodles separately 3.Combine scallions, cream cheese and sour cream. 4.Layer in a 2qt. casserole dish starting with noodles, sour cream mixture and finishing with the meat. 5.Repeat layers and sprinkle with cheese 6.Bake for 350 for 20 minutes, or until bubbly | Hamburger Noodle Bake | 26

27: 4 ounces uncooked ziti 2 T chopped fresh basil 1 T olive oil 2 t chopped fresh oregano 2 cups chopped yellow squash 3/4 t salt, divided 1 cup chopped zucchini 1/2 t crushed red pepper 1/2 cup chopped onion 1/4 cup ricotta cheese 2 cups chopped tomato 1 large egg, lightly beaten 2 garlic cloves, minced Cooking spray 1 cup mozzarella cheese 1.Cook paste according to package directions 2.Preheat oven to 400 3.Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini and onion. Sauté 5 minutes. Add tomato and garlic, sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt and pepper. 4.Combine ricotta, remaining salt and egg. Stir in pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella cheese. Bake at 400 for 15 minutes or until bubbly and browned. | Baked Ziti and Summer Veggies | 27

28: Pumpkin Bars

29: Bars: 2 C flour1 t baking powder 1 t baking soda 3/4 t salt 2 t cinnamon 1/4 t ground cloves 4 eggs 2 C sugar 2 C pumpkin (or 1 small can) 1 C oil 1.Mix together flour, baking powder, baking soda, salt, cinnamon and ground cloves 2.Add eggs, sugar, pumpkin and oil 3.Grease and flour 11x18 pan, add mixture and bake at 350 for 20-25 minutes Frosting: 3 oz cream cheese 1 T milk 3/4 stick margarine 1 t vanilla 1-2 C powdered sugar 1.Mix by hand and spread on cooled bars | 29

30: 1 C butter or margarine, softened 2 C sugar 4 eggs 1 t vanilla extract 1/2 t almond extract 3 C flour 1 t salt 2 cans (21oz each) cherry pie filling Glaze: 1 C powdered sugar 1/2 t vanilla extract 1/2 t almond extract 2-3 T milk 1.In a mixing bowl, cream butter and sugar, add eggs, one at a time, beating well after each addition. Beat in almond extract. 2. Combine flour and salt; add to the creamed mixture and combine 3.Spread 3 C batter into a greased 15x10x1 pan. Spread with pie filling. Drop remaining batter by teaspoons over filling 4.Bake at 350 for 30-35 minutes or until toothpick comes out clean 5.Cool on wire rack. Combine glaze ingredients and drizzle over bars | CHERRY BARS | 30

31: BROWNIES | 4 squares unsweetened chocolate 2/3 C butter 1 1/2 C flour 1 t baking powder 1 t salt 4 eggs 2 C sugar 2 t vanilla 1.Melt chocolate and butter, mix flour, baking powder and salt in separate bowl. Beat eggs well, and then beat in sugar. Blend in chocolate, vanilla and flour mixture 2.Bake at 350, in a greased 9x13 pan for 25 minutes Chocolate Frosting: 3 C sifted powdered sugar2/3 C baking cocoa 1 stick butter or margarine, softened5-6 T milk 1 T vanilla 1.Beat 1 cup sugar, cocoa, butter, 2 T milk and vanilla in a small bowl until creamy 2.Gradually beat in remaining sugar and milk until smooth. | 31

32: Coconut Cream Fluffcakes | 32

33: 3/4 cup Cool Whip Free, thawed 1/4 cup Jet-Puffed Marshmallow Creme, room temperature 1 drop coconut extract 1/2 cup sweetened shredded coconut, divided Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix 1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside. 2. In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate. 3. Roughly chop 1/4 cup shredded coconut and set aside. 4. In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds. 5. Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes. 6. Set aside to slightly cool. 7. Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut. | 33

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