Triple Coconut Poke Cake

Calling all coconut lovers! You are going to love this this white coconut cake drenched in coconut pudding and topped with coconut whipped cream!

Ingredients:

1 box of white cake mix
4 large egg whites
1/3 cup vegetable oil
1 cup milk
3 teaspoons coconut extract
3/4 cup shredded coconut 

TOPPING: 
2 (3.4-ounce) package coconut instant pudding mix ( can substitute with vanilla )
4 cups milk

2 cups heavy whipping cream
1/4 cup powdered sugar
3 teaspoons coconut extract

Directions:

Preheat oven to 350°.  Grease and flour a 9×13" cake pan. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix well until all ingredients are thoroughly combined. Bake @ 350° for 25-30 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, it is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set. The longer it sets the better. 
Prepare the whipped cream. Pour the heavy whipping cream into a bowl and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peaks form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. Keep cake chilled & refrigerated until ready to serve. Enjoy.

Not Your Traditional Blackberry Cobbler

 Not Your Traditional Black Berry Cobbler

Ingredients:

1 stick Butter

1-1/4 cup Sugar

1 1/2 cup Self-Rising Flour

1 cup Milk

2 cups Blackberries 

Instructions:

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and blend it all together. 

Butter a baking dish. (  I use my 8 x 8 glass one. )

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. ENJOY! 

Strawberry Fudge Chocolate Pie

Looking for a delicious dessert? Then look no more!
Prep Time 30 min Total Time 3 hr 20 min Servings 8


Ingredients:

Crust 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Brownie Layer 1 (10.25-oz.) pkg. fudge brownie mix
1/4 cup oil
2 tablespoons water
1 egg
Cheesecake Layer
1 (8-oz.) pkg. cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 egg
Topping
3 cups fresh strawberries, halved
2 tablespoons hot fudge ice cream topping

Directions
Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.
In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator. ( Enjoy! ).

* Prepare the pie and let it cool. Do not garnish it with the fudge or strawberries. Wrap it tightly and place into freezer till frozen. To thaw the frozen pie unwrap it and refrigerate it for two to three hours. Bring the pie to room temperature, decorate it with the fudge and strawberries, and serve.

Raspberry White Chocolate Pie

These raspberries, white chocolate and orange make for a delicious pie!
Prep Time 35 min Total Time 3 hr 5 min Servings 8


Ingredients:

1 Pillsbury™ refrigerated pie crust, softened as directed on box
5 oz white chocolate baking squares
3 tablespoons milk
5 oz cream cheese, softened
1/2 cup powdered sugar
1/2 to 1 teaspoon grated orange peel
1 cup whipping cream, whipped
3 cup fresh raspberries


Directions
Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.
In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie. ( Enjoy! ).
* White chocolate is made of a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. Check to see if the label states it contains cocoa butter; if not, it's not white chocolate.

Chocolate Orange Cheesecake

Ingredients

1, 3/4 cups Bittersweet Chocolate Chips

6 oz shortbread cookies, crushed

1/4 cup butter, melted

16 oz cream cheese (for filling)

1, 3/4 cup sugar (for filling)

1/3 cup orange juice concentrate (for filling)

3 large eggs (for filling)

1, 1/2 cup sour cream (for topping)

6 Tbs sugar (for topping)

2 Tbs orange juice concentrate (for topping)

Directions
Crust: Preheat oven to 325°F. Combine cookies and butter with a fork. Press into bottom of a 9-inch springform pan and slightly up the sides. Bake 15 minutes. Cool.
Filling: Melt 1 ½ cups chocolate chips at 30-second intervals, stirring after every 30 seconds until melted. Cool. Beat cream cheese and 1-3/4 cups sugar until smooth. Add 1-1/2 cups chocolate chips, 1/3 cup orange juice, and eggs, one at a time. Pour into crust, and bake 50 minutes. Cool 10 minutes.
Topping: Mix sour cream, 6 tablespoons sugar and 2 tablespoons orange juice concentrate together. Spread over cake. Drizzle remaining 1/4 cup melted chocolate chips over. Bake 5 minutes. Turn off heat, and cool in the oven with the door slightly open for 30 minutes. Place in refrigerator overnight. 

Peanut Butter Cake

I'm adding this peanut butter cake recipe given to me by my sister Pam. It's a big hit at our family gatherings, especially amongst the children. Everyone loves it. Cake Ingredients needed:   2 sticks of butter or margarine, 1 cup water, 1/3 cup of peanut butter ( Choosy Moms Choose Jif  *wink* )  2 cups of all purpose flour, 1/2 tsp. salt, 1 tsp. baking soda, 2 eggs, 8 oz. sour cream,1 tsp. vanilla Preparations for cake as follows: In large mixing bowl mix together 2 cups of all purpose flour, 1/2 tsp. salt, 1 tsp. baking soda, set aside. In sauce pan over medium heat blend together 2 sticks of butter or margarine, 1 cup water, 1/3 cup of peanut butter bring to boil. Pour into large mixing bowl add 2 cups of sugar, blend well, then add dry ingredients that were previously set aside. Mix Well, add two eggs, blend then add 8 oz. of sour cream, 1 tsp. vanilla, Blend thoroughly and pour into large ( 9" by 13" cake ) greased and floured cake pan. Bake at 350 degrees for 25 to 30 min. until done. Icing Ingredients needed:1 stick of softened or melted butter or margarine, 1/3 cup of peanut butter, 6 tsp. or 1/2 cup of milk, 1lb. of confectionery sugar ( powdered sugar ) - get the 2lb. bag as you may need just a little extra. Preparations for Icing as follows: Mix together 1 stick of melted or softened  butter or margarine, 1/3 cup peanut butter, 6 tsp. or 1/2 cup milk, 1 lb. of confectionery sugar, 1 tsp. vanilla. Spread over cooled cake. *Enjoy.*  Foot Note: add more powdered sugar for consistency if needed.                                                                                                                                  

Mandarin Orange and Pineapple Cake

This recipe happens to be a personal favorite of mine, and I highly recommend it to anyone reading this. Mandarin Orange Cake
1box yellow cake mix
11oz. can mandarin orange sections (do not drain)
4 eggs
1/2 cup oil
preheat oven to 350. Combine cake mix,mandarin oranges, eggs and oil. Mix well for 2 min. Pour into greased and floured 9x13 cake pan. Bake for 25-30 min. at 350.                                                                          Frosting
9oz. cool whip
small box instant vanilla pudding
1(15oz) can crushed pineapples, drained
mix well and spread on cooled cake.