Mounds Brownies Recipe

Mounds Brownies Recipe

INGREDIENTS:

1. 11 Family Size (9x13) pan of brownies, prepared
   
2. 25 1/3 Cups shredded coconut 
   
3. 314oz Can sweetened condensed milk
   
4. 41 ½ Cups powdered sugar
   
5. 51 Can of chocolate frosting
   
   
   
   
   

DIRECTIONS:

1. 1.Prepare brownies and let cool completely.
   
2. 2.In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
   
3. 3.Spread coconut mixture over brownies.
   
4. 4.Place can of frosting in the microwave for 10 seconds (please be sure to remove foil liner and lid) until pourable.
   
5. 5.Pour frosting over the coconut mixture. Let cool and set up.

Chocolate Chip Cookie Pizza Recipe

Chocolate Chip Cookie Pizza Recipe

Ingredients

• 1   

  tube (18 ounces) refrigerated chocolate-chip cookie dough
• 1/2  cup 

  raspberry preserves
• 1/4  cup 

  multicolored candy-coated chocolate pieces
• 2   tablespoons 

  peanuts, chopped
• 2   tablespoons 

  shredded flake coconut

  
  

  
  

  
  

  1.

  Heat oven to 350 degrees F. Coat nonstick 12-inch pizza pan with nonstick cooking spray. Spread cookie dough out evenly in prepared pan, pressing with fingers to flatten.

  2.

  Bake in 350 degree F oven for about 17 minutes or until the cookie dough is lightly browned. Let cookie pizza cool completely in pizza pan on a wire rack.

  To decorate:

  
  

  1.

  Spread raspberry preserves evenly over cookie pizza to within 1 inch of edge of pizza. Sprinklechocolate pieces, peanuts and flake coconut evenly over the preserves. Cut the cookie pizza into 12pizza-shaped slices.

  
  

Grilled Pineapple Sundae Recipe

Grilled Pineapple Sundae Recipe

4 pineapple slices, grilled
4 scoops vanilla ice cream
1/2 c. toasted coconut
1/3 c. caramel sauce, warmed
whipped cream, cherries

Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

1 1/2 cups of cold cooked rice
1 1/2 cups of coconut milk
2 cups of whole or 2% milk
1/3 cup of sugar
pinch of salt
1 vanilla bean, insides scraped out

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.

(Source)

Lime and Coconut Chicken

Lime and Coconut Chicken

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 tbsp soy sauce
• 1 1/2 tsp kosher salt
• 2 tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch cayenne
• 1 small fresh hot chili, such as Thai or Serrano, minced (optional)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges

1. Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
2. Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.
3. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
4. Mix all remaining ingredients except fresh cilantro and limes.
5. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
6. Your chicken doesn’t take long to cook so you can use this time to get your dishes prepped and ready.
7. Once you are ready to cook the chicken, remove each breast from the marinade.
8. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
9. In a heavy skillet or grill pan, heat a splash of oil over high heat.
10. Cook the chicken in batches to prevent over crowding the pan.
11. Place the breasts in the hot pan and cook without turning for a couple minutes
12. Flip the breasts over and cook until the other side is golden, it shouldn’t take long depending on the thickness of your chicken.
13. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
14. Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.

If you typically have these ingredients on hand this is a quick, cheap main dish to throw together.  It would be delicious on the grill or as kabobs as well.

Coconut Oil Granola

Coconut Oil Granola

Ingredients:

• 3 cups rolled oats
• 2/3 cup slivered almonds
• 2/3 cup sunflower seeds
• 1 cup coconut chips
• pinch of kosher salt
• 1 t cinnamon
• 1/2 t cardamom
• 1/2 cup coconut oil
• 1/4 cup honey
• 1/4 cup brown sugar
• 1 T maple syrup
• 1 t vanilla extract
• 1 cup dried cherries or any other dried fruit

Directions:

1. Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the oats, nuts, sunflower seeds, coconut, salt, and spices.
3. In a small saucepan melt the coconut oil with the honey, brown sugar, and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
4. Pour onto the prepared baking sheets making an even layer. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until uniformly golden.
5. Allow to cool completely on the baking sheet. Sprinkle with dried cherries. Break up and store in an airtight container. Eat over yogurt, with milk, or just by the handful.

(Original Recipe)

Strawberry Coconut Cake

Strawberry Coconut Cake

Summer Strawberry Coconut Cake

1 (18.5 ounce) box white cake mix
4 T. strawberry gelatin powder
2 T. all-purpose flour
1 t. baking powder
2 T. granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 c. water
1/2 c. pureed strawberries
1 t. vanilla
1/2 t. coconut extract
1/2 cup fresh strawberries, finely diced
1 c. coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.

Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

The first time I made this, I did cupcakes. They're really pretty with a small strawberry on each one.

Cream Cheese Frosting

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.