Beths Delicious Coconut Cake!!

Seriouslly the BEST cake EVER!!!

2 boxes white cake mix - Bake as Directed
1 can sweetened condensed milk
1 can Goya coconut creme
1 tub of coolwhip
1 package shredded coconut

Mix milk and coconut creme together. While cake is still warm, poke holes and pour mixture slowly into cake, letting it absorb.

Top cake after it has cooled with whip cream and shredded coconut. Store in fridge.

ENJOY!!

Skillet Lasagna

1 jar marinara sauce
3 C water
8 oz. lasagna noodles
1 lb. bulk hot Italian turkey sausage or sausage links, casings removed ( I usually just cook up a whole pound of Jimmy Dean Regular pork sausage)
2 garlic cloves, pressed
2 oz. Parmesan cheese
2 tbsp chopped fresh parsley, divided
1 C fresh whole milk ricotta cheese
1/2 C shredded mozzarella cheese
1/4 tsp coarsely ground black pepper
Additional grated Parmesan cheese (optional)

1. Combine sauce and water in Skillet. Cover; bring to a boil.
2. Wrap noodles in a clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
3. As noodles cook, place sausage into skillet; cook and stir over med/high heat 6-8 min. or until sausage is no longer pink, breaking into crumbles. Add pressed garlic; cook 1 min. Remove from heat. Stir sausage into noodles and sauce.
4. Grate Parmesan cheese, chop parsley, set aside 1tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3-5 min. or until cheese is melted and ricotta mixture is heated through.
5. Sprinkle lasagna with reserved parsley and additional Parmesan cheese if desired.
Yields: 6 servings

Broccoli Salad

2 Bunches of fresh Broccoli
1/2 large Red Onion, chopped
1 pound Beacon, fried and crumbled
Raisins and sunflower seeds to taste
Mix Well

Dressing
1 C Mayo
1/4 C Sugar
1/8 C. Red Wine Vinegar
Mix well and pour over salad. Stir well and refrigerate.

Mozzarella-Beef Burgers

1 lb ground beef
1/2 cup Shredded Mozzarella cheese
1/2 cup plain bread crumbs
1/4 cup Kraft Thick 'N Spicy Original Barbecue Sauce, divided
4 Hamberger buns

1. Preheat grill to medium-high heat. Mix meat, cheese, bread crumbs and 2 Tbsp of the Barbecue sauce. Shape into 4 patties.
   
2. Place patties on the grill; cover grill with lid. Grill 4-6 minutes on each side or until burgers are cooked through (160*F), brushing with remaining 2 Tbsp barbecue sauce during last 2 minutes of grilling time.
   
3. Fill buns dwith burgers and lettuce, if desired.
   

Makes 4 servings, 1 burger each

Jazz it up: For an additional flavor kick, add 2 Tbsp grated parmesan cheese and 1/4 tsp Italian seasoning to the meat mixture. Serve with lettuce and Claussen Pickles.

Pepperoni Pizza Pasta

16 oz uncooked Mezze Penne noodles
1 can (26.5 oz) Hunts Spaghetti sauce
3/4 cup halved pepperoni
1/4 cup finely chopped green bell pepper
1/4 grated Parmesan cheese
1/2 tsp dried oregano leaves
1 tsp minced garlic
16 oz shredded Mozzerella cheese
Adobo to taste

1. Heat oven to 375 degrees F. Cook noodles to desired doneness as directed on package. Drain.
   
2. In a large bowl, combine noodles, sauce pepperoni, bell pepper, parmesan cheese, oregano, garlic, Adobo, and half of the mozzerella cheese; Mix well.
   
3. Spoon into oven safe dish; sprinkle with mosserella cheese and top with pepperoni.
   Cover with foil; bake at 375 for 30-35 minutes or until mixture is thoroughly heated and cheese is melted.

Speedy Beef & Bean Burritos

8 flour tortillas (7 inch)
1 lb ground beef
1 cup chopped onion
1 tsp minced garlic
1 can (15 oz) black beans, drained and rinsed
1 cup spicy thick and chunky salsa
2 tsp ground cumin
1/4 cup chopped cilantro
2 cups shredded cojack, monterey jack, or chedder cheese

1. Combine beef, onion, and garlic in a large skillet; cook over medium-high heat until beef is no longer pink, breaking beef apart with wooden spoon. Pour off drippings.
2. Stir beans, salsa, and cumin into beef mixture; reduce heat to medium. Cover and simmer 10 minutes, stirring once.
3. Stir cilantro into filling. Spoon filling down centers of warm tortillas; top with cheese. Roll up and serve immediately.
   

Makes 4 servings

Southwest Steak

3/4 cup Italian dressing
1/2 cup minced fresh parsley
1/3 cup Frank's RedHot Cayenne Pepper Sauce
3 Tbsps lime juice
1 Tbsp French's Worcestershire Sauce
2 lbs Boneless sirloin or top round steak (1 1/2 inches thick)

1. Place dressing, parsley, Frank's RedHot sauce, lime juice and Worcestershire in blender or food processor. Cover; process until smooth. Reserve 2/3 cup sauce. Pour remaining over steak in deep dish. Cover; refridgerate 30 minutes.
2. Grill or broil steak 8 minutes per side for medium-rare or to desired doneness. Let stand 5 minutes. Slice steak adn serve with reserved sauce.

Makes 6 to 8 servings

Sofrito

2 seeded bell peppers
2 yellow onions
4 bunches of cilantro
1 Tbsp vegetable oil

1. Put bell peppers, onions, and cilantro in food processor and blend well.
2. Add oil and blend for a minute.
3. Separate in to tupperware containers...save room for freezing. Cover with lids and put one in the fridge and the rest in the freezer.
4. Pull out of the freezer as you need it.

Tater Tot Caserole

1 Lb Hamburger meat
2 cans French Style Green Beans
1 Can Cream of Mushroom Soup
1 Can Cream of Chicken Soup
Tater Tots
Grated Cheddar Cheese (as much or as little as you like)

Optional -- Onions

Cook hamburger and Onions together and set aside.

Mix the Cream of Mushroom and Cream of Chicken soup together and set aside.

Spray caserole dish with PAM and layer with Meat, Green Beans, Soup mixture, Grated Cheese, and Tatertots.

Bake for 1 hours uncovered at 350 Degrees. If desired, pull out of oven 10 minutes prior to being done, add more cheese and place back in oven.