Cherry Pineapple Cabana Dump Cake

Ingredients

• Servings: 12
• 1 (21 ounce) can lucky leaf® regular or premium cherry pie filling
• 1 (20 ounce) can crushed pineapple
• 1 (18.25 ounce) package yellow cake mix
• 1 cup melted butter or margarine
• 1 (7 ounce) package shredded coconut*
• 1 cup chopped macadamia nuts**

Recipe

Ready Time: 50 mins


• preheat oven to 350 degrees f.
• lightly grease a 13x9-inch baking pan. in the prepared baking pan, layer undrained crushed pineapple, then lucky leaf cherry pie filling. sprinkle dry cake mix over the top, smoothing evenly and covering the top.
• pour the melted butter or margarine over the top, covering evenly. top with the coconut and nuts.
• bake for 50 to 60 minutes or until brown on top and bubbly.
• let cool 30 minutes. serve warm or cooled.

mango hawaiian cookies

Ingredients

• Servings: 3
• 1/4 cup orange juice
• 1/2 cup chopped dried mango
• 1/2 cup butter, softened
• 1/2 cup shortening
• 3/4 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup coarsely chopped macadamia nuts
• 3/4 cup flaked coconut
• 1/2 cup chopped dried cranberries

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. set aside. beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. add the eggs one at a time. combine the flour, baking soda, and salt in a separate bowl. mix the flour mixture into the butter mixture until just incorporated. fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. drop spoonfuls of the dough 2 inches apart greased baking sheets.
• bake in the preheated oven until the edges are golden brown, about 10 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

grandma chase's nanaimo bars

Ingredients

• Servings: 60
• crust:
• 1/2 cup butter
• 1/2 cup white sugar
• 5 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 egg, lightly beaten
• 1 1/2 cups graham cracker crumbs
• 1 cup chopped walnuts
• filling:
• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 3 tablespoons instant french vanilla pudding mix
• 3 tablespoons milk
• topping:
• 4 ounces semisweet chocolate
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Ready Time: 1 hr 45 mins


• grease a 9x13-inch dish. to make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes.
• make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. spread the filling over the cooled crust, and return to refrigerator for 30 more minutes.
• for topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. return the dish to the refrigerator to cool the topping for about 15 minutes. when the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.

Buttery Cupcakes With Coconut Topping

Ingredients

• Servings: 12
• cupcakes
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)
• 1/3 cup butter, at room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup milk
• frosting
• 1/4 cup butter, room temperature
• 1/3 cup packed brown sugar
• 2 tablespoons milk
• 1 cup flaked coconut
• 2/3 cup chopped walnuts
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). line a 12 cup muffin tin with paper bake cups. sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
• in a large bowl, cream together 1/3 cup butter and sugar until light and fluffy. add the egg and vanilla and mix well. pour in the flour mixture alternately with 3/4 cup milk; beat well. fill the prepared muffin cups evenly, about half full.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. remove from the oven and set aside to cool slightly.
• meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
• with the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. do not spread the frosting all the way to the edge.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

Cake Ii

Ingredients

• Servings: 1
• 1/4 cup butter
• 1 tablespoon
• 16 large marshmallows
• 1 cup flaked coconut
• 4 cups confectioners' sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 2 drops red food coloring
• 6 large marshmallows

Recipe

• prepare cake i as directed, but bake in two 9 inch round pans. allow to cool. when cool, put together with coconut filling.
• coconut filling: over boiling water in double boiler, melt 16 marshmallows, butter and . remove from heat and add coconut.
• fondant frosting: sift powdered sugar in top of double boiler. add corn syrup and water. stir over boiling water until smooth. add the vanilla, salt and almond flavoring. for pink effect, add 2 or 3 drops red food coloring.
• keep frosting warm so it spreads evenly. with spoon, carefully pour fondant over top and sides of cake. slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

carrot cake cheesecake from duncan hines®

Ingredients

• Servings: 1
• carrot cake:
• 1 (21.4 ounce) box duncan hines® classic carrot cake mix
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• 1/4 cup vegetable oil
• 1 (8.5 ounce) can crushed pineapple, packed in juice, drained well, reserve juice
• 1/2 cup coconut (optional)
• 1/2 cup chopped walnuts
• cheese cake filling:
• 2 (8 ounce) packages cream cheese
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 3 eggs
• pineapple cream cheese frosting:
• 2 ounces cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons pineapple juice

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• carrot cake: soak carrots and raisins in 1 cup hot tap water, allow to stand for 5 mins. drain and squeeze out excess water from carrots and raisins.
• in mixing bowl add dry mix, 2 eggs, 1/4 cup oil. add well drained carrots, raisins and pineapple. add coconut and walnuts. mix well by hand. spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. reserve remaining carrot cake.
• cheesecake: in large bowl beat cream cheese, sugar and vanilla until smooth. beat in eggs.
• spread 1/2 of the cheesecake batter on top of the carrot cake. spoon on remaining carrot cake and top with remaining cheese cake batter. do not marble with knife.
• bake in a 350 degrees f preheated oven for 50-60 mins or until cake is set and cooked through.
• cool to room temperature. when cake is cooled frost with pineapple cream cheese frosting. or top with duncan hines cream cheese frosting. refrigerate for 3 hours and serve chilled.
• beat cream cheese, butter, vanilla, and pineapple juice until smooth. beat in powder sugar until smooth. frost top of cheesecake.