MOUNDS CAKE

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive!

You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake
Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over coconut mixture.
Also Good refrigerated!

Bacon-Wrapped Jalapeno Chicken Bites

Prep time
20 mins
Cook time
10 mins
Total time
30 mins

Chicken spread with cream cheese and jalapenos, rolled and wrapped with bacon, then grilled
Author: Recipe adapted from Home Cooking with Trisha Yearwood
Serves: 16 bite-size

Ingredients

8 chicken tenders, flattened and cut in two
3-ounce package softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Instructions

Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
Grill until bacon is brown and crispy on both sides.

Notes
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.

Fried okra is one of my favorite foods in all the land – if it’s done right.
And by done right, I mean cooked with the perfect amount of crispy coating on the outside while being smooth and tender on the inside. You’d think that would be easy enough, but when I was first married I managed to have more burnt crisps of okra because I couldn’t figure out the perfect balance of how to make it just right.

Finally, like every good Southern girl, I called my Mama. She knew just what I was doing wrong and set me straight in my fried okra making ways.

All this time, I was trying to get the perfect fried okra on the stove top alone. The secret was the combination of the stove top AND the oven! It’s how her Mama taught her and her Mama before her.

Hallelujah! It was if I could hear the angels singing when she said that!

My fried okra making days have been just fine since that day nearly 18 years ago, And I’m ever so thankful!

The world just wouldn’t be the same without good fried okra.
Here’s my family’s Fried Okra recipe. It’s a tradition.

Fried Okra Recipe

Fried Okra is a Southern staple. So simple to make, fried okra makes the perfect side dish. Get this heirloom family fried okra recipe that you'll love.


Ingredients

2 pounds okra, sliced
¾ cup corn meal
½ cup all-purpose flour
½ teaspoon salt
¼ cup Canola or vegetable oil

Instructions

Preheat oven to 350º F.
Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
In the meantime, heat oil in a large skillet over medium heat.
Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.
Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.

Notes
When slicing okra for cooking, make sure to discard the stem end and the tip. These are too tough, in my opinion, for frying.

Oriental Ramen Broccoli Cole Slaw

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar
Directions:

1
Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2
Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3
In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4
Toss before serving.

Bacon Cheese Biscuits
You can stuff anything into biscuits!
Details
Cooking Time: 20
Recipes Makes: 6
Calories: 386
Carbs: 22
Fat: 23
Protein: 21.6
Ingredients Related Tips

2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions

Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent rolls to stick.

Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.

Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out.

Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

The bacon cheese biscuits are now my focus for this weekend's cooking adventure.

These sound amazing!

Great recipe, SH!

It's amazing, you CAN actually find something worthwhile on fb.

Easy Homemade Apple Fritters

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Grilled Jerk Shrimp and Pineapple Skewers

Hot and spicy jerk shrimp along with sweet and juicy pineapple on a stick is a fabulous combo!

Prep Time: 10 minutes Marinate Time: 20 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 4

Spicy grilled jerk marinated shrimp and sweet and juicy pineapple skewers!
ingredients

1 pound (20-25 or 16-20) shrimp, peeled and deveined
1/2 cup jerk marinade
2 slices pineapple, cut into 1/2 inch pieces

directions

Marinate the shrimp in the the half of the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 182, Fat 3g (Saturated 0g, Trans 0g), Cholesterol 239mg, Sodium 408mg, Carbs 11g (Fiber 0.6g, Sugars 5.7g), Protein 27g
Nutrition by: Nutritional facts powered by Edamam
Jerk Marinade
Prep Time: 10 minutes Total Time: 10 minutes Servings: 4

A quick and easy homemade jerk marinade!
ingredients

1+ scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

directions

Puree everything in a food processor.


Tip: Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.
Nutrition Facts: Calories 77, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 455mg, Carbs 8g (Fiber 1g, Sugars 4g), Protein 1g
Nutrition by: Nutritional facts powered by Edamam
Use in:
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

Similar Recipes:
Grilled Coconut and Pineapple Sweet Chili Shrimp
Pesto Grilled Shrimp
Chipotle Lime Grilled Shrimp
Cilantro Lime Grilled Shrimp
Tom Yum Grilled Shrimp
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Jerk Chicken
Jamaican Jerk Burgers with Pineapple and Banana Salsa
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New Orleans BBQ Shrimp

That sounds delicious!

Deep fired bacon wrapped peanut butter bites.

http://www.foodbeast.com/news/taco-shells

SLICED BAKED POTATOES

Ingredients
4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon

Directions
1. Preheat oven to 400 degrees

2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.

3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;
Add some sour cream and enjoy!!