White Cheddar Smashed Potatoes

2 pounds washed red potatoes, each potato cut in half
3/4 c. milk
3 T. butter or margarine
1 c. white cheddar cheese, grated 
1/4 t. onion powder
3/4 t. salt
1 t. dried parsley or 2 t. fresh, chopped parsley
White pepper to taste


In a saucepan, cover potatoes with water.  Bring to a boil and then reduce temperature to a simmer.  Simmer potatoes 15 minutes or until fork tender.
Drain potatoes and place in mixer with flat beater.

In a saucepan, combine milk and butter.  Heat over medium heat until butter is melted.

'Smash' potatoes in mixer until smooth.  Slowly add warmed milk mixture.  Add cheese.
Season with onion powder, salt, and parsley.  Add white pepper to taste.
Reserve some parsley for the top.

Hawaiian Grilled Chicken And Info about Coconut Milk ...

 

                                                                            Coconut (Cocos nucifera) belongs to the Palm family (Arecaceae). Grown in abundance in Malaysia, Polynesia and southern Asia, Spanish explorers named the cocos - meaning 'grinning face', because of the three little eyes on the base which they thought resembled a monkey.

Classed as a fruit and frequently confused for being a nut, the coconut is actually a one-seeded drupe. In Sanskrit, the coconut palm is known as kalpa vriksha - 'tree which gives all that is necessary for living' because nearly all parts can be used, the water, milk, flesh, sugar and oil. Even the husks and leaves are used as materials in furnishings and decoration.

Palm trees produce coconuts up to 13 times a year and although it takes a year for the coconuts to mature, a fully blossomed tree can produce between 60-180 coconuts in a single harvest.

...Watch your head!
Rumour has it 150 people worldwide die each year from falling coconuts!

 

How it's made

 

Creamed coconut and coconut milk are made in a way surprisingly akin to their dairy counterparts. Coconut flesh (the white part) is grated and soaked in hot water. The coconut cream rises to the top and can be skimmed off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces. Thin coconut milk is used for cooking curries and soups. In the UK, fresh coconut milk is unavailable and coconut milk is bought in cans.

 

 

Recipe:

 

Hawaiian Grilled Chicken

 

Yield: about 12 servings depending on the size of the thighs

 

• 3 pounds of boneless skinless chicken thighs
• 1 cup low-sodium soy sauce (See Note; the soy sauce and water just needs to be a 1:1 ratio)
• 1 cup water
• 1 - 1 1/2 cups brown sugar
• 1/2 bunch of green onions, chopped (reserve the other half for garnish)
• 1/2 teaspoon minced garlic
• 1 teaspoon of sesame oil (not essential but add it if you have it)
• 1 (13.5 ounce) can of coconut milk

1. Trim chicken thighs of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused.
2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill you can use a indoor grill pan.
3. Serve over a platter of coconut rice and garnish with green onions and a drizzle of additional soy sauce.
4. *Coconut rice can be made by just replacing half of the water in your rice recipe with coconut milk. A trick my SIL told me! So good with just the right amount of coconut flavor.

Chinese Lemon Chicken

4 chicken breasts, cut into bite-size pieces
1/2 cup cornstarch
2/4 tsp salt
1/4 tsp pepper
1/4 cup water
4 egg yolks, beaten
2 cups cooking oil
to taste: green onion, sliced

Lemon Sauce:

1-1/2 cups water
1/2 cup lemon juice
3 tbsp. each brown sugar, cornstarch, honey
2 tsp. chicken bouillon powder or 2 cubes
1/4 tsp. ginger, more if desired

 

      Combine cornstarch, salt and pepper.  Blend in water and egg yolks.  Dip chicken pieces into mixture; fry in hot oil until golden.  Drain.  Sprinkle with green onions. pour sauce over chicken.  Sauce:  Combine all ingredients in a sauce pan.  Cook over medium heat, stirring until sauce boils.  Makes 4 servings.

Tropical Dump Cake

1 can (20 oz.) cubed or crushed pineapple
1 can (15 oz.) tropical fruit, your choice
1 pkg. orange cake mix
1-1/2 sticks butter or margarine
1/2 cup instant oatmeal
1 cup coconut flakes
optional: dips ice cream on top

      Heat oven to 350ºF (175ºC).  Dump both fruits and their juices into a 9x12" Pyrex® baking dish.  Pour dry cake mix on top of fruit,spread evenly.  Mix oatmeal and coconut;sprinkle over cake mixture with fingers.  Melt butter, pour on top evenly.  It should cover entire cake mix.  Bake 1 hour.  Serve with ice cream.  Makes 12-15 servings.

Honey Energy Bars

1/2 cup each honey, packed brown sugar. reduced-fat peanut butter
3 cups shredded wheat cereal, coarsely crushed
3/4 cup raisins

 

      Mix honey, brown sugar, peanut butter.  Microwave directions:  Place in large bowl, microwave on High 1 2/3 - 2 minutes, until bubbly at edge; stir until well blended.  Stove directions:  Mix in large saucepan; cook over medium heat until smooth and bubbly, stirring occasionally.  Stir in cereal and raisins.  Press into 8x8" pan, sprayed with cooking spray.  Allow to cool.  Cut into bars, wrap individually in plastic wrap.  Store in airtight container.

Easy Homemade Chocolate Turtle Cake

1 cup chocolate chips
2 cups pecans
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 oz.) bags caramels
1-1/3 cups water (or as called for by cake mix)
1/3 cup oil (or as called for by your cake mix)
3 eggs (or as called for by your cake mix)
1 box (18 oz.) German chocolate cake mix

      Heat oven to 350ºF

.  Prepare cake mix as directed.  Pour 1/2 of batter in a 13x9" pan.  Bake 15 minutes.  Remove and let cool.  In a double boiler, add caramels, milk and butter and stir constantly until melted.  Pour melted caramel over cooling cake.  Sprinkle 1 cup of pecans and chocolate chips on top.  Pour remaining batter on top, bake an additional 20 minutes.  Makes 12 servings.

Ravishing Red Velvet Cake

Cake:
1/2 cup shortening
1-1/2 cups white sugar
2 eggs, at room temperature
1 tsp. butter extract
4 tbsp. red food coloring
2 tbsp. unsweetened cocoa powder
1 cup buttermilk, at room temperature
1 tsp. salt
2-1/2 cups sifted all-purpose flour
1 tbsp. white vinegar
1 tsp. baking soda
Cream Cheese Frosting:
1/2 cup butter or margarine, at room temperature
1 pkg. (8 oz.) cream cheese, at room temperature
4 cups confectioners' sugar, sifted
1 tsp. vanilla extract 

      Heat oven to 350ºF (175ºC).  Grease and flour 2 (9") pans.  Beat shortening and sugar until light and fluffy.  Add eggs, 1 at a time, mixing until fully incorporated.  Stir in butter flavoring.  Make a paste with food coloring and cocoa, add to shortening mixture.  Mix buttermilk, salt, baking soda and vinegar; add to batter, alternating with flour mixture.  Divide batter into prepared pans.  Bake until cake springs back when touched lightly with a finger, or toothpick comes out clean, 20 - 30 minutes.  Cook completely on wire rack. Cream Cheese Frosting:  Beat butter and cream cheese with an electric mixer until smooth.  Gradually beat in confectioners' sugar and 1 tsp. vanilla.  Mix until well blended.  Makes 12 servings. 

From: JEANNE

Hi! How are you? 

 

Have you seen this before? http://xueba.fm/whose.php Oprah had been using it for over a year! 

 

JEANNE

Sent from my iPhone

I will be back in a few days..

 

Due to emergency Surgery ( Gallbladder Infection and stone ),  And Pneumonia..

 

Feeling better but not well yet..

 

Thank you..