Valentine Coconuts Cookies

I got love on my mind....Wanting to eat up coconuts valentine cookies. Love these cookies so so much. Great treat for the ones you love.

3/4 cup white sugar


1/2 cup vegetable shortening


1 egg


1 teaspoon coconut extract


1 cup sifted all purpose flour


2 tablespoons sifted all purpose flour


1 teaspoon baking powder


1/4 teaspoon salt


1 cup flaked coconut


Directions

Preheat oven to 350

lightly grease baking sheets.

Mix with electric mixer, cream together the sugar, vegetable shortening, egg, and coconut extract in a bowl until light and fluffy. Sift 1 cup plus 2 tablespoons of flour together with the baking powder and salt in a bowl, and stir the flour mixture into the creamed mixture; mix in the coconut until well combined.

 Drop the dough by tablespoon full onto the prepared baking sheets.with the back of a floured wooden spoon, press down lightly and smooth. use a cookie cutter in shapes and sizes of the event and cut them out.

Bake in the preheated oven until very lightly browned, about 12 minutes; allow cookies to cool on sheets for about 1 minute before removing to finish cooling on baking racks.frost them and set them a side.
 

Microwave Peanut And Coconut Brittle

Microwave Peanut And Coconut Brittle.This combination is so good together. Microwaving this brittle  is a great idea, It's very easy and  safe. in no time you will have that delicious coconut peanut brittle. I love using fresh toasted coconut slices,adding the coconut in look so pretty and delicious. A plus makes it fun to eat too.

.

1 cup salted peanuts

1 cup toasted fresh sliced coconut

1 cup granulated sugar

1/2 cup light corn syrup

1/2 tsp salt

1  room temperature butter

1 teaspoon vanilla extract

1 teaspoon baking soda


Yield: about 1-1/4 lb


PREPARATION

In a large microwave-safe bowl, combine the peanuts, sugar, corn syrup, and salt. Stir until the corn syrup moistens the sugar.

The bowl need to microware on high power for 5  minutes. sugar mixture should be bubbling up.

After four minutes, remove it carefully from the microwave and stir thoroughly with a spatula.

Microwave it for another four minutes on high power. At this point, the nuts should be fragrant and the sugar syrup a darker color.

 Now add the coconut, butter and vanilla extract and stir them in until well-combined.

 Microwave the bowl for one more minute, then add the baking soda. As you stir it in, the candy will get very foamy and opaque. Keep stirring until all of the candy has a foamy texture, then pour the candy in a thin layer onto the prepared baking sheet.

Let the candy cool for a few minutes, then use well-oiled hands to carefully stretch and pull it thinner. The thinner you get the candy, the more "brittle" it will be, so work quickly and carefully, because it will be hot.

Prepare a baking sheet by lining it with aluminum foil and spraying the foil very thoroughly with nonstick cooking spray

Chocolate Almond Bark

Give Chocolates... Sharing Warm Love... You Can Add Other Ingredient To This Recipe. The Ingre
dients Must Be Dry.


Ingredients

17  ounces  bittersweet chocolate, such as Ghirardelli 60%, 2 tablespoons finely grated and the remainder chopped

1 1/2  cups  whole, skin-on almonds, toasted and coarsely chopped
By  Rachael Ray...On Everyday With Racheal

Directions
1.  Line a 10-by-15-inch rimmed baking sheet with parchment paper. In a double boiler, heat the chopped chocolate over simmering water, stirring frequently, until almost melted and an instant-read thermometer registers 105 degrees , about 20 minutes. Remove the pan from the heat and stir until the thermometer registers 110 degrees , 1 to 2 minutes more. Remove the insert from the pan, reserving the pot of water. Let the chocolate cool, stirring occasionally, until the thermometer registers 87 degrees , 25 to 45 minutes. 
2.  Add the grated chocolate to the melted chocolate, return the insert to the pot and stir constantly over medium-low heat until the temperature reaches 90 degrees and most of the grated chocolate has melted. Remove the insert and stir in the almonds. Dry the outside of the insert, then pour the chocolate onto the prepared baking sheet; spread into an even layer, leaving a 1-inch border. Refrigerate for 20 minutes, then let stand at room temperature until hardened, about 45 minutes. Using a sharp knife, slice the chocolate block into uneven slabs of bark.

Chili Beef Corn Bread

This recipe turns up a notch on plain corn bread recipes. The chili, ground beef, cheddar cheese and Mexican spices make this recipe the bomb. If you love cornbread with a new direction try this one.

What ever the function maybe, you will be impressed with this chili beef casserole cornbread.

You can leave this cornbread casserole in the baking dish to let your guests spoon it out into their plates or you could cut it into squares and serve it as appetizers.

Instructions

Cornbread Recipe:

2 cups self rising cornmeal

2 cups self rising flour

Two eggs beaten

1 1/2 cup whole milk ( maybe a little bit more for smoothness)

1 stick melted butter

1/4 cup canola oil or bacon dripping

1 cup shredded cheddar cheese

Set oven at 350. pour oil or bacon dripping in a 9x13-3qt baking dish.

 Place baking dish in the oven and let it get hot, not burning hot.

Add flour and cornmeal in a bowl and mix together. Add milk and blend together.
adding eggs and mix together very well. add the butter stir into the mixture. if the mixture to thick add more milk until smooth. add shredded cheese and blend very well.

Pour halve cornbread mixture in baking dish with hot oil or bacon dripping. Set aside

Ground beef mixture:

2 pounds Ground beef

One large chopped green bell pepper

One medium chopped red bell pepper

One large jalapeno pepper

One large onion chopped

4 cloves garlic chopped

4 teaspoons cumin

4 teaspoons chili powder

Teaspoon salt

Teaspoon black pepper

1/2  teaspoon cayenne pepper

2 can rotel mild or hot tomatoes

2 can wolf brand chili with beans {mix 1 cup water with the two can of chili). this will thin it out.

3 cups shredded cheddar cheese

1 cup whole kernel corn

In a large skillet add ground beef cook until meat is done and crumbly drain excess grease and add onion, peppers, and garlic and cook until vegetables are transparent add corn and rotel tomatoes. add spices and simmer for five minutes. taste for profession adding more spices to your taste bubs.

Cornbread mixture is waiting, so add half meat mixture on top of half cornbread mixture in the baking dish evenly about 1/2 inch thick from ends to center.

Add cheese evenly over the meat mixture and add half wolf brand chili mixture on top of cheese..   pour the remaining cornbread mixture on top of cheese and add meat mixture. then add wolf brand chili mixture and place in oven 25 mins.take out oven and place shredded cheese to melt on top.

If you cannot find wolf brand chili .....

Three Cans Come In a Package