Coconut Cream Cheese Sheet Cake

1 c butter, softened (2 sticks)

6 oz cream cheese, softened

6 eggs

2 c sugar

1 tsp vanilla extract ( i used 1/2 tsp vanilla and 1/2 tsp coconut extract

2 1/4 c cake or all purpose flour

1/4 c coconut milk ( optional )

FROSTING - I DOUBLE THIS

1/4 c butter,softened

4 oz cream cheese, softened

1/2 tsp vanilla

1 1/2 c confectioners' sugar

1/2 c coconut

Directions

1. Preheat oven to 350 degree F. Prepare a 9 x 13 pan with non stick cooking spray.

2. Cream together butter, cream cheese and sugar.

3. Beat in eggs one at a time, vanilla and then mix in flour.

4. Spread batter into prepared pan. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool on cooling rack

5. Frosting: Beat together butter, cheese, vanilla and add sugar. Mix until well blended.

6. You can now toast coconut. I toast mine in a lighty sprayed skillet and keep tossing until golden. You can also place coconut on a baking sheet and toast in oven, turning frequently so not to burn.

Coconut Cream Cheese Sheet Cake

7. Cut cooled cake into 24 squares and top with frosting and coconut. Note: Best kept refrigerated. Enjoy!

snow ice cream

easy 10 minute Chocolate Truffles

Easy 10 minute Chocolate Truffles

"Make a mound of melt-in-your-mouth chocolate candies with this simple recipe. For delicious variations, try flavored liqueurs in place of the vanilla extract."

INGREDIENTS:

3 cups semi-sweet chocolate chips 1 (14 ounce) can sweetened condensed

milk 1 tablespoon vanilla extract

DIRECTIONS:

1.	In large saucepan, melt chocolate chips with sweetened condensed milk. Remove from heat and stir in vanilla. Transfer the mixture into a medium bowl. Cover and chill 2 to 3 hours or until firm.
2.	Shape mixture into 1 inch balls; roll in desired covering and/or decorate them. Refrigerate in a tightly covered dish.

Easy Valentine Sandwich cookies

"This recipe makes 17- 3 inch sandwich cookies and 17 - 1 1/2 inch heart shaped cookies. You'll need a 3-inch heart shaped cutter and a 1 1/2-inch heart shaped cutter. Frost with Pink Valentine Frosting (see recipe)."

INGREDIENTS:

1 cup butter 1 1/2 cups confectioners' sugar 1 egg 1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional) 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar

DIRECTIONS:

1.	In a large bowl, cream together butter and confectioners' sugar. Beat in egg, vanilla and almond extract. Mix well.
2.	In a medium bowl, stir together flour, baking soda and cream of tartar; blend into the butter mixture. Divide dough into thirds and shape into balls.
3.	Working with 1/3 of dough at a time, roll out dough into desired thickness on a lightly floured surface. For each heart sandwich cookie, cut out 2 3-inch hearts. Cut out the center of ONE of the 3-inch hearts with the 1 1/2-inch cutter.
4.	Place each piece separately on an ungreased cookie sheet, 1 - 2 inches apart. Bake in a preheated, 350 degrees F (175 degrees C) oven until lightly browned (7-8 minutes for 1/4 inch thick cookies). Cool completely on wire rack. Frost bottom cookie with Pink Valentine Frosting and place an open centered cookie on top to form the sandwich. Also frost the small 1 1/2 inch hearts and serve as separate cookies. "Frosting for Easy Valentine Sandwich Cookies ." INGREDIENTS: 1 cup sifted confectioners' sugar 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 tablespoon water 2 drops red food coloring DIRECTIONS: 1. Blend sugar, salt and flavoring. Add just enough water to make it easy to spread. Add 2 drops red food coloring and mix well.

Melt In Your Mouth Toffee

Melt in your mouth Toffee

"A simple concordance of butter, sugar, walnuts and chocolate yields a rich, indulgent toffee. For best results use a candy thermometer during the boiling stage, and use a lightly oiled wooden spoon if you want to spread out the mixture to cool."

INGREDIENTS:

1 pound butter 1 cup white sugar 1 cup packed brown sugar

1 cup chopped walnuts 2 cups semisweet chocolate chips

DIRECTIONS:

1.	In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2.	Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

Italian Love Cake

Italian Love Cake

INGREDIENTS:

1 (18.25 ounce) package chocolate cake mix 2 pints part-skim ricotta cheese 3/4 cup white sugar 1 teaspoon vanilla extract

4 eggs 1 (3.9 ounce) package instant chocolate pudding mix 1 cup milk 1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1.	Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
2.	Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
3.	Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
4.	Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.