Tag Archives: recipes

Coconut Cake {to die for} from a mix

to-die-for coconut cake

The Coconut Cake (actual, shredded coconut is optional, strangely enough).  It is about the cake, people!

#1 Cake:

  • 1 white cake mix (Duncan Hines is the better choice, always), mixed according to boxed instructions with 1 teaspoon coconut extract added

#2 Creamy coconut mixture for slathering:

  • 1 can Eagle Brand sweetened, condensed milk
  • 1 can Senor Lopez’s Coconut Creme (15 oz.), or any coconut cream found near the drink-mixing (pina colada) supplies

#3 Optional topping (but treat yourself and add it):

  • Toasted shredded coconut sprinkled on top for people who really love their coconut (which leaves out most of my family, tsk).

#4 Rich, delicious icing

  • See below! You’ll be so glad!

Here’s how

Bake the cake in a 9 x 13″ pan according to directions (don’t forget to add that teaspoon of coconut extract to the mix).  While it is baking, stir together the Eagle Brand Milk and the Coconut Creme.

While the cake is still warm from the oven, poke {lots of} holes in it with a butter knife or potato peeler and pour/slather the mixture over the cake to saturate.  Keep back a couple of tablespoons of the mixture to use in the icing (I just don’t scrape the bowl and it gives me enough for my needs).

Let the cake cool completely.  Then use 1 batch of any cream cheese icing recipe with that little milk-creme mixture you reserved and spread over the cake (use the same bowl for the icing, for heaven’s sake).

cocnut cake from a mix

Gavin liked it!  :)

But wait – there’s MORE!  Don’t you want the MOST AMAZING Cream Cheese Icing Recipe EVER, too???

Ok, then I will share it, as well.  I got it off Pinterest.  It is so ridiculously simple and easy you won’t believe it.  It’s called Marshmallow-Cream Cheese Icing.

  • 1 8 oz. block of cream cheese (give it a chance to come close to room temp, as the cake bakes)
  • 1 (7 oz.)  jar of marshmallow cream
  • 1 tsp of vanilla.  Or, as I did in this case, 1 teaspoon of, you guessed it – coconut extract!!!

That’s it!  Three ingredients.  It is luscious, delightful, creamy, airy, light and delish!  It is not too sweet and whips up in 2 minutes flat.  SO fast, so perfect!


Now, I also “toasted” about a cup of coconut and sliced almonds in a pat of {real} butter on the stovetop and anyone who wished could sprinkle it atop at serving time.  If you want, though, you may just generously sprinkle the cake top with soft coconut from the bag.  But my son Rocky liked the crunchiness over the uber-creamy, soft cake.  True – it was wonderful.

Pop the iced cake in the fridge for a few hours or overnight.  Mmmmmmm.  I don’t even really like cake.  But I love this…it was breakfast!

Quick re-cap

Thank-you, Heather, for sharing your wonderful recipe.  And Stef – I plan to make one for you to celebrate Wryder’s arrival!  xxoo


Do not try this at home

I found a memory I had recorded a few years ago for posterity in a folder of recipes.  Thought I’d share it here.  And though when I originally wrote it I entitled it “Tupperware and the New Bride,” I think now I will call it

Who on earth would even want to try a recipe called “Shrimp-Macaroni Casserole?”  That would have been me, I guess.

My co-workers at Bible College and a few friends threw a “Tupperware” shower for me before dad and I married [note: I was writing this for the kids].  That meant that the Tupperware lady would come and display her wares and everyone would order something for me from her.

I don’t really remember anyone asking me what I wanted.  And I don’t really remember wanting anything in particular. My mom had been the queen of re-using bread bags and cottage cheese containers before there was ever even a green-movement.  So I had not grown up dreaming of the Tupperware that would grace my kitchen cabinets one day.  Not at all.

Luckily, my friends and co-workers knew just what I “had to have,” and excitedly began scouring the catalogs and items on display at the shower.  I witnessed great exuberance over matching sets of plastic storage containers, and crispers and pie-rolling mats and lids that “burped” the air out before sealing.  Much enthusiasm to be sure.

Everything I got was the late seventies brown or avocado green or harvest gold.  But it was nice.  The lettuce crisper wasn’t the savior I thought it would be (you do eventually have to make sure you don’t leave it in there for weeks on end) and the huge yellow mixing bowl with lid was soon pitted with hot popcorn kernels.

As a “hostess” gift from the Tupperware lady, I received a Tupperware cookbook.

30th Anniversary Edition, published in 1981 Tupperware’s Homemade is Better cookbook

As a new bride, I decided to try one of the recipes they had.

Now, growing up in the Moslander household, you really pretty much doubled, tripled, or quadrupled every recipe when you made it.

I was already struggling to rein it in for dad, Tara and me, because I couldn’t quit doubling recipes.  There was always tons of everything I made (150 homemade meatballs, pounds and pounds of noodles for, in theory,  just one spaghetti dinner, etc).

The Moslander auto-double+ Tupperware’s HomeMade is Better cookbook

Now – take my doubling obsession and mix it with a Tupperware cookbook and you’ve got trouble.  For what I failed to understand was that the Tupperware people were trying to get you to believe you needed more Tupperware so the recipes in the books were already made to fix and then divide and then store in your handy dandy Tupperware for 3-5 future meals.  That would have been a good thing to understand.  I did not.

So one day, I wanted to find a new and really special recipe for our little family.  In the cookbook, I found something, a casserole utilizing ingredients I loved: macaroni, Corn Chex and cooked shrimp.  I could imagine a wondrous and delightful meal.  I decided to double it, naturally, because if it were really good, we’d want leftovers, and I could just tell we would.

Well – may I just say I could have catered a party for 50 with that much of the cereal, macaroni and shrimp conglomeration?  I don’t know if we had a loaves and fishes miracle happening or what? But the more we ate that stuff, the more there was left in our small fridge.  Dad ate it, graciously.  He, who prefers Rice Chex, can take or leave anything with “macaroni” in the title and doesn’t like shrimp unless it is generously breaded and deep fried beyond the recognition that is was once a living sea-creature – he ate it.  And he ate it the next day.  Maybe the next even…?

I discerned immediately – that if I was going to be cooking like that – I did not have enough Tupperware.  I think we may have actually used every storage bowl and a few old bread bags to boot.  Of course, I actually loved it and ate it for breakfast and lunch, too.  After a couple of days, dad asked me, “Do you think it’s still safe to eat this?  I mean it is seafood and I don’t know how long it will be good.”  He was gentle and very honoring.  Sadly, I watched him scrape it into the trash.

“Next time,” I thought, “I’ll only make one recipe.”  There has never been a next time.

written 9.22.07

PS – Just in case you’re curious, I decided to look up the old recipe.  And OOPS.  It was supposed to be Rice Chex.  I guess I used Corn Chex because I love them and was trying to sway Dave.  That may have made all the difference.  Haha. Or not.

Shrimp-Macaroni Casserole

2 7 1/4 oz. packages of macaroni and cheese dinner mixes
1 1/2 c milk
3 10 3/4 oz. cans of condensed cream of chicken soup
1 16 oz. package frozen cooked shelled shrimp
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 1/2 cups Rice Chex, crushed

Prepare macaroni and cheese according to package directions, except substitute the 1 1/2 cups of milk for the total amounts called for.  Stir in the shrimp and soup, Worcestershire sauce and pepper.

To bake immediately, turn one-third of the mixture into a one-quart casserole.  Bake uncovered, in 350-degree oven for 30 minutes.  Stir.  Sprinkle with 1/2 cup crushed Rice Chex.  Bake 10 minutes more.

To freeze and bake later, divide remaining two-thirds of the mixture between the Seal-n-Serve Set.  Apply seals, label and freeze.  Immerse sealed container in warm water for about 3-5 minutes, just till mixture is thawed enough to remove from container.  Invert into a one-quart casserole.  Cover and bake in a 400-degree oven for 40 minutes; stir to spread mixture evenly in casserole.  Bake, covered, for 30 minutes.  Uncover and stir.  Sprinkle 1/2 cup crushed Rice Chex atop casserole.  Bake 10 minutes more.

Makes 3 casseroles, 4 servings each.

This recipe exhausts me just reading it.  Thank goodness the common folk could start to afford microwaves in the 80s.

So, um…I actually might try this again, for fun, and I think now, after all these years, I would definitely double it again, but probably quadruple the shrimp.  And the Corn Chex?  Stays!  Dave won’t eat it anyway.

Two Tricks for One Great Treat

Green Tomatoes.

I quit watering the veggies after the Montana trip (over a month ago).  That always sends them into overdrive: producing madly, attempting to leave seed so they can go on endlessly.  Cold nights and warm days do weird things to tomatoes, so at this point I am picking them green and bringing them in.  Now what do I do with these piles of tomatoes?

Two tricks.

Fried Green Tomatoes.

Like the movie.  Only better and delicious for breakfast, too, oh, yes!

  1. Slice 4 good sized green tomatoes into 1/2″ thick slices (if it is slightly red, make sure it is still firm).
  2. Whisk 2 eggs and a half cup of milk together in one bowl.
  3. Mix 1/2 cup of cornmeal and 1/2 cup bread crumbs (or one or the other or any combination of the two – I LOVE corn meal) with 2 teaspoons of Kosher salt (don’t skimp on the salt) and pepper to taste into another bowl.
  4. Have a plate of flour to dip the slices into.
  5. Take slice, dip in the flour to coat.  Then dip it into the egg and milk mixture.  Then dip it into the crumbs and completely coat – completely!
  6. Fry in a skillet with the oil 1/2″ deep, don’t let them touch each other.  When it is brown, flip it and finish and drain on paper towels.
  7. Heaven.

An Apple Trick.

If you just want to ripen them for having the luscious red tomatoes around, put them in a cardbaord box or a paper bag with an apple.  The ethylene gas given off by the apples in a closed space will cause the tomatoes to ripen.  More red tomatoes!

I have had fresh garden ( MY garden) tomatoes as late as Thanksigivng and this year I could have had that, too.  Boo hoo.  But I shall surely and thoroughly enjoy the ones I have now! ;p


My best stuff

These are the things I cook or bake or make that I get the most positive response from, sort of the foods I have a reputation for.  A list. 


  • Chicken and dumplings  {hands-down favorite}
  • Olive balls
  • Crab Spread with Bookbinder’s Cocktail Sauce
  • Pizza Rolls
  • Mac & Cheese (NOT Kraft!)
  • Garlic-Butter White Sauce Vegetable Lasagna (with meatballs and marinara on the side, of course)
  • Garlic Mashed Potatoes  {soooo creamy wonderful!}


  • Spinach-Artichoke Dip with Pita Chips or warm, crunchy tortilla chips
  • Italian Nachos with crispy-fried won-ton chips
  • Green Chile
  • Swedish Meatballs
  • Garlic-Cheese Biscuits
  • Cilantro Salsa
  • Chicken Filling for Tacos and Quesadillas


  • Iced tea.  Amber lusciousness.
  • Lemon-Lime Sherbert Punch. The green-glow refreshment.
  • Cucumber Sandwiches (crunchy AND juicy)


  • Chimichangas, Rocky-style
  • Sesame Cabbage Salad
  • Popcorn Salad
  • Lime-Cilantro Slaw


  • Lemon-poppyseed cake
  • Lazy Peach Dessert
  • Old-fashioned Fruit Pizza
  • Strawberry Shortcake 
  • Pumpkin Spice Cake (inventing my own cake flavors is my favorite)
  • Peanut Butter Balls
  • Butter Cookies
  • Sugar Cookies on sticks {they really are as delicious as they look!}
  • Cream Cheese Icing


  • Bacon-Corn Chowder
  • Broccoli-Cheese Soup
  • Potato Soup
  • Runzas (Ok, yes, in Nebraska I referred to these as mystery-meat-sandwiches, but mine are pretty tasty and sometimes called Harvest Burgers or Kraut Burgers here in Colorado, but I still call them Runzas).

Tried once ~ no one ever wanted again:

  • Deep-fried pickles (I liked them)
  • Corned Beef and Cabbage (it was St. Patrick’s Day, we were going to watch “The Quiet Man.”  Who knew?)

Plan to try soon ~ will these make the cut?

  • Crispy Zucchini Chips
  • Zucchini Cakes (like potato cakes, only…)
  • Deep-fried Candy Bars  {OH YES I am going to try these!}

Things I never make anymore, but love and should do again

  • Apple Crisp
  • Cheesecakes {with a “surprise” crust}
  • Cinnamon Rolls
  • Cream Puffs
  • Filled Savory Puffs
  • Salmon Chowder
  • Shrimp Gumbo
  • Red Beans and Rice

Tredessa has been after me for years now to recipe-ize these things, and many others, for very few of them have a written “recipe.”  So I am trying to do that, including the story of where and from whom I got the recipe and variations she could try.  And it stretches me.  I cook by “sense,” what seems or feels like it will work?  The door is always open for disaster.  Tredessa is meticulous and follows known, tried-and-true procedure with a guarantee of a perfect product.  So in this  particular arena, I guess I am pretty brave.  Haha.  But it all goes with my philosophy about food in general:

If you use ingredients you adore, in almost any combination, they will be scrumptious!

Tell me your best recipe that should become a favorite of mine!!…Jeanie

NOTE TO SELF:  Get three recipes to Dessa this week!

google images shown