Cheaters Coconut Cake

NOTE: This is not an original recipe, but one my mama shared with me and which came from a friend.  Everyone needs this in their arsenal.

Makes me remember: church fellowship dinners
Tastes: Rich, cool, and not super coconut-y
Perfect ending to: a lighter main course, like salad or grilled veggies and chicken or fish

To market, to market:
1 box white cake mix
Ingredients to make cake per box directions
1 can Coco Lopez (or whatever brand, about 12 oz) cream of coconut
1 small can sweetened condensed milk
16 oz tub of Cool Whip
1 or 2 packages frozen fresh coconut (I use 2, but I love coconut- others may only want to use 1 package)

Make the cake according to the directions on the box, and bake it in a 9x13" pan.  Let cool completely, then stab holes in cake (lots of holes).  Mix cream of coconut and sweetened condensed milk, then pour over cake.  Refrigerate overnight.  Just before serving, spread Cool Whip over the top of the cake, then sprinkle with the fresh coconut.  Serve!

Vegetable Beef Stew

Makes me remember: my first home-cooked meal as a married woman!  Rabbit was a meat eater, I was a vegetable eater, and we didn't see how dinnertime could make us both happy.  As a truce, I tried to make a beef stew, and it was terrible!  Neither of us ate it.  But after MUCH tweaking, I have a killer (and easy) recipe for the crockpot.  Still, I smile every time I make it, remembering those first few weeks of married life.
Tastes: Hearty, hot, and like coming in from playing in the snow
Make it a meal:  Serve with biscuits or bread

To market, to market:
1-2 pounds lean chunks of stew beef
2 12-oz cans vegetable or beef broth, low sodium
1 clove garlic, minced (1/2 tsp powder will do in a pinch)
1 tsp black pepper
1 28-oz can petite diced tomatoes
1 can diced (or sliced) carrots, rinsed
1 can diced potatoes, rinsed
1 can corn, rinsed
Add-ins:
1/2 cup lentils
1/2 barley or quinoa

Spray crockpot with cooking spray, add meat, garlic, broth, and pepper. Cook on high 4 hours or low for 6 hours.  Add tomatoes, carrots, corn, and potatoes.  Cook at least another 4 hours on high or 6 hours on low. If adding lentils, barley, or quinoa, add 2 hours prior to serving.  Add water as needed, up to 2 cups.

Note:  you cannot mess this recipe up.  I have cooked it completely on high, completely on low, using different ingredients, and it is always good.  Fresh vegetables are even better, just be sure to add them early (at least 6 hours prior to serving) so that they are tender when it comes time to eat.  The lentils and grains cook faster, so don't add them at the beginning or they will make a gunky mess at the bottom of the crockpot.  I always add lentils, because they cook down and just thicken the stew.  My husband never even knows they are there.

Broccoli Cornbread

Makes me remember: Cookouts and potlucks
Tastes: Like cheesy, rich, amazing in your mouth.  The broccoli is hidden, so this is a GREAT way to get kids (or picky husbands) to eat something green.
Make it a meal:  We love this with huge salad topped with crispy or grilled chicken.

To market, to market:
1 large head of broccoli, chopped (about 2 cups)
1/2 cup butter (1 stick)
5 eggs
1 cup fat free cottage cheese
1 cup shredded sharp cheddar cheese
1 box Jiffy brand corn muffin baking mix

Preheat oven to 375 degrees.  In large microwave-safe bowl, combine chopped broccoli florets and butter.  Microwave on high 3 minutes.  Add remaining ingredients and mix well.  Spray mini loaf pans or muffin pans with cooking spray. Pour into pans, being sure not to overfill (2/3 full is enough).  Bake for 40 minutes for mini muffins, 50 minutes for regular muffins, or for mini loaves, bake 1 hour and 5 minutes.  Top will be brown.  Inside will be delicious.
Makes 24 mini muffins, 12-13 regular muffins, or 4 mini loaves

Roasted Butternut Squash Soup

Makes me remember:  Crisp autumn evenings spent with family and friends
Tastes: Mellow with a subtle spiciness
Make it a meal:  Since this soup is thick and filling, a simple garden salad is all you need to complete your spread, but carb lovers may want some crusty french bread too!

To market, to market:
1 large (or two small/medium) butternut squash
1 medium onion, diced (you should have about 1 cup onion)
3 Tbsp butter
12-16 oz low sodium chicken broth
2 tsp ground nutmeg
(salt and ground cayenne pepper)
2 Tbsp (plus some for garnishing) fat-free sour cream

Wash the butternut squash, then stab a few holes in it.  Put it on a foil-lined pan or dish in the oven, and roast for 1 hour at 350 degrees (you should be able to squish it just a bit when it is ready).  Remove from oven, let it cool till you can handle it, then cut off the top and bottom inch of the squash.  Split it lengthwise in half, scrape out and discard seeds and strings.  Scoop the pulp out with a spoon and place in a stockpot with the butter, onion, and nutmeg.
Cook on medium-high heat for 5 minutes, stirring frequently, then reduce heat to low, add broth, cover and continue to cook for 20-30 minutes.  Stir occasionally.
Remove from heat, blend with an immersion blender (or regular blender, just be careful as it is HOT) till creamy, add sour cream and salt and pepper to taste.  To serve, ladle into bowls, add a swirl of sour cream, and dust with nutmeg.  Enjoy!