My Fall Table

My fall table I get this honestly from my mom she changes her table with the seasons........wonder what I'll do different this year for christmas

Duncan Hines Coconut Pound Cake Recipe

Kevin loves for me to make sweets I am getting better with time. So this year he requested a coconut cake

didn't have a recipe for such a cake because my hubby doesn't like coconut. Searching for a recipe I went and this if what I came up with check out my finished creation.

• 1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
• 1 (3.4 oz) pkg coconut cream instant pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• 1 cup flaked coconut
• 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
• additional coconut

1. Preheat oven to 350ºF. Grease and flour a 10-inch Bundt®® pan.
2. Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in coconut. Pour into prepared pan.
3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 25 minutes. Invert onto serving plate.
4. Place frosting in microwave-safe bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over cake. Sprinkle with additional coconut, if desired.

I found this comment after I cooked my cake but I think I will do this next time to see how it comes out and this time I used the Decadent Glazes Vanilla it was very easy to use and QUICK!!

Comment :

I used cream cheese frsoting (had 1/2 a can in the fridge) and used coconut milk instead of the water. It was yummy and moist!! I was out of pudding bu that didn't seam to be a problem it was still great!!!

Philadelphia Classic Cheesecake

So on last weekend for our DT Crab Broil.....Jerilyn made some mini cheesecake tarts using half this recipe and they came out so good. So on Sunday I called myself gonna use up some cream cheese spread I had in the fridge and make me and Andre some cheesecake to go with our Ox tail dinner......ohhhhh they were so good!!
Anyway the cheesecake wasn't that good and I was trying to figure out where I went wrong.....of course I called my mom sometime doing the week to get her advice on where I could've went wrong come to find out cream cheese spread and the actual cream cheese in the box has a different texture and taste go figure.....so I just had to get it right this week and I did......Yippie here is the recipe...
Also new gadget I invested in this weekend Proctor-Silex Mini Food Chopper no more beating the graham crackers with a hammer.....

What You Need

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp.  sugar

1/3 cup butter or margarine, melted

4 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar  this is what the recipe called for but I added another 1/3 cup

1 tsp.  vanilla

4 eggs

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Now here is a trick I learned from youtube on making a baked cheesecake take a pan of water that you can put the springform pan down into fill it halfway with water.....wrap the bottom of your springform pan with foil really good and tight...and place it in the pan and then follow the instructions above. Check out my finished product;

Kevin's Birthday Dinner - The Menu

So today we celebrated my Brother-N-Law Kevin's Birthday. He is very dear to me and does alot for my husband and I whenever we need him. Plus when my husband is away he's on Brother-N-Law duty so here is what the dinner consisted of:

Baked Stuffed Porkchops with White Wine Sauce
Yellow Rice
Collard Greens
Fresh Squash (Grandma Daisy Style)

Dessert
Cherry Cheesecake
Coconut Pound Cake

Beverage was too tired to make but I shared the recipe will make it another time....Carolina Peach Sangria

Happy Birthday We Love You!!!

Pictures of the Baked Stuffed Porkchops

 This picture is the finish product minus the white wine sauce will post the recipes this week........stuffing is a Crabmeat Stuff Recipe I created from what I learned at Chef Joe Randall Cooking School in Savannah with my modified verison on a budget.

Carolina Peach Sangria

Ingredients

 

• 1 (750-milliliter) bottle rosé wine
• 3/4 cup vodka*
• 1/2 cup peach nectar
• 6 tablespoons thawed frozen lemonade concentrate
• 2 tablespoons sugar $
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• 1 pound ripe peaches, peeled and sliced
• 1 (6-oz.) package fresh raspberries**
• 2 cups club soda, chilled $
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Preparation

• 1. Combine first 5 ingredients in a pitcher; stir until sugar is dissolved. Stir in peaches and raspberries. Cover and chill 8 hours.
• 2. Stir in chilled club soda just before serving.
• *Peach-flavored vodka may be substituted. Omit peach nectar.
• **1 cup frozen raspberries may be substituted

It's On Now!!!

Well my Blog is finally up I am so excited. Last night into the early morning I cooked an awesome meal for my Brother-n-Law Kevins Birthday so please stay tuned for that post pictures forthcoming......