If you knew me, it wouldn't surprise you that I don't measure my ingredients. To me, the kitchen is a culinary canvas and I paint with food, herbs and spices -- every creation is different. Even this lasagna recipe is simply a possible version of what I might make and whatever I make next time will surely be a bit different than this one.
With the weather turning colder, we all tend towards comfort food! This Tortellini soup is a Fall family favorite of Barb's from Allrecipes! Bon Appetit!
Barb mentioned if you want to save half for another night, hold out half of the pasta and veggies to add fresh the second night.
We are huge fans of this pork green chili recipe. It’s quick (as far as I know…because my husband makes it) and the flavors are amazing! Tom doesn’t stray too far from the original recipe for his version, although in his own words, “I may get a little heavy handed with the garlic, cumin and salt”. If my daughter, Katie, had anything to say about it, she would double the garlic!
Kristen has been perfecting her coconut poke cake for a dear friend who is also a coconut lover. They think this version is the bomb! Hope you do too!
This is an easy-to-make, beautiful, rich coconut-y cake that ideally is made the day before (and kept refrigerated).
1 box Betty Crocker Super Moist Vanilla cake mix (or your preferred vanilla cake mix)
3 eggs (or as mix directs)
½ cup vegetable oil (again as mix directs)
1 cup water (as mix directs)
1 bag (14 oz) Sweetened Coconut Flakes (any brand)
Coconut Extract (found in the baking aisle near the Vanilla Extract)
1 can Sweetened Condensed Milk
½ can Cream of Coconut (found either near the sweetened condensed milk or near the adult beverage mixes)
16 oz container of Cool Whip
Preheat oven as directed by cake mix.