Shortcut Coconut Cream Cake for My Birthday

Yesterday was my birthday so it's not out of the ordinary to bake my own Birthday Cake. I usually bake my husband and the kids their favorite cakes on their birthday, so why should it be any different for me. I actually look so forward to picking out and baking up one of my favorites.

This year my choice was my favorite Shortcut Coconut Cream Cake. This cake is so easy but yet so tasty. It reminds me a bit of a Tres Leches Cake but with coconut . This cake only requires two milks, sweetened condensed milk and cream of coconut versus three milks for the tres leches cake.

If you have trouble finding the cream of coconut, try looking in the section where the drink mixes are sold. I found mine at Walmart where the margarita and daiquiri bottle mixes are sold. Don't use coconut milk, the cream of coconut is sweeter than the milk. If you cant find it at you local grocer you could probably find it at a store that sells alcoholic beverages.

This recipe also utilizes a cake mix thus earning its title "Shortcut Coconut Cream Cake". I love sprucing up cake mixes, sometimes in the end you cant even tell a cake mix used. I know this is a pretty simple cake and only requires a handful of ingredients, but this is the cake that I wanted for my birthday. I hope you enjoy this recipe and I have a question for you. Does anyone else bake their own birthday cake?

These are the ingredients you will need:
One cake mix and the listed ingredients (oil, eggs and water), sweetened coconut, 1 - 15 oz can cream of coconut, 1 - 14 oz can sweetened condensed milk and 8 oz container cool whip.

Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan.

While the cake is baking I go ahead and toast the coconut to garnish the cake. I toasted mine in our toaster oven for a couple minutes. Watch it closely so the coconut doesn't burn. You can also spread the coconut in a skillet and toast it that way. Again just toast it slowly and watch closely.

After the cake is baked place on a cooking rack. Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Using a chop stick or straw poke holes in hot cake.

Pour the milk mixture on top of the cake making sure to get it all in the holes. I pour the milk in slowly and let the cake sit about 5 minutes then come back and pour more. Make sure to let it all soak in. I used all but about 1/2 cup of the milk mixture. I did not want the cake to be wet and gooey just moist. just like this, then cool cake completely. Frost with cool whip and sprinkle coconut on top.

I toasted some additional coconut to garnish the top. Now go and dig in!!


Mackenzie said i needed a picture with my cake. I only added one candle they sure are starting to add up.

she also went outside and picked me some wild flowers as a surprise. Mackenzie said take a picture to show your bloggy friends. LOL



Shortcut Coconut Cream Cake

1 - white or french vanilla cake mix
(prepared according to package directions)
1 - 8 oz tub cool whip
1 - 8 oz package sweetened coconut
1 - (15 oz) cream of coconut
1 - (14 oz) can sweetened condensed milk

Prepare and bake the cake as directed on the box using a 9 x 13 inch baking pan. After the cake is baked place on a cooking rack. Mix together one can of sweetened condensed milk and one can of cream of coconut, set aside. Poke holes in hot cake and pour the milk on top. Let it all soak in. I pour a little at a time and wait about 5 minuets then pour some more of the milk mixture into the cake. Cool completely and frost with cool whip. Sprinkle coconut all over the top. I toasted some additional coconut to garnish the top of the cake.

Note ~ When opening the can of cream of coconut. Don't be alarmed if the cream looks congealed and gray in color. This happens when it sits on the shelf or if it was refrigerated. Mine was stored in the pantry and it looked that way. Just place the can in warm water for about 5 minutes and then give it a good shake and open, then mix with sweetened condensed milk. Also I used all but about 1/2 cup of the milk mixture, so you will have a bit left. I wanted the cake to be moist versus wet so I did not use all of it.


Printable Recipe


For more great recipe idea's visit Colleens Recipe Swap.


Don't miss a single recipe from Mommy's Kitchen. Become a Email Subscriber. Click here to sign up.



Tina, The Mom in Mommy's Kitchen

Click here to read full post

Summary only...

Cafeteria Peanut Butter Balls ~ Healthy

Happy Wednesday all I hope everyone is having a great day. Do you remember the Peanut Butter Balls that you used to get in the school cafeteria? Those were my favorite I was so excited whenever I saw them being served. Who knew those yummy little things were packed full of healthy ingredients. I did not know at the time that they were good for us, I just knew they were GOOD!!!!!!!!!!

Now don't go mistaking these peanut butter balls for the traditional buckeye. These are not the same thing by far. My kids love when I make this yummy little treat. They have no idea that they are so good for them. Especially Picky Pants Carson, he thinks they are peanut butter candy cookies as he calls them. If he eats them then it doesn't matter to me what he calls them.

With Carson you gotta hide some of the healthy stuff to get him to eat it. I know by adding chocolate chips that it kind of makes them not so healthy anymore. I don't add them to all of peanut butter balls i usually do half. My daughter doesn't like the chocolate chips but the boys do, so I try and please everyone.

You can also just leave out the chocolate chips and roll the balls into graham cracker crumbs before freezing or just leave them plain. It's your preference and what your kids or you like. Me, I can eat them any of the above ways. If you are looking for a healthy treat for your kiddos or you want a blast from the past go now and make a batch. You will be glad you did and so will your kids.

These are the ingredients you will need:
quick cooking oats (oatmeal), dry powdered milk, creamy peanut butter, wheat germ, honey and chocolate chips (optional)


Mix all together with hand mixer on low. Form into balls. (I use my small cookie scoop)

place a baking sheet lined with waxed paper and freeze until firm. Remove from freezer and store in a large zip lock bag in the refrigerator.


enjoy!!!

Cafeteria Peanut Butter Balls

1 - cup honey
1 1/2 - cups creamy peanut butter
2 1/2 cups dry powdered milk
3 - cups quick cooking oatmeal
1 - 2 - tablespoons wheat germ
(I used a wheat germ flax seed mix)
1/2 cup mini chocolate chips (optional) or
graham cracker crumbs (optional)

Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator.

Optional: If using chocolate chips add them with all the ingredients and roll into balls. If using graham cracker crumbs. After rolling into balls , roll into graham cracker crumbs and then freeze. I have always used either or but not both, my little guy loves the chocolate chips and my dd doesn't.

You can also leave out the wheat germ if you do not have any one hand. It wont alter the texture or taste. It was just a perk I added to sneak in some goodness.

Recipe yields: approx. 50 peanut butter balls



Printable Reicpe

Don't miss a single recipe from Mommy's Kitchen. Become a Email Subscriber. Click here to sign up.



Tina, The Mom in Mommy's Kitchen

Click here to read full post

Summary only...

Potluck Sunday ~ Yummy Corn Casserole

I am starting a new feature here at Mommy's Kitchen. It's called "Potluck Sunday". I love church and family potlucks and all the yummy dishes that everyone contributes. I thought it would be fun to have a Virtual Potluck every Sunday here at Mommy's Kitchen. I will provide MckLinky at the end of the posts so everyone can link up and join in with one of their favorite dishes. It doesn't have to be a main dish it can be a dessert or even a yummy appetizer. Isn't that what potlucks are all about a variety of foods on the table to share with everyone. Today I am bringing My Favorite Corn Casserole to the potluck. My daughter is a corn lover so we are always up for different ways to prepare corn.

In my opinion this dish is part of the comfort food category and one of the best southern sides around. I have friend who makes an awesome corn casserole with onions, jalapenos and mexican cornbread. It tends to be a bit to spicy for my kiddos. This is the recipe I prepare in our house and it's always a hit. I am sure this has been around for a while and it's nothing new, but it sure is yummy and definitely worth mentioning. So let's get started. Do you have a recipe you'd like to bring to the potluck? If so then please link directly to your post, not your homepage, and please include a link back to this post at Mommy's Kitchen. I cant wait to see all the yummy dishes you will be bringing. Here is the recipe and directions for this delicious corn casserole.


Start by preheating the oven to 350 degrees. In a large bowl, stir together both cans of corn, corn muffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. (I used a 8 by 8 inch) It's really your preference on dish size. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Return to oven for 5 to 10 minutes,

or until cheese is melted. Let stand for at least 5 minutes

and serve warm.

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 - egg, beaten
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees. In a large bowl, stir together both of corn, corn muffin mix, egg, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with cheese. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

My thoughts: You can also separate the cheese and add half to the batter and the remaining half on top.

Don't miss a single recipe from Mommy's Kitchen. Become a Email Subscriber. Click here to sign up.




Tina, The Mom in Mommy's Kitchen

Click here to read full post

Summary only...

Bush Beans, New Friends and New Ideas

Last week I had the pleasure of traveling to Napa Valley, California to attend a chili tasting at the Culinary Institute of America at Greystone courtesy of Bushs Beans. Myself and three other ladies, Sandy from Reluctant Entertainer, Amy from She Wears Many Hats and Aggie from Aggie's Ktichen all got to spend the day together cooking in the CIA Kitchen. We prepared chili recipes created by Connie Guttersen, R.D., Ph.D. for Bushs Beans. Connie is the author of the Sonoma Diet Cookbook and one awesome lady. Talk about an amazing experience and a beautiful place to be all rolled up into one.

From the time I arrived in Napa everything was so beautiful. It was at that moment that I knew I wasn't in Texas anymore. We just don't have this kind of stuff. Look at all the beautiful mustard growing along side of the road. So much beautiful scenery every where you looked. I couldn't believe just how pretty and colorful Napa was.

On our first evening in Napa we visited the wonderful Bottega restaurant. Funny thing is we started out as strangers but quickly became so much more. The chatter at the table became quite the buzz. So many different conversation going on all at the same time. But through all the topics of choice they had one thing in common. Food, Family and Friends! I love how food brings people together. We had such a great time chatting about our blogs our families and how food kind of intertwines it all together. By nights end we had become so much more than strangers we became Friends! The chemistry was so great we felt as if we already knew each other.

On Friday our day began at The Culinary Institute of America at - Greystone. I still cannot believe how beautiful it is. The CIA simply just takes your breath away the first time you see it.

He we are from left to right. Amy, Sandy, Me and Aggie we were so excited to get started in the kitchen.

Ken, Katie and Christina all representing Bushs Beans along with Connie Guttersen were our wonderful hosts for the day. Each and everyone of them made us feel right at home as soon as we arrived. I knew immediately I could finally breathe a sigh of relief and that everything was going to be alright. You see I left Texas not knowing what to expect. I was really worried about what everyone was going to think.

Would they like me? would I measure up to the rest? or would I be uncomfortable the entire time I was there? So many questions were swirling through my mind on the plane. All I can say is I worried for nothing. Everyone was just as nervous as I was. But Ken, Katie and Christina made us feel so comfortable right from the start. They are so awesome like that.

This is Chef Andy Wild and Connie Guttersen only two of the most amazing people in my book. They truly are down to earth and wonderful people. Both, made us feel right at home in the kitchen from the start. It was such a relaxing atmosphere that any question we asked wasn't to big, to small or even to silly.

Chef Andy taught us so many things.

He showed us the correct way to dice and chop vegetables. (I found out I have been chopping and dicing the hard way. LOL)

Chef Andy also showed us how to roast all different types of peppers, onions and tomatillos.

I learned that there is more than one way to do things. You can roast peppers many different ways, in the oven, directly on a grill or in a pan. Chef Andy said you can roast peppers, garlic and onions all at the same time in the same pan. Then dice them up and add them to stews, salsas and soups, instead of just dicing them up and adding them. He said when you roast them first, they take on a whole different flavor.

Then there was beans and lots of them. I learned that beans were so nutritious and so versatile. I am so syked about trying out so many different recipes and new ways to incorporate beans into our diets. This will be especially helpful for Mr. Picky Pants Carson. I learned a few new ways to disguise beans as well. Now maybe I can get him to eat more protein and fiber. With kids sometimes it's all about how things are prepared and presented. I am really excited to get started on a few new bean recipes. Connie and Chef Andy really got my wheels spinning in the bean department.

Chef Andy set up cooking stations for each one of us. He taught us how to keep our stations clean and how to pass a knife properly. He also showed us proper placement for our knife or knives on our cooking stations so no one would get hurt if we happened to walk off. And most of all how not to walk around holding a knife. Whew we did so much knife talk that I really came out of this experience thinking I need a great new knife set at home.

After a short tour of the kitchen we were ready to get cooking. The photo above cracks me up. You see this is a photo of me taking a picture of Amy, Aggie and Sandy all taking a picture of the same thing. (the back of the kitchen). LOL

Connie was so amazed at all the photos we took, especially of the food. What can I say thats just how us Foodies Roll!

This is Aggie from Aggie's Kitchen aka my partner in crime and the other half of "Team Pesto".

Chef Andy and Connie quickly got us in the kitchen and cooking. Don't we look so professional!!!

Aggie and I prepared White Bean Chili Verde with Sonoma Pesto (recipe coming soon). Because of this recipe I am now a pesto lover and I cant seem to get enough of it.

Here is Amy and Sandy aka "Team Chorizo"

they were preparing Chicken and Kidney Beans Spanish Stew. If you would like the recipe click here and check out Sandy's site where she recently blogged about this wonderful recipe.

Time for some chili tasting.

Lunch is served and it was so delicious. Chef Andy and Connie gave us a thumbs up on taste (happy dance). I literally ate till I felt like I was going to pop, it was that good. I had such a great time cooking at the CIA. This is something that I will remember for a very long time.

Thank you for letting me share my trip with all of you. We arrived in Napa as strangers, but by the time we left we all felt more like family. Funny how things happen to work out that way. Thank you Bush's Beans, Chef Andy and Connie Guttersen for such a memorable day at the CIA. I learned so many new thing and most of all I learned the power of beans. To all my readers, thank for indulging with me for just a bit. I hope to inspire all of you to incorporate more beans into your diets. I know we will be having beans a lot more around our house.

I cant wait to share lots of new recipes with all of you, so be on a look out. The first one I will sharing is the White Bean Chili Verde that Aggie and I prepared. If you would like to find out more ways to help incorporate beans into your diet. Stop by and visit, Beans The Vegetable with More. They have some great recipes and very informative links. I have already found a few recipes I want to make. The Slow Cooker Pork and Pinto Enchiladas look so tasty.

Disclosure: Bush’s Beans covered all my costs on my trip to Napa Valley. I am under no obligation to write this post, I am just a big fan of Bush's Beans. Opinion stated in this post are entirely my own and I have not been compensated to publish positive comments




Tina, The Mom in Mommy's Kitchen

Click here to read full post

Summary only...

March Menu ~ Menu Plan Monthly

I am finally getting back into the swing of things. I apologize that my March Menu is a couple days late. I had planned on getting it together before I went out of town, but things sometimes don't workout how we plan. February is a blur and March is already underway!!! I cant help but to think about Spring being right around the corner. With spring comes our yearly vegetable garden. We really need to get started on it or at least get the ground prepared and ready to plant.

We are a bit late this year due to all of our cold weather plus the freak snowfall we received. You know Texas you never know what your gonna get year to year. I think we will hold off a couple more weeks. Until then we will start preparing the ground and thinking of what we want to plant. Isn't that the most exciting part, well besides it all growing in. I am thinking of planting green beans, zucchini, onions, cucumbers, tomatoes, jalapenos, lettuce, green bell peppers and maybe some tomatillos. I'm sure I am missing something but that is all that comes to mind. What are your plans for your garden? I have also included McKLinky at the end of this post. If you are a bi weekly or monthly menu planner, then I would love for you to link up your menu.

March Dinner Menu

Pioneer Woman's Meatballs, Mashed Potatoes & Veggie
Beef & Bean Burritos
Lasagna Soup & Crusty French Bread Rolls
Sub Sandwich Night
Spaghetti a la Philly, Salad & Rolls
Perfect Pancakes, Bacon & Eggs
Pork Lo Mien & Baked Crab Ra goons
Fettuccine Alfredo W/Grilled Chicken, Buttered Gr.Beans
Taco Salad
Bushs White Bean Chicken Chili & Flour Tortillas
Ground Beef Stroganoff, Rice & Broccoli
Easy Chicken Gumbo (Southern Living, Artisan Bread
Baked Pork Chops & Rice
Buttermilk Fried Chicken, Mashed Potatoes & Corn
Taco's & Cheese Quesidillas
White Castle Sliders & Fries & Fruit Salad
French Toast, Eggs, Bacon & Hash browns
* Crock Pot Beans & Smoked Sausage & Cornbread
* Beer in the Rear Chicken, Baked Pot. & Grilled Vegt. Packets
Corny Dogs & Fries
Meat Loaf, Rice & Carrots
Pizza Night (Make Our Own)
Roast Beef w/ Gravy, Potatoes & Carrots (new recipe)
Date Night (My Birthday)
* Cheesy Chicken Spaghetti, Green Beans & Duggar Rolls


Monthly Desserts & Goodies

Fruity Strawberry Cupcakes
Frosted Peanut Butter Cake
Sour Cream Pound Cake Cupcakes (Southern Living)
Chocolate Peanut Butter Pudding Dessert
Easy Coconut Cream Cake
Chocolate Zucchini Bread
Green Dogs (Smoothie)
Black Bean Brownies

Linked Recipes are recipes that are already listed on my site or listed somewhere else. Recipes that are not linked will be shared as I make them. * Represents a meal carried over from last months menu that did not get prepared. No problem, I already have all the main ingredients to make that meal which is always a plus.






Don't miss a single recipe from Mommy's Kitchen. Become a Email Subscriber. Click here to sign up.



Tina, The Mom in Mommy's Kitchen

Click here to read full post

Summary only...