COCONUT CLOUDS

2 2/3 cups flaked coconut, divided
1 (18.25 ounce) box yellow cake mix
1 egg
1/2 cup vegetable oil
1/4 cup water
1 teaspoon almond extract

Heat oven to 350 degrees F.

Reserve 1 1/3 cups coconut in a bowl.

Combine cake mix, egg, oil, water and almond extract in a large
bowl. Beat with mixer. Stir in remaining 1 1/3 cups coconut.

Drop rounded teaspoonful of dough into coconut in bow. Roll to
cover lightly.

Place two inches apart on ungreased cookie sheet. Bake 10 to 12
minutes or until lightly browned.

Cool on cookie sheet for one minute. Remove to wire rack to cool
completely. Store in airtight container.

Hint: To save time when forming dough into balls, use a 1-inch
spring-operated cookie scoop. Spring-operated cookie scoops are
available at kitchen specialty shops.

Garlic Chicken & Sun-Dried Tomato Pasta Salad

Ingredients

1 package PERDUE FIT & Easy Boneless, Skinless Chicken Breasts
4 tablespoons olive oil, divided
3 tablespoons finely minced garlic
1 tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon papper
2 small or 1 large yellow onion, coarsely chopped
8 ounces spiral pasta (1/1 of a 1-pound package)
1/3 cup drained sun-dried tomatoes packed in oil, cut into strips
1/4 cup packed fresh basil leaves, cut into strips
3 tablespoons balsamic vinegar

Instructions

1. Stir together 3 tablespoons olive oil, garlic, lemon juice, salt and pepper in a glass dish. Cut chicken into strips and toss with garlic mixture. Cover with plastic and marinate 30 minutes to 12 hours.
2. Cook pasta according to package directions.
3. Meanwhile, heat remaining 1 tablespoon olive oil in a large skillet. Cook chicken pieces on medium heat until cooked through. Remove and add onions; saute on medium heat 5-8 minutes or until translucent and caramelized.
4. Place chicken, onions, pasta, sun-dried tomatoes and basil in a large serving bowl. Sprinkle with balsamic vinegar and toss. Serve.

Impossible Pumpkin Pie

16 oz. Pumpkin
3/4 c Sugar
12 oz Evaporated milk
1/2 c Bisquick
2 tb Butter OR Margarine
2 1/2 ts Pumpkin pie spice and 1/4-1/2 cinnamon
2 ts Vanilla
2 Egg
Heat oven to 350F Grease pie plate, 10x1 1/2"

Beat all ingredients with a mixer on medium speed about 2 minutes or until smooth

Pour into pie plate.

Bake 50-55 mins or until knife inserted in center comes out clean.

Buffalo wing chowder

BUFFALO WING CHOWDER (my rating--*****)

I've made this several times, and jimkitt and I really enjoy it! We don't care for blue cheese and it's fine without it.

Ingredients

* 1/8 tsp cumin .

* 1/2 tsp cayenne .

* 3/4 c chicken broth .

* 1/4 c flour .

* 1/4-1/2 c chicken wing sauce, to taste .

* 1/2 tsp dried parsley flakes .

* 1/4 c butter .

* 1/4 tsp garlic powder .

* 1/2 tsp celery salt .

* crumbled blue cheese .

* 1 small onion, sliced .

* 2 celery ribs, sliced .

* 1/4 tsp salt (to taste) .

* 2 c sliced cooked chicken .

* 4 oz Velveeta cheese, cubed .

* 3/4 c milk

Directions

* Step #1 In 2 quart saucepan over med-heat/flame, sauté onions & celery in butter 'til softened.

* Step #2 Stir flour into pan.

* Step #3 Cook & stir 1-2 mins over low heat/flame, do not brown.

* Step #4 Slowly whisk in milk & broth.

* Step #5 Stir in rest of ingredients & let simmer over low heat/flame 'til cheese is melted.

* Step #6 Serve topped with crumbled bleu cheese, & a celery stick inserted in bowl.

* Enjoy the Buffalo Wing Chowder recipe

SAUSAGE, GREEN PEPPERS AND PINEAPPLE

sausage patties
chunked green peppers
can of pineapple chunks and juice
hot rice

Fry sausage patties, when partially done, add green peppers. When peppers are tender, add pineapple and juice. Heat a few minutes with lid on for juice to permeate sausage a bit.

serve with hot rice

FRIED CABBAGE NOODLES AND HAM

salt
pepper
garlic powder
cooked wide noodles
cabbage cut into small wedges
onions cut into chunks
leftover cooked ham

prepare wide noodle and set aside

Saute cabbage chunks and onions in bacon grease, if you don't have any, use butter and a little olive oil.
heat ham in another pan.

When cabbage is tender, toss cooked noodles into pan with cabbage, add salt, pepper and garlic powder and stir a little until noodles fry a little bit. Serve with hot ham.

BOSTON CREAM PIE

1/3 cup shortening
1 cup sugar
2 eggs
1 t vanilla
1 1/4 cups unsifted all-purpose flour
1 1/2t baking powder
1/4 t salt
3/4 cup milk

CREAM FILLING
1/3 cup sugar
2 tabs corn starch
1 1/2 cups milk
2 egg yolks, slightly beaten
1 tab butter
1 t vanilla

Cream shortening, sugar, eggs and vanilla in large mixer bowl. combine four, baking powder and salt; add alternately with milk to creamed mixture. pour batter into one greased and floured 9 inch layer pan. bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. (or bake at 325 degrees for 40 minutes) cool 10 minutes; remove from pan. cool completely. prepare cream filling. slice cake horizontally into two thin layers. spread filling on one layer; top with remaining layer. prepare chocolate glaze. pour into top of cake, allowing some to drizzle down sides. chill before serving.

CREAM FILLING PREPERATION

combine sugar, cornstarch, milk and egg yolks in saucepan. cook and stir over medium heat until mixture boils; boil and stir 1 minute. remove from heat; blend in