flaked

  1. 1/4 cup flaked coconut...2 tablespoons brown sugar...

  2. 1 (18.25 ounce) white cake mix (without pudding)...1/2 cup dark rum...1 small box instant coconut cream pudding...1 large can crushed pineapple in its own juice (about 1 1/2 cup)...1 1/2 cups flaked coconut

    Topping...1 large container Cool Whip...1/3 cup dark rum...

  3. 1 (18.25 ounce) box yellow cake mix...1 (16 ounce) can crushed pineapple, undrained...3 bananas, sliced...1 small box instant vanilla pudding...1 (16 ounce) container whipped topping...16 ounces chopped nuts...

  4. 1 (18.25 ounce) box white cake mix...1 (14 ounce) can cream of coconut...1 (14 ounce) can sweetened condensed milk...1 (16 ounce) container frozen whipped topping, thawed...

  5. 1 pound small raw shrimp, shelled and de-veined...1/2 teaspoon salt...1/3 teaspoon ground ginger...3 teaspoon curry powder...1 3/4 cups flour...2 teaspoons baking powder...1 1/4 cups skimmed milk...

  6. 1 (14 ounce) can sweetened condensed milk...1 (7 or 9 ounce) jar Marshmallow Crème...1 (6 ounce) package butterscotch pieces...4 (1 ounce) squares unsweetened chocolate...1/2 cup flaked coconut...1 teaspoon vanilla extract...

  7. 8 ounces cream cheese, softened...2 tablespoons apricot, pineapple or peach preserves...1/3 cup flaked coconut

    Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

    Variations...

  8. Coconut Centers...24 ounces flaked coconut...1 pound confectioners' sugar, sifted...1 can sweetened condensed milk

    Mix ingredients well. Roll into1-inch balls and chill thoroughly or freeze. Freezing is not necessary, but it helps the chocolate set up quickly.

    Chocolate Coating...12 to 24 ounces semisweet chocolate...

  9. 12 ounces chocolate chips...1/4 pound butter...1 cup walnuts...10 1/2 ounces colored mini marshmallows...

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