KacaChew Whip

Chocolate & Cool Whip
From: Jenny Forrest

1 1/2 cup flour
3/4 cup butter, melted
1/2 cup chopped nuts
1/2 tsp vanilla
8 oz. cream cheese (softened)
1 cup powdered sugar
1 tsp. vanilla
1-12 oz container cool whip
2 small pkg. instant chocolate pudding
3 cups cold milk
1 chocolate bar

mix 1st 4 ingredients- press in 9 by 13 pan.

bake at 375 for 15 minutes or until golden brown

cool

mix cream cheese, powdered sugar, 1 cup cool whip and 1 tsp vanilla.

spread on cooled crust

mix pudding with milk and beat until thickened

spread on top of cheese later

top with remaining cool whip and sprinkle additional nuts on top

shave chocolate bar on top.

Mango Chicken Fajitas

This recipe makes a large batch, about 12-15 servings.
3 lbs. chicken breast, boiled
1 jar mango salsa (I used Newman's Own Mango Salsa, or you could make your own with this recipe)
1 can black beans, rinsed & drained
1 T. taco seasoning
Place ingredients in a crockpot. Cook for 6 hours on low. Remove the chicken from the crockpot and shred. Return to crockpot and serve on tortillas. May add cheese and tomatos. Enjoy!

Chocolate Cake With Peanut Butter Filling

Chocolate Cake:

one 18.25 -oz pkg. plain devil's food or fudge cake mix
One 3.9-oz pkg. chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs

Place rack in center of oven and heat to 350. Lightly mist 2 round baking pands with vegetable oil spray and dust with flour. Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more. Turn batter into the pans and bake at 350 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes. If you wrap the cakes in foil and freeze them, it makes it easier to cut them into layers and frost.

Peanut Butter Frosting (between layers of cake)
5 ounces cram cheese, at room temperature
1/2 stick (2 ounces) unsalted butter, at room temperature
2.5 cups confectioners' sugar, sifted
1/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn't seperate out)

In a large bowl with an electric mixer, beat the cram cheese and butter until light and fluffy. Gradually add the confectioners' sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Addd the peanut butter and beat until thoroughly blended.

Chocolate Frosting (on the outside of cake)
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa
3-4 Cups powedered sugar
1/3 cup heavy cream
1 teaspoon vanilla extract and pinch of salt

These measurements are approximate. Add powdered sugar and cram depending on the consistency you want.

THAI PIZZA


1 pizza dough, any kind
1/2 cup plum sauce
1/2 cup peanut butter
1/2 teaspoon crushed red pepper flakes
1/2 red bell pepper, thinly sliced
2 tablespoons honey (I actually used brown rice syrup to make it vegan friendly)
2 tablespoons rice wine vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces


Preheat oven to 425 degrees. Form pizza crust into rectangle on pizza pan or cookie sheet. Mix duck or plum sauce with peanut butter Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Top dough with sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with peppers. Bake 15 to 17 minutes. until the crust is golden brown. Mix honey and vinegar and add the cucumber. Turn to coat evenly.Top the hot, cooked pizza with scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 pieces and serve.

Black Bean Sweet Potato Burritos
From our friend Erin


3 cups sweet potatoes, peeled and diced
1 medium onion, chopped
2 cups cooked black beans 1 tsp ground cumin
1 tsp ground cinnamon
8 flour tortillas


Saute sweet potatoes and onion in a large frying pan in olive oil just until tender. Add cumin and cinnamon and cook until fragrant. Add beans and cook until heated through. Divide bean mixture among the tortillas and roll up. Place in a 9 x 13 inch baking pan that has been sprayed with cooking spray. Smother with prepared enchilada sauce (see below). Cover pan with foil and bake at 350 degrees for 20-25 minutes. Garnish with avocado, etc.


Enchilada Sauce
From Cooks Illustrated

1 medium onion , chopped fine
1/2 teaspoon vegetable oil
3 medium cloves garlic , minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
2 cans (8 ounces each) tomato sauce
1 cup water


Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.

Coconut Lime Cake



2/3 cup coconut oil

1 1/2 cup granulated sugar

2 cups coconut milk

1/2 cup soy milk

2 tsp vanilla extract

2 tsp coconut extract

2 tbsp lightly packed, finely grated lime zest

2 cups cake flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cup unsweetened coconut



Preheat oven to 350°F. Grease two round cake pans. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate. Bake for 33 minutes, until a toothpick inserted through the center comes out clean. Cool completely before icing.



Lime Buttercream Frosting



¾ cup vegetable shortening

¾ cup soy margarine

1 ½ tsp vanilla extract

1/3 cup fresh lime juice

5 cups confectioners sugar

1 ½ tsp finely grated lime zest




Extra coconut & limes for decorating



Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy. Add the zest and mix to distribute. Chill until ready to use.

Lisa's Delicious Banana Bread

1 stick of butter (I use smart balance for a some what healthier option)
1 1/2 C sugar
2 1/2 C flour
1/2 C milk
7 ripe bananas (it calls for 5 but I like to add more)
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp vanilla
optional- 1 C chocolate chips


Cream butter and sugar. Add bananas and eggs. Add milk and stir in dry ingredients. Pour in 2 buttered loaf pans. Bake 1 hour at 350 degree. Makes 2 loaves. If using mini muffin pans bake 15-18 minutes at 425 degrees.