Cream of Coconut Cake

1 white cake mix
1 small box instant vanilla pudding
3 eggs
1 1/2 c water
1/4 c oil
1 can cream of coconut
1 container cool whip

Mix cake mix, pudding mix, 3 eggs, water, & oil.  Pour into greased 9x13" pan & bake at 350 for 25-35 minutes.  As soon as cake comes out of the oven poke holes all around it and pour 3/4 to all of the coconut cream onto the cake.  Let cool.  Spread cool whip and refrigerate.

Poppy Seed Bread

1 1/2 c milk
1 1/3 c. oil (or half applesauce half oil)
3 eggs
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp almond extract
1 1/2 tsp baking powder
1 1/2 Tbsp poppy seeds
2 1/4 c sugar
3 c flour

Mix all ingredients together and beat for 2 minutes.  Pour into 2 greased and floured loaf pans.  Bake for 55-60 minutes at 350.  Remove from oven.  Cool for 10 minutes & dump out of pans.  While still hot brush with topping.

Topping:
3/4 c. sugar
1/4 c. orange juice
1/2 tsp vanilla
1/2 tsp almond extract

Mix together & brush onto loaves while still hot.

Café Rio Chicken

Café Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 TB chili powder
1 TB cumin
3 cloves garlic--minced
5 lbs chicken breasts

Combine ingredients in crock-pot and cook on low 4-6 hours. Shred meat and cook one additional hour. Freeze in quart bags.

Love Soup

1 c barley
1 c celery
1 c sliced carrots
1 c cubed potatoes
1 lb hamburger
1 can tomato soup

Cook barley according to package directions.  Add celery, carrots, & potatoes & simmer 15-20 minutes to desired tenderness.  Meanwhile, brown hamburger.  Add hamburger & tomato soup to pot and simmer 10-15 minutes, stirring occasionally.