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.

Sticky Buns

22 Rhodes rolls
1/2 of a 3 oz pkg butterscotch pudding (not instant)
3/4 c brown sugar
1/2 c butter
chopped nuts

Line greased bunt pan with chopped nuts.  Put about 22 frozen rolls around pan.  Sprinkle with butterscotch pudding.  Sprinkle with brown sugar, then pour melted butter over the top.  Cover with a damp cloth.  Let rise 3 hours.  Bake 350 degrees for 25-30 minutes. 

Homemade Rootbeer

5 lbs sugar
5 gallons water
1 2 oz bottle root beer flavoring (found by seasonings)
5 pounds dry ice

Combine 2.5 gallons water, sugar, & root beer flavoring.  Mix well & add dry ice.  Do not secure lid and pressure will build up.  Let sit about 1 hour.  Add remaining water shortly before serving.

Spinach Artichoke Dip

1 (10 oz) package frozen chopped spinach
1 (6.25 oz) jar marinated artichokes
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
1-3 cloves garlic, minced
1/4 tsp salt
1/2 c half and half or heavy cream
1/2 c sour cream

Preheat oven to 375.  Thaw and drain spinach.  Drain & chop artichokes.  Combine all ingredients & gently fold together.  Pour into greased or oiled 8" or 9" pie plate or other baking dish.  Bake 25-35 minutes until browned & bubbly.  Let stand to cool.

Serve with crackers or thinly sliced (1/4"-1/2") & toasted french bread.