Mound Bars

 2 cups graham cracker crumbs
2 Tbsp sugar
1 stick butter, melted
1 (14 oz) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup unsweetened shredded coconut
1 (10 oz) pkg semisweet chocolate chips

Preheat oven to 350.  Stir together graham cracker crumbs, sugar, and butter in a boil until moistened.  Press mixture into bottom of 13x9 pan.  Bake until edges are lightly browned, about 15 minutes.  Stir together condensed milk, flaked coconut and shredded coconut in a bowl, then spread gently over crust.  Bake until slightly puffed and light brown around edges, about 15 minutes.  Transfer to wire rack to cool.  Meanwhile, melt chocolate in a bowl set over a pan of simmering water, stirring until smooth.  Spread chocolate evenly over coconut, Let cool about 1 hour, then chill until chocolate is set, about 30 minutes.  

Lime and Coconut Cocktail

 2 oz Malibu Coconut Rum
2 oz Coconut Milk (or coconut cream for a thicker drink)
1 oz Coconut syrup
1 oz lime juice
1 oz guava syrup (or to taste)
Ice

Add all ingredients to a cocktail shaker with a generous amount of ice.  Shake vigorously for 10-15 seconds until well chilled.  Strain over fresh ice in a tall glass.

Quick Pickles

 1 cup water
3/4 cup vinegar
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
2 med-large cucumbers, cut to your liking

Whisk all ingredients (except cucumbers) to dissolve sugar and salt.  Place cut cucumbers in a sealable container.  Pour liquid over cucumbers.  Seal and refrigerate for 24 hours.

Watermelon Ice Cream for Dogs

1 cup pureed (and strained) watermelon
5 oz plain greek yogurt

Stir together watermelon and yogurt.  Pour into ice cube trays or popsicle molds.  Freeze for 3 hours.  This is good for humans too!

Strawberry Lemonade Poke Cake

 1 pkg lemon cake mix
2 1/4 cup cold water
3 large eggs
1/3 cup vegetable oil
1 lemon, zested and juiced
1 (3 oz) pkg strawberry flavored gelatin mix
1 (3.4 oz) pkg instant lemon pudding mix
1/2 cup milk
8 oz cool whip

Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  Beat together cake mix, 1 cup water, eggs, oil and lemon zest and juice in a bowl with an electric mixer at low speed until combined.  Increase speed to medium and beat 2 minutes more.  Pour batter into prepared pan.  Bake according to package directions or until a toothpick inserted in the center comes out clean.   While cake is still warm bring 1 cup water to a boil in small saucepan.  Add strawberry gelatin mix; stir until dissolved.  Stir in remaining 1/4 cup cold water.  Use a toothpick to poke holes all over the cake.  Pour gelatin mixture evenly over top.  Chill until completely cool.  Stir together lemon pudding mix and milk in a bowl until slightly thickened.  Fold in whipped topping.  Spread pudding mixture over chilled cake.  

Chipotle Chicken Tacos

 Chicken & Marinade
1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper

5 boneless skinless chicken thighs

Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced

2 Tbsp pickled jalapenos, finely chopped  (more or less to taste)
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste

Put the ingredients for the marinade in a food processor and blend until smooth.  Coat teh chicken thighs in marinade and refrigerate for 1-4 hours.  After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees.  Let chicken rest for 10 minutes.  Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine.  Season with salt and pepper.  After chicken has rested, shred chicken with 2 forks.  Assemble tacos with chicken, lettuce and fruit mix.

Serves 3

Blueberry Crumb Cake with Walnut Streusel

Blueberry Crumb Cake:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
8 Tbsp butter, at room temperature
1 1/4 cups white sugar
2 Tbsp fresh lemon zest
1 large egg
1 egg yolk
1 tsp vanilla
1 cup buttermilk
1 1/2 cup fresh blueberries

Walnut Streusel:
1 cup all purpose flour
1 cup light brown sugar
2/3 cup chopped walnuts
8 Tbsp butter, melted
2 Tbsp fresh lemon zest
1 tsp sea salt

Preheat oven to 350.  Spray 9x9 pan with nonstick cooking spray.  In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.  In a large mixer, combine butter and sugar until pale yellow, add zest, egg, egg yolk and vanilla.  Beat well for an additional 3 minutes.  Alternate adding the flour mixture and the buttermilk until all is combined.  Fold in blueberries.  Set the batter aside.  

Make walnut streusel by combining all ingredients in a small bowl.  Using your fingers, mix it around until its crumbly and set aside.  

Fold half of the streusel mixture into the batter and stir to combine.  Pour batter into prepared pan and top with remaining streusel mixture.  Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.  

Ranger Cookies

1 pouch (1 lb 1.5 oz) oatmeal cookie mix
1/2 cup butter, softened
1 Tbsp water
1 egg
3/4 cup rice krispies cereal
1/2 cup flaked coconut

Heat oven to 375.  In large bowl, stir all ingredients until soft dough forms.  Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 10-12 minutes or until edges are golden brown.  Cool 1 minute; remove from cookie sheet.  Cool completely.

Cherry Chip Cake

1 box confetti cake mix (or white cake mix)
Butter, Milk, Eggs that are called for on the box of cake mix
        *** decrease milk by 1/4 cup on box
1/2 cup maraschino cherry juice
1/4 cup finely chopped maraschino cherries
1/2 cup cherry chips (you can find these next to chocolate chips at the store)
Betty Crocker cherry frosting (if unable to find this frosting in any brand, see directions following)
    Frosting if you need to make your own
            2 pounds powdered sugar
            1 cup butter
            6 Tbsp milk
            2 Tbsp maraschino cherry juice (add more or less of this per your flavor preference)

Prepare cake mix as directed on package.  Don't forget to decrease the amount of milk the box calls for by 1/4 cup.  Add in cherry juice, chopped cherries and cherry chips.  Mix together.  Bake as directed on cake mix box.  After baking, allow to completely cool before frosting.

For frosting:  Combine sugar and butter in large bowl.  Mix on low until butter starts to absorb the sugar.  Add milk and cherry juice and increase the speed, whipping until light and fluffy.  

Coconut Balls

 **From my Dad's recipe collection:  "A traditional Christmas candy in the Kell family for as long as I can remember.  Mom made these every year, normally storing them in a candy tin on top of the freezer on the back deck during cold weather.  That is until the raccoons decided they liked them too."**

2 lbs powdered sugar

1/4 tsp salt

8 oz coconut flakes

1 tsp vanilla

1 1/2 sticks butter, softened

1 can (14 oz) sweetened condensed milk

2 cups chopped pecans

2 pkgs almond chocolate bark

In a large bowl, mix all ingredients together, except the chocolate.  It mixes better when using a set of "God's tools (your hands)"...another nugget from my Dad....  Place the bowl of mixed ingredients in refrigerator to chill for at least one hour.  After chilling, make into small balls (quarter to half dollar size) and place back in bowl. Chill again for at least another hour.  Melt almond bark using a double boiler (or the microwave...but it burns faster this way so you have to keep a close eye on it).  Drop chilled balls into chocolate one at a time.  Place on wax paper to cool.

Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos

Pop Tart Cookie Bars

 4 cups super fine almond flour
1 1/3 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking soda
6 Tbsp butter, melted
1/3 cup maple syrup
2 tsp vanilla extract
1 large egg
2/3 cup strawberry preserves
1 cup powdered sugar (if using sugar substitute, do 1/2 substitute and 1/2 real)
2 Tbsp almond milk
1/2 tsp vanilla extract
1 Tbsp rainbow sprinkles

Preheat oven to 350.  Line 9x9 baking pan with parchment paper and spray with nonstick spray.  In a large bowl, add almond flour, tapioca flour, salt, and baking soda.  Whisk to combine until there are no lumps.  Add melted butter, maple syrup, vanilla, and egg.  Stir until well combine and a dough forms.  Transfer half of the dough into prepared pan and press into an even layer.  Next, spread strawberry preserves onto base and spread into an even layer.  Take two sheets of parchment paper about 10x10 each.  Place first sheet on counter and place remaining dough in center.  Top with second piece of parchment paper and use a rolling pin to roll the dough into a 9x9 square.  The parchment paper/rolling pin is necessary as dough will likely be very sticky and difficult to shape.  Gently slide the rolled dough with the bottom sheet of parchment paper off the counter and carefully flip on top of the jam.  Gently press down on the edges until most of the jam is covered.  Bake for 20 minutes until the top is golden brown.  Remove from oven and let cool in the pan for at least an hour.  Once cooled, transfer to a baking rack to finish cooling.  In a medium bowl, whisk together powdered sugar, almond milk, and vanilla.  You may have to adjust amount of almond milk to get to a spreadable consistency.  Once bars are completely cooled, add frosting, spreading with a spatula and top with sprinkles.  Place in fridge and allow frosting to harden, at least 15 minutes. 

Chocolate Pumpkin Cheesecake

 Crust:

9 oz oreo cookies
2 Tbsp butter, melted

Filling:

16 oz plain cream cheese, at room temperature,
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 Tbsp a.p. flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
4 oz dark chocolate, chopped

Preheat oven to 350 degrees.  Line bottom and sides of 8-inch square baking dish with parchment paper, leaving overhang on all sides.  In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.  Transfer crumb mixture to prepared pan and gently press into bottom.  Bake until fragrant and slightly firm, 12-14 minutes.  Set aside to cool.  Place cream cheese in food processor; blend until smooth.  Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice and salt.  Process until combined.  Set aside.  Pour remaining pumpkin mixture into prepared pan.  Drop dollops of chocolate mixture onto pumpkin mixture, swirl.  Bake until cheesecake is set but jiggles slightly when gently shake, about 40-50 minutes.  Cool in pan.  Cover; chill until firm, at least 2 hours.  Using overhang, transfer cake to work surface.  With a knife dipped in water, cut into 16 squares.  Store in airtight container in refrigerator.  These can also be frozen and set out to come to room temperature before serving.  

Korean Meatball Rice Bowls

For Meatballs:

1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds

For Vinaigrette:

2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds

For Herb Salad:

2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice

Meatballs:  Heat oven to 350.  Line a baking sheet with parchment paper.  In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro.  Carefully combine everything with your hands until ingredients are evenly mixed.  Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each.  If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right.  Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet.  Bake 20-25 minutes.  Remove from oven and sprinkle with toasted sesame seeds.  

Vinaigrette:  Whisk all ingredients together and set aside.  

Salad:  Combine salad ingredients in a large bowl

Assembly:  Portion rice into equal amounts in 4 bowls.  Add equal amounts of the salad and meatballs.  Drizzle with vinaigrette and serve immediately.  Serve additional kimchi on the side.  

Serves 4

Almond Streusel Cherry Cheesecake Bars

 Cookie Base and Topping:
1 pouch sugar cookie mix
1/4 cup cold butter
4 oz cream cheese
1/2 cup sliced almonds

Filling:
20 oz cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1 tsp almond extract
2 eggs 
1 can (21 oz) cherry pie filling

Heat oven to 350.  Spray 13x9 pan with cooking spray.  Place cookie mix in large bowl.  Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 12 minutes.  Meanwhile in large bowl, beat 20 oz cream cheese, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Spoon pie filling evenly over cream cheese mixture.  Sprinkle with reserved topping and almonds.  Bake 40-45 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Store covered in refrigerator.

Dole Whip

 4 cups frozen pineapple chunks (can replace with your desired frozen fruit)
 2 bananas, sliced and frozen
1 1/2 cups pineapple juice (may replace with other juice that would compliment other chosen fruits)
1 cup canned unsweetened coconut milk
2 Tbsp lime juice

Blend pineapple chunks, bananas, pineapple juice, coconut milk, and lime juice in blender until fully combined and smooth, about 2 minutes. Transfer to airtight container and freeze until firm, about 2 hours.  Texture should be like soft serve ice cream.  

Sourdough Banana Bread

 Butter, for coating the pan
375 grams (approx 1 1/2 cups smashed) overripe bananas
225 grams (1 1/4 cups lightly packed) brown sugar
1 1/2 tsp vanilla extract
2 large eggs
100 grams (approx 1/2 cup) bubbly, active sourdough starter
250 grams (2 cups) all purpose flour
1 1/2 tsp baking soda
1/4 tsp fine sea salt
125 mL (1/2 cup) vegetable oil
60 mL (1/4 cup) mik

Preheat oven to 360.  Lightly coat 9x5 inch loaf pan with butter.  Add bananas, sugar, and vanilla to bowl.  Cream with mixer, about 30 seconds to 1 minute.  Some small lumps of banana may remain.  Add eggs, one at a time, until fully incorporated.  Add sourdough starter.  Sift the flour, baking soda, and salt together in separate bowl.  Working in batches, add this to banana mixture.  Add milk and oil and mix until just combined.  Do not overmix or the banana bread will be tough.  Pour batter into prepared pan.  Bake for 60-70 minutes, until golden brown and toothpick inserted in center, comes out clean.  Cover with foil if loaf begins to brown too quickly.  Cool in pan for 20 minutes and then transfer to wire rack to cool completely.  

Apple Pecan Crisp

 Fruit Mixture:
3/4 cup sugar
2 Tbsp self rising flour
1/2 tsp ground cinnamon
6 cups sliced peeled golden delicious apples (6 medium)

Topping:
1 cup self rising flour
1 cup packed brown sugar
10 Tbsp butter
1 cup rolled oats
1/2 cup chopped pecans

Heat oven to 350.  Grease 13x9 dish with nonstick cooking spray.  In large bowl, mix sugar, 2 Tbsp flour and cinnamon.  Add apples; stir to coat evenly.  Pour into baking dish.  In medium bowl, mix 1 cup flour and brown sugar.  With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.  Stir in oats and pecans.  Sprinkle crumb mixture evenly over fruit mixture.  Bake 30-35 minutes or until topping is golden brown.  

Serves 8