Chocolate Almond Joy Cake

Chocolate Almond Joy Cake

1 18.5 pkg devils food cake mix
1 12 oz can evaporated milk
2 1/2 cups sugar
25 Large marshmallows
14 oz flaked coconut
1/2 cup butter
2 cups of semi sweet chocolate chips
3 oz almonds (no salt)

1. Mix & bake cake according to package directions in a 13 x 9 or next size bigger.

2. In sauce pan combine ½ can of milk and 1½ cups of sugar bring mix to rapid boil quickly remove from heat and add marshmallows. Stir until melted. Stir in coconut. Pour over top of cake.

3. In sauce pan mix the remaining sugar & milk bring to a rapid boil remove from heat and stir in butter, chocolate chips until melted. Stir in Almonds and pour over cake chill for at least two hours or over night. It is recommended that to chill for two hours after every step. 

Baked Zucchini Fries & Wasabi Cucumber Ranch Dip

I took these zucchini fries to a ward cookout and they were a big hit.  They are reminiscent of Friday's crispy green beans.  In fact, I used a copy cat recipe of their   Creamy Cucumber Wasabi sauce to dip them in.  This is a tasty way to use up some of your garden zucchini- if you are lucky enough to have a plant. :)

Baked Zucchini Fries- adapted from Real Mom Kitchen

• 3 small zucchini (around 1 lb.)
• 1/4 cup Grated Parmesan Cheese
• 1 packet Shake & Bake Coating Mix- I used Shake N Bake Parmesan Crusted
• salt, to taste- I would not use this and then add salt if needed later.
• 2 eggs, lightly beaten
• 1/4 cup water
• 1/2 cup all-purpose flour

1. Heat oven to 450ºF.  Trim the zucchini and cut each in half width wise. Then cut each half into 1/4 inch sticks.
2. In a bowl, combine the Parmesan cheese, coating mix, and salt.
3. In another bowl, whisk together the egg and water together. Place flour in another bowl.
4. Coat zucchini with flour. Then place zucchini in the egg mixture followed by the parmesan cheese/coating mix.
5. Place on a baking sheet that has been sprayed with cooking spray.
6. Bake at 450 for 12 to 13 min. or until golden brown, rotate the baking sheet  180 degrees halfway through baking for even cooking. Serve with ranch dressing or marinara sauce for dipping.  I used the following dip.

Wasabi-Cucumber Ranch Dip
1/2 cup Hiddert Valley Ranch bottled salad dressing 
1/4 cup minced cucumber (peeled and seeded)
1 tablespoon whole milk
1 1/2 teaspoons prepared horseradish
1 teaspoon white vinegar
1 teaspoon powdered wasabi
1/8 teaspoon salt
pinch ground cayenne pepper


Make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills. 

Rosemary Ranch Chicken Kebabs

These were sooo yummy.  I just used chicken tenderloin and grilled them that way.  They were very tasty and juicy and the kids were begging for more.

Rosemary Ranch Chicken Kebabs

 The Sisters Cafe

1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste
3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients. Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated. Cover and refrigerate for 30 minutes.
Preheat grill to med-high heat. Thread chicken on metal skewers and discard marinade. Lightly oil grill grates. Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Linguine with Bacon and Spinach

I found this recipe at Mel's Kitchen Cafe.  We all loved it!  The bacon is totally optional- if you opt out- just cook your garlic and mushrooms in butter and go from there.  I also recommend adding a little more parmesan cheese- I used half a cup and it was great.   This could be a main dish or a side.
Linguine with Bacon and Spinach


*Serves 4-6
12 ounces turkey bacon, chopped
1/3 cup pine nuts
1 tablespoon butter
1/2 teaspoon salt- or to taste
1/4 teaspoon pepper
10 ounces cremini mushrooms, quartered
3 garlic cloves, finely minced
1/2 cup chicken broth
1 pound linguine
4 cups baby spinach
Parmesan cheese, for sprinkling



Bring a large pot of water to a boil. Toast the pine nuts in a small skillet over medium heat, tossing frequently to avoid burning. Once the nuts are golden, set aside.

In a large skillet, melt the butter and add the turkey bacon, mushrooms, salt and pepper. Cook over medium heat, until the turkey bacon and mushrooms are browned and most of the liquid has evaporated, about 5-7 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the chicken broth and let the mixture simmer for about 2 minutes.

Meanwhile, add 1 tablespoon salt to the water in the pot and cook the linguine until al dente, according to package directions. Before draining the noodles, reserve 1 cup of the pasta wter and set aside. Drain the pasta and return it to the pot. Stir in the spinach, mushroom/bacon mixture, and 1/2 cup of the reserved pasta water. Toss to combine, adding additional pasta water, if needed.

Serve immediately, topping the pasta with the toasted pine nuts and freshly grated Parmesan cheese.