Vegetable Beef Stew

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

1 Roast *I used a rump roast
1 packet Lipton Onion Soup
1 can cream of mushroom soup
1 can milk
4 beef bullion cubes
1 tsp. salt
1 tsp. sugar
1 med. onion, chopped
1 tsp. chopped garlic
3 stalks celery chopped
1 15 oz can tomato sauce
4 med. carrots, chopped
3 med. potatoes, chopped
1 16 oz. bag of frozen peas, carrots, green beans, and corn combo
water

In a large crock-pot place roast, Lipton onion soup, cream of mushroom soup and 1 can of milk with 1 to 2 cans of water depending on size of roast.  Let cook for at least 5 hours until able to shred meat.  Then add 2 cans of water and add remaining ingredients.  Let cook/simmer until ready to serve.  My children loved this and my husband said it didn't look good but it sure tasted good.  I served this with the cloud-light refrigerator roll recipe found on this blog.

Coconut Cream Cake

1 pkg.   (2-layer size) yellow cake mix *I use coconut oil for the mix and coconut milk instead of water*

2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

1 JELL-O Vanilla Flavor Instant Pudding
1/4 pkg.  (3.4 oz.) cup  powdered sugar

1  cup  cold milk  *I use coconut milk*

1  tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.

While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake.  Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.

Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.

This recipe was given to me by a friend.

1 pkg.   (2-layer size) yellow cake mix *I use coconut oil for the mix and coconut milk instead of water*

2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

1 JELL-O Vanilla Flavor Instant Pudding
1/4 pkg.  (3.4 oz.) cup  powdered sugar

1  cup  cold milk  *I use coconut milk*

1  tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.

While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake.  Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.

Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.

This recipe was given to me by a friend.