Sticky Coconut Chicken

6-8 chicken thighs (about 1 1/2 lbs)
2/3 cup canned coconut milk
1 Tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes

3/4 cup rice vinegar
1/2 cup sugar
3 Tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Life chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Base frequently with remaining marinade and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8-10 minutes. Use hot.

Sweet Corn Bread

1 1/2 cups flour
2/3 cup sugar (you can go less if you want)
1/2 cup cornmeal
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup canola oil
3 Tablespoons melted butter

Combine dry ingredients, then combine wet ingredients in separate bowl. Add wet mixture to flour mixture and stir just until blended. Pour into 8" square baking pan and bake at 350 degrees for 35 minutes. FOR MUFFINS: pour into muffin cups and bake at 350 degrees for 18-20 minutes.

Pepperoni Bread

1 loaf bread dough, thawed if frozen
After dough is thawed, spread on cookie sheet into a rectangle.

Combine:
1 egg
1 teaspoon parsley
1 teaspoon basil
1 teaspoon garlic salt
little bit of water

Brush half of egg mixture onto dough. Put sliced pepperoni down center of dough. Sprinkle with cheese (about 1 cup). Fold dough in thirds, turn over and brush with remaining egg mixture.

Bake at 375 for 25 minutes. Slice and serve with marina sauce as a dip.

Chicken Ole!

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)

In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.)
Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes.
Serve with tortilla chips and lettuce.

(Recipe can be found in Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker)

Pumpkin Fruit Dip

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can pumpkin
1 tsp. cinnamon
½ t. ginger (I do not include this)

Mix cream cheese and powdered sugar until creamy. Add pumpkin and spices, mixing well. Cover and chill for 8 hours. Serve with gingersnaps, apple slices and pear slices.

Toffee Apple Dip

8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath)

Mix together and serve with apple slices.

Death By Chocolate Cake

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Layered Mint Fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet chocolate chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white chocolate chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining chocolate mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.