Skylar’s Culinary Adventure

This is one of the richest cakes I’ve ever made or eaten. It may cause a sugar coma if not eaten in moderation 😉.

Ingredients:

1 box dark chocolate cake mix

(3 eggs, 1 cup of water, 1/3 cup oil)

15 oz cream of coconut

14 oz sweetened condensed milk

1 jar hot fudge

Sweetened shredded coconut

Milk chocolate chips

For the buttercream:

1 cup (2sticks) sweet cream unsalted butter room temperature

4 cups of confectioners sugar

2 tsp. Coconut extract

6-8 tbsp. Cream of coconut

1 cup shredded coconut

How to make it:

Make and bake the chocolate cake according to box direction.

Poke holes with a fork all over the cake while warm.

Pour the cream of coconut, sweetened condensed milk and warm hot fudge all over the cake coating completely.

Place in the refrigerator for 30 minutes.

For the buttercream:

Beat the butter until smooth and fluffy.

Slowly add in the confectioners sugar and continue to beat until smooth.

Add in the extract, cream of coconut and shredded coconut until fluffy.

Coat the cake with the buttercream.

Chop the chocolate.

Top the cake with the shredded coconut and chocolate.

Enjoy ❤️

I love this simple meal. It’s full of flavor and easy enough to make for a crowd 😉.

Ingredients:

For the puffs:

2 rolls of crescent dough sheets

9 oz. Albacore tuna drained

1/2 cup kikkoman Wasabi sauce

1/4 cup Mayonnaise

Salt and pepper to taste

Shredded cheddar cheese

For the rice:

2 cups Jasmine rice

1 1/2 cups Chicken broth

2 cups full fat Coconut milk

4 tbsp. Yellow curry powder or more to taste

How to make it

Cut the dough into 12 squares and push into muffin tin.

Bake at 375 for 10 minutes.

Mix together the tuna, wasabi, mayonnaise, salt and pepper I’m a bowl until well combined.

Fill each crescent with the tuna mixture and top with shredded cheddar.

Bake for an additional 7 minutes.

Remove from oven and cool in pan for 5 minutes.

Remove from pan and serve.

To make the rice:

Put all ingredients in a rice cooker and stir. Cook on the white rice setting checking occasionally that it doesn’t stick to the bottom.

Enjoy ❤️

Ingredients

Fresh basil to taste roughly chopped

Fresh oregano to taste roughly chopped

2 cloves of garlic minced

Salt and pepper

Plain bread crumbs

1 large brown egg

3 tbsp. Water

Shredded Parmesan cheese

2 boneless skinless chicken breasts

2 cups of your favorite homemade or jarred sauce

1 1/2 cups shredded mozzarella

How to make it:

Roughly chop the basil and oregano then mince the garlic.

Whisk together the egg, water salt and pepper.

Combine the bread crumbs, salt and pepper, basil, oregano, garlic, and parm.

Pound the chicken to about 1/2 inch thick and dip in the egg wash.

Coat in the bread crumb mixture.

Heat a skillet to medium and add olive oil.

Place the chicken breasts in the skillet and cook 15 minutes each side.

Top with sauce and mozzarella cheese.

Allow cheese to melt.

Serve with pasta and roasted romanesco cauliflower.

Enjoy ❤️

This cake is so moist and flavorful. The addition of the butter into the cream cheese icing lightens it up enough to let you over frost…. who doesn’t want to do that?!?

What you need:

Bowl #1

1 1/4 cup unsweetened applesauce

2 cups raw cane sugar

3 large brown eggs

Bowl #2

2 cups all purpose flour

1 tsp. Baking soda

1 1/2 tsp. Baking powder

1/2 tsp. Salt

1 1/2 tsp. Cinnamon

Bowl #3

2 cups grated carrots

1 cup shredded coconut (sweetened)

1 cup chopped pecans

1 cup crushed pineapple in juice not drained

Frosting:

1 cup sweet cream butter softened unsalted

16 oz. cream cheese softened

2 tsp. Vanilla

2 lbs. powdered sugar

Garnishment:

Grated carrots

Chopped pecans

how to make it:

Preheat the oven to 350 degrees

Combine ingredients in bowl #1 then add in combined ingredients from bowl #2.

Stir in ingredients from bowl #3.

Pour the batter into 2 10″ round pans.

Bake for 33 minutes or until a toothpick comes out clean.

Let cool for 20 minutes before removing from pan. Then place on a cooling rack until completely cooled.

For the frosting:

Beat the butter and cream cheese on high until fluffy.

Add in the vanilla then the powdered sugar a cup or 2 at a time.

Beat until smooth and fluffy.

Spread a thick layer of frosting between the two cakes. Generously apply frosting to top and sides.

Garnish with pecans and grated carrot.

Enjoy ❤️

These are a healthy treat that’s pretty filling and tasty. Skylar loves bananas so these are a perfect snack.

What you’ll need:

2 bananas peeled

2 cups of quick oats

1 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 cup applesauce

1 handful of white chocolate chips

How to make them:

Preheat the oven to 350.

Mix all ingredients except the chocolate chips in a stand mixer until well combined.

Add in the chocolate chips and mix well.

Spoon onto a parchment lined baking sheet. Be sure not to make them too thick they will not spread during cooking.

Bake in the oven for 15 minutes.

Enjoy ❤️

This is really yummy and easy to make. Around Christmas you can shape it into a wreath for a super festive dip!

What you’ll need:

16 oz cream cheese

16 oz daisy sour cream

2 packages of taco seasoning

24 oz. thick and chunky salsa

10 oz. rotel diced tomatoes and green chilis

3 cups shredded fiesta blend cheese

24 oz. of guacamole (i use wholly guacamole)

How to make it:

In a stand mixer combine the cream cheese, sour cream and taco seasoning.

Spread into a 9×13 glass dish

Next top with salsa And green chilis

Then the cheese

Lastly top with the guacamole

Enjoy ❤️

Ingredients:

Stove top savory herbs (6oz.)

1 can Campbell’s cream of mushroom soup (98% fat free)

1/2 cup milk

2 cups of hot water

3 chicken breasts cubed

Fresh ground salt and pepper to taste

1 tsp. Minced garlic

Poultry seasoning to taste

How to make it:

Pre-heat oven to 400.

Spray the bottom of a 9×9 glass dish with olive oil.

Layer the cubed chicken to cover the bottom try not to overlap.

Season generously with salt, pepper, garlic, and poultry seasoning.

Pour the package of stove top over the chicken.

make sure to spread evenly to cover the chicken.

Pour the hot water evenly over the stove top.

Mix the mushroom soup and milk until well combined.

Cover tightly with foil and bake for 45 minutes or until chicken is cooked through.

Serve with a salad and mashed potatoes

Enjoy ❤️

What you need:

For the pasta

1 lb. thin spaghetti

4 tbsp. Minced garlic

1 stick of sweet cream butter

1/2 cup flour

2 cups grated Parmesan

6 oz. garlic and herb goat cheese

6 cups of milk (not less than 2%)

Frozen peas

Asparagus ends trimmed

For the Chicken:

3 lbs boneless skinless chicken breasts but into thin strips

Olive oil

1 cup grated Parmesan

Fresh ground Salt and pepper to taste

Boil the spaghetti until al dente about 9 minutes.

Drain, rinse and set aside.

In a sauté pan melt butter and add a tsp. of minced garlic. Add asparagus to the pan and season with salt and pepper. Cook about 10 minutes until tender.

Cover and set aside.

Preheat the oven to 400.

Toss the chicken with Parmesan cheese, salt and pepper.

Lay out on a large cookie sheet.

Cook for 25-30 minutes are until cooked through.

While the chicken is cooking make the sauce.

In a large sauce pan add 1 stick of butter with the remaining garlic and cook until fragrant.

Add the flour and whisk until smooth. Slowly add in the milk continuing to whisk.

As it thickens add in the Parmesan. Lastly add in the goat cheese until melted.

Season with fresh ground salt and pepper.

Steam the peas for five minutes.

Layer the all ingredients and toss to combine.

Top with extra goat cheese crumbles.

Enjoy ❤️

This is one of my favorite pasta salads. It’s a little heartier than most pasta salads but it’s perfect for a lunch entree or add chicken for a quick dinner.

Ingredients

1 head of broccoli

2 heads of cauliflower i used 1 organic purple and 1 organic white

1 bunch of carrots sliced

16 oz. garden rotini

2 bottles Ken’s garlic parmesan dressing

Minced garlic to taste

Fresh ground salt and pepper to taste

Olive oil

Directions

Boil the pasta to al dente about 12 minutes.

Set the oven to 425 and place all veggies on a baking sheet lined with parchment paper.

Spritz with olive oil and season with fresh ground pepper and salt.

Bake for 30-45 minutes until almost tender.

Combine cooked pasta, roasted veggies, dressing and season with garlic, salt and pepper to taste.

Refrigerate and serve cold.

enjoy!

This dish is spicy and quick! Perfect for a weeknight meal.

Ingredients:

4 boneless skinless chicken breasts

1 can (16 oz) bush’s chili beans in hot chili sauce

1 can of rotel diced tomatoes and habanero peppers

Kernels from 2 ears of corn

fresh ground salt and pepper to taste

1 tbsp. Minced garlic

1/2 tbsp. Cumin

1/2 tsp. Cayenne (or more if you like really spicy 🥵)

1 tsp. Paprika

3 cups dry jasmine rice

Shredded cheddar

Directions:

Cook rice in a rice cooker and set aside.

Slice chicken breasts inti strips and cook in a skillet with coconut oil.

Add all spiced and cook about 10 minutes.

Add diced tomatoes, beans and corn then cover and simmer for 30 minutes.

Add in rice and stir until well combined.

Top with cheese and place in the oven at 350 for 10 minutes.

Enjoy!