COCONUT SYMPHONY BAR CANDIES

1/2 Pack Sweet Flaked Coconut
1 Extra Large Symphony Bar, regular choc. only

Spread coconut on a plate and microwave on hig, stirring every 30 or so seconds. Watch and do not let this burn. In a few minutes the coconut will start to toast and brown. Continue this until it is all golden brown. It will be sort of soft. Let sit awhile and it will become brittle. Or can toast it in a oven. Break apart the candy bar and place in a glass bowl. Microwave on low and stir frequently until it is completely melted. Pour the chocolate onto the coconut and stir to coat evenly. With a spoon drop balls of the mixture onto wax or parchment paper. Let set up. Can put in the ref. to set up more quickly.

CINNAMON HONEY BUTTR

2 Cups Honey
2 Sticks Butter, softened
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
Mix all together good and serve. Keep ref.

PEANUT BUTTER COOKIES

1 Cup Butter, not marg.
1 Cup Peanut Butter
1 Cup Sugar
1 Cup Brown Sugar
2 Eggs
2 1/2 Cups Self-Rising Flour
1 Pack Reecee Peanut Butter Chips
Mix the butter, peanut butter and sugars. Add the eggs and mix. Thenstir in the flour, fold in 11/2 cups peanut butter chips. Drop by teaspoons onto cookie sheets. Take a fork and make a crisscross pattern on the cookie. Bake on 350 for 8 minutes or until golden brown. Cool on racks.

SOUR CREAM DOUBLE CHOC. BUNT CAKE

1 Box Devil's Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding Mix
4 Large Eggs
1 Cup Sour Cream
1/2 Cup Warm Water
1/2 Cup Vegetable Oil
11/2 Cups Semi-Sweet Chocolate Chips


Mix all the ings. except the chocolate chips in a large bowl and blend well for 1 minute. Stir the mix off of the sides and mix for 3 more minutes. Then stir in the chocolate chips. Pour batter into a sprayed bunt pan. Bake on 350 for 45 to 50 minutes or until it pulls away from the sides. Cool for 20 minutes. Turn out on a cake plate and frost.
Chocolate Frosting:
1/2 Cup or 8 Tablespoons Butter, no marg.
4 Tablespoons Cocoa Powder
1/3 Cup Evaporated Milk
4 Cups Powdered Sugar

Melt the butter in a saucepan on low heat. Do not let scorch. Wisk in the cocoa and the milk. Bring mixture to a boil and stir constantly. Remove from heat and beat in the powdered sugar with a electric mixer until thick and creamy. Pour frosting over the warm cake. Let frosting run down sides but not all the way to the bottom.

FOCACCIA ITALIAN BREAD

3 1/4 Cups Flour
1 Envelope Rapid Rise Yeast or 21/4 Teaspoons
1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Cup Extra Virgin Olive Oil
12/3 Cups Very Warm Water (120) Degrees
1Tablespoon Italian Seasoning
2 Tablespoons Shredded Parmesan Cheese

Mix the flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons water. Stir until mixed good. Spread the dough into a 13 x 9 inch pan. Cover and let rise until doubled around 30 minutes. Drizzle 1 to 2 Tablespoon Olive Oil over the bread. Poke holes in the bread to make a uneven surface. Spread parmesan cheese and herbs over the top. Can sprinkle some more salt over all the top of it if you want to. Cover and let rise in a warm place for 30 more minutes. Bake on 350 for 30 to 35 minutes or until lightly brown.

CROCKPOT CREAM CHEESE CHICKEN

3 Lb. Chicken Tenders
1 Can Cream of Chicken Soup
1 Pack Italian Dressing Mix
1 Box (8)oz. Cream Cheese, softened

Spray your crock-pot with cooking spray. Mix the cream cheese, the soup and the italian mix together. Put the tenders in the crock-pot and pour the soup mixture over the chicken. Cook for 6 to 8 hours on low. Or around 4 hours on high. Make sure chicken is done. Can put this over egg noodles or rice.

PEANUT LIME CHICKEN

1 Lb. Chicken, cut in small thin strips1 lb chicken, cut into small, thin strips
8 Oz. Thin Spaghetti
4 Green Onions, Chopped

4 Baby Carrots, thin sliced
Cilantro, finely chopped
Lime wedges

Peanut Sauce:
1/4 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Oil
1/2 Cup Rice Vinegar
1/8 Cup Soy Sauce
2 Tablespoon Peanut Butter
1/4 Teaspoon Or Less Red Pepper

Mix the sauce together and sit aside. Put the chicken strips in a bowl and pour some of  the sauce over them to marinate. If you do not want to use the marinate that the chicken has been in then make extra for pouring over the cooked chicken. I do not like to use a marinate for a sauce that raw chicken has been in.
 Cook the noodles. Chop the onion, carrots, cilantro. Take the chicken out of the marinate and brown it in a skillet with some of the oil. Put the peanut sauce in a kettle and brown it for around two minutes. Watch and do not let scorch or do not over cook as it will be stringy. Drain noodles and put in a large platter. Put the vegs. and chicken over the noodles. Pour the sauce over the noodles  then sprinkle the cilantro over this and then squirt lime juice over your serving.