Grammie's Gab: The Islands are calling...

Apr 25, 2009

The Islands are calling...

Every few months we have adult dinner groups in the neighborhood in which I am in charge of. We have between 50 to 100+ people involved. On Saturday, 4/18, I hosted a group and did a South Pacific/Luau evening, complete with decor and music of the islands. I served Hawaiian Chicken, Teriyaki rice and pina coladas. The others brought Pineapple/Strawberry Spears, Tossed Green Salad, rolls and a yummy Sour Cream Banana Coconut macadamian nut cake - Delish! (See Grammie's Goodies)

3 comments:

AngSApril 27, 2009
"If you like Pina Colada's...getting caught in the rain..." (I think that's how the tune goes.) Yum = What fun!
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ErinApril 27, 2009
Yummy! That is a fun idea!
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MelissaMay 13, 2009
Two words...SUPER MOM!!!
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Grammie's Goodies

CINNAMON MILK MIX

Combine the following:
4 cups instant powdered milk
1-1/2 - 2 cups sugar
1-2 TBS. Cinnamon
8 0z. non-dairy French Vanilla Creamer

To Serve:
1/3 cup of mix to 1 cup hot water

YUMMY for those cold winter nights!

KEY LIME PIE (low fat & sugar)

Dissolve:
1/4 boiling water
1 small pkg. sugar free lime Jello

Add:
2 - 6 oz. Key Lime fat free yogurts
1 - 8 oz. lite Cool Whip

Pour into a graham cracker shell and chill!

5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
4 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla extract:mix again. Put your mug in the microwave and cook for 2-3 minutes at 1000 watts. (Check it and don't over cook it) The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT ! (This was plenty for 2) Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! ( I tried it using Andes Mint chip instead of the chocolate chips.

Banana Sour Cream Cake
1 pkg (2-layer size) yellow cake mix
3 eggs
1 c ripe bananas; mashed (about 2)
1 c sour cream
¼ c oil
½ c butter; softened
4 c powdered sugar
1 c macadamia nuts; chopped
¾ c coconut

Heat oven to 350. Grease & flour 9 x 13” cake pan.

Beat cake mix, eggs, bananas, sour cream & oil with mixer on low until moistened, scraping bottom of the bowl often. Beat on medium 2 min. Pour into pan & bake 35 min or until toothpick inserted in center comes out clean. Cool cake completely in pan on wire rack.

While cake is cooling mix nuts & coconut together on baking sheet & toast until golden brown; stirring often & watch closely as they will burn quickly once browned.

Beat cream cheese & butter with mixer on medium until blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake in half to make two 9 x 6.5” pieces. Place one cake half, top-side down, on plate; spread top with frosting. Top with remaining cake half, top side up. Frost top & sides.

Press nut mixture onto sides & sprinkle over the top. Refrigerate leftovers.

Makes 16 servings.

Grammie's Gab

Apr 25, 2009

The Islands are calling...

3 comments:

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