Cream of Coconut Cake

1 (18.25 ounce) package white cake mix

3 eggs

1/4 cup vegetable oil

1 cup cream of coconut

1 (8 ounce) container sour cream

8 ounces cream cheese

1 teaspoon vanilla extract

2 tablespoons milk

4 cups confectioners' sugar

2 tablespoons flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
2. Combine the cake mix, eggs, vegetable oil, cream of coconut and the sour cream and mix well for 4 minutes. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cake cool then frost with cream cheese frosting and top with flaked coconut.
4. To Make Frosting: Combine the softened cream cheese, vanilla, milk and confectioners' sugar. Mix until smooth and spread over cooled cake. Top with flaked coconut

Robert Redford Cake

1/2 cup butter

1 1/2 cups all-purpose flour

1 cup chopped walnuts

1 (16 ounce) package frozen whipped topping, thawed

1 (8 ounce) package cream cheese

1 cup confectioners' sugar

1 (3.9 ounce) package instant chocolate pudding mix

3 cups milk

1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
3. Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
4. Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
5. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
6. Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Chocolate Peanut Butter Pie

1 cup peanut butter

3/4 cup butter

3 cups confectioners' sugar

2 (8 inch) prepared graham cracker crusts

2 cups milk

1 (3.9 ounce) package instant chocolate pudding mix

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
2. In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
3. Top pies with whipped topping when ready to serve

Basic Flaky Pie Crust

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake

Mexican Mac and Cheese

Ingredients

• 1 1/2 pounds lean ground beef
• 2 tablespoons dried onion flakes
• 2 (7.25 ounce) packages dry macaroni and cheese
• 15 ounces nacho cheese dip
• 1 cup medium salsa
• 1 (7 ounce) can diced green chiles

Directions

1. In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. Drain.
2. In a large saucepan, cook the macaroni and cheese according to package directions. Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. Reduce heat and simmer 15 minutes, or until heated through.