Coconut Cream Poke Cake

This is post 2 for today, be sure to scroll down to post one to meet sweet 2 year old, Miles! 

I teasingly call my friend Brandie, from over at The Country Cook, “The Poke Cake Queen”. That girl has more delicious poke cakes on here site!  I’ve got my eye on her Boston Cream Poke Cake next, mmmm!

  I am a sucker for Coconut or anything Pina Colada-ish, so I knew I had to make this right away!  I had everything on hand but the Cream of Coconut naturally, so sweet Dale stopped at the store for me on his way home from work!

Coconut Cream Poke Cake

by The Country Cook (tell Brandie Tonya says HI!)  :)

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Ingredients

  • 1 box Cake Mix: White Or Golden Yellow
  • Ingredients Listed On Cake Box: Usually Eggs, Oil And Water
  • 15 ounces, fluid Can Of Cream Of Coconut (found In The Alcohol Aisle)
  • 8 ounces, weight Cool Whip , Thawed
  • 8 ounces, weight Sweetened, Flaked Coconut

Prepare and bake cake according to directions in a 9 x 13 pan. Remove cake from oven and while still hot, poke holes all over it with the end of a spoon.
Open your can of Cream of Coconut and stir well, pour evenly over entire cake. Chill cake for an hour, then spread with cool whip and sprinkle coconut over the top of all. Refrigerate until serving time for a minimum of 3 hours. It gets even BETTER, if you can wait overnight!

Dig in!

~T

Slow Cooker Angel Chicken with Baked Brown Rice

  I don’t know why this is called Angel chicken, but I will tell you, it will sure make your supper prep “Heavenly”, as you don’t even have to be bothered to thaw your chicken!

Is that the Hallelujah chorus I hear?!

  This was one of those more quiet suppers, as everyone was too busy feeding their faces and saying Mmmmm, to visit much until AFTER their plate was emptied and refilled.  I’d say that’s a SURE sign of a “Keeper”!

Slow Cooker Angel Chicken

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Ingredients

  • 6 whole Frozen Chicken Breasts
  • 8 ounces, weight Fresh Button Mushroom Slices
  • 8 ounces, weight Fresh Baby Bella Mushrooms, Sliced
  • ¼ cups Butter
  • 1 package (0.7 Oz) Italian Dry Seasoning Mix
  • 10 ounces, weight Can Cream Of Mushroom With Roasted Garlic
  • 10 ounces, fluid Tub Of Philly Italian Cheese And Herb Cooking Cream
  • 1 Tablespoon Corn Starch In A Splash Of Cold Water
  • Brown Rice, Cooked

Spray a large slow cooker, then layer both kinds of mushrooms in the bottom, followed by frozen chicken breasts.
Add melted butter, soup, Italian dressing packet and Italian Cheese and Herb Cooking cream to the crock pot, stirring as you add.
Close lid and cook on low for 5 hours.
1 1/2 hours before serving time, make a batch of Baked Brown Rice.

Delicious!

Brown Rice Bake

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1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 350*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

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Winner winner Chicken Dinner!

~T