The latest RECIPES from RECIPE club

Coconut Cake by Suzie Romans

Ingredients

1 (18.25 ounce) package white cake mix
1 cup sour cream
2 cups white sugar
1 (14 ounce) package flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions

Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers.
Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake.
Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is!



Chicken Vegetable Soup by Rachel Carlson

3 quarts bone broth
1 large onion chopped
5 carrots chopped
5 stalks celery chopped
4 medium potatoes peeled and cut in 1 inch cubes
Chicken Breast (about 1 lb) cooked and cut in 1 inch pieces

Place onion in large soup pan, pour chicken broth over until covered and simmer until tender. Add celery then carrots then potatoes and simmer 20 minutes. Add chicken and season to taste.

Bone Broth

1 whole fresh chicken
3 carrots
3 celery stalks
1 large onion
2 T vinegar

Place four quarts water in large stainless steel pot and add all the ingredients. Let sit for 30 minutes then bring to a boil, cover and simmer for 6-24 hours. Pull out meat from chicken if you want to save it for later. Take out chicken pieces with large slotted spoon. Strain with mesh strainer. Store in refrigerator until fat rises to the top, strain off fat.

White Chili by Brooke Hoffmann

4 chicken breasts
1 Tbsp. olive oil
1 large onion
4 garlic cloves, minced
1 (4oz.) can diced green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
3 cans Bush's Great Northern Beans (have also used canneloni and small white beans)
2 cans chicken broth
3 cups shredded monterey jack cheese

In large pot, sweat onions over medium heat in olive oil until they are translucent. Over medium heat, add the next 5 ingredients with a little of the chicken broth to combine flavors. Simmer for a few minutes. Add beans and the rest of the broth. Add chicken and cheese. Simmer over low heat until heated through. Garnish with sour cream.

Note: Have also used canneloni or small white beans. Usually just 3 breasts or 7 - 8 tenders. When cooking in crockpot, combine all ingredients, but leaving the cheese until ready to serve.