Saturday, April 16, 2011


Well everyone we are down at our friends lake home enjoying the gray the ferry yesterday and drove down in the rain not what we like to do in the hotrod but sometimes as they say "got caught in the rain" No shopping today as the flyers did not arrive at my door before we left so you are on your own. I am going to post Fridays recipe today and your dessert recipe...just waiting for the rain to ease up then off to the tulip festival.



3 tablespoons Mrs. Dash® Lemon Pepper Blend
4 (4 ounce) tilapia or catfish fillets
1/2 cup cornflake crumbs
Juice of half a lemon
Cooking spray

Preheat oven to 350 degrees F. Spray cooking spray on 9 x 9 x 2 inch pan.
Place fillets in pan. Evenly sprinkle tops of fish with 1 Tbsp. Mrs. Dash® Lemon Pepper Blend. Squeeze lemon juice over fish.
Toss corn flake crumbs with remaining 2 Tbsp. of Mrs. Dash® Lemon Pepper Blend. Carefully top the fillets with the corn flake crumbs.
Bake for 20 minutes or until the fish is fork tender.

Well I love desserts but my body shape does not and it does not stop me from making them and taking them over to friends place when we go for a coffee and this is one that I love.



1 cup flaked sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
eggs, water, and oil as directed on package
8 ounces cream cheese, room temperature
1/2 cup butter or margarine, room temperature
1 pound confectioners' sugar, about 3 3/4 cups, unsifted

Grease and flour a 9x13x2-inch baking pan. Heat oven to 350°.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions. Pour the cake batter over the coconut and pecans. Beat together the cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Bake for about 45 to 50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.

Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.

Here comes the sun so I am signing off talk to you tomorrow and you guys have great day

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