Rarely do I come right out and say, “I nailed it.” Well, these recipes are keepers! I experimented last night and they worked! My family said this may be one of the best they have ever had! So, I am sharing these with you. The best part is that the spaghetti is cooked in 15 minutes! Start to finish!
One Pot Mexican Chicken Spaghetti
2 cups chicken stock
2 1/2 cups water
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon red pepper
3 chicken breasts, cut thin
2 tablespoon olive oil
1 onion, sliced thin
1 green pepper, thin sliced
1 container cherry tomatoes
1 bunch cilantro
1 jalapeño, chopped (optional)
8 ounces Velveeta, cubed
1 (16 ounce) pkg. linguine or Fettucine
In a large stockpot over medium high heat add olive oil and sliced chicken. Sauté till seared on all sides. Add chicken stock and water, garlic salt, pepper, and red pepper. Place all of the ingredients in the pot. Bring to a boil and cook for 9-11 minutes. Periodically stir using tongs till noodles are tender. Serve!
Coconut Sheet Cake
1 cup Braum’s butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 teaspoon salt
1 teaspoon baking soda
Frosting:
1 stick unsalted butter, melted
4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla
1/2 cup shredded coconut
Preheat oven to 375 degrees. Spray a 10x15x1 (basically a cookie sheet) with nonstick cooking spray.
Place butter and water in a large bowl and cook on high for 4 minutes in the microwave. and bring to a boil. No need for a mixer, simply stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda. Pour the cake batter into your cookie sheet. Tap the pan on the counter to release any air bubbles. Bake for 20 minutes or until cake is golden brown.
While cake is baking make the easy coconut frosting: Simply melt a stick of butter and then add 4 cups of powdered sugar and 1/4 cup of milk and vanilla. Stir till smooth and then spread over the cake and sprinkle with coconut.