Recipe Sifter

A delicious kind of salad made with mandarin oranges, pineapple chunks, flaked coconut and whipped topping.

Impossible coconut pie blends Bisquick, milk, eggs, sugar, butter, and flaked coconut in one shot, then bakes into a self-crusting pie with a custard middle and toasted coconut top. Blender to oven, no rolling pin required.

These were a favorite of mine when I was a kid. They still are and they're sooooo easy to make!

Love these chocolaty and sweet mounds bars. They are easy to make, and always bring rave reviews back.

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.

Not sure who names this cake, but all I can say this cake tastes absolutely delicious. It's moist, fluffy, and soft. The cream on top adds extra creaminess and richness, it's a decadent dessert that everyone will ask for second piece.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Scrumptious snacks made with chocolate chips, butterscotch chips, coconut and walnuts.

No-bake coconut oatmeal cookies with cocoa, rolled in minutes on the stovetop. Chewy, chocolatey drop cookies that set on wax paper with zero oven time.

Morning glory muffins loaded with grated carrot, apple, crushed pineapple, coconut, dried cranberries, and pecans. Warm cinnamon and a splash of pineapple juice keep these hearty breakfast muffins moist for days.

Italian sour cream cake with amaretto, a coconut-pecan meringue lining, and glossy chocolate-amaretto glaze. A tube pan showstopper that starts with boxed cake mix.

No-bake rum-raisin balls with dark rum-soaked oats, cocoa, golden raisins, walnuts, and coconut rolled in sugar. A boozy, fudgy holiday treat that keeps for 10 days or freezes for months.

A decadently delicious coconut cream pie highlights the coconut. The custard filling is made with half and half, and egg yolks. It's creamy and rich, which goes deliciously well with the coconut. Meringue topping adds another layer of creaminess without adding any more fat. Nobody can resist it!

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Coconut macaroons fit for the President of the United States.

These cherry cream cheese bars were divine. The cream cheese added the rich creaminess; I made my own cherry pie filling, which was packed with cherry flavour and not super sweet, also did a few changes to make these bars healthier (see the linked recipe below) but still decadent.