My hubby found this recipe this morning for an Easter breakfast.  The recipe calls for a 9x13 pan so he cut it in half.  He also added frozen Marionberries to it which added a lot of extra flavor.  Enjoy!

From: Lord Stocking's Bed and Breakfast

3/4 Cup Butter -softened or Crisco can be used too. 1 1/2 Cups Sugar 4 eggs 1 t. vanilla 3 Cups Flour 1 1/2 t. Baking Powder 3/4 t. Baking Soda 1/4 t. Salt 1 to 1 1/2 Cups Sour CreamFilling: 1/4 Cup Brown Sugar 1 T. Flour 1/2 t. cinnamon 2 Cups Fresh or Frozen Blueberries Cream Butter & Sugar. Add eggs 1 @ a time. Add Vanilla. Combine Dry ingredients, Add to mixture; alternating Sour Cream with Dry Ingredients. Spoon 1/3 of Batter into a 9X13 greased or sprayed Baking Pan. Sprinkle 1/2 of the Filling Mixture over the top, then half the Berries. Repeat Layers. Bake @ 350 degrees 45-50 minutes. Can drizzle w/ a Glaze: 1 Cup Confectionary Sugar w/ 2-3 T. Milk.

Here is a recipe I got from my sis, who got it from a friend.  Thanks again!! 
This is a great recipe for parties.  It serves lots of people and is always a hit.  Don't look closely at the ingredients and don't think about calories when eating or making it though.  This is NOT a low -cal food.  But oh -so comforting and yummy!

From Catherine F.

1 1/2 C. oil (you can decrease the oil by up to 1/2 C. and replace it with water; it is just a little less moist)
2 C. sugar
3 eggs
2 1/2 C. sifted flour (I never sift mine!  I use 2 C. white flour, 1/2 C. whole wheat to make myself feel                                    a little healthier!)
1 tsp. salt ( I used sea salt tonight)
1 tsp. baking soda
2 tsp. baking powder
1 tsp vanilla extract
3 C. peeled and chopped apples
1 C. chopped pecans (optional)

Optional Spices:
1 tsp. cinnamon, 1/2 tsp. nutmeg, 1 tsp. ground cloves ( I ALWAYS use the spices.  Don't think it would be as good without them!  But I omit the cloves because I never have them on hand)

-Grease and flour bundt pan.  
-Combine oil, sugar, and eggs and beat well.
-In separate bowl, sift together flour, salt, baking soda, and baking powder (and spices if using)
-Gradually add flour mixture to creamed mixture, beating well; add vanilla.
-Fold in apples and nuts
-Pour into pan
-Bake at 350 for one hour (I check mine at 45 min.)
-After cake has cooled, invert onto a serving plate and cover with glaze.

Glaze:
Beat together:
2 Tbs. butter melted
2 Tbs. milk
1 C. powdered sugar
1 tsp. vanilla extract
1/4 ts. lemon extract

These are a great side to any meal.  Pair it with chicken and green beans and you're done!  My kids eat it up!  If your kids are not a fan of sweet potatoes, try these and they will more than likely enjoy them.  Mine do!

From Come and Get 'Em

2-3 medium sweet potatoes, washed, peeled and cut into 1 inch cubes
1/2 t. sea salt
1/4 t. pepper
1/4 t. ground cinnamon
dash ground cloves
1/2 t. vanilla
2-4 T. coconut oil (can substitute butter)
1-2 T. agave nectar (optional)

Place sweet potatoes in enough water to cover potatoes plus 1 inch. Cook for 10 minutes or until tender. Turn off heat and drain. Place saucepan back on burner for 30 seconds more to dry potatoes.

Add remaining ingredients and mash until all ingredients are mixed well. Potatoes will be slightly lumpy.

Can be made ahead and frozen in sealed container.

Makes eight to ten 1/2 c. servings.

I have tried a few pizza dough recipes, and I have come to like this one recently.  It makes two pizza crusts, so I freeze the other half, thaw and then use it for another meal!  I try to do different types of pizzas instead of the normal meat, and cheese.  This time I did kind of an alfredo pizza.  I topped the pizza dough with alfredo sauce (Classico is a good brand if you want to buy it), then mozzarella cheese, spinach, artichoke hearts, fresh basil, tomato slices and seasoned, cooked chicken bits.  This was a good, fresh pizza, but I wish I would have added more basil and some salt and pepper.  It was a good change though! 

Recipe from Pioneer Woman

Ingredients

• 1 teaspoon Instant Or Active Dry Yeast
• 1-½ cup Warm Water
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Olive Oil

Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.
Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
UPDATE 6/12
We have made this pizza dough quite a bit since this post.  I have ended up using the whole amount and putting it in a large sized cookie sheet.  It is just the right amount of crust for our taste.  Then I make half and alfredo pizza and the other half a deluxe pizza.  Perfect fit for kids and parents! 

I had leftover shrimp from my Coconut Shrimp dinner the night before, so I made this recipe.  It was good, but HOT!  I will make it again, but probably reduce the crushed red pepper even more.  If you want your kids to eat this, I would ditch the crushed red pepper altogether.

From Cooking Light magazine

2 Red bell peppers
8 oz uncooked fettuccine
2 Tbs extra virgin olive oil
1 Tbs unsalted butter
1 C finely chopped onion
1 Tbs. minced garlic
1/2 pound peeled and deveined shrimp
1/4 C fresh lemon juice (about 2 lemons)
2 Tbs chopped fresh flat leaf parsley
1 tsp chopped fresh thyme (I used dried thyme)
1/2 tsp chopped fresh sage (I used dried sage)
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper
1 tsp extra virgin olive oil
2 Tbs shaved fresh Parmesan cheese

-Preheat broiler.
- Cut Bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 min. or until blackened. (I got nervous seeing my peppers get black, but don't worry!  The burnt part is just on the skin.  Make sure you let it all get black and burt or else the skin won't peel as easily)  Place in a paper bag; fold to close tightly.  Let stand 20 min.  Peel and chop; set aside.
-Cook fettuccine according to the package directions, omitting salt and oil; drain well.  Set aside; keep warm.
-Heat 2 Tbs olive oil and butter (I only used olive oil) in a large skillet over medium high heat.  Add chopped onion and garlic to pan, and cook for 4 min. or until the onion is tender, stirring frequently.  Add shrimp to the pan (I even added some cooked chicken), and cook for 2 min.  Add bell peppers and 1/4 C lemon juice to the pan, and cook for 4 min. or until the shrimp are done and half of the liquid has evaporated.  Add chopped parsley and the next 5 ingredients (through 1/2 tsp crushed red pepper) to the shrimp mixture.  Remove pan from heat.
-Combine cooked fettuccine and 1 tsp olive oil in a large bowl; toss well.  Add shrimp mixture, tossing gently to coat.  Top each serving with cheese.

I "heart" shrimp.  So if it is on sale, a really good sale, or for a special occasion, I get it.  I found this recipe for coconut shrimp in Cooking Light magazine and it turned out great!  Although, I will make sure that I have the shrimp all coated with everything before I start cooking instead of doing it while I go.  Yeah, I know.... duh!  But, when you are juggling two kids, and nursing a baby, you do what you can, right?  The sweet coconut is great with the salty taste of the shrimp and breadcrumbs.  YUM!  My kids didn't eat these, so I just cooked them for my hubby and I and did probably about 3/4 pound of shrimp, paired with green beans and orzo with parmesean and basil.  Delicious!

From Cooking Light magazine Jan/Feb 2010

28 jumbo shrimp (about 1 1/2 pounds)
1/2 C flaked sweetened coconut
1/2 C panko (Japanese breadcrumbs)
1/3 C cornstarch
3 egg whites, lightly beaten
1/2 tsp salt
8 tsp oil, divided
Cooking spray

-Peel and devein shrimp, leaving tails intact, discard shells (or you can save time and get the already cooked and peeled shrimp from the butcher's counter in your store!)
-Place coconut in a food processor; pulse 6 times or until finely chopped.  Add panko; pulse to combine. Place coconut mixture in a shallow dish.  Place cornstarch in a shallow dish.  Sprinkle shrimp evenly with 1/2 tsp salt.  Working with 1 shrimp at a time, dredge shrimp in cornstarch, shaking off excess.  Dip in egg whites; dredge in coconut mixture.
-Heat a large nonstick skillet over medium-high heat.  Add 2 tsp oil to pan; swirl to coat.  Add 7 shrimp to pan; coat tops of shrimp with cooking spray.  Cook shrimp 2 1/2 min. on each side or until done.  Repeat procedure 3 times with remaining oil and shrimp.
4 servings

They also had a Fiery Mango Sauce with this, that I actually didn't make.  Didn't have the ingredients for it or the time, and I thought the shrimp was good plain.  But in case you want it, here is the recipe!

1 tsp oil
2/3 C finely chopped onion
1/2 tsp grated peeled fresh ginger
1 garlic clove, minced
1 (12 oz) can mango nectar
1/4 Scotch bonnet pepper, unseeded
1 1/2 Tbs fresh lime juice
1/8 tsp salt

Heat a small saucepan over medium-high heat.  Add 1 tsp oil to pan; swirl to coat.  Add onion, ginger, and garlic; saute 3 min., stirring frequently.  Add nectar and pepper; bring to a boil.  Cook 10 min or until reduced to 3/4 C.  Remove from heat; let stand 10 min.  Place mixture in a blender; process until smooth.  Stir in juice and 1/8 tsp. salt.  Cool.

Ever realize that you don't have any milk left to make pancakes??  Well, if you have coconut milk on hand (which I always do just in case I want to make sticky coconut chicken), you can now make pancakes!  Cooking light has a recipe for them that is really good.  You may be thinking that they will taste too much like coconut, but really, you can't even taste it!  The original recipe calls for light coconut milk, but regular works too.  The light milk is thiner and so it  makes the pancakes lighter and fluffier.  This is how I like my pancakes.  My hubby, on the other hand, likes them thick and dense, which you can get if you use regular coconut milk.  Either way, they are good!  For 4 people, I would double or even 2 1/2 the batch.  1 batch is definitely not enough if you are pancake lovers!

From Cooking Light magazine Sept. 2010

Combine:
1 C All purpose flour (As always, I use half wheat, half white flour)
1 Tbs sugar
2 tsp. baking powder
1/4 tsp salt

Whisk together:
1 C light coconut milk
1 1/2 Tbs oil
1 egg

Combine with dry ingredients.
Cook as usual for pancakes.