Pina Colada Cake

The best way to a man's heart is -- well, you know.  Whenever Mr. Man returns from a long trip, I always have this waiting for him in the fridge.  The flavors really come together overnight, so if you've got the time, chill out! :)

1 box of yellow cake mix (any favorite brand)
1 package (6.5 oz.) Jell-O vanilla instant pudding mix
2 large cans crushed pineapple (do not drain, save the juice!)
1 container of Cool Whip or 4-5 cups of homemade whipped cream
toasted coconut**

Prepare yellow cake in a 9x13 pan according to package directions.  Cool.

With the handle of a wooden spoon (or something of similar diameter -- approx. 1/2 inch), poke several holes in the top of the cake (i.e., five rows of eight holes, lengthwise). 

Pour two cans of crushed pineapple with the juice onto the top of the cake.  Press down the pineapple to ensure all the holes are filled.  Cover with foil and refrigerate overnight.

The next morning...  Prepare the Jell-O instant pudding according to package directions.  Spread on top of the chilled cake/pineapple.  Return the cake to the fridge for at least another 30 minutes, long enough for the pudding mixture to really set.

Prior to serving, spread the whipped cream on top and sprinkle with toasted coconut.

Give your husband a huge kiss on the cheek, put in your favorite movie and get lost in the creamy and sweet flavors of this cake.  The chilled bite of the pineapple combined with the toasted crunch of the coconut will have you saying "Aloha!" to another piece!

** To toast the coconut, sprinkle sweetened, flaked coconut on an ungreased baking sheet.  Place under the broiler and watch very carefully.  It takes just a few minutes for the coconut to turn golden brown.  When you see the color start to turn, remove the pan from the broiler and spread the coconut on a dry paper towel to cool.

Butterscotch Oatmeal Cookies

These cookies are a HUGE hit with the boys and Mr. Man.  They are a blend of savory sweetness with the flavors of cinnamon, butterscotch and coconut coming together in a chewy-good oatmeal cookie.  I make my cookies big enough that I get an even two dozen out of this recipe.

1/2 c. butter (softened) or Crisco (I always use butter-flavor Crisco)
3/4 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 c. all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon of salt (optional, I don't add it)
2 c. Quaker old-fashioned oats (preferred to quick oats)
3.5 oz. (1/2 bag) Baker's angel flake coconut
6 oz. bag of butterscotch chips
1 c. chopped pecans (any nut would be great -- walnuts, peanuts, et cetera)

Preheat oven to 350 degrees.

Combine flour and baking soda and sift together in a separate bowl.  Set aside.

Cream together butter/Crisco, sugars and egg.  Blend in vanilla.  Scrape the sides of the bowl if using an electric stand mixer to be sure everything is creamed together and there are no lumps.

Add the sifted flour and baking soda; mix well to combine.  Add the oats; mix well to combine.

Stir in coconut, butterscotch chips and pecans. 

Drop cookies (1-2 tablespoon size) onto a non-greased cookie sheet.  Bake for aproximately 15 minutes or until slightly golden brown on top.  These cookes are best chewy; do not overbake.  Enjoy with a huge glass of milk! :)