{ Fruit Kabobs & Yummy Coconut Pineapple Dip }

I made this two weeks ago for a girls night party and it was actually really good....and I don't even like coconut!


2 TBS. virgin coconut oil
1/2 c. frozen pineapple juice concentrate
8 oz. cream cheese
1/2 c. coconut flakes

Mix above ingredients until smooth. Put in a bowl to serve the dip, topping with Fruit Kabobs

Fruit Kabobs

1 whole, fresh pineapple
1-2 pints strawberries
2 large mangoes
Substitute other favorite fruits: Melon, kiwis, etc.
15-20 bamboo skewers

Pretty much just cut them into chunks and stuff them on there however you want!

{ Chicken and Black Bean Tostizzas }

This recipe came from a Pillsbury Cookbook but it is SOOO good!

1 can large refrigerated flaky biscuits

1/2 cup thick and chunky salsa

1 cup diced cooked chicken

1 cup canned black beans, drained and rinsed

1/4 cup chopped fresh cilantro

1/4 teaspoon cumin

2 green onions, chopped

1/2 cup green or red bell pepper strips

1 1/2 cups shredded cheddar cheese

guacamole

sour cream

Separate dough into 8 biscuits (my can had 10). On ungreased cookie sheets, press or roll each biscuit into 5 1/2 inch circle (mine were not that big, maybe 4 inches max). In medium bowl, combine salsa, chicken, black beans, cilantro and cumin; mix well. Spread evenly over biscuits to within 1/4 inch of edges. Top evenly with green onions, bell peper strips and cheese.
Bake at 350 degrees for 20 to 24 minutes or until biscuits are golden brown and cheese is melted. To serve, garnish with sour cream and guacamole.

Paula Deen's Chocolate Gooey Butter Cookies

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners' sugar, for dusting

Directions~

Preheat oven to 350 degrees F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Pumpkin Chocolate Cookies

Mmmmmm...I just made the most delish pumpkin chocolate chip cookies EVER and so easy! Here's what you gotta do~

1 box of Spice Cake mix (prepared the way the book says)
1 can of pumpkin
1 bag of chocolate chips
Bake for 8-12 minutes at 350.

Seriously that's all. No really it is. When I say easy I mean easy.