Almond & Cranberry Coconut Bread


  • 2 cups flaked coconut
  • 1 cup slivered almonds
  • 1 cup butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup (8 ounces) vanilla yogurt
  • 1 teaspoon almond extract
  • 4-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 can (15 ounces) cream of coconut
  • 1 cup dried cranberries


Place coconut and almonds in an ungreased 15-in. x 10-in. x 1-in.
pan. Bake at 350° for 10-15 minutes or until lightly toasted,
stirring occasionally. Cool.
In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
yogurt and extract until blended. Combine the flour, baking powder,
salt and baking soda. Add to the creamed mixture alternately with
cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds.
Transfer to two greased and floured 9-in. x 5-in. loaf pans. Bake at
350° for 60-70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely. Yield: 2 loaves (16 slices

 Almond & Cranberry Coconut Bread

Banana Banana Bread


    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup butter
    • 3/4 cup brown sugar
    • 2 large eggs, beaten
    • 2 1/3 cups mashed very overripe bananas


  1. Preheat oven to 350°.
  2. Lightly grease 9 x 5 loaf pan.
  3. In large bowl, combine flour, soda and salt.
  4. In separate bowl, cream together butter and brown sugar.
  5. Stir in eggs and mashed bananas until well blended.
  6. Stir banana mixture into flour mixture; stir just to moisten.
  7. Pour batter into prepared loaf pan.
  8. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
  9. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Prep: 15 mins

Cook: 1 hr 15 mins

Yield: 12 servings


Baked Buffalo Wings


3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce (such as Frank
‘s RedHot®)
1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Prep: 15 mins

Cook time: 45 mins

Ready in 2 hours

Yield: 20 servings


Cheesy Monkey Bread

What You Need

  • 2 OSCAR MAYER Beef Franks , cut into 1/4-inch-thick slices, quartered
  • 2 slices cooked OSCAR MAYER Bacon , crumbled
  • 2 pkg. (11.3 oz. each) refrigerated dinner rolls
  • 1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA
  • 3 green onions , chopped

Make It

  1. Heat oven to 350ºF. Combine first 2 ingredients. Separate rolls; cut each into quarters.
  2. Layer half each of the dough pieces, cheese and meat mixture in 9-inch deep-dish pie plate sprayed with cooking spray; cover with remaining dough pieces and meat mixture.
  3. Bake 25 to 30 min. or until golden brown. Top with remaining cheese; bake 3 min. or until melted. Sprinkle with onions.

Prep time: 15 min

total: 45 min

yield: 16 serving


Fried Ravioli

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.

While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Total time: 30 min

Prep: 15 min

Cook: 15 min

Yield: 4 to 6 serving



  1. The best way to de-germ your sponge: microwave a wet sponge for two minutes daily and replace it every two weeks.
  2. Make sure that your refrigerator doesn’t rise above 40°F. Reduce your risk of food borne illness by keeping tabs on your fridge temp with a thermometer.
  3. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/fish and produce/cooked foods.
  4. Consider pasteurized-in-the-shell eggs. They’re no different than regular eggs except they’ve been heat-treated to kill any harmful bacteria, making them safe to consume raw or partially cooked.
  5. You should discard any food that’s been recalled because it’s associated with the outbreak of a food borne illness.
  6. Always wash hands with hot water and soap.
  7. Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart.
  8. Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
  9. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
  10. Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime.