Coconut Cream Frosting (Dairy Free)

Ingredients

• 3/4 cup coconut oil (firm)
• 6 tablespoons regular canned coconut milk *
• 2-4 cup confectioners' sugar

Instructions

1. Combine the coconut oil and coconut milk in a large mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, beat until combined and creamy.
2. Gradually beat in the powdered sugar until the frosting becomes thick and fluffy, about 5 minutes.

Recipe Notes

It is important to shake the can of coconut milk vigorously before opening it. The fats and liquids separate in the can after sitting. You want a combination of both for the frosting, so mix it very well.

If the coconut flavor isn't as strong as you'd like, try adding 1/2 to 1 teaspoons coconut extract.

You can also add 1 teaspoon vanilla extract for more flavor.

Chicken Toscana Lasagna Roll Up

Ingredients 

Sauce

olive oil

1 chopped onion

2 teaspoon chopped garlic

2 cup chicken broth

1 1/2 cup cream or half-and-half

4 ripe tomato, chopped or Italian seasoned chopped tomatoes, Canned

Fresh basil

Cheese Filling

15 oz Ricotta Cheese

2 cups Mozzarella grated

½ cup Parmesan cheese grated

1 lg egg

Meat filling

2 cup cooked chicken, preferably roasted

1/2 Package Italian Sausage- cooked

1/2 lb Bacon- cooked

1 cup fresh baby spinach leaves

Topping

Mozzarella cheese

Parmesan cheese

Cook the onions and garlic in olive oil for about 5 minutes, or until onion becomes soft and transparent and garlic becomes golden. Be careful not to burn the garlic or it will taste bitter. Add chicken broth. Turn up heat and let it come to a boil. After the broth starts boiling, add in the cream and tomatoes turning it down to a simmer. Add in basil. 

Boil lasagna noodles until done. Mix precooked chicken, bacon, and sausage. and the cheese filling together ( Ricotta Cheese, Mozzarella, Parmesan cheese and egg)

Lay lasagna noodle out on parchment paper. Spread cheese and meat mixture on pasta. Place a layer of spinach on top of the cheese and meat mixture. Roll up and place in         9 X 13 pan.  Combine Mozzarella and Parmesan cheese. Pour sauce over the top and cover with cheese, 

Bake @ 350 for 35 minutes

Eclair Cake

Ingredients

Crust:

• 1 cup water
• ½ cup butter
• 1 cup all-purpose flour
• 4 large eggs

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 Package Cheesecake Pudding
• 2 Cup Milk

Topping:

• 1 8 oz. container cool whip (just enough for a thin layer. I don't use the whole container) or one batch of homemade whipped cream
• Strawberries
• chocolate syrup or homemade chocolate sauce or melted chocolate chips

1. Instructions:
2. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
3. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
4. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
5. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make cheesecake pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.