Sunday was my daughter-in-laws 30th Birthday.
Hubby and I decided to have just a little family celebration.
Her favorite cake is Coconut Cake and I sprinkled Chocolate Sprinkles over the top for my grandsons!
They thought it was the prettiest cake they have ever seen.
The whole family enjoyed this and it was so good. One of my secrets to using coconut is to use frozen Coconut. It seems so fresh. Unless, I decide to grate it myself. Then it is really good...
Now for the dinner we had.....
Italian Stuffed Shells
24 Jumbo macaroni shells, cooked
3 cubes beef bouillon cubes
2 cups boiling water
1 lb. ground beef
2/3 cup chopped onion
1 clove garlic, chopped
2 - 6 oz. tomato paste
1 1/2 tsp. oregano
1 15oz ricotta cheese
2 cups mozzarella cheese
1/2 cup Parmesan cheese
Dissolve bouillon in 2 cups water; set aside. In a large skillet, brown beef, onion and garlic. Stir in tomato paste, oregano and bouillon liquid. Simmer for 30 minutes. Combine cheese in a bowl with egg; mix well. Cook shell according to package directions and drain. Stuff shells with cheese mixture; place in a 13X9 inch greased baking dish. Pour sauce over shells and cover. Bake in preheated 350 for 30 minutes. Sprinkle with mozzarella cheese and bake for 3 minutes longer or until cheese is melted.
Whoa Horsey Salad
8 oz. can crushed pineapple, undrained
8 oz. can pineapple tidbits, undrained
11 oz. can mandarin oranges, undrained
10 - 12 maraschino cherries
Small box instant vanilla pudding
8 oz. Cool Whip
1/2 cup chopped pecans
Drain juice from pineapple tidbits and mandarin oranges into mixing bowl.
Whisk in pudding mix until smooth.
Cut mandarin oranges in half and chop maraschino cherries.
Add all fruit and nuts to pudding mixture and stir gently to combine.
Fold in Cool whip.
Refrigerate several hours before serving.
This is so good and light.
I received this recipe from Christy Jordan @ Southern Plate.
This is Jenny Riggs, Birthday girl .
The two angels on their laps are my beautiful grandson's
Parrish and Preston.