Good Morning Everyone!

Boy is it nice weather we're having or what? Just love all the cool weather coming this way...and I can't wait til Friday when we leave for the NC mountains where it is even colder.

Tonight for dinner we will enjoy Bow tie Pasta with Chicken and Broccoli, Mixed Salad and a Coconut Cake for dessert.

Happy Cooking! Gina

Bowtie Pasta with Chicken and Broccoli
serves 4

2 t. olive oil
2 skinless & boneless chicken breasts, cut into strips
2 c. broccoli florets
1 c. chicken broth
2 garlic cloves, minced
1 roasted red bell pepper, chopped
1/4 t. black pepper
1/4 t. thyme
1/2 t. Italian seasonings
3 oz. cream cheese, softened
1 t. paprika
4 c. bow tie pasta, cooked accord. to pkg. dir.

In a large skillet, saute the chicken strips til golden, add garlic and cook 2 more minutes. Add broccoli, bell pepper, broth, and seasonings. Cover and cook stirring occasionally til broccoli is tender about 8 more minutes.

Remove from heat and stir in cream cheese to make a sauce. Add the drained bow ties and toss with a little sprinkling of parmesan.

Coconut Cake
SUGAR BEACH
The Jr. League of Ft. Walton Bch, Fla

2 c. sugar
2 c. self-rising flour
2 t. baking powder
1/4 t. salt
5 eggs
1 c. oil
1/2 c. milk
1 t. vanilla
1 t. coconut extract
1 3 1/2 oz. can coconut flakes

Glaze:
1 c. sugar
1/2 c. water
4 t. butter
1 t. coconut extract

Combine sugar, flour, baking powder and salt. Add the remaining ingredients and mix well. Pour into a greased and floured bundt pan. Bake at 350 for 1 hour. Combine all ingred. for glaze and cook 1 minute over high heat. Remove hot cake from bundt pan and pour half of glaze into the cake pan. Place the cake back in and pour the rest of the glaze over top. Let it soak for a few hours.