BBQ Chicken Quick

BBQ Chicken Sandwich (serves 4-5) (from http://shopnserve.blogspot.com/2011/07/bbq-chicken-sandwich.html)

Ingredients:

• 3 Chicken breasts
• Your favorite BBQ Sauce
• 1/4 c. Honey
• 1 Tbsp. Mustard
• 1/2 tsp Garlic powder
• Cilantro, chopped
• 1/4 c. Red onion, diced
• Rolls (we like Portuguese best)

Cooking Directions:

Place chicken breasts in crock pot and fill half way with water (I usually dump a little BBQ sauce in for flavor). Cook on low for 2-4 hours, depending on your crock pot. Drain water, and shred chicken. 

I cook mine in the Instant Pot. Chicken in with 1 C of water, cook on high pressure for 12 minutes if raw, 15 minutes if frozen. You can manually release pressure or let it self release. While chicken is still hot, remove from water and shred with forks. Dump out the Insta Pot water, and return chicken to the Instat Pot. 

Pour ample amounts of BBQ sauce over. Pour honey, mustard and sprinkle garlic powder over. Keep warm for another 20 minutes, or until you serve. 

Serve on rolls with cilantro and onions to add on top if desired

Coconut Layered Cake

From Elizabeth Brown’s Easter Party
This is the recipe:

The cake is a white cake
Mix. Not yellow or vanilla. Make sure it’s “white”. I bake 2-3 cake rounds. If you do two cake rounds - after they are baked and cooked, I cut them in half - making four thin layers.

The filling is
2c sour cream
2c sugar
2c shredded coconut
Mix the sour cream and sugar together until the sugar dissolves. Add in coconut and mix until blended. Now divide this in half. One half will go in between the cake layers.

For the frosting, take the other filling portion and mix it with a container or cool whip.

To assemble - spoon filling over each layer. Stack however many layers you dream of ;)

Frost with cool whip mixture! Viola!