hi all and if anyone could give me a receipe for cocnut chicken i beleive it is chinese i would greatly appreciate it.
also anyone want a good cookie receipe ?
Peanut Butter Secrets
COOKIES
1 cup of Butter flavored Crisco
3/4 cup packed Brown Sugar (light)
1/2 cup granulated Sugar
1/2 cup creamy Peanut Butter
1 egg
1 tsp Vanilla
2 cups Flour
1 tsp Baking Soda
1/2 tsp Salt
40 to 45 mini Peanut Butter cups
GLAZE
1 tsp Butter Flavored Crisco
1 cup semi sweet Chocolate Chips
2 Tbls creamy Peanut Butter
pre heat oven to 375
Grease cookie sheet with butter flavored Crisco.
Combine all dry ingredients and set aside.
Combine B.F.Crisco, Brown Sugar, Granulated Sugar, Peanut Butter in Large bowl,
Beat with mixer at medium speed until well blended then add Egg and Vanilla.
Add dry ingredients slowly and mix on low speed until well blended.
form teaspoonfuls of dough
around Peanut Butter cup. Enclose entirely place on cookie sheet 2" in apart bake 8 to 10 minutes or until browned .
Remove immediately to cooling Rack.
TO Make Glaze
add B.F.Crisco,Semi Sweet Choc
Chip and Peanut Butter in microwavable container and microwave on medium power until melted .
Then dunk tops of cookies in glaze and place back to cool topping . :lol:
I have a recipe for ‘Coconut Chicken’…BUT…Not sure if it’s what you’re lookin’ for???
I’m giving it to you…but, if it isn’t what you want, could you explain what the recipe you’re looking for consists of, or looks like???
Hopefully this is appealling to you!!! If it isn’t…Let me know!!! 
CRISPY COCONUT CHICKEN
1 C. Flaked Coconut
1/2 C. Flour
1/2 t. Salt
1/4 t. Black Pepper
1/4 t. Garlic Powder
1 1/2 lbs. Boneless, Skinless Chicken Breast halves
1 Egg, lightly beaten
1/3 C. Butter or Margarine, melted
1 C. Apricot Preserves, optional
2 T. Dijon Mustard, optional
Heat oven to 400° F.
Mix coconut, flour, salt, pepper and garlic powder in medium bowl. Dip chicken into egg, then coat with coconut mixture. Place in a shallow baking pan.
Drizzle with melted butter.
Bake 25 minutes or until chicken is browned and cooked through, turning once. If you stick an instant-read thermometer in the center of the chicken breast, it should register 165° F.
Meanwhile, mix apricot preserves and Dijon mustard until well blended. Serve as sauce with chicken.
Hi, thank you very much for the reciepe i dot think that is it but it looks good so im going to try it . :lol:
What im looking for was in a chinese restraunt and it was pieces of chicken dipped in a batter and had a hint of coconut milk and coconut in some kind of glaze it was very good . my boyfriend likes cocout. have a great day :lol:
I found another recipe…maybe a bit closer to what you’re looking for…I Hope! :?
Was there curry in the recipe that you’re looking for? :?:
COCONUT CHICKEN BREASTS
2/3 c. Bisquick
2/3 c. flaked coconut
2 tbsp. Dijon mustard
1/2 tsp. paprika
1/2 c. sweetened condensed milk
4 boneless skinless chicken breasts
1/4 c. butter, melted
1/2 tsp. salt
Mix Bisquick, coconut, salt and paprika. Set aside. Mix milk and mustard. Dip chicken in milk mixture, then coat with coconut mixture. Place in 13x9 pan. Drizzle with butter. Bake uncovered 35 to 40 minutes. Serves four.
If it’s not close…Well, I hope you have fun with it anyway!!!
P.S. It’s nice to know somebody else out there is into coconut!!! 8)