Freezer Caramel Pie

2 (9 inch) prepared graham cracker
crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed
milk
1 (8 ounce) package cream cheese,
softened
1 (16 ounce) container frozen whipped
topping, thawed
1 (12 ounce) jar caramel ice cream
topping
Directions:
1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Sue

Found a site which I'll post on another thread.
It's an e-book with 300 chicken recipes. This is one of them.

ITALIAN CHICKEN CUTLETS
2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat
mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour.

In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water.

Dip each cutlet in egg mixture; coat with crumb mixture.

In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally.

Meanwhile, heat oil in large skillet over medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute. Serve with sauce and Parmesan cheese. 4 servings.

Giving credit to Ruthanna from Recipe forum for this recipe

LEMON SPINACH SALAD

1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper

Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.
Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired.

I DEFINITELY WOULD ADD CRUMBLED BACON
------------

This was on tv this afternoon. Its seem kinda complicated but looks real good.

Sweet and Salty Caramel Cake

Yield: 1 (8-inch cake)

For the Classic Chocolate Layers

3/4 cup unsweetened cocoa powder
1 1/4 cups hot water
2/3 cup sour cream
2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tbsp. vanilla extract

For the Salted Caramel

1/2 cup heavy cream
1 tsp. fleur de sel
1 cup sugar
2 tbsp. light corn syrup
1/4 cup sour cream

For the Whipped Caramel Ganache Frosting

1 pound dark chocolate (60 to 70% cacao), chopped
1 1/2 cups heavy cream
1 cup sugar
2 tbsp. light corn syrup
2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces

To Assemble the Cake
2 tsp. fleur de sel, plus more for garnish

Make the Classic Chocolate Cake Layers
Preheat the oven to 325�F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.

Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.

In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.

Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely.

Make the Salted Caramel
In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.

Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute.

Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

Make the Whipped Caramel Ganache Frosting
Put the chocolate in a large heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over very low heat.

Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute.

Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minutes, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.

Assemble the Cake
Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.

The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

Here is a link that might be useful: Cake pic