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Country Kitchen
December 2, 2011 Previous Recipe | Next Recipe
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Yee Haw Toffee - Kim Earwood
Cheerios Nuggets - Elizabeth Coon
NUTTY POUND CAKE - Millie Hawes
German Chocolate Cake - Janet Bradford
Christmas Bread Pudding with Blueberry Sauce - Paul Pinyan
Aunt Freidaís Spinach Dip - Kyle Hayes
Apple Pie with Cheddar Crumble Topping - Debra Davis
Jalapeno Corn Casserole - Matthew Durdin
CAROLYNíS MOIST-N-CREAMY COCONUT CAKE - Mike Tidwell
Bacon Cheese Wreath - Terrie Channell
Apple Bread - Paula Culver
Blueberry French Toast Casserole - Cheryl Mitchell
Pistachio/Cherry Sugar Cookies - Mitt Walker
German Chocolate Upside-Down Cake - Boyd Deal
Sausage Pinwheels - Jeff Helms
No Fat Greek Yogurt Salad - Linda Dennis
Bacon & Cheese Cups - Amanda Butts
Homemade Macaroni and Cheese - Adrian Cooper
Grandmother Jonesí Oatmeal Cookies - Tom Jones
German Chocolate Upside-Down Cake - Boyd Deal

1 cup coconut
1 cup pecans, finely chopped
1 box German chocolate cake mix
1 stick margarine, melted
1 (1-pound) box powdered sugar
1 (8-ounce) package cream cheese

Grease a 9-x13-x2-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions; add to coconut and pecans. Blend margarine, powdered sugar and cream cheese; smooth over cake mix. Bake at 350 F for 30 to 40 minutes.





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