from Mauri Winder
1 boxed white cake mix, made following the directions on the back but separated into a 9x13 pan and an 8x8 pan, so the cake is thinner. Reduce baking time by 10 minutes and check. Cool.
Mix
8 oz cream cheese (softened)
1 cup whip cream
1 cup powdered sugar
1 T lemon juice
1 tsp vanilla
When smooth, spread on top of cake. Top with Danish dessert (pie glaze recipe) plus 2 cups raspberries. Chill.
Tuesday, September 5, 2017
Hot Fudge Sauce
from Mauri Winder
2 cups sugar
1/4 cup flour
1/4 cup cocoa
Mix above ingredients with a wire whisk.
In pan, melt 1 cube butter, add 1 cup (NOT one can!) evaporated milk, and pour in sugar mixture.
Bring to boil for 1 1/2 minutes, whisking the entire time. Watch closely, it can scorch, as soon as it starts to thicken, remove from heat.
Add 1 tsp vanilla.
2 cups sugar
1/4 cup flour
1/4 cup cocoa
Mix above ingredients with a wire whisk.
In pan, melt 1 cube butter, add 1 cup (NOT one can!) evaporated milk, and pour in sugar mixture.
Bring to boil for 1 1/2 minutes, whisking the entire time. Watch closely, it can scorch, as soon as it starts to thicken, remove from heat.
Add 1 tsp vanilla.
Lazy Chile Rellenos
from thepioneerwoman.com
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
8 whole roasted, peeled and seeded green chilies
1 1/2 cup Monterey jack cheese, shredded
5 large eggs
2 cups whole milk
salt and pepper to taste
1/2 tsp paprika
1/4 tsp cayenne pepper
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9x13 baking dish. Top the chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese. Pour egg mixture over the top. Place into a larger baking dish or rimmed baking sheet. pour hot water in the larger pan so it comes up to the level of the eggs. Bake 35-40 minutes, or until set.
Cut into squares and serve with warm corn tortillas.
Easy Crock Pot Pork Carnitas
from the-girl-who-ate-everything.com
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
2 pork tenderloins (about 1 pound each)
1 (15-18 oz) jar salsa verde
1 (10 oz) can Rotel tomatoes
1 (4 oz) can diced green chilies
1 white onion, chopped in pieces
1/2 tsp cumin
Place all ingredients in a crock pot and cook on low for 8-10 hours or until pork easily falls apart. Serve with tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and lime wedges. Optional sides: black beans and cilantro lime rice.
Hawaiian Chicken with Coconut Rice
from The Girl Who Ate Everything
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
3 lbs boneless skinless chicken thighs
1 cup soy sauce
1 cup water
1 cup brown sugar
1 bunch green onions, chopped (reserve half for garnish)
1/2 tsp minced garlic
1 tsp sesame oil
1 (13.5 oz) can coconut milk
In a large bowl, mix the soy sauce, water, brown sugar, half of the green onions, garlic, sesame oil, and coconut milk. Marinate the chicken in this mixture in the fridge for at least 8 hours or overnight.
Grill the chicken at low heat so marinade does not burn, 5-7 minutes per side, or until done. Or, bake on an indoor grill pan, 350 for 20 minutes.
Serve over coconut rice (made by replacing half of the water with coconut milk) with the remaining green onions and some soy sauce.
Chicken Enchiladas
Bake 2-4 chicken breasts 350 for 25 minutes. You can salt and pepper them before baking, if desired.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
When they are cooled, chop them into small chunks.
Combine one can cream of chicken soup with equal amount of sour cream. Add 1 can green chilies and about 1 cup of shredded cheddar cheese (I like to use medium). Add chicken pieces and mix together.
To prepare your 9x13 pan, spread a small amount of green enchilada sauce on the bottom. This helps prevent the tortillas from sticking to the bottom.
Spoon mixture into tortillas and place them in the pan. Pour enchilada sauce over the top, and shred more cheese on top.
Bake 350 for 30 minutes.
Serve with sliced olives, sour cream and/or salsa.
Monday, September 5, 2016
Impossible Chocolate Pie
2 eggs
1 cup milk
1/4 cup butter, softened
2 ounces unsweetened bar chocolate, melted and cooled slightly
1 cup sugar
1/2 cup Bisquick baking mix
Whipped cream
Heat oven to 350. Grease a pie plate.
Melt chocolate in microwave and set it aside to cool off a bit.
Combine all ingredients except whipped cream, including chocolate, into a blender.
Blend on high until all ingredients look well blended.
Pour batter into pie place and bake for about 30 minutes. Check it at 25, middle should be set.
Cool completely and cover with whipped cream.
1 cup milk
1/4 cup butter, softened
2 ounces unsweetened bar chocolate, melted and cooled slightly
1 cup sugar
1/2 cup Bisquick baking mix
Whipped cream
Heat oven to 350. Grease a pie plate.
Melt chocolate in microwave and set it aside to cool off a bit.
Combine all ingredients except whipped cream, including chocolate, into a blender.
Blend on high until all ingredients look well blended.
Pour batter into pie place and bake for about 30 minutes. Check it at 25, middle should be set.
Cool completely and cover with whipped cream.
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