Tuesday, December 28, 2010
Wednesday, December 22, 2010
Tuesday, December 7, 2010
- 8 Ripe Tomatoes
- 1 Med Onion
- 1/2 Seeded Jalapeno finely chopped
- 1 Fresh Lime
- 4-6 Cloves of Garlic
- 1/2 tsp Salt
- 1/2 Bunch Fresh Cilantro chopped
- Chop onions and tomatoes and toss together in med sized bowl.
- Add chopped Jalapeno and chopped garlic.
- Sprinkle with salt.
- Squeeze juice of lime into the bowl. (Microwaving the lime for 20 or so seconds will enable you to squeeze more juice)
- Add chopped Cilantro, stir together.
- Let set in fridge for 1 hour if possible before serving.
Sunday, November 28, 2010
Monday, October 4, 2010
This is a recipe I found a few years back and received rave reviews as well as requests for the recipe when I took them in to work. I LOVE pumpkin pie and still can't have Thanksgiving without it but if you don't like or are intimidated by making pie crusts and still love pumpkin pie filling...you really must try this recipe. So, So Yummy it really is sinful that it is so easy to make.
The recipe says to cut it into 12 but if you are wanting to serve along side other desserts, cut it into smaller taste size squares.
Ingredients: 1 box plain yellow cake mix 4 eggs 1 cup brown sugar 1 can (30 oz. size) pumpkin 1 cup margarine or butter 2/3 cup milk 1 tablespoon cinnamon ( I added 1/2 tsp ginger and 1/2 tsp nutmeg)
1/2 cup brown sugar
Reserve 1 cup of the cake mix. Set aside. Melt 1/2 the margarine and mix with remaining cake mix and 1 beaten egg. Spread in bottom of 9 x 13-inch greased Pyrex dish. Mix together the first measure of brown sugar, the milk, cinnamon, remaining beaten eggs, and pumpkin. Pour over cake mix layer. Combine the reserved cup of cake mix, remaining brown sugar and the remaining softened margarine. Crumble over pumpkin layer and bake 45 minutes at 350 degreesF. Serve warm, or chill in refrigerator. Cut in squares and serve with whipped cream or whipped topping.
Sunday, August 15, 2010
Saturday, August 7, 2010
Thursday, August 5, 2010
Sunday, July 18, 2010
Saturday, July 10, 2010
Thursday, June 24, 2010
This Blog post is dedicated to Sweet Amy who forced me to lay aside my laxidazial cooking style long enough to actually remember and write down the "recipe" for my newest cake creation.
1/4 cup water
2/3 cup sugar
1 cup whipping cream1 tsp vanilla