Pumpkin Cake Memorial Day!!!!

                                                                   Pearl Harbor

Happy Memorial Day!!!!!  I have been cooking all morning.  I remember when I was growing up that we always had a Barbecue.  Hamburgers with Beans, Potato Salad, watermelon.  For dessert mom made Pumpkin Cake with the brown sugar frosting that always went sugary and we would pick off the pieces and eat them because it was so good.  So, I made the potato salad and we are going to have tri-tip instead.  The cake just came out of the oven.  Yum, I am excited.  I used a big can of pumpkin so I have extra pumpkin so all well, I guess I just have to make pumpkin cookies to.  If this recipe turns out I will post it.  It has cinnamon chips in it.  I wish you all a great Memorial Day!!!


Mix together
 2 1/4 c. flour
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 t. cinnamon
1/4 t. cloves
1/4 t. allspice   ( if I do not have I add extra cinnamon)

Cream

 1 1/4 c. sugar
 1/2 c. shortening  (can use margarine)
 2 eggs
1 heaping cup pumpkin


Mix togehter
 1 t. soda
 3/4 c. milk

 Add dry ingredients alternately with the milk into the the pumpkin mixture. Mix together with a beater.
Bake at 350 for 25 min.
Top with  brown sugar icing

 Brown Sugar Icing
 3 T. milk
 4 T. butter
 1 c. brown sugar
 Dissolve in pan and boil 3 min.
Add
 3/4 c. chopped nuts
Pour on top of the cake and then let cool

Kahlua Brownies

I am craving chocolate.  I have been trying to resist for days.  I can not decide why I like the chocolate so much.  I am just going to give in and make some.    This brownie recipe is so gooey and great.  The recipe did not call for the Kahlua, but changed it a little and now I add it.  You can make the recipe without the Kahlua and it is still great.  The original had some cinnamon in it and I took it out.    I decided I do not like anything distracting the flavor of the CHOCOLATE!   You can not taste the coffee in the brownies but it brings out the flavor of the chocolate and adds to the brownies.  Yum I am really ready.  No wonder I can not lose any weight, with Rod running a Culinary Academy and I love to bake sweets.  All well, for this Holiday Weekend, I will give in and not resist.  ( I really do not say that every weekend or not!)


1 1/2 c. melted butter
 1 c. cocoa
 1 T. instant coffee
Mix butter and cocoa together and cook slightly then add instant coffee,  cool

Add
3 c. sugar
Add
1/4 - 1/3 c.( kahlua  mix in)
1 T. vanilla

Beat in one at a time
 5 eggs

Mix together and fold in the chocolate mixture
 1 1/2 c. flour
 1 t. baking powder
1/2 t. salt
  
Add:
 1 c. chocolate chips
 1 c. chopped nuts

 13x9 pan     325 degrees.  30-40 mins.  I like to take mine out when they still look undercooked.  I put a toothpick in and as long as they come out with a little on the toothpick. If none is on the toothpick overcooked for my family the less cooked the better for them  A little gooey to serve in the same day.  All well, Cook them how you like the brownie to be.    

Granola 7 Wives Inn

My mother in law stayed at the 7 wives Inn, which is a bed and breakfast in St. George, Utah.    This is the granola that they served at the Inn.  I have had the recipe for ever.  It is the one that I make all the time.  I love it.  I always add more peanut butter because I really like the peanut butter flavor.  Whenever we hike, I add protein powder and make this for our food on the trail.  Can add anything that you want .I like to add  cranberries, any kind of dried fruit. 


8 c. oatmeal
1 1/2 c. wheat germ
1 c. almonds
 1/4 c. sunflower seeds
1 c. coconut
 1 c. cashews
 Mix the above together in a big bowl.

1 1/2 c. brown sugar
1/2 c. peanut butter.  ( I put 1 cup recipe calls for 1/2)
 1/2 c. oil
 1/2 c. honey
 1/2 c. water
2 t. vanilla
 Boil the water, honey, peanut butter, oil and vanilla.  Pour over all the rest of the ingredients. 
Put on 2 cookie pans and bake in a 200 degree oven for 2 hours. 

Grandma's Texas Sheet Cake

 This is Grandma's Sheet Cake recipe that she loved to make.  She loved that Grandpa and her had shelled the nuts that she put on the top of the cake.  I remember the vanilla from Mexico that she loved to use in her baking.  I still can see her kitchen and the funny thing that I remember the most is how slick her glasses where.  Grandpa said that it was because of the water softener that they had.  I had never felt glasses like that before.  Funny things that we remember as kids.   Happy Days!!!!

Texas Sheet Cake
In a pan bring to a boil
 1 c. marg.
4 T. cocoa
 1 c. water
Cool  Chocolate mixture


add
2 c. sugar
2 eggs
1 t. vanilla
1/2 c. buttermilk
Mix together
2 c. flour
1 t. soda
1/2 t. salt
 Add to the chocolate mixture and beat together

Grease a sheet cake pan or a jelly roll pan.  Bake 350 for 15-20 min. or till done.  Cool slightly and put frosting on while still warm. 



Frosting

1/2 c. marg. or butter
 4 T. cocoa
6 T. milk
Bring to a boil

 Add
 3 c. powdered sugar
1 t. vanilla
1 c. chopped nuts

 Spread on the cake while it is warm.

There is Eternity to Understand

I read this article today and It really touched my heart this day.  I am thankful this day for this beautiful world and all that is in it. I wish you a Happy Day!

 

 

 

There is Eternity to Understand

By Janice Kapp Perry

So many times in my life I have seen wonderful, faithful Saints blindsided by tragedies that threaten to undermine the very foundations of their faith: Two beautiful daughters are killed by a drunken driver on their way to sing at a friend’s mission farewell; a beloved child leaves home to live an alternative lifestyle and returns to his parents’ home dying of AIDS; an Aaronic priesthood holder becomes addicted to drugs and his promising life is wasted; one spouse in a covenant marriage learns that the other has been unfaithful and is unrepentant; the parents of a teenager learn that their son has taken his own life.
I know people who have experienced these tragedies and many others and have observed their desperate struggle to find some meaning in what has happened that would bring them peace of mind and understanding. Some have lost their faith and been unable to recover spiritually. Some live the rest of their lives asking the futile question “why?” And some are spiritually strengthened by tragedy.
Some heartaches can never be explained or understood, and for our lifetime we have to just hold on through all the hopelessness we feel, trusting that there is no earthly sorrow that heaven cannot heal.
There is Eternity (JKP, 1992)
(album:  “In the  Arms of His Love”)

Trials come on any days
They come in unexpected ways
‘Til sorrow seems more than the heart can hold
A broken dream, a loved one lost

Too deep the hurt, too high the cost
And questions stir within a troubled soul
But some heartaches just can never be explained
And no caring words can take away the pain
And just one saving thought remains

    There is eternity to know the reason why
    There is eternity for blessings now denied
    There will our sorrows cease
    There we’ll find lasting peace
    Just hold on through all the hopelessness you feel
    There is no earthly sorrow heaven cannot heal

Trials come to everyone,
From out of nowhere heartaches come
Where is the hand that heals and holds us up
A faithless love, a broken trust
A wound so painful, so unjust
And deep inside we cry, “It is too much!”
But some heartaches just can never be explained
And no caring words can take away the pain
And just one saving thought remains

    There is eternity to heal a broken heart
    There is eternity where loved ones never part
    There we will understand
    The Father’s loving plan
    Just hold on through all the hopelessness you feel
    There is no earthly sorrow heaven cannot heal

When hurt confuses me, my faith renews in me
One quiet thought that soothes my soul and carries me:
The Father knows my need
He answers when I plead,
“There is eternity.”

Chocolate, Peanut Butter and Marshmallow Pudding Cookies

 This is a great cookie also.  It is really different.  It has kosher salt on the top.  It gives it a different taste.  I really liked it.  You can leave the salt off and it is still a great cookie.  I love the picky palate blog. 

 Chocolate, Peanut Butter and Marshmallow Pudding Cookies

2 sticks softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 oz box instant chocolate pudding mix
10 oz bag peanut butter chips
1 1/2 cups mini marshmallows
1.  Preheat oven to 350 degrees F.  and line a large baking sheet with parchment paper or line with a silpat liner.
2.  In a stand or electric mixer, beat butter and sugars until light and fluffy.  Beat in egg and vanilla until well combined.
3.  Place flour, baking soda, and salt into a large bowl, mixing to combine.  Slowly add to wet ingredients along with chocolate pudding mix, peanut butter chips and marshmallows.  Mix until just combined.  With a medium cookie scoop, place onto baking sheet and bake for 10 to 12 minutes, until cooked through.  Let cool for 10 minutes on baking sheet before transferring.
Makes 3 dozen cookies

http://picky-palate.com/2011/02/24/chocolate-peanut-butter-and-marshmallow-pudding-cookies/

Brownie Chunk and Chocolate chip Cookies

 I made this cookie recipe from Picky Palate blog.  They turned out great!!  Here is the recipe

 

Brownie Chunk and Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened  3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies
1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.
Makes 3 dozen cookies

http://picky-palate.com/2011/05/12/brownie-chunk-and-chocolate-chip-cookies/

Aunt Sherry's Cheeseball

Aunt Sherry made this Cheese Ball at Christmas and I have made it ever since.  Thanks for the Great Recipe!!!!

 2     8 oz. Cream Cheese
 2 t. Bon Appetite
1/2 t. dry mustard
 3-4 chopped green onion (finely chopped)

 Combine all ingredients.  Cool till set .  Form into a ball and roll in nuts. 

Carrot Pudding

We are having a family reunion in June and I will not be able to come.  We are getting a recipes together of my Grandmas for the reunion,  This Carrot Pudding recipe I remember Grandma making at Christmas Time.  I have always liked it especially the sauce that went on top.  Grandma always made a nutmeg and a rum butter sauce.  It was always fun to have 2 choices for the top.  Grandma always put them in a tin or something.  I changed it to jam canning jars or jars that go straight down.  So that they are easy to get out.    I keep them stored in the jars in the fridge and then take them out and slice them in 1 inch thickness and then put the sauce on./  I like to warm them  in the microwave before I serve them.    I also remember her Texas sheet cake topped with walnut and chocolate frosting.   The walnut Grandpa and Grandma took out of the shells.  She often had the cake we went to their house to play Canasta.  Fond memories of playing cards till 2 in the morning.   I wish I could make it.  Have a great time.

1 c. raw potato's grated
 1 c. raw carrots grated
 1 c. sugar
1 t. soda
3/4 c. melted butter
 raisins if desired ( I do not put any because I do not like them)
 3 eggs beated

 Sift Together:
 1 c. flour
 1 t. cinnamon
 1 t. nutmeg
1 t. cloves

Grease Jars
 Stir soda into potato's and carrots, sugar and mix well.  Stir in eggs and butter, flour and spices.  Fill jars
2/3 - 3/4 full.  Cover with foil and then put an elastic band around jar to hold foil in place. (could use string)
Place a rack in a large pan that has a lid .  Put water in the pan to cover the rack..Boil water.   Place jars on the rack. Cover with lid.  On stove top, cook and steam  for 2-3 hours.  Check and add water if it boils out.  steam on a med heat.   Cool and keep in fridge.  Slice and warm slightly in the microwave and top with topping.

Topping for Carrot Pudding

1 c. sugar
3/4 c. cream
 1 c. butter
1 t. vanilla

Combine sugar, butter and cream Bring to a boil and then cook on low for 10 min.  Remove and add vanilla.   Can add nutmeg like grandma did which i do.  For the rum sauce add some rum flavoring.

Lion's House Pie Crust

 Here is a site that takes you step by step to make Pie Crust. 


http://ldsliving.com/story/62821-video-lion-house-pie-crust-secrets

Amgen Tour

The finish line for Stage 5 of the Amgen Tour was here in Paso Robles.  It was lots of fun being at the finish line.  What a great day!!!!

 I listened to this song today and it touched my heart.  At the end of the article you can listen to the song.  It is well worth it.   I love it!!!!   I posted a link so that you can listen to the song

Hold on, the Light will Come

And as certain as the rising of the sun
When your world is filled with darkness, doubt or fear
Just hold on, hold on
The light will come
Everyone who’s ever tried and failed
Stands much taller when the victory’s won
And those who’ve been in darkness for awhile
Kneel much longer when
The light has come
It’s a message everyone of us must learn
That the answers never come without a fight
And when it seems you’ve struggled far too long
Just hold on, hold on
There will be light
Hold on, hold on, the light will come
Hold on, hold on, the light will come
If you feel trapped inside a never ending night
If you’ve forgotten how it feels to feel the light
If you’re half crazy thinking you’re the only one
Who’s afraid the light will never really come
Just hold on, hold on the light will come
The message of this moment is so clear
And as certain as the rising of the sun
When your world is filled with darkness, doubt or fear
Just hold on, hold on the light will come


http://ldsmag.com/church/article/8033?ac=1

Indian Stir-fry with Sweet Potato, Broccoli, Roast Beef and Cabbage

For dinner last night I made up a dinner with all of my leftover.  Wow, did it turn out great.  I had some leftover sweet potato cut up in slices, Broccoli, Cut Cabbage, Jalapeno.  I did Tempera for my sons birthday party and this was what I had left.  So I threw it all together and came up with this great stir fry.  So here I go, hope I can get the recipe right.  It really is just throwing together and seasoning to taste. Does not even need meat.  I just had some in the fridge.    Tatton took us to an Indian Store when we where in Hawaii and i got some of these spices from there.  Can be made without some of the spices and will still be great.   Tatton introduced us to some Indian Cooking.  We cooked Indian food at the cabin on a camp stove.  What a lot of fun!!!!  Learned to really appreciate the spices.  I have a kaffir Lime tree that I grow so that I can use the leafs.  Added it and it makes it great. Use some cilantro at the end will make it good also if you do not have the lime leaf.   Love it!!!!!

 2 c. sliced sweet potato's
 3 c. broccoli
 2 t. chopped jalapeno  (add as much as you want depending on the hottest you desire)

2 c. sliced think cabbage
1-2 sliced Kaffir Lime leaf  ( use some cilantro at the end just before you serve it if you do
                                            not have the lime leaf.  can leave it out also.)

 1 c.chopped cooked meat  ( I had leftover Roast and cut it up. Can use chicken, beef or
                                            pork)

1/2 c. onion sliced    ( I used I used 1/4- 1/2 t. of asafoetida powder which smells and taste
                                    likes onion got it at the Indian Store..)

1/2- 1 t. kalonji seeds.  ( do not need to use.  gives a little bitter taste to the dish.
                                        another spice from Hawaii)

1/2 -1 t. Gram Masala   ( the spice that makes this dish)

1/4 - 1/2 t. tumeric
 Salt to taste
Pepper to taste
 1/2- 1 c. coconut milk

 Saute  sweet potato and onion, kalonji seed cook till almost done, add jalapeno broccoli, when almost done add cabbage and  lime leaf and cook 3-5 min.  Add meat, Garam Masala, tumeric and cook till hot..  At the end I add the coconut milk and salt and pepper.   Can eat with Rice. We just ate it as is.

Coconut Bisicuits

t

This is the recipe that they made at the Polynesian Cultural Center.  They wrapped it in foil and cooked it in a fire pit.  I decided to change the recipe and make it more like coconut biscuits.  I think it needed some salt and more of a rise and lightness.  It can still be made in tin foil in a fire. 

2 c. coconut
4 c. flour
2  T. baking powder
1 t. salt
1/2- 1 c. sugar  ( depends on the sweetness wanted)
1/3 c. oil ( I use olive oil)
1  - 1 1/2  c. milk or coconut milk
1 t. vanilla( put in milk)

I added some chopped  macadamia, I had some coconut milk in the fridge and added some in place of some of the milk.  Coconut milk is thicker so i needed to add more milk.  I was thinking that these could be used as the biscuit for strawberry shortcake.  Yum!   Rod just got some fresh strawberries out of the field yesterday and they where so wonderful.

Combine coconut, flour, baking powder, salt and sugar. add oil and stir in the flour mixture till incorporated through out the flour.  Pour in milk and stir till barely incorporated.  Put on counter and fold over gently , add flour if sticky, continue till lightly kneaded for 30 seconds.   Pat into desired thickness.  3/4 inc- 1 inch  cut into desired shape   Bake 400 10 -12 min or till browned

Butterfinger Brownies

 Well,  I have had a craving for sweets and have not been able to resist so i decided to try this recipe from recipe girl.  They are wonderful.  Wow    love them.  here is the web site with the pictures and everything.  Well, worth the calories.  Yum!!!!!!
 http://www.recipegirl.com/2011/05/16/butterfinger-brownies/

Butterfinger Brownies

Yield: 25 brownies

Prep Time: 20 min

Cook Time: 25 min

Butterfinger lovers... I give you your favorite brownie recipe ever!

Ingredients:

4 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups light brown sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
16 (.65 ounce) Butterfinger candy bars, chopped (or just use 10.4 ounces total)

Directions:

1. Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil; grease the foil.
2. Melt chocolate in glass bowl in the microwave- short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly.
3. In a large mixing bowl, mix butter, peanut butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour. Stir in chopped butterfingers (reserving about 3/4 cup for the top).
4. Spread batter into prepared pan. Top with reserved butterfinger chunks.
5. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
6. Refrigerate until brownies are well-chilled- if overnight, cover with plastic wrap. When ready to cut, remove from the refrigerator and turn onto a cutting board. Carefully peel off the foil and use another cutting board to flip the brownies back upright. Use a large, sharp knife to cut into squares.

Tips:

*Don't use natural peanut butter for this recipe- it just won't turn out very well.
*When you chop the butterfingers, don't try to chop them too finely... they tend to flake apart pretty easily. Opt for larger chunks but add everything into the mix (even the smaller, flaky parts).
*If you happen to have a quarter-sheet pan, that's what I like to use for baking up these brownies.
*To get nice, clean-cut brownies, chill well and use a sharp knife to cut. Wipe knife with paper towels between cuts. Cut off edges before cutting into squares if you'd like to have all edgeless brownies.

Source: www.RecipeGirl.com

Sour Dough Biscuits

This is a picture from the Polynesian Cultural Center on  Oahu.  He is making Coconut Milk from the coconuts.  Very interesting and to much work for me.  It was fun to see.  I just open a can and enjoy.  I will post some coconut recipes tomorrow.

It is a great day!!!!   I have been thinking what to post for a couple of days.  Cookies sound great, I found a butterfinger brownie that sounds great.  Well, what to choose.  I have been thinking of bread also.  I have a sour dough start that Tatton made he used grapes and let it ferment for a month.   Well, I have had the start now for 6 years.  Wow, how time flies.  I found this recipe for biscuits.  They are great/!  Biscuits here i come.

2 c. sour dough batter
 2 1/4 c. flour
1 T. baking powder
2 T. sugar  ( i use a little more)
 1/2 t. salt
 1/2 t. soda
 1/4 c. shortening
 1/2 c. milk

Mix dry ingredients together and cut in shortening.  Mix milk in with sourdough start.  Pour start and milk on the dry ingredients ,mix well.   Knead or  fold over in thirds and press down and do again.  for 30 seconds or so till mixed in. (If dough is sticky I add a lilttle flour as i am folding ) Roll out 1/2 - 3/4 inch  cut in shape place on greased pan and allow to rise 1 hour.  Bake 400   for 15 min or till browned.

Angel Food Cake

It has been a wonderful Mother's Day so far!!  Mother's Day and Father and Son camp out weekends are the very best.  I decided to post my favorite cake.  Which is Angel Food cake!!!!!  Topped with fresh strawberries.  I am so lucky to live in an area that grows tons of strawberries.  I got this recipe from McCalls Cooking School, but I changed it so I  guess it is mine now.    I wish all a great Mother's Day!!!\\

 2 c. egg whites( room temperature)
 1/2 t. salt
 1 1/2 t. cream of tarter

 At medium speed beat whites with salt and cream of tartar just till soft peaks form when beater is raised.   Do not over beat.gradually beat in 1 c. of the sugar   (1/4 c. at a time) beat till stiff peaks form when beaters are slowly raised, fold in vanilla and orange rind.

 1 3/4 c. sugar
1  1/2 t. vanilla
1 T. grated orange rind 

1 1/4 c. cake flour

Sift  flour and the rest of the sugar (3/4 c.) together.  Sprinkle 1/4 of the four mixture over whites and fold in using an under and over motion gently fold flour mixture into whites rotating bowl a quarter turn after each stroke, folding just till flour mixture disappears..  Continue folding in flour mixture, one fourth at a time till all the flour mixture in folded in.   Put batter in a 10 inch tube pan.  With knife cut through batter twice to remove any large air bubbles.  Spread evenly, to smooth the top.  Bake on lowest rack in a 376 oven for 30-35 min or till top springs back when gently pressed with fingers.  Invert pan over neck of bottle to cool completely.

Flan

I made 5 flans for a Dinner for Mother's Day!  Made my own dessert.  Well, I guess that is Okay.  It turned out really good, If I must say so myself.  I wish everyone a Happy Mother's Day!!!!



1 c. sugar

 To caramelize the sugar, in a small heavy skillet heat sugar over medium heat, stirring constantly for 5- 10 min. or till sugar melts and turns a rich brown color.  Pour caramelized sugar into a ring mold or a bunt pan. Holding mold with potholder, quickly rotate mold so sugar coats the bottom and sides evenly.

12 eggs
5 c. milk
1 c. cream
1 T. vanilla
1 c. sugar
2 t. grated orange peel

Heat oven 325.  In a large mixing bowl lightly beat eggs.  Stir in milk, cream, sugar, vanilla and orange peel.  Place caramelized pan in a baking pan and place in the oven on a rack.  Pour egg mixture in the caramelized pan.    Pour hottest tap water available into the baking pan around the mold to a depth of 1 inch...  Bake in 325 degree oven 50-53 min. or till a knife inserted halfway between center and edge comes out clean.    Remove the flan from the hot water.  Cool flan on a wire rack.  Chill for a least 3  1/2 hours.  I usually make it the night before.  

 To unmold flan, loosen edges with a knife. Run  knife down sides and around center.  Shake slightly till a little of the juice from sugar comes up and it all moves slightly.  Place a platter with high edges( to catch the sauce that comes with the flan)on top of the pan.  Invert pan onto platter, the flan will come out on the platter.  Spoon any caramel mixture that remains in mold atop custard.  Pile sliced fruit into center. ( Strawberries, Kiwi peaches, pineapple)

Mango Salsa

I guess i had just better post the salsa  recipe today, to go with the Enchilada recipe that i posted.   I did not post yesterday, so 2 in the same day.  I got this recipe when i took a class at the Culinary Academy here in Paso Robles. .  They made it with pineapple.  I changed it to Mango.  I was thinking the other day that it would be really good with Kiwi or a mixture of all of the above.  I will let you know how the Kiwi is, sounds great to me. This is the best with my Enchiladas.  Enjoy!!

 1 1/2 c. mango chopped
1/4- 1/2 c. chopped onion
 1-2 T. fresh lime or lemon juice
 1/2- 1 t. chopped jalapenos
2 T. finely chopped red bell peppers
1-2 T.  chopped cilantro

1-3 T. sugar. ( i do not use if the mango is sweet)
 Seasoning to taste. (I use a seasoned salt and put in 1/4 t.  not much just enough to bring out the flavors.)

  I do not measure a lot of thing. Can add more jalapenos if you want it hotter.    I have added vinegar in place of the lemon juice when i did not have the juice.  The lime is the best.

Enchiladas

My great friend Nancy Rasmussen gave me this recipe.  She had a friend that was a chef and she got it from Him.  It is a favorite of our family.  I made them last night, I tried something new with them.  I used corn tortillas from a Mexican bakery here.  The tortillas taste just like the ones down in Mexico.  It was great with them.  They are still great with the flour..  We are are eating leftovers tonight and looking forward to them. What makes these so good is that it is like a salad bar.   I usually have lettuce, sour cream, Mango Salsa, tomatoes, cilantro, black olives, green onions, anything that you like to have on top.  I usually top it with everything. To die for!!!!!!!  Oh course you have to have the fresh Mango Salsa, that is the best.  I will post the recipe.

2 cans black beans
 flour tortillas
salsa
sourcream
sharp cheese
refried beans 
Whole green chilies  ( In a can)

 Drain and rinse 1 can of black beans and but in the bottom of a casserole dish.  On the flour tortilla but some refried beans down the center.  ( I always use Rosorita's).  a couple of tablespoons of sour cream down the center on top of the refried beans.  (Cut cheese in1/2 inch square about3 inch long) Stuff the cheese inside the green chili and place on top of the refired beans and sour cream.  .  Place on top of Black beans in dish.  Repeat process till you have as many as you want.  Top with Salsa ( I always use Pace)  The recipe calls for 2 c.  But i just pour a lot on.  Then top with the other can of drained, rinsed black beans. Add some grated cheese if desired.  Cook 350 for 30 min or till hot and the cheese is melted. 

 Serve with   lettuce, salsa. tomatoes, sour cream, cilantro,  Mango Salsa, Black olives.. Whatever is desired! 

Brownie Pudding

I grew up with Brownie Pudding.  Love having it.  There was also a brown sugar pudding recipe but it just was not as good as the Chocolate one. .  I have often wondered why i like chocolate so much.  We had it for dessert often, when i was little. My children love it and grew up having it.   I am not sure who's recipe it is.  So i will call it my Moms.   I did not like having to cook it so long in the oven.  I found the same recipe but done in the Microwave. So now i can call it my recipe.  It is my new favorite.   I do not cook  much in the microwave, i use it mostly for warming things up and brownie pudding.  YUM!!!!!!

 1 c. flour
3/4 c. sugar
2 T cocoa powder
 2 t. baking powder
1/2 t. salt
 1/2 c. chopped nuts
1/2 c. milk
2 T. oil
 1 t. vanilla

3/4 c. brown sugar
1/4 c. cocoa powder
mix brown sugar and cocoa together

1 3/4 c. boiling water

Combine flour, sugar 2 T. cocoa, baking powder, salt and nuts.  Stir in milk,oil and vanilla.  Spread batter in a 8 inch round baking dish.( I mix all my ingredient right in the dish i am going to cook it in.)  Combine brown sugar and 1/4 c. cocoa;  sprinkle over the top of batter in baking dish.  Pour boiling water over all.  Cook on power level 7    for 9-10 min.  until top is set and begins to appear dry.  Serve war or cold.  Top with whipped cream or ice cream.   I like to eat mine warm with the ice cream.