Wednesday, December 2, 2009
Texas Sheet Cake
Boil:
2 Cubes margarine
1/4 C. Cocoa
1 C. water
Meanwhile, stir together:
2 C. sugar
2 C. flour
1 tsp. soda
1/2 tsp. salt
Combine dry ingredients to the boiled mixture.
Add:
1/2 C. sour cream
1 tsp. vanilla
2 slightly beaten eggs
Bake at 350 degrees (convection) or 375 degrees (regular oven)
Bake for 19-20 minutes in a jelly roll pan or 30-35 minutes in a cake pan
Frosting:
1/2 C. margarine
1/4 C. unsweetend cocoa
1/3 C. + 2 T. milk
boil barely
Add:
3 3/4 C. Powdered sugar
1/2 tsp. vanilla
nuts
Pour over cake while it is still warm.
2 Cubes margarine
1/4 C. Cocoa
1 C. water
Meanwhile, stir together:
2 C. sugar
2 C. flour
1 tsp. soda
1/2 tsp. salt
Combine dry ingredients to the boiled mixture.
Add:
1/2 C. sour cream
1 tsp. vanilla
2 slightly beaten eggs
Bake at 350 degrees (convection) or 375 degrees (regular oven)
Bake for 19-20 minutes in a jelly roll pan or 30-35 minutes in a cake pan
Frosting:
1/2 C. margarine
1/4 C. unsweetend cocoa
1/3 C. + 2 T. milk
boil barely
Add:
3 3/4 C. Powdered sugar
1/2 tsp. vanilla
nuts
Pour over cake while it is still warm.
Cafe Rio Salad
Pork:
4 lb. Pork Roast
4-5 cans tomato sauce (8 oz)
3 tsp pressed garlic cloves
2-3 C. brown sugar (I use 3)
4 tsp cumin
4 C. Dr. Pepper or coke (2 cans)
2-4 T molasses
1/2 tsp salt
pepper
Cook on low for 10 hours or high for 5 hours
Take roast out and shred-put back in 1/2 juice and serve
Lime Rice:
Melt: 2 T. butter
1 1/4 C. Rice
Add: 2 1/4 C. Chicken broth
3/4 tsp salt
pepper
juice from 1 Lg or 2 Sm limes and grated zest
2 T. Cilantro
1/4 tsp. cumin
Simmer 20 minutes covered
Creamy Cilantro Sauce:
1 (8 oz) jar or Green salsa (medium spicy)
1 pkg ranch dressing mix (make sure buttermilk is an ingredient on the package)
1/2 C. sour cream
1/2 C. low fat mayo
1/2 C. buttermilk or regular milk
1 C. fresh cilantro
2 cloves pressed garlic
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 T. fresh lime juice
1/2 tsp. cumin
1/2 C. sugar
optional: few drops of Tabasco sauce
Blend in blender until creamy
Serve together:
Tortilla
Black beans
Rice
Pork
Romaine lettuce chopped up
Pico De Gallo salsa
Sour cream
Guacamole
Cheese
Sliced tortilla strips
Creamy cilantro sauce
4 lb. Pork Roast
4-5 cans tomato sauce (8 oz)
3 tsp pressed garlic cloves
2-3 C. brown sugar (I use 3)
4 tsp cumin
4 C. Dr. Pepper or coke (2 cans)
2-4 T molasses
1/2 tsp salt
pepper
Cook on low for 10 hours or high for 5 hours
Take roast out and shred-put back in 1/2 juice and serve
Lime Rice:
Melt: 2 T. butter
1 1/4 C. Rice
Add: 2 1/4 C. Chicken broth
3/4 tsp salt
pepper
juice from 1 Lg or 2 Sm limes and grated zest
2 T. Cilantro
1/4 tsp. cumin
Simmer 20 minutes covered
Creamy Cilantro Sauce:
1 (8 oz) jar or Green salsa (medium spicy)
1 pkg ranch dressing mix (make sure buttermilk is an ingredient on the package)
1/2 C. sour cream
1/2 C. low fat mayo
1/2 C. buttermilk or regular milk
1 C. fresh cilantro
2 cloves pressed garlic
1/2 tsp. cayenne pepper
1/2 tsp. salt
2 T. fresh lime juice
1/2 tsp. cumin
1/2 C. sugar
optional: few drops of Tabasco sauce
Blend in blender until creamy
Serve together:
Tortilla
Black beans
Rice
Pork
Romaine lettuce chopped up
Pico De Gallo salsa
Sour cream
Guacamole
Cheese
Sliced tortilla strips
Creamy cilantro sauce
Wednesday, August 5, 2009
Saturday, July 25, 2009
It's a snake, in our house!!
Chet, looking over his kill. We counted 13 rattles on it.
Note to snakes: This is what happens when you come inside our house.
The Phoenix Zoo
Kenady, riding the Zebra. "Getty up horsey".
Carson riding the 'panda express' at the Phoenix zoo carousel.
Kamryn found her Cheetah to ride. She wanted to be on the fastest animal.
Kamryn, with her passion for animals, loved to get up close to the camel for a ride. (She wants to be a vet).
Carson, having the time of his life riding a camel.
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