Monday, January 18, 2010

Mexican Food!


I had some time this weekend, and wanted to try some new recipes, so Teresa, Charlie and Betty were my guinea pigs! I made Chicken Enchiladas with Salsa Verde and Spanish Rice.

For the chicken enchiladas, I used my immersion blender for the first step (rather than a blender). Really, I think you could finely chop everything and mix with the bottled salsa and it would be just fine. I used cheddar for the cheese and did not sprinkle on the chili powder since I thought they were spicy enough. I made a batch for me and left it uncooked in the fridge overnight and baked it the next day and it was very good!

I loved the Spanish Rice. I used half water and half chicken broth and then cut the salt by about a third since the chicken broth is salty.

Monday, January 11, 2010

Carol's Holiday Baking



Lemon Cake (same cake Angie made a few months ago...)




Dark Chocolate Chunk Cherry Cake




Prep: 20 minutes Cook 1 hr. 4 min. Other 18 min.

Unsweetened cocoa
1 (18.25 ounce) package yellow cake mix with pudding
1/2 c sugar
1 (3.8 ounce) pkg. devil's food instant pudding mix
4 large eggs
3/4 c vegetable oil
1/2 c water
1 (8 ounce) container sour cream
1 T vanilla extract
5 ( 3 - ounce) dark chocolate bars, divided (we tested Ghiradelli)
1/2 c coarsely chopped dried cherries
1 T butter
1/3 c heavy whipping cream

Grease a 12 cup Bundt pan, and dust with cocoa, set aside. Combine cake mix, sugar, and pudding mix in a large mixing bowl.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until blended. Gradually add oil mixture to dry ingredients; beat 2 minutes. Coarsely chop 3 chocolate bars; fold cherries and chopped chocolate into batter. Pour batter into prepared pan.

Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan. Cool completely on wire rack.

Coarsely chop 1 chocolate bar. Place chopped chocolate bar and butter in a small bowl and set aside.

Bring whipping cream to a simmer in a small saucepan over medium - high heat. Remove from heat, and immediately pour over chocolate and butter. Whisk gently until smooth. Cool glaze 3 minutes or until slightly thickened. Drizzle glaze over cake.

Coarsely chop remaining chocolate bar; sprinkle chopped chocolate over cake. Yield: 12 servings