Thursday, January 28, 2016
1/2 c. butter
1 c. flour
1 c. chopped pecans
(optional) additional chopped pecans as pie topping
1 8oz. cream cheese, softened
12 oz. container cool whip
1 c. powdered sugar
1 small box instant chocolate pudding
1 small box instant vanilla pudding
3 c. milk
For the crust: combine butter, flour and 1 c. chopped pecans. Spread in 9x13 pan and bake at 350 degrees for 10 minutes. Watch carefully. Remove from oven and let cool.
Mix: cream cheese, 1 c. cool whip, and powdered sugar. Spread cream cheese layer over crust.
Mix: chocolate pudding, vanilla pudding and milk. Spread pudding over cream cheese layer.
Top with a layer of remaining cool whip and sprinkle with nuts.
Refrigerate 3 hours.
*Can substitute with any flavor of pudding.
Sunday, January 24, 2016
1(14.5 oz) can diced tomatoes with juice
1 (10 oz.) can Rotel with green chilies
1/4 onion, chopped
1 1/2 tsp. garlic, minced
3/4 can (7 oz) chipotle salsa (puree) El Mexicano brand
1/4 tsp. sugar
1 tsp. salt
1/2 tsp. cumin
2 limes, juiced
1/4 bunch cilantro
Combine all ingredients into a food processor and blend to desired consistency. Test with tortilla chip and adjust as needed. Serve with tortilla chips.
1 can (28 oz.) whole tomatoes with juice
2 cans (10 oz.) Rotel with green chilies
1/4 c. chopped onion
1 clove garlic, minced
1 jalapeno, diced
1/4 tsp. sugar
2 tsp. salt
1/2 tsp. ground cumin
1/2 bunch cilantro
3 T. lime juice
This makes a large batch. Use a food processor. May need to process in several batches depending on size.
Combine all ingredients and pulse until desired consistency. Test with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. Serve with tortilla chips.