Sunday, January 31, 2010

Butter Cream Frosting


1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar slowly and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Chocolate Cake


1 box devil’s food cake mix
1 small box Jello instant chocolate pudding mix (not the sugar or fat free kind!)
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp pure vanilla extract
2 cups mini semisweet chocolate chips

All you do is dump everything except the chocolate chips into a very large bowl– A 4 qt bowl is good — then mix well with a beater. The batter will be thick!

Then take your 2 cups of chocolate chips– and stir them in. I prefer the mini ones.Now, pour your batter into your cake pan of choice.

I like to bake my cakes in two, 9-inch pie pans. But you could really use this batter to make any kind of cake- sheet cake, cupcakes, bundt cake, etc. It tells you the cooking times for specific cakes on the back of the cake mix box. I use that as a guide. Usually I need to add about 10 mins to whatever they say. I usually end up baking my two, 9-inch pie pans for 45 mins. You definitely don’t want to overbake or it won’t be moist! :) Do the toothpick check, but remember, you may get some of the chocolate from the melted chips on your toothpick so don’t let that fool you. ;)

Cilantro Chicken Salad

Marinade for chicken:

1 cup buttermilk
3/4 cup mayo
1/4 cup cilantro, chopped fine
1 pkg ranch dressing mix
4 Tbs salsa Verde (green salsa)
2 cloves garlic pressed
1/2 t Tabasco sauce
juice of one lime
put in a blender

Reserve some for dressing!

Pour marinade over chicken, 3-4 breasts
In heavy skillet add 1 Tbs oil and saute until cooked.
Shred the chicken on cutting board and place back in skillet.

Lime Rice

1 Cup uncooked rice (not instant)
1 t butter
2 cloves garlic, pressed
zest of half a lime
juice of half a lime
1 T chopped cilantro (if desired)
2 Cups chicken broth

Boil broth with all ingredients, then add rice when boiling.
Reduce to simmer and cook 15-20 minutes.

You MUST use the uncooked tortillas, they are the absolute best.
Just place in medium skillet and cook on both sides. They are chewy and delicious.

To assemble the salad, place tortilla shell in a bowl then fill with rice, Romaine lettuce, chicken, tortilla chips and dressing.
Thanks for the recipe Ash!
Thanks Ash for the great recipe!