Almond Roca

Almond Roca

Cream:

1 c butter

1/2 c white sugar

1/2 c brown sugar

Add:

1 beaten egg yolk

1 tsp. vanilla

Add:

2 c CAKE flour (muy importante to have cake flour. All purpose flour will not do the trick)

Mix thoroughly and pat mixture into a cookie sheet. Bake at 350 for 15 to 20 minutes so it is golden brown. Break up squares of a Hershey chocolate bar, Symphony bar (I used two 10 oz bars), or a chocolate orange for a citrus kick. When the cookie part is done baking, place the chocolate on top. Put it back in the oven for about 30 seconds to a minute. Spread the melted chocolate over the cookie. Then sprinkle sliced almonds on top. Cut while warm


I got this from Amber, (Cassie's sister)

Bean Dip

2 large cans refried beans


1 large jar Pace picante sauce (I use mild)

Medium sour cream

2 8 oz cream cheese

1 pkg cheddar cheese

1 pkg Monterey jack cheese



Throw in the crockpot

Heat it up and eat!

Peanut Butter Bars

1 Cup Butter melted


2 heaping cups Peanut Butter

2 Packages graham crackers crushed

3 cups powdered sugar



Smoosh all the ingredients together in a 9x13 pan

Melt 1 ½ to 2 cups of chocolate and pour over top.



Put in the fridge so chocolate can harden and eat, oh and don’t forget to share!!

Paula Dean's Pumpkin Cheesecake

This recipe comes from Paula Dean on the food network.  I'm making it for thanksgiving this year!

Ingredients


Crust:

1 3/4 cups graham cracker crumbs

3 tablespoons light brown sugar

1/2 teaspoon ground cinnamon

1 stick melted salted butter



Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 (15-ounce) can pureed pumpkin

3 eggs plus 1 egg yolk

1/4 cup sour cream

1 1/2 cups sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1/8 teaspoon ground cloves

2 tablespoon all-purpose flour

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.



For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.



For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.





Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Crunch

Pumpkin Crunch


1 Can pumpkin (1 lb 13 oz)

1 Can canned milk (12 oz)

1 Cup sugar

3 Eggs

1 Teaspoon cinnamon

(Optional Ingredients: 1/4-1/2 tsp. vanilla and

a pinch of pumpkin pie spice OR a pinch of each- ginger, cloves, and nutmeg)



1 Yellow cake mix

1 Cup chopped walnuts

2 Blocks butter, melted

(Optional: 1 tablespoon of brown sugar)



Mix pumpkin, canned milk, sugar, eggs, and cinnamon, vanilla and pumpkin pie spice together . Line pan with waxed paper. Pour mixture into pan. Sprinkle yellow cake mix onto mixture. Sprinkle nuts onto cake mix. Pour butter on cake mix. Sprinkle brown sugar over butter. Bake at 350° for 45-60 minutes. Let cool, and refrigerate. Flip over once fully chilled.





Frosting

1 block cream cheese (8 oz)

1 cup cool whip

1 cup powdered sugar



Mix together.

GERMAN PANCAKES

Ingredients

• 1/4 cup butter
• 1 cup all-purpose flour
• 1 cup milk
• 6 eggs, lightly beaten
• 1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Chile Verde

This is my mom's recipe and she doesn't have measurements...she just dumps it in and makes it to taste how she likes it. I made it today and halved the recipe and used the following measurements (2 pork chops cubed, 4 small cans green chiles, 1 T chicken bullion, 1 bay leaf, 1/2 bunch cilantro, 1 can diced tomatoes and then I chopped up a fresh tomato and added it to it, 1 onion)

Chile Verde

Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover

Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.

Serve with rice, warm tortillas, cheese, refried beans. It's yummy!