White Chocolate Snack Mix

Photo by Judy7905

Ingredients:
1 (10 ounce) package mini pretzels
5 cups Rice Chex cereal
5 cups Cherrios
1 cups salted peanuts
1 (14 ounce) package M & M's
1 (14 ounce) package M & M's with Peanuts
2 (11 ounce) packages white chocolate chips
3 Tablespoons oil

Directions:

1.Line 3 baking sheets with waxed paper or parchment. Set aside.
2.In a large bowl, combine pretzels, Cherrios cereal, Rice Chex cereal , salted peanuts, and
M & M's pieces. Set aside.
3.In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
4.Spread onto prepared baking sheets. Cool; break apart.
Store in an airtight container.

I got this recipe from Jean Davis Mike's mom.

Texas Sheet Cake

Photo by Kim

•2 c sugar
•2 c flour
•1/2 tsp salt
•2 eggs
•2 cubes butter (1 cup)
•1 c water
•1/4 c cocoa
•1 tsp soda
•1/2 c sour cream
In large bowl mix sugar, flour & salt. In heavy pot bring to boil butter, water & cocoa. When it boils pour over dry ingredients in large bowl. Add sour cream, soda & eggs (mix after each addition). Pour in a greased cookie sheet. Bake at 375f for 20-25 min.

FROSTING:

•2 cubes butter (1 cup)
•6 Tbsp milk
•4 c powdered sugar
•1 tsp vanilla
•1/4 c cocoa
Boil milk, butter & cocoa in a heavy pot until bubbly. Pour over sugar & vanilla & beat. Spread over warm cake.

I make this all the time.
Hope you enjoy!

Mexican Chocolate Cake

Mexican Chocolate Cake
Adapted from Nestle
Serves 16

CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk

1. Preheat oven to 350F.

2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.

3. Add eggs one at a time, whisking to incorporate completely.

4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.

5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.

CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt

1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.

2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.

I got this recipe from www.canelaycomino.com

I made this for our ward christmas party and it did not last long!!

Lomo Saltado

I got this recipe from www.artperucuisine.com
I have made this several times and my family loves it

Here Andrea Graña gives us her recipe for Lomo Saltado. The arrival of Chinese indentured servants to work the coastal plantations and the railroads in the mid 19th century had a profound effect on Peruvian eating habits. Lomo Saltado is probably the modern day dish that best symbolizes Peruvians' enthusiasm for the stir fry technique. With its traditional ají flavoring, and a soy sauce twist, this meat and potato dish is a family favorite all over Peru.


Ingredients:

* 1 tsp minced garlic
* 2 tsp finely chopped ají limo
* 2 lbs (1kg) beef steak
* 1 lb (½ kg) red onions, sliced
* 1 lb (½ kg) plum tomatoes, sliced lengthwise into sixths
* 2 lbs (1 kg) large yellow potatoes, peeled and cut into sticks
* 3 ajíes amarillos, sliced fine
* 6 tbsp soy sauce
* 2 tbsp freshly chopped cilantro
* Pinch ground cumin
* Red wine vinegar
* Salt and freshly ground pepper
* Oil for stir frying and deep frying.



Preparation

Cut meat into ½ in- (1¼ cm-) wide strips or into gougeonettes.

Heat enough oil to cover the base of a large pan or wok and, over medium heat, sauté garlic and ají limo for 2 minutes. Raise the heat, add meat and brown all over. Season with salt, freshly ground pepper and a pinch of ground cumin.

Remove the meat from the pan along with the juices so as to keep it moist. Set aside.

Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan, set aside and repeat procedure with tomato.

In a separate skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.

Return meat, onion and tomato to the wok. Add ají amarillo and soy sauce and cook for ½ minute. Finally add the large French fries and mix everything
together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied by white rice.

Note: The same recipe can be followed substituting crayfish tails, fish fillets or chicken fingers for the meat.