Saturday, July 30, 2011
1 pkg white cake mix
1 small pkg instant coconut cream or vanilla pudding
1/2 c. oil
1 c. sour cream
approximately 1/2 c. milk
Juice and pulp the limes and then add enough milk to measure 1/2 cup. Mix all ingredients and pour into a greased bundt pan. Bake at 350 for 40-45 minutes. Let cool for 20 minutes and invert onto a serving platter. When completely cool, top with lime glaze.
4 Tbsp butter
3/4 tsp vanilla
1 to 1 3/4 c. powdered sugar
Melt butter in saucepan over low heat. Remove from heat and stir in juice and pulp from 1 lime. Add powdered sugar until right consistency and pour over cake.
Wednesday, July 13, 2011
Tuesday, July 12, 2011
(This isn't the same the recipe I used at the reunion but similar. I used tomatillos instead of green salsa.)
Recipe by Our Best Bites
1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1 C mayo
1/2 C milk
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa
1 28 oz can of whole peeled tomatoes
5 tablespoons butter
1 onion, peeled and cut in half
salt to taste
Put the tomatoes, onion, and butter in a saucepan over medium heat. Bring it to a simmer, then lower the heat and keep it at a slow simmer for 45 minutes. Stir occasionally, crushing the tomatoes and breaking them apart with a wooden spoon. Remove from heat, discard the onion (weird, huh?), add salt to taste.
Prepare spaghetti according to package directions; fry the eggs according to preference. Serve the sauce over the noodles topped with Parmesan and a fried egg.