Resturant style Salsa

 

Pam's Salsa

 

 

2 Habanero Peppers
2 Jalepeno Peppers
2 Anaheim Peppers
2 heaping tablespoons of Chopped Garlic
A Bundle of Cilantro
10 Roma Tomatoes cut in half
A Bundle (8 to 10) Green Onions diced
1 Small Can of Tomato Paste

I like to sauté the peppers after deseeding them and slicing them into thin pieces and I finish them in the pan with the garlic. Then put them into a food processor, chop them into itty bitty pieces then start to throw in the tomatoes, followed by the cilantro and then the Tomato paste. Add seasonings to taste i.e. salt, pepper seasoning salt whatever you prefer... at the end add the green onions

This gives you a warm salsa but not overly hot. Setting over night really blends the flavors but you can serve right away.

 

 

Great for any Mexican Meal, Snack or Appetizer.

 

Enjoy,

 

Pamila

 

 

  

 

Meatloaf "Cupcakes", Garlic Mashed Potato "Frosting" and Bacon Sprinkles

Meatloaf Cupcakes, Mashed Potato Frosting with Bacon Sprinkles

 

Bacon

I bake my bacon on a cookie sheet and parchment paper to start off with, at 375 degrees 10 minutes on one side then flip 10 minutes on the other side. Cool and drain the bacon grease on a very fancy paper towel is my preference the dice it up. Or you can buy pre-crumbled bacon in the salad dressing aisle of your store

 

Meatloaf

 I do a small amount for just my hubby and I but can totally be doubled no problem

 

1 pound lean ground beef (chopped meat I have learned from my NY friend)

1 whole egg

1 egg yolk

1/2 cup of quick oats (oatmeal)

1/2 cup tomato paste 

half a chopped medium onion

1 tsp garlic powder

 

Mix everything up I prefer to do this with my hands until completely mixed then make into cupcake sized balls to place into the cupcake pan that is sprayed with non stick spray.

 

Topping for Meatloaf

1/4 cup tomato paste

2  Tablespoons dijon mustard

3 tbls brown sugar

 

Mix completely and the put this on top of each of your meatloaf cupcakes.

 

Place in 350 degree oven for 25 to 30 minutes.

 

When done take out of oven and make a quick swipe around each little cupcake with a knife then take out about 10 minutes later and place on a plate.

 

Mashed Potatoes   

 

Make your standard mashed potatoes heck if you want to use instant mashed potatoes you can but they have to be the thickness of frosting. Then pipe your mashed potatoes onto your cupcake meat loafs sprinkle with bacon and serve with whatever side you choose.

 

Makes a simple meal look fancy!

 

Enjoy!!!!

Lunch Lady Brownies with Coconut Pecan Frosting

 

Lunch Lady Brownies

 

Preheat oven to 350 degrees

grease and flour 9x13 Pan

1 cup butter melted

2 cups sugar

1/2 cocoa powder

Mix all of that together in your mixer until throughly mixed then add

2 cups flour

4 eggs

4 tsp vanilla

Pour into prepared (greased & floured) cake pan you will need to spread as this is very thick bake for 20-25 minutes while baking prepare frosting

 

Frosting Recipe

 

1/2 cup softened butter

1/2 cup milk

1/3 cocoa powder

3 cups of powdered sugar

After brownies have cooled for about 10 minutes spread frosting on top with a rubber spatula let cool and then cut and enjoy!!!!   

 

Once that is cooled add the room temperature Coconut Pecan Frosting!!!! 

 

Coconut Pecan Frosting

 



    1 Cup Evaporated Milk
        1 Cup White Sugar
        1/2 Cup Butter
        3 Egg Yolks Beaten
        1 tsp vanilla Extract
        1 Cup chopped Pecans
        1 Cup flaked Coconut 

 

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut and beat the    stuffin's out of the frosting until it thickens.  If using on a cake spread while warm.

 

German Chocolate Cupcakes with Coconut Pecan Frosting

German Chocolate Cupcakes with Coconut Pecan Frosting

 

 

      4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)

      1/2 cup water

      2 cups flour

      1 teaspoon baking soda

      1/2 teaspoon salt

      1/2 pound butter, room temperature

      1 teaspoon pure vanilla extract

      1 1/2 cups granulated sugar

      1/2 cup brown sugar

      4 eggs, separated

      1 cup buttermilk

 

Directions

Preheat the oven to 350 degrees F.

In a microwave safe bowl, add the chocolate and water and heat in a microwave until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
Pour the batter evenly into 2 (9-inch) cake pans or 24 cupcakes. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes.

  

 

Coconut Pecan Frosting

                                                   

        1 Cup Evaporated Milk
        1 Cup White Sugar
        1/2 Cup Butter
        3 Egg Yolks Beaten
        1 tsp vanilla Extract
        1 Cup chopped Pecans
        1 Cup flaked Coconut 

Directions

In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut and beat the stuffin's out of the frosting until it thickens.  If using on a cake spread while warm.