Peach Crunch Cake

Picture and recipe courtesy of Bakerella!

24.5 oz jar of sliced peaches in light syrup
1 package yellow cake mix
1 stick butter (1/2 cup), cut into 16 pieces
1 cup brown sugar
1/2 cup chopped walnuts

Dumb sliced peaches (syrup and all) in the bottom of a 13x9 pan. Cut peaches in half to help cover the bottom of the pan completely.

Sprinkle yellow cake mix over the top of the peaches. I kind of helped the cake mix get wet from the peaches juice to ensure that it would cook good.

Cut up the stick of butter and spread across the top of the cake mix.

Sprinkle brown sugar over the top of the butter.

Sprinkle the walnuts over the top of the brown sugar.

Preheat oven to 350 degrees F. Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

Pretzel Jello Salad

Pretzels
1 cube butter
1 c sugar, plus 4 tsp sugar
12 oz Cool Whip
8 oz cream cheese, softened
6 oz strawberry Jello
16 oz frozen strawberries (sliced)

Crush pretzels into the bottom of a 9x13 pan. Melt butter with 4 tsp sugar and pour over pretzels and bake at 400 for 6 minutes.

Cool in refrigerator or freezer and make sure it is completely cooled.

Beat softened cream cheese, cool whip, and 1 cup sugar on med/low until smooth. Spread over COOLED pretzels. Make sure to seal all the edges, so the jello doesn't get into pretzels. Mix Jello with 2 cups boiling water. Stir until well dissolved. Stir in frozen sliced strawberries. Let Jello partial set (3-5 minutes) then pour over cream cheese mixture.

Put in fridge and let set for 3-4 hours.

Caramel Corn

This is a yummy caramel corn recipe! It stays soft and gooey!

Pop 1 1/2 cups of popcorn and set aside. This is just an estimate. You may want to pop more or less depending on how gooey you want it.

In a saucepan add:
2 c brown sugar
1 c Karo syrup
1 c butter
dash of salt

Cook to softball stage and stir in 1 can of Sweetened Condensed Milk.

Pour over popcorn. Store in an airtight container.

Authentic Flour Tortillas

5 cups flour
1 tbsp baking powder
1 tbsp salt
3/4 c shortening

Combine dry ingredients and blend well. Add shortening and blend with a pastry blender - like pie crust. Add 1 1/2 cups of warm (not hot) water. Knead it well and divide into 1 1/2 inch balls. Cover for 20 minutes. Roll out flour as round as you can get them. Cook on a dry hot skillet.

Authentic Red Sauce

6 or 7 large tomatoes
6 or 7 dried guajillo peppers (for spicier, use chipotle)
1 clove of garlic
1 onion
1 tbsp chicken bouillon
1 tsp to 1 tbs cumen (to taste)

Boil tomatoes and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.

Skin the tomatoes and place in a blender (the skins should be split and easy to remove after boiling). Blend (in blender or food processor) tomatoes, peppers, onions, and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)

Add chicken broth and and mix well.

Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.

Will make enough for sauce for a 9x13 pan of enchiladas.

Authentic Green Sauce

6 or 7 tomatillos, husked and cleaned
Jalapenos (Optional)
1/2 to 1 bunch of cilantro
1 clove of garlic
1 onion
1 tbsp chicken bouillon

Boil tomatillos and peppers (remove stems from dried peppers first) for approximately 30 minutes until soft.

Blend (in blender or food processor) tomatillos, peppers, onions, cilantro and garlic until smooth. You will need to add about a cup of water to get the right consistency - not too thick, like tomato soup. (For more flavor and spice, use the water from the boiling of the peppers.)

Add chicken broth and and mix well.

Heat a large pan with about 1-2 tablespoons of oil. When it's hot, add the sauce and simmer for about 5 minutes to blend the flavors. You may add salt if needed. Usually the bouillon is sufficient.

Will make enough for sauce for a 9x13 pan of enchiladas.

Michelle's Nutty Torte

1 c flour
1 stick butter
2 tbs sugar
1/3 c (or more if desired) chopped walnuts
8 oz cream cheese, softened
13 oz Cool Whip
2 boxes any flavor instant pudding (I use 1 small chocolate and 1 large vanilla)
1 1/2 c powdered sugar
2 3/4 c milk

1st layer: Mix and press into a 9x13 pan; 1 c flour, 1 stick butter, 2 tbs sugar and nuts. Bake 8 to 10 minutes at 375. Cool.

2nd layer: Mix and spread over 1st layer; 8 oz cream cheese (softened), 1 1/2 cups powered sugar and 1/2 bowl of Cool Whip.

3rd layer: Mix 2 boxes of instant pudding with 2 3/4 cups of milk. Mix with a whisk (mix only until moistened, don't mix until setup) pour over the 2nd layer.

4th layer: Top with cool whip.