8 quarts plum tomatoes
pickling salt
6 large onions (we do half red and half white)
2 to 3 heads of garlic
1 pound Jalapeño peppers
6 large mild green chili peppers
2 1/2 cups minced cilantro
1/4 cup cumin seed, ground
1 156ml (5 1/2 ounce) can tomato paste
*PER JAR* 3 tablespoons lime juice (I use the store bought, but you could squeeze your own if you want to


Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with ice water.

Peel the tomatoes, and chop them coarsely. Layer them in a large strainer with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot (but not in the fridge.) Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water.

When you are ready to proceed, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes.

Meanwhile, peel and chop the onions, de-stem and de-seed the Jalapeños (wear gloves!) and other green peppers, and peel and mince the garlic. Squeeze the juice from the limes and set it aside.

Take the strained tomatoes, and chop them to the texture you would like - a food processor is fine for this. Mix them with the chopped onions, garlic, and peppers in a large canning kettle or other large, deep pot. Chop the cilantro and mix it in, along with the ground cumin seed.

Mix the tomato paste with a cupful of the salsa, until it is lump-free. Mix it into the pot of salsa. Taste the salsa, and add some salt if you think it needs some more. Bring the salsa to a boil.

Lift the sterilized jars from the boiling water bath and empty them. Half should be emptied into the sink, and half should be emptied back into the pot to keep the boiling water level up.

Add three tablespoons of lime juice to each jar. Fill each jar with salsa, to within 1 cm of the rims. Wipe the rims with a clean paper towel dipped in the boiling water, and seal according the manufacturers directions - i.e by using lids and rims boiled for 5 minutes.

Return the jars to the boiling water bath and boil them for 20 minutes, well covered in water. It will most likely be necessary to do this in 2 batches; put as many into the canner as will fit, when they come out put in the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.

Remove from the water bath, allow to cool, check seals and label the jars with the date and batch number.

This recipe makes 12 - 14 500mL jars.

Note: To make it hotter, use different hot peppers like Serrano (medium), Chile de Arbol (medium-hot), Arbol (hot), Cayenne (hot), Habanero (super hot).

This recipe is also linked to...

Delicious Dishes: Garden Delights
This Week's Cravings: After-School Snacks

Popcorn Trail Mix


1 bag Orville Redenbacher Natural Simply Salted 50% Less Fat, popped
1/4 tsp cinnamon
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
2/3 cup raw, unsalted almonds
1/3 cup dried cranberries
1/2 cup diced dried apricots


Sprinkle hot, freshly popped popcorn with cinnamon, tossing to coat evenly. In a separate bowl, combine the sunflower seeds, pepitas, almonds, cranberries and apricots. Mix well. Toss the nut, seed, and fruit mixture with the popcorn. Divide evenly among 4-6 snack sized bowls.

This recipe is also linked to...

This Week's Cravings: After-School Snacks
Everyday Sisters' Sharing Sundays: Nuts

Eggplant Parmesan


3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
3/4 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided


To remove the bitterness, salt the eggplant and let it sit for 20-30 minutes and then rinse with cold water.

Preheat oven to 350 degrees F.

In a bowl, mix the bread crumbs with 1/4 cup of the Parmesan cheese and the dried basil.

Dip eggplant slices in egg, then in bread crumb mixture. Place in a single layer on a baking sheet. Bake in preheated oven for 7 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses.

Bake in preheated oven for 35 minutes, or until golden brown.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red
Savory Sunday
Saturday's Seasonal Inspiration
Simply Delish Saturday
Delicious Dishes: Garden Delights

Mock Peach Daiquiri


1 1/2 cups fresh peaches, peeled and sliced
6 ice cubes
2/3 cup milk
1/4 tsp rum flavouring
2 tsp lemon juice
1 Tbsp white sugar (or sweeten to taste)


Place all ingredients in a blender and blend until smooth. Serve immediately. Makes 2 servings.

This recipe is also linked on...

This Week's Cravings: Peaches

Coconut Layer Cake


For fluffy white-chocolate whipped cream frosting
3 cups whipping cream, chilled
9 ounces white chocolate, coarsely chopped
2 teaspoons coconut or golden rum
1/8 teaspoon fine sea salt

For coconut layer cake
1 3/4 cup almond flour
2 tablespoons coconut flour
10 large eggs, at room temperature, separated
1 tablespoon coconut or golden rum
2 cups confectioner's sugar, sifted
1/4 teaspoon cream of tartar
1/4 teaspoon fine sea salt
2 cups unsweetened coconut flakes, for coating


Chill bowl of stand mixer and whisk attachment or large metal bowl and beaters for at least 15 minutes.

In small saucepan over moderate heat, bring 1 cup cream to simmer. Transfer white chocolate to medium heatproof bowl, pour hot cream over, and whisk until smooth. Whisk in rum and salt. Let cool at room temperature until thickened slightly, about 1 hour.

In chilled bowl of electric mixer fitted with whisk attachment, beat remaining 2 cups cream at moderately high speed until whisk leaves marks but cream does not quite hold soft peaks, 6 to 8 minutes. Turn mixer off, then add white chocolate mixture and beat just until stiff peaks begin to form, about 5 minutes. (Do not over-beat, or cream will curdle.) Refrigerate until firm, about 3 hours. (Frosting can be made ahead and refrigerated, covered, up to 8 hours.)

While the frosting is chilling, make the cake...

Preheat oven to 350 degrees F. Line bottoms of cake pans with parchment paper.

In large bowl, whisk together almond and coconut flours.

In bowl of electric mixer fitted with whisk attachment, beat egg yolks at high speed until pale yellow and fluffy, 2 to 3 minutes. Reduce speed to moderately low and beat in rum and all but 1 tablespoon confectioner's sugar. Scrape down bowl, then increase speed to high and beat until pale and thick, about 1 minute. Reduce speed to low and gradually add almond and coconut flour mixture, scraping down bowl and folding in last of flour by hand. Set aside.

In clean dry bowl of electric mixer fitted with whisk attachment, beat egg whites on moderate speed until very foamy, about 1 minute. Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar. Increase speed to moderately high and beat until whites hold stiff peaks, about 2 minutes. Fold 1 cup beaten egg whites into yolk mixture to lighten, then gently fold in remaining whites. Divide batter between pans, smoothing tops, and bake until layers are golden brown and toothpick inserted in center comes out clean, 20 to 25 minutes. Invert pans onto wire racks and cool completely, at least 1 hour. Run knife around cake layers to loosen, invert onto rack, and peel off the parchment.

Assemble cake
Layer cake, using 1 cup frosting between each layer, then frost top and sides with remaining frosting. Press coconut flakes onto the frosting. Refrigerate until frosting is firm, at least 3 hours or overnight.

This recipe is also linked to...

Sweet Indulgences Sundays
Crazy Sweet Tuesday
Gluten-Free Wednesdays
Sweet Tooth Friday
Allergy-Friendly Friday

Roasted Peach Crisp


2 ripe peaches, halved and pitted
2 Tbsp honey
1 large egg white
2 Tbsp sugar
2 tsp vegetable oil
1/4 tsp salt
Pinch of ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats


Preheat oven to 425 degrees F.

Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.

Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)

Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.

This recipe is also linked on...

This Week's Cravings: Peaches

Butter Mochi with Coconut


1/2 cup butter
4 eggs
3 cups sugar
4 cups rice flour (I used Clubhouse brand)
3 tsp baking powder
1 can (13.5 oz.) coconut milk - add water to make 2 cups
1 can (12 oz.) evaporated milk - add water to make 2 cups
2 tsp vanilla
2 cups sweetened shredded coconut


Preheat oven to 350 degrees F.

Butter and flour a 9 x 13 inch or 2 - 9 x 9 inch baking pans.

Cream together butter, eggs and sugar.

Add rice flour, baking powder, coconut milk and evaporated milk. Mix well.

Add 2 teaspoons vanilla extract and 1 cup shredded coconut. Top with the remaining shredded coconut.

Pour mixture into pan(s). Bake for 1 hour - 1 hour 10 minutes, being careful coconut topping does not burn.

This recipe is also linked on...

Sweet Indulgences Sunday
Crazy Sweet Tuesday
Gluten-Free Wednesday
Sweet Tooth Friday
Food on Friday: Go Asian
Sweets for a Saturday

Eggplant Sandwiches


1 small eggplant, halved and sliced
1 tablespoon olive oil, or as needed
1/4 cup mayonnaise
2 cloves garlic, minced
2 (6 inch) French sandwich rolls
1 small tomato, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves


Preheat your oven's broiler. Brush eggplant slices with olive oil, and place them on a baking sheet or broiling pan. Place the pan about 6 inches from the heat source. Cook under the broiler for 7 minutes on each side, or until tender and toasted.

Split the French rolls lengthwise, and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted bread. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves.

Peach Blueberry Cake


For pastry

1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 tsp vanilla

For filling

1/2 cup sugar
2 Tbsp all-purpose flour
1 Tbsp quick-cooking tapioca
4 firm-ripe large peaches, pitted and cut into eighths
1 cup blueberries (1/2 pint)
1 Tbsp fresh lemon juice


For the pastry

Grease and flour a 9-inch springform pan.

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Put oven rack in middle position and preheat oven to 375 degrees F.

For the filling

Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.

Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

This recipe is also linked on...

This Week's Cravings: Peaches
Food on Friday: Apricots and Nectarines 

Zucchini-Pineapple Bread


1 (14oz or 19oz) can crushed pineapple
8 eggs
2 cups white sugar
4 tsp vanilla extract
enough oil to make 2 cups of liquids
4 tsp ground cinnamon
4 cups grated zucchini
3 cups all-purpose flour
3 cups whole wheat flour
2 tsp salt
3 tsp baking soda
3 tsp baking powder
2 cups chopped pecans (optional)


Preheat oven to 350 degrees F. Grease and flour 4 9"x5" bread pans.

Open and drain the can of crushed pineapple, saving the juices.

Combine flours, baking powder, baking soda, and salt.

Pour saved pineapple juices into a measuring cup and then add enough oil to make 2 cups of liquids. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg.

Stir in pineapple and zucchini. Stir flour mixture into zucchini mixture. Stir in nuts, if using.

Pour batter into the prepared loaf pans.

Bake for 1 hour. Allow to cool in pan until you can handle it and then remove the loaves from the pan and finish cooling on wire racks. Once it's cooled you can ice or glaze the loaves as desired.

NOTE: I know, this is a big recipe. But I can only find 14oz or 19oz cans of crushed pineapple and don't always want to figure out what to do with 1/2 a can of left over pineapple. This recipe freezes really well and who doesn't want to have an extra loaf or 3 ready to go at a moment's notice?

NOTE: I realize there is a difference between 14oz and 19oz cans. However, this recipe is pretty forgiving and the difference isn't noticeable in the finished product.

This recipe is also linked to...

Delicious Dishes: Garden Delights
It's a Blog Party's Fall Fest Recipes 2011
Sweet Tooth Friday
Food on Friday: Pineapple
Sweets for a Saturday

Grilled Pork Tenderloin with Peach Barbecue Sauce


For Sauce:
4 bacon slices, chopped
1 dried red chili pepper, cut in half
1 cup coarsely chopped onion
2 garlic cloves, chopped
1 tablespoon Worcestershire sauce
1/2 tablespoon whole black peppercorns, crushed
2 small peaches, halved, pitted, diced
1 cup orange juice
1 cup BBQ sauce or ketchup
1 1/2 tablespoons (or more) fresh lemon juice
1/2 teaspoon hot pepper sauce

For Pork:
3 15- to 16-ounce pork tenderloins, trimmed
2 tablespoons olive oil
4 teaspoons coarsely ground black pepper
4 teaspoons coarse kosher salt
2 1/2 teaspoons garlic powder


For sauce:
Sauté chopped bacon and chile de àrbol in heavy large saucepan over medium heat until bacon is crisp. Add chopped onion and garlic cloves; sauté until onion is translucent, about 5 minutes. Add Worcestershire sauce and crushed peppercorns; stir 1 minute. Add peaches and sauté until translucent, about 5 minutes. Add orange juice, ketchup, 1 1/2 tablespoons lemon juice, and hot pepper sauce. Simmer until sauce thickens enough to coat spoon thickly, stirring sauce often, about 30 minutes.

Strain sauce into medium bowl, pressing enough liquid and solids through strainer to yield 2 cups sauce; discard solids in strainer. Season sauce to taste with salt and more lemon juice, if desired. (Can be made 1 week ahead. Cover and refrigerate.)

For pork:
Brush pork tenderloins with olive oil to coat. Arrange pork on rimmed baking sheet. Mix coarsely ground black pepper, kosher salt, and garlic powder in small bowl to blend. Sprinkle seasoning mixture all over pork. (Tenderloins can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Transfer 1/2 cup sauce to small bowl to use for basting. Pour remaining sauce into small saucepan. Grill pork tenderloins until brown and meat thermometer inserted into center registers 140 degrees F, turning occasionally with tongs, about 18 minutes. Brush pork all over with some of basting sauce. Grill pork until glazed, turning and brushing with more basting sauce, about 3 minutes longer. Transfer pork to work surface; let rest 10 minutes.

Rewarm sauce in pan. Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter. Drizzle pork with some warm peach barbecue sauce. Serve, passing remaining sauce separately.

This recipe is also linked on...

This Week's Cravings: Peaches
This Week's Cravings: BBQ/Grilling
Delicious Dishes
Savory Sunday
Everyday Sisters' Sharing Sundays: Yellow
Cast Party Wednesday
Food on Friday: BBQ 

Moroccan Quinoa


1 Tbsp extra-virgin olive oil
1/2 cup chopped shallots
1 large clove garlic, finely chopped
1 cup water
1 cup apple juice
1 cup ivory quinoa, rinsed
1 1/2 tsp GF chicken flavor bouillon
1/2 tsp ground cumin
1/3 cup chopped dried cherries or cranberries or currants
1 tsp fresh lemon juice
1/3 cup coarsely chopped fresh cilantro
1/4 cup pine nuts, toasted
salt and pepper to taste


Heat oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant. Stir in water, apple juice, quinoa, bouillon and cumin. Bring to a boil, reduce heat to medium-low, cover and cook 15 minutes or until most liquid is absorbed.

Remove from heat and stir in dried cherries and lemon juice. Cover and let stand for 5 minutes.

Add cilantro and pine nuts; fluff with fork and serve. Season with salt and pepper.

This recipe is also linked to...

Savory Sunday
Everyday Sisters' Sharing Sundays: Nuts
Gluten-Free Wednesday
Delicious Dishes

Chicken Yakitori


3/4 cup soy sauce
1/4 cup sugar
1 Tbsp canola oil
1 clove garlic, minced
1/2 tsp ginger
4 to 6 chicken thighs
6 to 8 green onions
bamboo skewers, soaked in water overnight


In a large ziploc bag, mix soy sauce, sugar, oil, garlic and ginger.

Cut chicken into bite-sized pieces. Cut green onion into 1" pieces. Place chicken and onions into the bag with the soy sauce mixture. Seal the bag and smoosh the mixture around so that every nook and cranny of the chicken gets touched by the marinade. Allow everything to marinate for at least 30 minutes.

Skewer the chicken, alternating with a green onion.

Oil the grill and grill on medium heat. You want a nice sizzle when you put them down on the grill. It should only take about 3 minutes per side.


Bake it in the oven. Broil at 5" from the heat source for 3 minutes and flip the skewers allowing them to broil for another 3 minutes.

This recipe is also linked on...

This Week's Cravings: BBQ/Grilling
Savory Sunday

Canned Peaches


small firm but ripe peaches
2 Tbsp sugar *per 1 quart jar*
boiling water


Put a pot full of water on to boil.

Put the jars into the canner, with water to cover them by an inch. Bring to a boil and boil for 10 minutes. Turn off the heat.

Meanwhile, blanch the peaches in batches for 1 minute in the boiling water. Remove them promptly to a basin of ice water. Once cool, peel them and cut them in halves, quarters or slices, and place them in a large bowl.

Put the lids and rings on to boil according to the manufacturers directions; that is they should boil for 5 minutes.

Empty the sterilized jars - half into the sink and half back into the canner - and set them out on a heat-proof board. Once the jars are ready and the peaches are all prepared, add 2 Tbsp sugar to each jar and fill them with peaches.

Bring a kettle of water up to a good boil and pour it into the jars, filling them to within 1 centimeter of the top, no more. Use a chop stick to poke into the jars, making sure that any air trapped under the peaches is released. Add a bit more water if the level drops much.

Wipe the rims with a paper towel dipped in the boiling water to be sure they are clean and clear. Top with the boiled lids and rims, and seal them snuggly but not too tightly. Pop them back into the hot water in the canner, and return to a boil for 20 minutes. Remove and let the jars cool. Test for seals, and label the jars.

This recipe is also linked to...

Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Yellow
Sweet Indulgences Sundays

Garden Fresh Tomato, Basil and Feta Salad


3 large, ripe field-grown fresh tomatoes
1/2 lb fresh feta
1 sprig fresh basil
4 Tbsp olive oil
kosher salt and fresh ground pepper to taste


Wash and cut tomatoes into equal size wedges and then cut in half again to get pieces approximately 1 inch in length. Season lightly with salt (you can add more later, but the feta will add salt to the dish as well) and pepper and gently toss.

Crumble feta on top of tomatoes.

Chiffonade basil by removing basil leaves from the stem, stacking 5-6 leaves at a time and rolling tightly lengthwise and then slicing with a paring knife perpendicular to the roll — this will give you delicate ribbon-like basil to sprinkle across the salad which will look pretty, but will also make sure you don’t have to chew on a full basil leaf.

Drizzle olive oil over salad and gently toss. Taste and add more salt, pepper or basil as you like.

This recipe is also linked to...

Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Red
Savory Sunday

Gingered-Peach Pavlovas


For the Meringues:
1/2 cup sugar, divided
2 teaspoons cornstarch
2 large egg whites, room temperature
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract

For the Peach Topping:
2 cups water
1 1/4 cups sugar
3 tablespoons fresh lemon juice
1 2-inch piece fresh ginger, peeled, thinly sliced
3 firm but ripe large peaches, peeled, halved, pitted

For the Garnish:
1/2 cup (generous) fresh raspberries (about half of 6-ounce basket)
1/2 cup (generous) fresh blackberries (about half of 6-ounce basket)
1/2 cup chilled whipping cream
1 1/2 tablespoons sugar


For the meringues:
Position rack in center of oven and preheat to 250 degrees F. Line baking sheet with parchment paper.

Whisk 1 1/2 tablespoons sugar and cornstarch in small bowl to blend; set aside.

Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; continue to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.

Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch-diameter nest. Bake meringues until crisp and barely golden on outside but still soft on inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.)

For the peach topping:

Combine 2 cups water, 1 1/4 cups sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in saucepan; remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. (Peaches can be made 1 day ahead. Keep refrigerated.)

Remove peaches from syrup and cut each half into 6 wedges; reserve syrup.

For the garnish:
Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.

Using electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.

Place 1 meringue on each of 6 plates. Spoon whipped cream into center of each meringue, then top each with 6 peach wedges and berry mixture.

This recipe is also linked on...

This Week's Cravings: Peaches
Everyday Sisters' Sharing Sundays: Yellow
Sweet Indulgences Sunday
Crazy Sweet Tuesday
Gluten-Free Wednesday
Sweet Tooth Friday
Sweets for a Saturday

One-Minute Peanut Butter Cake


1 egg, beaten
1 Tbsp brown sugar
1/2 tsp baking powder
1 heaping Tbsp flour
2 Tbsp peanut butter
1 Tbsp chocolate chips (optional)
3/4 to 1 tsp milk
1 Tbsp powdered sugar (give or take)


In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.

Pour batter into a greased ramekin (or a microwaveable mug). Microwave for 30 seconds.

While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.

Remove cake from ramekin (or don’t), pour frosting over top.

I originally found this recipe here and couldn't resist posting it.

Mud Hen Bars


1/2 cup butter, softened
1 cup sugar
3 eggs
1-1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup pecans, chopped
1/2 cup chocolate chips
1 cup mini marshmallows
1 cup brown sugar, packed


Preheat oven to 350 degrees F. Grease the bottom and sides of a 9” x 13” baking pan.

Cream butter and sugar till fluffy. Separate two of the eggs, setting aside the whites in a clean bowl. Beat in the remaining egg, along with the two separated yolks from the step above.

Sift together the flour, baking powder, and salt. Combine with egg/butter/sugar mixture. Spread into your prepared pan. Sprinkle the batter with nuts, chips, and finally the marshmallows.

Beat the reserved two egg whites until stiff peaks form. Fold in the brown sugar till combined. Spread over the top of the pan.

Bake for 30 to 40 minutes until nicely browned.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Nuts

Cilantro Lime Chicken


4 boneless, skinless chicken breasts
2 Tbsp olive oil
2 medium limes, zest and juice
3 large cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tsp ground cumin
2 tsp honey
salt and pepper to taste


In a ziploc bag add the olive oil, lime zest, lime juice, garlic, cilantro, cumin, honey, salt and pepper and smoosh to mix. Add the chicken breasts and mix to coat. Refrigerate for a few hours to marinate.

Pre-heat oven to 450 degrees F. Line a baking sheet with foil (because it makes clean-up so much easier) and then spray with cooking spray. Remove the chicken from the marinade and place it on the baking sheet. Bake for 20-25 minutes until the juices run clear.


Heat grill or grill pan to medium high heat and grill for about 6 minutes a side.

NOTE: You can also put the chicken into a bag with the marinade and then freeze it until you're ready to use it. Allow the chicken to thaw overnight in the fridge and then bake or grill according to the directions listed above.

This recipe is also linked on...

Cast Party Wednesday
This Week's Cravings: BBQ/Grilling