1 can black-eyed peas, drained and rinsed
1 can shoepeg corn, drained
1/3 c. chopped cilantro
2-4 large Roma tomatoes, diced
Refrigerate overnight and add the following just before serving:
2 large avocados, diced
1 limed, squeezed over the avocados
2 cups minus 2 tablespoons cake flour*
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups semi-sweet or bittersweet chocolate chips
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and stir just til combined. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop heaping tablespoon scoops onto baking sheet. Bake until golden brown but still soft, about 12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
*If you do not have any cake flour, simply measure 1 cup of all purpose flour, remove 2 TBS. and replace with 2 TBS. cornstarch
Bring to a boil. Remove from heat; stir in flour. Beat with a wooden spoon until dough forms a ball and begins to leave the sides of the pan.
On high speed of an electric mixer, beat in eggs, one at time, beating after each addition, until mixture is smooth. Add vanilla.
In a deep frying pan or electric skillet, heat 3/4" of vegetable oil to 375. Spoon dough into a pastry bag fitted with a large star tip. Pipe 3 inch strips into hot oil (we used scissors to snip the dough into the oil).
Fry churros, a few at a time, for about 3 to 4 minutes or until a deep golden brown, turning once. Remove from oil using a slotted to; drain on paper towels.
Combine 4 tablespoons sugar with 1 teaspoon ground cinnamon in a clean brown paper bag. Toss churros in the cinnamon mixture to coat well.
Serve immediately or store in in a tight container for up to one day.
Makes approximately 3 dozen churros.
Melt butter in 9X13 oven safe pan at 450 while preparing batter. Mix milk, flour and eggs well (can use a blender, but I have found it works just as well in a bowl with a whisk).
Pour blended mixture over hot butter. Bake at 450 for 20 minutes, or until puffed and golden. Enjoy the puffiness, because it will be gone moments after leaving the oven . . . then the deliciousness begins! Sprinkle with powdered sugar or cinnamon sugar. Serve with cooked apples, berries, or peaches on top!
1 quart fresh strawberries
1 8-oz. package cream cheese at room temperature (I used light)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1/4 c. whipping cream
1/4 c. semi-sweet chocolate (chips work great)
In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.
Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.
Pour 1/4 c. whipping cream in microwave safe dish. Heat about 1 minute until cream starts to bubble (or heat on stove). Remove and pour over chocolate. Stir until melted and smooth. Let sit for a few minutes to cool (ganache thickens as it cools, so you can decide what consistency you like best). When ganache is ready and cool drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.
Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
In a food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar, and lemon juice. Process the mixture until smooth. Transfer the mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.The Best Frosting