Tuesday, September 23, 2008

Black Forest Torte

This is a Pampered Chef recipe that I love! It is really yummy and really, really pretty, and easy.

1 package of devils food cake mix
1 c. sour cream
1 8 o.z. container of frozen whipped topping
3/4 tsp. almond extract, divided
1 small package of white chocolate instant pudding
1 can (21 o.z.) can of cherry pie filling
1/4 cup slivered almonds

Preheat oven to 350 degrees. Spray cake pans with cooking oil. Prepare cake mix according to package directions; pour batter in pans and Bake according to package directions. Cool completely.Combine sour cream, whipped topping and 1/2 tsp. of almond extract. Mix thoroughly, and add pudding mix (just the powder, do not add milk) and mix again. Spread a portion of this mixture on top of one of the layers of cake.

In a small mixing bowl mix the cherry pie filling and 1/4 tsp. of almond extract. Spread half of the cherry mixture on top of the cream layer.Next place the second layer on top. Now, pipe (with your cake decorating supplies) around the edge of the top cake layer (depending on your tip you may have to do a couple of rows around the cake). Fill in the center with the rest of the cherry pie filling. Sprinkle the top of the cake with the slivered almonds just before serving. There you go! So beautiful, and sooooo good.

Saturday, September 13, 2008

Hi Jaime Thank you for including me. I am so computer illiterate that I am not sure I am doing things right with this. If you would also include my sister. She is robynbjacob@yahoo.com I told her about your sight and she is interested as well. 

Tuesday, September 2, 2008



* Grapeseed oil (or another high smoke-point oil such as peanut or canola oil)
* 12 corn tortillas
* 1 medium onion, chopped
* 1 clove of garlic, minced
* 1 cup of salsa
* 3 Tbsp of tomato paste
* 1 cup water
* 1 cup of canned crushed tomatoes (preferably fire roasted)
* Olive oil
* 1 lb of jack cheese, mild cheddar or longhorn or any mild yellow cheese, grated
* A handful of cilantro
* 1 cup of sour cream
* Half a head of iceberg lettuce


1. Preheat oven to 350 degrees F.

2. In a large fry pan at high heat add 3 Tbsp of grapeseed oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without using a lot of fat. You do this process to develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.

2. Sauté up the chopped onion and garlic, then turn off the heat. Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed fire roasted canned tomatoes. Taste. If the sauce tastes too vinegary, add a teaspoon of sugar.

3. Put some olive oil on the bottom of a large casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled. Add sauce to the top of the tortillas in the the casserole pan. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10 minutes or until the cheese melts.

4. Garnish with cilantro and sour cream. Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. See Perfect Guacamole for a great guacamole avocado side dish.

Serves 4.

**Note: For a yummy variation, try adding some cooked, shredded chicken or ground beef to the center of the tortillas before rolling them up!