Saturday, May 22, 2010

Restaurant Style Salsa

The only foods I've had cravings for this pregnancy are tater tots, any kind of mexican food, and this salsa. I have to limit how much I make it cause I will eat it all in a matter of hours if left to my own devices. No joke. I ate about half of this batch for lunch the day after I made it....uh, it serves 12! yikes. It's soo good. Just enough heat to keep you coming back for more, and it's oh so easy to make. The only things I changed were that I used a smaller size can of regular tomatoes, and left out the cumin, cause I didn't have any. Delicious! Sadie loves this salsa too, she'll lick it off her chips, til they get soggy. er, yummy....not.

Restaurant Style Salsa

adapted from The Pioneer Woman

  • 1 can (10 Ounce) Diced Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • ¼ cups Chopped Onion
  • 1 clove Garlic, Minced
  • 1 whole Jalapeno, Quartered And Sliced Thin
  • ¼ teaspoons Sugar
  • ¼ teaspoons Salt
  • ½ cups Cilantro (more To Taste!)
  • ½ whole Lime Juice
Preparation Instructions
Combine tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d likeT. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips.

Saturday, May 1, 2010

hershey's perfect chocolate cake



  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 
I use this recipe for almost every birthday we have and it always turns out perfectly. LOVE it.