Five Minute Salsa


1 (28 ounce) can petite diced tomatoes
1 (4 ounce) can diced green chiles
1 bunch of cilantro, stems cut off and rough chopped
1/2 medium size white onion, quartered
2 jalapeño, seeded and quartered
2 cloves of garlic, peeled and smashed
1/2 tsp salt
1 bunch green onions, sliced thin

In bowl of food processor or blender (I used my ninja)
Add cilantro, onion, jalapeño and garlic. Give it a spin till it is almost the desired consistency you like. Add can of tomatoes, green chile’s and salt. Give it a spin until your desired consistency in achieved. Stir in green onions.

Butter Bundt Cake



Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan.


3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup butter, softened to room temperature

2 cups sugar

4 eggs, room temperature

1 cup buttermilk

2 tsp vanilla

In a bowl mix flour,baking powder, baking soda and salt, set aside. In bowl of stand mixer cream butter and sugar together for about 3 minutes. Add eggs one at a time beating until combined. After all eggs are added beat about 1 minute more on medium speed.

Add flour alternating with buttermilk beginning and ending with flour, until combined well. Add vanilla and beat about 30 seconds. Place batter in prepared pan and bake at 325 degrees for 60-65 minutes or until toothpick inserted in center comes out clean. Set baked cake in pan on cooling rack for about 10 minutes before turning out of pan to cool completely.

I topped mine with fresh strawberries and homemade whipped cream but top and serve as you like.



1/2 cup heavy whipping cream

1 Tbsp powdered sugar

1 tsp vanilla

place all ingredients in bowl of mixer. With whisk attachment whisk till still peaks form.


Grilled Beef Ortega Cheese Sandwich



Preheat electric griddle or skillet pan

Makes 4 Sandwiches

8 slices large sourdough bread

softened butter

8-12 slices lean deli roast beef

1 small can whole ortega chiles

4 slices Monterey Jack cheese

4 slices Pepper Jack cheese

Butter each slice of bread. With the butter on the outside layer up sandwiches, Cheese, meat, chile and then cheese. Place second slice of bread on top with butter once again on the outside. Grill on heated pan till bread is toasted and cheese is melted.


Peanut Butter Cup Cake


Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.


2 cups sugar

1-3/4 cups flour

3/4 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs room temperature

1 cup milk

1/2 cup veggie oil

2 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar, flour, cocoa powder, baking powder, baking soda and salt. Mix until combined. Add Eggs, milk, oil and vanilla beat on low about 30 seconds and then beat on medium about 3 minutes. Add boil water and stir in by hand. Distribute batter evenly between two already prepared pans. Bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Place baked cakes on cooling racks for 10 minutes. Turn out of pans onto cooling racks and let cool completely.


1 cup chocolate chips

1 cup heavy cream

1/2 cup peanut butter

1/2 cup roughly chopped peanut butter cups

In a heat safe bowl place chocolate chips. In a small sauce pan place cream and on medium heat bring cream just to a boil. Pour over chocolate chips stirring with a wooden spoon till smooth. Add peanut butter and continue to stir till all is combined and smooth. Let cool completely. Once cool place about 1/4 of the chocolate peanut butter into a small bowl this will be you ganache layer, set aside. Add chopped peanut butter cups to the rest of the chocolate peanut butter mixture folding in.


1 cup butter, room temperature

1 cup peanut butter

3 cups powdered sugar

1/2 cup heavy cream

In bowl of mixer with paddle attachment, add butter and peanut butter. Beat on medium till creamed together about 4-5 minutes. Add powdered sugar and beat until combined. scrape down sides add cream and beat until fluffy and frosting consistency.


1 cup butter, room temperature

1/2 cup unsweetened cocoa powder

4 cups powdered sugar

1/4 cup heavy cream

Place all ingredients into bowl of mixer with paddle attachment and beat until desired consistency. Add more cream if needed.


Mini peanut butter cups

cake board

piping bag

Ateco piping tip #855


Place 1 layer of cake on cake board. Fill with chocolate peanut butter filling and then place second layer of cake on top. Cover cake completely with chocolate peanut butter ganache that was reserved and cooled. Place in fridge for at least an hour to set. After removing cake from fridge cover completely in peanut butter frosting. Add chocolate frosting to piping bad and decorate top and bottom edge of cake. Decorate with peanut butter cups.


The chocolate peanut butter ganache layer before the peanut butter frosting. 🙂

Key Lime Chiffon Cake



Preheat Oven to 325 degrees. You will need one ungreased 10 inch tube pan.

2 cups flour

1-1/2 cups sugar

1 TBSP baking powder

1 tsp salt

3/4 cup water

7 egg yolks

1/2 cup veggie oil

grated and chopped fine zest of 3 key limes

2 tsp vanilla

8 egg whites

1/2 tsp cream of tater


1-1/2 cups powdered sugar

3 TBSP freshly squeezed Key Lime Juice

2 TBSP melted butter

1 tsp grated and chopped fine Key Lime Zest

In a large bowl combine flour, baking powder and salt. Make a well in the center and add water, yolks, oil, key lime zest and vanilla. Whisk the dry ingredients into wet ingredients until batter is smooth. Set aside.

In bowl of mixer add egg whites and cream of tater with whisk attachment beat the egg whites on medium low until foamy. Slowly increase speed of mixer to high and whisk till stiff peaks form. Gently fold in 1/3 of whites into batter just until blended. Add rest of eggs whites to batter and gently fold in to batter until combined.

Pour batter into ungreased 10 inch tube pan. Bake 60-65 minutes until toothpick inserted in center comes out clean. Remove from oven and immediately invert the cake still in the pan onto the neck of a bottle suck as a wine bottle. Cool Completely.

To make the glaze.. In a mixing bowl whisk together powdered sugar, key lime juice, melted butter and key lime zest.Remove the cooled cake from the cake pan. You may need to run a knife around the edges to help remove the cake. Spread icing on top of the cake allowing some to drizzle down the sides.

You can grate some additional zest to add to the top if you like. I added a pint of strawberries hulled and sliced to the top of mine.




Chocolate Dipped Strawberry Cupcakes



Preheat oven to 350 degrees. Line 24 cupcake wells with papers and set aside.


2 cups sugar

1-3/4 cup flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

1 cup milk

2 eggs, room temperature

1/2 cup veggie oil

1 tsp vanilla

1 cup boiling water

In bowl of mixer place sugar,flour,cocoa powder, baking powder, baking soda and salt. Mix until combined. Add milk, eggs, veggie oil and vanilla. Beat on medium for about 3 minutes. By hand stir in 1 cup of boiling water. Fill each cupcake liner with 1/4 cup of batter and bake at 350 degrees 18-22 minutes or until toothpick inserted in center comes out clean. Cool in pans on rack 10 minutes and the remove from pans and continue to cool till completely cool.


24 clean large strawberries

1 cup chocolate candy melts

Wash strawberries dry and set on a parchment paper lined cookie sheet. In a microwave safe bowl in 30 second increments melt chocolates, stirring in between till smooth and glossy. Dip berries in chocolate, place back on parchment paper and place in fridge to set up.


12 ounces cream cheese, softened to room temperature

3/4 cup butter, softened to room temperature

2 tsp vanilla

4-1/2 cups powdered sugar

In bowl of mixer cream together cream cheese and butter on medium for about 3 minutes. Add vanilla and mix till combined. Slowly add powdered sugar and beat until fluffy.


Pipe frosting onto cupcakes. Top with chocolate dipped strawberries and chocolate jimmies.