Double Chocolate Snack Cake

This moist, delicious cake frosts itself.

Mix together:
1 package Snack Cake Mix (see previous posting)
2 tablespoons unsweetened cocoa powder

Combine in a separate bowl. Beat with a fork to blend:
3/4 cup water
1 egg
1/3 cup vegetable oil
1 teaspoon vanilla

Stir the 2 mixtures together until smooth and blended.
Pour batter into lightly greased 8- or 9-inch square cake pan.

Sprinkle evenly over the top of the batter:
1/2 cup chocolate chips
1/2 cup chopped nuts

Bake 30-40 minutes at 350 degrees until the surface springs back when touched with your fingers.

Banana-Walnut Snack Cake

This Banana-Walnut cake is delicious as is, or even better with frosting, Cool-Whip, or ice cream.

Mix together, beating with a fork to blend:
1 package Snack Cake Mix (see previous posting)
1 egg
1/3 cup vegetable oil
1/2 cup mashed ripe banana
1/2 cup buttermilk, milk or water
1/2 cup chopped walnuts

Pour into a lightly greased 8- or 9-inch square baking pan. Bake 30-35 minutes at 350 degrees until wooden pick inserted in center comes out clean. Cool on a rack.

Yield: about 9 servings.

Snack Cake Mix

Cake mixes are scarce in Mexico. Luckily I found this homemade cake mix recipe which makes three packages of cake mix. Each package can be turned into one of five different kinds of cakes. I've included two of my favorites on today's blog. The recipe can be doubled if you want to have six cake mixes on hand.

Combine in a large bowl. Stir with a wire whisk until blended:
4 cups all-purpose flour
1 tablespoon baking soda
1/2 tablespoon salt
3 cups granulated sugar

Divide mixture evenly into 3 containers. (I use zip-lock bags but 2 1/2 cup plastic containers with tight-fitting lids are recommended.)

Label and store in a cool, dry place. Use within 10-12 weeks.

Taco Seasoning Mix

Taco seasoning is not available in Mazatlán. I was happy when I found this easy recipe to make my own.

Combine and let rest for 30 minutes:
1 teaspoon cumin
1 teaspoon powdered oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon.
1/4 teaspoon salt
1/4 teaspoon pepper

This yields the same amount as one package of commercial taco seasoning.

Arroz Con Pollo

This is an easy Chicken with Rice dish. It's fancy enough to serve for company and yummy enough to be considered comfort food. This recipe serves 4. It can be doubled to serve more.

Heat in large frying pan over medium heat:
2 Tablespoons olive oil

Add. Sir-fry until golden-brown on the outside:
1 pound skinless chicken thighs, preferably bone-in

Remove chicken from the skillet and add:
3 cloves garlic, finely chopped
1/2 medium-sized onion, diced

Saute for a few minutes then add:
cooked chicken
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoon fresh chopped cilantro
juice of one small lime

Stir until everything is mixed thoroughly, then add:
2 large, firm tomatoes, skin removed and chopped*
1/4 cup white wine

Keep stirring and add:
1 cup chicken broth
1 cup medium or short-grain rice (not instant)

Cover and bring everything to a boil. Quickly reduce the heat to very low and let it all cook, covered, until the rice is done (20-30 minutes).

*Note: you can also use 1/2 can (4 ounces) diced tomatoes, instead.

Serve with warm tortillas and salad.

Betsy's Holiday Yam Bake

My friend Betsy is a great cook. Here is a recipe she sent me from her Thanksgiving dinner. I can't wait to try it. Sweet potatoes (camote) and marshmallows are plentiful in Mexico so I should have no problem finding the ingredients.

Chop up or mash (according to your preference) and place in
1 1/2 qt. casserole dish sprayed with cooking spray.
1 kilo (1 40 oz. can) cooked yams, drained

Stir in until well mixed.
1 small can (8.5 oz.) crushed pineapple, in juice
2 Tablespoons brown sugar
2 Tablespoons melted butter or margarine
3 Tablespoons chopped pecans

Bake 20 min. at 350 degrees F. (or heat thoroughly in microwave);

Sprinkle on top and bake 10 min. more.
3/4 c. miniature marshmallows (optional)

Serves 8.

Note: This is a flexible recipe. I often add more pecans, at least 1/4 c., or leave
them out altogether.

Garth's Garlic Mashed Potatoes

Garth makes the best garlic mashed potatoes. Last year I asked him for his recipe. His directions make great mashed potatoes any time of the year.

Cut into pieces and boil, leaving some of the skin on to achieve the
"dirty" look (and taste):
one potato per person (or a little less)

Meanwhile, melt together in the microwave:
one stick butter and one teaspoonful of minced garlic (from a jar).

When potatoes are cooked really well, drain and mix with the butter and garlic.
Beat well and thin by adding sour cream to desired thickness. Do not add milk.

Season with salt and pepper to taste. Hope for the best. Happy Thanksgiving.

Chorizo Hash

I made this for dinner tonight, using food that was available in the refrigerator. Chorizo is a spicy sausage. I used pork chorizo for this recipe but you can also use soy or chicken chorizo.
Chorizo Hash is one of those "more or less" recipes. Feel free to add more or less of the ingredients you have on hand and to substitute as you see fit.

Crumble into medium sized frying pan and cook for 5-10 minutes
1/4 pound chorizo.

Drain if needed, and add:
2 tablespoons butter or margarine
1 medium potato, peeled and diced small
1/2 large carrot, peeled and diced small
1/2 cup diced onion

Cook 20-30 minutes, until vegetables are tender.
Season with:
1/2 teaspoon salt
a little pepper

Top with:
sour cream (optional)

Yield: 2 generous servings

Roasted Green Beans with Peppers and Onions

A friend reminded me this morning that I served this last year for Thanksgiving dinner. It was so good, I plan to serve it again this year.

Toss together in large roasting pan:

1 lb. whole frozen or fresh green beans, ends trimmed
1 red pepper, cut into thin strips
1 yellow pepper, cut into thin strips
1 large onion, cut into thin strips
1/2 cup Balsamic Vinaigrette Dressing

Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.

Sprinkle with:
1/2 cup shredded mozzarella cheese

Bake an additional 2 to 3 minutes or until cheese is melted.
Serves 6.

Piñada

This is a very light, refreshing drink. I like it better without the rum but you might like to try it both ways.

Put in blender and process until smooth:
8 crushed ice cubes
6 ounces pineapple juice
4 ounces coconut cream

Pour into tall, chilled glasses. Garnish with wedges of fresh pineapple
Serves 2

To make Piña Coladas, add:

4 ounces white rum
2 ounces dark rum

Mayan Chocolate Chip Brownies

Finally the weather has gotten cool enough to light the oven. I made these brownies as a special treat for the Finland Boys who shared dinner with us tonight. Mika said they were the best brownies he'd ever eaten. The cinnamon gives a mexican flavor to the brownies. There might not be a single brownie left in the pan tomorrow morning.

Preheat the oven to 350 degrees. Lightly grease an 8 x 8 inch baking pan.

Cut into small slivers:
3 ounces of baking chocolate (I used semi-sweet this time.)

Melt in the microwave:
1/2 cup butter (1 stick)

Add the chocolate and stir until melted and smooth.

Stir in:
1 cup brown sugar
1/2 teaspoon salt

Add and stir until combined:
2 large, beaten eggs
1 teaspoon vanilla

Add and stir until combined:
2/3 cup all purpose flour
1/2 tablespoon ground cinnamon

Fold in:
1 cup semi-sweet or milk chocolate chips

Scrape the batter into the prepared pans. Bake for 20-25 minutes.
Let cool completely before cutting.

Salsa Cruda

This recipe is also called Pico de Gallo (rooster's beak) for reasons I can no longer remember. Because the recipe is so easy and because fresh tomatoes in Mazatlan are plentiful and delicious, I make this almost every day. I add it to everything ~ scrambled eggs, macaroni and cheese, nachos, sometimes ever soup if I need to punch up the flavor a little.

2 cups (4 small, firm) tomatoes, diced 1/4 inch
1/2 cup chopped white onion, diced 1/4 inch
1 jalapeño, seeds and veins removed, diced 1/4 inch
2 Tablespoons fresh cilantro, finely chopped (optional)
juice of 1/2 lime
salt and pepper to taste

Guacamole

Last night Ernesto grilled carne asada (thin strips of beef marinated in orange juice and onions). It was delicious with rice, beans, warm tortillas and this guacamole.

Mix together carefully so that the vegetable retain their shape. Do not mash:

1 avocado, diced
1 tomato, diced
1/4 cup red onion diced
a little cilantro (optional)
salt
pepper
juice of 1/2 lime

Citrus Cream Cheese Spread

This spread is delicious on toasted bagels and bolillos (small rolls), or as a dip for fruit. I especially like it as a dip for papaya.

Beat until smooth:
3 oz. cream cheese, softened

Gradually stir in:
2 Tablespoon brown sugar
Tablespoon orange zest

Beat in:
1 Tablespoon fresh orange juice
1 tsp. lime juice
1 Tablespoon Cointreau, or any citrus flavored liqueur

Homemade Lemonade

This is the best lemonade recipe I've ever found. Especially in the summer, when it is so hot in Mazatlán, I make a gallon of lemonade every day.

Mix together in large glass pitcher:
Juice of 2 lemons
Juice of 2 oranges
Juice of 2 limes
3/4 cup sugar (more or less)
6 cups cold water

Garnish with lemon slices.

Hearty Chicken Soup

Christina is here cleaning the house. I'm making this soup for her. It is one of her favorite meals.

Simmer together in a large pot until vegetables are tender:

4 cups of purified water
4 skinless chicken thighs, bone left in
1 large carrot, diced
2 large potatoes, diced
1/4 white onion, diced
1 tablespoon chicken bouillon powder
1 tsp. herbs de Provence

Serve with warm corn tortillas and cold lemonade.

Serves 4