My Favorite Chocolate Frosting

This is a recipe from Mandy. She says:

"Every year growing up, we got to choose which birthday cake we wanted on our birthday. I ALWAYS chose a yellow cake with this frosting. When I taste it, I'm taken back to EVERY Birthday I've ever had!"

1 cup butter, softened
1/2 cup unsweetened cocoa powder
1/4 cup milk, maybe more
2 tsp. vanilla
9 cups powdered sugar

Beat butter until smooth.  Slowly (not to  make a mess), beat in cocoa powder. Beat in 1/4 cup milk and vanilla. Slowly, beat in powdered sugar, 1 cup at a time. If it seems to get too stiff, add a splash more of milk, until all of the sugar is incorporated and it has a smooth spreadable texture. Frost your cake!

Recipe shared by Mandy.

Tex-Mex Enchiladas

I was cleaning out a box of saved recipes and found this recipe. It had my handwriting on it, saying that it was Wonderful! And, that it needed More Cheese! (I'd say DOUBLE the cheese.) I made the cheese enchiladas for dinner and we both Loved It! Jay asked me to make it again, soon!

Tex-Mex Enchiladas

Rated: Submitted By: SHCMEOW Photo By: missrochester Prep Time: 15 Minutes Cook Time: 30 Minutes Ready In: 45 Minutes Servings: 5

"Canned chili contributes to the sauce in this enchilada recipe with roots in Chihuahua, Mexico. Assemble and cook right away, or put it in the refrigerator for a quick meal later."

INGREDIENTS:

2 (11.25 ounce) cans chili without beans 1 cup enchilada sauce 1/2 cup vegetable oil 1 tablespoon chili powder

15 corn tortillas 1 pound shredded Cheddar cheese 1 onion, chopped

DIRECTIONS:

1.	Preheat an oven to 350 degrees F (175 degrees C).
2.	Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers.
3.	Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used.
4.	Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture.
5.	Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

ALL RIGHTS RESERVED © 2015 Allrecipes.com

Printed from Allrecipes.com 6/29/2015

Recipe shared by Robin.

Gateau Fondant Aux Poires, A French Pear Cake

This is a delicious cake that was made for my daughter, Alison, by her friend, Maria. It is a light lemony, light texture, fruit filled cake. It is from mykitchenintherockies.com.

Gateau Fondant Aux Poires- French Pear Cake

• 3-4 small ripe pears, peeled and quartered or cubed
• 1 cup 1½ Tablespoons (250 g) butter, at room temperature
• zest of 1 lemon
• 1¼ cup (250 g) sugar (Kirsten used 200 g)
• ¼ teaspoon vanilla extract
• 4 eggs, at room temperature
• 2 cups 1½ tablespoons (250 g) flour
• ½ teaspoon baking powder
• a pinch of salt

Instructions

1. Preheat Convection oven to 350 F.
2. Grease a 24 cm (9½ inch) spring pan
3. In a stand mixer with the paddle attachment beat butter and sugar together until very fluffy and white.
4. Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.
5. In another bowl sift together flour, salt and baking powder.
6. Add the flour mixture slowly to the egg mixture. Don't over mix.
7. Pour half of the batter into the spring pan. Place the pears on top. Pour the rest of the batter in the pan.
8. Bake for about 60 min or until a tooth pick inserted in the center of the cake comes out clean.
9. Dust with powdered sugar before serving.