Pumpkin Roll from frozen dough
Black Bean and Avocado salsa 3-4 Avocados - chop into small cubes 5-6 Roma Tomatoes - chop into small cubes 1 Can Shoepeg WHITE corn - drained 1 Can Black Bean - drained Cilantro - large bunch finely chopped to taste 4-5 Green Onions Springs - finely chopped 1 Pkg Zesty Italian Dressing - make to directions Dash of Tabasco Mix all the above ingredients together but reserve the avocado until the end or the stirring will make the avocados mash. Chill well and serve with tortilla chips.
Best Chocolate Cake--1 c unsweetened cocoa powder (Cacao Barry Extra Brute) 1 1/4 c hot water 3 c brown sugar 2 2/3 c cake flour 1 1/2 t baking soda 1 t Kosher salt 9 oz. butter, room temperature 3 large eggs, room temperature 2 t pure vanilla extract 3/4 c warm water 350 F 22 min (may take longer--toothpick test) (315F convection oven)
Nutter Butter Balls 1 pkg. Nutter Butter cookies 1 8oz. pkg cream cheese (softened) chocolate bark 1. Finely crush all but 5 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. 2. Combine with cream cheese. 3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. 4. Melt chocolate and dip balls into chocolate, tap off excess. Cool in frig
1 c creamy peanut butter 1/2 c sugar 1 egg 4 squares semi-sweet chocolate 1/2 c finely chopped unsalted peanuts Mix ingred, refrigerate 30 min, roll into 18 balls. Bake 18-20 min 325 degree oven. Cool completely. Melt chocolate and chop peanuts. Dip each end in chocolate and then in peanuts. Refrigerate until chocolate in firm.