We’ll start with dessert first. Last night I made this cake for 3 of my coworkers whose birthdays are this month. The recipe was a “recommendation” from another coworker 😉
Tres Leche Cake
Recipe from here
This is definitely not a diet-friendly dessert, but everyone seemed to enjoy it! I personally felt like maybe it was just a tad too moist… and if I make it again, I wouldn’t pour all the liquid over it.
Now, onto dinner… another recipe from the Pillsbury book. Make sure you read the comments at the end of this one!
Impossibly Easy Chiles Rellenos Pie
Pillsbury’s Money Saving Meals
2 cans (4 ounce each) whole green chiles
1 1/2 cups shredded mexican cheese blend
3/4 cup baking mix (I used Jiffy Baking Mix)
1/4 tsp garlic powder
1 1/2 cups milk
3/4 cup salsa
– Heat oven to 400. Spray 9-inch pie plate with cooking spray. Slit chiles lengthwise, remove seeds. Arrange chiles in single layer on bottom and up sides of pan. Sprinkle 1 cup of cheese over chiles.
– Beat eggs with whisk in medium bowl. Add baking mix, milk, and garlic powder, beat until well blended. Pour over cheese.
– Bake 25-30 minutes or until knife inserted into center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and sour cream.
Some Notes!! So, the store didn’t have whole chiles. I bought 2 cans of diced chiles instead. Apparently I got a can of hot jalapenos by accident. I figured it would be fine mixed with the mild chiles… well… it was basically not edible it was so hot!!! Wayne got it down because to him, the hotter, the better. I had to drown it in sour cream and pick out as many peppers as possible. SO… don’t make the same mistake I did! I still think it’s a good recipe though and will probably be trying it again some time, with the correct ingredients!