Tex Mex Torte

Need to feed a crowd? I usually do. I used the long weekend to get caught up on making meals for the freezer and my folks. This one is similar to my mom's enchilada pie recipe with the addition of sour cream and fire-roasted tomatoes with green chilies. The casseroles come together quickly and can be refrigerated or frozen until your ready to use them. I recommend that you let them defrost completely and let them come to room temperature before placing in the oven.

Makes 1 small and 1 large casserole or 2 medium casseroles

24 small corn tortillas
2 pkgs ground lean ground turkey
2 15oz cans fire-roasted tomatoes with green chilies
1 15oz can tomato sauce
1 21oz can chili beans(I used Bushes Texas Ranchero Beans)
2 cloves garlic, minced
1 large soft-ball sized onion, diced
3 tbsp chili powder
2 tsp smoked paprika
1/2 tsp ancho chili powder
1 tsp cumin
1 cup light sour cream
3 cups light shredded cheddar cheese
1 tbsp olive oil

Spray your casserole dishes with cooking spray and set aside. Preheat the oven to 350. Heat the oil in a large skillet and add the onions, garlic, paprika, chili powders, salt and pepper. Add the ground turkey, break up and let brown. Add the tomatoes, tomato sauce and chili beans. Allow to heat through. Remove from heat. Pour a small amount of filling on the bottom of each casserole. Layer the tortillas over the filling. Top with a single layer tortillas with more filling,dot the top of the filling with small spoonfuls of sour cream and sprinkle cheese over all. Add another layer of tortillas and repeat the process. Finish with another layer of tortillas, filling, sour cream and cheese. Cover with foil and bake for 25-30 minutes.

Chocolate Poke and Pour Cake

Most Poke and Pour cakes use boxed cake mix, jello, or pudding. While I use jello from time to time, I don't like the taste or the ingredients found in commercial cake mixes and instant pudding. This recipe takes no more time than using boxed mixes and the taste is incomparable. The cake is incredibly moist with a dense chocolate taste. This is a one bowl cake batter which makes preparation easy.

Serves 12

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1/2 cup(1 stick) butter melted
1 cup buttermilk
2 tsp vanilla
1 cup boiling water

Glaze
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup(1 stick) butter, divided
1/4 cup milk
1 tsp vanilla

Chocolate Shavings(from a good quality milk chocolate bar)for the cake garnish

Preheat the oven to 350. Spray a 9x13 oblong baking pan with baking spray. In a large mixing bowl with and electric mixer on low, blend together the sugar, flour, cocoa, baking soda and powder. With the mixer running add the eggs one at a time. Then add the buttermilk, melted butter, vanilla and finish with the boiling water. If the batter appears too thin, not to worry, it will set up just fine during the baking process. Pour the batter into the baking pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes. Meanwhile place the sugar, cocoa, 1/4 cup butter,and milk into a saucepan. Bring to a boil for 1 minute. Pour the mixture into a clean bowl and let cool for 5 minutes. Add the vanilla and beat the glaze on medium/high for 3 minutes. Add the remaining butter, during the beating process, a bit at a time until incorporated. Using the handle of a wooden spoon, poke large holes in the top of the cake. Pour the glaze over the top, allowing the glaze to sink into the holes. Allow the cake to cool completely. Sprinkle the top with the chocolate shavings. Serve

Chocolate Lava Cakes

I was leafing through my recipes looking for an easy Valentine's Day dessert and stumbled across my Lava Cake recipe. I made these to death about 10 years ago and then grew bored with the recipe. Of-course everything old is new again so I decided to revive this one. It's such a simple recipe that takes only 10 minutes of prep time and 12 minutes of baking time which is perfect for a busy weeknight dinner. You can also prepare these early in the day and then place in the frig until ready to bake.

Makes 4 cakes

1 stick of butter
6 oz bittersweet chocolate, broken into small pieces
2 tbsp heavy cream
2 tbsp powdered sugar
2 tbsp flour
2 extra large eggs
2 extra large egg yolks
1/4 cup sugar
1 tsp vanilla extract
fresh raspberries, whipped cream or vanilla ice-cream for serving

Preheat the oven to 450. Place the butter and chocolate in a microwavable bowl. Place in the microwave and melt following your microwave's directions. Whisk in the powdered sugar and cream, set aside. In the bowl of a standing mixer, beat the eggs, egg yolks, sugar and vanilla until it has thickened and is lighter in color. This should take about 3 minutes. Fold in the flour. Pour the egg mixture into the chocolate and fold until combined. Spray 4 6oz ramekins with baking spray. Divide the batter evenly among the 4 ramekins. Set the ramekins onto a baking sheet and place in the oven for 12 minutes. The tops should be puffed but still soft. Invert each ramekin onto a serving plate.Serve with whipped cream or vanilla ice-cream. Top with fresh raspberries if desired.