Cook meat the day before you would like to eat the tacos.
Onion Powder
Pepper
Garlic Salt
Corn Tortillas
Toppings
When you are ready to make them place meat in skillet to reheat and add onion powder, pepper, and garlic salt to taste.
Fry corn tortillas in vegetable oil approximately 10-15 sec per side. These are yummy!!!
Peanut Butter Hot Fudge Pudding Cake
from MelsKitchenCafe.com
*Serves 6
Cake:
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
½ cup sugar
1 ½ teaspoons baking powder
1/8 teaspoon salt
½ cup milk
2 tablespoons canola oil
1 tablespoon vanilla extract
½ cup smooth or chunky peanut butter
½ cup semisweet chocolate chips
Topping:
3 tablespoons unsweetened cocoa powder
¾ cup sugar
1 ½ cups boiling water
Vanilla ice cream for serving
Coat a medium round or oval slow cooker with nonstick cooking spray.
In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
Turn off the cooker and let it stand, covered for 30 minutes before serving.
Serve with vanilla ice cream.
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