1 pkg yellow cake mix
2 pckg Jello Lemon Flavor INSTANT pudding
1/3 cup sugar
2 cups cold milk
1 1/4 cups of water
2 tbp powdered sugar

Heat oven to 350F
Prepare cake batter as directed on package pour into greased 13X9 inch baking dish
Beat dry pudding mixes, granulated sugar, milk, and water in large bowl with whisk 2 mins pour over batter in baking dish. Place baking dish on baking sheet (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes)

Bake 55 mins to 1 hour or until toothpick inserted in center comes out clean. Cool 20 mins. Sauce will thicken slightly as it cools. Sprinkle lightly with powdered sugar. Serve warm.

Enjoy.

1-2 bunches of cilantro

3-4 cloves of garlic, crushed

2-4 jalapenos chopped (can add more if you want it spicier)

1-2 tbsp of olive oil

2 tsp of lemon juice (can be freshly squeezed as well)

Salt to taste

Water

1. Cut off stems of cilantro bunches, wash, and place in food processor. Also put in garlic, jalapenos, olive oil and lemon juice. Blend together.

2. Put about a few teaspoons of water. Don’t put too much! As it might get watery and it ruins the sauce.

3. If you want the sauce thicker, don’t add so much water. If you want it a little on the runny side, add more.

4. Add in salt to taste, blend again until consistency is to your liking, pour into ramekins or dishes.

5. Ready to eat with your meat/chicken!

Note: you can also use this sauce to eat with tortilla chips! It’s really good!

Enjoy!

Ingredients:

2 large eggs
2 cans of condensed milk (didn’t I tell you? it’s gonna be SWEET).
2 tsps grated lime zest
1/2 cup of lime juice
1 pie crust

1. Preheat oven to 325.
2. Place eggs in medium bowl and beat until whites and yolks are blended.
3. Whisk in milk, zest and lime juice. Pour into pie crust.
4. Bake for 20 mins and cool on rack until it’s room temperature.
5. Refrigerate for at least 2 hours.

Enjoy it’s actually quite good. I think it only lasted a day here at home.

2 tbsp butter
10 cloves of garlic, minced
1 tbsp flour
6 cups broth (more or less depending for how many people you’re making this for)
1/4 tsp pepper
2 jalapenos, chopped and minced (optional)

1. Melt butter over low heat. Add garlic and flour (and jalapenos if using). Cook, stirring often until lightly browned.

2. Stir in broth, add pepper.

3. Bring to boil over high heat stirring constantly.

4. Reduce heat to low simmer covered for 20 mins.

5. Taste to add salt if necessary.

Enjoy.

Ingredients:

* 2 cups all-purpose flour
* 1 cup sugar
* 3/4 cup shortening
* 2 eggs, lightly beaten
* 1 cup buttermilk
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 3/4 cup chopped dates
* 1/2 cup chopped walnuts

Directions:
In a bowl, combine flour and sugar. Cut in shortening until mixture resembles coarse crumbs; set aside 1 cup for topping. To the remaining crumb mixture, add eggs, buttermilk, baking powder and baking soda; beat until smooth. Fold in dates and walnuts.
Transfer to a greased 13-in. x 9-in. baking pan; sprinkle with reserved crumb mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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The only thing I changed in this recipe was adding more dates (they’re huge fans of dates here at home) I increased the amount to a cup or a little more than that. I like to have a lot of filling in my bars. I hope you enjoy. This one was very easy to do.