Tex-Mex
Zucchini
4 slices bacon, sliced thin crosswise
6 medium sized zucchinis, chopped
1 medium onion, diced
2 tsp. chili powder
1/4 tsp. cayenne pepper, optional
3/4 tsp. salt
1 1/2 cups salsa
1 1/2 cups Mexican shredded 4-cheese blend
Cook bacon in large non-stick skillet over medium high heat until crisp. Add onions and cook 2 minutes. Add zucchini, chili powder, cayenne, salt and salsa; stir to combine. Bring to simmering over medium high heat. Cook 15 minutes, stirring occasionally. Add 1 cup cheese; stir and cook 1 more minute. Sprinkle top with remaining 1/2 cup cheese; cover and cook over low heat 2 minutes. Serves 8.
Honey Bun Cake
1 box yellow cake mix
1/4 cup packed brown sugar
1/2 cup white sugar
1- 3.4 oz box instant vanilla pudding mix
2 tsp. cinnamon
4 eggs, beaten
3/4 cup water
3/4 cup vegetable oil
1/2 cup dry white wine
Preheat oven to 350 degrees
In a large bowl, mix all ingredients together.
Pour into greased 10” Bundt pan. Bake 60 minutes. When cake comes out of oven, leave in pan to cool. Top with glaze.
Glaze:
1 stick unsalted butter
1 cup white sugar
1/4 cup dry white wine
Melt butter over low heat. Add sugar to dissolve. Add in white wine. Remove cake from pan when cool and drizzle glaze over cake. This cake is very moist and tasty.
