Best August Recipe!

Mexican!!! This was a fun theme. We had a great time coming up with fresh authentic Mexican recipes. This was the first time I had ever had Empanadas. I was impressed, I am more of  Fajita girl but I liked these. We also had a fabulous dessert- Tres Leche...all I can say is, make it! It is AMAZINGLY tasty!

Chicken Empanadas

Source: Food Network 

Prep Time:40 min

Cook Time:15 min

Serves:12 to 15 empanadas

Ingredients

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

Directions

Preheat oven to 400 degrees F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Tres Leche (3 Milks)

This cake is soooo good! It is incredibly moist. This is the recipe my friend shared at cooking club. I have also, had it served with fresh fruit and at Simply Good Kitchen.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Ingredients:

• 1 1/2 cups cake flour
• 1 pinch salt
• 1 teaspoon baking powder
• 1/3 cup oil
• 1 cup sugar
• 1 teaspoon vanilla extract
• 5 large eggs
• 1/2 cup whole milk
• Cream Syrup for Soaking (see recipe below)
• Whipped Topping (see recipe below)

Preparation:

Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.
Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Cream Syrup

• 12 oz. evaporated milk
• 14 oz. sweetened condensed milk
• 1/2 cup heavy cream
• 1 tablespoon rum or brandy (optional)

Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
Whipped Topping

• 3/4 cup heavy cream
• 1 teaspoon vanilla
• 1 tablespoon sugar

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.