Cappuchino Bundt Cake


Cooking spray

1/4 cup sugar

1/2 c Chocolate chips
1/2 c Chopped walnuts
1 pk Yellow cake mix 
1 1/4 cup coffee 
3 x Large eggs


Prepare a 12 cup bundt pan with cooking spray, then sprinkle lightly with sugar. Preheat over to 325F. In a large bowl, make cake according to directions, substituting coffee for the water. Mix slowly with elextric mixer to moisten. Then beat at medium speed 2 minutes. Add nuts and chocolate chips. Pour cake batter into pan and bake 60 minutes. Cool on rack 15 minutes, then invert pan on serving plate and cool completely. Sprinkle with confectioners sugar.

Life can be crazy sometimes:)

Its been a while since I have posted here. Its been a crazy last couple months. Both of my daughters had new babies. One was born in early April and the other in mid-May. Very fun:) I now have 4 grandbabies:)

And the schoolyear has wound down.

I am officially on vacation! We are planning a long road trip from New Mexico up to Mt. Rushmore and then through Wyoming and Montana and back through western Colorado. Should be fun.

Finally, the big exciting thing I am doing is learning to make lotions, soaps and candles. I hope to get some good recipes so I can start a small business. Should be fun too.

Looking forward to my summer:)

Easy Chocolate Coconut Cream Pie


1 unbaked (9-inch) pie crust

1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*

1/2 cup sugar1/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa

1-3/4 cups milk

1 cup MOUNDS Sweetened Coconut Flakes

2 cups frozen whipped topping, thawed


Bake pie crust; cool completely.

Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.

Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.

Cool 5 minutes in bowl; stir in coconut.

Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling.

Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired.

8 servings.

* Do not use instant pudding mix.

Orange Berry Muffins

Orange Berry Muffins

Grated zest and juice of 1 orange
About 3/4 cup buttermilk
2 large eggs
3 Tablespoons honey
1 stick (8 Tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries – fresh, preferably, or frozen (not thawed)

Decorating sugar, for topping (optional)

Getting Ready:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.

In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the blueberries. Divide the batter evenly among the muffin cups.

Bake for 22 to 25 minutes. If you want to top the muffins with decorating sugar, sprinkle on the sugar after the muffins have baked for 10 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Avocado Quesadillas

Avocado Quesadillas


  • 2 ripe tomatoes, seeded and diced
  • 1 firm-ripe Haas avocado, peeled and diced
  • 1 tablespoon chopped red onion
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 4 (6- to 7-inch) flour tortillas
  • 1/2 teaspoon vegetable oil
  • 1 1/3 cups coarsely grated Monterey jack cheese
  • Fresh cilantro sprigs (for garnish)


In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper. In another small bowl stir together sour cream and cilantro and salt and pepper to taste.

Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges. Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.