Butterfly Fund

Monday, April 27, 2015

Abra's Tamales with Tomatillo Sauce Recipe

Abra's Tamales with Tomatillo Sauce Recipe

24 Servings (2 Dozen) 
24 Tampico’s dried cornhusks 

1 lb. sweet potato 
2 tsp extra-virgin olive oil 
1 cup chopped onion 
1 tsp Tampico's ground cumin 
1/2 tsp Tampico's ground cinnamon 
(15 oz) can black beans, rinsed and drained 
(4 oz) can chopped green chiles, drained 
1 1/4 cups (5 oz) preshredded reduced-fat Mexican cheese blend 
1/4 cup chopped fresh cilantro 

2 cups organic vegetable broth 
1 1/2 cups frozen corn kernels, thawed 
3 3/4 cups masa harina 
1 1/2 tsp baking powder 
1/4 tsp salt 
1/4 cup butter, melted 

2 lbs. tomatillos, husked
3/4 cup and 3 tablespoons finely chopped onion
1-3/4 tsp minced garlic
2 serrano chile peppers, minced
3 tbs and 2-1/4 tsp chopped cilantro
1 tbs and 2-1/2 tsp chopped fresh oregano
1 tsp Tampico's ground cumin
2-3/4 tsp salt, or to taste
3-3/4 cups water
  1. Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  2. Using a blender, carefully puree the tomatillos and water in batches until smooth.
1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain.

2. Preheat oven to 400°.

3. To prepare filling, pierce potato with a fork; wrap in foil. Bake at 400° for 1 hour or until tender. Peel potato; mash. Heat 2 teaspoons oil in a skillet over medium-high heat. Add 1 cup onion; sauté 4 minutes. Add 1 teaspoon cumin and cinnamon; sauté 30 seconds. Add beans and green chiles; sauté 2 minutes. Remove from heat. Combine potato, bean mixture, cheese, and chopped cilantro.

4. Increase oven temperature to 450°.

5. To prepare masa dough, combine 2 cups broth and corn in a blender; process until smooth.

6. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, baking
powder, and salt. Add broth mixture and butter to masa mixture; stir until a soft dough forms. Cover.

7. To assemble, working with 1 husk at a time, place 3 tablespoons masa dough in center of husk about 1/2 inch from top, and press dough into a 4 x 3-inch rectangle. Spoon 2 tablespoons bean mixture down 1 side of dough. Fold husk over tamale, being sure to cover the filling with dough; fold over 1 more time. Fold bottom end of husk under. Place the tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat the procedure with remaining husks, dough, and bean mixture. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.

8. Steam at 450° for 1 hour, adding water as necessary to maintain a depth of about 1/2 inch. Let stand 10 minutes. Serve with sauce.

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Spicy Korean Chicken Wings Recipe

Spicy Korean Chicken Wings Recipe

Serves 4 to 8
  • ½ cup peanut oil
  • ½ cup michiu rice wine
  • 3 ½ teaspoons soy sauce
  • 1 1/4 teaspoons salt
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon granulated sugar
  • 2 pounds chicken wings
  • About 1 quart vegetable oil, for frying
  • 1/4 cup potato starch
  • 1/4 cup Wondra quick-mixing flour
  • ½ teaspoon Tampico’s Crushed Chili
Directions Place the peanut oil, rice wine, soy sauce, salt, sesame oil, crushed chili and sugar in a large bowl and whisk to combine. Stir until the salt and sugar have completely dissolved.
Place the chicken wings in the marinade, toss to coat evenly, cover, and refrigerate for 30 minutes.
When the wings are done marinating, pour the vegetable oil into a Dutch oven or a large, heavy-bottomed pot (the oil should be at least 3 to 4 inches deep). Heat over medium-high heat until the oil reaches 350°F on a deep-frying/candy thermometer. Meanwhile, line a baking sheet with paper towels or fit it with a wire cooling rack and set aside.
Combine the potato starch and Wondra in a large bowl. Remove 5 to 7 wings from the marinade and place them in the Wondra mixture. Toss to coat them with a thin layer.
Fry the chicken wings in the oil, adjusting the heat as needed to maintain a temperature of 350°F, until the wings are cooked through and golden brown, about 7 minutes. Remove to the prepared baking sheet to drain, about 3 minutes. Repeat, working in batches, with the remaining wings. Serve immediately with your favorite Korean-style wing sauce.

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Thursday, April 23, 2015

Create your own 4-Layer cake recipe

Four-Layer Cake Recipe: Create Your Own

Customize a four-layer showstopper with two simple cakes, fabulous frosting flavors, and endless decorating options.

by Katherine Eastman Seeley, Kay Cabrera
from Fine Cooking
Issue 78
In this world of ready mixes and canned frosting, baking and decorating layer cakes from scratch often seems like a lost art. But there's hardly a cooking craft more satisfying: not only does it fill your house with that heady aroma, but by the time you finish assembling and decorating the cake, you feel like an architectural genius.

And once you know how to make one layer cake, you know how to make hundreds. All you need is an arsenal of a few reliable components—chocolate and vanilla cake bases, a fluffy whipped-cream filling, and a smooth buttercream (each with multiple flavoring options) and nearly endless options for decorating, from fresh berries to elegant chocolate curls.
Choose your cake style
There are two basic styles here: a stacked, "naked" cake with berries and whipped-cream filling and frosting on, or a cake filled and frosted with homemade buttercream. If you’re running short on time, opt for a whipped-cream-filled cake. Making it is a cinch, and the cake looks spectacular with whipped cream and berries oozing between the layers. But don’t be afraid of buttercream cakes: they won’t bog you down for endless hours—they require just a little more time and focus. If you want to work ahead, consider that buttercream cakes can be assembled the night before and refrigerated, while whipped cream cakes should be assembled shortly before serving.
  • Vanilla buttercream cake
    Buttercream-filled and frosted cake
  • Vanilla buttercream cake
    Whipped-cream-filled, "naked" stacked cake
Bake your cake
Both recipes make two 9-inch round cakes, which will be split into four layers. The Vanilla Butter Cake is tender, not overly sweet, and the perfect neutral backdrop for a variety of filling flavors. The Chocolate Sour Cream Cake is deep, intense, and exceptionally moist. The vanilla cake requires about half as much baking time as the chocolate. No matter which cake you choose, let it cool completely before beginning the assembly process.

Choose a cake flavor
  • Vanilla Butter Cake
    Vanilla Butter Cake
  • Sour Cream Chocolate Cake
    Sour Cream Chocolate Cake
Make your frosting
Whether you chose a whipped-cream frosting or buttercream frosting, you have several options for flavoring it, from basic vanilla to berry purées to citrus zest. See the options below, then refer to the recipes for specifics.

Choose a frosting flavor
  • vanilla
  • raspberries
  • strawberry
  • lemons
  • orange
  • chocolate
  • coffee
  • amaretto
    Liqueur (Frangelico, Grand Marnier, etc): buttercream frosting only
Level and split the cakes
If the tops of the cakes have mounded unevenly, level them by removing the top crust with a long serrated knife.

Slice each cake into two layers: start by tracing a line around the middle of the cake with a long serrated knife. Then slowly rotate the cake while following that line with the knife and cut through the cake toward the center. After a few rotations you will have sliced the cake in two.

If you don’t get a straight cut, put a toothpick in each layer, one directly above the other, before separating them, so you can line them up again when assembling the cake. This will prevent your finished cake from tilting.
Fill and stack the cakes
If you've chosen a whipped cream-frosted cake, adding berries between the layers not only tastes great but helps the delicate whipped cream support the cake. If you've chosen a buttercream-frosted cake, you can add an additional layer of flavor by spreading liqueur-thinned jam mixed with 3 Tbs. of liquer on the underside of each cake layer.

Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups buttercream or whipped cream frosting, spreading it evenly with a metal cake spatula almost to the cake’s edge for buttercream, or right up to the edge for whipped cream.

For a whipped cream cake, top with 1-1/2 cups berries (see options below), making sure some of the berries are around the edges of the cake so you can see them between the layers. Repeat with the next two layers.
Whipped cream cake: choose one to four berries (6-1/4 cups total)
  • strawberries
  • blackberries
  • raspberries
  • blueberries

For a buttercream cake, if your're using jam between the layers, stir together 3/4 cup of the jam and 3 Tbs. of the liquer (see options below) in a small bowl. Spread a third of the jam on the next cake layer, then lay it, jam-side down, over the buttercream filling. Repeat with the next two layers.

Buttercream cake: Choose a jam filling (optional)
  • raspberry jam
    Raspberry jam
  • apricot jam
    Apricot jam
  • orange marmalade
    Orange marmalade
Frost the cake (buttercream only)
First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the frosting. Chill the cake for about 20 minutes or until the frosting is firm.

Spread the remaining frosting thickly and evenly over the entire cake with a large metal cake spatula. Don’t worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn’t be able to see the layers underneath the buttercream.
Finish the sides of the cake (buttercream only)
Chopped or sliced nuts or chocolate shavings easily stick to the sides of a buttercream-frosted cake, which is also a handy way to disguise a less-than-perfect frosting job.

Working over a large plate or tray to catch the fallout, take a small handful of coconut/nuts/chocolate (see options below) and gently pat them around the side of the cake. Repeat until the sides are completely coated.

Choose a finish for the cake sides (optional; buttercream only)
  • chocolate shavings
    Chocolate shavings
  • hazelnuts
    Chopped hazelnuts, toasted
  • sliced almonds
    Sliced almonds, toasted
  • coconut flakes
    Large unsweetened coconut flakes, toasted
Finish the cake top
Whipped-cream cakes are finished simply, with more whipped-cream frosting and a crown of the same berries between the layers. With buttercream cakes you have many options: citrus slices, toasted nuts, flaked coconut, chocolate curls and much more.
For whipped-cream cakes, spread the remaining 1-1/2 cups of frosting on top of the cake with the spatula. Arrange the remaining berries artfully on top of the cream.

For buttercream cakes, smear the frosting with the back of a teaspoon and pull it upward to form curls and swirls over the entire cake top (and sides, if you didn't coat it in nuts or chocolate). Arrange any finishing touches (see options below) on top of the cake.

Choose one or two finishes for the cake top (optional; buttercream only)
  • chocolate-covered coffee beans
    Chocolate-covered espresso beans
  • rasbperries
    Fresh berries
  • lemon slices
    Lemon slices
  • orange zest curls
    Orange zest curls
  • oranges
    Orange slices
  • mint
    Fresh mint leaves
  • shaved chocolate curls
    Shaved chocolate curls
  • toasted whole hazelnuts
    Toasted whole hazelnuts
Component recipes by Katherine Eastman Seeley and Kay Cabrera; Photos: Scott Phillips

Monday, April 20, 2015

Grease-Fighting Lavender Dish Soap

Grease-Fighting Lavender Dish Soap
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A completely natural homemade dish soap that fights tough grease.
  • 2 cups water
  • ¼ cup all natural soap flakes or grated soap
  • ¼ cup castile soap
  • 2 teaspoons super washing soda
  • 1 teaspoon non-GMO vegetable glycerin
  • 30-40 drops lavender essential oil
  1. Bring the water to a boil in a saucepan.
  2. Add the soap flakes and stir to dissolve.
  3. Add the castile soap, washing soda, glycerin, and essential oil.
  4. Stir well, making sure everything is dissolved.
  5. Carefully pour into a bottle with a spout or pump.
  6. It needs to set for about 24 hours.
Adapted from Mommypotamus.

Note: If it's too thick, add a little more water. Different factors can affect the thickness of the soap - the water you use (is it filtered or tap), the brand of soap flakes or grated soap, etc. If you want a thicker soap, pour the soap back into the pan and warm it back up. Add a little more washing soda.

Multiple Uses for Cornstarch

Multiple Uses for Cornstarch


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Cornstarch Uses

Cornstarch Uses

Cornstarch Uses

12 Uses for Cream of Tartar

12 Uses for Cream of Tartar


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13 GREAT Uses for Vick's VapoRub

13 Uses for Vick's VapoRub


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Household Tips 



  1. Sore Throat - rub on your throat and wrap with a tube sock.
  2. Decongestant - rub on your chest and under your nostrils.
  3. Coughs - to minimize coughing, rub generously on your feet and cover with socks.
  4. Sore Muscles - massage a generous amount on sore muscles.
  5. Headaches - rub a small amount on your temples and forehead.
  6. Ear Aches - to relieve pain, apply a small amount to a cotton ball and place in ear.
  7. Nail Fungus - rub on infected toenails. The nail will turn a dark color as it kills the fungus. The dark color will go away as the nail grows out.
  8. Mosquito Repellent - rub a small amount on exposed skin.
  9. Itchy Bug Bites - rub on bite and cover with a band aid.
  10. Cracked Heels - rub on feet in the morning and at night.
  11. Acne - to clear it up, dab on zit.
  12. Cold Sores - rub a little on the area when you begin to feel one coming on.
  13. Splinters - to remove, apply to the splinter and cover with a band-aid before going to bed. The next morning the splinter will be on the band-aid.

Thursday, April 9, 2015

Fresh Tomato Soup


Fresh Tomato Soup

"I love tomato soup recipes and have found a way to enjoy it when the weather gets cooler by using plum tomatoes. They are flavorful year-round." -- Danese Blackwell, Farmington, Utah
  • Yield: 6 servings


  • 2 cups fat-free, less-sodium chicken broth
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 1 tablespoon thinly sliced fresh basil
  • 1 tablespoon tomato paste
  • 2 pounds plum tomatoes, cut into wedges
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons plain low-fat yogurt
  • 3 tablespoons thinly sliced fresh basil


1. Combine first 6 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 30 minutes. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper. Ladle 3/4 cup soup into each of 6 bowls; top each serving with 1 tablespoon yogurt and 1 1/2 teaspoons basil.

Saturday, April 4, 2015

Lazy Lasagna Bake

Lazy Lasagna Bake

Photo by *Parsley*
  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 6-8

About This Recipe

"All the goodness of lasagna without having to mess with those darn lasagna noodles and about half the work! My family loves this recipe. I make it every couple of weeks."


    • 1 lb ground beef
    • 1/2 cup chopped onion
    • 1 dash minced garlic
    • 1/2 teaspoon salt
    • 1 3/4 cups favorite spaghetti sauce ( I use chunky mushroom & garlic)
    • 6 ounces spiral noodles, cooked and drained
    • 1 cup cottage cheese
    • 2 cups shredded mozzarella cheese, divided
    • grated parmesan cheese


Brown beef with onion, garlic and salt; drain. 
Stir in spaghetti sauce, simmer until heated. 
Remove 1 cup meat sauce & set aside. 
Stir noodles into remaining sauce. 
Place 1/2 noodle mixture into greased 2qt. casserole dish. 
Cover w/ cottage cheese and 1 cup mozzarella. 
Add remaining noodle mixture, top with reserved meat sauce and remaining mozzarella. 
Sprinkle w/ parmesan cheese. Bake covered at 350degrees for 20-25min. Let stand about 5 min before serving.

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Cheesecake Stuffed Dark Chocolate Cake

Cheesecake Stuffed Dark Chocolate Cake


  • Time 32 minutes
  • Serves 16


  • Unsweetned cocoa
  • 1 18.25oz package Devil's Food cake mix
  • 1 3.4oz box instant chocolate pudding mix
  • 3 large eggs-room temperature
  • 1 1/4 cups milk
  • 1 cup oil-vegetable, canola, or corn
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon chocolate extract-optional
  • 1 teaspoon almond extract
  • 3 1.55oz milk chocolate bars(such as Hershey's)
  • 3 16oz tubs homestyle cream cheese frosting
  • 3 7.75oz boxes frozen cheesecake bites(such as Sara Lee)-chopped.
  • 1 12oz jar dulce de leche or caramel sauce
  • Double chocolate rolled wafer cookies(such as Pirouline)
  • Chocolate fudge rolled water cookies( such as Pepperidge Farm)

How to make it

  1. Grease two round 9" cake pans. Dust with cocoa powder.
  2. Beat cake mix and next 7 ingredients on medium speed for two minutes.
  3. Fold in milk chocolate. Spread batter into prepared pans.
  4. Bake at 350 degrees for 30-32 minutes or until cake springs back when touched.
  5. Cool layers for 10 minutes in pans then transfer to wire racks to cool completely.
  6. Wrap layers and chill for at least 1 hour or up to 24 hours.
  7. Using a serrated knife, slice layers in half horizontally to make four layers.
  8. Place 1 layer cut side up onto cake plate.
  9. Spread with 1/2 cup frosting.
  10. Sprinkle one-fourth of chopped cheesecake bites over frosting.
  11. Repeat process with three remaining layers. Spread frosting only over top layer and then on sides of cake.
  12. Drizzle dulce de leche(caramel sauce) over the top of cake letting it drip down the sides.
  13. Break rolled wafer cookies into various length pieces and sprinkle over top of cake along with any remaining cheesecake pieces.
  14. Store in refrigerator until ready to serve.
  15. Refrigerate leftovers(if there are any).

Decorate with chocolate chips, chopped oreo cookies, chopped peanut butter cups or whatever you like.