Green Chili Pork Burritos

My husband showed me this one and I made it better. Steve used canned and i made from scratch. I feel inlove with it the first time I ever had it.

1 pork loin (about 2 lbs) diced into 1/2 inch pieces
5 large green tomatos (tomatillos), quartered
1-3 jalopeno's (depends on how spicy you like it, seeded or un seeded), halved
3 green onions, diced
1/4 cup cilantro
1 (15oz) can refried beans
2 cups chedder cheese, shredded
8 tortilla, burrito size
salt to taste

In a large pot, put the tomatillo's, jalopeno, cilantro and green onion in water to boil. Cook until tender. Drain, save about 1/2 cup of water, and add to food processer, blend well.
In a large nonstick pan, cook the pork until browned. Add about a quarter of the beans and the green chili mixture. Heat through..
Heat the tortilla's. Spread some beans, then cheese then the pork mixture.. Serve with rice.

My Girl Paula: Pumpkin Cake with Maple Frosting

So this week we had to choose a dessert.. I decided to make a cake. I didn't want to do chocolate (trust me i Love chocolate), wanted something different. I'm so glad I chose this one. It came out so yummy. Very moist. I was very easy too. I kept catching my son digging into the frosting. They each had a slice tonight, Samantha and Austin both ate every single bite, down to the last crumb. Austin was about to start licking his plate.


Pumpkin Cake
Makes 1 (9-inch) cake
1 cup butter, softened
2 cups firmly packed brown sugar
4 large eggs
1 (15 oz) can pumpkin
3 cups all purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1/4 tsp ground allspice
1/2 cup milk
Maple Cream Cheese Frosting (recipe follows)

Preheat oven to 350*. Spray 2 (9inch) round cake pans with nonstick baking spray with flour.
In a large bowl, beat butter and sugar at medium-high speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin until smooth.
In a medium bowl, combine flour, baking powder, cinnamon, baking soda, nutmeg, salt and allspice. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mix. Spoon batter evenly into prepared pans, and bake for 22-27 minutes, or until a wooden pick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Spread Maple Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.

Maple Cream Cheese Frosting
makes about 4 1/2 cups

12 ounces cream cheese, softened
3/4 cup butter, softened
2 tbsp pure maple syrup
1/4 tsp cinnamon
4 1/2 cups confectioners sugar

In a large bowl, beat cream cheese and butter at medium high speed with a electric mixer until fluffy. Reduce speed to medium low; add syrup and cinnamon. Gradually beat in confectioners sugar until mixture is smooth. Use immediately