BON APPETITE - A WEEKEND TREAT: Pumpkin Cake

Pumpkin Cake with Apple Cider Glaze

For the Cake:
1 Yellow Cake Mix
1 15 ounce can of pumpkin puree           

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice

Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand-mixer or stand mixer beat until well incorporated. The batter will be very thick, but will come together nicely.

Pour batter into a greased 7 x 11 X 2 pan.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.

Combine powdered sugar, apple cider and pumpkin pie spice. Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm. Reserve some to pour over each slice when served.

BON APPETITE - A WEEKEND TREAT: Texas Caviar

This is a yummy Texas Caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans white corn, rinsed and drained
1 (4 ounce) can chopped green chiles, undrained
1 jalapeno chile pepper, seeded and finely chopped (optional)
1 red bell pepper - cored, seeded and finely chopped
1 green bell pepper - cored, seeded and finely chopped
1 small red onion, finely chopped
1 bunch cilantro leaves, finely chopped (or basil as a substitute)
1/2 cup rice vinegar                               
1/2 cup olive oil
1/3 cup white sugar
1/2 teaspoon garlic powder

Directions:

• Prep 35 minutes
• Ready In 35 minutes

1. Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
2. To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

UNDER STARRY SKIES - Snippet

My novel, UNDER STARRY SKIES, is featured this week on Facebook: Book Snippets.

This is a western novel where a rancher, schoolmarm, and Indian team up for some romantic suspense. Lots of mystery and humor. And here's the SNIPPET:

      Tye stood and offered Maria his hand, and she let him pull her to her feet. “Let’s walk, Maria. The horse will either stop farther up the road or end up in the ranch yard. And let’s hope the baskets of food weren’t thrown out in the ruckus.”
      “With our luck?” She begrudgingly set out, walking beside him.
      They had barely covered a few yards when they heard a rider approaching from behind. Gun drawn, Tye pushed Maria off to the side of the road and behind him. Moments later, around a bend, Marcus came thundering up, and Tye stepped out to halt him.
      “You are sight for sorry eyes, Marcus.”
      Marcus drew up his mount and looked at Tye with wrinkled brows, then back down the road where Tye had pitched two headless snakes and a gunnysack. “From the look on your face, your afternoon is on a downhill slide, Tydall—to hell. Please, don’t tell me you lost the horse and the buggy?”
      “Long story, Marcus. And jokes would not be well received at the moment.” Tye threw a cautious sideways gaze at Maria a few feet away. She was shaking dust from her dress. Her hair had come undone and framed her face in a wild, disheveled array.
      “Holy mother in heaven, she looks like she could scare bats out of a cave!”
      “Marcus!”
      “All right, stay calm,” Marcus said in a low voice.
      “Tell me what in blue blazes happened.”
      Tye squinted up at him. “Someone hoped we’d tangle with a few rattlers. "That's what happened."

BON APPETITE - A WEEKEND TREAT: It's Tomato Season!

It's that time of the year when the tomatoes are ripening faster than we can eat them. This is an ideal time to make salsa.

FRESH SALSA

• 4 cups chopped peeled fresh tomatoes
• 1/4 cup finely chopped onion
• 1 tablespoon olive oil
• 1 tablespoon vinegar
• 1 teaspoon ground cumin
• 1 garlic clove, minced
• 1 teaspoon salt - optional
• 1 jalapeno pepper, chopped find - optional

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator. Yield: 3-1/2 cups. You can substitute lime juice instead of vinegar.