Ridiculously Easy Enchilada Sauce

I have a good homemade enchilada sauce recipe, but this past year I have discovered some short cuts that are worth another recipe post. I often have a bottle of vegetable juice (V8) in my fridge so I've been using that in place of opening a can of tomato sauce.

Ridiculously Easy Enchilada Sauce
3 cups Vegetable juice (V8) or tomato juice
2+ Tbsp chili powder
1 Tbsp cumin
2 Tbsp cornstarch
(You can add garlic powder or oregano if want more spices.)

1. Combine all ingredients then mix well.
2. Use for a recipe in a baked casserole dish.

OR
1. If you have about 3 cups left in your bottle of V8, then just pour other ingredients into bottle, screw on the cap, then shake it up.

Chocolate Silk Pie

This is a VERY rich pie so you only need the thinnest slice. It freezes well too.

Chocolate Silk Pie

20 oz semi-sweet or dark chocolate
20 oz silken tofu, 1&1/2 packs (preferably soft, but firm works too)
2 tsp vanilla extract
1 (9-inch) pie shell, baked

1. Melt chocolate in the top of a double boiler over hot water, stirring often (you can also just use a heavy bottom pot and use very low heat)
2. While the chocolate is melting, puree the tofu in a food processor, stopping a few times to scrape down  the sides. puree until completely smooth (if you're using firm silken tofu you might need to add a couple tablespoons of water to help smooth it out.)
3. Add the melted chocolate to the tofu in the processor and blend, then add the vanilla and pulse to blend.
4. Pour the chocolate/tofu mixture into the baked pie shell. use a spatula to fill it evenly.
5. Refrigerate the pie to set the filling for at least 1hr.

Slow Cooker Hot Fudge Sundae Cake (Crockpot)

Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Adapted from Betty Crocker

Ingredients:

Cake:
1 c whole wheat flour
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1 mashed banana
1/2 c milk
2 tbsp vegetable oil
2 tsp vanilla
1/2 c chopped nuts (optional)

Hot Fudge:
1/3 c succanat or raw cane sugar
1/4 c baking cocoa
1 1/2 c hot water

Directions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in banana, milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix succanat and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 min. or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 min. to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Millet Pancakes

Millet Pancakes

Beat together:
1 egg
1 1/2 c milk
3 T canola oil

Add:
2 c millet flour (purchased, ground in grain mill or coffee grinder)
1 T baking powder

Grind in a coffee grinder then add to mixture:
2 T flax seed, ground
4-5 walnuts, ground

Add to mixture:
1/2 - 1 medium overripe banana, mashed

Cook pancakes on  griddle and enjoy!