Sopapillas

My mother in law makes some of the best mexican dishes. For an appetizer recently she made these little guys with just some mexican table cream, queso fresca, and some tomatillo salsa. They were to die for!

What you need:

5 cups all purpose flour

2 tsp. baking powder

2 tsp. salt

2 tsp. shortening

8 cups cooking oil

Serving suggestions; honey (like a scone), beans, meat, and cheese

Mix flour, baking powder and salt well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.

With a rolling pin, roll out the dough to a 1/4 inch to 1/3 inch thickness and cut 4 to 5 inch squares or triangles in the dough.

Heat the oil in a large pan to 375 degrees.

Put the dough squares into the oil caefully splash tops, which will make the squares puff up. Flip and do the same on the other side, until golden brown, about 1 minute per side.

Eat warm with honey or make stuffed sopapillas with beans or meat and enjoy!

Dill Carrots

I found this sweet recipe on all recipes. This is a great side dish to any meal and it's super easy and fast!

What you need:

3 cups peeled and sliced carrots

2 tbs. butter

2 tbs. brown sugar

1 1/2 tbs. chopped fresh dill (or dried worked fine as well)

1/2 tsp. salt

1/2 tsp. ground black pepper

Place carrots in a skillet or small soup pan and pour in just enough water to cover. Bring to a boil over medium heat and let cook for about 10-15 minutes or until carrots are slightly tender but still a little crisp. Drain water. Stir in butter, brown sugar, dill, salt and pepper. Adjust to your liking such as if you want sweeter carrots add about a tablespoon more of brown sugar.