two desperate recipes

My eye phone took a two hour dip in the toilet yesterday. I put it in a vat of rice to see if the urban myth will work but I’m thinking it’s time for the upgrade. I’ve got to stop with the back pocket carry method, either that or quit using toilets.

Twice recently I’ve been in a pantry pinch and had to come up with Something To Take. These two recipes are from my very meager pantry offerings but both of them really surprised and delighted my overindulgent self.

Really Amazing Bean Salad or Really Amazing Bean Salad Dip (please don’t judge me for having the following ingredients in my pantry)

1 can pinto beans

1 can garbanzo beans

1 can mini corn spears–the kind that belong at a Sizzler salad bar

1/2 cup chopped fresh cilantro

1 tomato diced

2 green onion stalks sliced and diced super fine

1 pkg dry ranch dressing mix (not the dip, the dressing)

Strain and rinse the beans and dice the corn spears then toss with remaining ingredients. Get a bag of tortilla chips and blow your low carb diet. I guarantee the scale will be up three pounds tomorrow.

Hunger Games Peanut Butter Cake – people might die fighting over the last piece

1 pkg yellow cake mix

1 pkg instant vanilla pudding

4 eggs

1 cup creamy peanut butter

1 cup sour cream

1/2 water

1 tsp vanilla extract

1 cup peanut butter chips (you can substitute with chocolate)

Mix everything but the chips until smooth then fold chips in. Bake in a bunt cake pan or an angel food cake pan, 350 for 45-50 minutes. I frosted it with the following fudgy chocolate goodness:

1 cube butter

1/2 cup bakers cocoa pwdr

5 TB milk

Boil all ingredients on the stove, stirring. Don’t worry if they curdle. Remove and mix in 2 cups powdered sugar–I added a pinch of water to make it a little smoother.

Once cake is turned out of pan pour the frosting on the top and let it melt over the edge (you can give it a little push). Then chop up a 1000 calories of Reese PB cups and sprinkle them on top. Chill in fridge for a delightful overindulgent treat.