CHEESE MEXICAN ENCHILADAS

CHEESE MEXICAN ENCHILADAS

1 dozen corn tortillas 1 (6 oz.) can diced olives 2 (1.62 oz.) pkgs. enchilada sauce mix 2 (5 oz.) cans tomato paste   Heat oven to 350 degrees. Begin by preparing the cheese and onion filling. Grate cheese separately and place in separate containers. Chop onions until they are very fine and place them aside as well.To prepare the tortillas, heat skillet with a little oil until hot. Place one tortilla at a time until they are soft and then place them aside on a paper towel and keep warm. To prepare the sauce, combine the two mixes, 2 cans of tomato paste, and 6 cups of warm water in a saucepan. Blend thoroughly. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Keep warm. FILLING: 1 lb. Jack cheese 1 lb. med. sharp cheddar 1 lg. onion   Making the enchiladas: Begin by dipping the tortillas in the enchilada sauce. Fill with the two types of cheese and a little bit of onion. Roll the tortilla and place in an 8 x 12 baking dish. When finished, place the remaining cheese over the top of the rolled tortillas.   Sprinkle the diced onion over the top. Generously place the remaining enchilada sauce over the entire contents. Place in oven at 350 degrees for 25 minutes or until bubbly. Serve with Spanish rice and beans.

Laura's Carrot Cake

CARROT CAKE

Ingredients
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans or walnuts

Directions
Frosting:

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

The longer this chills, the better it serves as well -
*Thanks Laura for the recipe