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Aloe barbadensis (aloe vera)

Origin Aloe vera is native to the Arabian Peninsula, but it can grow in a variety of climates, including deserts, grasslands, and coastal areas. Common in the southwest desert the medicinal aloe is used frequently in folk medicine as a treatment for burns, bites and inflammation. It grows equally well in containers or free standing in the landscape.

This plant is one of those aloes that can become a weed quickly. It forms tight clusters of plants and the colony will continue to expand as long as there is room to grow. This aloe is definitely one that needs a barrier to keep it under control.

The medicinal aloe has narrow, fleshy, stiffly upright leaves that can grow up to two feet long. It has yellow flowers on top of a stalk that can reach three feet in height. Because of its winter hardiness, it is one of the best aloes for the warmer areas of Pinal County.

Water storage

Aloe vera stores water in its leaves, which helps it survive in dry conditions.

Cultivation

Aloe vera is cultivated in subtropical regions around the world, including the southern borders of Arizona, California, New Mexico, and Texas.

Watering

Aloe vera needs to be watered deeply and allowed to dry out completely before watering again. In the growing season, it can be watered every 2–3 weeks, and less frequently during the winter.

Soil

Aloe vera prefers well-drained soil with lots of sand. A terracotta pot is a good choice because it’s porous and allows air to flow out.

Burns

<strong>First-degree Burns
These burns are less harmful in comparison with other types. They are known for causing minimum damage to the skin. They usually cause harm to the outermost layer of the skin. The common signs of this category are inflammation and redness. In some rare cases, peeling of the skin may take place. It is also known as a superficial wound. Generally, medical treatment is not required, and they can be managed with natural home remedies for burns. Blisters are not formed in this case.
Second-degree Burns
They are more severe and harmful in comparison with the first-degree category. Besides affecting the outer layers, they may cause harm to the deeper layers of the skin. In this type, blisters are formed on the skin. In case the blister seems to pop, the blister will appear in its wet form. The healing process in this category takes a lot of time and completely depends on the severity of the blisters. They penetrate through the epidermis and affect the next layer, known as Dermis.
Third-degree Burns
It penetrates through diverse layers of skin, causing major damage compared to the above-mentioned categories. Nerve damage is also a possibility in this case. It can lead an individual to a point where the feeling of pain will go away. It will lead to discolorations of the skin. The skin color may turn dark brown or waxy white. Left untreated, it may cause excessive scarring that will be almost impossible to control. Self-treatment and home remedies will fail in the treatment of this type.
Fourth-degree Burns
The severity, in this case, is more than other categories; if left untreated, it may turn out to be a life-threatening issue. They are not just confined to damaging the layers of skin as they can also harm the bones & tendons.
If a third-degree or fourth-degree category has injured you or your loved ones, you can consult your doctor to avoid permanent scarring. These burns can deteriorate the condition of your skin and bones and may even cause internal damage leading to an unfortunate death. The first two categories are under the control of home remedies for burns.

When burns occur, the pain that usually accompanies them can be intense. There are different degrees of burns, and the remedies mentioned below are best for minor (first degree) burns. There are several household items you can employ to soothe and heal a burn, but the first step after suffering a burn is to immediately wash the area in cool water. This helps soothe angry skin and nerves, as well as washes away impurities. Never apply any kind of oil (with the exception of diluted lavender essential oil) to a burn, as this might make it worse by trapping in the heat.

Cold Water Not Ice to cool down and clean a burn.

Aloe Vera: Famous for Healing Burns
Aloe vera has already been mentioned for wound healing, but it may be more popular for the
treatment of burns. Many companies use aloe vera in their solutions for sunburn. This is because it is great at soothing angry skin and reducing inflammation. It contains compounds that calm the skin and promote healing. You can apply the juice from the plant directly to the affected areas, or you could apply a liberal amount of the juice to gauze and apply this to the
burn wound.
Yarrow (Achillea millefolium)
Burns and sores: Yarrow can be used as a poultice for burns and open sores.
Yarrow can interact with some medications if taken eternally, including blood thinners, stomach acid reducers, high blood pressure medications, and sleepiness-inducing drugs. Yarrow is also likely unsafe to take during pregnancy because it can affect the menstrual cycle and may cause miscarriage.

Turmeric
It is an active herbal remedy beneficial for the treatment of cuts, burns, and other forms of skin irritation. Curcumin is a yellow pigment present in haldi(turmeric) and is effective against wounds and injuries of different forms. It eases pain, reduces the chance of inflammation, and won’t let blister formation survive for long.
Ingredients Required
Turmeric
Amla
Sandalwood
Rose water
How to apply it?
Prepare a perfect mix of turmeric, Amla, and sandalwood.
Add rose water to the mix to upgrade the quality and generate better results.
Note – You can try this pack 2-3 times a day.
For sunburns that may be hard to reach, you can squeeze a half-ounce of aloe vera juice into a small, one ounce spray bottle and add another half-ounce of distilled water, lavender hydrosol, or witch hazel extract. Shake this mixture well and store in the fridge between uses. Spray on affected areas to cool and provide relief.

A Minor Burn Potato Remedy

This simple potato burn remedy can help support the body as it heals from a minor burn. Here’s how to make a potato poultice in your own kitchen.

Ingredients you’ll need…

1 large potato

If you have a minor burn, first make sure you get cold running tap water on it immediately. If it’s not clean, make sure you clean out the burn with cold running tap water.
Then, peel, slice, or grate a potato.
Apply the potato peels, slices, or grated potato onto the affected area.
Keep replacing your potato peel dressings (or sliced or grated potato) as needed. At some point, you may need to hold the dressing on with a bandage or gauze.

Yield: 1 potato poultice

Banana Peels for Burns
Banana peels have anti inflammatory, antioxidant, and antimicrobial properties? These attributes make them perfect for application to wounds and burns.

Apply the peel to the burn for several minutes, until the area begins to feel better.

Honey for Burns
It’s no wonder this superfood can help treat burns, in addition to treating wounds. Honey can
help to prevent infection, heal the area, and reduce inflammation in the area. Apply honey to
gauze and then apply this to the affected area. Leave it on for several hours before removing to replace.

Wounds and Bleeding

Wounds are bound to happen. For wounds that are minor to moderate, you may be able to take care of them at home, while promoting healing. The common products below can help to clean the area, stop bleeding, and help repair damage:

Yarrow (Achillea millefolium) has many medicinal uses, including Bleeding.

Yarrow can stop bleeding from wounds and cuts. The plant’s leaves can be mashed with water and applied to wounds.

Yarrow can interact with some medications, including blood thinners, stomach acid reducers, high blood pressure medications, and sleepiness-inducing drugs. Yarrow is also likely unsafe to take during pregnancy because it can affect the menstrual cycle and may cause miscarriage.

Turmeric:
To make a healing paste with turmeric:
Mix 1-2 teaspoons of ground turmeric (depending on how large the wound is) with enough water to make a thick paste (generally about half the amount of turmeric you use). You can also mix turmeric with coconut oil instead of water for your paste for more healing and anti-bacterial benefits, or apply it as a face cream/mask to reduce acne, redness, or scars.

Be sure to wash your hands and then apply the paste gently on the wound. (It should be pasty, so don’t expect it to look like a cream.)
Once you’ve covered the infected area, place your bandage of choice over the wound.
Let it sit for at least 12 hours, or up to 24.
Do this for three days.
Why this works:
Turmeric not only relieves inflammation to help with pain but also aids in healing in many ways. First, it’s a natural anti-bacterial food, so it will help fight bacteria that are found on the skin when you have a wound and prevent bacteria from entering the body via the wound opening. Turmeric also helps clot the blood, so it will prevent the wound from bleeding further. Last, it helps the wound heal and treats the skin, so there will be little to no scarring and the skin will stay protected.

Teabag for Bleeding
Many people drink tea, making it a very common household item. Tea contains tannins. Tannins are astringent compounds in tea (especially green tea) that may help to clot the blood and draw tissues together.
A 2014 research showed that patients who apply a bandage of green tea concentrates on their bleeding gums or tooth reports less bleeding.
Herbal teas won’t work because they won’t contain the tannins necessary for blood clotting. Decaffeinated tea will not work either.
You will need unused, green or black tea bags.
Press the tea bag firmly against the wound and hold until the bleeding stops. Try to elevate the area above the heart if possible.

Try to elevate the wound above the heart. Gravitational flow pulls everything downwards; similar happens with the blood flow since if you get cut on your hands and hold it above your head, the hand will look pale. On the other side, lowering your head can lead to the blood traveling downwards. In the nutshell with the slow blood flow the chances of bleeding can be prevented with direct pressure.
Ice treatment
In case of a cut in your mouth, or a swelling- applying ice to the affected area might help. Ice helps in reducing swelling. A study conducted by University of Michigan, who found out that bleeding time is longer if your body temperature is high. Hence, if you use near the wound, the ice would cool down the temperature near it. Therefore, It is advisable to apply ice wrapped in a thin cloth or gauze.
Witch Hazel
Witch hazel has an astringent nature that helps in stopping the bleeding in small cuts and nicks. Astringents tends to tighten the skin by holding it together, further helping to promote blood clots and reducing blood supply.

Zinc lozenge and Victim C powder

The combination of zinc lozenge and vitamin C powder helps to stop excessive bleeding while facilitating blood coagulation.
In the case of tooth removal, this is extremely beneficial. A study showed that you sprinkle buffered vitamin C powder onto a gauze and apply it to your tooth socket for bleeding. Slowing the bleeding would help.
Petroleum Jelly
Various cosmetics, like Vaseline products and lip balms, contain petroleum jelly. Petroleum jelly contains a compelling blend of waxes and oils that helps in protecting the skin. It can halt bleeding from small cuts. Martial arts and boxing experts often use petroleum jelly to treat their wounds.
Use styptic pencil
These are waxy pencils, which were originally made for razor burns and shaving nicks, but they can also work great on any small cuts. You have to gently rub the pencil on your wound to allow the astringent minerals to settle on the surface. During the process, your skin may sting a little, but after some time, the bleeding will go away, as well as the pain.
Corn starch
You can sprinkle a bit of cornstarch to stop bleeding from your wound. When you sprinkle the cornstarch, make sure you let it stay on your wound for some time. Do not run on it or it would give rise to further abrasions. You may gently press the cornstarch onto your cut to accelerate the process. Make sure that after the bleeding has stopped, you rinse your wound under running water

Honey for Cleansing and Treating Wounds
Arguably one of the most useful household items, honey offers a variety of benefits. The best
honey to have in your home is raw honey. Avoid honey that has been pasteurized, as the
medicinal benefits are lost through this process. Honey is packed with antimicrobial compounds
that help heal a wound by preventing bacteria from growing. Honey also has a slightly acidic
pH, so this aids in blood clotting, as well as encouraging blood to release oxygen for healing.
The sugar content in honey helps draw water from the wound to keep it from swelling.
To apply honey to a wound, simply spread a little on gauze and place the gauze on the wound.
Place a clean, dry dressing over that dressing and make sure to replace the dressing when the
drainage from the wound has saturated it.
Garlic to Cleanse and Prevent Infection
Garlic is nature’s antibiotic, helping to kill bacteria
and prevent infection from setting in. Because garlic
can be bothersome to the skin if it is left on too long, it
is important to only leave the garlic on the skin for up
to 25 minutes. Crush one to three cloves well and
apply them to the skin, holding them in place. Make
sure that before you apply garlic, you have washed the
area thoroughly.
Potato Poultice for Inflammation
Potatoes have been used on wounds to help draw out infection and help reduce inflammation in a
wound. They can even be sliced and placed over a splinter for several hours (covered with a
bandage) to draw it out. For other wounds, make a poultice with shredded potatoes and apply
this directly to the wound for up to four hours. Make sure you cover the area with a cloth. After
removing, rinse the area with salt water and apply more if desired. It is okay to leave the
poultice on overnight while you are sleeping. Repeat the poultice application and salt water
rinsing until the wound has healed.
Aloe Vera for Speeding up Healing
This familiar household plant has many uses, especially when it comes to healing wounds. The
inner gel of the plant is powerful and can help reduce inflammation, soothe, and repair tissue.
Cut a leaf off your Aloe Vera plant and apply the inner juice to a wound (after cleaning it).
Onion for Nosebleeds
For many years, Chinese medicine practitioners have stated that onions help stop nosebleeds.
To utilize an onion to stop a nosebleed, simply grate a little onion and squeeze out the juice into
a small bowl. Next, dip a cotton ball in the juice. It is not necessary to fully saturate the cotton
ball. Finally, place the cotton ball inside the affected nostril, leaving it there for up to four
minutes.
Another option is to slice an onion and hold it directly under the nostril for several minutes. It is
thought that the strong fumes from the onion help to accelerate clotting.
Apple Cider Vinegar for Nosebleeds
Another nosebleed remedy is to use apple cider
vinegar. This common household item is useful for
a large variety of ailments, and nosebleeds are just
one.
You will need to put one tablespoon of apple cider
vinegar in a small bowl and dip a cotton ball in the
liquid.
It is not necessary to saturate the entire
cotton ball.
Place the cotton ball into the affected nostril for up
to ten minutes. It is thought that the acidity of the
vinegar helps to constrict the blood vessels.
Cayenne Pepper for Nosebleeds
Look no further than your spice rack for
many natural remedies! Cayenne pepper is a
common addition to any spice rack and has
many medicinal properties, including the
ability to stimulate blood clotting. To use
cayenne for a nosebleed, simply add a
teaspoon of ground cayenne to a glass of
warm water and stir it well. Drink this
mixture as soon as possible to benefit.

Gingko

Gingko could be beneficial for:
dementia
Alzheimer’s disease
eye health
inflammation
diabetes
bone healing
anxiety
depression

It’s perhaps best-known for its ability to boost brain health. Studies say that gingko can treat patients with mild to moderate dementia. Trusted Source, and can slow cognition decline in dementia and Alzheimer’s disease.

Yarrow (Achillea millefolium)

Yarrow has been used in many cultures for many health conditions, but there is little scientific evidence to support its benefits. Yarrow can also interact with certain medications, including blood thinners, medications for high blood pressure, and medications that reduce stomach acid.
Yarrow may be unsafe for people who are pregnant, breastfeeding, or have bleeding disorders. It may also cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family, which includes ragweed, chrysanthemums, marigolds, and daisies.

Does not grow well at all in Tucson Az.

Yarrow (Achillea millefolium) has many medicinal uses, including:

Healing wounds: Yarrow has been used to stop bleeding and promote healing of wounds and cuts. It can be applied directly to wounds or crushed into a paste with water.

Treating fevers and colds: Yarrow tea has been used to treat fevers and colds.

Relieving pain: Yarrow can help with toothaches, muscle spasms, and PMS spastic pain.

Reducing inflammation: Yarrow has been used to treat Crohn’s disease and ulcerative colitis.

Soothing stomach issues: Yarrow may help with indigestion, heartburn, and stomach cramps.

Gardening: Yarrow can be grown as a cut flower or dried flower, and its cultivars come in a variety of colors.

Yarrow may be unsafe for people who are pregnant, breastfeeding, or have bleeding disorders. It may also cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family, which includes ragweed, chrysanthemums, marigolds, and daisies.

Grow Chamomile

Chamomile can be grown in Tucson, Arizona, and is considered a cool-season annual herb:

When to plant

Sow seeds in early spring or fall when temperatures are above 55°F.

Where to plant

Chamomile prefers full sun and well-drained soil. If you have caliche soil, you can grow chamomile in pots with a cactus soil mix.

How to care for

Water regularly after planting and keep weed free. Chamomile plants are hardy and don’t need winter cover.

Types of chamomile

German chamomile can be grown in the winter, but needs to be replanted each year because it dies in the heat. Roman chamomile is best planted in the spring and uses more water than native plants.

German chamomile can be grown very easily in the cooler months of winter, while the Roman chamomile is best planted in spring. Both need six to eight hours of sunlight per day. Like many herbs, they do best in well drained soil. Thus if you have caliche soils, consider growing them in pots with a cactus soil mix

Nail Fungus Herbes

Apple cider vinegar

Soak your feet in a solution of one part apple cider vinegar to two parts warm water for at least 30 minutes a day.

Tea Tree Oil Treasure

Tea tree oil, renowned for its antifungal properties, can be a potent ally against nail fungus. Diluted tea tree oil can be applied directly to affected nails to help combat the fungal invasion.

Snakeroot extract

Snakeroot (Ageratina pichinchensis) extract is an antifungal made from plants in the sunflower family.

An older 2008 study showed that the remedy is effective against toenail fungus as the antifungal medication ciclopirox.

For the study, snakeroot extract was applied to the affected area every third day for the first month, twice a week for the second month, and once a week for the third month.

Oregano oil

Dilute oregano oil and apply it to the affected nails, as the thymol in oregano oil is antifungal and antibacterial.

Vicks VapoRub

Apply Vicks VapoRub to the affected nail, which contains camphor, eucalyptus oil, and menthol, which may help stop the growth of certain fungi.

Queens Wreath Vine (Coral Vine)

How to grow coral vine (queen’s wreath) in Arizona:

When to plant coral vine in Arizona: Spring and fall. Coral vine dies back with cold weather but regrows in the spring. Foliage hardy to 28°F; roots hardy to 20°F

Where to plant coral vine: Full sun to partial sun. Tolerates hot areas. Can be grown in native soil or fertile soil but needs well-draining soil.

How big does coral vine get?15′-30′ tall and 15′- 30′ wide. Very fast grower. Can be invasive in other climates.

Do I need to provide support for coral vine? Grows well along an arbor or trellis.

What color are coral vine flowers?Most often pink, but occasionally white or red.

When does coral vine bloom?Blooms are showiest in October, but occasional blooms from spring through frost.

Is coral vine messy? Coral vine drops most of its leaves in winter. Cut back to a several inches above the ground each spring. Will regrow quickly. Prune lightly in the summer to maintain shape or train.

Good to know:Apply a balanced organic fertilizer (5-3-3 to young plants in early spring. Mulch well. Water established plants weekly during the summer. Rainfall is typically enough for winter watering.

Pruning Fig Trees

pruning fig trees:
After leaves have fallen off and sap is not moving, cut 1st year stem back to 2 ft.

Never Fail Fudge

From Domino powdered sugar box

1 lb. pkg. Powdered Sugar (3 3⁄4 cups)
1⁄2 cup cocoa powder, unsweetened
6 tablespoons butter or margarine
1⁄4 cup milk
2 teaspoon vanilla extract
1⁄4 teaspoon salt
1 cup walnuts or pecans, chopped
Yields: 24 squares
Grease a 9×12-inch loaf pan. or a cookie sheet

Combine the confectioners sugar, cocoa powder, salt, butter, milk, and vanilla extract in the top of a double boiler over simmering water. Stir until all ingredients are mixed, smooth, and the mixture is glossy. Stir in the nuts or any other add-ins.

Quickly pour the mixture into the prepared loaf pan.

Refrigerate 2 hours or until firm. Cut into squares.

Pioneer Woman’s Pecan Pie

Servings: 12

Ingredients

1 whole Unbaked Pie Crust (I Use “sylvia’s Perfect Pie Crust” Recipe
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.

Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers.

Pecan Pie

8 Servings

3 Eggs
1 C Light Corn Syrup, Karo Light
1 C Sugar
2 TB Butter or Margarine, Melted
1 tsp Vanilla
1/8 tsp Salt
1 C Pecan Halves
1 9″ Pastry shell, (unbaked)

Beat eggs slightly, and stir in syrup, sugar, butter, vanilla and salt until blended. Sir in pecan halves. Pour into pastry shell and bake for 15 minutes at 400°. Reduce heat to 350° and bake another 25 to 30 minutes, until lightly browned and completely puffed across top. Cool Completely before serving.

Per Serving: 452 Cal (38% from Fat, 4% from Protein, 58% from Carb); 20 g Tot Fat; 5 g Sat Fat; 68 g Carb; 1 g Fiber; 60 g Sugar; 27 mg Calcium; 1 mg Iron; 203 mg Sodium; 100 mg Cholesterol

Peanut Butter/Potato Candy

(The Great Depression Candy)
12 Servings

I can’t even describe this candy; you just have to try it to see how good it is. It is so rich, that only a small piece will make your brain jump. My mom got this unique recipe from my aunt Phoebe Hayhurst – Payne – Padgett, who was a very unique, down to earth, hard working country woman. An off the wall, great tasting candy would never be hard for her to pull off.

I have read that potato candy is from Ireland, some say Austria, all agree it came to the U.S from Europe sometime in the late 1800’s. It was a well known recipe during the great depression, so it has been around for a long time. The candy uses so few ingredients and is so rich it goes a long way.

1 box powdered sugar
1 small potato, boiled with jacket on
1 tsp vanilla
1 small jar peanut butter, smooth is what mom always used, but crunchy would be good too.
Pinch of salt

Directions:

Peel and mash up potato. Add salt and vanilla to mashed potato and mix well.

Add powdered sugar until it is like biscuit dough.

Roll out dough and spread with peanut butter out to edges of dough. Roll it up like a jelly roll and refrigerate. When roll is firm, cut into slices. Let the candy rest for an hour or more so that it can dry out a little, it’s easier to serve that way.

Pineapple Upside-Down Cake Like Mom Made

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My mom loved this cake and made it every other month or so when I was growing up. Mom used butter and brown sugar freely, it was so darn tasty the way she made it. We had a large family, therefor smaller portions on our plate, so we weren’t worried about such things as sugar or cholesterol. At our house, dessert was for Sundays, after dinner. Often as not, Jell-O was the dessert. Mom didn’t use nuts in her cake, but I love the addition of Pecans in the cake. She loved maraschino cherries and always used them if she had them on hand. I like to make my cake in a cast iron skillet, I think it makes a nice upside down cake, but a cake pan will do just fine. You may certainly make a cake from scratch. I was brought up on boxed cake mix and so cake from scratch seems grainy and dry to me. Maybe I just have not made a good cake from scratch yet.

You can also use muffin tin and make upside down cupcakes.

Ingredients:
1 cake mix
1 Tb flour for altitude change
1-2 eggs and liquid as called for in mix, be sure to allow for altitude as described on box.
I use 2 eggs in my cake mixes, Just my way of doing it, it isn’t really necessary for a good cake.
Sauce:
5 Tb butter (1/2 stick plus 1 Tb).
1 1/2 cup packed brown sugar (light if you have it)
1 Pinch (1/16 tsp) Cinnamon
1 20-ounce can pineapple slices, with juice reserved.
You will need 1 C Mixture of Water & Pineapple Juice drained from canned slices.

Optional:
1 jar (6 oz) maraschino cherries without stems, drained
¼ C Walnuts or Pecans
½ tsp. fresh lime juice for cake mix
¼ C shredded cocoanut

Preheat the oven to 350°F.

In a cast iron skillet melt butter remove from heat, (or in a13x9-inch pan, melt butter in oven).

Swirl pan so butter comes up the sides of the skillet or pan.

Sprinkle brown sugar evenly over butter in the bottom of the pan.

Arrange pineapple slices on the brown sugar.

Place cherry in center of each pineapple slice if using.

Place nuts, if using, around the top of this layer, and set aside.

Add enough water to reserved pineapple juice to measure 1 cup.

Make cake batter as directed on box, substituting pineapple juice mixture for the water and adding 1 Tb flour to the batter.

Check for altitude option as described on cake mix box.

Pour batter over pineapple in pan.

Bake 45 minutes or until toothpick inserted in center comes out clean.

Immediately run knife around side of pan to loosen cake.

Let rest for 5 minutes.

Place heatproof serving plate upside down onto pan, turn plate and pan over at the same time (keeping plate and skillet or pan firmly pressed together). If you prefer, you can serve it right out of the pan, it just doesn’t look as pretty, but certainly tastes the same.

Leave pan over cake 5 minutes so brown sugar syrup can drizzle over the cake, then remove pan.

Cool 30 minutes before serving.

Southern Banana Nella Pudding

Oh the memories! Mom would make up a huge bowl of this delight, and we could hardly wait for dessert. I’m pretty sure the original pudding was not instant in any way, so it took real effort and time to create. Mom could serve our most disliked food for dinner and we would clean our plates in anticipation of dessert. I thought it was so artistic, the little vanilla wafers and bananas lining the bowl, and the sprinkle of crushed cookies on top. I really did think that mom was the original creator of all things good and artistic coming from the kitchen. There was no T.V. at our house yet, and I hadn’t any experience with cookbooks and recipes at the time. I figured she just made it up as she went along. Maybe she did!

2 pkg.       packages of Jell-O instant vanilla or banana flavor pudding & pie filling
Milk
32           vanilla wafers
2            bananas, sliced

Optional:

2 C thawed whipped topping or whipped cream.

I don’t care for the topping on my pudding, but many recipes today even call for it mixed into the pudding.

Make the vanilla pudding according to the directions. Let the pudding “soft set” which takes about 5-10 minutes before making your alternating layers of pudding, wafers and bananas.

Line the bottom of a large bowl with vanilla wafers.

Cut banana slices and place slices on the bottom of the bowl..

Spoon in a layer of pudding.

Push vanilla wafers down the sides of the bowl into the pudding.

Layer top with sliced bananas

Layer vanilla wafers

Make another layer of pudding

Add sliced bananas and a layer cookies across top .

Line sides of bowl again with wafers.

Add final layer of pudding

Line sides of bowl with wafers again.

Crush a few wafers and sprinkle over the top or layer on whipped topping and sprinkle with crushed wafers. You can stand a few cookies up by pushing them into the pudding a little. Enjoy!!

Popcorn Balls & Candy Corn Popcorn Balls

Mom always made popcorn balls at Halloween when we were young, to hand out to trick or treaters. I love the smell and the taste of these treats to this day.

1 1/2 qt popcorn, popped
1/2 cup              light corn syrup, Karo
1/4 cup              sugar
1/2 TB               butter, or margarine
1/4 tsp              salt

**Optional** Food coloring

Boil syrup, sugar, butter and salt. Syrup is ready when brittle threads form when syrup is dropped into cold water or 260° with candy thermometer.

If you wish to color the syrup do so at this time.

Pour over popcorn and stir with a wooden spoon until popcorn is coated. Lightly butter or flour your hands and lightly form mixture into balls.

(3 or 4 inch balls are a good child size)

Yield: 6 Cups

Candy Corn Popcorn Balls

Makes 16

1/4 cup (1/2 stick) butter or margarine
1 pkg. (10-1/2 oz.) Miniature Marshmallows
1 pkg. (4-serving size) JELL-O Brand Gelatin, any flavor
12 cups (3 qt.) popped popcorn
1 cup candy corn
Microwave butter and marshmallows in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until marshmallows are puffed. Stir in gelatin until well blended.

Pour marshmallow mixture over combined popcorn and candy corn in a large bowl. Mix lightly until well coated.

Shape into 16 (2-inch) balls or other shapes with greased or wet hands.

Ryan Scott’s Brownie in a Mug

INGREDIENTS

1/4 cup granulated sugar
1/4 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
2 tablespoon olive oil (one that’s not too strong is better)
1 1/2 tablespoons water, at room temp
1 egg

PREPARATION

Sift together the sugar, flour and cocoa powder. Add the salt.

Mix together the olive oil, water and egg. Fold the dry ingredients into the wet. Pour into a mug and microwave for 2 minutes (no peeking!!)

Boston Cream Cupcakes Martha Stewart

Makes 18 cupcakes

Ingredients
6 tablespoons unsalted butter, room temperature, plus more for tins
1 ½ cups all-purpose flour, plus more for tins
1 ½ teaspoons baking powder
½ teaspoon coarse salt
½ cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes (see below)

Directions
Preheat oven, prep muffin tins, and combine dry ingredients:
Preheat oven to 350°F. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl.

Heat milk and butter:
Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar:
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes.

Add dry ingredients:
Beat in dry ingredients.

Boil milk mixture and add to batter:
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla.

Place batter in muffin cups and bake:
Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes.

Cool:
Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

Spilt cupcakes and spread with cream filling:
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom.

Sandwich and spoon glaze over cupcakes:
Sandwich with top. Spoon glaze over each and serve immediately.

Ingredients
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
⅛ teaspoon coarse salt

Directions
Chop chocolate:
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

Heat cream:
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes (don’t stir—doing so will cool the ganache too quickly, making it grainy).

Whisk the mix:
Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.

Scrape the bowl:
Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a silicone spatula to incorporate all of it.

ganache https://www.marthastewart.com/865175/ganache

Ingredients
8 ounces semisweet or bittersweet chocolate (we like 61 percent cacao)
1 cup heavy cream
⅛ teaspoon coarse salt

Directions
Chop chocolate:
Coarsely chop chocolate. A serrated knife is best for the job; its sawlike teeth grab the chocolate, breaking it up.

Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
Scrape the bowl:
Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a silicone spatula to incorporate all of it.
How to Fix Broken Ganache
If the fat starts to separate from the cream, much like the oil in a vinaigrette, fret not. To bring a “broken” ganache back, whisk in water, 1 tablespoon at a time, until the mixture is smooth and emulsified again. Resist the impulse to add cream, which will disrupt the ratio of chocolate to fat (generally, 1 ounce chopped chocolate for every fluid ounce of heavy cream—plus 1/8 teaspoon coarse salt for every 8 ounces chocolate).

Peanut Brittle

Ingredients

1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

Directions

Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.

From Allrecipes.com 5/22/2016

Caramel Bread Pudding for Two

Yield: 2 servings

2 tablespoons unsalted butter, melted, plus more butter for greasing the cups
2 croissants (about 2 ounces each), torn into 1-inch pieces
1 large egg
2 tablespoons plus 1/2 teaspoon sugar
3/4 cup half-and-half
1/2 teaspoon pure vanilla extract
4 soft caramel candies, chopped

Preheat the oven to 350 degrees F. Lightly butter 2 ovenproof 6-ounce tea or coffee cups. Tear a loosely packed 1/2 cup of the croissant pieces into slightly smaller pieces, and toss them with the melted butter in a small bowl; set aside.

Whisk the egg with 2 tablespoons of the sugar in a medium bowl until the sugar is dissolved. Whisk in the half-and-half and vanilla. Stir in the remaining 1-inch croissant pieces and the caramels, and let the mixture sit, folding occasionally, for about 15 minutes. Don’t worry if the mixture seems too wet; the excess moisture will be absorbed as the pudding bakes.

Divide the soaked bread mixture between the prepared cups. Top each with half the buttered croissant pieces, and sprinkle with 1/4 teaspoon of the remaining sugar. Bake until the bread pudding puffs above the rim of the cups and is set, about 30 minutes. Let cool a few minutes (the pudding will sink), and serve warm.

Pfeffernusse From Preppy Kitchen

Servings 75 cookies
Calories 55
Author John Kanell

Ingredients

½ cup unsalted butter (113g)
½ cup firmly packed dark brown sugar (110g)
¼ cup unsulphured molasses (80mL)
¼ cup honey (80mL)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon anise extract
¾ teaspoon ground cloves
¾ teaspoon ground pepper
½ teaspoon freshly grated nutmeg
½ teaspoon salt
1 large egg
3 cups all-purpose flour (360g)
½ teaspoon baking soda
2 cups confectioners’ sugar (240g)

Instructions

In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from the heat. Stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Transfer to a large bowl, and let cool for 20 minutes or until barely warm to the touch.

Once cooled, whisk in the egg until well combined. Fold in the flour and baking soda until all of the flour is incorporated. Transfer the dough to a sheet of plastic wrap, cover and press into a 1-inch-thick square. Refrigerate for 2 hours or up to 3 days. (The dough gets more flavorful as it rests, so this is a great step to make ahead.)

When ready to bake, position oven racks towards the center of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.

Unwrap the cookie dough and cut into ¾-inch wide strips. Cut again making ¾-inch-wide strips running perpendicular to the first set, creating cubes. Roll each cube of dough between your palms to create a ball. Place on the lined baking sheets 1 1/2 inches apart. If you can’t fit all of the dough on two sheets, rewrap and chill the remaining dough to roll and bake after the first batch.

Bake one sheet at a time for 10 to 12 minutes or until cookies are firm to the touch and just starting to crack on top. Let cookies cool for a few minutes. Toss cooled cookies in confectioners’ sugar until well coated. Transfer to a wire rack to cool completely. Toss again in confectioners’ sugar once cooled.

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake and will yield a dry and dense cookie. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. If you scoop the flour straight from the bag, you overpack the measuring cup.

It’s essential to roll these German cookies in powdered sugar twice. The powdered sugar may melt onto the cookies upon the first roll. The second coat makes sure the cookies are fully coated.

Do not skip chilling the cookie dough as you don’t want them to spread into a flat cookie upon baking.

Always keep the unrolled dough covered in the fridge. As you’ll have to bake these German cookies in batches, you don’t want the dough to come to room temperature or dry out between batches.

The easiest way to measure molasses and honey is to spray your measuring spoon with non-stick spray or grease it with a bit of butter. This way, the molasses and honey slides out of the measuring spoon.

Always line the sheet pan with parchment. The parchment help cookies bake more evenly and prevent them from cracking or breaking when lifting them.

If you don’t have anise extract, you can use ½ teaspoon ground anise seed or sub for vanilla or almond extract.

Pfeffernüsse (German Spice Cookies)

Makes:About 8 dozen (1-1/2-inch) cookies

You can bake the cookies ahead of time and freeze them for up to 2 months.

For the spiced sugar:

1 cup powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

For the cookies:

3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/2 cup sliced almonds, toasted
8 tablespoons unsalted butter (1 stick), at room temperature
2 teaspoons packed finely grated lemon zest (from about 2 medium lemons)
2 teaspoons packed finely grated orange zest (from 1 medium orange)
1 cup packed dark brown sugar
1 large egg
3/4 cup honey or molasses
1/4 cup finely chopped candied lemon or orange peel (or a combination)
For the spiced sugar: Sift all ingredients together into a large bowl; set aside.

For the cookies:

1. Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
2. Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside.
3. Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30 seconds more. Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
4. With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour.
5. Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
6. Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more. (The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
7. Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
8. Repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks. You can bake the cookies ahead of time and freeze them for up to 2 months.

Muffin Tin Doughnuts

Makes 12 muffin size or 48 mini muffin pan doughnuts

DOUGHNUTS
2 3/4cups (13 3/4 ounces) all-purpose flour
1cup (7 ounces) sugar
1/4cup cornstarch
1tablespoon baking powder
1teaspoon salt
1/2teaspoon ground nutmeg
1cup buttermilk
8tablespoons unsalted butter, melted
2large eggs plus 1 large yolk

COATING
1cup sugar
2teaspoons ground cinnamon
8tablespoons unsalted butter, melted
1. FOR THE DOUGHNUTS: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin with vegetable oil spray. Whisk flour, sugar, cornstarch, baking powder, salt, and nutmeg together in bowl. Whisk buttermilk, melted butter, and eggs and yolk together in separate bowl. Add wet ingredients to dry ingredients and stir with rubber spatula until just combined.
2. Scoop batter into prepared tin. Bake until doughnuts are lightly browned and toothpick inserted in center comes out clean, 19 to 22 minutes. Let doughnuts cool in tin for 5 minutes.
3. FOR THE COATING: Whisk sugar and cinnamon together in bowl. Remove doughnuts from tin. Working with 1 doughnut at a time, brush all over with melted butter, then roll in cinnamon sugar, pressing lightly to adhere. Transfer to wire rack and let cool for 15 minutes. Serve.
KEY STEP: BRUSH WITH BUTTER
We brush the warm muffins liberally with melted butter before rolling them in the cinnamon sugar. The butter helps the coating stick and makes the muffins taste more fried. Use your hand to press the cinnamon sugar onto the doughnuts to coat them completely.

Jello poke cake

You can use any flavor Jello or gelatin mixture made with fruit juice you like for this refreshing cake. Although certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme. I always seem to pick out white cake for my dessert as I like the color of the Jello or gelatin mixture to have a nice contrast with the cake. Your choices are unlimited when making this cake.

Servings12
Ingredients:

1 box cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) any flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 oz) frozen whipped topping, thawed (3 cups)
fruit, if desired

Heat oven to 350°F (325°F for dark or nonstick pan).
Make and bake cake as directed on box for 13×9-inch pan. Cool completely in pan, about 1 hour.
Pierce cooled cake all over with fork.
In small bowl, stir gelatin and boiling water until smooth; stir in cold water.
Pour over cake.
Run knife around sides of pan to loosen cake.
Refrigerate for at least 2 hours.
Frost with whipped topping and garnish with berries, or fruit slices. Store covered in refrigerator.

Chocolate Poke Cake

16 servings

Ingredient:
1pkg. (2-layer size) yellow or white cake mix
2pkg. (4-serving size each) JELL-O Chocolate Cook & Serve
1cup powdered sugar
1qt. (4 cups) milk
2Tbsp. margarine or butter

Directions:
PREPARE cake batter and bake as directed on package for 13×9-inch baking pan. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.

COMBINE dry pudding mixes and sugar in medium saucepan. Gradually add milk, stirring until well blended. Add margarine. Bring to full boil on medium heat, stirring constantly. Pour over cake.

REFRIGERATE at least 2 hours before serving. Store leftovers in refrigerator.

VARIATION
For variety, experiment with these flavor combinations: yellow cake mix and JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

Calories 310

Pudding Poke Cake

Any flavor of cake and pudding can be used in this recipe. I have melted frosting in the microwave and used instead of pudding after the holes have been made in the warm cake. Worked great. Goodness in every bite.

1 pkg Cake Mix (white is nice for contrast in colors) Ingredients according to package directions, usually water, vegetable oil and eggs.

2 Pkg (4 serving size) Instant Pudding

4 C milk for the pudding

Mix cake mix according to package directions for 13″ x 9′ baking pan, Remove from oven. Immediately poke holes down through cake with round handle of wood spoo. Holes should be about 1 inch apart.

Prepare pudding according to package directions, using 4 cups cold milk. Beat about 2 minutes with wire whisk or mixer on low. Immediately pour about half of the thin pudding mixture over warm cake and into holes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake and smooth with spoon back.

Refrigerate at least 1 hour before serving.

Apricot Angel

This is a cool, light dessert for summer days. I first made this dessert when I lived in Illinois and John and Jim were in grade school. Over the years I have found variations on this easy desert, but none I like any better.

Serves 12

1          Angel Food Cake baked and cooled
2          11.5 oz cans of apricot nectar juice
(Place 1 can in refrigerator to cool)
1          15.25 oz can of apricots in heave syrup
2          ¼ oz envelopes gelatin ( I use Knox gelatin pkts)

Optional
1/8 tsp cinnamon or nutmeg
Vanilla ice cream

Bake angel food cake and let cool

Tear angel food cake gently into 2” to 3” pieces and arrange evenly in a large lasagna pan or serving dish large enough to accommodate the cake and about 3 cups of juice. I use a large 3 qt oblong glass baking dish.

Place your can of chilled apricot nectar into a large mixing bowl, and gently sprinkle the 2 packets of gelatin over top and let stand. It will dissolve while you prepare the rest of the juice.

In a large pan add the other can of apricot nectar and the juice off of the can of apricots. Smash up the apricots with a fork and press through a strainer into the pan of juice. Heat the juice and strained apricots just to a boil but not boiling. Stir in cinnamon or nutmeg if you are going to use them at this time.

Mix the gelatin that has been softening well, and pour in the hot juice slowly mixing as you pour. When gelatin is mixed thoroughly, let cool down to just a warm stage, but not thicken, then pour over the angel food cake evenly. I have found that letting the gelatin cool keeps the angel food cake from compressing too much, and it will retain its light and airy texture.

Chill and serve with a dollop of whip cream or ice cream.

Easy Dump Cakes

RECIPE COURTESY OF REE DRUMMOND

Yield: 24 servings (each cake serves 12)

Ingredients

Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter

Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Apple Dump Cake:
2 cans apple pie filling 21 ounces each
1 package yellow cake mix
½ cup 1 stick butter, cut into thin slices about 20 slices
optional ⅓ cup caramel topping, warmed slightly I used Hershey’s
ice cream for serving

Directions

Preheat the oven to 350 degrees F.

For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Fruit Cocktail Pudding Cake

12 Servings

1 Yellow Cake Mix
1 Large Pkg Instant Lemon Pudding Mix, (or 2 small packages)
4 Large Eggs
1/4 C Oil
1 16 Oz Can Fruit Cocktail, Juice And All
1/2 C Brown Sugar
1/2 C Walnuts, Chopped
1 C Coconut, Flaked (optional)
1 Glaze Icing Recipe (Optional), To Frost Warm Cake

Blend cake mix and instant pudding filling together. Add fruit cocktail with juice, coconut and oil. Beat eggs until foamy and add to cake mixture.
Pour into greased pan. Sprinkle with brown sugar and walnuts over batter and bake at 350° for 45 minute.
While cake is still warm drizzle with a glaze icing.

Per Serving: 264 Cal (44% from Fat, 8% from Protein, 48% from Carb); 13 g Tot Fat; 4 g Sat Fat; 33 g Carb; 1 g Fiber; 18 g Sugar; 79 mg Calcium; 1 mg Iron; 189 mg Sodium; 87 mg Cholesterol

Cheesecake Factory Key Lime Cheesecake

1 3/4 cups graham cracker crumbs
5 Tbsp. butter, melted
1 cup plus 1 Tbsp. sugar
3− 8oz. pkgs cream cheese, softened
1 tsp. vanilla
1/2 cup fresh lime juice (about 5 limes) If using key limes or juice,
use half as much.
3 eggs
whipped cream

Preheat oven to 350*. Combine crumbs, butter and 1 Tbsp. sugar in a bowl.

Stir well to to coat all crumbs. Keep it crumbly. Press the crumbs onto the

bottom and half way up the sides of an 8″ springform pan. Bake crust for 5

mins.and set aside. In large bowl combine cheese, 1 cup sugar and vanilla.

Mix with electric mixer till smooth. Add the lime juice and eggs and

continue to beat till smooth and creamy. Pour filling into crust. Bake for

60 to 70 mins. If top is turning light brown it’s done. Remove from oven and

allow to cool till room temperature. Put into fridge. When chilled, remove

the pan sides and cut. Serve with whipped cream.

Bread Pudding Cake Gretchen’s Bakery

Ingredients:

3 Cups Cubed Bread – Stale *preferably an Italian or French Crusty bread

Melted Butter 2 Tablespoon (28g) Half ‘n’ Half 2 cups (480ml) Large Eggs 5 (250g) Granulated Sugar ½ cup (100g) Brandy (optional) 2 Tablespoons (30ml) Vanilla Extract 1 Tablespoon (15ml)

Mix Method:

Melt the butter wither in the microwave or in a small pot on the stove. In a large mixing bowl combine the sugar and eggs. Whisk smooth. Add the melted butter and milk and whisk to combine well. Add the optional brandy and vanilla extract. Whisk everything smooth. Cut the bread into 1 inch cubes and add it to the custard mixture in the bowl.

Allow to soak overnight in the refrigerator, or for at least 3 hours so the custard has a chance to soak into the stale bread.

Prepare an 8″ Cake Pan with Pan Grease and line with a parchment circle. Pour the custard/bread mixture into the pan. Preheat the oven too 350°F and Prepare a water bath by placing this prepared pan inside another pan of a larger diameter, I use a 10″ or 12″ diameter for the water bath pan.

Meanwhile, set a pot of water or tea kettle on the stove and bring the water to a boil. This hot water and larger pan will be used to create a water bath which will ensure that your custard bakes gently.

Bake for approximately 1 hour, or until no liquid custard is visible when you press firmly in the center of the bread pudding cake. Remove from the oven and take out of the water bath. Allow to cool completely at room temperature, then transfer to the refrigerator to cool to cold, and set the rest of the way. When the bread pudding cake is completely cold, you can then unmold onto a serving plate.

Keep refrigerated at all times, but you can serve warmed in the oven if desired.

Bread pudding is eaten warm or cold it is your preference.

Bread Pudding can also be baked in a 9” x 13” casserole dish if you prefer. (No need for pan grease or use parchment paper.)

Baked Custard

– Old-Fashioned Baked Custard Recipe:
Yields: 6 servings
Ingredients:
4 to 6 eggs*
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt (optional)
3 cups milk, heated until very hot
Ground nutmeg or ground cinnamon for garnish, optional
* The amount of eggs used can vary according to your needs. When I make the custard for dessert, I usually use 4 eggs. When making for breakfast, I increase the recipe to 6 eggs.

Preheat oven to 350 degrees F. Adjust oven rack to center position. Lightly butter (or use non-fat vegetable spray) six (6-ounce) custard cups and set them into a large baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.
In a large bowl, beat eggs slightly; add sugar, vanilla extract, and salt and beat until dissolved. Mix in hot milk until blended. Pour egg mixture into prepared custard cups. Sprinkle with nutmeg or cinnamon.
Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come at least half-way up the sides of the custard cups. NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat. Carefully pour hot water into the baking pan to come up the sides of the custard cups.
Bake 25 to 30 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. If using a digital instant-read thermometer, inserted in the centers, the internal temperature should register approximately 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.
Remove from oven and immediately remove cups from water bath; cool on wire rack until room temperature. Cover with plastic wrap, and refrigerate at least 2 hours or up to 2 days.
Makes 6 servings (depending on size of custard cups).

Carrot Cake for Two

Yield: 2 servings ‘

Cake:

Cooking spray
1/4 cup pecans
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Pinch freshly grated nutmeg
1/2 cup granulated sugar
1 large egg, at room temperature
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract
5 ounces carrots (about 3 small), finely grated (about 1 cup)

Frosting:

8 ounces cream cheese, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature

3/4 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

Add Checked Items To Grocery List

Directions

For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment, and lightly coat with cooking spray. Toast the pecans on a small baking sheet until lightly browned and fragrant, about 8 minutes. Let cool, then coarsely chop.

Whisk together the flour, baking powder, cinnamon, salt and nutmeg in a medium bowl. Make a big well in the center so you can see the bottom of the bowl. Working within the well, add the sugar and egg and beat with a fork until well combined, then add the oil and vanilla and beat with the fork. Stir the dry and wet ingredients together with the fork until just combined. Fold in the carrots and pecans.

Transfer the batter to the prepared pan, and bake until a toothpick comes out clean, 20 to 25 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes, then turn it out of the pan, remove the parchment and let cool completely, right-side up, on the rack, about 1 hour.

For the frosting: Process the cream cheese and butter in a food processor until completely combined and smooth, stopping once or twice to scrape the bottom and side of the bowl. Add the confectioners’ sugar and vanilla, and process until just combined. Transfer to a small bowl.

To assemble: Cut the cake into 4 even wedges, as if you were cutting up a pie. Frost the top of each wedge with about 3 tablespoons of frosting (an offset spatula helps spread the frosting evenly). Stack the frosted wedges directly on top of each other on a serving plate, resulting in a 4-layer slice of cake with frosting between the layers and on top. Completely cover the curved back side of the cake with the remaining frosting, and leave the 2 remaining sides open. Refrigerate for at least 30 minutes. Cut the wedge in half, and serve.

Angel Food Cake Dessert Variations

You can make up many tasty variations on this easy classic dessert.

How easy is it to break up a store bought angel food cake into bite size pieces, pour over favorite gelatin (Jell-O) or instant pudding, gently stir, add a few berries on top, chill and maybe add some whip cream? In no time at all, there you are receiving praises for a light, tasty, desert that looks like it took hours to make.

Make this an easy mobile picnic dessert by placing the slightly cooled dessert into individual, clear, small plastic cups. Experiment with different flavors, vanilla, banana, lemon, butterscotch or chocolate pudding. Try lemon, orange, strawberry, and lime Jell-O. Add fresh banana or thoroughly drained fruit or berries, and you have an instant dessert.

My Baking Powder Biscuits

Yield:14 Biscuits

2 cups All Purpose Flour (sifted) 2 ¼ for our altitude
3 Tb Powdered Milk if you have it
1 heaping Tb Sugar
1TB baking powder
¼- ½ tsp cream of tarter
¾ tsp salt
½ C shortening or ¼ C Butter & ¼ C shortening
3/4 to 1 cup milk

HEAT oven to 450°F.

COMBINE flour, baking powder and salt in large bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough milk until mixture leaves sides of bowl and forms a soft, moist dough.

TOSS dough lightly on floured surface until no longer sticky. Roll or press dough to ¾ -inch thickness or more depending on the thickness or the biscuit you want. Cut with floured 2-inch round cutter. Place on ungreased cookie sheet.

BAKE 8 to 12 min. or more depending on the thickness of the biscuit, or until light golden brown. Serve warm.

VARIATION

CHEESE BISCUITS: Add 1 cup (4 oz.) shredded Cheddar cheese to flour-shortening mixture. 1/8 tsp garlic powder and ¼ tsp dried parsley flakes finely crushed. Bake on cookie sheet sprayed with no-stick cooking spray.

NUTRITIONAL INFORMATION PER SERVING: Serving Size (1 biscuit), Calories 130 (Calories from Fat 70), Total Fat 7g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 0mg, Sodium 190mg, Total Carbohydrate 15g (Dietary Fiber 0g, Sugars 1g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 8%, Iron 6%.

Dad’s Buttery Biscuits

Serves: 12

Fluffy, Buttery, flakey biscuits for everyday.

Ingredients:

2 cups plain flour – sifted
1 Tb baking powder
½ tsp salt
½ tsp cream of tartar
1 ½ – Tb honey or sugar
1 stick butter (1/2 cup) cold and cut into ½ inch cubes. You can use shortening or a mix of butter and shortening.
⅔ – ½ cup whole milk
Directions:
Preheat oven to 375 F. to 400 F. I use 375 F. for my oven.

You can use fork method or place dry ingredients in a food processor and whiz to combine.

Add butter and pulse or cut in with pastry cutter, till the butter looks pea size.

Dump into a mixing bowl if using processer, and add the milk and honey and stir until it comes together by hand.

Place on a lightly floured surface (I use a sheet of parchment paper for easy clean up). Knead several times to work the gluten then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won’t be as high.

Gently cut out with a biscuit cutter, a tin can or a glass. Try not to use twisting or sawing motion as it will smash edges and affect the rise of the biscuit. Place biscuits in baking pan flat side up for a more even rising.

Let the biscuits rest a few minutes or up to ½ hr. before placing in the oven if you have time. The rise will increase.

You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.

Bake for 10 minutes or until golden brown.

Surprisingly Good Garlic Bread

This is a recipe that I picked up in El Centro, it is surprisingly good. Sounds weird, but tastes great! Try it at least.

I like mixing all the ingredients together before spreading it on the bread. I like doing it this way as I can control the flavors better.

If you want really crunchy garlic bread; spread slices on a cookie sheet and toast one side till just golden. Remove from oven and let cool. Spread the mayo mixture onto the UNTOASTED side, sprinkle with cheese and slide back into the broiler until bubbly and toasted.

1 loaf French or sourdough bread (sliced or unsliced)
½ C Mayo
2-3 Tb minced fresh parsley or 1Tb dried
Garlic powder to taste
Crushed black pepper to taste
Parmesan cheese to taste
Slice good French or Italian bread in individual pieces. Mix the ingredients together in a bowl and spread on the bread. Sprinkle on a little parmesan cheese if you like, it’s really tasty on this bread. The original recipe calls for the pieces to be re-assembled untoasted into a loaf, wrapped in foil and baked until hot. I still like mine to be broiler toasted. I lay the pieces out with mayo side up on a foil lined broiler pan and broil until toasty. This is one time you better “watch the pot boil” as the saying goes, as this will cook fast. Enjoy

Sweet And Sour Sauce for pork or chicken

Serves 2 People with rice

**PREPPING THE PORK**

Half pound of pork [226 grams]
1 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://geni.us/wABlLXf]
1/4 tsp of salt
1/4 tsp of baking soda
1/2 cup of plain flour
2 eggs

**FOR STIR FRYING**

1 tbsp of garlic
2 cups of a colorful bell pepper
2 cups of pineapple

**SWEET AND SOUR SAUCE**

1/4 cup of ketchup
1/4 cup of water
1/4 cup of sugar
1/4 cup of vinegar
2 tbsp of plum sauce [optioal] [Amazon buying choice: https://geni.us/ZBmP6x]
1 tbsp of corn starch
3/4 tsp of salt or to taste

Cut the pork into half inch cubes.
Marinate it with 1 tbsp soy sauce, a 1/4 tsp of salt, and a 1/4 tsp of baking soda. Let it sit over night.

Whisk 2 eggs, and have some plain flour ready.
Dip the pork in the egg and then coat it with flour. Do this process twice so the flour layer is thicker.
Heat the oil to 350 degrees Fahrenheit [ 176 degrees Celsius]. Deep fry your pork twice. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.

Set it aside.Make the sweet and sour sauce: 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch and 3/4 tsp of salt (or to taste).

Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low, just let it cook until it feels sticky but still flowing easily.

Now, let’s stir fry all the vegetables. Heat up your wok.Add in 1 tbsp of oil, put in 1 tbsp of garlic, let it become fragrant.

Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add in the pork and sauce. Coat it nicely.

You can serve this with rice.

Hoisin Chicken Stir Fry

Servings: 4
Ingredients

4 -6 ounces snow peas
Small(4 ounce) can drained, sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
½ green bell peppers julienned
½ sweet red bell peppers julienned
1 sml yellow onion julienned or diced small
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar

Directions

Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.

Add 1 tablespoon oil to non-stick pan and sauté the julienned vegetables and set aside on paper towels to soak up any left over oil.

Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.

Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, julienned vegetables, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.

Spicy Asian Cabbage

Ingredients:

2 tablespoons oil
1 medium onion, slivered, 4 ounces
12 ounces coleslaw mix with carrots, about 6 cups
1 tablespoon soy sauce
1 tablespoon oyster sauce
Dash pepper
Pinch crushed red pepper
Directions:
Heat the oil over medium-high heat in a wok or very large skillet. Sauté the onion for a few minutes until it starts to soften. Add the cabbage and stir-fry until it wilts but still has a little crunch to it. Add the remaining ingredients and toss to mix well.

Makes about 4 servings

Freezing not recommended

Per Serving: 96 Calories; 7g Fat; 2g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs

I was making Thai Pork Lettuce Wraps and had most of a bag of slaw mix left afterwards. I didn’t want the cabbage to go to waste so I came up with this recipe by just throwing some things together in the same wok that I’d cooked the pork in. It’s very good and tastes a bit like the filling in an egg roll but with a spicy kick from the pepper. Click the photo to see a close-up.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

Skunk Cleaning Mixture

Tomato Juice Does Not Realy Work!

For pets that have been sprayed, bathe the animal in a mixture of 1 quart of 3% hydrogen peroxide (from drug store), 1/4 cup of baking soda (sodium bicarbonate) and a teaspoon of liquid detergent. After 5 minutes rinse the animal with water. Repeat if necessary. The mixture must be used after mixing and will not work if it is stored for any length of time. DO NOT STORE IN A CLOSED CONTAINER – it releases oxygen gas so it could break the container. This mixture may bleach the pet’s hair. I have heard of one black Labrador retriever that was chocolate colored after this treatment. (Paul Krebaum’s Recipe from Chemical & Engineering News , October 18, 1993, p. 90).

Some additional tips. Do this outside so the volatile skunk spray does not contaminate your house. To remove residual skunk odor from your clothes and any towels or rags used in this clean up procedure, wash them with one cup of liquid laundry bleach per gallon of water.

For buildings, decks, etc., a solution of liquid laundry (Chlorox®) bleach (1 cup per gallon) will work. CAUTION – THIS MAY BLEACH THE BUILDINGS, DECKS, ETC. Try it on a small area if bleaching may be a problem. The bleach must come in contact with the spot where the secretion was sprayed Repeated applications may be necessary for large amounts of the skunk spray. DO NOT USE THIS ON PETS. It will not work for skunk spray that has drifted over a large area or is trapped in a house. Only time and adequate ventilation will help in this case.

Why tomato juice is believed to eliminate skunk odor. Bathing an animal in tomato juice seems to work because at high doses of skunk spray the human nose quits smelling the odor (olfactory fatigue). When this happens, the odor of tomato juice can easily be detected. A person suffering olfactory fatigue to skunk spray will swear that the skunk odor is gone and was neutralized by the tomato juice. Another person coming on the scene at this point will readily confirm that the skunk spray has not been neutralized by the tomato juice.

Orphaned Puppy and Kitten Life Saving Milk Substitute

I have used this recipe and it works. It was given to me by a vet in 1983, while living on our El Centro, California Farm. I once n carted a baby kitten to work with me who had been orphaned, so that it could be feed often. I wrapped a small towel around a hot water bottle for warmth, placed it in a plastic bucket, with handle, and fed the kitten every 2-3 hours just like a baby.

You can find tiny feeding bottles at pet supply stores or use an eyedropper to feed the animal with. Take care not to choke the tiny thing with too much milk flowing out of the bottle.

1 large       Egg yoke (yellow part only)
1 tsp         Light corn syrup
1 small       Can Carnation canned milk
water         Fill milk can with water for equal amounts of milk to water

Beat the mixture very well, and refrigerate.

Warm to luke-warm or just above room temperature to feed tiny puppies and kittens.

Bug Repellant

Oil of lemon eucalyptus provides protection from mosquitos for up to two hours per application, according to WebMD. Just be sure to buy a “pure” version. (Kids under age 3 should not use this).
Or

Ingredients
½ cup witch hazel
½ cup apple cider vinegar
40 drops essential oils (a mix of eucalyptus, lemongrass, citronella, tea tree or rosemary)
one 8 ounce glass spray bottle

Place witch hazel, apple cider vinegar and essential oils in an 8 ounce glass spray bottle.
Shake well.
Spray over all portions of the body but avoid repellent in eyes and mouth.
Notes
In addition to keeping away bugs, this bug spray also helps kill bacteria and nourish your skin with the powerful benefits of witch hazel, apple cider vinegar and essential oils.

Make Your Own Neosporin

Make your own Neosporin

8 oz comfrey infused (make using 1/2 comfrey 1/2 high grade olive oil and let set for six months)

8 oz High grade olive oil

½ oz beeswax

Low heat till all is melted together

Add

½ teaspoon tea tree oil

½ teaspoon vitamin E oil

5 to 10 drops clove oil

Stir – cool slightly and pour into containers.

Seasoned Salt

Ingredients

¼ cup kosher salt
1 teaspoon ground black pepper
1 Tb smoked paprika
1 ½ teaspoons garlic powder
1 ½ teaspoon onion powder
½ teaspoon turmeric
1/8 teaspoon celery seed
1 teaspoon white granulated sugar
3/4 teaspoon freshly ground black pepper
1 teaspoon cornstarch (optional, to prevent caking)

Place all ingredients in a spice or coffee grinder and pulse until finely ground and thoroughly combined (it’s essential that the ingredients are ground finely in order to pour out of the shaker in an even ratio). Store in an airtight jar in a dark, cool place. Will keep for several months.

Makes about 1/2 cup.

Turkish yogurt and mayo sauce

Ingredients
1 garlic clove pressed or minced
⅛ teaspoon salt
½ cup mayonnaise see note for substitutes
¼ cup Greek yogurt see note for substitutes
¼ teaspoon ground black pepper
Optional:
2 medium cucumbers, peeled and grated
1 tablespoon finely chopped fresh mint or dill
Instructions
Place minced or pressed garlic with the salt in a shallow bowl. Mash it together to combine.
1 garlic clove,⅛ teaspoon salt
Add mayonnaise and Greek yogurt and mix well.
½ cup mayonnaise,¼ cup Greek yogurt
Taste test and season with ground black pepper.
¼ teaspoon ground black pepper
Cover and refrigerate for 30 minutes before serving.
Notes
Greek yogurt can be swapped for another neutral, unsweetened, yogurt, like Turkish yogurt, or sour cream
Greek yogurt and mayonnaise can be swapped for just crème fraîche
Let it sit for at least 30 minutes before serving, for the flavors to deepen
If you’re making it in advance keep in mind that it will taste more and more of garlic the longer you let it sit
Make ahead: you can make this sauce up to 48 hours in advance
Store leftovers in the fridge in an air tight container for up to 4 days
Nutrition
Calories: 199kcal | Carbohydrates: 1g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat:

Everyday Tahini Sauce

Tahini: I like to make sure to buy toasted tahini. Regular, untoasted tahini can be pretty bitter, so definitely go with one that’s toasted for a more robust, smooth flavor.

This simple tahini sauce is something you can use with everything. It’s quick to make, it delicious and it’s oil-free and sugar-free too.

Course: CondimentCuisine: AmericanKeyword: sauce, tahini Servings: 8 Author: Alyssa

Ingredients

½ cup tahini
Juice of 1 lemon
½ teaspoon garlic powder
½ teaspoon red pepper flakes
¼ teaspoon salt & pepper
¼ – ½ cup of water

Instructions

Add all the ingredients into a blender or bowl, starting with 1/4 cup of water. Stir or blend it together until smooth. If the sauce is too thick, add additional water, 1 tablespoon at a time until it reaches your desired consistency (I like mine the consistency of ranch dressing).

Pour into a sealed glass container and keep in the fridge for up to 7 days.

Nutrition

Vegetable kofta

Ingredients:
4 eggs.
1 teaspoon black pepper.
2 teaspoons baking powder
4 tablespoons olive oil
4 tablespoons milk
4 tablespoons of all-purpose flour.
2 potatoes
2 carrots
1 leek
2-3 cups of cabbage finely chopped
3/4 cup cheddar cheese
Optional:
2 peppers
parsley
Nigella and Sesame Seeds

Directions:
Pre-heat oven 350 degrees
Grate and finely chop all vegetables
Blend in seasonings, baking powder and flour mixing well.
Add Milk and mix then the oil and mix.
Place on parchment covered baking sheet and even out.
Bake for 25 minutes
Sprinkle cheese, Nigella and Sesame seeds over while still hot.
Bake for another 10 minutes.

Flatbread Pizza

If you want dinner on the table in under 30 minutes, try this store-bought flatbread pizza recipe. No fuss and minimal effort!

Servings2 pizzas
Author John Kanell

Ingredients

2 (7 to 9-inch) premade flatbreads or naans
½ cup pizza sauce (120mL)
8 ounces fresh mozzarella torn into pieces (225g)
½ cup halved cherry tomatoes
1 teaspoon minced garlic
¼ teaspoon salt
⅛ teaspoon black pepper
Torn fresh basil to serve

Instructions

Preheat the oven to 400F.

Place the flatbreads on a large baking sheet. Divide the sauce evenly among the flatbreads, and spread into an even layer, leaving about a 1/4-inch border on each. Sprinkle each with mozzarella. Top with cherry tomatoes and garlic and season with salt and pepper.

Bake for 10 to 12 minutes or until golden brown and the cheese is melted. Let cool for at least 5 minutes before serving. Top with basil, if desired.

Notes

Save time with this store-bought flatbread pizza recipe. I’ll be honest: On a busy weeknight, I want to make dinner as quick and easy as possible. Using my favorite store-bought flatbread is such a simple way to save time and energy! I like the puffiness of naan, but any flatbread you like will work, even pita bread.

Turn pizza night into a family affair! If you have children old enough, put them in charge of pizza toppings. My sons love helping me and choosing the toppings for their own pizzas.

Change up the base. Swap the tomato sauce for pesto, a creamy white sauce, or something more unique like barbecue sauce!

Use garlic naan. If you are all about garlicky flavor, up the ante with garlic naan.

Nutrition

Cucumber Tomato Salad

Made with only a few simple ingredients, this Cucumber Tomato Salad is a refreshing side to any meal. Light but satisfying, you’ll want to enjoy this salad all summer long.
Servings6 servings
Author John Kanell
Ingredients
3 tablespoons red wine vinegar
1 teaspoon salt
½ teaspoon ground black pepper
⅓ cup olive oil (80ml)
1 English cucumber thinly sliced
2 cups small tomatoes chopped (300g)
¼ large red onion sliced
2 tablespoons chopped fresh basil or parsley
Instructions
In a large mixing bowl, whisk together the vinegar, salt, and pepper. Slowly whisk in the olive oil.
Add the cucumbers, tomatoes, red onion, and basil. Toss until well combined.
Cover and chill for 30 minutes before serving. The salad is best if enjoyed within 2 days.
Notes
Instead of red onions, you can use shallots.
If you’re out of basil, any fresh herb will taste amazing with this tomato cucumber salad. Try using dill, parsley, or tarragon.
Try to make this recipe ahead of time, as the flavors meld together wonderfully after some time to chill in the fridge. The vegetables are also able to soak up some of the vinegarette, leading to a more flavorful salad.
You can cut the vegetables however you please. You can dice the cucumbers, slice the tomatoes, or dice the red onions instead.
Nutrition
Calories: 126kcal | Carbohydrates: 4g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 392mg | Potassium: 205mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.4mg

Roasted Tomatoes

Servings4 -6 servings
AuthorJohn Kanell

Ingredients
2 ½ lb roma tomatoes 10 large roma tomatoes, halved
5 to 6 shallots halved and peeled
2 heads garlic cloves separated and peeled
2 tbsp balsamic or red wine vinegar 30mL
3 tbsp olive oil 45mL
2 tsp Herbes de Provence 1g
¾ tsp. kosher salt 4g
1/2 tsp ground black pepper 3g
¼ tsp chile flakes 500mg
3 springs fresh thyme
Garnish: fresh basil
Instructions
Preheat the oven to 375F. If desired, cover a large rimmed baking sheet with aluminum foil to make clean up easy.
Using your thumbs, remove excess seeds and juice from halved tomatoes.
Place halved tomatoes and shallots on pan, cut side up; place garlic cloves in tomato halves; drizzle with vinegar and olive oil.
Sprinkle evenly with Herbes de Provence, salt, pepper, and chile flakes. Scatter thyme over tomatoes.
Bake for 45 to 55 minutes, rotating pan once to encourage even cooking.
Garnish with basil, if desired. Refrigerate up to 1 week, or freeze in a resealable plastic bag up to 6 months.
Notes
You can follow this recipe for any tomatoes you have although if the tomatoes you use are small (such as cherry tomatoes) you need to just coat the garlic in oil and toss them alongside the tomatoes.
Fresh thyme is extra delicious with roasted tomatoes but you could also use rosemary, tarragon or oregano which would also work really well.
Feel free to add different spices such as fresh or dried chili, paprika or fennel seeds for different flavor combinations.
Red or white onion can be used instead of shallots, you’ll probably only need about 2 large onions cut into wedges.
Line your baking sheet with foil or baking parchment for easy clean up.
Don’t be tempted to turn up the heat to speed up the cooking time as the tomatoes will likely burn and won’t have a slow roasted and caramelized flavor.
The tomatoes can be stored in the fridge for up to 1 week or frozen for up to 6 months.
Nutrition
Serving: 1batch | Calories: 632kcal | Carbohydrates: 52g | Protein: 11g | Fat: 47g | Saturated Fat: 6g | Sodium: 1516mg | Potassium: 2767mg | Fiber: 18g | Sugar: 30g | Vitamin A: 10185IU | Vitamin C: 160.3mg | Calcium: 311mg | Iron: 15.9mg
Thank You! https://preppykitchen.com/roasted-tomatoes/

Pico de Gallo

Fresh and delicious, this Pico de Gallo recipe comes together quickly and easily! All you need are a few simple ingredients and a couple of minutes to make this delicious dish.
Servings6 servings
AuthorJohn Kanell

Ingredients

1 pound red tomatoes about 3-4 tomatoes
½ large red or white onion
1 jalapeno or serrano pepper
1 lime
¼ cup chopped fresh cilantro
salt to taste

Instructions

Dice the tomato and onion and add to a medium bowl. Seed and mince the jalapeño and add to the bowl. Zest the lime and squeeze the juice over the tomato mixture. Add the chopped cilantro and stir to combine.

Add salt, to taste. Cover and let the mixture sit for at least 30 minutes before serving, or refrigerate in an airtight container for up to 4 days.

Notes

When dicing the tomatoes, make sure you are using the firm flesh of the tomatoes and not the seedy pulp. This will keep the salsa fresca from being watery.

If serving this recipe a few days after preparing it, you may have to transfer the ingredients into a new bowl with a slotted spoon or drain the bowl. The longer the ingredients sit, the more liquid the diced tomatoes release, so it might become watery.

Don’t skip letting the mixture sit for at least 30 minutes! As the mixture sits and marinates, the salt draws out the tomatoes’ flavor and helps tone down the bite from the raw onion.

Make sure you chop everything finely to ensure that every bite has a mixture of all the ingredients.

Did you know that the ribs and seeds of jalapeno carry the most heat? Removing them before adding the jalapeno to your dish keeps it from being overly spicy. Also, wearing gloves will help keep your hands from burning from the jalapeno.

Nutrition

Thank You! https://preppykitchen.com/pico-de-gallo/

Mexican Corn Cups (Esquites)

By: Shareba Abdul
YIELD: 4 servings

Mexican corn cups (a.k.a. esquites) are so easy to make! This healthy snack is loaded with flavour from grilled corn, lime, mayo, cheese and more.

Ingredients:

3 cups of frozen corn (4 ears of corn on the grill adds a wonderful taste to this recipe)

¼ cup mayonnaise, or Mexican crema

2 teaspoons lime juice, plus extra lime wedges for serving, if desired

1 teaspoon chili powder, plus extra for sprinkling (ancho, chipotle, your favourite mix)

salt, to taste (omit if using Feta cheese)

½ cup Cotija cheese, crumbled (substitute with Feta)

1 tablespoon cilantro, finely chopped (for garnish, if desired)

Instructions:

To Make Recipe with Frozen Corn:

Rinse 3 cups of frozen corn under warm water to quickly defrost it. Drain thoroughly.

Melt 1 tablespoon of butter in a medium skillet over medium-high heat.

Add the drained corn to the pan. Cook for 5-10 minutes. The corn will be juicier when cooked for less time, but will take on tasty browned bits if you leave it in the pan longer.

Remove from heat and allow to cool.

Combine the corn in a medium bowl, combine the mayonnaise, lime juice and chili powder and season with salt as desired.

Spoon a layer of the corn mayo mixture into small cups. Sprinkle a layer of cheese, cilantro (optional), and more chili powder (if desired), then add another layer of corn and continue layering ingredients until the cups are full.

Serve immediately with lime wedges, and refrigerate unused portions promptly. Leftovers will last about 1-2 days in the fridge.

Make Ahead: If you want to make this dish ahead of time, grill the corn, cut off the kernels and store them in the fridge for later. You can make the mayonnaise mixture ahead of time too – just leave everything unassembled until the last minute.

NUTRITION

El Torito’s Sweet Corn Cake

Yield: 10 Servings
1/4 C. butter, unsalted
2 T. shortening
1/2 C. masa harina
3 T. cold water
1 10 oz. package frozen corn kernels
3 T. cornmeal
1/4 C. sugar
2 T. whipping cream
1/4 t. baking powder
1/4 t. salt
Whip butter and shortening in mixing bowl until fluffy and creamy. Add masa harina
gradually and mix thoroughly. Add water gradually, mixing thoroughly.
Blend corn kernels until coarsely chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter
masa mixture; mix until blended. Pour masa mixture into 8″ greased baking pan.
Cover with foil and bake at 350°F. until corn cake is firm, 40 to 50 minutes. Allow to stand at
room temperature 15 minutes before cutting into squares. Or use ice cream scoop to serve.

Chili Colorado

Credit: Alex Lau

Here’s how you do it.

Take
5 anchos chillies
2 pasillas,chillies
2 guajillos chillis
remove the stems and seeds. Look for chiles that are soft and pliable, like a raisin. If they are brittle, they are old and will be flavorless—don’t use them!

Cover chiles with 3 cups of boiling chicken stock and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender.

Put the chiles and all of the soaking liquid into a blender and purée until very smooth.

Cut 2 pounds of boneless pork shoulder into ½” pieces, season with saltand pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.

Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with
two bay leaves,
a tablespoon of ground cumin,
a couple of teaspoons of chopped fresh sage
a couple of teaspoons chopped fresh oregano (Mexican oregano if you have it).
Stir that around for about a minute, or until very fragrant.

Add in 5 cups of chicken stock and simmer uncovered for about an hour.
Optional:
potatoes cut into fourths and added last 20 minutes of simmer time.

Stir in the chili purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color.
Season with additional salt and pepper.

Serve with warm tortillas.

Chi−Chi’s Sweet Corn Cake

1/2 cup (1 stick butter), softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen corn, thawed
1/4 cup cornmeal
1/3 cup sugar
2 tablespoons heavy cream
1/4 teaspoon salt
1/2 teaspoons baking powder
Preheat oven to 350 degrees.
Blend butter in a medium bowl with an electric mixer until creamy.
Add the masa harina and water to the butter and beat until well combined.
Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn.
Stir the chopped corn into the butter and masa harina mixture.
Add cornmeal to mixture and combine.
In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand.
Pour corn batter into an ungreased 8″x8″ baking pan.
Cover the pan with aluminum foil. Place this pan into a 13″x9″ pan filled 1/3 of the way up with hot water. Bake for 50−60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes.

Albondigas Soup

An incredible Albondigas soup which is a traditional Mexican
meatball soup loaded with vegetables and full of if a light broth.
Servings: 6
Author: Joanna Cismaru
Ingredients For Meatballs
1 lb ground beef extra lean, or 1/2 lb beef & 1/2 lb spicy sausage
2 cloves garlic minced
1/2 onion chopped
1/2 cup rice long grain, uncooked (I used Basmati)
1- 2 egg beaten
1/4 cup mint fresh, chopped
1/4 cup parsley fresh, chopped
1/4 cup oregano fresh, chopped or about 1 tbsp dry oregano
1 tsp cumin ground
1/2 tsp chili powder
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
For Albondigas soup
2 tbsp olive oil
½ – 1 large onion chopped
3 cloves garlic minced
1/2
1 bay leaf (remove after soup is cooked)
1⁄2 tsp ground cumin
1 tsp oregano
1 large carrot chopped to your liking
2 celery stalks, chopped lg.
2 medium Russet potatoes peeled and chopped into 1 inch cubes
1 14.5 oz can diced tomatoes
6-8 cups beef or chicken broth low sodium
salt and pepper to taste
1 tbsp lemon juice freshly squeezed
Optional:1/8 tsp cayenne pepper
2 tbsp parsley fresh, chopped
2 tbsp cilantro fresh, chopped
Instructions
In a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. You should get about 25 to 30 meatballs, depending on how big
you make them. Place meatballs in fridge until ready to add to soup.

Heat the olive oil in a heavy bottom 5 qt pot to medium heat. Add onions and garlic and
cook until onion is translucent, being careful not to burn the garlic. Add chopped carrots
and potatoes to pot and cook for about 3 to 5 minutes until you get a nice caramelization
going.
Add the tomatoes, broth, water and seasonings. Bring to a boil and turn down heat and let
simmer for about 5 minutes.
Make sure the soup is lightly simmering when you go to add the meatballs. This will ensure
that they start cooking immediately instead of just sitting in the broth.
Add meatballs to pot one at a time, slowly. Using a wooden spoon slowly stir. Cover and let
cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs and taste and adjust for seasoning.
Recipe Notes
If you have extra meatballs or don’t use them all, you can place them in an airtight container and freeze them until ready to use.

Baked Beans

4 Servings

NOTES : Not grandmas, but quick and still good. Some like this dish English style on toast.

1/2 C Chopped Onion
1-2 Tsp Oil
1 Large Pork & Beans
1/4 C Ketchup
1/4 C Brown Sugar
1 Tsp Worcestershire Sauce
1 Tb Mustard

Cook and stir onion in oil until tend. Remove excess oil. (Just tilt pan, oil will pool, move onions up the pan away from the oil with a spatula, and soak up oil with paper towel). Stir in the beans and remaining ingredients. Simmer uncovered about 10 minutes or until desired consistency.

Mexican crema

CREATOR: gd-jpeg v1.0 (using IJG JPEG v62), quality = 90

For Mexican crema: In a large mixing bowl, whisk together 1 cup sour cream, 1 cup heavy cream and 1 tsp. salt (or to taste). Cover and let sit at room temperature for several hours. Serve or refrigerate until ready to use. Bring back to room temperature before serving.

CREMA MEXICANA

from Rick Bayless’s Mexican Kitchen

Many crema recipes call for a bit more of the active culture to be added to the cream in order to encourage rapid thickening. Using a mere two teaspoons will still thicken the cream considerably and the 24 hour slow culturing process will encourage more complex flavor development. Using buttermilk will lend the finished crema a slightly nutty flavor and a beautiful texture that is perfect for drizzling on just about anything. Using more than 2 teaspoons of the active culture will simply produce a thicker final product. Once the cream has thickened, feel free to add any flavor components that interest you. I will sometimes add a bit of lime juice, salt, chile or even ground cumin depending upon its eventual application. Covered and refrigerated, the crema will keep for about 10 days or so.

INGREDIENTS:

1 cup heavy whipping cream
2 teaspoons buttermilk, crème fraîche, sour cream or plain yogurt

METHOD:

Pour the cream into a small saucepan set over low heat and stir just until the chill is off. Do not heat the cream above 100° (lukewarm).
Remove the saucepan from the heat, stir in the buttermilk and pour into a clean glass jar.
Place the lid on the jar but don’t tighten it, and put in a warm spot. Allow the cream to develop for 12 to 24 hours, until noticeably thicker. Stir gently and refrigerate for at least 4 hours or overnight to chill and complete the thickening process.

Enchiladas (Black Bean and Corn)

Yield: 6 servings

I tried Amy brand black bean enchiladas and fell in love with them. Here is my
version. A much healthier enchilada than my Tex-Mex recipe.
I add far more onions and a chopped jalapeño to mine than is in the recipe.

Ingredients:
1 can black beans – (15 oz ea) drained
1 c frozen corn
1 c diced onion
1/8 tsp ground cumin
1 lg can enchilada sauce or make from my enchilada recipe
12 corn tortillas
1/2 c shredded Cheddar cheese (or mexican asadero cheese)
garnish:
1 lg tomato chopped
1/3 c chopped cilantro
optional: jalapeño pepper cleaned and diced small
Directions:
Preheat oven to 375 degrees.
In large nonstick skillet, sauté ½ cup of the onions until translucent but not
browned.
In a large pot, mix beans, corn, enchilada sauce, cumin and sautéed onions together
and bring to a simmer.
Simmer, stirring occasionally, until corn is heated through, about 5 minutes.
Remove from heat.
Coat medium baking dish with thin layer of enchilada sauce. Pour rest of enchilada
sauce into a pie plate or deep dish that will allow you to dip the tortillas into the
sauce.
Place tortillas in stack on microwavable plate; cover with moist paper towel.
Microwave tortillas on high until soft and heated through, about 1 minute.
Dip tortillas in enchilada sauce to lightly coat and spread with about 1/4 cup bean
mixture.
Roll tortillas and place seam-side down in baking dish.
Spoon any remaining filling over enchiladas and cover with remaining enchilada
sauce.
Sprinkle with cheese and the rest of the diced onion. Bake, uncovered, until
bubbling, 15 minutes.
Sprinkle enchiladas with cilantro and tomatoes. Serve.

Corn and Poblano Lasagna

Serves:6 to 8

Ingredients

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Directions
Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and sauté for 1 minute. Mix in the corn and sauté for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Family Tortilla Recipe

I don’t cut the dough and make little balls, I just keep it wrapped well and pull off a little at a time. I’m lazy that way. It works fine, just a little sticky in the beginning, so I start with a fork then kneed with my hands. Either way works.

My recipe:
3 ½ Cups all-purpose flour (I use King Arthur all-purpose flour).
1/2 teaspoon of salt, 1 teaspoon of salt if you do not use bacon grease.½ tsp baking powder
6 Tablespoons of lard from refrigerator section of grocery, it’s not hydrogenated. Crisco or butter can also be used, it’s just not the same flavor as lard.
2 Tablespoons of solidified bacon grease, if you don’t use bacon grease use 2 Tb more shortening or lard. I know not everyone uses bacon grease, but to me pig fat is pig fat and it just works for my family.
3/4 – 1 Cups of very hot or boiling water (1 cup at 3 min in microwave should do it):you may not need a full cup of water but it is good to have it on hand if needed.

Instructions
Mix all of dry ingredients in a large bowl.
Add the butter, Crisco and the bacon fat. Blend with a fork or your hand until the mixture resembles coarse crumbs.
Pour hot water into the flour a little at a time, mixing with a fork, pastry cutter or by hand, until you can form a very soft ball of dough.
If the dough is to sticky to do this, add a small amount of flour. Your dough should be very soft and not stick to the bowl.
Using one hand to form a non-sticky ball, and knead for about 4-5 minutes in the bowl or on a very lightly floured work surface.
Place the dough ball in plastic wrap or bag, set aside for at least 30 minutes to one hour at room temperature.
Preheat your skillet or Comal to medium high heat. As you cook the tortillas, you may have to reduce the heat somewhere between medium and medium high.
I do not oil the pan as my cast iron Comal is kept seasoned very well, and the tortillas have a lot of shortening or lard in them, but if your tortilla sticks, you may need wipe a little oil or shortening on your skillet with a paper towel.
Lightly dust your work surface with flour. Working with one 2-3 inch ball of dough at a time, keep the rest of the dough covered with the plastic wrap.
Use a floured rolling pin to roll the dough out into a circle or at least something resembling a circle. Move the dough around clockwise or counter clockwise to achieve the preferred circle. You may need to flip the dough over and lightly dust surface as well so dough doesn’t stick. The dough should be quite thin, you should almost see your work surface through it.
Dust as much of the flour off of the rolled out tortilla as you can. I use a pastry brush made of silicone, or just toss the tortilla from hand to hand. There really shouldn’t be much flour as the lard in the tortilla should keep the dough from sticking.

Cook the tortilla till it is nicely browned on the bottom, about 45 seconds; time depends on your stove and the pan you are using. You will see bubbles form in the tortilla; don’t pop them, this is a good indication that the tortilla is ready to be turned over.
Flip the tortilla to the other side and cook till browned, the second side will be ready more quickly than the first side, about 30 seconds.
If your tortillas are not cooking this fast, you may need to turn up the heat a little.
Place finished tortilla in a tortilla warmer or on a plate covered with a dish towel.

Untitled

Ken’s friend, Manny, made a tomatillo salsa for work and Ken passed along the recipe.
It is very simple to make and it has very few ingredients.

Ingredients:
8 Tomatillos (we used a medium can) if you have fresh tomatillo you need to boil them.
6 Chiles de Arbol or Chiles Japones ( these are dry, about 2″ long, red peppers that come in a plastic bag)
2 pieces of garlic or 1 tbs of mince garlic
1/4 of fresh, fine cut onion ( we used white onion)
Salt to taste
Directions
Saute the 6 chiles on a frying pan, without oil, until they start changing color.
In the blender add; coarse diced the 2 garlic pieces, 8 tomatillos, 6 chiles, and a little salt. (Fine blend all of these ingredients)
pour the blended salsa on a bowl container and add the fresh cut onions. ( fresh cut cilantro optional, we didn’t add this)
Add salt to taste.

Fresh Corn Salsa

4 tomatoes (1-1/2 lb.), chopped
1 cup cooked fresh corn kernels
¼ cup finely chopped red onions
¼ cup chopped fresh cilantro
1 jalapeño pepper, chopped

optional:
¼ cup KRAFT Zesty Italian Dressing

COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.

3 cups or 24 servings, 2 Tbsp. each
nutritional info per serving Calories 20 Total fat 1 g Saturated fat 0 g Cholesterol 0 mg Sodium 30 mg Carbohydrate 3 g

Cabbage Salsa

This salsa is served in Washington state instead of a table salsa we are used to in the southwest. I find it a great salsa for fish tacos.

Ingredients:
1/2 head cabbage, shredded with knife
3 Roma tomatoes, diced
1/2 red onion, diced or 1 bunch green onions
1/2-1 bunch fresh cilantro, chopped
1/2-1 jalapeno, seeded and diced
1-2 Tb lemon or lime juice
½ tsp salt
2 tsp garlic power
2 tsp red wine vinegar
1tsp olive or canola oil
½ tsp salt, taste test this before adding more
1 tsp Pico De Gallo Con Limon by Fiesta brand (soo good with this)

Optional:

½ teaspoon sugar
½ tsp cumin, ground
1 avocado, diced

Directions:
Shred cabbage into a large bowl and toss with the oil.

Mix in the onion, cilantro, jalapeno and tomato.

In a separate bowl mix all the other ingredients together and pour over the cabbage.

Toss well, cover and refrigerate for at least 1 hour before serving.

If you intend to serve the next day, (which is even better for the cabbage blend), hold back the tomatoes and avocado, and mix in before serving.
Recipe 2:
Ingredients
1 large head of cabbage
1 bunch green onions
3-4 radishes, chopped fine
1 bunch cilantro, fresh
6 jalapenos, fresh
1/4 c lemon juice
1 1/2 Tbsp garlic power
1 tsp Pico De Gallo Con Limon by fiesta brand
1 tsp salt
1 tsp white pepper
1 Tbsp red wine vinegar
2 tsp olive or canola oil
6 roma tomatoes
Optional:
1 tsp cumin, ground
2 avocados
Directions

Chop the cabbage to the desired size (I like mine a little chunky). Finely cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add the seeds and membranes as needed.
Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!

Making the tamale

Making the tamale
Making the meat or fillings

Making the tamale

Good tamale salsa green and red

Little grandmas tamales and sause

Chicken and Cheese Tamales (Red Salsa and Green Salsa)
10:58 AM SANDY EASYCOOKING NO COMMENTS

To watch this Video-Recipe please click HERE!!!

Hi Everyone! I want to take this opportunity to wish you all a Merry Christmas and a Happy New Year! I hope you all have a wonderful time!

Today’s recipe is Mexican Tamales, this is one of the things/dishes we usually have for Christmas and/or New Year’s Eve. So today I’m sharing my grandma’s recipe with you all, I really hope you like it! My grandma was a very well known “tamalera” meaning, she made tamales to sell, and she had a lot of happy customers! So it’s needless to say that in my family we have been making tamales for as long as I remember, we used to help my grandma to make tamales, and then we will also delivered them to her customers, I have a lot of good memories making tamales, and hopefully by sharing this recipe, I will also encourage you to make tamales with your family, and have a wonderful time, while making them. They are very time consuming, but every minute is worth it, and if you have friends or family helping you, I assure you, you will have a wonderful time and you will be making memories to last you a lifetime! So call your friends, sister, mother, or daughter, and invite them over to make some tamales! Have fun making them and then enjoy!

Makes 30-40 tamales
Ingredients:
1½ kilos Fresh Corn Masa (3.306 lbs.) (or Maseca Instant corn masa)
750 grams Lard (Fresh Lard) (you need ½ kilo of lard for every 1 kilo of Masa)
Corn Husks
Salt to taste
Chicken Broth (if needed)

Red Salsa:

20 Guajillo Chili or Mirasol Chili
1 lb. Tomatillos (green tomatoes)
1 Garlic clove
Salt to taste
Whole Black Pepper to taste
1 teaspoon Ground Cumin
½ Tablespoon Lard
Green Salsa:
1 lb. Tomatillos (green tomatoes)
6+ Jalapeño Peppers (more or less to taste)
1 Garlic clove
Salt to Taste
Whole Black Pepper to taste
½ Tablespoon Lard

Chicken Filling:
1 Whole chicken
Whole pepper to taste
1 Garlic
2 Bay Leaves
½ small Onion
Salt to taste

Cheese Filling: (optional)
Havarti Cheese cut into strips about ½ inch thick (1 strip per tamal)
1 Can Pickled Jalapenos (3-4 pieces per tamal)

Soak the corn husks in warm water for at least 1 hour. Remove them from the water just before you start using them.

Cook the chicken in boiling water with the onion, bay leaves, garlic, salt and black pepper to taste. Cook for 1 hour or until well cooked. Let it cool, then shred it. Set it aside until you are ready to use it.

To make the Red Salsa: Peel off the tomatillos and remove the stems from the red chili, place them in a sauce pan, cover with enough water and cook them on medium-high heat for about 10-15 minutes or until soft. Drain them, place them in the blender, with ½ cup water, 1 garlic clove, 1 teaspoon of cumin, salt and black pepper to taste. Blend on high for about 3-5 minute or until you get a smooth sauce. (If you think the Sauce is too thick, add more water but do NOT make it to watery!)
Now in a sauce pan, add ½ tablespoon of lard, and strain in the salsa, cook on medium heat fora bout 10-15 minutes or until it comes to a boil. Once it’s boiling, taste the flavor and add more salt if needed. Once the salsa is done, set it aside until you are ready to use it.

To make the Green Salsa: Peel off the tomatillo, remove the stems from the jalapenos, place them in a sauce pan, rinse with warm water, then cover them with enough water, and cook on medium-high heat for about 10-15 minutes or until soft. Once they are done, place them in a blender, add in the garlic, black pepper to taste and ½ cup of water, blend on high until the Sauce is smooth. In a sauce pan add in ½ tablespoon of lard, and cook the green Sauce on medium heat until it comes to a boil, once it’s boiling, taste the flavor and add more salt if needed. Then set it aside until you are ready to use it.

To prepare the Masa/Dough: Warm up the lard in the microwave for 1 minute. Place the masa/dough in a large bowl, and add in half the lard, remember, from every “Kilo of masa” (2.204 lbs) you will need “½ kilo of lard (1.102 lbs.) Then season the masa/dough with plenty of salt, and mix together, you have to mix (knead) everything with your hands, the masa/dough might have a lot of big lumps so it’s easier to dissolve them if you are using your hands. Add in the rest of the lard, mix well, then taste the flavor and add more salt if necessary. You want the dough to be soft and smooth, so it will be easier to spread it on the husks, if you already added all the lard, and your dough is still feeling too dry, feel free to add chicken broth to get the right texture.

Once the dough has the right texture and flavor, you can start making the tamales.

Grab a corn husk, spread the masa over the husk on an even layer, about ¼-½ inch thick, avoid spreading the masa/dough over the end (tale) of the husk, the place some shredded chicken right in the center. Spoon some of the Red or Green Sauce over the chicken. Then bring in the sides of the husk to cover the filling, Then Fold in the end of the husk towards the center, and just keep on repeating theses steps until you are done. (Follow the same steps for both the green tamales and the red tamales.)

To make the cheese tamales: Spread the dough over the corn husk on an even layer, (avoid the end of the husk) place a cheese strip right in the center, top the cheese with pickled jalapenos, bring the sides of the husk in to cover the filling, fold in the end of the husk towards the center, and keep on repeating this steps until you are done.

Add plenty of water to your steamer, and place the tamales inside the steamer, separate each layer, red, green and cheese, with a bunch of shredded corn husks in between each layer. Cook for 90 minutes or until cooked. To serve, spoon some of the left over salsa over the tamales and enjoy!

Cheese and Corn Tamales

Ingredients:
4 lbs. masa de maiz (Maseca is a popular brand)
1 ancho chile
1 8-oz. pkg. cream cheese
1 lb. grated jack cheese
2 tablespoons chopped cilantro
1 pasilla pepper, roasted, peeled and minced
1 lb. pkg. frozen petite white corn
1 egg
1 teaspoon kosher salt
Presoaked corn husks

In food processor, grate jack cheese and remove to large bowl. Then insert blade, and process half the corn to resemble creamed corn. Remove and add to large bowl. Place cream cheese, egg, chopped pasilla chile, salt and cilantro into the food processor and pulse several times to combine. Add to large bowl. Add the remaining whole corn to the bowl. Mix by hand to combine, then refrigerate until ready to use.

Bring 2 cups water to boil. Add the ancho chile. Let soak 10 minutes, and then place in blender with just enough soaking liquid to process the chili into a paste. Push through a fine sieve. Using a mixer, add chile paste to the masa, one tablespoon at a time, until the desired color and taste, and then continue to beat with mixer to lighten the masa. You can also use purchased masa, flavoring it with the chili.

Spread the Masa on the soaked corn husks, and then place the cheese and corn mixture down the middle. Fold, and place on large baking sheet until all tamales are filled.
Line a large pot fitted with steamer insert with corn husks, add tamales, cover with more corn husks, and steam over simmering water for about one hour. Remove to let cool. Serve with poblano cream.

For the Poblano Cream:
Ingredients:
½ roasted pasilla chile
2 cups heavy cream
Blend to combine. Just before serving, place in small saucepan and bring to a bare simmer. Drizzle over tamales.

Quick Special Quesadilla

Make the Special Quesadilla Sauce below, ahead of time so that it is ready when fresh quesadilla is done.

1 pkg. shredded Monterey jack cheese or Mexican blend cheese. You may use up to 1/4 cup cheese for each tortilla you will be making.
1-2 eggs
2-4 tablespoons water (2 Tb water per egg used)
Oil or lard to fry in

Directions:
Prepare a large parchment or foil cookie sheet.
Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside.
Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese
Fold tortilla in half
Place a little water & egg wash around inside – bottom edge of tortilla and Use your thumb to squeeze the quesadilla shut along the edges.
Place on cookie sheet, when cookie sheet is filled place in freezer to flash freeze.
These frozen quesadillas can be placed in a zip lock bag to use later.
To CooK:
Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet.
Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it’s place inside the oil. If it doesn’t, the oil probably isn’t hot enough.
After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown.
After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil.
Serve hot.

Special Quesadilla Sauce
This sauce is nice over omelets as well as special quesadillas.
1 Can low sodium chicken broth
1 Anaheim chili julienned
¼ medium onion sliced medium
¼ C sweet red pepper and green pepper mix or frozen mixed peppers and onions
1 Roma tomato, quartered
1 40z can diced green chilies
1Tb oil, I use olive oil
1Tb better than bouillon
1 scant pinch cumin
½ tsp garlic, can be fresh chopped, powder or crushed
Pinch of cracked red pepper
3 Tb cornstarch slurry for thickening if needed
Optional:
½ carrot, julienned

Sauté onions, chilies, and mixed peppers in oil about 6 minutes.
In a large sauce pan add sautéed vegetables, tomato, broth, bouillon, cumin, and garlic.
Simmer until vegetables are cooked and add cracked red pepper and slurry to thicken the sauce. Let come to a boil for 2-3 minutes to thicken then turn off heat.

Special Quesadilla & Sauce

Originally from the Mount Signal Cafe and became a specialty to Imperial Valley. I was introduced to this dish by Mr. Limon who owned La Paloma restraint in El Centro, Ca., a stone throw from Mexico. He used the same sauce to pour over the fried quesadilla as he used on the chili rellenos he served only with a little more spice added. The restaurant is no longer there, but my craving for his special quesadilla and my quest for the sauce goes on. He did not originate the special quesadilla, but the sauce he used was unique. I make the quesadilla from the same sopapilla dough I use, and have tried to replicate the sauce here.
12 Servings

Ingredients:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 Tb Lard or shortening
warm water (about 2/4 cup should be more than enough)
Oil for deep-fat frying

In a medium bowl, combine all dry ingredients and using a pastry cutter or fork, cut in the lard or shortening until mixture is crumbly.

Gradually add water a little at a time, mixing with a fork until mixture begins to form a mass that holds together.

Turn the dough onto a floured board and knead the dough by folding it in half, pushing it down, and folding again. Fold until dough is soft and no longer sticky. (about 6-8 folds should do it, try not to overwork the dough).

Cover the dough with plastic wrap and let rest for 20 – 30 minutes.

Divide the dough in half or fourths, keeping the dough you are not working with covered.

Roll the dough out until about 1/8 inch or less thick. Remember the more you work the dough the tougher it will be in the end, so don’t try to get it paper thin.

Cut out circles the size you prefer, according to the size skillet or frying pot you use.

Place grated cheese in the middle and fold in half. Seal the edges by folding the dough over and over or using a floured fork make indentations to seal the quesadilla.

Heat oil in a skillet or deep pan to 375°

Fry quesadillas 2-3 minutes on each side or until golden brown and puffed. Only work with a couple at a time in the skillet, as you do not want to crowd them during the frying process.

Drain on paper towels.

Serve immediately if possible with special quesadilla sauce liberally drizzled over the hot quesadilla.

Special Quesadilla Sauce

This sauce is nice over omelets as well as special quesadillas.

1 Can low sodium chicken broth
1 Anaheim chili julienned
¼ medium onion sliced medium
¼ C sweet red pepper and green pepper mix or frozen mixed peppers and onions
1 Roma tomato, quartered
1 40z can diced green chilies
1Tb oil, I use olive oil
1Tb better than bouillon
1 scant pinch cumin
½ tsp garlic, can be fresh chopped, powder or crushed
Pinch of cracked red pepper
3 Tb cornstarch slurry for thickening if needed
Optional:
½ carrot, julienned

Sauté onions, chilies, and mixed peppers in oil about 6 minutes.

In a large sauce pan add sautéed vegetables, tomato, broth, bouillon, cumin, and garlic.

Simmer until vegetables are cooked and add cracked red pepper and slurry to thicken the sauce. Let come to a boil for 2-3 minutes to thicken then turn off heat.

Stuffed Chilies & Rice

This is my take on un-breaded, un-fried Chiles Rellenos. I figure the
cheese is enough of a diet breaker, no need for frying. I tried this one
out on my family at Sunday dinner this week. Everyone at the table kept
calling it a casserole, but it is not casseroley enough to be a casserole.
This is pumped up Mexican rice. I guess you could use any kind of rice
other than spicy Indian rice. I made it for Mexican rice, not to be
confused with Spanish rice, which is a whole different flavor. After this
first attempt, I have now thought of how many other ingredients that
could be added, like crumbled, cooked spicy sausage.. So many things could be done to
this dish, that it could easily become a main course with additions like salad, beans and corn. Play around with it and see what your family likes. My Family liked the plain cheese sprinkled with corn.
Serves: 8-12

Ingredients
1 cooked recipe for Mexican rice.
1 – 26oz can whole chilies (usually poblano chilies or hatch chilies)
1lb Monterrey Jack Cheese, shredded
¼ – ½ C corn, fresh or frozen cooked and cooled

Instructions
1. Heat oven to 450 degrees
2. Drain whole chilies, and pat dry with paper towel
3. Shred 1 lb of Monterrey Jack Cheese
4. Make 1 recipe of Mexican rice, recipe here
5. Spread warm rice into a large casserole dish
6. Take one chili and carefully open on one side, pat dry with a paper towel.
7. Place a good pinch or two (about 3Tb) of cheese in the chili and lay on-top of rice in casserole dish. Use all the chilies and cheese laying the chilies snugly over rice.
8. Sprinkle with corn and bake in oven until cheese is melted.
9. Optional: Turn on broiler part of oven and toast the top of the cheese. Watch carefully as you do not want to burn any part of this dish.
10. Serve

Mexican Rice

Makes 2 cups rice
Serves 6-8
Spencer (Felix) More, Cabo San Lucas
I added more stuff in the rice than the recipe called for. Just toss in what you like after the puree and rice is done.

1½ C long grain rice, rinsed, drained well. Let it air dry or pat dry with paper towel. You will be frying this rice so do a good job of drying it.
¼ C oil like corn, canola or safflower oil or lard, not olive oil(unless you want it to taste Italian)
1 Tb butter or margarine
3 ½ C chicken broth or water
1 14oz can peeled tomatoes, you can use fresh peeled and cored. These will be pureed to make up the 1 cup puree. You can freeze any left over puree.
2 cloves garlic, finely chopped or “smushed”
3T of oil, butter or margarine to sauté vegetables in.
1 medium onion, diced
1-2 Tb sweet red peppers, finely diced
1 ¼ teaspoons kosher salt
¼ teaspoon ground cumin
1 serrano, or jalapeño chili pepper, seeded and minced
½ C frozen peas and carrots. You can substitute cooked or canned as long as you add them at end of cook time.
1/4 cup finely chopped cilantro

Heat 3T of oil, butter or margarine, in a large pot or skillet. Sauté ½ chopped onion, ½ minced serrano or jalapeño pepper and minced green bell pepper vegetables are soft.
Remove from pan and drain on paper towel.
Add ¼ C oil and butter or margarine into pot or skillet.
Add dry rice to the pan, and stir it until all the grains are well coated.
Fry rice, stirring frequently, until lightly toasted and golden, 8 to 10 minutes
Remove from heat.
Place tomatoes, ½ diced onion, ½ minced serrano pepper and garlic into blender and make a puree (about one cup).
Stir puree and chicken broth into rice. Then do not stir again
Cook uncovered over a medium flame until most of the liquid has been absorbed (holes will start to appear in the surface) about 15-20 minutes.
Mix in finely chopped sweet red pepper, peas and carrots along with the sautéed vegetables you set aside earlier.
Cover the pan and turn the flame way down and cook for about 5 more minutes.
Remove from heat, stir lightly, cover pan and let sit for about 15 minutes. Rice should be nice and fork fluffy.
Add cilantro and fluff gently with a fork. Taste and adjust seasoning if needed.

Ro*Tel Chicken Tortilla Soup

Ingredients
1-1/2 pounds boneless skinless chicken thighs
2 cups Frozen Southwest vegetable blend (or 1 cup southwest corn drained & 1 cup black beans).
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1-1/2 teaspoons ground cumin
4 cups chicken broth
1/4 cup fresh lime juice
Tortilla strips, diced avocado and chopped cilantro, optional

Directions
Combine shredded chicken, chicken broth, Vegetables, both cans of diced tomatoes, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream. Nutrition information: 236 calories, 11g carbs
For slow cooker:
• Step one
Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Step two
Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Calabacitas (Mexican Squash, Corn & Cheese)

serves four

From Socorro Segundo, El Centro California. Socorro spoke very little English and I spoke no Spanish, but we managed to share recipes. Shopping together was a real adventure, with lots of pointing and enunciating things in two languages. Somewhere along the way we became friends. This recipe is one of my favorites that she passed down to me. Socorro was heavy on the garlic and cheese, and it was delicious. This dish is called calabacitas, Mexican succotash, little squash and probably a few more names I haven’t run across. No matter what name it goes by, it is very versatile in its ingredients and easy to make. This makes a nice side dish or make a vegetable taco out of it, any way you choose to use it I think you will like it.

1 Roma tomato, seeds removed
1/8 C chicken broth or (I use 1 Tb Better than Bouillon & 2 Tb Water)
2-3 medium zucchini or Mexican squash (about 9”) or make a mixture of yellow and green squash.
1 cup frozen sweet corn
½ – ¾ C sweet yellow onion chopped
1/2 C grated Monterey Jack Cheese or Asadero cheese
2 cloves of garlic or ½ tsp powdered garlic (a little more if you love garlic)
1 lg green chili (Anaheim), roasted, peeled, and chopped
2 tbs canola or olive oil (Socorro used lard)
1/8 tsp salt and pinch of pepper to taste, if using Queso Fresco you may not need salt

Optional:
1/8 tsp Mexican oregano

Queso Fresco cheese to sprinkle over dish

If you want less cheese omit the Monterey jack cheese and sprinkle ¼ C or less, of Queso Fresco cheese into the mix and a little spread on the top of dish before serving.

Note:

When choosing a Mexican cheese remember Panela, Queso Fresca or Queso Blanco will not melt when heated but add a nice of flavor crumbled into dishes. I love Queso Fresca, but be careful with adding extra salt when using this cheese at it is a bit salty in itself.

Chop squash into 1/4 to 3/8″ chunk and set aside.

Sauté chopped onion, diced tomato and chili in oil until onions are sweated.

Add corn and garlic sautéing a couple more minutes.

Stir in squash adding chicken broth, oregano if using, and 1/8 tsp salt.

Cover and simmer for 5 minutes.

Check to see if any liquid is needed.

You may find there is too much liquid as the squash cooks, if so remove lid.

When squash is almost tender, drain off any excess liquid leaving about 1/3 -1/4 C so mixture doesn’t scorch, add pepper to taste and carefully mix in the cheese so the squash doesn’t break up.

Taste test for salt and pepper, (garlic powder?) and simmer until squash is fork tender. Try not to overcook, the squash should still be well formed.

At this point you can either serve or place in oven broiler, sprinkle on a little more cheese and toast the cheese.

Tortilla Soup

Don’t even get me started on tortilla soup or albondigas soup for that matter. I love it! – I love it! – I love it!. Just for the record, (albondigas” means “meatballs” in Spanish and tortilla soup means a great vegetable and chicken broth soup with fried or baked corn tortilla strips on top). Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce. The tortilla strips and the garnishes are best prepared the day of serving.

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt

Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

Soup Ingredients:

2          split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8          cups low-sodium chicken broth
1          very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4          medium cloves garlic , peeled
8 – 10 sprigs fresh cilantro
1          sprig fresh oregano
2          medium tomatoes , cored and quartered
½         medium jalapeño chili
1          chipotle chili en adobo , plus up to 1 tablespoon adobo sauce (usually comes in a small jar or in a can in the Mexican food section of the store.
1          tablespoon vegetable oil
salt to taste

Garnishes
1          lime , cut into wedges
1          Hass avocado , diced fine
8          ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
Mexican crema or sour cream

Directions:

While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes.

To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Makes about 9 cups, serving 6

Per Serving:

Cal 250; Fat 7 g; Sat fat 1 g; Chol 45 mg; Carb 26 g; Protein 21 g; Fiber 4 g; Sodium 460 mg

Brie & Red Pepper Jelly Bites

Ingredients:
1 Package Mini Filo Shells (15 per package)
1 Wheel of Brie
1 Jar Red Pepper Jelly (Found in the jelly/jam section of your local grocery, or use Apricot Jam)
Note: The mini filo shells are already baked, so no need to pre-bake before adding the brie. You can find these in the freezer case at most grocery stores.
Directions:
Preheat the oven to 350 degrees.
Place the filo shells on a baking sheet.
Cut the wheel of brie in half and trim the rind from the brie.
Cut the brie into small pieces, about 1 inch x 1 inch. Place a piece of brie in the center of each filo shell.
Scoop about half a teaspoon of pepper jelly on top of the brie pieces. Place the baking sheet in the oven and bake about 4-5 minutes. Remove from the oven and allow to cool about 2 minutes, then serve.

Or do it an even faster way by pouring jelly over a block of cream cheese. No baking required, but let block of cheese set out on a serving plate till soft enough to slice easily.

Kidney Bean Salad

1 can (2 lb. 8 ½ oz) kidney beans
1/4 cup Cheddar Cheese, diced into small squares
1 small stalk celery, chopped very small
1 large red onion, chopped very small
1/4 tsp dill relish
2 hard boiled eggs, cooled and diced
mayonnaise or salad dressing to your taste.

Pour kidney beans in strainer. Run cold water until all syrup is off and place in a large bowl.
Add celery,and red onion.
Stir in dill relish, diced cheese mayonnaise or salad dressing.
Mix in the diced eggs and blend in carefully so as not to break the eggs down anymore than they are already.
Chill.