3 Ingredient Apple Cake

You will need:
8 medium sized apples
1 box of moist yellow cake mix
1 stick of butter

Directions:
Slice your apples using the apple wedger. 

Lightly spray the bottom of the rectangular baking pan with cooking spray and then layer the apple slices in there. 

Pour the dry cake mix evenly over the apples. 

Melt a stick of butter and pour it evenly on top using the small batter bowl. 

Bake at 350 for 50-60 minutes. 

Cool.

Top with vanilla ice cream and enjoy!

A prehiSPAnic cocoon Fish Recipe for you

prehiSPAnic cocoon Fish N Tomato Sauce
Ingredients
2 whole fishes
1 onion
1/2 bell pepper
1 can Diced Tomato with Oregano and Basil
Salt, to taste
Black Pepper, to taste
Olive Oil


Method
Season fish with salt and black pepper.

Heat oil, saute onions and bell pepper and set aside.

Fry fish then add diced tomatoes.

Cook on medium heat for a few minutes so fish can soften a little and absorb the tomato sauce.

Serve hot on a bed of rice or with a vegetable salad.

Another Fish Recipe for You

Parchment-Baked Halibut With Pesto, Zucchini, and Carrots

Calories per serving:	253
Fat per serving:	10g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	6g
Polyunsaturated fat per serving:	2g
Protein per serving:	36g
Carbohydrates per serving:	1g
Fiber per serving:	0.0g
Cholesterol per serving:	56mg
Iron per serving:	2mg
Sodium per serving:	337mg
Calcium per serving:	112mg

• Ingredients
• 4 (12- x 18-inch) sheets parchment paper
• Cooking spray
• 4 (6-ounce) halibut fillets
• 1/4 cup commercial pesto
• 1 cup shredded carrots (2 medium)
• 1 cup shredded zucchini (1 small)
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 4 teaspoons olive oil
• 4 teaspoons dry white wine

Method

1. Preheat oven to 450°. Follow directions for heart-shaped parchment package below.

2. Unfold parchment heart, and coat lightly with cooking spray, leaving a 2-inch border ungreased at edge.

3. Place fillet on one side so that it touches the fold, but not the ungreased border. Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini. Sprinkle with one-fourth of salt and pepper. Drizzle fillet with 1 teaspoon oil and 1 teaspoon wine.

4. Fold paper; seal edges with narrow folds. Repeat with the remaining parchment paper, fish, and vegetables.

5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer the fillets with their vegetable topping to plates; pour juices over top. Or serve right in packets; carefully transfer to plates and pierce each to allow steam to escape.

Note: Nutritional analysis includes Sugars 0g.

Another Fish Recipe for You

Creole Red Snapper

Ingredients

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 teaspoons low-sodium Worcestershire sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce
• 4 (6-ounce) red snapper fillets
• Fresh basil sprigs (optional)

Preparation

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

HAPPY BIRTHDAY, MY DEAR DAUGHTER, MY LIFE

MAY GOD BLESS YOU TODAY AND ALWAYS WITH LOVE, HAPPINESS AND KINDNESS. MAY YOU ALWAYS KNOW THAT THE LOVE I HAVE FOR YOU IS INCOMPARABLE TO ANYTHING ELSE IN MY LIFE. I WISH YOU ALL THE BEST IN LIFE AND I WISH YOU MANY MORE HAPPY BIRTHDAYS!

BOTE NAVEL DE GUATEMALA EN BELICE/ GUATEMALAN NAVAL VESSEL IN BELIZEAN WATERS

Bote naval de guatemala se atora sobre arrecife de Belize con tripulación militar y armados. No es la primera vez qué estos incidentes ocurren sobre territorio Belizeño pero persisten con su provocaciones sobre Belize. 
El mundo debe saber los abusos de guatemala sobre los Belizeños

WITH GUATEMALA NEVER GIVING UP HER CALM TO BELIZE, IT IS NO WONDER THAT SUDDENLY ONE OF THEIR NAVAL VESSELS HAS "BROKEN DOWN" AT OUR REEF! IF BELIZEANS DEAR BE ON GUATEMALAN SOIL BY MISTAKE, THEY ARE ARRESTED IMMEDIATELY BY THE GUATEMALAN AUTHORITIES YET WHEN IT IS THE OTHER WAY AROUND THEY WANT BELIZEANS TO SIT BACK AND PLAY DUMB AND STUPID. 

I HOPE THE WORLD CAN SIDE WITH BELIZEAN AND CALL FOR THIS TO STOP! ENOUGH IS ENOUGH! BELIZE DOES NOT AND WILL NEVER BELONG TO GUATEMALA!!!

Soft Caramels

Ingredients
candy thermometer
wax or parchment paper
1 can sweet condensed milk
2 C sugar
1 cup butter
1/2 tsp salt
1 1/2 cup white Karo Syrup (corn syrup)
Instructions
Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
Take off stove and add...
for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)
pour into a 9x13 buttered pan. cool completely before cutting.
TIPS:
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like pampered chef (I'm your consultant).
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. that is the candy scorching.

Orange Dreamscile Fudge

6ozs butter(1.5sticks)
2cups sugar
3/4 cup heavy cream
1 12oz pack of white chocolate chips
1 7oz jar marshmallow cream
1 tablespoon orange extract
orange food coloring

In large saucepan combine sugar,butter and cream over medium heat,stir continually until butter melts and sugar dissolves..bring to boil,,stir for 4 minutes,remove from heat,immediately stir in marshmallow cream and white chocolate chips,,stir till smooth,,pour 1/3 of mixture in separate bowl,,(working quickly before mixture starts to thicken),,to remaining mixture add orange extract and orange food coloring( if you don't have orange you can make orange food coloring by mixing red and yellow food coloring)pour mixture into pan( 13x9 or alil smaller if you prefer thicker fudge)drop remaining white mixture by spoonfuls into pan onto orange mixture,,using butter knife, swirl white mixture ..refrigerate until fudge hardens,,,makes a wonderful spring/summer treat,