No Bake Strawberry Kool-Aid Pie

No Bake Strawberry Kool-Aid Pie

Ingredients: 
1 - 8 ounce tub of Cool Whip Whipped Topping
1 - 14 ounce can of Sweetened Condensed Milk
1 - packet of unsweetened strawberry or lemonade Kool -Aid (or flavor of your choice)
1 - 9 inch Graham Cracker or Nilla Wafer Pie Crust

Directions: 
Add all the ingredients together and pour into a prepared graham cracker crust. 

Chill about 2 hours then serve. 

The flavor possibilities are endless my favorites are: Lemon, strawberry, tropical fruit, orange, cherry and pink lemonade. 

You can also use a bit of food coloring for pies like lemonade. Fruit can be added if you prefer. 

Maybe some strawberries for strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want.

Cooks Note: For the lemonade pie pictured above I added about 6 drops of yellow food coloring and about 1/4 cup regular sugar to tone down a bit of the tartness.

No Bake Chocolate Icebox Pie

No Bake Chocolate Icebox Pie

From Recipe Lion

Chilling Time: 2 hr

Ingredients

• 2 1/2 cups milk, divided
• 1 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon butter or margarine
• 7 tablespoons cornstarch
• 6 tablespoons water
• 3 extra-large egg yolks 
• 1 teaspoon vanilla
• 1 cup miniature marshmallows
• 1 baked 9-inch pie shell
• 1 can or small tub of sweetened whipped cream
• Chocolate curls or shavings

Instructions

1. Combine 2 cups milk, sugar, cocoa and butter in a medium-size saucepan.
    
2. Bring just to a boil over medium heat. In a medium-size bowl, completely dissolve cornstarch in water.
    
3. Stir in remaining 1/2 cup milk. Whisk in egg yolks and vanilla until well-blended.
    
4. Gradually add egg yolk mixture to mixture in saucepan, stirring constantly with wire whisk.
    
5. Cook, stirring constantly, about 2 minutes, or until mixture is thickened and smooth.
    
6. Add marshmallows and stir until they melt and mixture is smooth. Pour into pie shell. Press plastic wrap directly on filling. Refrigerate at least 2 hours.
    
7. Remove plastic wrap. Top with whipped cream and garnish with chocolate curls.  

Notes

• Pressing plastic wrap directly onto hot pie filling prevents a tough, dry "skin" from forming as pie cools.
   
• Use a potato peeler to make decorative chocolate curls or shavings from a chocolate candy bar.

Creamy Frozen Lime Pie

Creamy Frozen Lime Pie

This creamy frozen pie is a great no-bake summer dessert. It's tasty and refreshing and makes the perfect finish to a grilled meal or picnic.

Serves: 6

Ingredients

• (8-inch) prepared graham cracker crust
• 8 ounces cream cheese, softened
• 14 ounces can sweetened condensed milk
• 1 cup evaporated milk
• 1/2 cup lime juice (about 3 medium limes)
• 1 teaspoon grated lime zest
• Lime slices, for garnish

Instructions

1. Beat cream cheese in small mixing bowl until smooth. Gradually add sweetened condensed milk and evaporated milk; beat until smooth.

2. Add lime juice and lime peel; beat on medium speed for 1 minute.

3. Pour into crust; freeze for at least 2 hours or until firm. Let stand at room temperature for 10 to 15 minutes. Garnish with lime slices. Serve immediately.

A RECIPE FOR YOU TODAY - Quesadillas with Meat

Quesadillas de Carne

           BY MEXICAN RECIPES

Ingredients:

* 8 big flour tortillas (around 10 inches diameter)
* 1 lb. Thin slices of beef (as for fondue), sliced in 1 inch strips
* 1 onion, chopped
* 2 jalapeño chiles, chopped
* 3 medium tomatoes, chopped into half inch pieces
* Cheddar cheese, grated
* 2 avocados
* Sour Cream
* Salt, pepper, cumin, seasoning salsa when serving

Preparation:

1) The first step is to heat oil in a large skillet and fry the chopped onions for 2 minutes.

2) Mix in the meat and the chiles with the onions and mix well so that the meat is well combined with the vegetables; only the strips of meat have to stay flat to go well in our quesadillas. Season with salt, pepper and all the other spices in the list.

3) Once the meat is well cooked, test seasoning and add more spices if necessary. Add the chopped tomatoes until they are slightly cooked. Do not overcook them so that the tomatoes do not become too liquid.

4) Pull away the skillet from the stove and start preparing the quesadillas, putting some meat in the middle of the tortilla, then a good amount of grated cheese and then fold each one in two.

5) Now that they all ready, we will fry them in a large skillet, if possible 2 by 2, pressing over them so you make them as flat as possible. I would cook them with a little hot oil, until they brown nicely.

6) Once browned on both sides, serve with mashed chopped avocados spread on top and some sour cream on the side...

A RECIPE FOR YOU TODAY - Choripollo

Choripollo

Ingredients:

* 2 lb. Boneless skinless chicken breasts or thighs
* 1 lb. Mexican Style Chorizo Sausages
* 1 Bell pepper
* 1 onion
* Chicken Bouillon
* 1 teaspoon cumin
* Ground black pepper and salt
* 2 cloves garlic
* Olive oil
* 1 red tomato
* 1 bunch Green onions
* Sharp white cheese
* 2 Potatoes, peeled and diced into small cubes
* Refried beans, seasoned
* Some onions, marinated in vinegar and cilantro
* Corn Tortillas

Procedure:

1) We start making this choripollo, we slice the chicken in half inch strips, peeling the skin and making a few cuts in the flesh. Season the chicken parts with pepper, cumin, chicken broth and a little salt.

2) Cut the tomato and dice the onion; separately slice the green onions in 1/2 inch sections. Pour some olive oil in a pan and heat it up, then, at medium setting fry the onion bits until brown, but careful not to burn them. Once the onions are browned add the diced tomato.

3) Press in the garlic and simmer everything together for 1 minute. Now place the seasoned chicken parts to start cooking them, making them simmer about 30 minutes or so, until cooked.

4) Once the chicken is almost cooked add the sliced chorizo sausages, potato cubes and vegetables (bell pepper, green onions, onions and a sprig of basil) and simmer over medium low heat setting, so that the taste of sausage and vegetables mix together, or more or less 20 minutes.

It is the combination of sausages with vegetables and seasonings that will give the tender chicken its special taste which you now pour on a plate, ladle some refried beens and rice on the side; sprinkle some crumbled cheese over the refried beans, more cheese over the Chori-Pollo and some marinated onions (if desired). 

A RECIPE FOR YOU TODAY - Taco with Pulled Pork (Tacos de Cerdo Deshebrado)

           Taco with Pulled Pork (Tacos de cerdo deshebrado)

Ingredients:

* 20 corn tortillas
* 5 lb. pork shoulder or Boston butt cut
* 2 cloves of garlic
* 1 and 1/4 cup Tomato paste (2x 6 oz cans)
* 5 Guajillo Chiles, seeded and deveined
* 3 tablespoons cumin
* 4-5 sprigs of cilantro, washed and chopped
* 1 finely chopped red onion
* 1 tsp salt
* 1 tablespoon oil
* 1/4 cup white vinegar or as needed
* Water

Preparation:

1) Prepare the guajillo chiles and the sauce: soak them in hot water for 10 minutes, then remove their seeds and chop coarsely. Blend the chiles with the water they soaked in and the tomato paste and salt.
2) Pour this guajillo-tomato mixture in the roasting pan you are about to use; add the chopped cilantro, and finally put the pork in. We want the level of liquid to read about 2/3 of the height of the meat cut, or more.
3) Cook in the oven, at the temperature setting of 300 °F for 6 hours. After 3 hours open the pan and flip your pieces of meat.
4) Pull the pork pieces out of the pan, and using two forks shred the meat and discard the chunks of fat.
5) Now using a pan over a burner set to Med-high, pour in the oil and the shredded meat. Wait for the meat to heat back up, then gradually ladle the sauce from the roasting pan over the meat: gradually so the shredded meat absorbs the sauce.
6) Heat up your tortillas in the microwave, wrapping them up in cloth.
7) Now we prepare the onions, mixing them with the vinegar and more chopped cilantro, to taste.
Your dish is ready! Serve the tacos by preparing them with some marinated onions... Enjoy your meal!

A RECIPE FOR YOU TODAY - Orange Chicken Wings

Orange Chicken Wings

BY MEXICAN RECIPES

Ingredients:* 2 lb. chicken wings
* 2 tablespoons soy sauce
* 2 tablespoons olive oil
* 6 tablespoons honey
* 1/4 cup Cointreau Liqueur
* 1 bunch of fresh cilantro, choppped
* 2 oranges
* 1 tablespoon orange zest (more if desired)
* 1 lemon


Preparation:

1) Cut the chicken wings at their joints, each one in 3 parts, and throw out the last meatless tip segment.

2) Squeeze the lemon and press the orange in a big bowl, pour the the soy sauce in, the olive oil and honey, mixing everything until smooth. Extract about 1/3 of this mixture and reserve; now add the Cointreau liqueur and zest of orange to the big bowl and mix. Once well mixed, add the chicken wings, and mix again to make sure they are all well coated by the mixture.

3) We cover the bowl and let the wings marinate for half an hour, in the refrigerator. Around the end of that time start preheating the oven to 350 °F.

4) Arrange the wings on a baking sheet (I suggest lining it with aluminum foil), we then put the chicken wings in the oven and wait until cooked through, turning them once after about 12 minutes; (baking them takes at least twenty minutes, although it depends on the oven).


5) Once cooked, put all chicken wings in a clean bowl and pour the reserved orange-honey mixture and chopped cilantro over them; mix.

A RECIPE FOR YOU TODAY - Mexican Recipe for Adobo Skirt Steak (Arrachera Adobada)

Mexican Recipe for Adobo Skirt Steak (Arrachera Adobada)

          By Mexican Recipes

Ingredients:
* 3 lb. Skirt steak of beef, sliced in strips
* 2 tablespoons oil
* 1/2 pack achiote paste (to taste)
* 4 cloves of garlic
* 1 cup beef broth
* 1 and 1/2 medium onion, sliced
* 3 chipotle peppers in adobo
* 3 bay leaves
* 1 pinch of salt
* 3 red tomatoes
* 4 tablespoons white vinegar

Preparation:

1) In a saucepan with oil, cook the meat with half the onions, half of the garlic cloves and season with salt to taste. Shred the meat with forks when it is cooked.

2) Coarsely dice the tomatoes into medium cubes and the rest of the garlic, simmer in a pot over low heat and cover, for about 15 minutes.

3) Meanwhile we can make the achiote marinade, using a blender liquefy the achiote, garlic, some onions, vinegar, chipotle peppers and beef broth. Blend until thoroughly liquefied.

4) Pour this achiote marinade in the pot. When the tomatoes are thoroughly cooked, mash them and add the remaining chopped onion. Simmer for 20 minutes, until the sauce reduces, then add the meat and bay leaf and season with salt to taste. Simmer 5 more minutes, and that’s it, your arrachera in adobo dish is ready!

Serve on indivdual plates with lettuce and avocado.

Enjoy your meal! 

A RECIPE FOR YOU TODAY - Mexican Style Pork with Zucchini

Mexican Style Pork with Zucchini

Ingredients

* 2 lb. (950 g.) pork shoulder
* 10 Italian zucchinis, diced
* 1 onion, finely chopped
* 2 large cloves garlic, minced
* 3 whole green chilies, sliced
* 4 red tomatoes, chopped
* Dried Oregano to taste
* Cumin to taste
* 2 tablespoons (15 g.) dry chicken bouillon powder
* salt, to your taste
* 1 cup (175 g.) canned corn kernels

Preparation 

1) Prepare the meat by washing it under tap water, pat dry with paper towels then dice to bite-size pieces, cutting out the fat.

2) In a pan put the small pieces of meat with just enough water to barely cover; add garlic and salt and a sprig of thyme. Cook for 2-3 hours; and when the pork is tender, let it cool down, keeping it in the broth.

3) Add the onion and garlic; add the whole chiles. Stir. Then add the chopped tomatoes, black pepper, oregano and cumin, with chicken bouillon powder and let everything simmer. Check and adjust seasoning.

4) Add diced zucchini, then the canned corn kernels; mix the ingredients and do not close the lid on the pot. When the zucchini are barely cooked, still firm a bit, turn off the heat, finish cooking with just the heat left in the pot. Do not overcook this dish, as the zucchini will start to liquefy and get an unpleasant texture.

Serve with rice and mexican-style beans.

A RECIPE FOR YOU TODAY - Caramel Cheesecake Bites

Caramel Cheesecake Bites 

Ingredients

1/2 cup Slivered almonds
1/4 cup Granulated sugar
1/4 cup Fine sea salt
1/4 tsp Ground cinnamon
1/4 tsp Baking soda
1/4 cup Melted butter
1 cup Almond meal / flour

CARAMEL:
1/2 cup Granulated sugar
2 TBSP Water
1 TBSP Butter
1/2 cup Evaporated milk

CAKES:
19 oz. Cream cheese
3 Eggs
1/4 cup Granulated sugar
1 TBSP Vanilla

Directions
Pre-heat the oven to 350 degrees F.
#1 CRUST: In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon.

Add the butter and combine with a spoon.

Line a muffin tin with liners.

Push the almond mixture into the bottom of the liners and press the mixture about halfway up the sides of the tin.

Bake for 10 minutes to set.

Turn oven down to 300° for cakes.

#2 CARAMEL: Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.

Stop stirring and continue cooking 10 minutes or until mixture is the color of light brown sugar.

Remove from heat; carefully stir in butter and milk.

Place pan over medium-high heat until caramelized sugar melts.

Bring to a boil; cook 1 minute.

Remove pan from heat; cool caramel to room temperature.

Cover and chill 1 hour or until slightly thickened.

#3 FILLING: While caramel is cooling, in a mixing bowl, add cream cheese, vanilla, sugar and eggs.

Beat until light and fluffy. Spoon mixture into the muffin tins with prepared almond crust.

Bake for 40 minutes.

Take cheesecakes out of the oven when they are done.

Once cool, the middle will slightly fall and this is the perfect indent for the caramel.

Spoon about 1 tablespoon of cooled caramel over each cheesecake.

A RECIPE FOR YOU TODAY - Chocolate Covered Cheesecake Bites

Chocolate Covered Cheesecake Bites

Ingredients

flax seed meal1/2 cup
powdered sweetener3 tablespoon
Cinnamon1/2 teaspoon
coconut oil6 tablespoon

FOR FILLING
Cream cheese16 ounce
cocoonut cream1/2 cup
powdered sweetener3/4 cup
Vanilla1 teaspoon

FOR THE CHOCOLATE COVERING
sweetened chocolate5 ounces
3 tablespoons Butter

Directions
In a medium bowl, combine the almond flour, flax seed meal, sweetener, and cinnamon.

Add the coconut oil and stir to incorporate.

Press the crust into a 9" x 9"dish and refrigerate for 30 minutes.

In a large mixing bowl, beat the cream cheese, coconut cream, sweetener, and vanilla until smooth.

Top the crust with an even layer of the cheesecake mixture and freeze for 1 hr and 30 minutes.

Cut the cheesecake into 28 even rectangles and freeze the rectangles for 30 minutes.

Melt the chocolate and butter in a double boiler.

Dip the cheesecake into the chocolate (or drizzle each cheesecake bite with chocolate) and set on parchment paper.

Refrigerate or freeze until the chocolate has set.

A RECIPE FOR YOU TODAY - Cochinita Pibil

Cochinita Pibil

TOTAL TIME
5hrs
PREP 1 HR
COOK 4 HRS

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice.

INGREDIENTS

SERVINGS
30-36
YIELD
3 1/2 pounds

1 (4 -6 lb) boneless pork butt, trimmed but with some fat remaining (4 to 6 pounds)
3 ounces achiote paste
12 garlic cloves
1 medium onion, coarsely chopped
10 allspice berries, cracked or 2 teaspoons allspice, ground
2 tablespoons dried Mexican oregano, toasted
1 teaspoon cumin seed, toasted
2 teaspoons cracked black pepper
6 bay leaves
2 tablespoons Worcestershire sauce
2 limes, juice of
1 orange, juice of
1⁄4 cup apple cider vinegar
2 habaneros, fresh, stems and seeds removed
2 tablespoons vegetable oil
3 tablespoons kosher salt
1 lb banana leaf

DIRECTIONS

Place pork in a freezer bag or other large plastic bag, strong trash bags work well.

Dry toast Mexican oregano & cumin seeds in a hot, heavy skillet one at a time, stirring or shaking the pan to prevent burning. They are done when color has deepen and little wisps of smoke are formed.

Mix all the ingredients, except banana leaves in a blender or food processor (break up the Achiote Paste before adding) Pour in with pork, seal bag, and distribute well to coat meat. Be careful not to get on hands it will stain them red! ( I used a meat injector also).

Marinate at least 2 hours or overnight in frig, overnight is best.

If banana leaves are frozen, thaw and rinse well in cool water. If you can use fresh banana leaves you will need to wilt them over the burner on your stove, be careful not to burn them. Heat them until they are pliable.

Line the bottom of a heavy roasting pan with 2 or 3 banana leaves, long enough to be able to fold over the roast covering it completely. They should over lap the pan on all sides.

Remove pork roast from the bag and reserve marinade.

Place pork fat side up on the banana leaves in the pan, pour marinade over top of the meat.

Place 3 or 4 more banana leaves over the pork and inside the bottom leaves. Pull bottom leaves around meat and tie with cooking string around this package form both directions to secure.

Place either in the grill with lid down or in the oven at 325°F for 3-1/2 to 4 hours until meat is tender. Leaves may be almost black on the outside when finished. When we used the smoker it took close to 8 hours.

Allow to cool for 20 minutes; then slit open banana leaves with knife or scissors, (be careful of the steam) and remove pork.

Serve with fresh corn tortillas, salsa of your choice, red pickled onions, guacamole, chopped cilantro, etc.

A RECIPE FOR YOU TODAY - Slow Cooker Cochinita Pibil Tacos (Yucatan Pulled Pork)

Slow Cooker Cochinita Pibil Tacos (Yucatan Pulled Pork)

Cuisine: Mexican Author: Finn
Prep time: 10 mins
Cook time: 8 hours 
Total time: 8 hours 10 mins

Ingredients
Cochinita Pibil:
2 kg pork butt
3 Tbsp achiote paste
⅓ cup orange juice
⅓ cup freshly squeezed lemon juice
⅓ cup white vinegar
1 habanero pepper, seeded and finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp salt
.
Pickled Red Onions:
1 red onion, halved and thinly sliced
½ cup apple cider vinegar
1 tsp salt
1 Tbsp sugar
½ tsp whole black peppercorns
.
Small corn tortillas
Fresh cilantro

Instructions
Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat.

In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices. Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight. Turn the pork at least once in the marinade to ensure even saturation.

In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved.

Place onions in a sanitized glass jar and pour vinegar over top.

Add peppercorns and top up with water until all the onions are submerged.

Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you're not eating them right away, pop them in the refrigerator to store.

Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours. Once the pork is cooked, it should shred apart easily with a fork.

Serve pork in corn tortillas topped with pickled red onions and fresh cilantro.

A RECIPE FOR YOU FOR TODAY - Three Pepper Fish with Bruschetta Pasta

Three Pepper Fish with Bruschetta Pasta

Three Pepper Fish
Ingredients
1/4 cup pepperoncini (or banana) peppers, finely chopped
1 (3-oz) bag shallots, thinly sliced
4 fish fillets (such as salmon, snapper, or mahi-mahi), 1 1/2 lb
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 (7-oz) jar sliced pimientos, drained
1/2 cup fried peppers and onions
1/2 cup white wine (or chicken broth)
2 tablespoons Tuscan herb finishing butter

Prep
Chop pepperoncini and slice shallots.
Always check fish for bones (wash hands).
Steps
Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Season fish with salt and pepper. Place oil in pan, then add fish; cook 3–4 minutes on each side or until fish is 145°F (or opaque and separates easily).
Remove fish from pan. Place shallots, pepperoncini, pimientos, and fried peppers and onions in pan; cook and stir 2 minutes.
Stir in wine and butter; cook and stir 2–3 more minutes or until butter melts and wine has reduced by about one-half. Serve pepper mixture over fish.

Bruschetta Pasta
Ingredients
8 oz angel hair pasta
3 tablespoons fresh basil leaves, coarsely chopped
8 oz fresh pre diced tomatoes (1 1/2 cups)
1/3 cup light Caesar dressing
4 tablespoons Tuscan herb finishing butter
1/3 cup shaved Parmesan cheese

Steps
Bring water to boil for pasta.
Cook and drain pasta following package instructions. Chop basil and place in medium bowl; stir in tomatoes and dressing.
Stir in pasta and butter until evenly coated; top with cheese. Serve.

A RECIPE FOR YOU FOR TODAY - Celtic Cabbage Rolls

Celtic Cabbage Rolls

Ingredients:

• 1/2 cup water
• 1/2 cup uncooked brown rice
• 10 cabbage leaves (Green or red are both fine; this recipe uses green for the St. Pat’s theme.)
• 1 pound ground turkey
• 1/4 cup chopped onion
• 1/3 cup chopped fresh parsley
• 1 egg
• 1 tsp. salt
• 1 tsp. black pepper
• 1 Tbsp. bread crumbs
• 8 oz. V8 juice (low sodium)

Directions

1. Start by preparing the rice. Follow package directions.

2. While the rice is simmering, pull out a second pot, this one much larger. Fill with water and boil. Add the cabbage leaves and cook for 2-4 minutes. They should be slightly softened. Then remove leaves from pot and place on a high-walled glass casserole dish.

3. When the rice is cooked, combine 1 cup of it in a bowl along with the ground turkey,  onion, egg, salt, pepper, 2 Tbsp. of V8 juice, and the bread crumbs. Stir and make sure all your ingredients have combined evenly.

4. Dole out the ground turkey mixture into the cabbage leaves. Roll them tightly, tucking in the edges. I always fill my casserole dish from edge to edge, but if you are not packing your rolls so tightly, you can use a toothpicks to help secure them.

5. Pour the rest of the V8 juice over the cabbage rolls.

6. Cover with aluminium foil and bake for 1 hour.

7. After 1 hour, remove the foil and continue to bake for 30-45 minutes more. Then remove from the oven and enjoy!

Serving Size: 2 rolls
Nutritional Info per Serving: 162 calories, 3.1 g fat

A RECIPE FOR YOU TODAY - Easy Breakfast Cheese Danish

Easy Breakfast Cheese Danish
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese 
1 cup sugar 
1 teaspoon vanilla extract 
1 egg 
1 egg white 

Glaze: 
1/2 cup powdered sugar 
2 Tablespoons milk 
1/2 teaspoon vanilla extract

Method: Preheat oven to 350* degrees and grease a... 13X9-inch baking pan. 

Lay a pack of crescent rolls in the pan and pinch the openings together. 

Beat the cream cheese, sugar, vanilla, and egg together until smooth. 

Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. 

Bake for 35-45 minutes until the top is golden brown. 

Top with glaze after cooling for 20 minutes.

Kitchen Notes: YOU can make this danish using low fat cream cheese and splenda (sugar substitute) and it will be delicious! 

Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish.YOU can half the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it will still be very good. If you use the half filling method, bake for closer to 30-35 minutes.

A RECIPE FOR YOU TODAY - Cheesy Chicken & Broccoli Loaf

Cheesy Chicken & Broccoli Loaf

wink emotico

Ingredients

2 cups of chicken cut into small pieces
(I used 1 package of Perdue Shortcuts)
2 cans of Pillsbury Original Crescent Rolls
2 cups cheddar cheese
2 cups broccoli, frozen, steamed and chopped
(I used Birds Eye Steam in Bag)
½ cup light mayonnaise
1 egg yolk
Seasoning to taste
(I used garlic powder on top of dough)

Directions

Preheat oven to 375 degrees
On cookie sheet spread both cans of crescent rolls long ways so it makes a big rectangle. Press any seams together.
Mix together chicken, cheese, broccoli and mayo.
Spread mixture onto middle of dough rectangle.
Fold sides of dough up to make a loaf.
Brush egg yolk on top of dough. This is where I sprinkled the garlic on top.
Cook for 25-30 minutes or until dough is golden.
Makes 4-6 servings depending on size.

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A RECIPE FOR YOU TODAY - Parmesan Chicken Tenders

Parmesan Chicken Tenders

2 lbs chicken tenders
1 cup grated parmesan cheese
2 tablespoons dried parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 cup butter

DIRECTIONS

Preheat oven to 350.
Combine all dry ingredients.
Line a shallow pan with foil.
Melt butter in a shallow dish.
Dip each piece in butter then roll in seasoning mixture and place in pan.
Bake for 20-30 minutes or until chicken is done.

A RECIPE FOR YOU TODAY - Cheesy Brussels Sprouts

Cheesy Brussels Sprouts

INGREDIENTS
SERVINGS 6-8
3 (8 ounce) bags fresh or frozen Brussels sprouts ( I always use fresh)
1 cup sugar
1 medium onion
1 (4 ounce) jar diced pimentos
1 (8 ounce) package mushrooms
1⁄2 cup butter
2 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese (this is more cheese than the original recipe, but my family LOVES cheese!)

DIRECTIONS
Fill large pan with water and stir in sugar.

Bring to boil. Add brussel sprouts. (the sugar takes the bitterness out of the brussel sprouts.)

Cook until brussel sprouts are tender when stuck with fork. Drain and put into large casserole dish. (I use one that measures 9 x 13).

Dice onion and slice mushrooms.

Place in large skillet with butter.

Saute until onion and mushrooms are both tender.

Dump (with the butter) onto the brussel sprouts.

Add pimentos to brussel sprouts.

Then add about half of both cheeses.

Toss to evenly mix ingredients.

Spread evenly through dish.

Sprinkle with remaining cheese.

Cover with aluminum foil and bake at 350 degrees for about 40 minutes or until cheese is throughly melted.

☆ ENJOY! ☆

UNA RECETA PARA VOS HOY - SIMPLE TORTILLA DE CEBOLLA

SIMPLE TORTILLA DE CEBOLLA
Ingredientes:
6 huevos
2 cebollas
Aceite
Sal

Preparación:

Pela las cebollas y córtalas en láminas muy finas.

Luego pon una sartén con aceite a calentar, a fuego medio. Añade las tiras de cebolla y baja a fuego lento hasta que veas la cebolla transparente. Después escurre todo el aceite de la sartén, dejando la cebolla.

Aparte bate los huevos con un poco de sal y los echas a la sartén. Remueve con la cebolla hasta hacer la tortilla.

UNA RECETA PARA VOS HOY - Tortilla de Papa

Tortilla de Papa
Ingredientes:

½ taza de aceite de oliva extra virgen
¾ taza de cebolla amarilla, cortada en gajos finos
1 libra de papa pelada y cortada en rodajas delgadas
3 cucharadas de perejil picado grueso
cucharadas de chiles pimientos morrones asados y pelados
5 huevos grandes
sal y pimienta al gusto

Preparación:

1. En una sartén mediana, calienta ¼ el aceite de oliva, luego sofríe la cebolla y la papa. Cocina a temperatura baja por 15 minutos aproximadamente o hasta que la papa este suave, pero no muy cocida.

2. En un tazón bate los huevos, agrega el perejil y el chile morrón. Agrega la fritura de cebolla y papa sazona con sal y pimienta.

3. Calienta nuevamente la sartén, agrega el otro ¼ taza de aceite de oliva. Vierte la mezcla de huevo y papa, tapa la sartén y a temperatura mediana-baja cocina la tortilla por 10 minutos. Dale la vuelta ayudándote con la tapa y cocínala por 5 minutos más. Deja reposar unos minutos, luego córtala en cuadros y colócalos en un plato para servir.

UNA RECETA PARA VOS HOY - TORTILLA DE ZAPALLITO

TORTILLA DE ZAPALLITO
Ingredientes:
370 grs de zapallitos rallados
1 vaso de aceite de oliva
4 huevos batidos
1 cebolla grande, rallada
200 grs de jamón, picado
150 grs de queso rallado
2 tazas de harina
1 pizca de sal
Mantequilla

Preparación:
Para comenzar esta receta, primero necesitas conseguir una sartén que no se pegue.

En un recipiente grande, agrega los huevos previamente batidos, medio vaso de aceite de oliva y la pizca de sal. No olvides revolver por unos pocos minutos para unificar todos los ingredientes.

A continuación, agrega el zapalltito rallado, el jamón picado, también el queso rallado y la cebolla grande rallada. Vuelve a revolver e incorpora paulatinamente la cantidad de harina necesaria para esta receta.

En caso de que la preparación quede demasiado pastosa, puedes agregar un poco de agua o leche para alivianarla.

Asegúrate que la preparación se encuentre lista y colócala sobre una sartén previamente enmantecada y con el resto de aceite restante que tenías en el vaso.

Cocina por aproximadamente unos 40 minutos y procura dorar ambos lados de la tortilla. ¡El resultado final será una delicia!

NA RECETA PARA VOS HOY - Tortilla de Espinacas

Tortilla de Espinacas
Ingredientes:
1 atado de espinaca
2 huevos
1 diente de ajo
Aceite de oliva

Consejos adicionales:
Antes de comenzar a preparar la tortilla de espinacas, no olvides lavar bien todas las hojas del atado de espinaca, pues es probable que tengan algo de tierra entre ellas. Una simple lavada con abundante agua del grifo bastará para que estén limpias.

Cuando vayas a pelar el diente de ajo, no olvides seguir las instrucciones que te hemos enseñado para pelar el ajo, verás cuánto más sencillo y rápido es hacerlo de esta manera.

No olvides revolver de vez en cuando mientras se cocina la espinaca para que ésta no se pegue al fondo ni se queme.

El agua que reste de cocinar la espinaca, puedes usarla para preparar un caldo o para darle un toque de sabor a otra preparación.

Acompaña esta tortilla de espinaca con una ensalada de tomate con vinagreta de perejil.

UNA RECETA PARA VOS HOY - Ensalada de Tomate con Vinagreta de Perejil

Ensalada de Tomate con Vinagreta de Perejil
Ingredientes:

1/2 taza de perejil fresco
1/3 taza de aceite de oliva
3 cdas de vinagre de vino blanco
2 cditas de mostaza
1 diente de ajo pequeño
Sal y pimienta
6 tomates sin corazón y acuartelados

Preparación:

En una licuadora combina el perejíl, el aceite, el vinagre, la mostaza y el ajo, salpimienta a gusto y enciende hasta que se mezcle bien todo. Sirve los tomates ya cortados en un plato y riega con la vinagreta.

Un consejo, siempre recuerda que la vinagreta se puede guardar en la heladera por un día, no más.

UNA RECETA PARA VOS HOY - Tortilla de Tomate

Tortilla de Tomate
Ingredientes:

1 tomate grande
1/4 cebolla picada
A gusto, sal y pimienta
3 huevos

Preparación:

Cuece el tomate (con o sin cáscara) en una olla con un poco de agua. Después pícalo un poco y sáltalo en una sartén con un poco de aceite junto a la cebolla. Condimenta con sal y pimienta y revuelve bien. Apaga el fuego. Aparte, bate los 3 huevos con otro poco de sal y pimienta. Luego llévalos al fuego en una sartén con un poco de aceite caliente y, cuando estén empezando a cocinarse, échales encima el preparado de tomate y cebolla sin revolver, y dóblale encima uno o los dos extremos de la tortilla para darle forma de omelette o de arrollado. Deja unos minutos más, pero sin dejar que se queme el fondo, y sírvelo.

UNA RECETA PARA VOS HOY - Saludable Tortilla de Verdura

Saludable Tortilla de Verdura
Ingredientes:
Acelga 2 paquetes grandes
1 Cebolla grande
4 Huevos 
Pimienta a gusto
Sal a gusto
Nuez moscada a gusto

Preparación:
Lavar la espinaca perfectamente y retirarle las pencas. Calentar una sartén limpia y sin aceite y colocar las espinacas por 2 minutos, tapar la sartén. Repetir este paso con toda la cantidad de verdura.

Al cabo de dos minutos, la espinaca habrá disminuído su tamaño, quedando así. Es importante retirar la espinaca al cabo de dos minutos -o hasta que haya disminuído su volumen- porque de esta forma conservará todos sus nutrientes.

Picar la cebolla en pequeños cuadrados, cortando primero tiras y luego rotándolas 90° para cortar los dados. Colocar un poco de aceite en una sartén limpia y volcar la cebolla. Dejar que se cocine hasta que esté dorada en los bordes y más transparente en el centro. Reservar.
A la espinaca ya cocida, colocarla en un colador con un plato debajo, para que largue toda el agua que contiene en su interior. Si es necesario, ayudarse con una espátula ejerciendo presión para que retire el agua más rapidamente.

Romper los huevos de a uno y colocarlos en un bol. Agregar los condimentos que son sal, pimienta y nuez moscada a gusto según lo prefiera tu paladar -si deseas puedes agregar más condimentos saborizando aún más la preparación-. Mezclar bien los huevos, esto será el ligue de la preparación.

Agregar la espinaca ya escurrida y la cebolla a los huevos. Mezclar bien uniendo todos los ingredientes.

Volcar la preparación en una sartén y distribuir bien para que la tortilla quede pareja. Esperar unos minutos hasta que se cocine.

Una vez que la parte inferior se cocinó, dar vuelta la tortilla y cocinar del otro lado. Cuando esté perfectamente cocida, retirar del fuego y servir.

Secretito:
Si no quieres que la preparación quede tan amarga, puedes suplantar una planta de acelga por una de espinaca.

A RECIPE FOR YOU TODAY - TEXAS ROADHOUSE HONEY BUTTER

TEXAS ROADHOUSE HONEY BUTTER
Ingredients:...
1 cup (2 sticks) butter, very softened
1 cup powdered sugar...
1 cup honey
2 tsp. cinnamon
Add everything in the order listed, whipping well. Oh Yum!
We know to use this on rolls and bread but it also tastes great on:
oatmeal
pancakes
French toast
hot rice cereal
pumpkin bread
zucchini bread

A RECIPE FOR YOU TODAY - Texas Roadhouse Rolls.

Texas Roadhouse Rolls.

4 tsp. active dry yeast
1/2 c. warm water
2 c. milk, scalded and cooled to lukewarm...
3 Tbl. of melted butter, slightly cooled...
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy. 

Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter). 

Beat thoroughly. Add melted butter, eggs and salt. 

Beat well. Add enough flour to form a soft dough. 

Sprinkle a small amount of flour onto counter and let dough rest.

Meanwhile, grease a large bowl. 

Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (You can use the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes). 

Cover and let rise in a warm place until double in bulk.

 Punch down. Turn out onto a floured board. 

Divide into portions for shaping; let rest 10 minutes. 

Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled.

Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Cinnamon Honey Butter.

A RECIPE FOR YOU TODAY - FRIED RICE

FRIED RICE

Ingredients:
Serves: 5-6
4 cups cooked rice (white or brown)
250gms (½ pound) cooked chicken breast
250gms (½ pound) cooked prawns (shrimp)
250gms (½ pound) diced bacon
1 cup frozen peas, corn & carrots
3 shallots (scallions/green onions) finely sliced
1 white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
¼ cup soy sauce

Instructions:
1. Prepare 4 cups of cooked rice according to package instructions
2. Heat sesame oil in a large skillet on medium heat.
3. Add onion, garlic, peas, corn, shallots, and carrots. Stir fry until tender.
4. Crack eggs into pan and scramble, mixing throughout vegetables.
5. Add rice, chicken, prawns & bacon to pan.
6. Stir in soy sauce and remove from heat.

Tip: you can also add
thinly sliced beef strips
Water Chestnuts
Bean Shoots
Baby Corn
Snow Peas

A RECIPE FOR YOU TODAY - EASY CROCKPOT CHICKEN FAJITAS

EASY CROCKPOT CHICKEN FAJITAS

(recipe from Eat Home Cooks)

INGREDIENTS
1 lb of Chicken Breasts
3 Peppers (Green, Red & Yellow), sliced ...
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc....
INSTRUCTIONS
Slice peppers and onions then place them on the bottom of the crock pot. Put Chicken on top of peppers and onions. Sprinkle taco seasoning on the top. Cook on low for 6-8 hrs (or high for 3-4). The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice. Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

•*.¸¸✿´¯`*•.¸¸✿THANKS FOR SHARING!!✿¸¸.•*´¯`✿¸¸.*

A RECIPE FOR YOU TODAY - Quick and Easy Cheesecake

Quick and Easy Cheesecake

Ingredients
-1 Box of Graham Crumbs
-one 8 once package of cream cheese (softened)
-1/3 cup of sugar
-2 tsp. vanilla extract
-1 cup of sour cream
-1 1/2 cups of cool whip

Instructions
1- Prepare graham crust according to box instructions
2- Beat cream cheese until smooth
3- Add in sugar and mix well
4- Add vanilla and sour cream, mix well
5- Fold in cool whip
6- spoon onto graham crust and chill 4 hours

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A RECIPE FOR YOU TODAY - Mini Peach Cobbler

Mini Peach Cobbler 
Ingredients:
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches
Directions:
Preheat oven to 350˚F.

Put 1 tsp of melted butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.

A RECIPE FOR YOU TODAY - April's Peanut Butter Microwave Fudge

April's Peanut Butter Microwave Fudge

Super Quick and Easy!!!!!
1 lb box Confectioners sugar
2 T butter
1/3 C milk
1 C peanut butter

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high. Take out, beat ingredients with hand mixer until combined. Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined. Spread in foil lined 8x8 pan. Let cool then cut and ENJOY! Everyone will LOVE this!!!!!!!

A RECIPE FOR YOU TODAY - Orange Chicken (Restaurant Style)

Orange Chicken (Restaurant Style)

Sauce
1 cup water
1/2 cup orange juice...
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Directions:

Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Serve over Fried Rice or steamed white Rice.

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