CORN ATOLE RECIPE FOR YOU TODAY

CORN ATOLE

4 to 6 servings

Ingredients
Yellow corn on the cob -- 6 to 7 ears
Water -- 4 cups
Sugar -- 1/3 cup, or to taste
Salt -- 1/2 teaspoon
Cornstarch (optional) -- 3 to 4 teaspoons
Ground cinnamon -- for garnishing

Method
Using a sharp knife, carefully cut enough kernels off the corn cobs to make 3 to 3 1/2 cups. Then scrape the cobs with a knife to remove all their milk. Place 2 1/2 cups of the corn in a blender along with 2 cups of the water and puree well.

Strain the pureed corn through a sieve into a medium saucepan and discard the solids. Stir in the remaining corn kernels, 1/3 cup sugar and salt.

Bring the liquid to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes, or until lightly thickened. If the atol doesn't thicken to a creamy consistency, mix the cornstarch with a little cold water and whisk into the simmering liquid until it is just thick enough to coat a spoon.

Pour the hot atol into mugs or small bowls, sprinkle with a little cinnamon and serve hot with a spoon to scoop up the corn porridge.

Variations

Frozen corn can be used in a pinch, but the flavor won't be nearly as good.

Notes
Because the corn used in Central America is starchier, you may have to add the suggested cornstarch to achieve the lightly thickened consistency.

TURTLE CHEESECAKE BALL RECIPE FOR YOU TODAY

TURTLE CHEESECAKE BALL
by Pampered Chef Consultant Jessica Kapler
Ingredients
8 oz softened cream cheese
1/4 cup butter (room temperature)
1/2 tsp of vanilla extract
1-1/2 tablespoons brown sugar
1/3 cup icing sugar (powdered sugar)
1/2 cup chopped pecans
1/2 cup mini semisweet choc chips
1/2 pk dry vanilla pudding mix
1/2 cup caramel topping plus little more for drizzling
.
Directions
1.Cream soften cream cheese & butter.
2.Add caramel topping and beat well.
3.Cream in brown sugar & icing sugar.
4.Add vanilla & dry pudding mix.
5.Fold in choc chips & pecans.
6.Pat into a ball and refrigerate for one hour.
7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

Belizean Trifle RECIPE FOR YOU TODAY

Belizean Trifle 
Ingredients: 
1/2 lb margarine 225g 
3/4 lb sugar 338g 
4 eggs 
1 lb flour 450g
2-3 tsps baking powder
10-15ml 2 tsps Lemon Essence
1 small Evaporated Milk (diluted)
1-2 grated coconut (half green)

Directions:
Cream margarine and sugar.

Add eggs gradually (Mix well).

Add essence (Mix well).

Add flour & baking powder alternately with milk.

Add grated coconut.

Bake at 350 F. in greased baking pan until brown on top

Johnny Cakes RECETA EN ESPAÑOL PARA HOY

Johnny Cakes 
1/2 kilo de harina 
1/2 taza de margarina, o su sustituto, o mantequilla
3 cucharaditas colmadas de polvo de hornear 
1 cucharadita de azúcar 
1 cucharadita de sal
2 tazas de leche de coco

Método
1. Calienta el horno a 400 F/ 205 C.

2. Coloque la harina, sal, polvo de hornear y la manteca en un bol.

3. Con puntas de los dedos frote la margarina y la mezcla de harina juntos (como al hacer galletas, la harina y la grasa deben formar pan de miga como grumos).

4. Añadir la leche de coco poco a poco a la mezcla de harina y trabaja con las manos hasta formar una masa.

5. Añadir la segunda taza de leche de coco, lo suficiente para hacer una masa suave. Si la masa se siente rígida debes añadir un poco más de leche de coco.

6. Usted no está haciendo pan así que no lo mezclas o amasar demasiado.

7. Tan pronto como usted tiene la masa suave hazlo en una larga franja de aproximadamente 12 a 15 pulgadas. Cortar la masa enrollada en piezas de tamaño 1 1/2 " a 2" .

8. Forma bolitas redondas poner en una bandeja para hornear engrasada.

9. Aplanar ligeramente con la palma de la mano y se pincha con un tenedor encima de cada Johnny Cake como tres veces sin hacer que se toca la bandeja.

10. Hornee en horno caliente hasta que estén doradas por lo general alrededor de 10 a 15 minutos.

11. Servir con queso de Bola

Creole Bun BELIZEAN STYLE RECIPE FOR YOU TODAY

Creole Bun BELIZEAN STYLE
Ingredients:

Two cups flour (1/2 cup whole wheat and 1½ cup white flour)
About 1 tablespoon of Gold Label Virgin coconut oil
2/3 cup combined liquid (coconut milk and liquid from proofing yeast)
Salt
Grated nutmeg (small amount)
1 tsp yeast
1/8 cup of dark brown sugar
1 tbsp of margarine.

Method:
Proof your yeast with a little bit of sugar and warm water.

When it proofs, combine the coconut milk to make 2/3 cups liquid.

Poor into the combined dry ingredients and knead to a nice soft dough.

Let it rise till double in size.

Knock down and let rise again.

Shape into two loaves and bake preheated oven till nice and brown.

prehiSPAnic cocoon Lobster Dip RECIPE FOR YOU TODAY

prehiSPAnic cocoon Lobster Dip

INGREDIENTS
2 Lobster tails, grilled or baked with seasoning of salt and black pepper, then flaked
1 tablespoon minced onion
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
4 tablespoons mayonnaise
2 tablespoons minced celery, optional

METHOD OF PREPARATION
In a medium bowl, mix together lobster meat, onion, lemon juice, cream cheese, butter and celery.

Continue mixing until smooth.

Cover and chill in the refrigerator until serving.

Guilt Free Turkey Pot Pie RECIPE FOR YOU TODAY

Guilt Free Turkey Pot Pie

Prep Time: 25 minutes
Bake Time: 32 minutes

Ingredients

3½ cups Swanson’s reduced-sodium chicken broth, divided

2 cups butternut squash or sweet potatoes, peeled and cubed (½ inch cubes)

1½ cups potatoes, peeled and cubed (½ inch cubes)

1½ cups onions, chopped

1½ cup carrots, peeled and chopped1½ cups celery, sliced

1 tablespoon fresh garlic, minced

3 cups turkey breast or chicken, cooked and diced, see shopping tips

¾ cup frozen peas (un-defrosted)

½ cup reduced-fat milk

⅓ cup all purpose flour

1 teaspoon dried thyme

1 teaspoon dried sage

¼ teaspoon fresh ground black pepper

1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tips

Instructions

1. Preheat oven to 350 degrees. Coat an 13 x 9 inch baking dish with cooking spray and set aside.

2. In a large pan, add 2¾ cups chicken broth, butternut squash, potatoes, onions, carrots, celery and garlic. Bring to a boil over medium high heat. Reduce heat, cover and simmer for 8 minutes, until soft. Add diced turkey and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover and cook for 5 minutes. Place a colander into a large bowl. Pour turkey, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the bowl of turkey and vegetables.

3. In separate small bowl, add flour. Gradually add milk to flour, stirring with a whisk, until well blended.

4. Increase heat to the pan of broth to medium and stir in remaining broth. Using a whisk or fork, stir in milk and flour mixture. Cook for 5 minutes or until thicken. Stir often.

5. Add back the turkey and vegetables. Mix in thyme, sage and black pepper. Mix well. Pour turkey stew into the 13 x 9 inch baking dish. Cover with foil and bake for 15 minutes. Remove from oven and remove foil.

6. Open the package of biscuits, separate them and place on top of turkey stew. Line them evenly over the top.

7. Place the pot pie back in the oven and bake, uncovered, for 14-16 more minutes until the biscuits are golden brown.

8. To serve, spoon about 1 cup into each bowl and top with 1 biscuit. You’ll have 2 extra biscuits!

Serves 8 (each serving ⅛ of recipe, 1 biscuit and about 1 cup turkey stew)