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Source: Take me back to my boat on the river

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Because EVERYTHING is better green!Ingredients5 anaheim chili peppers, roasted and chopped *(please see below for how to do this properly)2 pounds pork loin, cut into bite sized chunks1 small whit…

Source: Froggie’s Chili Verde

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He who marvels at the beauty of the world in summer will find equal cause for wonder and admiration in winter.   ~John Burroughs

Source: The Sparkle of Frost

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From the Lilypad

apple hearts closeup

Ingredients:

6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter

Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

apples and sugar combinedapples ready to bake

Add top crust. Seal, flute edge…

View original post 57 more words

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pumpkin spice rice crispy treats.jpg

It’s that time of year! And these are a delicious way to enjoy it.

3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips

Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.

Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.

Pour into pan. Let cool, Cut into squares and serve!

Perfect for parties.

pumpkin-s

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Coconut Tres Leche

coconut tres leche

Ingredients

  • 1 box white cake mix
  • 1/2 cup melted unsalted butter
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/3 c water
  • 1 (14 ounce) can sweetened condensed milk
  • 12 oz coconut milk
  • 1 /2 cup whipping cream
  • 1/2 cup coconut creamer

Topping:  canned whipping cream, toasted coconut and maraschino cherries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. In large bowl mix dry cake mix, butter, eggs, vanilla and water until well blended.
  3. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. Pierce cake with fork tines, chopstick or base of wooden fork, poke holes every couple of inches
  6. Combine the coconut milk, condensed milk, whipping cream and creamer together. Pour over the top of the cake.
  7. Prior to serving, spread whipping cream and your fruit of choice over the cake. Be sure and keep cake refrigerated until about 20 minutes before you serve it.

Strawberry Almond variation:  Bake as above.  For milk blend instead of coconut milk and coconut creamer, substitute 1 c Italian sweet cream.  Add a tsp almond extract.  Garnish with glazed strawberries and toasted almonds.

Enjoy!

strawberry almond tres leche.jpg

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southwestern pasta salad

It has all the best of ingredients. This New Mexican gal is very happy to be blending my favorite ingredients into this cool, crisp summer salad.  It has the added benefit of being absolutely  beautiful.

Ingredients

1 bag fusilli (spiral pasta), or pasta of your choice.  Prepare according to instructions, and leave in cool water while prepping the rest of the ingredients.

Chop the following:

green pepper
1/2 jalapeno pepper
1/2 red onion (long slices)
1 lb cherry tomatoes
1 large english cucumber
1/2 c cilantro

Then add:

1 can sliced olives
1 can black beans, drained

IMG_2894

In saucepan heat olive oil (I used an infused jalapeno one) on medium high heat and add:

2 ears of corn, slice off kernels
1 cup chopped Hatch New Mexico green chile, or two cans of canned green chile
3 Tbsp chopped red onion

Cook til charred.  Remove from heat, cool and then add to freshly chopped vegetables.

corn and chili.

 

Drain pasta and add to vegetables.  Drizzle two Tbsp of jalapeno olive oil and 11 oz bottle cilantro lime dressing (I used stonewall kitchen).

 

 

141110_newJalapeno_2016

 

Add a little crumbled cotija cheese, or cheddar. Refrigerate for an hour or longer, it gets better the longer it sets.

 

Enjoy!

 

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