1 (20oz) can crushed pineapple (drained)
1 (20oz) can crushed pineapple (with juice)
1.5 cups heavy whipping cream (whipped a bit)
sweetened condensed milk
In a blender, add the pineapple, lime juice, and about two tablespoons of sweetened condensed milk. Blend well until the mixture is pretty smooth. Add whipped cream, blend. At this point try it and see how sweet it is. If you would like your pops sweeter, add more sweetened condensed milk. You may also replace the sweetened condensed milk with the sweetener of your choice. When your mix tastes just right for you, pour into popsicle molds and freeze. Enjoy!
This salad is super fast and easy! Perfect to eat on a tostada, toast, or just scoop it with chips.
2 small cans of tuna
2 romaine hearts (iceburg lettuce is fine too), finely shredded
1/2 medium onion (chopped)
2-3 tomatoes, finely diced
2-4 jalapeños, seeded and chopped
1 can of corn, drained
salt and pepper to taste
Start off by draining the liquid from the tuna and place tuna in a bowl. Separate tuna chunks with a fork. Add the lettuce, onions, tomatoes, jalapeños, corn, salt and pepper. Add enough mayonnaise to your liking. Enjoy!
I came across this recipe at a blog called Lil' Luna and I immediately knew I needed to give this cake a try. Good thinking on my part, this cake is not only easy, but absolutely delicious!!!
You may find the recipe on her blog (along with a lot of other sheet cake recipes) by clicking HERE, or find the recipe below.
1 box white cake mix (plus ingredients required for mix)
juice of one lime
1 (3oz pkg) lime flavored instant JELLO gelatin box
1/4 c butter, softened
4oz cream cheese, softened
2 c powdered sugar
1 tsp vanilla
1 tbsp (or more) lime juice
a few tsp lime zest
In a bowl, pour cake mix and JELLO powder. Add the ingredients required for the cake mix as specified on the box (water, oil and eggs), as well as the lime juice. Mix until all the ingredients are well mixed and you have a smooth cake batter (1-2 minutes). Pour your cake batter evenly on a well greased half sheet/jelly roll pan (18" x 13"). Bake at 350 degrees Fahrenheit for 20-22 minutes. Let cool.
While your cake is cooling make the frosting. Start by mixing the softened butter and cream cheese. Add the vanilla, lime juice, and lime zest. Finish off by adding the powdered sugar. If your frosting ends up being too thick, you may add one to two tablespoons of milk to thin it out. You may also add more lime juice if you'd like. I made mine without the milk and extra lime, and found it to be just perfect.
Frost your cake and sprinkle some more lime zest on the top to decorate. Enjoy!
2 1/2 c sugar
1 c butter, softened
1 tsp vanilla
5 large eggs
3 c flour
1 tsp baking powder
1/4 tsp salt
1 c milk or evaporated milk
Preheat oven to 350 degrees Fahrenheit. Grease and flour the bottom and sides of tube pan, bundt pan, or 2 loaf pans, set aside.
In a large bowl beat sugar, butter, vanilla and eggs for a few minutes. Then add flour, baking powder, and salt, mix well. Slowly add milk and continue mixing until everything is well incorporated. Spread batter in pan.
Bake in bundt pan for about 1 hour 10 minutes, loaf pans for 60 minutes, or until toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan and place top side up. Cool completely. Sprinkle with powdered sugar.
For Lemon Pound Cake: Substitute 1 tsp lemon extract for the vanilla. Fold 1 tbsp grated lemon peel into batter.
Today was one of those days that I thought would be perfect for chili! A friend had shared a recipe with me for a white chicken chili, but I wanted to try something new today. I made this chili and I LOVED the result! It was quick to prepare and delicious!
A few notes for you:
1) If you want your chili more soupy, I suggest you add one more can of chicken broth. The way I made it was perfect for scooping it with Fritos. The reason I suggest more chicken broth is because if you have left-overs, the chili will thicken and might not have enough "juice" later.
2)When I added the beans, I also added some of the juice from the beans, just to add more flavor.
3) The chili was pretty mild. Add more jalapeños or cayenne pepper if you want it spicier. This was perfect that even my almost two year old ate it.
1 Rotisserie chicken (shredded)
1 medium to large onion (chopped)
2 tsp garlic (minced)
1.5-2 green peppers (chopped)
2 jalapeños (seeded and diced)
2 (14.5 oz) cans chicken broth
1 (15.25 oz) can corn
1/2 tsp black pepper
1 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
salt to taste
4 oz cream cheese
1 c half and half
Beans, cooked (about 2 cups, I used a combination of great northern and peruano)
Begin by sauteing the onions, peppers, and garlic with a little bit of olive oil. When soft, add the shredded chicken, corn, chicken broth, all the spices, and the beans. Simmer for about 10 minutes. Add the cream cheese and half and half. Cook for another 5 minutes or so, just enough for the cream cheese to be completely dissolved into the soup. Serve with sour cream and avocados. Enjoy!
I love to cook and bake and decided to create this blog to share some of my favorite recipes. I'm also pleased to have some great recipe contributions from my sister-in-law Amber. Hopefully we will have plenty of ideas for you. Enjoy!
p.s. We'd love to hear from you. If you try a recipe, let us know how it turned out.