Frog Eye Salad

This is a very simple and delicious recipe that I got from my mother in law.  Try it, you'll like it!

A few notes before making it:

1. I use the juice from the cans of pineapple that I add to the salad later.  You will not get 2.5 cups of pineapple juice from the cans so you can either open up an extra can of pineapple, or just add some of the juice from the mandarin oranges.  I usually end up with 2 or close to 2 cups of pineapple juice, and then complete the 2.5 cups by adding the juice from the mandarin oranges.

2.  The marshmallows, coconut, and whipped cream are really to your liking.  I definitely added more than a cup of miniature marshmallows and technically you can use the whole tub of cool whip if you want.  

3.  I usually skip the can of crushed pineapple, but it's really up to you if you want it with extra pineapple. 

4.  I've made the salad on the same day so rather than leaving the pasta and dressing to set overnight, I usually just start the pasta and dressing in the morning, leave it in the fridge for several hours and then finish it off in the late afternoon.  Either way works.

Good luck, and let me know if you have any questions.

DRESSING:
1 cup sugar
2 tbsp flour
2 eggs, whisked
1 tbsp lemon juice (about 1/2 a lemon)
2.5 cups pineapple juice (use the juice from the cans below)

Bring the above ingredients to a boil and stir constantly until thick.  Remember to add the whisked eggs at the beginning so you don't end up with strands of cooked egg if you add them when the juice has already gotten hot.  Set your dressing aside when done.

1 box Acini de Pepe pasta
1 cup (or more) miniature marshmallows
3 cans mandarin oranges, drained
16 oz tub cool whip
2 cans pineapple tidbits, drained
1 can crushed pineapple (optional)
1 cup coconut (shredded)

Follow directions on box for cooking the acini de pepe pasta.  When ready, drain, rinse, and then pour pasta in a large bowl.  Fold in dressing, cover, and let set overnight.  The pasta will absorb all the dressing.  Add the drained fruit, about 3/4 of the cool whip, marshmallows, and coconut.  Enjoy!

Peanut Butter Cookies

INGREDIENTS:

3/4 c butter (room temperature)

3/4 c brown sugar

1/2 c sugar

1 c peanut butter

2 eggs

1.5 tsp vanilla

2 c flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 c sugar (for coating)

milk chocolate candy melts (for dipping)   

Begin by creaming/mixing the first six ingredients (butter, sugars, peanut butter, eggs and vanilla).  Once mixed incorporate the dry ingredients (flour, baking soda, baking powder and salt), mix well.

When the dough is ready begin to make small balls, then roll them lightly on the extra sugar and place on a lined cookie sheet.  Flatten the cookies slightly with a crisscross pattern using a fork.  Bake cookies at 350 degrees Fahrenheit for 12-14 minutes.

Once cooled, you may dip the cookie half way in the melted chocolate candy melts.  Let set.  Enjoy!!

 

Pineapple Pops

INGREDIENTS:
1 (20oz) can crushed pineapple (drained)
1 (20oz) can crushed pineapple (with juice)
1.5 cups heavy whipping cream (whipped a bit)
1 lime
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!

Flan de Tres Leches

You can never go wrong with flan, it is absolutely delicious no matter the variations.

Try this flan, I'm sure you'll love it as much as we did!

INGREDIENTS:
2 cans sweetened condensed milk
2 cans evaporated milk
1 can Media Crema (Nestle brand Table Cream)
2 tsp vanilla
1/2 pkg cream cheese
10 Eggs

(1/2-1 cup Sugar (for caramel)

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

                                                                               ***
Pour first 5 ingredients in blender, blend.  Pour contents on a bowl and beat/mix in the eggs.  Once all of your ingredients are well mixed, pour mix into the bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter.  Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Mexican Tuna Salad (Ensalada de Atun)

This salad is super fast and easy! Perfect to eat on a tostada, toast, or just scoop it with chips.

INGREDIENTS:
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
mayonnaise
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!

Lime Sheet Cake

 

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.

 INGREDIENTS:

CAKE:
1 box white cake mix (plus ingredients required for mix)
juice of one lime
1 (3oz pkg) lime flavored instant JELLO gelatin box

FROSTING:
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!

Coconut Flan (Flan de Coco)

INGREDIENTS:

1 can coconut milk

1 can sweetened condensed milk 

6 eggs

1 tsp vanilla

1-1.5 cup grated coconut

1/2 cup sugar (for caramel)

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

                                                                               ***
Pour first 4 ingredients in blender, blend.  Add coconut and blend for a few seconds.  Pour mix into a bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter.  Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Pound Cake

INGREDIENTS:

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.

White Chicken Chili

 

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.

INGREDIENTS:

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!