SandraGeronimosKitchen

Easy directions to make Cupcake/Muffin Liners with Parchment Paper two different way, Liners with straight or pointy edges. Cupcake/Muffin Liners (two ways) Pointy Edge Liners: 12" x 36" Parchment Paper Cut out 12 - 6"x6" squares. Fold each in a triangle from both sides to get the middle. Center each paper over a Pan Well, press down and form a Liner. Straight Edge Liners: 12" x 36" Parchment Paper Cut out 12 - 6" circles. (Tip: easier to find a bowl with that measurement) Fold each paper in half a few times while rotating to get the middle. Center each paper over a Pan Well, press down & form a Liner. Note: you could use a Glass/Bottle that fit's in the Pan Well to help you form the Liners. Enjoy!

Great way to make scrumptious Pork Tamales in the Instant Pot. We serve them with Refried Beans and Mexican Rice on the side. And Pico de Gallo, Chili Sauce and Sour Cream to top. Pork Tamales (Instant Pot) Ingredients: 2 Negro Chili Peppers 6 Guajillo Chili Peppers 1 white Onion, halved 3 Garlic Cloves 2 Whole Cloves 2 Chipotle Lrg. Pinch Salt 1-1/4 cups Water Splash of Vinegar 2 - 3 lb. Pork Shoulder Pieces 2 tsp Cumin 2 tsp Oregano 1-1/2 tsp Salt 1/2 tsp Pepper 1 cup Broth 3 cups Tamal Corn Masa Flour 3-1/2 cups Broth 1 tsp Baking Powder 2 tsp Salt 2/3 cup Lard, melted 20 Corn Husk Boiling Water Remove Seeds from dry Chili Peppers. In dry Skillet on high heat cook dry Peppers until softened, remove and cut in 1/3. In same Skillet, lightly char Onion, Garlic & Whole Cloves, remove. In Blender combine Chili Peppers, Onion, Garlic, Cloves, Chipotle, Salt, Water & Vinegar. Blend until smooth, set Chili Sauce aside. Combine Cumin, Oregano, Pepper & Salt, whisk well. Coat Pork Pieces with Seasoning Mixture. Set Instant Pot to "Sauté" Heat Oil, sear Meat on all Sides (in Batches) remove, set aside. Deglaze with Broth, scrape off all brown bits. Add 1 cup of Chili Sauce, stir well. Return Pork & Meat Juices to Pot. Set Instant Pot to "Pressure Cook " Secure Lid. Cook 55 Minutes. Open after (15-20 Minutes) Natural Release. Remove Pork, place on Baking Sheet and shred Meat. Use Cooking Liquid, add Broth to get 1-1/2 cups of total Liquid, to cook Tamales. While Meat is cooking, soak Corn Husk in a large bowl with boiling Water. (Tip: place a plate with weight on Husks to keep submerged in water) Combine Masa Flour, Baking Powder & Salt, whisk well. Incorporate Lard and Broth, mix well with hand. Rest Dough for 10 Minutes. Use one Corn Husk, place a large spoon full of Dough in middle n spread out a little. Top with a handful of shredded Pork. Fold in sides of Husk & fold up bottom. Repeat with rest of Dough. Makes approx. 12-14 Tamales. Set Instant Pot to "Pressure Cook " (Using 1-1/2 cups of Liquid.) Place Trivet in Pot and top with left over soaked Corn Husks. Place Tamales vertical in Instant Pot, secure Lid. Cook 46 Minutes. Open after 10 Minutes Natural Release. Enjoy!

Another way to use ripe Plantains, make delicious Plantain Fritters, great as Appetizer with Dipping Sauce or for Dinner with a Salad. Plantain Fritters Ingredients: 1 ripe Plantain, peeled & mashed 1 Egg, beaten 1/4 tsp Chili Pepper Flakes 1/2 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 1 sm Red Onion, chopped 2 Sweet Peppers, chopped 40-50 gr. Flour 2 tbsp Oil Combine Plantain, Egg, Flakes, Cumin, Salt, Pepper, Onion & Sweet Peppers. Incorporate Flour, mix well. (Tip: keep Mixture in Refrigerator until ready to use) In medium Skillet heat Oil on med/high Temp. Place 5 spoon full of Mixture in Skillet. Cook until golden, 3-4 Minutes on both sides. Place on Paper Towel to drain any Oil. Repeat with rest of Mixture, makes approx. 10 Fritters, depending on size. Keep warm (200°) on Baking Sheet until ready to use. Enjoy!

If you like Oreo Cookies you should try this delectable glazed Oreo Ring Cake, a wonderful Dessert. Oreo Cake Ingredients: Cake: 30 Oreo Cookies 4 Eggs 1 cup Almond Milk 1/2 cup Oil 1/2 cup + 1 tbsp Flour 1/2 cup Sugar 1 tbsp Baking Powder 1/2 cup White Chocolate Chips Glaze: 1 cup sifted Powdered Sugar 1- 2 tbsp Almond Milk Topping: 4 chopped Oreos Grease 10" Ring Springform. Preheat Oven 375°F Combine White Chocolate Chips with 1 tbsp Flour, set aside. Combine and blend Oreo Cookies and Eggs in Blender, add Milk and Oil, blend. Pour Oreo Mixture in large bowl and add Flour, Sugar, Baking Powder and White Chocolate Chips. Pour Mixture in Springform and bake 35-40 Minutes until set and toothpick check comes out clean. Rest for 10-15 Minutes in Springform, then drag knife around the edges and remove Form. Completely cool Cake on Wire Rack. Cut 4 Cookies in chunks Combine Powdered Sugar with enough Almond milk until liked consistency. Pour Glaze over Cake and sprinkle Oreo Chunks on top. Enjoy!

Super easy way to make a healthy refreshing Cucumber Juice. We used a Cold Press Juicer. Cucumber Juice Ingredients: 2 Cucumbers 2 Celery Ribs 1/2 Lemon 1/4"-1/2" Piece Ginger (optional) Wash and chop Celery Ribs in 1" pieces. Peel half of a Lemon and cut in pieces. Wash Cucumbers. Cut Ends of each Cucumber off. Rub the Ends on Cucumber to remove bitterness & wipe off. Cut each Cucumber lengthwise & slice in 1/4"-1/2" half-moon slices. Use Juicer and alternately push Cucumber, Lemon, Ginger (optional) & Celery pieces through the feeding tube. Let the machine run until Juice stops dripping. Remove Juice Container stir and serve. Feel free to add Ice Cubes or cold Water to thin out Cucumber Juice. Enjoy!

Great way to start your Day, make some scrumptious Breakfast Tacos with a side of Pico de Gallo and Hot Sauce. Breakfast Tacos Ingredients: 6 oz. Fresh Chorizo 1 Jalapeño, diced 1/2 Onion, diced 1/2 Red Bell Pepper 1/2 Green Bell Pepper 3 Eggs 1/2 tsp Salt Pepper 1/2 tsp Oregano 1/2 tsp Coconut Oil 10 (6")Yellow Corn Tortillas Topping: 2 Avocados, sliced Sour Cream 1/4 bunch Cilantro, chopped Sides: Pico de Gallo Hot Sauce Crack Eggs, season with Salt, Pepper & Oregano, beat & set aside. Heat Oil in Skillet on med/high heat. Add Chorizo, break up and brown. Add Jalapeño & Onion, season with Pepper and sauté. Add Bell Pepper and season with Pepper, sauté. Add Eggs, let set and scramble. Heat Corn Tortillas. Top each warm Tortilla with a large spoon full of Mixture. Place Avocado Slice and Sour Cream on top. Sprinkle with Cilantro. Enjoy!

Wonderful Recipe for a Homemade Peanut Sauce, great as a Dip for Vegetables and Fruit or use in a Thai Peanut Dish. Peanut Sauce Ingredients: 1 cup Peanut Butter (creamy) 2 tbsp Brown Sugar 1/2 tsp Cumin 1/4 tsp Cayenne 1/4 tsp Chili Pepper Flakes 1 Lime Juice & Zest 3 tbsp Soy Sauce 8 oz. Coconut Milk Combine all Ingredients, whisk until smooth. Enjoy!

Easy way to make your own Italian Seasoning at Home. If you need more just double or triple the Ingredients. Italian Seasoning Ingredients: 2 tsp dried Oregano 1 tsp dried Rosemary 1 tsp dried Basil 1 tsp dried Parsley 1 tsp dried Marjoram 1 tsp dried Thyme 1 tsp dried Sage Combine all Ingredients in a mortar and grind the herbs to your liking. Enjoy!

This is a great Recipe for spicy baked Plantain Bites, we use them as Appetizers with Dipping Sauce or as a Side Dish with Burgers & Hot Dogs. Spicy Baked Plantain Bites Ingredients: 2 Plantains 1/2 tsp Salt 1/2 tsp Garlic, granulated 1/2 tsp Cayenne 1/4 tsp Pepper 1/2 tsp Chili Powder 1 tsp Oregano Oil 1/4 bunch Cilantro, chopped Line Baking Sheet with Parchment Paper. Preheat Oven 425° F Peel and slice (approx. 1/4") Plantains. Combine Plantain Slices and all dry Seasonings. Drizzle with Oil, lightly coated. Place Plantain Slices in single layer on prepared Baking Sheet. Bake 20 Minutes. Flip Plantains & continue baking 15-20 Minutes. Place in Serving Dish and sprinkle with Cilantro. Enjoy!

This is how we make our Chili Sauce, this Recipe is also great to use in Pozole, Tamale or Carnitas. Chili Sauce Ingredients: 2 Negro Chili Peppers 6 Guajillo Chili Peppers 1 white Onion, halved 3 Garlic Cloves 2 Whole Cloves 2 Chipotle Lrg. Pinch Salt 1-1/4 cups Water Splash of Vinegar Remove Seeds from dry Chili Peppers. In dry Skillet on high heat cook dry Peppers until softened, remove and cut in 1/3. In same Skillet, lightly char Onion, Garlic & Whole Cloves, remove. In Blender combine Chili Peppers, Onion, Garlic, Cloves, Chipotle, Salt, Water & Vinegar. Blend until smooth. Enjoy!

Only three Ingredients and you have a delicious Nutella Cookie, great Dessert. Nutella Cookies (3 Ingredients) Ingredients: 1 cup Nutella 1 cup Flour (sifted) 1 Egg Preheat Oven 350°F Line Cookie Sheet with Parchment Paper Combine Nutella and Egg well, add Flour and mix. Use 1 tbsp of Dough and roll into a ball, repeat. Place equally apart on Cookie Sheet. Bake 10-12 Minutes Rest 5 Minutes on Sheet, cool completely on Wire Rack. Enjoy!

This is a Recipe for a scrumptious Vegetable Medley, so easy and delicious. Great side Dish to a wonderful Meal. Vegetable Medley Ingredients: 2 cups Sweet Potatoes, peeled & diced 1 large Carrot, peeled & cut in half moons 3 cups Broccoli, cut bite sized 1 Squash, cut bite sized 1 red Bell Pepper, sliced 1 Onion, sliced 1 tbsp Garlic, chopped 1 tbsp Ginger, chopped Salt & Pepper 2-3 tbsp Oil On high Temp heat 2 tbsp Oil. Add Sweet Potato & Carrot. Season with Salt & Pepper. Sauté until fork tender, remove. Add Broccoli & Squash, season with Pepper. Cook until Squash takes on color, remove. Add Bell Pepper & Onion, season with Pepper. Cook until Onion takes on color. If necessary, add more Oil to Skillet. Push Bell Pepper & Onion to the sides. Add Garlic & Ginger, sauté shortly. Return the cooked Vegetables and combine well. Top with Green Onions. Enjoy!

If you are looking for a different kind of Dessert, try this Snickers Cheesecake Recipe. Snickers Cheesecake Ingredients: Crust: 1-1/3 cups Vanilla Wafer Crumbs 1 tbsp Sugar 3 tbsp Butter, melted Filling: 16 oz Cream Cheese, soft 1/3 cup Peanut Butter, creamy 1/2 cup Sugar 2-1/4 tbsp Cornstarch Pinch of Salt 1/3 cup Sour Cream 1-1/2 tsp Vanilla 2 Eggs, room temp 1 cup Snickers, chopped small Pieces Toppings: Chocolate Sauce 1/3 cup Peanuts 8 Mini Snickers Line 7" Springform with Parchment Paper and butter Form. Crush Vanilla Wafers, combine with Sugar & Butter. Place Crumb Mixture in prepared Springform. Press down to form the Crust. Freeze until ready to use. Make a Foil Sling (22,5"x11,5" piece of Foil) folded in three lengthwise, set aside. Combine Sugar, Cornstarch & Salt, whisk well. Cream the Cream Cheese than add Peanut Butter, mix until smooth. Mix in Sugar Mixture, combine well. Add Sour Cream & Vanilla. Incorporate Eggs, one at a time. Fold in Snickers Pieces. Fill Springform with Batter, remove air bubbles. Set Instant Pot to "Pressure Cook " Place Trivet in Pot and add 1-3/4 cups hot Water. Lower Springform with help of the Foil Sling. Fold away Foil not touching the Batter. Secure Lid. Cook 35 Minutes, open after Natural Release. Cool completely on Wire Rack. Cover with Plastic Wrap. Refrigerate over night. (Don't worry if top cracks, Topping will cover it.) Remove Plastic & Springform. Decorate with Chocolate Sauce, Peanuts & Mini Snickers to your liking. Enjoy!

This is a scrumptious Recipe for Pork Loin Roast with Mushroom Gravy, made in the Instant Pot. We serve it either with Dressing/Stuffing or Spätzle and steamed Vegetables. Mushroom Pork Loin Roast Ingredients: 3 lb Pork Loin Roast 3 tbsp Brown Sugar 2 tsp Rosemary, divided 1 tsp Oregano 1 tsp Sage 1 tsp Pepper 1/2 tsp Salt 1 Onion (chopped) 1 Carrot (cut in 2" sticks) 1 Celery Rib (cut in 2" sticks) 2 tbsp EVO Oil 1 tbsp Butter 6 oz White Mushrooms (sliced) 1/4 cup Red Wine 1 cup Vegetable or Chicken Broth Combine Brown Sugar, 1 tsp Rosemary, Oregano, Sage, Pepper and Salt. Coat Pork Loin Roast with Brown Sugar Mixture. Set Instant Pot to high Sauté, heat Oil. Brown Pork Loin Roast on all sides, remove Roast. Add Onion and sauté. Deglaze with Red Wine, scrape up all browned bits. Add Carrot, Celery and Chicken Broth, combine. Return Pork Loin Roast & Meat Juice, close and secure lid. Set Instant Pot to Pressure Cook for 15 Minutes, open after natural release (15 Minutes). Remove Pork, cover with foil. Set Instant Pot to low Sauté. Stir cooking liquid, use Hand Blender and blend until Gravy is smooth. In Skillet heat Butter and sauté Mushrooms and 1 tsp Rosemary. Add sautéed Mushrooms and combine...(if Gravy is to thin add a Cornstarch slurry) Slice rested Pork Loin Roast and pour Mushroom Gravy over and serve. Enjoy!

Great Recipe for Carnitas made in the Instant Pot. Serve as Tacos with a Hot Sauce or with Mexican Rice and Refried Beans on the side. Carnitas (Instant Pot) Ingredients: 3-4 lb. Pork Shoulder (boneless) 1-1/2 tsp Pink Salt 1/2 tsp Pepper 1 tsp Chili Powder 2 tsp Cumin 2 tsp Oregano 2-3 tbsp Oil 1 med Onion, chopped 1 Jalapeño, chopped 1 tbsp Garlic, chopped 1/3 cup Lime Juice Zest of 1 Orange 1 cup fresh Orange Juice 1 cup Chicken Broth Cut Pork Shoulder in med sized Pieces. Combine Salt, Pepper, Chili Powder, Cumin & Oregano, whisk well. Coat Pork Pieces with Seasoning Mixture. Set Instant "Sauté" heat Oil. Sear Pork Pieces on all sides (in batches) remove, set aside. Sauté Onions first, add and sauté Jalapeños add Garlic and stir. Deglaze Pot with Lime Juice. Scraping all bits off. Return Meat (Meat Juices). Add Orange Zest, Orange Juice and Chicken Broth, stir. Set Instant Pot "Pressure Cook" secure Lid. Cook 55 Minutes, open after Natural Release. Remove Pork & some Cooking Liquid. Shred Meat with 2 Forks. Keep Carnitas warm in Oven on low Temp until ready to serve. Enjoy!

You only need 3 Ingredients to make delicious healthy Breakfast Cookies. Great Cookies to bring to a Potluck or make them for Brunch. Breakfast Cookies (3 Ingredients) Ingredients: 2 Bananas (ripe & mashed) 1-1/3 cups Quick Oats 1/4 cup Raisins Preheat Oven 350°F Line Baking Sheet with Parchment Paper Combine Bananas, Quick Oats and Raisins, mix by hand. Use a measuring tablespoons and place each cookie equally apart on Cookie Sheet. Bake 18-20 Minutes. Remove and cool on Wire Rack. Repeat with the rest of the dough, makes approx. 18 Breakfast Cookies. Enjoy!

If you are looking for a new Side Dish, try out the Baked Sweet Potato Fries Recipe. Also can be used as Appetizer served with Ketchup, Ranch and BBQ Sauce. Baked Sweet Potato Fries Ingredients: 1 X-large Sweet Potato, scrubbed 1/2 tsp Paprika 1/2 tsp Parsley 1/2 tsp Thyme 1/2 tsp Oregano 1/4 tsp Pepper Pinch of Pink Salt Pinch of Garlic Pinch of Chili Powder 3 tbsp Oil Line Baking Sheet with Parchment Paper Preheat Oven 450° F Cut Sweet Potato into finger size pieces. Use large bowl and combine Sweet Potato and all Seasonings. Pour Oil over and mix/coat well. Line Yam's in single layer on Baking Sheet. Bake 20-25 Minutes, until tender inside - crispy outside. Enjoy!

After you make a healthy/fresh Orange, Carrot, Ginger Juice you can use the Pulp and bake a delicious Bread. Orange Carrot Ginger Bread Ingredients: 2 cups Flour 2 tsp Baking Powder 1/4 tsp Salt 1-1/2 tsp Cinnamon 1/2 tsp Nutmeg 1 cup Orange, Carrot, Ginger Pulp 2 Eggs (beaten) 1/2 cup Vegetable Oil 1/4 cup Brown Sugar 1 cup Sugar 1 tsp Vanilla Zest of 1 Orange Line Loaf Pan with Parchment Paper & grease. Preheat Oven 350°F Combine Flour, Baking Powder, Salt, Cinnamon and Nutmeg whisk well, set aside. Combine Pulp, Eggs, Oil, Brown Sugar, Sugar, Vanilla and Zest, mix well. Incorporate Flour in 3 batches, combine well. Fill Loaf Pan and bake for 50 - 60 Minutes, until golden or toothpick comes out clean. Rest in Pan for 5 Minutes, remove from Loaf Pan and cool completely on wire rack. Enjoy!

This is a wonderful delicious Buttermilk Mini Bundt Cakes Recipe, assortment of decorations with Lemon Icing, Berries, Choco Icing & Cinnamon Sugar. Great for Parties, Brunch or Potlucks. Buttermilk Mini Bundt Cakes Ingredients: 3 cups Flour 1/2 tsp Salt 1 tsp Ginger 2 tsp Allspice 2 tsp Baking Powder 1-1/4 cups Buttermilk 2 tsp Vanilla 1 tbsp Maple Syrup 1/4 cup Oil 1/2 cup Butter (softened) 1-1/4 cups Sugar 3 Eggs 18 Blueberries Mini Bundt Cakes Pan Cooking Spray Lemon Icing: 2 cups Powdered Sugar (sifted) 3 tbsp Lemon Juice (fresh) Choco Icing: 1 cup Powdered Sugar (sifted) 1 tbsp Choco Powder 1-2 tbsp Almond Milk Cinnamon Sugar: 2 tbsp Powdered Sugar 2 tsp Cinnamon Preheat Oven 350°F Cover Mini Bundt Cake Pan with Cooking Spray Combine Flour, Salt, Ginger, Allspice and Baking Powder, whisk well and set aside. Combine Buttermilk, Vanilla, Maple Syrup and Oil stir and set aside Cream together Butter and Sugar. Incorporate Eggs one at a time. Add alternating Flour Mixture and Buttermilk Mixture ending with Flour Mix. Scrape the side of bowl and fill Piping Bag with half the batter. Cut the tip of bag off and fill mini Bundt pan equally with batter. Bake 16-18 Minutes or until tester comes out clean. Rest mini cakes in pan for 5 Minutes, remove and cool completely on wire rack. Lemon Icing: Combine Powdered Sugar and Lemon Juice, whisk well, dip 12 Mini Cakes with top half in Icing. Let Icing set and fill 6 cakes with 3 Blueberries each. Choco Icing: Combine Powdered Sugar, Choco Powder and Almond Milk, whisk well. Drizzle 6 cakes with Choco Icing and let set. Cinnamon Sugar: Combine Powdered Sugar and Cinnamon, whisk well. Dust 6 cakes with Cinnamon Sugar. Enjoy!

This is a great Recipe for a quick & easy no bake Dressing, a wonderful Side Dish, not only for Thanksgiving. Good with a Roast, Chicken or Ham Steak. Dressing Ingredients: 3 cups Bread Cubes 1 pkg Stuffing - Seasoning 1 Onion (chopped) 2 Carrots (peeled & chopped) 2 Celery Ribs (chopped) 8 tbsp Butter 2 tbsp Italian Seasoning Salt Pepper 1-3/4 cup Water Melt 2 tbsp Butter in skillet and sauté Carrots, Celery and Onions. Add Italian Seasoning, Pinch of Pepper & Salt plus 1 tbsp Butter. Sauté until tender set aside. Bring Water and 5 tbsp Butter to a boil, remove from heat. Stir and add Stuffing Seasoning package, Bread Cubes and Vegetable Mixture. Combine well and cover, after 5 Minutes remove lid and fluff Dressing with fork. Enjoy!

This is a great Recipe for Scrumptious Vegetarian Chili, we serve it with a topping of Sour Cream and a sprinkle of Green Onions plus a side of Cornbread Muffins. Vegetarian Chili Ingredients: 1 lrg Sweet Potato, scrubbed & chopped 2 Carrots, scrubbed & chopped 2 Bell Peppers, chopped 1 Onion, diced 2 Celery Ribs, diced 3 Garlic Cloves, diced 2 tbsp Coconut Oil 1-1/2 tsp Salt 1/2 tsp Pepper 1 tbsp Oregano 2 tbsp Chili Powder 2 tbsp Cumin 1/2 tsp Paprika 1/4 tsp Cayenne 2 tbsp Chipotle Paste 1 can (15.5 oz) Kidney Beans, rinsed 1 can (15.5 oz) Cannellini Beans, rinsed 1 can (15 oz) Black Beans, rinsed 1 cup Corn 1 can (28 oz) Crushed Tomatoes 1 can (14.5 oz) Vegetable Broth 1 tbsp Red Wine Vinegar Topping: Sour Cream Green Onions, chopped On med/high Heat in large Pot warm Oil. Sauté Onions, Celery and Garlic. Add Carrots & Bell Peppers, sauté shortly. Season with Salt, Pepper, Oregano, Chili Powder, Cumin, Paprika, Cayenne & Chipotle Paste, combine and cook 1 Minute. Add Sweet Potatoes, mix well. Incorporate Crushed Tomatoes & Vegetable Broth. Add Kidney Beans, Cannellini Beans, Black Beans & Corn. Simmer (stirring occasionally) until Sweet Potatoes are tender and Chili thickens. Add Red Wine Vinegar at the end of cooking. Serve with a Topping of Sour Cream & Green Onions. Enjoy!

If you need a new Idea to make Sandwiches, try this Falafel Pita Sandwich topped with Sriracha Sauce. Something different, the Falafels are made with baked Beans and are baked. Or you can use the Falafels as Appetizers and serve them with the Sriracha Sauce for dipping. Falafel Ingredients: 4 lb canned Baked Beans, rinsed (reserve Liquid or Sriracha Sauce) 1/2 bunch Cilantro 1/2 bunch Parsley 1 Onion (lg chopped) 1 Jalapeño (chopped) 3 Garlic Cloves (minced) 1 tsp Chili Powder 1 tsp Salt 2 tsp Cumin 1 tsp Coriander 1/4 tsp Turmeric 1/4 tsp Pepper 1/2 tsp Baking Soda 1/2 - 3/4 cup Chickpea Flour EVO - Oil Sriracha Sauce Ingredients: 2 cups canned Baked Beans Liquid 2 heaping tbsp Mayo 1/2 Lemon (Juice) Sriracha Hot Sauce (to taste) 2 Garlic Cloves (minced) Salt & Pepper (to taste) 8 Pita Breads Cucumber Slices Radish Slices Broccoli Slaw Preheat Oven 425° F Line Baking Sheet with Parchment Paper and brush with EVO - Oil. Drain Baked Beans and reserve the Liquid, rinse the Beans. Place Beans, Cilantro and Parsley in Food Processor, pulse. Add Onions, Jalapeño and Garlic, pulse. Add Chili Powder, Salt, Cumin, Coriander, Turmeric & Pepper, pulse. To get a better feel of the Falafel Mixture, remove it and place in a Bowl. Add Baking Soda & enough Chickpea Flour to hold the Mixture together. Wet your Hands and roll approx. 32 Balls (40 gr each) Place on prepared Baking Sheet & brush each Ball with EVO - Oil. Bake for 20 Minutes then turn them over and continue baking for 20 more Minutes. To make the Sriracha Sauce, combine all Ingredients and mix well. (Add as much Hot Sauce as you like) Set Oven to 200°F and warm the Pita Breads for 10 Minutes. Remove Bread and cut each in half, open and fill with Slaw, 2 Falafels, Cucumber and Radish Slices, top with Sriracha Sauce. Enjoy!

Apple Sauce is great but try to make this Apple Cinnamon Sauce to enjoy a new flavor. Great with Pancakes or just on it's own. Apple Cinnamon Sauce Ingredients: 3 lbs Granny Apples 4 tbsp Brown Sugar 1/2 tsp Pink Salt 1/4 tsp Nutmeg 1-1/2 tsp Cinnamon 1 Lemon Place 1/4 Lemon squeezed in bowl with cold Water. Peel, core & dice the Apples, keep diced Apples in Lemon Water until needed, to avoid oxidation. Reserve 1 tbsp Lemon Water. After all the Apples are diced, drain the Water. In med Pot combine the Apples with Brown Sugar, Salt, Nutmeg, Cinnamon, Lemon Water and Lemon Juice of remaining Lemon. Cover pot and bring to a boil. Simmer for 8-10 Minutes, stirring frequently. Remove the lid and continue cooking until the liquid is reduced and the Apples are soft. Remove from heat, mash Apples to your liking. Immediately fill the jars for storage. Or cool & serve in a dish. Enjoy!

Need a new Idea for Dessert, try this scrumptious Hummingbird Cupcakes Recipe. The little Hummingbird Cakes are great for Parties, Brunch or Potluck...everyone will enjoy the Cupcakes full of flavor. Hummingbird Cupcakes Ingredients: Cupcakes: 1-1/2 cups Flour 1/2 cup Sugar 1/4 cup Brown Sugar 2 Banana, mashed 4 oz. Apple Sauce 1/2 tsp Baking Soda 1/4 tsp Salt 1/4 tsp Nutmeg 1/2 tsp Cinnamon 1/4 tsp Ginger 1 tsp Vanilla 1/3 cup Oil 6 oz. Pineapple Tidbits, drained 3/4 cup Pecans, chopped Frosting: 4 oz. Cream Cheese, softened 2 oz. Butter, softened 1 tsp Vanilla 2-3 cups Powdered Sugar, sifted 12 whole Pecans Preheat Oven 350° F Place 12 Paper Cups in Cupcake Pan. Cupcakes: Combine Flour, Baking Soda, Salt, Nutmeg, Cinnamon and Ginger, whisk well, set aside. Mix Brown Sugar, Sugar and Oil together. Add Apple Sauce and Vanilla, combine. Add Eggs one at a time and Bananas. Incorporate Flour in two batches. Fold under Pineapple and chopped Pecans. Fill each paper cup equally with batter. Bake 18-20 minutes or until the tester comes out clean. Rest Cupcakes 5 minutes in pan than completely cool on wire rack. Frosting: Cream softened Cream Cheese and Butter together. Add Vanilla and gradually Powdered Sugar until liked consistency. (Optional: cool Frosting 10-15 minutes in refrigerator.) Fill piping bag (or use a spoon) with Frosting and top each Cupcake with desired amount. Crown each Hummingbird Cupcake with a whole Pecan. Enjoy!

This Breakfast Boat is a great Recipe to make for you at Home, for Brunch or a Potluck. Of course you can fill it with all your favorite Breakfast Items to make it even more to your personal taste. Breakfast Boat Ingredients: 1 Garlic Batard Bread Butter 4 Eggs 2 tbsp Milk Salt Pepper Italian Seasoning 1/2 cup Mozzarella Cheese, shredded 3 slices Bacon, cooked 4 slices Honey Ham, pieces 3 Baby Bello Mushrooms (sliced) 2 Green Onions, chopped (reserve 1 tbsp) Preheat Oven 350°F Cover Baking Sheet with Parchment Paper. Scramble the Eggs with a pinch of Salt, Pepper and Milk. Add Ham, Mushrooms, Green Onions and 1/4 cup of Cheese, combine well. Slice off top of bread and hollow out center. Butter bread lid and sprinkle with Italian Seasoning. Place Bacon Strips on bottom of bread boat. Fill with Egg Mixture and sprinkle with the rest of Mozzarella Cheese and Italian Seasoning. Place the bread boat & bread lid on Baking Sheet, bake for 20 Minutes. Cover with Foil and continue baking for 20 Minutes or until set. Sprinkle reserved Green Onions on top. Cover with bread lid and slice to serve. Enjoy!