SandraGeronimosKitchen

This Dough Recipe is enough for 2 Pizzas. This is how we like to top it, but feel free to use your favorite Pizza Toppers. Cheese Stuffed Crust Chicken Pizza Ingredients: Dough: (makes 2 Pizzas) 2 cups Water (lukewarm) 1 pkg Instant Yeast 1 tbsp Sugar 1 tbsp Salt 1 tsp Olive Oil 5 1/2 cups Flour 1 tbsp Italian Seasoning 2 tbsp Parmesan Cheese 8 String Cheese Sticks (for 1 Pizza) Topping: (optional) Alfredo Sauce Mozzarella Cheese (shredded) Zucchini (half Moon slices) Chicken (shredded) Artichoke Pieces Garlic Slices (sautéed) Garlic Oil Parmesan Cheese Green Onions (sliced) Preheat Oven 450°F 16" Pizza Pan Combine Water, Yeast, Sugar, Salt and Oil set aside. Combine Flour, Italian Seasoning and Parmesan Cheese add Yeast Mixture and knead. Shape dough to a ball. Oil large bowl and dough, cover with a towel for 1-2 hours and keep in a warm place. Dough will double in size. Remove towel and cut dough in half. Roll out one half of the dough 1" bigger than Pizza Pan. Transfer to Pan and place String Cheese in a circle, cover Cheese with dough to form the Crust. Prick dough with fork, precook for 5 Minutes. Top with Alfredo Sauce, Mozzarella Cheese, Zucchini Chicken, Artichokes, Mozzarella and Garlic Slices. Brush Garlic Oil on Crust and sprinkle Parmesan on the Crust. Bake for 18 - 20 Minutes or until golden. Sprinkle with Green Onions. Enjoy

This is a delicious Strawberry Cake Dessert Recipe. Enjoy a slice of Cake with a cloud of whipped Cream. This Cake Base could be topped with your favorite Fruit like Banana, Pineapple, Peaches or Berries just to name a few, to make it your new favorite Dessert. Strawberry Cake Ingredients: 150 gr Sugar, 150 gr Flour (sifted), 3 Eggs (separated), 1 pkg Vanilla Sugar, 1 tsp Baking Powder, 3 tbsp Water, Topping: 250 gr Strawberries (halved), 1 cup Strawberry Jam, 1 pkg Clear Glaze, Sugar, Preheat Oven 350°F Coat cake pan with butter and plain breadcrumbs Combine flour and Baking Powder, set aside. Combine Sugar and Vanilla Sugar, set aside. Combine egg whites and water, beat until foamy. Add sugar in thirds, mix well. Add egg yolks one at a time continue mixing. Integrate flour in two parts, mix well. Fill cake pan with batter and bake 25 - 28 Minutes or until golden. Invert cake on wire rack and rest for 10 Minutes. Remove pan and let cake cool completely. Spread thin layer of Strawberry Jam over cake. Layer with Strawberries and sprinkle lightly with Sugar. Prepare 1 pkg of Clear Glaze according to directions. Cover Strawberries equally with Glaze and let set. Enjoy!

This is a delicious Beef Rouladen Recipe you can make in the Instant Pot or Pressure Cooker. We like to serve it with Red Cabbage and homemade Stuffing or Spätzle. Beef Rouladen (Instant Pot) makes 4 Beef Rouladen Ingredients: 4 Thin Beef Sirloin Tip Steaks, 4 tsp Yellow Mustard, 4 Strips Bacon (cut in 3 pieces each), 12 Pickle Sticks (3" long), 12 Carrot Sticks (3" long), 3/4 cup + 8 tbsp chopped Onions (divided), Salt, Pepper, Paprika, 2-3 tbsp EVO Oil, 3/4 cup Celery (chopped), 1/4 cup Red Wine, 2 cups + 2 tbsp Beef Broth (divided), 2 tbsp Cornstarch, 2 tbsp Cranberry Sauce, 1 tbsp Sour Cream, Instant Pot or Pressure Cooker 4 small Metal (4" long) Skewers or Toothpicks Spread 1 tsp Mustard over 1 thin Steak, season with Pinch of Salt, Pepper and Paprika. Place 3 Bacon Pieces, 3 Pickle Sticks and 3 Carrot Sticks on Steak. Sprinkle with 2 tbsp of Onions. Roll up the Steak tightly & secure with Metal Skewer. Season the Roll all over with Paprika, Salt and Pepper. Repeat and make 4 Beef Rouladen, set aside. Set Instant Pot to Sauté. Heat 2 tbsp Oil, brown Beef Rouladen on all sides, add 1 tbsp Oil if needed. Remove and set aside. Add 3/4 cup of Onions and Celery to the Pot and sauté. Pour in Red Wine and deglaze, scrape up all the brown bits. Add 2 cups of Beef Broth. Return Rouladen, close and secure lid. Set Instant Pot to Pressure Cook for 20 Minutes. Following cooking, quick release after 5 Minutes. Open lid and remove the Meat, set aside and keep warm. Stir cooking Liquid use Hand Blender and blend well. Combine Cornstarch and 2 tbsp Beef Broth to make a Slurry. Set Instant Pot to Sauté and pour Slurry in. Combine well and bring to a boil. Simmer until Gravy is to your liking. Add Cranberry Sauce, season with Salt & Pepper to your own taste. At the end add Sour Cream, incorporate well. Return Beef Roulade to Gravy to keep warm or serve right away. Enjoy!

This is our way of making Bacon Cheeseburgers...we cook them on an indoor Grill but feel free to use your BBQ outside. This Recipe is for 4 Bacon Cheeseburgers, we enjoy eating them with a side of Baked Yam Fries. Ingredients: 3/4 lb ground Beef (80/20), 3/4 lb hot Italian Sausage, 4 slices Provolone Cheese, 8 cooked Bacon Slices, 4 Brioche Style Buns Mayonnaise, 4 Butter Lettuce Leaves, 4 Tomato Slices, 8 Red Onion Rings, BBQ Sauce, We cook our Bacon Cheeseburger on a Indoor Grill, you can use an Outdoor BBQ or Frying Pan. Combine the Meats (don't over work it) and divide in 4 equal portions. Shape each into a Burger Patty. Heat the Grill and lightly grill all the Buns, set aside. Grill each Burger Patty to your preference of doneness. Top the cooked Patty with 1 slice of Cheese and 2 strips of Bacon. This is how we stack your Bacon Cheeseburger. Spread a dollop of Mayo on Bottom Bun, top with a leaf of Lettuce, slice of Tomato, 2 red Onion Rings, Bacon Cheeseburger. Spread dollop of BBQ Sauce on top Bun and crown the Bacon Cheeseburger. Enjoy

This is how we like to make our Chicken Enchiladas and serve them with Rice and Refried Beans on the side. Ingredients: 1 roasted Chicken, shredded, 28 oz red Enchilada Sauce, 13 - 6" Corn Tortillas, 8 oz Mozzarella Cheese, shredded, 1 green Bell Pepper, chopped, 1 red Bell Pepper, chopped, 1 Jalapeño, chopped, 1 red Onion, chopped, 5 tbsp Veg. Oil, Preheat Oven 400° F Spread a thin layer of Enchilada Sauce in 9,5" × 13,5" baking dish, set aside. Quick fry 1 Corn Tortilla in hot Oil and dab dry with paper towel. Fill with Cheese, Chicken, Bell Peppers, Onion, Jalapeño and more Cheese. Roll up and place in Dish, repeat frying and filling and fill the Baking dish. Cover with the Enchilada Sauce, top with the rest of Cheese. Sprinkle with Bell Peppers and Onions. Cover dish with foil and bake 40 - 45 Minutes, until heated through. Enjoy!

Mini Buttermilk Bundt Cakes are a great assortment of Dessert, wonderful for a Brunch, special Occasion, a Tea Party or just to treat yourself. You can dip, drizzle or dust them with you favorites, we used Lemon Icing, Fresh Berries, Cocoa Icing and Cinnamon Sugar. Mini Buttermilk Bundt Cakes (makes 24) 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, Cooking Spray, 18 Blueberries, Lemon Icing: 2 cups Powdered Sugar (sifted), 3 tbsp Lemon Juice (fresh), Cocoa Icing: 1 cup Powdered Sugar (sifted), 1 tbsp Cocoa 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. 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 cakes in pan for 5 Minutes, then remove and cool completely on wire rack. Repeat with the rest of Batter, makes total of 24 Mini Cakes. Lemon Icing: Combine Powdered Sugar and Lemon Juice, whisk well. Dip top half of 12 Mini Cakes in Icing. Let Icing set and fill 6 Cakes with 3 Blueberries each. Cinnamon Sugar: Combine Powdered Sugar and Cinnamon, whisk well. Cover 6 Cakes with Cinnamon Sugar. Cocoa Icing: Combine Powdered Sugar, Cocoa Powder and Almond Milk, whisk well. Drizzle 6 Cakes with Cocoa Icing and let set. Enjoy!

If you are looking for a new idea for Breakfast, look no longer this is it a Breakfast Quesadilla, filled with Breakfast favorites. The beauty of this you can add or substitute any of your must have Breakfast items (Ham, Steak, Sausage, Mushrooms....) to turn it into your personalized Breakfast Quesadilla. Ingredients: 2 Eggs (beaten), 1 tbsp Butter, 1 sm Red Potato (cooked), 2 Slices Bacon (cooked), 3 oz shredded Mozzarella Cheese (divided), 1-8" Flour Tortilla, 1-2 tbsp Pico de Gallo or sliced Tomatoes, 1-2 tsp Spicy Cream Sauce or Hot Sauce, Salt, Pepper Season the beaten Eggs with a Pinch of Salt & Pepper. Cut 3 Slices of the cooked Potato. Melt the Butter in a 10" Skillet and place the Potato slices on one half, season with Pepper. Cook the Potato until bottom is golden Add the Eggs (covering the whole bottom surface of Skillet), cook until Eggs are almost set. Sprinkle with 2 oz Cheese and top with Tortilla, wait a little until cheese is melted. Flip and sprinkle the rest of Cheese all over. Top the Potato Slices with the Bacon, Pico de Gallo (or sliced Tomatoes) and Spicy Cream Sauce (or Hot Sauce) Fold the Tortilla in half and press down lightly. Remove when Tortilla is golden and crispy on both sides. Enjoy!

What could be easier than to cook a whole Dinner in one Pot, try this delicious Chicken & Vegetables Recipe. Use an Instant Pot or Pressure Cooker and a tasty Dinner will be ready in a short time. Ingredients: 6 Chicken Thighs (skinless), 5 med Potatoes (washed & med chopped), 4 Carrots (peeled & chopped), 1 Red Onion (cut in 1" petals), 8 oz Mushrooms (halved), 3 tbsp EVO Oil, 1 tbsp Butter, 1/4 cup white Wine, 1 cup Chicken Broth, 4 Garlic Cloves (smashed), Zest of 1 Lemon, Chicken Seasoning: 1 tsp Red Chilli Flakes (optional, if you don't like it spicy), 1 tsp Cajun Seasoning, 1 tsp Paprika, 1 tsp Oregano, 1 tsp Pepper, 2 pinches Salt, Vegetable Seasoning: 1-1/2 tsp Cajun Seasoning, 1/2 tsp Paprika, 1 tsp Oregano, 1 tsp Pepper, 1 tsp Red Chilli Flakes (optional), 2 pinches of Salt, Rub Chicken Seasoning into Thighs and set aside. Combine Potatoes, Carrots, Onions and Mushrooms with Vegetable Seasoning and 2 tbsp EVO Oil, set aside. Set Instant Pot to Saute. Add Butter and EVO Oil to Pot, when hot sear each Chicken Thigh on both sides and remove. (sear 3 pieces at a time) Add Wine to deglaze and scrape off all the browned bits. Add the Chicken Broth and stir. Place the Vegetables in the Pot, add the Garlic and Lemon Zest. Place the seared Chicken Thighs on top of the Vegetable Mixture. Close and secure the Lid. Set Instant Pot to 10 Minutes Pressure Cook. Once cooking is completed depressurize after 5 Minutes. Open Lid and serve delicious Chicken Thighs with Vegetables. Enjoy!

Sometimes we just feel like having a Salad, this Chef Salad is a great Recipe, you can top the Salad with your favorite Salad Dressing and enjoy it with some Breadsticks. Chef Salad Ingredients: 1 Romaine Lettuce, 1/4 Cucumber, 1 Tomato, 1/4 Red Onion, 1/2 Avocado, 1 Egg, 1/2 cup Monterey Jack Cheese (shredded), 2 Bacon Slices, 4 Sandwich Ham Slices, Cut Romaine Lettuce in bite size pieces. Peel Cucumber in stripes, cut off ends and rub against Cucumber. Wipe off bitterness. Cut lengthwise, scoop out flesh. Slice Cucumber halves. Cut Tomato in half, remove core and cut in wedges. Cut Ham in strips. Red Onion, quartered and sliced. Cook Bacon until crisp and cut in pieces. Hard boiled Egg, peel and slice. Avocado, remove core and slice. Place Lettuce in large bowl, arrange the rest of Ingredients on top, to your liking. Serve Chef Salad with any Salad Dressing of your liking and Bread Sticks on the side. Enjoy!

This Agua de Jamaica is a very refreshing Drink. The Hibiscus tea can be enjoyed warm or the way we serve it cold over ice. Agua de Jamaica Ingredients: 8 cups Water, 2 cups Flor de Jamaica (dried Hibiscus flowers), 1 cup Raw Cane Sugar (more or less optional), 1 Cinnamon Stick, Pour 4 cups of hot Water over Flor de Jamaica and a Cinnamon Stick, simmer on low for 10 Minutes. Remove from heat and add the Sugar, stir until the Sugar is dissolved & cool. Pour cooled concentrate into a large Pitcher, add 4 cups of cold Water stir & refrigerate. (add more Water or Sugar to taste) Serve over ice. Enjoy!

Want to try a different Salas, this is how we make a Mango Salsa. Great with Quesadillas, Tacos or Burritos, just to name a few. Ingredients: 2 Mangos (diced), 1/2 Red Onion (diced), 1 Serrano (diced) if you like it HOT or 1 Jalapeño (diced), 6 Sweet Peppers (diced), 1/4 bundle Cilantro (chopped), 1 tbsp Lime Juice (fresh), Salt (to taste) Combine Mango, Red Onion, Jalapeño, Sweet Pepper, Cilantro, Lime Juice Salt to taste. Mix well and enjoy!

If you are looking for a new Side Dish, try out the Baked Yam Fries. Also can be used as Appetizer served with Ketchup, Ranch and BBQ Sauce. Baked Yam Fries Ingredients: 1 X large Yam (Sweet Potato) 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 Olive Oil Line Baking Sheet with Parchment Paper Preheat Oven 450° F Wash and cut Yam into finger size pieces. Use large bowl and combine Yam pieces and all Seasonings. Pour Oil over and mix well. Line Yam's in single layer on Baking Sheet and bake 20 - 25 Minutes or until tender inside - crispy outside. Enjoy!

This is how we make Chicken Fajita Quesadillas, they are great for Lunch or Dinner served with Mango Salsa, Pico de Gallo or Guacamole plus Refried Beans & Mexican Rice on the Side. Chicken Fajita Quesadillas Ingredients: 2 cups Roasted Chicken (shredded), 3 Bell Peppers (sliced), 1 White Onion (quartered & sliced), 16 oz Monterey Jack Cheese (shredded), 2 tbsp Butter, 3/4 tsp Cumin, 1/2 tsp Pepper 1/2 cup Salsa, 12 - 9" Flour Tortillas, Melt Butter in a large Skillet add Bell Peppers and sauté a Minute. Add Onions, Cumin and Pepper combine & continue to sauté until almost tender. Add Chicken and Salsa, incorporate well and warm through, set aside. Heat a Square Griddle Pan and place one Tortilla on top. Sprinkle a handful of Cheese all around, top with Chicken Fajita Mixture and a handful of Cheese. Cover with another Tortilla. Cook until golden & crispy, turn over and continue cooking until golden & crispy on both sides Remove and cut in quarters. This recipe makes 6 Quesadillas total of 24 slices. Enjoy!

Super easy three Ingredients Sugar Cookies...if you like add another Ingredient, Rainbow Sugar Pearl's to decorate the Sugar Cookies. 3 Ingredients Sugar Cookies Ingredients: 10 tbsp Butter (softened), 1/3 cup + 2 tbsp Sugar, divided, 1-1/4 cups Flour (sifted), Rainbow Sugar Pearl's (optional) Preheat Oven 325° F Line Cookie Sheet with Parchment Paper Cream together Butter and 1/3 cup Sugar, scraping down the sides of bowl in-between. Add Flour in three batches. Shape a tbsp full of Dough into a ball, approx. 31 g each make 12. Refrigerate for 10 Minutes. Roll each ball in Sugar, place 6 equally apart on cookie sheet and press down with 2 fingers. If you choose sprinkle with Rainbow Sugar Pearl's, pressing them down lightly. Bake 15 - 17 Minutes, rest Sugar Cookies on cookie sheet until cool. Repeat with rest of the dough balls. Enjoy!

This Pulled Pork Recipe is easy and fast to make in the Instant Pot or a Pressure Cooker. You can serve the Pork over Rice or make a great Pulled Pork Sandwich topped with a homemade Coleslaw. Ingredients: 3 lb. Pork Butt Roast, 1 tbsp Brown Sugar, 2 tbsp Cajun Seasoning, 1 Red Bell Pepper, 1 Onion, 2 tbsp Oil, 1/2 cup Chicken Broth, 16 oz. BBQ Sauce, Slurry: 1-2 tbsp Cornstarch + 1-2 tbsp Liquid, Combine Brown Sugar and Cajun Seasoning, whisk well and set aside. Cut Butt Roast in equal sized chunks, place in large bowl and cover with Seasoning Mixture. Set Instant Pot to high Sauté and heat up Oil. Brown every meat chunk all over and remove. (brown in batches) Add Bell Pepper & Onion, sauté until tender. Pour in Chicken Broth to deglaze, scrape up all brown bits. Add BBQ Sauce and combine, return Pork. Close and secure lid. Set Instant Pot to Pressure Cook 45 Minutes. Following cooking, natural release (open after 15 Minutes) Open lid, remove and place meat on Baking Sheet. Stir BBQ Sauce. Use 2 forks and pull the Pork chunks apart. Set Instant Pot to low Saute, simmer to thicken Sauce. (Tip: if Sauce is not thick enough use a slurry to thicken more) Return pulled Pork to BBQ Sauce and combine. Ready to serve. Enjoy!

This is how we make our Coleslaw, it is a great Salad on top of a pulled Pork Sandwich or as a side for Pulled Pork over Rice. Ingredients: 1/2 Red Cabbage (sliced), 1/2 Green Cabbage (sliced), 1 Carrot (peeled & shredded), 20 Red Grapes (halved), 20 Green Grapes (halved), 2 Apples (cored & chopped), Coleslaw Dressing: 1-1/4 cups Mayonnaise, 1/4 cup Apple Cider Vinegar, 1/4 cup Sugar, 1 tsp Pepper, 1 tsp Salt, Combine all Dressing Ingredients and whisk well, set aside. Use large bowl and combine Red & Green Cabbage, Carrots, Red & Green Grapes and Apples. Add Dressing and incorporate well, cover with plastic and refrigerate 1-2 hours. Remove plastic and mix well, ready to serve. Enjoy!

This is our great Recipe for Carrot Banana Cake with Cream Cheese Frosting topped with chopped Walnuts. Carrot Banana Cake with Cream Cheese Frosting Ingredients: Cake: 1-3/4 cups Flour, sifted, 1 tsp Salt, 1 tsp Ginger, 1 tbsp Allspice, 1 tsp Baking Soda, 3/4 cup Dark Brown Sugar, 7 tbsp Butter, melted, 1 tsp Vanilla, 2 Eggs, 1/2 cup Apple Sauce, 3 Bananas, mashed, 1-1/4 cup shredded Carrots (approx. 2 Carrots), 3/4 cup Raisins, 3/4 cup Walnuts, chopped, Frosting: 1 - 1,1/4 cup Powdered Sugar, sifted, 1 tbsp Butter, softened, 2 oz Cream Cheese, softened, 1 tsp Vanilla, Topping: 1/4 cup chopped Walnuts, Preheat Oven 350° F Line Loaf Pan with Parchment Paper and grease. Combine Flour, Salt, Ginger and Allspice, set aside. Cream together Brown Sugar and Butter, add Vanilla & one Egg at a time. Mix in Apple Sauce and Bananas. Incorporate Flour Mixture in batches. Fold in Carrots then Raisins and last Walnuts. Fill Loaf Pan with batter and bake 60 - 65 Minutes until set and tester comes out clean Rest Cake for 10 in Loaf Pan then remove from Pan and cool Cake completely on wire rack. Cream together Cream Cheese, Butter and Vanilla add enough Powdered Sugar until the consistency of your liking. Top the cooled Cake with Frosting and sprinkle with Walnuts. Enjoy!

This is how we make a delicious creamy Potato Soup including Ricotta Cheese, serving with your favorite Bread. Creamy Potato Soup Ingredients: 4 lbs Russet Potatoes, peeled/cut, 3 Carrots, washed/cut, 1 Onion, lg chopped, 3 Celery Ribs, lg chopped (we used homegrown, with leaves), 2 Green Onions, slice on bias, 1 tbsp + 1 tsp Chicken Bouillon, 1/2 tsp Salt, 1/4 tsp Pepper, 1 tbsp Italian Seasoning, 1 Bay Leaf, 1/4 cup Ricotta Cheese, Peel and cut Potatoes in large Pieces, (keep cut Potatoes in Wster until needed) Chop washed Celery & Carrots in large Pieces. Slice Green Onions on bias. Use a large Soup Pot and combine Potatoes, Onion, Carrots, Salt, Italian Seasoning, Pepper, Bouillon and Bay Leaf. Add enough hot Water to cover everything, stir. Cover and bring to a boil, stirring occasionally. Simmer uncovered until Potatoes are tender. Remove from Heat and blend until smooth. Add Ricotta Cheese, continue blending until creamy smooth. Serve and sprinkle with Green Onions. Enjoy!

This is how we make our Bread Pudding, served warm or at room temperature dusted with Powdered Sugar and topped with a scoop of Ice Cream. Bread Pudding Ingredients: 1 Loaf Sweet French Bread (1-2 days old), 4 Eggs, 3/4 cup Sugar, 1 quart Half & Half, 5 oz Ricotta Cheese, 1 tsp Vanilla, 1/4 tsp Salt, 1 tsp Nutmeg, 1-1/2 tsp Cinnamon, 4 oz Raisins, 1 tsp Butter, Preheat Oven 350° F, Butter a Casserole Dish and set aside. Cut Bread into 1-2" Cubes, set aside. To make the Custard combine the Eggs and Salt, add Sugar, Ricotta Cheese & Vanilla, mix well. Add Half & Half, Nutmeg, Cinnamon. Fill Dish with 3/4 of the Bread Cubes, 2 oz Raisins and half of the Custard. Top with the rest of Bread, Raisins and Custard. Soak the Bread for 5-10 Minutes. Bake for 60-65 Minutes or until golden & Tester comes out clean. Serve warm or at room temperature dusted with Powdered Sugar & topped with Vanilla Ice Cream. Enjoy!

This is our Version of Fried Rice, great on it's own or you could add some Chicken and make a meal out of it. Fried Rice Ingredients: 4 cups Rice (cooked/cold), 4 tbsp Butter, 1 med Onion (chopped), 3 Garlic Cloves (minced), 2 med Carrots (diced), 2 Celery Ribs (diced), 3/4 cup Peas (frozen/thawed), Pepper, Salt, 3 Eggs (beaten), 3 tbsp Soy Sauce, 2 tsp Oyster Sauce, 1/2 tsp Sesame Oil, 3-4 Green Onions (chopped), Melt 2 tbsp Butter on med/high heat, add Onions and Garlic cook until soft. Add Carrots and Celery, mix and cook until tender. Add Peas combine and warm thru. Season with Salt and Pepper, set aside. Melt 1 tbsp Butter and scramble Eggs until fluffy, set aside. Melt 1 tbsp Butter frying the Rice, stirring continuously. Add Vegetable Mix combine add Soy Sauce and Oyster Sauce incorporate well. Fold under scrambled Eggs, add Sesame Oil and Green Onions, combine and serve. Enjoy!

Cinnamon Apple Sauce is a great side dish for Potato Pancakes, Pfannkuchen or on it's own, just to name a few. Cinnamon Apple 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. 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, set aside to cool. Once cooled, serve in a dish or fill a jar for storage. Enjoy!

Delicious Breakfast, make a Ricotta Pancake top with fresh Fruit or top with macerated Berries, a dusting of Powdered Sugar and to sweeten it up even more a drizzle of Maple Syrup (optional) Ingredients: 1/2 cup Pancake Mix, 1/2 cup Water, 2 oz Ricotta Cheese, 1/2 tbsp Butter, Topping: 2 oz chopped Strawberries, 2 oz Blackberries, 2 oz Blueberries, 1/2 tsp Vanilla, 1 tsp Sugar, Salt, Powdered Sugar, Maple Syrup, optional, Combine Berries with Vanilla, Sugar and Pinch of Salt. Mix well and set aside. Whisk together Pancake Mix and Water. Add Ricotta, combine until smooth. Melt Butter on med heat in 9" Skillet, add Pancake Mixture. Cook until set and golden on both sides. Top Ricotta Pancake with macerated Berries and dust with Powdered Sugar. Drizzle with Maple Syrup. Enjoy!

This is a wonderful way to use Persimmons, make a delicious Persimmon Jam. Try this Jam with Pfannkuchen, Pancakes or on a great slice of Bread or Biscuits. Persimmon Jam Ingredients: 6 Persimmons, 3/4 cup Sugar, 1/4 cup Brown Sugar, 1/4 tsp Salt, 1 tsp Nutmeg, 1 Lemon (Zest & Juice) Wash, remove stems and chop the Persimmons. Combine Persimmons with Sugar, Brown Sugar, Salt, Nutmeg and the Zest & Juice from a Lemon. Mix well. Pour Mixture in a medium sized pot, cover and bring to a boil. Cook covered for 20 Minutes, stirring frequently. Remove the lid and simmer for extra 10 Minutes to thicken the Jam. Remove from heat and mash to your liking. Cool and fill Jars. Makes approximately 30oz. of Persimmon Jam. Enjoy!

This is how we make Buttermilk Biscuits they are so light and fluffy, great for Breakfast with Butter and Jam or on the side with your Dinner. Ingredients: 2 cups Flour, 1 tbsp Baking Powder, 1/4 tsp Baking Soda, 1 tsp Salt, 1 tsp Italian Seasoning (optional), 6 tbsp Butter (cold, small pieces), 1 cup Buttermilk (cold) Combine Flour, Baking Powder, Baking Soda, Salt and Italian Seasoning, whisk well. Cut cold Butter into the dry ingredients. Add Buttermilk, stir until the dough comes together. Dump out the dough onto a floured surface. Press the biscuit dough about 1" thick, fold in half, turn and press out again. Gently repeat a total of 6 folds. Stamp out 8 Biscuits, using a 2,5" cutter. Place in cake pan or baking Sheet and bake 14 - 16 Minutes or until golden. Enjoy!

That's how we make a great side Dish, only a few Ingredients and you have homemade Pickled Red Onions with a little spice of the Jalapeño (optional). Great Side Dish for Enfrijoladas or Quesadillas just to name a few. Pickled Red Onions Ingredients: 5 med Red Onions, sliced, 3 Limes, juiced, 1 Jalapeño, sliced, 2 tsp Salt Combine Onions, Jalapeño, Salt and Lime Juice, mix well. Over the next hour frequently stir the Onion Mixture. (Note: the longer you let them sit the more Liquid will develop.) Enjoy!