SandraGeronimosKitchen

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!

Hope you try this delicious Cheesecake Recipe, made in the Instant Pot. We topped the Cheesecake with fresh Blackberries but you could top the Cake with your favorite Berries or drizzle with Chocolate or Caramel Sauce. Cheesecake Ingredients: Crust: 1-1/4 cups Honey Graham Cracker Crumbs 1 tbsp Brown Sugar 3-4 tbsp Butter, melted Pinch of Salt Filling: 16 oz Cream Cheese, softened 1/2 cup Sugar 2 tbsp Cornstarch 1/3 cup Sour Cream 2 Eggs 2 tsp Lemon Juice 1 tsp Vanilla 1 Foil Sling (22,5" x 11,5" piece of Foil) folded in three lengthwise. 7" Springform, lined with Parchment Paper and buttered. Crust: Combine Crumbs, Salt, Brown Sugar and Butter. Fill Form with Crumb Mixture and press down. Place Springform in Freezer while preparing the Filling. Filling: Combine Sugar and Cornstarch, set aside. Cream together Cheese and Sugar Mixture, add Sour Cream. Mix in Lemon Juice & Vanilla. Add one Egg at a time, don't over mix. Pour Batter into the Form, drop Springform on the Counter a couple of times to force the air in the Batter to the Surface. Place trivet in bottom of Instant Pot and add 1-3/4 cups of hot Water. Lower the Springform in Instant Pot with the help of the Foil Sling. Fold over the Foil not touching the Batter. Close and lock the Lid. High Pressure Cook for 26 Minutes. Natural Release after 10 Minutes. Cool Cake on wire rack to room temperature. Cover with Plastic Wrap & refrigerate over night. Next day remove Plastic Wrap and Springform. Top with fresh Blackberries and serve. Enjoy!

This Beef Barbacoa is so easy to make in the Instant Pot (or Pressure Cooker) you can enjoy delicious Barbacoa Tacos topped with chopped Onions & Cilantro. Or serve the Barbacoa Beef over Rice and a Salad on the Side. Beef Barbacoa Ingredients: 2.5 lbs Beef Chuck Roast (Pieces) 2 tbsp Oil 1 Onion (chopped) 4 Garlic Cloves (minced) 2 tbsp Tomato Paste 1/3 cup Beef Broth 2 Bay Leaves Chile Sauce: 2 Chipotle Chiles 2 tbsp Adobo Sauce 1/2 cup Beef Broth 4 tbsp Lime Juice (fresh) 2 tbsp Apple Cider Vinegar 1 tsp Pepper 1 tbsp Cumin 1 tbsp Oregano 1/4 tsp Ground Cloves 1/4 tsp Allspice 1-1/2 tsp Salt Zest of 3 Limes Use Blender and combine all Chile Sauce Ingredients, blend until smooth and set aside. Set Instant Pot to *Sauté* Heat Oil and sear Beef Pieces (sear in batches) on all sides, set aside. Sauté Onions and Garlic until soft. Add Tomato Paste and combine. Deglaze with Beef Broth and stir to loosen bits of bottom. Return Beef and Meat Juice to the Instant Pot and incorporate the Chile Sauce, add Bay Leaves. Close and secure lid. Set Instant Pot to *Pressure Cook* cook 65 Minutes. Open after Natural Release. Remove Beef, shred the Meat with 2 forks. Return the Meat and mix the Barbacoa Beef with Sauce. Enjoy!

This is a Recipe for delectable homemade Twice-Baked Potatoes, a wonderful Side Dish. You can also use smaller Potatoes and make great Appetizers with Dipping Sauce. Twice Baked Potatoes Ingredients: 3 Russet Potatoes, scrubbed/dried Salt Pepper 4 tbsp Butter EVO Oil 1/3 cup Almond Milk, warm 1/3 cup Sour Cream 1 cup Cheddar Jack Cheese, shredded 1/2 cup Mozzarella Cheese, shredded 4 Green Onions, chopped (reserve some for topping) 6 cooked Bacon Strips, pieces (reserve some for topping) Preheat Oven 400°F Line Baking Sheet with Parchment Paper Poke Potatoes a few times with fork. Coat Potatoes with EVO Oil & sprinkle with Salt. Place on Parchment Paper lined Baking Sheet and bake for 1 hour. Cool Potatoes until easy to handle. Cut in half lengthwise and scoop out insides, leaving skin intact. Add Butter, Almond Milk, Sour Cream, Salt, Pepper and mash together. Add Mozzarella, Green Onions and Bacon, incorporate well. Lower heat to 350° F Return Potato Skins to Baking Sheet and fill with Potato Mixture. Cover with Cheddar Jack Cheese and bake for 20 Minutes. Sprinkle with reserved Bacon Pieces and Green Onions and serve. Enjoy!

This is a great Dessert made of day old Bread, Bread Pudding can be served warm or at room temperature dusted with Powdered Sugar and a scoop of Vanilla Ice Cream or Vanilla Sauce. 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 (optional) 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, Salt, Sugar, Ricotta Cheese & Vanilla, mix well. Add Half & Half, Nutmeg & Cinnamon, combine. 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. (Tip: you can melt the Vanilla Ice Cream and pour it over the Bread Pudding, delicious easy Vanilla Sauce) Enjoy!

Apples and Persimmons make a great Jam together, you can make it as chunky or smooth as you like. Apple Persimmon Jam Ingredients: 4 Persimmons 5 small Apples (Granny Smith) 1/2 cup Brown Sugar 1/2 cup Sugar 1/4 tsp Salt 1 tsp Cinnamon 1 Lemon Zest & Juice Peel and chop Persimmons, set aside. Peel and chop Apples (keep chopped Apples in Lemon Water to prevent browning) Combine all Ingredients and mix well. Pour Mixture in medium sized Saucepan. Cover and bring to a boil. Remove lid and cook uncovered for 40 Minutes. Remove from heat and mash to your liking. Carefully fill Jars. Enjoy!

This is a delicious Recipe for Entomatadas filled with fresh Cheese and topped with dry Cheese, Onions and Cilantro served with Rice and a Salad on the side. Entomatadas with fresh Cheese Ingredients: 3 lbs Tomatoes, quartered 1 Guajillo Chili 1 tbsp Tomato Bouillon 1 tbsp Oregano Good Pinch of Salt (more to taste) Lard 1-1/4 cups Onion, chopped 1 lg Garlic Clove, chopped 20 Corn Tortillas 1-1/2 lb Fresh Cheese, crumbled Crumbled Dry Cheese, sliced Onion & chopped Cilantro to top. Remove Seeds from Guajillo Chili & cut in 2 or 3 pieces. Heat one teaspoon of Lard in small Skillet. Fry Guajillo pieces until crisp. Blend together Tomatoes, Chili, Tomato Bouillon, Oregano and a good Pinch of Salt. (if all Tomatoes do not fit in your Blender, add as you blend) Heat 1-1/2 -2 tbsp of Lard in a large saucepan. Sauté Onions until soft, add Garlic and stir. Add Tomato Mixture, simmer uncovered for 30 - 35 Minutes, stirring occasionally. Heat 2 tbsp of Lard in small Skillet. Fry Tortillas, keep warm. Coat a fried Tortilla in Tomato Sauce. Fill with fresh Cheese & roll up. To serve: Place some Tomato Sauce on a Plate. Layer 3 Entomatadas on top. Pour some Sauce over the middle. Sprinkle with Dry Cheese, Onion Slices and Cilantro. Enjoy!

This is a super easy Recipe to make scrumptious Chicken Fajita Quesadillas. Great as Appetizers served with Mango Salsa & Spicy Green Sauce. Or for Lunch or Dinner with Pico de Gallo, Mexican Rice and Refried Beans 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 & crisp on both sides. Remove and cut in quarters. This recipe makes 6 Quesadillas total of 24 slices. Enjoy!

This is a delectable Apple Crumble Pie Recipe, served either with Vanilla Ice Cream or topped with whipped Cream and drizzled with Caramel Sauce. Apple Crumble Pie Ingredients: Crumble Topping: 1/2 cup Brown Sugar 1/2 cup Flour 1/2 cup Oats 1/2 tsp Baking Powder 1/4 tsp Salt 1/2 tsp Cinnamon 6 tbsp Butter - melted Pie Filling: 2 lb Apples - peeled, cored & chopped 3/4 cup Sugar 2 tbsp Butter - melted 2 tbsp Cornstarch 1/2 tsp Cinnamon 1/4 tsp Salt 1 tsp Vanilla 1 tsp Lemon Juice Zest of a Lemon 1 Pie Crust - store bought Combine all Crumble Topping Ingredients and refrigerate until needed. Place Pie Crust in 9" Pie Dish and crimp the Edges Preheat Oven 400°F Combine all the Apple Filling Ingredients, mix well. Fill Pie Crust with Apple Mixture, not including the liquid that accumulated. Top with Crumble Mixture equally over the Apples. Bake for 15 minutes. Reduce heat to 375°F and continue baking for 1 hr 15 min. About halfway through baking cover Pie with foil, to prevent burning the Crumble Topping. Cool Apple Crumble Pie completely on wire rack. (If cooled completely, cut Slices will keep it shapes) Serve with Vanilla Ice Cream or whipped Cream and Caramel Sauce. Enjoy!

Easy but scrumptious pulled Pork Recipe made in an Instant Pot. We either serve it over Rice and a Salad on the Side, or make pulled Pork Sandwiches topped with homemade Coleslaw. Pulled Pork (Instant Pot) 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. Use 2 forks and pull the Pork Chunks apart. Set Instant Pot to low Sauté, 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 a great Recipe for a Spicy Cactus Salad, refreshing and delicious. Spicy Cactus Salad Ingredients: 24 oz. Fresh Cactus (5-6 Leaves) 5 Roma Tomatoes (med diced) 2 cups Cabbage, sliced 3 Radishes, half moon sliced 1/2 lg. Red Onion, sliced 1 Jalapeño, chopped 3 Habaneros, chopped 3 Cayenne Peppers, chopped 1 tbsp Oregano Salt 1 tbsp Lemon Juice Pepper 1/4 bunch Cilantro, chopped Slice Cactus Leaves, bite sized. Bring Cactus in salted Water to a simmer, until tender. Drain and rinse unter cold Water, cool. Combine Cactus, Tomatoes, Cabbage, Radishes, Red Onion, Jalapeño, Habanero, Cayenne, Oregano, good Pinch of Salt, Lemon Juice a dash of Pepper & Cilantro. Mix well. Adjust Salt & Pepper, as needed. Enjoy!

This Dough Recipe is enough for 2 Pizzas, make two or freeze one. This is how we like to top our Chicken Pizza, but feel free to use your favorite Pizza Toppers. Cheese Stuffed Crust Pizza Dough 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 in Oil) 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, whisk well. Add Yeast Mixture and knead, shape dough to a ball. Coat large bowl and dough with Oil. Cover bowl with a kitchen towel for 1-2 hours and keep in a warm place. Dough will double in size. 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 around the edge. Cover Cheese with dough to form the Crust. Prick flat dough area with a fork. Cook for 5 Minutes. Top precooked Pizza Dough 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!