SandraGeronimosKitchen

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!

If you like Lemon this is the Dessert Recipe for you, a delicious Glazed Lemon Loaf Cake. You could serve the slices with a Cloud of whipped Cream. Glazed Lemon Loaf Cake Ingredients: 1-3/4 cup Flour 1-1/2 tsp Baking Powder 1/2 tsp Salt 1/2 cup Butter, soft 1 cup Sugar 3 Eggs, room temp 1-1/2 tsp Vanilla 1 tbsp Lemon Juice 2 tbsp Lemon Zest 1/2 cup Sour Cream Lemon Glaze Ingredients: 1 cup Powdered Sugar, sifted 2 tbsp Lemon Juice 1 tbsp Lemon Zest Line Loaf Pan with buttered Parchment Paper. Preheat Oven 350° F Combine Flour, Salt & Baking Powder whisk well, set aside. Cream together Butter and Sugar. Mix in Eggs, one at a time. Add Vanilla, Lemon Juice & Zest. Integrate half Sour Cream & half Flour Mixture, rest of Sour Cream & rest of Flour Mixture. Fill prepared Loaf Pan with Batter. Bake 50 Minutes, or until tester comes out clean. Rest 10 Minutes in Loaf Pan. Remove & cool completely on Wire Rack. Combine Powdered Sugar, Lemon Juice & Zest, whisk well until smooth. (Adjust Powdered Sugar or Lemon Juice to thickness of Glaze, to your liking) Coat Lemon Loaf Cake with Glaze, let set. Enjoy!

Great new idea for a Quesadilla, try this Hawaiian Quesadillas Recipe. Serve with homemade Salsa or hot Sauce. Hawaiian Quesadillas Ingredients: 6 Whole Wheat Flour Tortillas 6 oz Pineapple, small diced 6 oz Ham, small diced 4 oz Cream Cheese, softened 10 oz Mozzarella Cheese, shredded 2 Green Onions, diced 1/2 tsp Cayenne, optional Butter Mix Cream Cheese until fluffy. Add Ham, Pineapple and Green Onions combine well. Add Mozzarella and mix well. Integrate Cayenne, if used. Top half of each Tortilla with Mixture and fold over. Heat Griddle (or Skillet) med/high and butter lightly. Cook Quesadillas on both sides until golden & Cheese is melted. Cut in half and serve with Salsa. Enjoy!

Another Version of a spicy Green Sauce, great on Tacos, Burritos, Quesadillas or if you are brave enough just with Tortilla Chips. Spicy Green Sauce Ingredients: 1 Zucchini (cut in 3 pieces) 4 tbsp EVO Oil 1 Onion (quartered layer loosened) 1 Jalapeño (cut in half) 3 Garlic Cloves 25 gr. Green Chile Pequins 1 bunch Cilantro Salt Cook Zucchini Pieces in salted Water until soft, remove & cool. Heat Oil on med/high heat in medium Skillet. Fry Onion until soft, remove. Fry Jalapeño halves and Garlic, remove. Lower the heat and fry Chile Pequins until soft, remove. Save remaining Oil. Blend Chile Pequins, Onion, Jalapeño, Garlic, Zucchini, Cilantro, Oil and large Pinch of Salt until smooth. (if you like the Sauce thinner, add a little Water) Enjoy!

Valentine's Day is coming, this is a great Recipe for a heart shaped Chocolate Cake, topped with Fudge, Strawberries & Blueberries. Dusted with Powdered Sugar and crowned with Mint Leaves. Chocolate Heart Cake Ingredients: 1-1/4 cups Flour 2/3 cup Cocoa Powder 1/2 tsp Salt 1 tsp Baking Soda 1 tsp Baking Powder 1/2 cup Brown Sugar 3/4 cup Sugar 1/2 cup Butter, melted 2 Eggs 1/3 cup Apple Sauce 1/2 cup Vanilla Yogurt Topping Ingredients: 8-10 oz. Chocolate Fudge 20 (depends on size) Strawberries, halved 3 oz Blueberries Powdered Sugar Mint Leaves Preheat Oven 350° F Line Heart shaped Springform with Parchment Paper, butter Form. Combine Flour, Cocoa, Salt, Baking Soda & Baking Powder, whisk well and set aside. Cream together Brown Sugar, Sugar and Butter. Add Eggs one at a time. Add Apple Sauce & Yogurt. Incorporate Flour Mixture until smooth. Fill Springform with Batter. Bake 40 - 45 Minutes, or until tester comes out clean. After 10 Minutes remove the Springform and cool Cake completely. Top cold Cake with Chocolate Fudge, halved Strawberries and Blueberries to your liking, dust with Powdered Sugar. Enjoy!

You can make an individual Nachos serving or make Nachos to share. Try something different and use the Chicharrons or use Chicken/Ground Beef. Super easy scrumptious homemade Nachos. Nachos Ingredients: (no measurements below, up to you how much of each Ingredient you like to use) Corn Tortilla Chips Refried Beans, warm Chicharron (Pork Skins Tiritas) crushed small (or cooked Chicken or Ground Beef) Mozzarella Cheese, shredded Pico de Gallo Avocado, diced Sour Cream Preheat Oven 350° F Use ovenproof Pan/Dish. Smear a little bit of warm Beans on Pan (prevent Chips from sliding) Alternate Tortilla Chips, Refried Beans, Chicharron (Chicken or Beef) and Mozzarella Cheese. Repeat same layers. Place in Oven until Cheese is melted. Top with Pico de Gallo, Avocado and Sour Cream. Enjoy!

This is a wonderful Recipe for a scrumptious very moist glazed Apple Loaf Cake. You could top the slice with a cloud of whipped Cream, great Dessert. Apple Loaf Cake Ingredients: 2 Apples, peeled, cored & diced small 1 Apple, cored & shredded 1-3/4 cups Flour 1 cup Butter, soft 3/4 cup Sugar 1/2 tsp Salt 1-1/2 tsp Baking Powder 1/4 tsp Ground Cloves 1/4 tsp Ground Nutmeg 1 tsp Ground Cinnamon 2 Eggs 1 tsp Vanilla Zest of a Lemon 2 tbsp Sour Cream Glaze: 1 cup Powdered Sugar 1/2 tsp Cinnamon 2 tbsp Apple Juice Preheat Oven 350°F Line Loaf Pan with buttered Parchment Paper. Sift together Flour, Salt, Baking Powder, Cloves, Nutmeg & Cinnamon, whisk well. Cream together Butter & Sugar. Add Eggs & Vanilla. Mix in Lemon Zest & Sour Cream. Add in shredded Apple. Incorporate Flour Mixture. Fold in diced Apples. Fill prepared Loaf Pan with Batter. Bake 50 - 55 Minutes or until tester comes out clean. Rest 10 Minutes in Loaf Pan, remove and cool completely on Wire Rack. Sift together Powdered Sugar & Cinnamon. Add Apple Juice and whisk well. Top cooled Cake with Glaze and let set. Enjoy!

This is how we make our Latkes and serve them with homemade Applesauce, Sour Cream and a sprinkle of Green Onions. Latkes Ingredients: 2 Potatoes (starchy 1,1/2 - 1,3/4lb) 1/2 Onion 3 tbsp Flour 1 Egg Salt Pepper Oil Topping: Homemade Applesauce Sour Cream Green Onions, chopped Scrub Potatoes and dry. Shred Potatoes and Onion on top of a dish towel. Squeeze out all the liquid. Combine Potatoes/Onion, Egg, Flour, large Pinch of Salt & Pepper, mix well. On med/high Temperature, heat enough Oil (1/4") in Skillet. (ready when you put a wooden spoon handle in it, and it bubbles) Place small/medium heaps of Potato Mixture in Skillet. Cook/fry until golden and crisp. Flip Latkes, continue frying until golden and cooked through. (Depending on the size of the Latkes 3-6 Minutes on each side) Drain on a Paper Towel. Place on a Baking Sheet, in the Oven on low Temperature to keep warm until ready to serve. Enjoy!

Valentine's Day is coming, this is a great Recipe for Mini Cheesecakes each topped with whipped Cream and a Chocolate covered Strawberry. A wonderful Dessert for you and your Loved ones. Mini Cheesecakes Ingredients: Filling 16oz Cream Cheese, softened 1/2 cup Sugar 1/2 cup Sour Cream 1 tsp Vanilla 2 Eggs Crust: 7 Honey Graham Crackers (or 1 cup Graham Cracker Crumbs) 3 tbsp Sugar 1/4 tsp Nutmeg 4 tbsp Butter, melted Topping: 1 cup Heavy Whipping Cream, cold 4 tsp Water 1 tsp Gelatin 1/4 cup Powdered Sugar, sifted 12 Strawberries Chocolate (Nutella) Preheat Oven 325° F Place 12 paper cups in Muffin Tin Crust: Crush Graham Crackers in Ziploc bag with rolling pin. Combine Graham Cracker crumbs, Sugar, Nutmeg and Butter. Fill each paper cup equally with crumbs, use bottom of glass and press down crumbs. Bake for 5 Minutes, set aside and cool. Filling: Cream together Cream Cheese and Sugar. Add Sour Cream & Vanilla, mix. Incorporate one Egg at a time, combine well. Scrape down sides of bowl. Fill each paper cup with batter (almost full), bake 20 Minutes, until set. Rest cakes in Tin for 10 Minutes. Cool completely on Wire Rack. Place cakes in airtight container and refrigerator for a few hours or overnight. Refrigerate mixing bowl and beaters for 10 Minutes. Cover tip of Strawberries with Chocolate, set aside. Topping: Combine Water and Gelatin, stir. Microwave for 6 Seconds, stir and let cool. Combine Whipping Cream & Powdered Sugar, mix until soft peaks. Add Gelatin Mixture and continue mixing until stiff peaks. Fill piping bag with whipped Cream. Decorate each Mini Cheesecake with whipped Cream and a Strawberry. Enjoy!

When Persimmons are in Season try this delicious Persimmon Jam Recipe. Great for Breakfast on Bread/Toast or with Pancakes, Pfannkuchen or Waffles. 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 the Zest & Juice from a Lemon. Mix well. In a medium sized pot, cover and bring Mixture 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 30 oz of Persimmon Jam. Enjoy!

This is how we make delectable homemade Chicken Chow Mein, a great quick Dish full of flavor. Chicken Chow Mein Ingredients: 3 Chicken Thighs, sliced 6 oz Chow Mein Noodles 2 Bok Choy, sliced 1 Carrot, Matchsticks 1-1/2 cups Cabbage, sliced 3 Green Onions. sliced 3 Garlic Cloves, minced 2" Ginger, grated 1/2 cup frozen Peas, thawed 2 tbsp Oil (divided) Chicken Marinade Ingredients: 1 tbsp Soy Sauce 1" Ginger, grated 1/4 tsp Cornstarch Sauce Ingredients: 1/4 cup Chicken Broth 1 tbsp Soy Sauce 1 tsp Sesame Oil 1 tbsp Oyster Sauce 1 tbsp Sugar 1-1/2 tsp Cornstarch Marinade the Chicken for 30 Minutes. Preheat the Wok or Skillet on high. Add 1 tbsp of Oil and stir fry the Chicken until done, set aside. Combine all the Sauce Ingredients, set aside. Cook Chow Mein Noodles according to package, drain & set aside. Add 1 tbsp of Oil to Wok and stir fry the Carrots followed by the Cabbage. Add Ginger & Garlic, combine. Add Peas, Bok Choy and stir fry. Integrate the Chicken & Green Onions. Add the Noodles and Sauce, combine and warm through. Enjoy!

Are you looking for a different Dessert Idea, try this Baked Cinnamon Apples Recipe. The baked Apples are served with Brown Sugar Cinnamon Syrup and feel free to top the Dessert with a scoop of Vanilla Ice Cream. Baked Cinnamon Apples Ingredients: 3 Cosmic Crisp Apples (or your choice) 1 Stick Butter 4 tbsp Brown Sugar (packed) 1 tsp Cinnamon (plus more for sprinkling) 1/4 tsp Nutmeg Cut out three Butter Cylinders with Apple Corer. Cut off three tablespoons of Butter and refrigerate. Butter a Baking (Pie) Dish, set aside. Preheat Oven 375°F Combine Brown Sugar, Cinnamon and Nutmeg, whisk well & set aside. Core each Apple and peel off the top. Push one Butter Cylinder in bottom of Apple. Fill from the top with Brown Sugar Mixture. Use a Cinnamon Stick to pack down the Sugar, continue filling and cover top of the Apple with the Brown Sugar. Place a tbsp of Butter on the top and sprinkle with Cinnamon. Repeat with other Apples. Place Apples in Baking Dish and bake 30 - 40 Minutes. Baste Apples with the Syrup and return to Oven. (If more Syrup is needed, top Apple with more Butter) Continue baking until Apples are tender, total time approx. 50 - 60 Minutes...depending on size of Apples. Check with skewer if tender. Serve Apples with the Brown Sugar Cinnamon Syrup and optional a scoop of Vanilla Ice Cream. Enjoy!

This is a super easy scrumptious Recipe for Popovers, you can serve them with a Soup, Salad, Dinner or even for Breakfast with Butter and Jam. Popovers Ingredients: 4 Eggs 1-1/2 cups Whole Milk 1/2 tsp Salt 1-1/2 cups Flour 3 tbsp Butter, melted Butter for greasing of Tin Preheat Oven 450° F Grease entire (top & wells) Muffin Tin. Place Tin in Oven. Mix together Eggs, Milk & Salt. Incorporate Flour, mix well. Add Butter. Fill hot Muffin Tin Wells equally with Batter. Bake 20 Minutes, reduce heat 350°F. Continue baking 11-14 Minutes. (DO NOT open Oven Door during baking) Serve warm. Enjoy!

This is how we make a delectable Chicken Curry and serve it with Rice, roasted Zucchini and a Flatbread, Naan or any other Indian Bread. Chicken Curry Ingredients: 3 tbsp Coconut Oil 3 small Onions (chopped) 4 Garlic Cloves (minced) 1-1/2 tbsp Ginger (grated) 5 Tomatoes (chopped) 2-1/2 tbsp Curry 2-1/2 lb. Chicken Breast (cubed) 1-1/2 tsp Salt 1/2 tsp Pepper 1/2 cup Water 1 can Coconut Milk 1 tsp Garam Masala (homemade - see Recipe below) 2 Green Onions (chopped) for garnish Warm Oil on med/high heat, add Onions and cook stirring frequently until soft. Add Garlic and Ginger, cook for 2 Minutes. Add Tomatoes and cook stirring occasionally until soft. Add Curry and incorporate well, cook for 2 Minutes. Add Chicken, 1 tsp Salt and Pepper, combine and cook 5 Minutes until Chicken is golden. Cover and cook 5 Minutes, add Water combine, cover and cook additional 8 Minutes. Add Coconut Milk, Garam Masala and Salt to taste. Stir and cook until thickens. Enjoy! Note: You can use a Cornstarch slurry to thicken, if needed. You can use Store bought Garam Masala or make it yourself, recipe below. Easy Homemade Garam Masala Ingredients: 1 tbsp ground Cumin 1/2 tsp ground Clover 1-1/2 tsp ground Coriander 1-1/2 tsp ground Cardamom 1-1/2 tsp ground Black Pepper 1 tsp ground Cinnamon 1/2 tsp Nutmeg Combine all Ingredients, mix well.

The beauty of this Pie Recipe is that you can use almost any fruit you like. Peach, Strawberry, Raspberry or Cherry just to name a few. Mango Cream Cheese Pie Ingredients: Crust: 11 Honey Graham Crackers, crushed 1/3 cup Sugar 1 tsp Cinnamon 6 tbsp Butter, melted Filling: 16 oz Cream Cheese, softened 2/3 cup Sugar 1 Egg 2 tsp Vanilla 1 can (15oz) Mango, drained Topping: 8 oz Sour Cream 2 tbsp Sugar 2 tsp Vanilla 9" Pie Dish Preheat Oven 350° F Place Honey Graham Crackers in Ziploc bag and crush Crackers with rolling pin. Combine with Sugar, Cinnamon and Butter. Spread out crumbs in Pie Dish and press down. Bake for 5 Minutes, cool on wire rack. Cream together Cheese and Sugar add Egg and Vanilla incorporate well. Scrape down sides of bowl. Place a thin layer of Cheese Mixture in Pie Crust, arrange Mango slices in single layer. Fill with rest of Cheese Mixture, bake for 30 Minutes. Combine Sour Cream with Sugar and Vanilla, mix well. Top Pie with Sour Cream Mixture and bake 10 Minutes. Sprinkle with Cinnamon. Cool Pie completely on wire rack, cover and refrigerate overnight. Slice and serve. Enjoy!