SandraGeronimosKitchen

Great Recipe to make Hawaiian Toast two different Ways. A delicious Lunch or Dinner served with a fresh Tossed Salad. Hawaiian Toast Two Ways Ingredients: 6 Texas Toast Bread Slices 24 Applewood smoked Ham Slices 3 Pineapple Slices 3 Tomato Slices 6 Swiss Cheese Slices 6 Monterey Jack Cheese with Jalapeño Slices 3 heaping tsp Cranberry Sauce 6 Basil Leaves Butter Line Baking Sheet with Parchment Paper. Preheat Oven 375° F Toast each Slice of Bread either in the Oven or Toaster. Butter 3 Slices of Bread and top each with 4 Slices of Ham 1 Slice of Pineapple & 2 Slices of Monterey Jack Cheese Slices. Butter other 3 Slices of Bread and top each with 4 Slices of Ham 1 Slice of Tomato & 2 Slices of Swiss Cheese. Place all on Baking Sheet. Bake until Cheese is melted. Top each Tomato Hawaiian Toast with 2 Basil Leaves & each Pineapple Hawaiian Toast with a heaping teaspoon of Cranberry Sauce. Serve immediately. Enjoy!

A great Recipe to make heavenly good Angel Eyes Cookies. Fill them with your favorite Jam, that you can loosen with a little Lemon Juice or a touch of Rum. Angel Eyes Cookies Ingredients: 1-1/2 cups Flour, sifted 1/4 cup Sugar 1/2 cup Butter, soft 2 Egg Yolks 1/4 tsp Salt 2 tsp Vanilla Sugar 1 Lemon (Zest & 2 tsp Juice) 3,5 oz mixed Berry Jam (or your choice) Powdered Sugar Combine Butter, Sugar, Yolks, Salt, Vanilla Sugar & Lemon Zest in Food Processor. Add Flour and pulse until dough comes together. Place dough in bowl, cover with plastic wrap & refrigerate for 45 minutes. Preheat Oven 350°F Line Cookie Sheet with Baking Mat or Parchment Paper. Make small balls (yield, 1 tbsp each) place on cookie sheet. Dip back of wooden utensil in flour, make a small indentation in the middle of each ball. Bake 12-14 minutes, or until set. Cookie should still be pale. Rest Cookies 5 minutes on the sheet, then transfer to wire rack to cool. Repeat with the rest of the dough, which makes a total of 20 Cookies. Dust completely cooled Cookies generously with Powdered Sugar. Combine Jam and Lemon Juice, use a small spoon or piping bag and fill each Cookie with the Jam Mixture. Enjoy!

An easy way to make your own no-bake or baked Graham Cracker Crust. Graham Cracker Pie Crust Ingredients: 1-1/2 cup Graham Cracker Crumbs (11 Honey Graham Crackers, crushed) 1/3 cup Sugar 1 tsp Cinnamon 6 tbsp Butter, melted 9 " Pie Dish For baked Crust preheat Oven 350* F Combine Crumbs with Sugar, Cinnamon and Butter, mix well. Spread out Crumbs in Pie Dish and press down. No-bake Crust: chill for 1 hour. Baked Crust: bake 6-8 Minutes and cool. Enjoy!

This is an easy way of making Scrambled Eggs to enjoy for Breakfast with a toasted English Muffin & Coffee or in a Croissant with a side of fresh Fruit for Lunch. Scrambled Eggs Ingredients: 4 Eggs 1/2 tbsp Butter + dollop Salt Fresh Pepper 1 Green Onion, chopped Crack the Eggs into a bowl. Season with a Pinch of Salt and Pepper, beat Eggs. In small Skillet melt 1/2 tbsp of Butter on medium heat. Pour in Egg Mixture, let it set a little. Push Eggs with Rubber Spatula to form Curds, fold and stir Eggs. When almost done turn off heat, melt in a dollop of Butter. Serve and sprinkle with Green Onions. Enjoy!

Delicious Chocolate Thumbprint Cookies a wonderful Dessert, for any occasion. Chocolate Thumbprint Cookies Ingredients: 1-1/2 cups Flour 2-1/2 tbsp Cocoa Powder 1/4 cup finely chopped Walnuts 10 tbsp Butter 1/2 cup Sugar 1/2 tsp Salt 1 tsp Vanilla 2 Eggs (yolks & whites separated) 1-1/2 cups coarsely chopped Walnuts 1/2 cup Nutella Combine flour, cocoa powder and finely chopped Walnuts, set aside. In Food Processor combine butter, sugar, salt, vanilla and egg yolks, scrape down sides when needed. Add flour mixture and pulse until dough comes together. Place dough in bowl, cover with plastic wrap and refrigerate for 1 hour. Preheat oven 350°F Line cookie sheet with baking mat. Shape 26 balls, 20 gr each. Dip each ball in egg whites, cover with coarsely chopped Walnuts & place on cookie sheet. Make indentation with the back of 1/2 tsp measuring spoon in each ball. Bake 15-18 minutes, repeat indentation if needed. Rest cookies 5 minutes on sheet, then place on wire rack to cool completely. Fill the middle of each cookie with Nutella. (Tip: if your Nutella is too hard, microwave for a few seconds) Either use a piping bag or small spoon to fill the cookies. Enjoy!

It is so easy to make yourself a Fresh Healthy Cucumber Juice, refreshing and good for you. Healthy Cucumber Juice Ingredients: 2 Cucumbers (peeled n chopped) 2 Celery Ribs (chopped) 1 Lemon (peeled n quartered) Feed Lemon, Celery and Cucumber successively through the feeding tube of your Juicer, let the Machine run until the Liquid stops flowing. Remove, stir and serve Juice. Enjoy!

A good way to use fresh Berries, bake the delicious Mixed Berry Crumble Bars, a wonderful Summer Dessert. Mixed Berry Crumble Bars Ingredients: Dough/Topping 3 cups Flour 1 cup Sugar 1/2 tsp Salt 1 tsp Baking Powder 1 tsp Nutmeg 1 Egg 1 tsp Vanilla 1 cup Butter, cold/cubed 1/4 cup Oats Filling: 4-1/2 cups mixed Berries (we used Strawberries/Blackberries) Zest of a Lemon 1/2 tsp Nutmeg 1/2 cup Sugar 5 tsp Cornstarch Combine Flour, Sugar, Salt, Baking Powder & Nutmeg. Whisk together Egg & Vanilla and add to Flour Mixture. Work in Butter until crumbly. Remove 1/3 of Dough for Topping, add Oats & set aside. Preheat Oven 350° F Line 9×13 pan with Parchment Paper, coat with Cooking Spray. Press in remaining Dough to form a Crust. Combine all Filling Ingredients and spread out Berry Mixture evenly over Crust. Sprinkle Crumble Topping over Berries. Bake 50 - 55 Minutes. Cool completely on Wire Rack. Refrigerate overnight, to make the cutting easier. Cut in 15 equal sized Mixed Berry Crumble Bars. Enjoy!

You don't need to make dough, just use Rolls and make delicious super easy Mini Pizzas. Top them with your favorite Pizza toppings, great for Parties, Lunch or Dinner with a Salad on the side. 6 Mini Pizzas Ingredients: 3 Rolls 14 oz Pizza Sauce 8-10 oz Mozzarella, shredded 3 oz Ham, diced 2-3 Mushrooms, sliced 18 Pepperonis, quartered 3-4 Sweet Peppers, sliced 1/2 Red Onion, sliced 2 Green Onions, chopped 4-5 tbsp Ricotta Cheese Line Baking Sheet with Parchment Paper. Preheat Oven 425° F Cut each Roll in half and place (cut side up) on Baking Sheet. Toast in Oven for 5 Minutes Spread each half equally with Pizza Sauce. Sprinkle with Mozzarella Cheese. Top with Ham, Mushrooms, Pepperonis, Sweet Peppers, Red Onion and small Ricotta Cheese dollops. Sprinkle with Mozzarella Cheese. Place on Baking Sheet. Bake 12-14 Minutes. Sprinkle with Green Onions & serve. Enjoy!

This is a great Recipe for a Fresh Tossed Salad, that you can dress with your favorite Vinaigrette or Salad Dressing. Tossed Salad Ingredients: 1 Head Iceberg Lettuce 4 Roma Tomatoes 1 cup Corn 3 Green Onions 2 Persian Cucumbers 5 Radish 3 Carrots Cut Iceberg Lettuce and Tomatoes bite sized. Rinse and dry Corn. Cut Green Onions on the bias. Slice Persian Cucumbers. Cut Radish and Carrots in half moons. Combine all Ingredients in large bowl, toss Salad. Serve and drizzle with your favorite Vinaigrette or Salad Dressing. (Tip: if you dress individual servings, keeps the rest of tossed Salad crisp) Lemon Vinaigrette Ingredients: 1/4 cup fresh lemon juice 1 small garlic clove, grated 1 teaspoon Dijon mustard 1/4 teaspoon sea salt, more to taste Freshly ground black pepper 1/2 teaspoon honey 1/4 to 1/3 cup extra-virgin olive oil Balsamic Vinaigrette Ingredients: 2 tablespoons honey 1 tablespoon dijon mustard 1/2 teaspoon fine sea salt 1/2 teaspoon freshly crushed black pepper finely ground 1 large garlic clove minced 1/4 cup balsamic vinegar 3/4 cup extra virgin olive oil Ranch Dressing Ingredients: ½ cup mayonnaise ¼ cup milk or buttermilk 2 tablespoons fresh parsley finely chopped 1 teaspoon dried dill 1 teaspoon garlic powder Pinch of salt and pepper

1, 2, 3 Ingredients and you have a great Recipe for Homemade Shortbread Cookies. 3 Ingredients Shortbread Cookies Ingredients: 1/2 cup Butter, softened 1/4 cup Powdered Sugar, sifted 1 cup Flour, sifted Preheat Oven 350° F Line Cookie Sheet with Parchment Paper Cream Butter until fluffy add Powdered Sugar mix well. Integrate Flour until dough comes together. Scrape down sides of the bowl, Dough is soft. Place a sheet of Plastic Wrap on Counter. Roll Dough into a log (approx. 7" long) wrap in Plastic Film and refrigerate for 45 Minutes. Unwrap log, mark 1/2" slices & cut. (1/4" if you like them thinner) Place half of slices on Cookie Sheet and bake 15-16 Minutes (less time if Cookies are thinner) until light golden on bottom. Rest Cookies on Cookie Sheet for 5 Minutes then cool completely on Wire Rack. Enjoy!

This is a great Recipe for 24 Chocolate Walnut Cookies, every bite is a delight. Chocolate Walnut Cookies Ingredients: 1-1/4 cup Flour + 1 tbsp 1/4 tsp Salt 1/2 tsp Baking Powder 3/4 cup Chocolate Morsels 3/4 cup Walnuts (chopped) 1/2 cup Butter (softened) 1/4 cup Sugar 1/2 cup Brown Sugar 1 Egg 1 tsp Vanilla Combine Flour, Salt and Baking Powder, set aside. Combine Chocolate Morsels and Walnuts with 1 tbsp Flour, set aside. Cream together Butter, Sugar and Brown Sugar, add Egg and Vanilla incorporate well. Add Flour Mixture in 2 batches, mix well. Incorporate Chocolate & Walnut Mixture with spoon. Cover with plastic wrap and refrigerator for 30 - 40 Minutes. Line baking sheet with parchment paper and preheat Oven 375° F Place 12 small scoops of cookie dough equally spaced apart on baking sheet. Bake 12 - 15 Minutes, until set. Remove cookies immediately and cool on wire rack. Repeat with the rest of cookie dough, makes 24 Chocolate Walnut Cookies. Enjoy!

This is an Amazing Watermelon Salad Recipe, so refreshing and flavorful a great Summer Salad. Watermelon Salad Ingredients: 1/2 med Watermelon (6-7 cups diced) cold 1/2 cup Blueberries 1 tbsp Fresh Mint 1 Lime Pinch Pink Salt Pinch Fresh Pepper Peel and dice Watermelon. Rinse and air dry Blueberries. Chiffonade Mint Leaves. Zest and juice Lime. Combine Watermelon, Blueberries, Mint, Lime Zest and Juice. Season with Salt & Pepper. Enjoy!

If you are looking for a new Cake Recipe, this is it. Try this super moist Plantain Cake with Cream Cheese Frosting, topped with fresh Strawberries. If you don't like Plantains just substitute them with Bananas. Plantain Cake with Cream Cheese Frosting Ingredients: 2 Ripe Plantains (1-3/4 cups mashed) 2 cups Flour 1/2 tsp Salt 1 tsp Baking Soda 3/4 cup Sugar 1/2 cup Brown Sugar 1/2 cup Butter, melted 1 tsp Vanilla 2 Eggs Zest of a Lemon 4 oz Sour Cream Topping: 10 oz Cream Cheese Frosting 4-8 Strawberries Line 9" Springform with Parchment Paper, coat with Butter. Preheat Oven 350° F Cut, peel & mash Plantains, set aside. Combine Flour, Salt & Baking Soda, set aside. Cream together Sugar, Brown Sugar & Butter. Add Vanilla & Eggs, one at a time. Mix in Lemon Zest & Sour Cream. Incorporate Plantains & Flour Mixture in batches. Fill Springform evenly with Batter. Bake 55-60 Minutes or until tester comes out clean. After resting Cake for 10 Minutes, remove Springform. Cool Cake completely on Wire Rack. Top Cake with Cream Cheese Frosting. Decorate with Strawberries. Enjoy!

Delicious Roasted Red Potato Wedges are a great Side Dish or Appetizer served with different Dipping Sauces of your Choice. Roasted Red Potato Wedges Ingredients: 14 med Red Potatoes 1-1/2 tsp Italian Seasoning 1 tsp minced dried Onions 1 tsp Garlic Powder 1 tsp Cajun Seasoning Pink Salt 1 tbsp + 1 tsp EVO Oil Preheat Oven 450° F Line Baking Sheet with Parchment Paper. Combine Italian, Onion, Garlic, and Cajun Seasonings, set aside. Cut each Red Potato in quarters (Wedges) Pour Oil & Seasoning Mixture over Red Potatoes and coat well. Place Wedges skin side down on Baking Sheet, not touching each other. Bake 25 - 30 Minutes. (TIP: If you bake the Wedges on the skin side down, you don't have to turn them, they get crispy on both cut sides.) Sprinkle hot Potato Wedges with Pink Salt. Serve with Dipping Sauce of your Choice. We used Ketchup, Ranch, BBQ Sauce & Hot Sauce Enjoy!

This is a super easy Recipe to make Turkey Leg Mole with a Pressure Cooker, we serve it with Rice and steamed Vegetables. Turkey Leg Mole Ingredients: 4 Turkey Legs 9 oz Jar Mole Paste 1 Carrot (chopped) 1 Celery Rib (chopped) 1 Onion (chopped) 1 tsp Salt 8 cups Water Pressure Cooker Place Turkey Legs in Pressure Cooker add Water and Salt, cover with reg. lid and bring to a boil, simmer for 5 Minutes. Open lid and remove floaters, add Carrot, Celery and Onion close & lock lid for Pressure Cooker. Cook for 25 Minutes than natural release. Take out Turkey Legs, set aside and cool. Remove skin from Legs when ready to handle. Remove Vegetables and reserve the Turkey Broth. Slowly melt Mole Paste in approx. 4 cups of Broth on med heat. Stirring constantly until it is to the thickness of your liking. Return Turkey Legs to pot and cover with Mole, simmer for 5 Minutes than serve. Enjoy!

Mangos are great, need a new Recipe? Have you ever tried them in a Mango Crumb Bar, delicious Dessert. Mango Crumb Bars Ingredients Crust/Topping: 3 cups Flour 1 cup Sugar 1/4 tsp Salt 1/2 tsp Vanilla 1 tsp Cinnamon 1 tsp Baking Powder 1 cup Butter, cold/cubed Zest of Lemon 1 Egg Filling: 4-1/2 cups Mango, diced 1/4 cup Sugar 1 tbsp Lemon Juice 5 tsp Cornstarch Line a 9×13 pan with parchment paper & coat with cooking spray. Preheat Oven 350° F Combine Sugar, Salt, Baking Powder & Cinnamon, whisk well. Add Flour, Lemon Zest, Vanilla & Egg. Work in Butter until dough is crumbly. Divide Dough Mixture in 2/3 and 1/3 batches. Pour larger batch in pan, flatten the dough to form Crust. Combine Mangos, Lemon Juice, Sugar & Cornstarch. Spread out Mango Mixture evenly on top of Crust. Crumble the smaller batch of dough over the Mango layer. Bake 50 - 55 minutes. Cool completely on wire rack. Best to refrigerate overnight, for easier cutting. Cut into 12 equal sized Bars. Enjoy!

If you like it hot, this Trio of Hot Sauce Recipes is perfect for you. Choose the level of heat you like with Chile de Arbol, Habanero or Serrano Peppers. Chile de Arbol Hot Sauce Ingredients: 2,5 oz Chile de Arbol (seedless) 3 Garlic Cloves (smashed) 2-1/2 tbsp EVO Oil 1/2 tsp Salt 2-1/2 tbsp Apple Cider Vinegar 2-1/2 cups Water Remove all seeds from Chiles, rip large ones in half. Heat Oil in large skillet, on high heat. Sauté smashed Garlic Cloves until golden, set aside. Add Chiles to Skillet and sauté, stirring constantly for 1-2 Minutes. Blend together Chiles, Garlic, Salt, Vinegar and Water. Tip: the longer you blend the smoother the Hot Sauce. Enjoy! Serrano Hot Sauce Ingredients: 8 oz Serrano Peppers 1/2 Onion, halved 1 Garlic Clove 1/4 bunch Cilantro Pinch of Salt 2 tbsp EVO Oil 4 oz Water (or more to your liking) Remove stems from Peppers. Heat Oil in med Skillet on high temperature. Sauté Serrano Peppers until soft, set aside. Sauté Onion & Garlic. Save remaining Oil. Blend Serrano Peppers, Onion & Garlic, Cilantro, Oil, Salt and Water together. Note: If you like this Sauce thinner add more Water. Enjoy! Habanero Hot Sauce Ingredients: 1 Mango 4 Habanero Peppers 1 Carrot 1 sm Onion 1" Ginger, peeled 1 Garlic Clove 1 tsp Sugar (optional) 1/2 tsp Salt 1 Lime, juiced 1/2 cup White Vinegar 1 cup Water Peel and cut Mangos. Remove stems and seeds from Habaneros. (Best to use gloves when handling peppers) Peel and chop Carrot. Cut Onion in quarters. Blend all Ingredients together. Pour Mixture in med sized pot and low simmer for 15 minutes, stirring frequently. Remove from heat & cool. Enjoy!

Another great Combination for a delicious Pfannkuchen. Plantain/Ricotta Cheese Pancakes, serve them with Peanut Butter, Nutella, Jam or Apple Sauce. Plantain Ricotta Pfannkuchen Ingredients: 1-3/4 cups Flour 2 med Plantains 2 cups Milk 3 tbsp Ricotta Cheese 1/2 tsp Salt 1 tbsp Sugar 1 tsp Nutmeg 2 Eggs 16 tsp Butter Peel and cut Plantains in 1" pieces. Blend Plantains, Eggs, Ricotta, Salt, Nutmeg, Sugar & 1 cup of Milk until smooth. Combine Flour & Plantain Mixture. Incorporate more Milk (approx. 1 cup) whisk, until batter is smooth & runny. For each Pfannkuchen melt 1 tsp Butter in 8" Skillet on med/high heat. Pour one (soup) ladle of batter, swirl and tilt skillet, cook until set. Flip & continue cooking until golden. Repeat with rest of batter, makes 16 Plantain Ricotta Pfannkuchen. Enjoy!

With this Recipe you can make 12 small or 6 large Cheese Stuffed Plantain Balls. Served as an Appetizer or for Lunch with a Salad and Dipping Sauce. Cheese Stuffed Plantain Balls Ingredients: 2 x-large Plantains 1/2 tsp Cumin 1/2 tsp Pepper Pinch of Salt 1/2 cup Italian Style Bread Crumbs 6 cubes (dice sized) Oaxaca Cheese 20 oz Oil (for frying) Dipping Sauce: Mayonnaise Ketchup Cumin Pepper Lemon Zest Cut each Plantain into 3 pieces, place them in a pot and cover with water, bring to a boil, simmer until Plantains are soft. Place cooked Plantains into a bowl and remove the peels. Mash Plantains and add Cumin, Pepper & Salt, combine well. Divide in 6 equal portions. When cool enough to handle shape each portion into a ball, make indentation in the middle and fill with one cube of Cheese. Cover the Cheese and reshape into a ball. Roll and coat each Plantain Ball in Bread Crumbs. Heat the Oil in a medium size skillet. (Oil is ready when you place a wooden spoon handle in the oil and it bubbles) Fry 3 Balls until golden on one side, turn and continue frying until golden on the other side. Remove and dry off on paper towel. Place Plantain Balls on a baking sheet lined with parchment paper. Keep them warm in a 200°F Oven. Repeat frying the other 3 Plantain Balls. Serve with a Salad and Dipping Sauce. Enjoy!

If you need a great Dessert, make Chocolate dipped Vanilla Cookies, they are soft and delicious with a little Chocolate sweetness. Chocolate dipped Vanilla Cookies Ingredients: 2 cups Flour 1 cup Sugar 10 tbsp Butter, soft 1 Egg 1 Egg Yolk 7 tbsp Vanilla Pudding Mix 1 pkg Vanilla Sugar 1/2 tsp Salt 1 tsp Baking Soda 6 oz Chocolate Morsels 3 tsp Coconut Oil Preheat Oven 350° F Line Cookie Sheet with Baking Mat Cream Butter and Sugar together. Add Egg and Egg Yolk, Vanilla Sugar, Baking Soda and Salt, mix well. Incorporate Pudding Mix and Flour. Place 1 tbsp full Scoops of Dough equally apart on Cookie Sheet. Bake 9 - 11 Minutes, until light golden on the bottom. Rest Cookies for 5 Minutes on Sheet than transfer to Wire Rack and cool completely. Repeat with the Rest of the Dough, makes approx. 36 Vanilla Cookies. Pour Coconut Oil over Chocolate Morsels and microwave 20 Seconds at a time until melted. Stir melted Chocolate and dip each Cookie about half way. Place on Wire Rack, let the Chocolate set. TIP: Place the Chocolate bowl in a hot water bath after microwaving to keep Choc melted while dipping. Enjoy!

How we make a delicious French Apple Cake. Wonderful Dessert, great served with a Cloud of whipped Cream or a dusting of Powdered Sugar. French Apple Cake Ingredients: 1 cup Flour, sifted 1 tsp Baking Powder 1/4 tsp Salt 2 Eggs, room temp 2/3 cup + 1 tbsp Sugar, divided 1/2 cup Butter, melted 3 tbsp Rum 1 tsp Vanilla 4 cups Granny Smith Apples, peeled, cored & diced 9" Springform Preheat Oven 350° F Line Springform with Parchment Paper & butter the Form. Combine Flour, Baking Powder and Salt, set aside Beat Eggs until foamy, add 2/3 cup of Sugar, Vanilla, Rum and melted Butter. Incorporate Flour and fold under Apples. Fill Springform with Batter and sprinkle with 1 tbsp Sugar. Bake 45-50 Minutes or until tester comes out clean. Rest Cake for 15 Minutes then remove Springform, cool completely on Wire Rack. Cut and serve with whipped Cream or dust with Powdered Sugar. Enjoy!

This is a wonderful Recipe for Skillet Breakfast Potatoes, a great side for a delicious Breakfast, serve them with your favorite style of Eggs, Ham, Bacon or Sausage. Skillet Breakfast Potatoes Ingredients: 600 gr Red Potatoes, small diced 1 Onion, chopped 5 Sweet Peppers, chopped Salt Pepper 1 tsp Paprika 1 tsp Italian Seasoning 1 Garlic Clove, minced 1-1/2 tbsp 4 Green Onions, chopped 1-1/2 tbsp Bacon Drippings, divided Melt 1 tbsp Bacon Drippings in large Skillet on high heat. Add Potatoes and season with large pinch of Salt, pinch of Pepper, Paprika & Italian Seasoning. Saute for 10 Minutes, stirring frequently. Push Potatoes to the side, in center melt 1/2 tbsp Bacon Drippings. Add Onions & Sweet Peppers. Season with pinch of Pepper & minced Garlic. Stir, sauté and combine with Potatoes. Before serving mix in Green Onions. Enjoy!

Küchel a German Doughnut is a great Dessert, you can eat it plain dusted with Powdered Sugar or fill them with your favorite Jam or Chocolate Hazelnut Spread. Küchel Ingredients: 1 cup Milk, lukewarm 4 tbsp Butter, melted 3 tbsp Sugar 1 pkg (9gr) Vanilla Sugar 1/4 tsp Salt 1 tsp Rum 500 gr Flour 1 pkg Yeast 2 Eggs, room temp 2-3 tbsp EVO Oil for coating 30 oz Oil for frying Powdered Sugar Combine Milk, Butter, Sugar, Vanilla Sugar, Salt, Rum, Flour, Yeast & Eggs. Use Dough Hooks and knead with Mixer until dough comes together. Lightly oil a large bowl. Place dough ball inside and coat with Oil. Cover with towel, dough rise until doubled. (in a warm place) Divide dough in 12 equal pieces. Shape each piece into a ball. Place on oiled cookie sheet, coat lightly with Oil. Cover with towel and rest for 45 minutes. Heat the Oil in a med sized pot, bubbles should appear when wooden spoon is placed inside. Shape & stretch the dough ball, thin in the middle thick around the border. Carefully place one at a time in Oil, spoon Oil over the dough to puff up. Flip when golden, (try not to get Oil inside the Küchel) continue frying until other side is golden. Note: the cooking will go fast. Cool Küchel on Wire rack. Before serving dust with Powdered Sugar, optional to fill with Jam or Chocolate Hazelnut Spread. Enjoy!

All you need are a few simple Ingredients and you have a delicious Queso Fresco Omelet. We like to serve it with a cup of Coffee, toasted Bagel and fresh Fruit. Queso Fresco Omelet Ingredients: 2 Eggs 1-1/2 tsp Water Pinch of Salt 3 Slices Queso Fresco 1/2 tbsp Butter Green Onions, chopped Beat Eggs, Water & Salt together. Melt Butter in 8" Skillet on med heat. Pour in Egg Mixture, use Rubber Spatula and slowly push the eggs from one side to the other, making sure all the uncooked eggs touch the skillet. When almost set, place Queso Fresco Slices on top of one half, fold other half over Cheese. Sprinkle with Green Onions. Enjoy!

This is our great Recipe to make your own Mango Habanero Hot Sauce at Home. You can add more or less Habaneros, depending on how HOT you like it. Mango Habanero Hot Sauce Ingredients: 1 Mango 4 Habanero Peppers 1 Carrot 1 sm Onion 1" Ginger, peeled 1 Garlic Clove 1 tsp Sugar (optional) 1/2 tsp Salt 1 Lime, juiced 1/2 cup White Vinegar 1 cup Water Peel and cut Mangos. Remove stems and seeds from Habaneros. (Best to use gloves when handling peppers) Peel and chop Carrot. Cut Onion in quarters. Blend all Ingredients together. Pour Mixture in med sized pot and low simmer for 15 minutes, stirring frequently. Remove from heat & cool. Fill bottles, yield 3 cups Mango Habanero Hot Sauce. Enjoy!