White Chocolate Custard Ice Cream

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Making this ice cream requires a lot of patience, but it is well worth it in the end. Make sure you use real white chocolate.

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Tortillas

Tortillas De Harina (White Flour Tortillas)

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Yield: 8-12                              Total Cooking Time:
Temperature: Medium-High                   20-25 minutes
Freeze Well

4 cups flour                             4 tablespoons shortening
2 teaspoons salt                         1 1/2 cups warm water,
2 teaspoons baking powder                    approximately

1. Combine dry ingredients in a medium-sized mixing bowl and cut in
   shortening.
2. Make a well in center of dry ingredients. Add water, a small
   amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 10 minutes.
4. Form dough into balls the size of an egg. Roll each ball of dough
   into a circle 6 inches in diameter.
5. Heat a griddle or skillet on medium-high heat. Place each
   tortilla on griddle and cook for approximately 1 minute on each
   side. (Tortilla should be lightly speckled.)
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Hatch Chile

New Mexican green Chile enchilada casserole

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1 large chicken breast boiled in 3/4 cup water, cooked to 165 degrees
Half onion, chopped
4 fresh roasted hatch big jim green chiles, chopped (can also use fresh roasted anaheims, but do not use canned chile)
18 yellow corn tortillas
1 cup sour cream
2 cups shredded mexican blend cheese
garlic

1. Boil chicken to 165 degrees and shred. Save chicken broth.
2. Combine chicken, chicken broth, onion, sour scream, 1 cup cheese, chilies and garlic in bowl.
3. lay 6 corn tortillas in a 9 X 13 in pain sprayed with vegetable oil.
4. spread a layer of mixture over the top.
5. Repeat to make a total of 3 layers and top with remaining 1 cup of cheese.
6. Bake for 30 minutes at 350.

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I hope you enjoy my new cooking blog!
Turtle pudding Cookies

Yield: 3 dozen cookies

Recently, I have had a fascination with adding pudding mixes to cookies. It makes the cookies super soft and so delicious.

  • 1/4 cup granulated sugar
  • 3/4 light brown sugar
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 and 1/2 cups of flour
  • One 3.4 oz. package of instant vanilla pudding
  • 1 teaspoon of baking soda
  • 1/8 teaspoon salt
  • 36 wrapped caramels
  • 2 cups chopped pecans
  • 2 cups semisweet dark chocolate morsels
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, baking soda, pudding mix and salt.
  3. Cream butter and sugars in mixer. Add vanilla and eggs. Slowly mix in flour. Add pecans and chocolate morsels, but reserve about a half cup of each.
  4. Place golf ball size scoops of dough on cookies sheet and press 1 caramel into each cookie. Top with reserve chocolate morsels and pecans.
  5. Bake for 8-10 minutes at 350.
  6. Enjoy!