White Chocolate Snack Mix

Photo by Judy7905

Ingredients:
1 (10 ounce) package mini pretzels
5 cups Rice Chex cereal
5 cups Cherrios
1 cups salted peanuts
1 (14 ounce) package M & M's
1 (14 ounce) package M & M's with Peanuts
2 (11 ounce) packages white chocolate chips
3 Tablespoons oil

Directions:

1.Line 3 baking sheets with waxed paper or parchment. Set aside.
2.In a large bowl, combine pretzels, Cherrios cereal, Rice Chex cereal , salted peanuts, and
M & M's pieces. Set aside.
3.In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well.
4.Spread onto prepared baking sheets. Cool; break apart.
Store in an airtight container.

I got this recipe from Jean Davis Mike's mom.

Texas Sheet Cake

Photo by Kim

•2 c sugar
•2 c flour
•1/2 tsp salt
•2 eggs
•2 cubes butter (1 cup)
•1 c water
•1/4 c cocoa
•1 tsp soda
•1/2 c sour cream
In large bowl mix sugar, flour & salt. In heavy pot bring to boil butter, water & cocoa. When it boils pour over dry ingredients in large bowl. Add sour cream, soda & eggs (mix after each addition). Pour in a greased cookie sheet. Bake at 375f for 20-25 min.

FROSTING:

•2 cubes butter (1 cup)
•6 Tbsp milk
•4 c powdered sugar
•1 tsp vanilla
•1/4 c cocoa
Boil milk, butter & cocoa in a heavy pot until bubbly. Pour over sugar & vanilla & beat. Spread over warm cake.

I make this all the time.
Hope you enjoy!

Mexican Chocolate Cake

Mexican Chocolate Cake
Adapted from Nestle
Serves 16

CAKE
3/4 cup of butter
1 cup of chocolate chips
1 cup of packed light brown sugar
1 cup of granulated sugar
1 tablespoon of vanilla extract
4 large eggs
2 1/4 cups of flour
2 teaspoons of ground cinnamon
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2-3/4 teaspoon of ground cayenne pepper
1 cup of whole milk

1. Preheat oven to 350F.

2. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Remove from the heat and add both types of sugar and vanilla. Allow to cool for 10 minutes.

3. Add eggs one at a time, whisking to incorporate completely.

4. In a small bowl, combine flour, cinnamon, baking soda, salt and cayenne pepper. Alternately add a third of the flour mixture and half of the milk, stirring to combine after each addition. Pour into a 12 cup Bundt pan, coated with cooking spray. Bake at 350F for 45-50 minutes.

5. Cool in pan for 10 minutes before turning out to a cooling rack. Drizzle with chocolate glaze.

CHOCOLATE GLAZE
1/4 cup of butter, melted
1/4 cup of chocolate chips
1 1/4 cups of powdered sugar
1/4 cup of heavy whipping cream, room temperature
Pinch of salt

1. In a medium saucepan, melt butter and chocolate chips over medium heat, taking care not to burn the chocolate. Allow to cool slightly, about 5 minutes.

2. Add powdered sugar to a large bowl and make a well in the center. Add melted, cooled chocolate, whipping cream and salt. Stir until blended. If necessary, add additional powdered sugar one tablespoon at a time.

I got this recipe from www.canelaycomino.com

I made this for our ward christmas party and it did not last long!!

Lomo Saltado

I got this recipe from www.artperucuisine.com
I have made this several times and my family loves it

Here Andrea Graña gives us her recipe for Lomo Saltado. The arrival of Chinese indentured servants to work the coastal plantations and the railroads in the mid 19th century had a profound effect on Peruvian eating habits. Lomo Saltado is probably the modern day dish that best symbolizes Peruvians' enthusiasm for the stir fry technique. With its traditional ají flavoring, and a soy sauce twist, this meat and potato dish is a family favorite all over Peru.


Ingredients:

* 1 tsp minced garlic
* 2 tsp finely chopped ají limo
* 2 lbs (1kg) beef steak
* 1 lb (½ kg) red onions, sliced
* 1 lb (½ kg) plum tomatoes, sliced lengthwise into sixths
* 2 lbs (1 kg) large yellow potatoes, peeled and cut into sticks
* 3 ajíes amarillos, sliced fine
* 6 tbsp soy sauce
* 2 tbsp freshly chopped cilantro
* Pinch ground cumin
* Red wine vinegar
* Salt and freshly ground pepper
* Oil for stir frying and deep frying.



Preparation

Cut meat into ½ in- (1¼ cm-) wide strips or into gougeonettes.

Heat enough oil to cover the base of a large pan or wok and, over medium heat, sauté garlic and ají limo for 2 minutes. Raise the heat, add meat and brown all over. Season with salt, freshly ground pepper and a pinch of ground cumin.

Remove the meat from the pan along with the juices so as to keep it moist. Set aside.

Add a little more oil to the pan if necessary and stir-fry onion until barely soft, about 1 minute. Season with salt and pepper. Add a few drops of vinegar and continue stir-frying until it has evaporated, about another minute. The onion should still have some bite. Remove onion from the pan, set aside and repeat procedure with tomato.

In a separate skillet, deep fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.

Return meat, onion and tomato to the wok. Add ají amarillo and soy sauce and cook for ½ minute. Finally add the large French fries and mix everything
together carefully. Garnish with freshly chopped cilantro and serve immediately, accompanied by white rice.

Note: The same recipe can be followed substituting crayfish tails, fish fillets or chicken fingers for the meat.

No Fail Quick French Bread

No Fail Quick French Bread
Ingredients:
Fabulous French Bread
1 T shortening
1 T salt
2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T yeast
4 1/2 C - 6 C flour
1 egg

Directions:
1. Place the 1 C hot water in the microwave for 3 minutes to get it boiling.
2. Dissolve the yeast into the warm water. Stir it around until it is all mixed.
3. Combine the salt, shortening, and sugar in the bottom of your mixer with a fork. The dough hook doesn't work very well.
4. Pour the boiling water over the shortening mixture.
5. Pour the cold water over the mixture.
6. Pour the warm water and yeast into the mixer.
7. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer...see the picture below.
8. Let the dough mix on high for 8 minutes.
9. Let the dough rise in the mixer for about 20 minutes. (This step can actually be skipped if you are in a hurry!)
10. Separate the dough into three parts and place on a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it MUCH easier to shape.
11. Spread the dough out in a rectangle.
12. Then roll the dough up like a snake.
13. Then bring the ends over and layer them on top of each other.
14. Turn the loaf so the seam side is down. Repeat these steps with the other 2 parts of dough.
15. Spray a sharp knife with cooking spray.
16. Make your egg wash by whisking the egg until frothy.
17. Cut three diagonal slits in the top of each loaf. Cover with the egg wash being sure to get it into all of the slits. 18. Place the loaves in a warm 170 degree oven and let rise for about 15 minutes.
19. Turn the oven up to 375 degrees for a convection oven, and 400 degrees for a regular oven. Leave the loaves in while the oven increases in temperature.
20. Bake for 10 minutes convection or 15 regular oven, or until the loaves are golden brown and crusty.
21. Turn the oven down to 325 for convection, 350 for regular

I got this recipe from Gourmet Mom on-the-Go‏

Buttermilk Spice Muffins

Muffin Batter:
1 cup Sugar
½ cup Butter or margarine
3 Eggs
2-½ cups Flour
2 tsp. Baking soda
1 tsp. Nutmeg
½ tsp. Cinnamon
¾ cup + 1 tbsp. Buttermilk

Nut Topping:
½ cup Sugar
1 cup Walnuts (finely chopped)
½ tsp. Cinnamon
½ tsp. Nutmeg



1.Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.


2.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.


3.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.


4.Make the nut topping: Mix all ingredients together in a small bowl.


5.Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.


6.Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.


7.Recipe yields 12 standard-size muffins, or six Mimi's-size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

I got this recipe from www.mimiscafe.com

Thanks Mel for making these for me. I have made them several times since and they do not last long in my house. I hope you enjoy!

Aguadito de Pollo

Traditional Peruvian Chicken Soup
4-5 skinless, boneless chicken breast halves - cut in half
2 tablespoons olive oil
1 medium onion, chopped
1/4 teaspoon minced garlic
1 cup chopped cilantro
1 cup frozen mixed veggies
2 cubes chicken bullion
1 cup uncooked white rice
10 cups water

Instructions

1. Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and smashed up chicken bullion cubes, cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.

2. Stir in the cilantro, and mixed veggies; cook for 1 minute. Pour in the rice and 10 cups of water. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque, about 40 minutes
This is a Davis family favorite of ours since living in Chile. I hope you enjoy!

Peanut Butter Bars

3/4 cup butter (softened)

3/4 cup brown sugar

3/4 cup sugar

2 eggs

3/4 cup peanut butter

1/2 tsp. salt

1/2 tsp. vanilla

1 1/2 cup flour

1 1/2 cup oats

1 cup peanut butter

Directions:

Mix all together EXCEPT the 1 cup peanut butter.

Press into a greased cookie sheet, bake at 350 degrees F for 12-15 mins

(it doesn't really look all that different once it's been baked, but it does bake)

Spread the 1 cup peanut butter on the top of the hot bars.

FROSTING:

3 Cups powdered sugar

1/3 cup milk

1/4 cup margarine, softened

4TBSP cocoa

1/4 tsp salt

Directions:

Mix until smooth.

Spread on partially cooled bars.

Can eat immediately,

but I think they are better and a lot less messy if you

refrigerate them.

I got this recipe from my good friend

Ticia Stahlecker

when she lived in Chile!

Trufas de Coco y Leche

(Coconut and Condensed Milk Truffles)

We made this at home with our 4, 5 and 6 year old daughters, easy and fun!


Ingredients:

2 packets "vino" biscuits (or other sweet biscuits)
1 can sweetened condensed milk
1 cup of dessicated coconut.

Method:

1. Crush biscuits in a large bowl. Can be done by hand or with a mixer/stick blender on a low setting. Crush until the biscuits have formed a medium to fine crumble.

2. Add the can of condensed milk and mix thoroughly.

3. Take tablespoon-sized portions and roll into balls. Roll in the coconut.

4. Refrigerate (or eat them, whatever!)

Note: This is 2 Chilean sized packets of biscuits. If making this somewhere else, use 1 packet and then add more if necessary (you want a playdough texture).

Alternatives: Add raisins, choc chips, or nuts for additional flavour.

Enjoy!

Pizza Crust from Kim Ponczoch

Pizza Crust

1 C sour milk (add 1 tsp. lemon juice)
1 T sugar
2 T butter
1 T yeast
2 1/2 C flour
1 tsp. salt
1/4 tsp. baking soda
Warm milk in microwave (about 30 seconds). Melt butter in pan. Take off heat. Pour milk into butter. Sprinkle on yeast and sugar. Let yeast develop. Stir in flour, salt & soda. Knead well. Let rise 10 min. Spread on greased pizza pan (instead of using cooking spray I just sprinkle corn meal on the pan). Add pizza toppings. Bake for 20-25 minutes at 400 degrees.