Very spicy, very authentic version of this dish. Careful when frying the chiles, your eyes could water, but it is definitely worth it. My mom always made this for a special dinner for my dad and it is delicious!
Tortilla chips you can easily make in your toaster! Due to the seasonings, they're red, but you can make white ones by only adding salt. (Then you could make some blue ones for a Fourth of July party! :-)) You might try making these in the oven if you want to do a large batch.
This is a favorite potluck dessert of mine because it makes a
large, scrumptious, moist cake and I never come home with any leftovers.
I do, however come home with many requests for the recipe. I
usually only make it when I need to take something somewhere to share
as it is dangerous for me to make it just for us...... (I can't leave
Yummy cut-out cookies shared by a former co-worker, Amy Eckrote. I love their mild taste and often make them for the Christmas holidays.
The dough rolls out best when it has been refrigerated so plan accordingly.
This recipe was found on Marthastewart.com and is from Jorjett Strumme of Seaside, Oregon, one of the runners-up in their Cookie of the Week contest. It's difficult to predict how many servings this recipes makes.
These yummy granola bars are packed with healthy goodies and are peanut free! If you decide to half the recipe, add slightly more honey. They are great with or without the chocolate chips and dried blueberries are a great substitute. These are my favourite bars ever!
This is posted per a request. The recipe is from The World Of Jewish Desserts cookbook. This is a traditional Passover and Purim candy. The candy should be chewy since it is cooked to less than 300F, the temperature at which syrup becomes brittle. Also, the candy is sticky since honey absorbs moisture from the air. Therefore, do not make this on a very humid day (unless you have on the air conditioner). The base recipe indicates to cook until soft-crack stage (280F). Cook times do not include cool times.
Maw Maw Vincent made this specialty. She was a Cajun Lady from Lyons Point, La. We would go visit, and she would WHIP us up a batch. This recipe came from generations of long ago. Once the candy was made, she excitedly would hurry up and serve us a piece. She had a UNIQUE way. She would use no utensils. She would grab a section and just pull apart a serving size and LITTERALLY slam dunk it into our waiting plates.lol. We had to hold on tight to our plates not to drop the treat. When the name sesame seed is mentioned, we can't help but think of her.<smile>