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    16 Recipes

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    5 Reviews |  By EmJoMay

    I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you!

    Recipe #213570

    4 Reviews |  By EmJoMay

    Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!

    Recipe #262642

    3 Reviews |  By EmJoMay

    This is my FAVORITE recipe!!!! It's healthy, ridiculously tasty, and takes less than 15 minutes to cook. It has the added bonus of being vegetarian, but it's just so good that I'll feed it to anyone and everyone! I got the recipe from Vegetarian Times, the original may be found at We've eaten this with rice, wheat tortillas, or by itself. Basically we just can't stop eating it! Just a warning to all those gringos out there, it's a little bit spicy. ;) In case zaar can't find all the ingredients, the basic nutritional info per serving is: 34 cal/14g protein/13g total fat/11g fiber/46g carbs

    Recipe #352818

    2 Reviews |  By EmJoMay

    We love this recipe. It's fast, easy, tastes good, and is healthy. I found it on one of my favorite blogs, CuisineNie (aka, but, since CuisineNie is now closed, I thought I'd put this recipe back out there. The amounts of onion, mushrooms, garlic, spinach, vinegar, and cheese are all approximate and should be altered according to your tastes. The recipe is pretty flexible; you can use different types of mustard, cheese, etc.. We like this served with canned Progresso lentil soup.

    Recipe #418936

    1 Reviews |  By EmJoMay

    This is one of my favorites. My aunt served roasted pear and walnut salad at her wedding, and this is my version of it. It looks and sounds fancy, even though it's pretty simple, so I whip it out at parties every once in a while. I also like to sprinkle mozzarella over the top.

    Recipe #262670

    1 Reviews |  By EmJoMay

    This is a recipe from Vegetarian Times. We made it and LOVED it! Very savory, and pretty darn easy! We made a few variations, such as sweet potato instead of winter squash and mozzarella instead of parmesan. We used red onion and a whole wheat, premade pizza round. I'd suggest tailoring the spices to taste. The original may be found here:

    Recipe #370330

    1 Reviews |  By EmJoMay

    The best way to eat/reheat Panamanian Tortillas! My mom swears up and down you can't reheat tortillas, but her siblings and I live for these. It makes a great breakfast or snack, especially for those on the go! You can use any kind of cheese, but beware of a few things: do not reheat tortillas more than once, and only use Panamanian Tortillas! They are not the same thing as Mexican Corn Tortillas, so make sure you know what you've got. ;) If you don't know how to make these tortillas, just check out the recipe I've posted under "Panamanian Tortillas". Also, don't use your toaster to reheat these. It's a good idea in theory, but it can ruin your toaster. lol. Have fun!

    Recipe #262637

    1 Reviews |  By EmJoMay

    This is my Grandmother's recipe for tortillas--she dictated it to me in very broken English! :) Panamanian Tortillas are completely unlike Mexican Tortillas. They are corn-based and are much thicker and have much more flavor. These can take a while to get down, especially the kneading and cooking, but they're more than worth it!! See my other recipe for Cheesy Panamanian Tortillas for next-day eating. If you make the masa before-hand, it will keep in the fridge for 2 or 3 days. For the more adventurous cook, try deep-frying or grilling instead of baking.

    Recipe #262635

    This recipe is adapted from Joy of Cooking to fit my my personal preferences (spicy and quick). It is not meant to be *authentic* feijoada. This tastes great with or without meat. In place of the sausage I've also used shredded cooked turkey or chicken and ground beef.

    Recipe #443375

    My Mom's dessert staple! This is a super-fast, super-easy recipe that makes for a fantastic dessert that isn't too rich and isn't too sweet. I usually use walnuts for the nuts and cherry pie filling, but I guess you could use another kind of nuts and filling if you wanted. :) You can use any kind/brand of cake mix, just as long as it's for white cake. 9 oz is the size of the Jiffy box, so if you're using another kind, just put in the whole box.

    Recipe #262727

    This is soooo good! I got this recipe from an Ice Cream Recipe Exchange site. Find the original at I initially made it for Dulce de leche Ice Cream, but I cooked the left over part into candy. I didn't have any whole milk, so I subbed 2% and half and half and I used 1 tsp pure vanilla extract instead of the vanilla bean. My husband loved the texture and taste! Haven't made the ice cream yet, but this is the best Dulce de leche I've ever had! Cook time varies depending on desired consistency.

    Recipe #335200

    I found this on an Ice Cream Recipe Exchange site. Find the original at I made the Dulce de leche posted on the site (I posted it on Recipezaar too). Cook time is freeze time. I posted the directions for both firm dulce de leche and pourable dulce de leche. If you're making your own dulce de leche, reserve the 1 2/3 cups while it's still "liquid-y" and cook the rest as desired.

    Recipe #335204

    I found this recipe on an Ice Cream Recipe Exchange blog at It was posted by Googlebot. "This is the best cinnamon ice cream I've ever had. It's creamy, has a strong but not overwhelming cinnamon flavor, and doesn't taste too much like eggs. I halved the recipe because it was too big to fit in my maker." I didn't have any vanilla beans, so I subbed 1 1/2 tsp of pure vanilla extract and I didn't have any whole milk, so I subbed 2% milk mixed with Half & Half. The amounts listed here are from the halved version, since the original amount probably won't fit in most ice cream makers. This ice cream is SOOOO good!! The yield amount is approximate.

    Recipe #335101

    I got this from a lady at church who served it for lunch. At least four of us mobbed her the minute we tasted it (luckily she'd brought copies). It's almost like a cross between vidalia onion dressing and regular poppy seed dressing. It's sweet, creamy, and tangy all in one! This recipe yields enough to fill a small-ish mason jar. Cook time is chill time.

    Recipe #370312

    This is my mom's answer for tough meats! As a student on a budget I can definitely appreciate this one. ;) For the meat, get a cut of meat or a roast that’s tough to cook on it’s own. These are usually discounted, often under 2 dollars per pound. As for the soup, buy one of those boxes that contain prepackaged soup mixes with 2 pouches in each box. Use both the pouches; 3oz is a guestimation. Serve this with potatoes, carrots, whatever is in the fridge. If you want to cook the veggies with the meat, then make sure to leave over an hour for them to cook. Also, the amounts are approximate, so use your best judgement.

    Recipe #262740

    This is from "Vegetarian Times: Low-Fat and Fast" (highly recommended). I've made it quite a few times now, and it's a nice bit of comfort food that doesn't require meat, doesn't add on the pounds, and uses up stuff left in the fridge. I like to serve it with lime cilantro rice and salad. For a tight schedule, assemble ahead of time and refrigerate and then pop it in the oven.

    Recipe #352980

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