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Tuesday, January 26, 2010

Crisco Giftbasket Giveaway!


Do you enjoy cooking with Crisco products? One reader will be the lucky winner!!

Crisco wants to know Which variety of olive oil do you tend to use in the kitchen - Extra Virgin, Light or Pure and how? Send your answer to my email Missmommy1@gmail.com and you can be the lucky winner :) Good Luck!

The basket includes:
3 varieties of Crisco oils·
Cooking utensils including a wooden spoon and spatula ·
Apron·
A Crisco recipe book·
Coupons for Crisco products
 
 



 

Bunuelos Mexicanos





Ingredients:
3 cups flour Pillsbury BEST ® All Purpose Flour
1 1 / 2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
2 large eggs
1 / 2 cup butter Crisco ® Butter Shortening
3 / 4 cup milk
Cinnamon Sugar Blend
3 / 4 teaspoon ground cinnamon
1 / 2 cup sugar
Manteca Crisco ® Butter Shortening, for frying

Directions:
MIX flour, baking powder and salt in a large bowl. In a small bowl, whisk the sugar, eggs and shortening; includes milk and pour the mixture with the ingredients in large bowl, stirring until evenly moistened. Knead well all over a surface. Make 20 balls of dough, cover and let stand for 30 minutes.
MIX sugar and cinnamon. With a rolling pin, flatten each ball on a lightly floured surface until very thin circles get six inches in diameter.
MELT butter to cover an inch in a large skillet and heat it to 360 ˚ F. Fry the fritters until golden, turning once, 3 to 4 minutes approx. Place on paper towel to absorb excess fat. Sprinkle with cinnamon and sugar when they are still hot syrup or sprinkle with cinnamon.
TIP CINNAMON SYRUP: Mix 3 / 4 teaspoon ground cinnamon with 1 / 2 cup syrup Hungry Jack ® Microwave Ready Butter Flavored Syrup heated. Drizzle over hot fritters.

Crisco Coupons!

Save $1.00 with the purchase of 1 Crisco® Puritan® Canola Oil with Omega
Save $1.00 with the purchase of any 1 Crisco® Olive Oil
Save 55¢ with the purchase of any 1 Crisco® No-Stick Cooking Spray


Huachinango (Pargo) Empanizado con Salsa de Cinlantro Recipe

video


Ingredients
CILANTRO SAUCE

1 / 2 cup olive oil Crisco ® 100% Extra Virgin Olive Oil
1 teaspoon minced garlic
1 / 2 cup cilantro, chopped
1 / 2 teaspoon salt
2 tablespoons lime juice

FISH FILLET
6 corn tortillas
2 teaspoons ground cumin
3 tablespoons lime juice
1 1 / 4 pounds red snapper fillets (snapper), cut into 4 slices
Salt and pepper to taste
Vegetable oil Crisco ® Pure Vegetable Oil
Lemons games

HOW TO PREPARE: COMBINE olive oil, garlic, cilantro and salt in a blender (or food processor), for 10 seconds. Add 2 tablespoons lemon juice, mix 5 seconds. Pour into a small bowl and away. Clean the blender container.
Crumble the tortillas and place in a blender to make crumbs very finite. Add some cumin. Put them on a plate and name your 3 tablespoons lemon juice. Season with salt and pepper.
Heat oil over medium heat in large skillet. Breaded fish fillets with crumbs and place them in hot oil carefully. Saute 3 to 5 minutes per side, turning carefully.
PLACE fillets on a platter. Sprinkle with cilantro sauce and served with lemon garnish games.




Friday, January 22, 2010

Midnight Snacks For Couples ♥


 Stir up some romance in the kitchen preparing a delightful midnight snack with your special someone.

♥Apple slices with caramel dip -– Slice up any apples you have and pop the top to a ready-made caramel dip
♥Strawberries and fruit with hot fudge – A little more labor-intensive snack for the dessert lovers. Do a quick table setting of candles and napkins. Get out your nice dessert dishes and take turns feeding each other strawberries, orange slices, and pears dipped in chocolate.
♥Ice cream – Whether it's a single scoop in a bowl, a banana split, or a sundae, ice cream is the perfect midnight snack to eat anywhere.
♥Fresh Cherries topped with whipped cream
♥Soft Sugar Cookies with Valentine Sprinkles - Soft & buttery, melt-in-your-mouth sugar cookie rolled in red sugar or Valentine's sprinkles.
♥Fresh Strawberry Shortcake Homemade buttermilk biscuits are split in half, layered with sweetened whipped cream and fresh, juicy strawberries.

Valentine's Day Gifts♥



Valentine's Day Gifts for Men

♥Electronics always make a guy happy!

♥Video games

♥Cameras

Valentine's Day Gifts for Women

♥Jewelry. What woman doesn't love jewelry ♥

♥Chocolates

♥Flowers-Red Roses-Lilies-Tulips-Orchids


Valentine's Day for couples
♥Breakfast in bed

♥Pinic or wacth the sunset

♥Listen to romantic songs

♥Romantic movies

♥Romantic dinner

♥Share Chocolate- Hugs & Kisses Candy

♥Champagne














Wednesday, January 20, 2010

Strawberry Shortcake♥



Ingredients♥
2 cups

(280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/8 teaspoon salt
1/3 cup (76 grams) cold unsalted butter
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)

Egg Wash:
1 large egg, lightly beaten
1 tablespoon cream
Filling:
2 pounds (900 grams) fresh strawberries, hulled and sliced
1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)
Topping:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions♥
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.
To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.
Serves about 8 people.

Romantic Movies ♥

♥ Titanic
♥ The Notebook..... Can never get tired of the movie!
♥ Ghost
♥ Dirty Dancing..... I'm just in love with the dance moves! LOL
♥ Breakfast At Tiffany's
♥ Pretty Woman
♥ How to Lose a Guy in 10 Days
♥My Big Fat Greek Wedding
♥Sleepless in Seattle
♥Ever After
♥You've Got Mail
♥Never Been Kissed
♥Romeo & Juliet
♥Lake House
♥ Two Weeks Notice..... One of my favorites! Big fan of Sandra Bullock
♥ Music and Lyrics
♥ PS I Love You...... This Movie always make me cry!

Crisco giveaway!!!! Gift basket of Crisco oils and cooking utensils :)




One of my lucky readers will win a Gift basket from Crisco oils! 
Just answer one of the questions below, submit your answer to missmommy1@gmail.com and the lucky winner will win a girft basket from Crisco oils.  :)

“What is your favorite kind of oil to use when cooking and why?” or “In what ways do you tend to use oil? Baking? Sautéing? Marinades and Dressing? Frying?”


The basket includes:
· 3 varieties of Crisco oils
· Cooking utensils including a wooden spoon and spatula
· Apron
· A Crisco recipe book
· Coupons for Crisco products

Monday, January 11, 2010

BronzeWord Latino Book Tours




RENÉ HAS TWO LAST NAMES/ RENÉ TIENE DOS APELLIDOS
Colato Laínez, René.
Pub. Houston, Tex. : Piñata Books/Arte Público Press, c2009.
Young René is from El Salvador, and he doesn't understand why his name has to be different in the United States. When he writes Colato, he sees his paternal grandparents, René and Amelia. When he writes Laínez, he sees his maternal grandparents, Angela and Julio. Without his second last name, René feels incomplete, "like a hamburger without the meat or a pizza without cheese or a hot dog without a wiener."
His new classmates giggle when René tells them his name. "That's a long dinosaur name," one says. "Your name is longer than an anaconda," another laughs. But René doesn't want to lose the part of him that comes from his mother's family. So when the students are given a project to create a family tree, René is determined to explain the importance of using both of his last names. On the day of his presentation, René explains that he is as hard working as Abuelo René, who is a farmer, and as creative as his Abuela Amelia, who is a potter. He can tell stories like his Abuelo Julio and enjoys music like his Abuela Angela.
This charming bilingual picture book for children ages 4 - 8 combines the winning team of author René Colato Laínez and illustrator Fabiola Graullera Ramírez, and follows their award-winning collaboration, I Am René, the Boy / Soy René, el niño. With whimsical illustrations and entertaining text, this sequel is sure to please fans and gain many new ones while explaining an important Hispanic cultural tradition.

About René Colato Laínez




I am René Colato Laínez, the Salvadoran award winning author of I Am René, the Boy, Waiting for Papá, Playing Lotería, René Has Two Last Names and The Tooth Fairy Meets El Ratón Pérez.
My picture books have been honored by the Latino Book Award, the Paterson Prize for Books for Young People, the California Collection for Elementary Readers, the Tejas Star Book Award Selection and the New Mexico Book Award. I was named “Top Ten New Latino Authors to Watch (and Read)” by latinostories.com. I am a graduate of the Vermont College MFA program in Writing for Children & Young Adults.
My goal as a writer is to produce good multicultural children's literature; stories where minority children are portrayed in a positive way, where they can see themselves as heroes, and where they can dream and have hopes for the future. I want to write authentic stories of Latin American children living in the United States.
Do you want to know more about me?

To read biography http://sites.google.com/site/renecolatolainez/biography
Author Events

Please contact Connecting Authors for booking information via email at susan@connectingauthors.com or call 1-866-528-9269 1-866-528-9269.
I am available for classroom, school, library, bookstore, conference and book fair presentations.
Some highlights about my presentations:
-Lead Bookmaking Workshops for teachers, parents and students.
-Discuss the process of publication.
-Present multicultural literature.
-Presentations with other three talented authors under Libropalooza.
-Read and act my bilingual books.
My presentations are full of music, games, roots, English and español and of course full of stories. Contact Author
Booking Agent: Susan Katz- www.connectingauthors.com
for booking information email at susan@connectingauthors.com
or call 1-866-528-9269 1-866-528-9269
Literary Agent: Stefanie Von Borstel- www.fullcircleliterary.com
7676 Hazard Center Drive, Suite 500- San Diego, CA 92108
858.824.9269 858.824.9269 email: stefanie@fullcircleliterary.com
Hayley Gonnason, Publicist- Tricycle Press
An imprint of the Crown Publishing Group,
a division of Random House Inc., New York
Fax 510-559-1637
Phone 510-559-1600 510-559-1600 x3087
Hayley.gonnason@tenspeed.com
Arte Público Press/Piñata Books- www.piñatabooks.com
University of Houston, 452 Cullen Performance Hall, Houston, TX 77204
Phone: 1-800-633-ARTE 1-800-633-ARTE Fax: 713-7433080

Friday, January 8, 2010

Chocolate Fondue ♥





Strawberries,cantaloupe, figs, kiwi, pineapple, bananas, pears, oranges, and apples work very nicely. Also you can dip cakes and cookies


Ingredients:
6 ounces (170 grams) semisweet or bittersweet chocolate, cut into small pieces
1/2 cup (120 ml) heavy whipping cream
1/4 cup (60 ml) milk
2 1/2 tablespoons (35 grams) granulated white sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1/4 cup Nutella (optional)
1 tablespoon Frangelico or other liqueurs such as Grand Marnier or brandy.
Makes about 1 1/2 cups.


Directions
Place the chopped chocolate in a medium sized stainless steel bowl and set aside.
Combine the cream, milk, sugar, and corn syrup in a saucepan and place over medium heat. Bring to a boil, stirring often.
Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then whisk until smooth.
Whisk in vanilla extract, Nutella (if using), and alcohol.
Place the chocolate sauce in a fondue pot and serve with fresh fruits, chunks of pound, butter, sponge, or angel food cake and cookies (amaretti, ladyfingers, rolled wafer cookies, or biscotti). Reheat the sauce if it becomes too thick.



Chocolate Pudding♥


Ingredients:
3/4 cup (150 grams) granulated white sugar
3 tablespoons (30 grams) cornstarch (corn flour)
1/3 cup (30 grams) Dutch-processed cocoa powder
1/8 teaspoon salt
2 1/2 cups (600 ml) milk
1/2 cup (120 ml) heavy whipping cream
4 large egg yolks
4 ounces (120 grams) semisweet chocolate, finely chopped
1 1/2 teaspoons pure vanilla extract
1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Garnish: Lightly sweetened whipped cream
Grated chocolate

Directions
In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.


First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.


Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving. No chocolate pudding is complete without whipped cream.

Cream Filled Strawberries♥




Ingredients:

16-18 large strawberries
1/3 cup mascarpone cheese
1/3 cup (80 ml) heavy whipping cream
2-3 (24-36 grams) tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract


You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry ,cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.
In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the cream into a pastry bag fitted with a large open star tip ( usea Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

Heart Pancakes♥




Ingredients

2 cups sifted flour
1 tsp. salt
2 tbsp. sugar (optional)
4 tsp. baking powder
2 eggs, lightly beaten
1 1/2 cups plus 1 tbsp. milk (or buttermilk)
4 tbsp. butter or margarine



Instructions
Preheat griddle over moderate heat while you mix batter. Sift (with a real sifter, if possible) flour, salt, sugar and baking powder into a bowl. Combine egg, milk, and butter in a separate bowl and slowly stir into dry ingredients. Mix well so lumps won't gum up the process.


When a drop of cold water will dance on the griddle, begin cooking. To make a "pen," funnel the batter into a squeeze bottle with a hole in the cap, such as a clean chocolate syrup container. On the griddle, shape the hearts one lobe at a time. They're really just a V shape, which spreads out into a heart on the griddle. You can also write secret messages or your child's initials. Top with fresh berries and maple syrup. Makes 24 pancakes.


 For a perfectly shaped heart, make regular round pancakes and cut them out with a heart-shaped cookie cutter.

♥ This Valentine's Day "Red Velvet Mini Cupcakes with Chocolate Sauce" ♥




Ingredients

3 cups flour
2 teaspoons cocoa powder
3/4 teaspoon salt
3/4 cup butter, room temperature
2-1/4 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs, room temperature
2 tablespoons red food coloring
1-1/2 cups buttermilk
1-1/2 teaspoons baking soda
1-1/2 teaspoons vinegar
1 package Baker’s Chocolate Dipping Sauce


Cooking Instructions
Preheat oven to 350 degrees F. In medium bowl, whisk together flour, cocoa powder and salt; set aside.
In large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until combined.


Add eggs one at a time, beating on medium after each egg.
Add food coloring and beat on low until mixed thoroughly.
Alternate flour mixture and buttermilk to egg mixture; beat on medium-low after each until combined.
Mix baking soda and vinegar in a separate small bowl. Add mixture to the batter; beat until combined.
Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes; remove from oven and let cool.

While cupcakes are baking, melt dipping sauce according to package directions.
Drizzle melted sauce over cupcakes; serve immediately.

Chocolate Candy Hearts

Give this candy heart craft away as a gift or enjoy it for yourself!




What you'll need:

Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush

How to make it:
Put a handful of candy melts into an open zipper sandwich bag.
Microwave candy in bag for 30-40 seconds or until melted.
Cut one corner of the bag with scissors to squeeze melted candy through.
Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
Gently squeeze chocolate out of bag and into the molds.
Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
Place in refrigerator until set.
Pop out of molds and serve.
 
 
Decorating

Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.


Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.