Every year I have a Posada for Christmas and I invite all my friends and family to come and revel in homemade tamales and other Mexican delicacies. It seems that every person that walks through my door brings some kind of drink/spirit with them. I end up with many types of liquor and am left unsure with what to do with them all. But this year will be different because of this awesome app on my Surface tablet called Cocktail Flow…. Read More Here
Yes, I have been known to tag along with my Mom every where she goes, and she loves to go to Walmart. Every Monday, like clockwork she makes her Walmart grocery run, and I come along and pick up the items I need too. This past Monday as we were driving, I was saying I wanted to do some kind of edible Thanksgiving craft with my son. The craft would serve as an introduction to the holiday and somewhat explain to him what the feast represents in the simplest form. My Mom asked what I was going to make, and I told her I would probably make some type of rice krispie treat since I know that is something he will definitely eat. Sometimes a food craft is the best way for me to teach my 4 year old the joys of the holidays. That’s the exact method my Mom and Aunts taught me with.
Enjoy your Thanksgiving holiday and make this cute little craft with the kids before the feast. It also would be a fun activity for the kids to partake in after the holiday dinner. Keep them busy decorating their own dessert.
Ingredients for Thanksgiving rice krispie turkey treats:
- 3 – tablespoons butter (plus a little extra to rub on your hands)
- 1 – package (10 ounces) jet-puffed marshmallows
- 6 – cups rice krispies cereal
- frosting or royal icing
- pretzel sticks
- colorful licorice
- candy corn
- edible candy eyes
- In a large pot over a low flame add in butter and stir until melted.
- Add in marshmallows.
- Stir until completely melted. Remove from flame.
- Stir in the rice krispie cereal in until completely coated.
- Butter your hands, and spray a 1/2 cup measuring cup with non stick spray.
- Fill the measuring cup with the warm cereal mixture.
- Shape with your hands to form a ball. Repeat till all cereal mixture is gone.
- Place cereal balls on a baking mat or lined cookie sheet.
- Allow to cool for about 30 minutes.
First start by sliding pieces of licorice onto a pretzel stick. Leave about 1/4 of an inch at the bottom of the stick exposed. This will be the part that you stick into the rice krispie treat ball to form the feathers of the turkey.
Once all licorice feathers are in place in the back of the turkey body, it is time to work on the face. Using frosting or royal icing stick a candy corn into the front center of the ball. Then stick two candy eyes about the candy corn.
I also added two candy corn to the bottom as feet and two to the side as wings. There are no rules….. Have fun with your turkey!
Posted in Crafty Food, Presley's Panaderia "Bakery", Recipes, Sweets, Walmart Recipes
Tagged Crafts, crafts for kids, Holiday Dessert, Holiday Fun, Rice Krispie Treat, turkey shaped dessert, WMTMoms
Let’s be realistic…..planning a Thanksgiving feast is always a tall order and can take days to prepare. I like to get a jump start at least 3 to 4 days in advance. I start by brining my turkey a few days before, then prep little things like chopping veggies for the stuffing, or making a fresh cranberry sauce. One thing I certainly like to do ahead of time is make a jello mold. Since special detail needs to be paid to the preparation of an old fashioned jello mold, it’s always good to get a lead on this recipe before the real chaos emerges. Here is a unique way to celebrate Autumn, Thanksgiving, your family, and a sweet tooth all rolled into one. I especially like this dessert as an alternative to other cakes and pies, it is light and yet has a layer of chocolate that makes it a bit on the decadent side. All the ingredients are easy to find…. I got mine at my local Walmart store. The only down fall of making this recipe in advance is avoiding the temptation of eating it and having the patience to wait for the big feast day! Enjoy!
Ingredients for autumn jello and chocolate mold:
- 3 – 6 ounce jello boxes ( I used Strawberry, Orange, and Lemon)
- 6 – cups hot water
- 4 – envelopes of knox gelatin (One small 1 ounce box)
- 4 2/3 – cups of milk
- 1 – cup sugar
- 2 – cup semi sweet chocolate chips
- Spray a 12 cup bundt pan with a non- stick cooking spray. Be sure to spray the center cone as well. Set to the side.
- Set out 6 separate bowls. In 3 of them add one packet of each type of jello. For example: The strawberry jello will go in it’s own bowl and the orange jello will go in it’s own bowl. Then top with jello powder with 1 teaspoon of knox gelatin powder. Mix each bowl of powders to combine. Then add 2 cups of boiling hot water to each jello mixture and mix until each flavor/color is completely incorporated and powder is dissolved. Set to the side.
- In a small sauce over a low flame add in 3 cups of milk and 1 1/2 packets of knox gelatin. Mix the mixture constantly with a rubber spatula until all knox has dissolved, then add in 1 cup of sugar and mix in until the sugar dissolves into milk. Remove from flame and evenly divide the milk mixture among 4 bowls. Fill 2 bowls with 1 cup of milk and 2 bowls with 1/2 cup of milk. Set the the side.
- Pick a jello color to start with and pour into the bundt pan. Place the pan in the fridge for 35 minutes.
- You will know if the first layer is done by pressing on the top with your finger…. if your finger print is left in the top, then you are safe to add the next layer.
- Gently pour in a milk layer (1 cup) and place back in the fridge for 25 minutes.
- Remove from fridge and add the next jello layer, place back in the fridge for 25 minutes. There is a 25 minute wait time between layers (especially if the jello mixtures has come to room temperature). Alternate between jello mixture and milk mixture. Reserve one 1/2 cup milk layer for the last layer.
- Once you are waiting on the second to the last milk layer to firm in the fridge, it’s time to make the chocolate layer.
- In a small sauce pan over a medium flame add in 1- 2/3 cups milk and 1 envelope package of knox gelatin. Stir with a rubber spatula to dissolve knox. Then add in chocolate chips and mix constantly to melt all the chocolate. Once chocolate is dissolved run the mixture through a mesh sieve, and allow to cool slightly.
- Pour the chocolate layer in and place in the fridge for 45 minutes.
- Then lastly top with 1/2 cup milk layer and let firm over night.
- The un-molding of the jello mold can be a little tricky. First with both hands gently pull jello away from the wall of your bundt pan, using your finger tips. Work your way all the way around little by little. Don’t forget the center. In a big bowl filled up with warm/hot water, slowly glide the bundt pan into the water bath and let it rest there for about 15 seconds. You will see the insides of the bundt pan become slightly moist… this is the sign you are looking for. Remove pan from water and dry it off with a towel. Then place a plate on top of the pan and flip it over to invert jello mold onto the plate. Gently remove the pan and you will have a beautiful and delicious jello mold. Place it back in the fridge until ready to serve.
- Can be made up to 4 days in advance. Keep covered with Plastic wrap in the fridge.
Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed and recipe is are 100% my own.
I always scramble at Thanksgiving… with a mad dash to the market to try and get everything in one shopping trip. Of course I’m not completely delusional … I realize some items need to be bought the day before or the day of the feast. What I do like to buy when I am in one of my Thanksgiving shopping frenzies are a couple gallons of milk. It helps make my mashed potatoes dreamy, my rice dish creamy, and my hot chocolate steamy. I keep my milk coupon in my purse and save a dollar on two gallons. It’s a good way to pocket a buck. When I run dry on ideas I always turn to Toma Leche cookbook for more recipe ideas. Click here if you’re looking for some MILKY inspiration! I decided to make a video of one of my favorite rice dishes that I always serve at the holiday table…. plus it doubles down as a main dish for the vegetarians. Happy Thanksgiving!
Ingredients for creamy mushroom chile rice casserole:
- 1 – stick butter
- 1/2 – cup onion (chopped)
- 1/2 – tablespoon minced garlic
- 2 – cups long grain rice (uncooked)
- 8 – ounces mushrooms (sliced)
- 1/2 – teaspoon dried basil
- 1 – teaspoon Lawry’s seasoning salt
- 4 – cups chicken or vegetable broth
- 1 – cup roasted chiles (chopped) (I used anaheim)
- 1 – cup of whole milk
- 16 – ounces sour cream
- 2 – cups grated pepper jack cheese
Watch the 2 minute and 27 second video above to see exactly how to make it! Serve this lovely rice dish this holiday season for a casserole of perfection…. Enjoy!
Let’s chat about the loveliness of the holiday season….. Usually it’s filled with family and friends and delicious baked goods. As a thank you for your loyal support throughout the year… I am hosting a KitchenAid® Artisan® Stand Mixer giveaway with a handful of my food blogger friends (listed above and below). Follow the easy instructions below to enter for a chance to win this beautiful mixer. Offer ends 11/30/2013.
When your done entering the giveaway….visit some of these wonderful food blogs:
La Cocina de Vero,
En mi Cocina Hoy
Nibbles and Feasts
Aunt Clara’s Kitchen
La Cocina de Tía Clara
My Colombian Recipes
To keep you in the spirit… here are a few of my holiday recipes:
Winter Wonderland Cake! Tamales! Roasted Nuts! Stained Glass Cookies!
a Rafflecopter giveaway
Disclosure: This is a sponsored post in collaboration with Latina Bloggers Connect and Maseca! However all opinions and recipe are 100% mine.
Have you ever tried corn tortillas made with mashed potato and cheese? I never had and was thinking of how amazing these type of tortillas would be with a plate of chile colorado or a bowl of albondigas or with a slab of butter. Let me rewind and tell you where this insane train of thought is actually coming from. I was thinking of the Mexican Revolution. I know, where’s the bridge between the Mexican Revolution and corn tortillas? Let me explain how my wacky brain thinks sometimes.
The Mexican Revolution was a major armed struggle that started in 1910, with an uprising led by Francisco I. Madero against longtime tyrant Porfirio Diaz, and lasted for the better part of a decade until around 1920. Over time the Revolution changed from a revolt against the established order to a multi-sided civil war with frequently shifting power struggles. This armed conflict is often categorized as the most important social-political event in Mexico and one of the greatest overthrows of the 20th century, which saw important experimentation and improvement in social organization.
Experimentation is always something I’m willing to delve into, which brings me back to my corn tortillas. I am in no way trying to diminish the importance of the Mexican Revolution by comparing it with my tortillas. What I am saying (tongue in cheek, of course) is that something that has come to be the normal for many many years, like the beautiful corn tortilla for instance, can be re-made. I’ve taken the classic corn tortilla and have blended it with mashed potatoes and cheese. I know there are a lot of purists out there that would consider this food-blasphamy but the results are beyond interesting and delicious.
Check out my teeny, tiny tortilla revolution recipe and keep an open mind. Enjoy!
Ingredients for potato cheese corn tortillas:
- 1 – cup of leftover mashed potatoes (can not be instant potatoes, has to be homemade)
- 1 1/8 – cup Maseca corn masa flour
- 1/4- teaspoon salt
- 2/3 – cup water
- 1/2 – cup grated cheese (I used queso quesadilla)
- In a mixer add in leftover mashed potatoes, Maseca cour flour, and salt. Mix on medium until combined and the mixture becomes grainy.
- Add in water and mix to combine. The mixture will become a soft dough and should not be sticky. If sticky…. a tablespoon of maseca one at a time.
- Add in the cheese and mix to combine.
- Divide the dough into 12 parts and roll into balls with the palm of your hands.
- Then using a tortilla press (or two books), line each side with a layer of plastic. Place a masa (potato corn tortilla mixture) ball in the center and press. This will flatten it and make it a perfect disk.
- Place on a hot comal and cook on each side for 2 minutes or until slightly crispy.
Caramel apples make me weak in the knees. I like to think of them as my healthy snack, because let’s face it… I’m eating an apple. You can never have too much of a good thing. Last week I bought a few packs of Kings Hawaiian Rolls, and even though it is hard to keep them around the house very long, I found the last pack of 24 rolls sitting on my table begging me to make some bread pudding out of them. A smile quietly spread itself across my face, and a little voice in my ear whispered “caramel apple bread pudding.” Ohhhhhh! My heart jumped and thumped with an exuberance of love, I knew this would be a bread pudding with my name carved in it. Luckily, the weather has dropped to a cool 60 degrees here in Los Angeles, and It made it the ideal time to turn on my oven. Mmmmmm. The house quickly filled with aroma of caramel, cinnamon, apple, and a luscious smell of sweet Kings Hawaiian bread. I quickly pulled it from the oven and dug my spoon in. When caramel and apples are combined with Kings Hawaiian Rolls and baked into a bread pudding, it tastes like an apple cinnamon roll, and that my friend is an absolute AMAZING THING!
Ingredients For Caramel Apple Bread Pudding:
- 24 – Kings Hawaiian rolls
- 1 – cup chopped pecans
- 5 – ounces caramels squares, about 20 pieces (unwrap and cut into 4′s)
- 2 – large honey crisp apples (peeled, cored and sliced)
- 1 – cup sweetened shredded coconut
- 1 1/4 – cup sugar
- 4 – eggs
- 4 – cups half and half
- 5 – tablespoons butter (melted and brought back to room temperature), plus a tablespoon to butter baking dish
- 1 – teaspoon ground cinnamon
- 1 – teaspoon almond extract
- 1 – teaspoon vanilla extract
- Preheat the oven to 400 degrees fahrenheit.
- Cut each roll into 9 pieces. you will have an entire large bowl full of bread cubes.
- Line the cubes on a cookie sheet and bake in the oven for 10 minutes to toast.
- Remove from the oven and set to the side. Lower the oven heat to 300 degrees fahrenheit
- Generously grease a 9×13 pyrex dish with 1 tablespoon of butter.
- Layer half of your toasted bread crumbs on the bottom of the pyrex.
- Pour in the pecan and caramel pieces.
- Layer the apples on top of the bread, pecan, caramel layer.
- Top with the remaining bread crumbs.
- In a mixer, add sugar and eggs, and beat for 5 minutes on high.
- Add in half and half, butter, cinnamon, almond and vanilla extract. Mix until combined.
- Pour the liquid mix over the bread layers, then push down on the top of the bread to make sure all the liquid is soaking into the cubes.
- Sprinkle the top with coconut.
- Place the 9×13 pyrex into a larger pan and fill halfway with boiling hot water to create a water bath (Bain-Marie)
- Bake for 1 hour.
- Remove from oven and remove 9×13 casserole dish out of water bath.
- Let cool for 30 minutes.
Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.
This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.
This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are my own.
This weekend I will invite little feet into my house…. They will come dressed in costumes. See my son is celebrating Halloween with a few of his friends. I anticipate to see little monsters, cowboys, witches and princess dresses floating around the house. I have all my candy bags packed and ready. I shall be old fashion and have a game of bobbing for apples, except I will add a new twist to it. For the kids who don’t want to participate in games, they can carve pumpkins or sit by the pile of donuts and enjoy a glazed gooey bite.
I wrote out all my invites and let my son decorate them with stickers. As I handed the invite to one parent she started to tell me how she is trying to encourage her little one to drink more milk. I felt her pain and went over the details of how I got my son to drink milk a few months back. I told her I would gladly be serving milk at my Halloween party and in the meantime here is a coupon of $1.00 off 2 gallons of milk. She said she would share the coupon with her family and friends. I told her if she wasn’t able to get her little one to drink the milk she could always dress the milk up in costume by cooking with it. There is this wonderful collection of MILK recipes on the web just waiting for her to visit. Or she could always bounce over to the Toma Leche Facebook page, and find a ton of information and milky milk recipes.
Looks like I’ll be serving my milk in a boo-tiful way for the little parade of characters at my Halloween party.
What you’ll need to dress up your cup of milk:
- Clear glass or plastic cups
- Black tape
- x acto knife or scissors
- orange sanding sugar
- Cut out circle eyes and a mouth out of black tape.
- Stick the circles on the cup to form the face of a ghost.
- Dip the rim of the glass into the milk.
- Then dip the milk rimmed glass into the sanding sugar.
- Fill the glass with milk, and put a straw in it.
This is the first time I have ever tried my hand at making my own homemade calavera. It really forced me to step out of my comfort zone. For as long as I could remember I have always built my alter in memory of my uncle and then once it was complete I would run out and buy a calavera / sugar skull where ever I could find them. Not this time….. I wanted to personalize my calaveras in memory of my loved ones lost. Find my step by step instruction on how to make your own at home over at Babble.