Presley's Pantry

When I reach back into my childhood timeline, I think of the delicious oatmeal crumble apple crisp my great grandmother made me once.  I remember the sweet apple being crisp tender and the crumbly oatmeal topping adding a crunch that made this dessert irresistible.  Even though I had only had it that one time, it was enough to leave a lasting impression on me.  As an adult I searched for this taste and each time I tried a crisp it always seemed to be missing that “it” factor, until one day I decided to take matters into my own hands.  I channeled my great grandmother’s patience for perfecting a recipe and since I knew exactly what I was looking for, I created what I remember of that Oatmeal Crumble Apple Crisp I had tried so many moons ago. It has since then become my household favorite. Try it….I promise you’ll love it.

Ingredients for Oatmeal Crumble Apple Crisp:

• 5 – pink lady apples (peeled and sliced)
• 2 – tablespoons butter
• 1/4 – cup brown sugar

For Crumble:

• 1 – cup brown sugar
• 1/2 – cup flour
• 1 – cup Quaker Oats
• 1/2 teaspoon cinnamon
• 1/3 – teaspoon salt
• 1/2 – cup almonds
• 1 – stick butter melted
• 1/2 – teaspoon vanilla

1. Preheat oven to 350 Fahrenheit
2. Butter an 8 inch pie glass baking dish. In a bowl toss apples, 2 tablespoons of butter and brown sugar together. Then pour apple mixture into pie glass baking dish. Set to the side.
3. In a medium bowl mix brown sugar, flour, oatmeal, cinnamon, and salt together. Mix well. Then add in almonds, butter, and vanilla. Mix with hands to bring mixture together.
4. Then top your apple mixture with oatmeal brown sugar mixture and place in the oven for 40 minutes.
5. Remove from oven and serve with vanilla ice cream and eat on it’s own.

In honor of National Oatmeal Day on October 29th, vote for my recipe and I have a chance to be featured in the Quaker® Oats newsletter.

When you vote you will be entered to win a $1,000 gift card!  Yay Oats! Official Sweepstakes Rules

What is your favorite way to enjoy oatmeal?

This is a sponsored conversation written by me on behalf of Quaker®. The opinions and text are all mine.

There’s something to be said for a sugar cookie that someone has carefully taken the time to decorate. This is one of my favorite ways to spend my afternoon. Filling in the small details and add extra decorative depth to my cookies. I naturally like to celebrate Dia de Los Muertos with decorative sugar cookies. They make my alter look so amazing and the rest are for me and my family to enjoy and remember our loved ones lost. I make my sugar cookies with Mazola corn oil for  a more crisp taste. I’ll share the recipe in my next post. But for now….. Watch my video on how to decorate Dia de Los Muertos Sugar Cookies.

Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Mazola. However, all opinions expressed are my own.

 This is how it all happened.  I received an email stating that the Milk Truck was coming to Los Angeles and looking for a location to film a video.  I instantly responded in hopes that they would pick me and my neighborhood. I thought of the children of my community, I envisioned their enthusiasm of being a part of a video and learning about the benefits of milk. I wanted to bring a memorable experience to these kids. Seriously, when does a cool truck full of milk come to East Los Angeles and pass out free milk and other night-time treats? I’ve never witnessed it.

I was so electrified when I found out my neighborhood was chosen.  I ran up and down the street letting all the kids know that a Milk truck was coming, and to listen for the truck’s song “Ya es hora de ir a la cama.”  That would be the signal to come outside and get some milk.  I told parents that milk may help their kids sleep better through the night and in turn they would be alert and ready to learn in the morning for school.  This truck was coming to ensure that the kids were going to get some milk before bedtime and guardians could see firsthand if this method works for them.  I even gave them this link to download free books to encourage them to read to their kids before bedtime.  Everyone was happy.  The kids were beyond excited, the parents were delighted with the idea of their children getting a good night sleep and I was pleased to stand back, knowing something good happened in my community.

Here is the actual video and some behind the scenes pictures:

 Disclosure: This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Blogger. However, all opinions expressed are my own.

The Ooooie Goooie chocolate will draw you in.  The worms will tickle your tongue. This Halloween cake will be the slime of the party.  I made this dessert with rats banging at my back door to get a bite of my worm cake.  I didn’t answer but one managed to get in just in time for cake cutting. Let the festivities begin.

HAPPY HALLOWEEN…….

Ingredients for worm cake:

2 – boxes of Devil’s food chocolate cake mix

eggs, water and vegetable oil

2 – can of milk chocolate frosting

1 – bag of gummy worms

chocolate cookie crumbs

Bake cakes according to instruction on the box for a total of four 8 inch cakes. Allow to cool completely.

Place first layer on a cake stand and frost with 1/2 of can of milk chocolate frosting, then add second layer and repeat till done with all cake layers and both cans of frosting.

Then poke holes into cake with a straw and insert gummy worms into holes so they can pop out. Then dust entire cake with cookie crumbs.

SCARY HALLOWEEN CAKE …. made easy.

Dia de Los Muertos/ Day of the Dead (Nov.2nd) is a beautiful remembrance of the departed…. I made this Caramel Chocolate Almond Rice Krispie Treat as a dedication to my Uncle Robert.  It was one of those days…. I was missing my Tio who passed away 3 years ago.  With Dia De Los Muertos/ Day of the Dead (Nov.2nd) around the corner, I decided to start building an alter in his name.  I put on his favorite song “Miss You” by the Rolling Stones and played it loud on repeat.  Choked up with tears stuck in my throat, I tried my best to belt it out and get to the rest of the song without a complete break down.  The title “Miss you” seemed perfectly appropriate.  My Tio loved Rice Krispies, he use to eat them all the time.  He also loved his caramel, so why not combine the two to make the perfect treat.  My family has always observed Dia de Los Muertos but it takes on a completely different meaning when you are honoring a close family member dearly missed.  I dedicate this recipe to him and hope that where ever he is now, he’s eating his favorite foods with his friends having the best time.

Ingredients for Caramel Almond Dia de Muertos Rice Krispies Treat:

Non-Stick cooking spray

1 – stick butter (melted) or smartbalance

6 – cups vegan marshmallows

2 – tablespoons 1/2 and 1/2 or almond milk

50 – caramel candies (plastic wrapper off)

1 – box of Rice Krispies cereal (12 oz.)

1 1/4 – cups whole almonds

I decorated my calavera with the following items:

Royal icing

sugar cookies

smarties

mini vegan marshmallows

raspberry gummies

Fruit Loops

edible metallic decorative balls

colored sprinkles

pepitas (pumpkin seeds)

Spray the whole room with non-stick cooking spray. Just kidding  just spray a 9×13 pyrex glass baking dish, one pot, a big mixing bowl, and mixing utensil.  Set to the side.

1. Place the pot over a medium flame and in add butter and vegan marshmallows.  Mix until marshmallows are completely melted and smooth.
2. In an additional pot add 1/2 and 1/2 and caramel over a low flame and mix until melted and smooth.
3. Then take both mixtures and combine in a big mixing bowl.
4. Fold in the Rice Krispies and almonds along with the marshmallow caramel mixture.
5.   Press  into 9×13 sprayed pyrex dish and continue to press down to make mixture even. Allow to cool completely in pyrex.
6. Once cooled, flip over onto a cutting board.
7. Using a calavera (skeleton head) stencil made out of a piece of wax paper cut around the edges of the stencil.
8. Remove excess pieces and either eat or use later for decoration.

DECORATE:

Decorate as you wish.  Pull inspiration from my photo or anything else that makes you happy. To you and your loved ones departed or living this Dia de Muertos.

In my world making Cafe de Olla is a serious process.  If you’re having family and friends over and want to clean up the house, make food, dress up to look nice, decorate your entertaining space, select good music and make your guests feel comfortable…. making cafe de olla is one more daunting task.  I’m tired just thinking about it.  As you all may or may not know, Cafe de Olla is the finishing touch especially when honoring Dia de Los Muertos / Day of the Dead (Nov.2nd).  Nestle just took one less worry off our hands with their new instant Cafe de Olla.

I was invited to the Nestle Headquarters a few weeks ago to speak with experts on papel picado, Dia de Los Muertos history and to learn to paint the perfect calaca face. I have taken part in Dia de Los Muertos year after year and celebrate it at home and make it a point to visit the annual Hollywood Forever Cemetery fiesta.  Click here to see my photo diary from last year’s Dia de Los Muertos celebration.

Above photo of face painting courtesy of PearMama, opening photo by Nicole Presley

Thank you Nestle for inviting me to this fun event.

Sometimes you just need comfort. I found joy and comfort in Idaho. I had never been and went with the Idaho Potato Commission on a breathtaking trip to the carbs capital for a 75th anniversary celebration. I made fantastic new friends while discovering the world of potato farming. We met the growers and the humble people that supply us with mountains of potatoes. I witnessed first hand all the work that goes into bringing spuds to our table.  I will forever remember these lovely people and wonder from this point forward if my potatoes came from one of the farms I visited. I made this lovely recipe with Idaho potatoes as an ode to my incredible trip. I couldn’t resist showing you a few pics from the trip and a short sneak peek video of our spuds from ground to the factory. I left there loving Idaho with hopes of returning one day.

Ingredients for potato green chile cheese casserole:

4 – cups corn flakes

1 – stick butter (melted)

1 – can 14 0z whole anaheim green chiles (only use (8)drained, patted dry)

12 – oz pepper jack cheese

6 – green onions (sliced thin)

1/3 – cup chopped onion

15 to 20 – Melissa’s Produce Dutch Yellow Idaho Potatoes

1 –  Russet Idaho Potato

1/2 – cup sour cream

12 – oz cheddar cheese (grated)

1/2 – cup 1/2 & 1/2

Preheat oven to 350 fahrenheit

Crush cornflakes in a bag then add to a bowl with melted butter. Mix well to combine.  Place half of the cornflake mixture into a 8×5 baking dish. Press down on cornflake mixture to line bottom half of baking dish.

Take chiles and stuff with big pieces of pepper jack cheese. Place stuffed chiles on top of corn flakes. Then sprinkle with green onions and onion. Shred remaining pepper jack cheese and set to the side.

Peel all potatoes and cut into 2 inch pieces. Then in a pot bring water to a boil and boil potatoes for 2o minutes. Remove from flame and drain. Then pour potatoes over chiles and onion.

In a pot add sour cream, remaining pepper jack and cheddar cheese, and 1/2 & 1/2 and mix over a low flame until sauce is smooth and cheese is melted. Then pour over potatoes.

Then with the other half of cornflake mixture add to the top of the casserole.

Cover dish with foil and bake for 30 minutes. Then remove foil and bake for an additional 25 minutes or until top is golden crisp brown. Enjoy with a leafy green salad for the perfect meal.

Here are some photos from my trip.

Eleven bloggers in Idaho- L to R: Marla Meridith, Julie Deily, Dorothy Reinhold, Patti Londre, Meagan Micozzi, Rachael Hutchings, Me, Greg Henry, Sara O’Donnell, Jessica Reddick, and Jessica Segarra.

A BIG BIG FUZZY WARM THANK YOU TO THE IDAHO POTATO COMMISSION FOR THIS WONDERFUL TRIP!