Sweet Potato Pudding

Ingredients:

• 1 can (315 grams, 11 ounces) evaporated milk
• 5 tablespoons salted  butter
• 1 1/2 cups cow's milk
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon pure vanilla extract
• 1/2 cup brown sugar
• 1/2 cup condensed milk
• 1/2 teaspoon salt for the puree
• 3 pounds or 8 cups sweet potatoes,  peeled, chopped and boiled in water with a cinnamon stick and 1/2 teaspoon salt (reserve 1 cup liquid)
• 1 package (10 oz, 283 grs.) marshmallows
• 2 eggs (optional)
• 1 tablespoon grated Parmesan cheese (optional)

Preparation:

1. Crush sweet potatoes with a cup of boiled water with cinnamon in a small bowl.
2. In a saucepan, heat for 5 minutes, evaporated milk, cow's milk, butter and sugar; add the mashed sweet potatoes and move well. Then add the condensed milk, eggs, vanilla, ground cinnamon, ground nutmeg and ground ginger and finally, the grated Parmesan cheese.
3. Put the butter into the baking dish and pour the sweet potato mixture.
4. Bake to 350 degrees for 20 minutes. After this time, remove from the oven, place the marshmallows and take it back to oven for 10 minutes or until the marshmallows are golden.
5. Serve warm or at room temperature.

Time Preparation: 2-1/2 hours

Baking Time: 30 minutes

Number of Services: 8-12

Linking up with:

Hope in Every Season Make Bake and Create 
The Dedicated House Make it Pretty Monday
Stone Gable Tutorials Tips and Tidbits 
Jennifer Hughes Friday Flash Blog
Rattlebridge Farms Foodie Friday
Lamberts Lately Create it Thursday 
Yummy Healthy Easy Saturday Night Fever 
I Gotta Create Wildy Original Linky Party

Home Made Pizzas

Ingredients:

• 3 round pre-cooked pizza crusts 11 " x 11 "
• 3 tablespoons sugar
• 1 (227 grams-8 ounces) can tomato seasoned sauce 
• 6 large chopped coriander leaves
• 1 tablespoon oregano
• 7 garlic cloves
• 2 medium onions, chopped (reserve some onion rings for garnish)
• 1 medium yellow sweet pepper, chopped (reserve some strips for garnish) 
• 1 medium green sweet pepper, chopped (reserve some strips for garnish)
• 3 cups wine
• 1 (425 grams-15 ounces) can chopped tomatoes
• 1 1/ 2 teaspoon salt
• 2 tablespoons olive oil
• 2 large bay leaves
• Pizza baking trays

To decorate :

• Oregano to taste
• 3 ounces corn kernels
• Some onion rings to decorate
• Some peppers strips for garnish
• Parmesan cheese to taste
• 4 cooked ham slices, cut into strips
• 1 (8 ounces-226 grams) mixed grated cheese package (I used cheddar and mozzarella)

Tomato Sauce

Preparation: 

Bring filtered water to a boil.  Turn off the heat, add the whole tomatoes into the boiling water and let stand for 20 minutes.  Peel and cut into squares. 

Put garlic, oregano, salt and cilantro into a food processor.

Heat a pan, add the oil, then the onions, the remaining coriander leaves, sweet peppers, natural tomatoes, canned tomatoes, spicy sauce, salt and bay leaves and cook over medium-high heat for a half hour. After this time, add the wine and sugar, cook for 30 minutes more or until juices be dry.

Cheese Pizza 

Place bread dough on the baking sheet, put some tomato sauce (leaving an inch from the edge ), oregano, the remaining grated mixed cheese and Parmesan cheese.  Bake at 350 ° F for 15 minutes. Serve warm .

Vegetable Pizza

Place bread dough on the baking sheet, add some tomato sauce (leaving an inch from the edge), oregano, grated cheese, sliced ​​onion, pepper strips, corn and parmesan cheese. Bake at 350 ° F for 15 minutes. Serve warm. 

Pizza with Ham, Corn and Chesse

Place bread dough in the baking pan, add enough tomato sauce (leaving an inch from the edge), oregano, grated cheese, ham strips, corn and parmesan cheese. Bake at 350 ° F for 15 minutes. Serve warm.

Preparation Time: 1 Hour 10 minutes
Cooking Time: 1 hora 20 minutes
Baking Time: 45 minutes (15 per Pizza)
Number of services: 6-8

Linking up with:    Rattlebridge Farms Foodie Friday
                                      Dwellings Amaze me Monday
                                  The Tablescaper Seasonal Sundays
                                     Hope in Every Season Homemaking Party
                        The Dedicated House Make it Pretty Monday
                        Rose Chintz Cottage Home Party
                        Yummy Healthy Easy Link Party
                        The Pin Junkie Friday Link Party 
                        Diana Rambles Pin Me Party

Ginger Lemonade

Ingredients:

• 1 1/2 cups white sugar
• 2/3 cup lemon juice
• 4 1/2 cups cold water
• 1/2 teaspoon ground ginger 

Preparation:

1. In a jar, mix sugar and lemon juice. 
2. Add water and ginger.
3. Freeze in the refrigerator for a while and serve.

Time Preparation: 15 minutes
Number of servings: 4

Linking up with: Rose Chintz Cottage Tea Time Tuesday
                          The Dedicated House Make it Pretty Monday
                          Rattlebrige Farms Foodie Friday
                          Artful Affirmations Tea Cup Tuesday
  

Asparagus Sandwichs

Ingredients:

• 2 large cans of green or white asparagus tips, drained (I used a 540 grams glass jar of extra thick white asparagus)
• 1 (14 ounces can)  sweet red pepper, cut into strips
• 1 package sliced extra large white bread (I use fresh bread made ​​in supermarkets  or Chinese type)
• Mayonnaise to spread
• 1 (8 ounce) "cream cheese"
• 1/2 cup cold water

Preparation:

1. Remove crusts from bread slices.
2. Spread cream cheese in one bread slice and a little mayonnaise to the other slice (it is important not add too much).
3. Place some asparagus on the bread slice that has been spreaded with cream cheese, then add two strips of sweet red pepper.
4. Place onto one bread slice the other bread slice that has been spreaded with mayonnaise.
5. Pour water onto the sandwichs to prevent drying. Cut into pieces. 
6. Refrigerate until serving.

Linking up with:

Rose Chintz Cottage Tea Time Tuesday
Stone Gable Tutorials Tips and Tidbits 
Mums Make Lists Empty Your Archive 

Pork Tacos

Ingredients:

• 2 pounds pork, cut into strips
• 1 lime or orange juice to wash the pork
• 1 large red onion, cut into strips
• 1 red sweet pepper, cut into strips
• 1 yellow sweet pepper, cut into strips
• 1 tablespoon olive oil
• 2 tablespoons canola oil
• 4 tablespoons Teriyaki sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Chinese sauce
• 2 large avocados, cut into pieces
• 6 ounces Colby and Monterrey Jack
• shredded cheeses or others
• 18 wheat flour tortillas

To season the pork:

• 2 garlic gloves, finely chopped
• 1 small red onion grated
• 1 lime or orange juice
• Salt to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground ginger
• 1 teaspoon dried parsley
• 2 tablespoons Teriyaki Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Chinese Sauce 

For the avocados: 

• 1 lime juice
• 1 teaspoon olive oil
• Salt to taste

Preparation:  

1. Wash the pork with the lime or orange juice. Season with the ingredients mentioned above
2. Combine avocados with olive oil, salt and lime juice. Place in the refrigerator.
3. Heat the canola oil in a large skillet and saute over high-medium heat the pork for 8 minutes. Cook at low heat for 15 minutes more.
4. Place the olive oil in another pan and saute the peppers and onions for 10 minutes.
5. Meanwhile, wrap the tortillas in foil and warm in the oven at 350 F ° degrees for 10 minutes.
6. Combine the cooked pork, Teriyaki Sauce, Worcestershire Sauce and Chinese Sauce and simmer 7 minutes.
7. Create your fajitas with the preferred ingredients. Also you can place the tortillas in an mold and bake at 350º for 10 minutes.

Time Preparation:   One Hour, 20 Minutes

Time Cooking:  50 Minutes

Number of Services:  6

Linking up to:
Make it Pretty Monday at The Dedicated House
Rattlebridge Farms Foodie Friday  
The Tablescaper Seasonal Sundays 

Easy Chicken Casserole

Ingredients:

• 6 large crushed garlic cloves
• 2 limes juice
• 2 1/2 pounds chicken breast, cutted in fine strips
• 1 teaspoon salt
• 1/2 pound chopped or grated gouda cheese
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon oil
• 2  (8.5 ounces-241 grams or one large can) cream corn 
• 1 (11 ounces-315 grams) can evaporated milk 
• 1 (15 ounces-425 grams) can corn kernels  

Preparation:

1. Wash the chicken breasts with the 1 lime juice.
2. Add crushed garlic, the 1 lemon juice and salt.
3. Pre-heat a pan, add oil and fry slightly the chicken over high-medium heat. Then, cook chicken over low heat for 25 minutes more.
4. In a saucepan, combine milk, corn grain, corn cream, shredded gouda cheese and chicken breasts strips. Cook at medium-low heat for 15 minutes more. After this time, add the parmesan cheese and cook at low heat for 5 minutes.
5. Serve with white rice.

Linking up to: The Pink Home Creative Weekends
                    Homemaking Party at Hope in Every Season
                    Rattlebridge Farm Foodie Friday 
                    Hope in Every Season Make Bake Create 

How to make Chicken Tacos

                                                                             
Ingredients:

• 1 1/2 to 2 pounds skinless, boneless chicken breasts, cut into bite size pieces
• 1 lime juice to wash the chicken
• 1 large red onion, cut into strips
• 1 medium red sweet pepper, cut into strips
• 1 medium yellow sweet pepper, cut into strips
• 1 tablespoon olive oil
• 2 tablespoons canola oil
• 3 tablespoons Teriyaki sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Chinese sauce
• 3 large tomatoes, seeded, chopped
• 6 ounces Colby and Monterrey Jack shredded cheeses or others
• 10 wheat flour tortillas
• 10 corn taco shells
• Sour Cream (Optional)

To season the chicken:

• 4 cloves of garlic, finely chopped
• 1 lime juice
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 tablespoons Teriyaki Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Chinese Sauce 

For the tomatoes 

• 3 coriander leaves, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 1/2 teaspoon salt 
• 1 lime juice

Preparation:

1. Wash the chicken breasts with lime juice and add the ingredients listed above. Take to the fridge for a while.
2. Combine tomatoes with coriander, olive oil, vinegar, salt and lime juice. Place in the refrigerator.
3. Heat the canola oil in a large skillet and saute over high-medium heat the chicken breasts for 10 minutes. Cook at low heat for 20 minutes more.
4. Meanwhile, wrap the tortillas in foil and warm in the oven at 350 F ° degrees for 10 minutes.
5. Place the olive oil in another pan and saute the peppers and onion for 10 minutes. Combine the cooked chicken, Teriyaki Sauce, Worcestershire Sauce and Chinese Sauce and simmer 10 minutes.
6. Place on a table the chopped tomatoes with the vinaigrette, grated cheese, fully cooked chicken breasts, the taco shells and wheat tortillas.
7. Create your own tacos and tortillas with the preferred ingredients.

Preparation Time: 1 ½ hours 

Cooking time: 1 hour 

Service Number: 4

Linking up with:     Rose Chintz Cottage
                           The Tablescaper Seasonal Sundays 
                           Hope in Every Season Homemaking Party 

Banana Oatmeal Drink

Ingredients:

• 3 cups cold milk
• 1 cup ice cubes
• 3 tablespoons rolled oats
• 3 tablespoons sugar
• 1 banana, peeled and cut into pieces
• 1 teaspoon vanilla

Preparation:

Blend all ingredients at high speed for 3 minutes and serve.

Time Preparation: 10 minutes
Número de servicios: 2 

Linking with: Rattlebridge Farm Foddie Friday
                   Hope in Every Season Homemaking Party