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Pumpkin Seeds at Home

After Halloween we’re left with pumpkins of all sizes here and there. Here’s a simple pumpkin seed recipe. Everyone at home loves this pumpkin seeds recipe.

Ingredients:

– Pumpkin seeds

– 1 tsp of butter

– 1 pinch of salt

Directions:

– Heat up oven at 345 F.

– Take the pumpkin seeds out of a pumpkin. Wash them throughly and place on a round baking pan or big plate where you can spread them out well. Let them air dry for about 4-6 hours or overnight.

Heat the butter until it melts and add the salt. Mix well. Add the seeds to the butter mixture. Cover a baking pan with a baking sheet. Place the seeds on the pan making sure they are well spread appart.

– Bake for 40 to 45 minutes or until seeds are brown.

– Enjoy! 🙂

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Very Easy Homemade Crackers Recipe

This recipe is so easy and so delicious that after making it twice, my kids already learned the recipe! I hope you try it out. It’s also very non-expensive as you probably already have all the ingredients you need in your pantry.  It’s our family favorite! Yum!

This recipe yields 30 crackers with each  being 4×2 inches ( rectangular shaped) approximately.

Ingredients

2 cups of flour; 1 Tsp salt; 1 Tablespoon of sugar; 1 Tsp baking powder ; 4 Tablespoons of meltes butter; 1.5 cups warm water.

Directions:

1. Mix all dry ingredients in a bowl. 

2. Add water to dry mix. Start mixing in the bowl and add more water little by little until you get the correct consistency before kneading.

3. Add flour to a clean counter surface. Add flour to your hands.

4. Place the dough from the bowl into a clean counter. Knead by hand adding additional flour as needed. When the dough is no longer sticky, take a rolling pin and stretch out the dough. It should be about 1/4 or 1/8 inch thick when ready. Both thicknesses work fine. It depends on your preference.

5. Cut the dough into strips of approximately 1 inch wide. Cut each strip into rectangles or squares ( your choice) and with a fork pinch the dough. The pinching of the dough is fun but also important to get the oven heat to bake the cracker all throughout. ( My kids do the pinching of the dough, it’s their favorite part!)

6. Prepare baking pans by covering with a small amount of butter. Place the crackers into the baking pans.

7. Bake in a 400 degree oven for 10 minutes or until golden on top.

Below is a short video showing you thickness of the dough and how to cut it.

My cracker shapes are very original as my kids are the ones involved in that part of the process, and having tons of fun with it. 🙂
Once you take the crackers out of the oven, let them cool. Then store them in an air tight container. Although I typically skip this step as these crackers don’t last long at home.. I never really get to store them. 🙂 
Enjoy!

Crackers in the oven.

Ready! 

Jello Mosaic Dessert

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The first time I saw this Jello Mosaic dessert I was captivated. I was 10 ( maybe ) and I had been invited to a birthday party. Our friend’s Mom served this dessert and it all became magical: The texture, the flavors, the colors, its brightness.. Considering the temperature was the usual Cartagena-90 degrees, together with the humid weather, it was perfect! Those vivid memories have remained in me. However, the process was extremely intriguing. How can they put it all together?  Being too young to try to ask, too young to think about any thing other than YUM, that was as far as I went.

Many years later ( last night ) I ventured out to experiment making it for the first time. Somehow the recipe projected a great sense of respect that was mesmerizing. Certainly, that can help explain why I waited so long to try. Here is how it went.. I loved it! 🙂

To see this post in Spanish go here.

Recipe

1. Start by making 2, 3 or 4 flavors of Jello (each of a different flavor/color) per package instructions and move to the refrigerator in separate containers each to set. In this recipe I made one of each: Mango, blueberry, cherry and lime. Once set, take the 4 containers out of the refrigerator and take each out to cut them out (pieces can be of size similar to those in the image below.)

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2. Place the cut out jello pieces in a glass container or topper-ware of your choice.

At this point, mix of condensed milk and unflavored gelatin: Prepare 2 packets of unflavored gelatin by following package instructions. Once mixed and before setting, add the 2 cans of condensed milk. Set aside.

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3. Add the mix of condensed milk and unflavored gelatin over the cut jello pieces.

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Using a wooden spoon, carefully arrange the pieces so the condensed milk can be evenly distributed in the container.

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4. Let it sit to harden in the refrigerator for at least 6 hours or overnight (recommended.)

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When ready, cut and serve.

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During the Christmas season this dessert can be the center of the sweets table, if you include only red (cherry) and green (lime) jello in the preparation. Oh My! Jello Mosaic  is surely my favorite cold, no-bake dessert! 🙂

Chiles en Nogados, Mexican Christmas traditions.

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My Mexican friend Dionicia shared her home-made version of what she calls ‘Chiles en Nogados’ with me last week. She told me this is a popular Christmas tradition in Mexico now. My friend explained that this recipe originated back in 1821, when the victorious Mexican General Augustin de Iturbide stopped in Puebla, and a community of nuns prepared this dish to honor him on Mexican Independence Day. The nuns came up with a humble ‘Chiles’ recipe, using low-cost, simple ingredients in season.  That said, it was laborious at the time (and I think it still ‘is.’) I did not ask for the recipe, I simply enjoyed this wonderful treat as I learned about the story behind it! What else could I do? Now I know this much: 1) They’re made with Chiles Poblanos, the stuffing is made of walnuts, dried fruits, pomegranate and meat ingredients. 2) Original recipe calls for the stuffed Chile to be dipped in egg batter and then fried. Luckily my friend skipped that step.. (She knows I am always on a diet.) 3) They are extremely spicy and the cream on top helps refresh the palate while creating a heavenly balance. I ate them with rice (as Dionicia recommended.) Full of flavor in every bite, my Chiles en Nogados were a great Christmas gift! 🙂