Fruit Cobbler

Ingredients:


4 tablespoons butter
3/4 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
1 tablespoon sugar


Directions:


Adjust oven rack to upper-middle position, and heat oven to 350 degrees. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar. Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired. Enjoy!!

Slow Cooker Pot Roast with Veggies

Ingredients:

1 (3 pound) bottom round roast
ground black pepper to taste
garlic powder to taste
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 baby carrots
6 small new potatoes, halved


Directions:


Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat. Cover, and cook on low for 6 to 8 hours, stirring occasionally. Enjoy!!

Cut up chicken pieces in Pace medium Salsa

This is one of my comfort and quick,easy recipe. There is some days that I am either too tired or too lazy to cook an full meal so on those days I like to make this dish and be done with it. Enjoy :D


Ingredients:


No stick Cooking Spray or you can use regular oil
Goya Adobo All Purpose Seasoning but you can use different kind of seasoning
2-4 boneless skinless chicken breasts, cut up in cubes pieces
1 jar of Pace medium salsa but you can change it from medium to mild or hot for your comfort of spicy


Directions:

Cut up the chicken into smaller cubes pieces and place them in a sprayed or greased skillet over medium to medium-high and sprinkle with the seasoning. Cook until no longer pink about 10 minutes. Drain any liquids from the pan. Return to the burner and add the Pace salsa. Cook for about 5 to 10 minutes,stirring occasionally. You can eat this by itself or you make it a meal by adding rice and beans. I like to make tacos with this dish :)

Flan Napolitano

Ingredients:

•1 1/2 Cups sugar
•2 Tablespoons water
•2 Cans condensed milk
•1 1/2 cans evaporated milk
•2 Cups cream cheese
•3 Eggs
•2 Egg yolks
•1 Tablespoon vanilla extract
•1 Cinnamon stick
•A pinch of salt



Directions:

For the caramel: Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.

Preheat the oven to 325 degrees. Bring a kettle or a saucepan full of water to a boil and keep it hot. You’ll use this for a water bath.

Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat.

Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.

Carefully pour the hot water from the kettle or saucepan into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife come out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out.

Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.

To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out. Enjoy :D