Tuesday, June 30, 2009

Grandma’s chocolate covered refrigerated crunch bananas.

On our visit to grandma’s house The Cisco Kid and Grandma made these great tasting treats.

Crush the Honey nut Cheerios. Peal the Bananas. Break the bananas in half. Roll the bananas in any flavor yogurt. We used strawberry. After rolling the banana in yogurt, put them in with crushed cheerios one at a time and shake lightly to cover the whole banana. Then take some chocolate hard shell Ice cream topping and cover the bananas. Take some cherries and cut them in half so they could be used as eyes. You can use Cheerios as a nose and mouth. Refrigerate for one hour.


Sunday, June 14, 2009

Fresh Zapalas

When my grandmother made these she started the dough in the morning and let it rise all day. Right after dinner she would fry them up. Well with the grocery stores today, they have made it so much easier when you can find good quality pre-made products ready to cook. I purchase the dough and just let it rise prior to frying. That is so much easier. My new saying is. Work smarter not harder.
Cut dough into 1/4's
gently spread apart with fingers.
Let vegetable oil get hot and gently drop in hot oil.
Flip over when one side is golden brown.
Once both sides are golden brown, remove from oil and let drain on paper towels for a minute or two.
Now the boy can start to have fun. Sprinkling powdered sugar all over them.



Wednesday, June 10, 2009

Kids food always a favorite.

Family heritage cooking is not just for dinners but also for a good old-fashioned Grilled Cheese. I like to toast my bread before I put it on the griddle.


2 slices of bread toasted
1 slice of Velveeta cheese
1 tablespoon of butter


Butter both sides of the toasted bread. Add the cheese slice between the two slices of buttered bread. Heat grill on medium heat. Place the sandwich on the heated griddle. Cook until the bread is slightly darker than the original color.

The Cisco Kid loves them.

The test of a good Grilled Cheese is in the face and what a face it is.


Thursday, June 4, 2009

Spaghetti Oil and Garlic


8 oz. of thin spaghetti
1/4 cup olive oil
Use 3 cloves of roasted garlic creamed or 3 cloves of fresh garlic chopped.
2 tsp kosher salt
1/2 cup parsley


Boil 2-quarts of water. Once water is boiling add 8 oz of spaghetti noodles. Cook until desired tenderness.

Add olive oil to a pan and heat on medium low, Add garlic and parsley. Only heat the garlic and parsley. When the spaghetti is cooked to desire tenderness add to the oil mixture. Stir and add salt to taste. Your meal is ready to plate.

Points per serving 15

Servings 2



Wednesday, June 3, 2009

Roasted Garlic.

4 Bulbs of garlic
Olive oil
Kosher salt
Non stick aluminum foil

For roasted garlic, I roast four bulbs at once. Cut the top of the bulb off exposing all the cloves. Place on a non-stick aluminum foil, then add two tablespoons of olive oil and sprinkle with kosher salt. Close the aluminum foil air tight at the top. Bake for 25 minutes at 350 degrees, remove from oven and let sit for 10 minutes. You can place these in an airtight container and refrigerate.



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