Monday, June 22, 2015

Marchioness Maria

The following cake is always made by my Aunt Nancy on special occasions. Is a very simple cake to make but so delicious. Please Enjoy

1 Quart of whipping cream ( cold)
1 1/2 bags of Maria cookies
1 1/2 cans of condensed milk

Crush the cookies in your food processor into a fine texture. place aside.

Beat whipping cream into fine peaks. When the the whipping cream is done add the condensed milk slowly folding into the cream.

When the mixture is done place aside and you are ready to assemble the cake.

Place some of the cream mixture into the bottom of a rectangular glass pan, add the crumbs. Start doing layers ending with crumbs.

Place in freezer over night  

Hint:  When you are assembling try placing cake in freezer in between layers( 5 minutes) until you are finished with the assembly so the crumbs wont stick to your spoon.

Sunday, November 11, 2012


These Cookies are the best. If you like oatmeal cookies "check" these have it. If you like coconut "check" these have it. If you like chocolate chip "check" these have it as well. Is a chewy delicious cookie that last but not least have pecans too. Make them maybe once every now and then because they are not figure friendly.  I love them and now i pass the recipe to my followers. ENJOY! :-)

1 cup of shortening
1 cup of sugar
1 cup of brown sugar
2 eggs
1 teaspoon of vanilla ( please use good vanilla)
2 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of baking powder
2 cups of Oats.
1/2 cup of chopped pecans
1 (6 ounce) package of dark chocolate chips
1/2 cup of coconut.

Heat oven 350 degrees.

In a large bowl, with an electric mixer, cream the shortening, granulated sugar, and brown sugar. Add eggs and the vanilla and beat until well blended. Stir in the flour, baking soda, salt, and baking powder. Add oats, nuts, chocolate chips and coconut, mix until combined. Spoon cookie mixture onto greased foil lined cookie sheet. Bake for 8 to 10 minutes. Transfer the cookies to a wire rack to cool. ENJOY :-)

Friday, October 26, 2012


My favorite go to recipe. Take the Coconut and Coconut extract away and you have plain Vanilla Ice Cream. Use your favorite ice cream maker machine.


4 cups of half and half
teaspoon of Coconut extract
2 tablespoons of vanilla extract
1 can of sweetened Condensed milk
1/2 cup of sweetened shredded Coconut

Mix all ingredients and chill for an hour. Follow the instructions of your ice cream maker. ENJOY!

Freeze the rest.

Thursday, September 20, 2012


I have never been a fan of Meatballs. I made these now i am hooked. Eat them with white or brown rice or put them in your favorite Pasta Sauce. ENJOY!


1/2 lb ground turkey
1/2 lb of ground pork
1 lb of lean ground beef ( feel free to use Veal if you like)
1/4 cup panko bread crumbs
1/3 cup of milk
1/2 cup Parmesan cheese
2 tablespoons of flat leaf parsley
2 teaspoons of Kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
1 extra large egg, beaten.
3/4 cup warm water


Add the milk to the bread crumbs set aside for 5-10 minutes until the bread crumbs absorb the milk.

Place the ground meats, the bread crumb, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Preheat the oven at 375 F.

Place on baking pans and bake for 20 to 30 minutes, or until done- if you're not sure, cut one in half to check. Do not overcook or they will be very dry. Once cooked let them sit for 5 minutes and enjoy.

They can be kept in the freezer up to a month and again feel free to add them to your favorite pasta sauce.

Friday, August 31, 2012


Hello Friends;

This recipe was given to me by a good friend from Puerto Rico. Almohabanas are savory doughnuts. They are made in Puerto Rico usually around Christmas Time. They are soft and delicious, great as appetizers. Please ENJOY!

2 cups of corn flour
3 eggs
1 8oz package ( Farmer's cheese of mexican cheese crumbled)
1/2 cup parmesan cheese
2 teaspoons of baking powder
1/2 stick of melted butter
2cups of milk
3/4 teaspoon of salt
3 cups of oil
deep skillet to fry them in.


Mix all the dry ingredients, add the butter, eggs,milk, and last the cheeses. The dough should not be wet but dry enough to handle. Let it rest for at least 30 minutes. Start heating the oil (medium heat not too hot). With a large spoon pick the dough and drop them slowly to the oil, 2-4 at a time. They should be lightly brown on the outside and soft on the inside like a doughnut. Repeat process make sure the oil does not get too hot or they will burn..

feel free to roll them in more parmesan while they are hot if you feel it needs it...They are DELICIOUS..

Saturday, June 2, 2012


This dish is made with raw fish. Some people are apprehensive eating it because is not made with heat.The limes and citrus will cook the fish automatically. Is a very popular dish in Peru and other regions of South America. Great Summer dish.


4 oz Mahi Mahi cut
4 oz of Shrimp ( I am allergic to shrimp so feel free to omit this if you are too)
4 oz scallops
8 limes ( key limes if you can find them) juiced
1 cup of fresh lemon juice
1 cup of orange juice
1 Tablespoon of red pepper
1 Tablespoon cucumber
1 teaspoon of ginger
1 tsp of garlic
1 tsp jalapeno pepper
1 tsp cilantro
1 tsp flat leaf parsley
1 chopped red onion
1 or 2 avocados cubed
Salt & pepper to taste

Mix all of the seafood with all other ingredients and let it stand in the refrigerator of  1 1/2 hours before serving. ENJOY!


This grain is known as the rice for DIABETICS. It is really good for you. The nutritional evaluations of Quinoa indicate that it is a source of complete protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. If you have made my coconut rice pudding ( found on this blog) i thought it would be nice to come up with a healthier version. The result is a rich-creamy pudding that reminds me of tapioca.


1/2 teaspoon of vanilla ( use good vanilla)
2 Cinnamon sticks
1 can (14oz) fat free sweetened condensed milk
1 cup of quinoa
1 can (12oz) Evaporated milk
1/2 cup of half and half
1 can (13.5 oz) creamy coconut milk
2 Tablespoons of coconut rum ( optional)
1/4 teaspoon of coconut extract
1 bag (7oz) sweetened shredded coconut
pinch of salt

Place cup of quinoa with 2 cups of water in a deep sauce pan. Bring to boil then reduce to simmer. Place cover on and cook for 15 minutes. When cooked the outer germ of each kernel twists outward, forming a spiral. The spiral remains crunchy while the kernel becomes soft. Add the above ingredients except the coconut. Simmer for 15 minutes. Add the Coconut and keep cooking for another 5 minutes. The pudding should be really rich and creamy but not dry. Turn off the burner let cool. Place in the refrigerator. Is good up to 3 days. Serves 7 people.

Since the quinoa will absorb most of the liquid, when serving feel free to add a little milk. Heat up if you prefer it warm or enjoy it chilled. Great for the Summer. ENJOY!