I use this recipe when I have a big garden and lots of chiles. Then I make a double batch and can it in small jars. Good to have on hand. RED CHILE SAUCE 1/2 lb. ( about 25) whole dried red chiles 2 qts. water 1 lb. Roma tomatoes 1/2 cup chopped onion 1 Tbsp. olive oil 5 cloves minced garlic 1 tsp. roasted ground cumin 1 1/2 roasted ground Mexican Oregano 1 tsp. salt 2 Tbsp. cooking oil Remove seeds and stems from chiles. Dry roast chiles 5 minutes in 250* oven. Add to water in covered pan and simmer 20 minutes. Allow to cool. Blacken tomatoes under broiler for 5 minutes. Saute onion in olive oil until browned. Put chiles in blender. Add tomaotes, onion, garlic, cumin, oregano and salt. Add 1 cup water (use chile water if it's not bitter) or chicken stock or red wine. Puree to fine paste, add more water if necessary. Heat the 2 Tbsp. oil in high sided pan and sizzle sauce 3 to 5 minutes (be careful. The sauce likes to jump out of pot.) Makes about 3 pints. (From Club Recitopia (Kathy Hempler))

I just want to wish everyone a warm and blessed holiday season, whether you celebrate Christmas, Hanukkah, Qwanzaa or any other winter holiday. May the warm Light of family, friendship and love spread throughout your home and stay there all through next year and on. I also wish everyone a very special happy new year 2025. May it be the best one ever! Hugs, Anna

Pear Pitcher Margaritas with Chile-Lime Rims Recipe | Epicurious May 2, 2019 Recipe information Yield 4 servings Ingredients Margarita: 2 ripe Bosc or Bartlett pears 1/3 cup lime juice, from about 3 limes 2/3 cup tequila blanco 2 tablespoons maple syrup Ice cubes, for the blender and each glass A small handful fresh cilantro, leaves and tender stems Cardamom bitters, optional Rim salt: 2 teaspoons chile powder 2 teaspoons fine salt 1 teaspoon lime zest, from one of the above limes pre-juicing Preparation Step 1 Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender. Step 2 Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks. Step 3 Now let the flavors mingle in the blender while you prepare the rims. Step 4 On a small plate, mix the chile powder, salt, and lime zest. Step 5 Grab 4 glasses—about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim. Step 6 Fill glasses halfway with ice, add 1–2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people. From The Huckle & Goose Cookbook: 152 Recipes and Habits to Cook More, Stress Less, and Bring the Outside In Bild utan etikett © 2019 by Anca Toderic. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers Buy the full book from HarperCollins or from Amazon . Tags Margarita Cocktail Alcohol Beverages Pitcher Drink Tequila Pear Fruit Lime Citrus Quick Easy Blender Fall Cookbooks Harper Collins

Ensalada Navideña (Mexican Christmas Salad) Servings: 12 Ingredients 14 ounces can condensed milk 12 ounces can evaporated milk 7.6 ounces can Mexican crema if you can't find Mexican crema, you may use plain or vanilla yogurt instead 8 ounces cream cheese block softened (not melted) 1 cup pecan cut in small pieces 30 ounces can fruit cocktail in syrup (see note #1) (drain & reserve ½ cup of the syrup) 4 large red apples cut into chunks (keep the skin for crunchiness) 12 to 16 ounces fresh strawberries 8 ounces grapes (green preferably) 1 cup raisins 1 cup shredded coconut (unsweetened or sweetened) Mini marshmallows optional (as much as you want!) Instructions Blend: Add the condensed & evaporated milk, media crema & cream cheese plus ½ cup of the fruit cocktail syrup in a blender or food processor. Mix until blended and set aside. Toast: In a small skillet, toast the pecans on medium heat for about 2 minutes. Keep moving them around so that they don't burn. Mix: In a large bowl, add the rest of the ingredients (see note #2). Add the milks mixture and fold all ingredients gently until all fruits are covered. Note: Add enough of the cream mixture to cover the fruit. You may have leftover cream mix which can be stored in refrigerator up to one week. Refrigerate covered for at least 2 hours to chill. Serve cold. Notes Use fruit cocktail or any fruit in syrup like peaches or pineapples. To preserve the firmness of the pecans and marshmallows, you can add them at the last minute when serving it. Source: Muy Delish (From Santa’s Workshop (Dawn))

Mexican Hot Chocolate Brownies with Walnuts Serves 10 Ingredients: 12 tablespoons unsalted butter (1½ sticks) 2 ounces high-quality semi-sweet chocolate 6 tablespoons unsweetened cocoa powder 2 cups granulated sugar 3 eggs 1½ teaspoons vanilla extract 1 cup all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon cayenne ¾ cup roughly chopped walnuts Instructions: Preheat the oven to 350ºF. Butter an 8”x8” metal cake pan. Heat a medium saucepan over low heat, add the butter and allow to melt. Once melted, whisk in the chocolate and allow to melt. Remove from the heat and transfer to a medium mixing bowl. One at a time whisk in the cocoa, sugar, eggs, 2 tablespoons of water, vanilla and flour followed by the cinnamon, ginger, nutmeg and cayenne. Stir in the walnuts. Evenly pour the batter into the prepared pan. Bake until the brownies are still gooey but cooked through, about 40 to 45 minutes. A toothpick inserted into the middle should come out just about clean. Let cool for about 1 hour then cut the brownies into 9 squares and serve at room temperature. Source: Cooking with Cocktail Rings (From Santa’s Workshop (Dawn))

Tacos con Puerco WWW.diabeticgourment.com Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments. Recipe Yield: Serves 4 Ingredients 1 pound Ground Pork 1 (14-1/2 oz) can tomatoes, diced, fire-roasted 1/4 cup chopped onion 1 tablespoon chili powder 1/4 teaspoon garlic powder salt, to taste black pepper, to taste 8 taco shells 2 cups iceberg lettuce, shredded 2 tomatoes, cut in wedges 1 cup Cheddar cheese, shredded Directions In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder. Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally. Season to taste with salt and pepper. Heat taco shells and portion filling into shells; top with tomatoes and lettuce. Nutritional Information Per Serving: Calories: 285 Fat: 11 grams Saturated Fat: 3 grams Fiber: 4 grams Sodium: 238 milligrams Cholesterol: 57 milligrams Protein: 25 grams Carbohydrates: 21 grams 'Forgiveness doesn't make the other person right, it makes you free. People will forget what you said... People will forget what you did.... But people will NEVER forget how you made them feel.' 🙏-Sugar Cell: (559) 545-3740 Email: sugarsyl71@...

Albondigas (Mexican Meatball Soup) Lori Espitia's Albóndigas soup--a traditional Mexican comfort food consisting of homemade spicy meatballs, a variety of fresh vegetables, rice and herbs. This recipe was shared by Lori Espitia. It comes from an old Mexican recipe handed down by her grandmother. This tasty dish and others can be found at the Mexican Mutual Society, 1820 E. 28th St., Lorain, Ohio You will need an 8-quart or bigger soup pot 5 quarts water 1 whole onion quartered 1 can of tomato sauce 1 can of Rotel (optional) 1-teaspoon onion powder 1-teaspoon garlic 2 packages of Sazon’ w/Achiote 1 small head of cabbage, chopped 3 medium carrots, diced 1 can cut green beans 1 can of whole kernel corn 3 medium potatoes, diced 1/2 cup of rice Before mixing your meatballs, get your pot going. Incorporate into water the onion, cabbage, carrots, tomato sauce, Rotel (optional--Rotel is diced tomato and chile pepper), onion powder, garlic powder and Sazon’ on medium-high heat. Green beans, corn, potatoes and rice will be added right before the soup is done. Ingredients for meatballs: 1 1/2 lbs ground beef 1 lb. pork sausage (Bob Evans Hot or Mild) 1/2 cup medium onion, minced 4 tablespoons crushed tomato 2 eggs 1 rounded tablespoon oregano 1 rounded tablespoon flour 1 teaspoon salt (optional) 1/2 cup of uncooked white rice (medium grain) 3 tablespoons plain bread crumbs (if needed) Mix ground beef and sausage, and then incorporate other ingredients. Don’t feel you have to be gentle. Get in there and mix thoroughly. Should the meat seem loose, plain bread crumbs can be added so that meatballs do not fall apart when placed in the pot. Once meat is mixed, begin rolling out meatballs into and inch-and-a-half sized balls. Roll out all of the meat. By the time you are done, the pot should be ready. Begin dropping meatballs into the water, staggering them around the pot. You may want to turn the heat up to high while dropping meatballs in the pot. Once all the meatballs are in, wait 10 minutes and turn heat back down to medium/high, place a lid on pot but leave it cracked or else the soup will overflow. Let soup cook for 35 to 45 minutes, stirring once or twice occasionally. After soup has cooked for 35 minutes, the corn, green beans, diced potatoes and 1/2 cup of rice can be added. Basically, when the potatoes and rice are done, the soup is done, about 20 minutes after being added. Ladle into a deep soup bowl and enjoy this great comfort soup. “A successful person is one who can lay a firm foundation with the bricks that others throw at them.” ❤Sugar Cell: 559.545.3740 Email: sugarsyl71@...

I just want to take a moment to express how thankful I am to be a part of the community of this group. I thank everyone for the great recipes and friendship. I also wish you all a warm, safe, happy and blessed Thanksgiving Day! Anna from Sweden

Alegrías (No-Bake Amaranth Bars) Recipe By Kristina Felix Published Oct. 25, 2024 Total Time 55 minutes Prep Time 5 minutes Cook Time 50 minutes Rating (12) INGREDIENTS Yield: 12 to 16 bars ¼ to ¾ cup amaranth (or 1 cup popped amaranth) ½ cup pepitas ½ cup dried cherries or raisins PREPARATION Step 1 To pop the amaranth, heat a deep, heavy saucepan (like a Dutch oven) over medium-high until very hot, about 5 minutes. Working in batches, add 2 tablespoons of amaranth and stir continuously with a wooden spoon. It should immediately begin popping; if not, your pan isn't hot enough. When half the amaranth has popped, remove from heat but continue stirring. Residual heat will continue to pop the amaranth. When most amaranth has popped, transfer to a bowl. Repeat until you have 1 cup of popped amaranth. Alegrías, which means "joys" in Spanish, are a delightful Mexican treat with a rich history rooted in Mesoamerica. These sweet, crunchy, no-bake snack bars get their name from the way amaranth seeds "jump for joy" as they pop in a hot pan, and also from the traditional harvesting method of jumping and dancing on plants to release seeds. Originating in the barrios of Xochimilco, a Mexico City borough famous for its ancient floating gardens, alegrías showcase the versatility of amaranth, a drought-resistant plant cultivated for thousands of years. In this recipe, honey, dried cherries and cinnamon combine with anise seeds to give a distinctive licorice flavor that adds depth to the sweetness. Pop your own amaranth if you don’t mind a few kernels jumping for joy out of your pan, or use store-bought puffed amaranth for a quick and easy lunchbox or deskside treat.¼ cup chia seeds 3 tablespoons honey ½ cup light brown sugar 1 teaspoon cinnamon 1½ teaspoons anise seeds Kosher salt (such as Diamond Crystal) 1 teaspoon vanilla extract Step 2 In a large bowl, combine the popped amaranth, pepitas, dried cherries and chia seeds. Toss to distribute evenly and set aside. Line an 8-inch square cake pan with parchment paper so that all sides are covered. Step 3 To make the syrup, combine honey, sugar, cinnamon and anise seeds and ½ teaspoon salt in a small saucepan. Heat on medium, stirring, until sugar melts, and mixture begins to form large bubbles, about 8 minutes. Remove from heat and stir in vanilla. Step 4 Working quickly, carefully pour the hot spiced honey over the amaranth mixture, stirring briskly to make sure everything is coated. Transfer to the prepared pan. With slightly damp hands, press the mixture evenly into the pan. Refrigerate until completely cooled, about 15 minutes. Step 5 Use the parchment to remove the alegrías from the pan. Use a sharp, wet knife to cut into roughly 2-inch squares, rewetting the knife between cuts and using a back and forth slicing motion, versus chopping straight down, to avoid breaking. Store in an airtight container in the refrigerator for up to 6 months. Source: NYT Cooking

FIESTA PLATTER Guacamole (see below) 1 med. onion, chopped 1 garlic clove, minced 1 tbsp. salad oil 1 tsp. chili powder 2 (16 oz.) cans refried beans 4 oz. (1 c.) Monterey Jack cheesewith jalapeno peppers, shredded* 1 c. sour cream 1 c. shredded lettuce leaves 1 tomato, chopped 1/4 c. pitted ripe olives, sliced *Or use Cheddar cheese and 2 jalapeno peppers, sliced. Prepare guacamole. In 10-inch round baking dish, or microwave safe platter; cook onion, garlic, oil, and chili powder, covered, on high 3-5 minutes until tender, stirring once. Stir in refried beans. Cook 2-4 minutes until hot, stirring once. Spread bean mixture evenly in same dish; sprinkle with cheese (and jalapeno peppers, if used). Cook on high 3-5 minutes until cheese melts. Spoon guacamole over cheese. Spread sour cream on top of guacamole. Top with lettuce, tomatoes, and olives. Serve with tortilla chips. Makes 12 servings. --GUACAMOLE:-- In medium bowl, combine 2 avocados, coarsely chopped, 1 medium red or yellow onion, chopped, 1 garlic clove, minced, 2 tablespoons lemon juice and 1/2 teaspoon salt. Mix together well. (From Weekend Recipes ("Ayersman"))

Mixiote de Pera con Hojaldre de Queso Recipe | Epicurious December 14, 2011 Recipe information Yield serves 8 Ingredients Cheese Pastry 1 pound requesón, pot cheese, or fresh ricotta 3/4 cup sugar Pinch of salt 1/4 cup crema or heavy cream 1 egg 3 ounces Manchego cheese (or any other salty hard cheese), shredded 1 recipe Quick Puff Pastry (page 164) 2 egg yolks 2 tablespoons whole milk Roasted Pears 8 ounces piloncillo, chopped, or 1 cup firmly packed dark brown sugar mixed with 1 tablespoon molasses 2 cups apple or pear cider 1 (3-inch) piece canela 1 vanilla bean, split lengthwise 2 tablespoons unsalted butter Pinch of salt 6 Bosc or Anjou pears (ripe but a bit on the firm side) Banana leaves or parchment paper Preparation Step 1 TO MAKE THE CHEESE PASTRY, drain the requesón in a cheeseclothlined bowl. Combine the drained cheese, 1/4 cup of the sugar, the salt, crema, and egg in a bowl and blend with a spoon or whisk. Stir in the Manchego cheese (this mixture can be made 2 days ahead of time and kept in the refrigerator). Step 2 Line 2 baking sheets with parchment paper. Roll out the puff pastry on a lightly floured surface into a rectangle about 1/4 inch thick. Using a cookie cutter or large glass, cut out twelve 5-inch-diameter circles and place on the prepared baking sheets. Gather the scraps together by placing them on top of each other, overlapping a bit to stick them together (don’t form into a ball!). Roll lightly into a rectangle about 1/4 inch thick and cut out 4 more circles. Step 3 Preheat the oven to 375°F. Step 4 Put about 2 tablespoons of the cheese filling in the center of 8 of the circles, leaving some room around the edges. Lightly whisk the egg yolks with a fork and lightly brush the edges of the circles. Place the other circles on top and press tightly along the edges to seal. Refrigerate for 10 to 15 minutes, until firm. Lightly whisk the milk into the rest of the yolks and brush the tops of the pastries. Sprinkle with the remaining 1/2 cup sugar and bake until the tops and bottoms are golden, 20 to 30 minutes. Remove from the oven and transfer to a wire rack to cool. (The cheese pastries can be made and refrigerated up to 3 days in advance.) Leave the oven on at the same temperature for the pears. Step 5 TO MAKE THE ROASTED PEARS, combine the piloncillo, cider, and canela in a medium-large pot. Scrape the vanilla bean with the tip of a knife and add it with the pod to the pot. Cook over medium heat, stirring, until dissolved. Whisk in the butter and salt, remove from the heat, and let cool slightly. Discard the canela and the vanilla pod. Peel, core, and cut the pears into 1/2-inch wedges and add to the mixture. Step 6 Cut the banana leaves or parchment paper into eight 6-inch squares, put about 1/2 cup of the pear mixture in the center of each one, bring the edges together, and twist the top. Tear a thin strip of banana leaf and use it to tie the top closed (if you’re using parchment, tie the top with butcher’s twine). Place the packets on a baking sheet and bake for 35 minutes. Remove from the oven and let cool for 10 minutes. Step 7 Place one packet of pears on top of each cheese pastry and cut the packet with scissors at the table so the pastry doesn’t get soggy and the wonderful aroma is released. Plus, you’ll have that wow factor that will impress all. Bild utan etikett Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats © 2010 by Fany Gerson. Photographs by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop. Tags Pastries Mexican Latin American Cheese Dairy Pear Fruit Nut Free Baking Cookbooks

"Pico De Gallo With Cactus" This is a recipe from my grandmother. There isn't much difference in pico de gallo recipes but this adds a great flavor when you add the cactus. The cactus can be located in the Mexican food isle. 4 ripe tomatoes, finely chopped 1/2 small white onion, finely chopped 1/2 cup cilantro leaves, chopped (or more to taste!) 2 jalapeno peppers, seeded and finely chopped (to taste) 3-4 stalks Nopal cactus pieces 1. Mix all together. 2. add salt and garlic salt to taste 3. This is so good with chips, meats, in their soups, on top of their scrambled eggs-huevos rancheros. FYI how to prepare the fresh nopales. The harvested nopal leaf must now be rid of glochids (the hair-like tiny spines that still get in the skin) and the green nubs that grow on the aeroles (the mole-like protuberances). These green nubs and glochids will remove easily with a green scrubbing pad. I usually use the canned ones. They are easier to find and use. (From Weekend Recipes (“Teachjack_20”))

Tex-Mex Waffles Peppers and jalapeño-flavored jelly add Mexican flavor to these savory waffles. Source: Better Homes and Gardens 1/2 cup chopped red sweet pepper 1/2 cup chopped green sweet pepper 1/2 cup chopped green onion 1tablespoon cooking oil 1cup all-purpose flour 1cup yellow cornmeal 1tablespoon baking powder 1/4 teaspoon salt 3 eggs 18-ounce carton plain yogurt 1/2 cup milk 1/3 cup butter, melted Jalapeno pepper jelly, melted Shredded cheddar cheese (optional) 1. In a medium saucepan cook red pepper, green pepper, and green onion in hot oil over medium heat about 5 minutes or until crisp-tender, stirring frequently; set aside. 2. In a large mixing bowl stir together flour, cornmeal, baking powder, and salt. In another bowl beat eggs slightly with a whisk or fork. Beat in yogurt, milk, and melted butter. Add egg mixture to flour mixture all at once. Stir just until combined but still slightly lumpy. Gently fold in pepper mixture. 3. Pour 1 to 1-1/4 cups of batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When waffle is done, use a fork to lift it off the grid. Keep warm. Repeat with remaining batter. (If the cornmeal batter thickens on standing, you may need to thin it with a little milk.) To serve, top with melted jalapeño jelly and shredded cheddar cheese, if desired. Makes 4 (8-inch) waffles (8 servings) (From Santa’s Workshop (Jan B))

Mexican Cornbread ================= 1/2 cup butter, melted 3/4 cup white sugar 4 eggs 1 (15 ounce) can cream-style corn 2 ounces chopped green chili peppers, drained 1/2 cup shredded monterey jack cheese 1/2 cup shredded cheddar cheese 1 cup all-purpose flour 1 cup yellow cornmeal 1/4 teaspoon salt 4 teaspoons baking powder Preheat oven to 300F. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean. (From E-Cookbooks)

* Exported from MasterCook * CHILE VERDE STEW WITH PORK AND TOMATILLOS Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Dinner Pork Tenderloin Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds pork tenderloin -- cut into 1/2-inch cubes 1/2 cup all-purpose flour -- or as needed salt and ground black pepper -- to taste 2 tablespoons olive oil -- divided 3/4 pound fresh tomatillos -- husks removed and halved 4 cloves garlic -- minced 2 medium onions -- chopped 2 cups chicken broth 1/2 tablespoon ground cumin 1/2 teaspoon fresh oregano -- chopped 1 bay leaf 1/2 pound green chile peppers -- seeded and chopped 1 jalapeno pepper -- seeded and chopped 1/8 cup fresh cilantro -- chopped 1. Set an even rack about 6 inches from the heat source and preheat the oven's broiler. 2. Dust pork cubes in flour and season with salt and pepper. 3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan. 4. Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano and bay leaf; reduce heat to low and let simmer. 5. Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145�F, about 20 minutes. Stir in cilantro and remove bay leaf before serving. Description: "This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture." Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 316 Calories; 11g Fat (31.6% calories from fat); 43g Protein; 10g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 337mg Sodium; 2g Total Sugars; 1mcg Vitamin D; 30mg Calcium; 3mg Iron; 860mg Potassium; 506mg Phosphorus. Exchanges: . NOTES : The more seeds and pepper rinds that you put in the stew, the hotter it wil be. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Mexican Brownies ================ For brownies: 4 ounces unsweetened chocolate, chopped 1/2 cup (1 stick) unsalted butter 1 1/4 cups (packed) golden brown sugar 1 tablespoon ground cinnamon 1/4 teaspoon salt 3 large eggs 1 teaspoon vanilla extract 3/4 cup all purpose flour 1 cup milk chocolate chips (about 6 ounces) For brown sugar topping: 1 cup (packed) golden brown sugar 1/4 cup whipping cream 1 tablespoon unsalted butter 3/4 tablespoon vanilla extract 1/2 cup sliced almonds Preheat oven to 325F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack. Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. (From E-Cookbooks)

Atole de Avena atole de avena in a blue mug If you like oatmeal then you are definitely going to love this oatmeal atole. ··· ··· It’s basically a drinkable version of oatmeal but with a Mexican twist. Atole de Avena It’s so yummy and it’s something that the whole family will enjoy. Atole de avena is different from other atoles because it’s made with oats instead of masa harina. I’ve recently been making this avena recipe about three times a week because my kids are constantly asking for it. It’s such a delicious way to prepare oatmeal. My recipe makes a lot so I save what’s leftover for breakfast the next day. Ingredients for atole de avena This oatmeal recipe calls for just 6 ingredients. You probably already have most of them. If you can’t find some of these ingredients at your local grocery store try going to a Mexican supermarket. There you’ll find everything you need. For this recipe you’ll need: list of 6 items • old fashioned oats • water • Mexican cinnamon stick (If you can’t find a Mexican cinnamon stick feel free to use a regular cinnamon stick) • brown sugar (If you can get a piloncillo cone use that instead) • milk • Mexican vanilla blend (You can substitute with a little vanilla extract if you can’t find Mexican vanilla blend) list end How to make this authentic Mexican oatmeal. The first thing we’re going to do is bring the cinnamon stick and water to a boil in a large pot. ··· ··· Once the water is boiling then we can add the oats. Then reduce the heat to low and cover. Let it simmer for about 25 minutes. While its simmering stir a couple of times to prevent sticking. oats and a cinnamon stick After the 25 minutes the oats will have absorbed most of the water. It should look like the photo below. oats, cinnamon stick and water ··· ··· Now we are going to stir in the brown sugar. Then add the milk and stir. Now continue to simmer the atole on low heat until it is nice and hot. It should take about 15 minutes. Add the Mexican vanilla blend and stir. atole de avena in a pot The atole is now ready to be served. Feel free to add a sprinkle of cinnamon when serving the avena. I serve it in mugs and I like to use a spoon too so that I can eat the leftover oats at the bottom of my mug. How can I make this oatmeal atole more creamy? I prefer a thinner consistency however if you would like a more creamy oatmeal I suggest you substitute one cup of the milk with evaporated milk. ··· ··· Also instead of brown sugar use a can of sweetened condensed milk. The evaporated milk will add creaminess while the sweetened condensed milk will add creaminess and sweetness. Storage and reheating Place the leftovers in a container with a lid. Refrigerate for up to 3 days. To reheat just heat in the microwave until warm. Atole de avena recipe This delicious atole de avena is filling and so easy to make. So go ahead and give it a try. You won’t regret it. I truly hope you enjoy this homemade Mexican oatmeal recipe as much as we do. It’ll be your best friend during the chilly fall and winter weather. If you liked this recipe please give it a rating below and let me know what you think of it in the comments section. Thank you so much for visiting, see you soon! atole de avena in a mug ··· ··· atole de avena in a mug Atole de Avena (Mexican Oatmeal Recipe) Atole de avena is a comforting hot Mexican beverage perfect for the chilly Fall and Winter months. CourseBreakfast CuisineMexican Keywordatole de avena, avena, avena recipe, Mexican oatmeal Prep Time5 minutes Cook Time40 minutes Total Time45 minutes Servings null Calories317 kcal Author Carissa ··· ··· Ingredients list of 6 items 1 cup oats old fashioned 3 cups water 1 stick cinnamon Mexican 1 cup brown sugar 5 cups milk 1 tsp Mexican vanilla blend list end Instructions list of 6 items 1. In a pot bring the water and cinnamon stick to a boil. 2. Once boiling add oats and reduce heat to low. Simmer for 25 minutes. Stir occasionally to prevent sticking. 3. Add the sugar and stir well. Then add the milk and stir again. 4. Continue to simmer for about 15 minutes or until the atole is nice