Cinco de Mayo

My family and I got together this past Sunday and we all brought Mexican themed dishes to be festive with Cinco de Mayo today. I got to be in charge of the dessert and made this amazing Mexican flan. I love everything flan and custard and creme brulee. You get me, right? Well for those who share in my love, here is the recipe:

FLAN-MEXICAN CUSTARD

Caramelize 2 tablespoons sugar and pour into pie plate. Put pie plat into a pan with 1/2-1 inch water.

In blender, beat:

6 eggs

1 can Eagle Brand milk

1 large can evaporated milk

1 teaspoon vanilla

Pour into pan. Bake at 350 degrees for 45 minutes. Cool and invert onto platter. Caramel will flow down over sides. Serves 8

Wishing to be a Foodie

In blog hopping I was able to find this wonderful site for people who love food. It was hard to pry away from all the food fun there. Enjoy. For the recipe of the strawberry delight click here.

{via epicurious}

Stuffed Eggs

For this year's Easter feast I'm encharge of boiling and stuffing the eggs. I think I will attempt this recipe this year. Yummy.

{via myrecipes.com}

I Love My Broccoli

I am a broccoli lover. I love it so much I eat it more than once a week for breakfast. Some have thought me crazy for doing such a thing but it actually is quite common on my side of the family to eat healthy at every meal. Don't hate on broccoli please. Try the recipe below and I promise if you follow it you too may have the taste buds yearning for more.

Perfect Steamed Broccoli

2-3 cups of washed florets of broccoli

1-2 Tbs. of good oil, (EVOO cold pressed, flax seed oil, Udo's Blend (my favorite), or favorite)

1/2-1 Tbs. of Braggs Amino Liquids

Steam broccoli on high for 5 minutes. Turn off heat and let it sit for another 5 minutes. Spoon into a bowl and dress and mix with the rest of the ingredients. These ingredients can be to taste so have fun with it and enjoy!

Classic Gingerbread Cookies

My friend Ashley from my church gave me a jar with the dry ingredients of this recipe a year ago. I just made them the other day and they turned out really well. I'm one who doesn't usually fancy gingerbread cookies. Mostly because they are usually hard and too sweet. This recipe is chewy and just right. Try it extra thick and they still turn out good. Enjoy.

Classic Gingerbread Cookie

Preheat oven to 325 degrees

3 1/2 cups Flour

1 cup packed Brown Sugar

1 tsp. Baking Powder

1 tsp. Baking Soda

2 tsp. Ground Ginger

1 tsp. Ground Cloves

1 tsp. Cinnamon

1 tsp. Allspice

Mix dry ingredients

1/2 cup softened Butter

3/4 cup Molasses

1 slightly beaten Egg

Mix wet ingredients with dry. Dough will be stiff so use your hands to completely mix. Cover dough and chill for 1 hour. After you chill dough roll it on a surface that is lightly dusted with flour. Roll to 1/4 in. thick. Use favorite cookie cutters to cut out shapes. Bake on cookie sheet for 10 minutes and then let cookies rest on pan for 2 minutes. Cool completely on a rack.

Cookbook Search

I have been planning on compiling recipes in a cookbook for my side of the family for a few weeks hoping to get it all together for Christmas. Well, seeing that I have only received a recipe from one person in the family I realize it might take me some time to get the project finished. I have reevaluated and made a new goal to get it done in time to give out at our family reunion next year.

If money were not an issue I would love to go through this company to print the books. Since money is an issue I'd like to ask any of you if you know of any companies that will print family cookbooks for a reasonable price (between $5-10 per book), with low quanity requirements and look really good. Please help.