Home Made Vanilla Ice Cream


  • 6 egg yolks
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 1 cup raw sugar or light brown according to taste.
  • 1 tbls double vanilla or real vanilla
Put all milk in pan and heat to around 160 degrees, do not boil.
Place 6 yolks in a bowl, and add some of the hot milk, whisk until completely blended, pour into pan with milk and stir adding vanilla.
Bring heat up, but do not boil.
Place in refrigerator overnight, or in freezer stirring every 3 minutes until cold, but no ice forming.
Pour into Kitchenaid ice cream maker then add fruit, mix until set.
Scoop into freezer bowl, place in freezer for a couple of hours.

Anise Cookies



  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoons anise extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • 2 1/2 cups sifted confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter
  • 5 tablespoons milk/cream
  • 1 teaspoon anise extract


  • In a large bowl, cream butter and sugar. Add eggs, one
    at a time, beating well after each addition. Beat in
    extract. Combine the flour, baking powder and
    salt; gradually add to the creamed mixture. Cover and
    refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out to 1/4-in.
    thickness. Cut with floured 2-1/2-in. cookie cutters.
    Place 1 in. apart on ungreased baking sheets.Bake 375°
    for 10-12 minutes or until lightly browned. Remove to wire
    racks to cool.
  • Place sugar in a medium bowl, and set aside. In a small saucepan, melt butter over medium heat. Immediately pour the melted butter into the bowl with the sugar. Add the milk, and whisk until mixture is smooth, whisk in anise oil. Cover bowl, and store at room temperature until ready to use.



Banana Bread


  • Prep time: 5 minutes
  • Cook time: 1 hour


  • 3 or 4 ripe bananas, smashed
  • 1/3 cup pecan bits
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, bludgeoned
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 tsp of salt
  • 1 1/2 cups of all-purpose flour


No need for a mixer for this recipe. Preheat the oven to 350°F (175°C).

With a wooden spoon; mix butter, sugar, egg, vanilla, pecans and bananas in a large mixing bowl.

Mix dry ingredient well, then combine into the wet ingredients.

Pour into a dusted 4×8 inch loaf pan. Bake for 1 hour.

Cool on wire rack. Remove from pan and slice to serve.

Yield: Makes one





  • Prep time: 10 minutes
  • Cook time: 20 Minutes


  • 1 pound lean ground beef
  • 1 Tablesoon Cumin
  • 2 Teaspoons Salt
  • 2 Teaspoons Garlic Powder
  • 1 small can Tomatoe Sauce
  • 1/2 yellow union chopped into small
  • 2 to 3 small potatoes peeled and


Place hamburger meat and seasonings in pan and cook on
high until brown. Add chopped unions and cook until clear.
Add potatoes and cook until the outsides are soft, but not
completely. Add small can of tomatoe sauce and fill the
can 1/2 with water and add to mixture. Reduce heat to slow
simmer, cover and cook until potatoes are completely soft,
stirring occasionally. Leave the lid off at the end to
remove moisture depending on how you like your picadillo.
Heat tortillas on the comal and once they are hot, place a
small layer of shredded mexican mix cheese and let it melt
while still on the comal, place picadillo on the melted
cheese and enjoy.

Yield: Makes one






  • 2 small jalapenos – use Serrano peppers, the size of
    your pinky finger.
  • 1/4 to 1/2 large white/yellow union
  • 2 cloves garlic
  • 2 cans 12oz stewed petite tomatoes whole or diced
  • 1 1/2 tbls fajita seasoning
  • 1/2 tbls salt

Cut the stems off the jalapenos and place in the blender.
Use 1 for mild..

Place the garlic in the blender.

Place the 1/2 union in the blender.

Pour some of the juice from the tomatoes in the blender.
4 Oz.

Add fajita seasoning and salt.

Drain the remaining juice off the tomatoes.

Blend ingredients until it is liquefied

Add tomatoes to mixture and tap the blender just enough
to mix the ingredients, do not liquefy, yu want it to be a little chunky.



Quick Chili



  • 1LB ground sirloin
  • 1 can Ranch Style Beans
  • 1 can Petite diced stewed tomatoes
  • 1/4 yellow union
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp salt


Add sirloin to skillet and cook stirring constantly to break meat apart, add onion, paprika, chili powder, black pepper, salt, and brown mixture.

Add Ranch Style beans and simmer for for 10 minutes.

Add Tomatoes and stew for 15 minutes.


Caldo de Pollo

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Prep time: 15 minutes

Cook time: 2 hours


  • 1 whole chicken
  • 1 bag of carrots
  • 2 yellow onions
  • 1 bag of celery
  • 2 24oz cans of petite diced stewed tomatoes
  • 6 red potatoes
  • 1/2 clove of garlic
  • 2 bell peppers
  • 5 ears of corn
  • 1 bunch of cilantro

Place chicken in a large pot, cover with water, add salt and pepper to taste.  Bring to a boil for 10 minutes and scrape foam from top and discard.  Reduce heat and simmer on low heat for ~1 hour.  (Alternately continue to cook chicken until it falls apart, remove from broth and separate, place meat back in pot and continue.)

Add diced potatoes, corn broken into 1/4, carrots diced, garlic sliced thin, and celery diced. Simmer for 30 minutes gently stirring occasional, add salt if necessary.

Add onions cut into 1/4″ pieces, bell peppers diced, and cilantro chopped.  Simmer for 30 minutes gently stirring occasional until meat is falling off of the chicken.

Break chicken apart in pan and server.

Use 4 cups of strained broth and 1.5 cups of rice in separate pan for some tasty rice to go with your soup.


Lemon Meringue Pie

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Preheat oven to 400 degrees F


  • 1/2 cup corn starch
  • 1 1/2 cups sugar
  • 1/2 cup lemon juice
  • 6 egg yolks (See video)
  • 2 cups water
  • 2 tbls butter
  • 1 tbls lemon zest


  • 6 egg whites
  • 1/2 cup sugar
  • 1 tsp vanilla extract


  • 1 stick butter softened not melted
  • 1/4 cup sugar
  • 2 packages of cinnamon graham crackers

Crust:  Grind crackers into coarse mixture, some small chunks are ok.  Add sugar and butter, mix and press into bottom of pie pan.  if it crumbles, add more softened butter.

Filling: In heavy sauce pan, combine corn starch, sugar, and lemon juice; mix well.  Beat egg yolks and add to mixture then add water.  Bring mixture to a boil, then reduce heat and stir constantly until firm (5 mins).  Add butter and zest and mix thoroughly.

Meringue: Add vanilla to egg whites and beat on high until soft peaks form, slowly add sugar a tiny bit at a time.

Pour filling into crusted pie pan, then top with meringue.  Place in oven for 10 minutes or until peaks lightly brown on meringue.