bodegamas's Blog

Chocolate Mexican Wedding Cookies

Category: Desserts

INGREDIENTS 1 cup butter, softened 1/3 cup confectioners' sugar 2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1 cup ground pecans 1/2 cup German sweet chocolate, grated 3/4 teaspoon ground cinnamon 1 pinch salt 1/2 cup confectioners' sugar 1/4 cup German sweet chocolate, grated

DIRECTIONS

1.In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

2.In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

3.Gradually add the dry ingredients to the creamed mixture.

4.Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

5.Preheat oven to 325 degrees F (180 degrees C).

6.Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

7.For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Hoot Owl Cookies

 

Ingredients * 1 cup white sugar * 3/4 cup butter * 1 egg * 1 teaspoon vanilla extract * 2 1/4 cups all-purpose flour * 2 teaspoons baking powder * 1/2 teaspoon salt * 3 tablespoons unsweetened cocoa powder * 1 cup semisweet chocolate chips * 1 cup cashew halves Directions 1. Preheat oven to 350 degrees F (180 degrees C). 2. Cream butter and sugar until fluffy. Beat in egg and vanilla. Add baking powder and salt. Beat well. Add flour and mix until blended. Remove 2/3 of dough. Roll or pat dough out to form two 10 x 4 inch rectangles. Add cocoa to remaining 1/3 of dough. Mix until blended. Shape chocolate dough into two 10 inch long rolls. Place on rectangle and roll plain dough to cover chocolate dough completely, not including ends. Wrap in plastic wrap and chill at least 2 hours. 3. Cut dough into 1/8 inch slices with a sharp knife. Place two slices side by side on a cookie sheet to resemble an owl's face. Pinch upper "corners" to resemble ears. Put chocolate chips in each dark circle for eyes and a cashew in the center for the beak. 4. Bake for 8 to 12 minutes in the preheated oven, or until lightly browned. Nutritional Information open nutritional information Amount Per Serving Calories: 199 | Total Fat: 10.8g | Cholesterol: 24mg

 

Gourmet Food for Cheap!!!!!

Hey so Juanita's Foods has launched its very own gourmet line of mexican food. The great thing about it, is that its pre-cooked so all u have to do is heat. Dont get it twisted its not some nasty frozen food, it is frozen but its delicious. There are tons of varieties and you can find them at local grocers in the frozen section. For tips and tricks like these check out bodegamas.com

Sunburst Avocado Salad

Recipe Ingredients:

4 Wheat Four Tortillas

1/2 lb.smocked Chicken

1 1/2 Tbsp. Cocktail or Chile Sauce

1 sectioned, Pink Grapefruit peeled

1 skinned Avocado seeded and diced

1/8 cup toasted Pecans chopped

1 Packaged Salad Mix

Recipe Instructions:

Preheat over to 400 degress F. pray both sides of tortillas wutg vegetable spray, then press each into large muffin tins or custard cups. Bake for 10 minutes ir until golden. 2. Remove from heat and cool. In a medium bowl, combine chicken, dressing and cocktail sauce. Cover and chill for 20 minutes. Stir in the grapefruit, avocado and pecans. To serve, arrange greens in tortilla cups and spoon salad on top.