Fruit Dip

1 large jar marshmallow creme
1 container cream cheese

Mix together and enjoy with fruit.

More Easter Recipes

Chicken Korma Recipes - Chicken Breast Recipes

Ingredients

4 each chicken breasts boned, halves
1/2 cup safflower oil 
1/4 cup butter clarified
6 medium onions 
3 each garlic cloves 
1 1/2 teaspoon ginger preferably furnish
20 each cloves whole
12 each cardamom seeds green, whole, cracked or use 2 t ground cardamom
5 each bay leaves 
1 teaspoon salt 
1 1/2 teaspoon coriander ground
1/2 teaspoon cayenne pepper or more to taste
8 ounces yogurt, plain plain
1/2 cup water 
1/2 cup milk 

Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions.In a big frypan that has a lid, heat the butter and oil, then saute the onions and garlic for about 10 minutes, until the first hint of browning. Use “medium-high” heat.Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn’t stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover and simmer 20 minutes.Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours).

Spanish Fried Almonds (Almendras Fritas)

2 Tbs (30 ml) olive oil
1 cup (250 ml) whole, unblanched almonds
1/4 tsp (1 ml) ground cumin
1/4 tsp (1 ml) paprika
Salt to taste

Heat the oil in a skillet over moderate heat and saute the almonds
until lightly browned.  Transfer to paper towels and sprinkle with
cumin, paprika, and salt.  Serve warm or at room temperature.
Serves 6 to 8.

Mexican Tortilla Cookies

Mexican Cookie Recipes

1 package flour tortillas
1/2 cup sugar
2 tablespoons cinnamon
Oil for frying

Cut flour tortillas into strips or wedges using a
knife or pizza cutter. Fry in hot oil until golden brown.
Roll in sugar, cinnamon mixture (or place sugar and
in bag and shake tortillas until coated.)

Peanut Butter Cookie Recipes

Flip Flops Cake Recipe

Ingredients