PATACONES
country of origin: Ecuador unripened plantain (verde) lard for frying Cut plantains at a 90° angle, 1″ thick. Fry in lard. Remove and hit them with a stone so that they are smashed flat,...
Recipe Type: Snacks
MAMA AMELITA’S BLENDER SALSA
(translation: I didn’t have most of the ingredients for “Cantina Style” Salsa 14.5 oz can stewed tomatoes 1/2 yellow onion 2 Tablespoons garlic powder juice of 1 lime 1 handful cilantro leaves 6 nacho...
CHOCOLATE COVERED PRETZELS
Pour sprinkles into separate bowls. Chopped candies, mini chocolate chips, M&M’s, peppermints, Dip pretzel one at a time in melted almond bark. Remove excess chocolate by tapping on side of bowl. Immediately sprinkle topping, over bowl...
CANTINA STYLE BLENDER SALSA
This recipe is from Our Best Bites. I love it! I’ve made only one small change to their recipe—the amount of onion. I love onion, but when we made it with 1/2 of an...
Caramel Corn (Cracker Jacks)
½ Cup unpopped popcorn 2 Cups brown sugar ½ Cups corn syrup 1 Cup margarine 1 teaspoon salt 1 teaspoon vanilla ½ teaspoon soda Pop the popcorn and set aside. Combine sugar, syrup, margarine,...