Flourless Chocolate Coconut Drops


  •                                         3 cups confectioners’ sugar, sifted
  •                                         3/4 cup Dutch-process cocoa powder
  •                                         1/2 teaspoon fine salt
  •                                         3/4 cup semisweet chocolate chips
  •                                         1 cup roughly chopped toasted almonds
  •                                         3/4 cup sweetened shredded coconut
  •                                         4 large egg whites, room temperature


  1. Preheat oven to 325 degrees, with racks in middle and lower thirds. In a large bowl, whisk together confectioners’ sugar, cocoa, and salt. Stir in chocolate chips, almonds, and coconut. Add egg whites and stir until combined (do not overmix).
  2. Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets. Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.




Serves 10-12 (hearty servings)


5 lbs. Pork shoulder
2 Large cans white hominy
10-12 Dried red chiles (Usually found in the Mexican isle. The more the spicier!)
1 clove garlic
2 tbs. Olive oil
Fresh cracked black pepper


Cut pork into bite sized pieces. Heat olive oil in large stock pot.
Sear pork and season with salt and black pepper. Add enough water to cover the pork and simmer.
Slice open the dried chiles and remove all seeds and veins (It doesn’t matter if they break into pieces).

In a small pot, boil the chiles with just enough water to cover. Once tender, about 10-15 min., put chiles in blender, water and all, add one clove of garlic and 1 tsp oregano.
Blend until smooth consistency.
Add the chile paste to the simmering pork. Then add the hominy, include the water from the can. If necessary add water to desired consistency.

Salt and pepper to taste.
Simmer until pork is tender and juicy and broth has thickened slightly.

Cooking Time: 1.5 hours +
Serving Suggestions
Chopped onion, cilantro and/or cabbage can be added when serving the dish. Also, lemon slices and tostadas are often served.


Posole is a spicy corn stew made by many Mexican families.
Corn and chiles were basic foods for the Native American’s and Mexican’s ancestors. These crops became a staple in their cuisine. Posole was one such dish that stems from these basic foods and has been eaten for centuries.

Traditional Cooking and Serving Methods

This is just one recipe for Posole. Although there are many
others, this recipe is an authentic Mexican form of the stew. Many different recipes for posole exist on the Interent. Different cultures within Mexican culture offer different recipes and Americanized versions of the recipe can be found as well. The recipes vary in many different ways. Posole can be adjusted for the amount of heat that is wanted in the stew (add more or less chiles to taste). Some families leave the seeds in the chiles, but this makes the stew very spicy, so be prepared. Different meats can be used as well, such as chicken. Even the chiles can vary depending on the region,
red chiles in some areas, and green chiles in others. The basic concept to posole is that a corn kernel is used to make the stew and a spicy broth is added.


Posole is processed from corn and is made by soaking the kernels
in some form of water. Different sources suggest different ways to soften the corn. They include limewater and calcium hydroxide. This process removes the hard shell of the kernel. Then the kernels become big and puffy from  the excess water.
Posole is not the same as hominy, although hominy is often used to make  the stew. One source suggests that hominy is blander than real posole, but posole can be harder to find. Also, the red kernels that are used are harder and give the stew a different texture. The hominy makes the stew easier to make as well, since the corn kernels are already softened.

Honey and Lemon


I have been reading about the medicinal qualities of honey and lemon for some time. It is good for sore throats, aids in weight loss, and helps with gastrointestinal problems. I finally put together a jar of this last night. Among the other benefits, it tastes really good in tea!

The directions are super simple. Slice several lemons and put into a jar, peel and all. Fill the jar with honey. Store in the refrigerator.

For sore throats, take a teaspoon or two.

For weight-loss, add a couple of teaspoons to warm water. Drink first thing in the morning on an empty stomach.


Thanksgiving Bread

4 medium eggs
3 cups sugar
2 cups cooked pumpkin
1 cup vegetable oil
4 cups all-purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
2 cups cranberries

1) Preheat oven to 350°F. Lightly grease two loaf pans.

2) Beat eggs and sugar together in a large bowl. Add pumpkin and oil; beat until well mixed.

3) In a separate large bowl, sift together flour, pumpkin pie spice, baking soda, and salt. Add to pumpkin mixture; beat until just mixed. Gently fold in cranberries.

4) Spoon mixture into prepared loaf pans. Bake 60 minutes, until a toothpick inserted in the middle of each loaf comes out clean. Allow to cool in pans 10 minutes; remove from pans and cool completely on wire racks.

Snickers Bar Blondies

I am tryng this as we speak!

Can't Stay Out of the Kitchen

Teresa’s Bake Shop – Christmas Cookie edition – 2012

These fabulous bars are simply to die for! Each 9×13″ pan has 4 cups of chopped Snickers Bars. Yes, I said, 4 CUPS!!! Oh,  my! Deliciousness at its best. These blondies are A-M-A-Z-I-N-G!!! Rich, gooey caramel, chocolate, and peanuts fill every bite of this decadent, rich, tempting bar. You and your family will love these wonderful goodies.

Every year after thanksgiving I use up all the Halloween candy making some kind of bar-type cookies. I usually end up making one with Snickers, one with Heath Bars, and one with Reese Cups. And yes, each one is amazing. I base the recipes on my favorite blondie recipe, Chunky Blond Brownies, a Taste of Home confection which is an amazing brownie in and of itself. I have used this basic recipe with every type of chip, every type of nut, even…

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Green Bean Casserole

This is the recipe that everyone always requests for Thanksgiving. I will occasionally make it for anytime.

6 strips of bacon, cooked and crumbled
1 can  Cream of Mushroom Soup
1/2 cup  milk
1 teaspoon  soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 can mushrooms
1 1/3 cups French Fried Onions
Stir the soup, bacon, mushrooms, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
 Bake for 5 minutes or until the onions are golden brown.