Category Archives: #SundaySupper

Peach Ice Cream Paletas #SundaySupper

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Peach Ice Cream PaletasThis week we have the amazing T.R Crumbley as the host of the #SundaySupper Farmers Market and Local Food, what a great opportunity for us to share great recipes made with local products from different Farmers Markets.
I go to this new place very close to my house and I just love it, you find delicious and fresh products and other crafts.
This trip to the farmers market is a favorite for my girls and I on thursday afternoon.
And this week I find the most incredibly and juicy peaches, Oh my I bought so many of them the my family is bean eating peach everithyn this days.
And one of the recipes my made are this delicious, refreshing, not too sweet peach ice cream paletas, definitely a new favorite in my house.
I hope you enjoy too.

INGREDIENTS

  • 2 peaches peel and cut in pieces, reserve some pieces to add at the end.
  • 1/3 cup sugar
  • 1 1/2 cup fat free half and half
  • 1/2 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract

DIRECTIONS

Make a puree with the peaches pieces, remember to set aside some pieces for the ice cream at the end, heat a saucepan to medium low add the puree, sugar, vanilla, half and half and heavy cream, reserve 2 teaspoons of heavy cream to mix with the cornstarch, stir until simmer.
Once start to boil add the cornstarch mixture and let it boil for one more minute, add the pieces of peaches and let it cool.

In the meantime, prepare the cups, molds or wherever you want to use to shape the ice cream, I used 5 ounce cups, and start adding tablespoons of the ice cream, do not fill to the top, and freeze overnight.

This ice cream is great for a afternoon snack, is not too sweet and kids will love the natural flavor and the little pieces of peaches.

This recipe make 10 paletas.

Preparation time: 20 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

Did you like this recipe? I know you do, so check out even more delicious recipes inspired by the Farmers Markets.

Appetizers & Salads

Garlic Scape Dip from The Girl In the Little Red Kitchen
Onion Bacon Jam with Bread n’ Brie from Gotta Get Baked
Kale & Pepita Pesto from girlichef
Garden Quinoa Salad from The Urban Mrs
Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
Watermelon-Feta Salad with Pomegranate Drizzle from The Weekend Gourmet

Soups & Sides

Watermelon Gazpacho from Jane’s Adventures in Dinner
Classic Gazpacho from Curious Cuisiniere
Pea Soup from Small Wallet, Big Appetite
Pickled Garlic Scapes from kimchi MOM
Cheesy Zucchini Hodge Podge from Cupcakes & Kale Chips
Succotash from Magnolia Days
3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons

Entrees

Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
Margherita Pizza from Growing Up Gabel
Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
Mushroom Scallion Risotto from Vintage Kitchen Notes
Lemony Summer Linguine with Grilled Vegetables from Neighborfood
Pasta alla Norma Nuda from Juanita’s Cocina
Arugula Pizza from Family Foodie

Desserts

Peach Cobbler from That Skinny Chick Can Bake
Coconut Cherry Bars from Killer Bunnies, Inc
Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies

Join the #SundaySupper conversation on twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more fabulous recipes and food photos.

Dulce de Leche Stuffed French Toast #SundaySupper

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Dulce de Leche Stuffed French ToastToday is an indulging day for you we have breakfast for dinner and all the recipes are amazing.
Let me tell you the #SundaySupper team puts together delicious and easy recipes every sunday.
In this occasion I made for you french Toast but no any toast Dulce de Leche Stuffed French Toast, and I create this recipe one day the I want it to used a can of Dulce de Leche the was in my pantry for a week looking at me, asking me When are you going to used me? with a really sad face.. Well not exactly a face, but you know what I mean, and french toast are a favorite in my house I make them stuffed with bacon and eggs, cream cheese and scallions, strawberries well with almost everything.
Enjoy this delicious, sweet, soft and crispy french toast.

INGREDIENTS

  • 1 1/2 cups milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup sugar
  • 1 Challah Bread, you can use french if you want
  • 6 tablespoons Dulce de Leche
  • 4 tablespoons butter
  • Maple Syrup and more butter to dress the toast at the end.

DIRECTIONS

In a bowl mix eggs,sugar, milk and vanilla. Cut the bred in 6 thick slices, make an incision in the center, just don’t cut all the way, and smear the Dulce de Leche.

Heat a pan to medium low heat and add the butter, soak each slice of bread in the mixture of milk and cook immediately 4 minutes on each side.

Serve immediately pour maple syrup and a piece of butter, enjoy.

This recipe makes 6 delicious toast.

Preparation time: 20 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

More delicious recipes.

Tres Leches Pancakes from La Cocina de Leslie
French Toast Casserole with Sautéed Apples from The Foodie Army Wife
Gluten Free Breakfast Pizza from Blueberries And Blessings
Basic Vegan Waffles from Killer Bunnies, Inc
Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious
Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi
Steak and Egg Tostadas from The Girl In The Little Red Kitchen
Breakfast Bowls from Jane’s Adventures in Dinner
Bacon and Egg Waffles from The Urban Mrs
Homemade Lox from Growing Up Gabel
Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina
Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine
Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes
Greek Frittata from Casa de Crews
Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks
Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake
Italian Turkey Meatballs (With a Secret) from What Smells So Good?
Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales
Red Pepper and Egg Galette from Healthy. Delicious.
Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons
Steak & Egg Bagel Sandwich from girlichef
Florentine Benedict from Supper for a Steal
Oatmeal Ice Cream from Treats & Trinkets
Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures
Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers
Crustless Spinach Quiche from The Hand That Rocks The Ladle
Bacon ‘n Eggs Bread Pudding from gotta get baked
Denver Breakfast Ring from Curious Cuisiniere
Copycat Japanese McDonald’s from Ninja Baking
One Pan Full English Fry-up from Food Lust People Love
Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee
Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom
Joe’s Special, the Original San Francisco Treat from Webicurean
Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips
Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies
Sour Cherry Crisp from Pies and Plots
Cream Dried Beef and Waffles from Cindy’s Recipes and Writings
Sausage breakfast casserole from My cute bride
Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from  Sue’s Nutrition Buzz
Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles
Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood
Dulce de Leche Stuffed French Toast from Basic N Delicious
Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!
Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Traditional Escabeche (Pickle) #SundaySupper

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DSC_0032Oh man this week #SundaySupper is just what you need, a lot of recipes to preserve those fruits and veggies of the season, because some of them are not available the whole year.
So if you have veggies or fruits in your fridge or pantry and don’t know what to make come and join us today we have a lot of amazing recipes that I know you are going to love.
My recipes is inspired by all the delicious escabeches or pickle the we make in Costa Rica, my grandmother made the most amazing escabeche ever, and I tried to recreated her recipe a little more simple but equally delicious, she was an incredible cook and her recipes are stick with me like glue, thats way I’m so proud to share with all of you this one, the is delicious, easy and you can make any time for any occasion.
Enjoy.

INGREDIENTS

  • 1 medium cauliflower
  • 3 carrots
  • 1/2 green beans
  • 1 red or yellow pepper chopped
  • 1 onion chopped
  • 3 bay leaves
  • 2 teaspoon of sugar
  • 2 cups white vinegar
  • 1 tablespoon vegetable oil
  • salt to taste

DIRECTIONS

Cut the veggies in medium size pieces, in a microwavable safe bowl place the veggies add 3 teaspoons of water, sprinkle with salt and cover with a damp towel, cook for 4 minutes.
Heat a pan add the oil, onion, bell pepper and bay leaves, cook for 5 minutes,turn of the heat and add the vinegar, sugar and salt (about 2 teaspoons) set aside.
Mix the two preparations and fill the mason jars (I use the 8oz. jar) let it cool completely, place the lid on and refrigerate for up to six months.

This recipe makes 6, 8 oz. jars.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

Are you craving more delicious recipes? Check out the links of this amazing

Be sure to visit the blogs below to see how they Preserved the Harvest:

Cool Condiments:
Chow Chow Relish from Magnolia Days 
Homemade Hot Dog Relish from Juanita’s Cocina

Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days 
Banana Jam from Killer Bunnies, Inc 
Blueberry Cheesecake Ice Cream from Gotta Get Baked 
Blueberry Lemon Basil Jam from Daily Dish Recipes 
Candied Watermelon Rind from What Smells So Good? 
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere  
Quick Peacharine Chutney from Shockingly Delicious 
Pineapple Upside Down Cake Freezer Jam from Cookin’ Mimi
Strawberry Butter from The Urban Mrs

Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife 
Flavoured Butters from Small Wallet, Big Appetite 
Gravlax from That Skinny Chick Can Bake

Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine 
Fermented (Sour) Pickles from Growing Up Gabel 
Fire Roasted Salsa from Peanut Butter and Peppers 
Hot and Spicy Giardiniera from The Messy Baker 
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

BLUEBERRY CREPES #SundaySupper inspired by @SaraMoulton

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Blueberry CrepesIt is definitely a pleasure to be part of this amazing group and to have such an amazing guest today Sara Moulton, is a legend an inspiration and of course an incredible chef.
I follow her since the beginning and she inspired me so much.
We have the pleasure to work with her and her new cookbook Sara Moulton’s Everyday Family Dinners, and let me tell you, you need to have this book it have delicious recipes to make your days easy in the kitchen and the recipes are super easy to make.
I was very inspired by some classic favorites and I used her recipe for crepes, easy, delicious and good, I also made my super easy blueberry compote.
Hope you enjoy.

Sara-Moulton-Headshot-1-2-680x1024INGREDIENTS

For the crepes Sara Moulton’s recipe from the book

  • 3 tablespoons unsalted butter melted
  • 1 cup whole milk
  • 3/4 cup unbleached all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt

For the blueberry compote

  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • juice of 1/2 lemon
  • Zest of 1 lemon
  • 1 teaspoon cornstarch
  • 1 tablespoon water

DIRECTIONS

CREPES
Combine butter, milk, flour, eggs, and salt in a blender.
Blend until smooth. Transfer to a bowl, cover, and set aside at room temperature for 30 minutes.

Heat a crepe pan or a saute pan to medium heat and brush with butter, stir the batter and ladle a scant 1/4 cup into the pan, tilting and rotating the pan until the batter coats the bottom. Cook for 30 to 45 seconds, or until the surface of the crepe looks set and the bottom is barely golden. Turn the crepe and cook for 30 seconds more on the second side.

Transfer the crepes to a cooling rack as they are cooked.

BLUEBERRY COMPOTE
In a saucepan on medium low heat add the ingredients except the cornstarch and water, let it cook for 8 minutes, then mix the water and the cornstarch, add this to the mixture and cook for 3 minutes more. Transfer to a bowl and let ir cool.

Put this dessert together, put 2 or 3 crepes in a plate and pour the compote on top or stuffed the crepes with the compote, either way is delicious.

This recipe makes 12- 6 inch crepes and 2 cups of compote.

Preparation time: 15 minutes
Cooking time: 30 minutes
Level of the recipe: Easy

Here are even more delicious inspired recipes from out #SundaySupper team

Sunday Supper

Food and Wine Conference logo

www.foodandwineconference.com 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Nutella Panna Cotta in a Jar #SundaySupper

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DSC_0010This week we have the pleasure to be inspired by Shaina Olmanson and her wonderful book Desserts in Jars.
So many great recipes the you can find in this book made in this unusual but great new way to serve desserts. And of course the #SundaySupper team put together a bunch of recipes to show you how easy it is to create delicious desserts, with the help of Shaina Olmanson.
I made for you this delicious and decadent Nutella Panna Cotta oh my, so good and sinful, pack with a lot of flavor.
It is my inspired dessert thanks to a great book like this.
Enjoy.

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1 cup fat free half and half (I know what are you thinking)
  • 1 tablespoon unflavored gelatin
  • 3/4 cup Nutella
  • 1/3 cup hazelnuts toasted and chopped (this is for decoration complete optional)
  • 1/4 cup water

DIJ-Cover

DIRECTIONS

Dissolved the gelatin in the water.

Heat the whipping cream and the half and half, it needs to be very hot not boiling, add the nutella and stir well, pour about 1/4 cup of the hot deliciousness in the gelatin stir and add it all to the rest of the nutella mixture, just try not to drink it.

Have some mason jars ready I use the half pin or 8 oz, and fill with 1/2 of the mixture, refrigerate for 6 hour or overnight.
To serve sprinkle some of the chopped hazelnut.

Yields 8 jars.

Preparation time: 20 minutes
Cooking time: 8 minutes
Level of the recipe: Easy

Do you want more jar inspiration recipes, check out this delicious ideas from our team members.

Sunday Supper Desserts In Jars:

Desserts in Jars Summer Tour Schedule

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Gluten Free Meringue Kisses with Dulce de Leche #SundaySupper

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DSC_0049This is the week you’re being waiting for, gluten free, dairy free anything free we promise and we did it, a week dedicated to all of us the for one reason can’t eat certain types of food.
The #SundaySupper team is amazing and put together delicious recipes for you to enjoy, and the best part gluten or dairy free.
So don’t worry and enjoy this amazing recipes.
I made delicious little meringue kisses with dulce de leche, you be surprised how easy are this to make and they are super cute, enjoy with the caramel or without is really a delicious little explosion of flavor in your mouth.
Stay with us and enjoy.

INGREDIENTS

  • 4 egg whites
  • 1 1/2 cup superfine sugar
  • 1/4 teaspoon cream of tartar
  • 2 tablespoons of cocoa
  • 2 tablespoons of almond flour
  • 1/4 cup Dulce de Leche

DIRECTIONS

Preheat the oven to 200 degrees F.

In a stand mixer with a whisk attachment, whisk the egg whites with the cream of tartar, ad the sugar slowly and whisk for 10 minutes on high speed.
Once the meringue is firm and ready ad the cocoa and the almond flour by hand, with slow motion, remember we need the air in this meringue to stay.

Pour the mix in a piping bag with a star tip, prepare 2 baking sheet with parchment paper and start piping the kisses.
Bake for 2 hour, after this time past let the little kisses to cool completely in the oven, this is a great overnight recipe to make.
When they are cool put a little of the dulce de leche in one of the kisses and put the other one just like making a sandwich and enjoy.

This recipe makes 36 meringue kisses.

Preparation time: 20 minutes
Cooking time: 2 hours
Level of the recipe: Easy

More delicious free recipes for you.

Breakfast

  • Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
  • Dairy & Nut and Sugar Free Blueberry Tangerine Muffins byVintage Kitchen
  • Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

Sides
Breads

Treats

Drinks

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper
Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 4:00 pm PT.

Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you 🙂 to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Strawberry Ice Cream #SundaySupper

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Strawberry Ice CreamSummer such a beautiful season and with summer all the berries you can find.
Thats why all the #sundaysupper team is creating delicious recipes to brighten up this summer and take advantage of all the berries of the season.
Me, I make for you this easy easy strawberry ice cream, and you don’t need a special utensil no no no, you will see how easy it is and o man so delicious is like eating a cloud, soft, sweet and incredibly light.
And because of this you have to try it no you need to try it and sure you will love it.
Enjoy.

INGREDIENTS

  • 1 12 oz can evaporated milk
  • 2 pounds Strawberries
  • 1 1/2 cup sugar
  • Juice of 2 limes
  • 2 egg whites

DIRECTIONS

  1. Freeze the can of evaporated milk over night.
  2. Let a room temperature for an hour before using.
  3. Place strawberries with 1 cup of the sugar and the lime juice in a pot at medium heat and let it simmer for 10 minutes let it cool completely,. reserve a cup of this to pour on the ice cream.
  4. In a mixer with a whisk attachment add the evaporated milk and whisk until it triple in volume.
  5. Beat the egg whites with 1/2 cup of sugar until stiff peaks.
  6. Incorporate all preparations just be very careful, place on a container, freeze for at least 8 hours and enjoy.

Yield 16 portions or 1 day depend maybe just an hour.

Preparation time: 9 hours included freeze time
Cooking time: 10 minutes
Level of the recipe: Easy

If you need more amazing recipes with this season berries here are some inspirations for you.

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

Summer Berry RecipesCheck back on Sunday for all of wonderful Summer Berries recipes! We’d love if you joined our #SundaySupper chat on Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us! To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Herbs-Garlic and Parmesan Croissants #SundaySupper

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DSC_0004If you like summer picnics, this is the day for you, the #SundaySupper team is going to a picnic all day.
We are putting together delicious, easy and amazing recipes to make this summer for picnics or an afternoon at the pool or the beach.
And this recipe is great because is easy to make, you need a few ingredients and it doesn’t take a lot of time.
So grab your picnic basket and get ready for a delicious day full of summer fun.

INGREDIENTS

  • 1 8 oz tube of crescents rolls
  • 4 tablespoons of salted butter
  • 1 teaspoon of thyme finely chopped
  • 1 teaspoon of rosemary finely chopped
  • 1/2 cup parmesan cheese
  • 2 garlic cloves finely chopped

DIRECTIONS

Preheat the oven to 375 degrees F.

Separate the dough to make the individuals croissants.
In a bowl ad butter, garlic, rosemary and thyme, microwave for 35 seconds, brush each peace of dough and sprinkle the parmesan, for in to a croissant brush with butter and sprinkle more cheese.
Place on a baking sheet, bake for 13 minutes.

Cool completely and enjoy.
You can perfectly double the recipe and make as many as you want.

This recipe makes 8 croissants.

Preparation time: 10 minutes
Cooking time: 13 minutes
Level of the recipe: Easy

More delicious recipes and inspirations.

Salads and Slaws:

Sandwiches and Mains:

Desserts:

Drinks:

Mini Strawberry and Cheese Pies #MothersDay #SundaySupper

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DSC_0025What a great day to celebrate Mother’s Day amazing ideas, delicious recipes and of course all our love to our moms.
The #SundaySupper family is so happy share with you the joy and happiness for Mom on this day.
If haven’t plan anything yet, just look around all the recipes and ideas the we have for you, remember you must make the best for mom on this day.
Me, my family plan a great breakfast, and thats way this Mini Pies are perfect, you serve this with coffee or tea and you are go to go.
Making the best day for Mom is what we are looking here and am sure the she would love wherever you make for here, just remember love is the best gift always.
Enjoy.

INGREDIENTS

  • 1 package of store bought Pie Crust
  • 8 oz of cream cheese
  • 1 cup of fresh dice strawberries
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 teaspoon water

DIRECTIONS

Preheat oven to 350 degrees F.

In a bowl mix together strawberries, vinegar, sugar and cream cheese, until well combine, ad one egg and mix, set aside.
Roll out the pie crust and cut out rounds with a cookie cutter. In a muffin tin place one round in the mold and shape it, pour 1 1/2 teaspoon of the filling and place the other round on top, pinch the two together so the filling does not come out.
Beat together one egg wiht the teaspoon of water and brush the pies on top, they are going to look beautiful.

Baked for 20 minutes.

Once they ready place on a wire rack to cool completely.
Serve with some homemade whipped cream.

WHIPPED CREAM RECIPE:
Beat 1 cup of heavy whipping cream, 3 teaspoon of sugar and 1 teaspoon of vanilla extract, until it form soft picks

This recipe makes 24 mini pies.

Preparation time: 30 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

Don’t worry if you need a last minute idea to make for Mom, check out this amazing recipes.

Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother’s Day!

Mother’s Day Brunch:

Mother’s Day Entrees:

Mother’s Day Starters and Sides:

Mother’s Day Desserts and Drinks:

Don’t forget to join the #SundaySupper conversation on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 4:00 pm PT.
Follow the #SundaySupper hashtag, and remember to include it in your tweets to join
in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Tamarindo Drink (Agua de Tamarindo) Celebrating Cinco de Mayo #SundaySupper

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DSC_0002This week #SundaySupper team is celebrating Cinco de Mayo, and with all the parties going on this weekend, I want to share with you an easy, different and delicious drink.
Tamarindo Drink or Agua de Tamarindo is very traditional in Mexico, Asia and Central America, and an excellent option if you want to make a non-alcoholic beverages to keep the party going on.
Is sweet and tangy, good for your kidneys and refreshing in the summer.
I really want you to try and enjoy this different and super delicious drink.

INGREDIENTS

  • 3 onzas of tamarindo paste
  • 1/2 cup of hot water
  • Agave Nectar or sugar
  • Water or Club Soda
  • Ice

DIRECTIONS

Ad the water and tamarindo paste to a bowl and let it rest for about 10 minutes.
Strain the liquid, ad water or club soda, agave nectar to taste, ice mix well and enjoy.

Preparation time: 10 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

And for more Cinco de Mayo recipes and ideas check out this amazing foodies. 

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}: