Puff Pastry Cheese Sticks #SundaySupper

puff pastry cheese sticksI love, love, love, a good holiday party, bean with friends and enjoy good food, is what we need specially for this Labor Day.
And the #SundaySupper team just got what you need, a lot of different ideas for an awesome entertainment day.
We have easy, delicious and all kinds of ideas for a tray full of sweet and savory appetizers.
In this occasion I made for you, some cheese puff pastry sticks, easy and fast, and the best part you can buy the puff pastry, peeper and bake this stick in just 25 minutes.
Try them in your next party or just make them for the pleasure to eat.


  • 1 package of puff pastry
  • 3/4 cup grated parmesan cheese
  • 1 teaspoon dry oregano
  • 1 teaspoon black pepper
  • 2 tablespoon melted butter


  1. Preheat the oven to 325°F or 160°C.
  2. Place the 2 sheets of puff pastry in a flour base table or cutting boar, and roll out just to even it.
  3. Mix together cheese, oregano and pepper.
  4. Brush melted butter in one side and sprinkle some of the cheese mixture, do the same in both sheets.
  5. You can brush melted butter in both sides of the puff pastry sheet, but is not necessary.
  6. Cut the puff pastry in 1″ strips and place in a baking sheet, if some of the cheese falls of just put it back.
  7. Bake for 20 minutes and let it cool completely before serving.




This recipe makes 24 cheese sticks.

Preparation time: 5 minutes
Cooking time: 20 minutes
Level of the recipe: Easy

And for more ideas don’t forget to check this amazing recipes.

Savory Bites:

Sweet Treats:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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

Potato Roll Stuffed with Ham and Cheese in Red Sauce #SundaySupper

potato rollThis week we have everything stuffed, roll and wrap, and you know the I’m a huge fan of this theme.
I have many recipes here in which I made stuffed, and roll and this recipe is no exception.
In this occasion I went in a simple direction making something common in the every day meal in to something incredible yummy.
Mash Potatoes are perfect for an easy delicious meal, and if you stuffed the mash is just out of this world, yes you can make a roll with mash potatoes and love it.
And because I love simple meals this recipe is super easy to make and your kids can help you too.
Change the way you serve and eat this classic dish and WOW your family today.


  • 1 pound yukon gold potatoes
  • 1/2 pound of smoked ham or any kind of deli meat you like
  • 3/4 cup mozzarella cheese
  • 1 tablespoon butter
  • 1/2 cup of your favorite marinara sauce
  • Salt and pepper to taste
  • Optional, baby spinach


Cook the potatoes for 30 minutes, keep the skin on, this prevent for the water to penetrate the potato and making to soft, this way it maintain more starch. (sorry no picture of this one)
Once cook, peel the potatoes and mash, add salt, pepper and the butter.



Cut a piece of aluminum foil, spray with little cooking spray and place the mash potatoes and form a rectangle.



Then place the deli meat of your choice, I used turkey and sprinkle with some of the mozzarella cheese.



With the help of the foil, form the roll, and don’t worry doesn’t has to be perfect.



Preheat the oven to 350F. In the bottom of the baking dish spread about 2 tablespoons of the marinara sauce.



Know cut the roll in have and then in 3, place each peace in the dish add the rest of the marinara sauce and the cheese, bake for 20 minutes, just to melt the cheese and warm up the peaces and is ready to eat.

Serve 6 peoples.

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

Check out my friends recipes here.

Starters and Snacks

Entrees and Mains

All things Sweet

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on 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.

Garlic Herb Mini Rolls #TwelveLoaves

Garlic Herb Mini RollsIf you have a lot of root vegetables sitting in the pantry or the fridge and you look at them like What am I gonna do with this? Well let me tell you we have the answer.
The #TwelveLoaves team put together a list of amazing recipes for you, all different with ingredients you never imagine and so easy, super delicious.
I made garlic, onion, herb mini rolls a simple bread made with ingredients you had in your house everyday and something you can whip up really fast.


  • 1/2 cup minced onion
  • 3 garlic cloves minced
  • 1 teaspoon dry oregano
  • 1/3 cup chopped parsley
  • 1 cup sheered Parmesan cheese
  • 4 tablespoons butter
  • 1 can of Pillsbury biscuits, I prefer the Grands Jr.
  • Salt and pepper to taste


  1. Preheat the oven to 350° F.
  2. Heat a pan, melt the butter add onion, garlic, dry oregano and parsley cook for 3, add some salt and pepper, let it cool completely.
  3. In the meantime open the tube of grands and using a rolling pin roll out a little, this is just a step so we can add some of the filing.
  4. Ok know add a teaspoon of the mixture in the center of the dough and a little cheese and roll, just like when you make a taquito, place in a baking sheet line with parchment paper, easy cleaning, pour the rest of the mixture on top with more cheese and bake for 20 minutes.

Yields 10 mini rolls.

Preparation time: 15 minutes
Cooking time: 23 minutes
Level of the recipe: Easy

Check out more ideas here:

#TwelveLoaves October-Root Vegetables. September was about baking with our finds from the Farmers Markets. We are continuing exploring what is in season and our October baking mission is about Root Vegetables. Share your October Root Vegetable Bread (yeast or quick bread). Let’s get baking!

If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this October, 2013, and posted on your blog by October 31, 2013.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Paula from Vintage Kitchen Notes and Renee from Magnolia Days.

Black Beans and Cheese Empanadas #SundaySupper

DSC_0020Ok so this week is all about new adventures, and the #SundaySupper team is committed to this task, many of my friends made amazing recipes this week, some of those I never try before, me a went all the way home with this recipe.
Empanadas Arregladas, that’s how we call them in Costa Rica and for many years I’ve been trying to replicate the same exact recipe with no success.
But now I have to say the am so proud because this is it, I pull it off, I did it, I manage to make and produce the same exact recipe, and you can’t image how happy I’m.
So if you feel blue make some empanadas, you are going to smile the rest of the week.
Hope you enjoy.


  • For the Empanadas:
  • 2 cups of Masa Harina
  • 1 1/4 cup of hot water
  • 1 teaspoon of Achiote powder
  • 1 cup of cook Black Beans
  • 1 cup of Queso Fresco
  • Salt and Pepper to taste
  • 3 cups of vegetable oil
  • For the Salad:
  • 1 Tomato chopped
  • 1/2 cabbage chopped
  • juice of 1/2 lemon salt and pepper


  1. Heat the oil to medium low.
  2. Add the teaspoon of achiote powder to 1 cup of hot water.
  3. Prepare the masa, make a hole in the center of the masa harina, add salt and pepper and the water with the achiote, a little at the time.
  4. Once the masa is ready, make balls and put a ball in the middle of two parchment papers and press hard with any dish the you have.
  5.  Now you have a tortilla, fill one size with beans and cheese, about 1/2 teaspoon.
  6. When you have all the empanadas ready, you can start frying, be careful when you do this step. Cook each empanada for 3 minutes on each side.
  7. Once ready let it rest on some paper towel to absorb the oil.

Prepare the salad.

Cut the cabbage in strips add a pinch of salt, cut the tomato add to the cabbage with the lemon juice more salt and pepper.

To serve: Cut one empanada in the center, add some salad and enjoy.

This recipe makes 8 empanadas but you can double the recipe.

Preparation time: 25 minutes
Cooking time: 35 minutes
Level of the recipe: Easy

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Savory Mushroom & Herb Steel-Cut Oat Risotto from Foxes Love Lemons

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Meatball Grinders & How to Grind Meat from Cravings of a Lunatic

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons – FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Parmesan and Mushroom Focaccia #SundaySupper shower celebration

DSC_0014-uWe are throwing a virtual shower, a bunch of ideas so you can host either bride, baby or any shower.
This week the #SundaySupper team is helping you with ideas for all the upcoming parties, showers or any excuse you have to trow a good party.
So this week I have for you this delicious Focaccia, you’ll think is difficult to make and take to long, but in my book of good appetizers this one is a go to.
So now let me tell you Focaccia is not pizza and you can make with any flavor you want or even plain, is delicious and easy to make, I’m sure your guest are going to love it.
I put together this flavor for you thinking in all the different palates your guest may have.
Come and join us this sunday and check out this amazing and delicious recipes made thinking on you.


  • 2 1/3 cup of flour
  • 1 can 4 oz of slice mushroom drained and diced
  • 1 cup of grated parmesan cheese plus 2 tablespoons
  • 1 teaspoon dried oregano
  • 1/2 teaspoon of salt
  • 2 tablespoon olive oil plus 1 teaspoon
  • 1 teaspoon of honey
  • 3/4 of lukewarm water
  • 1 1/2 teaspoon of active dry yeast


Preheat the oven to 400 degrees F.

In a bowl of a standing mixer fitted with a hook attachment, stir water, yeast and honey and let stand 5 minutes or until foamy.
Stir in the flour, salt, oil, diced mushrooms, dried oregano and parmesan cheese, knead the dough for 3 minutes.
Transfer dough to a lightly oiled bowl, I use cooking spray, and coat completely. let rise for 45 minutes, remember to covered with plastic wrap and place in a warm area in your kitchen.
Transfer the doug to a baking sheet greased, pressing it out to fit the size of the pan, brush with the remaining teaspoon of oil and sprinkle the rest of the parmesan cheese.

Baked for 20 minutes. Remember you need to preheat your oven between 15 to 20 minutes before baking.

You can cut the focaccia in medium squares and serve with your favorite dip, salsa or salad.

Preparation time: 1 hour includes rising time
Cooking time: 20 minutes
Level of the recipe: Easy

And for more recipes go to this links, my mouth is watering already.

Starters, Appetizers & Snacks

Soups, Salads & Sandwiches

Main Dishes


Cookies, Brownies & Dessert Bars

Sweet Treats

Drink Recipes

Join the #SundaySupper conversation on Twitter Sunday! We’ll 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 boardfor more delicious recipes and food photos.

Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.


DSC_0016I must admit I love cheese in all its forms and this week the #SundaySupper team is pleasing all cheese lovers, because we bring different and delicious recipes with this product so liked by everyone.
We have recipes for all tastes very easy to make.
Cheese is a dairy product that must be present in our daily diet, loaded with calcium and protein, replaced on many occasions 8 ounces of milk, therefore it is very important to be consumed by children and adults.
So delight yourself with this great variety of recipes we have for you and make the cheese an essential food in your kitchen.
Enjoy it.


  • 2 cups of Ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup chopped green onions
  • Salt and pepper to taste
  • 2 eggs
  • 1/2 cup flour
  • 2 cups of Panko
  • Vegetable oil for frying


In a bowl mix the ricotta cheese, Parmesan cheese, dijon mustard, green onion, salt and pepper.
Place on paper plates flour, beaten egg and Panko, take 3 tablespoons of the ricotta cheese mixture and form a ball, go through the flour, then the egg and finally the panko, place in a separate dish, continue until runs the ricotta mixture.
Place croquettes on a plate and refrigerate for 20 minutes.
Heat oil in a deep pot to 350 degrees, fry the croquettes for 4 minutes, 2 on each side or until well browned, you should watch for the entire cooking time.

Place on paper towels to adsorb oil.
Serve immediately, can be served with lettuce, balsamic vinegar and parmesan cheese.

This recipe makes 10 croquettes.


Preparation time: 30 minutes
Cooking time: 35 minutes
Level of the recipe: Easy

For more delicious recipes go to this links.

Cheese —
Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The MeltAways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Tres Fromage by Chattering Kitchen
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by Girl in the Little Red Kitchen
Ricotta Croquettes by Basic n Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer ! Golden Roasted Ricotta In Savory Spinach Sauce by Sues Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes and Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With K P
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Sonis Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Halloumi Cheese Salad by Catholic Foodie

Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands

Cakes —
Vegan Chocolate Avocado Cake by Mangoes and Chutney
Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs
Old Fashioned Caramel Cake by There and Back Again
Strawberry Cream Cheese Coffee Cake by  Cripsy Bits n Burnt Ends
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama, Mommy, Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by Neighborfood

& Cheesecakes

Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Shick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey
Mocha Cheesecake by Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Tiny Turtle Cheesecakes (No Bake) by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes!  Our weekly chat starts at 4:00 pm PT!
Follow the #SundaySupper hash tag 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.
Join us Around the Family Table this Sunday at 4 pm PT and share your favorite Cheese, Cake and Cheesecake Recipes with us!



For the celebrations of these months as expected, we need snacks, practical and easy to make, because we do not know at what point we will need them.
These delicious croissants are ideal for meetings, parties, or just for an afternoon in the company of friends, rest assured that they will be a hit at any event.
Stuffed with cream cheese, Dijon mustard, Asiago cheese and chives, they will be a big hit.

  • 2 tubes ( 8 ounces ) refrigerated crescents rolls
  • 1 cup grated Asiago cheese
  • 1/2 cup chopped scallions
  • 1/4 cup cream cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons coarse salt


Preheat oven to 350 degrees In a bowl, mix the cream cheese and Dijon mustard.

Extend and separate the croissants, spread a teaspoon of cream cheese mixture in each one, place cheese and scallion, close to shape the croissant.

Place on a tray and bake for 12 minutes.

Once ready, serve and enjoy.

This recipe makes 16 croissants.

Preparation time: 10 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Para las celebraciones de estos meses debemos tener a la mano bocadillos, prácticos y fáciles de hacer, ya que no sabemos en que momento los vamos a necesitar para una actividad.
Estos deliciosos croissants son ideales para reuniones, fiestas, o simplemente para una tarde en compania de amigos, tenga la seguridad de que serán un éxito en cualquier evento.
Rellenos de queso crema con mostaza dijon, queso Asiago y cebollinos, serán una sensación.
Que los disfrute.


  • 2 tubos de pasta lista para Croissants
  • 1 taza de queso Asiago rallado
  • 1/2 taza de cebollinos picados
  • 1/4 taza de queso crema
  • 1 cucharada de mostaza dijon
  • 2 cucharaditas de sal gruesa


Precaliente el horno a 350 grados

En un tazón mezcle el queso crema y la mostaza dijon.

Extienda y separe los croissants, unte una cucharadita de la mezcla de queso crema en cada uno, coloque queso y cebollino, cierre dando forma al croissant.

Coloque en una bandeja y hornee por 12 minutos.

Una vez listo, sirva y disfrute.

De esta receta salen 16 croissants.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 12 minutos
Nivel de la receta: Facil



I start telling that I love cheese in any shape and size, this is one of the main reasons why I made ​​this recipe.
You will notice that this recipe is not ligth, but I firmly believe that there is no reason to refuse to eat something we like.
And that does not mean I’m going to eat 40 cookies at once, not at all, it just means that 2 or 3 is not bad.
Now it is also very important to know that these cookies are great for a snack, party or just to accompany your tea or coffee when you want it.
They are delicious, the cheese aroma will fill your kitchen when baking is amazing and you can not resist eating one freshly cooked, but do not remember they are very hot.
Definitely these will be your favorite cookies from now on and this recipe is so easy that you do not buy packaged cookies anymore.
I encourage you to make these cheese crackers, irresistible not to.
Enjoy it.


  • 2 cups of flour
  • 2 sticks of butter
  • 1 egg
  • 3 tablespoons of buttermilk
  • 11/2 cup grated Pecorino Romano
  • 1 teaspoon of paprika
  • 1 teaspoon of salt


Preheat oven to 350 degrees F (175 degrees C).

Cream butter, egg,  buttermilk, cheese and pinch of salt for 5 minutes.
Add flour gradually and paprika, stir for 5 minutes more.

Place flour on a work table, roll the dough and use a small cookie cutter to cut.
Place the crackers on a tray and bake for 22 minutes, remove from oven and place on wire rack to cool completely.

This recipe makes 30 crackers.

Preparation time: 15 minutes
Cooking time: 22 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Comienzo contando que me encantan el queso de cualquier forma y tamaño, esta es una de las principales razones por la cual cree esta receta para darme un gustito de vez en cuando.
Ustedes notaran que esta receta no es ligth, pero creo firmemente que no hay porque privarse de comer algo que nos gusta.
Y eso no quiere decir que voy a comer 40 galletas de una sola vez, no para nada eso solo quiere decir que 2 o 3 no esta nada mal.
Ahora también es muy importante que sepan que estas galletas de queso son ideales para una merienda, fiesta o simplemente para acompañar el te o cafe a la hora que ustedes lo deseen.
Deliciosas, el aroma que habrá en su cocina a la hora de hornear es increíble y no podrá resistir probar una apenas estén cocinadas, pero no lo haga recuerde que están muy calientes.
Definitivamente estas serán sus galletas preferidas de ahora en adelante y esta receta es tan fácil que no necesitara comprarlas nunca mas.
Lo invito a que haga estas galletas de queso, irresistible no hacerlo.
Que las disfrute.


  • 2 tazas de harina
  • 2 barras de mantequilla
  • 1 huevo
  • 3 cucharadas de leche agria
  • 11/2 taza de queso Pecorino Romano
  • 1 cucharadita de paprika
  • 1 Pizca de sal


Precaliente el horno a 350 grados F ( 175 grados C ).

Bata la mantequilla, huevo, leche agria, queso y la pizca de sal por 5 minutos.
Agregue la harina con la paprika poco a poco, mezcle por 5 minutos mas.

Coloque harina en una mesa de trabajo, extienda la pasta y utilice un cortador de galletas pequenos para cortar.
Coloque las galletitas en una bandeja y hornee por 22 minutos, saque del horno y coloque en una rejilla a que enfríen completamente.

De esta receta salen 30 galletas.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 22 minutos
Nivel de la receta: Facil



These delicious muffins taste very different, are really something else that would please the whole family.
They are not extremely sweet and that makes these muffins the perfect choice for an afternoon coffee in the company of friends.
Not the most attractive muffins but I assure you they are delicious and perfect for any occasion.
Enjoy it.


  • 1 stick unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup mascarpone cheese
  • 1/2 cup milk
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2 cups blueberries
  • pinch of salt


Preheat oven to 350 degrees F (176 degrees C).

In mixer bowl add the sugar and butter, beat until sugar is well incorporated with the butter, add the mascarpone cheese.
Add the eggs one by one, milk and vanilla, beat for 3 minutes.

Sift flour in a bowl, baking powder, baking soda, pinch of salt and add to creamed mixture gradually allow beating until well incorporated.

Remove the bowl and add the berries, mixing carefully to keep the shape. In a muffin pan place paper caps and add portions of the mixture, bake for 30 minutes.

Once ready remove from oven and let cool in pan for 15 minutes, then move to wire racks to cool completely.

This recipe makes 24 muffins.

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

Versión en español CLICK AQUI

Estos deliciosos muffins tienen un sabor muy diferente, son realmente algo que agradara a toda la familia.
Son son extremadamente dulces y eso convierte a estos muffins en la opción perfecta para una tarde de cafe en compania de amigos.
No son los muffins mas atractivos pero le aseguro que son deliciosos e ideales para cualquier ocasión.
Que los disfrute.


  • 1 barra de mantequilla sin sal
  • 1 taza de azúcar
  • 2 huevos
  • 1 cucharadita de vainilla
  • 1/2 taza de queso mascarpone
  • 1/2 taza de leche
  • 1 cucharada de polvo de hornear
  • 1 cucharadita de bicarbonato de sodio
  • 2 tazas de harina
  • 2 tazas de moras
  • pizca de sal


  1. Precaliente el horno a 350 grados F ( 176 grados C ).
  2. En el tazón de la batidora agregue el azúcar y la mantequilla, bata hasta que el azúcar se halla incorporado bien a la mantequilla, agregue el queso mascarpone.
  3. Agregue los huevos uno a uno, la leche y vainilla, batir por 3 minutos.
  4. Cernir en un tazón harina, polvo de hornear, bicarbonato, pizca de sal y agregue a la mezcla anterior poco a poco, deje batir hasta que este bien incorporado.
  5. Retire el tazón y agregue las moras, mezclando con mucho cuidado para que mantengan la forma.
  6. En un molde para muffins coloque capsulas de papel y agregue porciones de la mezcla anterior, hornee por 30 minutos.
  7. Una vez listos retire del horno y deje enfriar en el molde por 15 minutos, luego pase a una rejilla a que terminen de enfriar.

De esta receta salen 24 muffins.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 30 minutos
Nivel de la receta: Facil



This week we are honored to celebrate again #SundaySupper with Katie Workman100 cookbook. Among the many recipes the you can make with this book, this week we are focused on quesadillas and pizzas, because who does not like to enjoy a dish so easy and delicious as this from time to time.
So this week we shared with you a lot of ideas to enjoy with your family.
I am sharing this delicious recipe is very easy to make and suitable for a picnic, or a long trip, easy to carry and very healthy, served with a simple tomato salad, full of flavor.
Beans are a major source of protein and calcium, essential in the children, and if your child does not like beans will love this combination.
Join us this Sunday full of delicious recipes and ideas for any day of the week.
Remember that enjoying a meal around the family table is one of the most important moments of the day.
Enjoy it.


  • 8 medium flour tortillas
  • 1 cup cooked black beans
  • 1 cup shredded mozzarella cheese
  • 3 Roma tomatoes, chopped
  • 1 English cucumber, chopped
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Cooking spray


Heat beans and mash slightly with a fork.
Add 2 tablespoons of beans in the middle of the tortilla and sprinkle a tablespoon of cheese, fold the other half of tortilla.
Heat a skillet and spray with cooking spray, place the quesadilla and cook until cheese melts and tortilla is golden brown on both sides, about 3 minutes on each side.

Tomato Salad:
Place tomatoes, cucumber, cilantro, lemon juice, salt and pepper, stir well and refrigerate for at least 20 minutes.

Cut the quesadilla in half and serve with tomato salad.

This recipe makes 8 quesadillas.

Preparation time: 15 minutes
Cooking time: 6 minutes
Level of the recipe: Easy

For more delicious ideas and recipes stop by the blogs from the #SundaySupper family.


Main Dish:


Wine pairing Wine Everyday  @wineeveryday

We will be sharing great family recipes all afternoon and want you to share yours with us! #SundaySupper starts every week at 3:00pm EST by showcasing fabulous recipes.  Follow us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.