Wrap the fish with the hoja santa leaves. Place on a baking
eed, oregano, avocado leaves, and hoja santa or mint into a blender
gradually adding the tomatillos, sorrel, hoja santa, chopped epazote, and chiles, blending
Fry chicken in animal fat, until lightly browned.
In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
Cook for 5 minutes more and remove from heat. The sauce should not be thick.
Serve with white rice on the side.
Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
nd flexible.
Divide the Santa Fe sauce between each pita
For the Santa hat cupcakes with sprinkles: Place
ed licorice, red fondant as Santa `s bag.
Spread icing
Spread red icing over top 1/3 of cookie.
Press 1 mini marshmallow below the edge corner of the icing to make a santa hat.
Sprinkle and press coconut flakes beside marshmallow to complete santa hat.
Press two chocolate chips for the eyes, and a red hot for the nose.
Sprinkle and press coconut flakes on the bottom 1/4 of the cookie for Santa's beard.
Serve and enjoy!
heese around pineapple to form Santa's beard.
Refrigerate (no
ave room for all of Santa's accessories.
When the
Frost each cupcake with a thin layer of vanilla frosting. Pour red sprinkles into a small bowl and dip the lower third of each frosted cupcake into the sugar to make Santa's hat. Create a white rim for the hat by placing about 6 white chocolate chips, flat-side up, at the edge of the red sugar section. Stick 1 white chocolate chip on the top as a pom-pom.
Place 2 mini chocolate chips in Santa's face for the eyes and a red candy-coated chocolate piece for the nose. Sprinkle coconut flakes over the bottom third for the beard.
riangle with rounded corners for Santa's head and hat.
Preheat oven to 350.
Mix all ingredients in a bowl. Beat on medium speed for 3 minutes.
Pour evenly into 6 large muffin tins (about 1/2 cup batter each or half-full).
Bake for 16-20 minutes (until a toothpick comes out clean).
Let cool.
Cover with red frosting. Add white frosting around the top edge. Stick in plastic black Santa boots (you can find them at most crafts store).
I was really happy with these - but my son said they are a little cruel to Santa -- .
epper.
Add 2 teaspoons Santa fe seasoning; toss well.
c. Griffin's Old Santa Fe Picante Sauce. Mix well
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
Pick over and wash beans, draining well.
Place in 6 to 8-quart kettle.
Cover with water.
Bury ham hock in beans.
Add sliced onion, minced garlic, cilantro and 2 teaspoons salt.
Cut top off tea bag and add tea leaves to mixture.
Add Chipotle chile(s), one for medium heat and two for hotter.
Bring beans to a boil.
Cover and reduce heat.
Add boiling water as needed to keep beans just slightly covered with water.
Simmer for at least two hours.