We are always getting coupons for $1 off 1 Danonino yogurt!  My son is almost addicted to them. He first tried them on our last trip to Brazil and I was worried that when we got home he would be sad because I didn’t know we had Danonino here.  You can imagine my excitement to find them.  They even have more flavors than the ones I was used to in Brazil. YUM!   I was even more excited to see that I have been getting coupons for them on a regular basis!  It is amazing how you don’t notice certain things until you need them… but I love using those coupons. A nice little snack for the kids!

Here is an idea I like to do:

Make a small cut (with a knife) on the top . Use a lolipop stick or a popsicle stick and insert into the cut you made.  Make sure they stand straight. 

Now all you have to do is let it freeze! 

It will be a nice treat for the summer time! My son LOVES IT!

Make sure you check out the badge on the right hand side of this page for coupons. There is a $1/1 coupon for danonino there 😀

1 lb ribeye steaks (sliced thin)

¼ c soy sauce

2 t sugar

1 t sesame oil

1 t vinegar

2 garlic clothes (minced)

1 t minced ginger

2 t red pepper flakes (if you don’t like spicy food only use 1 t)

Mix all ingredients.  Slice meat thin, and marinate on the sauce for about 30 minutes.

In  a HOT frying pan with a little bit of oil, add beef , cook rapidly .  Top with green onions,and toasted sesame seeds.

1 medium size Cabbage (take out the hard part in the middle)

In a big sauce pan, boil some water and then put the whole cabbage inside. This will help the cabbage to start opening. As it starts to cook, take the leaves off.  You can do this in one of two ways:

1. Take leaves off inside the pan as the cabbage starts to cook. It might get hot 😉

2. Take whole cabbage out of the pan (using a fork) then with your fingers pull the leaves that are cooked. Keep putting cabbage in the hot water until all the leaves are out.

You want the leaves to be nice and pliable.

In a mixing bowl, mix the following: (tip, it is easier to mix if you use your hands)
1 lb ground beef or ground lamb (for this one I used lamb)
1 c rice (not cooked)
1/2 onion (cut)
2 t garlic (chopped)
Salt
Pepper
1 can tomato (cut into small squares) or you can use 2-3 fresh tomatoes
Green onions
1 T chicken bouillon
1 T olive oil

Now you will get one of the cabbage leaf and put some of the rice mixture in the middle (if the leaf has a little bit of the steam left, make sure you cut that off)

Then roll it tight.(just like a taco)

Make sure you tuck in the corners. Do this until all the leaves are used.

In a large sauce pan, sautee 1/4 c onions ,1 T garlic in 1 T of oil.  Arrange the cabbage rolls very closely together.  Open side down.  Cover with water and add another tablespoon of chicken bouillon. Since I used a can of tomatoes I also added the tomato liquid inside the can.   I used a small plate on top of the rolls. This will prevent them from unrolling.

If you have any rice mix left over, make small balls and add on top. Same if you have cabbage, just add leaves on top. (you can see some of that in the bottom of the above picture.)Put a lid on, and let it cook until there is no more water. About 30 minutes or so.

I grew up inside of an ice cream factory… and by that I mean our family business was making ice cream! My parents have been making ice cream in Brazil for about 30 years now.  We had this “pie” that we used to make called “Torta de Sorvete” this one is similar to that, but I added a slice of pound cake hence the name Ice Cream Cake 😀  I hope you love it as much as I do!

Ingredients:

2 to 4 flavors of your favorite Ice Cream and/or Sherbet.  (I like using at least one flavor that is not as sweet, like pineapple or lime)

1 small Pound Cake (sliced thin)

1 cup Heavy Whipping Cream

2 T. Powder Sugar

Nuts (as you like it)

Candies (as you like it)

Ice cream Syrup

Fudge

The way you make is very open to changes and to your imagination. You do want to follow these basic steps:

First you layer one of the ice cream flavors on your dish. If you let your ice creams melt a little it will be a lot easier to spread it on your pan.

Next Layer it will be your syrup (any flavor) and/or fudge

Next you sprinkle some candies or nuts: I like to use MMs, chopped pecans, marshmallows, oreo cookies, pretty much anything you like

Then you have a choice you can either repeat this one more time, ice cream, syrup, candy or you can skip and add your thin sliced cake. I will see how tall my pan is and see if it will be tall enough to hold more layers or not.  You want the cake to be on the middle of your layers. So it will end up being 2 ice cream layers, cake, 2 ice cream layers OR 1 ice cream layer, cake, 1 ice cream layer.  Keep doing  your layers  until you get to the top of your dish.

Decorate with whipped cream. (in your mixer, mix 1 cup of heavy whipped cream and 2 T powder sugar until nice and fluffy) Put the pie/cake  in the freezer.

Before serving you might want to take it out of the freezer for about 10 minutes to it is easier to slice.  Enjoy 😀

Make sure to go here: Blue Bunny Coupon to get $1 off blue bunny ice cream 😀

Ingredients:

One nice piece Salmon (cut into slices of 3-4 fingers big)

1/4 cup Butter

Salt and Pepper

1 T Olive Oil

2 cloves of Garlic

2 lime (juice)

2-3 T Capers

Use 1 T of butter and melt it in a frying pan. Add the fish and cook on both sides until it gets a nice color.  Make sure to salt and pepper both sides of the fish.  Set it aside.

In the same pan, add olive oil and smashed garlic. Cook for about 1 minute.  Add the rest of the butter let it melt and come together.  Add lime juice and then capers.  You might not need to add salt, since capers are a little salty.  Just make sure to try the sauce for seasonings.

Pour sauce on top of fish and serve!

3/4 cup melted butter

1 1/4 cups sugar

2 eggs

1 1/2 teaspoons pure vanilla extract

1 T whipping cream

1 cup  Flour

1/3 cup Cocoa Powder

1/4 teaspoon salt

8 chocolate Truffles (cut into pieces) I used 8 milk chocolate lindt truffles and 2 white chocolate on top of the brownies.

Spray a 9 inch square pan with oil and set aside. Preheat oven to 350.

In the mixer, cream together the butter and sugar until smooth. Add the eggs one at a time, beating for well after each egg.   Add the vanilla and cream.

Add flour, cocoa, and salt Mix it well. Stir in the cut truffles.

Put batter into the pan and spread. Top with chocolate if you want. I make half with more truffle on top and the other half without.

Bake 30-35 minutes.

It will be gooey and delicious!  VERY good with ice cream!!!

What a fun opportunity!  Taste of Home Cooking School is coming to Provo

March 30th (Boutique opens at 4:00 pm, cooking school starts at 7:00pm) at the Marriott Hotel 101 W 100 N Provo.

You get a special gift bag, door prizes; watch a fun cooking demonstration, full of great tips!

I had a blast at the last one I attended!  Don’t miss out!!!

Go to http://www.heraldextra.com/app/tasteofhome/ to order your ticket! or send me an e-mail and schedule a coupon class with me and get your tickets FREE 😀  I will give you 2 tickets for hosting a coupon class!  What a great deal 😀

See you there!

2 T Beef Broth or Water

2 Potatoes

1 Pkg. Onion Soup Mix

2 Carrots

1 Celery

1 can Cream of Mushroom Soup

1.5 lb Steak (cut about 1 inch thick)

option:  add other vegetables like broccoli, cauliflower, green peppers…

Place meat in the middle of aluminum foil

Mix, onion soup mix and can mushroom soup. Spread it on top of the meat.

Top with vegetables

Poor the water or beef broth and close the foil. Make sure to pinch the edges very well.   Bake for about 1 1/2 – 2 hours at 375.   I put it in a cookie sheet, just in case the juices come out.  When it is done, wait about 10 minutes then open the foil. Be careful with the steam. Enjoy!

This is an easy recipe that you can use leftover meat, vegetables and make it delicious!

For this one I used:

2 Chicken breasts (cut into squares)

1/2 Onion cut

Salt and Pepper

1 t Sesame Oil

Vegetables (use ones you like) I used chopped carrots, sliced cabbage and broccoli juliennes.

1 t ground ginger

2 t soy sauce

Sauté Chicken with sesame oil , onion, salt and pepper. Set aside.  Sauté each vegetable separately. Set aside

After you have sautéed all the food, mix them all together with the ginger, soy sauce and seasonings if needed (salt, pepper, hot pepper)

Serve on top of rice or pasta.

Other options: instead of using the soy sauce you may use another type of sauces.  Sweet and Sour, Peanut sauce, Teriyaki and Orange sauce are good examples and they go well with the dish. (Keep coming back for sauce’s recipes)