Polenta

Ingredients

• Polenta (form of corn meal)
• Milk 
• Butter
• Salt and pepper (any other flavors you may want-e.g. chili, garlic, spinach, kale, etc)

Preparation
 

Heat milk with butter (to taste).

Add polenta and milk as needed.

The consistency should be soft. Serve with brussel sprouts!

Pumpkin Pie with Whipped Cream for Thanksgiving!

Ingredients

• one can of pumpkin puree 
• one pint of heavy whip cream 
• fat-free milk
• liquid egg whites
• pumpkin spice powder
• sugar
• pre-made raw pie crust

Preparation

Blend one can of pumpkin puree, one cup of heavy whipping cream, 1/2 cup of fat-free milk, two table spoons of pumpkin spice powder, 1/2 cup of sugar and the equivalent of 2 eggs in egg whites.

While you blend ingredients, pre-heat the oven to 425 degrees. Then lower the temperature to 350 degrees before you put in the pie.

You can use pre-made raw pie crust, or the pre-made graham cracker crust or make your own from scratch.

If you use the frozen, pre-made raw pie crust, it must be thawed out over night.

Place the crust in a pie mold.

Pour the blended ingredients.

Put in the oven.

Whip the remaining heavy whipping cream. You can add some vanilla and sugar to taste. We prefer not to add sugar as the pie is already sweet.

Enjoy!

Tres Leches Cake

Ingredients: 

• Yellow cake mix
• Eggs (3)
• 1 cup of Water
• 3/4 cups of melted butter
• Tres leches:
• Condensed milk
• Evaporated milk
• Regular milk (fat free recommended)
• Vanilla (home made!)

Preparation:

Follow directions on cake mix box.
Mix dough with 1 cup of water, 3/4 melted butter and 3 eggs.

 

Mix using an electric mixer or hand whisk.

While mixing ingredients, pre-heat oven to 450 F degrees.
Pour mix into a tin or glass container.

Bake for approximately 40 minutes. Or until cooked. You can identify whether the cake is completely backed by using a fork. Once fork turns out clean, it is cooked.

On another container, use whisk to mix vanilla (home made), condensed, evaporated and regular milk. Add as much drinking milk as desired (based on your preference for sweetness).

Once the cake is baked. Let it cool for 15 minutes. Poke holes with fork throughout the cake. Then, add tress leches mixture.

Refrigerate for 1 hour before serving. Keep refrigerated.

Enjoy with coffee, tea, milk or by itself!

Stay tuned for another tres leches cake-made from scratch.