Not a popular baking to do for a lot of people, in spite of the fact that bagel recipes are simple and not complicated at all. Freshness means a lot, so if you can, set aside some time to bake some fresh bagels. You will love them with cream cheese, or egg-bacon sandwich or even pizza bagels, smile.
 
Category:  BREADS, BAGELS
Approx. Prep and Cook Time:  Few hours for resting time, etc.
Approximate Cost:    $4.30 ingredients
Difficulty Level:  Intermediate
Allergens, Other:  UNFORTUNATELY, NOT Gluten Free   
Servings: 9 TO 10 LARGE or 12 med to small
 
Ingredients
2 c. Whole wheat flour ($1.00)
1 c. All-Purpose flour ($1.00)
1 ¼ c. Oats flour ($1.00)
2 tsps. Salt (0)
 
1 tbsp. Active Dry Yeast (.50)
1-2/3 c. Water (0)
1 tbsp. honey (.10)
 
1 tbsp. honey (.10)
3 to 4 c. of boiling water (.20)
 
1 egg (.20)
1 tsp. water (0)
Sesame seeds, sunflower seeds, or the seeds of your choice (.20)
 
Directions

1. In a stand mixer bowl combine the dry ingredients: 2 c. whole wheat flour, 1 c. All-Purpose flour, 1 ¼ c. Oats flour and 2 tsps. Salt. Set aside.  
2. In another medium size mixing bowl combine the 1- 2/3 c. of warm water (not warmer than 100 degrees), the yeast and honey, whisk to combine, cover, and place in a warm place for about 10 minutes until the yeast foams. 
3. Add the water/yeast mixture to the dry ingredients in the stand mixing bowl. 
4. Mix at low until the ingredients come together, about 4 minutes. Then increase the speed to medium to knead the dough for almost 10 minutes, at that time you will see the dough like a ball that is not sticky and detach from the bowl sides. 
5. Spray another bowl with oil, transfer the dough to it, cover with plastic wrap, place in a warm place and let it rise for 2 hours, . It will double in size.  
6. After the dough double in size, punch it and let it rest for about 10 minutes.  
7. Flour the working counter area and divide the dough in 10 to 12 small pieces.  
8. Roll each one into a ball, poke your index finger through the center, swirl the dough around your finger few times so the bagel hole gets larger. Place the bagels on parchment paper, cover them with a dry towel and allow them to rest for about 10 minutes.   
9. At this point start preheating your oven at 425 degrees.  
10. Bring a large pot of water to a boil, add the 1 tbsp. of honey and then reduce the boil to a simmer.  
11. Next, get your bagels after they rested for 10 minutes, and simmer each for 1 minute on each side. When done, remove from the water with a slotted spoon, place them in a baking sheet lined with parchment or cornmeal.  
12. Beat the water and egg and brush over the bagels, then sprinkle with whatever you love, seeds, salt, etc.…  
13.  Bake at 425 degrees for 15 to 20 minutes, (depending on your oven calibration) or until you see them turning into beautiful golden brown color.

​Sometimes we want to make a dessert or bread, go read the recipe just to find out that you do not have a key ingredient at home, Oats Flour. Is it worth it to stop what you are doing, get in the car and go to the grocery store to get it? Maybe not, but if what you need is Oats Flour, which sell for about $4 to $5 a bag, you may like to read my post today.
 
Category:  HACK
Approx. Prep and Cook Time:  5 minutes
Approximate Cost:    $1.00
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 1 cup
 
Ingredients
1 c. Quick 1-Minute Oats = a little over 1 cup of Oats flour after you process it.
1 blender or Food processor
 
Directions
Just measure the amount of oats flour needed for the recipe, pour that amount of Quick 1-Minute Oats in your blender or processor, process for about 3 to 5 minutes until it looks exactly as flour, very fine. The result? You will get basically the same amount of flour measured before you processed the oats. From there, just measure the amount of “oats flour” that you need for your recipe. DONE!
 
Also, you can use other oats. I do not recommend Steel Cut Oats, I never done it. Smile.

This is such a simple and nice looking dessert that anyone can make it. Once you follow the boxed cake directions and bake it, then mix the 3-milks and done!
 
Category:  Dessert
Approx. Prep and Cook Time:  Under 1 hour
Approximate Cost:    $10.39 or $1.30 per serving
Difficulty Level:  Easy
Allergens, Other:  For Gluten Free (PLEASE USE A GF BOX CAKE MIX)
Servings: 8
 
Part A. Ingredients for the Cake: ($2.75)
 1 box of French Vanilla cake (or any Gluten Free boxed cake) ($1.25)
 3 eggs (.40)
 1/4 vegetable oil (I love and always use peanut oil) (.75)
 1 cup of evaporated milk (or fat free regular milk) (.35)
 
 Part B. Ingredients for the 3-LECHES: ($5.30)
 1 (12 oz.) can of evaporated milk ($1.50)
 1 (14 oz.) can of condensed milk ($1.90)
 1 (13.5 oz.) can of Coconut Milk (YOU ARE ONLY USING 2/3 CUP) ($1.90)
 
 Part C. Ingredients-Frosting (Optional, you can eat the cake without it)($2.34)
 1 Pint of Heavy Cream (or whipped cream) ($1.74)
 Any fresh fruits of your choice (.60)
 
Directions
 Pre-heat oven at 350 degrees. Spray an 8" x 11" or meatloaf type baking pan, or smaller designed pans for individual servings with Baking Cooking Spray.

Prepare the cake according to the pack directions, however, replacing the ingredients listed on Part A, Cake list for GLUTEN FREE. (Always check for doneness inserting a toothpick that should come out clean, remember all ovens cook differently.)

When done, let it cool completely before pouring the 3-LECHES mix.
 
To prepare the TRES LECHES, add all the ingredients listed on Part B, whisk and refrigerate. When the cake(s) is cooled, poke holes throughout and pour the milk mix to allow it to absorb it. It will take several small pouring’s to accomplish a super moist cake.
 
When ready to serve, top it with Cool Whip or prepare the frosting (or any other topping), as listen under Part C. It takes just few minutes.
 
 Serve and garnish with strawberries or any fruit of your choice.
 
Bon Appetite!

​No time to cook but still want an affordable homemade dinner for 3 people in no time? Then make my dish tonight and definitely, there will be no leftovers, smile!
 
Category:  Entrée  
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $8.21 or $2.74 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 3
 
Ingredients
1 pk. of mild ground Italian sausage (it is very salty no need for seasonings) ($3.87)
½ Box of Penne Pasta ($1.84)
½ of the 24-oz. jar of Ragu Traditional Sauce ($2.50)
 
Directions

1. Start by browning the ground Italian sausage in a skillet over medium to allow the fat to melt. When the meat turns nicely golden brown, tilt the skillet to remove the rendered fat out of the skillet with a spoon.
2. While the meat cooks, start boiling the penne pasta in a pan with enough lightly salted water by following the box instructions. (You got that, smile)
3. While the pasta boils, add ½ a jar of Ragu (or more if you like it really saucy) to the golden brown sausage and stir until it is all covered and bubbling.
4. Now, drain the pasta water (and save about 1 cup). Mix the drained pasta with the cooked sausage, stir and you are done. Make a side salad and Dinner is ready!

 
NOTE:
If you want more servings: Use 1 box pasta, 1 jar of Ragu & 1 pk. of ground sausage. 

I made the baby back ribs and posted the recipe yesterday and fortunately, we had leftovers. So, I decided to use the “extra” ribs by shredding it, adding it to Hawaiian sliders bread and make some yummy lunch with those leftovers today, smile.
 
Category:  Entrée, Lunch
Approx. Prep and Cook Time:    15 Minutes
Approximate Cost:    $7.05 or $1.76 per serving
Difficulty Level:  Easy
Allergens, Other:  Please, use gluten Free bread instead   
Servings: 4
 
Ingredients
1 bag of Hawaiian Slider Bread ($4.50)
1 tbsp. Red Hot Sauce (or to-taste) (.15)
1 to 2 tsp. Smart balance butter (.20)
1 bowl of leftover Shredded baby back ribs ($ 2.00)
½ c. Baby back ribs gravy (.20)
 
Directions

• Preheat your over to 350 degrees. Slice the bread lengthwise. Spread butter and gravy over each bread slice.
• Add hot sauce to the Shredded baby back ribs, mix well.
• Spread Shredded baby back ribs over one slide of the bread, bake both slides open in oven for 10 minutes, remove from oven, cover the Shredded baby back ribs with the other slice of bread and bake for about 5 to 10 minutes depending on your oven until golden on top. Done!

 NOTE: You can add a salad as a side and also, if you prefer, add some serious shredded cheddar cheese on top of the  shredded ribs to melt.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This is one main reason why I had to develop my own dry seasoning; “Angie’s Dry Seasoning”. The link for my seasoning recipe is below this post. I just added what I like and not what some company made, including preservatives that are not good for anyone. You can accompany these ribs with rice with pigeon peas, avocado and salad. And if by any chance you end up with some leftovers, then tune in to my Tomorrow’s Post for my Baby Back Ribs Sliders. Boom! Smile!
 
Category:  Entrée 
Approx. Prep and Cook Time:   4 TO 5 HOURS @ 275 DEGREES
Approximate Cost:    $13.40 or $3.36 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 4
 
Ingredients
1 slabs of baby back ribs ($11.44)
2 ½ tbsp. Angie’s Dry Seasoning (see my link below for the recipe) ($1.50)
2 tbsps. of my basting olive oil (see my link below for the recipe) (.50)
 
Directions
Clean the ribs of most fat, remove the membrane in the back of the slab, and place in a oven safe baking pan.
Rub with my basting olive oil and season with my dry rub (or the one of your choice). Cover your baking pan with aluminum foil paper real tight. Refrigerate overnight.
The next day, turn the oven 275 degrees and cook the ribs for 4 to 5 hours, depending on your oven calibration. The slow cooking is what makes the ribs fall off the bones.
Enjoy!
 
My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

​You don’t even need a recipe to make Tembleque. As long as you have coconut milk, sugar and a little cornstarch, you will have the basics for the dessert. I always change my ingredients to make it interesting. At times, I add Coco Lopez, or/and Carnation, lemon rind, and even Amaretto. This time I went for the basic ingredients; coconut milk, sugar, cornstarch, vanilla and a bit of ground cinnamon, a stick, and ginger. Boom!
 
Category:  Dessert
Approx. Prep and Cook Time:  15 Minutes (however, must cool in fridge overnight)
Approximate Cost:    $6.27 or 1.05 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 6 (individual portions)
 
Ingredients
1 c. of coconut milk ($1.88)
1 c. of coconut cream ($2.89)
½ c. of organic sugar (.20)
1/3 c. cornstarch (maybe just a little more if needed) (.10)
1 tsp. vanilla ($1.00)
¼ tsp. ground cinnamon plus 1 stick (to use while making the custard) (.10)
¼ tsp. ground cinnamon to sprinkle over the Tembleque cups to garnish (.10)
 
Directions
Add the coconut milk, coconut cream and organic sugar into a saucepan, beat thoroughly until the sugar is totally dissolved. Cook over medium heat until it warms up.
Meantime, dissolve the cornstarch in 1/3 c. of room temperature water. It will look totally smooth with no lumps. Add the Vanilla and then pour the dissolved cornstarch/Vanilla into the milks mix.  
At this point DO NOT STOP BEATING, the custard will begin to form before your eyes, the thorough beating will prevent the custard from sticking to the saucepan. When it starts to bubble, remove from the stove and pour into individual molds or the mold of your preference.
Allow the Tembleque to cool down at room temperature, then refrigerate overnight.
The next day before serving, sprinkle some ground cinnamon on top to garnish.
 
NOTE: Make sure that the mold(s) are wet when you pour the cream into, it will make it easier to remove from the container(s) when cold.

NO! I never get tired of making this dish because it is so delicious, especially, when you make it with 98% Fat Free ground chicken. Say no to beef meatballs, now chicken rules, smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $9.25 or $3.08 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3+
 
Ingredients
1 lb. of 99% fat free ground chicken ($5.75)
1 tbsp. Granulated onion (.10)
1 tbsp. Granulated garlic (.10)
1 tbsp. Angie’s dry seasoning (.40)
1 ½ tbsp. Angie’s Basting Oil (.40)
1 tbsp. Curry powder (.10)
1 tbsp. Panko (.10)
2 c. beef broth ($1.55)
1 frozen cilantro disk (.25)
1 tbsp. cornstarch diluted in 2 tbsp. of chicken broth (.10)
2 small Russet potatoes, peeled, rinsed, cubed and soften in lightly salted water (.40)
 
Directions

1. Season the ground chicken with my dry seasoning, ½ tbsp. basting oil, garlic, onion, curry, Panko and make small size balls.
2. Add 1 tbsp. of my basting olive oil to a skillet and sauté the chicken meatballs briefly in until golden brown and almost done. Remove set aside.
3. Finally, make a sauce, dissolve 1 tbsp. of cornstarch in 2 c. of beef broth, add ½ tsp. of my dry seasoning and cook over med stirring until the liquid thickens into a nice looking gravy. Add the softened potatoes, the chicken balls and simmer for about 4 to 5 minutes.
4. serve over rice or pasta.

 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil