Lefse - Susie´s favorite receipe



2 lbs. (approx. 4 cups) Russet potatoes 1/3 cup softened, unsalted butter (not margarine)
1/2 cup heavy cream
1 1/2 teaspoons salt
Approx. 2 cups unbleached all-purpose flour, plus extra for rolling

Tools Needed:

large pot for cooking potatoes
mixing bowl and spoon
single- or double-cut rolling pin and cloth cover
wooden lefse turner
dish towels or other linens to cool the lefse
lefse grill or electric griddle

Note: The potato lefse dough should be prepared and refrigerated at least 8 hours before baking.


Peel potatoes and cut into evenly-sized pieces. Place peeled and chopped potatoes in large pot, add water just to cover. Bring to a boil, cook until soft. Do not overcook; they will absorb too much water, and the dough will be too sticky.

Drain completely, mash thoroughly or rice; there must be no small lumps to interfere with rolling out the dough.

Transfer mashed potatoes to a bowl. Stir in butter, cream, and salt; mix well. Stop mixing just after all ingredients are incorporated; too much mixing will make the potato lefse tough.

Add flour, work dough into a ball; if the dough is very sticky, and add a little more flour.

Helpful hint:
If you notice black flecks on the potato lefse dough after refrigeration, don't worry; this is from oxidation of the potatoes, and is harmless.

Divide the potato lefse dough into four pieces, roll by hand into logs. While warm, the dough should roll fairly easily without sticking; lightly flour the work area if it does. Tightly wrap each log in plastic; place in refrigerator to chill for at least 8 hours. Refrigerated dough will keep up to 3 to 5 days; however, the dough becomes stickier the longer it is refrigerated.

Rolling out and baking Norwegian lefse:

Preheat your lefse grill or electric griddle to 350°F.

Helpful hint:

If you're new to making Norwegian lefse, roll out a few pieces of dough first and then bake them. As you develop a rhythm, you'll be able to roll out one piece of dough while baking another.

Lightly flour your work area and cloth-covered single- or double-cut rolling pin. Cut one of the logs of dough into 8 equal pieces. While turning it once or twice, flatten one piece of dough to a disk less than 1/4" thick. Using the rolling pin, gently roll out the dough, starting from the center of the disk and moving outward. Rotate the rolling direction a quarter turn on each stroke. Turn the dough over occasionally and keep the work area lightly floured.

Helpful hint: Using a wooden lefse turning stick makes transferring and turning the dough a cinch!

When the lefse griddle or electric griddle is ready, slide the lefse turner underneath the potato lefse dough, and then sweep underneath to separate it from the pastry board. Position the turner under the middle of the rolled out dough and gently lift it from the board onto the lefse grill; use the same technique when it's time to grill the other side.

Cook the potato lefse dough for 45 to 60 seconds, or until lightly speckled with gold, but not brown; flip the lefse and grill the other side. When done cooking, transfer into a folded dish towel to cool; cover the lefse to keep it moist. While the lefse is still warm, serve with butter and sugar, honey, jam, smoked meats and cheeses, or any of your other favorite toppings!

Servings: Makes 32 rounds of 8" to 10" Norwegian lefse.  Cut like a pie to have 8 pieces of lefsa.  Place butter, turkey, dressing and cranberries, roll up like a tidbit and enjoy.

To store: Store cooked Norwegian lefse at room temperature or for up to 2 weeks in the refrigerator, stack on a plate and wrap tightly in plastic; separate each lefse round with wax paper if they stick together. Reheat in a medium-hot skillet, electric griddle, or microwave. 

Deluxe Pumpkin Cheesecake

Deluxe Pumpkin Cheesecake Recipe



  • 1 cup crushed gingersnap cookies (about 20 cookies)
  • 1/3 cup finely chopped pecans
  • 1/4 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened, divided
  • 1-1/2 cups sugar, divided
  • 2 tablespoons cornstarch
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 4 eggs
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • Chocolate syrup, caramel ice cream topping, whipped topping and additional crushed gingersnap cookies, optional
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  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake 8-10 minutes or until set. Cool on a wire rack.
  3. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
  4. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
  5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired. Yield: 12 servings.
Originally published as Deluxe Pumpkin Cheesecake in Thanksgiving Recipe Cards 2009 2009, p65

Reviews for Deluxe Pumpkin Cheesecake(24)


Spicy Whole Roasted Cauliflower

Roasted cauliflower? A whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper.

Spicy Whole Roasted Cauliflower


1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper


1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Chocolate Tamales


  • 14 large dry corn husks
  • 2 cans (7.6 fluid ounces each) NESTLÉ Media Crema, divided
  • 1/4 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  • 1/2 teaspoon ground cinnamon
  • 3 tablets (90 grams each) NESTLÉ ABUELITA Chocolate
  • 1/2 cup (1 stick) butter, softened
  • 1 3/4 cups masa harina flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups warm milk


SOAK husks in warm water for at least 1 hour or until softened and easy to fold.

COMBINE 1 can media crema, sweetened condensed milk and cinnamon in small bowl; refrigerate.

PLACE Abuelita chocolate and remaining 1 can media crema in medium saucepan. Heat over medium heat, stirring frequently, for 5 minutes or until completely melted and smooth. Remove from heat; set aside.

BEAT butter in large bowl until creamy. Combine flour, baking powder and salt in medium bowl. Alternately add flour mixture, milk and Abuelita mixture to butter, mixing well after each addition until consistency of thick cake batter (masa). (If masa is dry add a few tablespoons of warm milk; mix well.)

SPREAD 1/4 cup masa mixture, using back of a spoon, to form a square in the center of the lower wider portion of one husk. Fold right then left edge of husk over masa. Fold up bottom edge. Repeat with remaining masa mixture and husks.

PLACE vegetable steamer in pot with lid; add water to just below steamer. Arrange tamales upright in steamer rack. Cover top of tamales with a damp towel; cover. Bring to a boil; reduce heat to low. Steam, adding water as needed, for about 1 hour or until masa pulls away from husks. Serve warm with media crema sauce.

Vegetable Salad with Tangy Avocado Dressing


Avocado Garden SaladCMYK

Vegetable Salad with Tangy Avocado Dressing

Yield: Vegetable Salad: makes 10 servings, ½ cup each; Avocado Dressing: 3/4 cup


Vegetable Salad

4 cups romaine lettuce, medium-chopped
1 cup cucumber, medium-diced (about 1 medium)
1/2 cup jicama, peeled and medium-diced
1/4 cup canned corn, rinsed and drained
1/4 cup red onion, small dice

Tangy Avocado Dressing

1 ripe small avocado, peeled and pitted
1/4 cup 100% orange juice
2 Tbsps lime juice (about 1/2 lime)
1/4 tsp garlic powder
1/4 tsp salt
1/4 cup cilantro, medium-diced
Optional: add 1 Tablespoon of water if the dressing is too thick to squirt from the squeeze bottle


Rinse all vegetables in cool running water. Cut romaine lettuce head in half, flat side down and chop in
1-inch increments. Prepare cucumber, jicama, onion, and corn as indicated above. Toss lettuce,
cucumber, jicama, corn, and onion together in a large bowl. In a blender container, add avocado, orange
juice, lime juice, garlic, salt, and cilantro. Cover and blend until smooth. Add dressing to a squeeze
bottle to serve.

Vegetable Salad with Tangy Avocado Dressing


18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries

Heat the oven to 350 degrees F.

Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.

Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.

I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

Chipolte Mango Chicken



1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on


Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.

Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce

Hot Milk Cake


Hot Milk Cake Recipe

This simple, old-fashioned cake tastes so good it will surprise you! As I remember my mom's delicious cake. Mom would add a green food coloring to part of the batter and the other part leaving it white.  She then would swirl the batter making it green and white in the 9 X 13 baking pan.  This desert was always served on my birthday. 

  • Prep: 20 min. Bake: 30 min. + cooling
  • Yield: 12-16 Serving


  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed


  • In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
  • In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  • Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Ice Cream Cone Cupcakes





1 box Betty Crocker® SuperMoist® party white cake mix (Water, vegetable oil and eggs) called for on cake mix box.  I add two drips of red food coloring to make white cake pink 
24 flat-bottom ice cream cones and a muffin pan
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor), sprinkle with cinnamon hearts
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). 
  • 2 Make cake batter as directed on box.
  • When ice cream cones are filled with batter 1/2 the way, pick up the whole muffin tin pan and gently tap it on the counter. This helps the batter settle down a bit. If some of the ice cream cones aren't filled to 2/3 way full add a little batter so they all come up to that point.
  • 3 Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

  • Ingredients:
  • 2-1/2 to 3-pound boneless pork sirloin roast
  • For the rub:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh garlic, finely chopped
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons fresh sage, chopped
  • 1-1/2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • 1 to 2 teaspoons finely grated orange zest

Boneless Pork Sirloin Roast Preparation: 
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Choosing A Pork Roast

About Boneless Pork Sirloin Roast 
Boneless pork sirloin roasts generally weigh between 2-1/2 and 3 pounds, enough for about 6 servings. If you're having a larger group, simply cook two roasts side by side. This cut cooks fairly quickly, is easy to carve, and, when done to the proper internal temperature, turns out tender, juicy and full of flavor.

It's a great choice for smaller gatherings, or if you're short on time or oven space and you won't be sacrificing quality or flavor.

About Crown Roast of Pork 
A crown roast of pork is made from two racks of pork loin chops tied into a circle. They vary in size, the most common range being from 8 to 12 pounds.

This roast is a wonderful choice when you want to make a showy presentation for the holidays or a special occasion, but you will need to plan ahead as you'll most likely have to order it from the butcher a day or two in advance.

Southern Black-Eyed Peas


4 cups fresh or frozen black-eyed peas
4 -5 slices bacon
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
Lower heat to simmer; crumble bacon and add to peas.
Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

Fish Taco

Pound (1-inch thick) red snapper fish fillets or halibut or flounder fillets
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice
  • 1/4 cup canola oil
  • 1/4 cup prepared salsa verde
  • 1/4 cup reduced-fat mayonnaise
  • 1 teaspoon sea salt, divided
  • 2 cups shredded coleslaw blend
  • 16 avocado slices (about 2 small avocados)
  • 8 corn tortillas
  • 2 limes, cut in half

Prep Time:

20 minutes

Cook Time:

13 minutes


Hot-off-the-grill cilantro-lime marinated red snapper fish tacos are fast & easy to fix with prepared slaw, fresh avocado slices and a drizzling of creamy salsa verde. Hit them with a squeeze of smoky, grilled lime and a fresh grind of sea salt.
Why Try? If you’ve never tried fish tacos, you’re in for a real treat! This is a quick, grilled version that your family will request again and again.
Foodie Byte: Grilling the limes flesh side down imparts a rich caramelized citrus flavor.


Buñuelos- Veronica´s favorite recipe


3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¾ cup milk
¼ cup butter
1 teaspoon vanilla
2 beaten eggs
Canola or vegetable oil for frying
Sugar coating
1 cup sugar
1 teaspoon cinnamon


In a mixing bowl combine flour, baking powder, salt, and cinnamon.

In a saucepan heat milk, butter, and vanilla and bring to a boil.

In a separate bowl, mix the eggs, then add the scrambled eggs to the warm milk mixture and whisk quickly.

Add the liquid mixture to dry ingredients and mix well.

Knead dough on lightly floured surface 2 to 3 minutes until smooth.

After you knead the dough, divide into 20 dough balls. With a rolling pin, roll out thin tortillas.

Lay out all the thin tortilla flats on a tablecloth and let them dry.  Turn them over once to ensure drying on both sides. This helps remove most of the moisture before frying.

Heat one-inch of oil in a skillet wide enough for the tortillas to fry flat. Deep-fry tortillas until golden brown, turning once. Remove from pan; stand vertically in a bowl lined with paper towels and drain excess oil.

While warm, sprinkle fried tortillas on both sides with sugar-cinnamon mixture.

Chiles Rellenos from left over turkey



Chiles Rellenos

1 can (28 oz) whole Tomatoes
½ cup chopped Onion
2 cloves Garlic (minced)
1 1/3 cups dark Turkey Meat (cooked and chopped)
¼ cup Raisins (chopped)
2 tbsp slivered Almonds (chopped)
¼ tsp Salt
¼ tsp Cinnamon (ground)
1/8 tsp Pepper
A dash of Cloves (ground)
2 cups Chicken Broth (divided)
4 cans (4 oz) Green Chiles (whole, roasted and drained)
1 tbsp Margarine
2 tbsp All-Purpose Flour
½ cup Skim Milk
1 Egg Yolk
3 Egg Whites
Drain the tomatoes, reserving the liquid for later use.
Chop the tomatoes and set them aside.
Heat a nonstick skillet on medium flame and coat it with cooking spray.
When it is hot, add onion and garlic. Sauté until tender.
Add turkey meat, raisins, almonds, salt, cinnamon, pepper, and cloves. Cook for 2 minutes, while stirring constantly.
Add 1 cup broth and ½ cup chopped tomatoes to the mixture. Cook for 15 minutes, stirring frequently.
Gently rinse the green chilies under cold running water. Drain well and pat dry with paper towels.
Make a slit from top to bottom on each green chile.
Stuff about ¼ cup turkey mixture into each chili with the help of a spoon.
Take 4 casserole dishes and coat them with cooking spray.
Place 2 filled chilies in each and set aside.
Melt margarine in a small, heavy saucepan over medium heat.
Sprinkle flour and cook for 1 minute, stirring constantly.
Keep stirring, while adding milk gradually and cooking until it thickens. Remove from heat.
Mix ¼ of the milk mixture with egg yolk and then add rest of the mixture to it. Set aside.
Beat egg whites at high speed in a copper mixing bowl until the mixture yields stiff peaks.
Stir ¼ of egg whites into the milk mixture.
Gently fold in the remaining egg whites and spread about ½ cup of this egg white mixture over the stuffed chilies with a spoon.
Bake at 425 °F for 12 to 15 minutes.
Boil the tomato liquid, rest of the chopped tomatoes, and remaining 1 cup chicken broth. Cook till the mixture reduces to a thick sauce.
Serve the green turkey chilies with hot tomato sauce.

Spicy Vampire Bat Wings


Spicy Vampire Bat Wings recipe


Spicy Vampire Bat Wings



what you need

Tbsp.  chili powder
Tbsp.  minced garlic
tsp.  ground red pepper (cayenne)
Tbsp.  lime juice, divided
Tbsp.   chopped canned chipotle peppers in adobo sauce, divided
whole  chicken wings (3 lb.)
cup  KRAFT Original Barbecue Sauce
 green onion, sliced
tsp.  lime zest

make it


MIX chili powder, garlic, ground red pepper and 5 Tbsp. each lime juice and chipotle peppers until well blended. Pour over chicken in large shallow dish; turn to coat both sides of each wing. Refrigerate 30 min. to marinate, turning chicken after 15 min. Meanwhile, mix remaining chipotle peppers with barbecue sauce.

HEAT oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.

BAKE 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.

MIX sour cream, onions, zest and remaining lime juice. Serve with wings.



Banana Boats

Quite tasty after you have your BBQ.  Remember to rub a raw onion on the grill to avoid your meat from sticking to the grill.  Enjoy Labor Day and September   


  • 4 medium unpeeled ripe bananas
  • 4 teaspoons miniature chocolate chips
  • 4 tablespoons miniature marshmallows


  • Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
  • Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.

Mexican Shrimpm Cocktail

Mexican Shrimp Cocktail Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes

If it's tomato season, use freshly chopped tomatoes with their juices, instead of the canned tomatoes.


  • 1 pound medium shrimp, raw or cooked
  • Salt
  • 1 cup chopped red onion
  • 1 cup peeled, diced cucumber
  • 1/2 cup chopped celery
  • 1 jalapeno, minced
  • 1 15-ounce can whole peeled tomatoes, chopped OR 1 1/2 cups of freshly chopped tomatoes with their juices
  • 1/2 cup ketchup
  • 1/4 cup chopped cilantro
  • Juice of a lime, about 2 Tbsp
  • Hot sauce (like Crystal or Tabasco) to taste (about 1 Tbsp to 1/4 cup of Crystal)
  • 1 avocado, cut into chunks


1 If you have pre-cooked, peeled and deveined shrimp you can skip to the next step. If you are working with raw shrimp, peel and devein them. If you have a little extra time and want your shrimp to be extra good, put the shells in 1 1/2 quarts of cool salted water, bring to a boil, then strain the shell stock into a separate pot and cook the shrimp in that liquid. If you want to skip that step, just bring a medium pot salted water to a boil (a tbsp salt for 2 quarts of water), add the shrimp, and cook for 2-3 minutes, until just cooked through. Reserve a cup of the cooking water and chill it.

2 Cut half of the shrimp into large chunks, leaving the other half whole (for a more attractive presentation). Put the chopped shrimp in a bowl with the chopped onions, cucumber, celery, jalapeno, tomatoes, ketchup, cilantro, lime juice and hot sauce. Gently stir to combine, and chill. Once the cooking water has cooled at least to room temperature, add a little at a time to the shrimp cocktail, until the shrimp cocktail is the consistency you want (we like ours a little on the soupy side).

3 To serve, add salt and more hot sauce to taste and gently mix in the chopped avocados. Dip the whole shrimp in the cocktail and arrange them on top. Serve in parfait glasses or in small bowls with tortilla chips on the side.

Yield: Serves 4-6.


Poppy Seed Cake

Poppy Seed Cake Recipe

  • /3 cup poppy seeds
  • 1 cup 2% milk
  • 4 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar


  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 426 calories, 23 g fat (10 g saturated fat), 35 mg cholesterol, 184 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Poppy Seed Cake in Taste of Home April/May 2007, p33 

Red Velvet Cake



Cook Time: 30 minutes
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa
1 1/2 oz red food coloring
1 teaspoon salt
2 1/2 cups flour
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon soda
1 tablespoons vinegar

Preparation: Cream shortening; beat in sugar gradually. Add eggs, one at a time; beat well after each addition. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter. Stir until thoroughly mixed. Bake in 3 8-inch pans or 2 9-inch pans for 30 minutes at 350°.


4 Minute Spicy Garlic Shrimp



  • 2 tablespoons extra virgin olive oil , 2 turns of the pan
  • 4 cloves garlic, crushed away from skin
  • 1/2 teaspoon crushed red pepper flakes
  • 24 jumbo shrimp, peeled and deveined, tails in tact, ask for easy peels at your fish counter
  • 2 teaspoons grill or steak seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and pepper
  • 1 lemon, zested and juiced
  • 2 tablespoons chopped parsley leaves, a handful


Heat a large skillet over medium high heat. Add extra-virgin olive oil , 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.


7 Layer Pasta Salad


Kosher salt
8 ounces farfalle (about 4 cups)
2 stalks broccoli, cut into florets
1/2 cup mayonnaise

1/2 cup buttermilk
1/4 cup plus 1 tablespoon chopped fresh chives
1/4 cup chopped fresh parsley
Juice of 1 lime
Freshly ground pepper
2 avocados, diced
1 12-ounce piece deli ham, diced (about 2 cups)
8 ounces yellow cheddar cheese, shredded
1 small head romaine lettuce, sliced
2 tomatoes, diced

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.

Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.

Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)

Hot Scotch recipe

Hot Scotch recipe

2 ozbutterscotch schnapps
8 ozhot chocolate
1 1/2 ozwhipped cream


Pour butterscotch schnapps (buttershots) into an 8 oz. mug and fill with hot chocolate. Garnish with whipped cream. And you can add topping with butterfinger

Coktail Butterfinger récipe


Butterfinger récipe

1 1/2 ozbutterscotch schnapps
1 1/2 ozBailey's® Irish cream
2 partsmilk



Fill glass with ice. Pour Butterscotch Schnapps and Bailey's into the glass. Fill with Milk. Shake.Crumble about 1 inch of my favorite candy bar, butterfinger, serve with sip straw,


Strawberry Salsa


Strawberries are mixed with bell peppers, onions, orange juice, lime juice, cilantro, and a touch of spiciness. Serve with grilled fish, shrimp or chicken  or as an appetizer with toasted pita triangles.


  • 1/2 medium red onion, thinly sliced
  • 1 jalapeno pepper, minced
  • 1/2 red bell pepper, stemmed, seeded, and julienned
  • 1/2 yellow bell pepper, stemmed, seeded and julienned
  • 1/2 green bell pepper, stemmed, seeded and julienned
  • 1/4 cup finely shredded fresh cilantro leaves
  • 1/2 pint (1 cup) fresh strawberries, hulled and sliced
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper


Place red onions, jalapeno peper, bell peppers, cilantro, strawberries, juices, oil, salt and pepper in a large mixing bowl and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.

This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp or chicken.


Guacamole Dip

Susie's Favorite Guacamole Dip

5 Avocados - mashed with fork

1/2 cup of mayo

1 8oz Herndez salsa

lime and salt to taste



Veronica's Favorite receipe's


- 4 pieces of bread, sliced                                                 
- 2 piloncillos (Brown sugar)
- 1/2 cup of peanut
- 1/2 cup of nuts
- 1 cup of banana sliced
- 1/2 cup of raisings
- 1 cup of cheese diced
- 1 cinamon
- oil for frying
-Boil the brown sugar and cinnamon in 2 cups of water to form a honey. Brown the slices of bread in oil and remove excess fat by placing them on a paper napkin. In a pan place a layer of bread slices, cover with raisins, banans, peanuts and chunks of cheese, then put another layer of bread, raisins, bananas, peanuts, etc. and so on. Drizzle with honey, Put the pan in a double boiler about 1/2 hour until the bread is soft.
Serve with a big glass of milk and enjoy!

Favorite Mexican Recipes


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1 can stewed tomatoes - Mexican style

2 fresh tomatoes

1/2 onion diced

1/2 teaspoon garlic

salt n peper to taste

cilantro 1/4 cup or to taste

jalapenos 1 serving spoon - more if you like spicy hot

juice from lime

Guiseppi's Restaurant


Open Monday, Tuesday and Thursday 8am to 4pm 
Friday and Saturday 8am to 8pm Italian menu available only on these days plus regular menu 
Sunday 8am to 2pm - Breakfast buffet 8am to noon
Friday all the fish you can eat.


I had lunch at JB's, were the Hebrew National hot dogs and waffle fries were excellent!    I would highly recommend to give JB´s a try.  He also serves milk shakes - vanilla, strawberry, chocolate, carmel, butterscotch and pinapple and more. 
Located across the street from Aka Asi on Benito Juarez between Casa Blanca Furniture and the BIG GREEN G

Don Julio, Mare Blu and La Familia Restaurants


Don Julio, Mare Blu and La Familia Restaurants
Julio, Owner of Mare Blu, Don Julio and La Familia Restaurants,
offers Monday, Wednesday and Thursdays (WATCH FOOT BALL on large flat screen TV´s). A 50% Discount HALF PRICE on all appetizers and drinks (Non-alcoholic, beer and well drinks excluding Top Shelf drinks).

Pan e Vino Italian & International Cuisine

Pane e Vino Italian & International Cuisine

Chef and owner Luca Appendino has invited our clients to a 10% discount with a signed business card from Susie Flinn, or any other agent from Coldwell Banker By the Sea.
Pane e Vino is located on Blvd. Benito Juarez, turn to the shopping center at the railroad tracks.
-Spaghetti Carbonara
-Spaghetti Bolognese
-Fettuccine Al Pesto
-Gnocchi al Pomodoro
5:00 PM- 10:30 PM, Closed on Wednesdays.
Reservations: (011-52-638) 383-3457

The Best Pizza in Rocky Point

The new Pizza for Puerto Penasco

Italian Style – including the dough

Italian Style Wood Fired Oven with Mesquite- only takes 4 minutes to bake

Located just off of No Reeleccion.  Pass the railroad tracks, going West on NoReeleccion, pass the the stop light (Luis Encinas), continue straight, take a left at the stop sign.  Look for the sign – El Amor de Pizza

Hours – Monday – Saturday – 12pm until 10pm, Sunday 1pm until 10pm

THE BEST PIZZA IN MEXICO!!                                                  Cel  Phone: 638-114-5252    only $100.00 pesos!!


Places to Visit



You can visit different and interesting places in Rocky Point:

  • The Malecon  is located in the Old Port, this is an area where families can reunite and enjoy sunset, go shopping to different curio shops. Also in the Malecon you can enjoy fine dining in any of the restaurants with the view of the Mar of Cortez.

  • Cedo: The Intercultural Center of Study of the Desert and Oceans. Cedo is a nonprofit organization dedidated among other things to the conservations of many natural habitats in Puerto Peñasco. http://www.cedointercultural.org/

  • Aquarium: Operating as part of the Center for Technical Studies of the Ocean (CETMAR) welcomes the public to the aquarium, where you can view various marine life such as sea turtles, octopus, sea horses, shrimp, numerous fish species, crabs and other ocean life. Your also allowed to feed the Sea Turtles and Sea Lions.  CET-MAR is located just before Las Conchas entrance.

  • Pinacate:Pinacate Biosphere reserve is considered one of the most unique  volcanic zones in the world. 400 cinder cones caused by 'exploding volcanoes', along with tunnels, ash & rock can be observed scattered for miles in the area. Little Known Fact: In 1970, the Apollo 14 astronauts trained for their moon landing at Pinacate, as the rough, barren landscape was the closest 'match' they could find to the lunar surface.

  • Visitors Center Pinacate: Schuk Toak
    It means Sacred Mountain in the O’Odham language. This is the first building in Mexico that is completely self-sufficient energy wise. It’s 36 batteries are charged with 132 solar panels to produce 17,000 watts. What is also to notice, is that these facilities were built on top of a flow of lava, next to a contrasting light colored sierra.

  • Beach:Rocky Point is known for there amazing beaches that you can visit and spend a day having fun on the beach or even camp out. Puerto Penasco offers several beaches, however the most popular beaches are¨Playa Hermosa¨ located next to Peñasco del Sol Hotel, ¨El Mirador Beach¨, located in the area of Mirador, ¨Tucson Beach¨ located in Cholla Bay, and Sandy Beach. You can rent jet skies, banana rides, parasail rides, horse back rides and purshace Mexican souvenirs. Sandy Beach also has sand dunes for dirt biking, 4 wheeling and dune buggies.

  • Cholla Bay, a fishing Village: I have been a resident in Cholla Bay, Rocky Point, Mexico for over 20 years and visiting the area for over 35 years.  I have seen the significant growth, with the additions of multiple projects, adding the prestige to the areas. I so enjoy living in Cholla Bay and actually see the daily changes in our community. JJ's Cantina is a very popular Bar and Restaurant in Cholla.

  • Cholla Mall:It´s the best place to shop pottery, clothing, hammocks, souvenirs, glass ware, and much much more.

  • Estuary: Estero Morua (Estuary)
    A coastal wetland filled with crabs, oysters, birds and more. take a tour with kayak rocky point.

  • Competition Hill: A large sandy hill just before Cholla Bay where the people gather and have fun riding ATV'S and 4 – wheeling.


Susie Flinn Licensed Realtor in the State of Sonora

Rocky Point Real Estate By the Sea 
email Susie
Office: 602-425-5133
Mexico Phone: 388-8999
Cell from U.S.: 011-52-1-638-380-5876 
Plutarco Elias Calle Y Calle 16 

Licensed in the State of Sonora, Mexico

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