What is it? It’s a creamy and delish mixture of cheese, luncheon meat, pimentos and cream cheese nicely spread between two slices of white bread. FYI, this is not healthy at all, but oh so good!
It’s Christmas, and I am full-Christmas spirit! I planned a Latin flair Christmas party for the kids (post coming soon)! For the drinks besides fruit punch, and strawberry lemonade I served coquito for kids.
1 packet of pure creamed coconut 7 oz. (this has no sugar)
Chill, shake and serve.
Will you be making your own coquito for kids?
I have a free printable for you. It’s actually a jpeg file, that you can print in whatever size you may need. I would suggest to save and upload to a Microsoft Word doc, and adjust the size of the image for your label.
Here’s the recipe for you.
- 2 packs of 8 oz. softened cream cheese (for a lighter version I used Neufchâtel cheese)
- 1/2 cup of guava paste
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 ready-made pie crust
- 4 tablespoons of guava jam
Pre-heat oven to 350 degrees.
Mix cream cheese, guava paste, sugar, and vanilla in a large bowl with an electric mixer on medium speed. Add the eggs, and mix together. Pour mixture into the ready-made pie crust. Bake for 40 minutes or until the center of guava cheesecake is firm. Chill for 3 hours or overnight spread guava jam over it, and then serve.
2 1/4 cup of all-purpose flour
1/2 cup of shortening (Crisco)
1 teaspoon of almond or vanilla extract
- Mix together softened butter, shortening, extract and sugar
- Mix until it’s creamy
- Add flour slowly
- You will have a firm but crumbly looking dough
- With a scooper (or your hands) form a ball approximately 1 inch
- Place parchment paper on cookie sheet and place balls of cookies with 1″ space between each cookie
- Push gently in the middle and sprinkle the sprinkles or place a small piece of guava
- Bake for 20-25 minutes or until it has a golden color
Enjoy! Do you have a favorite recipe cookie? Please share!
Welcome to our Olympics for Kids series! The Olympics are a wonderful opportunity to teach kids about the world and explore cultures together. Today, you can find more about other recipes from various countries thanks to our participating bloggers:
Rest assured I have found a few recipes similar to the one that I make:
Hope you can make any of the above recipes, and like we’d say in Puerto Rico, “Buen Provecho!” (Enjoy!)
This post is part of the Hispanic Heritage Month Series hosted by Multicultural Kid Blogs.
Can’t get enough about Puerto Rico? Click here!
Well, with us living in the U.S.A it’s kind’a hard trying to get my hands on one of them right now. Limbers are often sold from a neighbor’s home. I remember when I was growing up it was a real treat to get a quarter, and run down to Doña Juana’s house to buy a limber! Oh, so many flavors to choose from!
Limbers are homemade frozen treats made out of tropical fruits such as pineapple, coconut, mango, tamarindo, and the not so common, and very popular amongst the smaller children Oreo cookie flavor. My personal favorite is coconut, crema and bizcocho.
Making limber with your children is a fun and easy!
5 crushed Oreo cookies
2 cans of water (use the evaporated milk can)
1/2 cup of sugar
Let your child crush the cookies in a sealed sandwich bag.
Pour evaporated milk in blender, and add the crushed Oreo cookies, cans of water, and sugar.
Pour into 3 oz. disposable cups then I added chunks of Oreos inside.
Piragua is shaved iced served in a cone cup and topped with sweet flavored syrup. A piragua not to be confused with the American snow cones are shaped in the form of a pyramid while the snow cones are shaped liked balls.
In the picture below you’ll see on top of the second bottle an odd white shaped mold. This is what gives the piragua it’s pyramid shape.
Via Jeffrey Bary Flickr Common Creative
In Puerto Rico you can find a piragua cart nearly anywhere. My brother-in-law was kind enough to send me the pictures you see below of a recent family visit to Puerto Rico. He didn’t have a hard time finding un piraguero (man who sells piragua) since they are on the side of the road selling out of their trucks, at the flea market, or at the beach.
Piragua is such a popular treat in Puerto Rico, that you can also find wooden piragua cart toys (center picture in collage blue wooden piragua toy).
Photos courtesy of my brother-in-law David Torres enjoying piraguas in Puerto Rico!
|Piragua cart in Old San Juan’s pier.|
Considering I can’t have a Puerto Rico piraguas I guess the next best thing is limber! What’s limber? It’s a frozen sweet treat that I can make home. We’ll be bringing a little bit of Puerto Rico into our kitchen. So be on the look out for our next post!
Low Fat Flan
1⁄2 bar of fat free cream cheese
4 egg whites
1 can evaporated fat free or 2% milk
1 can fat free condensed milk
For the caramel:
1 cup of sugar
- Pre-heat oven to 350 degrees.
- In a small saucepan over low heat add sugar stirring occasionally until it caramelizes. Transfer the caramelized sugar onto a 8 x 8 inch baking pan and evenly spread throughout the bottom of the pan.
- Place it aside to cool off.
- Blend remaining ingredients in a blender until well mixed.
- Once sugar is cool add blended mixture into the baking pan. Cover with aluminum foil, place in a “Baño Maria” and bake for 1 hour or until knife inserted in the middle comes out clean. Once baked remove from oven and ”Bano Maria”, set aside and let cool.
- Place in refrigerator overnight.
- The following day remove it from the baking pan by gently removing it from the edges with a knife, place your serving dish on top covering the baking pan and flip.
This recipe is from Spanglish Baby.
- In a saucepan , boil the two cinnamon sticks with 1/2 cup water , simmer until make a tea . Remove from heat .
- In another pan, without putting it on the stove, combine three cups coconut milk with the cinnamon tea water, salt and sugar.
- Dissolve the cornstarch in the remaining cup of coconut milk , strain and add it to the rest of the mixture in the pan and have . Move well with a wooden spoon or whisk and mix well.
- Cook over moderately high heat, stirring constantly with wooden spoon or whisk to avoid lumps . Mix very well.
- Lower the heat so it can simmer and cook for five minutes stirring constantly .
- Remove from heat and pour the mixture into a mold. Or small plastic containers.
- Let cool at room temperature. Refrigerate for 15 to 30 minutes so it can finish solidifying.
- When completely cool turn over on a flat platter.
- Sprinkle with cinnamon and decorate as you like.
- This recipe is from 7 Días de Sabor.
64 oz de jugo de piña (64 oz. pineapple juice)
1 lata de leche condensada 14 oz (1 can of condensed milk)
12 a 16 oz de leche de coco (coconut milk)
1 cucharada de extracto de vainilla (1 tsp. vanilla extract)
Mezcle en licuadora y sirva en copa de cristal. (Mix in blender and serve in a glass cup)