HALLOWEEN CEREAL BARS #SundaySupper

Halloween is one of the times that most kids love, they can eat all the candy they want and dress of there  favorite character.
For this reason and many more the family of the #SundaySupper want to share delicious recipes to enjoy with your children for this celebration.
Spectacular and delicious ideas that will help to change a bit and take a completely fresh homemade.
I challenge you to come into this creepy and delicious day, and remember that this recipe is very easy and very Halloweenie too.
Enjoy it,
Happy Halloween!

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 can condensed milk
  • 5 cups mini marshmallows
  • 8 cups of Corn Flakes
  • 1 cup chopped pecans
  • 1 cup mini chips butterscotch

DIRECTIONS

In a saucepan melt the butter, add the condensed milk and marshmallows, stirring constantly until melted the marshmallows.
Remove from heat and add the cereal, stir until it covers all the cereal, finally add the pecans and chips butterscotch, stir well.
Place in a greased pan, spread well and refrigerate for 3 hours.
Cut into bars and enjoy.

This recipe makes 36 bars.

Preparation time: 15 minutes
Cooking time: 15 minutes
Level of the recipe: Easy

An if you are in the mood for more Halloween goodies, here are more delicious recipes for you to enjoy.

Bewitching Brews

Ghoulish Gruel:

Haunted Snacks:

Spooky Sweets:

Please be sure you join us on Twitter throughout the day, this Sunday (October 28th) during #SundaySupper.  We’ll be meeting up at 4:00 pm (PT) for our weekly #SundaySupper live chat where we’ll talk about all things Halloween.  All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.

We’d also love to feature your favorite Halloween recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

COCONUT PIE #Bakeforacure with Chantal Cookware #SundaySupper

This Sunday, the #SundaySupper is proud to partner with the prestigious family of Chantal to create awareness in Breast Cancer.
We join to millions of people working every day trying to find the cure for breast cancer, one of the biggest causes of death in women at this time I feel so honored to be part of this incredible event.
It is important for us to raise awareness and invite all women to perform personal self-exam, so simple that you can do it yourself in the comfort of your home.
This monthly checks are so important they have saved millions of lives worldwide.
There are millions of testimonies of success thanks to all of the effort of those who work with this cause without rest, we also want to give you the opportunity to contribute to this amazing cause by buying products like this Easy as Pie Dish by Chantal.
Amazing quality and incredible product.
Chantal is offering a 20% discount for purchasing theirs newest addition to the ceramic dish categoric this beautiful and practical easy as pie dish that you will find in a variety of colors.
The promotion code is BAKE4CURE and also I invite you to explore all the beautiful products that they offer on the website. Collaborate and also enjoy a high quality product.
I also want to inspire you with this delicious Coconut Pie that I made using my Chantal Easy as Pie Dish.
Enjoy it.

Here is the direct link to the website where you will find this beautiful dish.

http://www.chantal.com/piedishes

Keep up with the latest from Chantal on their websitetwitterfacebook, and Pinterest.



INGREDIENTS

  • 1 cup ground almonds
  • 1 cup crushed graham cracker
  • 6 tablespoons butter, melted
  • 1 cup milk
  • 1 cup coconut milk
  • 5 tablespoons cornstarch
  • 1 can condensed milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 cup toasted shredded coconut

DIRECTIONS

1. Mix butter with crackers and almonds until it forms a paste, spread on your Easy as Pie Dish by Chantal cookware and bake for 10 minutes at 350 degrees F.

2. In a blender place the coconut milk, milk, egg yolks, condensed milk and cornstarch, blend and place in a saucepan over low heat, stirring constantly until thickened about 20 minutes altogether add the vanilla and the coconut extract. Once ready, remove from heat, place in a bowl and cover with plastic wrap, refrigerate for 3 hours.

3. Whip the heavy cream with 4 tablespoons powdered sugar until it forms whipped cream, stir in the coconut cream and place on the cookie base and almonds. Freeze for 2 hours.

Before serving, sprinkle the toasted coconut.

This recipe makes 8 servings.

Preparation time: 5 hours
Cooking time: 30 minutes
Level of the recipe: Medium

We have more delicious recipes to inspired you from many of us who are giving away the dish and the pie to cheer someone else.

Check out this additional recipes.
Do you want to get your own Easy as Pie Dish?  Chantal is offering  will be 20% OFF of ALL Chantal Pie dishes on www.chantal.com. BAKE4CURE must be entered at checkout to receive the pie dish discount.
The coupon discount code is active October 16 2012 through October 30, 2012.
The Sunday Supper Team and Chantal Cookware, would be honored to have you join us for this special #BakeForACure event Around the Family Table this week.
Join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
Keep up with the latest from Chantal on their websitetwitterfacebook, and Pinterest !

SPOOKY MARSHMALLOWS

This is one of the favorite times of all children and many adults too, nothing better than Halloween. Many usually go to some activity or party, and on this occasion I want to give you a different idea and very easy to do, to share with friends.
These delicious marshmallows will be the sensation of Halloween night between young and old. Also if you wish you can decorate and give as gifts at the end of the day.
Enjoy this day and give away homemade candy.

INGREDIENTS

  • 24 marshmallows
  • 6 ounces white chocolate
  • 6 ounces semisweet chocolate
  • 1/2 cup coconut
  • 1/2 cup chopped salted peanuts
  • Halloween colored sprinkles

DIRECTIONS

Place the semisweet chocolate and white chocolate in 2 bowls, place to melt in the microwave in 30 second intervals, stirring each time, until melted, about 3 times each of the chocolates.

Place a popsicle stick in the center of each marshmallow.

Pour the chocolate over the marshmallow and sprinkle with the topping.

Place on a tray lined with parchment paper and refrigerate for 10 minutes.

This recipe makes 24 marshmallows decorated.

Preparation time: 15 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Deliciosa idea para disfrutar en la celebration de Halloween, en la cual tratamos de cambiar la forma en la regalamos dulces.

Estos marshmallows diferentes y deliciosos son la opción perfecta para llevar a una fiesta o incluso si los decora puede darlos como regalo al final del día.
Así que disfrute de esta receta súper practica y para ese día en el que lo único que hacemos es pensar en chocolate y mas chocolate.
INGREDIENTES
  • 24 marhsmellows
  • 6 onzas de cobertura de chocolate blanco
  • 6 onzas de cobertura de chocolate semidulce
  • 1/2 taza de coco deshidratado
  • 1/2 taza de mani salado picado
  • Sprinkles de colores de Halloween
PREPARACION

Coloque el chocolate semidulce y el chocolate blanco en 2 tazones, para derretir coloque en el microondas en intervalos de 30 segundos, revolviendo cada vez, hasta que derrita, aproximadamente 3 veces cada uno de los chocolates.

Coloque un palito de paleta en el centro de cada marshmallow.

Vierta el chocolate sobre el marshmallow y rocie con el topping.

Coloque en una bandeja forrada con papel encerado y refrigere por 10 minutos.

De esta receta salen 24 masrhmallows decorados.

Tiempo de preparación: 15 minutos
Tiempo de cocción: 4 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

PICADILLO DE PLATANO VERDE (GREEN PLANTAIN HASH) #SundaySupper

One of the things I enjoy most during this time is to make comfort foods, those that will come to the soul when you eat.
And so on this occasion I want to give you this recipe that has been in my family for decades is part of the menu in this cold season in which you just want to eat under the covers.
Definitely there is nothing better than that way, is simply delicious. I know this recipe is a bit unusual to some, but I assure you will be surprised when you prepare and try as it is incredibly delicious, and gives you a different option to use green plantains.
Part of what we do this week is to invite you to be transported to a warm and comforting, for this reason the #SundaySupper family has prepared for you a large number of recipes to enjoy at this time.
I encourage you to bring your blankets to enjoy these delicious recipes.

INGREDIENTS

  • 1 pound of short ribs
  • 4 cups beef broth
  • 4 green plantains, peeled and diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup of chopped cilantro
  • 1 can diced tomatoes 14.5 oz
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste

DIRECTIONS

In a heavy-bottomed pot place the ribs with 4 cups of beef broth and cook for about 3 hours on medium heat.

Once the ribs ready, remove from the pot and place in a bowl, remove the bone and shred the meat.
In the pot where you cook the meat, add onion, garlic and can of tomato, let it cook for five minutes, add the 2 cups of leftover broth and simmer over low heat, add the green plantain and meat, stir well, season with cumin, oregano, Worcestershire sauce, salt and pepper to taste.
Place the lid on the pot and let it cook for 20 minutes over low heat, stirring occasionally.

Once ready, add the cilantro and serve accompanied with white rice and salad.

Preparation time: 30 minutes
Cooking time: 3 hous 25 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Una de las cosas que mas disfruto en esta época es hacer comidas reconfortantes, esas que te llegan hasta el alma cuando las comes.
Y por eso en esta ocasión quiero regalarles esta receta que ha estado en mi familia por décadas forma parte del menú en esta época fría en la uno lo único que desea es comer debajo de las cobijas.
Definitivamente no existe nada mejor que eso y el que me diga que no pues se pierde de algo muy delicioso.
Se que esta receta es un poco inusual para algunos, pero les aseguro que se van a sorprender cuando la hagan y prueben ya que es increíblemente deliciosa, y les da una opción diferente para utilizar el plátano verde.
Parte de lo que queremos hacer esta semana es invitarlos a que se transporten a un espacio cálido y reconfortante,
Que lo disfrute

INGREDIENTES

  • 1/2 kilo de costilla de res
  • 6 tazas de caldo de res
  • 4 plátanos verdes pelados y cortados en cuadritos
  • 1 cebolla picada
  • 2 ajos picados
  • 1 taza de cilantro picado
  • 1 lata de tomate picado de 14.5 onzas
  • 1 cucharadita de comino en polvo
  • 1 cucharadita de oregano seco
  • 2 cucharadas de salsa lizano
  • Sal y pimienta al gusto

PREPARACION

En una olla de fondo grueso coloque las costillas con 4 tazas de caldo de res y cocine por aproximadamente 3 horas a fuego medio.

Una vez cocinas las costillas, saque de la olla y coloque en un tazón,  retire el hueso desmenuce la carne.
En la olla donde cocino la carne, agregue la cebolla, el ajo y la lata de tomate, deje que se cocine por cinco minutos, agregue las 2 tazas de caldo que sobran y deje hervir a fuego bajo, agregue el platano verde y la carne, revuelva bien, sazone con el comino, oregano, salsa lizano, sal y pimienta al gusto.
Coloque la tapa a la olla y deje que se cocine por 20 minutos a fuego bajo, revolviendo de vez en cuando.

Una vez listo, agregue el cilantro sirva y acompañe con arroz blanco y ensalada.

Tiempo de preparación: 30 minutos
Tiempo de cocción: 3 horas 25 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE


And if you want more inspiration, here are even more delicious recipes.

Comfort Food |Soups
Comfort Food  | Main Dish
Comfort Food | Desserts
Pairing Wine with Sunday Supper Comfort Food Favorites! by ENOFYLZ Wine Blog 
We would be honored to have you join us on Twitter throughout the day during #SundaySupper.  We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat where we’ll talk about our favorite Comfort Food Recipes.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

CROISSANTS FILLED WITH ASIAGO CHEESE AND SCALLIONS

For the celebrations of these months as expected, we need snacks, practical and easy to make, because we do not know at what point we will need them.
These delicious croissants are ideal for meetings, parties, or just for an afternoon in the company of friends, rest assured that they will be a hit at any event.
Stuffed with cream cheese, Dijon mustard, Asiago cheese and chives, they will be a big hit.
Enjoy it.INGREDIENTS 

  • 2 tubes ( 8 ounces ) refrigerated crescents rolls
  • 1 cup grated Asiago cheese
  • 1/2 cup chopped scallions
  • 1/4 cup cream cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons coarse salt

PREPARATION 

Preheat oven to 350 degrees In a bowl, mix the cream cheese and Dijon mustard.

Extend and separate the croissants, spread a teaspoon of cream cheese mixture in each one, place cheese and scallion, close to shape the croissant.

Place on a tray and bake for 12 minutes.

Once ready, serve and enjoy.

This recipe makes 16 croissants.

Preparation time: 10 minutes
Cooking time: 12 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Para las celebraciones de estos meses debemos tener a la mano bocadillos, prácticos y fáciles de hacer, ya que no sabemos en que momento los vamos a necesitar para una actividad.
Estos deliciosos croissants son ideales para reuniones, fiestas, o simplemente para una tarde en compania de amigos, tenga la seguridad de que serán un éxito en cualquier evento.
Rellenos de queso crema con mostaza dijon, queso Asiago y cebollinos, serán una sensación.
Que los disfrute.

INGREDIENTES

  • 2 tubos de pasta lista para Croissants
  • 1 taza de queso Asiago rallado
  • 1/2 taza de cebollinos picados
  • 1/4 taza de queso crema
  • 1 cucharada de mostaza dijon
  • 2 cucharaditas de sal gruesa

PREPARACION

Precaliente el horno a 350 grados

En un tazón mezcle el queso crema y la mostaza dijon.

Extienda y separe los croissants, unte una cucharadita de la mezcla de queso crema en cada uno, coloque queso y cebollino, cierre dando forma al croissant.

Coloque en una bandeja y hornee por 12 minutos.

Una vez listo, sirva y disfrute.

De esta receta salen 16 croissants.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 12 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

BUTTERNUT SQUASH AND CARROT BREAD #SundaySupper

I love baking and experimenting with different ingredients, this recipe was created thanks to the inspiration that my grandmother planted in me.
She used to make a delicious butternut squash bread, the only thing I did was add one or two ingredient to make it even more delicious.
It is fluffy, with a texture and flavor that will impress you, you never would believe that this is a butternut squash and carrot bread.
My grandmother baked delicious breads and every time I try to recreate one of the recipes that she made my house smell like nostalgia, and transports me to my childhood, sitting at the kitchen watching my grandmother created new recipes.
Hope you like this bread is full of love and delicious memories.
And today we are celebrating all the things orange, because fall is everywhere. Come with us and be part of the #SundaySupper family and enjoy all the recipes.

INGREDIENTS

  • 6 eggs
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 sticks of melted butter
  • 4 cups flour
  • 1 tablespoon baking powder
  • 1 cup of butternut squash puree
  • 1 cup shredded carrots
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup raisins
  • 1 pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F.

In a mixer, beat eggs and gradually add the 2 sugar and butter, beat for 5 minutes.

Sift flour, baking powder, cinnamon and pinch of salt in a bowl.

To the egg mixture add vanilla and grated carrot, alternate squash puree with flour, beat until everything is well incorporated, about 5 minutes more.
Finally add the raisins and stir well.

Pour into greased and floured style Bunt pan, bake for 50 minutes.

Remove from oven and let cool in pan for 10 minutes, unmolding the bread and place on a rack to cool completely.

This recipe makes 12 servings.

Preparation time: 25 minutes
Cooking time: 50 minutes
Level of the recipe: Easy

Do you want more recipes? Well check out all the delicious recipes that the family of the #SundaySupper made for you.

Sunrise  (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits
Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
 High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Sweet Potato Salad
Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad
Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
 Sunset (Dinner and Main Dishes)
Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce
Pam from The Meltaways is making some Spooky Stuffed Peppers
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
 By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean  is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Pumpkin Cream Cheese Fruit Dip
Laura from Family Spice is making some Gluten Free and Unprocessed Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
In case you lost count, that is fifty nine delectable dishes! I don’t know about you, but my mouth is already watering!
Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 4:00 pm(PT) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes featuring our favorite fall color.
All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

STUFFED BISCUITS WITH PINEAPPLE JAM AND CONDENSED MILK

This is definitely a very easy and delicious recipe, perfect for those days when you want to prepare something different and fast for breakfast or snack.
The amazing contrast between sweet and savory is delicious, I know you will love it.
Delicious little breads filled with jam and condensed milk, the perfect combination.
This recipe is very easy and quick to prepare, allowing you to spend a pleasant time with family or friends while enjoying these delicious Biscuits.
Enjoy it.INGREDIENTS

  • 1 tube of 8 units Biscuits
  • 2 tablespoons of condensed milk
  • 1/2 cup of pineapple jam
  • 1 teaspoon of cinnamon
  • 1 egg
  • 1/2 teaspoon of water

DIRECTIONS

Preheat oven to 350 degrees F.

In a bowl, mix the condensed milk with jam.

Separate in half each of the Biscuits, place a teaspoon of filling on one half and place the other half on top, pressing the edges seal well with a fork.
Place on a tray.

Mix the egg with the water and brush each biscuits, sprinkle cinnamon and bake for 17 minutes.

Remove from oven and cool completely.

Serve and enjoy.

This recipe makes 8 Biscuits.

Preparation time: 10 minutes
Cooking time: 17 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Esta es definitivamente una receta muy fácil y deliciosa, ideal para esos días en los que queremos  preparar algo diferente y rápido para el desayuno o merienda.
El increíble contraste entre lo dulce y salado es delicioso, yo se que le va a encantar.
Pancitos rellenos de deliciosa jalea y leche condensada, la combinación perfecta.
Esta es una receta muy fácil y rápida de preparar, lo cual le permitirá pasar un agradable rato en familia o con amigos y al mismo tiempo disfrutar de estos delicioso Biscuits.
Que los disfruten.

INGREDIENTES

  • 1 tubo de 8 unidades de Biscuits
  • 2 cucharadas de leche condensada
  • 1/2 taza de jalea de Pina
  • 1 cucharadita de canela
  • 1 huevo
  • 1/2 cucharadita de agua

PREPARACION

Precaliente el horno a 350 grados F.

En un tazón mezcle la leche condensada con la jalea.
Separe por la mitad cada uno de los Biscuits, coloque una cucharadita del relleno en una de las mitades y coloque la otra mitad por encima, cierre bien las orillas presionando con un tenedor. Coloque en una bandeja.

Mezcle el huevo con el agua y barnice cada uno de los biscuits, rocie la canela y lleve al horno por 17 minutos.

Saque del horno y deje enfriar completamente.

Sirva y disfrute.

De esta receta salen 8 Biscuits.

Tiempo de preparación: 10 minutos
Tiempo de cocción: 17 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE