Delicious Chicken Pie Blender

Ingredientes:

500 ml milk

250 ml of Safflower oil

3 cups all-purpose flour

1 teaspoon of oregano

4 eggs

2 tablespoons baking powder 

25 g grated Parmesan cheese

salt to taste (optional)

For the filling:

1 large chicken breast cooked and shredded in small pieces or minced

1 cup of cooked peas can 

1 cup of  corn cooked

100 ml of tomato sauce

1 chopped tomatoes

1 onion, chopped

olives

oregano

PREPARE
Turn the oven to 350 ° F and let heat
Beat all the dough ingredients in a blender except the cheese, and in the last seconds add the yeast

Mix all the filling ingredients in a bowl
Pour half the batter into a large baking dish stainless or aluminum, smeared with plenty of butter, spread the filling over the dough and cover with the other half of the dough.
Arrange with a spoon the holes that remain, sprinkle parmesan cheese and place to bake until golden brown, about 30 to 40 minutes, depends on the oven.

Sweet Potato Casserole

2 cups of stevia
1 eggs
4 tablespoon of butter (or 2 of butter and 2 of coconut oil)
1/2 cup of milk
1/2 teaspoon of vanilla

Top
 1/2 cup of brown sugar
1/3 cup of flour
3 tablespoon of  butter
1/2 cup of chopped pecans

30 minutes in 325o.F

Gingerbread Cookies

3 cups flour (it can be 2 all purpose and 1 whole)
2 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 cup (1 1/2 stick) butter, softened
3/4 cup fimly packed brown sugar 
1/2 cup molasses
1 egg
1 teaspoon of natural vanilla extract

MIX First 6 ingredients. Set aside. Beat butter and sugar with electric mixer or by hands intil light and fluffy Add molasses, egg and vanilla, mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.

ROLL  out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread with 5 inch cookies cutter. Place 1 inch apart on ungreased baking sheets.

BAKE in preheated 350o. F oven 8 to 10 minutes or until edges of cookies just begin to brown . Cool on baking sheets 2 minutes. Remove to wire racks,  cool completely. Decorate cookies by piping ddesigns

Coconut Pudim with Prune Sauce

 

 

Ingredients:

• 1/2 liter of milk
• 250 ml coconut milk (which can be obtained by liquefying up and shredded coconut 250 mg with 250 ml of water)
• 250 mg of shredded  coconut
• 2 tablespoons of coconut oil
• 4 level tablespoons of cornstarch
• 5 tablespoons of Stevia powder

Preparation:

• Dissolve starch in milk, bring to a boil over low heat with stevia, stirring constantly until thickened.
• Add coconut milk, coconut oil and stir to incorporate (it is added only after it thicken coconut milk may curdle).
- Place in container or own way and take the refrigerator for at least two hours until set.

Prune Sauce
- 5 tablespoons of sugar
- 15 prunes

Preparation:
Place the sugar in a pan and let go melting to form the caramelized syrup. I always need to add a little water to the syrup become creamy.
When the water is  incorporated to  the caramel, add ameixar stirring until the point.
You can be placed it over or under the pudin before or after to cool.

Apple Cider and Ginger Ale

 

 

 Combine equal parts Ginger Ale, and apple juice or cider

 

Source:

http://monicaswanson.com/five-non-alcoholic-festive-holiday-drinks/