Amy's Recipe of the Day

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Location: Texas, United States

Tuesday, December 30, 2014

Coconut Macaroons--Taste of Home


  • 1-1/3 cups flaked coconut
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon vanilla extract


  • 1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
  • 2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

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Thursday, December 25, 2014

Candy Cane Kiss Blossoms

These are the Christmas cookies we made this year, and we used red sugar and powdered sugar.  The colored sugar was better than the powdered sugar.
We searched for this recipe when we bought a bag of candy cane kisses on sale, and wanted to bake with them, and the peanut butter cookie recipe didn't sound appetizing with the candy cane flavor.  These worked out very well.
  • 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • Red or green sugar crystals, granulated sugar or powdered sugar (garnish)


  1. Heat oven to 350°F. Remove wrappers from candies.
  2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  3. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.


Tuesday, December 23, 2014

Chicken Verde Tamales

From the San Antonio Express-News.
I added a little less salt, and made a double recipe.  I was having to spend all day making tamales, so I may as well have a bunch to freeze.

Chicken filling:

1 whole roasting chicken
1 diced white onion
10 diced celery stalks
1/4 cup extra virgin olive oil
poultry seasoning, to taste
salt, to taste

Verde sauce:

12 tomatillos
10 whole jalapenos, de-seeded and sliced into strips
4 Tbsp comino
2 Tbsp salt
1 Tbsp pepper

Falafel Garbanzo Masa:

2 cups garbanzo flour (I got mine at Indian grocery)
1 1/2 cups reserved chicken juices
3 tsp salt
1/2 tsp baking soda
2 tsp parsley flakes
1 tsp ground comino
1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp onion powder
1 cup extra virgin olive oil
24 corn husks, soaked

Optional, for serving:

Any type of salsa verde (or make extra verde sauce)
sour cream

For chicken filling:
Heat oven to 350 degrees.  Bake chicken with vegetables in a cooking bag for 2 hours.  Drain juices and set aside for masa.  Cool veggies and chicken, debone, and shred.

For verde sauce:
Parboil tomatillos until skins start to peel.  Cool, peel, and blend until smooth.  Add jalapenos, cumin, salt, and pepper and pour over shredded chicken (I used fewer jalapenos and blended them with the tomatillos, and just put the whole strips in a few).

For Falafel Garbanzo Masa:
In a mixing bowl, add garbanzo flour, 1 1/2 cups chicken juices, salt, baking soda, parsley, comino, coriander, garlic powder, onion powder, and olive oil and mix until smooth.  (Mine seemed too thin, so I added more garbanzo flour.)

To assemble:
Spread masa on a cleaned and dried corn husk and add a large spoonful of the chicken verde filling.  Roll and wrap.  Steam 2 hours, adding more water to your pot after 1 hour.  Let sit and cool in pot for 15 minutes.