Browsing Category MY CHILDREN’S FAVORITES
Anita’s best Chocolate Chip Cookie Cups and Milk
Ingredients
1 cup brown sugar
1/2 cup granulated sugar
2 cups All-purpose flour
1 teaspoon baking soda
1 cup salted butter, melted
1 1/2 cup mini-chocolate chips
1/4 cup whole milk
1 teaspoon vanilla paste or extract
1/2 cup melted chocolate chips
3/4 cup confetti
Milk or Ice cream, for serving
Preparation
- Preheat oven to 350 grades Fahrenheit.
- In a large bowl, with an electric hand mixer beat melted butter, brown sugar and granulated sugar until creamy and smooth.
- Stir in vanilla and milk. Add flour, baking soda and mix until well combined. Fold in chocolate chips.
- Take inverted muffin pan and spray it with butter spray. Using your hands take about a 1/4 cup of chocolate chip cookie dough, and press dough molding it all around each muffin cup. Place in refrigerator to set dough for about one hour.
- Remove from fridge and place inverted muffin pan into the middle rack of oven and bake until edges of cookie dough is golden brown but still a little soft for about 13-15 minutes. Do not over bake dough.
- Let it cool for about 10 minutes in the pan . Remove chocolate chips cookie cups carefully using a butter knife tip, and let it cool completely over a wire rack. (You can also press the cookie dough into each of the muffin cup, but cookie dough tend to grow in the middle, not completely allowing a deep hole to be created to pour milk in).
- Melt 1/2 cup of semi-sweet chocolate chips in the microwave for about 30 seconds or until completely melted.
- Deep each cookie cup border into the melted chocolate. While chocolate is still hot, and not set yet, use the confetti and sprinkle it all around the chocolate border of cookie cups.
- Serve inside with milk, ice cream, mousse or anything you want but don’t forget to eat the cup:) Enjoy!
Anita’s Organic Almond Milk Acai Bowl
Ingredients
Yield: 2 bowls
1-1/2 Organic Acai Super fruit pack
1-1/2 banana
1/3 cup Almond milk (see my home-made recipe on my site)
2 Tablespoons Sparkling Apple Cider
Toppings 
Strawberries, bananas, kiwi and raspberries
Classic Granola or (see my home-made granola on my site)
Shredded Coconut, toasted (optional)
Raw Organic Honey
Preparation
- Place in the blender Acai super fruit packs with almond milk and sparking apple cider. Blend for couple seconds and add banana.
- Blend until smoothie is thick. Add some crushed ice for a smoother consistency.
- Top with chopped strawberries, kiwi, bananas, raspberries or any fruits of your choice, coconut and granola.
- Drizzle with your favorite honey and enjoy immediately.
Anita’s Simple and Delicious Happy 4Th of July Vanilla-Berries Dessert
Ingredients
For the homemade cookie crust:
1 1/2 cups all purpose flour, sifted
1/2 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
1/2 teaspoon baking soda
1/3 teaspoon salt
1/3 teaspoon pure vanilla extract
Preparation
- Preheat oven to 350 grades Fahrenheit
- Cream together melted butter and sugar until creamy and smooth. Add egg, flour, baking soda and salt.
- Mix well all ingredients until combined.
- Transfer to a baking pan layered with parchment paper. Press cookie dough into the pan.
- Bake for about 10 minutes or until golden brown. Let it cool for 10 to 15 minutes and set aside.
Ingredients for Vanilla Cream
1/2 cup sugar
2 Tablespoon cornstarch
1 1/2 cup whole milk
1 teaspoon vanilla extract
2 tablespoon heavy whipping cream
Preparation:
- Combine in a medium size saucepan milk and sugar. Bring it to a boil and add cornstarch mixed in the 2 tablespoon of cream.
- Stirring constantly at medium-low heat until mixture thickens.
- Cook for about 3 minutes and add vanilla. Do not let it cool completely.
- While is still slightly warm pour cream mixture over cookie dough.
- Arrange desired fruit on top of filling and place it in refrigerator for 4 to 6 hours or overnight. Happy 4th of July!!! Enjoy!
Anita’s Irresistible Strawberry Pound-short Cake
Ingredients
1 pint of fresh strawberries, small diced/sliced
2 Tablespoons of confectioner sugar
1 teaspoon of fresh lemon juice
4 slices of honey pound cake, small diced cubes(see my recipe)
1 cup heavy whipping cream
4 Tablespoons of confectioner sugar
Preparation
- Place diced strawberries into a large bowl. Add two Tablespoon confectioner sugar and lemon juice. Stir all ingredients and place in the fridge for about 20 minutes.
- Prepare whipping cream by beating in a medium size cold bowl with a hand mixer the heavy cream with four tablespoon of confectioner sugar until light peaks form, and set aside.
- To assemble, start by layering diced cubes of pound cake and brush them with the juices released from fresh strawberries. Cover with cut pieces of strawberries and top with a dollop of whipped cream. Add more layers as you desire using some thinly sliced strawberries all around the glass cup. Note: By making the Honey Pound cake ahead of time, you can set this dessert up in no time, and serving it upon request in individual cups is recommended so you could prevent over squishing soggy cake.
Anita’s Best and Fresh Spring Shrimp Roll with Sweet-Sour Sauce
Ingredients
8 Rice Paper Rounds Wrappers
1/2 Pound Roasted Cooked Shrimps
1/2 cup fresh mint leaves
4 lettuce leaves cut in thirds, spines removed
4 ounces cooked clear rice noodles
4 scallions, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 Tablespoons extra virgin olive oil
1 cup coleslaw mix
3 seedless Persian cucumbers, strips
Ingredients for Sweet-Sour Sauce
3 Tablespoon of orange juice
1 Tablespoon Soy Sauce
1/3 teaspoon fish sauce
1/3 cup rice vinegar
1 1/2 teaspoon hot sauce
1 Tablespoon Rice Vinegar
1 teaspoon honey
1 scallion, sliced
Toss all ingredients together. Set aside.
Preparation
- Preheat oven to 425 grades Fahrenheit. Line up a baking pan with foil and place shrimps in a single layer. Drizzle with olive oil, toss in scallions, and seasoned with garlic powder, paprika and ground black pepper. Roast only for 15 minutes because shrimps are already cooked. Remove from oven and set aside.
2. Bring water to a boil. Turn off the heat. Place rice noodles to cook for 5 to 6 minutes. Drain and set aside.
3. Line up all your ingredients:
4. Clear off a cutting board. Place a rice paper round in a big flat container with warm water. Soak it for 30 seconds or until rice paper is soft. Cover rest of round rice paper with a damp paper kitchen towel.
5. Place 2 or 3 leaves of fresh mint on the center of the rice round paper, 1 1/2 to 2 inches away from each edge side. Top with shredded coleslaw. Place lettuce leaves with 2 or 3 roasted shrimps on top. Pile up with cucumber slices.
6. Bring the edge of rice round paper over filling and tuck underneath. Continue to roll and fold in the sides like when making a burrito.
7. Repeat same procedure with rest of rolls. Serve with dipping sauce. Fresh, healthy, simple and delicious. Enjoy!
Note: Keep fresh and soft with a wet kitchen towel on top. 
Anita’s Best Shrimp-Stuffed Mushrooms
Ingredients for Roasted Shrimps
1 1/2 Pound Shrimp, tail on and peeled
4 Tablespoons Extra Virgin Olive Oil
4 garlic cloves, minced
1/4 cup of green onions, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse see salt
1/2 teaspoon cayenne pepper
juice and zest of 2 lemons
Preparation for Roasted Shrimps
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl toss shrimps with all ingredients. Arrange shrimps in an even layer in a large baking sheet pan.
- Roast for 20 to 25 minutes or until shrimps are pink and cooked through. Chopped shrimps in small pieces and add some chopped fresh tarragon leaves. Set aside.
Preparation for Stuffed Mushrooms1. Remove stem from 12 Baby Portobello mushrooms. Arrange rounded part of mushrooms facing down on an oiled baking sheet pan and brush mushrooms with olive oil. Bake at 400 degrees Fahrenheit for about 10 to 12 minutes. Remove from oven and let them cool for 2 to 3 minutes before filling them with roasted chopped shrimps. Ready to serve. Enjoy!
Anita’s Healthy Apple Peanut Butter with Granola Sandwiches
Ingredients
3 Green apples, unpeeled cut into 1/2 inch thick rounds
2 Tablespoons Chunky Peanut Butter
2 Tablespoon oat granola (see my recipe)
Preparation
- Cut apple in half using a sharp knife to halve it from top bottom.
- Core and cut crosswise apples into 1/2-inch thick rings.
- Spread apples with chunky or creamy peanut butter on one slice.
- Sprinkle the magic of homemade old fashioned oats over peanut butter. Top it with another ring of apple. Sprinkle with more granola . Enjoy this delicious and healthy sandwich!
Anita’s Healthy and Delicious Oat Granola
Ingredients
4 cups old fashioned Oats, uncooked
1 cup raisins
1 cup dried dates, pitted and chopped
1 cup dried, cranberries
1/2 cup fresh coconut, shredded
1/3 cup agave nectar
2 tablespoon brown sugar
1 teaspoon cinnamon, ground
1/3 teaspoon salt
1 Tablespoon Organic raw Honey
Preparation
- Preheat oven to 350 grades Fahrenheit.
- Line with foil a large baking sheet and spray it with vegetable cooking oil. Set aside.
- In a large bowl mix together all ingredients. Spread evenly over the baking sheet with foil.
- Bake in middle rack for 30-40 minutes until oats are golden brown, stirring frequently (2 to 3 times).
- Remove oats granola from oven and let it cool in pan.
- Place cool granola into a glass jar. Enjoy over peanut butter apple sandwiches (see my recipe), sprinkle over yogurt or on its own “best and healthy snack”.
Anita’s Mushroom, Green Onions and Cheese Omelet
A delicious breakfast or lunch! My daughter’s favorite omelet.
Ingredients
2 eggs
2 teaspoon Extra Virgin Olive Oil
3 baby Portobello mushrooms, thinly sliced
2 green onions, chopped small (all green and white parts)
1 1/2 slices Muenster Cheese or Cheddar
Salt and Pepper TT (to taste)
Preparation
- In a small bowl beat eggs with salt and pepper.
- Heat oil in skillet at medium-low heat.
- Stir in mushroom and sate until soft and tender for about 2 minutes. Incorporate green onions and cook until slightly soften.
- Pour in beaten eggs. Cook for about 3 minutes. Add cheese pieces. When cheese is starting to melt fold omelet in half.
- Cook till slightly crispy and golden brown on both sides.
- Ready to serve warm. Enjoy!
Anita’s Rigatoni Pasta with Meat Sauce
Ingredients
1 Pound Rigatoni
1 Pound ground Beef
2 cloves garlic, finely chopped
1 Tablespoon Olive Oil
1/2 Tablespoon Butter
1 Onion, small diced
4 tomatoes, small diced
1 teaspoon dried oregano
1/2 teaspoon cinnamon, ground
1/2 cup white wine
1/2 teaspoon nutmeg, ground
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh Basil leaves, cut in long thin strips
4 Sage leaves, cut in long thin strips
1/3 cup Pecorino Romano Cheese, grated
Preparation
- Prepare a large pot with water with a pinch of salt and set it at low heat.
- Set at medium heat a saucepan with olive oil and add ground meat. Brown meat for 5 to 10 minutes.
- Add chopped garlic and diced onions. Cook for about 3 minutes.
- Add salt, pepper, ground cinnamon, dried oregano, and nutmeg.
- Pour white wine to deglaze the pan and add tomatoes. Stir and let it simmer at low heat for 45 minutes to an hour.
- Higher the heat under salted water pot and let it boil. Add dried pasta and cook until al dente.
- Drop cooked Rigatoni into the meat sauce, add butter and half of fresh basil and sage. Toss gently all together.
- Remove from heat and serve. Sprinkle over the top with rest of the fresh basil, and sage. Top it with grated Pecorino Romano, and a drizzle of extra virgin olive oil. Yum! Enjoy next to our homemade delicious bread ( see recipe).
