Señor

GREIBE
1 libra azucar refinada
2 harina la rosa 1 manteca cloverquitale un culito a la libra no la pongas toda

Galletas de limon o coco:
1/2 lb mantequilla o margarina
3/4 T azucar
1 huevo
1/4cdita sal
2 1/2 T harina
1 1/2cdita polvo de hornear
1/2 T coci rayado
ralladura de un limos grande.
Cremar mantequilla con azucar, agregar huevo y sal. Mezclar harina coin polvo de hornear ymezclar suavemente con mezcla anterior. Dividir masa en dos partes: agregar coco a una parte y el limon a la otra mitad. Amasar para formar una masa homogenea , extender con rodillo mas o menos 1/4" de gruesor, cortar con moldes. Hornear a 350 hasta quedoren.

GALLETAS APRICOT AND ALMOND
4 huevos
1 taza azucar domino
2 barras margarina
4 vasos de harina
3 cuchadita vainilla
4 cdita polvohornear
2 cascara limon rayado
Almendra molida al gusto
Jalea albaricoque para poner en hoyo

Revolver huevo con azucar, margarina y vainilla. despuies la harina, bakingpowder.
Aparte 2 claras de huevo y en otro plato almaendra . Meter una chibolita en calra de huevodespuesalmedra y despues se le hace el hoyitro con la jalea.Poner papel cera y poner alli y al horno a 350 por 10 a 15 min.CHICKEN PESTO PENNE

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 (16 ounce) box penne pasta
6 cups cubed cooked chicken
4 cups shredded Italian cheese blend
3 cups fresh baby spinach
1 (15 ounce) can crushed tomatoes
1 (15 ounce) jar Alfredo sauce
1 (15 ounce) jar pesto sauce
1 1/2 cups milk
Directions

Preheat an oven to 350degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine the bread crumbs, Parmesan cheese, and olive oil in a small bowl until evenly moistened; set aside.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cookedthrough, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Meanwhile, combine the chicken in a bowl with the Italian cheese blend, spinach, tomatoes, alfredo sauce, pesto sauce, and milk. Stir in the pasta once done, and scoop into the prepared baking dish. Top with the bread crumb mixture.
Bake in the preheated oven until bubbly and golden brown on top, 40to 45 minutes.
CARAMEL BROWNIES

1 (14 ounce) package individually wrapped caramels
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package chocolate cake mix
6 tablespoons butter, melted
1 cup semisweet chocolate chips
1/4 pound whole pecans
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Set aside.
Unwrap caramels and place in saucepan with 2Tablespoons evaporated milk. Melt over medium to low heat, stirring constantly.
In a large bowl, combine the remaining evaporated milk, dry cake mix, and melted butter. Stir until well blended. Spread half of this mixture in the prepared pan. Bake for 10 minutes.
Remove brownies from oven. Sprinkle chocolate chips and drizzle melted caramels over the top. Drop remaining cake mixture byteaspoonfuls over all. Return to oven for 20 minutes. Garnish with whole pecans if you'd like.






Black and white cheescake bars‏

Original Recipe Yield 48 servings
Ingredients

2 cups semisweet chocolate chips
1/2 cup butter
2 cups graham cracker crumbs
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
1 teaspoon vanilla extract
DirectionsIn a double boiler or microwave, melt chocolate chips and butter, stirring occasionally. Stir in the graham cracker crumbs. Set aside 1/4 cup for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. x 2-in. baking pan.
In a mixing bowl, beat cream cheese until smooth. Gradually beat in milk, egg and vanilla. Pour over crust. Sprinkle with reserved crumbs. Bake at 325 degrees...