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Explore & Enjoy, Zaragoza (2026)

15/10/2026

1. STRAWBERRY FLUFF SALAD
Preparation:
1. In a large bowl, whisk together 1 box (3.4 oz) instant strawberry pudding mix and 1 cup cold milk for 2 minutes until thickened.
2. Gently fold in 1 tub (8 oz) whipped topping (Cool Whip).
3. Add 1 can (20 oz) crushed pineapple (drained), 2 cups sliced fresh strawberries, and 1 cup mini marshmallows. Mix gently.
4. Cover and refrigerate for at least 1 hour before serving. Top with extra strawberries if desired.
2. ORANGE CREAMSICLE FLUFF SALAD
Preparation:
1. Whisk 1 box (3.4 oz) instant orange pudding mix with 1 cup cold milk until thick.
2. Fold in 1 tub (8 oz) Cool Whip.
3. Gently stir in 1 can (20 oz) mandarin oranges (drained), 1 can (8 oz) crushed pineapple (drained), and 1 cup mini marshmallows.
4. Chill for 1-2 hours. The flavors will taste like a creamsicle.
3. WATERGATE FLUFF SALAD (Pistachio)
Preparation:
1. Mix 1 box (3.4 oz) instant pistachio pudding mix with 1 cup cold milk.
2. Fold in 1 tub (8 oz) Cool Whip.
3. Add 1 can (20 oz) crushed pineapple (drained), 1 cup mini marshmallows, and 1 cup chopped pecans (optional).
4. Stir until combined and refrigerate for at least 1 hour. It will turn light green and fluffy.
4. AMBROSIA FLUFF SALAD
Preparation:
1. In a large bowl, fold together 1 tub (8 oz) Cool Whip.
2. Add 1 can (20 oz) crushed pineapple (drained), 1 can (11 oz) mandarin oranges (drained), 1 cup mini marshmallows, 1 cup sweetened shredded coconut, and 1 cup halved maraschino cherries.
3. Mix gently so you don't break the oranges.
4. Chill for 2 hours before serving.
5. CHERRY FLUFF SALAD
Preparation:
1. Whisk 1 box (3.4 oz) instant cherry pudding mix and 1 cup cold milk for 2 minutes.
2. Fold in 1 tub (8 oz) Cool Whip.
3. Add 1 can (20 oz) crushed pineapple (drained), 1 can (21 oz) cherry pie filling, and 1 cup mini marshmallows.
4. Mix well and refrigerate for at least 2 hours to let it set. It will be pink, creamy, and full of cherries.

15/10/2026

1. CLASSIC PEANUT BUTTER COOKIES
Preparation:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla, 1/2 tsp baking soda, and 1/4 tsp salt until smooth.
3. Scoop 1 tbsp of dough and roll into balls. Place on a baking sheet.
4. Press each ball with a fork making a criss-cross pattern.
5. Bake for 10-12 minutes until edges are golden. Let cool.
2. PEANUT BUTTER CHOCOLATE CHIP COOKIES
Preparation:
1. Preheat oven to 350°F (175°C). Beat peanut butter, 1/2 cup softened butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until creamy.
2. Add 1 egg and 1 tsp vanilla and mix.
3. In another bowl, whisk 1 1/2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Add to wet mixture.
4. Fold in 1 cup chocolate chips.
5. Drop spoonfuls onto baking sheet and bake 11-13 minutes.
3. PEANUT BUTTER BLOSSOM COOKIES
Preparation:
1. Preheat oven to 350°F (175°C). Cream peanut butter, 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar.
2. Add 1 egg and 1 tsp vanilla.
3. Mix in 1 1/2 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Roll dough into 1-inch balls, then roll in extra sugar. Place on baking sheet.
5. Bake 8-10 minutes. Immediately press an unwrapped chocolate kiss into the center of each cookie. Let cool until chocolate sets.
4. PEANUT BUTTER OATMEAL COOKIES
Preparation:
1. Preheat oven to 350°F (175°C). Cream peanut butter, 1/2 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar.
2. Add 1 egg and 1 tsp vanilla.
3. Combine 1 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt, then add to mixture.
4. Stir in 2 cups old-fashioned oats.
5. Scoop onto baking sheet and bake 10-12 minutes. They will look soft but will firm up as they cool.
5. PEANUT BUTTER SANDWICH COOKIES
Preparation:
For Cookies:
1. Preheat oven to 350°F (175°C). Cream peanut butter, 1/2 cup butter, 1 cup powdered sugar, and 1 cup granulated sugar.
2. Add 1 egg and 1 tsp vanilla. Mix in 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Form balls, press with fork, and bake 10-12 minutes. Let cool completely.

15/10/2026

Here is the full recipe step by step in English:
Ingredients
For the bombs:
• 1 lb (450g) lump crab meat, picked clean
• 1/2 lb (225g) small shrimp, peeled, deveined and chopped (save 8-10 whole for the center)
• 8 oz (225g) cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup panko breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise
• 2 tbsp chopped green onions or chives
• 1 tsp Old Bay seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• Salt and black pepper to taste
For the coating:
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup seasoned panko breadcrumbs
• 2 tbsp grated parmesan
For the garlic butter sauce:
• 4 tbsp unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp chopped parsley
• 1 tbsp lemon juice
• Lemon wedges for serving
Instructions
• Step 1: Prep the filling. In a large bowl, mix softened cream cheese, mayonnaise, mozzarella, cheddar, green onions, Old Bay, garlic powder and paprika until creamy.
• Step 2: Add seafood. Gently fold in the lump crab meat and chopped shrimp. Do not overmix, you want to keep the crab lumps intact. Season with salt and pepper.
• Step 3: Form the bombs. Take about 3 tbsp of mixture, place one whole shrimp in the middle, and roll into a ball about the size of a golf ball. You should get 10-12 bombs. Place them on a tray and chill for 20 minutes in the fridge, this helps them hold shape.
• Step 4: Bread them. Set up 3 bowls: flour in one, beaten eggs in the second, panko + parmesan in the third. Roll each bomb in flour, then egg, then panko to coat evenly.
• Step 5: Make garlic butter. Mix melted butter, minced garlic, parsley and lemon juice.
• Step 6: Bake. Preheat oven to 375°F (190°C). Place bombs in a buttered baking dish, brush generously with half of the garlic butter, and bake for 22-25 minutes until golden brown and crispy on top.

15/10/2026

This is **Creamy Coconut Pavê**, the Brazilian no-bake layered dessert from your picture. Rich, cold, and very easy.

Here is the full recipe step by step in English:

# # # Ingredients

**For the coconut cream:**
- 1 can (14 oz / 395g) sweetened condensed milk
- 1 can (13.5 oz / 400ml) coconut milk
- 2 cups whole milk
- 3 tbsp cornstarch (Maisena)
- 1 cup shredded sweetened coconut + extra for topping
- 1 tsp vanilla extract
- 1 cup heavy cream (200ml)

**For the layers:**
- 200g ladyfinger biscuits or Maria / Maisena biscuits
- 1/2 cup milk to moisten the biscuits

# # Step by Step

**1. Make the base cream:**
In a saucepan, dissolve the cornstarch in the whole milk. Add the condensed milk, coconut milk, and shredded coconut.

**2. Cook until thick:**
Cook over medium heat, whisking constantly. It will start to thicken in 8 to 10 minutes. When it is creamy like a thick custard, remove from heat.

**3. Finish the cream:**
Let it cool for 5 minutes. Stir in vanilla extract and heavy cream. This makes it silky and extra creamy.

**4. Prepare the dish:**
Lightly dip each biscuit in milk, just 1 second per side. Do not soak them or they will fall apart.

**5. First layer:**
Spread a thin layer of coconut cream on the bottom of a large glass dish.

**6. Layer it:**
Add a layer of moistened biscuits, then a layer of cream. Repeat. You should get 2 to 3 layers. Finish with cream on top.

**7. Top it:**
Cover generously with shredded coconut. That is the white fluffy layer you see in the photo.

**8. Chill:**
Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight. It needs to set.

**9. Serve:**
Scoop with a spoon and serve cold. It will be soft, creamy, and hold the biscuit layers inside.

Tip: For more coconut flavor, toast half of the topping coconut lightly and mix it with fresh shredded coconut.

14/10/2026

🍠 Homemade Sweet Potato Candy

Ingredients — 6 servings

- 1 kg of orange or yellow sweet potatoes
- 250 g of piloncillo
- 1 large cinnamon stick
- 3 cloves
- 2 cups of water
- 1 teaspoon of vanilla
- 1 pinch of salt

Preparation

1. Prepare the sweet potatoes. Clean the sweet potatoes thoroughly, peel them completely, and slice them into big, even chunks so they cook perfectly without breaking.

2. Prepare the honey. In a big saucepan, add the water, piloncillo, cinnamon stick, and cloves. Let it cook on medium heat for about 8 to 10 minutes, until the piloncillo melts completely.

3. Add the sweet potatoes. Place the sweet potato chunks into the hot syrup, sprinkle the pinch of salt, and make sure every piece is well covered with the honey.

4. Cook slowly. Put the lid on and let it cook on low flame for 25 to 35 minutes, flipping the pieces gently from time to time until they become tender when pierced with a fork.

5. Thicken the honey. Take off the lid, pour in the vanilla, and let it simmer slowly for another 8 to 12 minutes, until the syrup becomes a little thick and glossy. Try not to stir too much.

6. Serve the candy. Take out the cinnamon and the cloves. Let it sit for a few minutes then serve the warm sweet potatoes in a deep dish, well covered with its delicious piloncillo syrup.

💡 To make them look spectacular in the photo: Present big, whole pieces of sweet potato with a bright orange color and plenty of glossy piloncillo syrup on top. Use a light-colored ceramic plate to make the color of the sweet pop.

14/10/2026

🥔🧀 CHEESE STUFFED POTATO STUFFED PUFFS 🥔🧀
Yields: 10–12 stuffed puffs
Ingredients
For the dough:
- 500 g potatoes
- 2 cups nixtamalized corn flour
- 2 tbsp wheat flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 2 tbsp butter
- 1/4–1/2 cup warm water, if necessary

For the filling:
- 250 g Oaxaca cheese, grated
For cooking:
- Vegetable oil, as needed
For serving:
- Mexican cream
- Crumbled fresh cheese
- Lettuce, finely chopped
- Red or green salsa

Preparation
1. Cook the potatoes. Peel the potatoes, cut them into medium pieces and boil in salted water for 15–20 minutes until very tender. Drain completely.

2. Make the dough. While still hot, mash the potatoes into a soft, smooth puree. Mix in the cornmeal, wheat flour, salt, garlic powder and butter until you get a soft dough. Add a little warm water only if the dough feels too dry.

4. Shape and fill. Divide the dough into 10–12 equal balls. Flatten each one with your hands, add a good amount of shredded Oaxaca cheese in the middle, seal well and gently press to form thick patties about 1–1.5 cm thick.

5. Cook them. Heat a little oil in a large skillet over medium heat. Cook the puffs 3–4 minutes per side until nicely golden and crispy outside and the cheese inside is fully melted.

6. Serve. Serve them hot, open one slightly to show the cheesy pull, and top with cream, fresh cheese, lettuce and your favorite red or green salsa.

Grandma's tip: Keep the flame on medium, don't cook on high heat. This way they get a beautiful golden crust on the outside while the cheese melts perfectly inside — soft, tasty and super stretchy when you pull them apart!

14/10/2026

How to Make Yogurt and Fruit Jelly 🍓🥭🍇

A fresh, light and super refreshing dessert, loaded with natural fruits - ideal for hot summer days.

🧾 Ingredients
For the yogurt cream
2 cups of plain or vanilla yogurt (500 g)
1 can of sweetened condensed milk (397 g)
1 tsp of vanilla extract
2 sachets of unflavored gelatin (7 g each)
1/2 cup of cold water
For the assembly
1 cup of strawberries, chopped
1 cup of mango, cut into cubes
1 cup of grapes, cut in half
1 kiwi, diced
Other fruits of your choice

👩🏻‍🍳 Preparation
1. Make the creamy base
In a blender, combine the yogurt, condensed milk and vanilla extract and blend until smooth and creamy.

2. Hydrate the gelatin
Add the unflavored gelatin to the cold water and let it soak for 5 minutes.

3. Melt it
Warm up the hydrated gelatin in the microwave or using a double boiler for 20 to 30 seconds, until it is fully melted.

4. Mix everything
Pour the melted gelatin into the yogurt blend and blend again for a few seconds until well combined.

5. Arrange the mold
Spread all the chopped fruits evenly into a large mold or into small individual cups.

6. Pour the mixture
Gently pour the yogurt preparation over the fruits.

7. Chill
Place in the fridge for 4 to 6 hours, or until it is completely set.

8. Serve
Unmold carefully and garnish with some extra fresh fruits on top.

✨ Homemade tip
For an extra creamy and rich texture, you can add 100 g of cream cheese to the yogurt mix before blending.

😍 It comes out super fresh, soft, colorful and bursting with natural fruit flavor that everyone will love. 🍓🥭🍇🥝

14/10/2026

**Creamy coffee cake ☕️🤎**
**Step by step**

**Ingredients**
- 1 package of María cookies (approx. 170–200 g)
- 1 can of condensed milk (387 g)
- 1 can of evaporated milk (360 ml)
- 190 g of cream cheese
- 1 cup of strong coffee, cold
- 1 teaspoon of vanilla extract
- 1 tablespoon of instant coffee (optional)
- Cocoa powder or grated chocolate for decoration

**Preparation**
1. **Make the cream.** In a blender, add the condensed milk, evaporated milk, cream cheese, vanilla extract and 1/2 cup of cold coffee. Blend until smooth and creamy.

2. **Boost the coffee flavor.** If you want a stronger taste, add the instant coffee and blend for a few more seconds until well combined.

3. **Soak the cookies.** Lightly dip the María cookies in the other 1/2 cup of cold coffee. Don't leave them too long so they don't break.

4. **Create the base layer.** Place a first layer of the coffee-dipped cookies at the bottom of a rectangular glass dish.

5. **Add the first cream layer.** Pour some of the cream mixture over the cookies and spread it evenly.

6. **Build the cake.** Continue alternating layers of cookies and cream, finishing with a layer of cream on top.

7. **Chill it.** Cover the dish with plastic wrap and let it chill in the fridge for 6 to 8 hours, ideally overnight.

8. **Decorate and serve.** Before serving, dust with cocoa powder or grated chocolate. Serve cold and enjoy.

**Grandma's tip:** For a firmer cake that cuts into perfect slices, make sure the cream cheese is at room temperature and let the cake rest in the fridge overnight.

14/10/2026

Juicy Hawaiian pork loin filled with ham and pineapple, super tender, sweet and savory with an amazing glaze, perfect for a special dinner or to spoil your family. 🍍❤️

Ingredients:

- 1 pork loin of 1.5 kg
- 200 g ham
- 1 can of pineapple in slices
- 2 cloves of garlic, chopped
- 1⁄4 cup soy sauce
- 1⁄4 cup pineapple juice
- 2 tablespoons mustard
- 2 tablespoons honey or brown sugar
- 2 tablespoons oil
- Salt, pepper, and oregano to taste

Preparation:
1. Butterfly the pork loin to form a flat sheet and season it with garlic, salt, pepper and oregano.
2. Arrange the ham slices and pineapple on top of the meat.
3. Roll it up tightly and tie it with kitchen twine or secure with toothpicks.
4. In a bowl, whisk together the soy sauce, pineapple juice, mustard and honey.
5. Sear the loin in a pan with oil until nicely browned on every side.
6. Place it in a baking tray, pour the sauce over it and cover with foil.
7. Bake at 180°C for 60-90 minutes, depending on size, until it reaches 63°C inside; let it rest 3 minutes before slicing.
8. Remove the twine, slice it and spoon the pan juices over the top.

Keep this recipe for your next family dinner. The mix of ham, pineapple and that sweet-savory sauce is just incredible! 🤤

14/10/2026

MEXICAN PORK LEG
Ingredients:
For the pork leg:
1 kg pork leg
3 cloves garlic
1/2 onion
2 bay leaves
1 teaspoon oregano
1/2 teaspoon cinnamon
Salt and pepper to taste
Enough water for cooking
For the tortillas:
4 large tortillas
1 cup refried beans
2 avocados
2 bell peppers
1/2 onion, finely chopped
Lettuce to taste
Chili peppers in vinegar to taste
Mayonnaise to taste
Mustard to taste (optional)
Preparation:
Put the pork leg in a large pot and add the garlic, onion, bay leaves, oregano, cinnamon, salt, pepper and enough water to cover the meat halfway.
Cover the pot and let it cook on low to medium heat for around 1 1/2 to 2 1/2 hours, depending on the size of the meat, until it becomes very soft and easy to shred. You can also use a pressure cooker if you prefer, following the instructions of your cooker.
Take the meat out of the pot and keep a little bit of the broth aside. Once it cools down a bit, slice it thinly or shred it with a fork, as you like.
For extra taste, put the shredded meat back in a pan with a bit of the broth you saved and let it simmer for a few minutes until juicy and hot. If you like it a bit crispy, let the edges brown lightly in the pan.
Cut the tortillas in half and heat them on a griddle until they get slightly toasted inside. Spread some refried beans and add a little mayonnaise or mustard if you want.
Fill each tortilla with a good amount of pork leg. Then add avocado, tomato, onion, lettuce and chili peppers as you like.
Serving:
Serve the tortillas right after you prepare them, cut in half to show the filling inside. Serve them with vinegar chili peppers, green or red salsa, and some crunchy chips on the side. If you want to sell them, wrap them well in food wrap and keep them warm until serving time. 🥑🌶️
Grandma's tip:
The secret to a tasty pie is to keep the pork leg soft and juicy, while the tortilla is a little crispy from the outside. Don't add too much broth to the bread; just a small amount on the meat is enough to keep the flavor without making the pie fall apart.

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15/10/2026

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