Holland Butter Cookies

Ingredients

• 2 cups butter
• 3 cups all-purpose flour
• 1 1/4 cups white sugar
• 1/8 teaspoon baking soda

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Anaheim Fish Tacos

Ingredients

• 1 teaspoon vegetable oil
• 1 Anaheim chile pepper, chopped
• 1 leek, chopped
• 2 cloves garlic, crushed
• salt and pepper to taste
• 1 cup chicken broth
• 2 large tomatoes, diced
• 1/2 teaspoon ground cumin
• 1 1/2 pounds halibut fillets
• 1 lime
• 12 corn tortillas

Directions

1. Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper.
2. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.

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Enchiladas Verdes

Ingredients

• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container Mexican crema, crema fresca
• 1 cup grated cotija cheese

Directions

1. Cover a large griddle with aluminum foil and preheat to medium-high.
2. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
3. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
4. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
5. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

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Flavored Latte

Ingredients

• 1 1/4 cups 2% milk
• 2 tablespoons any flavor of flavored syrup
• 1 (1.5 fluid ounce) jigger brewed espresso

Directions

1. Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the flavored syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Spoon foam over the top.

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Mai Tai II

Ingredients

• 1 fluid ounce dark rum
• 1 fluid ounce amaretto liqueur
• 3 fluid ounces orange juice
• 3 fluid ounces pineapple juice
• 1 dash grenadine syrup

Directions

1. Fill a 12 ounce glass with ice cubes. Pour in rum and amaretto. Fill remainder of glass with half orange juice and half pineapple juice. Add a splash of grenadine for color.

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Tropical Cooler Smoothie

Ingredients

• 1 cup orange juice
• 2 cups pineapple chunks, drained
• 1 banana, coarsely chopped
• 1/4 cup skim milk
• 2 tablespoons honey
• 1 cup crushed ice

Directions

1. In a blender combine orange juice, pineapple chunks, milk, honey and crushed ice. Blend until smooth.

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Cran-Dandy Cooler

Ingredients

• 2 cups cranberry juice
• 1 cup pineapple juice
• 1 cup orange juice
• 1 (4 ounce) jar maraschino cherries
• 2 tablespoons lemon juice
• 1 (12 fluid ounce) can or bottle ginger ale
• 1 orange, sliced in rounds

Directions

1. In a gallon pitcher combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. Garnish with cherry and orange slices.

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