Pressure Cooker Version
**I never really measure. The amounts below are the amounts I would say I used if I had to make a guess**
Main Ingredients:
1 rack, baby back ribs
1/2 c (more or less) Favorite BBQ sauce
Paco's Peach Parfait
Serves approximately 20 people
2 cans peaches, drained, diced (40 oz. total)
2 to 3 jars maraschino cherries, drained, destemed, deseeded, sliced in half
1 box cream cheese (8 oz. box)
1 cup powder sugar *I've used regular sugar when in a pinch and it works also
1 tub cool whip (16 oz. tub)
1 box peach Jell-O (3 oz. box)
1 bowl small curd cottage cheese (24 oz. bowl)
1 bag miniature marshmallows (10 oz. bag)
2 cup pecan quarters, divided - 1 cup for inside the mix and 1 cup to sprinkle on top
Inspired by a local restaurant, where the best dish to order was a green chili cheese fry. It came smothered in green enchilada sauce and topped with melted cheddar cheese...
Paco's Biscochos
Also known as Biscochitos, New Mexico’s Official State Cookie.
We are on a quest to revive holiday traditions from both of our families. The cookie tradition has been a bit of a challenge since we do not have Mom's recipe.
I have tasted many different kinds of biscochos over the years, and have never really been a fan of biscochos. I never had the opportunity to have one of Mom's biscochos. We are building our recipe off Tonie's memory of Mom using frozen orange juice, rolling the dough into balls, and smashing them between the palms of her hands. Tonie has that memory of tasing orange juice in her cookie; that when you take a bite and suck on it, it just tasted so soft, juicy and dissolve-in-your-mouth good.
Last year's trial was not quite right, but this year (2022) I think we have tweaked, tested and came up with the best biscocho ever!
Like my Mother-in-law before me, I do not use anise in my biscochos.
