438 Cookbook by Kirsten Jacobsen

CRAVINGS

cookbook

A Collection of Favorite Recipes

by Students in Typography III

Instructor: Charmaine Martinez, Department of Art and Design California Polytechnic State University, San Luis Obispo, California Winter Quarter 2014

CRAVINGS

cookbook

A Collection of Favorite Recipes

by Students in Typography III

Instructor: Charmaine Martinez, Department of Art and Design California Polytechnic State University, San Luis Obispo, California Winter Quarter 2014

DEDICATION I would like to dedicate this book to my great grandmother Mor Mor, for filling both me and my family with fond memories and delicious food.

Table of Contents 9

43

Something Savory 10 Bertolucci’s Gourmet Grilled Cheese

65

Something Sweet 66 Almond Paste Cookies

12 Cajun Shrimp Alfredo

68 Black Russian Cake

14 Grandma’s Swedish Pancakes

70 Buckeye Brownie Cookies with Easy Fudge Frosting

16 Hamachi Poke

72 Browned Butter Spoon Cookies

20 Joong: Chinese Tamale

74 Chocolate-Banana Bonbons with Toasted Almonds

24 Shepherd’s Pie

76 Chocolate Chip Pumpkin Bread

26 Shepherd’s Pie with an Accent

78 Fear of a Black Planet Cake

28 Mexican Two Bean Chicken Chili

80 Halo-Halo

30 Mixed Grill Kebabs with Guava BBQ Sauce

82 Italian Sesame Seed Cookies

32 Moroccan Chickpea Soup

84 Mor Mor’s Pineapple Upside Down Cake

34 Mushroom Risotto

86 Nana’s Banana Bread

36 Pork with Sweet Soy Sauce (BABI Kecap)

88 Nana’s Coconut Cream Pie

38 Short Ribs Korean Barbeque (Kalbi)

90 Oat Nut Bars with Sweet Lemon Coconut Icing

40 Taco Soup!

92 Worlds Best Chocolate Chip Cookies!!!

Something Small 44 Ahi Tuna Tartare on Sesame Wonton Chips 46 Avocado Mango Shrimp Stacks

95

Something Sassy 96 Blackberry Meyer Lemon Gin and Tonics 98 BlackFlower Fizz

48 California Roll

100 Cucumber Sangria

50 Caprese Stack

102 Pimm’s No. 1 Traditional Cocktail

52 Greek Grilled Avacados

104 Moscow Mule

54 Now That’s a Taco Salad 56 Oriental Cold Noodle Salad 58 Really Good Guac 60 Spam Musubi 62 Tostada Crisp

something

SAVORY

Bertolucci’s Gourmet Grilled Cheese Illustration and Recipe submitted by: Albert Chang Recipe Credit: Albert Chang

Serves: 1 Ingredients 2 pieces sliced sourdough ½ fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese

1 slice Colombus Peppered Turkey Beast 2 tbsp. butter

Directions 1. Preheat skillet over medium heat.

2. Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.

3. Add slice of Jarlsberg cheese on non-buttered side.

4. Slice half tomato into thin slices and place on top of cheese.

5. Gently place slice of turkey breast on top of tomato slices.

6. Add slice of Provolone cheese on top of turkey.

7. Place second slice of bread on top of sandwich butter-side-up.

8. Grill until lightly browned and flip over; repeat process until cheese is melted.

9. When cheese has melted, remove from skillet using spatula and cut in half diagonally.

10. Bon Appetit!

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Cajun Shrimp Alfredo Illustration and Recipe submitted by: Nicole Bergmann Recipe Credit: Food.com

Ingredients 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned

1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony's creole seasoning

Directions 1. Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

2. Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

3. Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

4. While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

5. When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.

6. Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

7. When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

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Grandma’s Swedish Pancakes Illustration and Recipe submitted by: Rebecca Reid Recipe Credit: Lavina DeNatale

Serves: 3 Ingredients 3 eggs 1¼ cup of milk ¾ cup of flour ½ tsp of salt 2 tbps of sugar

4 tbs of butter 1 lemon powdered sugar

Directions 1. Set a large non-stick saucepan on medium heat and coat with non-stick spray.

2. Wisk together the eggs in a large bowl and then add milk.

3. In a separate bowl combine the sugar, flour, and salt.

4. Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

5. Add a few tbsps (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. This should be a thin coating on the saucepan and should rise up to the edges a little bit.

6. Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up.

7. After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

8. Serve with powdered sugar and melted butter and lemon juice mixture.

9. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

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Hamachi Poke with Pineapple Poi & Taro Chips Submitted by: James Butler Recipe Credit: Chef Marcel Vigneron

Note: What is Poke and Poi? Poke (pronozd “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer. Poi (pronozd “POY”) is traditionally made of taro root cooked and lbed to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside

Serves: 6 Ingredients Hamachi Poke:

Pineapple Poi:

2 tbsps extra-virgin olive oil 2 tbsps sake 2 tbsps mirin 3 tbsps fresh lemon juice 1 tsp grated fresh ginger 1 tbsp finely chopped Maui onion Sea Salt Freshly ground black pepper 1 lb sashimi-grade hamachi (cut into ½ inch cubes) ¼ cup chopped sea beans

2 tsps xanthan gum 4 cups fresh pineapple chunks

Taro Chips 1 small taro root Vegetable oil for frying Salt

Directions 1. In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will also be salty).

2. Add the hamachi and sea beans. Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade.

3. Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

4. Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.

5. Transfer to a container, cover, and refrigerate until ready to use.

6. Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

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Hamachi Poke with Pineapple Poi & Taro Chips

7. In a large heavy pot, heat about 3 in. of vegetable oil to 350 degrees Farenheit.

8. Drain the taro slices and pat dry completely.

9. Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden, about 2 minutes.

10. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt.

Cool completely before serving.

11. Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside.

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Joong: Chinese Tamale Illustration and Recipe submitted by: Darren Chan Recipe Credit: Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.

Ingredients 1 (12 oz.) package dried bamboo leaves 1/2 lb pork belly 2 1/2 lbs glutinous rice [loh mai]* 2 tsps vegetable or canola oil 4 tsps kosher salt 1 (14-oz) package dried split hulled mung bean*

8 raw salted duck egg yolks 3 links (6 oz. total) of Chinese sausage [lap cheong] Âź cup dried baby shrimp (1 oz. total) [ha mai] 4 dried scallops (1 oz. total) [ghown bhoy]

Directions Preparation: 1. Soak the glutinous rice, the mung beans, and the dried scallops in water overnight. Make sure there is plenty of water for the beans as they will expand. Soak at least half the package of bamboo leaves for twenty-four hours, changing the water at least twice (so as to remove any impurities).

2. Place joong leaves in large stockpot or Dutch oven. Cover with water and place on stove over high heat. Bring to a boil, reduce heat to medium and cook for 30 minutes. Drain leaves and rinse with cold water. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

3. Rinse lap cheong in cold running water and drain. Cut each in half crosswise and then split each half lengthwise. Set aside.

4. Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise.

Cut each strip into 1-inch pieces. Set aside.

5. If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

6. Place shrimp and scallops in separate small bowls and wash three times in cold water. Cover completely with water and let soak for fifteen minutes. Drain both and then shred the scallops into strips and set aside.

7. Place rice in fine meshed strainer and rinse with cold water until water runs clear. Transfer to large bowl, cover completely with cold water, and allow to soak for 15 minutes. Drain well and transfer to large bowl.

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Joong: Chinese Tamale

8. Place the mung beans in fine meshed strainer and rinse with cold water until water runs clear. Add vegetable oil and salt and mix well.

Add the mung beans to rice and toss to combine.

Assemly: 9. Pick two whole joong leaves of approximately the same size and that curve in the same direction (make sure there are no tears). Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other. Overlap the edge of one leaf onto center spine of other leaf, place thumb in center of leaves, and fold in half. Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong.

10. Holding leaves firmly, place 3 tbsps rice mixture in pocket. Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice. Cover filling with another 3 tbsps rice.

11. Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong. You will be using this leaf to close everything up. Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

12. Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear, start over. Secure with kitchen twine by making several loops around joong and securing with knot. Pat finished joong with hands on both sides to compact.

Repeat until joong leaves and filling are finished. Excess joong leaves can be dried at room temperature on a wire cooling rack and reused 13. Layer finished joong in a large stockpot and cover with water. Place on stove over high heat, cover, and bring to a boil. Reduce heat to medium. Cook for 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking 14. Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

15. Extra joong can be stored in refrigerator for up to one week or in freezer for several months. Simmer in water to reheat.

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Shepherd’s Pie Illustration and Recipe submitted by: Meagan Haneke-Hopps Recipe Credit: Grandma Judith Hopps

Note: This recipe has been passed down in the Hopps family for generations.

Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

Ingredients 2 lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water)

4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top)

Directions 1. Preheat oven to 350°F 2. Brown the ground beef in a skillet 3. Make instant mashed potatoes in a bowl according to package instructions and set aside 4. Spray casserole dish with nonstick cooking spray 5. Open canned veggies; drain, dump in casserole dish 6. Strain off any fat from ground beef, then add on top of veggies 7. Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish 8. Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

9. Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup 10. Spread mashed potatoes to evenly cover all other ingredients (do NOT mix in) 11. Cook for 25 minutes, uncovered 12. Cover with shredded cheese and let cook for another 5 minutes in the oven.

13. Let cool and enjoy!!

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Shepherd’s Pie with an Accent Illustration and Recipe submitted by: Joseph Hewison Recipe Credit: Adapted from Gordon Ramsay

Ingredients Mashed Potatoes 1½ lbs golden potatoes ¼ cup heavy cream 3½ Tbsp butter Salt Pepper 2 Egg yolks ¼ cup parmesan cheese

Filling 2 Tbsp olive oil 1½ lbs ground lamb or beef

1 large carrot 1 large onion Fresh rosemary Fresh thyme 4 cloves minced garlic Salt Pepper Worcestershire sauce Tomato puree or paste Red wine ¼ cup chicken stock

Directions Prep Work 1. Dice the garlic, separate herbs from the stems, separate egg yolks, and peel and slice potatoes into even pieces.

Cooking the Filling 1. Pour Olive Oil into a hot, large pan, then add meat. Stir meat for a few minutes until brown and broken into small pieces.

2. Add rosemary, thyme, and garlic, stir, add carrot, and onion, stir.

3. Add Worcestershire Sauce, stir, add Tomato Puree, stir 4. Add Red Wine and sweat down for a minute or two.

5. Add chicken stock and cook for 3 more minutes.

Cooking the Potatoes 1. Boil water, add salt and potatoes, and after 15 minutes, strain.

2. In a medium bowl, mash potatoes and their ingredients from above.

Final Instructions 1. Scoop meat mixture into a deep casserole or other oven safe dish.

2. Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

3. Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown potatoes.

4. Let cool and enjoy!

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Mexican Two Bean Chicken Chili Illustration and Recipe submitted by: Sara Ingram Recipe Credit: The Pampered Chef

Serves: 6 Ingredients 2 cups chicken broth 1 jar (16 oz) thick and chunky mild salsa 1 medium zucchini, coarsely chopped (about 1¼ cups/ 300 mL) 1½ cups rinsed and drained canned black beans 1 cup tomato sauce

1½ cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn 3 cups shredded cooked chicken 1 garlic clove, pressed 1½–2 tbsp chili powder 1 tsp ground cumin

Directions 1. Combine broth, salsa and tomato sauce in (4 qt.) Casserole.

2. Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin.

3. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with spoon.

2. Ladle chili into soup bowls. Top with desired toppings.

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Mixed Grill Kebabs with Guava BBQ Sauce Illustration and Recipe submitted by: Katelyn Burgin Recipe Credit: Coastal Living

Serves: 4 Ingredients BBQ Sauce

Kababs

1 tbsp coconut oil or vegetable oil 1 small yellow onion, finely chopped 2 garlic cloves, minced ½ cup guava nectar 8 ozs guava paste or jelly ¼ cup molasses 1 /3 cup cider vinegar 2 tbsps tomato paste 1 tsp ground allspice 1 tsp smoked paprika ½ tsp curry powder ¼ tsp salt

1 lb boneless fish fillets, cut into bite-size pieces 1 lb peeled and deveined shrimp 1 yellow bell pepper, cut into pieces 1 orange bell pepper, cut into pieces 1 red onion, cut into wedges 1 pint cherry tomatoes Olive oil Salt Freshly ground black pepper

Directions 1. For the BBQ Sauce, heat oil in a saucepan over medium-high heat.

2. Add onion and garlic and sauté 3 to 5 minutes or until tender.

3. Stir in guava nectar and remaining ingredients and cook over medium-low heat, stirring occasionally, 5 minutes or until mixture is slightly thickened.

4. Prepare Guava BBQ Sauce.

5. For the Kababs, thread fish, shrimp, and vegetables on skewers.

Brush with olive oil; sprinkle with salt and pepper.

6. Grill over medium-high heat (350° to 400°) 4 minutes.

7. Turn skewers over, and brush with ¼ cup sauce. Cook 5 minutes or until fish flakes with a fork.

8. Serve skewers with sauce on the side.

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Moroccan Chickpea Soup Illustration and Recipe submitted by: Kat Whalen Recipe Credit: America’s Test Kitchen Healthy Cookbook

Serves: 7 Ingredients 1 tbsp canola oil 1 onion, minced 1 tbsp sugar 4 garlic cloves, minced ½ tbsp hot paprika ¼ tbsp saffron threads, crumbled ¼ tsp ground ginger ¼ tsp ground cumin 2 (15 oz) cans chickpeas, rinsed 1 (14 ½ oz) can diced tomatoes

4 cups low sodium chicken broth 1 lb red potatoes (about 3 medium) scrubbed and cut into ½-inch pieces 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges

Directions 1. Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

2. Stir in the chickpeas, potatoes, tomatoes with their juice, and broth.

Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.

3. Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season with salt and pepper to taste. Serve with lemon wedges.

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Mushroom Risotto Illustration and Recipe submitted by: Florence Lui Recipe Credit: Myleen from Allrecipes.com

Serves: 6 Ingredients 6 cups chicken broth, divided 3 tbsps olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 shallots, diced 1 ½ cups Arborio rice

½ cup dry white wine sea salt to taste ground black pepper to taste 3 tbsps finely chopped chives 4 tbsps butter 1 /3 cup freshly grated Parmesan cheese

Directions 1. In a saucepan, warm the broth over low heat.

2. Warm 2 tbsps olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

3. Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes.

4. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

6. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.

7. Season with salt and pepper to taste.

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PORK WITH SWEET SOY SAUCE (BABI KECAP) Illustration and Recipe submitted by: Kelby Hertanu Recipe Credit: Mrs. Lusiana Hertanu

Serves: 6-8 Ingredients 2 lbs Pork Butt or Shoulder or Spare ribs 1 tsps of salt ½ tsps white pepper 1 tsps Chinese Five Spices 2 tbsps rice wine 2 tbsps soy sauce

2 Star Anise 2 tbsps Sweet Soy Sauce (Kecap Manis) 3 tbsps of oil 2 shallots 1 inch ginger 2 cloves garlic

Directions 1. In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) 2. Cut the pork into about 2 inch cubes 3. Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices 4. Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes 5. Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

6. Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color 7. Add 1 cup of water and Sweet Soy Sauce (Kecap Manis) to the pot 8. Cook until done (about 45 minutes – 1 hour, depending on desired tenderness) and oil comes out.

9. Serve with rice and vegetables for a balanced meal

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Korean Barbeque Short Ribs (Kalbi) Illustration and Recipe submitted by: Paul Washington Recipe Credit: Joyce Washington

Serves: 6-8 Ingredients 4 lbs korean-style short ribs (LA style cut ribs also works) ¾ cup soy sauce 2 tbsp sugar 2 tbsp brown sugar ½ onion yellow onion; chopped 2 stalks green onion; chopped 2 tsp ginger; minced

3–6 cloves garlic; minced 1 tbsp honey 2–3 tbsp toasted sesame seeds 1 tsp sesame oil 1 tsp oil ½ tsp cayenne 2 tbsp mirin aka rice wine (or white vinegar)

Directions 1. Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

2. Mix all ingredients until sugar has dissolved.

3. Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

4. Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended. Half way through resting, or in the morning if doing overnight, make sure to turn the meat or flip and mix around the plastic bag so that all parts are getting an even marinade.

5. Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness. Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

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Taco Soup Illustration and Recipe submitted by: Zachary Zulch Recipe Credit: Zulch Family

Serves: 10 (or 6 super hungry people) Ingredients One lb ground sirloin ¾ yellow onion 1 packet dried ranch dressing 1 packet Schilling taco seasoning 8 oz can of Rotel diced chili 14 oz can of corn 14 oz can of pinto beans

14 oz can of kidney beans 24 oz can of hominy 24 oz can of diced tomatoes Small bag of Fritos Cilantro 2 cups of Mexican shredded cheese

Directions 1. Chop and sauté yellow onion in a large skillet.

2. Add ground sirloin and continue sautéing until meat is a light brown color.

3. If your meat is under 90% fat free, drain and remove fat *Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below.

4. Remove from heat and pour into a large pot.

5. Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

6. Bring to a boil.

7. Once boiling, change heat to low and simmer for three hours.

8. Remove from heat and serve.

9. Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl.

10. Enjoy!

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something

SMALL

Ahi Tuna Tartare on Sesame Wonton Chips Illustration and Recipe submitted by: Jenna Verbryke Recipe Credit: Cdkitchen.com

Serves: 24 Ingredients Tuna Tartare 6 oz sushi-grade tuna, cut into ¼-inch dice 2 tbsps green onions, green parts only, finely chopped 2 tbsps sesame seeds, toasted 2 tbsps soy sauce 1 tsp sesame oil 1 tsp peeled and grated fresh ginger 1 clove garlic, minced ¾ tsp orange zest

2 tbsps fresh cilantro, finely chopped ½ tsp kosher salt 1 avocado, cut into ¼-inch dice 2 tsps lime juice Cilantro sprigs, for garnish

Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 tbsps olive oil (will probably need more) 3 tbsps sesame seeds

Directions Sesame Wonton Crisps 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Cut the wonton squares on an angle to make two triangles.

3. Arrange the wonton triangles on the baking sheet and spray with olive oil on one side (or brush lightly).

4. Sprinkle lightly with sesame seeds.

5. Bake until golden, about 6 minutes. (Can burn easily so watch carefully).

6. Remove triangles from the pan and let cool.

Tuna Tartar 1. Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.

Assembly 1. Right before ready to serve, add the avocado and lime juice to tuna mixture.

(Do not mix in advance.)

2. Place a heaping tsp of the tuna mixture on each wonton triangle.

3. Garnish with a sprig of cilantro.

4. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.

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Avocado Mango Shrimp Stacks Illustration and Recipe submitted by: Alyssa Hornby Recipe Credit: Adapted from Immaeatthat.com

Serves: 4 (1 stack = 1 serving) Ingredients Stacks 1 cup broccoli salad sprouts 1 cup tomatoes, diced ¼ cucumber, thinly sliced ½ cup corn 1 mango, cubed ½ red onion, diced (½ cup) 1 avocado, cubed 8 ozs cooked shrimp (I recommend grilling on the BBQ) 3 sprigs cilantro (optional)

Tools: 3 inch diameter x 3 inch high metal cylinder (an empty soup can with ends removed will also work)

Dressing 6 Tbsp balsamic vinegar 3 Tbsp olive oil ¼ tsp pepper 1 /8 tsp salt

Directions Dressing 1. To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper.

2. Cover and place in fridge while preparing stacks.

Stacks 1. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

2. First add in the broccoli salad sprouts, then the tomatoes.

3. Add cucumbers on one side, and corn on the other.

4. Add mango on top of the cucumber side, and red onion on top of the corn side.

5. Completely top with avocado.

6. Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold.

Continue to apply pressure as you carefully slide off the mold.

7. Top with shrimp, drizzle with dressing, and garnish with a sprig of cilantro.

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California Roll Illustration and Recipe submitted by: Hyung-Min Park Recipe Credit: Foodnetwork.com

Ingredients 1 small carrot cut into matchstick2 tbsps rice vinegar size pieces 1 medium avocado, peeled, pitted, and sliced into Ÿ-inch thick pieces 4 imitation crabsticks, torn into pieces 4 sheets nori (seaweed) Wasabi and Soy Sauce for serving ½ batch sushi rice, recipe follows 1 /3 cup sesame seeds, toasted 1 small cucumber, peeled and cut into matchstick-size pieces

Directions 1. Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

2. Allow the rice mixture to cool to room temperature before making the roll.

3. Cover a sushi roll rolling mat with plastic wrap.

4. Cut nori (seaweed) sheets in half crosswise.

5. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

6. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.

7. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

8. Cut the roll and enjoy.

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Caprese Stack Illustration and Recipe submitted by: Christy Pak Recipe Credit: Tbsp.com

Ingredients 1 medium to large tomato Âź cup basil leaves 4 ozs fresh mozzarella cheese

4 tsps Balsamic vinegar 1 tbsp olive oil salt and pepper, to taste

Directions 1. Slice the tomato in approximately Âź inch thick slices. Do the same for the mozzarella.

2. Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

3. Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

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Greek Grilled Avocados Illustration and Recipe submitted by: Samantha Gee Recipe Credit: Tammilee Tips

Ingredients Avocado Olive Oil Artichoke Hearts

Sun dried tomatoes Kalamata Olives Feta Cheese

Directions 1. Cut avocados in half and remove pit.

2. Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

3. Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

4. Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

5. Place on barbeque for 5-10 minutes depending on the heat of your barbeque.

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Now That's a Taco Salad Illustration and Recipe submitted by: Alyx Mackler Recipe Credit: Howseetitis.com

Yields: 2 large salads Ingredients 2 boneless, skinless chicken breasts 2 tbsps olive oil 2 limes, juiced 2 garlic cloves, minced 2 tsps ground cumin 2 tsps smoked paprika ½ tsp chili powder ¼ tsp salt ¼ tsp pepper 2 oz monterey jack cheese, freshly grated

4 cups butter lettuce, chopped 1 avocado, chopped 2 /3 cup sweet corn ½ pint grape tomatoes, quartered ¼ red onion, diced ¼ tsp salt ¼ tsp pepper 1 tbsp olive oil ½ tsp red wine vinegar 1 lime, juiced a few tortilla chips, crushed

Directions 1. The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl. Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2-24 hours.

2. When ready to make the salads, heat a large skillet over mediumheat heat and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

3. To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper.

Add olive oil, red wine vinegar and lime juice, tossing well to coat.

Add in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

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Oriental Cold Noodle Salad Illustration and Recipe submitted by: Amanda Yam Recipe Credit: Adapted from Oriental Cold Noodle Salad Dish found at Los Altos Bakery and CafĂŠ in Los Altos, CA

Serves: 8 Ingredients 1 (16 oz) package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro 1 Tbs sesame seeds 2 Tbs soy sauce 2 Tbs rice vinegar

2 Tbs olive oil 2 Tbs sesame seed oil 1 Tbs brown sugar 1 Tbs chili paste 1 tsp salt and pepper

Directions 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.

2. For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

3. Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds.

4. Serve warm, or cover and refrigerate for a cold salad.

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Really Good Guac Illustration and Recipe submitted by: Kelsey Dodge Recipe Credit: Emma Dorantes

Ingredients 2 Large Avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro 1 lime, chopped

pickled jalapeño slices 1 tsp. of jalapeño juice salt and pepper to taste

Directions 1. Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. 2. Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.

3. Add 1 tsp of jalapeño juice for added spiciness if desired.

4. Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

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Spam Musubi Illustration and Recipe submitted by: Ashley Andrews Recipe Credit: Mamadrews

Ingredients 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce

Furikake, to taste (Japanese rice seasoning) *requires spam musubi maker

Directions 1. Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

2. In another pan, add Teriyaki Sauce. Bring to a boil over mediumhigh heat, then reduce to low.

3. Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

4. Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

5. Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

6. Top with slice of Spam. Remove musubi maker.

7. Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

8. Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

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ostada Crisp by Kathy Choi

Tostada Crisp Illustration and Recipe submitted by: Kathy Choi Recipe Credit: Kathy Choi

Serves: 4-6 Ingredients 1 onion 2 tomatoes 1 lime 1 red bell pepper 1 head of lettuce 1 avocado feta cheese mozzarella cheese

small tortillas (Mission Artisan Tortillas) tostada shells (Guerrero Tostada Shells) 1 whole cooked Rotisserie Chicken Teriyaki Sauce Tapatío Sauce

Directions Preparation 1. Shred Rotisserie chicken and place 1/2 of shredded chicken over pan.

Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.

2. Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

3. Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.)

4. Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

Assembly 1. Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally.

While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.

2. Place 1/2 cup of shredded teriyaki chicken onto tostada base.

3. Add two spoons of salsa mix on top of chicken and spread evenly.

4. Add small handful of lettuce and spread evenly.

5. Place red bell pepper strips on top along with ¼ of the sliced avocados.

6. Sprinkle 1 tbsp of feta cheese evenly over entire Tostada Crisp, then sprinkle Tapatío Sauce lightly over tostada.

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something

SWEET

Almond Paste Cookies Illustration and Recipe submitted by: Heather Brown Recipe Credit: Adapted from Cooks.com

Ingredients ½ lb. very soft butter 1 c. sugar 1 c. grated almond paste 1 egg, beaten 1½ c. flour ½ tsp. baking powder

½ tsp. baking soda 1 pinch of salt ½ lb. bittersweet chocolate, melted (optional) slivered almonds (optional)

Directions 1. Cream butter and sugar well. Add remaining ingredients.

2. Form batter into small balls, press down with floured fork on ungreased cookie sheet.

3. Bake 9-10 minutes at 350 degrees.

4. Place cookies on cooling rack and let cool for 10-15 minutes.

5. Dip cooled cookies into chocolate, covering about half the cookie.

Let stand for a few seconds, placing cookies on parchment paper.

Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

6. Repeat for each cookie as desired.

7. Let cool for one hour on countertop or in refrigerator. Cookies can be stored for up to one week at room temperature or frozen, for longer periods.

8. Enjoy!

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Black Russian Cake

Ingredients

Illustration and Recipe submitted by: Sara Vetrovec Recipe Credit: Stacy Vetrovec (My momma)

Cake

Glaze

1 box of yellow cake mix 1 pack of instant chocolate pudding (4 serving size) 1 cup oil ¼ cup vodka ¾ cup water ½ cup sugar 4 eggs ¼ cup Kahlua

½ cup powdered sugar ¼ cup of Kahlua

Directions 1. Combine all ingredients 2. Pour batter mixture into greased bundt pan 3. Bake 350 degrees for 45-50 minutes 4. For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua 5. Poke a few holes in cake with a toothpick before drizzling glaze over top of the cake.

6. Sprinkle with powdered sugar before serving!

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Buckeye Brownie Cookies with Easy Fudge Frosting Illustration and Recipe submitted by: Chelsea Lightfoot Recipe Credit: Adapted from Cookiesandcups.com

Note: You could also use canned frosting. The cookies also taste great without frosting.

Ingredients Cookies

Frosting

1 box (18 –19 oz) brownie mix ¼ cup butter, melted ½ cup cream cheese, at room temperature 1 egg ¾ cup peanut butter ¾ cup powdered sugar ¾ cup chocolate frosting sea salt flakes

1 cup butter, room temperature 2 /3 cup boiling water 1 cup Hershey's Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

8 cups powdered sugar 1 tsp vanilla

Directions Cookies 1. Preheat oven to 350° 2. Line baking sheet with parchment paper.

3. In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky.

I used my hands.

4. Form rounded tbsps sized portions of dough into balls, placing on baking sheet about 2 in. apart, making an indentation with your thumb in the center of each.

5. In another bowl stir together peanut butter and powdered sugar.

Form peanut butter into tsp sized balls and press into the indentations in the brownie cookies.

6. Press peanut butter down slightly because the peanut butter won't spread and you don't want the cookies to be too tall.

7. Bake for 10-12 minutes until edges are set, then let cool until they are room temperature.

8. When cooled, top each cookie with about a tbsp of chocolate frosting and a pinch of sea salt flakes.

Frosting 1. In a mixer combine all ingredients and over low speed for 30 seconds.

2. Increase speed to medium and beat for 1 minute until smooth.

3. Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

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Browned Butter Spoon Cookies Illustration and Recipe submitted by: Madison Mar Recipe Credit: Food Network Kitchens

Yields: 32 sandwhiched cookies Ingredients 1 cup (2 sticks) unsalted butter 2 cups all-purpose flour ¾ tsp baking powder Pinch fine salt 1 large egg yolk

¾ cup sugar 1 tbsp pure vanilla extract ¼– 1/3 cup raspberry jam Confectioners’ sugar, for dusting

Directions 1. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

2. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl, be sure to get all the tasty brown bits, and cool slightly.

3. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

4. Scoop out dough with a small tsp (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

5. Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

6. When cool, spread 1/2 tsp jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners’ sugar. Serve.

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Chocolate-Banana Bonbons with Toasted Almonds Illustration and Recipe submitted by: Jaclyn Cruickshank Recipe Credit: Adapted from William-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008)

Note: Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

Yields: 30 bonbons (serves 8 people) Ingredients /2 oz. semisweet chocolate 2/3 cup toasted and chopped almonds or pecans 2 bananas 1

Directions 1. In a heatproof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

2. Place the nuts in a shallow bowl. Line a baking sheeting with wax paper.

3. Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat.

4. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl.

5. Place banana slice on the prepared sheet and sprinkle with some nuts.

6. Repeat to drop and coat the remaining banana slices.

7. Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer for up to 1 week.

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Chocolate Chip Pumpkin Bread Illustration and Recipe submitted by: Emilee Rudd Recipe Credit: Kathy Rudd, home recipe

Serves: 12 Ingredients 1 ¾ cups unbleached all purpose flour 1 tsp nutmeg 1 tsp ginger 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder ¾ tsp salt ½ cup olive oil

1 cup sugar 3 large eggs ½ cup vanilla pudding 1 cup canned pure pumpkin 1 tsp vanilla extract 1/3 cup whole milk 1 cup miniature semisweet chocolate chips

Directions 1. Preheat oven to 350°F. 2. Grease and flour 9x5x2 1/2-inch metal loaf pan.

3. Sift first 7 ingredients into medium bowl.

4. Using electric mixer, add oil in large bowl until smooth.

5. Gradually beat in sugar, then beat in eggs 1 at a time.

6. Add vanilla pudding with egg mixture, pumpkin, and vanilla.

7. Beat dry ingredients into pumpkin mixture alternately with milk.

8. Stir in chocolate chips.

9. Transfer batter to prepared pan.

10. Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

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Fear of a Black Planet Cake

Ingredients

Illustration and Recipe submitted by: Olivia Yu Recipe Credit: www.michelle-fromthekitchen.blogspot.com/

Batter:

Filling:

¾ cup cocoa ½ cup hot water 2 2/3 cups cake flour 1 tbsp and 1 tsp baking soda ¼ tsp salt ½ cup butter 1 ½ cups sugar 2 eggs 1 tsp vanilla 1 cup buttermilk

16 ozs cream cheese ¼ cup sugar 1 egg 1 egg yolk 2 tsps vanilla 1 cup chocolate chips

Directions To make filling: 1. Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

2. Fold in the chocolate chips and set aside.

To make batter: 1. Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

2. In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.

3. In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.

4. Fold in the buttermilk and the dry ingredients and blend until mixed.

5. Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbspfuls, taking care to distribute it evenly.

6. Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

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Halo-Halo Illustration and Recipe submitted by: Cristopher Bryan Lagmay Recipe Credit: Cristopher Bryan Lagmay

Note: Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing HaloHalo vendors on the streets again.

Serves: 1 Ingredients 2 tbsp macapuno (preserved shredded young coconut) 2 tbsp kaong (sugar palm nuts) 2 tbsp nata de coco (coconut gel) 2 tbsp freshly grated cantaloupe 2 tbsp freshly shredded jackfruit 2 tbsp sliced caramelized plantains

1 cup shaved ice ½ cup evaporated milk 1 scoop of mango, vanilla, or ube (purple yam) ice cream 2 tbsp caramel custard

*Most ingredients can be purchased at www.asianfoodgrocer.com

Directions 1. In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

2. Cover the mixture with enough shaved ice, depending on preference.

3. Swirl evaporated milk on top of the ice.

4. Top with a scoop of ice cream and some slabs of caramel custard.

5. Mix it all together. Or not.

6. Sit back. Relax. Enjoy. Refill.

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Italian Sesame Seed Cookies Illustration and Recipe submitted by: Danielle Hadley Recipe Credit: My Grandma, Claire Chiappinelli

Ingredients 3 lbs flour 1 ½ lbs sugar 6-7 eggs 3-4 tbsp. milk 4 tsp. baking powder

1 lb. Shortening (Half butter, half oleo) 4 tsp. vanilla jigger of whiskey ½ cup sesame seeds

Directions 1. Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey.

2. Gradually work in flour and baking powder.

3. Mix thorooughly and let stand about an hour.

4. Roll small amounts in seeds and cut.

5. Bake at 375 degrees for about 30 minutes or until golden brown.

6. Let cool and enjoy.

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Mor Mor's Pineapple Upside Down Cake Illustration and Recipe submitted by: Kirsten Jacobsen Recipe Credit: Goody Jacobsen

Note: Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Ingredients Âź lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix

Directions 1. In a 12in oven safe skillet (cast iron skillet works best) melt the butter.

2. Add brown sugar until thick (but not caramelized).

3. Arrange the pineapple rings on top of the brown sugar and butter mixture.

4. Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

5. Pour the yellow cake batter in the pan, over the top of the pineapple rings.

6. Bake at 350 degrees for 30–35 minutes.

7. Remove from oven when a toothpick comes out clean.

8. Turn out onto a cake plate immediately and let cool.

9. Enjoy.

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Nana's Banana Bread Illustration and Recipe submitted by: Skyler Muench Recipe Credit: Muench Family

Ingredients 1 ¾ cups of flour 2 tsps of baking powder ¼ tsp of baking soda ½ tsp of salt 1/3 cup of Crisco

/ cup of sugar 2 eggs 1 cup of mashed bananas chocolate chips (optional) chopped nuts (optional) 2 3

Directions 1. Heat oven to 350 degrees and grease loaf pan 2. At medium speed in electric mixer mix (cream) Crisco and sugar 3. Then add eggs and beat until very light (about 4 minutes).

4. Mix together flour, baking powder, baking soda and salt 5. Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended 6. Pour into greased loaf pan 7. Bake one hour 8. Cool in pan for 10 minutes and then put on cooling rack.

9. You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup)

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Nana's Coconut Cream Pie Illustration and Recipe submitted by: Kerstin Segervall Recipe Credit: Dorothy Coombs aka Nana

Yields: 1 Ingredients Filling

Topping

/ cup flour 2/3 cup sugar Ÿ tsp salt 2 cups evaporated milk 4 beaten egg yolks ½ tsp vanilla

4 beaten egg whites 3 tbsp powdered sugar

13

Crust Store bought crust

Directions 1. Cook crust at 450 for 12min or until golden brown 2. Mix dry filling ingredients into a deep pot 3. Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

4. Put a mixture of dry ingredients and milk over medium heat.

Stir constantly until thick. Once thick add in beaten egg yolks.

Once mixed in add coconut (as much as you want.

Pour ingredients into crust.

5. Beat egg whites on high until light and fluffy. Add in powdered sugar and continue beating until it stands on its own. Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional) 6. Place pie into oven at 350 for 16 min 7. Take out and let cool. Enjoy!

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Oat Nut Bars with Sweet Lemon Coconut Icing Illustration and Recipe submitted by: Jason Schindler Recipe Credit: Trudy on Veggienumnum.com/2011/06/oat-nut-bars/

Ingredients bars

½ cup chopped walnuts 1 tbs linseeds (flax seeds) ½ tsp baking soda ¼ cup hot water

½ cup unbleached self raising flour ½ cup unbleached plain flour ½ cup rolled oats ½ cup shredded coconut lemony icing ¼ cup sunflower seeds 1 cup icing sugar ¼ cup pepitas (pumpkin seeds) ½-1 lemon, juice & zest ¾ cup dairy-free or dairy butter 1 tsp dairy-free or dairy butter 2½ tbs molasses (or treacle or ¼ cup shredded coconut golden syrup)

Directions 1. Pre-heat the oven to 180°C/356°F 2. Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.

3. Combine the baking soda with the warm water and stir to dissolve.

4. Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses.

Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

5. Stir in the molasses and butter mixture with the dry ingredients.

6. Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

7. Bake for 15-20 minutes until golden. Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.

8. Over a very low heat and in a small saucepan, combine the sugar, butter and enough lemon juice to bring to a runny icing. Add zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

9. Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

10. Once the icing is set cut evenly into bars.

11. These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

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World's Best Chocolate Chip Cookies!!!

Illustration and Recipe submitted by: Evan LaForce Recipe Credit: Karen A., Food.com

Serves: 1 (eat all at once!!)

Ingredients 他 cup white sugar 1 cup brown sugar 1 cup butter, softened 1 tbsp vanilla 2 large eggs, slightly beaten 3 cups all-purpose flour

他 tsp baking soda 他 tsp salt 3 cups semi-sweet chocolate chips 1 cup walnuts, chopped or 1 cup pecans

Directions 1. Preheat oven to 350 degrees.

2. Cream sugars and butter.

3. Add vanilla and eggs and mix well.

4. Combine dry ingredients together and gradually add to creamed mixture.

5. Stir in chips and nuts.

6. Roll into 1 村" balls and place on non-stick cookie sheets, about 2" apart.

7. Bake for 10 to 12 minutes.

8. Let cool and enjoy!

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Blackberry Meyer Gin and Tonics Illustration and Recipe submitted by: Kelsey Lancaster Recipe Credit: spoonforkbacon.com

Serves: 4 Ingredients 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons)

Âź cup simple syrup 12 ozs good quality gin tonic water ice

Directions 1. Set out four high ball glasses.

2. Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tbsp simple syrup in each glass and muddle together.

3. Fill each glass with ice, followed by 3 ozs of gin. Top off each drink with tonic water, stir and serve.

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BlackFlower Fizz Illustration and Recipe submitted by: Jared Moore Recipe Credit: Jared Moore & Jack Britton

Note: Won 1st Place Judges Choice Award Winner and 1st Place Peoples Choice Award Winner at the 2011 Vodka Martini Shakedown.

Serves: 1 Ingredients Absolut Citron Vodka St. Germaine Elderflower Liqueur Perrier Jouet Brut Champagne Peaches Blackberries

Mint Pomegranate Juice Sprite Dry Ice (optional for effect)

Directions 1. In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, and two ice cubes.

2. Fill the glass with ice and add: 2oz Absolut Citron Vodka, .75oz St. Germaine Elderflower Liqueur, 11/2-2oz Pomegranate Juice, and a splash of Sprite (can substitute club soda).

3. Shake and strain into large chilled martini glass, then float 11/2oz Perrier Jouet Brut Champagne.

Garnish 1. Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer.

2. When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

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Cucumber Sangria Illustration and Recipe submitted by: Viridiana Osio Recipe Credit: The Test Kitchen

Ingredients 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon blanc or other semi-dry white wine, chilled

1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Directions 1. Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.

2. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves.

3. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently.

4. Cover and chill for at least 2 hours.

5. To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

6. Enjoy! *Tip: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

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Pimm's No. 1 Traditional Cocktail Illustration and Recipe submitted by: Allison Gentes Recipe Credit: www.recipewise.co.uk/pimms-cocktail-recipe

Serves: 1 Ingredients 1 cup Pimm's liquor 2 cups lemonade 1 slice lemon 1 slice orange

1 slice apple 1 slice cucumber 1 sprig fresh mint 2 strawberries

Directions 1. Hall fill a large jug or tall glass with ice cubes 2. Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

3. Pour two parts lemonade to one part Pimms over the top of fruit.

4. Mix and serve.

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Moscow Mule Illustration and Recipe submitted by: Emma Dowling Recipe Credit: www.cocktailtimes.com/vodka/moscowmule.shtml History Credit: Phoenix New Times: blogs.phoenixnewtimes.com/bella/2012/05/

moscow-mule-summer-cocktail-history.php

Serves: 1 Ingredients ¼ cup lime juice ¼ cup vodka ½ cup ginger beer

mint sprig (optional) lime slice (optional) copper mug

Directions 1. In a copper mug, pour vodka over ice.

2. Add lime juice and ginger beer.

3. Garnish with mint sprig and lime slice if desired.

History The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York annozd a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty. Three are enough, however, to make you wanna fight pro-Communists.”

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