CNG K5
NO BAKE NUTELLA COOKIES Ingredients
1. 2. 3. 4. 5. 6. 7. 8.
1 cup granulated sugar ¼ cup butter ½ cup milk 2 Tablespoons unsweetened cocoa powder ½ teaspoon salt ¾ cup Nutella 1 teaspoon vanilla extract 2 ½ cups quick-cook oats
Directions • Add sugar, butter, and milk to a large saucepan and bring to a rolling boil over medium heat, stirring often. Let it boil for 1 minute, stirring constantly. • Remove from heat and immediately stir in the Nutella, cocoa powder, vanilla, and salt until well combined. Gently stir in the oats until well coated.
• Drop by the spoonful onto lined baking sheets and allow them to set at room temperature until cooled and hardened, about 1 hour.
MINI BREAD PIZZAS
Ingredients: 1. White Mold bread
2. Garlic butter 3. Tomato sauce 4. Shredded mozzarella cheese 5. Toppings (Ham, pineapple, Mushrooms, Pepperoni). Directions: •
Bake the toast covered with the garlic butter, and pull it out of the oven about 2 minutes before it is finished.
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Top the almost-done garlic toast with sauce, cheese and the toppings of your choice (use the sauce very sparingly, otherwise the middle can get soggy).
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Place the toast back in the oven on the broil setting for 2-4 minutes or until the cheese is bubbly and starts to brown.
DULCE DE LECHE TRUFFLES Ingredients: 1. 1 can condensed milk 2. 1/2 cup arequipe 3. 1 tbsp unsalted butter 4. 1/2 cup of sugar (To coat)
Directions: •
Mix all ingredients: condensed milk, 1/2 cup arequipe, and butter in a saucepan.
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Over medium heat, stir mixture without stopping, while you bring it to a boil. Once mixture comes to a boil, reduce heat to medium low.
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Keep stirring non stop while it cooks.
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Don’t stop stirring the mixture, or the fudge will stick to the bottom of the pan. Cook it for about 15-20 minutes.
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Mixture will look shiny and firm. If you run a spatula on the bottom of the pan, fudge will take about 5 seconds to come together again, you are looking for a very thick stage.
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Remove fudge to a buttered plate. Let it cool down until it gets to room temperature and then stick it in the fridge.
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Let it sit in the fridge for an hour or so until it’s cool.
ESQUITES Ingredients: 1. 4 cups of sweet corn 2. ⅓ cup sour cream 3. ½ cup costeño cheese 4. ¼ tbsp + 2 tbsp cilantro, chopped 5. 2 tbsp red onion, finely chopped 6. 1 jalapeno, deseeded & finely chopped (optional) 7. 1 small garlic clove, minced 8. 1 cup of crunchy bacon 9. 1 lime juice 10. 1 ts tajin 11. Salt to taste Directions: • Fry the bacon slices without any additional oil until really crisp, and keep the apart until cold. • Sauté corn in a pan for 3 minutes. • Take a bowl and mix all the ingredients, Corn, sour cream, cheese, onions, cilantro, garlic, lemon juice, salt, tajin, and bacon. enjoy.
RASPEBERRY MOUSSE Ingredients: 1. 2. 3. 4. 5.
12 oz fresh or frozen raspberries 2/3 cup sugar 1/4 cup water 1 1/2 cups heavy whipping cream, make sure it's really cold 1 pk unflavored gelatin, (or 2 1/4 tsp) + 1/4 cup water to soften
Directions: •
Stir gelatin into 1/4 cup cold water to soften. Set aside.
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In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
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Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat.
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Cool to room temp.
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In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
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Once berry mixture is cooled adequately, carefully fold into cream. Pour into serving dishes.
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Chill for 4-24 hours before serving.
TA C O S A L A D
Ingredients 1. 2. 3. 4. 5. 6.
1 Batavia Lettuce shredded 1 can of chilli or homemade chilli 2 tomatoes chopped 2 cups shredded cheddar cheese 15.5 ounces bag of Nachos, Maizcitos or Doritos Catalina Dressing
Directions • In a large bowl sauté the chilli, and keep aside. • In a bowl add lettuce, tomatoes, chilli and cheddar cheese. • Right before serving add Catalina dressing and mix in crushed Nachos, Maizcitos or Doritos.
C ATA L I N A D R E S S I N G
Ingredients: 1. 2. 3. 4. 5. 6. 7. 8. 9.
¼ cup Ketchup ¼ cup Sugar ¼ cup Apple Cider Vinegar ½ teaspoon Onion Powder ½ teaspoon Paprika ½ Tablespoon Worcestershire Sauce ½ teaspoon Salt ½ teaspoon Pepper optional ½ cup mild-tasting Oil
Directions: •
Place all the ingredients together in the blender. Pulse until everything is mixed together.
OREO CHEESECAKE PIE Ingredients: Oreo Crust 1. 2.
Oreo cookies 5 tbsp unsalted butter melted
Oreo Filling
1. 2. 3. 4.
8 oz cream cheese ¾ cup powdered sugar 2 cups whipped cream 10 Oreo cookies chopped
Directions: • •
Oreo Crust Place the Oreos in a ziploc bag and bash with a rolling pin.
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Mix the crushed cookies with melted butter.
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Press into the bottom and up the sides of a pie plate. You can use the bottom of a glass cup for this.
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Place in the fridge as you make the filling.
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Oreo Filling
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In a large bowl beat the cream cheese and powdered sugar together until soft.
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Fold in the whipped topping, followed by the chopped Oreo cookies.
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Spoon the filling into the pie crust then smooth the top.
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Place in the fridge to chill for at least an hour before serving.
CHICKEN SALAD WRAP Ingredients: 1. 2 cups of cooked chicken breast chopped or chicken leftovers 2. ½ cup mayonnaise 3. 1 stalk celery chopped 4. 1 green onion diced (or chives) 5. 1 teaspoon of mustard 6. ½ teaspoon seasoned salt 7. Pepper to taste 8. 1 teaspoon fresh dill 9. Tortilla wraps Optional 1. Tomato slices 2. Lettuce Directions:
• Combine all ingredients in a small bowl and mix well. • Season with salt and pepper to taste. • Spread over the wrap, add the toppings and then roll.
APPLE CINNAMON MUG CAKE Ingredients: Apple Layer 1. ½ cup peeled chopped apple 2. ¼ teaspoon all-purpose flour 3. 1 tablespoon packed brown sugar (light or dark) 4. 1 pinch cinnamon Cake Batter 1. 2. 3. 4. 5. 6. 7. 8.
2 tablespoons unsalted butter 5 tablespoons all-purpose flour ½ teaspoon baking powder 2 tablespoons granulated sugar 1 pinch cinnamon 1 pinch salt ¼ cup milk ¼ teaspoon vanilla
Directions: • •
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In a small bowl, mix together the dry ingredients for the cake batter: 5 tablespoons allpurpose flour, 2 tablespoons granulated sugar, ½ teaspoon baking powder, pinch cinnamon and pinch salt. Set aside. Place the 2 tablespoons butter into a large, microwave-safe mug. Place a folded paper towel on top (to catch any spatter) and microwave on high for 30 seconds, or until the butter is melted. If you want to unmold the mug cake for serving, carefully swirl the melted butter around the sides of the mug. Pour the melted butter, along with ¼ cup of milk and ¼ teaspoon vanilla into the bowl of dry ingredients. Mix together with a fork or small whisk just until no lumps remain (do not overmix!). Set aside. Add the chopped apple, 1 tablespoon packed brown sugar, ¼ teaspoon all-purpose flour and pinch cinnamon to the bottom of the same mug used to melt the butter. Stir together until the sugar and flour are evenly distributed throughout the apples and there are no dry bits of flour remaining at the bottom of the mug. Microwave the apples on high for 45 seconds, or until they are slightly softened and look moist. Stir again. Pour the cake batter on top of the apples, do not stir.
LEMON POPPYSEED COOKIES Ingredients: 1. 2 1/3 cups all-purpose flour 2. 1 teaspoon baking powder 3. 1/2 teaspoon baking soda 4. 1/2 teaspoon salt 5. 1 cup unsalted butter (2 sticks) softened 6. 1 cup granulated sugar 7. 1 large egg 8. Zest of 2 lemons 9. 2 tablespoons fresh lemon or lime juice 10. 2 teaspoons vanilla extract 11. 2 teaspoons poppy seeds, plus extra for garnish Directions: •
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
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Cream the butter and sugar together with an electric mixer until light and fluffy, 3+ minutes. Scrape the bowl and beat in the egg, lemon zest, lemon juice, vanilla, poppy seeds. Turn the mixer on low and slowly add in the flour mixture.
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Scrape the bowl, then mix until well combined.
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Scoop the cookie dough onto the baking sheets in 1 1/2-tablespoon portions, two inches apart. Sprinkle the tops with extra poppy seeds.
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Bake for 10-12 minutes, until the edges are just barely golden.
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Cool on the cookie sheets for 5 minutes before moving.
PA PA R D E L L E A L T E L É F O N O Ingredients: 1. 5 sheets of lasagna pasta 2. 2 tbs of tomato pasta sauce 3. 4 tbs of heavy cream 4. 3 basil leaves 5. Mozzarella cheese 6. Parmesan cheese 7. Salt & pepper to taste
Directions: •
Cook the pasta in boil water.
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On other pan, heat, add the tomato and creamed with a spatula or spoon to make a sauce.
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Add the basil leaves and mix very gentle for about 30 -40 seconds.
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Mix and add mozzarella, salt & pepper.
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When the mozzarella is melted, add the pasta and heat through.
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Then add the parmesan, mix and serve.