Coffee and Hazelnut Ice Cream

Baked Mac and Cheese

From the kitchen of: Anabella Rijos

Ingredients

1 box of elbow 2 cups of butter 1/4 cup of all-purpose flour 1/2 teaspoon of salt 4 cups of milk 1 pound of shredded cheddar cheese (mixed cheese) 1/4 cup of melted butter

Directions

1. Preheat the oven to 350° . 2. Fill a large pot with lightly salted water, and boil over high heat. Stir in the macaroni and leave uncovered. Stir occasionally until the pasta is cooked thoroughly for about 8 minutes. 3. Melt 1/4 cup of butter in a large saucepan over medium heat. Add in flour and salt, stirring constantly for 2 minutes.

Whisk in milk and simmer, stirring often until mixture thickens, slightly about 5 minutes. 4. Turn off heat and stir in cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a baking dish. Mix the remaining cup of melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly. 5. Bake in preheated oven until golden brown on top for about 45 minutes.

Baja-Style Shrimp Tacos

From the kitchen of: Lauren A. Brooks

Ingredients

1 cup Old El Paso Thick ‘n Chunky salsa 1/2 cup mango (peeled and sliced) 1 tablespoon chopped fresh cilantro 1 lb. uncooked large shrimp (de-shelled and de-veined) 1 tablespoon olive or vegetable oil 1 to 2 tablespoons of Old El Paso taco seasoning mix 1 teaspoon of garlic pepper blend 6 – 7 inch flour tortillas

Directions

1. In medium bowl, combine salsa, diced mango, and chopped cilantro; mix well. Set aside. 2. In large bowl, combine shrimp and oil; mix gently to coat.

Stir in taco seasoning mix and garlic-pepper blend. 3. Heat large skillet over medium-high heat until hot. Add shrimp; cook and stir 2–3 minutes or until shrimp turns pink. 4. Top each warm tortilla with shrimp, coleslaw blend and salsa mixture. 5. Fold 1/3 bottom 1/3 of each tortilla over filling; fold sides in toward center, leaving top open.

This is another food that my brother despises because of its nutritional value!