Sophia's Cookbook

I’m Hungry!

Artichoke and Ricotta Flatbread

From the kitchen of: Sophia Comuniello

Ingredients:

҄ 1 full flatbread

҄ ½ white onion

҄ 1 small jar of marinated artichokes

҄ ½ small jar of ricotta cheese

҄ Salt and pepper to taste

҄ Olive oil

҄ ¾ tsp of oregano

҄ ¾ tsp of basil

Directions:

1. preheat oven to 325

2. Place flatbread on a baking sheet.

3. use oil from marinated artichokes and brush a thin layer on to bread.

4. Use half of the ricotta cheese and spread all over.

5. Thinly slice white onion and place on top.

6. Lightly chop artichokes and place on top.

7. Drizzle and dust flatbread with olive oil, basil, oregano, salt and pepper.

8. Place flatbread into the oven for 10 mins.

Cranberry Brie Bites

From the kitchen of: Gabrielle Hebert

Ingredients:

҄ 8.0z Crescent Dough

҄ 8.0z Brie Cheese

҄ ½ Cup Whole Cranberry Sauce

҄ 1 Stick Butter

Directions:

1. Preheat oven to 375° F

2. Grease muffin tin with butter

3. Cut crescent dough into 12 squares

4. Cut brie into small pieces

5. Put dough pieces into muffin tin, you want some dough outside the crevice

6. Place a piece of cheese in the middle of the dough

7. Put cranberry sauce on top of the cheese and dough

8. Bake in over for 15 minutes or until dough is golden brown

Cacio e Pepe

From the kitchen of:

Sophia Comuniello

Ingredients:

҄ 1 lb spaghetti

҄ 3 Tbsp. unsalted butter

҄ 1 tsp. pepper

҄ ¾ cup grated Grana Padano or Parmesan cheese

҄ ⅓ cup grated Pecorino Romano cheese

Directions:

1. Bring water to a boil, in a large pot, and add salt.

2. Once boiling add pasta, stir occasionally. Cook until al dente and drain. But save ¾ of the pasta water and place in a heat safe bowl.

4. Add all remaining ingredients into the bowl with the pasta and stir well.

5. enjoy!

Sugo Di Pomodoro Crudo

From the kitchen of: Sophia Comuniello

Ingredients:

҄ 1 lb of farfalle pasta

҄ 6-5 large basil leaves

҄ 4 cloves of garlic

҄ ¾ of a cup of olive oil

҄ Salt and pepper to taste

҄ 3-4 roma tomatoes

Directions:

1. Fill the saucepan half with water and bring to a boil.

2. Drop pasta in water and cook in al dente. (around 11 min)

3. In the meantime, cut all of the tomatoes into large quarters.

4. Thinly slice your garlic and rip up 4-5 out of the 5-6 basil leaves, leave some for garnish .

5. in a saute pan on low heat, add oil and let it get warm.

6. Once oil is warm add garlic,salt and pepper once fragrant and remove from heat.

7. Once pasta is done, drain and place in a bowl.

8. Top off with oil-sauce, tomatoes, ans left over basil, stir it all together.

9. Enjoy!

Strawberry Explosion Cheesecake

From the kitchen of: Stacy Gallagher

Ingredients:

҄ One box white cake mix, baked in a 9x13 pan, already prepared and cut in to cubes

҄ 8 oz cream cheese, softened

҄ ¼ cup confectioner’s sugar

҄ 2 cups heavy whipping cream, whipped

҄ 4 cups fresh strawberries, quartered

Directions:

1. In a small bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in whipped cream.

2. Using 4-6 individual dessert glasses, do a layer of cake cubes, then strawberries, then the cheesecake whipped cream mixture.

3. Repeat layers.

4. Top with some strawberries and a small dollop of cheesecake whipped cream.

5. Refrigerate for 4 hours or overnight.

Chocolate Chip Cookies

From the kitchen of: Grace MacDonald

Ingredients

҄ 2 1/4 cups all-purpose flour

1 teaspoon baking soda

҄ 1 teaspoon salt

҄ 1 cup (2 sticks) butter, softened

҄ 3/4 cup granulated sugar

҄ 3/4 cup packed brown sugar

҄ 1 teaspoon vanilla extract

҄ 2 large eggs

҄ 2 cups Semi-Sweet Chocolate Morsels

҄ 1 cup chopped nuts

Directions:

1. Preheat the oven to 375° F.

2. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:

Preheat the oven to 350° F. Grease a 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into the prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in a pan on a wire rack. Makes 4 dozen bars.

Sophia Comuniello