CNG PRIMARY
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.
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.
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.