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Recipes

by Jose Garcia

October 31, 2007

Nic’s Marinade

1/2 cup soy sauce
1/2 cup olive oil
1 tbsp. minced onion
1 tbsp. granulated garlic
1 tbsp. sugar
3 tbsp. honey

Marinate your choice of meat and let it set for at least 30 minutes in the marinade and cook and enjoy.

Nic Moothart

Better Than Anything Cake

1 box of German chocolate cake
14 oz. can sweetened condensed milk
9 oz. butterscotch caramel ice cream topping
Cool Whip – thawed
Crushed Heath bars

Bake 1 box of German chocolate cake mix. When done, poke holes in the middle of cake. Pour 1 can of sweetened condensed milk over the cake. Pour 1/2 jar of butterscotch-caramel ice cream topping over it.

Let the cake set 1/2 day or overnight in the refrigerator. Just before serving, spread Cool Whip over top of cake. Sprinkle the crushed Heath bars on the top of the cake.

Kayla Waterman

Enchiladas Verdes

2 bone in chicken breast halves
2 cups chicken broth
1/4 white onion
1 clove garlic
2 tsp. salt
5 serrano peppers
1/4 cup vegetable oil
1 pinch salt
2 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

Jose Garcia

Peanut Butter Cookies

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. baking soda

Cream together butter, peanut butter and sugars. Beat in eggs. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour. Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Emily Hendricks

Scrambled Egg Muffins

1/4 pound bulk pork sausage
6 eggs
1/4 cup chopped onion
1/8 cup chopped green pepper
1/4 tbsp. salt
1/8 tbsp. pepper
1/8 tbsp. garlic powder
1/4 cup shredded cheddar cheese

In a skillet, brown the sausage; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 for 20-25 minutes or until a knife inserted near the center comes out clean.

Jose Camarena

Butterfinger Dessert

1 cup soda crackers crushed
2 cup graham cracker, crushed
1/2 cup butter
2 pkgs. instant vanilla pudding
2 cups milk
1 qt. vanilla ice cream (4 cups)
8 oz. whipped topping
2 butterfinger candy bars

Mix together crackers crumbs and butter press into 9 by 13 inch pan. Save 1/2 cup for topping, mix pudding with 2 cups milk. Add softened ice cream. Spread this mixture over crumbs and refrigerate until firm. Top with whipped topping, crushed candy bars add to 1/2 cup of reserved crumbs. Sprinkle on top and refrigerate.

Nikki Jurrens

Dirt Cake

1 package Oreo cookies
1/4 cup butter or margarine
8 ounce cream cheese
2 packages instant vanilla pudding
2 cups milk
8 ounce Cool Whip

Crush 1 package Oreo cookies set aside. Cream together 1/2 stick butter or margin and 1 (8 oz.) cream cheese. In large bowl mix two boxes vanilla instant pudding (add amount of milk according to package of pudding). Add cream cheese mixture and 8 oz whip cream beat together until mixed. In a pan or bowl layer the cookie mixture than the pudding mixture than the cookie mixture than the pudding mixture and so on. End up with the cookie mixture. Add gummy worms threw out the cake (optional). Put in refrigerator for about an hour than serve.

Tova Warner

No Bake Bars

2 eggs
1 cups sugar
3/4 cups butter
2 1/4 cups graham cracker crumbs
1/2 cups nuts
1/2 cups coconuts
2 cups miniature marshmallows
Frosting
1 cup chocolate chips
3 tbsp. peanut butter

Beat eggs. Add sugar and butter and boil 2 minutes cool and add graham cracker crumbs, nuts, coconut and marshmallows pour into buttered 9 x 13 pan. (DO NO BAKE). Melt chocolate chips and peanut butter and pour over bars to frost.

Jennie Sjaarda

Caramel Apple Pie

1/3 cup butter melted
1 tsp. cinnamon
4 lb. apples, cored and cut in 1/4 in. thick slices (about 12 cups)
1/2 cup packed brown sugar
2 tbsp. all purpose flour
1/2 tbsp. salt
1 egg lightly beaten
1 tbsp. salt
1 12-oz. jar caramel ice cream topping (about 1 cup)

Preheat oven to 475 degrees. In a very large bowl combine butter and cinnamon; add apples and toss gently to coat. Spread apples evenly in parchment paper-or foil-lined large roasting pan or two 15x10x1 inch baking pans. Roast (one pan at a time if using baking pans) 4 to 5 inches from heat for 7 to 10 minutes or until apples start to brown on edges, turning once halfway through. Cool apples in pan(s). Reduce heat to 375 degrees.

Prepare Oat Pastry or let refrigerated pastry stand at room temperature according to package directions. Line 9-inch pie plate with half of pastry as directed.

In a very large bowl stir together brown sugar, flour, and salt. Add apple slices and any juices; stir to coat. Transfer to pastry-lined pie plate. On lightly floured surface roll remaining dough to 14-inch circle; cut slits for steam to escape. Place on top of fruit filling. Trim to crust to ½ inch beyond edge of pie plate. Fold top pastry edge under bottom pastry; crimp edge. Brush top with mixture of beaten egg and water. Cover edge of pie with foil to prevent over browning.

Place on middle rack in oven; place foil-lined baking sheet on lower rack beneath pie. Bake 30 minutes; remove foiled from pie. Bake for 30 to 40 minutes more or until top is golden brown and filling is bubbly. Remove to a wire rack. While warm, drizzle with some of the caramel topping. Cool completely. Serve with remaining topping. Makes 8 servings.

George Hugh

Oat Pastry

2 cups all-purpose flour
1/2 cup quick cooking rolled oats.
1 tbsp. salt
2/3 cup shortening
8 to 10 tbsp. cold water

In medium bowl stir together flour, oats, and salt. Using pastry blender cut in shortening until pieces are pea-size.

Sprinkle 1 tbsp. water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 Tablespoon water at a time, until all dough is moistened. Divide in half; form each half into a ball. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle.

To transfer pastry, wrap around rolling pin; unroll into 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling.

On lightly floured surface roll remaining dough to 14-inch circle; cut slits for steam to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge. Makes pastry for 2-crust pie.

George Hugh

STRAWBERRY CAKE

1 package white cake mix
1 package (3 ounces) strawberry-flavored gelatin powder
1 cup vegetable oil
4 eggs, lightly beaten
1/4 cup water
3/4 cup mashed strawberries
Strawberry Icing
1/2 cup butter
1 pound confectioners' sugar
1/4 cup mashed strawberries

Chayo Duenas