Class: April 28th

We will be learning how to make fettacuine and alfrado sauce.

Class Wed: Fried Rice

Class @ 7:00 pm this Wednesday {same place}...class will be taught by Bro. Tong!

Baked Hot Chocolate

Baked Hot Chocolate Recipe
Ingredients (serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

Directions:

•Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
•Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
•Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
•Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
•Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
•Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
•Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
•Serve topped with a dollop of cocoa whipped cream.
[Recipe via The Essence of Chocolate cookbook]

image and recipe from Sunday Night Dinner

Winners and Thanks

Thank you, Ann, for teaching! Congratualtions to Sylvia for winning this months raffle!

Tomato and Basil Bruschetta

3 cups Diced Romo Tomato

1 tablespoon Minced Garlic ( or more yumyum!)

3-5 Spigs Basil , chiffoande

5 tablespoons Olive Oil

5 tablespoons balsamic Vinegar ( we used pomegranate)

1 avocado sliced

1 Baguette

*optional fresh mozzarella cheese if desired

Topping:

Mix,Olive Oil, balsamic Vinger, garlic, basil and tomatoes allow to set for 30min

Bread:

Preheat oven to 350° F. Slice the baguette into 3/4 inch slices. lay on baking sheet and drizzle with olive oil, in a preheated oven and bake for about 5 minutes or until lightly tanned then flip rounds and bake for another 3 minutes or until both sides are lightly tanned.

To serve, place a spoonful of warm topping on the warm bread,top with an avocado ( and cheese if desired) and enjoy.

Very Simple Blueberry Muffins

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk (we used almond breeze)
1/4 cup vegetable oil
1 cup frozen blueberries

Directions:

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.

2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.

3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Makes: about 8 muffins, Preparation time: 5 minutes, Cooking time: 30 minutes

found recipe at vegweb.com'

tropical sunrise breakfest smoothie

2 kiwis quartered
1 banana
1 orange quartered
1 tangelo quartered
1/2 can of pineapple and juice
1 cup coconut milk
1 hand full ofice

toss in blender, mix, enjoy!

Cholcoate Tofu Mouse Pie

Ingredients
1 (12-ounce) package semisweet chocolate chips
1 (12-ounce) package silken firm tofu
Splash vanilla extract
2 egg whites*
Prepared chocolate cookie crust (recommended: Oreo) or graham cracker crust
Whipped cream or raspberry sauce, for serving.
Directions
Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.


Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.


Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice). Don't say tofu, say terrific.


*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

taken from foodnetwork

Cake Pop

Adorable cake pops....inspired from BAKERELLA if you haven't seen her blog you must check it out! She gives great step by step directions and is the mastermind behind the cakepop movement. ( she also has an adorable book out).


To make you need :

cake mix ( and all ingredients required to make the cake)
1 container of complimentary frosting
candy melts ( I used pink and brown)
sprinkles
tiny ice cream cones ( I used Joy Cones that I found at Target)
red peanut m&m's

Make cake, cool completely ( or let sit for one day). quarter cake then take desired amount and crumble the cake . Add frosting following guide below...mix well. form into balls and place on cookie sheet , put in freezer for 15 min. take out. Dip ball in melted candy melts ( I did this on a double broiler). Drip off most of the excess, place on cone allow some pink chocolate to drip over the cone. add sprinkles ( i like jimmies for the look) then top with a tiny bit of melted brown chocolate ( this will re melt the drying pink chocolate so don't use to much). add a red m&m cherry on top. ..allow to dry . Present to eat or place in candy bags w/ ribbon for a cute gift.


1 quarter cake makes approximately 8 balls (ours were about 1 1/2 inches across)
for each quarter of a cake use 3-4 tablespoons of frosting.

Super Easy Chicken Tortilla Soup

3 frozen chicken breasts

2 cans of black beans UNDRAINED

2 cans diced tometoes ( I like mexican style or RoTel)

2 cans tomatoe sauce

1 can diced green chillis

1 can corn DRAINED

Mix in crockpot, low 8 hours, high 5 hours

Shred chicken and serve garnish with - tortilla chips, cheese, avocado, and sour cream

A huge THANK YOU to everyone has taught a class or a part of a class! We have all enjoyed learning new tips, tricks and techniques! a special thanks to Kim for donating the newest raffle prizes ( cookbooks) !

Congrats to Jayme for winning the almond bark and to Terri for winning Taste of Home, Busy Nights Cookbook!

If you have any class ideas please post them here as I am trying to plan the classes for the next year, any input would be wonderful! Thanks ...

Gourmet Pretzel Rods

Hazelnut Heaven

1 container Nutella
1 pkg pretzel rods
1 pkg almond bark
1 cup crushed hazelnuts

Melt almond bark in microwave safe ( we used a paper bowl coated in wax for easy clean up) Microwave 4-6 pieces of almond bark 20 seconds at a time, taking out and stirring every 20 seconds, repeat until melted. If Bark hardens during dipping process just re microwave.

Spread Nutella over top 2/3 of pretzel rod. Dip in melted almond bark. lay on wax paper until slightly cooled ( it will have a light shine and be slightly sticky).

While cooling , place chopped hazelnuts on cutting board, spreading the nuts out in a thin layer.

Pick up cooling pretzel and roll across nuts. Lay back on wax paper until hardened.





Almond Joy Pretzel Rod


1 container almond butter
1 cup coconut
1 pkg almond bark
1 pkg pretzel rods


Melt almond bark in microwave safe ( we used a paper bowl coated in wax for easy clean up) Microwave 4-6 pieces of almond bark 20 seconds at a time, taking out and stirring every 20 seconds, repeat until melted. If Bark hardens during dipping process just re microwave.

Spread almond butter over top 2/3 of pretzel rod. Dip in melted almond bark. lay on wax paper until slightly cooled ( it will have a light shine and be slightly sticky).

While cooling , place chopped coconut on cutting board, spreading the coconut out in a thin layer.

Pick up cooling pretzel and roll across coconut. Lay back on wax paper until hardened.


Peanut Butter Bliss


1 container chunky peanut butter
1 pkg almond bark
1 pkg pretzel rods



Melt almond bark in microwave safe ( we used a paper bowl coated in wax for easy clean up) Microwave 4-6 pieces of almond bark 20 seconds at a time, taking out and stirring every 20 seconds, repeat until melted. If Bark hardens during dipping process just re microwave.

Spread peanut butter over top 2/3 of pretzel rod. Dip in melted almond bark. lay on wax paper until cooled.






Rice Crisps ( not a pretzel but the same idea)


1 pkg pre- made rice crispies treats
( or if you have time make your own for an even better taste!)
1 pkg almond bark

popsicle sticks
sprinkles of your choice



Melt almond bark in microwave safe ( we used a paper bowl coated in wax for easy clean up) Microwave 4-6 pieces of almond bark 20 seconds at a time, taking out and stirring every 20 seconds, repeat until melted. If Bark hardens during dipping process just re microwave.

Mold rice crispies treat into fudge bar shape. Dip in melted almond bark. lay on wax paper until slightly cooled ( it will have a light shine and be slightly sticky).

Pick up cooling "popsicle" and sprinkle with toppings. Lay back on wax paper until hardened.

All of these can be topped with anything you like, I love to top with nuts, crushed oreos, m &m minis, marshmallows, sprinkles and to drizzle with candy melts of various colors...they are all delicious

Oreo Truffles

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), reserve some
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.


Mix it up: decorate any way you like, drizzle with contrasting color of chocolate, top with sprinkles, nuts etc...

10 MInute Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 to 1 1/2 cups roasted, salted peanuts
1 Tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda


In Microwave safe dish combine sugar, corn syrup, and salt. Microwave on high for 5 min ( if yourmicrowave is powerful try 3-4 min) , stir after 2 minutes,until syrup and peanuts are brown. Stir in butter, vanialla, and soda until butter melts and mixture is light and foamy. Spread to 1/4 inch thickness on large, well buttered cookie sheet. When cool brake into pieces. Makes 1 pound.

NEXT CLASS: SWEET TREATS

Jan 26th @7:00 pm. we will be creating sweet treats including cakepops and oreo truffles... yum yum... just in time for valentines day!

tamales recipes

HOMEMADE TAMALES

Yield: approx. 32

About 2 hours prior to making tamales, fully submerse the
32 LG CORN HUSKS (2 PKGS DRIED HUSKS) Husks in a large pan. Place another heavy pan on top to
1 LARGE STOCK POT (20 QT.) W/ STEAMING Keep the husks submerged (one filled with water and
RACK/BUCKET Placed on top can be used). Right before you are ready
BLENDER OR FOOD PROCESSOR To spread the masa (see recipe below) in the husks, allow
Them to stand upright and drain for about 20 min. They need
To be damp/soft but not wet.
MEAT FILLING


2 lbs. Of pork, chicken, or beef Slow cook or boil meat in enough water to fully cover meat with
1 small onion, chopped the above ingredients until done and tender. Remove from pot and
2 garlic cloves, crushed save broth. Cool and shred/chop meat. Set aside.
1 TBS. Salt (optional)

RED CHILI SAUCE FOR MEAT

½ c. broth from meat Cut/pull tops off peppers. Remove seeds. If you like more spicy,
4-5 dried Calif. Peppers then use seeds. The more seeds you use, the spicier the sauce. (Wash
1—8 oz. Can tomato sauce hands thoroughly before touching face/eyes after handling peppers—
1 Roma tomato cut in ½ it WILL burn.) Using 2 cups of the broth, boil peppers until tender.
1 onion (chop ¼ to ½ of onion, depending on your taste) Place Peppers, tomato sauce, tomato, onion, and garlic in blender or
2 cloves garlic, crushed food Processor. Pureé. Place oil in large skillet. Add meat and fry on
2 TBS. Canola oil med. low for about 15 min. Add sauce and continue to cook on med.
low heat until most of the liquid is absorbed/evaporated. Remove
from heat.
MASA

You can purchase pre-made masa from any Latin market. It is called Masa Preparada (prepared masa for Tamales).
It is ready to use and needs no further preparation. It is best to use it purchased fresh, same day or if purchased prior, bring to room temp. for easy of spreading onto corn husks. TIP: To easily remove prepared masa from plastic bag, contact the bag lengthwise from top to bottom and roll the masa out into large bowl.

To make your own basic masa mix:

4 c masa for tamales (it’s dry and comes in a bag, like flour) 4 c strained broth from meat (or water or canned broth)
2 tsp baking powder 1 ½ c vegetable shortening or lard
1 tsp salt

In med. bowl, combine masa, baking powder, and salt. Slowly add broth, blending with large spoon or fingers to create a moist dough.
Beat shortening in a large bowl until fluffy, about 5 minutes. Add masa mixture to shortening and blend until it reaches thick, creamy
texture.

Now you are ready to spread a semi-thin layer of the masa onto the smooth side of the corn husk going only about ½ way down (leave the narrower end of the husk empty). Place a spoonful of meat (or more if you desire) on top of the masa. Fold filled husk in half lengthwise, and then, while holding those two sides, carefully fold in half again and around the tamale. Slightly pinch the end where there is very little or no masa and fold it up towards the top of the tamale like a tail. Lay flat on shallow pan until you have made all the tamales. Then put the tamales in the steamer part of the pot standing upright (masa at the top). If you do not have enough tamales to fill the pot, place a heat proof glass bowl in the middle of the steamer part of the pot and place tamales around it in a circular fashion. Fill other part of pot with just enough water to leave about 1 inch between the steamer and the bottom of the pot. Water should not be allowed to touch the bottom of the tamales. Cover with leftover corn husks for faster cooking. Cook time varies depending on your stove and thickness of the masa. Anywhere from 1-3 hours on low heat will be needed. They seem to cook much faster when a layer of husks are placed on top of the tamales after placing them in the pot. You can tell when they are done because the masa is soft and fluffy, not sticky, to the touch. Also, if you gently unwrap one, the masa will easily fall/pull away from the husk as you open it and there will not be any shiny, doughy-looking parts of the tamale inside the husk. Once done, remove from pot and eat. Tamales can be frozen and then reheated if placed in a wet paper towel and then cooked in the microwave. Cooking time will vary depending on your microwave, but should always be started off for about 30 minutes at half power. Remember it’s better to cook a second time than risk overcooking.

VARIATIONS: Try using chili relleno chilis and jack cheese (fresh chilis need to roasted over stove burner or on a pancake skillet to remove the outer skin or thy will be tough. Also try mixing some sugar and drained, canned pineapple into the masa to spread onto the husk for a sweet treat. Apples can also be used. Season them with cinnamon and sugar and place onto of the masa after you spread it on the husk. You can still add some sugar to the masa for the apple tamales if you have a really sweet tooth.


ENJOY!!! Linda Hooper, Christine Fouts, and Sonia Gee