Salsa. o 1/2 Whole Jalapeno o 1/4 t. Ground Cumin o 1/8 t. Salt o 1/4 t. Sugar o 1/4 Lime, juiced

Transcription

1 Ingredients: o 1 10 oz. Can Diced Tomatoes with Green Chiles o 1/2 of a 28 oz. Can Whole Tomatoes with Juice o 1/4 C. Fresh Cilantro o 1/8 C. Onion, chopped o Small Clove of Garlic, minced Salsa o 1/2 Whole Jalapeno o 1/4 t. Ground Cumin o 1/8 t. Salt o 1/4 t. Sugar o 1/4 Lime, juiced 1. Combine all ingredients in a food processor. 2. Pulse until you get the salsa to the consistency you d like. About 10 to 15 pulses. 3. Test seasonings with a tortilla chip and adjust as needed. 4. Refrigerate for an hour before serving.

2 Blueberry Corn Cakes Ingredients: o 2/3 cup all-purpose flour o 2/3 cup fine stone-ground cornmeal o 2 tablespoons sugar o 1 1/2 teaspoons baking powder o 1 1/2 teaspoons baking soda o 1/2 teaspoon salt o 1 cup buttermilk o 1 large egg, separated o 1 cup blueberries o 2 tablespoons vegetable oil o Softened unsalted butter and warm pure maple syrup, for serving 1. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk with the egg yolk. 2. In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the blueberries. 3. Heat a large skillet. Spray with cooking oil and spoon 1/4 cup of the batter into the skillet for each pancake. Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer.

3 Cheesy Pizza Quesadillas Ingredients: o 6 Flour Tortillas (6 inch rounds) o 1 Pkg (3.5 oz) Sliced Pepperoni o 1 Cup Shredded Mozzarella Cheese o 3 Tbsp Butter o 1 Can (8 oz) Pizza Sauce 1. Each group member should get one (1) flour tortilla and place it on a plate. On one side spread a small amount of oil and flip the tortilla over. 2. The groups should evenly divide the cheese and pepperoni between each member. Once everyone has an equal amount, the cheese should be placed on one side of the tortilla leaving room at the edges. Then, the pepperoni should be placed on top. 3. Melt a small amount of butter in a skillet set to medium heat. When the butter is melted, the quesadilla should be placed on top. Once the cheese starts to melt, fold the quesadilla over and press the edges together to keep the cheese inside. Cook until cheese is melted and tortilla is browned. 4. Use a paper towel to wipe out the skillet and repeat Step 3 with each group member. Use pizza sauce as a dip.

4 Ingredients: o 1 tsp sesame oil o 1 clove fresh garlic o 1 Package Ramen Noodles (without seasoning) o 1 Egg, scrambled Ramen Stir Fry o 1/2 Cup Frozen Vegetables o 1 Tbsp Low Sodium Soy Sauce o Shri Racha Sauce, to taste 1. Boil two cups of water in a saucepan. Add noodles and cook about 3 minutes. Drain and rinse with cold water. Set aside. 2. Meanwhile, scramble your egg in a skillet on medium heat. Once done, set aside. 3. Using the same skillet, add sesame oil and fresh garlic on low heat. Do not let the garlic burn or blacken. 4. Add frozen vegetables, and continue to cook until tender, about 3-5 minutes. 5. Once the vegetables are cooked, add the noodles, egg, and soy sauce. Continue to cook on low heat until thoroughly heated and seasonings are blended. 6. Add Shri Racha at your own discretion and enjoy!

5 Salted Caramel Rice Krispie Treats Ingredients: o 6 cups Rice Krispies o 1 stick unsalted butter o 1/2 cup dark brown sugar o 1/4 cup heavy whipping cream o 1 tablespoon light corn syrup o 1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top o 1 10-ounce bag of mini marshmallows 1. In a large, heat-proof bowl, toss together the Rice Krispies and 1/2 cup of mini marshmallows. Set aside. Spray an 8x8 baking pan with non-stick cooking spray and set aside. 2. In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. 3. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely and then cut into squares.

6 Sources Fonts and Backgrounds: KG Second Chances Solid & Sketch by Kimberly Geswein CKNice Font by Courtney Keimer - Backgrounds by The Clipart Factory - Recipes: Taco Dip - Pancake Muffins - Cheesy Pizza Quesadillas - (modified from) Ramen Stir Fry - Unknown Source Caramel Rice Krispie Treats - Our Best Bites -