Mini-Pizza Poppers

1 refrigerator pie crust
3 tablespoons of pizza sauce (see below)
1/3 C shredded mozzarella cheese

Recipe: Heat oven to 400 degrees.
Lay out pie dough to warm up and set aside
Make pizza sauce by combining 3 tablespoons of tomato sauce, a dash of Basil, Oregano, and Pepper. Stir in cheese.

Cut pie dough into 7 - 3½” circles. Spread 1 teaspoon of sauce and cheese mixture on ½ of the circle. Brush water around edge of pie crust. Fold over pie crust and seal with fork.

Place on Cookie sheet and bake for 12 to 15 minutes. Serve warm.

Mini-Pizza Poppers
Adapted from “Betty Crocker’s Kid’s Cook”

Chocolate ramen cakes

You will need: -
1/3 package of ramen noodles (crushed)-
1 small dessert cupcake-
1/3 cup of cherries-
1/3 cup of chocolate dessert fondue-
1/3 cup of vegetable oil (cooking)

How to cook the noodles:
1. divide the noodles into thirds and place sections in ziplock bags.
2. break the ramen into small pieces.
3. Heat the vegetable oil in the cooking pan.
4. When the oil is hot, Put your noodles in. Stir constantly. (Since ramen are dehydrated, you have to be careful not to burn them. )Your noodles are ready once they have a nice brownish color.
5. Take ramen off of the heat and set aside.


The recipe:
1. Put the 1 cakes in a plate.
2. Add the cherries and the fried ramen on top of the cakes.
3. Pour the chocolate fondue on top of everything.

Adapted from: http://ramenlicious.com/recipes/chocolate-ramen-cakes.html

Mexican Food 2

Recipes

Stacked enchiladas (Enciladas De Queso)

5 corn tortillas
1 c cheddar cheese
1 onion, chopped
Enchilada sauce
Oil for frying.

Lightly fry the corn tortillas in oil. Place in an ungreased pan. Cover with enchilada sauce. Next layer cheese and then sprinkle with onions. Repeat 4 more times.

Bake at 350 degrees for 15 minutes. Cut into wedges and serve.

Jicama Appetizer (Jicama Fresca)

1 Tablespoon salt
¼ teaspoon chile powder
1 to 2 lbs. Jicama, Peeled
1 lime, cut in wedges

Blend salt with chile powder and put into a small bowl.

Slice Jicama in ¼ to ½” thick slices and arrange on a tray with seasoned salt and lime wedges. To eat, rub lime over Jicama and dip into the salt.

Puffy Fried Bread
(Sopaipillas)

1 c flour
1/3 teaspoon of salt
¾ teaspoon of baking powder
¾ teaspoon of sugar
½ tablespoon of butter
1/3 cup of milk
Oil for frying

Mix together the dry ingredients. Cut in the butter. Add enough milk to make a soft dough. Let stand for 30 to 60 minutes. Then roll to ¼ inch thick and then cut into diamonds. Fry in hot oil, flipping to puff both sides and then fry until lightly brown. Drain on paper towels.


Chili Rellano casseroles

1 teaspoon of green chilis in the bottom of a greased cupcake. Add a layer of cheese, either cheddar, Monterey Jack or both. Repeat 2 more times. Set Aside. Repeat process in a second cupcake holder.

Combine 1 egg, 1/3 cup of milk and 1 tablespoon of flour. Divide mixture between the two cupcake holders.

Bake at 350 degrees for 20 to 25 minutes. Let stand before serving.