Quick N Easy Sopapillas

Serves 6-8 | Preheat oil to medium heat

**Parent supervision a MUST.  This oil gets HOT!**

Ingredients

8 frozen rhodes rolls, thawed to room temp

2 cups vegetable or canola oil (or at least 2 - 3 inches deep)

Instructions

Pour oil  into a small sauce pan or an electric frying pan, and heat to medium high setting or 350° F. 

Flatten each roll into a 4-inch circle. Fry dough on each side until golden brown (about 15 seconds each side). Remove and drain on paper towel. 

Serve hot. Sprinkle with powdered sugar or serve with honey butter, cinnamon sugar, powdered sugar or jam, if desired.

Optional Toppings (pick one or mix it up!)

Cinnamon and Sugar

• 4 tablespoons sugar
• 1 tablespoon cinnamon

Honey Butter

(repeated from this recipe last year)

• 1/2 cup butter
• 1/2 cup honey
• 1/2 tsp vanilla extract

(whip together in a medium bowl with a mixer until smooth - refrigerate leftovers)

Powdered Sugar

Jam

Homemade Vanilla Ice Cream (in a Bag!)

Serves 1

Ingredients

Ice Cubes
1 cup half and half
1/2 cup Kosher salt
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint-size ziplock bag
1 gallon-size ziplock bag
Any of your favorite ice cream mixins

Instructions

1. Combine the half and half, sugar and vanilla extract in the pint-size bag. Seal the bag tightly, so that none of the liquid will leak out.
2. Fill the gallon-size ziplock bag halfway with ice cubes. Sprinkle Kosher salt over the ice cubes.
3. Insert the pint-size bag filled with ingredients into the bag of ice and salt. Seal the gallon-size ziplock bag. If the bag begins to leak, don't hesitate double bagging it to reduce the mess.
4. Shake the bag for 5-10 minutes until the ice cream mixture begins to harden. Feel the small bag to determine the consistency of your ice cream. Once satisfied with the consistency, remove the small bag from the bag of ice.
5. Open the small ziplock bag and add any desired mixins that you want. Feel free to eat the ice cream right out of the bag or, if you prefer, scoop it into a bowl.  

Chicken Fried Rice

Serves 4-6

Ingredients

2 cups prepared rice*

1 cooked chicken breast, cut into bite sized pieces and seasoned with salt and pepper*

1/2 cup frozen mixed vegetables

2 green onions, chopped

1 clove garlic

1 egg

3 tsp. sesame oil, divided

2 TBS soy sauce

Instructions

*Cook your chicken and rice first and set aside.

• Whisk egg and 1 tsp of oil in small bowl, set aside.
• Heat 2 tsp oil in large wok/skillet.  Add vegetables, fry until heated through/tender (about 2mins). 
• Add garlic, cook for 30 more seconds.
• Push veggies to the side, add egg mixture and scramble.
• Add cooked chicken, rice, and soy sauce to pan and toss to combine.  
• Enjoy!

Sugar Cookies & Vanilla Buttercream Frosting

Preheat 350 | Makes 3 dozen 2 to 3-inch cookies

SUGAR COOKIES

Ingredients

1 cup real butter (no substitutions!) at room temperature

1 cup sugar

1 egg (make sure to use a large or extra large egg)

1 1/2 teaspoon almond extract (or other flavor of your choice, like vanilla)

3 C flour, lightly spooned into measuring cups and leveled (don’t scoop it!)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Instructions

• Cream butter and sugar until light and fluffy- about 2 minutes. Add in egg and extract and mix to incorporate.
• In a separate bowl combine flour, baking powder and salt. A very important note: It’s important to correctly measure your flour or you will end up with a dry, crumbly dough. Never, ever use your measuring cup to scoop up the flour. Use a regular sized spoon and spoon the flour into the cup and then level it off with a knife.
• Slowly add the flour mixture to the butter mixture and mix until completely combined.
• Refrigerate for at least one hour or (and this is our preferred method), lay a sheet of parchment paper on the counter, roll the dough to the desired thickness, and top with another layer of parchment. Refrigerate for about 30 minutes.)
• When you’re ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.
• Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really and slightly chewy, about 8-9 minutes does it. If you like them slightly crisp and buttery, then go for 10-12.

Vanilla Buttercream Frosting

Ingredients

3 cups powdered sugar

1/3 cup butter or margarine, softened

1 ½ teaspoons vanilla

2 to 3 tablespoons milk

Directions

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

Caramel Fruit Dip

Makes about 8 cups of dip

Ingredients

8 oz cream cheese

1 cup brown sugar

1 package vanilla pudding

1 tsp vanilla extract

32 oz vanilla yogurt

Instructions

Combine all ingredients into a large bowl. Mix well with a hand blender until smooth and creamy.  

Serve with fruit!

Fettucine Alfredo

Serves 6-8

INGREDIENTS

• Alfredo Sauce:
• ½ cup (1 stick) butter
• 1 (3-ounce) package cream cheese
• 1 pint heavy cream
• 1 teaspoon garlic powder
• ½ cup grated Parmesan cheese
• salt and ground black pepper
• 1 pound uncooked fettuccine

INSTRUCTIONS

1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if your're serving it as a dipping sauce with pasta), you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
5. Serve with a tossed green salad and hot French bread or bread sticks.

NOTES

Variations:

For Chicken Alfredo, stir- fry bite size chunks of chicken in 1 Tablespoon olive oil until cooked and add to the sauce.

Or just use this sauce for dipping homemade bread sticks in. Mmmm...

Strawberry Shortcake

Preheat oven to 425 | Serves about 8 

Shortcake

2 1/4 cup flour
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 c butter, softened
2/3 c milk
1 egg

Whip Cream

2 cups heavy cream
1 teaspoon vanilla
1/2 c powder sugar

3 pints fresh strawberries
1/2 cup sugar

Instructions

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
• Whipped cream instructions: combine cream, vanilla and powdered sugar in a medium bowl - whip on high for several minutes with a handheld mixer.