Homemade BBQ Sauce Pizza Appetizers

Homemade BBQ Sauce

Ingredients

•   2 cups ketchup

•   1 cup water

•   1/2 cup apple cider vinegar

•   1 tablespoon Worcestershire sauce

•   1 tablespoon lemon juice

•   1 teaspoon Tabasco

•   1/2 tablespoon fresh ground black pepper

•   1/2 tablespoon onion powder

•   1/2 tablespoon ground mustard

•   5 tablespoons light brown sugar

•   5 tablespoons sugar

Instructions

1  Mix together the ketchup, water, cider vinegar, Worcestershire sauce, Tabasco sauce (we used Tapatio) and lemon juice.

2  Bring to a boil.

3  Mix in the rest of the ingredients and turn too low.

4  Simmer, uncovered for 1 hour

BBQ Chicken Pizza Appetizers

A loaf of your favorite bread (even Gluten Free)

Cooked Shredded Chicken

Shredded Cheese

Red Onion

Cilantro

Homemade BBQ Sauce

Preheat oven to 350℉. Bake

The crust is made by cutting the crusts off a few slices of white bread or pliable gluten-free bread. Flatten the slice of bread with a rolling pin, cut it into a circle with a cookie cutter. (Don’t have a cookie cutter? You can use a glass.) Next, with a pastry brush, lightly grease your mini muffin baking 

Whoopie Pies with Homemade Lemon Curd

Lemon Cream Whoopie Pies
1 box of lemon cake mix
3 eggs
1/2 cup of water
1/2 cup of vegetable oil

Preheat oven to 400 degrees.In a mixer, combine cake mix, eggs, water and oil.  Whip together for 2-3 minutes.On a parchment paper* or Silpat lined baking sheet, scoop out batter into round mounds.  Use a small ice cream scoop that measured 1 2/3 inches in diameter.  Use the back of a spoon to round out scoops of batter into perfect circles. Bake for 8 minutes and cool.



Never Fail Lemon Curd

•6 tablespoons soft butter
•1 cup sugar
•2 large eggs + 2 egg yolks
•2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in stand mixer on medium speed for about 2 minutes, until light and fluffy. Add eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. Mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated. Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat. Stir until the mixture is heated through and no longer has a curdled appearance. Increase the heat to medium and stir constantly for the next 12 minutes until thickened. Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd. This will prevent it forming a skin on top. Once cool add one cup of cool whip to 1 cup of lemon curd. Whip together and fill cream puffs and sprinkle with powdered sugar. Place remaining curd in a storage container of your choice. This keeps about a week in the fridge, it also freezes well.

Combine whipped cream with cooled lemon curd and whip. Using a pastry bag fill one side of whoopie pie with lemon cream custard and sandwich ch together.

Green Chile Chicken Empanadas aka Footballs Week 1

Green Chicken Chile Footballs

Ingredients

3/4cup chopped cooked chicken

1/2cup sliced green onions

1/2cup shredded Mexican cheese blend (2 oz)

1can (4.5 oz) Old El Paso™ chopped green chiles

2oz cream cheese (from 8-oz package), softened

4teaspoons Old El Paso™ chicken taco seasoning mix (from 0.85-oz package)

1egg, beaten

1teaspoon water

1box Pillsbury™ refrigerated pie crusts, softened as directed on box

Directions:

Step 1 Heat oven to 375°F. Line large rimmed pan with cooking parchment paper. In medium bowl, mix chicken, green onions, cheese, chiles, cream cheese and taco seasoning mix. In small bowl, mix egg and water.

Step 2 Unroll one of the pie crusts. Using 4 1/2-inch football cookie cutter, cut out 12 footballs from crust, rerolling dough scraps together as necessary. Repeat with second pie crust, to total 24 footballs.

Step 3 Place about 2 tablespoons filling in center of football; spread slightly to create even layer on dough with 1/4-inch border around all sides. Brush egg wash around outer edge of football, then gently stretch second dough football and place over top; using fork, crimp edges to seal together. Repeat with remaining pieces of dough. Place on pan.

Step 4 Using paring knife, score laces into top of each empanada.

Step 5 Brush tops with egg wash. Bake 27 to 30 minutes or until golden brown.

Welcome to Cooking and Baking 2017

Welcome to Cooking and Baking Winter/Spring 2017

This is a Baking/Cooking Class for Kids! I hope your child is excited and looking forward to a fun experience. Students will learn the difference between a teaspoon, a tablespoon, etc. and how to properly measure liquids, as well as many other cooking/baking techniques like folding and kneading. The kids will be introduced to as many kitchen gadgets as possible. This is a “hands” on class and the kids will get to participate in every class. 

For safety, I will be instructing and helping in the preparation of the recipes. Please let me know if your child has ANY food allergies or sensitivities as soon as possible. Please E-mail me at ilcscookingelective@gmail.com or at ewilliams@inlandleaders.com

***PLEASE NOTE*** The cost for this Elective is $75. Payment is due by next week; Friday, January, 27^th 2017. Please make your check payable directly to: Esmeralda Williams; you may also pay by cash.

I don’t foresee having to cancel any classes but in the event that I do; I will notify you via email. Recipes for this trimester are available on our Cooking/Baking Blog website. Please visit this site for ALL recipes and class lessons. www.ilcscookingelective.blogspot.com

Thank you, 

Esmeralda Williams

805 201 5865

ilcscookingelective@gmail.com or ewilliams@inlandleaders.com