Michelle Ortega-Morales and Julianna Miranda’s Sopapillas
Ingredients
- flour
- baking powder
- milk
- honey
- small Hersey chocolate bars
- powdered sugar
- oil
Directions
1. Put dry ingredients in a medium-sized bowl
2. Mix dry ingredients together with spatula or hands
3. When dough is starting to form, start kneading
4. Leave dough in bowl for thirty minutes
5. Knead dough a little more after letting it sit (the dough should be a little sticky)
6. Rough dough until flat
7. Cut into little squares
8. (Optional) place small Hershey chocolate square onto the dough square and then fold the corners to enclose the square
9. Make sure empty sopapillas are flat so they puff up
10. Boil on medium heat
11. Once hot enough, place sopapillas into oil
12. Place a paper towel onto a plate to place puffed up sopapillas
13. Sprinkle powerdered sugar on top of sopapillas
Tristen Draughon and Elisabeth Pointer’s Philadelphia Cheesecake
Ingredients
- graham crackers
- sugar, butter/margarine
- philadelphia cream cheese
- vanilla extract
- eggs
Directions
1. Preheat the oven to 325 degrees fahrenheit.
2. Crush 1 ½ cups of graham crackers until they’re crumbs
3. In a bowl, combine graham cracker crumbs, 3 tbsp of sugar and ⅓ cup of butter
4. Press the graham cracker crumb mixture into the bottom of a 9 inch springform pan
5. Using a mixer, beat together 4 8oz packages of cream cheese, 1 cup of sugar and 1 tsp of vanilla extract
6. Once smooth, add 4 eggs, one at a time, on low speed until fully combined
7. Pour mixture into the pan on top of the graham cracker crust
8. Bake cheesecake for 55 minutes, or until the middle is almost set (tip: don’t poke the cheesecake with a toothpick, it will cause it to form with a break on the top)
9. Run a butter knife along the rim of the pan to loosen the cheesecake
10. Refrigerate cheesecake for 4 hours, do not remove rim until fully refrigerated
Source: Kraft Heinz
Jasmine Chau and Nathan Switzer’s Christmas Crack Cookie’s
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 eggs
- 2 1/2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups chocolate chips or chocolate chunks
- Crack
- 2 cups butter
- Two cups brown sugar
- Saltines
Directions
1. Preheat the oven to 325 degrees fahrenheit.
2. Crush 1 ½ cups of graham crackers until they’re crumbs
3. In a bowl, combine graham cracker crumbs, 3 tbsp of sugar and ⅓ cup of butter
4. Press the graham cracker crumb mixture into the bottom of a 9 inch springform pan
5. Using a mixer, beat together 4 8oz packages of cream cheese, 1 cup of sugar and 1 tsp of vanilla extract
6. Once smooth, add 4 eggs, one at a time, on low speed until fully combined
7. Pour mixture into the pan on top of the graham cracker crust
8. Bake cheesecake for 55 minutes, or until the middle is almost set (tip: don’t poke the cheesecake with a toothpick, it will cause it to form with a break on the top)
9. Run a butter knife along the rim of the pan to loosen the cheesecake
10. Refrigerate cheesecake for 4 hours, do not remove rim until fully refrigerated
