MISSISSIPPI MUD PIE 🍰

We had so much fun and so chill making this dessert dish for our practicum. Why? Because its so quick and easy to prepare, and we are so happy because when the evaluators tasted what we prepared we got positive comments and one of them ordered one. Here’s the recipe we used making this beautiful and tasty dessert. Hope you like it. 💕

MISSISSIPPI MUD PIE 🍰
MISSISSIPPI MUD PIE 🍰

Ingredients

For the crust:
  • 9 chocolate graham crackers (1 sleeve)
  • 1/3 cup chopped pecans
  • 3 tablespoons unsalted butter, melted
For the filling:
  • 1 stick unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 1/4 cups granulated sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons coffee-flavored liqueur
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
For the topping:
  • 1 1/2 cups cold heavy cream
  • 1 tablespoon confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons finely chopped pecans
  • Chocolate sauce, for drizzling (optional)

Directions

Make the crust: Preheat the oven to 375 degrees F. Pulse the graham crackers and pecans in a food processor until finely ground. Add the melted butter and process until moistened. Reserve 2 tablespoons of the chocolate crumb mixture for topping, then press the rest into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes; transfer to a rack and let cool.

Meanwhile, make the filling: Melt the butter and chocolate in a medium saucepan over medium heat, stirring. Remove from the heat, then stir in the flour and salt until smooth. Stir in the sugar, corn syrup, coffee liqueur and vanilla. Add the eggs, one at a time, stirring until smooth. Pour the filling into the prepared crust and bake until set and cracked on top (like a brownie), about 30 minutes. Transfer to a rack and let cool slightly, about 2 hours (the pie should still be slightly warm).

Make the whipped cream: Beat the heavy cream, confectioners’ sugar and vanilla with a mixer until soft peaks form. Top the pie with the whipped cream, pecans and reserved chocolate crumb mixture. Drizzle with chocolate sauce.

Recipe courtesy of Food Network Magazine

Chili Cheese Dog Sandwich💕

Making this dish is a bit exciting for us. Why? Because this is our first time preparing this dish and the recipe we used is from Instagram, it made us very anxioue because it might turned out from what er expected, but when we present the food that we make and when the judges taste it they gave us comments, they said that it was good and very attractive just like what you saw is what you get and some said that we should add more cheese to show what really is a chessy sandwich.

We want to share to you guys, In case you wanted to do it yourself.

Ingredients

  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound lean ground beef
  • 1 medium jar ketchup, about 2 1/2 cups
  • 1 teaspoon chili powder
  • 2 tablespoons prepared yellow mustard
  • Salt and freshly ground black pepper
  • 4 all-beef hot dogs
  • 4 hot dog rolls
  • 1/2 cup quick melt Eden cheese

Directions:

Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.

While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small

amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That’ll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some quick melt cheese.

Crispy Spring Roll

received_1630408303669754I’m so happy looking at the final product we have made. It just made me realized that enough effort is needed to make a delicious and succesful food product. Just like in study and life, you have to exert effort so you can have good results. Nice effort means nice product. It just satisfies me seeing the product we have made.

We’ve come up with this product with mixed vegetable which is bean sprouts, carrots, potato and chicken. We slightly cooked it in a pan and put it in lumpia wrapper then deep fry it until it golden brown.

 

Buttered Shrimp Pasta

An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!

All you have to do is boil up some pasta and saute your shrimp in a pool of garlic-butter-herb goodness. Once that’s ready, just toss in your pasta and some fresh greens. That’s it. It’s easy, quick, and comforting in any kind of weather!

INGREDIENTS:

 

8 ounces fettuccine

1 pound medium shrimp, peeled and deveined

Salt and freshly ground black pepper, to taste

8 tablespoons(1 stick) unsalted butter,

divided4 cloves garlic,

minced1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

2 cups baby arugula

1/4 cup freshly grated Parmesan

2 tablespoons chopped fresh parsley leaves

 

DIRECTIONS:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.Season shrimp with salt and pepper, to taste; set aside.Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.Serve immediately, garnished with parsley, if desired.