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Coconut Cookies

Ingredients:
Sweetened shredded coconut
Sugar cookie dough (pre-made or your own recipe)

Directions:
Preheat oven.
Separate cookie dough.
Use your hands to combine cookie dough with shredded coconut, making sure the outside is covered with lots of coconut.
Place on ungreased cookie sheet.
Bake as directed.
Enjoy!

Onion-Flavored Potatoes

Ingredients:
2 large potatoes
Salt
Onion powder
Oil (vegetable, canola, corn, or olive)
2 green onions
Serving: about 4 people or 2 people with big appetites

Directions:
Wash and peel potatoes.
Cut potatoes into thin slices (about 1-2mm). This may take a while.
Turn stove to high.
Add oil to pan. (Make sure to add enough oil to cover the bottom of the pan.)
Add chopped potatoes.
Add salt. Cover pan and lower heat to medium high. Flip over potatoes occasionally so they won’t get overly burned.
Chop green onions into thin slices.
Potatoes are fully cooked when they are no longer translucent and when you can easily stick your wooden spatula through them.
Add onion powder and salt to taste.
Add chopped green onions and cook for 1-2 minutes. Serve while hot. Enjoy!

Submitted by Bei Hu, MS II

Chocolate Lava Cakes with Vanilla Bean Ice Cream
Makes 8 servings, easy to make and they are “yummylicious”

Ingredients
1/2 cup of sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ( for best results, use a dark baking chocolate with high cocoa butter content, such as Valrhona or Callebaut
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3 large egg yolks
1 tablespoon all purpose flour
1 quart vanilla bean ice cream

Directions
Generously butter eight 3/4-cup soufflé dishes or custard cups (you can buy these at most of the larger type grocery stores in the kitchen supply section for $2 each). Sprinkle inside of each dish with 1 1/2 teaspoons sugar.

Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Remove from heat. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate. Fold in flour. Divide batter among soufflé dishes. (Can be made 1 day ahead.

Cover with plastic; chill. Bring to room temperature before continuing.) Once baked, these cakes can be kept for about a week in fridge. Before serving just place in microwave for 40 sec and? yum yum.

Preheat oven to 425°F. Place soufflé dishes on baking sheet. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.

Top each cake with scoop of ice cream and serve immediately.

Submitted by Pietra Adams, P3

Lumpia (Filipino Egg Rolls)

This is something my mom has been making since my childhood for special occasions. It is usually a group effort and a good excuse to sit around and gossip – I mean chat – especially during the rolling process. This is definitely food meant to be shared.

Ingredients:
Ground Beef (or try Pork, Chicken, or Turkey); 1-2 pounds
Egg Roll Wrappers (found in the refrigerated aisle)
Carrots; 2-3
Sliced Water Chestnuts, canned
Green Onions, small bunch
Salt and Ground Black Pepper
Eggs, beaten; 1-2

Directions:
Prep: Dice up the carrots, water chestnuts, and green onions. In a large mixing bowl, add these vegetables to the ground meat. Add desired amount of salt and ground black pepper. Hand mix thoroughly. Before rolling the mix into eggrolls, I advise frying up a sample of the mix beforehand, to taste and make sure the amount of salt/pepper is sufficient.
Roll: Follow directions on the egg roll wrappers. Usually I grab a small handful of the meat mix, and make about a half-inch thick cylindrical spread across the lower third of the wrapper. Fold the lateral sides over the meat, and then start rolling the wrapper from the bottom up. On the top third of the remaining wrapper, spread some egg paste to ensure a good seal on the final roll. Key points are to not use too much meat per roll (it’s harder to cook thoroughly), and remember to roll tightly.
Fry: Fry the eggrolls in a sufficient amount of oil on medium heat. You don’t want it too hot, or else the wrapper will burn and the meat won’t cook evenly. A good sign is a nice, controlled sizzling when you start frying. Wait until the bottom turns golden brown, and then turn over. Cool on paper towels and serve with sweet and sour sauce or sweet and spicy sauce. This recipe makes about 30 lumpia rolls. You can also freeze and fry them later.

Submitted by Madalene Mandap, P2