BROWNIE

1 stick butter
2 eggs
1 tsp vanilla
6tbsp cocoa powder
1/3 cup All Purpose Flour
1 cup sugar
1 tsp salt

1. Pre-heat oven at 165˚C

2. Melt the butter.
3. Add 2 eggs and vanilla
4. Add the dry ingredients
5. Bake at 165˚C for 30 minutes.
 CHURROS

1 cup water
1 tbsp oil
2 ½ tbsp sugar
1 tsp salt
1 cup All Purpose Flour
2 eggs
1 tsp vanilla

1. In a pan, combine water, oil and sugar, then bring to a boil.

2. Add the all-purpose flour until well combined.
3. Turn off the heat.
4. Wait until the mixture is cold before adding the egg and vanilla.
5. Deep fry the mixture.
6. Serve with chocolate dip.
 GRAHAM BALLS

7½ cups graham cracker crumbs

1 (14 ounces) can condensed milk
1 (12.8 ounces) Nestle's table cream

1. In a bowl, combine 7 cups of the graham cracker crumbs, condensed milk and table
cream. Stir together until crumbs are well-moistened.
2. Scoop by tablespoonful’s and shape into 1-inch balls by rolling between palms of
hands until smooth. Gently roll in the remaining ½ cup graham cracker crumbs to
fully coat. Place graham balls in small muffin liners or arrange in a single layer on a
baking sheet. Cover with plastic film and refrigerate for about 30 minutes to chill.
 PIZZA

Slice bread
Pizza sauce
Ham
Bell pepper
Pineapple chunks
Cheese

1. Pre-heat the grill of your oven.

2. Place the toast on a baking sheet and add a generous spoonful of pizza
sauce. Spread with the back of the spoon to the corners.
3. Top with a handful of grated cheese followed by the toppings of your
choice.
4. Place in the oven and allow to cook until the cheese has melted.
5. Remove from the oven and allow to cool for a few minutes before
serving.
 CHEESECAKE

Crust:
1 pack oreos
1 stick melted butter

Filling:
24 ounce cream cheese
1 cup sugar
1 tsp vanilla extract
1 pack whip cream

To make the crust:

1. Add the Oreos to a food processor and process until you have fine crumbs.
Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are
of the crumbs are moistened.
2. Line the bottom of a 9 inch springform pan with parchment paper, scoop the
mixture into the pan, and firmly press it down into one even layer. Transfer to
the refrigerator to chill while you make the cheesecake filling.

To make the cheesecake:

1. Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl
using a hand-held mixer, beat the cream cheese until smooth. Add in the
powdered sugar and vanilla extract and mix until well combined.
2. Pour the heavy whipping cream in a separate bowl. Start mixing on low speed,
then increase the speed to medium-high until the mixture thickens and stiff
peaks form. Add the whipped cream to the cream cheese mixture and gently
fold it in or mix it in on low speed with your mixer until just combined. Then,
fold in the chopped Oreos.
3. Remove the springform pan from the refrigerator, scoop the cheesecake filling
onto the crust, and carefully spread it around into one even layer.
4. If using the topping, add the extra chopped Oreos on top and gently press them
down a little.
5. Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours
or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
 Different Types of Sandwiches

What Types of Sandwiches Are There?

Sandwiches come in many different varieties, including:
1. Open or Open-Faced
2. Plain
3. Pinwheel
4. Closed Tea
5. Ribbon
6. Mosaic or Checkerboard

Open-faced caprese sandwich | Source

1. Open or Open-Faced
Open sandwiches use one kind of bread and have the filling on top. The bread slices can be
cut into squares, triangles, or rounds. Sometimes butter is spread lightly on top and pieces of
cheese or meat fillings are placed on top. They may be garnished with slices of carrots,
raisins, pickles, and the like to make them more attractive. Open sandwiches are similar to
canapés, a type of French hors d’œuvre.

A regular ol' sandwich | Source

2. Plain
A plain sandwich is made up of two slices of bread that are sometimes toasted. The crusts
may or may not be removed, depending upon your preference. Butter, mayonnaise, or a
prepared sandwich spread may be used as lining to prevent the bread from absorbing
moisture from the filling. Besides preventing the bread from becoming soggy, the spread also
adds flavor and nutrients. Moreover, it ensures that the bread and the filling will stick
together. Some examples you may be familiar with would include a roast beef sandwich or a
grilled cheese.

Pinwheel sandwiches | Source

3. Pinwheel
Pinwheels are made of a flatbread bread (like a tortilla or lavash bread) that is cut lengthwise,
about 3/8 inch thick. Fresh bread is preferable because it's easy to roll and will not crack.
Trim crusts (if there are any) and flatten long slices with a rolling pin. Spread bread with
softened butter or margarine and your choice of any smooth filling, like creamed cheese,
marmalades, cheese pimiento, peanut butter, jams, and jellies. Smooth fillings are ideal for
pinwheel sandwiches because they do not have bulk and can be spread thinly. Place sweet
pickles or several stuffed olives at the end of slice. Roll the bread up like a jelly roll. Wrap
each rolled sandwich individually and chill for several hours or until they are firm. When
ready to serve, unwrap the rolled sandwiches and cut into 1/2 inch slices. Use a sharp knife or
a bread knife so the cuts clear and neat. Arrange and serve them on a platter. Garnish if
needed.

Tea sandwiches | Source

4. Closed Tea
Closed tea sandwiches may be made ahead of time and frozen. They should be removed from
the freezer at least three hours before they are to be served.
Remove the crusts of a day-old bread. With cookie cutters of various shapes and sizes, cut as
many pieces as possible from each sandwich. Try to have a variety of squares, rectangles, and
oblong shapes. Save the scraps and crusts for crumbs. For each sandwich, spread butter on
one piece of bread and filling on the other. Top the filled side with the buttered side. Place on
wax paper or in a clean, damp towel and place in an airtight container to freeze.
An almost-ribbon sandwich | Source
5. Ribbon
A ribbon sandwich is basically a multi-tiered sandwich. Think something along the lines of
bread, spread, meat, cheese, another layer of bread, meat cheese, third piece of bread. The
image directly above is a great example of a layered sandwich. A ribbon one goes a step
further by removing the crust and cutting the layered sandwich into 1inx1in square sections.
Colored bread is suitable for this type of sandwich. Alternate 3 slices each of pink and green
bread with one or more fillings spread between slices. Press together the stack of slices, and
then trim crusts. Wrap and chill for several hours. When ready to serve, cut into 1/2-inch
slices.

The beginnings of a checkerboard sandwich | Source

6. Mosaic or Checkerboard
A checkerboard or mosaic version uses two sandwiches. First, you remove the crust, then you
cut them into similarly-sized squares, like the ham and cheese squares above, and then you
arrange the pieces to look like a checkerboard! If you can, this type of sandwich looks best
when the types of bread you use are different colors.
The initial step is similar to that of the ribbon sandwiches.
1. Press together a stack of slices, and then trim crusts.
2. Wrap individually and chill for several hours.
3. Cut out several squares, each about 1/2 inch wide.
4. Spread cut sides of ribbons with fillings.
5. Stack 3 ribbon sandwiches so that green and pink sections alternate. Wrap and chill for
several hours.
6. Slice about 1/2-inch thick into checkerboard sandwiches immediately after removing
from the refrigerator.
These are sometimes called checkerboard sandwiches because the alternating colors look like
a checkerboard.
Sandwich-Making Tips
1. When cutting bread, keep slices together in pairs so that they will fit together.
2. Have butter, margarine, or spread at room temperature so that it will spread without
tearing the bread. Use cream if necessary. Be sure that the spread is very thin.
3. Certain diets also affect which type of sandwich filling you should use. Some people
prefer more expensive fillings like chicken, lunch meat, corned beef, and sausages,
while others prefer simple fillings like egg, tuna, and cheese.
4. Bread may also be layered with one or more types of filling as in clubhouse sandwich.
5. Different colors of bread can be combined together and sliced differently to make
interesting designs for the sandwich.
6. Apply spread on bread evenly to prevent sogginess.
7. Vary your sandwiches by using different shapes and fillings.

How to Pack Sandwiches

To keep the sandwich in better condition, it may be wrapped in paper napkins or placed in
bags, especially if they are to be packed snacks. If you plan to serve the food immediately,
you might serve them on a fancy plate. Any sandwiches that you plan to serve later should be
placed in a covered tray lined with a damp towel. Keep them there until serving time to avoid
drying.
 EMPANADA

Ingredients
1 cup all-purpose flour, more for kneading and rolling
1 teaspoon fine salt
1/2 cup butter, cold, cut into small pieces
1/4 cup ice water
2 tablespoons cornstarch
1 cup milk
1 cup ham, chopped
1 cup queso de bola, grated finely
1/4 cup butter, melted
salt, tot aste
ground black pepper, to taste

Mix flour and salt in the bowl of a food processor. Using the pulse setting, drop pieces of
butter, one at a time, into the flour while pulsing. Continue after all the butter has been added
until the mixture looks like large crumbs.
Pour ice water by the tablespoonful while pulsing to wet the dough. Stop adding water once
the dough begins to peel away from the sides of the bowl. Dump mixture onto a floured
surface.
Knead dough until smooth. Form into a flattened ball and cover with plastic wrap. Chill
dough for 20 minutes. Meanwhile, make the filling: mix cornstarch and milk in a saucepan.
Season with salt and pepper to taste. Place over medium heat, and bring to a boil, whisking to
break lumps. Once thickened, remove from heat. Mixture will be thick. Stir in ham and queso
de bola. Cool.
Preheat oven to 400°F.
Remove dough from refrigerator, and cut into 4 portions. Roll out one portion (keeping
remaining dough wrapped and chilled) until 1/8 inch thick using a rolling pin, dusting both
surface and pin with flour as needed.
Cut 5-inch rounds in the dough. Place about a tablespoonful of ham mixture onto the middle
of the circle. Fold the dough over the filling, and seal with a fork dipped in flour. Transfer to
a baking sheet. Use fork to poke vents in the middle of each pie. Brush dough with melted
butter, and place in the oven. Bake until crusts have browned. Serve while warm.