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Last Day

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It’s the last day of school and has been a long haul for me I started back to school in April of 2011 with baking and pastry and then came back to OCI  to take culinary and management classes I want to thank all the chefs and admin personal for all their help. Now I am  on my way to do my externship at Rover’s in Seattle. It is a new beginning and I am ready for what ever comes my way. with the move to Seattle it is going to be a few weeks before I will be able to up date my blog but thanks to the big D for showing me how fun it can be to blog THANK YOU Big D.  Good luck to all the students in the future that  I have met. This is Chopper signing off for now but I will be back.

 

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Layer Bars

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This is one sweet item that is always hit and very easy to make. As far as the chip and the nuts go use your favorite, flavor chip or favorite nut. My mom made these for the holidays and my brothers and sisters couldn’t wait to get in to them. So mom would have to hide them from us and my dad was like us kids and try and sneak one, once we all found where she hid them and ever time just as we was reaching for one mom would catch us but my mom would yell at my dad because she knew dad put us kids up to finding them.

Layer Bars


4 oz Butter
12 oz Graham cracker crumbs
8 oz chocolate chips
8 oz butterscotch chips
1 cup of nuts chopped
1⅓ cup shredded coconut

1 can condensed milk

1. Preheat oven to 350 degrees F
2. Place butter in 13 x 9 pan and melt in oven. Swirl to coat bottom and sides with butter.
3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, nutsand coconut over crumbs. Pour condensed milk.
4. Bake until edges are golden brown. About 25 minutes. Let cool

Peanut Butter Pie

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I got this recipe off of Allrecipe.com submitted by ZIGGYSKITCHEN. This is the first time I have ever had  peanut butter pie I have enjoyed making it and eating it. This pie is so easy anyone can make it, I made to changes to it I added bananas and whip my on whip cream.

Peanut Butter Pie

8 oz cream cheese
¾ cup white sugar
1½ cups peanut butter
16 oz of whipping cream
1 (9 inch) pie shell, baked

1. Bake off one 9 inch pie shell
2. In a large mixing bowl mix the 16 oz whipping cream and set aside
3. in a large bowl beat the cream cheese and sugar  until smooth. Beat in the peanut butter. Fold in ½ the whipping cream
4. Spread a 3rd of the filling in the pie shell then a layer of banana slices another layer of peanut butter filling a layer of  banana slices layer of peanut butter filling.
5. Spread the or pipe the other half of whip cream on top  and refrigerate at least 1 hour before serving.
6. Right before serving make a design with chocolate syrup on top.

Chocolate Cheesecake

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This recipe was the first cheesecake I had ever made when my best friend gave me his Kitchen Aid. Shortly after that I started at Oregon Culinary.

Chocolate Cheesecake

⅓ cup Butter, melted
1¼ cups graham cracker crumbs
¼ cup sugar
24 oz Cream cheese, softened
1 (14 oz) can Condensed milk
1½cups semi-sweet chocolate chips melted
4 Large eggs
2 tsp vanilla extract

Heat oven to 400°
Combine butter, graham cracker, crumbs, and sugar in a bowl or in a food processor.
Press into the bottom of a ungreased 9-inch springform pan.
Beat the cream cheese in a mixer or bowl until fluffy.
Gradually beat in the condensed milk until smooth.
Add the remaining ingredients, mixing well.
Pour into prepared pan
Bake 15 minutes covered with a led in a 400° F oven
Turn oven down to 300° F and take the led off.
Bake another, 55 minutes
fter that I started at Oregon Culinary  in the baking and pastry class.

Chicken Tortilla Soup

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Chicken Tortilla Soup

4 chicken breast, cut into cubes
1 tsp olive oil
1tsp minced garlic
½ tsp ground cumin
29 oz chicken broth
2 cups corn kernels
2 cups chopped onion
1 tsp chili powder
2 Tbsp lemon juice
2 cups chunky pico
8 oz corn tortilla chips

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with shredded cheese and a little sour cream.

Corn Chowder

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Corn chowder

2 pounds potatoes peeled and cubed
1 pound bacon diced
1 onion chopped
4 Tbsp flour
8 cups milk
½ tsp salt
½ tsp ground black pepper
44¼ oz corn

1. Boil potatoes in salted water until soft. Drain. Mash half of the potatoes and set aside
2. Fry the bacon until very crisp. Remove the bacon and set aside.
3. Fry the onion in the bacon grease until translucent and soft.
4. Dump the cooked onions into a large stockpot. Add the flour and heat until the mixture is bubbly and the flour is well dissolved. Add the milkand bring to a boil over medium-low heat, stirring frequently. You need to watch your pot pretty carefully while bringing to a boil and heating. The bottom tends to easily scorch. Once boiling add the salt, pepper,bacon, corn and all the potatoes.
5. Heat soup until hot. Garnish with a dash of paprika, a sprinkling of shredded cheese and crumbled bacon

Vegetable Soup

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Vegetable Soup

2 cups vegetable stock
1½ cups tomato juice
1 cup water
1 large potato diced
2 carrots, sliced
2 stalks celery, diced
2 cups diced tomatoes
1 cup green beans
1 cup corn kernels
TT salt and pepper
TT Cajun seasoning

In a large stock pot, combine stock, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper, and Cajun seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender

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