Cooking in College!

2 cups biscuit mix
1/2 cup cold water
1/2 cup chopped pepperoni
1/4 cup melted butter
1 to 2 tablespoon grated Parmesan or Romano cheese
1 cup marinara or pizza sauce

1. Combine biscuit mix, cold water, and chopped pepperoni, mixing until a soft dough forms; beat about 20 strokes. Turn dough onto a biscuit mix-coated surface; gently roll in the biscuit mix to coat. Knead 5 times.
   Do not overwork the dough.
2. Roll dough into a 10-inch square; cut in half. Cut each half crosswise into 12 to 14 strips (about 3/4-inch wide pieces). Twist ends of strips in opposite directions. Place breadstick strips on ungreased baking sheet. Press ends down to secure strips to the baking sheet, and brush generously with the melted butter.
3. Sprinkle with grated Parmesan or Romano cheese.
4. Bake at 425° for about 10 to 12 minutes, or until nicely browned. Serve with hot marinara sauce or pizza sauce for dipping.

Makes about 24 to 28.

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste

1. Combine all ingredients in a molcajete and mix to a chunky consistency.
2. Season, to taste, with salt, pepper, and cilantro. Serve immediately with cumin tortilla chips.

Cumin Dusted Tortillas:

Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt

1. Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.
2. Fry the tortillas, in batches, until light golden brown.
3. Drain on paper towels and season immediately with cumin and salt.

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

1. Preheat vegetable oil in a deep-fryer to 350 degrees F.
2. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
3. Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
4. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
5. Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Top with con queso dip.

Note: Up to this point, the recipe can be made ahead and frozen for up to 1 month

Chili Con Queso Dip

1 pound package Cheddar (recommended: Velveeta)
1 (16-ounce) can diced tomatoes, drained
1 (4-ounce) can diced green chiles
2 teaspoons hot sauce

1. In a medium sauce pot, slowly melt Cheddar over medium/low heat.
2. When cheese is fully melted add tomatoes, chiles, and hot sauce, stirring with spoon until combined well.
3. Pour cheese dip into a small casserole dish and serve as a dip for the cheesy empanadas or pour on top for a real cheesy effect.

2 tablespoons olive oil
1 (20 ounce) package ground turkey
1 egg, beaten
1/3 cup Italian seasoned bread crumbs

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish with the olive oil, and place it in the oven while preheating.
2. In a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. Using an ice cream scoop if possible, form the meat into golf ball sized meatballs. 3. Place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
3. Bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside.
4. Serve with pasta and sauce or however you’d like.