SAE: My last meeting

Tuesday was my last SAE meeting ever! I am so sad that it is over, this has been one of my favorite parts of my college career. Definitely my favorite part about senior year! We announced the new Sweetheart later that night, and Elizabeth will do a great job! She's one lucky girl!

For my last meeting :( I made jalapeno poppers (because the boys love them), a tip I have for those is to make sure you only wrap the bacon around the jalapeno once, otherwise the bacon gets too thick and won't cook evenly. I also made spicy Mexican mini quiches, dog-food queso, and this incredible pineapple cake!

Spicy Mexican Mini Quiches

 INGREDIENTS

1 lb hot Italian sausage 1/2 cup shredded Cheddar cheese (2 oz) 1/2 cup mozzerella cheese (2 oz) 1/2 cup choped jalapeno chiles, seeds removed 6 eggs 6 Tbl Salsa 1 box refrigerated pie crusts DIRECTIONS Preheat oven to 425 degrees. In a skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool. In a medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With a round cutter, cut around 40 mini rounds from the crusts, re-rolling scraps as necessary. Press each round into ungreased muffin cups or fluted tartlet pan. (I made this with a mini muffin tray, but you can make it with a regular sized muffin tin.) Spoon one heaping teaspoon (tablespoon for regular size) cheese mixture into each mini crusted-lined cup. Top each with about one teaspoon (tablespoon for regular) egg mixture, divide any remaining egg mixture between cups. Bake 14-18 minutes or until filling is set. If you want, garnish with fresh cilantro. Enjoy! Dog-Food Queso This is a little twist to regular queso. INGREDIENTS: 1 lb ground beef 1 (8 oz) packaged cream cheese, room temperature 1 (8 oz) jar prepared salsa 1 (1 lb) Velvetta cheese, sliced DIRECTIONS: Preheat the oven to 400 degrees. Place the ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until no longer pink, I seasoned it lightly with a grill seasoning. Drain off grease. Spread the cream cheese in an even layer in the bottom of a 9-inch square baking dish. Spread a layer of salsa over the cream cheese, then cover with a layer of ground beef. Top with slices of processed cheese and cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, or until heated through. Serve hot. Pineapple-Vanilla Cake This cake is so delicious and moist. You can make your own cake from scratch if desired. But since I was cooking for 60 boys, I took short cuts to make cooking easier and quicker. INGREDIENTS: 1 (18.25 oz) box yellow cake mix, plus ingredients to prepare 1 (20 oz) can crushed pineapple 1 1/3 cups sugar 1 (3.4-oz) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream (or premade whipped cream) 1 cup flaked, sweetened toasted coconuts INGREDIENTS: Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.  To toast the coconuts, put the oven on broiler and lay the flakes on a cookie sheet. Put the coconut flakes in the oven and watch closely, take out when they start to brown. Enjoy! My last SAE meeting was so much fun, I will miss being sweetheart so much! I can't wait to come back to watch them in Sing, I heard it's going to be a good one this year!