Rum Cake

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Rum Cake by Alexis Zepeda
Story and Photos by Sara Jauregui

This delicious Rum Cake manages to create a home away from home for the amazing chef, Alexis Zepeda, senior English major at St. Mary’s University. Born and raised in El Paso, Texas, Alexis manages to bring some flavors from her family’s traditional recipes to San Antonio, where she now resides for school.

As she prepares for her future career as a graphic designer, her hobbies include art-making, photography, design, and just like any other talented foodie – eating!

“My favorite thing about attending St. Mary’s is that I am able to live in San Antonio, a city full of different flavors.” Cupcakes and ice cream are some of Alexis’s favorite sweets to try around town.

As a result, she spends a lot of time experimenting with traditional recipes by adding her favorite flavors to create new modern desserts. Alexis chooses to share this recipe because it holds a special place in her heart. This delicious Rum cake is a staple in every family function and is traditionally gifted to loved ones during the holidays from her mother.

She gives some tips on how to perfect the Zepeda family’s signature Rum cake such as pouring the glaze over the cake immediately after baking. “The warmth coming from the cake allows the glaze to seep into the cake which adds much more flavor”.

Another tip is to bake the cake for less time than the instructions from the box recommends. “Instead of baking the cake for an hour, I prefer to bake the cake for 45 minutes because it keeps the bread from losing its moisture.”

Finally, she suggests placing the finished cake on a decorative plate for visual appeal. “My family and I always gift Rum cakes to loved ones during the holidays, so every time I make one it’s like a celebration is waiting to happen!”

Ingredients

Cake:

  • 1 box of yellow cake mix (~18 oz.)
  • 1 package instant vanilla pudding mix (3.5 oz.)
  • 4 whole eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup Rum
  • 1 cup chopped pecans

Glaze:

  • 1 1/2 stick of butter
  • 1/4 cup water
  • 1 1/2 cup of sugar
  • 3/4 cup of Rum

Makes 12 servings.

Directions

Begin by preheating your oven to 325 F. Grease a bundt cake pan with cooking spray or butter. Sprinkle crushed up pecans on the bottom of the pan. Follow instructions on the box on how to prepare your yellow cake batter. Pour the batter over the pecans and smooth out. Bake for about 45 minutes, until the bread is light golden in color. For the glaze, begin by melting the butter in a saucepan. Add in water and sugar and stir until boiling. Lower the heat and stir the rum into the glaze. After letting the cake cool for a couple of minutes, and while your glaze is still warm, invert onto a serving plate and drizzle part of the glaze on top. With the help of a fork, prick the surface of the cake and continue drizzling with the rest of the glaze. Cool to room temperature and serve.

 

Chicken and Broccoli Stuffed Pasta Shells

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Joey Acevedo is an aspiring coffee shop owner who hopes to attend St. Mary’s University for his bachelor’s degree in business management.

During the week, he found himself wanting a home-cooked meal rather than a smoke-cooked meal.

This dish means a lot to Acevedo because “of the love my girlfriend put into the dish and how much of that love seeped into it.”

“She thinks I’m helpless in the kitchen but she’s about to eat her words,” Acevedo says smugly.

“This dish definitely takes a few tries to get right,” he says as he stirred the concoction of chicken, broccoli and Alfredo sauce together.

A few tips he gave was to put extra Alfredo sauce onto the pan to prevent the shells from sticking on to the pan.

He also advises anyone trying this recipe to “not forget the garlic bread!” One thing is for sure, the garlic bread and the dish is one that is going to be memorable for anyone who tries it.

Ingredients:

  • 2 cups of shredded chicken
  • 1 (12 oz.) bag of broccoli florets
  • 1 box of (12 oz.) of jumbo pasta shells
  • 1 (16 oz.) jar of Alfredo Sauce
  • ½ cup of grated parmesan cheese
  • 1 cup of mozzarella cheese
  • Salt and pepper to taste

Directions: 

Cook pasta shells so that they are al dente. Drain the water from the shells and let them cool. Next, cook and shred the chicken and add to a large bowl. Add salt and pepper and other seasonings to taste. Steam the broccoli florets, drain them and then chop them up and add them to the bowl of shredded chicken. Toss the ingredients together and add 1 cup of Alfredo sauce to the mix. Prepare a greased baking pan and add about 1 spoonful of Alfredo sauce to the bottom of the pan to prevent dry or stuck on pasta shells. Arrange the shells onto the pan where they do not overlap. Add a tablespoon full of the shredded chicken, broccoli and Alfredo sauce mixture into each pasta shell.Pour the remaining Alfredo Sauce on top of the shells along with the mozzarella and parmesan cheese.Bake at 350 degrees Fahrenheit for 25 minutes.

Makes 8 servings.

 

Pizza Rolls

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Pizza Rolls by Sara Jauregui
Story and photos by Alexis Zepeda

Many college students grow tired of eating the same foods in the school cafeteria and often try and find recipes that are easy enough to cook in the kitchens located in the residence halls.
Sara Jauregui, a Sophomore art education major at St. Mary’s University, has found a quick and tasty recipe that many students may have the ability to replicate – pizza rolls. Jauregui has always loved Italian food, and anything that involves tomatoes, pasta, bread or cheese. Though these pizza rolls do not include pasta in the recipe, the other three ingredients make up for it!
Jauregui is from Alton, Texas, so she doesn’t have the privilege of eating home cooked food often. She began cooking in middle school when her mom started working. She says she isn’t the best cook, but does enjoy baking, so these pizza rolls are perfect.
Though she isn’t a professional chef, one thing Jauregui misses about cooking at home is the endless amount of supplies. Living in a dorm and figuring out what to cook with and where to cook the food is a difficult task. “Cooking is a privilege when living in a dorm. Most residence halls have ovens in the student lounges, but it’s hard to cook without a stovetop. Our ‘kitchens’ are definitely not equipped for everyday cooking,” she says.

Jauregui recommends purchasing a disposable baking sheet to bake the rolls on rather than spending money on an expensive baking sheet. As a college student, there is minimal space to store it, and it makes cleanup much easier!
This dish is one of Jauregui’s favorites to make because they only require a few ingredients, she loves pizza, and they are fun to make with the company of friends. They are the perfect snack to make either for a movie night, or even a study date because they are small, filling, and not too messy.

Sweet Potato Hash

Sweet Potato Hash by Gilbert DeHoyos

Videography and production by Nayeli Cervantes

Gilbert DeHoyos is a local San Antonio man who owns and operates Barrio Barista, a coffee shop in the west side of San Antonio, TX. DeHoyos shows us how much love he puts in his food through his words and way of cooking.

Ingredients: 

  • 1 large egg
  • 1 slice of Grain Bread
  • 1 sweet potato
  • 1/2 cup of chopped white onions
  • 16 oz. of Kiolbassa Chorizo
  • 1/2 cup of canola oil

Directions: 

Begin by heating up two frying pans with canola oil on medium heat. Chop up onions and feel free to cook with sweet potatoes  and season to taste. Cook the chorizo separately until it has browned. Once the potatoes and chorizo are thoroughly cooked, mix them together in one pan and set them aside. Lastly, fry the egg sunny side up and toast some bread. Once the egg is ready, serve on top of potatoes and chorizo and prepare to enjoy!

Green Enchiladas

Green Enchiladas by Makayla Medrano

Videography and Production by Sabrina Evans

Sophomore Makayla Medrano knows how make many different easy dishes. Since she is a college student on a budget, she has learned how to make cheap and easy meals that taste good too. Her favorite dish to make is green enchiladas. This step by step video shows exactly how to make this dish and can even make you a good cook as well.

Ingredients:

  • Corn Tortillas
  • Chicken (shredded)
  • 1/4 cup of onions (optional)
  • 1 Bell Pepper (also optional)
  • Cooking Oil
  • Pepper
  • Basil
  • Garlic Powder
  • Green Enchilada Sauce
  • Monterrey Jack shredded cheese

Directions

After setting your own to preheat at 350 degrees, it is time to prepare your chicken. Spread cooking oil on your chicken as well as seasoning it with basil, garlic powder, and pepper. Make sure the seasoning is spread on the chicken on both sides. Once your chicken is seasoned, put it on a pan that is coated with tin foil and put it in the oven for twenty minutes. Once that time is up, flip the chicken over and put it back in the oven to bake for another ten minutes. Once the chicken is fully baked, it is time to shred it. Take a fork and shred the chicken. Take the shredded chicken and put it into your corn tortillas. Roll the tortillas and then place them in an oven safe pan. Spread the green enchilada sauce and monterrey cheese over your dish. Put them back in the oven for the last time for ten minutes.

Once your enchiladas are done, take them out, let them cool, and enjoy!

Taste of St.MU: Rich and Delicious 14 Karat Cake

14 Karat Cake by Fernando Tapia

Videography and Production by Jose Arturo Tapia

A demonstration about how to make his famous Carrot cake. He also includes a bonus demonstration over how to make the cream cheese icing. They came out great by the way.

14 Karat Cake

  • 2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1 ½ Teaspoons Baking Soda
  • 1 Teaspoon Salt
  • 2Teaspoons Cinnamon
  • 2 Cups Sugar
  • 1 ½ Cups of Oil
  • 4 Eggs
  • 2 Cups Finely Grated Carrots
  • 1(8oz) Can crushed pineapples, drained
  • 1 Cup Coconut
  • 1 Cup Nuts, Walnuts or Pecans

Preheat Oven to 350 degrees Farenheit. Grease 3-9 Inch Pan. In a large mixing bowl stir together flour, baking powder, baking soda, sal and cinnamon. Add sugar, oil, eggs and mix well. Stir in carrots, pineapple, nut and coconut and mix well. Divide the batter evenly between prepared pans. Bake in preheated oven until toothpick inserted comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before inverting it onto a wire rack to cool completely.

Frosting

  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 1 lb. powdered sugar

Cream together butter, cream cheese and vanilla until creamy. Gradually add powdered sugar and beat until light and fluffy (make sure butter and cream cheese are smooth before adding powdered sugar).

Baked Chicken Tenders

Baked Chicken Tenders by Karina Nanez

Videography and Production by Tawny Davis 

Karina Nanez, a freshman communication studies, says that she combines cooking and family. Learning from her mother, she demonstrates how to make simple, yet delicious, chicken tenders. This is a dish anyone can make and is ver cheap too!

Ingredients

  • 1/2 pound of chicken tenders
  • 2 cups of vegetable oil
  • Seasoning of your choice

 

Directions

Cut off all the unnecessary fat off of the chicken. Place the chicken in the pan when all fat is cut off. Pour the oil over all the chicken, then with the seasoning your choice and the amount you want on it rub it all over the chicken. Flip over the chicken and repeat. Place the chicken in a 400 degree oven and bake for 12 minutes or desired time. When done take out and cut through each piece to see if all pieces are cooked through.