1 ½ cup butter

1 ½ cup graham cracker crumbs

1 (14 oz.) can Eagle Brand

sweetened condensed milk

1 (6 oz.) package semi-sweet

chocolate chips

1 (3 ½ oz.) can flaked coconut

1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees. Melt the butter in a 13 x 9 inch pan. Sprinkle the graham cracker crumbs over the butter. Pour the Eagle Brand milk evenly over the crumbs. Top evenly with the chocolate chips, coconut, and nuts. Press down gently. Bake 25 – 30 minutes or until lightly browned. Cool completely before cutting. Store loosely covered at room temperature.

These cookies are very rich and chewy and always disappear real fast! Enjoy!

INGREDIENTS

½ pound (8 oz.) blended raw sweet corn

2 tablespoons (30 ml) of milk cream

1 egg

1 tablespoon (15 ml) vegetable oil

1 teaspoon (5 ml) baking powder

¼ pound (4 oz.) cheese

2 tablespoons (30 ml) panela honey

¼ pound (4 oz.) butter

INSTRUCTIONS

Mix all the ingredients well in a bowl with a mixer or a spatula: The liquefied corn, the egg, the heavy cream, the baking powder, the panela honey and the melted butter; and let it rest for 30 minutes. Also using a grater, grate the cheese into a cup and set aside.

In a 25 cm diameter frying pan, add the oil over medium-high heat; and add the corn mixture with a spoon forming a circle; Roast for 5 minutes or until golden brown, then turn over and roast for another 3 minutes or until golden brown on that side.

Place your very hot corn arepas on a plate and add the grated cheese to each one.

And now enjoy your delicious corn arepas!

Ingredients (for 10 to 14 buñuelos)

— 200 grams of cheese of your preference

— 120 grams of cornstarch

— 60 grams of cassava starch

— 50 grams of sugar (¼ cup)

— 2 fresh eggs

— 5 grams of salt

— 10 grams of butter

— 2 grams of baking powder

— 1 liter of oil

Intructions:

Take a big bowl and drop the dry ingredients there: the ground cheese, cassava starch, cornstarch, sugar, salt, baking powder and mix everything very well. Add the eggs and the butter, mix until you have a homogeneus consistency, start making balls with the mass to fry them. Preheat the oil to 165 degrees (celsius), and add the mass balls to it, remember that the mass balls have to float on the oil so you better use a lot of oil. Let them cook for over 20 minutes, take the buñuelos out when they are golden and that's all, enjoy them!!

• 4 cups of all-purpose flour

• 1 cup of butter

• 1 panela

• 1 cup of water

• 8 cloves

• 4 beaten eggs

• 1 teaspoon of baking powder

• A pinch of baking soda dissolved in a little warm milk

• 1 tablespoon of cinnamon

• 1 tablespoon of grated lemon and orange zest

PREPARATION

1. In the water, cook the cloves and cinnamon, then strain. With this water and the panela, prepare a thick syrup and let it cool.

2. Mix the flour, butter, eggs, baking powder, baking soda mixture, and zest. Knead well and combine it with the syrup until everything is fully incorporated.

3. Roll out the dough on a floured surface, flatten it with a rolling pin, and cut out cookies about 4 inches in diameter.

4. Place the cookies on a greased baking sheet and bake at 350°F (175°C) for 20 minutes.

Mass:

2 cups of pre-cooked corn flour

1 cup of warm water

Salt to taste

Oil for frying

Stuffed:

500 g of ground beef

1 chopped onion

1 chopped tomato

1/2 chopped green paprika

2 cloves of garlic, minced

Cumin, coriander, salt and pepper to taste

Preparation:

- Mix the flour with water and salt until you obtain a soft dough. Let it rest for 30 minutes.

- Sauté the onion, garlic and paprika. Add the meat, tomato and spices. Cook until the meat is golden brown.

- Divide the dough into 20 balls and flatten them. Fill each one and close the edges with a fork.

- Fry the empanadas in hot oil until golden.

Enjoy your empanadas!

Gabriela Arias

• 1 liter of milk

• 1 cup of sugar

• 4 tablespoons cornstarch

• 4 eggs

• 1 cinnamon stick

• 4 cloves

• Cinnamon powder to decorate

PREPARATION

• Heat the milk with cinnamon and cloves in a large pot over medium heat until gently boiling.

• Beat eggs and add sugar in a separate bowl, mixing until smooth.

• Add the cornstarch to the beaten eggs, making sure there are no lumps.

• Remove the cinnamon and cloves from the hot milk and pour in the egg and cornstarch mixture, stirring constantly.

• Cook over medium-low heat until the mixture thickens like custard (15-20 minutes).

• Pour the custard into molds and refrigerate for at least 2 hours until firm.

• Sprinkle with cinnamon before serving.

Finally enjoy this delicious Colombian dessert with your family and friends!

Ingredients:

1. Potatoes

2. Sausages

3. Oil for frying

4. Salt

5. Tomato sauce (optional)

6. Mayonnaise (optional)

7. Mustard (optional)

Preparation:

1. Peel the potatoes and cut them into thin slices or sticks.

2. Cut the sausages into small pieces.

3. Fry the potatoes in hot oil until golden and crispy. Then, remove them from the oil and drain them on paper towels to remove excess grease.

4. In the same pan, fry the sausage pieces until golden.

5. Once the potatoes and sausages are ready, place them on a plate and season with salt to taste.

6. You can accompany the salchipapa with tomato sauce, mayonnaise, mustard, or other sauces of your choice.

7. Enjoy your hot and delicious salchipapa!

Carolina

Ingredients

• Rice

• Milk

• Condensed Milk

• Milk cream

• Water

• Cinnamon

• Vanilla

• Raisin (opcional)

Preparation

• In a saucepan, cook the water, cinnamon stick and rice for 15 minutes until most of the liquid is absorbed.

• Add the milk and with a spoon stir constantly.

• add the condensed milk and continue stirring until the rice softens and takes on a creamy consistency.

• add the milk Cream and cook without stopping stirring for 4 more minutes.

• Finally, add the raisins and stir to integrate everything. Turn off the heat and remove the pot.

• This is a recipe that you can serve hot or cold ,To decorate you can sprinkle ground cinnamon on top.

now you can enjoy an easy and delicious Colombian rice pudding

_{Sofia Montoya}

- Passion fruit pulp

- Condensed milk

- Milk cream (whipping cream)

- Unflavored gelatin

- Sugar (optional)

Instructions:

1. In a container, mix the passion fruit pulp with the condensed milk. The amount of condensed milk will depend on your sweet tooth.

2. In a separate bowl, beat heavy cream (whipping cream) until stiff.

3. Add the whipped cream to the passion fruit and condensed milk mixture, mixing gently so that they are well integrated.

4. Dissolve the unflavored gelatin in a little hot water and add it to the previous mixture, stirring well.

5. Taste the mixture and, if you prefer it sweeter, add sugar to taste and mix again.

6. Pour the mixture into individual molds or a large dessert container.

7. Refrigerate for at least 4 hours or until the dessert is firm.

8. Serve the passion fruit dessert cold and enjoy its delicious tropical flavor.

Sarah Millan

To make a great mielmesabe, you'll need:

◇1/2 liter of milk

◇1 cinnamon stick

◇2 pieces of lemon

◇1/2 teaspoon lemon peel

STEPS:

1. Heat half a liter of milk in a pot.

2. Add the lemon juice and wait until it starts to boil.

3. Add 1 1/2 cups of sugar and integrate everything very well. Let it boil over medium heat, stirring gently and constantly.

4. Add a cinnamon stick and half a teaspoon of lemon peel. Let the mixture reduce for about 20 minutes.

5. Once the preparation is reduced, let it cool and enjoy.

Juan Pablo

☆ 1 large coconut, shelled and grated (450 g) (Save the water extracted from the coconut)

☆ 1 cinnamon stick (5 g)

☆1 star anise (5 g)

☆4 cloves (2 g)

☆1 large can of condensed milk

STEPS:

1: Mix the ingredients in a deep pot over medium heat, add the coconut water, grated coconut, cinnamon, star anise, cloves and condensed milk. Mix well until all the ingredients are integrated.

2: Cook the mixture for approximately an hour and a half, stirring the mixture constantly with a wooden spoon or until all the liquid is absorbed and the coconut is golden and sticky.

3: Shape your cocadas: remove them from the heat, prepare a large tray and with the help of two spoons form small piles of the mixture to put on the tray, leaving space between them.

4: Let cool before serving

Sara Sanchez