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Thu, May 12


Zoom Event

Festival Of Lights

Join us for Roxhill's annual Festival Of Lights We will kick off our evening with a celebration of student art and performances before doing a live cooking class!

Festival Of Lights
Festival Of Lights

Time & Location

May 12, 2022, 5:30 PM – 7:00 PM PDT

Zoom Event

About the Event

Please join us for our Roxhill Festival of Lights on Thursday, May 12th from 5:30-7:00 on Zoom. We will kick the evening off with a celebration of student art and music before attending a cooking show from a Roxhill community member. Families can choose between learning how to make Pecan Candy with Mr. Robert or Enchiladas with Minerva Perez-Cortes. If you would like to cook alongside your chef, see the recipes below. You will also receive a hard copy of the recipes in your student's backpack. We will end the night with a raffle!

Gift cards for ingredients are available. Please reach out to Amber Smith if you are interested. We hope to see you there!

Join Zoom meeting

Meeting ID: 852 0480 4270

Mr. Robert’s Pecan Candy Recipe

You need:

• 1 14 oz can condensed milk

• 1 tsp. vanilla

• 3/4 cup sugar

• 1/2 stick of butter

• 1/2 cup Pecan Chips

Pecan Candy recipe

•Butter the cookie sheet (using extra butter, not the ó stick of butter from the ingredients list).

•Put condensed milk, butter, and sugar in a pot.

•Have heat on high and stir constantly for 10 minutes. Mixture will begin to darken and thicken.

•After 10 minutes, pour in the vanilla quickly, and using a hand-beater, beat the mixture for 1 minute on high.

•Pour in the pecan chips and stir quickly.

•Quickly pour the mixture out onto the cookie sheet; spread and flatten to your desired thickness.

•Place in the freezer for 5 minutes.

•Cut the candy with a knife or break into pieces with your hands.

Enjoy the sweetness!

Enchiladas de Minerva

You need:

  • Chicken: Chicken breast
  • Corn Tortillas
  • Red Sauce: 2 pounds of tomatoes
  • 8 dried Chiles Guajillo-MILD or
  • 10 dried Chiles Puya-HOT
  • 1/4 of an Onion
  • 3 Garlic Cloves
  • 1 Cube Chicken Bullion
  • 2 Cups Chicken Broth

*If you would like your sauce milder, you can use fewer-or no Chiles Puya.

You can find dried Chiles Guajillo and dried Chiles Puya at a Mexican market or local supermarket. I found Chiles Guajillo at Red Apple Market. They come in a bag.

Enchiladas Toppings:

  • Shredded mozzarella cheese or queso Oaxaca
  • Avocado
  • Mexican sour cream (Crema)


  • Boil the tomatoes and chiles for 20 minutes. After boiling, drain the tomatoes and chiles and blend until smooth.
  • In another pot, boil the chicken breasts. When cooked, remove the chicken to cool. SAVE THE WATER. After the meat has cooled, shred into small pieces.
  • Add 2 cups of chicken broth and one cube of chicken bouillon to the tomato and chiles sauce. Mix well.
  • Warm/soften tortillas in the microwave or on the stovetop. Dip the softened tortillas in the salsa.
  • Then add pulled chicken to the tortilla and roll. Place rolled tortilla in banking pan. After filling pan. Cover rolled tortillas with sauce.
  • Cover with shredded cheese.
  • Bake at 350 for 10 mins or until cheese is melted.
  • Remove from oven and add crema and avocado. Enjoy!

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