CADENCE COUGARS QUARANTINE COOKBOOK

Our Favorite Quarantine Recipes

by Mr. Henneman’s 7th & 8th Grade ELA Students

BREAKFAST

French Toast by Corey B.

Ingredients:

1. 1 egg 2. 1 teaspoon Vanilla Extract 3. ½ teaspoon Ground Cinnamon 4. ¼ cup milk 5. 4 slices of bread

Instructions:

1. Beat egg, vanilla, and cinnamon in shallow dish. Stir in milk. 2. Dip bread in egg mixture, turning to coat both sides evenly. 3. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat

until browned on both sides. Serve with syrup.

Pancakes by Nicole V.

Ingredients: ¾ cup self-rising flour, large egg, ½ cup milk, 1 tbsp butter, syrup.

Directions:

1. In a medium-sized bowl, pour the self-rising flour. 2. Crack ONLY the yolk of the egg into the bowl. 3. Pour in milk. 4. Mix slowly until it turns into batter consistency, if needed, add more flour or milk. 5. Turn the stove on medium and melt 1 tbsp of butter on the pan and spread it around. 6. Pour pancake batter in the pan. 7. Flip the pancake after it starts rising a little and seems ready to turn. 8. After both sides are fully cooked, turn off the stove and put 1 tbsp of butter on the

pancakes.

9. Pour syrup, and you’re done!

Scrambled eggs by Bradley V.

2 large eggs

1 pinch oregano

Add salt if needed

Add pepper if needed

⅛ stick of butter

First, crack both eggs in a bowl then pop the eggs. Next, you whisk the eggs together. Next, add

a pinch of oregano. Add as much salt/pepper as wanted. Heat pan on medium-high. Once the

pan is hot, put your butter and spread. Now, pour the eggs in the pan (Pro tip: always keep the

eggs moving, if not eggs will burn). Once scrambled, serve.

Yield: 1 serving

Eggs with Sausages by Gebriel Q.

Ingredients: eggs, salt, black pepper, and sausages.

Directions: get how many eggs you like and put it in a bowl. After putting it in a bowl crack the

eggs and start steering. After you are done steering start to put your seasoning. For seasoning, I

like to put black pepper and salt to make it taste better. When done putting seasoning start

steering again so it can be mixed up. When done get your pan and place it on the stove on

medium. When it is warm put your oil on the pan. After the pan is ready to get your eggs and

pour it into the pan. While your eggs are cooking get your sausages from the fridge and start to

defrost it. After the eggs are done put new oil on the pan so your sausages are ready to get

cooked. When your sausages are in the pan get your table ready. While getting your table ready

get your drinks, spoons, and forks ready. While all that’s done get turn off your stove and put

your sausages with your eggs on a plate. When done get ready to eat.

Why I like this meal

Having this meal gets me ready for my quarantine workout and helps me get boosted up for the

day. I like this meal a lot for breakfast because it has enough protein and carbs for me to eat.

Strawberry Milk! By Keira A.

You will need Strawberries, milk, and sugar for the ingredients. The stuff you need to make it is

a pot, spoon, bowl, something to smash the strawberries

Steps:

You will first have to cut six strawberries in half. You would then smash them to a jelly

consistency. Once you are done with that add it to your pot, put ⅓ cup of sugar, or as much to

your preference (⅓ is the best personally). Stir it around here and there and have it on high to

medium heat. Bring it to a boil and let it sit for three minutes while still at the heat. Once it’s

done take it off the heat and let it cool. Cut up more strawberries into cubes. Put the strawberry

cubes in the cup then put the cool jelly in the cup and pour milk into the cup and mix it all

together. There ya go some fresh strawberry milk! Enjoy!

Eggs- by Madison N.

Ingredients

1- eggs

2- milk

3- cheese

Directions

1. Get eggs (amount you want) and crack them into a bowl 2. Grab a fork and start whisking the eggs 3. After getting the eggs mixed, pour a splash of milk. 4. Then turn on stove and grab a pan 5. Add butter to the pan and move the butter around 6. Pour the eggs into the pan, then grab a spatula and move the eggs towards the inside. 7. One the eggs looked fully cooked, grab a plate and put them on there 8. Then put salt and pepper cheese ( if you want) 9. Enjoy!

Scrambled Eggs by Garrett L.

Ingredients for scrambled eggs: 1 or more eggs

Directions:

1. Get a pan and put it over the stove 2. Turn on the flame and put the eggs in 3. Get a tool for moving the eggs around 4. Stope when the eggs starting getting puffy and more together 5. After that your eggs are done

Oatmeal by Vincent V.

1. Add 1 cup of water and ½ cup of oats into a bowl 2. Microwave on high for 1 ½ to 2 minutes on high 3. Add sugar as wanted and a pinch of salt. 4. Enjoy oatmeal a basic breakfast food

Pancakes! by Bryn B.

Ingredients

2 cups flour

¼ cup sugar

1 tbsp baking powder

2 tsp baking soda

1 tsp kosher salt

2 cups buttermilk

½ cup + 2 tbsp vegetable oil

2 large eggs

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

2. In a medium bowl, whisk together the buttermilk, oil, and eggs. 3. Pour the liquid ingredients into the flour mixture and stir until well combined. Let sit for

20-30 minutes. The batter will get fluffy.

4. Heat a skillet or griddle over medium-high heat until hot. Oil the hot skillet. When a few droplets of water carefully splashed on the surface sizzle, pour ¼ cup batter per pancake

into the pan, far enough apart that the pancakes don’t touch.

5. Cook until lightly browned on the bottom and the top is bubbly, about 2 minutes. Flip until lightly browned on the other side, about 2 minutes. Transfer to a platter and repeat

to make the rest of the pancakes, adding more oil to the pan if necessary.

This makes about 4 servings!

Banana Ricotta Muffins With Chocolate Chips by Jaeger M.

Ingredients:

2 large overripe bananas, mashed

⅓ cup milk

½ cup ricotta cheese

¼ cup melted unsalted butter

¼ cup applesauce

½ tbsp vanilla extract

1 egg, lightly beaten

⅓ cup brown sugar

1 cup all-purpose flour

¾ cup whole wheat flour

3 tbsp ground flax seed

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

⅓ cup semi-sweet chocolate chips

Directions:

Preheat the oven to 375 degrees Fahrenheit. Whisk together bananas, milk, ricotta, butter,

applesauce, vanilla, egg and brown sugar in a mixing bowl until fully combined. In another

bowl, combine flours, flax, baking powder, baking soda and salt. Add dry ingredients to wet

ingredients and stir till combined. Fold in chocolate chips. Scoop batter evenly into 12 lined or

greased muffin tins. Bake for 20 minutes, until the tops are lightly browned and a toothpick

comes out clean when poked through the center of a muffin. Remove muffins from tin and let

cool for at least 30 minutes before serving

Breakfast log by Alex S.

Ingredients: 1lb breakfast sausage cooked, 6 scrambled eggs, cheese of choice, cream cheese,

and 2 cans of crescent rolls.

Directions: Mix together eggs and sausage, pile onto a layer on crescent rolls, sprinkle cheese

and cream cheese, put crescent over top, fold over edges of the crescent, bake till golden brown

of directions of the crescent rolls.

(Gluten-Free) Cinnamon Roll Pancakes by Alison P.

Ingredients:

Pancakes: (Can also use a mix from a box) All-purpose Flour (Gluten-Free), Baking powder,

salt, milk, egg (lightly beaten), Canola or vegetable oil

Cinnamon Filling: 4 tablespoons (½ stick) unsalted butter, just melted (not boiling)

6 tablespoons packed, light brown sugar

½ tablespoon ground cinnamon

Cream Cheese Glaze: 4 tablespoons (½ stick) unsalted butter

2 ounces cream cheese, room temperature

1 ¼ cup powdered sugar

1 teaspoon vanilla extract

Directions:

1. Prepare Cinnamon Filling FIRST: In a medium bowl, mix butter, brown sugar, and cinnamon. Scoop the filling into a small Ziploc bag and set aside. (Set this aside and let it

rest and set for at least 30 minutes. You want it thick, not liquidy)

2. Prepare Pancake Batter: In a medium bowl whisk together flour (Gluten-Free), baking powder, and salt. Whisk in milk, oil, and egg just until batter is moistened. (a few small

lumps are fine)

3. OR if using a boxed mix, prepare according to package directions 4. Cream Cheese Glaze: In a medium glass or microwave-safe bowl, heat the butter and

cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar

and vanilla, set aside.

5. Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray Scoop about ½ cup of pancake batter onto skillet. Snip the corner of your cinnamon

filling bag and squeeze a spiral of the filling onto the top of the spatula and cook until

lightly browned on the underside, 1 to 2 minutes more. Transfer pancakes to a baking

sheet and keep them warm in the oven while you make the rest.

6. When ready spoon warmed cream cheese glaze on top of each pancake. Enjoy!

Acai/smoothie bowl by Jayda S.

Ingredients: 1 banana, frozen berries, mangos, almond milk, granola, chia seeds

Directions: (I do not use exact measurements, I mainly just eye it.) Make sure you have a

blender! Fill your cup with 1 full cut up banana. I then use a bag of frozen mixed berries that has

strawberries, blueberries, and blackberries in it. Fill the cup a little more than halfway with this.

Take a knife and mush everything down so you can put more fruit and so it is easier to blend.

Next, take a couple pieces of mango and mush it down once more. Pour about ⅓ cup of almond

milk. Blend. Finally, put it into a bowl and top it off with the granola, chia seeds, or whatever

you want!

Crepes by Michael M.

A recipe that I like to use is Crepes. They take a little bit of time for a thin French pancake that

can be a breakfast or dessert. The filling that I love to do is a traditional French filling of slices of

banana and Nutella. You do need two bowls one for the wet mix and the other is for the dry. The

wet ingredients are milk, eggs, water, and melted butter and the dry ingredients are flour, and

salt. Then mix the wet and dry ingredients together and stir till the batter is thin. Pour into the

pan and wait a minute flip the crepe and wait when your crepe is ready put it onto a plate. And

finally the ingredients are 2 eggs, ½ cup of flour, ¼ tsp of salt, ½ cup of milk, 1 tbsp of cold

water and 1 tbsp of melted butter.

Breakfast potatoes with eggs: by Jayme L.

Ingredients:

Red russet potatoes

Ginger

EVOO

Kirkland organic no salt seasoning (can be found at Costco)

Eggs

Directions:

1. Wash russet potatoes and ginger 2. Cut the potatoes into fourths and then into sixths from there 3. Put them into a sheet pan big enough to hold them and flip them 4. Peel the skin of the ginger off with a small knife or a spoon 5. Cut the ginger in to small pieces and put it in with the potatoes 6. Put olive oil over the potatoes and mix with your hands to make sure that everything is

covered

7. Sprinkle the no salt seasoning over the potatoes 8. Set the oven to 450 degrees and if you are using a toaster oven, set it to broil, at 450. 9. Put the potatoes in the oven for 20 minutes. 10. Once you pull the potatoes out flip them and move them around with a spatula and

sprinkle a little bit more of the seasoning on the potatoes

11. Put them back in the oven for another 20 minutes 12. Cook your eggs sunny side up and the yolk not cooked through so that it will flow out

when you eat them

13. After your potatoes are out of the oven, put them over your eggs on your plate and you can serve it and eat.

Nutella French Toast Roll-Ups by Stephanie Ma.

Ingredients:

8 slices of bread (white is preferred but wheat works too!)

4 tablespoons of Nutella

¼ cup of milk

1 large egg/2 medium eggs

5 tablespoons of sugar

¼ teaspoon of vanilla extract

1 teaspoon of cinnamon

3 tablespoons of butter

Maple syrup as a dip (optional)

Instructions:

1. Trim off the crusts of the bread. Roll each slice of bread until flattened with a rolling pin. 2. Spread Nutella on flattened bread then tightly roll up the slices. 3. In a small bowl, whisk the milk, eggs, sugar (2 teaspoons), and vanilla together. Set

aside.

4. In a different small bowl, mix the remaining sugar (3 teaspoons) and cinnamon together. Set aside.

5. In a medium to large sized frying pan, melt your butter (as a grease/fryer). Make sure the fire is medium heat. Dip each Nutella French Toast roll-up in the milk and egg mixture.

Place the roll-ups in the pan and cook for about 2 minutes, turning them as needed until

they are golden brown and slightly crisp on all sides. Repeat until all the roll-ups are

sauteed.

6. Right after removing roll-ups from the pan, roll them in the cinnamon and sugar mixture until it is fully coated. Serve with maple syrup on the side (optional).

Donuts by Nathan F.

Ingredients:

1 cup all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon cinnamon

1/2 cup Almond Breeze Original (or for extra creaminess use Almond Breeze Almond

milk Cashew milk Blend Unsweetened Original)

1/2 teaspoon white vinegar

1/2 teaspoon pure vanilla extract

1 egg

4 tablespoons butter; softened

1/4 teaspoon salt

Coconut flakes

2 tablespoons almond breeze

1/2 teaspoon pure vanilla extract

2 cups powdered sugar

Food coloring (red; blue)

Directions:

For the doughnuts: Preheat oven to 350 degrees. In a large bowl whisk together 1 cup all-purpose

flour, 1/2 cup sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/4 teaspoon

cinnamon and set aside. In a small saucepan on medium heat, stir in the 1/2 cup almond breeze,

1/2 teaspoon white vinegar, 1/2 teaspoon pure vanilla extract, 1 egg and 4 tablespoons softened

butter. Stirring constantly with a whisk until butter melts. Combine the wet mixture to the dry

flour mix until smooth. With a large spoon, pour the doughnut batter into an ungreased doughnut

pan. Bake for 12 minutes or until a toothpick inserted comes out clean. Remove baked doughnuts

immediately from pan and place onto a cooling rack.

Breakfast burrito by Ashton C.

4 eggs, 2 tortillas, microwavable Indian Madras lentils, ½ tbsp of butter, smoked paprika,

shredded Mexican blend cheese, milk, and California garlic.

Step 1: put the ½ tbs of butter on a pan a heat it until all of the butter is melted

Step 2: in a separate bowl crack all the eggs and put the yoke in the bowl, pour about 2 tbsp of

milk into the bowl and whisk it up.

Step 3: pour the eggs in the pan and right after you put them in, drizzle smoked paprika and

California garlic on it.

Step 4: once the eggs are done flip them and put more of the spices, now put on the Mexican

blend cheese and let it sit for a little longer to get the smoky taste

Step 5: in the microwave heat up the Indian Madras lentils.

Step 6: then take the tortillas and set them on the plate

Step 7: put everything together, first put the Madras lentils then the eggs, then if you want to,

you can add additional lettuce and sauce.

HAPPY EATING

Cinnamon Rolls by Ethan H.

1. Buy them at the store. 2. Pop the can open 3. Cook them in the oven 4. Ice them with the icing 5. Eat them.

Dalgona Coffee by Amanda L.

Ingredients: 2 tablespoons of instant coffee, 2 tablespoons of sugar, 2 tablespoons of HOT water,

milk (any kind you’d like), ice

Directions:

1. In a medium sized bowl, combine the instant coffee, sugar, and hot water together 2. Using a hand mixer, mix all the ingredients together until the mixture is thick or till it has

stiff peaks

3. In a glass, put in the ice and milk 4. When the mixture is ready, scoop it up and put it on top of the milk 5. Mix the mixture and milk together and enjoy!

Tip: Add 1 tablespoon of sugar in the end to make the drink much more tastier and sweeter!!

I actually made a video about this recipe a month ago so here it is as well:

https://www.tiktok.com/@aamanda.io/video/6812725215177559302

Fried Egg and Bacon Sandwich. By Malakhi F.

Ingredients: You will need: Oil/butter(whichever you prefer), Any kind of bread, egg(s), bacon,

black pepper, salt, (any other spices you’d like)

Directions:

1. Get 2 pans(1 for making the bacon and one for your egg(s)).

2. Depending on the size of your pan put enough oil/butter to make sure your bacon and eggs

don’t stick to the pan.

3. Place as many pieces of bacon you want and wait for them to cook. Flip when one time looks

dark enough, and repeat the same.

4. Get a napkin and pat down the oily bacon.

5. Get a smaller pan and put some oil/butter.

6. Crack an egg(s) into the pan (break yolk if you’d like)

7. Add black pepper and sprinkle salt all over the eggs.

8. When the bottom part is cooked enough for you, flip it over and repeat the black pepper and

salt.

9. While waiting for the other side to cook, grab your bread and get ready to place your goods on

it.

10. Once your egg(s) place it on your bread and add the bacon.

11. Add whatever else you want to it and enjoy.

https://www.tiktok.com/@aamanda.io/video/6812725215177559302

Pancakes by Millie B.

Ingredients:

-1 ½ Cup of Flour

-3 ½ teaspoons baking powder

-1 teaspoon salt

-1 tablespoon white sugar

-1 ¼ cups milk

-1 egg

-3 tablespoons butter, melted

Directions:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Pour in the milk, egg and melted butter. mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using about 1/4 cup for each pancake. Brown on both sides and

serve.

Blueberry Muffins by Trey H.

My favorite family recipe is my mom's homemade blueberry muffins. To make it you

must need some muffin mix, fresh blueberries, vegetable oil, and one egg. You start by putting

all the ingredients into a bowl and mix them until thick texture and then add blueberries and mix

gently. Then put it in a muffin cup and in the oven for 15 min.

Cinnamon and sugar muffins by Grace M.

Ingredients: 3tbsp water, 3tbs vegetable oil, and 5eggs

Directions:

1. Heat oven to 350 degrees and grease pan 2. Stir together all your ingredients inside a bowl and put half of the batter on your muffin

tins

3. Sprinkle half of the cinnamon toppings over the batter 4. Put the remaining batter on top of that and the remaining cinnamon coughing 5. Lastly put in the oven for 14 to 16 minutes.

Smoothie by Emma Gh.

Ingredients:

1 cup of frozen strawberries, one fourth cup of fresh blueberries, one fourth cup of fresh

raspberries, 1 banana, one half cup of milk, one cup of orange juice, one cup of ice ice.

Directions:

1. Peel your banana and break it into two parts 2. Put them into a blender 3. Add your frozen strawberries, and fresh raspberries and blueberries into the blender 4. Add your ice into the blender 5. Pour your milk and orange juice into the blender (add more milk for a creamier taste, or

more orange juice for a richer, fruitier taste if you want)

6. Put the lid on your blender 7. Plug the blender into the wall 8. Blend your ingredients on whatever setting you want (if you want your smoothie to be

thicker, blend on a lower setting. If you do not want it to be thicker, blend on a higher

setting.)

9. Once everything has been blended, pour into a cup, add a straw, and enjoy :)

Here is a picture of how my smoothie turned out:

Whipped Coffee- drink by Anna B.

Ingredients:

1 tablespoon of instant coffee

1 tablespoon of sugar

1 tablespoon of water

Milk (any kind you want)

Directions:

1. Put the coffee, sugar, and water in a bowl. Mix with a hand mixer, stand mixer, or with a spoon. (this is harder to do) Mix until it is a thick consistency and is the color of penut

butter.

2. Pour the milk you want into a glass leaving about a inch of the glass empty. Then pour the coffee on top of the milk and enjoy.

LUNCH or DINNER

Chicken Curry by Arianna C.

Ingredients

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

½ teaspoon grated fresh ginger root

½ teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves - cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

¾ cup of coconut milk

½ lemon, juiced

½ teaspoon cayenne pepper

Directions

Step 1: Heat olive oil in a skillet over medium heat. Saute onion until lightly browned.

Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue

stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring

to a boil, reduce heat, and simmer for 20 to 25 minutes.

Step 2: Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more

minutes

Hot Dogs by Benjamin G.

Directions:

Fill a medium size pan with water to boil the hotdogs in

Place the hotdog in the pan and the water should boil within 5-10 minutes

Let the hotdogs boil till they are plump and ready to eat

Place the hotdog in a bun

Put on desired condiments

Ingredients:

Hot dogs

Buns

Water to boil

Desired condiments

Lemon Chicken by Bryce C.

For a long time lemon chicken has been one of my favorite meals. During this quarantine my dad

taught me how to make it.

All you are going to need is:

Chicken breast,

Salt,

Pepper,

Onion Powder

Garlic Powder

Three lemons.

And an Oven.

First you are going to want to put your chicken breast into a casserole dish. You are going to

want to season them up with the Garlic powder, onion powder, salt and pepper. You want to

make sure that you do both sides. Then you are going to want to squeeze three lemons into a

measuring cup or any cup. Then you are going to dump it into the dish but try not to get it on the

chicken or you will knock the seasoning off. You are going to want to put it in the oven for 12

minutes.

Baked Creamy Chicken Taquitos by Hawley B.

Ingredients: ⅓ cup of cream cheese

¼ cup green salsa

1 tbs fresh lime juice

½ tsp cumin

1 tsp chili powder

½ tsp onion powder

¼ tsp granulated garlic

3 tbs chopped cilantro

2 tbs chopped green onions

2 cups cooked shredded chicken

1 cup shredded pepper jack cheese

6-inch corn or flour tortillas(as fresh as possible; the longer they sit, the more likely they are to

crack

2 tbs vegetable oil(optional)

Nonstick cooking spray

Kosher salt

Directions:

1. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

2. Heat cream cheese in the microwave for 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to

combine and then add cilantro, green onions, chicken, and pepper jack cheese.

3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas cracking when they are rolled, use

damper paper towels and increase the microwave time.

4. Place 2-3 tbs of the chicken mixture on the lower third of each tortilla, keeping it about ½ inch from the edges, and then roll it up.

5. Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top.

Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get

golden brown. Cool for 5-10 minutes and then serve with sour cream and/or salsa.

6. Enjoy!

Bagel Pizza by Andrew C.

Ingredients: Half of a plain bagel, tomato/marinara sauce, mozzarella cheese, sliced Pepperoni.

Instructions:

1. Cook/heat up any meat topping you would like to add. 2. Cut the plain bagel horizontally to create two slices. (each slice will act on one pizza.) 3. Add your sauce, cheese, and pepperoni. 4. Place each bagel half on a baking sheet. 5. Preheat the oven to 350 degrees, and bake for 15 minutes. 6. Allow sufficient time to cool after baking and enjoy!

Mashed potatoes by Gavin C

Ingredients: 2 pounds baking potatoes, peeled and quartered, 2 tablespoons butter, 1 cup milk,

salt and pepper.

Directions:

1. Bring a pot of salted water to a boil. 2. Add potatoes and cook until tender but still firm, about 15 minutes; drain. 3. In a small saucepan heat butter and milk over low heat until butter is melted. 4. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until

smooth and creamy.

5. Season with salt and pepper to taste.

Creamy Chicken Enchiladas by Alexxis F-H.

Ingredients:

1 T. butter

1 medium onion, chopped

1 can (4.5 ounce) chopped green chiles, drained

1 (8-0z)pkg. Cream cheese, softened

3 ½ cups cooked, shredded chicken breast

8-10 eight inch flour tortillas

2 cups Monterey jack cheese, shredded

2 cups whipping cream

Directions:

Directions:

Preheat oven to 350 ℉. Melt butter in medium skillet over medium heat. Add onion and sauté 5 minutes. Add cream cheese and chicken, stirring until cream cheese melts. Spoon 2-3 T. of

mixture into each tortilla. Roll tortillas and place each seam side down in a 13x9 inch baking

dish coated with cooking spray. Sprinkle with Monterey jack cheese and drizzle with cream.

Cover with foil and bake for 25 minutes. Remove foil and bake for 20 minutes longer, or until

lightly brown.

Recipe Note: You can make this somewhat healthier by using whole wheat tortillas, reduced fat

(not fat free) cream cheese and evaporated skim milk instead of whipping cream.

Quesadilla by Jaszmin W.

ingredients- two tortillas, shredded cheese, butter, bacon/meat and tomatoes and

lettuce(optional).

Directions -

heat a small pan and butter the tortilla. then put the tortilla in and sprinkle the cheese in. then add

the meat, tomatoes, and lettuce if you chose to. butter the other tortilla and put it on top. flip it

and wait a few minutes. serve and enjoy.

Meatballs by Natalie H.

Ingredients:

Olive Oil Spray

2 Egg Whites

½ Cup Quick-Cooking Oats

¼ Cup Fat-Free Milk

½ Cup Finely Chopped Fresh Parsley

1 Tablespoon Dried Minced Onion

½ Teaspoon Dried Oregano

½ Teaspoon Garlic Powder

¼ Teaspoon Salt

⅛ Teaspoon Crushed Red Pepper Flakes

1 Pound 96% Lean Ground Beef

Instructions:

Preheat the oven to 400F.

Lightly coat a large nonstick baking sheet with the olive oil spray.

In a medium bowl, using a fork, mix together the egg whites, oats, and milk until well

combined.

Add parsley, onion, oregano, garlic powder, salt, and crushed red pepper flakes and mix

until combined.

Mix in the beef until well combined.

Make 32uniform meatballs, each about 1-¼” diameter (use a cookie scoop for 2

tablespoon for ease).

Roll the balls with your hands and arrange, not touching, on the prepared baking sheets.

Bake for 7 to 10 minutes, or until no longer pink inside.

Grilled Chicken by Dawson P.

Ingredients: Chicken drumsticks, half a cup of lemon pepper (but you can use whatever

seasoning you like),

Directions:

Get the grill nice and hot and make sure you clean it before you use it, next season the chicken

then put it on the grill, you want to make sure the chicken is cooked all the way there should be

no pink meat, after the chicken is properly cooked all the way take it off the grill and let it cool

down and then it is ready to serve.

Chicken Enchiladas with Green Chilies by Ashlyn W.

Ingredients:

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey jack cheese

3 tbsp. butter

3 tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

Directions:

1. Preheat the oven to 350 degrees. 2. Grease 9x13 pan 3. Mix chicken and 1 cup cheese 4. roll up in tortillas and place in pan 5. in a sauce pan, melt butter, stir in flour and cook 1 minute 6. Add broth and whisk until smooth 7. Heat over medium heat until thick and bubbly 8. Stir in sour cream and chilies. 9. Pour over enchiladas and top with remaining cheese. 10. Bake 22 mins and then under high broil for 3 min to brown the cheese

Lunch: Mac n’ Cheese by Alison P.

Ingredients:

8-ounce elbow Macaroni uncooked (Gluten-Free)

Cheese Sauce:

2 Tablespoons butter

2 Tablespoons all-purpose Flour (Gluten-Free)

½ teaspoons salt

¼ teaspoons Garlic powder (Optional but recommended)

1 cup whole milk

¼ cup of sour cream or Greek Yogurt

2 cups of shredded cheddar cheese

Directions:

1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.

2. Make the cheese sauce: Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.

3. In a medium saucepan over medium heat, melt the butter. 4. Add flour mixture and whisk to combine. 5. Cook for 1 minute until the mixture is slightly brown. Add 1 cup milk and whisk

until the mixture is smooth.

6. Add sour cream (or Greek yogurt) and whisk until smooth. 7. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do

not let it boil.

8. Once the mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and the mixture is smooth. Taste

and add more salt/seasoning if desired.

9. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

10. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!

Dinner: (Gluten-Free) Chicken Enchiladas by Alison P.

Ingredients:

8-10 tortillas (Corn or Flour)

3 cups cooked chicken (shredded)

3 cups of monetary Jack cheese ( shredded-divided)

3 tablespoons unsalted butter

3 tablespoons(Gluten-Free) Flour

2 cups of chicken broth

1 cup of sour cream

1 (4-ounce can) Diced green chilies mild

2-3 tablespoons green onions, sliced.

Directions:

1. Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.

2. In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan

3. Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and

whisk in broth. Place back on the heat and cook until the mixture has thickened and is

bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you

add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce

is smooth and sour cream is completely dissolved.

4. Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on

the broiler and broil until the top is nicely golden. Top with chopped green onions and

serve.

Notes:

Diced chiles: Our recipe calls for mild chilies. If your family likes spicy food, you can substitute

hotter chilies instead. Another tasty option is fire-roasted chilies.

Chicken: You can cook the chicken according to your favorite method, such as roasting or

poaching the breasts. If you’re pressed for time, using a pre-cooked rotisserie chicken from your

grocer is a great time-saving shortcut.

Shredded cheese: It also helps keep the sauce white. If you have a different cheese on hand, or

you have trouble finding Monterey Jack, feel free to substitute your favorite shredded cheese in

this recipe.

Sour cream: We strongly recommend using full-fat sour cream in white chicken enchiladas

recipe. It’s an important factor in the richness of the sauce. Also, low-fat sour cream tends to

separate and get runny when heated. You might end up with gloppy enchiladas.

Green onions: Don’t have any green onions? A sprinkle of chopped cilantro on top will add a

bright flavor, too.

Tortillas: The recipe calls for using flour tortillas, but if you prefer, you can switch them with

corn tortillas.

Seasoning: Don’t need to add any salt or pepper to this recipe. The chicken broth used was very

flavorful and had a lot of salt already in it. The chicken was also well seasoned and obviously,

the cheese had a good amount of salt.

A Quick Cheese Quesadilla by Esly H.

Ingredients(2 servings):

6-Flour tortillas (8inch), warmed

1 ½- Cups of shredded Monterey Jack cheese (about 6ounces)

2 Medium sliced green onion (about ¼ cup)

¾ Cup Pace Chunky Salsa or Pace Original Picante Sauce Medium

2 Tablespoons canola oil

Directions:

Step 1: Top half of each tortilla with 1/4 cup cheese, 2 teaspoons green onions and 1 tablespoon

salsa. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to

seal

Step 2: Heat the oil in a 12-inch skillet over medium-high heat. Add the quesadillas and cook in

batches until lightly browned on both sides and the cheese is melted. Serve with the remaining

salsa

*If you would like, you can add sour cream on the side, pico de gallo, or guacamole so it tastes

better*

Macaroni and Cheese by Elijah J.

Ingredients: 4 teaspoons of butter, ¼ cup of milk, 6 cups of water, and macaroni noodles

Directions: 1. Boil water into a medium saucepan 2. Poor the macaroni inside the boil water 3.

Stir the macaroni for 7 to 8 minutes 4. Drain the macaroni 5. Add butter, milk, and cheese sauce

5. Then mix well

My Favorite Recipe by Aiden M.

Note: This meal takes an average of 3 hours minutes to make. This is a dinner, so keep in mind

that if you want to use this recipe, you need to create the main part first and way before

everything else. This meal cooks for 4 to 5 people. I hope you, the reader, enjoy my recipe. For

full satisfaction, watch the movie(s) Ratatouille and The Princess and the Frog for background

noise.

Ingredients:

1 ¼ pound of salmon fillets (as much as you like, more needed for bigger family).

Lemon pepper

Garlic powder

Salt

⅓ cup of soy sauce

⅓ cup of brown sugar

⅓ cup of water

¼ cup of vegetable oil

Couscous boxes (Brand is NearEast, use any flavor)

Ingredients for Couscous (On the back of couscous box)

Can of peas

Steps:

1. Layout the salmon fillets and sprinkle lemon pepper, garlic powder, and salt on top of each fillet.

2. In a small bowl, combine soy sauce, brown sugar, water, and vegetable oil (amount needed of each ingredient above).

3. Place salmon in a resealable plastic bag and pour in ingredients in small bowl generously. Move salmon around in the bag, coating the salmon with ingredients. Do not: Squish the

salmon or separate it into parts.

4. Put salmon in the refrigerator and leave for around 2 hours and 30 minutes. Flip salmon at least once during the time it is in the fridge.

5. 30 minutes before you take the salmon out, take out a pot and lid, and follow instructions on the back of the couscous box. If you have a family bigger than 4, take out 2 boxes of

couscous with the same flavor, doubling the number of ingredients needed.

6. During the time you wait for the couscous to come together for about 10 minutes, preheat the grill and take out the coated salmon. Layout the salmon on the grill, skin facing up.

7. Cook salmon 7 to 8 minutes on each side. 8. Couscous should be done or close to done. While salmon cooks on the skin side, grab a

bowl (not the one you used previously) and dump the can of peas into the bowl. Cook the

peas in the microwave for 1 minute, 30 seconds.

9. Once peas are done, dump out the liquid and leave peas in the bowl. 10. Remove salmon off the grill and put it onto a separate plate after the timer is up. Your

Salmon, couscous, and peas should be done! For extra flavor, squeeze lemon on top of

salmon fillets. Each cooked food should be laid out so you can walk around and grab

what you want.

Poor Man’s Grilled Cheese by Abbey P.

Two pieces of bread of your choice (preferably white or whole wheat), butter, cheese

(shredded or sliced).

Instructions

1. Toast the two bread slices at it’s low-medium setting. 2. Butter the toast. 3. Spread the shredded cheese over the toast, and sandwich it together. 4. Microwave for 20 seconds. 5. Serve!

Food: Lemon Chicken by Nathan P.

Ingredients: 4 chicken breasts, ½ a cup of lemon juice, 2 tablespoons of olive oil, 2 teaspoons of

lemon pepper, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, ¼ teaspoons salt, and one

large lemon (thinly sliced).

Directions: Put chicken breasts in a 9x13 casserole dish and pour lemon juice over top of them.

Sprinkle all spices on the top as well. Place one slice of lemon on each piece of chicken. Bake in

the oven at 450 degrees for 20 minutes. Take out of the oven, eat and enjoy!

Fresh Lunchable recipe, by Ella S.

1. Open the box. 2. Pick out all the freshly old materials. 3. Stack them together. 4. Bam! All done!

Quarantine Quesadilla : by Joel W.

Ingredients :

2 tortillas

Bag of shredded cheese

Stick of butter

Any meats you want to add to it

Instructions:

1. Grab a pan, begin to heat 2. Once pan is hot enough, place a slice of butter on the pan and spread it 3. Place a tortilla on the buttered pan, and put cheese (and any other meats) on the cooking

tortilla.

4. Keep checking the side of the tortilla that's cooking, until its golden crispy 5. Once its at a golden crispy stage, grab the other tortilla and put it on top of the melting

cheese, put the spatula under the cooking side, hold the new tortilla with ur hand and flip

the quesadilla so that now the other side is cooking

6. Keep checking the new tortilla that is cooking until it is at a golden crispy stage, once at that stage, place your quesadilla on a plate and do whatever you want.

Peanut Butter and Jelly by Ryan M.

Ingredients: Jar of Peanut Butter, Jar of Jelly, and 2 slices of bread.

Directions:

1. Spread the Peanut Butter on one slice of bread with a kitchen knife. 2. Spread the Jelly on the other slice of bread with a kitchen knife. 3. Put the two breads on top of each other. 4. Serve

Tacos by Jordan N.

Ingredients:

Hamburger meat

Tortillas

Lettuce

Onion

Tomatoes

cheese

Oil

Taco seasoning

Directions:

First, you’re going to need to cook the hamburger heat

Next cut up your tomatoes, onion, lettuce, etc.

After the meat is cooked, cook your tortillas

When your tortillas are cook add your lettuce, tomatoes, etc

You can add anything else you want and your done

My Mother’s Meatballs by Emily P.

Ingredients:

1 Pack of Ground Beef

2-4 Slices of Bread

Blender

Pots

Cooking Oil

Directions:

1. Toast your bread slices. 2. Knead your ground beef until the toast is done. 3. Cut up your toast until it is in various sizes. 4. Blend Toast bits until a fine powder. 5. Shape ground meat into spheres. 6. Roll each sphere in the bread mix. 7. Cook meatballs on the stove in a pot with cooking oil at 300 F. Flip Meatballs until the

entire ball is crispy brown.

8. Enjoy your meal!

Lunch Tuna salad with either crackers or on toast: by Jayme L.

Ingredients:

Canned tuna

Miracle whip

Sweet relish

Black Olives

Celery (optional)

Directions:

1. Open the can of tuna and put it in a bowl 2. Get a tablespoon and put 2 spoonfuls of miracle whip in the bowl 3. Squeeze some of the pickle relish into the bowl and mix. If it looks too white in color

then add just a smidge more

4. Open the olives and put about 20 of them in after you cut them up. 5. Mix it all together 6. If you want to add celery now would be the time 7. (optional) wash and cut the celery into tiny pieces and put it in 8. Mix 9. Serve over saltine crackers or toast

Chicken and Rice by Elijah S.

Ingredients

1 pound boneless skinless chicken breast chopped into bite sized pieces

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

1 small yellow or white onion chopped

2 Tablespoons yellow curry powder

1 Tablespoon Thai red curry paste

15- ounce coconut milk canned, full fat

1/2 cup water or chicken stock optional

1 Tablespoon brown sugar

1 teaspoon fish sauce

2 Tablespoons lime juice

salt to taste

handful fresh cilantro roughly chopped

4 cups cooked white rice for serving

Instructions

1. Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.

2. Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.

3. Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.

4. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.

5. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed 6. Top with fresh cilantro, serve over cooked rice.

Pork Sisig by Loriel Q.

Ingredients

2 Pig Ears and 1 Pig Snout

1 Onion

2 Bell Peppers

40ml or ¼ cup of Soy Sauce

Pork Cube

¼ tablespoon of salt

1 tablespoon of Black pepper

(optional) Calamansi

oil (⅛ cup)

Instructions

1. Boil the pig ears and snout with black pepper and salt for around 45 minutes. 2. After boiling, grill the pig snout and pig ears until it turns golden brown. 3. Cut pig snout and ears, bell peppers, and onion into very small pieces (2mm by 2mm). 4. Cover a pan in a small amount of oil and cook for around 2 minutes. 5. Put in the onions for around 2 minutes. Mix regularly. Make sure to use medium heat. 6. Put in the pig snout and pig ears until they turn into a light brown color. Mix regularly.

You can use high heat.

7. Put in the soy sauce, then the bell peppers and pork cubes. Mix regularly. 8. Let cook for 5 minutes. Mix regularly. 9. Serve on a hot plate. 10. (Optional) Squeeze the calamansi on the dish when on the plate.

Oven-baked chicken by Tucker P.

Ingredients

-1 cup of panko

-salt and pepper to taste

-1 stick of unsalted butter

-1 pound of cut chicken 1-2 inches wide each

-1 cup of flour

-2 large white eggs

Instructions

1. Pre Heat the oven to 400 degrees Fahrenheit 2. Get out a large glass pan/dish 3. Get out 2 medium-sized pie pans and one small glass dish 4. Melt the stick of butter and spread it into the large glass pan/dish 5. Put the flour in one of the first medium-sized pie pan and the panko in the other 6. Take two eggs and put them in a small glass dish and whisk until mixed 7. Take pepper and salt and evenly distribute between the panko and flour 8. Lay the pans and bowls out in this order 1. Flour 2. Eggs 3. Panko 4. Large dish wish

butter

9. Lay the chicken into the flour then eggs then panko then into the large buttered dish, repeat until finished

10. Place dish in oven for fifteen minutes 11. Clean up while cooking 12. Take them out and flip them then put them back in for another 15 minutes 13. Take them out and check temp 14. If above 180 degrees Fahrenheit then serve 15. If not above 180 degrees Fahrenheit then put back for 2-3 minutes or until at desired temp

Gourmet ramen noodles by Tanner K.

Ingredients: Ramen noodles, eggs, soy sauce, sausage, and chilli powder.

Directions: First fill a pot ⅓ full of water. Boil the water. Next place 2 packets of ramen noodles

in the boiling water. In the same pot crack two eggs and let them cook. Cook until the noodles

are soft and the eggs are thoroughly cooked through. Make sure the eggs are scrambled. Use a

strainer to separate the noodles from the water and pour the noodle and egg mixture into a

separate bowl. Grab your soy sauce and squirt a tiny bit in the bowl. Pop some sausage in the

microwave for 3 minutes. After, chop it up into tiny circles. Dump your sausage into the bowl.

Grab a spoon full of chili powder and mix it into the bowl. Dump the season packets into the

bowl and let it rest on top. If you're feeling daring dump it into a blender and make a smoothie

out of your meal. And that's how you make gourmet ramen noodles.

Sinigang by Aaron O

Ingredients:

2 lbs pork belly

1 bunch spinach

3 tablespoons fish sauce

12 pieces string beans, cut in 2-inch length

2 pieces tomato, quartered

3 pieces chili

1 tablespoon cooking oil

2 quarts water

1 piece onion, sliced

2 pieces taro, quartered

1 pack sinigang mix, good for 2 liters of water

Directions:

1. Heat the pot and put-in the cooking oil. 2. Sauté the onion until its layers separate from each other. 3. Add the pork belly and cook until the outer part turns light brown. 4. Put-in the fish sauce and mix with the ingredients. 5. Pour the water and bring to a boil. 6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender. 7. Put in the sinigang mix and chili. 8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8

minutes.

9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

10. Serve hot and enjoy!

Turkey Meatloaf by Charles O.

Ingredients: For crepes- 1 ½ pound of turkey meat, 1 cup of crushed ritz crackers, ½ cup of

ketchup, ½ a cup of onion, ½ teaspoon of garlic powder, ½ teaspoon of salt, ¼ a teaspoon of

pepper, a tablespoon of olive oil

Directions:

1. Preheat oven to 350 degrees F. 2. Dice onions and saute the diced onions in the tablespoon of olive oil for 3-5 minutes until

they are soft and clear. Then remove from heat.

3. In a large mixing bowl, combine the pound of turkey meat, crushed ritz crackers, sauteed onion, and garlic powder. Season with salt and pepper to taste. Then put contents in a

lightly greased 5x9 inch loaf pan.

4. Pour ketchup on top. 5. Place pan into the oven and bake at 350 degrees F for 1 hour.

Pepperoncini Pot Roast by Cecilia N.

Ingredients: For Pot Roast

1 chuck roast, 1 packet ranch dressing mix, 1 packet brown gravy mix, 1 stick of butter(cubed), 1

jar of pepperoncinis

Directions:

1. Place chuck roast in bottom of crockpot 2. Sprinkle ranch and gravy mix over the top of the roast 3. Pour entire jar (including liquid) onto the roast 4. Add butter all over the top of the roast 5. Place lid on top of crockpot, cook on low heat for 8 hours

Dinner Steak with asparagus and rice by Jayme L.

Ingredients:

Steak

Rice

Asparagus

Worcheshire sauce

A1 sauce

Lime juice

Balsamic vinegar

Pepper

Directions

1. Make sure that your steak is thawed and put your worcheshire sauce A1 sauce lime juice into the bag of steak. Let it sit for a few hours if you can. You want to have it sit and

marinate for 24 hours for best taste.

2. When you go to cook it you either cook it on a george foreman or a grill. You don’t want to put your steak on until the outside temperature of the grill is 450-460 degrees.

3. When you are ready to put your asparagus on the grill you want to put the in the balsamic vinegar and pepper and let it soak for about 5 minutes. Then you can put them on the

grill. The tips should be charged but not too far down.

4. With the steak you want to feel the steak until it feels good to you. If it is undercooked, you can always put it back on the grill because the coals will still be going on.

5. The rice you can put however many cups of rice in the rice cooker and put double that amount of water in. so if you put 2 cups of rice, water goes up to 4.

6. After all of that is done you are free to eat.

Spaghetti by Gio M.

Ingredients: Italian Sausage, Ground Beef, Italian Seasoning, Red Wine, Spaghetti Noodles,

Garlic, Pepperoni, Spaghetti Sauce

Direction: Cook ground beef in a pan, Cook Italian Sausage in a pan, Once cooked set aside, In a

crockpot pours spaghetti sauce, Add 2 tablespoons of minced garlic, add 1 teaspoon of Italian

seasoning, add chopped pepperoni, A ¼ cup of red wine, add ground beef and sausage, Set

crockpot to cook for 6 hours, Once spaghetti sauce has finished cooking boil noodles in water,

Once al dente strain noodles in a colander, Serve in boul and add spaghetti sauce to your liking.

enjoy.

Friendship Amish Bread by Anthony M.

Ingredients: Flour, sugar, Milk, Eggs, Cinnamon, Vanilla extract, salt, baking powder.

All you really do is put them together, mix them and that's it. Then you mash the bag for 6 days

then feed it flour, sugar, milk. Then mash for 4 more days and on day ten you feed it again then

bake it.

Ramen by Gracie W.

1.take some ramen

2.break it into small pieces

3.put into a bowl

4. Fill with water until water covers the ramen (mostly)

5. Put it in the microwave and set it to 4mins

6.drain the water out of the bowl

7. After it is done take the flavoring for the ramen and pour most if it into the bowl(i prefer to eat

beef flavored so i wait till it turns a certain color and taste a noodle to see if i need more) 8.pour

soy sauce on top but don't drown the noodles.

There's no measurements.

Chicken by Elijah S.

Ingredients

1 pound boneless skinless chicken breast chopped into bite sized pieces

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

1 small yellow or white onion chopped

2 Tablespoons yellow curry powder

1 Tablespoon Thai red curry paste

15- ounce coconut milk canned, full fat

1/2 cup water or chicken stock optional

1 Tablespoon brown sugar

1 teaspoon fish sauce

2 Tablespoons lime juice

salt to taste

handful fresh cilantro roughly chopped

4 cups cooked white rice for serving

Instructions

1. Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.

2. Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.

3. Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.

4. Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.

5. Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed 6. Top with fresh cilantro, serve over cooked rice.

Green Bean Casserole Dinner by Jack C.

Prep time: 10 min Cook time: 30 min

Ingredients:

1 can (10 ¾ oz) Campbell's Cream of Mushroom Soup

1 tbs. Soy sauce

Dash Pepper

4 cups cooked cut green beans

1 ⅓ cups French’s French Fried Onions

Mix soup, milk, soy, pepper, beans, and ⅔ cup of onions in 1 1/2 -qt casserole

Bake at 350 degrees Fahrenheit for 25 min, or until hot

Stir and sprinkle with remaining onions

Bake for 5 min. Serves 6

Beef Keleguen by Sage E.

Ingredients: 2 pounds of Flank steak, 7 lemons, salt and pepper to taste, two stalks of green

onions, one bulb of garlic, ¼ of a teaspoon of a fermented hot pepper, and one whole yellow

onion.

Directions:

1. Grab one medium-sized mixing bowl with a sharp knife and a cutting board. 2. Cutaway the silver skin of the flank steak and any excess fat. 3. Thinly slice the two pounds of meat, cutting against the grain and place it into the bowl. 4. Either wash or grab a new cutting board and knife. 5. Dice the yellow onion and garlic and place them into the bowl. 6. Cut all lemons in half then juice the lemons into the bowl. 7. Add the fermented hot pepper. 8. Stir ingredients in the bowl until the lemon juice is well incorporated into the meat

because the lemon juice is what cooks the meat.

9. Place in refrigerator for 30 minutes and every 10 minutes take it out and stir it to reincorporate the ingredients.

10. Wash cutting board and knife then chop the green onions and then set aside. 11. After 30 minutes meat should look brown add salt and pepper to taste. 12. This is normally a spicy ish so adjust the spiciness by either adding or not using at all the

fermented hot pepper.

13. Garnish green onions on top and it is no ready to serve.

Breadsticks by Aidan Mc.

Ingredients

1 cup plus 2 tablespoons warm water

1 1/2 teaspoons instant yeast

2 tablespoons granulated sugar

3 tablespoons unsalted butter, melted

1 3/4 teaspoons salt

16 ounces (about 3 1/3 to 3 1/2 cups) bread flour

2 tablespoons unsalted butter, melted

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

Directions

In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt.

Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase

speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic.

Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place

until doubled in size, about 1 1/2 hours.

Divide the dough into 12 (2 ounces) portions. Roll each piece of dough into a 7-inch log. Place

the dough logs on a nonstick baking mat or parchment-lined baking sheets, cover, and let rise

until doubled in size, about 1 hour.

Preheat the oven to 400°F. Bake for about 12 minutes, or until golden brown. Remove from oven

and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle

evenly over breadsticks. Serve warm.

Chicken Parmesan by Jayden B.

INGREDIENTS

4 chicken breasts

1 jar of sauce

1 cup parmesan

1 tablespoon Parsley

Baking pan

DIRECTIONS

First clean all four of your chicken breasts. Then get out baking pan, put a thin layer of sauce on

the bottom of the baking pan. Place all four pieces of chicken on top of the thin layer of sauce.

Add a little more sauce to the tops of the chicken. Then put chicken in the oven for 350 degrees

for 40 mins . The last four minutes of cooking time, take out your chicken and put on your

parmesan cheese and let it melt in the oven to your liking.. Take out the chicken parmesan from

the oven, sprinkle a little bit of parsley and you are ready to eat. ENJOY...

Spaghetti and meatballs by Katy N.

Ingredients - Spaghetti noodles, Pasta sauce (of your choice)

For the meatballs - 1 pound of ground beef, ½ a cup of chopped onion, 1 clove of garlic, 2

teaspoons of salt, 2 teaspoons of black pepper, ½ a cup of parmesan cheese, 1 egg, ½ a cup of

milk, ½ of fine, dry breadcrumbs, ¼ cup of parsley (optional).

Directions

1. Gather ingredients, make sure ground beef is fully defrosted. 2. In a large mixing bowl add your ground beef, onion, garlic, parsley, salt, pepper,

parmesan cheese, egg, milk, and breadcrumbs. And then mix until well combined.

3. After you mixed your mixture roll the mixture into balls, about the size of a golf ball. 4. When you have used up all your mixture place the meatballs in a pan on the stove at

medium/high heat until they’re brown.

5. When browned add your sauce and reduce the heat and let simmer for about 10-15 minutes or until the center of the meatball reaches 160 degrees Fahrenheit.

6. While your meatballs are simmering, boil and cook your pasta until al dente. 7. Serve and enjoy!

DESSERT

Strawberry Shortcake by Ivy G.J.

Ingredients: pound cake, canned strawberry pie filling or topping, whip creme, strawberrys

Directions: Put the poundcake on the plate, put the canned strawberry mix all over the

poundcake, put the whip creme on last, put one strawberry on the very top of the whip creme,

then Enjoy!

Finished Product:

Funnel Cake by Kylie P

Makes about 4 funnel cakes.

Ingredients:

2 Cups Of Oil (For Frying)

Powder Sugar

Whip Cream

1 Cup Of Pancake Mix

¼ Cup Of Water

1 Large Egg

1 Teaspoon Of Vanilla Extract

Directions:

1. Grab out a glass cup measuring cup. 2. Add one cup of pancake mix, ¼ cup of water, one large egg, and one teaspoon of vanilla

extract.

3. After they are all added in the glass measuring cup you take a whisk and start mixing it all together.

4. Next, you will grab a baker icing bag and put all of the batter in the icing bag. 5. Now, You will grab out a pan and put two cups of oil in. 6. After the oil needs to be turned up to medium heat and start making circles with the

batter. ( Make sure the batter is over lapping each other while you are making the circles.

7. Let sit for about 30 seconds and then you will flip to the other side. Let the other side sit for about 30 seconds also.

8. After the funnel cake is done browning up then you transfer it to a plate and put some powdered sugar on it along with some whip cream.

Churros by Aubrie W.

For churros

1 cup of water

6 tbsp of butter

2 tbsp of granulated sugar

1 tsp of vanilla extract

1 cup of all-purpose flour

1 tsp of salt

2 large eggs

Vegetable oil for frying

Cinnamon sugar (cinnamon and sugar mixed together)

For the chocolate dipping sauce (optional) (I didn’t do)

¾ cup of dark chocolate chips

¾ cup heavy cream

1 tsp ground cinnamon

¼ tsp salt

Directions

1. Make churros: In a large saucepan over medium heat, Add Water, butter, and sugar. Bring to a boil then add vanilla. Turn off heat and add flour and salt. Stir with a wooden

spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.

2. To cooled mixture. Using a hand mixer beat in eggs one at a time until combined. Transfer mixture into a Piping Bag fitted with a large open star tip.

3. In a large pot over medium heat add enough oil to come halfway up the side and heat to 375 Degrees. holding the Piping Bag of few inches above the oil carefully pipe churros into 6”

long ropes. Using kitchen scissors to cut off dough from Piping Bag.

4. Fry until golden, 4 to 5 minutes, turning as necessary fry 3 to 4 churros at a time and let oil come back to 375 degrees before each batch. Remove churros with a slotted spoon or tongues

and it immediately World shows and cinnamon-sugar then place on a cooling rack.

5. Make chocolate dip sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat bring heavy cream to a simmer. For hot cream over chocolate chips

and let sit 2 minutes. Add cinnamon and salt and whisk to combine.

6. serve churros with chocolate dipping sauce.

Dessert: Crocker Mug Cakes (RIDICULOUSLY EASY) by Mei Mei A.

Ingredients: 1 package of Crocker Mug Treats mix

1 package of included frosting

3 Tablespoons Water or Milk

9 to 12 oz microwave-safe mug

1. Pour dry mix into mug. 2. Add 3 tablespoons of your preferred liquid (see above). 3. Stir for 30 seconds. 4. Microwave for 1 minute and 15 seconds or until the surface is mostly dry. 5. Squeeze frosting onto the top. 6. Eat directly out of mug.

Peanut Butter Kisses (Cookies) by Madison H.

Recipe:

1 egg

1 t. Vanilla

½ C. sugar

1.2 C. brown sugar

½ C. shortening

2 T. milk

½ C, peanut butter

1 ¾ C. flour

1 t. Baking soda

½ t. Salt

Bag of Hershey kisses

Directions: Mix together the first six ingredients until smooth. Add peanut butter. Sift together

dry ingredients and blend into the creamed mixture. Drop by tsp. Onto cookie sheet. Bake at

350 degrees for 8 minutes. Put one kiss on each cookie and bake for 3 minutes more.

Apple Pie Mug Cake (Serves 2) by Lillian K

Ingredients ¾ cup of all-purpose flour,¼ cup sugar, ½ teaspoon baking powder, ½ teaspoon

cinnamon, ½ cup of milk (room temperature) 4 tablespoons of butter (melted and cooled), 1

teaspoon vanilla extract, and ½ cup apple pie filling.

Directions

Whisk together flour, sugar, baking powder, and cinnamon in a small bowl.

Add milk, butter, vanilla, mix well between each ingredient.

Alternate layers of the batter, apple pie filling, and cinnamon sugar into a 14-ounce mug. End

with cinnamon sugar

Microwave for 1.5-2 minutes for a single mug or 2-3 minutes for two mugs

Allow the mug(s) to cool for a few minutes before serving.

Top with your favorite apple pie toppings and enjoy!

Red Velvet Cake pops by Haley B.

Ingredients-

⅓ cup of vegetable oil

3 eggs

1¼ cup of water

one 15oz box of cake mix

2 tablespoons of pillsbury creamy supreme vanilla frosting

One 12oz bag of candy melts

1 tablespoon of melting aid

Equipment-

20 cake pop sticks

Something that will hold the cake pops to dry

Instructions-

Spray your pan with non stick spray. Combine the eggs, cake mix, oil, and water then

pour the red velvet cake batter into a baking dish. Bake the cake according to the

package. Let it cool down to room temperature.

Crumble the cake mix with your hands into a large bowl. Add two tablespoons of vanilla

frosting and work it in with your hands.

Shape the crumbled cake mix into a ball.

Melt ¼ cup of candy melts into a small bowl. Heat in 30 second intervals, then dip the

end of your cake pop stick into the melted candy.

Insert the stick into the cake ball, a little more than half way through. Now place each

cake pop onto a baking sheet and freeze for 15 minutes. Then melt the remaining candy,

once it is melted add one tablespoon of dipping aid chips. Now mix all together and mix

with a whisk, poor together into a cup.

Dip each cake pop into the cup. Tap off the excess frosting.

Place the dipped cake pops into a styrofoam block and drizzle with red candy melts.

Chocolate Chip Cookie Recipe by Sage P.

Type- Dessert (makes one batch)

Ingredients:

2 ¼ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup softened butter

¾ cup sugar

¾ cup brown sugar (packed)

1 teaspoon vanilla extract

2 eggs

2 cups chocolate chips

Directions:

1. Preheat oven to 375 degrees. 2. Combine flour, baking soda, and salt in a small bowl. 3. Combine butter, sugar, brown sugar, and vanilla extract in a large bowl. 4. Add eggs one by one into sugar mixture. 5. Gradually beat in flour mixture. 6. Slowly add chocolate chips. 7. Make small spheres of dough and place on greased baking sheet. 8. Bake 9 to 11 minutes or until desired.

!! For softer cookies, bake 8 minutes !!

Dessert: (Gluten-Free) Mini Lava Cakes by Alison P.

Ingredients:

6 ounces of high quality, semi-sweet chocolate

½ cup (1 stick) unsalted butter

¼ cup all-purpose Flour (Gluten-Free)

½ cup confectioners’ sugar

⅛ teaspoon salt

2 large eggs

2 large egg yolks

Directions:

1. Spray four 6 ounce ramekin with nonstick cooking spray and dust with cocoa powder. This ensures the cakes will seamlessly come out of the ramekins when inverted onto a

plate in step 7. *Or spray half of a 12-count muffin pan and dust with cocoa powder. If

baking in a muffin pan, the recipe will yield 6 cakes.

2. Preheat oven to 425°F (218°C) 3. Coarsely chop the chocolate. Place butter into a medium heat-proof bowl, then add

chopped chocolate on top. Microwave on high in 10-second increments, stirring after

each until completely smooth. Set aside.

4. Whisk the flour, confectioners’ sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and

eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or

wooden spoon. If there are any lumps, gently use your whisk to rid them. The batter will

be slightly thick.

5. Spoon chocolate batter evenly into each prepared ramekin or muffin cup. 6. Place ramekins onto a baking sheet and bake for 12-14 minutes until the sides appear

solid and firm– the tops will still look soft. *If baking in a muffin pan, the cakes only take

about 8-10 minutes.

7. Allow to cool for 1 minute, then cover each with an inverted plate and turn over. Use an oven mitt because those ramekins are hot! The cakes should release easily from the

ramekin. *If you used a muffin pan, use a spoon to release the cakes from the pan and

place each upside down on plates.

8. Add toppings. Serve immediately. (optional for topping: ice cream, raspberries, and/or chocolate syrup)

Notes: Make-Ahead & Freezing Instructions: You can prepare the batter through step 4. Cover

tightly and refrigerate for up to 2 days. Allow it to come to room temperature before continuing

with step 5. You can freeze the baked lava cakes for up to 3 months. Allow them to cool

completely before freezing. Re-heat in the microwave.

Special Tools: Glass Mixing Bowls, Rainbow Whisk, Muffin Pan, Ramekins, and Baker’s

Chocolate: Make sure to use high-quality chocolate, not chocolate chips. You won’t have much

“lava” with chocolate chips! I suggest high-quality chocolate baking bars sold in the baking aisle

such as Baker’s, Ghirardelli, Nestle, or Lindt. They’re all typically sold in 4-ounce bars, so you

will need 1 and 1/2 bars total.

Eggs: For this recipe, you need 2 whole eggs plus an addition 2 egg yolks. (Use the 2 extra egg

whites in an omelet or in any of my recipes with egg whites.) After 10-14 minutes in an oven this

hot, the eggs should be cooked to 160°F which is considered safe to eat. If you’re concerned, you

can take the temperature to be sure!

Dessert: Sugar Cookies by Takajanea G.

Ingredients

1 cup of butter, softened

1 ¼ cups granulated sugar

1 egg

2 tsp vanilla extract

2 ½ cups of all-purpose flour (or cake flour)

½ tsp baking soda

½ baking powder

Topping

¼ granulated sugar, for dipping

Directions

1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper or foil (make sure to spray with baking spray if you use foil)

2. In a large bowl that has a standing mixer or a hand one, cream the butter and sugar together until its light and fluffy

3. Then add the egg and vanilla extract; mix until combined 4. Then in a separate bowl, mix the dry ingredients together; then add to the rest making

sure to scrape down the sides

5. Once the dough is combined, roll the dough into balls, then roll it in sugar ( Note: If you used cake flour instead of all-purpose, you might wanna put it in the fridge for like 5 to

10 minutes, so the dough won’t be too sticky)

6. Place on the baking sheet about 2 inches apart and bake for 10-11 minutes 7. Finally, allow to cool and enjoy!

Churros by Antonio E.

Eggs, Vanilla extract, flour, sugar, cinnamon, milk mix the flour, eggs, vanilla extract, and

milk until it sticks together and looks like dough then roll them up into small long rolls and

put them to fry in oil, take them out and rub them with sugar and cinnamon.

My Favorite Carrot Cake by McKinley S.

Ingredients: (Cake)

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

½ cup of coconut

½ cup of chopped walnuts

½ cup of raisins

2 cups of sugar

1 cup of vegetable oil

4 eggs

3 cups of peeled and grated carrots

Cream Cheese Frosting:

2 (8-ounce) packages of cream cheese, softened

½ cup of butter, at room temperature

5 cups of powdered sugar, divided

2 teaspoons of vanilla

For Cake:

Preheat oven to 350 degrees F. Lightly grease and flour a 9*13-inch cake pan and set

aside.

Whisk together flour, salt, baking soda, and cinnamon in a large bowl and set aside.

Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine.

Alternatively, you may chop them. In a large mixing bowl, combine sugar and oil and mix well.

Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended.

Add ground nut mixture and grated carrots and beat until blended. Put the batter in the pan and

bake for 40 to 45 minutes. Allow the cake to cool for 10 minutes. When the cake is completely

cool, add the cream cheese frosting.

For Frosting:

Beat cream cheese until smooth. Add butter and mix until blended. Add 3 cups of

powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until

smooth and fluffy.

This recipe is not my own but is from the LDS living website.

Dessert: Homemade Oreos by Lillian B.

Ingredients:

For Cookies:

1 box devil’s food cake mix

2 eggs

3/4 Cup shortening

1/2 teaspoon vanilla

For Frosting:

4 ounces cream cheese, softened (½ box)

½ cube butter

½ pound powdered sugar (about 4 cups)

Directions:

Cookies:

1. Mix all ingredients together. 2. Roll into walnut-sized balls. 3. Place on an ungreased cookie sheet. 4. Bake at 375° for 6-8 minutes. (They will be cracked and look soft) 5. Cool and frost.

Frosting:

1. Mix together. 2. Place frosting in between two cookies. 3. Serve and enjoy!

my favorite quarantine recipe

(dessert)

Sugar Cookie recipe by Lizeth B.

ingredients:

2 ¾ cups of all purpose flour

1 teaspoon of baking soda

½ teaspoon of baking powder

1 cup butter (softened)

½ cup of white sugar

1 egg

1 teaspoon of vanilla extract

directions:

step one - preheat the oven to 375 degrees F (190 degrees C). in a small bowl, stir

together flour, baking soda, and baking powder. set aside.

step two - in a large bowl, cream together the butter and sugar until smooth. beat in egg

and vanilla. gradually blend in the dry ingredients. roll rounded teaspoonfuls of dough

into balls, and place onto ungreased cookie sheets.

step three - bake 8 to 10 minutes in the preheated oven, or until golden. let stand on a

cookie sheet two minutes before removing to cool on wire racks.

Dessert: by Alivia C.

Ingredients:

2 cubes butter, room temperature

1 cup brown sugar

¾ cup granulated sugar

2 eggs

1 tsp vanilla

1 tsp baking soda

½ tsp salt

3 cups flour

2 cups of chocolate chips

Cream together the butter and sugars. Then add the eggs and vanilla. Then add the dry

ingredients and mix. Finally add the chocolate chips. Roll them into balls and place them on a

cookie sheet. Bake them at 375 for about 9 minutes.

Grandma Jan’s Hershey Bars! By Loralyn L.

Batter: Mix 1 cup of white sugar, 1 cube of margarine or butter, 4 large eggs, 16 ounces of

Hershey chocolate syrup, 1 cup flour, and a pinch of salt. Put batter into a 9 x 13 baking pan.

Bake at 350 degrees Fahrenheit for 32 minutes.

Frosting: Mix 1 ½ cups sugar, 1 cube margarine or butter, and 6 tablespoons of milk in a pot on

the stove. Boil for 1 ½ minutes, then add ¾ cup of chocolate chips after removing from heat. Stir

until chips are dissolved and mixture is thick.

(Let the bars cool before adding the frosting)

Steps to make homemade popcorn: by Aidan L.

Category: Snack

Ingredients:

Popcorn Kernels

Vegetable Oil

Salt

Tools:

Heavy Pot with a lid

¾ cup

Stove

Large Bowl

1 and a half teaspoon

Steps:

1. Get your popcorn kernels out and pour them into the ¾ cup. You don’t want to fill the whole cup up if you are making it for yourself. (If you are making it for yourself, fill it so

that there is still a little bit of room at the top of the cup).

2. Now get your pot and vegetable oil out. Pour the vegetable oil in a say “1 one thousand.” Then stop. Next, make sure the vegetable oil gets everywhere on the very bottom of the

pot. Now take three kernels out of your cup and put them in the pot.

3. Turn the stove on high and put the lid on. Now, wait until you have heard the three kernels pop.

4. Then, turn your stove’s heat on medium and pour the rest of your kernels in. Now shake the pot up and down and side to side. Do this about every thirty seconds until each kernel

is popping about 2-3 seconds apart.

5. Now turn off the stove, take your pot top off, and get out your salt. Put some salt into your 1 and ½ teaspoon and sprinkle the salt on top of all the popcorn.

6. Next, take your bowl and pour about half the popcorn from the pot into the bowl. Then, take another 1 and ½ teaspoon of salt and sprinkle it all over the other half a pot of the

popcorn. Now, take your other half a pot of popcorn and put it into the bowl. Next, put

your last 1 and ½ teaspoon of salt and sprinkle it all over the popcorn in the bowl.

7. Finally, shake and toss the popcorn so the salt gets everywhere all over each popcorn kernel. And now, it’s ready to eat.

Cinnamon Sugar Roll Ups by Marlayna J.

Ingredients- 1 flour tortilla, regular or cinnamon cream cheese, butter, cinnamon sugar

Directions- 1.Get your cinnamon sugar and put it on a plate.

2.take one flour tortilla and spread cream cheese on it.

3.Then roll the tortilla up and cut it into sections.

4. get your butter and put it in the pan and let it melt.

5. after it's melted, take the pieces and put them in the pan.

6.once the cream cheese melts and the tortilla becomes crispy turn off the heat and roll them in

cinnamon sugar.

Sugar Cookies by Stephanie Mo.

Ingredients:

1 ¼ cups of butter

2 eggs

4 teaspoons baking powder

1 teaspoon nutmeg

2 cups of sugar

5 cups flour

½ cup milk

Directions:

Mix butter sugar and eggs together. Add in baking powder and nutmeg. Then slowly add in four

and milk together. Roll out ¼ inch thick, cut into favorite shape. Bake at 375 degrees for 8

minutes. Makes about 40 cookies. Frost and decorate as desired.

Cheesy Popcorn by Ylani M.

Ingredients:

2 tablespoons grapeseed oil

¾ cup unpopped popcorn seeds

¼ cup organic virgin coconut oil, melted

¼ cup nutritional yeast

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon garlic powder

½ teaspoon sea salt

(Double ingredients for larger batch)

1. Heat the grapeseed oil in a large saucepan over medium-high heat. Add the popcorn seeds and place the lid on the pan. Shake vigorously to coat the kernels with oil. When

the corn starts to pop, shake the pan constantly until the popping stops, about 5 to 7

minutes. Remove the pan from the heat and pour the popped corn into a large mixing

bowl.

2. Drizzle the melted coconut oil over the hot popcorn and sprinkle with nutritional yeast, chili powder, cumin, garlic powder, and sea salt to taste. Stir thoroughly and serve

immediately.

Deep-fried Oreos by Rayshawn B.

Ingredients:

Oreos, pancake mix, oil, water

Directions:

Pour the water in the pancake mix, mix very well

Then dunk the Oreos in the pancake mix the take it out and put it on the pot of oil then let it fry

until you It goes into a golden brown pancake.

Peanut Butter-Banana Brownie Pizza by Simone P.

Ingredients:

1 package brownie mix

1 package (8 ounces) Cream Cheese, softened

¼ cup sugar

¼ cup creamy peanut butter

3 large bananas, peeled, sliced

¼ cup coarsely chopped peanuts

2 square Baker’s Semi-Sweet Chocolate

2 teaspoons butter or margarine

Directions:

PREPARE brownie mix as directed on package. Spread butter evenly in a greased 12-inch pizza

pan. Bake for 20 minutes. Cool completely on the wire rack.

MIX cream cheese, sugar and peanut butter with an electric mixer on medium speed until well

blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with

peanuts.

COOK chocolate and butter in a heavy saucepan on very low heat, stirring constantly until just

melted. Drizzle over bananas and peanuts.

Makes 12 servings.

Photo:

Brownies by Zarely A.

INGREDIENTS

2 cups of white sugar

1 cup of butter

½ cup of cocoa powder

1 teaspoon of vanilla extract (I added 3 or 4 teaspoons)

4 eggs

1 ½ cups of all-purpose flour

½ teaspoon of baking powder (I added 1 teaspoon)

½ teaspoon of salt

½ cup of walnut halves (I added 1 cup)

Before baking I would recommend an oven thermometer and preheating the oven.

DIRECTIONS

1. Melt the butter or margarine and mix all of the ingredients in the order given.

2. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes in a 9 x 13 inch greased pan.

Margarine: A butter substitute made from vegetable oils or animal fats.

Deep Fried Oreos by Anthony E.

Ingredients: Pancake Mix and Oreos of your preference

Directions: First grab your pancake mix and throw the powder/mix into a bowl add water

depending on measurements. Mix until you get a nice pancake consistency. Then throw frying

oil into a pan and let it boil. Once the oil is boiled grab your Oreos and nicely coat them in

pancake mix. Next, put them into the boiling oil and cook for 10-15 seconds on each side, once

done throw them onto a paper towel and let it absorb the oil. Lastly, serve on a plate with

preferably Vanilla Ice Cream.

Dessert Strawberry shortcake by Jayme L.

Ingredients:

Whipped cream

Short sponge cake

Strawberries

Blueberries

Directions:

1. You put the sponge cake on a plate and put as much whipped cream in the center 2. Wash and cut the strawberries and put them around and on top of the shortcake 3. Wash the blueberries and put them around and on top of the shortcake 4. Enjoy

Cream Puffs by Scarlett B.

Ingredients:

½ cup water

¼ cup butter

⅛ teaspoon salt

½ cup flour

2 eggs

FILLING:

1 teaspoon unflavored gelatin

1 tablespoon cold water

2 tablespoons boiling water

½ cup sugar

¼ cup unsweetened cocoa powder

1 cup heavy whipping cream

1 teaspoon vanilla

Directions:

1. Preheat oven to 400 degrees F. 2. In a medium saucepan, combine water, butter, and salt and bring to a boil. Remove from

heat and add flour all at once. Stir quickly with a spoon until dough forms a ball.

3. Add one egg at a time, combining completely after each addition. The mixture will be very smooth and velvety.

4. Either drop the dough by scant teaspoons or spoon dough into a pastry bag and pipe it directly onto an ungreased baking sheet. Teaspoons seem small but the pastry will puff

up and still be bite-sized.

5. Bake for 20-25 minutes or until golden brown. Remove from, oven allow to cool for a few minutes, and then transfer to a wire rack to cool completely.

6. While the pastry is baking prepare the chocolate mousse. 7. When the mousse has chilled and the puffs have cooled, fill a decorating bag fitted with a

large tip with the mousse.

8. Gently insert the piping tip into the bottom of each pastry puff and squeeze filling into the puff, being careful not to overfill. Sprinkle with powdered sugar or dip the top in

chocolate and refrigerate until ready to serve. Makes about 40 bite-sized cream puffs.

FILLING:

1. In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While the gelatin is softening, bring 2 tablespoons to boil in the microwave. Whisk into

the softened gelatin and allow to cool.

2. In a medium mixing bowl, combine sugar, cocoa powder, cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture until combined

and refrigerate for 30 minutes.

(These recipes are from “Our Best Bites” by Sara Wells and Kate Jones.)

Funnel cake by Aniyah C.

Ingredients:

2 cups milk

1 egg, beaten

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon sugar

½ stick (4 tablespoons) melted butter

Powdered sugar, for topping (optional)

Directions:

1. Combine milk, egg and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar. Then gradually add to wet ingredients.

2. Beat with a mixer until a smooth batter forms. Fold in melted butter. 3. Pour batter into a funnel. 4. Bring funnel over hot oil, and release the batter into it, moving it in a circular motion to

create spiral-like shapes.

5. Fry 2 to 3 minutes until golden brown and slightly puffed. 6. Sprinkle with powdered sugar.

Big Giant Chocolate Chip Cookie by Alex F.

Ingredients:

3 tablespoons butter, melted

2 tablespoons granulated sugar

¼ cup lightly packed brown sugar

1 egg yolk (just yolk)

½ teaspoons vanilla extract

½ cup and 1 tablespoon flour

⅛ teaspoon baking soda

⅛ teaspoon salt

½ cup chocolate chips (recommend ¾)

Instructions:

Preheat the oven to 350 degrees. Line a cookie sheet with parchment.

Mix butter and sugars until smooth. Add egg yolk and vanilla. Sprinkle flour, baking soda, and

salt on top and then mix together. Add chocolate chips and/or any other mix-ins.

Form dough into one large ball and place on a prepared baking sheet. Gently press down to

about 1/2 – 3/4 inch thick. Bake until edges are set and the center looks cooked, but still

soft. You’ll want to keep an eye on it since baking time can vary depending on how much you

press your dough down. Mine usually take about 15 minutes.

Chocolate Chip Cookies with Reeses pieces by Zoey E.

Ingredients: 2 1/4 cups all-purpose flour. 1 cup (2 sticks) butter, softened. 3/4 cup granulated

sugar. 3/4 cup packed brown sugar. 2 large eggs. A bag of chocolate chips (mini are preferred).

A bag of Reese’s pieces

Directions:

1. Preheat o