Fifth grade ePub cooking cook book grade 2012 cook book .pdf · 2012. 2. 14. · Cooking Smart All...

Cooking Smart All recipes from 2011-2012 Fifth grade at Simpson Elementary School

Fifth Grade 2011-2012

1st Edition

...................Welcome to Our Fifth Grade Cookbook 2011-2012 9

....................................Mrs. Summer Class Recipes 2011/2012 10

.......................................................................Waldorf Salad by Derek (healthy) 11

........................................................McKenzie Healthy Grilled Penne al Fresco 12

......................................................................Healthy Instant Pickles by Mark L 13

.......................................................................McKenzie’s Chicken Cheese Ball 14

................................................................................Steven’s Heathy Tuna Salad 15

........................................Kaylee’s Healthy Turkey,Tomato, and Spinach Salad 16

.....................................................................................Summer’s Healthy Pasta 17

............................................................Austin’s Healthy Lemon Caper Chicken 18

...............................................................Meat loaf by Trenton my healthy food 19

..........................................................Madison’s Healthy Green Bean Casserole 20

.......................................................................................Sam’s Healthy Chicken 21

......................................................Katelyn’s Healthy Apple and Cabbage Slaw 22

........................................................................Hannah’s Gluten-Free Meatballs 23

.......................................................................Only Hunter’s Amazing Lasagna 24

......................................Alan s Home Made Orange Chicken Healthy Recipe 25

......................................................................Dylan’s/Cody’s Famous Lasagna 26

..............................................................Sarah’s Creamy Spinach and Tortellini 28

........................................................................Cody’s World’s Best Turkey Chili 29

...........................................................................Sean’s Healthy Spicy Meatloaf 30

...........................................................................................Anna’s Steak Stir Fry 31

........................................................................Corey’s Potato Soup With Bacon 32

Fifth Grade Cookbook 3

......................................................................................................Micah’s Break 33

......................................................................................................Micah’s Salad 34

..........................................................................................................Izzy’s Salad 35

.....................................................................Sean’s Beautiful Fruit Salad Basket 36

......................................................................................Anna’s NoBake Cookies 37

...................................................................Luke Hathaway Amazing Smoothie 38

............................................................Vretes by Trenton and his Grandmother 39

..................................................Luke Hathaway's Amazing Banana Cream Pie 40

.......................................................................................Kaylee’s Best Brownies 41

..........................................................................Only Hunter’s Amazing Gallets 43

.........................................Grandma’s famous Carrot Cake Cupcakes by Jenna 44

...............................................................Steven’s Holiday Cheesecake Presents 45

...........................................................................Dylan Flint Amazing Brownies 46

.................................................................Sean’s Pineapple Upside Down Cake 47

..........................................................................................Austin’s Pumpkin Pie 48

.............................................................................Unbaked Cookies By Mark L 49

..............................................................Aaliyah’s Raspberry-Orange Smoothie 50

..............................................Mom’s/Jenna’s Famous Raspberry Cheese Cake 51

..................................................................Grandma Glenn’s Cookies by Derek 52

..........................................................Aaliyah’s Peanut Butter Brownie Cookies 53

................................................................................Summer’s Banana Pudding 54

...........................................................................................Spencer’s Fruit Slush 55

...............................................................Spencer’s Chocolate Raspberry Cloud 56

....................................................................Izzy Felton Perfect Chocolate Cake 57Fifth Grade Cookbook 4

.........................................................................Madison’s Cheesecake Brownies 58

......................................................................Hannah’s Gluten-Free Snack Mix 59

..........................................Alan s Home Made Pumpkin Pie Junk Food Recipe 60

..........................................................Sean’s Easy Chocolate Lover’s Cheese Pie 61

..............................................................................Cody’s peanut butter cookies 62

.....................................................................Katelyns Awesome Zebra Cookies 63

....................................Mrs. Hutson’s Class Recipes 2011/2012 64

................................................................................Caleb’s Chicken Quesadilla 65

.....................................................................................Sean’s Favorite Meatloaf 66

.........................................................................Mallory’s Broccoli Cheese Soup 67

.......................................................................Starr’s Braised Balsamic Chicken 68

............................................................................Anna Shaver’s Vegetable Soup 69

.................................................................Aaron Randolph Chicken Croissants 70

..............................................................................................Olivia’s Dumplings 71

.........................................................................Ashley’s Chicken Hot Wing Dip 72

.......................................................................................Wilson Family Lasagna 73

......................................................Dylan’s Mushroom Stuffed Pork Tenderloin 74

.................................................................................Trevor’s Chicken Casserole 75

.................................................Standing Rib Toast with Two Sauces by Joseph 76

......................................................................Butternut Squash Soup by Sophia 77

............................................................................Jacob’s Famous Spinach Salad 78

................................................................................Bailey’s Chili Fit For a King 79

.................................................................................Clayton’s Awesome Burger 81

......................................................................Clayton’s Awesome Pudding Cake 82Fifth Grade Cookbook 5

....................................................................................Wilfong’s Pumpkin Seeds 83

...................................................................................................chicken nuggets 84

...................................................................Crowder’s Fruit Dip and Fresh Food 85

......................................................................Spencer’s Sugar and Spice Pecans 86

....................................................................Madison’s MANGO SMOOTHIE 87

......................................................................................Willett’s Special Pretzels 88

...............................................................................Madison’s No Bake Cookies 89

.......................................................Chocolate Covered Strawberries by Sophia 90

.............................................................................................Trevor’s Fruit Salad 91

........................................................................................................Dylan’s Logs 92

..........................................................................Alison G’s Mint Brownies Bites 93

........................................................................Alison G’s Stack It On a Cracker 94

....................................................................................Olivia’s No-bake Cookies 95

.........................................................................................Kristen’s Puppy Chow 96

..............................................................................Joseph’s Cornbread casserole 97

...................................................................Anna’s Chocolate-Caramel S’mores 98

............................................................................Ashley’s Strawberry Smoothie 99

.............................................................................................Greg’s Easy Snack 101

............................................................................Wentz’s Peanut Butter Fudge 102

...............................................................................Aaron Randolph Trail Mix 103

........................................................................................................Broc’s Mud 104

........................................................Mallory’s Apple Crescent Roll Turnovers 105

..................................Mallory’s White Chocolate Party Mix: Diabetic recipe: 106

.........................................................................Anna Shaver’s Berry Smoothie 107Fifth Grade Cookbook 6

..................................Mrs. Abbate’s Class Recipes 2011/2012 108

................................................................................Lilah Wonderful Tabouleh 109

....................................................................Veronica’s Healthy Chicken Salad 110

.................................................................................Carson’s Mini Pizza Cups 111

............................................................Sydney’s Super Healthy Chicken Salad 112

............................................Caudill pancakes By: Carolyn and Mason Miller. 113

........................................................................................Noah’s Healthy Pizza 114

.............................................................................................Joseph’s Chex mix 116

...................................................................Sydney’s Super Spicy Chicken Dip 117

................................................................Marinda’s Healthy Spaghetti Sauce 118

.................................................................Marinda’s Amazing Corn Casserole 119

............................................................Fulks’ Family Mashed Potato Casserole 120

..................................................................Caroline’s Healthy Vegetable Pizza 121

.................................................................................Stuffed Peppers By Hailie 122

........................................Laiken’s Healthy Favorite Yummy Turkey Meatloaf 123

............................................................................Papa Lilly’s Burrito Specialty 124

.............................................................................Seth’s Porcupine Meatballs 125

........................................................................Clair’s Chicken and Dumplings 126

..................................................................................Stephen’s Awesome Ham 127

.....................................................................Haley's Healthy Cucumber Salad 128

...........................................................Mamaw Cook’s Grape Salad By Laiken 129

.........................................................................Kimble’s Candy Cane Cookies 130

........................................................................Cangley’s Nutty Banana Bread 132

..........................................................................Lexi’s Blizzard Blitz Party Mix 133Fifth Grade Cookbook 7

......................................................................................Oreo Desert By Hailie 134

.................................................................................Claire’s Healthy Smoothy 135

......................................................Lexi’s Healthy Blueberry Oatmeal Squares 136

.............................................................................Wyatt’s Healthy Apple Toast 137

....................................................................................Wyatt’s Snicker doodles 138

..........................................................................CJ’s Healthy Cream Fruit Dip 139

..................................................................................Nelson’s Sweet Meatballs 140

............................................................................Veronica’s Favorite Brownies 141

...................................................................Carson’s Banana Pear Caterpillars 142

................................................................Anna’s Chicken Enchilada Casserole 143

........................................Special Request Recipes 2011/2012 144

........................................................................Easy Roasted Red Pepper Soup 145

...............................................................................Easy Italian Wedding Soup 146

..............................................................................................Turkey Meatballs 147


Welcome to Our Fifth Grade Cookbook 2011-2012

In this cookbook you will find many delicious recipes gathered and typed by the fifth grade students of Simpson Elementary School. The recipes vary from cookies to brownies to even cookie pizza. Some of these recipes you may have never heard of, but they’re all delicious either way. We would like to thank Ms. Morrison for helping to put this together, we couldn’t have done it without her. Boñ Appetite!

Mark Lavazza and Derek Hess


Mrs. Summer Class Recipes

2011/2012


WALDORF SALAD BY DEREK (HEALTHY)

List Ingredients:1 apple, unpeeled and diced

1 T. lemon juice

1/2 c. chopped celery

4 large walnut halves, coarsely broken

10 seedless grapes, cut in half

1/2 T. low calorie mayonnaise

2 T. low-fat yogurt

3 lettuce leaves

InstructionsSprinkle diced apples with lemon juice. Add celery, nuts and grapes, mix well. Combine mayonnaise and yogurt. Toss with fruit. Serve well chilled on lettuce leaves.


MCKENZIE HEALTHY GRILLED PENNE AL FRESCO List Ingredients:

4 garlic cloves, peeled

2 cups grape or cherry tomatoes

3 cups uncooked mezze penne pasta

3 cups chicken broth3/4 cup dry white wine such as Chardonnay

1/2 tsp. each salt and coarsely ground black pepper

1 1/4 cups lightly packed fresh basil leaves , divided

1 oz. Parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

additional grated fresh parmesan cheese and coarsely ground black pepper (optional)

InstructionsSpray Deep Covered Baker with olive oil using Kitchen Spritzer. Slice garlic into baker using

Garlic Slicer. Add tomatoes. Cover; microwave on HIGH 4-5 minutes or until tomatoes begin to burst, stirring after 2 minutes. Crush tomatoes using Mix ‘N Chop. Add pasta, broth, wine, salt and black pepper.

Return baker to microwave; cover and microwave on HIGH 16-18 minutes or until pasta is tender, stirring after 10 minutes. Meanwhile, coarsely chop basil with Chef's Knife. Reserve 2 tbsp for garnish. Grate cheese using Rotary Grater.

Carefully remove baker from microwave and remove lid, lifting away from you. Add remaining basil, cheese and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese and black pepper, if desired.

Yield: 8 servings

Nutrients per serving: Light (about 1 cup): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook's Tips: An additional 3/4 cup chicken broth can be substituted for the wine, if desired. Any tube-shaped pasta requiring 9-11 minutes cook time, such as penne or rigatoni, can be substituted for the mezze penne pasta.

To grill chicken in the Grill Pan, season 2 chicken breasts, about 6 oz each, with salt and black pepper. Heat Grill Pan over medium-high heat 5 minutes. Spray pan with oil. Cook chicken 4-6 minutes or until grill marks appear. Turn chicken over; cook 4-6 minutes or until center of chicken is no longer pink and Digital Pocket Thermometer registers 170°F.


HEALTHY INSTANT PICKLES BY MARK L

List Ingredients:7 cups of thin sliced cucumbers (about 3 large cucumbers)

1 thin sliced onion

1 sliced green pepper

2 tablespoons of salt

1 tablespoon of celery seed

2 cups of sugar

1 cup of white vinegar

Pour vinegar and sugar mixture onto the cucumber mix.

InstructionsFirst 5 ingredients in a large bowl:

Mix with hands:

2 cups of sugar and 1 cup of white vinegar

in a separate bowl:

Store in a jar in the refrigerator.


MCKENZIE’S CHICKEN CHEESE BALL

List Ingredients:1- 8oz cream cheese

1- packet Hidden Vally Ranch

1- small can chicken breast

InstructionsMix together, shape into a ball and

serve with crackers.


STEVEN’S HEATHY TUNA SALAD List Ingredients:

7 cans tuna in water, 4 1/2 teaspoons mayo

15 crackers, 20 pickles,

14 servings

InstructionsCrush up 20 pickles and 15 crackers in big bowl.

Add 7 cans tuna in water, add 4 1/2 teaspoons mayo.

Mix all together for 2 minutes.


KAYLEE’S HEALTHY TURKEY,TOMATO, AND SPINACH SALAD

List Ingredients: 1/4 teaspoon ground black pepper

1 Package (20 oz each) turkey breast tenderloins pounded to1/2 inch thick

PAM Original No-Stick Cooking Spray

2 Cans (14.5 oz each) Hunts diced Tomatoes Undrained3/4 Cup Reduced-Fat Caesar Dressing

1 Package of Baby Spinach Leaves Stems Remove

1/2 Cup Chopped Red Onions

InstructionsSprinkle pepper evenly over both sides of the turkey.Heat large skillet sprayed with PAM

cooking spray over medium-high. Add turkey; cook five min. or until cooked though and golden brown on both sides, turning once. Remove from skillet, cover to keep warm

Add undrained tomatoes and dressing to the same skillet. Heat over medium heat for five min.,stirring frequently.

Divide spinach between six (6) serving plates; sprinkle with onion. Thinly slice turkey;arrange over spinach.Spoon 2/3 of a cup warm tomato mixture over each salad. Serve immediately.


SUMMER’S HEALTHY PASTA

List Ingredients:8 ounce bow tie pasta

3/4 cup of greek black olives pitted and halved 2 Roma tomatoes seeded and chopped

3/4 cup crumbled festa cheese

1/2 fresh snipped mint

2 tablespoons of olive oil

1/4 teaspoon of black pepper

Instructions1 cook pasta according to package directions

2 meanwhile in a large bowl combine olives, tomatoes, cheese and mint. Add pasta olive oil,and pepper; toss gently to combine

serve immediately


AUSTIN’S HEALTHY LEMON CAPER CHICKEN

List Ingredients:1/3 cup all-purpose flour

1/8 teaspoon fresh cracked black pepper

4-6 ounce boneless, skinless chicken breasts

1 tablespoon olive oil

1 yellow onion, sliced

2 tablespoon fresh lemon juice

1 tablespoon garlic, minced

1 1/2 cups vegetable broth

4 tablespoons carpers, drained

1 tablespoon lemon zest

1 tablespoon sugar

3 tablespoons parsley, chopped

2 tablespoons Benefiber powder

InstructionsIn a small dish, combine flour and pepper. Lightly coat chicken in flour, shaking off any

excess. Set aside. Heat olive oil in large fry pan over medium heat. Add chicken and cook for about 5 minutes on each side until golden. Remove chicken and set aside. Add onion and lemon juice to pan and cook for about 2 minutes, stirring often. Add garlic, vegetable broth, capers, lemon zest and sugar and cook for about 2 minutes more. Reduce heat to to low; return chicken to pan. Cover with a lid and simmer for about 10 minutes, turning chicken once. Be careful not to boil. Add parsley and benefiber, mixing well.

•


MEAT LOAF BY TRENTON MY HEALTHY FOOD

List Ingredients:

2 lbs. lean ground beef2 eggs2/3 c. Quaker Oats1 pkg. dry onion soup mix1/2 c. catsup or barbecue sauce

Instructions

Reserve 2 tablespoons catsup. Combine beef, eggs, oats, soup mix and remaining catsup. Shape into a round loaf for crock pot or oblong for oven. Put into crock pot. Top with remaining catsup. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours or 350° degree oven for about 1 hour and 15 minutes. Cover with foil if browning too fast. This slices very well for sandwiches the next day.


MADISON’S HEALTHY GREEN BEAN CASSEROLE

List Ingredients:1 can ( 10 3/4 ounces)

1/4 cup milk (2% fat)

1 teaspoon onion powder

1/8 teaspoon ground black pepper

1 teaspoon reduced-sodium soy sauce

1 pound cut fresh green beans (about 3 cups), cooked and drained

2 tablespoons crushed French’s french fried onions

Instructions1. Stir the soup, milk, onions powder, black pepper, soy sauce and green

beans in a 1 1/2- quart casserole.

2. Bake at 350ºF. For 25 minutes or until the mixture is hot and bubbling. Stir the green bean mixture. Top with onions.

3. Bake for 5 minutes or until the onions are golden brown.


SAM’S HEALTHY CHICKEN

List Ingredients:10 ounces couscous

1 pound boneless, skinless chicken, cut into strips

1 tablespoon vegetable oil

1 red bell pepper, cut into thin strips

1 onion, sliced

1/3 cup honey mustard

1/3 cup barbecue sauce

InstructionsHeat oil in large nonstick skillet over high heat.

Stir-fry chicken for 5 minutes until well browned. Transfer to bowl.

In the same skillet, stir-fry bell pepper and onion strips for 3 minutes until crisp-tender. Return chicken to the skillet. Stir in 2/3 cup of water, mustard and barbecue sauce. Heat to boiling, stirring often. Serve over couscous.

Preparation 10 minutes, cooking time 10 minutes. Makes 4 servings.


KATELYN’S HEALTHY APPLE AND CABBAGE SLAW

List Ingredients:1 cup of mayonnaise

2 cups of fresh white cabbage, thinly sliced

1/2 tsp. dijon mustard

1 tbsp. and a splash of red wine vinegar

2 tbsp. honey

1/2 cup bok choy or swiss chard, thinly sliced salt and pepper, to taste

1/8 cup red onions, thinly sliced

1/2 cup carrots, shredded

1/2 cup apples, cored and thinly sliced (use a tart eating apple)

Instructions Add all the vegetables to a large bowl and season with salt and fresh ground pepper


HANNAH’S GLUTEN-FREE MEATBALLS

List Ingredients:1 pound ground beef

1 egg

salt and pepper to taste

cornflake crumbs

jar pizza sauce

Instructions

Mix beef, eggs, and seasonings. Add crumbs until firm to form meatballs.

Make 1 inch balls of the mixture. Brown in skillet over high heat.

Add pizza sauce until heated through. Can be cooled and bagged for freezer

and microwaved when needed.


ONLY HUNTER’S AMAZING LASAGNA

List Ingredients:2 lbs .hamburger

1 med. onion

1-16 oz to. sauce

1-16 oz. whole tom.

1-12 oz. tom paste

8 oz. mozzarella cheese

8 oz.cheddar

8 oz. velveeta 1 tsp. onion powder

1 tbsp. chili powder

1 tbsp. garlic salt

11b. lasagna cooked

InstructionsBrown hamburger and onion,add rest of ingredients and simmer for a few minutes. Grate

cheese all together in pan. Put layer of sauce-noodles-sauce-cheese0sauce-noodles etc. to make 4 layers ending with cheese on top. Cover with foil, bake at 350 for 45 min.


ALAN S HOME MADE ORANGE CHICKEN HEALTHY RECIPE

List Ingredients:1 1/4 of cups of water and 1/4 cup of

orange juice 1/4 of pineapple juice 1/3 cup of rice vinegar tbsp soy sauce tbsp grated orange zest 1 cup packed brown sugar 1/2 inch of minced 1/2 tbs garlic, minced

chicken:- ½ lb. boneless, skinless chicken breasts cut into cubes- 1 cup all-purpose flour, seasoned with salt and pepper- 3 tbsp canola oil- 3 tbsp cornstarch- 2 tbsp water

Instructions In a saucepan add water, orange juice, pineapple juice, rice vinegar and soy sauce stir over

medium heat.Add orange zest, brown sugar, ginger, garlic, red pepper flakes and green onion.Bring to a boil. Remove from heat, and let cool completely.Place chicken pieces into a zip log plastic bag. When the sauce has cooled, pour 1 cup of sauce into bag and set aside remaining sauce.Marinate and refrigerate at least 2 hours.Remove marinated chicken pieces and toss in the seasoned flour.In a large frying pan heat the oil and brown chicken on both sides.Remove chicken and set aside. In the same fry pan add the remaining sauce and bring to a light boil.In a small bowl mix together cornstarch and cold water, stir into sauce. Reduce heat to medium low, stir in chicken pieces, and simmer until sauce thickens.Serve with steamed veggies and white rice.


DYLAN’S/CODY’S FAMOUS LASAGNA

List Ingredients:

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt


4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375° degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


SARAH’S CREAMY SPINACH AND TORTELLINI

List Ingredients:2 [9-oz] pkg. refrigerated or 1[19-oz]frozen cheese-filled tortellini

2 tablespoons olive or vegetable oil

1/2 cup of chopped onion

3 garlic cloves, minced1[9oz]pkg. green giant frozen chopped spinach, thawed,undrained

1/4 cup cubed fresh basil

1/2 teaspoon salt

1/2 teaspoon pepper1 cup whipping cream

1/2 cup grated Parmesan or Romano cheese

InstructionsCook tortellini to doneness as directed on the

package. Drain; cover to keep warm.

Meanwhile, heat oil in large skillet over medium heat until hot.Add onion and garlic; cook about 4 minutes or until tender and lightly browned, stirring occasionally.Add spinach, tomato, basil,salt, and pepper; cook 5 minutes, stirring occasionally.Stir in whipping cream and cheese. Cook until mixture just comes to a boil.

Reduce heat to low; stir in cooked tortellini.Cooke an additional 4to 5 minutes or until thoroughly heated. If desired, serve with additional Parmesan cheese.


CODY’S WORLD’S BEST TURKEY CHILI

Ingredients1 lb Lean Ground Turkey

1/2 cup cut diced tomatoes1 can whole kernel corn

1/2 diced white onion

2 cloves Garlic

1 can black beans

1 can chili beans in sauce

1/2 tablespoon tomato paste

1 package chili seasoning ( I use hot)

DirectionsBrown Onions and Garlic in pan until soft and clear. Brown turkey with Chili seasoning, then

add onions and garlic.

In large sauce pan add tomatoes, corn, beans, and tomato paste. Cook over medium heat for 20 min, or add 1 cup of water and let simmer on low for 1 hour to really bring out the flavors.


SEAN’S HEALTHY SPICY MEATLOAF

List Ingredients:1 Lb. ground beef

1 pack crushed saltines

garlic salt

hot pepper seeds

salt

pepper

Instructions

smash all together in bowl. put ketchup

on top. preheat oven to 350°

degrees.bake for one hour or until

meatloaf is fully cooked.


ANNA’S STEAK STIR FRY

List Ingredients:2 pounds-Thin Hoagie Steak

2 Zucchinis-Sliced

2 Medium Tomatoes-Cut Into Pieces1 pound- Linquine

InstructionsItalian Salad Dressing.

Add Salt and Pepper and

add Garlic Powder for taste.

Start pasta while steak is frying.

Cut steak into small pieces and fry

in Olive Oil andGarlic powder, Salt

and Pepper when done add the Zucchini.

Add oil as needed when almost

done add tomatoes cook till tender.

Add a half Bottle Of Italian Dressing

and toss. Serve over pasta adding xtra

dressing on top of steak.


COREY’S POTATO SOUP WITH BACON

List Ingredients:1/2 lb. thick cut bacon

salt pepper

cheese

potatoes

milk

4 cloves of garlic

chicken stalk

1/2 of cream

Instructions1/2 lb. thick cut pepper bacon cook flat.

Cut the cheese and melt it in a boiling pot of water.

Cut in thick slice the potato.

then add the chicken to the cheese then pore 2 cups of milk.

If bacon is done put it in to the soup. then the potatoes in. then wait for 30 or40 minuets


MICAH’S BREAK

List Ingredients:Tuna, bag of chips, noodles, miracle

whip, honey,

InstructionsGet a bag of chips put a can of tuna

in the bag of chips boil noodles then put it in the bag of chips mix all of the food together then cut open the bag and put 4 globes miracle whip spread it on the break then put honey all over the break then enjoy.


MICAH’S SALAD

List Ingredients:Salad, Cheese and Italian dressing

Instructions:

Get salad then sprinkle some cheese on it then put on italian dressing on it.


IZZY’S SALAD

2 beets, scrubbed

1 bunch mache (lamb's lettuce), rinsed and dried

1 bunch arugula, rinsed and dried

2 fresh peaches - peeled, pitted and sliced

2 shallots, chopped

1/4 cup pistachio nuts, chopped

1 (4 ounce) package goat cheese, crumbled

1/4 cup walnut oil

2 tablespoons balsamic vinegar

salt and pepper to taste

Preheat oven to 375 degrees F (190

degrees C). Wrap each beet in two layers of aluminum foil, and place onto a baking sheet. Bake in the preheated oven until the beets are tender, about 1 hour and 20 minutes. Allow the beets to cool slightly, then remove the skins. Let the beets cool to room temperature, or refrigerate until cold. Once cooled, thinly slice the beets.

Place the mache and arugula into a large mixing bowl. Add the sliced beets and peaches; sprinkle with the shallots, pistachios, and goat cheese. In a separate bowl, whisk together the walnut oil, balsamic vinegar, salt, and pepper until emulsified, and pour over the salad mixture. Toss well, and serve.


SEAN’S BEAUTIFUL FRUIT SALAD BASKET

List Ingredients:1 Large watermelon (about 15

pounds)2 Cantaloupe melons2 Honeydew melons1/2 cup Sugar1/2 cup Fresh lime juice1/4 cup Fresh lemon juice2 tablespoons Orange-flavored liquer (optional)2 teaspoons Grated lime peel3 cups Sliced fresh strawberries, washed, hulled and halved2 cups Black or red seedless grapes, washed and halved

Instructions:CARVING THE BASKET:

1. Lay a dampened dish towel on a counter or table and place melon on top to prevent it from rolling.

2. With a water-soluble marker, draw an outline of a basket onto melon, making sure the handle is at least 1 1/4 inches wide.

3. Using a large, sharp knife, carefully cut melon along marker line.

4. Remove excess rind and set aside. With a melon baller, scoop out all the watermelon flesh and place in a large glass or ceramic bowl; set aside.

5. With a vegetable peeler, even out scalloped edges of watermelon. Cover watermelon basket with clear plastic wrap and set aside.

MAKING THE FRUIT SALAD:

1. With a melon baller, scoop out flesh from cataloupes and honeydews.

2. In a large bowl, combine sugar, lime juice, lemon juice, orange liquer and lime peel. Stir well.

3. Add all melon balls, strawberries and grapes; toss to combine. Allow fruit to chill in refrigerator for 30 minutes.

4. Just before serving, transfer fruit salad to watermelon basket.


ANNA’S NOBAKE COOKIES

List Ingredients:2 cups-sugar

1/2 cup-milk

1 stick-butter (1 cup)

1/2 cup-coco

InstructionCook for 3 min start

time at full boil. Then

remove from heat add

1 teaspoon vanilla and

3 cups oats spoon onto

onto waxed paper.


LUKE HATHAWAY AMAZING SMOOTHIE

List Ingredients:2 c. lowfat milk

1/2 frozen orange juice concentrate

1/2 tsp. vanilla

10 icecubes

InstructionsPut all ingredients in blender and mix until foamy.

Serve immediately.


VRETES BY TRENTON AND HIS GRANDMOTHER

List Ingredients:3 cups flour

1package dry yeast (tablespoon

1 tsp. of salt

1pint of water

Instructions Put flour in bowl add 1 teaspoon of

salt, 1 tsp of yeast dilute in pint of water after dissolved make a hole in flour then mix work dough up add flour if sticky ail your hands pat the dough and you need a deep frier.


LUKE HATHAWAY'S AMAZING BANANA CREAM PIE

List Ingredients:1c. sour cream 1 sm. box instant vanilla pudding

3 bananas 1 baked piecrust

1 (8oz.) cool whip

1c. milk

InstructionsCombine & beat sour-cream milk & pudding mix

Slice bananas in crust. pour pudding. over mix top with cool whip.


KAYLEE’S BEST BROWNIES

List Ingredients:1/2 cup of butter

1 cup of white sugar

2 eggs

1 teaspoon of vanilla

1/3 of cup of unsweetened cocoa powder

1/2 cup of all- purpose flour7.1/4 teaspoon of salt

1/4 teaspoon of baking powder

For the Frosting:

3 tablespoons of softened butter

3 tablespoons unsweetened cocoa powder

1 tablespoon of honey

1teaspoon of vanilla extract

1 cup confectioners’ sugar

InstructionsPreheat oven to 350° F . Grease and flour an 8 inch square pan.

In a large sauce pan, melt 1/2 cup of butter./REmove from heat, stir in sugar,eggs, and 1 teaspoon vanilla.Beat in 1/3 cup of cocoa,1/2 cup of flour, salt, and baking powder.Spread batter into prepared pan.

Bake and preheat oven for 25 to 30 min. ( Don’t over cook)

To make the frosting: Combine 3 tablespoons of butter, 3 tablespoons of cocoa, 1 cup of confectioners’ sugar. Frost brownies wile they’re warm.


Sam’s Triple Mint Ice Cream Chocolate Cake

List Ingredients:1/3 cup butter, melted

1/4 cup sugar

1-1/2 finely crushed chocolate wafer cookies (about 25)

1 quart mint chocolate chip ice cream

1 cup coarsely crushed peppermint sticks or candy canes (about 5 ounces)

1 cup chopped layered chocolate-mint candies (about 28)

InstructionsIn a medium bowl combine melted butter and sugar. Stir in crushed chocolate wafer; toss to

mix well. Press mixture evenly on the bottom and 1 inch up the sides of a 8-inch springform pan. Or press evenly onto bottom and sides of a 9 inch pie plate. Chill for 1 hour. in a large chilled bowl, soften ice cream by using a wooden spoon to stir and press ice cream against the side of the bowl. Stir until soft but not melted. Str in 1/2 cup of the peppermint sticks and 1/2 cup of the chocolate mint candies. Quickly spoon softened ice cream into the pan or pie plate. Cover and freeze for 1 hour or more. Sprinkle top with remaining peppermint sticks and mint candies. Cover and freeze for several hours or overnight until firm.


ONLY HUNTER’S AMAZING GALLETS

List Ingredients:5 cups of flour

2 1/2 cups of white sugar

9 eggs

1 lb. of butter


2 teaspoon of baking powder

InstructionsBeat eggs well, add melted butter,

sugar, Flour, baking powder, vanilla mixed well

(refrigerate over night.)

Drop by teaspoon on iron aprox 3 min.


GRANDMA’S FAMOUS CARROT CAKE CUPCAKES BY JENNA

List Ingredients:2 Cups sugar

1 1/3 cups vegetable oil

1 teaspoon pure vanilla extract3 extra large eggs

2 cups all-purpose flour2 teaspoons ground cinnamon

2 teaspoons baking soda1 1/2 teaspoons kosher salt

3 cups grated carrots (less than than 1 pound)

1 cup raisins

1 cup chopped walnuts

Instructions

Preheat the oven to 350° degrees F.

beat the sugar, oil, and vanilla together in a bowl of electric mixer fitted with a paddle attachment.

Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400° degrees F for 10 minutes then reduce oven temperature to 350° degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.When the cupcakes are cool, frost them generously and serve.


STEVEN’S HOLIDAY CHEESECAKE PRESENTS

List Ingredients:1 1/2 cups graham cracker crumbs, 1 1/3

cup butter ,3 tablespoons sugar

3 8 ounce packages Philadelphia cream cheese softened, 3/4 cup sugar , 1 teaspoon vanilla, 3 eggs.

makes 2 dozen bars.

InstructionsMix crumbs, butter and 3 tablespoons sugar ; press onto bottom of 13x9 inch pan.

Mix cream cheese ,3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. add eggs ; mix until blended. pour over crust.

Bake at 350° f for 30 minutes or until center is almost set. cool . refrigerate 3 hours or overnight. cut into bars. decorate bars with decorating gels and sprinkles to resemble presents.store leftover bars in refrigerator.


DYLAN FLINT AMAZING BROWNIES

List Ingredients:1 1/2 cup (1 stick ) butter or margarine, melted.

1 cup sugar

1 teaspoon vanilla extract

2 eggs

1/2 teaspoon vanilla extract 1 cup powdered sugar

1 to 2 tablespoons milk

1/2 cup all-purpose flour

1/3 cup HERSHEY’S Cocoa

1/4 teaspoon baking powder

1/4 teaspoon salt

1 /2 cup chopped nuts (optional)

CREAMY BROWNIE FROSTING (recipe follows)directions.

1 Heat oven to 350°F. Grease 9-inch square baking pan. 2 Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. 3 Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened3 tablespoons HERSHEY'S Cocoa1 tablespoon light corn syrup or honey1/2 teaspoon vanilla extract1 cup powdered sugar1 to 2 tablespoons milk


SEAN’S PINEAPPLE UPSIDE DOWN CAKE

List Ingredients:1 can cut pineapple

1 box vanilla cake mix

5 tbsp. powdered sugar

1 cup water

2 eggs

InstructionsPut 5-7 pineapple slices at bottom of large bowl.then put cake mix on top of pine apple.

preheat oven to 400° Degrees. cook for 1 hr or until cake is done cooking.


AUSTIN’S PUMPKIN PIE

List Ingredients:1 can (15 oz.) pumpkin

1 can (14 oz.) sweetened condensed milk

2 eggs

1 tbsp. McCormick Pumpkin Pie Spice

1 frozen unbaked deep dish pie

crust (9-inch)*

InstructionsMIX pumpkin, milk, eggs, and pumpkin pie spice in large bowl until smooth. Pour in to pie crust on large foil-lined baking sheet.

BAKE in pre heated 425° f oven 15 minutes. Reduce oven temperature to 350° f. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Garnish with Vanilla Whipped Cream. Sprinkle with additional pumpkin spice, if desired. Make 8 servings


UNBAKED COOKIES BY MARK L

List Ingredients:1 stick of butter or oleo

2 cups of sugar1/2 cup of cocoa

1/2 cup of milk

3 cups of quick oats

2 tablespoons of peanut butter


InstructionsMix in pot:

Cook for 2 minutes after it boils and take off stove after the first four ingredients and add the next 3 ingredients:

Cool and beat until stiff enough to drop by teaspoon onto wax paper:


AALIYAH’S RASPBERRY-ORANGE SMOOTHIE

List Ingredients:1 cup nonfat or 1 percent vanilla soy milk

1 medium ripe banana

1 cup frozen raspberries

1tbsp. frozen orange juice concentrate

or 1/2 cup 100 percent orange juice with 1 ice cube.

Instructions:Preparation

Combine all ingredients in blender.

Cover; blend until smooth.


MOM’S/JENNA’S FAMOUS RASPBERRY CHEESE CAKE

List Ingredients:2 (8 ounce) packages cream cheese

1 cup white sugar

1 pint heavy cream

4 (7 ounce) packages oval butter sandwich cookies with chocolate filling

1 (21 ounce) cane raspberry pie filling

InstructionsIn a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

Line the bottom and sides of a 9 inch spring-form pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another

layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.


GRANDMA GLENN’S COOKIES BY DEREK

List Ingredients:2 cups granulated sugar

1 cup crisco

4 eggs1 cup buttermilk

1 teaspoon soda

1 teaspoon vanilla

4 and 1/2 cups gold medal flour which has been sifted

2 teaspoons baking powder and a pinch of salt

Instructions

Drop teaspoons full on cookie sheet. Bake at 350 degrees for 10 minutes

Icing1 stick butter

1 lb. box of powdered sugar

Enough hot water to spread

Put icing on cookies after they cool


AALIYAH’S PEANUT BUTTER BROWNIE COOKIES

List Ingredients:1 (19.5 oz.) pkg. pillsbury classic

traditional fudge brownie

1/4 cup butter, melted

4 oz. cream cheese, softened

1 large egg

1 cup powdered sugar

1 cup jif creamy peanut butter

1 (15.6 oz) can pillsbury chocolate fudge frosting

InstructionsHeat oven to 350°. Beat brownie mix, melted butter, cream cheese and egg in medium

bowl50 strokes with spoon until well blended (dough will be sticky). DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie. Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough. Bake 10 to 14 minutes or until edges are set. cool on cookie sheets at least 30 minutes. spread frosting over peanut butter portion of each cooled cookie.


SUMMER’S BANANA PUDDING

List Ingredients: 1 3/4 cups of cold milk

1 package (4 serving size) of chocolate instant pudding

24 Nilla wafers

1 large banana sliced

1 tube of cool whip and sprinkles or chopped chocolate

Instructions1 Pour milk in a large bowl. Add pudding mix. Beat with whisk for 2 minutes or until well blended. Let stand for 5 minutes.

2 Arrange 1/2 of cookies on the bottom of a another bowl. Top with 1/2 of the pudding then whip cream. repeat

3 Refrigerate 3 hours or until ready to serve. Just before serving garnish with chopped chocolate or sprinkles.


SPENCER’S FRUIT SLUSH

List Ingredients:1 (12 fluid ounce) can be frozen orange juice

concentrate, thawed

1 3/4 cups white sugar1(20 ounce) can crushed pineapple1(20 ounce) package frozen strawberries, chopped

4 bananas, diced

5 cups ginger ale

25 9-ounce clear plastic cups

Instructionsin a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple , strawberries, and bananas until coated, then stir the ginger ale. ladle about 2/3 cup of the mixture into a plastic cup. remove from freezer about 1 hour.


SPENCER’S CHOCOLATE RASPBERRY CLOUD

List Ingredients:1/2 cups finely crushed chocolate wafer cookies 3 tablespoons butter, melted

heavy cream

1/2 cups white sugar1 teaspoon vanilla extract

1/2 cup raspberry syrup

1 (9 ounce) package thin chocolate wafers

1/4 cup fresh raspberries (optional)

1 tablespoon chopped fresh mint leaves (optional)

1/8 cup semisweet chocolate curls (optional)

Instructions

To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.

To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup. Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries,mint, and chocolate curls.


IZZY FELTON PERFECT CHOCOLATE CAKE

List Ingredients:2 cups sugar1-3/4 cups all purpose flour3/4 cup HERSHY’S Cocoa1-1/2 baking powder1-1/2 teaspoons baking soda1 teaspoon salt 2 eggs1 cup milk1/2 cup vegetable oil2 teaspoons vanilla extract1 cup boiling “ PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows) 1/2 cup (1 stick) butter or margarine2/3 cup HERSHY’S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extract

Instructions1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


MADISON’S CHEESECAKE BROWNIES

List Ingredients:1 (19.8 ounce) package brownie mix

2(8 ounce) package cream cheese

1 egg

1/3 cup white

Instructions1. Prepare the brownie mix as directed by manufacture. Preheat oven to

temperature indicated on box. Grease a 9x13 inch pan.

2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

3. Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserts comes out clean. Cool in the pan, then cut into bars and serve.


HANNAH’S GLUTEN-FREE SNACK MIX

List Ingredients:

3 cups Corn Chex cereal

3 cups Rice Chex cereal

1 cup peanuts

1/4 cup butter

Popcorn seasoning

Instructions

Mix all ingredients together in microwave safe bowl. Stir. Spread on paper towels to cool.

Store in airtight container.


ALAN S HOME MADE PUMPKIN PIE JUNK FOOD RECIPE

List Ingredients: junk food

- 1 cup pumpkin puree- ¾ cup sugar- ½ tsp salt- 2 ½ tsp pumpkin pie spices (a combination of ground ginger, ground cloves, cinnamon and ground all-spice.)

- 3 eggs- 1 cup evaporated milk- 2- 9” Deep Dish Froze

Instructions

Pre-heat oven to 400° F.To make the pumpkin puree, you’ll need a medium sized pumpkin. Remove the stem (it will burn), cut the pumpkin in half and remove the seeds and stringy center.Place the cut side down on a sheet pan and bake for 1 hour.Scrape all meat off of skin with a spoon and blend into a pulpy liquid in a blender or food processor.Bake frozen pie crust for 8-10 minutes or

until light brown at the same temperature.Allow to cool.Increase oven temperature to 450° F.In a large bowl mix 1 cup of pumpkin puree, sugar, salt and pumpkin spice.In a small bowl beat eggs thoroughly, then add milk.Add into the pumpkin mix and mix well.Fill the pie crusts just below the lip with the pumpkin mixture.Bake for 10 minutes at 450° F, and then lower to 325° F for another 45 minutes.During the last 10 minutes, melt mini marshmallows and serve warm.The center may swell, but will resettle once it cools.


SEAN’S EASY CHOCOLATE LOVER’S CHEESE PIE

List Ingredients:3 packages 8 ounces each cream cheese,softened

3/4 cup sugar

3 eggs


2 cups [12 - ounce package]

HERSHEY’MINI

CHIPS SEMI-Sweet Chocolate,divided

1 extra-serving-size

packaged graham cracker crumb crust[9 ounces]

2 tablespoons whipping cream

Makes 10 servings

Instructions1. Heat oven to 450°

2. Beat cream cheese and sugar in large with mixer


CODY’S PEANUT BUTTER COOKIES

List Ingredients:1 1/4 cups sifted all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup butter

1/2 cup peanut butter

1/2 cup white sugar

1/2 cup packed brown sugar

1 egg

1/2 teaspoon vanilla extract

1/2 cup white sugar for decoration

InstructionsPreheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt;

set aside.

In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets. Criss-cross with fork tines.

Bake at for 10 to 12 minutes in the preheated oven. Cool slightly, and remove from pan.


KATELYNS AWESOME ZEBRA COOKIES

Ingredients:1 List:1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup butter or margarine, softened

3/4 cup packed brown sugar

1 egg

1 teaspoon vanilla

2/3 cup semi-sweet chocolate morsels

4 ounces white chocolate for baking, melted

Instructions1 Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa

powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well.

2 Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.)

3 Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.

4 Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.


Mrs. Hutson’s Class Recipes

2011/2012


CALEB’S CHICKEN QUESADILLA

List Ingredients:1 frozen BOCA meatless spicy chicken patty

1tsp. oil

2 flour tortillas (6 inch)

1/4 cup kraft authenic mexican style finely shredded cheeses

Instruction Microwave patty as directed on package cut in to strips. oil in nonstick skillet on medium heat . Add 1 tortilla cover with cheese chicken strips and remaining


S E A N ’ S F A V O R I T E MEATLOAF

List Ingredients:1lb ground beef

2 eggs

ketchup

salt

1 small onion, chopped

2 slices bread broken into small pieces

pepper

InstructionsMix all the above in a bowl with your hands, squeeze and mix well until smooth. Put in rectangle pan sprayed with cooking spray. Pat down and spread in pan and smooth top. Spread layer of ketchup on top. Sprinkle with salt and pepper. Wrap with aluminum foil. Bake at 350° degrees for about 45 minutes or until meat is done. Remove foil for last 10 minutes. Cut into squares, cool, and enjoy!


MALLORY’S BROCCOLI CHEESE SOUP

List Ingredients:5 cups of fresh broccoli florets

3 celery ribs, sliced

1 small onion, chopped

2 cups water

1/2 tsp celery salt

3 TBSP butter

3 TBSP all-purpose flour

2-1/3 cups milk

1 pound Velveeta cheese, cubed

Instruction In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat: cover and simmer for 12-15 minutes or until vegetables are tender.Meanwhile, in a small saucepan, melt butter; stir in the flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through. Serve with crackers or pour in a bread bowl and serve with bread pieces. Makes 4-6 servings


STARR’S BRAISED BALSAMIC CHICKEN

List Ingredients:6-skinless and boneless chicken breast cut in halves.

ground block pepper to taste

1-teaspoon garlic salt

2-tablespoons olive oil

1-onion thinly sliced

1/2 cup balsamic vinegar

1-can (14.5 oz) diced tomatoes

1-teaspoon dried basil

1-teaspoon dried organo

1-teaspoon dried rosemary

1/2 - teaspoon dried thyme

InstructionsSeason chicken breasts with ground black pepper and garlic salt.heat olive oil in a medium skillet ,brown onion and seasoned chicken breasts.pour tomatoes and balsamic vinegar over chicken ,and season with basil oregano, rosemary and thyme .simmer until chicken is no longer pink and the juices run clear ,about 15 min.

amount per serving

calories: 206

total fat: 6.lg

cholesterol:68mg


ANNA SHAVER’S VEGETABLE SOUP

List Ingredients:2 lbs beef roast

1 large box beef broth

1 cup of each

carrots,celery,corn,peas,lima beans,and onion

1 large can tomato sauce

1 large small potato

1 garlic clove

3 cups water1 tbs tomato paste

InstructionsIn large sauce pan add beef cut into pieces and

celery,onions,carrots,garlic and potatoes. Brown with a little of the beef broth.

Add all other ingredients until all vegetables and tender. Add tomato paste and salt to ta.

Let cook another 10 minutes.


AARON RANDOLPH CHICKEN CROISSANTSList Ingredients:

3 pieces of boneless chicken breasts.

2-8 crescent rolls.

cream of chicken soup.

8 oz. velveeta cheese.

Instructions Boil chicken breasts. Drain and set aside. Combine soup, can of milk and heat. Add velveeta

cheese. till melted.

Open crescents. Crumble pieces of chicken and put wide end of roll and start to roll pieces to the small end. Line side by side in 9x12 pan.

Cover with soup mix. Bake at 350 degrees for 30 minutes or until golden brown. Easy and delicious.


OLIVIA’S DUMPLINGS

2 1/2 c flour

1 tsp. baking powder

1 tsp. salt

2 eggs

3/4 c milk

Boil 1 or 2 big cans of broth. mix dry ingredients then beat milk and eggs and pour our dry ingredients. Stir with fork. Put flour on table. Pour everything on table and roll out. Use lots of flour. Roll to 1/8 inch thick. Cut into squares. As broth boils add dumplings. Stir so they don’t stick. Add chicken / turkey if desired. Simmer about 10 mins.


ASHLEY’S CHICKEN HOT WING DIP

List Ingredients:4 Chicken breasts1 Cup of Hidden Valley Origional 8oz. Philadelphia Cream Cheese1 Tablespoon celery flakes18oz. Paackage of shredded mild cheddar cheese

Instructions 1. Chop chicken breasts and mix it all together, in a 9x13 pan. Top with shredded cheese. Bake at 350 degrease for 30 minutes until bubbly.

2. Dip with tortilla chips.


WILSON FAMILY LASAGNA

List Ingredients: 1Egg, 1/4c Grated Parmesan Cheese, 15oz. Ricotta Cheese, 1 Ib. Ground Beef, 2 jars Red

Sauce, 1 box lasagna noodles, 12oz/3c. shredded mozzarella cheese

Instructions: Combine top 3 ingredients -set

aside. Brown/drain ground beef. pour in sauce/stir/heat. boil 1 box noodles in water with 1tsp. oil to help with sticking. Drain/rinse with cold water. Put small layer of sauce in bottom of at least 9x13 dish. Layer noodles/spread filling over noodles/sauce/mozz cheese. Repeat layers 2 more times. May place baking dish on cookie sheet as it could run over--bake at 375° for 30 min. let stand 10 min.

C a n m a k e a h e a d / c ove r /refrigerate up to 24hrs. Cover with foil. Bake 375° for 40 min, uncover, bake 20min, let stand 10min. Make sure lasagna is heated through.


DYLAN’S MUSHROOM STUFFED PORK TENDERLOIN

List Ingredients:5 tablespoons extra-virgin olive oil, plus more

for brushing

4 slices bacon, chopped

8 ounces cremini mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

1/2 cup chopped fresh parsley

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

1/2 teaspoon grated lemon zest

Instructions: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon

and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks.

Preheat a grill to medium high; brush the grates with olive oil. Brush the pork rolls with olive oil and season with salt and pepper. Grill, turning, until a thermometer inserted into the center of the pork registers 140° degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, about 10 minutes.

Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper to taste in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.

Per Serving: Calories: 323; Fat: 17g (Saturated Fat: 3.5g); Protein: 39g; Carbohydrates: 3g; Sugar:1g; Fiber:1g; Cholesterol: 116mg; Sodium:301mg


TREVOR’S CHICKEN CASSEROLE

List Ingredients:4 chicken breasts

1box of Stove Top Stuffing

l large con of Cream of Mushroom Soup

1 cup of milk

InstructionsBoil the 4 chicken breasts until they are cooked thoroughly. Prepare the stuffing as directed on the box. In a bowl, mix the soup and milk together. Take the chicken breasts and shred them into little pieces. Line the bottom of a casserole dish with the chicken, top with the stuffing, and then pour the cream of mushroom soup on top of the stuffing. Bake at 350 degrees for 45 minutes. Enjoy!


STANDING RIB TOAST WITH TWO SAUCES BY JOSEPH1 beef rib eye roast (5 lb.), 2 or 3

ribs

2 tsp. whole black peppercorns, cracked

4 tsp. fresh thyme leaves, divided

1 cup Sour Cream

1/4 cup KRAFT Prepared Horseradish

1 tsp. sugar

1 Tbsp. butter

1 sweet onion, very thinly sliced

1 pkg. (8 oz.) sliced fresh mushrooms

1 Tbsp. flour

1 cup fat-free reduced-sodium beef broth

1 Tbsp. GREY POUPON Dijon Mustard

InstructionsHEAT oven to 350ºF.

PLACE meat, fat-side up, in roasting pan. Press peppercorns and 2 tsp. thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135°F. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.) Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.

REMOVE meat from oven. Cover meat with foil; let stand 15 to 20 min. or until medium-rare doneness (145°F).

MEANWHILE, melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.

SLICE meat. Serve with sauces.


BUTTERNUT SQUASH SOUP BY SOPHIA

List Ingredients:

6 tablespoons chopped onion

4 tablespoons margarine

6 cups peeled and cubed butternut squash

3 cups water

4 cubes chicken bouillon

1/2 teaspoon dried marjoram


1/8 teaspoon ground cayenne pepper

2 (8 ounce) packages cream cheese

DirectionsIn a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon,

marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


JACOB’S FAMOUS SPINACH SALAD

List Ingredients:1/4 cup ketchup

1/4 cup oil

1/2 tablespoon garlic salt

1/2 tablespoon basil

Sugar

6 hard boiled eggs

1/2 lb. crispy fried bacon

Tomatoes

Shredded mozzarella cheese

Spinach

Instructions

Dressing-Mix together first 4 ingredients and sweeten to taste with sugar. Wash spinach, dry and place in salad bowl. Add sliced hard boiled eggs, bacon, tomatoes and cheese. Mix all together and then add dressing.


BAILEY’S CHILI FIT FOR A KING

List Ingredients: 2 cans of red kidney beans2 tablespoons of virgin olive oil1 pound ground beef1/2 medium yellow onion, chopped1 teaspoon of minced garlic, chopped1 can of diced tomatoes1 can of tomato sauce3 tablespoon of chili powder1 teaspoon ground cumin1/2 teaspoon of sugarAdobo with pepper, to taste

Instructions: Drain beans, reserving liquid; set aside. Heat oil in a medium heavy-bottomed sauce pot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour. Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with adobo. Divide chili evenly among serving bowls. Garnish with salsa, if desired.


BROC’S VEGETABLE PIZZA

List Ingredients:Crescent Roll Pizza Crust

Cream Cheese with dry Ranch dressing

Favorite Vegetables

Instructions

Put Cream Cheese On With Dry Ranch Dressing

Then Sprinkle Favorite Vegetables On

Heat It UpThen Enjoy!


CLAYTON’S AWESOME BURGER

Ingredients

1 1/4 pounds lean ground turkey breast

1/2 cup chopped roasted red peppers, divided

1/2 cup shredded part-skim mozzarella cheese, divided

1/4 teaspoons salt

Freshly ground black pepper

Instructions

Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons each of roasted red peppers and cheese, and top with remaining patties working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.

Per Serving: Calories: 199; Fat: 5g (Saturated Fat: 2g); Protein: 39g; Carbohydrates: 2g; Sugar: 1g; Fiber 0g; Cholesterol: 64mg; Sodium: 376mg


CLAYTON’S AWESOME PUDDING CAKE

Ingredients Nonstick cooking spray


1/3 cup whole-wheat pastry flour

3/4 cup packed light brown sugar

1/4 cup Dutch processed cocoa powder, plus 2 tablespoons

2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup chocolate malt powder, such as Ovaltine

1/2 cup low-fat (1 percent) milk

1 large egg white

2 tablespoons unsalted butter, melted

2 teaspoons pure vanilla extract

1 1/2 cups boiling water

Confectioners' sugar, for dusting, optional

Instructions1. Preheat the oven to 350° degrees F. Coat a 2-quart baking dish with nonstick cooking

spray.

2. Whisk together both flours, 1/2 cup of the brown sugar, 1/4 cup cocoa, baking powder, and salt in a large bowl. In a separate bowl whisk 1/2 cup of the malt powder with the milk, egg white, butter, and vanilla until the malt dissolves. Stir into the dry ingredients until only a few small lumps remain and spread the batter in the prepared baking dish.

3. Combine the remaining 1/4 cup of brown sugar with the remaining 2 tablespoons of cocoa and sprinkle over the batter. Stir the remaining 1/2 cup malt powder into the boiling water and pour it over the batter. Bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes. Cool for 30 minutes on a wire rack. If desired, dust the top of the cake with confectioners' sugar and immediately spoon the warm cake and sauce onto plates or shallow bowls.

Nutritional analysis per serving

Calories 203; Total Fat 6g (Sat Fat 2.5g, Mono Fat 1g, Poly Fat 0g) ; Protein 4g; Carb 37g; Fiber 1g; Cholesterol 12mg; Sodium 294mgFifth Grade Cookbook 82

WILFONG’S PUMPKIN SEEDS

List Ingredients:1pumpkin

pumpkin seeds

cooking spray

salt

Instructions After you clean out your pumpkin for Halloween, clean some of the seeds, rinse in water, and spread out on pan sprayed with cooking spray. Spray more cooking spray on top of seeds and sprinkle generously with salt. Bake in oven at 350 degrees for about 15 minutes or until seeds are roasted to a light brown. Cool slightly, then enjoy!


CHICKEN NUGGETS

List Ingredients:

4 chicken breasts, boneless

1 egg1/2 c. water3/4 c. all purpose flour1 tsp. salt1/4 tsp. pepper

Instructions

Cut chicken into 1-inch pieces. Heat 3-inches of oil in a large heavy saucepan over medium heat until it reaches 375°, adjust heat to maintain temperature. Meanwhile beat egg and water in large bowl until well mixed. Add flour, salt, and pepper, stirring to form smooth batter. Dip chicken pieces into batter, draining off excess. Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown. Drain on paper towels. Serve with sauces.


CROWDER’S FRUIT DIP AND FRESH FOOD

List Ingredients:1 large container of Cool Whip.

1 package of Cheesecake Jello Instant Pudding

Strawberries

Grapes

Raspberries

Blueberries

Other Fruit as Desired

InstructionsMix Cool Whip and Pudding Well.

Chill over night.

Wash fruit to serve with dip


SPENCER’S SUGAR AND SPICE PECANS

List ingredients:3\4 cup of sugar

1 TSP. cinnamon

1\2 tsp. salt

1\4 tsp. nutmeg

1\4 tsp. allspice

1\4 tsp. cloves

1 egg white

2 1\2 +bsp water

6 cups pecan halves

Preheat oven to 275 degrees.

In bowl, combine first 8

things and stir well. add

pecans. stir to coat them

put in greased pan with foil

10 by 16 pan. bake 50 to 55 stir every

store in airtight container.

15 min. let them cool on waxed paper


MADISON’S MANGO SMOOTHIE

List Ingredients:1/2 cup orange juice■ 1/2 cup peeled, pitted and sliced fresh mango■ honey to taste■ 1/2 cup ice

Instructions

Place the juice, fruit and honey in a blender. Blend on high speed for 30 seconds. Add the ice and blend until smooth. Then serve.


WILLETT’S SPECIAL PRETZELS

List Ingredients: mini pretzels

small candy disks

m+ms

Instructions: Line cookie sheet with foil.

Put mini pretzels on tray-put disk on top.

Preheat oven 300° degrees, place pretzels in oven. 2-3 min. or until melts. put M+Ms on top. cool and enjoy


MADISON’S NO BAKE COOKIES

List Ingredients:2 cups white sugar

1/4 cups unsweetend cocoa powder

1/2 cup of milk

1/2 cup margrine

1tbs vanilla extract

1 pinch of salt

1/2 cup chunky peanut butter

3 cups quick cooking oats

Instructions1. In a sauce pan, over medium heat, combine

sugar, cocoa, milk, and margarine. Bring to a boil, stir.

2. Boil for 1 min. Then remove from heat.

3. Stir in vanilla, salt, oats, and peanut butter. 4. drop by rounded spoonfuls onto waxed paper.5. cool for 1 hour.


CHOCOLATE COVERED STRAWBERRIES BY SOPHIA

List Ingredients:

6 ounces semisweet chocolate, chopped

3 ounces white chocolate, chopped

1 pound strawberries with stems (about 20), washed and dried very well

Directions

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.


http://www.foodterms.com/encyclopedia/chocolate/index.html

http://www.foodterms.com/encyclopedia/chocolate/index.html

TREVOR’S FRUIT SALAD

List Ingredients:1can pineapple tidbits

1 can mandarin oranges

2 cups grapes

2 cups apples

2 bananas

1 cup coconut

1 large container of vanilla yogurt

2 cups of mini marshmallows

InstructionsDrain the juice from the the pineapple and oranges. Cut the apples and bananas into little slices. In a large bowl add all of the fruit’ marshmallows, and vanilla yogurt together and mix well. Store in refrigerator. Enjoy!!!


DYLAN’S LOGS

List Ingredients:SugarCinnamon

Butter

Bread

Instructions: Take your bread and butter it. Then, put it in a microwave for 10 seconds. Take it out. Put cinnamon and sugar on it. Lastly, roll the bread into the shape of a log. Enjoy!


ALISON G’S MINT BROWNIES BITES

List Ingredients:2/3 cups all purpose of flower

1/ 2 cups unseated cocoa


1 pinch of salt

3/4 cups granulated sugar

3 tablespoon butter or margarine melted and cooled

2 tablespoon honey


1 large egg white

Instructions 1. prepare brownie bites; preheat oven to 350o F grease large cookie sheet.

2. in large bowl, combine flour cocoa baking powder and salt in medium bowl whisk sugar butter honey vanilla and egg white until blender. Stir sugar mixture into flour mixture then with hand press dough just until blended.

3. with greased hands shaped dough into 1-inch balls and place on prepared cookie sheet 2 inches a part press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.

4. prepare topping in medium bowl whisk confectioners sugars and milk until smooth. whisk in butter and extract then whisk in melted chocolate until smooth swirl teaspoon toping on each cookie.


ALISON G’S STACK IT ON A CRACKER

List Ingredients:12 crackers

deli meat slices

deli cheese slices

optional honey mustard peanut

butter jellies pizza sauce get creative

Instructions use regular lunch meat slices and quarter. These do not need to be heated and the kids love building them and eating them. And eating them serve with a piece of fruit


OLIVIA’S NO-BAKE COOKIES

List Ingredients:1 stick butter

2 cups of sugar

1/2 cup of cocoa

1/2 cup of milk

1/2 cup of peanut butter

1/2 tsp of vanilla

2 cups of quick oats

Instructions,Melt stick of butter in pot. Mix sugar and cocoa

in a bowl and add to pot. Stir until sugar dissolves . Bring to a slow full boil. Boil for 1 min stir constantly. Remove from stove add vanilla and peanut butter ad mix it in add oats may need to add more oats depending on consistency. spoon onto wax paper lined cookie sheet. Let it cool.


KRISTEN’S PUPPY CHOW

List Ingredients:1 large bow cereal ( Chrispix or Rice Chex)

1 package of chocolate chips (lg.)

1 cup of peanut butter

1 stick of margarine

1 package of confectioners sugar

InstructionsMelt Chocolate Chips,Peanut Butter,and Margarine.

Pour over Cereal.

Shake confectioner sugar over cereal mixture.

Mix Well.


JOSEPH’S CORNBREAD CASSEROLE

List Ingredients:1 can of corn

1 can of cream corn

2 eggs

1 stick of butter (softened)

1 cup of buttermilk

1 box jiffy mix

Instructions:Mix everything together in a greased casserole dish.

Bake at 375’F for 45 min.


ANNA’S CHOCOLATE-CARAMEL S’MORES

List Ingredients:12 chocolate wafer cookies or chocolate graham cracker squares

2 table spoons of caramel topping

6 large marshmallows

Instructions1.Prepare coals for grilling. Place 6 wafer cookie top-down on a plate. Spread 1 teaspoon caramel topping in the center of each wafer to within about 1/4-inch of edge.

2. Spear 1 to 2 marshmallows onto long wood-handled skewers.* Hold several inches above coals 3 to 5 minutes until golden and very soft, turning slowly Push one marshmallow off into the center of caramel. Top with plain wafer. Repeat with remaining marshmallows and wafers.


ASHLEY’S STRAWBERRY SMOOTHIE

List Ingredients:1/2 [6oz] Yoplait Origional 99% Fat free Strawberry1/2 cup sliced fresh or frozen strawberries1/2 cup orange or pineapple juicePineapple chunks, strawberries or kiwi fruit slices [if want to]

Instructions 1. In blender place yogurt, strawberries, yogurt, and juice. Cover, blend on medium speed about 2 minutes or until smooth.

2. Pour into serving glass. Garnish with pineapple. Then serve immediately.


BAILEY’S FROSTY THE SNOWMAN COOKIES

List Ingredients: 2/3 cup of all-purpose flour 16 1/2-oz. roll of refrigerated sugar cookie dough Mini M&M’s Hershey Kisses White frosting Red Frosting

Instructions: Preheat oven to 35 degrease F. Knead 2/3 cup of all-purpose flour into a 16 1/2-oz. roll of refrigerated sugar-cookie dough.

Tear off a piece of dough and roll it in your palms to form a 3/4 inch ball. Roll a ball slightly larger piece of dough into a 1 inch ball, and a still slightly lager piece of dough into a 11/4 inch ball. Repeat ball sizes to make more snowmen with remaining dough. Place 1 of each size ball close together on parchment lined baking sheets and flatten balls slightly. Make sure not to flatten them to be completely.

Bake cookies for 12 minutes. Cool on baking racks. When cooled, cover with white frosting, but leave the bottom of the cookies plain. Pipe red frosting for the scarves, attach M&M’s minis buttons, mini- chocolate chip eyes, and a hershey kiss for the hat.


GREG’S EASY SNACK

List Ingredients:Small Flour Tortillas

Bananas

Peanut Butter

Instructions Lay tortillas flat and coat with peanut

butter. Place whole banana at the edge of tortilla and roll up. Once rolled, this can be eaten as a wrap or sliced into bite size pieces.


WENTZ’S PEANUT BUTTER FUDGE

List Ingredients:2 cup white sugar

1 tablespoon margarine

2/3 cup canned milk

1 cup peanut butter

1 teaspoon vanilla

InstructionsCook 5 to 6 minutes until soft ball stage. Add 1 cup peanut butter and 1 teaspoon vanilla. Put in 8x8 greased pan until firm.


AARON RANDOLPH TRAIL MIX

Ingredients: 3 c. oat square cereal.

3 c. mini pretzels.

2 Tbsp. tub margarine melted

1 tbsp. packed brown sugar

half tsp. cinnamon

1 c. dried fruit, esp. raisins

Instructions Preheat oven to 325° degrees in a large resealable plastic bag or container with cover.

Combine the squares and pretzels. Melt the margarine and add brown sugar and cinnamon. Mix well and pour evenly over cereal. Seal the bag on container and shake gently until the mixture is well coated.

Transfer to baking sheet. Bake uncovered for 15 to 20 minutes, stirring once twice. Let cool and add dried fruit. Divide into baggies. Makes great snack.

10 servings. 200 calories per serving. 40 g. carb, 5 g. protein, 2 g. fat.


BROC’S MUD

List Ingredients:Instant Chocolate Pudding

Instant Vanilla Pudding

Cool WhipBag Of Oreo Cookies

Milk

Instructions

Mix And Enjoy!


MALLORY’S APPLE CRESCENT ROLL TURNOVERS

List Ingredients:2 cans of Crescent Rolls

2 Granny Smith apples

2 sticks of butter

1 tsp vanilla

2 cups sugar

10 oz of Mountain Dew

InstructionsPreheat oven to 350 degrees. Peel, core and slice apples into 8 to 10 pieces. Spray a 9 x 13

cake pan. Roll 1 slice of apple into each crescent roll. Melt butter over heat, then add sugar and vanilla. Pour this over the crescent rolls. Sprinkle with cinnamon, then pour 10 oz. of Mountain Dew over the rolls. Bake 30minutes uncovered and then cover and bake another 10 minutes. Enjoy!


MALLORY’S WHITE CHOCOLATE PARTY MIX: Diabetic recipe:

List Ingredients:

Diabetic recipe: 70 cal. 8 carbs. 2 protein

3 cups Corn Chex

2 cups fish pretzels

1 cup dry roasted peanuts

1 cup mini marshmellows

1 package (3 oz.) dried cherries or cranberries or craisins

12 oz. vanilla almond bark

Instructions

Mix all ingredients in large bowl. Melt chocolate and mix with ingredients. Pour on wax paper to set. Makes 16 servings.


ANNA SHAVER’S BERRY SMOOTHIE

List Ingredients:serves 2

1 1/4 cups vanilla soy-milk

1 cup frozen unsweeted blueberries or raspberries

one 6-ounce container Yoplait

Original French Vanilla yogurt

InstructionsPlace ingredients in a blender and blend unit smooth


Mrs. Abbate’s Class Recipes

2011/2012


LILAH WONDERFUL TABOULEH

List Ingredients:3/4 cup of fine burghful

2 cups cold water

2 cups chopped parsley

1/2 cup finely chopped spring onions

1/4 cup finely chopped mint

1/4 cup of olive oil

2 tablespoons lemon juice

1 1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 firm ripe tomatoes

crisp lettuce leaves

1/4 cup lemon juice mixed with 1/2 teaspoon salt

Instructions

1. Place burghul in a bowl and cover with the cold water. Leave to soak for 30 min. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.

2. Meanwhile prepare parsley. Wash well, shake of excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry.

3. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavor.

4. Chop parsley fairly coarsely, measure and add to bughul with mint.5. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.6. Peel and seed tomatoes and cut into dice. Cover and chill for atleast 1 hour before serving.7. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a

jug so that it may be added according to individual taste.


VERONICA’S HEALTHY CHICKEN SALAD

List Ingredients:Garden lettuce mix

chicken patty

ranch dressing

pepperoni

and cheese

Instructionsput chicken patty in oven for about 10 minutes.


CARSON’S MINI PIZZA CUPS

List Ingredients: pizza sauce

1/4 chopped onion

1/3 chopped green peppers

sliced pepperoni

and shredded mozzarella

DIRECTIONS:

SEPARATE DOUGH INTO EIGHT ROLLS CUT EACH INTO QUARTERS PRESS DOUGH ONTO THE BOTTOM

UP THE SIDES COATED WITH COOKING SPRAY SPOON PIZZA SAUCE

INTO EACH CUP SPRINKLE WITH ONION GREEN PEPPER PEPPERONI AND CHEESE

BAKE AT 350 FOR 15 MINUTES UNTIL CRUSTS ARE BROWNED AND CHEESE IS MELTED


SYDNEY’S SUPER HEALTHY CHICKEN SALAD

List Ingredients:10-12 chicken tenders

lettuce

tomato onion

green peppers

banana peppers

shredded cheddar cheese

dressing of choice

(my favorite is Ken’s Steakhouse honey Mustard)

InstructionsTo cook the chicken I skillet fry with olive oil and lay tenders when fully cooked on several paper towels to absorb some of the oil. Then put it in a bowl and enjoy!!!


CAUDILL PANCAKES BY: CAROLYN AND MASON MILLER.

List Ingredients:

1 to 2 cups of flour

2 to 3 tablespoons of sugar

2 eggs (depends on how many pancakes your making)

2 cups of milk

Instructions

First, get a mixing bowl of any kind and something to stir with. Get 1 to 2 cups of flour (my grandma recommends 2 cups of flour) and pour into mixing bowl. Next, get about 2 to 3 tablespoons of sugar. Pour sugar into mixing bowl with flour and stir for about 10 sec. Now, get 2 eggs and crack open the eggs and pour the yoke into a small bowl. After you pour the yokes into a small bowl pour the yokes into the mixing bowl and stir until yokes are mixed with sugar and flour. Then, get 2 cups of 2% milk(you can other kinds of milk but the pancakes taste better with 2% milk.) and pour into mixing bowl. Stir until there are few flour bumps. Last, pour pancake ingredients into a oven pan(don’t pour all of the pancake ingredients at the same time. Just pour a little bit at a time to make pancakes) and cook. It doesn’t matter how hot you turn the the oven on. You will notice that little bubbles will come on the pancakes. When there are a lot of bubbles on the pancake, flip the pancake to the other side. ones that side of the pancake is cooked flip the pancake over and put it on a plate. Now you have a wonderful pancake!


NOAH’S HEALTHY PIZZA

Whole wheat pizza shell

Non-fat pizza sauce

Lo-fat shredded mozzarella

Pour pizza sauce onto pizza shell, sprinkle cheese. Bake in oven 8-12 minutes at 375°


Noah’s Tuna Casserole

1 Can of cream mushroom soup, 1 can of tuna, and 1 can of peas.

Combine all of the above in a pot and cook until hot.


JOSEPH’S CHEX MIX

List Ingredients:3 cups corn chex cereal

3 cups rice chex cereal3cups wheat chex cereal

1 cup mixed nuts

1 cup bite sized pretzels

1 cup garlic flavor bite size bagel chips

6 tablespoons of butter

2 tablespoons worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

Instructions:In a large bowl mix all all cereal, nuts, pretzels, bagels, etc. Melt butter, stir in seasoning and

powder over cereal mixture. Sir when evenly coated. Heat oven to 250° F uncovered on high. Bake for 1 hour. Stir every 15 min. Spread on paper towel to cool.


SYDNEY’S SUPER SPICY CHICKEN DIP

List Ingredients:10-12 chicken tenders

1 cup of light ranch dressing1 pack of light cream cheese

8oz of Frank’s Red Hot ( be generous)

InstructionsBoil tenders until fully cooked approx. 15-18 minutes, shred in skillet and saute with hot sauce (lots of it so it does not dry out the chicken) Combine the sauteed tenders with cream cheese and ranch in a casserole dish


MARINDA’S HEALTHY SPAGHETTI SAUCE

List Ingredients:1 lb ground beef

1 small onion

Dash of extra virgin olive oil

1 29 oz can of tomato puree1 12 oz of tomato paste

1/2 cup water

1/2 stick margarine

1 tsp. basil leaves

1 tsp. parsley flakes

1/2 tsp. garlic powder

1/2 tsp. garlic salt

1/2 tsp. accent

2 tsp. sugar

Instructions Brown ground beef and cut up onion in olive oil. Drain. Add tomato puree, paste, water and margarine. Add

spices and sugar and let simmer over medium heat until thick.


MARINDA’S AMAZING CORN CASSEROLE

List Ingredients:1 can whole kernel corn

1 can cream style corn

1 8oz. carton of sour cream

2 eggs ,beaten

1 box jiffy corn muffin mix

1 stick of butter

InstructionsMix all ingredients together and pour into a large, lightly oiled casserole dish. bake at 350° degrees for 55-60 minutes.


FULKS’ FAMILY MASHED POTATO CASSEROLE

List Ingredients:5 lbs. potatoes (peeled and cooked)

8 oz. cream cheese 16 oz. sour cream

dried onion

salt and pepper

InstructionsPut all ingredients in a 9x12 pan

(greased).

Oven Temp: 350° Time: 30-45 minutes

* Better if sets up in fridge before baking.


CAROLINE’S HEALTHY VEGETABLE PIZZA

List Ingredients:1 can Pillsbury crescent rolls (8)

8 oz. Philadelphia cream cheese

1/2 c. mayonnaise

1/2 c. sour cream

1 pkg. dry ranch dressing

mix (buttermilk recipe)

InstructionsSeparate rolls and place on a cookie sheet to form a crust and flatten to edges of cookie sheet.

Bake and let cool. Mix mayonnaise, cream cheese, and ranch dressing - spread over baked crust. Top with all sorts of chopped vegetables and shredded cheese.


STUFFED PEPPERS BY HAILIE

List Ingredients:6-8 Anaheim Peppers

8oz. Cream Cheese (softened)

Mozzarella Cheese

Bacon

Instructions:Slice peppers in half and remove seeds.

Fill each pepper half with cream cheese and sprinkle with mozzarella cheese.

Wrap each pepper half with a slice of bacon.

Bake at 325° for 1 hour.


LAIKEN’S HEALTHY FAVORITE YUMMY TURKEY MEATLOAF

List Ingredients:1/2 red bel pepper, seeded and coarsely chopped

2 medium carrots, coarsely chopped

1 medium onion, coarsely chopped

1 garlic clove

1 tablespoon extra-virgin olive oil

2 pounds ground turkey

1/2 cup bread crumbs

2 large eggs

1 1/2 teaspoons salt

1 tablespoon worcester shire sauce

2 tablespoon ketchup

8 strips turkey bacon

Instructionspreheat oven to 375° degrees, place the red bell pepper, carrots, onion, and garlic in a food

processor and pulse until the mixture is finally chopped. In a medium skillet heat the olive oil over medium heat. add the chopped vegetables and cook until softened, about 5 minutes.

In a large mixing bowl, combine the vegetables, turkey, bread crumbs, eggs, salt, worcestershire sauce, and ketchup and mix well. Place the meat mixture in a 9x13 inch baking dish and using your hands, form it into a loaf. Cover the loaf with the turkey bacon strips. Bake the meat loaf, uncover until cooked through, about 1 hour.

Pour off the melted fat slice the meatloaf and serve. Hope you like it as much as we do.


PAPA LILLY’S BURRITO SPECIALTY

List Ingredients:7 large whole wheat flour tortilla shells

11/2 package fat free cream cheese (softened)

2 tablespoons light sour cream

6 green onions (chopped)

1/2 pound, lean ham (chopped)

1/2 cup sliced jalapeno peppers (diced)

InstructionsIn a medium bowl mix sour cream and cream cheese until well blended, mix in ham, green

onions, and jalapeno peppers. Separate mixture into 6 equal portions.

Layer whole wheat flour tortilla shells with mixture is gone and is topped with last tortilla.

Press firmly, refrigerate for about 1 hour to set slightly and bled flavors.

Slice and Serve.

Enjoy!


SETH’S PORCUPINE MEATBALLS

List Ingredients:11b. Hamburger

1/3c. long grain rice

1/4c. Chopped onion

1/4c.water

1 tsp. salt

1 can tomato soup

1/2 tsp chili powder

1/2 cup water

Instruction: Mix hamburger,rice,onion,chili powder and salt together along with 1/4 cup water and 1/4

cup tomato soup into meatballs and brown in skillet.Once meatballs are browned use remaining soup with 1/2 cup water and cook for 40 min. or until rice is tender.

* Mix remaining tomato soup and water together and pour over browned meatballs


CLAIR’S CHICKEN AND DUMPLINGS

3 or 4chickens1 cup of carrots (chopped)1 cup of celery (chopped)1 cup of onions (chopped)1 large bowel of chicken broth1 stick of butter1 package of jiffy biscuit mix3 cups of waterparsleysalt

In large sauce pan brown chicken , carrots , celery and onions in small amount of chicken broth.

And water, rest of chicken broth , butter,salt,parsley to mixture in large pan.

Let boil until chicken is tender add parsley and salt to taste .

Make biscuit mix and spoon into boiling soup. Cover until biscuits are fluffy , and light


STEPHEN’S AWESOME HAM

List Ingredients: 15 lbs whole bone ham

1 lbs brown sugar

1/2 cup yellow mustard

aluminum foil

DIRECTIONS:In a medium size mixing bowl mix yellow mustard and brown sugar until you have a thick

paste

Take all wrappers off off ham and trim away excess fat

Line baking pan [ i spray with pam in case some of the brown sugar mixture escapes, clean up is easier ] with aluminum foil

Place ham on foil and spread brown sugar/mustard paste on top

Fold and seal

Do not open again until ham is done

Bake at 350° for four hours

Let set for about 1 hour then carve

One of the best tasting hams you will ever have


HALEY'S HEALTHY CUCUMBER SALAD

Ingredients1 medium cucumber, sliced

1 medium onion, sliced

2 teaspoons salt2 tablespoons sugar

2 tablespoons vinegar

1 cup cold water

1/4 teaspoon pepper

Mix all ingredients together and chill before serving


MAMAW COOK’S GRAPE SALAD BY LAIKEN

List Ingredients:1 pound seedless green grapes

1pound seedless red grapes

8 ounces fat free cream cheese (softened)

16 ounces light sour cream

1 cup powdered sugar

1 teaspoon vanilla

brown sugar

pecans

Instructionswash grapes in a colander under running water and remove all stems. Place in a large bowl.

In a separate bowl stir together the cream cheese, sour cream, powdered sugar, and vanilla until smooth and creamy. Using a rubber spatula or a large serving serving spoon, fold the mixture into the grapes until well coated.

Sprinkle top of grape mixture with brown sugar and pecans.

This salad may be served immediately, or covered and refrigerated for one hour to set slightly and to allow flavors to blend.

Enjoy!


KIMBLE’S CANDY CANE COOKIES

List Ingredients:

1/2 cups butter or marg. softened

1/2 cups shortening

1 cup powdered sugar1 egg

1 1/2 tsp. almond extract (usually double)

1 tsp. vanilla

2 1/2 cups flour ( all- purpose)

1 tsp. salt

1/2 tsp. red food coloring

Instructions

Heat oven to 375° F., Mix thoroughly butter, shortening, powdered sugar, egg, and flavorings. Blend in flour and salt. Divide dough in half. - blend food in half. Shape 1 tsb. of dough from each half into 4” rope. For smooth, even ropes roll them back and forth on lightly floured board. Place ropes side by side, press together (lightly-pinch ends slightly) and twist. Place on


Haley's Delicious Brownies

1/2 cup butter

1 cup white sugar

2 eggs


1/3 cup unsweetened cocoa powder


1/4 teaspoon salt


3 tablespoon butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon of honey

1 tablespoon vanilla extract

1 cup confectioner’s sugar

Preheat oven to 350° degrees f (175 degrees c). Grease and flour an 8 inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat,stir in sugar, eggs, and 1 teaspoon vanilla.Beat in 1/3 cup of cocoa, 1/2cup flour, salt, and baking powder.Spread powder into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To make frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa,1 tablespoon honey,1 teaspoon of vanilla and 1 cup confectioner’s sugar. Frost brownies while still warm.


CANGLEY’S NUTTY BANANA BREAD

List Ingredients:3 cups sugar

3 1/3 cup plain flour

1 cup oil

5-7 bananas

4 eggs

1 cup pecans

2/3 cup water

1 1/2 teaspoon salt

2 teaspoon baking soda

Instructions: Combine all ingredients and mix well.Makes 2 regular loaf pans or 3 small ones (or several of

the very small ones) Bake at 325° for one hour or until done.Freezes well


LEXI’S BLIZZARD BLITZ PARTY MIX

List Ingredients: 2 cups os chex mix

2 cups of small pretzels

1 cup of peanuts

1 package of white chocolate chips

Instructionsspray 9x13 pan with nonstick spray in large bowl combine cereal, pretzels and peanuts

melt chips in microwave (10 seconds intervals) stir until smooth

pour chocolate over cereal mix and toss, let cool slightly spread in pan let stand 20 to 30min.

break apart in bite size pieces.


OREO DESERT BY HAILIE

List Ingredients:1pkg. Double Stuff Oreos

8oz. cream cheese ( softened)

1/2 cup butter ( softened)1 cup Powdered Sugar

2 small instant vanilla pudding

3 1/2 cup milk

1 large cool whip

Instructions1.Crunch Oreos and layer approximately half in

a 9x13 pan.

Set aside the remaining Oreos for a second layer and a few to crumble on top.

Cream together butter, cream cheese, and sugar.

Set aside.

Mix pudding and milk until thick. ( mix at low speed)

Stir cream cheese mixture and approximately 1/4 of the Cool Whip with the pudding.

Pour mixture on the top of the cookies in the pan.

Add remaining cookies on top of the mixture.

Top with the remainder of the cool whip and sprinkle with a few cookie crumbs.


CLAIRE’S HEALTHY SMOOTHY

List Ingredients: 1 medium banana cut into chunks

2 cups of frozen un sweetened strawberry’s

2 cups of chocolate soy milk

Place the soy milk ,banana,and strawberries in blender. Cover and blend on high speed for one minute , or until smooth. Serve immediately!


LEXI’S HEALTHY BLUEBERRY OATMEAL SQUARES

List Ingredients: 1 1/2 cups of quick oats

1/2 cup of whole-wheat flour

1/2 teaspoon of baking soda 1 / 2 teaspoon of salt

1 teaspoon of cinnamon

1/2 cup of fresh or frozen blueberries

1 egg

1 cup of skim milk

3 tablespoons of applesauce

1/4 cup of brown sugar

Instructions1. preheat oven to 350

2. coat baking pan with cooking spray

3. place all ingredients into a large bowl and mix until just combined

4. pour into prepared pan and bake for 20min. or until a toothpick inserted into the center comes out clean

5. allow to cool for 5min. and cut into squares


WYATT’S HEALTHY APPLE TOAST

List Ingredients:1 tablespoon butter

4 whole wheat bread

1 tablespoon cinnamon

1 apple, cored and thinly sliced

InstructionsSet oven to broil. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet. Place in a preheated oven until toasted, about 3 minutes.


W YAT T ’ S S N I C K E R DOODLES

List Ingredients:1/2 cup of shortening

3/4 cup of sugar

1 egg

1 tsp cream tartar

1/2 tsp baking soda

dash of salt

1 tablespoon of sugar

1 teaspoon cinnamon

InstructionsCream shortening, sugar and egg in mixer until light and fluffy. Add flour, cream of tartar, soda and salt; mix well. Shape mixture into walnut shaped balls, roll balls into mixture of 1 tablespoon sugar and 1 teaspoon cinnamon. Place on ungreased cookie sheet at least 2 inches apart. Bake for 8-10 minutes or until golden brown at 400 degrees. Cool on wire rack.


CJ’S HEALTHY CREAM FRUIT DIP

List Ingredients:cream cheese maraschino cherry

cool whip

Whip creme cheese once creamy consistence add cool whip entire container.

1/4 cup cherry juice mix together. eat with any fruitList Ingredients.


NELSON’S SWEET MEATBALLSbag of pre made

meatballs

grape jelly-regular

barbecue sauce-regular size

Instructions:Put bag of meatballs in pan of water heat over medium heat. Once the meatballs float strain

in pan empty entire jar of barbecue sauce and grape jelly. Heat over medium heat. Once hot dump meatballs in sauce. Cook for10 minutes let simmer 10 minutes on low heat.


VERONICA’S FAVORITE BROWNIES

List Ingredients:Hershey’s Brownie mix

A cup of water

Two eggs

InstructionsPut the brownies in the oven for at least 20 minutes


CARSON’S BANANA PEAR CATERPILLARS

List Ingredients:lettuce leaf medium peeled banana 1/2 medium red pear. 2 raisins

Instructions

Place lettuce on a salad plate top with banana

V shaped sliced halfway through banana

spacing cut inch apart

place a pear slice then peel side up in each cut

for eyes gently press raisins into one end of banana

serve immediately


ANNA’S CHICKEN ENCHILADA CASSEROLE

List Ingredients:1 bag of BIRDS EYE frozen farm mixtures

Broccoli corn and red peppers

1 package taco seasoning mix

1 can diced tomatoes, undrained3 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese

8 ounces tortilla chips

Instructions• In large skillet,combined vegetables,

seasoning mix, tomatoes and chicken; bring to boil over medium-high heat

• Cover; cook 4 minutes or until vegetables are cooked and mixture is heated through

• Sprinkle with cheese; cover and cook 2 minutes more or until cheese is melted• Serve with chips


Special Request Recipes

2011/2012

Thanks Mrs. Kimble

Thanks to Mrs. Kimble for the next three recipes. Ms.

Morrison and many other teachers have been requesting

these recipes for several months. Ms. Morrison would not

let this cookbook be published until Mrs. Kimble sent them

to her. I guess you could say she really bugged her a lot,

right Lilah? Thanks again.


EASY ROASTED RED PEPPER SOUP

List Ingredients:1 16-16.5 oz. jar of roasted red peppers (do not drain)

1 pt. heavy whipping cream

1qt. half 'n' half

1 lb. of salted butter

1 qt. of chicken stock or chicken broth

herbs if desired (for Italian flare add 1 tbsp.basil and 1/2tsp. oregano or add 1 1/2 tbsp. Herbs de Provence for French Country flavor.)

salt, black pepper and ground red pepper to taste

InstructionsCut butter into pieces and melt in stock pot or soup pot over low heat. Puree roasted red peppers in food processor. Pour puree into melted butter. Stir. Add chicken stock/broth. Stir. Increase heat to medium. Stir. Add desired herbs or spices. Wait for ingredients to reach the ALMOST BOILING POINT-steam will start to rise. Turn heat to low. Add whipping cream. Stir. Add half 'n' half. Cook over low heat, stirring occasionally for approx 10-15mins. (TIP: DO NOT ALLOW SOUP TO BOIL AS IT IS EASILY SCORCHED!)

Suggestion: Serve in brioche bowls with melted cheese of your choosing! (w/no herbs added: Colby Jack or Shredded Cheddar. w/Italian herbs added: Parmesan or Romano. w/ Herbs de Provence added: Gruyere.)

To make "healthier" version:

Change the ingredients as follows:

1 16-16.5 roasted red peppers (do not drain)

2 qts. of chicken stock or chicken broth (LOW SODIUM AND 99% FAT FREE)

1 qt. of half 'n'half

desired herbs and spices

minimal butter in serving bowl to taste (1/2-1tbsp.)

"I never see what has been done; I only see what remains to be done."-Mme. Marie Curie


EASY ITALIAN WEDDING SOUP

List Ingredients:50-60 (1 lb. ) cocktai l

size turkey meatballs (Next Recipe)

1 16-16.5 oz. jar of minced roasted red peppers (do not drain)

1 lb. of acine de pepe (pastina)

32 oz. box chicken broth or chicken stock (watch the sodium content!)

1 Tbsp. granulated garlic

2 Tbsp. dried basil (or more if you love basil!)

1 Tbsp. dried oregano

1/4 Cup of Olive Oil or Canola Oil

salt and black pepper to taste (sea salt is the best!)

Instructionslace oil in stockpot over medium heat. Add meatballs and lightly brown or warm if frozen. Add peppers. Gently stir. Add spinach and broth. Add basil and oregano. Bring to boiling. Add pastina. Gently stir occasionally so pastina does not stick to bottom of pot. Soup is ready to eat in approx. 20 mins.

Can use chicken bouillon with water if extra broth is needed. (Watch sodium content!)

Fresh herbs are always great too!


TURKEY MEATBALLS

List Ingredients:2.5 lbs. ground turkey

2 eggs

1 cup of bread crumbs

optional:

1/4 tsp. salt

1/4 tsp. black pepper

1/4 tsp. granulated garlic

InstructionsPreheat oven to 350 degrees. Lightly grease 2 cookie sheets with olive oil or non-stick cooking spray. Place all ingredients in mixing bowl. Thoroughly mix with hands or mixer using bread hook. DO NOT OVER MIX OR MEATBALLS WILL BE GRAINY. Using 1/2" melon-ball scoop, gather mixture in scoop and shape into ball with hands. Place balls on cookie sheet with 1/4" spacing. Bake for approx. 20 mins. or until lightly browned. (yield: approx. 100 cocktail meatballs)

For larger meatballs use 2 scoops from melon-ball scoop and shape into balls.(yield: approx. 50 meatballs)

Add to sauce or soup recipe.

_____________________

*After cooling, can be frozen in freezer bag for 6 months. Vacuum bags work the best!


Fifth grade ePub cooking cook book grade 2012 cook book .pdf · 2012. 2. 14. · Cooking Smart All...

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Transcript of Fifth grade ePub cooking cook book grade 2012 cook book .pdf · 2012. 2. 14. · Cooking Smart All...