Sunny Start Playschool
Side Dishes, Snacks, & Salads
Deviled Eggs
- Morgan Smith T/TH AM Ingredients - 12 eggs - 3 tbsp Miracle Whip - 1/2 tsp mustard - 1 tsp garlic powder and onion powder - 5 green onions, chopped - Salt and pepper to taste - Paprika Hard boil all 12 eggs and peel. Slice in half and scoop out yolks. In a bowl mix all ingredients except paprika. Scoop yolk mixture back into egg white halves. Sprinkle with paprika.
Cheese Toast
- Pari Chopra M/W/F AM Ingredients - 1/2 cup cornflour - 60 gms grated cheese - 1 1/2 tsp mustard powder - 1/2 tsp red chili powder - 1/2 tsp cooking soda - 1/4 cup milk - 1/2 tsp salt - 9 slices bread, 째 crusts removed & cut in half diagonally - 2 cups oil for frying Mix all ingredients except bread. Keep aside for about 1/2 hour. Spread cheese mixture on bread slices. heat oil in deep fry pan on high heat for about 5 minutes. Add 3 bread pieces one after other (topping side up). Reduce heat to medium. Spoon a little oil over topping till set. Turn over and fry on both sides till golden brown. Remove and drain. Fry remaining slices in the same way, increasing heat after each batch. Serve hot.
Nana’s Buns
- Emily BeaulieuM/W/F PM Ingredients - 1/2 cup of warm water - 3 eggs - 1/2 cup oil - 2 cups warm water
- 1 pkg yeast with 1 tsp sugar - 3/4 cup sugar - 2tsp salt - Flour
Dissolve yeast in the 1/2 cup of warm water and tsp of sugar. Let stand for 10-15 min. Beat eggs with sugar, oil, salt and warm water. Add 2 cups of flour, beating well. Add yeast and mix well. Add enoughflour to make soft dough. Place in warm place to rise (about 2-2 1/2 hours). Shape into buns and place in a greased pan to rise again. Bake @ 325° for 19 minutes.
Super Cheesy Garlic Mashed Potatoes
- Damyn Smith T/TH/F AM
Ingredients - 8-10 med red potatoes - 1 cup marble cheese - 2 tbsp margarine -1/4 cup milk - 1 tbsp garlic powder Wash potatoes. Boil potatoes until soft (do not remove skin). Mash potatoes, mash in milk, marg, and garlic. Cut cheese into small meltable pieces. Mash in Cheese. Add salt or ketchup to taste (Damyn likes lots of ketchup).
Vegetable Medley - Kai M/W/F AM
Ingredients - 1 cup uncooked, whole wheat pasta shells - 1 pkg (16 oz) frozen beans - 1 tsp cornstarch - 3/4 cup chicken broth - 3 tbsp butter - 1 tsp dijon mustard - 1/2 tsp dried basil - 1/4 tsp garlic powder - Mushrooms - 1 small tomato, chopped - Zucchini Cook pasta, add beans in the last 5 min. Combine cornstarch and broth until smooth. Melt butter in a pan, add mustard, basil, garlic powder, mushrooms, and zucchini. Saute slightly. Add cornstarch mixture and thicken 2 min. Mix in pasta, stir in fresh tomatoes before serving.
Masala Puri
- Om Ahir T/TH AM Ingredients - 1 cup whole wheat flour - 2 tsp oil + frying - salt to taste - 1/4 tsp ajwain - 1/2 tsp red chili 째 powder Mix the wheat flour and salt. Mix all the ingredients and knead to firm dough adding enough water. Cover and keep aside half an hour. Take small lumps of dough and roll into small puris. Heat oil in a pan and deep fry the puris. Om calls it balloon puri.
Vegetable Medley - Kai M/W/F AM
Ingredients - 1 cup uncooked, whole wheat pasta shells - 1 pkg (16 oz) frozen beans - 1 tsp cornstarch - 3/4 cup chicken broth - 3 tbsp butter - 1 tsp dijon mustard - 1/2 tsp dried basil - 1/4 tsp garlic powder - Mushrooms - 1 small tomato, chopped - Zucchini Cook pasta, add beans in the last 5 min. Combine cornstarch and broth until smooth. Melt butter in a pan, add mustard, basil, garlic powder, mushrooms, and zucchini. Saute slightly. Add cornstarch mixture and thicken 2 min. Mix in pasta, stir in fresh tomatoes before serving.
Shahi Paneer
- Om Ahir T/TH AM Ingredients - 200 gms paneer - 2 medium onions - 1� ginger - 3-4 garlic pieces - 2 green chilies - 1 tsp red chili powder - 3/4 tsp turmeric powder - 1 tsp garam masala powder - 1/2 cup milk - 8-10 tbsp vegetable oil - Salt to taste - 1/4 dry fruits (cashew nuts, raisins) Heat oil in a pan. Cut paneer into small cubes. Fry over med heat until light brown. Keep the paneer pieces aside. Saute the dry fruits in one tbsp of oil. Grind onion, ginger, garlic, green chili in a blender and make a fine paste. Fry the mixture in the remaining oil until golden brown and oil starts separating. Add salt, red chili powder, termeric powder, garam masala. Saute for 1-2 minutes. Add milk to make gravy. Bring the gravy to a boil, reduce heat and cook until thick. Put portion of dry fruits in gravy while cooking, keep the rest for garnish as well as coriander leaves.
Tea Biscuits
- Shivam Bali T/TH AM Ingredients - 1 cup all purpose flour - 1 tbsp Granulated sugar - 1 1/2 tsp baking powder - 1/4 tsp salt - 3 tbsp butter or margarine (hard) - 1 tbsp cooking oil - 1/4 cup milk - 2 tbsp Skim evaporated milk Mix flour, sugar, baking powder and salt together in bowl. Add butter and cooking oil. Cut in butter until mixture is crumbly. Add both kinds of milk. Stir to form a ball. Knead 6-8 times. Roll or pat on lghtly floured surface 3/4 “ thick. Cut into 2” circles. Arrange on ungreased baking pan. Bake at 450° for 12 minutes. Makes 6 bisquits, serve warm or cold.
Mayonnaise Salad
- Sarah
Ingredients - 2 tbsp mayonnaise - Chopped boiled chicken breast - Chopped cucumber - 1/4 chopped cabbage - Pinch black pepper - Salt to taste Mix all ingredients together.
Lumpiang Shanghia (Spring Rolls) - Benjun Castro Putian
Ingredients - 1/2 kilo ground pork, beef, or chicken - 1/4 cup carrot, chopped - 1/4 cup celery; chopped - 4 cloves garlic, minced - 1 egg, beaten - 1/2 onion, chopped - 1 tbsp soy sauce - 1 tbsp sugar - 1/2 tsp salt - 1 pinch pepper - Lumpia wrappers - Cooking oil In a bowl, mix all ingredients together. Wrap in lumpia wrapper and deep fry in hot cooking oil until golden brown. Drain and place in a platter with paper towel. Cut into desired pieces.
Lumpiang Shanghia Sauce - Benjun Castro Putian
Ingredients - 1/2 tsp salt - 1 tsp cornstarch - 2/3 cup water - 1/4 cup sugar - 1/4 cup vinegar - 2 tbsp soy sauce Combine all the sauce ingredients together. Parboil in low fire, stirring occasionally, until sauce thickens. Serve hot together with the lumpiang shanghai.
Cajun Wedges
- Shivanya Bananda M/W/F PM Ingredients - Large potato - 1/2 cup Grated jalepeno Monteray Jack Cheese - 1/2 tsp cajun seasoning Preheat oven to 425째. Line baking tray with foil, grease and set aside. Take the potato and poke all over with fork. Wrap potato in microwave on high for 3 minutes. Turn over and microwave another 3 min. Let potato stand 5 min until cool, then cut into long wedges. Spray each wedge with cooking spray, place on baking tray. Sprinkle cheese and seasoning over wedges. bake for 10 min until cheese is melted and wedges are hot. Place on wire rack to cool. Enjoy.
Sweet Yellow Rice
- Sara Iftikhar M/W/F PM Ingredients - 1 cup rice - 1 cup sugar - 1/3 cup of butter - Pinch yellow food coloring - Nuts (optional) Boil rice in 3 cups of water and mix the food coloring. Put the butter and sugar in a pan and mix them to make a sweet syrup. Mix the sweet syrup with the boiling rice and keep it on low heat. Wait 10-15 minutes till its done.
Ceasar Salad with Homeade Dressing - Peityn Shields T/TH AM
Ingredients - 2 tbsp lemon juice - 2 tsp old fashioned mustard - 1 tsp sugar - 1 garlic glove - 1 tbsp parmesan cheese - 1 egg - 1/2 cup salad oil Beat all ingredients together, pour over one head of romaine lettuce, add croutons.
Rice Ball
- Kaz Rayray T/TH PM Ingredients - Rice - Rice seasoning - Plastic wrap Mix rice and rice seasoning into a ball. Take some with a spoon and put on plastic wrap and wrap like a ball.
Kid’s Playdough (used in classroom) Miss. Cummings Ingredients - 2 cups all purpose flour - 4 tsp cream of tartar - 1 tsp food coloring
- 1 cup salt - 2 tbsp vegetable oil - 2 cups water
In a saucepan, mix together all ingredients. Cook on medium high heat about 3 min, stirring constantly. It will be lumpy at first, then turn into a solid mass. let cool before handling. Store in an air tight container.
Perogy Casserole
- Hailey Kashluba M/W/F AM Ingredients - 3 dozen frozen perogies - 1/2 cup raw or sauteed onions - 1 can cream of mushroom soup - 1/4 cup water or mill (mix with soup mix) - 1 cup sour cream - 8 slices cooked chopped bacon - 2 cups shredded cheddar cheese
Place perogies in bottom of oiled large casserole dish. Cover with layer of chopped onions. Mix mushroom soup with milk and sour cream. Pour over first two layers. Throw bacon on top and cover with shredded cheese. Cover and bake at 350째 for about an hour (let stand 5 min to set before serving).
Lemonade
- Shivanya Bananda M/W/F PM Ingredients - 2-3 lemons freshly squeezed - 1/4 cup sugar or as desired - 1 litre of water Mix all together until sugar dissolves. Add ice to enjoy cool lemonade on a hot day!
Cream Cheese Dip
- Kolby Mercier M/W/F AM Ingredients - 1 Cream Cheese (250g) - 1 can Flakes of Ham - 1 tbsp sour cream (or more if you like) - Shredded Cheese (Medium)
Combine the cream cheese and sour cream until fairly spreadable but not runny. Add Flakes of Ham and mix well. Add shredded cheese to your liking. Refrigerate at least one hour and enjoy with crackers (Triscuits) or spread on tortilla shells and roll up
Mexican Layer Dip - Kolby Mercier M/W/F AM Ingredients - Cream Cheese (250 g) - 2 Tbsp Sour Cream (or more to your liking) - Shredded Cheese - Salsa ( whatever flavor you like. We use Mild) Mix cream cheese with sour cream to spreadable consistency and spread in bottom of 8" pie plate. Spread the salsa over the cream cheese mixture. Top with shredded medium cheese to cover. Refrigerate at least one hour. Enjoy with tortilla chips! You can also add green onions or chopped tomatoes if you like. Recipe can be doubled and made in a 9 x 13 pan as well.
Sunny Start Playschool
Breakfast Favorites
Crepes
- Arwin M/W/F AM Ingredients - 4 eggs - 1/4 tsp milk - 2 cup all purpose flour - 1 tsp granulated sugar
- 1/4 tsp salt - 1 cup water - 4 tbsp cooking oil
Beat eggs in large bowl until frothy. Add rest of ingredients, beat until smooth. Cover and store in the fridge over night or for a few hours. Add milk before cooking if too thick. Pour 1 tbsp of batter into greased hot crepe pan. Tilt pan around till nicely browned. Stack with wax paper in between each crepe and store in a platic bag. Use as needed. Makes 24 crepes.
Pancakes
- Ethan Freeborn
Ingredients - 1 cup flour - 1 tbsp vegetable oil - 1 egg - 1 tbsp baking powder
- 1 cup milk - 1/2 tsp vanilla - 1 tsp sugar
Mix all ingrediants. Pour onto hot griddle or frying pan. Flip with spatula when bubbles start to form on top. Makes 4 servings- 2 pancakes per serving.
Weekend Waffles - Issac Genest M/W/F PM
Ingredients - 1 cup flour - 1/4 tsp salt - 3 eggs, seperated - 4 tbsp oil
- 3 tsp baking powder - 1 tbsp sugar - 1 cup milk - 1 tsp vanilla
In a large bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into the batter. Spray waffle maker with cooking spray. Pour about 2/3 to 3/4 of a cup of batter into middle of waffle maker. Cook for about 5-6 minutes or until golden brown. Enjoy.
Cinnamon Waffles - Kai Nahorniak M/W/F AM
Ingredients - 1/4 cup light brown sugar - 4 cup whole wheat flour - 2 tbsp baking powder - 1 tsp baking soda - 3 tsp cinnamon - 3 1/2 cup low fat milk - 3/4 cup vegetable oil - 4 large eggs, lightly beaten Mix dry ingredients, making sure brown sugar is not lumpy. Mix together wet ingredients and add to dry. Stir until blended and smooth, let batter rest 5 mins before using in waffle maker. Makes 20 waffles.
Sunny Start Playschool
Main Courses & Meal Ideas
Chicken Nachos - Kai Ellis T/TH AM
Ingredients - 1 chicken breast - Hot sauce - Lime flavoured nacho chips - Grated cheese - Diced tomatoes - Diced green peppers Cook chicken breast and dice and toss in hot sauce. Layer lime flavoured nachos with cheese, chicken, tomatoes, and green peppers. Bake at 325C for 5-7 mins or until cheese is melted. Serve with sour cream and salsa for dipping.
Chicken Curry
- Deetya Kumar T/TH PM Ingredients - 1 kg chicken pieces skin removed - 2 onions finely chopped - 2 tomato puree -2 tbsp garlic paste - 1 tbsp ginger paste - 2 tsp coriander powder - 1 tsp cumin powder - 1/2 tsp turmeric powder - 1/2 tsp red chili powder - 2 tsp garam masala powder - salt to taste -4 tbsp vegetable oil - chopped corriander to garnish Heat the oil in a pan and add ginger and garlic paste. Add the onions, fry till golden brown. Add tomatoe puree and all the spices. Mix well. Fry the masala till the oil begins to separate from it. Add the chicken to the masala and saute for 10 minutes on medium heat. Add 1 ½ cups of water to the chicken, simmer and cover. Cook till the chicken is tender. Garnish with chopped corriander and serve with plain boiled rice.
Chicken
- Benjun Castro Putian Ingredients - 1 whole chicken, cut into pieces - 1 tsp minced garlic - 1 tomatoe chopped - 1/4 cup vinegar - 5 bay leaves
- 2 tbsp cooking oil - 1 onion chopped - 2/3 cup soya sauce
Heat up cooking oil in a pan. Saute the garlic, onion and tomato. Mix in chicken. Let simmer for 15 minutes. Add soya sauce and let simmer another 15 minutes, stirring occasionally. Add vinegar, cover and do not stir. Once it comes to a boil add bay leaves and mix, let simmer until sauce is desired consistency. Serve with rice.
Poori
- Deetya Kumar T/TH PM Ingredients - 2 cup wheat flour - 1/4 tsp salt - 1 1/2 tsp oil for kneading dough - 3/4 to 1 cup water Mix the wheat flour, salt and oil in a bowl. Add water to this mixture and knead the dough until it becomes soft. Break off golf ball sized pieces, dip in flour and roll out as a tortilla or roti. Heat oil in wok and deep fry pooris until slightly brown. Serve with any curry dish.
Fried Plantain
- Tarri Akonoka T/TH PM Ingredients -ripe plantaine (ripe yellow) - oil Heat oil in a frying pan. Remove the outer covering of the plantain, cut it into desired shape and size. Place plantain into the pan mix or turn them over until golden to dark brown. Can be served as a snack alone, with chilli or with egg sauce.
Bread and Egg Sauce - Tarri Akonoka T/TH PM
Ingredients - tomatoes - sweet peppers - hot pepper - onion - egg - oil - seasoning - corned beef Grind a combination of tomatoes, sweet pepper, hot pepper and onion to your taste. Pour into a frying pan with heated oil. Cook for 20-25 minutes. Season to your taste and add corned beef then leave to cook for about 5 minutes on medium heat. Mix eggs into frying pan and stir so the eggs look like they are scrambled (about 5-7 minutes). Goes well with bread, yams, potatoes and fried plantaine.
Chinese Beef Dish
- Lasha Campell Educational Assistant Ingredients - package of hamburger - can of bean sprouts - mushrooms - soya sauce
- rice - can of sliced water chestnuts - baby corn (optional)
Scramble hamburger until no longer pink. Cook desired amount of rice for amount of people you are cooking for. Mix hamburger, rice, bean sprouts, water chestnuts, mushrooms, and baby corn together. Then add desired amount of soya sauce to the mixture. Cook all together on the stove to desired crunchiness of water chestnuts and bean sprouts. Then enjoy!
Gobhi Parantha
- Ayaan Bagga T/TH PM Ingredients - 4 cup wheat flour - corriander leaves (finely chopped) - 1� ginger chopped - red chilli powder (to taste) - 1/2 tsp ajwain (optional)
- 2 cup grated cauliflower - 1-2 chopped green chillies - salt (to taste) - garam masala (to taste) - butter or oil for frying
Make dough with whole wheat flour, as you would for Parantha or Roti. Mix grated cauliflower, green chillies, ginger, coriander leaves, ajwain, chilli powder, salt and garam masala as a filling parantha. Make 2 medium size chapati, add the filling to the one and cover it with the second. Roll it slightly. Cook on a pre heated pan, turn over and pour ½ tbsp oil or butter on top. Repeat and cook until golden brown on low heat. Serve with yogurt and your favourite chutney.
Taco Soup
- Lasha Campell Educational Assistant Ingredients - 1 cup lean ground beef - 19 oz can beans - 14 oz can diced tomatoes - grated carrots - 1 tsp brown sugar, packed - 1 tbsp chopped parsley - grated cheese
- 6 cup beef stock - chopped red onion - chopped celery - 1 cup chunky salsa - 1 tsp dried basil - sour cream
Scramble-fry ground beef, until no longer pink. Transfer to slow cooker. Add next 10 ingrediants. Stir, cook covered on low 8-10 hours, high for 4 hours. Spoon sour cream and sprinkle cheese on individual servings.
Vegetable Pakora - Ayaan Bagga T/TH PM
Ingredients - 1 cup chick pea flour - 1 tsp ground cumin seeds - 1-2 chpped green chillies - 1 potatoes - 2 cabbage - 1 1/2 cup sliced onion
- 2 tsp oil - 1 1/2 tsp salt - 1/2 cup water - 1 small cauliflower - 5 spinach leaves sliced
Boil the potato until just tender, peel and chop finely along with the cauliflower and onion, shred the cabbage and spinach. Mix other ingredients well, beat in blender for 4-5 minutes (make batter fluffier). Let batter set for 1/2 hour in a warm place. Add vegetables and mix in evenly. Heat deep fryer to 375C and add small balls of dough to oil. Drain with paper towel and serve with corriander or mint chutney or ketchup.
Aloo Poha
- Jeet Joshi T/TH PM Ingredients - 2 cup poha (beaten rice) - 1 onion - 1/4 tsp cummin seeds - 4 tbsp oil - 1 lemon - Corriander leaves
- 1 potato - 2 green chillies - 1 spring curry leaves - 1 pinch turmeric powder - 1 tbsp sugar - Salt to taste
Soak the poha in water, wash and drain. Keep aside.Peel and cut potatoes into small cubes, chop the onion, chilies, corriander leaves. Heat oil put cummin seeds, curry leaves and fry until the crackle. Add potatoes, saute for few minutes, then add chopped onion, chillies, salt, and turmeric powder. Cook, then add the poha, corriander leaves, sugar and stir. Keep on low heat for 5-7 minutes. Let it cool for sometime and add lemon juice.
Vegetable Of Okra - Jeet Joshi T/TH PM
Ingredients - 1 pound Okra (lady’s finger) - pinch of asatoetida powder - 1/4 tsp red chili powder - 1/4 tsp methi seeds
- 2 tsp oil - 1/4 tsp turmeric powder - 2 tsp corriander powder
Cut the tip and very bottom from the Okra and make a slice. Heat oil in a pan over medium heat. Add methi seeds until they crackle. Add asatoetida powder, turmeric powder and red chili powder. Add okra, then cook for 8-10 minutes on low heat. Add corriander powder, mix it. Cook for 2-3 minutes. Serve with bread and plain yogurt.
Semolina Soup Dumplings - Andrea Sipos
Ingredients for soup: - chicken meat - 100g celery - 2 carrots - 1 onion - Vegetate - 2L water Ingredients for dumplings: - 2 eggs - 3 tbsp oil - 8 tbsp semolina - a pinch of salt - 2L water - chopped parsely Wash, clean and drain the chicken meat. Peel the onion, celery and carrots. Add the vegetables and meat to a pot of water and let boil for 40 minutes. Remove chicken and vegetables from stock, cutting the vegetables into cubes and putting the chicken aside to use for other things (you can also just begin with a chicken or beef stock that is pre made). In a new pot boil more water with a pinch of salt for the dumplings. In a bowl beat the eggs slightly then add the oil and semoilna. Stir quickly until smooth, use mixture right away or the dumplings will come out tough. Just before the water comes to a boil take the dumpling dough and spoon into water, this will create the round dumplings in the water. Boil for 10-15 minutes. Drain the dumplings from the water and add them to the chicken stock along with the cubed vegetables. Sprinkle with chopped parsely and serve.
Mesh Spinach Puree - Andrea Sipos
Ingredients - 1 1/2 kg spinach - 2-3 tbsp water - salt
- 2 tbsp butter - 1 cup milk - 3-4 cloves garlic (optional)
Wash spinach well then boil in hot water and let soak. Drain the water, let cool, chop finely, then put in a saucepan with butter, water, milk and salt. Let boil slowly until well reduced, add garlic and let boil for 2-3 more minutes. Serve with an egg or scrambled mesh.
Taco Salad
- Morgan Smith T/TH AM Ingredients - 1 head iceberg lettuce, chopped - 1 tomatoe, chopped - 1 onion, chopped - 1 large bag of nacho cheese doritoes, crushed - 1 small bottle of russian dressing - 1 lb ground beef - 1 pkg taco seasoning Fry up ground beef and add taco seasoning according to package directions. Mix all ingredients in large bowl. Add dressing just before serving to avoid soggy chips.
Sweet & Sour Chicken Breast - Ryder Scheck
Ingredients - 3 lb chicken breats (diced/cubed) - 1 cup flour - 3 tbsp soya sauce - 1 cup sugar - 1/2 tsp salt
-1 egg (beaten) - 1 cup butter - 3 tbsp water - 1/2 cup vinegar
Dip chicken in egg then flour and fry in butter. Place browned chicken in casserole dish. Mix remaining ingredients to make sauce and pour over chicken. Bake at 350 for 30-40 minutes. Serve with rice.
Noodles & Tomatoes - Anya
Ingredients - 1/2 can (from 796 ml can) diced tomatoes - Salt and pepper to taste - 1/4 cup margerine - cooked noodles Boil and drain favourite noodles. In same noodle pot now add margerine, salt, pepper and tomatoes (you can also used flavoured cans like basil or itallian accents). Once the mixture is hot and margerine is melted add noodles back in and mix till coated. Serve and enjoy!
Skillet Mac & Beef - Alexis Smith T/TH AM
Ingredients - 1 lb ground beef - 1/2 tsp italian seasoning - 1/4 cup water - 3 cup pasta
- 1 onion - 1 can tomatoe soup - 1 cup frozen corn - 1/4 cup parmessan cheese
Cook the beef, onion and italian seasoning in a skillet over medium heat until well browned. Cook pasta, drain and put aside. Stir the soup, water, and corn in and bring to a boil. Reduce heat to low, cover and cook for 5 minutes or until corn is tender. Stir in pasta and cook until mixture is hot and bubbling. Sprinkle with cheese and serve.
Baked Mac & Cheese - Gurnoor Pooni M/W/F AM
Ingredients 2 cup macaroni pasta - 1 cup grated mozzarella cheese - 1/4 tsp cayenne pepper - 2 cups milk - 1/4 cup bread crumbs
- 1 1/2 tsp salt - 1 cup grated cheddar cheese - 2 tsp butter - 2 tsp all- purpose flour
Boil pasta in water with salt until tender but firm. Drain and set aside. In a saucepan melt butter then add flour, stirring for 1 minute. Slowly add milk until boilling and thickened. Add cooked pasta and all remaining ingredients except crumbs. Heat and stir until cheese is melted. Transfer to casserole dish, sprinkle with bread crumbs and bake, uncovered, at 375 for 30 mintues or until golden and bubbly.
Butter Chicken
- Jasundeep Saini M/W/F AM Ingredients - 1 kg boneless skinless chicken - Salt, to taste - 6 cloves - 1� stick of cinnamon - 8-10 almonds - 3 tbsp oil - 2 tsp garlic paste - 2 tsp corriander powder - 1/4 tsp turmeric powder - 1/2 L chicken stock -3 tbsp unmelted, soft butter - 3-4 pods of cardamom (seeds only) - 2 tbsp dried fenugreek leaves
- 1 lime, juiced - 1 tsp red chilli powder - 8-10 peppercorns - 2 bay leaves - 1 cup yogurt - 2 onions, chopped - 1 tsp ginger paste - 1 tsp cumin powder - 14 oz tomato paste - Corriander leaves
Mix the chicken, lime juice, salt and red chili powder in a large bowl. Cover and allow to marinate for 1 hour. Gently roast the cloves, peppercorns, cinnamon, bay leaves and almonds until they are slightly darken. Cool and add cardamom seeds. Grind into a corse powder. Mix the yogurt, ground spices, corriander, cumin, and turmeric powders together and add them to the chicken. Allow to marinate for another hour. Heat oil in a deep pan on medium. Add onions and fry until pale golden brown, then add ginger and garlic paste. Fry for 1 minute. Add only the chicken from marinating mixture and fry until sealed. Add the tomato paste, chicken stock, fenugreek leaves, and remaining yogurt mixture. Cook till chicken is tender and gravy is reduced by 1/2 . Melt butter in another small pan and pour over chicken. Garnish with coriander leaves and serve with Naan and Kaali Daal.
Cheesy Noodles
- Arjun Gill M/W/F AM Ingredients - package of Kraft Dinner noodle (your favourite flavour) - 2-3 tbsp pasta sauce - Grated cheese Allow noodles to simmer in boilling water for about 5 minutes. Drain, then add 1/4 of the provided flavouring. Add pasta sauce, stir and sprinkle cheese on top. Serve hot and enjoy!
Noodles
- Jasundeep Saini M/W/F AM Ingredients - 16 oz pkg noodles, cooked - 2 tbsp oil - 1 tbsp ginger, minced - 1 carrot, sliced - 1/2 bell pepper, sliced - 1 egg (optional) - 2 tbsp soya sauce - hoisin sauce to taste
- 1 tbsp seasame oil - 1 tbsp garlic, minced - 1 onion, sliced - 1 1/2 cup cabbage, shredded - 8 baby corn, cut - 1/2 tsp black pepper - 1 tbsp white vinegar - 2 green onion, cut diagonally
Cook noodles per package directions, drain, rinse with cold water and toss with sesame oil. Keep aside. Heat oil in large wok on high. Add ginger and garlic, cook for 30 seconds. Add onions, cook for 30 seconds. Add carrots and allow to soften. And cabbage, bell pepper and baby corn. Toss well an cook for 1 minute. Scranble egg and mix together with veggies. Add black pepper and mix. Toss noodles once before adding to wok. Add vinegar, soya sauce and red chili sauce. Mix well to cook all noodles.
Cheese Pizza
- Arjun Gill M/W/F AM Ingredients - Pizza crust, pita wrap or panini bread - Pasta sauce - Cheese Spread pasta sauce over pizza crust, pita wrap or panini bread. Sprinkle on cheese and bake until cheese is melted and bubbly.
Spaghetti and Meatballs with Caprese Salad - Reece Walesiak M/W/F AM Ingredients - 1 lb ground beef or pork - 1/4 cup parmesan cheese - 1 egg - 16 oz diced tomatoes - 1 onion - Oregeno - Extra virgin olive oil - 1 pkg spaghetti For Salad - Bocconcini cheese - 1/2 cup olive oil - 1 tsp mustard
- Bread crumbs - Dried parsely - 16 oz whole tomatoes - 1 can tomato paste - 4 clove garlic - Basil - Flour - Salt and pepper - Ripe tomatoes - 3 tbsp balsamic vinegar
Mix the meat, bread crumbs, cheese, parsley, egg, salt and pepper in a
bowl with hands. Form into 1-2� balls and coat with flour. Brown meatballs in olive oil and remove (will fully cook later). Add onions and garlic to pot and once they are soft add all the tomatoes, salt, pepper, oregano, basil and meatballs. Let the sauce and meatballs simmer for as long as possible. Boil spaghetti in salted water. For salad dressing mix together olive oil, balsamic vinegar and mustard. Add salt and pepper to taste. Slice bocconcini cheese and tomatoes and toss or layer with basil and dressing.
Best Summer Fried Chicken Ever - Rebecca Perumal M/W/F PM Ingredients - 1 pkg fresh chicken - Oil - 4 tsp paprika - 1 tsp thyme - 1 tsp tarragon - 1/2 tsp salt - 1/2 tsp onion salt
- 3 egg, beaten - 2 cup flour - 1 tsp poultry seasoning - 1 tsp oregeno - 1 tsp black pepper - 1/2 tsp garlic salt - 1/2 tsp celery salt
Mix together all ingredients except egg, oil and chicken and place in a ziploc bag. Coat each piece of chicken in egg then coating mixture in ziploc. Make sure to coat evenly. Fry the chicken in a pan with oil, ensure each piece is fully cooked. Place on paper towel to drain excess oil.
Grilled Chicken With Curry Sauce - Preston M/W/F AM Ingredients - 4 chicken breasts - 1/4 cup mayonnaise - 1/4 cup plain yogurt - 1 tsp grated lime zest - 1 tbsp lime juice - 1/2 tsp curry powder - 2 tsp grated lemon or lime zest - 1/3 cup lemon or lime juice - 2 tbsp chopped fresh or 2 tsp dried basil -4 tsp dijon mustard - 2 tsp chopped fresh or 1/4 tsp dried thyme - Pepper to taste Place chicken in a dish, combine first 6 ingredients for marinade and pour over chicken. Keep marinating for 3-12 hours covered. Turn chicken occasionally to coat evenly. Combine remaining ingredients and refrigerate for an hour. BBQ for 6-8 minutes per side until no longer pink, serve with sauce to dip.
Sunny Start Playschool
Sweets & Desserts
Homeade Kettle Corn
- River Robichaud M/W/F AM Ingredients - 1/4 cup vegetable oil - 1/4 cup white sugar - 1/2 cup unpopped popcorn kernels
Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
Chocolate Chip Cookies - Emily Beaulieu M/W/F PM
Ingredients - 1 cup butter - 2 1/4 cup flour - 1 cup brown sugar - 1 tsp baking soda
- 2 tsp vanilla - 1/2 tsp salt - 2 eggs - 1 pkg chocloate chips
Cream butter, Sugar, and eggs together, mix well. Add vanilla, sift flour, baking soda, and salt together and add to creamed mixture. Lastly add chocolate chips. Place on greased cookie sheet and bake at 375 degrees for 10 minutes.
Chewy Chocolate Chip Oatmeal Coookies - Kai Ellis T/Th AM Ingredients - 1 cup butter, softened - 1/2 cup white sugar - 2 tsp vanilla extract - 1/2 tsp baking soda - 3 cups quick cooking oats
- 1 cup packed brown sugar - 2 eggs - 1 1/4 cups all-purpose flour - 1 tsp salt - 1 cup semisweet chocolate chips
Preheat oven to 325째. Cream together butter, brown sugar and white sugar until smooth. beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, and salt. Stir into the creamed mixture until blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased bakin sheet. Bake for 12 minutes.
Zucchini Carrot Banana Coconut Muffins or Cake (Super Healthy) - Siyal Baweja T/Th PM
Dry Ingredients - 1 cup whole wheat flour - 1 tsp baking powder - 1/2 tsp baking soda - 1/2 tsp nutmeg - 1/2 tsp cinnamon
Wet Ingredients - 1 cup shredded carrot - 1 cup shredded zucchini (peel and all) - 1 cup mashed banana (2 med size) - 1/2 cup brown sugar - 1/2 cup canola oil - 2 eggs
Preheat oven to 350째. Mix dry ingredients in a seperate bowl. Mix wet ingredients together, adding brown sugar into the wet mixture last. Then mix in dry ingredients. Pour into muffin tins or glass cake pan. Bake for approximately 30 minutes on middle rack of rack. Note: Cake may seem too moist when first served hot from the oven but firms up once cooled. Do not add extra banana or zucchini or it will be mushier.
Berry Smoothie - Jared Offord T/Th PM Ingredients - 1 cup milk - 1 cup frozen unsweetened strawberries - 1 cup frozen unsweetened raspberries - 3 tbsp sugar - 1 cup ice cubes Place the milk, berries and sugar ina blender; cover and process until smooth. Add ice cubes; cover and process until smooth
Unbaked Choclate Oatmeal Cookies - Siyal Baweja T/Th PM
Ingredients - 2 cups sugar - 6 tbsp Cocoa - 1/2 cup Margarine (stick) - 1/2 cup milk - 3 cups rolled oats (quick cooking oats) - Pinch of salt - Vanilla if desired Mix first five ingredients and heat stirring constantly. Let ,ix boil 3 minutes. Remove from heat, add vanilla and stir in rolled oats. Drop spoonfuls onto waxed paper, let it set for 1-2 hours
Mazel’s Banana Strawberry Smoothie - Mazel Martinez T/TH PM Ingredients - 1 cup - 1 banana - 1 cup milk - 1/2 cup plain yogurt - 1 cup ice
- 1 tbsp sugar - Whipped cream
In a blender, mix all ingredients, blend until consistency of a smoothie. Top with whipped cream.
Mazel’s Banana Split - Mazel Martinez T/TH PM
Ingredients - Banana - 2 scoops ice cream - Chocolate syrup - Chopped walnuts/peanuts - Whipped cream Slice Banana, put chocolate ice cream on top, whipped cream and a choice of walnuts for toppings.
Mom’s Chocolate Chip Cookies - Jared Offord T/TH PM Ingredients - 1 Cup Butter (softened) - 3/4 cup packed brown sugar - 1/4 cup white sugar - 1 package instant vanilla pudding mix - 2 eggs - 1 tsp vanilla extract - 2 1/4 cups all-purpose flour - 1 tsp baking soda - 2 cups semi-sweet chocolate chips Preheat oven 350°. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.
The World’s Fastest Chocolate Mousse - Caidan T/TH AM Ingredients - 8 oz Silken tofu - 8 oz milk chocolate chopped - 1 tbsp vanilla extract Melt Chocolate in a bowl set over a pot of simmering water. Puree the tofu in a food processor until smooth. Add the melted chocolate, vanilla, and puree again until the mixture is very smooth. Pour into four serving dishes and chill until ready to serve.
Yogurt Chocolate Chips Cookies - Harleen Parmar T/TH PM Ingredients - 1/2 cup packed brown sugar - 1/2 cup white sugar - 1/4 cup margarine or butter - 1/4 cup shortening - 1/2 cup plain non-fat yogurt - 2 tsp vanilla extract - 1 3/4 cups all-purpose flour - 1/2 tsp baking soda - 1/2 teaspoon salt - 2 cups semi-sweet chocolate chips Preheat oven to 375°, grease cookie sheets. In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 8-10 minutesuntil edges begin to brown.
Shivam’s Juice Cubes - Shivam Bali T/TH AM Ingredients - 1 ice cube tray - Your favorite juice - Toothpicks - Plastic wrap First pour your favorite juice into the cube tray, second put plastic wrap from one end to the other. Third put the toothpicks in. Put it in the freezer for one hour, then check to see if it is frozen. Enjoy.
Banana Bread
- Peityn Shields T/TH AM Ingredients - 3 or 4 ripe bananas (mashed) - 1/3 cup melted butter - 1 tsp baking soda - 1 cup sugar - Pinch of sugar - 1 egg (beaten) - 1 1/2 cups all-purpose flour - 1 tsp vanilla
With a wooden spoon mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour at 350°. Cool and serve.
Sophia’s Apple Cookies
- Jessica (Educational Assistant) Ingredients - 1/2 cup butter - 1 1/2 cups packed brown sugar - 1/2 tsp salt - 1/2 tsp nutmeg - 1 tsp cloves - 1 tsp cinnamon - 1 egg - 2 cups flour - 1 tsp baking soda - 1 cup grated apples (peeled) - 1/4 cup milk Preheat oven to 400°. Place butter, sugar, salt, nutmeg, cloves, cinnamon, and egg in large mixing bowl, beat with electric mixer until smooth. Add flour and baking soda to egg mixture, stir in apples and milk. Blend well. Drop dough by teaspoon about 2 inches apart onto greased cookie sheet. bake for 12 to 15 minutes. Remove cookies from pan while still warm. Use wax paper when storing in layers to prevent sticking . Makes 6 dozen.
Cinnamon Twists
- Ryder Schneck T/TH AM Ingredients - 5 cups flour - 1 lb margarine (2 cups) - 2 tsp baking powder - 2 eggs - 1 cup milk or cream - 8 tbsp cinnamon - 2 cups sugar
Mix as biscuits. Blend eggs and milk before stirring into flourmarg mixture. Divide into 10-12 equal parts and chill. Mix 2 cups sugar with 2 tbsp cinnamon. Use this mixture as you would flour for rolling. Roll 1 portion of dough at a time. Cut round thin dough into 8-10 wedges (pie shape). Roll up beginning with wide end (will look like a crescent roll). Bake at 375° for 15-18 min (12 min w/cream).
Damyn’s Favorite Pumpkin Pie - Damyn Smith T/TH/F AM
Ingredients - 3/4 cup white sugar - 2 eggs - 1 tsp nutmeg - 2 tsp all spice - 2 tsp cinnamon - 1 can 100% pure Pumpkin - 1/2 tsp salt - 1/2 tsp ground ginger - 1 can evaporated milk - 1 tbsp vanilla - 1 pkg gluten free chocolate chip cookie crumbs Preheat oven to 350°. Follow directions on cookie crumbs to make pie shell and press into 9 inch pie plate. Combine dry ingredients. Beat eggs lightly in large bowl. Stir in pumpkin,vanilla and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 40-50 minutes or until knife inserted comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Chocolate Oatmeal No-Bake - Ladell Powell T/TH AM
Ingredients - 2 cups sugar - 1/2 cocoa - 1 stick butter (1/2 cup) - 1/2 cup milk (or soya milk) - 1 tsp vanilla - 2 1/2 cups quick cooking oatmeal - 1/2 cup shredded coconut - 1/2 cup peanut butter (or soya nut butter) Combine sugar, cocoa, butter and milk ina saucepan. On medium heat, bring to boil for one full minute. Remove from heat. Stir in peanut butter (optional), vanilla, coconut and oatmeal. Drop by spoonful onto wax paper. Let cool for at least 30 minutes. You can leave out coconut and use 1/2 cup oatmeal instead.
Blueberry Cake Muffins
- Lily Hippe T/TH AM Ingredients - 2 cups flour - 2 eggs - 1 1/2 tsp baking powder - 1 tsp vanilla - 1/4 tsp salt - 1/2 cup milk - 1/2 cup butter - 1 cup sugar - cup blueberries (frozen or fresh)
Sift flour, baking powder and salt. Cream butter, sugar, eggs and vanilla. Add flour mixture to creamed mixture: alternating 1/2 flour mixture thne milk, repeat until mixed. Fold in blueberries. Bake 20-25 minutes @ 375째.
Cookies & Cream Pudding Pops - Ladell Powell T/TH AM
Ingredients - 6 Oreo Cookies - 1 pkg (4 serving size) Jell-O chocolate instant pudding - 2 cups cold milk - 1/2 cup thawed Cool Whip Beat pudding mix and milk in medium bowl with whisk 2 min. Place cookies in a Ziploc bag. Crush with rolling pin. Add cookie crumbs and Cool Whip; stir just until blended. Spoon into 9 paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
Pumpkin Loaf
- Anya Formanski T/TH AM Ingredients - 1/4 cup vegetable oil - 1/2 cup buttermilk - 2 large eggs - 1/2 can pumpkin pie filling - 1 tsp baking soda - 1/2 tsp nutmeg
- 1/4 cup buttermilk - 1/2 cup sugar - 1 tsp vanilla - 1 1/4 cup unbleached flour - 1/2 tsp cinnamon
Preheat oven to 350째. Have a loaf pan lightly greased and wax paper lined and set aside. Ina a large bowl, beat vegetable oil. buttermilk, sugar and 2 egss together until micture is light. Beat in vanilla and pumpkin. In another bowl, blend flour with baking soda, cinnamon, and nutmeg thoroughly. Stir dry ingredients into the beaten egg mixture. Pour batter into the prepared pan and bake for 40-45 minutes. Remove from oven and cool thoroughly before slicing. Alternate ideas: Substitute sour cream for buttermilk. Subtitute brown sugar for white. Substitute 1 cup of mashed bananas for pumkin. Add 1/2 cup chopped nuts.
Chocolate Chip Banana Muffins - Alexis Smith T/TH AM Ingredients - 1 stick butter, softened (1/2 cup) - 1 cup sugar - 2 eggs - 1 tsp baking soda - 1/2 cup sour cream - 2 bananas, mashed well - 1 1/2 cup flour - 1 tsp baking powder - 1 tsp vanilla - Paper muffin cups - 1 (6 oz) pkg Nestles semi-sweet chocolate morsels Preheat oven to 350°. Cream the butter and sugar with mixer. Add eggs and mix well. Dissolve baking soda in the sour cream. Let it “rise” for a minute. then add to the butter and egg mixture. Mix well on med speed. AAdd bananas and blend in. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand, fill muffin cups. Bake for 25-30 minutes, makes approx. 1.5 dozen.
Flax Cookies
- Ethan Freeborn T/TH AM Ingredients - 1/2 cup marg or butter - 1 cup brown sugar - 4 tsp hot water - 2 eggs - 2 tsp vanilla - 1 cup ground flax seed - 1 cup flour - 1 tsp baking soda - 2 cups rolled oats( quick or minute) - Optional: 1 cup Chocolate chips, pecans, sunflower seeds, or raisins, or 2/3 cup shredded coconut Preheat oven to 350°. Cream margarine and sugar. Add hot water and mix well. Add egg and vanilla. Beat unitl light. Stir in ground flax, flour, baking soda and salt. Blend well. Stir in rolled oats and optional ingredients. Spoon onto cookie sheet and flatten a bit. Bake 8-10 minutes. Makes approx. 30 cookies.
Banana Muffins
- Kori Martin M/W/F AM Ingredients - 1/2 cup butter, softened - 1 egg - 2 tbsp hot water - 1 tsp baking soda - 1/2 tsp salt - 1 cup sugar - 1 cup of mashed bananas (frozen work best) - 1 1/2 cups flour Preheat oven to 350째. Cream the butter. Add sugar and mix well. Add egg and mix. Dissolve baking soda in hot water and mix into batter. Slowly add flour, then bananas. Line muffin pan and ditribute evenly. Bake for 15-20 minutes or until toothpick comes out clean.
Rolo Cookies
- Hailey Kashluba M/W/F AM Ingredients - 2 1/2 cups flour - 1 tsp baking soda - 1 cup brown sugar - 2 tsp vanilla - 5 pkgs Rolo chocolates
- 3/4 cups cocoa - 1 cup white sugar - 1 cup marg or butter - 2 eggs
Mix flour, cocoa and baking soda. Beat sugar and margarine in seperate bowl until fluffy. Add vanilla and eggs, beat well. Add flour mixture and blend well. Shape 1 tsp dough around rolo chocolate. Dip ball in sugar and place on cookie sheet sugar side up.
Easy Sugar Cookies
- Kori Martin M/W/F AM Ingredients - 2 3/4 cups flour - 1/2 teaspoon baking powder - 1 1/2 cup s sugar - 1 tsp vanilla extract
- 1 tsp baking soda - 1 cup butter, softened - 1 egg
Preheat oven to 375째. Mix together flour, baking soda and baking powder. Set aside in a seperatebowl. Cream butter and sugar until smooth. Beat in egg and vanilla. Slowly blend in dry ingredient mixture. Roll dough into rounded teaspoonfuls. Place on ungreased cookie sheet. Bake 8-10 min or until golden. Let them stand for 2 minutes before moving to wire rack to cool.
Jamun (East Indian Dessert) Ingredients - 5 cups Skim milk powder - 1 cup all purpose flour - 1/2 tsp baking powder - Whipping cream (as needed for kneading) - Oil of choice for frying Sugar Syrup: Boil 7 1/2 cups of sugar in 6 cups of water until sugar is melted and set aside. Mix all the dry ingredients and knead with the whipping cream into a medium thick dough. Make quarter sized balls from the dough. Heat the oil ina deep pan and fry the kneaded balls in oil until golden to dark brown. Set them aside for a minute and then immerse them in the sugar syrup until they swell up (approx 15 min). Serve with the syrup or dry, chilled or warm.
Banana Bran Muffins Ingredients - 1 cup all purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1/2 tsp salt - 2 tbsp cocoa - 1/4 cup butter or marg, softened - 1/2 cup sugar - 2 eggs - 1/4 cup sour milk (1 tsp wh. vinegar into milk) - 1 cup mashed bananas - 1/2 - 1 cup chocolate chips (optional) - 1 cup All Bran cereal (buds or sticks) Measure dry ingredients into bowl and stir. Make a well in center. Make sour milk in measuring cup. In a second bowl cream butter/marg, sugar, and one egg until well blended. Beat in secondegg. Mix in sour milk and bananas. Pour all at once into dry ingredients and mix until moist, mixture will be lumpy. Put into greased muffin cups. Bake at 400째: Mini muffins 14 min,
The best fruit dip Kai M/W/F AM
Ingredients - 1 pkg cream cheese light or fat free - 1/2 cup sour cream light - 1/4 cup icing sugar - 1/2 cups brown sugar - Vanilla extract Cream ingredients together. Refrigerate for at least 1/2 hour. Top with Skor bits before serving.
Cherry Cookie Sheet Cake - Arwin M/W/F AM
Ingredients - 1 cup margarine - 1 1/2 cups sugar - 1 tsp vanilla - 1 1/2 tsp almond extract (optional) - 4 eggs - 3 cups flour - 1 can cherry pie fillling Beat margarine and sugar in mixer, add vanilla, almond extract. Beat in eggsone at a time. Spread 2/3 of the batter into a greased cookie sheet. Spread one can of cherry pie filling over that. Drop the remaining batter by spoonfuls all over, spread apart with 2 forks. Bake at 350° for 35 minutes
Visaya’s Banana Bread - Visaya M/W/F PM
Ingredients - 5-6 ripe bananas mashed - 1 cup oil - 1/4 cup sour milk (or 1 tbsp vinegar mixed with 1/4 milk) - 1 tsp vanilla - 4 eggs - 3 cups flour - 1 1/2 cups sugar - 1 tsp salt - 2 tsp baking powder - Chocolate chips, nuts, berries optional Mash bananas, add oil, sour milk, vanilla and eggs, mix well. In another bowl, add flour, sugar, salt, and baking powder. Mix well, fold into the banana mixture using as little strokes as possible. You may add chocolate chips, nuts, fresh berries, or anything you would like, pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Tastes better the next day and freezes well.
Nan’s Dessert
Charlie Wasano M/W/F PM Ingredients - Chocolate chip cookies - Milk - 1 Tub Cool Whip - 3 Crispy Crunch Bars Line the bottom of a casserole dish with milk soaked cookies. Top with cool whip. Crush bars and sprinkle on top. Place in freezer for at least 1 hour before serving.
Cinnamon Bread
Isaac Genest M/W/F PM Ingredients - 1/4 cup butter - 2 eggs - 2 cups flour - 1 tsp baking powder - 2 tsp vanilla
- 1 cup sugar - 1 cup sour milk (add 2 tbsp vinegar) - 1/2 baking soda - 1/2 tsp salt
Mix above ingredients together. Put half the batter in a greased loaf pan. Mix together 3 tbsp brown sugar and 2 tbsp cinnamon. Spread over batter in pan. Cover with rest of batter. Lightly swirl mixes together with a knife to mix cinnamon into batter. Bake for 1 hour @ 350 °
Isabella’s Favorite Chocolate Chip Cookies
Isabella Lopez M/W/F PM Ingredients - 1 cup butter - 3/4 cup brown sugar - 2 tsp vanilla extract - 1 tsp baking soda - 2 cups chocolate chips
- 3/4 cup white sugar - 2 eggs - 2 1/4 cups all purpose flour - 1 tsp salt
Preheat oven to 350° , grease cookies sheets. In a large bowl cream together butter, brown sugar and white sugar until light and fluffy; Add eggs one at a time, beating well with each addition, then stir in the vanilla. Combine flour, baking soda and salt; gradually stir into the creamed mixture, Finally fold in the choclate chips. Drop by rounded spoonfulsonto the prepared cookie sheets. Bake for 8-10 minutes inthe preheated oven, until light brown. Wait until they cool down before you share!
River’s Butterscotch Confetti
River Robichaud M/W/F AM Ingredients - 1/4 cup marg/butter - 1/2 cup butterscotch chips (or chocolate) - 1-250g bag of mini marshmallows Melt butter, peanut butter and cips in microwave until melted and smooth. Add marshmallows and stir to coat. Pack into 9 inch pan sprayed with Pam. Refrigerate to set. Enjoy!
Organic Healthy Peanut Butter Sandwich - Rory Bird M/W/F AM Ingredients - 100% whole wheat bread - Organic Natural Peanut butter *substitute with nut free spread for allergies - Organic Apple Butter
Colorific Chocolate Chip Cookies - Rory Bird M/W/F AM Ingredients - 1 cup (2 sticks) butter or margarine, softened - 2/3 cup granulated sugar - 1/2 cup firmly packed light brown sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 3/4 teaspoon baking soda - 3/4 teaspoon salt - 1 3/4 cups M&M’s Semi-Sweet Chocolate Mini Baking Bits Preheat oven to 375F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl combine flour, baking soda and salt; blend into creamed mixture. Stir in M&M’s. Drop by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; cool completely on wire racks. Storein thightly covered container. Makes about 3 dozen cookies.
Yummy Strawberry Dessert - Rebecca Perumal M/W/F PM Ingredients - 1 pkg chocolate chip cookie dough - 1 pkg softened cream cheese - 2 cup thawed Cool Whip topping - 2 cup sliced fresh strawberries Heat oven to 350. Press cookie dough onto bake pan and bake for 10-14 minutes or until golden brown. Let cool completely. Beat cream cheese in a bowl until creamy. Add cool whip, blend well. Spread topping onto cookie base. Top with fresh strawberries.