Cookbook by Emma Draube

Cookbook Collected recipes from ARTGR 273 Typography 1 Designed by Emma Draube

Table of Contents Anabolic Protein French Toast - 6 Delicious Apple Pie - 7 Baked Feta Pasta - 8 Banana Bread - 9 Chicken and Gnocchi Soup - 10 Chili - 11 Cream Cheese Pasta - 12 Buffalo Chicken Dip - 13 Double Chocolate Cookies - 14 Easy Buttermilk Waffles - 15 Garlic Grilled Cheese - 16 Grandma Schafer’s Pumpkin Bread - 17 Chocolate Chip Cookies - 18 Kringla Cookies - 19 Indonesian Smashed Chicken with Spicy Sambal - 20 Scotcheroos - 21 Pumpkin Chocolate Chip Cookies - 22 Easy Weeknight Spaghetti with Meat Sauce - 23 Strawberry Protein Shake - 24 Veggie Pizza - 25 Peanut Butter Cookies - 26

Anabolic Protein French Toast

Nutrition Facts

Contributed by Raul Medina The best low calorie, fluffy Anabolic Protein French Toast! The inspiration came from the DOCTOR, Greg Doucette, and I made it my own. You will never need any other french toast recipe!

Servings: 4 slices

Ingredients • 1 cup (250g) egg whites • 1/2 cup (120g) canned pumpkin puree (can omit if you don’t like pumpkin) • 4 slices bread (any bread works, I just used regular white bread for this one) • 2 tbsp sugar free maple syrup • 1/4 tsp cinnamon • pinch salt • Vanilla Protein Cream • 1/2 scoop (17g) Macro Supps ONE Protein, Vanilla Ice Cream • 1/2 cup (120g) plain, nonfat Greek yogurt • 1 tbsp (6g) sugar free vanilla pudding mix (optional) Optional Toppings • Peanut butter powder mixed w/ water • sugar free maple syrup

Per 4 servings without toppings: Calories 460; Sugar 13g; Fat 4g; Carbs. 66g; Fiber 7g; Protein 36g.

Directions 1. Preheat a large pan to low/medium heat. Whisk together egg whites, pumpkin, sugar free syrup, cinnamon and pinch salt. Add egg mixture to a large dish. Add bread and soak in egg mixture for at least 5 minutes. This allows the bread to absorb all the egg whites. 2. Spray the pan with nonstick spray. Cook french toast for 4-5 minutes per side or until golden brown and fluffy. Cooking low and slow is the best way to cook the egg whites all the way through and make the French toast thick and fluffy. 3. While french toast is cooking, mix together Greek yogurt, ONE Protein, and sugar free pudding mix. If it is too thick to mix, you can add a couple tablespoons of water or milk. 4. Top cooked french toast with vanilla protein cream peanut butter, sugar free maple syrup and any other desired toppings.

Delicious Apple Pie

Nutrition Facts

Contributed by Isaiah Tilton This scrumptious apple pie recipe has a warm and sweet taste that I have always enjoyed, and that others have savored. There is no better way to finish off a meal than with apple pie!

Prep: 30 mins

Ingredients • 1 box (14.1 oz) refrigerated pie crust (2 crusts), softened as directed on the box • 6 cups sliced, peeled apples (approximately 6 medium apples) • 3/4 cup sugar • 2 tbsp all-purpose flour • 1 tsp ground cinnamon • 1/4 tsp salt • 1/4 tsp ground nutmeg • 1 tbsp lemon juice

Per Serving: Calories 230; Protein 1g; Carbs. 43g; Fat 6g; Cholesterol 0mg; Sodium 200mg; Potassium 80mg.

Cook: 45 mins Total: 3 hrs Servings: 8

Directions 1. Heat oven to 425°F. 2. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom. 3. In a large bowl, gently mix in apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust. 4. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. 5. Cover edge of crust with 2-inch to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. 6. Cool on cooling rack at least 2 hours before serving.

Baked Feta Pasta

Nutrition Facts

Contributed by Sophia Hazelett

Prep: 10 mins Cook: 35 mins Total: 45-50 mins Servings: 6

Ingredients • 2 pints cherry tomatoes • 1 (8 oz.) block President’s or Mt. Vikos feta cheese • 2 tbsp olive oil • 12 oz. Dececco cavatappi pasta • 3 cloves garlic, chopped • 2 tbsp freshly chopped basil

Per serving: Calories 450; Fat 14g; Saturated Fat 6g; Cholesterol 25mg; Sodium 89mg; Carbs. 61g; Fiber 4g; Protein 20g.

Directions 1. Preheat the oven to 400°. 2. Add cherry tomatoes to a casserole dish. Place the block of feta cheese in the center of the casserole dish. 3. Drizzle olive oil over the cherry tomatoes and feta cheese. Chop garlic cloves and add to the tomatoes. Sprinkle with salt and pepper, as desired. 4. Cook the tomatoes, garlic, and feta in the oven for 35 minutes. While the tomatoes, garlic, and feta are cooking in the oven, boil the noodles and set them aside. 5. Take the casserole dish out of the oven and immediately mix the cherry tomatoes and cheese together in the dish. Mix in basil and pasta. Continue stirring until everything is mixed.

Banana Bread

Nutrition Facts

Contributed by Cabria Olsen This banana bread is a classic recipe that I grew up making all the time with my family. It’s great for breakfast, desert, or a midday snack! This moist, sweet, cake-like bread is sure to please everyone in the family!

Prep: 30 mins Cook: 60 mins Total: 1 hr 30 mins Servings: 12

Ingredients • 2/3 cups sugar • 1/3 cup shortening or butter • 2 eggs • 1 cups mashed very ripe bananas (3 to 4 medium) • 1 teaspoon vanilla • 1 3/4 cups All-Purpose Flour • 1/2 tsp baking soda • 1 1/4 tsp baking powder • 3/4 tsp salt • 2 tbsp milk • 1 cup chopped nuts or chocolate chips, optional

Per serving: Calories 70; Total Fat 2g; Protein 1g; Carbs. 12g.

Directions 1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. 2. Stir together flour, baking powder, baking soda, and salt and set aside 3. Mix sugar and shortening in a large bowl with electric mixer. Stir in eggs one at a time until well blended. Add milk then bananas and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts or chocolate chips. 4. Pour into lightly greased 8x4x2 inch loaf pan. Bake in oven for 60-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan and continue to cool before slicing. Wrap tightly with plastic wrap to store.

Chicken & Gnocchi Soup

Nutrition Facts

Contributed by Taylor Burnside A warm and cozy soup for chilly fall and winter nights. This recipe is quick and easy but with all the comfort of homemade.

Prep: 20 mins Cook: 20 mins Total: 40 mins Servings: 6

Ingredients • 1 tbsp olive oil • 1 small onion, diced • 3 stalks celery, diced • 3 cloves garlic, minced • 2 carrots, shredded • 1 pound cooked, cubed chicken breast • 4 cups chicken broth • 1 (16 ounce) package mini potato gnocchi • 1 (6 ounce) bag baby spinach leaves • 1 tbsp cornstarch (optional)

Per Serving: Calories 398; Protein 29.8g; Carbs. 23.9g; Fat 20.1g; Cholesterol 111.7mg; Sodium 839.4mg

Directions 1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. 2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes. 3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and halfand-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

• 2 tbsp cold water (optional) • 2 cups half-and-half cream • salt and ground black pepper to taste

Chili

Nutrition Facts

Contributed by Jacob Gorman

Prep: 10 mins

Per serving: Calories 334; Carbs. 34g; Protein 25g; Fat 11g; Saturated Fat 3g; Cholesterol 49mg; Sodium 1249mg; Potassium 1110mg; Fiber 9g; Sugar 10g.

Cook: 35 mins Total: 45-50mins Servings: 6

Ingredients • 1 tbsp olive oil • 1 medium yellow onion -diced • 1 pound 90% lean ground beef • 2 1/2 tbsp chili powder • 2 tbsp ground cumin • 2 tbsp granulated sugar • 2 tbsp tomato paste • 1 tbsp garlic powder • 1 1/2 tsp salt • 1/2 tsp ground black pepper • 1/4 tsp ground cayenne pepper* -optional • 1 1/2 cups beef broth • 1 (15 oz.) can petite diced tomatoes • 1 (16 oz.) can red kidney beans, drained and rinsed • 1 (8 oz.) can tomato sauce

Directions 1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally. 2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. 3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined. 4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. 5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally. 6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Cream Cheese Pasta

Nutrition Facts

Contributed by Madison Miller This Cream Cheese Pasta is such an easy fix if you are craving pasta! Very affordable recipe for anyone on a budget or looking for a fast midweek meal! Your favorite noodle coated in a delicious cheesy white sauce.

Cook: 10 mins Servings: 3

Ingredients • 1/2 lb pasta • 3/4 cup cream cheese • 1/4 cup grated parmesan cheese, plus more for topping • 1 tbsp olive oil, plus more to serve • 1-2 garlic cloves, minced or pressed • 1/2 cup cooking water • salt and pepper to taste • 1/4 - 1/2 tsp chili flakes, according to taste

Per Serving: Calories 549; Carbs 52g; Protein 18g; Fat 32g; Trans Fat 1g; Cholesterol 102mg; Sodium 487mg.

Directions 1. In a large pot of boiling, salted water, cook pasta according to package directions until al dente. 2. Right before draining, reserve a cup of starchy pasta water. 3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (add a pinch of chili flakes if preferred) for 2-3 minutes. Use a low flame, do not let the garlic burn. 4. Stir the cream cheese and about ½ cup of pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion. Add parmesan cheese and stir well. Your pasta sauce is ready. 5. Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed for consistency. 6. Serve immediately with a drizzle of olive oil, grated parmesan, and black pepper (or chili flakes)!

Buffalo Chicken Dip

Nutrition Facts

Contributed by Nick Barchard Buffalo Chicken dip is sinfully creamy and mouthwatering comfort food. Hot wing flavors infused into a delicious dip perfect to serve as an appetizer for any special occasion! This is an appetizer dip that my grandma always used to make for our family parties, and it was always my favorite appetizer! Every time I have it, I think of my grandma, and it brings back great memories from family parties!

Prep: 20 mins Cook: 11 mins Total: 40 mins Servings: 6

Ingredients • 1 tbsp unsalted butter • 2 tsp minced garlic • 2 cups cooked chicken shredded • 1/2 cup Frank’s Original Red Hot Sauce • 8 oz (250g) block cream cheese • 1/2 cup softened sour cream • 1/2 cup white cheddar cheese freshly shredded • 1/4 cup American cheddar cheese freshly shredded • 1/4 cup crumbled blue cheese (optional to serve) • 2 tsp green onions, sliced (or chives)

Per Serving: Calories 306; Carbs. 2g; Protein 19g; Fat 27g; Saturated Fat 10g.

Directions 1. Preheat oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Arrange oven rack to the middle of your oven. In an 8-inch cast-iron skillet (or an ovenproof pan), melt the butter over medium-high heat. Sauté garlic until fragrant (30 seconds). Add the chicken and hot sauce and simmer until sauce has thickened and reduced by half (about 2 minutes). 2. Reduce heat to low and stir in cream cheese; mix until combined. Take off heat, stir through sour cream and top with both cheddar cheese(s) over the top. Bake until bubbling around the edges and the cheese has melted (about 10 minutes). Broil (or grill) for a further minute to brown on top. Immediately garnish with blue cheese and green onions. Serve with vegetable sticks, chips, crunchy bread pieces for dipping.

• Celery sticks, carrot sticks, tortilla chips, crunchy bread pieces, potato chips, for serving

Double Chocolate Cookies

Nutrition Facts

Contributed by Mason Keinroth

Servings: 4.5 dozen cookies

Ingredients • 2 1/4 cup All Purpose Flour • 1/2 cup Baking Cocoa • 1 tsp Baking Soda • 1/2 tsp Salt • 1 cup Softened Butter/ Margarine • 1 cup Packed Brown Sugar • 3/4 cup Granulated Sugar • 1 tsp Vanilla Extract • 2 Large Eggs • 2 cup (12oz) Semi-Sweet Choc. Chips

Per Serving: Calories 75; Total Fat 3.8g; Saturated Fat 2.3g; Cholesterol 16mg; Sodium 76mg; Total Carbs. 9.9g; Dietary Fiber 0.4g; Total Sugars 5.5g; Protein 1g.

Directions 1. Preheat the oven to 375°. 2. Combine flour, cocoa, baking soda and salt in a small bowl. 3. Beat butter, brown sugar, sugar and vanilla in a large mixer bowl until creamy. Beat in eggs for about 2 minutes or until light and fluffy. 4. Gradually beat in flour mixture. Stir in chocolate chips. 5. Drop by rounded tablespoon onto ungreased baking sheets. 6. Bake for 8-10 minutes or until cookies are puffed. 7. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Easy Buttermilk Waffles

Nutrition Facts

Contributed by Natalie M. These fluffy buttermilk waffles are the perfect scratch recipe to pair with a waffle iron - and can be topped with your choice of colorful fruits, whipped cream or just syrup!

Prep: 25 mins Cook: 5 mins Total: 30 mins Servings: 4

Ingredients • 2 cups all-purpose flour • 3 tbsp white sugar • 2 tsp baking powder • 1 tsp baking soda • 1/2 tsp salt • 2 cups buttermilk • 2 large eggs • 1/2 cup unsalted butter, melted • Optional toppings - butter, berries, maple syrup

Per Serving: Calories 608; Fat 30g; Carbs. 71g; Protein 14g; Cholesterol 167mg; Sodium 119mg.

Directions 1. Combine flour, sugar, baking powder, baking soda, and kosher salt in a bowl. 2. In a separate large bowl, mix together buttermilk, eggs, and butter. Stir flour mixture into buttermilk mixture. 3. Preheat a lightly oiled waffle iron according to manufacturer’s instructions. 4. Pour batter onto waffle iron, close, and cook until golden brown and crisp, about 3 to 5 minutes. 5. Top waffles with butter, syrup, and berries as desired.

Garlic Grilled Cheese

Nutrition Facts

Contributed by John Zook The Garlic Grilled Cheese Sandwich is a cheese-lover’s dream come true. Cheddar, monterey jack and cream cheese are melted until perfectly gooey in between two pieces of golden brown garlic butter bread. Each bite you crunch through the salty, buttery bread into a sea of decadently melted cheese. It’s the Ultimate Grilled Cheese!

Prep: 15 mins Cook: 15 mins Total: 30 mins Servings: 2 slices

Ingredients • 4 slices country Italian or sourdough bread • 4 oz butter, softened • 1/2 tsp garlic salt • 4 oz mild cheddar cheese, thinly sliced • 4 oz monterey jack cheese, thinly sliced • 4 oz cream cheese, softened or whipped

Per Serving: Calories 625; Protein 26.8g; Carbs. 28.2g; Fat 45.3g; Cholesterol 122.1mg; Sodium 1062.2mg.

Directions 1. In a small bowl, mix together the butter and garlic salt until smooth. Evenly spread it on all four slices of bread on all sides. Starting with the bottom two slices of your sandwiches, spread the softened or whipped cream cheese on the inside of the bottom slices. Then, evenly layer and distribute the cheddar and monterey jack on top of the cream cheese. Top the sandwiches with the top slice of bread. 2. Heat a large skillet over medium heat. Place the prepared grilled cheese sandwiches into the skillet and cover with a lid for a couple minutes. Remove the lid after a couple minutes and check the undersides of the sandwiches to make sure they are golden brown before flipping. If they are not golden brown yet, let them cook for a few minutes more, or until golden brown. 3. Flip the sandwiches after the first side is golden brown. Gently press the sandwiches down with your spatula after you flip them to smoosh all the cheeses together. Cook until the second side is golden brown and all the cheese is melted, about a few minutes more. If your bread is browning before all your cheese is melted, you can flip it again to prevent the bread from getting too dark. Enjoy! 16

Grandma Schafer’s Pumpkin Bread

Nutrition Facts

Contributed by Patrick Schafer As a recipe passed down through generations on a spice stained note card, you know this recipe has to be good. This holiday recipe is sure to impress with its incredible flavor and adaptability to anyone’s flavor pallet.

Prep: 30 mins

Ingredients • 3 cups of Sugar • 3 1/3 cups of Flour • 4 Large Eggs • 1 cup of Vegetable Oil • 2/3 cup of Water • 1 16 oz Can of Pumpkin • 3 tbsp of Ground Cinnamon • 1 tsp of Ground Cloves • 1 1/2 tsp Salt • 2 tsp of Baking Soda • 1/2 tsp of Baking Powder

Per Serving: Calories 75; Total Fat 3.8g; Saturated Fat 2.3g; Cholesterol 16mg; Sodium 76mg; Total Carbs 9.9g; Dietary Fiber 0.4g; Total Sugars 5.5g; Protein 1g.

Cook: 40-60 mins Total: 70-90 mins Servings: 3-4 small loaves

Directions 1. Preheat the oven to 350 degrees Fahrenheit. In a very large mixing bowl mix together the sugar, oil and eggs into a thick grainy mixture. 2. Next stir in the Canned pumpkin and water. Don’t worry if the mixture seems too watery, as it quickly thickens to a more consistent batter. 3. In this step you will add the rest of the dry ingredients. Flour, Cinnamon, Cloves, Baking Soda, Salt and Baking Powder should all be stirred in well to create a thick dark orange or brown batter. 4. At this point any of the optional ingredients (If chosen) may be mixed into the rest of the batter. Grease the sides and bottom of the bread loaf pans and pour in matter about 2/3rds of the way full. Be careful as this batter will rise a lot as it bakes. 5. Bake for 40 - 60 mins, being careful to check the center as it bakes. To check if ready simply slide a toothpick into the center of the loaf, if it comes out dry they are ready to be pulled out. 6. Take out of the oven and let cool for about 10 mins. Then using a butter knife or any other flat blade, slide along the inner edges of the pan to loosen and remove the loaves. Place on a cooling rack and once cooled simply wrap in foil for freshness, slice and enjoy. 17

Chocolate Chip Cookies

Nutrition Facts

Contributed by Alexis Harrington Original cookie recipe from the back of Nestlé Toll House semi-sweet chocolate morsels with a few changes to make this a Houk family favorite.

Prep: 15 mins Cook: 9-11 mins Total: 24-26 mins Servings: 5 dozen cookies

Ingredients • 2 1/4 cups all-purpose flour • 1 tsp baking soda • 1 tsp salt • 2 eggs • 3/4 cup granulated sugar • 3/4 cup brown sugar • 1 tsp vanilla extract • 1 tsp water • 1 cup butter, softened • 1 cup shortening • 2 cups of Nestlé Toll House Semi-Sweet Chocolate Morsels

Per Serving: Calories 180; Protein 2g; Carbs 24g; Fat 9g; Cholesterol 10mg; Sodium 160mg.

Directions 1. Preheat oven to 375 degrees F 2. Blend softened butter and shortening together using a mixer. 3. Add both granulated and brown sugar to butter and shortening and blend. 4. Add eggs, vanilla, and water to the mixture, blend until creamy. 5. Combine flour, baking soda, and salt in a separate bowl, gradually add to mixing bowl while blending on low. 6. Once mixture is thoroughly combined add 2 cups (or how much you want) of Semi-Sweet Chocolate Morsels, hand stir until distributed. 7. Preferably using a cookie scoop, place dough onto ungreased baking sheets about 2-3 inches apart. Place into the oven heated to 375 degrees F and bake for 9-11 minutes. 8. Once time is up, remove from oven and allow cookies to cool for about 2 minutes or long enough that they can be moved using a spatula to wire racks to finish cooling.

Kringla Cookies

Nutrition Facts

Contributed by Caitlin Morey These are one of my favorite cookies that my family makes during the holidays. They pair great with coffee or hot chocolate, and they’re just sweet enough to satisfy your taste buds any time of the day.

Cook: 9 mins

Ingredients • 1 1/2 cups sugar • 1 large egg • 2 1/2 cups sour cream • 4 cups all purpose flour • 2 tsp baking soda • 1/4 tsp salt

Per Serving: Calories 87; Total Fat 3g; Carbs. 15g; Sugar 7g; Protein 2g.

Total: 45 mins Servings: 3-4 dozen cookies

Directions 1. In a medium mixing bowl, combine sugar, egg, and sour cream. 2. In another bowl, combine flour, baking soda, and salt. 3. Add the flour mixture to the cream mixture and combine completely. Dough will be a little sticky. 4. Refrigerate for 30 minutes. 5. Preheat the oven to 350 degrees. 6. Take a small section of dough, and roll lightly with hands on lightly floured board into a pencil width strip about 12” long. 7. Take opposite ends of the dough and and roll them in opposite directions until they meet in the middle. This will create a swirled ‘S’ shape.. 8. Place on a lightly greased baking sheet or one topped with a silicone baking mat. Repeat with remaining dough. 9. Bake 8-9 minutes or until just barely lightly golden.

Indonesian Smashed Chicken with Spicy Sambal

Nutrition Facts

Contributed by Gabriele Basa This is one of the popular dishes in Indonesia to have especially when hanging out with friends. I love the spiciness of sambal and the combination of chicken, sambal and hot white rice is my all-time favorite.

Prep: 20 mins

Ingredients • 200g chicken • 1/2 tsp of salt • 1/2 tsp of black pepper • 4 cups of vegetable oil Batter: • 1/4 cup of rice flour • 1/4 cup cornstarch • 1 egg • 1/2 tsp baking powder • 1/2 cup cold water • Paprika powder Sambal: • 3 red chilies • 3 Thai bird’s eye chilies • 1-2 shallots • 1 garlic • 1/2 tsp salt • 1 tsp sugar

Per Serving: Calories 20; Carbs 54; Fat 27g; Protein 38g; Cholesterol 176mg; Sodium 1.15g.

Cook: 30 mins Total: 50 mins Servings: 3

Directions 1. Slice the chicken into thin slices, then marinate the cut-outs with salt and pepper. 2. Mix the rice flour, cornstarch, baking powder, and paprika powder together, mix them well. 3. Before seasoning the chicken slices, heat the oil on the pan. 4. Cover the chicken with the batter mix, dip it in to beaten egg, and go back to cover it with the batter mix again. 5. After the chicken slices are all covered with batter, add the chicken to the hot oil. If there is more than one chicken slice, add the others one by one, do not overcrowd the pan. Keep the heat to medium. 6. Cook it until the coat is golden brown and take it off the pan. 7. Prepare a mortar and pestle to make the sambal, or use a food processor is fine as well. Coarsely crush the chilies, shallots, garlic, sugar, and salt. 8. Using the same oil for the chicken, drizzle some oil on the pan and cook the sambal paste in about 2 to 3 minutes. 9. Place the sambal on top of the fried chicken and crush it using a pestle or a rolling pin. 10. For more flavor, add some mozzarella shreds on top of the crushed chicken and melt it with a blowtorch. 11. Serve the chicken with hot white rice, cucumbers, lettuce, and deep-fried tofu or tempeh. 20

Scotcheroos

Nutrition Facts

Contributed by Emma Draube Enjoy these tasty bars and peanut butter. Great for anytime of the year!

Prep: 10 mins

Per Serving: Calories 292; Protein 4g; Carbs. 49g; Fat 9g; Cholesterol 2mg; Sodium 160mg.

Cook: 5 mins Total: 15 mins Servings: 24 bars

Ingredients • 6 cups crispy rice cereal • 1 cup granulated sugar • 1 cup light corn syrup • 12 ounce package semi-sweet chocolate chips • 12 ounce bag of butterscotch chips

Directions 1. Grease a 9x13 inch baking pan. Place cereal in a large mixing bowl. Set aside. 2. In a large saucepan over medium heat, combine the sugar and corn syrup. Bring to a boil and once boiling immediately remove from heat. Stir in peanut butter until smooth. 3. Pour mixture over the rice cereal and stir until evenly coated. Press firmly into a prepared pan. 4. Add the chocolate chips and butterscotch chips to a microwave-safe bowl. Microwave on low power for about 2 minutes, stirring every 30 seconds, just until the chips are melted and smooth. 5. Spread topping over the bars. Allow to cool completely before cutting and serving 6. Store scotcheroos in an airtight container at room temperature and enjoy within 1-2 days, for best taste and texture.

Pumpkin Chocolate Chip Cookies

Nutrition Facts

Contributed by Nate Petrik Pumpkin chocolate chip cookies that are perfect for thanksgiving or any family gettogether. They have a rich fall flavor with an amazing texture.

Prep: 13 mins

Ingredients • 1 cup unsalted butter, at room temperature • 3/4 cup brown sugar • 1/2 cup pumpkin puree • 1 egg • 2 tsp vanilla extract • 2 1/4 cups flour • 1 tsp baking soda • 1 tsp pumpkin pie spice • 1/2 tsp salt • 2 cups chocolate chips

Per Serving: Calories 146; Carbs. 18g; Fat 7g.

Cook: 12 mins Total: 25 mins Servings: 36 cookies

Directions 1. Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. 2. In a stand mixer, mix together butter and sugar until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined. Then add flour, baking soda, pumpkin spice and salt. Beat on low until the flour is incorporated and then fold in chocolate chips. Refrigerate dough for at least 30 minutes. 3. Scoop 2 tablespoons worth of dough into balls onto prepared baking sheets, 12 cookies per sheet. Transfer into the oven and bake for about 12-13 minutes. If you remove them and they are too puffy for you, use the bottom side of a glass and gently press down. This will make your cookies less puffy and more dense. 4. Repeat with any remaining dough. Store in an airtight container in the fridge for up to 1 week or for months in the freezer

Easy Weeknight Spaghetti with Meat Sauce

Nutrition Facts

Contributed by Sophia Barbari My family makes this spaghetti every thanksgiving and it’s always a crowd pleaser! This spaghetti has the perfect ratio between meat, noodle and sauce.

Prep: 5 mins

Ingredients • 1 pound lean ground meat like beef, turkey, chicken or lamb 3 tablespoons olive oil • 1 cup (130 grams) chopped onion • 3 garlic cloves, minced (1 tablespoon) • 2 tbsp tomato paste • 1/2 tsp dried oregano • Pinch crushed red pepper flakes • 1 cup water, broth or dry red wine • 1 (28-ounce) can crushed tomatoes • Salt and fresh ground black pepper • Handful fresh basil leaves, plus more for serving 12 ounces dried spaghetti or favorite pasta shape 1/2 cup shredded parmesan cheese • Pinch sugar • 1 leftover rind from a wedge of parmesan

Per Serving: Calories 486; Total Fat 16.7g; Saturated Fat 4g; Cholesterol 58.1mg; Sodium 977.4mg; Carbs. 58.2g; Dietary Fiber 4.7g; Total Sugars 10.3g; Protein 27.3g

Cook: 40 mins Total: 45 mins Servings: 6

Directions 1. Heat the oil in a large pot over medium-high heat. Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles. 2. Add the onions and cook, stirring every once and awhile, until softened, about 5 minutes. 3. Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute. 4. Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly 5. About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time. 6. Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Strawberry Protein Shake

Nutrition Facts Per serving: Calories 304; Fat 9.1g; Saturated Fat 5.2g; Cholesterol 19.2mg; Sodium 154.9mg; Carbs. 21.6g; Fiber 3.7g; Sugar 15.7g; Protein 31.7g. Prep: 5 mins

Contributed by Carter Rognes This Strawberry Protein Shake recipe is easy to make and delicious.

Cook: 5 mins Total: 10 mins Servings: 1

Ingredients • 1/2 cup milk of choice • 1/2 cup full fat Greek yogurt • 1 scoop vanilla protein powder • 1 tsp raw honey • 1 cup frozen strawberries or mixed berries, if you prefer • 3-6 ice cubes

Directions 1. Starting with the milk, place all the ingredients into a blender. First start by chopping up the ice and frozen strawberries, followed by pureeing the mixture to create a smooth, even consistency. 2. In order to get your preferred consistency, you can also start by not adding any ice, following the other steps above. Once all other ingredients are mixed together, slowly add the ice, mix and then test. Continue to add more ice cubes until the desired consistency is met. 3. If too thick, you can add some more milk, little by little. If not sweet enough, add a little more honey.

Veggie Pizza

Nutrition Facts Per Serving: Calories 90; Carbs. 18g; Fat 6g; Protein 2g; Total Carbs. 6g; Sat. Fat 3g; Trans Fat 1g; Sugars 1g; Cholesterol 10mg; Sodium 135mg; Fiber 0g; Potassium 25mg.

Prep: 20 mins

Contributed by Morgan Pardoe

Cook: 50 mins Total: 1 hr 10 mins Servings: 32

Ingredients • 2 cans (8 oz) Pillsbury Original Crescent Rolls (8 Count)/ 2 cans (8 oz) Pillsbury Original Crescent Dough Sheet • 1 pack (8 oz) cream cheese, softened • 1/2 cup sour cream • 1 tsp dried dill weed • 1/8 tsp garlic powder • 1/2 cup small fresh broccoli florets • 1/3 cup cucumber slices • 1 (Roma) tomato, chopped • 1/4 cup shredded carrot

Directions 1. Heat oven to 375°F. 2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1inch pan, place dough; press in bottom and up sides to form crust. 3. Bake 13-17 minutes or until golden brown. Cool completely. 4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1-2 hours before serving. Cut into 8x4 rows.

Peanut Butter Cookies

Nutrition Facts Per serving: Calories 78; Carbs. 9g; Protein 2g; Fat 3g; Cholesterol 4mg; Sodium 69mg; Potassium 62mg; Sugar 6g; Calcium 10mg; Iron 0.3mg.

Contributed by Katherine Forsyth Peanut butter cookies are a perfect treat year-round. Peanut butter is one of the best flavors that is quite versatile. Having a quick treat like a cookie is perfect to have every once in a while.

Ingredients • 2 1/2 cups all-purpose flour • 1 tsp baking soda • 1 tsp baking powder • 1 cup of butter (2 sticks) at room temperature • 1 cup granulated white sugar • 3/4 cup of light or dark brown sugar • 2 eggs • 2 cups of creamy peanut butter • 1 1/2 tsp of vanilla extract • 1/2 cup of granulated white sugar (for rolling)

Prep: 1 hr 30 mins Cook: 12 mins Total: 1 hr 45 mins Servings: 25-35 cookies

Directions 1. Preheat the oven to 350 degrees. Mix the dry ingredients together such as flour, baking soda, and baking powder in a medium bowl and set aside. 2. Using a hand mixer or a stand mixer cream the butter, brown sugar, and granulated white sugar together until smooth. Add the eggs and mix together, then add the peanut butter and vanilla and mix until completely combined. 3. Add the dry ingredients to the wet ingredients and mix until combined. The dough will be thick and soft. 4. Line up baking sheets and spray with cooking spray or parchment paper Roll the dough in a small ball, the baker can determine the size of the ball for their cookies and roll them in a 1/2 cup of granulated white sugar. Place the dough balls on the baking sheet and cook them in the oven for 10-12 minutes, or until the cookies are lightly browned on the sides. 5. Remove from over after the designated time and let cool for 5 minutes, the cookies will stay fresh for 1 week room-temp in a contained space. Enjoy!

Designed by Emma Draube Typeface used: Adobe Garamond & Maple Adobe Garamond is a serif font that is a part of the Adobe originals program. It was designed by Robert Slimbach. Maple is a grotesque sans-serif type face designed by Eric Olson who works for a type design studio in Minneapolis Minnesota called the Process Type Foundry. Recipes contributed by: Sophia Barbari, Nick Barchard, Gabriele Basa, Taylor Burnside, Emma Draube, Katherine Forsyth, Jacob Gorman, Alexis Harrington, Sophia Hazelett, Mason Keinroth, Natalie McDaniels, Raul Medina, Madison Miller, Caitlin Morey, Cabria Olsen, Morgan Pardoe, Nate Petrik, Cater Rognes, Patrick Schafer, Isaiah Tilton, John Zook. Fall 2021 ARTGR 273 Typography 1 Iowa State University Ames, IA