Nathan Hale Eagle Appetite Cookbook

Eagle Appetite k o o b k o Co

Family- tested recipes from Nathan Hale’s Staff and Parents 2012 - 2013 School Year

Jalapeño Popper Dip From the Kitchen of:

Directions:

N e i ll K a ti e O ’

Preheat oven to 375 degrees F. Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic and cheddar cheese in a mixing bowl.

Pour the mixture into a casserole dish or 9x13 baking dish.

Appetizers & Snacks

Combine the panko breadcrumbs, Parmesan cheese and melted butter in a small bowl, tossing with a fork until the mixture is evenly moistened.

Sprinkle evenly over the cream cheese mixture.

Ingredients: 16 ounces cream cheese, at room temperature, 1 cup mayonnaise, 6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained), 1 cloves garlic, minced, 1½ cups shredded cheddar cheese, 8 pieces of bacon, cooked and chopped up (Optional),

Bake in the preheated oven for 25 to 30 Topping: minutes, until the top is golden brown 1 cup panko breadcrumbs, and the dip is bubbling. Let rest for 5 minutes before serving. Serve with your 1 cup grated Parmesan cheese, favorite tortilla chips, crackers, 4 tablespoons unsalted vegetables, etc. butter, melted

Summer Sausage Dip

Pinwheel

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

Ip e m a Pa y t o n Directions:

2 – 8 ounce cream cheese, 1 tube summer sausage/ breakfast sausage, 2 cans petite diced tomatoes with green chiles

Brown sausage in pan on stove and drain grease.

F a m i ly + n o ls i Kenny W Ingredients:

Place cooked meat in crock pot with tomatoes and cream cheese.

Everyone should lay their tortilla on a plate and top with 1 tsp. of either shredded cheese or cream cheese (use the back of a spoon so kids can do this too!)

Cook on high until melted and mixed together.

Place lunchmeat on top of cheese and heat for 15 seconds if desired.

Serve in crock pot on low or warm with pretzels or Tostitos chips.

Add veggies (Don’t overfill or it won’t roll up.)

Whole grain tortilla (1-2 per person), low sodium lunchmeat (2 slices per tortilla), low fat shredded cheese or low fat cream cheese, veggies (your favorite)

Loosely roll the tortilla and topping into a log.

Cut into 1 ½ inch pieces and serve.

We lo ve t o m a k e th is d ip fo r p a r ti e s in th e summer Eve r y o n e ti m e . lo ve s it !

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Layer Pizza Dip From the Kitchen of:

s ld e ra m o a B a n Ingredients: D a y Directions:

1 (8 ounce) softened chive and onion cream cheese, ½ cup chopped green pepper, 1/3 cup finely chopped pepperoni, ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese

Heat oven to 350 in ungreased 9 inch pie pan or 1 to 1 ½ quart baking dish, layer all ingredients in order listed.

Bake for 10 to 15 minutes or until dip is hot and cheese is melted.

Serve warm with bagel chips or crackers.

Makes 2 cups

O u r fa m il y lo ve s p iz z a!

Taco Dip From the Kitchen of:

Directions:

as m a O li v i a J

Stir cream cheese, sour cream and taco seasoning together.

Spread on a platter.

Top with lettuce, tomato, and cheese scoop up with taco chip Enjoy!

Ingredients: 8 ounces cream cheese, 8 oz sour cream, 1 packet of mild taco seasoning, shredded lettuce, chopped tomato, shredded cheese, taco chips

Chocolate Chip Cream Cheese Dip From the Kitchen of:

w e ll a n M ax g e M Ingredients: Directions: 8 ounce cream cheese, ½ cup butter, ¼ tsp. vanilla, ¾ cup powdered sugar, ¾ cup mini chocolate chips, 2 TBL brown sugar, teddy grahams

Beat cream cheese and butter until light and fluffy.

Add sugars and vanilla beat until smooth.

Stir in chocolate chips.

Serve with teddy grahams.

Buffalo Chicken Dip From the Kitchen of:

Directions:

Mentz a n n a i Br

Mix chicken with hot sauce (less for milder taste) in a bowl, add ranch salad dressing.

Mix in cream cheese and add shredded mozzarella.

Microwave on high, for 5 minutes or until well melted, stiring often.

Enjoy with Tostido chips or veggies.

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Ingredients: 8 ounce package cream cheese, softened, ½ cup blue cheese or ranch salad dressing, ½ cup hot sauce, 1 large can chicken breast in water drained, ½ cup shredded mozzarella cheese

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Ham Roll Ups

Buffalo Chicken Dip From the Kitchen of:

rd i n e ’ s a p a c S The Ingredients: Directions: 8 ounce softened sour cream, 10 ounce can of chicken breast, ¼ cup of Frank’s hot sauce, ½ cup of ranch dressing, tortilla chips

Place all ingredients in a crock pot on high until warm add more Frank’s hot sauce if needed.

Serve with tortilla chips.

Q u ic k , E as y a n d T as t y t re a t t o s ta r t o f f any occ as io n .

From the Kitchen of:

Directions:

s c h lc The Tru

a House Ingredients:

Take a piece of ham and spread a thin layer of cream cheese on it place a pickle on the end and roll tightly and cut into pieces.

Enjoy!

Sliced deli ham, 1 package of cream cheese, Dill pickle spears

PIzza on the go From the Kitchen of:

Ingredients: Mozzarella cheese, French bread, Marinara sauce, Ground Beef, cooked

nchez a S z e n The Nu Directions:

Kid’s Snack Mix F a m i ly

Preheat the oven to 350.

Spray cookie sheet with pam or spread butter.

Cut the long french bread down the middle.

From the Kitchen of:

Directions:

la ’ s The Ska

Mix equal amounts of listed ingredients in a large ziploc.

Ingredients: Mini pretzels, Golden grahams, Mini milk chocolate chips, Banana chips, Goldfish crackers

Spread the marinara sauce on the bread.

Add the half the cheese.

Add your cooed seasoned ground beef on the bread.

Again add your cheese.

Cook for 10-15 minutes until cheese is melted and your bread is nice and crispy.

Take it out and Enjoy!

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‘ Entrees

Crock-Pot Lasagna

Spaghetti with Shrimp From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

a’

By Mam Directions:

½ lb of spaghetti (uncooked), 4 cups of small broccoli flowers, ½ cup of Kraft Tuscan House Italian dressing, 1 lb of raw shrimp (peeled), 2 garlic cloves in tiny pieces, 1 cup of Kraft grated parmesan cheese

Cook spaghetti according to package directions without salt.

Add broccoli at about 2 minutes before spaghetti is completely cooked.

In the meantime, heat the dressing in a large pan on medium-high heat and add shrimp and garlic.

Mix them well and heat them for about 3 or 4 minutes or until shrimp turn pink.

Drain spaghetti and broccoli and put them back in the pot you cooked them in.

Add the shrimp and cheese and mix them all together.

e i ll L D R N ’ O e i t Ka

Spray the inside of the crock-pot with cooking spray

1 lb. ground beef, 29 ounce can of tomato sauce, Brown the ground beef- once brown 8 ounce package of drain and replace in pan lasagna noodles-uncooked While beef is browning- combined the (wheat or white), cheeses in a bowl 4 cups of shredded mozzarella cheese, Stir the tomato sauce in with the 1 ½ cups of ricotta cheese, ground beef ½ cup of parmesan cheese Spread ¼ of the meat sauce on the bottom of the crock-pot Arrange 1/3 of uncooked noodles over the sauce ( I usually break the up so they fit nicely) Spoon 1/3 of the cheese mixture over the noodles. Spread evenly on top of the noodles.

Repeat these layers twice.

Top with remaining sauce.

Cover and cook on low for 4 hours

This

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Ingredients:

When finished cooking turn to warm.

Let the lasagna stand in the crock–pot with the lid off for at least 10 minutes.

Enjoy !

Chicken Rollatini Stuffed with Zucchini and Mozzarella

Crock-Pot Chicken Tacos

P u p i e n IC k S a c i Jess Ingredients: Directions:

From the Kitchen of:

1 tsp olive oil, 4 cloves garlic, chopped, 1 1/2 cups (1 medium) zucchini, shredded, 1/4 cup + 2 tbsp Romano cheese (or parmesan), 3 oounce part skim shredded mozzarella, salt and pepper to taste, 8 thin chicken cutlets 3 ounce each, 1/2 cup Italian seasoned breadcrumbs, 1 juice of a lemon, 1 tbsp olive oil, olive oil non-stick spray

Place chicken into bottom of crock-pot.

From the Kitchen of:

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°.

Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Directions:

urphy Ry an M

Pour salsa over the chicken.

Sprinkle spinach on top.

Cover and cook 8- 10 hours low.

Ingredients: 7-8 chicken tenderloins or 4 chicken breasts, 1 large jar of chunky salsa, ½ bag frozen spinach, Favorite taco toppings, taco shells

Shred chicken ( tongs work well to pull apart).

Stir ingredients together and serve in hard or soft shell tacos.

Top with favorite taco toppings

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks It is needed). Repeat with the a ea g sy remaining chicken. When finished, Eve n i ve s a t w i s d i s h th peop lightly spraywith oil spray. at t le

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Bake 25 - 30 minutes.

Serve immediately.

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Chipotle Chicken

Chicken Pot Pie

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

R a m i re z J av i e r Directions:

2 chipotle peppers, 2 cans of half-cream (4 ounce), 2 pounds of chicken tenders, ½ stick of butter or 4 TBL

Saute chicken in butter and season with salt and seasoning of choice.

Blend chipotle peppers with half-cream in the blender.

Add blended sauce to the sauted chicken.

Bring to boil.

Complete the meal with a side of salad, beans, and tortillas.

z T PI v e h C . s Mr Ingredients:

Preheat oven to 400.

Lightly steam the broccoli and carrots for 10 minutes; set aside.

In a large skillet over medium-high heat, sauté the onions and celery in margarine, about 5 minutes; stir in the flour.

Gradually add the chicken broth and evaporated milk or half & half.

Add the remaining ingredients, except the parmesan and biscuits, and bring to a boil.

1 cup chopped broccoli tops, ½ cup cubed carrots, 2 cups chopped cooked chicken, ½ cup chopped celery, ¼ cup chopped onions, 2 TBL butter, 3 TBL flour, 1 cup evaporated milk or half & half , 2 cups chicken broth, 1 cup parmesan cheese, Pilsbury country biscuits

Pour the filling into a greased 2-quart casserole dish and place the biscuits on top.

Sprinkle with parmesan cheese and back 20 minutes or until the tops of the biscuits are golden brown.

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From the Kitchen of:

Ingredients:

Barbecued Meatloaf

Meatloaf

p i e n IC P u k S l e h Rac Directions:

2 lbs. 85% ground meat, 1 lb. ground pork, 1 ½ tsp. salt, ½ tsp. black pepper, 2 ¼ cups unseasoned bread crumbs, 3 eggs, ½ cup diced onions, 2 TBL Parmesan cheese, 1 ½ TBL Parsley, (optional) ½ cup diced green pepper.

Put all ingredients in a large glass bowl.

Blend well for several minutes with your hands (optional: use non latex gloves) press into a loaf pan.

Cook 1 ½ hours at 350 degrees.

Serve 6-8 people

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From the Kitchen of:

Directions:

urphy D y la n M

Ingredients:

Preheat oven to 350.

1 package of Lipton recipe secrets onion soup mix, In a large bowl, combine all ingredients 2 pounds lean ground beef, except 1/3 cup barbecue sauce.

1 ½ cup fresh bread crumbs, 2 eggs, In 13x9 inch baking or roasting pan, ¾ cup water, shape beef mixture into loaf.

2/3 cup barbecue sauce Top with reserved barbecue sauce.

Bake, uncovered 1 hour or until done.

Let stand 10 minutes before serving.

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World’s Best Chili From the Kitchen of:

F do and i u G e c G ra Ingredients: Directions:

1 ½ pounds of ground chuck, 1 can of dark kidney beans, 1 can of tomato sauce, 1 can of stewed tomatoes, ¼ cup chopped celery, ¼ cup chopped onion, 1 packet of chili seasoning

a m i ly

Broccoli Cheddar Chicken From the Kitchen of:

Directions:

First prepare beef in pan and drain grease.

Next add tomato sauce, stewed tomatoes, and drained kidney beans.

Add packet of seasoning and touch of garlic powder to pan.

Chop celery and onion add to chili.

Let simmer in pan for 10 -15 minutes.

K a i t ly n

Mentz

Ingredients: 4 boneless skinless chicken breast, 1 can of Campbell’s cheddar cheese soup, 1 cup milk, 1 ½ cups Ritz crackers (1 sleeve), 4 TBL of melted butter, 8 ounce frozen broccoli, 4 ounce shredded cheddar cheese, ½ tsp. salt & ½ tsp. pepper

Preheat oven to 350.

Make can soup according to package instructions. ( 1 can of soup, 1 can of milk) Place chicken in 9x13 baking pan.

Season with salt and pepper.

Pour ¾ soup mixture over chicken.

Add broccoli to chicken.

*Top with cheese or crackers for taste!

Melt butter and mix with Ritz crackers, creating a crumb.

Enjoy!

Sprinkle cracker mix over broccoli.

Add remaining soup mixture and bake for 45 minutes or until chicken is done.

When chicken is done take out and sprinkle with shredded cheese. *Can be served with a side of rice.

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Enjoy!

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Chicken and Dumplings From the Kitchen of:

Rhonda Directions:

Ingredients:

4 cans of chicken broth, 5-6 carrots, chopped, 5-6 celery, chopped, water, 4 (10 ounce) cans cream of chicken soup, 2 (10 ounce) cans of cream of celery, box of bisquick, cleaned whole chicken, 1 cup rice Seasoning: 1 TBL garlic powder, 1 tsp. pepper, salt to taste, 1 TBL onion powder

In a large pot add chicken, add 4 cans of chicken broth, add water to pot to make sure water is well over chicken.

Bring to boil, let cook about 1 ½ - 2 hours.

Pour chicken out let cool, then pull all meat off bone.

Put meat back in pot with the juice you cooked it in.

Add seasons, carrots, celery, rice, cream of chicken and celery soups.

I usually let it slow cook all day.

Prepare dumpling as stated on box.

Bring soup to boil then add dumplings by the spoonful in boiling mix put lid on, cook for ten minutes and serve.

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Soups & Salads

Sensational Chicken Noodle Soup

Bacon, Cheese and Potato Chowder

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

a la ’ s T h e S kDirections:

3 ½ cups chicken broth, pepper – generous dash, 1 carrot, sliced , 1 stalk celery, sliced, ½ cup uncooked egg noodles, 1 cup cubed cooked chicken

Mix broth, pepper, carrot and celery in saucepan.

Heat to a boil.

Stir in noodles and chicken.

Cook over medium heat 10 mins. or until noodles are done.

Serves 4.

T h is is a re a ll y q u ic k a n d e as y soup to p u t t o g e th a n d ta s t e er g re a t !

s e t ti The Giu

F a m i ly Ingredients:

3 cups fat free milk, 1 cup – 10 ¾ oz condensed cream of potato soup, Bring to boil on high heat, stirring 2 cups frozen southern-style occasionally. Reduce heat to hash browns, medium-low; simmer 10 mins, stirring 1 cup kraft 2% milk frequently. shredded reduced fat sharp Ladle into 6 soup bowls. cheddar cheese , 2 slice oscar mayer bacon, Top evenly with cheese, bacon and crisply cooked, drained and onions. crumbled , ¼ cup thinly sliced green Serve with a crusty whole grain roll or bread. onions Mix milk and soup in large saucepan, stir in hash browns.

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Cream of Cauliflower Soup

Ramen Noodle Salad

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

ous Anonym Directions:

1 large head cauliflower In a large saucepan combine caulifl ower broth and bouillon bring to broken in florets, a boil cook for 20 minutes.

2 cups chicken broth, 2 TBL chicken Stir in cream milk and the rest of the bouillon granules, ingredients.

2 cups half and half, Cover and cook for 3 hours.

2 cups milk, ½ cup medium carrots, shredded, 2 bay leaves, ¼ tsp garlic powder, ½ cup mashed potato flakes, 2 cups (8 ounces) shredded cheddar cheese, paprika

Ve r y h e a lt hy soup f o r c o ld d a y or any day.

m b ro s k i Dina Do Ingredients:

Cut romaine lettuce and green onions and toss.

Sauté in skillet the ramen noodles, sliced almonds and butter.

Put on salad greens warm and toss.

Combine oil, vinegar, soy sauce and sugar in an air-tight container.

Shake to mix.

Pour over salad and toss when ready to serve!

1 head romaine lettuce, 6 green onions, 1 package of crushed ramen noddles, 1 package of sliced almonds, ½ stick butter Dressing: ½ cup oil, 1/3 cup vinegar, ½ cup sugar, 2 tsp. soy sauce

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Corn Soup

Favorite Salad

a G ra n d m ’ s o g r u D av i d B Ingredients:

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

B. A n g e li c a Directions:

1 bag of lettuce, 1 small cucumber (peeled and chopped), 1 carrot (shredded), 1 large tomato (diced), 1 stalk of celery (diced), 1 small cauliflower (chopped), 2 radishes (diced), ½ cup of black olives, ½ cup of green olives, 1 small red onion, 1 apple (diced with the peel), Spinach leaves, 2 cups of chicken in pieces, 1 cup of cheddar cheese (shredded)

Put lettuce and spinach in a salad bowl.

Remove the kernel from the cob and put them in a blender.

Add tomato, carrot, cucumber, black and green olives, apple, chicken, radishes, and celery.

In a frying pan, sauté onion in butter until soft and transparent.

Mix them well. Add onion cut in slices.

Add flour and stir until color is golden.

Add cheese on top.

Add the strained and grounded kernels.

It is m a d e w ith s e ve ra l ve g e ta b le s w h ic h a re n u t r it a n d h e a lt io u s hy.

4 corns on the cob, 3 cups of milk, 3 cups of chicken broth, 2 TBL of flour, 1 small diced onion, 1 TBL of butter, Salt and pepper

Keep stirring while adding milk and chicken broth until mix boils.

Let it boil for 15 minutes on low heat.

Add salt and pepper to taste.

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Desserts

Chocolate Carmel Brownies From the Kitchen of:

( 1s t g y r r e B Jamie Ingredients: Directions:

1 cup (2 sticks) of butter, 12 ounces (1 bag) Ghirardelli semisweet chocolate chips, 1 ½ cups sugar, 4 large eggs, 1 tablespoon vanilla extract, 1 ¼ cups all-purpose flour, ½ teaspoon salt, 1 ½ cups pecans, coarsely chopped (optional), 1 ½ cup Ghirardelli semisweet chocolate chips, For the caramel filling: 14 ounces (1 bag) caramel candies, unwrapped, ¼ cup heavy cream

ra d e )

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray.

In a large, microwave-safe bowl, combine the chopped chocolate and butter.

Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals.

Whisk in the sugar, eggs and vanilla until incorporated.

Stir in the flour and salt just until combined.

Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.

Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.

Toast, stirring occasionally, until fragrant and light golden brown.

Remove from the heat and set aside.

To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave).

Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture.

Immediately spread the caramel mixture over the bottom brownie layer.

Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).

Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving.

I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.

Lift the brownies from the pan using the edges of the foil.

–Remove the foil and cut the brownies into individual squares.

Store in an airtight container.

Rice Pudding From the Kitchen of:

Ingredients: 1 ½ cups of rice, 2 cups of water, 2 cups of milk, 1 cinnamon stick, 1 lime or orange peel, ¼ tsp salt, 1 cup of sugar, ¼ cup of raisins, 2 tsp of vanilla, Cinnamon powder

z a te Ol ga Ar Directions: Bring to boil water, milk, rice, cinnamon stick, lime peel, and salt.

Let it boil in low and add sugar.

Stir slowly so sugar doesn’t stick to the bottom, but don’t let rice become lumpy.

Let it boil until rice is tender and most of the liquid has evaporated.

Homemade Pecan PIe From the Kitchen of:

Directions:

a m i ly F n i a C The Ingredients:

Mix sugars and flours in bowl.

Beat in eggs, milk, butter, and vanilla.

Fold in pecans and pour into pie crust.

Bake at 375 for 40-50 minutes depending on your oven.

1 cup brown sugar , ½ cup sugar, 1 tablespoon flour , 2 eggs, 1 teaspoon vanilla, ½ cup melted butter, 2 tablespoons milk , 1 cup pecans, 1 pie crust

Add the raisins and vanilla.

Let it boil for about 5 more minutes.

Remove from heat and let it cool down.

Before serving, remove the lime peel and the cinnamon stick.

Serve individual portions and sprinkle with cinnamon powder.

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S’mores Dip

Cream Cheese Poundcake

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

urphy M a n n e Mak Directions:

Combine chocolate chips and 1 – 13 ounce jar of sweetened condensed milk into a marshmallow fluff, microwave safe bowl.

1 -14 ounce can of sweetened Mix together until all of the chocolate condensed milk, chips are coated.

1 ½ cups of milk chocolate Microwave mixture for about 1 minute. chips Remove from microwave and stir quickly.

arpent C a y a Am

Preheat oven to 325.

Soften 3 sticks of butter.

Mix all ingredients into mixing bowl beat on low for 10 minutes until batter is creamy and smooth.

Lightly flour and butter bundt shape cake pan.

Fold in marshmallow fluff into your chocolate mixture.

Pour batter into cake pan.

Serve with graham crackers, Nilla wafers.

Bake for 1 hour.

“ It is m y f avo r ite th in g t o e a t th e c a k e a t b ir th d a o f c o u rs e !” y p a r ti e s , – Makenn b e s id e s a Murphy

Pas s e d

ro m down f

er Ingredients: 3 sticks of butter, 1 – 8 ounces cream cheese, 3 cups sugar, 6 eggs, 3 cups flour , 1 tsp vanilla, 1 tsp almond extract

n. e n e ra tio g o t n io g e n e ra t

Mississippie Mud Cake From the Kitchen of:

Ingredients: 1 cup chopped pecans, 1 cup butter, 1 (4 ounce) semisweet chocolate baking bar (chopped), 2 cups sugar, 1 ½ cups all- purpose flour, ½ cup unsweetened cocoa, 4 large eggs, 1 tsp vanilla extract, ¾ tsp. salt, 1 (10.5 ounce) bag miniature marshmallows

cie S u e G ra Directions: Place pecans in a single layer on a baking sheet.

Bake at 350 for 8 to 10 minutes until toasted.

Microwave 1 cup butter and semisweet chocolate in large microwave-safe bowl at high 1 minute or until melted and smooth, stirring every 30 seconds, whisk sugar and next 5 ingredients into chocolate mixture.

Pour batter into a greased 15x10x1 inch jellyroll pan.

Bake at 350 for 20 minutes.

Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown.

Drizzle warm cake with chocolate frosting.

Than sprinkle evenly with toasted pecans.

Chocolate frosting: Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted.

Cook stirring constantly, 2 minutes or until slightly thickened; remove from heat beat in powered sugar and vanilla at medium – high speed with an electric mixer until smooth.

Oreo Balls From the Kitchen of:

Directions:

m b ro s Dina Do

ki

Crush Oreos with wooden spoon or food processor.

Mix in cream cheese with hands.

Ingredients: 1 package of Oreos, 1 8-ounced cream cheese, 2 packages of almond bark (one chocolate, one white).

Form mixture into balls.

Place on waxpaper on a cookie sheet Place in fridge for an hour.

Melt 1 bar of almond bark in microwave.

Dip Oreo balls into almond bark and place on cookie sheet.

Melt 4-5 squares of the other almond bark to drizzle over balls.

Refrigerate about 1 hour before serving.

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Caramel Custard (Flan)

Apple Salad From the Kitchen of:

Ingredients: 6 yellow apples, 1 small sour cream , 1 cup pecans in pieces, ½ cup of sugar, 1 glass container

E s th e r Directions: Wash, peel, and dice apples.

Put them in the glass container.

Add sour cream, sugar, and about ¾ cup of pecans.

From the Kitchen of:

Directions:

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Put sugar in the cake pan in low heat until sugar turns brown.

Then, mix the rest of the ingredients in a blender.

Mix them all together.

Add this mix to the pan with brown sugar and cover with aluminum foil.

Put the rest of the pecans on top of the salad.

Place the pan in a water bath* for one hour.

Let it stand for a while, and it’s ready to eat.

Next, put the pan in the refrigerator for about 30 minutes.

Ingredients: 1 tsp of vanilla, 6 yolks, 1 can of evaporated milk, 1 can of condensed milk, 2 TBL of sugar, 1 round cake pan

*Place the flan inside a larger pan, and place in the oven. Fill the larger pan with boiling water until the flan mold is resting in water half way up its side

M y fa m il y lo ve s it , a n d it ’s ve r y good.

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Caramel Custard (Flan) From the Kitchen of:

Ingredients:

A r z a te

Ol ga Directions:

1 can of condensed milk, 1 can of evaporated milk, 4 eggs, 1 tsp. of vanilla, ½ cup of caramel

Preheat oven to 350 degrees.

Put caramel in a glass mold.

Mix all the ingredients in a blender.

Next, pour the mix into the mold with caramel.

Cover the mold with aluminum foil.

Put in a water-bath* for 45 minutes.

When time is up, get the mold out, and put it in the refrigerator for 1 hour.

This recipe is special because we all love it. *Place the flan inside a larger pan, and place in the oven. Fill the larger pan with boiling water until the flan mold is resting in water half-way up its side.

w e a ll lo ve it .

Crepes with Fruit and Cream L u p i ta a i T s ’ a i las c e n c Asael P Ingredients:

From the Kitchen of:

Directions:

Crepes: Mix all the ingredients together, in any order you wish, by hand or with a mixer until lumps disappear.

Cream: Mix cream cheese and condensed milk homogenously.

In a previously heated nonstick frying pan, put the amount of crepes mix that makes a thin cover on the pan surface, once the thin layer has many bubbles, flip it over.

When is fully cooked, add some cream, fruit and jelly; and make a roll.

Put whipped cream on top.

Crepes: 4 eggs, 2 cups of milk, 2 cups of flour, ½ butter stick, ½ tsp salt, 1 tsp of sugar, Cream: 2 (8 ounce cream cheese bars (at room temperature), 1 - 14 ounce can of condensed milk

Fruit: Seasonal fruit: strawberries, peach, banana, pineapple, or canned fruit. It’s your choice.

Strawberry jelly Whipped cream

s fa th e r ’ r u o n o ie s s e c a r r in g , a ll o f o u r u a c e b l r h is is s p e c ia m o n th ly g a th e , fo r d in n e r . T e ip c e r s T h is v in g a hen we fa m il ie a w h ir e e f k h o t a m nd w is h sked to is te rs a a s s d y n a a lw s b ro th e r ip e th a t I’ m a house. y m c in e meet is th e r

Vegetables & Sides

Hawaiian Pasta Salad

Broccoli Casserole

From the Kitchen of:

From the Kitchen of:

onymous Ingredients: A n Directions: 2 pkg. frozen chopped broccoli, 1 egg, ½ cup mayonnaise, 1 can cream of mushroom soup, 1 cup shredded cheddar cheese, 1 med. onion finely chopped, 1 cup herb stuffing mix, 1 stick melted margarine

Directions:

a rq u e z K e ls i e M

Cook broccoli ½ the time indicated on package.

Mix everything together after you diced them all up.

Drain.

Then add as much dressing as you like.

Mix beaten egg, mayo, soup, onion, and cheese together in large bowl.

Ingredients: 1 box rainbow rotatini, 1 bundle green onion, 1 can black olives, 1 head broccoli, 2 tomatoes, 1 bottle Catalina Italian dressing

Add drained broccoli and mix.

Pour into greased 2 quart casserole dish.

Cover the top with the stuffing mix that has been pre-mixed with the stick of melted margarine.

Bake in 350 degree oven for approx. 30 minutes.

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Russian/Polish Pickled Mushrooms

Spiced Waldorf Salad

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

a ta n Mada N Directions:

¼ cup dry white vinegar, ¼ cup red wine vinegar, 3 TBL water, 2 tsp. olive oil, 2 large garlic cloves crushed, 1 tsp. sugar, ½ tsp. dried basil, ½ tsp. dried thyme, ¼ tsp. salt and pepper, 12 ounce mushroom cut into quarters

In a small saucepan combine all ingredients except the mushroom.

Bring to a boil over medium heat for 3 minutes.

Add mushroom and stir for 1 minute.

Chill for several hours.

Serve cold.

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To make Waldorf salad, place chopped apple, celery and walnuts in a bowl.

Combine mayonnaise, sugar, allspice and lemon juice.

Toss mayonnaise mixture with apple mixture.

Serve Waldorf salad over salad greens if desired.

Waldorf salad serves 4 to 6.

O u r fa m il y lo ve s it !

Ingredients: 2 cups coarsely chopped apples, about 2 medium apples, 1 1/4 cups chopped celery, 1/2 cup coarsely chopped walnuts, 1/3 cup mayonnaise, 2 teaspoons sugar, dash allspice, 1 teaspoon lemon juice

Grams and Nano’s Macaroni and Cheese p i e n IC P u k S l e h Rac Directions:

Simple Rice

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

Cook creamettes according to directions.

2 cups Creamettes (elbow noodles), Drain out water.

1 cup grated cheddar cheese, Melt the butter, add flour and stir 2 tablespoon flour, constantly for 2 minutes.

1 teaspoon salt, Put in the milk, salt and pepper.

1/4 teaspoon black pepper, 1/2 cup butter, Keep stirring until it is smooth and thick.

1 1/2 cup milk Use an 11 by 7 pan and put it in layers.

Creamettes, cheese - creamettes, cheese etc...

Make sure to end up with cheese on top.

v i la Maria A

In medium heat, fry rice by itself until is golden.

Blend tomato and onion in a blender with a cup of water.

Add the blended tomato sauce to the rice and tomato bouillon.

Add another cup of water and salt if needed.

Ingredients: 2 TBL of oil, 2 cups of rice, 1 medium tomato, ¼ of an onion, 1 TBL of tomato bouillon (Consomate or Knorr tomato powder) or a cube, Salt to taste

Let it boil for about 10 minutes or until rice is tender.

Put in 350 degree oven and cook for 25-30 minutes.

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Cookies, Bars & Confections

Crescent Cookies

Praline Crumb Caramel Cheesecake Bars

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From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

le y IC P M s . B a i Directions:

1 pouch of sugar cookie mix, ½ cup of cold butter or margarine, ½ cup of chopped pecans, ½ cup of toffee bits, 2 packages of cream cheese softened, ½ cup of sugar, 2 TBL of all purpose flour, ½ cup of caramel topping , 1 tsp. of vanilla , 1 egg

Heat oven to 350 degrees.

Spray bottom and sides of 13x9-inch pan with cooking spray.

Place cookie mix in bowl; mix in butter using blender or fork until mixture is crumbly.

Save 1 1/2 cups mixture for topping.

Press remaining mixture in bottom of pan.

Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base.

Sprinkle with reserved crumb topping, pecans and toffee bits.

Bake 35 to 40 minutes or until light golden brown.

Cool 30 minutes.

Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping.

For bars, cut into 9 rows by 4 rows.

Store covered in refrigerator

My m om i t h a h as b e e n s alw mak i ays re m i n g th e s e nded s me o ince I w a f th e ho s little, liday s!

Cream butter and sugar, add remaining ingredients and mix well, shape dough into small crescent shapes.

Bake 15 min. at 325 degrees.

Sift powdered sugar on cooling cookies

Ingredients: 1 cup butter softened, ½ cup powdered sugar, 2 cups flour, ¼ teaspoon salt, 1 teaspoon vanilla, 1 cup chopped pecans,

Lemon Slices Kinder e li a H d n Mary a Ingredients: Directions:

From the Kitchen of:

Banana Nut Oatmeal Cookies From the Kitchen of:

Directions:

Skupien Jessica

IC P Ingredients:

Crust: 2 cups flour, ½ cup powdered sugar, 1 cup margerine

Cut flour and margerine with 2 knives until almost fine.

Preheat oven to 350°; line two baking sheets with parchment paper.

Press it in a 9 x 13 pan, coming up on the sides of pan about 1 ½ inches.

Filling: 4 eggs, slightly beaten, 2 cups granulated sugar, 6 TBL lemon juice, 4 TBL flour, ½ tsp. baking powder

Bake at 350 for 25 minutes.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

Slightly beat eggs and add 2 cups of granulated sugar and 6 TBL of lemon juice.

Then mix well.

Fold in 4 TBL flour and ½ tsp. baking powder.

Pour over crust and bake again for 25 minutes.

When completely cooled, sprinkle with powdered sugar *Don’t over do it. Thin layer only.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

1 cup all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, 2 tbsp unsalted butter, room temperature, 1/2 cup sugar, 1/2 cup unpacked brown sugar, 1 large egg, 1/4 cup mashed ripe banana, 1/2 tsp vanilla extract, 2 cups quick oats, 3/4 cup chopped walnuts

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

T h i s re cipe is specia l beca th e s e u li k e m s e n o o n e m y mom akes !

Makes about 30 cookies.

e and s te a w e s o m ta it e s u a re c ip e b e c y !

I lo ve th is it is h e a lth

Chocolate Chip Chewy Granola Bars cher) a e T t r rs e n ( A M rs . L a Directions:

Oatmeal Chocolate Chip Cookies

From the Kitchen of:

From the Kitchen of:

Ingredients:

Directions:

2 ½ cups quick rolled oats, Add all of the ingredients and mix together until combined. ½ cup rice krispies, ¼ cup coconut, Press into a square 9 x 13 pan. ½ cup chocolate chips, ½ cup brown sugar, Bake at 350 for 18-20 minutes. ½ tsp. salt, Cool for 10 minutes and score into bars. ½ cup softened butter, ¼ cup honey, Let it set completely and then ½ tsp. vanilla cut into bars.

For White chocolate/ cranberry Add ½ cup dried cranberries, ½ cup white morsels and ½ tsp of cinnamon.

Ms. C

ra d e ) g t s 1 ( armod y

Ingredients:

Heat oven to 350 degrees. Beat butter and sugar in a bowl until creamy.

Add eggs and vanilla; beat well.

Add combined flour, baking soda, and salt; mix well.

Add oats and chocolate chips; mix well Drop tablespoonfuls onto ungreased cookie sheets.

2 Sticks of butter, 3/4 cup packed brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 1 ½ all-purpose flour, ½ teaspoon salt, 3 cups old fashioned oats (Quaker Oats), 1 cup chocolate chips (add more to your liking)

Bake 8 to 10 minutes; remove and cool; store in tight container. (makes about 4 dozen)

My mom u sed to ma k e th e s e w a n d th e y he a re o n e o f m y favo r it n I w as li t t le e c o o k ie s to eat!

Principal: James Duggan Assistant Principal: Bridget Gainer

Nathan Hale Primary and Intermediate Designed and Produced by Jessica Skupien skup sofi de as.c om