Shreve 5E Recipes

2011-2012
From the families of Shreve 5E residents

Table of Contents

Breads and Breakfast

03

Appetizers 13 Entres 23 Desserts 42

Breads and Breakfast

Banana Chip Muffins

From the Kitchen of: Shannon Kuznar from Christine Kuznar Ingredients: 1 cup softened butter 2 cups brown sugar 4 large or 6 small overripe bananas 4 eggs 4 cups flour 2 teaspoons baking soda teaspoon salt cup milk 1 cups semisweet chocolate chips Preparation Instructions: Beat butter, sugar, and eggs until very smooth and creamy. Stir in mashed bananas. Stir in baking soda, salt, and then flour. Add milk and then chocolate chips. Bake in muffin paper cups in muffin tin at 350 for about 20 minutes until toothpick comes out clean

Banana Bread of Loveeee

From the Kitchen of: Sarah Whiteside Ingredients: 2 eggs, beaten 1/3 cup buttermilk cup vegetable oil 1 cup mashed bananas 1 cup white sugar 1 cups flour 1 teaspoon baking soda teaspoon salt cup chopped pecans (optional) Preparation Instructions: Preheat oven to 325 and spray a 9x5 loaf pan. Blend eggs, buttermilk, oil, and bananas. Sift sugar, flour baking soda, and salt. Add banana mixture to the dry mixture with pecans. Pour batter into pan and bake for 80 minutes, or until knife comes out clean. Enjoy!

Bananananana Bread!
From the Kitchen of: The Creemers Ingredients: 4 or 5 bananas (softer=better; freeze then thaw) cup soft butter 1 cup sugar 2 eggs cup milk 1teaspoon baking soda teaspoon salt, optional -1 teaspoon cinnamon 2 cups flour Preparation Instructions: Beat bananas until smooth, add butter, sugar, eggs, and milk in that order. Add 1 cup flour with baking soda and cinnamon, mix then add rest of flour. Pour into greased pans, either loaf pans, muffin pans, or mini muffins. Bake at 325-350 until tester comes out clean. Mini-muffins20minutes Muffins25 minutes Bread loaf55 minutes, cover with foil halfway through so the top doesnt burn
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Moms Banana Bread

From the Kitchen of: Jessica Gabbard Ingredients: 1 cup sugar 2 cups all purpose flour cup butter/margarine, softened 1 teaspoon baking soda 3 ripe bananas, mashed teaspoon salt cup low-fat sour cream 2 large egg whites Preparation Instructions: Preheat oven to 350. Beat together butter and sugar. Add bananas, milk, sour cream, and egg whites; beat well. In separate bowl, combine flour, baking soda and salt. Add dry mixture slowly to batter. Spoon batter into 9x5 loaf pan coated with cooking spray. Bake at 350 for 70 minutes. Let cool, then run butter knife along edges of pan before flipping over. Optional: add 1/3 cup walnuts, raisins and/or chocolate chips
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Baked Banana French Toast

From the Kitchen of: Amanda Mark Ingredients: 1 small loaf French bread 4 eggs 3/4 cup heavy cream 1/2 cup milk 1/4 cup sugar 1 tablespoon cinnamon 1 teaspoon vanilla 1 large banana 6 tablespoons light brown sugar 1 tablespoon butter Powdered sugar Maple syrup Preparation Instructions: Coat six 4 oz. ramekins (little dishes) with non-stick spray. Cut French bread into 18 slices. Cut them about 1/2 3/4 inch thick. Make sure three will fit in each dish easily. In a large bowl, whisk together eggs, cream, milk, sugar, cinnamon and vanilla until blended.
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Place sliced bread in bowl to coat. Place three slices of bread into each dish. Cut banana into 12 or more slices. Coat slices with mixture and then dip coated bananas in 2 tablespoons brown sugar and stuff in between bread. Transfer dishes to a baking sheet. Cover and chill in the refrigerator for at least an hour or overnight. When you are ready to bake, mix together remaining 4 tablespoons brown sugar and 1 tablespoon butter and sprinkle over bread. Bake in a preheated 350 degree oven for 30-35 minutes. Enjoy warm with powdered sugar and maple syrup. Makes six.

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Breakfast Casserole
From the Kitchen of: Audra Franz Ingredients: 4 slices bread 1 lb bulk sausage 1 cup shredded cheese 6 eggs 2 cups milk 1 teaspoon dry mustard 1 teaspoon salt dash pepper Preparation Instructions: Tear up bread and place in bottom of a 9x13 baking dish. Brown sausage, drain, and spoon over bread. Sprinkle with cheese. Beat together remaining ingredients, pour over mixture in dish. Bake at 350 degrees for 35 to 40 minutes.

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Fluffy Pancakes
From the Kitchen of: Elizabeth Hudson Ingredients: cup milk 2 tablespoons white vinegar 1 cup all purpose flour 2 tablespoon white sugar 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 egg 2 tablespoon butter, melted 1 teaspoon vanilla Pinch of cinnamon Preparation Instructions: Combine milk with vinegar in a medium bowl. Set aside for 5 minutes to sour (or substitute with buttermilk). Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and butter into soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Add vanilla and cinnamon, mix in well.
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Heat a large skillet over medium heat and coat with cooking spray. Pour cupfuls of batter onto the skillet. Cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. Note: refrain from stirring the batter after it is initially mixed. It will be thick, but it will make the pancakes fluffier.

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Appetizers

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Baked Potato Soup

From the Kitchen of: Ashley Fritz Ingredients: 4 large baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cup milk teaspoon salt teaspoon pepper 4 green onion, chopped 12 slices bacon, cooked 1 cup shredded cheddar cheese 1 (8oz) sour cream Preparation Instructions: Wash potatoes and prick several times with fork. Bake for 1 hour at 400 until done. Let cool, cut potatoes in half, lengthwise and scoop out pulp. Melt Butter in large pan over low heat. Add flour, stir until smooth. Gradually add milk. Cook over medium heat; stir constantly until thick and bubbly. Add potato pulp, salt, pepper, 2 tablespoons of onion, 1 bacon, and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary. Ready to serve, top with remaining cheese, onion, and bacon.
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Barf Bites
From the Kitchen of: Stephanie Smith Ingredients: 1 package Jimmy Dean sausage, browned 1 lb hamburger, browned 1 lb Velveeta cheese, cut into cubes teaspoon oregano Cocktail rye bread Preparation Instructions: Preheat oven to 350. Microwave Velveeta cheese until melted; add in browned sausage, hamburger, and oregano. Spread mixture on rye bread and place on a cookie sheet. Place cookie sheet into the oven and toast (should only take a few minutes)

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Buffalo Chicken Dip

From the Kitchen of: Ashley Fritz Ingredients: 1 package boneless, skinless chicken breasts 2 packages cream cheese 1 cup shredded cheddar cheese 1 bottle small, Franks Red Hot sauce Preparation Instructions: Put chicken in frying pan along with the entire bottle of hot sauce. Cook the chicken and sauce, shredding the chicken as it cooks. Once the chicken is done, pour mixture into oven-safe casserole dish. Mix in the packages of cream cheese, mix well. Smooth down the top with a spoon and sprinkle on cheese (cover top) and bake in the oven at 350 for 20 minutes. *You can make ahead and refrigerate and bake or 30 minutes when ready.

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Cracker Dip
From the Kitchen of: Sarah Kober Ingredients: 2 packages (8oz each) cream cheese, softened 1 oz light sour cream 2 packages of dried ranch dressing 16 oz sliced/diced ham teaspoon garlic powder pepper Preparation Instructions: Mix all cream cheese, sour cream and ranch dressing together and add ham. Add garlic powder and pepper to taste

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Fried Pickles
From the Kitchen of: Stephanie Smith Ingredients: 1 egg cup milk cup cornstarch cup cornmeal 2 tablespoon salt pepper paprika Oil Dill pickles Preparation Instructions: Beat egg with milk and a pinch of paprika. Place cup cornstarch into a shallow dish. Into another dish, mix the remaining cup of cornstarch with the cornmeal, 2 tablespoon, pepper, and a pinch of paprika. Dip pickles into the cornstarch, then egg wash, then cornmeal mixture. Fry in 2 inches of 375 oil until golden brown (about 3 minutes). Drain on paper towels and serve with ranch dressing.

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Sweet Chicken Bacon Wraps

From the Kitchen of: Amanda Mark Ingredients: 1 pounds boneless, skinless, chicken breasts (about 4 breasts) 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder Preparation Instructions: Preheat oven to 350. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

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White Trash Dip

From the Kitchen of: Amy Hill Ingredients: 1 can (15 oz) Hormel chili with beans 1 package (8 oz) cream cheese 2 cups shredded cheese Preparation Instructions: Preheat oven to 350. Slice the cream cheese into pieces and place throughout dish. Cover the cream cheese with a layer of Hormel chili. Place shredded cheese on top. Place in oven for 10-15 minutes.

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Wonton Soup
From the Kitchen of: Amanda Mark Ingredients: pound lean ground pork 2 ounces medium-size raw shrimp, peeled, de-veined, and minced 2 tablespoons minced green onions and tops 4 teaspoons Soy Sauce, divided teaspoon cornstarch teaspoon grated fresh ginger root 24 wonton wrappers (found at your neighborhoodfriendly oriental store) 4 cups water 3 cans (about 14 oz. each) chicken broth cup dry sherry pound bok choy cabbage 2 tablespoons chopped green onions and tops teaspoon Asian sesame oil

See next page for preparation instructions.

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Preparation Instructions: Combine pork, shrimp, minced green onions, 2 teaspoons soy sauce, cornstarch and ginger in medium bowl; mix well. Arrange several wonton wrappers on clean surface; cover remaining wrappers to prevent drying out. Place 1 teaspoonful pork mixture in center of each wrapper. Fold wrapper over filling to form a triangle. Gently fold center point down and moisten left corner with water. Twist and overlap opposite corner over moistened corner; press firmly to seal. Repeat with remaining wrappers. Bring water to boil in large saucepan. Add wontons. Boil gently 3 minutes; remove with slotted spoon. Discard water. Pour broth and sherry into same saucepan. Cut bok choy crosswise into 1/2-inch slices, separating stems from leaves. Add stems to broth mixture; bring to boil. Add cooked wontons; simmer 1 minute. Add bok choy leaves and chopped green onions; simmer 1 minute longer. Remove from heat; stir in remaining 2 teaspoons soy sauce and sesame oil. Serve immediately.

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Entres

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Beef Stroganoff
From the Kitchen of: Katherine Dalzotto Ingredients: cup margarine 2 lbs beef sirloin strips teaspoon salt cup chopped onion 1 clove chopped garlic cup sour cream 3 tablespoon flour 2 beef bouillon cubes 1 cups boiling water 1 tablespoon ketchup teaspoon dill weed cup fresh or canned mushrooms (optional)

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Preparation Instructions: Melt 2 tablespoon of margarine in heavy skillet. Sprinkle meat with salt. Brown and remove from the pan. Melt remaining margarine, add onion and garlic. Cook until onion is tender. Dissolve beef cubes in water, blend in flour, add to skillet with ketchup and dill weed. Blend all well. Add meat and mushrooms. Heat through until meat is done. If using a tougher cut of meat, cook longer. Just before serving, add sour cream and heat through. Serve over a bed or rice or Kluski style noodles.

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Chicken and Rice

From the Kitchen of: Shannon Kuznar from Nan Taracio Ingredients: 1 cup rice (long grain, NOT instant) 1 large chicken, cut up or 4 chicken breasts 1 can cream of mushroom soup 1 envelope Italian dressing seasoning 2 cups hot water Preparation Instructions: Pour rice into approximately 13x9 baking pan and then mix in dry seasoning, water, and soup. Stir well and then lay chicken pieces on top of rice. Cover pan and seal well with aluminum foil. Bake at 350 for about 1 hour and then remove foil and bake for about hour longer.

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Creamy White Chili

From the Kitchen of: Taylor Lampe Ingredients: 1 lb boneless chicken breasts, cubed 1 med onion, chopped 1 teaspoon garlic powder 1 tablespoon vegetable oil 2 cans (15 oz) great Northern Beans (rinsed and drained) 1 can (14 oz) chicken broth 2 cans (4 oz) chopped green chilies 1 teaspoon salt 1 teaspoon oregano teaspoon cayenne pepper 1 teaspoon cumin teaspoon pepper 8 oz sour cream cup whipping cream Preparation Instructions: In a large saucepan, saut chicken, onion, and garlic powder in oil until the meat is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.
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Grilled Salmon
From the Kitchen of: Shannon Kuznar Ingredients: 2-3 lbs fresh salmon Dressing: 1 cups of mayo (or sour cream) 1 lemon or lime 1chopped onion (optional) 1 chopped pepper (red or green) Cilantro or paisley to taste to 2/3 cup grated parmesan Preparation Instructions: Mix all of the dressing ingredients. Line a cookie sheet with aluminum foil and lay the salmon (skin-side down-if it has skin). Broil salmon on high for approximately 7-9 minutes until almost done. Take salmon out and evenly spread the dressing on top. Return salmon to oven for 3-4 minutes, watching carefully not to burn. Remove and serve when dressing is bubbling and slightly toasted.

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Gyudon (Japanese Beef Bowl)

Chocolate Fudge

Ingredients: .4 lb of sliced beef 1 medium onion 2 bowls of steamed rice 1teaspoon hondashi (soup stock powder) 6 teaspoons soy sauce 4 teaspoon sake and sugar Preparation Instructions: Add hondashi and sliced onion in 2 cups of hot water in the saucepan After the water boils, cook for 6 minutes on medium heat Add mixed spices (soy sauce, sake, sugar) and beef in the saucepan and cook on high heat Reduce heat to medium and after it boils, simmer for 10 minutes Serve hot steamed rice into each bowl and put simmered beef on tip of the rice

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Kung Pao Chicken

From the Kitchen of: Crystal Sun Ingredients: 2 boneless, skinless chicken breasts, 7 to 8 ounces each Marinade: 2 teaspoons soy sauce 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon sesame oil 1 1/2 teaspoons cornstarch Sauce: 2 tablespoons dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon sugar Other: 8 small dried red chili peppers 2 cloves garlic 2 green onions (spring onions, scallions) 4 tablespoons oil for stir-frying, or as needed 1 teaspoon Szechuan peppercorn, optional 1/2 cup peanuts or cashews a few drops sesame oil, optional
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Preparation Instructions: Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red. Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

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Mac and cheese with winter pesto

From the Kitchen of: Amanda Mark Ingredients: 1 pound orecchiette (little ears) or other small pasta shape For the Winter Pesto: 1 loosely packed cup each: parsley (grassy), arugula (spicy), basil (sweet) cup toasted walnuts 3 to 4 cloves garlic, pasted or minced About 1/3 cup Extra Virgin Olive Oil Salt and pepper cup grated Parmigiano-Reggiano cheese For the Sauce: 3 tablespoons butter 2 rounded tablespoons flour 2 cups milk Salt and pepper Freshly grated nutmeg, to taste pound Italian Fontina cheese, such as Fontina Val dAosta cup grated Parmigiano-Reggiano

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Preparation Instructions: Preheat oven to 400F. In large pot of salted, boiling water, dump pasta and undercook by 2 minutes. Drain and reserve. Pulse-grind the ingredients for the pesto sauce in a food processor or hand grind them in a large mortar and pestle. Melt butter in a saucepot over medium heat. Whisk in flour, cook 1 minute, then whisk in milk. Season sauce with salt, pepper and a little freshly grated nutmeg, simmer at a low bubble and thicken to coat the back of a spoon. Adjust seasoning to taste. Stir in Fontina and melt, reserving a handful to top casserole. Combine pesto, white sauce and pasta in a large mixing bowl. Adjust seasonings and place in a casserole dish, top with remaining Fontina and Parm, and bake 30-40 minutes until brown and bubbly on top.

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Mandarin Salad
From the Kitchen of: Taylor Lampe Ingredients: cup sliced almonds 1 cup chopped celery 3 tablespoon sugar 2 whole green onions head iceberg lettuce head romaine lettuce 11 oz. mandarin oranges (drained) Dressing: teaspoon salt Dash of pepper cup vegetable oil 1 tablespoon chopped parsley 2 tablespoon sugar 2 tablespoon vinegar Dash of Tabasco sauce

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Preparation Instructions: In a small pan over medium-low heat, cook sugar and almonds, stirring constantly so almonds are coated and sugar dissolved. Cool on wax paper and store in airtight container. Mix all other salad ingredients together and chill in refrigerator. Just before serving add almonds and mandarin oranges. Toss with dressing.

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Mapo Tofu
From the Kitchen of: Meng She Ingredients: 600 g silken firm tofu 300 g minced pork or beef 1 tablespoon cooking oil 2 teaspoon minced garlic 2 tablespoon spicy soy bean sauce 2 teaspoons soy sauce 2 teaspoons sugar Salt 200 ml chicken stock 1 tablespoon cornflour + 2 tablespoon water 2 tablespoon Szechuan chili oil (Recipe Here) 1 teaspoon ground Szechuan pepper 2 tablespoon chopped spring onions Sliced the tofu into 2cm cubes.

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Preparation Instructions: Heat a pan of water until it reaches just below boiling point. Add tofu cubes and scald for 2 minutes. Remove, drain and set aside. Heat a tablespoon of cooking oil in a wok under medium high heat. Add minced pork or beef until it is browned and cooked. Add garlic and spicy bean sauce and stir-fry for a further 1-2 minutes until fragrant. Reduce heat to medium low heat. Add tofu, soy sauce, sugar, salt and chicken stock. Give it a gentle stir, cover with lid and bring it to a slow simmer. Remove the lid, add the cornflour water, give it a quick stir until mixture is thickened. Turn off the heat, sprinkle with ground Szechuan pepper and chopped spring onions. Ladle the Chili oil. Serve immediately with steamed rice.

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Quick Chicken and Dumplings

From the Kitchen of: Alice Grasso Ingredients: 4 cups chicken broth cup sliced celery cup sliced carrots 1 bay leaf 1 teaspoon dried parsley leaves 3 cups cubed, cooked chicken Dumplings: 2 cups biscuit/baking mix teaspoon thyme Dash of nutmeg 2/3 cup milk teaspoon parsley

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Preparation Instructions: In a 5qt Dutch oven or kettle, combine chicken broth, celery, carrots, bay leaf, and parsley leaves. Bring to a boil. For dumplings, combine biscuit/baking mix, thyme, nutmeg; stir in milk and parsley until just moistened. Drop by tablespoons into the boiling broth. Simmer covered for 20 minutes. With a slotted spoon, remove dumplings to a serving dish and keep warm. Add cooked chicken to the broth mixture and heat through. Remove bay leaf. Spoon over dumplings and serve.

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Salisbury Steak
From the Kitchen of: Audra Franz Ingredients: 1 egg cup milk cup dried bread crumbs 1 envelope brown gravy mix, divided 1 teaspoon dried minced onion lb ground beef cup water 1 tablespoon prepared mustard Preparation Instructions: In a bowl, whisk the egg and milk. Add bread crumbs, 1 tablespoon gravy mix, and onion. Crumble beef over mixture and mix well. Shape into two patties about 3/4 inch thick. Broil 3-4 inches from the heat for 6-7 minutes on each side or until meat is no longer pink and a meat thermometer reads 160 degrees. Place the remaining gravy mix in a small saucepan; stir in the water and mustard. Bring to a boil; cook and stir until thickened. Serve over patties. Yield: 2 servings.
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Sloppy Joes
From the Kitchen of: Amelia Reising from her grandmother, Virgina Reising Ingredients: 1 lb hamburger 3 tablespoons Worcestershire Sauce 2 tablespoons dry mustard 1 tablespoon sugar 1 quart tomato juice Salt, pepper, or onion salt to taste 1-2 handfuls of macaroni (optional) Preparation Instructions: Fry hamburger in pot. Drain fat Add remaining ingredients. Cook down 15-20 minutes Serve on buns with pickles, if you like Enjoy!

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Desserts

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Apple Snickers Salad

From the Kitchen of: Ashley Fritz Ingredients: 6 Granny Smith Apples, cut into bite-size pieces 6 large Snickers bars, cut into bite-size pieces 2 cups grapes, cut in half 1 container of Cool Whip 1 box Vanilla or White Chocolate pudding Preparation Instructions: Cut all ingredients into bowl. Mix Pudding powder with Cool Whip and pour over ingredients in bowl. Mix well.

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Black Bottom Cupcakes

From the Kitchen of: Amanda Mark Ingredients: Cream Cheese Mixture: 8 oz cream cheese, softened cup sugar 1 small banana, pureed 1 egg 1 teaspoon vanilla 8 oz. semisweet chocolate chips Chocolate Mixture: 1 cups all purpose flour 1/3 cup cocoa 1 cup sugar 1 teaspoon baking soda teaspoon salt 2 large bananas, pureed 1/3 cup oil 1 teaspoon vanilla

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Preparation Instructions: Preheat oven to 350 degrees. For the cream cheese mixture: Beat cream cheese and sugar until nice and fluffy. Add banana, egg and vanilla and mix together until combined. Stir in chocolate chips and set aside. For the chocolate mixture: Sift together flour, cocoa, sugar, soda and salt using a wire whisk. Add bananas, oil and vanilla and mix together on low until combined. Use a large scoop to fill cupcake liners with batter. Repeat topping the cupcake batter with the cream cheese mixture. Bake for about 30 minutes or until done. Makes about 18 cupcakes.

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Buttercream Frosting
From the Kitchen of: Natalie Smith Ingredients: 3/4 -1 stick of butter 1 tablespoon Crisco Powdered sugar Cream Preparation Instructions: Combine butter and Crisco, mix well. Add powdered sugar and cream until texture and taste are what you want. (Usually 1 2lb bag of sugar and about cup cream). Salt and or vanilla can also be added to taste.

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Cake Batter Dip

From the Kitchen of: Tori Farber Ingredients: 3 cups Funfetti cake mix 2 cups plain yogurt 1-2 cups of Cool Whip Preparation Instructions: Combine all ingredients into a bowl and serve with animal crackers or anything you want to dip in it. The amount of Cool Whip depends on the consistency you like.

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Chocolate Fudge
From the Kitchen of: Amy Hill Ingredients: 1 11.5 oz bag of milk chocolate chips 1 12 oz bag dark chocolate chips 1 can sweetened condensed milk 2 tablespoon milk 2 teaspoon vanilla Preparation Instructions: Line a 9x9 pan with nonstick foil, melt the dark chocolate with half the sweetened condensed milk, 1 tablespoon milk, and 1 teaspoon vanilla. When smooth, pour into the pan. Melt the milk chocolate chips with the rest of the sweetened condensed milk, 1 tablespoon milk and 1 teaspoon vanilla. When smooth pour on top of the dark chocolate mixture already in the pan. Cool until firm.

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Cinnamon Sticks
From the Kitchen of: Tara Abraham Ingredients: 16 slices of white bread, no crust 1 8oz package cream cheese 1 egg yolk 1 stick butter 2 teaspoon cinnamon 1 cup sugar Preparation Instructions: Soften the cream cheese, add the egg yolk, and mix. Flatten bread slices with rolling pin. On each slice, spread cream cheese mix. From one end, start rolling the bread so it looks like a tube. Combine cinnamon and sugar in a bowl. Melt the butter and quickly dip the rolled bread. Roll it in the cinnamonsugar mixture. Put slices on a baking sheet and bake for 15-20 minutes at 325

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Cream Puff Cake

From the Kitchen of: Katherine Dalzotto Ingredients: Crust: 1 cup water cup real butter 1 cup flour 4 eggs Filling: 1 package (8 oz) softened cream cheese 3 cups cold milk 2 packages (3 oz) instant pudding (any flavor) Preparation Instructions: Over medium heat, bring water and butter to a boil. Add flour all at once-stir until a ball forms. Remove from heat. Add eggs one at a time, mix in well after each addition. Beat until smooth. Spread into a greased 9x13 pan. Bake at 400 for 30-35 minutes or until puffed and golden. Cool completely on rack. In a bowl, beat cream cheese, milk, and pudding, and mix until smooth. Spread over puff crust. Spread cool whip carefully over the filling. Drizzle with chocolate syrup and sprinkle with nuts. Store in the refrigerator until ready to eat.
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Fried Banana Nuggets

From the Kitchen of: Rebecca Legi Ingredients: Rice flour/corn flour with wheat (2:1 ratio) Salt 2-3 teaspoons sugar teaspoon vanilla extract 2-3 tablespoons water Banana Preparation Instructions: Mix rice flour/corn flour with wheat in a ratio of 2:1. Add a pinch of salt, sugar and vanilla. Add water. Mixture should look like pancake mix but a little smoother. Cut banana into small pieces and coat them with the mixture. Fry and serve!

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No-Bake Cookies
From the Kitchen of: Elizabeth Hudson Ingredients: 2 cups white sugar cup milk cup butter cup peanut butter 1 teaspoon vanilla 2 tablespoons cocoa 3 cups quick oats Preparation Instructions: Mix sugar, milk, and butter in a saucepan. Bring to a boil for 1 minute. Remove pan from heat and stir in peanut butter and vanilla. Fold in cocoa and oats. Drop by tablespoonful onto wax paper and let cool. Makes 2 dozen small cookies

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Nutella Puppy Chow

From the Kitchen of: Meagan Schneider Ingredients: cup butter 1 cups chocolate chips 1 cup Nutella 13 cups rice cereal (ex. Chex) 2-3 cups powdered sugar Preparation Instructions: In a pan over medium heat, mix butter and chocolate chips. When all is melted add Nutella. In another bowl add rice cereal. Pour chocolate/Nutella mix over cereal and stir togethermay need to use hands! Put cereal in a large Ziploc bag and add powdered sugar. Shake together and enjoy!

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Oatmeal M&M Cookies

From the Kitchen of: Alice Grasso Ingredients: 1 cup flour teaspoon salt teaspoon baking soda teaspoon baking powder. cup butter cup brown sugar 1/3 cup granulated sugar 1 teaspoon vanilla. 1 egg 2 tablespoon milk 1 cup mini M&Ms 1 cup oats Preparation Instructions: In a small bowl, combine flour, salt, baking soda, and baking powder. In a separate bowl, beat together butter, brown sugar, granulated sugar, and vanilla. Beat in egg. Gradually beat in flour mixture and milk. Stir in M&Ms and oats. Bake for 10-14 minutes (until edges are crisp) at 350. Cool 2 minutes
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Pudding Fruit Salad

From the Kitchen of: Monika Sorge Ingredients: 1 large can pineapple tidbits 2 cups pineapple juice 2 cans mandarin oranges 1 bottle of cherries 2 small boxes of vanilla pudding 2-3 bananas, sliced Preparation Instructions: Drain the juice from all of the fruit. Collect the juice to equal 2 cups of juice. Beat the juice and pudding until thick and fold into the fruit. Chill until ready to serve. Note: Slice the bananas and add right before serving.

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Rocky Road Fudge

From the Kitchen of: Erika Hauenstein Ingredients: 12 oz and 1 cup semisweet chocolate chips 1 cup crunchy or creamy peanut butter 1 tablespoon margarine or butter 1 package (10.5 oz) mini marshmallows Preparation Instructions: Grease an 8x8 metal baking pan and line with 2 sheets of plastic wrap In a saucepan, combine chocolate chips, peanut butter, and butter. Cook over medium heat 2-3 minutes or until ingredients are melted, stirring constantly. Remove from heat Stir in marshmallows into fudge mixture. Pour into lined pan and spread evenly. Gold plastic wrap down over fudge and refrigerate until firm, at least 3 hours. Invert fudge onto cutting board and remove plastic wrap. Turn fudge top-side up and cut into 36 pieces. In not serving right away, store in refrigerator.

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Texas Sheet Cake

From the Kitchen of: Sam Dawson Ingredients: Cake: 2 cups flour 2 cups sugar 1 teaspoon cinnamon 1 teaspoon baking soda teaspoon salt teaspoon vanilla 2 sticks margarine 4 tablespoon cocoa 1 cup water 2 eggs cup sour milk (1 cup milk, 1 tablespoon vinegar) Icing: 1 stick margarine 4 tablespoon cocoa 6 tablespoon sour milk 3 cup powdered sugar 1 teaspoon vanilla

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Preparation Instructions: Cake: Combine flour, sugar, cinnamon, salt, and baking soda. In saucepan, bring margarine, cocoa, and water to boil. Pour over dry ingredients and stir. Add eggs, sour milk, and vanilla. Pour into 10x15x1 pan. Bake at 350 for 20 minutes. Icing: Start 10 minutes after baking starts. Melt margarine in sauce pan. Take off heat. Add cocoa, sour milk, powder sugar, and vanilla. Pour over hot cake. (If icing becomes firm, place over heat, stirring constantly then pour over hot cake.)

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Zucchini Drop Cookies

From the Kitchen of: Jenna Beck Ingredients: 1 cup grated zucchini 1 teaspoon baking soda 1 cup sugar cup butter 1 egg, beaten 2 cups flour 1 teaspoon cinnamon teaspoon ground cloves teaspoon salt (optional) 12 oz chocolate chips Preparation Instructions: Mix together zucchini, baking soda, sugar, butter, and beaten egg. Sift in flour, cinnamon, cloves, and salt. Stir to blend. Stir in chocolate chips. Drop by teaspoonful on greased cookie sheet. Bake for 12-15 minutes in 375 oven. Makes 3 dozen.

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