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Cookin’ With the Comets


A collection of recipes submitted by

students, staff and PTO members or the
Albany Elementary Schoo

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Albany PTO Mission Statement

The purpose of the Albany Parent Teacher

Organization is to promote a strong partnership
between school, parents and the community that
directly and positively affects the success of all
children’s learning. We are committed to fostering
student success by encouraging parents to be
active in their child’s educational experiences at
home and at school, and by working to maintain
effective communication between school, family,
and community.

2009-2010 PTO Board Members

Katie Letcher – President

Kari Hoesly – Vice President
Kim Overland – Secretary
Christie Fry - Treasurer

Class photos are courtesy of:

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I want to thank you for purchasing this amazing
collection of recipes. All of the profits from the
sale of this cookbook will go towards helping the
PTO carry out our mission statement.

The main objective of the PTO is to encourage

families to spend time together and what a better
way than spending time together in the kitchen!

We foster our mission statement with hosting

monthly family nights. We are also very proud to
support various Albany Schools programs including
POPS (Power of Positive Students) and Safe Night
(a drug-free event for families). The PTO is also
proud to bring special assemblies to the school
throughout the year for all of Albany Schools and
the community to enjoy.

This book is the result of a great deal of hard work

from dedicated parents, staff and PTO members. I
would like to personally thank everyone who has
helped to make this cookbook and without your
commitment it would not have been possible

We hope that you enjoy this cookbook and are able

to create lasting memories with it!

Katie Letcher – PTO President

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Recipe for a Happy Household

1 Cup of Faith and Trust

2 Tablespoons of Encouragement
2 Cups of Understanding
Plenty of Good Health
A Dash of Consideration

Mix all together and sweeten with a generous

sprinkle of Love. Serves all who show up at dinner

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Table of Contents

Soups and Salads
Breads and Rolls
Vegetables & Side Dishes
Main Dishes
Crock pot and Microwave

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4K Classes

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Taco Salad Dip
Trevor Kerns
6 oz. can black olives 24 oz. sour cream
2 medium tomatoes ½ head of lettuce
1 pkg. taco seasoning
6 oz. mild Taco Sauce
16 oz. finely shredded cheddar cheese

Mix sour cream and taco seasoning together,

spread in cake pan. Chop lettuce and spread over
mixture. Pour taco sauce over lettuce. Dice
tomatoes and sprinkle over sauce. Sprinkle
cheese over the top and then spread sliced olives
for the final topping. Chill in fridge and serve with
Tostitos or Doritos.

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Beef and Cheese Hot Dip
Trevor Kerns
14 oz. can of nacho cheese
8 oz. jar of salsa
1 medium onion, chopped fine 1 lb. ground
8 slices Velveeta cheese

Brown the ground beef with onions. Drain. Mix all

ingredients in slow cooker. Cover, cook on low for
4 hours, stirring occasionally. Serve with nacho

Peanut Butter Apple Surprise

Raj Flannery
apples peanut butter
other toppings: sprinkles, chocolate chips,
chopped peanuts

Cut apples into wedges, removing seeds. Spread

peanut butter on each wedge and top with your
favorite topping.

Baby Reuben
Lincoln Walker
12 oz. Swiss cheese
8 oz. mayonnaise
12 oz. sauerkraut, drained
3 pkgs. corned beef
Cocktail rye Bread

Preheat oven to 350°. Chop corned beef, grate

cheese and mix together with sauerkraut and
mayonnaise. Bake in a 9x13 inch pan until cheese
melts. Place on cocktail rye bread.
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Super Nachos
Lincoln Walker
1 medium onion, chopped
1 lb. ground beef
2 c. shredded cheddar cheese
1 lg. can refried beans
1 can chopped green chilies
¾ c. taco sauce
1 c. olives, chopped
1 c. sour cream
Salt and pepper to taste 1 bag taco

Brown ground beef and onions with salt and

pepper to taste. Spread beans in a 9 x 13 inch
pan. Top with ground beef and sprinkle with
chilies. Cover with cheese and drizzle with taco
sauce. Bake uncovered at 400° for 20 to 25
minutes. Top with olives and sour cream and enjoy
with taco chips.

Caramel Apple Dip

Raj Flannery
1 pkg. cream cheese, softened 1 c. brown
1 tsp. vanilla

Mix all ingredients together. Serve with apples.

Pepperoni Bites
Elizabeth Halverson
1 tube refrigerated biscuit dough
20 slices of pepperoni
½ c. mozzarella cheese Italian seasoning
garlic salt
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pizza sauce

Preheat oven to 375°. Separate biscuit dough and

flatten each to 4 inches round. Place 2 slices of
pepperoni on each round. Put a pinch of cheese
on top. Sprinkle with Italian seasoning and garlic
salt. Fold the biscuit round in half and pinch edges
together with the tines of a fork. Move to a
sprayed cookie sheet and bake for 10 to 12
minutes until browned. Serve with pizza sauce as
a dip.

Elizabeth Halverson
1 garlic clove, peeled and halved
1 T. fresh basil, minced
¼ c. red onion, chopped
⅛ tsp. pepper
2 T. olive oil
4 oz. mozzarella, diced ¼ tsp. salt
14 fresh basil leaves
14 slices French bread (3/4 inch thick)
4 medium tomatoes, seeded and diced

Rub cut side of garlic over one side of each slice of

bread. Place bread garlic side down on an
ungreased baking sheet. Bake at 350° for 5
minutes on each side or until lightly browned. In a
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bowl combine tomatoes, onion, oil, basil, salt,
pepper and mozzarella; spoon about 2 tablespoons
onto each piece of toast. Top each with a basil

Triscuit Treat
Hailey Gabrielse
½ c. mayonnaise
½ c. parmesan cheese
¼ c. onion, chopped
1 box Triscuits

Mix all ingredients but crackers together. Spread

mixture evenly on cracker. Broil until light brown.
Serve warm.

Snack Mix
Skye McDermott
3 c. pretzels
2 c. peanuts
1 c. Kix cereal
1 c. raisins
1 pkg. M&Ms

Combine all ingredients and enjoy!

Ham or Turkey Roll Ups

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Skye McDermott
8 oz. cream cheese, softened
1 pkg. ham or turkey Lunch meat
1 jar baby dill pickles

Spread softened cream cheese on 1 piece of lunch

meat. Add one pickle. Roll into a long cylinder.
Cut in half anserve cold.

Taffy Apply Salad

2 ½ lb. apples, chopped
20 oz. crushed pineapple with juice
8 oz. Cool Whip free
10 oz. pkg. fat free instant butterscotch pudding

Mix pudding powder with pineapple. Fold in Cool

Whip. Mix together with apples. Refrigerate until
ready to serve.

Black Forest Cherry Pinwheels

Derek James Nickols
1 bunch green onions, chopped
2 (8 oz.) cream cheese
1 pkg. dried bing cherries
1 package 8” tortillas
1 package black forest ham
fresh mint (optional)

Soften cream cheese. Chop green onions and

dried cherries. Mix cream cheese, green onions
and cherries together. Spread mixture onto a
tortilla. Then place a piece of black forest ham on
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top of mixture. Roll tight. Cut into ½ inch thin
circles. Place mint sprig on top if desired. Wrap
remaining rolls in plastic wrap and chill until

Sausage Dip
Joe Ischi
2 (8 oz.) cream cheese,
1 lb. ground pork sausage, cooked and drained
1 can Ro-Tel tomatoes – cilantro lime flavor

Combine all ingredients in a crock pot and heat

until cheese is melted and the ingredients are well
combined. Serve with Frito Scoops.

Cream Cheese Ball

Derek James Nickols

8 oz. cream cheese, softened

1 bunch green onions, chopped
1 small can crushed pineapple, drained
1 package chopped walnuts

In a large bowl combine softened cream cheese,

drained pineapple and chopped green onions. Roll
into a ball. Put walnuts into separate bowl. Roll
cheese ball in walnuts. Pat walnuts into ball if
needed and roll again until well coated. Chill until
ready to serve. Place on platter and serve with

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Bean Dip
Alexander Richter

2 T. oil
½ c. sugar
½ c. apple cider vinegar
½ c. onion, chopped
8 oz. can schopeg corn, drained Cilantro
½ c. green pepper, chopped
Tostito Scoops
16 oz. can pinto beans, rinsed and drained
16 oz. can black eyed peas, rinsed and drained

Boil sugar, oil and vinegar. Mix beans, peas, corn,

onion and green pepper. Stir in vinegar mix.
Garnish with cilantro. Serve with Tostitos Scoops.

Water Chestnuts Wrapped in Bacon

Alexander Richter
8 oz. can water chestnuts ½ lb. of bacon

Line broiler pan with tin foil. Cut bacon into 2 to 3

inch pieces. Wrap bacon around water chestnut
and skewer with toothpick. Place on broiler tray
and broil for 3 minutes. Turn over and broil for
another 3 minutes. Drain on paper towel before

Shrimp Stuffed Mushrooms

Omega Abaunza
¾ c. grated Romano cheese
½ tsp. Worchester sauce
20 lg. white mushrooms, stems removed
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4 oz. can small shrimp, rinsed, drained and broken
1 pinch garlic powder to taste
½ c. chive and onion flavored cream cheese
1 dash hot sauce

Lightly grease 9 x 13 baking dish. Fill sauce pan

with water and simmer the mushroom tops over
medium heat until softened. Let cool. Combine all
other ingredients and blend well. Spoon about 2
teaspoons of shrimp mixture into mushroom caps
and place stuffing side up in baking dish. Sprinkle
with cheese. Refrigerate for at least 3 hours.
Preheat oven to 400°. Uncover mushrooms and
bake for 15 minutes until cheese is melted and
bubbly. Serve.

Fruit Salsa and Cinnamon Chips

Omega Abaunza
2 kiwis, peeled and diced 8 oz.
2 T. white sugar 1 T. brown sugar
2 c. cinnamon sugar
10 flour tortillas, 10 inch
3 T. any flavor fruit preserve
butter flavor cooking spray
2 Golden Delicious apples, peeled, cored and diced
1 lb. strawberries, cleaned and sliced

Preheat oven to 350°. In a large bowl mix fruit,

sugars and preserves. Chill at least 15 minutes.
Coat each side of flour tortilla with cooking spray.
Cut into wedges and arrange in a single layer on
baking sheet. Sprinkle with cinnamon sugar and

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spray again with cooking spray. Bake for 8 to 10
minutes. Cool and serve with chilled fruit.

Deviled Eggs
Peyton Adams
1 dozen eggs
½ c. mayonnaise
¼ c. Wishbone Italian Dressing paprika

Boil one dozen eggs. Cool under cold water. Peel

eggs and rinse. Cut eggs in half and remove yolk.
Place yolk in separate bowl and mash with fork.
Add mayo and Italian dressing. Mix well. Take a
tablespoon of mixture and fill eggs. Cover and
refrigerate for one hour then enjoy.

Big Game Cheese Dip

Zach Reynolds
1 jar salsa
1 can Hormel Chili (no beans)
1 lb. hamburger, browned and drained
1 lg. package Velveeta Cheese, cut into cubes
Tortilla Chips

In a Crockpot combine browned hamburger, chili,

salsa and Velveeta cubes. Turn crock pot on high
until cheese is well melted. After cheese is melted
turn on low. Use as a dip or pour over chips. Add
garnishes like black olives and sour cream.

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Tortilla Roll Ups
ach Reynols
8 oz. cream cheese, softened
8 flour tortillas
1 ½ c. shredded cheddar cheese
16 oz. sour cream
1 pkg. lunch meat, diced
1 envelope dry Ranch style dressing

Combine cream cheese, sour cream, lunch meat,

cheddar cheese and dry dressing and mix well.
Spread mixture on tortillas. Roll up and wrap in
plastic wrap. Cut into small slices.

Lettuce Wraps
Isaah Rosenbalm
8 oz. cream cheese, softened
leaf lettuce, cleaned
lunch meat toothpicks
optional: mushrooms, onions, green peppers

Spread 2 tablespoons cream cheese on lettuce.

Add 1 slice of any variety lunch meat. Add any
other toppings you like. Roll up and skewer with a

Alphabet Bread Sticks

Natalie Cashman

2 T. butter or margarine, softened

½ c. hot water
¼ c. fresh parmesan cheese, grated
1 clove of garlic
6.5 oz. package pizza crust mix
8 oz. can pizza sauce
½ tsp. dried oregano leaves flour

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Preheat oven to 425°. In a 2 qt. bowl stir grated
cheese, pizza crust mix and oregano. Add hot
water and stir until moistened. Continue to stir
vigorously for about 25 strokes. Cover bowl and
let stand for 5 minutes in a warm place. Sprinkle a
small amount of flour on cutting board. Knead the
dough about 10 to 12 times. Divide dough into 8
equal parts using a pizza cutter. Use hands to roll
each piece into a 10 inch rope. Shape ropes into
letters on a 12 x 15 baking stone. Using a garlic
press, press garlic over softened butter. Spread
butter mixture over letters. Bake 10 to 12 minutes
or until golden brown. Pour pizza sauce into a
bowl, cover and microwave on high 1 ½ minutes or
until warm. Serve breadsticks with pizza sauce for

Cheese Dip
Ethan Koss

1 tub Merkts Cheddar Cheese

2 T. mayo
8 oz. cream cheese
⅛ tsp. garlic powder

Mix all ingredients together until creamy and chill.

Pizza by the Scoop

Ethan Koss

2 (8 oz.) cream cheese, softened

2 oz. chili sauce
6 oz. Canadian bacon, chopped
¾ c. shredded mozzarella cheese
¾ c. shredded cheddar cheese
corn chips

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Spread cream cheese on an ungreased 12 inch
pizza pan. Spread on chili sauce. Sprinkle with
the Canadian bacon and cheeses. Serve with

Cranberry Cheese Spread

Rachael Abaunza
8 oz. cream cheese, softened
½ c. sour cream
¼ tsp. ground cinnamon 1 T. Honey
⅓ c. toasted slivered almonds
16 oz. can whole berry cranberry sauce
assorted crackers

Mix cream cheese, sour cream, honey and

cinnamon until smooth. Spread onto a serving
dish or plate. Stir cranberry sauce until
spreadable. Spread over cream cheese mixture.
Sprinkle with almonds. Cover and refrigerate 2 to
3 hours. Serve with crackers.

Cheddar Cheese Puffs

Rachael Abaunza
½ c. shredded cheddar cheese
½ c. flour
½ tsp. ground mustard
¼ c. butter or margarine, softened

Preheat oven to 400°. In a bowl combine all

ingredients and mix well. Roll into 1 inch balls.
Place at least 1 inch apart on an ungreased cookie
sheet. Bake for 12 to 15 minutes until golden
brown. Serve warm.

Ranch Pretzels
Lia Fry
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1 lg. bag of small pretzel twists or sticks
2 pkg. dry ranch mix
1 bottle Orville Redenbacher Popping oil

Simply mix oil and dressing together. Put pretzels

in a zip lock bag and pour oil mixture over pretzels.
Seal bag and shake to coat completely. Rotate bag
about once an hour or until oil is absorbed.

Oyster Crackers
Lia Fry

2 bags oyster crackers

1 tsp. dill weed
1 ½ tsp. garlic powder
1 c. warm oil
1 pkg. Hidden Valley ranch salad mix

Mix all ingredients, but oil. Shake in a paper bag,

pour the oil over the crackers and shake well. Pour
on a flat surface to cool.

Fresh Guacamole
Carter Ness

2 ripe avocados
½ teaspoon coarse salt
1 T. of fresh lime or lemon juice
½ red onion, minced
2 T. cilantro leaves, finely chopped tortilla chips
dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped
1-2 serrano chiles, stems and seeds removed,

Cut avocados in half and remove seed. Scoop out

avocado from the peel, put in a bowl and mash
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with a fork (leave some bits). Add the chopped
onion, cilantro, lime or lemon, salt and pepper and
mash some more. Chili peppers should be added
to the guacamole to your desired degree of
hotness. Be careful handling the peppers; use
some kitchen gloves when cutting. Cover with
plastic wrap directly on the surface of the
guacamole to prevent oxidation from the air
reaching it. Refrigerate until ready. Just before
serving, add the chopped tomato to the
guacamole and mix.

Carter Ness
French fried onions, crumbled
1 T. flour
seasoning salt
1 egg, beaten
1 package of croissant rolls dough
1 chicken breast, cooked and cut into 16 pieces

Mix French fried onions, seasoning salt and flour in

a bowl. Dip chicken pieces in egg and then coat
with dry breading mixture. Cut each croissant roll
triangle in half, and roll a coated chicken piece up
inside each one. Place them on a pan. Brush each
roll up with egg, and sprinkle with sesame seeds.
Bake at the specified croissant roll package
temperature until golden brown.

Harvest Moon Dip

Mary Joanis Speech-Language
8 oz. cream cheese, softened
4 oz. deviled ham container

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Simply soften cream cheese, and add to the ham.
Add maybe a tablespoon of milk and stir to make a
fine consistency, depending on liking. Serve with
chips or crackers.

Sweet Cheese Ball

Maggie Bailey
2 pkgs. cream cheese, softened
1 pkg. vanilla instant pudding
1 c. powdered sugar
1 can of crushed pineapple, drained
1 c. pecans, finely crushed
½ package mini chocolate chips
graham cracker sticks.

In a medium bowl mix together the first four

ingredients. Freeze overnight. After removing from
freezer, mold mixture into a ball. Mix the pecans
and chocolate chips together. Roll ball in pecan
mixture. Serve cheese ball with graham cracker

1-2-3 Balls
Sami Patchen
1 lb. sausage, cooked
2 c. shredded cheddar cheese
3 c. Bisquick

Preheat oven to 425°. Mix all ingredients together

in a large bowl. Form golf ball sized balls and
place in a baking dish. Bake for 10 to 15 minutes.

Artichoke Spinach Dip

Stephanie Steinfeldt
1 c. grated Parmesan cheese
¾ c. mayonnaise
1 c. shredded Swiss cheese
3 green onions, sliced
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1 round loaf of rye or pumpernickel bread
3 jars artichoke hearts, drained and chopped
4 oz. can chopped green chilies, drained
10 oz. frozen chopped spinach, thawed and

In a large bowl combine all ingredients but the

bread and mix well. Cut a thing slice off the top of
the bread. Hollow out loaf leaving ½ inch shell.
Cut removed bread into cubes and place on an
ungreased baking sheet. Broil 6 inches from heat
for 2 to 3 minutes until golden brown. Place the
bread shell on an ungreased baking sheet. Spoons
dip mixture into bread shell. Bake uncovered at
350° for 20 to 25 minutes or until heated through.
Serve as a dip with bread cubes.

Stuffed Mushrooms
Kyle Cooke
1 lb. 12 oz cap mushrooms 1.25 oz butter
3 ½ oz minced pork 1 T. tomato paste
2 T. dry breadcrumbs
1 small onion, finely chopped
2 oz. chorizo sausage, finely chopped
1 T. fresh flat leaf parsley, chopped

Preheat the oven to 425°. Remove the stalks from

the mushrooms, and then finely chop the stalks.
Set aside. Melt the butter in a frying pan over low
heat, add the onion and cook stirring occasionally
for 5 minutes or until soft. Increase the heat to
high, add the pork mince, and cook for 1 minute,
stirring constantly and breaking up any lumps.
Add the mushroom stalks and chorizo and continue
cooking for 1 minute or until the mixture is dry and
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browned. Add the tomato paste and ½ cup water.
Bring to boil, and then reduce the heat to low and
simmer for 5 minutes or until thick. Stir in the
bread crumbs, then transfer to a bowl and cool.
Lightly grease a baking tray. Spoon about 1 ½
teaspoon of the cooled meat into the mushroom
caps, smoothing the top with a flat bladed knife so
that the filling is slightly domed. Place on the tray
and bake in the top half of the oven for 10
minutes. Sprinkle with the parsley and serve hot.

Kid’s Favorite Fruit Dip

Connie Gregerson – Kindergarten

8 oz. cream cheese

1 pint container marshmallow cream

Mix softened cream cheese with the marshmallow

cream. Dip fruit! Strawberries, apples, and grapes
are great with this dip!

Easy Fruit Pizza

Connie Gregerson - Kindergarten

fruit of your choice

Kid’s Favorite Fruit Dip (recipe above)
1 tube refrigerator sugar cookie dough

Roll out the sugar cookie dough on a pizza stone or

pan sprayed with non stick spray. Bake 10 to 15
minutes at 350°. When cool, spread with the fruit
dip. Cut up fruits and place them on the pizza.
Blueberries, sliced strawberries, kiwi, raspberries,
and pineapple tidbits are a nice colorful

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Cheese Straws
Peyton Pendergrass
½ c. butter, softened 1 c. flour
¼ tsp. salt
8 oz. pkg. shredded cheddar cheese

Preheat oven to 450°. In a mixing bowl combine

the cheese and butter. Blend in the flour and salt.
Form the mixture into 6 balls. Roll the balls into
slender “snakes”. Cut each “snake” into 4 straws.
Bake the straws for 8 minutes or until golden

Mini Cheesecakes
Peyton Pendergrass
2 (8oz.) pkgs. Cream cheese
¾ c. white sugar
12 oz. pkg. vanilla wafers 2 eggs
21 oz. can cherry pie filling
1 tsp. vanilla extract

Preheat oven to 350 °. Line miniature muffin tins

(tassie pans) with miniature paper liners. Crush
the vanilla wafers and place ½ tablespoon of the
crushed wafers into the muffin tin. Cream
together the cream cheese, sugar, eggs and
vanilla. Fill muffin tin. Bake for 15 minutes. Cool
and then top with a teaspoonful of cherry pie filling
(or any other pie filling).

Pesto Cheese Tarts

Stephanie Steinfeldt
⅔ c. tomatoes, chopped ⅓ c.
¼ c. shredded mozzarella cheese
2 tsp. prepared pesto
3 T. shredded parmesan cheese ⅛ tsp. pepper
2.1 oz. pkg. frozen mini phyllo tart shells
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In a small bowl combine tomatoes, mayo, cheeses,
pesto and pepper. Spoon a heaping teaspoonful
into tarts. Place on an ungreased baking sheet.
Bake at 350° for 8 to 12 minutes.

Homemade Dill Dip

Joe Ischi
1 c. mayonnaise 1 c. sour cream
2 tsp. dill weed 2 tsp. sugar
⅛ tsp. salt

Mix all ingredients together. Refrigerate overnight

to allow flavors to blend. Serve with chips or

Easy Black Bean and Corn Salsa

Lisa M. Nordquist, D.V.M
2 avocados, diced
¼ c. apple cider vinegar
¼ c. vegetable oil (olive oil is fine also)
1-2 bunches (depending on liking) fresh cilantro
2 cans black beans
1 pkg. Italian or Zesty Italian dressing mix
2 cans petite diced tomatoes with chilies
2 cans mexicorn (regular corn works also)

Rinse black beans. Mix beans, tomatoes, and corn

together in a large serving bowl. Mix oil, vinegar
and dressing mix together and pour over veggies.
Chop and add cilantro and avocado. Stir to coat
and mix ingredients. Chill before serving. Can be
made a day or two ahead or just before serving.
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This is a bright, colorful and healthy salsa, side
salad or topping for chicken and fish. Enjoy!

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Soups and Salads
Kindergarten Classes

Front Row: Drake Robinson, Brett Marean, Alex

Logan Wescott, Chad Karolczak, Jacob Letcher
Middle Row: Jillian Lent, Danika Lingren, Brianna
Dahl, Payton Wachholz, Lily Jones, Alyssa Stodola,
Briseyda Rojo, David Laughlin Back row: Joanne

Front Row: Andy Gertsch, Ben Grosz, Gena Cearns,

Kaiya Zurfluh, Analee Blumer, Mason McLoud, Rylee
Mckittrick, Chase Johnson.
Back Row: Sami Patchen, Tyler Anderson, Salynne
Pendergrass, Emileigh Dallman, Ashley Gabrielse,

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Aunt Linda’s Taco Salad
Jacob Letcher
1lb. lean ground beef
1 red onion, chopped
1 pkg. taco seasoning mix
1 head lettuce, shredded
1 bunch green onions, chopped
1 large tomato, chopped
15 oz. can pinto beans, drained
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15 oz. can kidney beans, drained
1 avocado, peeled, pitted, and cubed
8 oz. shredded Cheddar cheese
corn chips or Doritos, broken up
16 oz. bottle Catalina salad dressing

Prepare the ground beef as directed by taco

seasoning package and set aside. In a large bowl,
combine the beef mixture, lettuce, red onion,
green onion, pinto beans, kidney beans, tomatoes,
avocado and cheese. Mix well. Before serving,
add the chips and enough dressing to coat. Mix
well and serve immediately.

Broccoli and Cauliflower Salad

Salynne Pendergrass
2 c. of broccoli and cauliflower Dressing
bacon 1 c. mayo
cheddar cheese, cubed ½ c. sugar
2 T. red wine vinegar

Mix mayo, sugar and red wine vinegar. Add

broccoli, cauliflower, bacon and cheddar cheese.
Refrigerate until ready at serve.

Orange Cream Fruit Salad

Kaleigh Dallman
1 med. apple, chopped
1 ½ c. milk
2 med. firm bananas, sliced
16 oz. can peach slices, drained
20 oz. can pineapple tidbits, drained
11 oz. can mandarin oranges, drained
1 pkg. (3.4 oz) instant vanilla pudding mix
⅓ c. frozen orange juice concentrate
¾ c. sour cream OR 1 sm. container yogurt
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In a large salad bowl, combine fruits; set aside. In
a small mixing bowl, beat pudding mix, milk and
orange juice concentrate for 2 minutes. Add sour
cream OR yogurt; mix well. Spoon over fruit; toss
to coat. Cover and refrigerate for 2 hours.

Tuna Salad
8 oz. uncooked shell pasta Dressing:
2 cans of tuna, drained 12 oz. of Henri’s
1 can of peas, drained Tastee dressing
1 medium onion, chopped ¼ c. mayo
3 stalks of celery, chopped ¼ tsp white
½ tsp white vinegar
3 T milk

Cook pasta according to package directions. Drain

and rinse with cool water. Meanwhile, chop onion
and celery. Add pasta, tuna and peas to the
chopped veggies. Pour dressing over the top and
mix well. Chill before serving

Baked Potato Salad

Brianna Dahl
6 medium baking potatoes - washed, pricked/rub
with vegetable/olive oil
1 c. Hellman’s mayo
1 c. sour cream
½ c. celery, chopped
½ c. red onion, chopped
1 c. shredded cheddar cheese
ground black pepper and salt to taste

Bake potatoes for 50 to 60 minutes; let cool and

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cut into pieces with or without skin on. While
potatoes are baking fry slices of bacon; crumble
when cooled. Mix together mayo, sour cream, salt,
pepper, celery, red onion, cheese and bacon Chill
and add to cooled potatoes. Garnish with green

Cucumber Salad

Benjamin Grosz

½ c. mayo 2 cucumbers, sliced

½ tsp. salt 1 small onion, sliced
¼ tsp. dill weed ⅛ tsp. pepper

Combine mayo, salt, dill weed and pepper. Add

cucumbers and onions. Cover and refrigerate at
least 4 hours.

Oriental Turkey Salad

Alyssa Stodola
3 c. frozen broccoli, baby carrots and water
5 c. torn romaine or spinach
2 T. salad oil 1½ tsp. sugar
2 T. vinegar dash of ground
1 T. soy sauce
1 c. chow main noodles
2 c. fully cooked turkey breast, portion, chopped

Place frozen vegetables in a colander. Run hot

water over vegetables, just till thawed. Drain well.
For salad, in a large salad bowl, combine torn
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romaine or spinach, chopped turkey, and thawed
vegetables. Set aside. For dressing: in a screw-
top jar, combine salad oil, vinegar, soy sauce,
sugar and ginger. Cover and shake well. Pour
dressing over salad mixture and toss lightly to
coat. Add chow main noodles. Toss again lightly.
Serves 6

Caesar Salad
Tyler Anderson

anchovies (3-5) or paste romaine

1 garlic clove parmesan
1 T. poupon mustard croutons
¼ c. red wine vinegar lemon juice
chicken breast, cooked
¼ c. olive oil
1 egg, coddled

Mix anchovies, garlic, mustard, olive oil, vinegar,

lemon juice and egg in cuisinart or blender. Wash
and dry lettuce, pour blended dressing over
lettuce. Add parmesan cheese, croutons and
chicken breast to salad.

Chili Beef Salad

8 pitted ripe olives, sliced
1 lb ground beef or bulk pork sausage
½ of an 8 oz. carton sour cream
1 medium onion, chopped (½ c.)
7½ oz. can tomatoes, cut up
snipped cilantro or parsley 1 T. chili
¼ c. catsup 4 c. shredded lettuce
Tortilla chips (optional)
1 c. shredded cheddar cheese (4 oz)
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In a large skillet cook beef or sausage and onion
till meat is brown. Drain fat from skillet. Stir in
undrained tomatoes, catsup and chili powder.
Bring to boiling. Reduce heat and simmer,
uncovered, for 8 to 10 minutes or till desired
consistency. Arrange lettuce on each of 4 plates.
Spoon meat mixture over lettuce. Sprinkle each
with cheese and olives. Top with sour cream and
cilantro or parsley. Serve with tortilla chips, if
desired. Makes 4 servings.

7 Layer Salad

1 head lettuce, cut up 1 onion,

½ c. celery, chopped 2 T. sugar
1 c. Miracle Whip salad dressing 1 box of frozen
4 oz. cheddar cheese, grated
8 slices bacon, fried and crumbled

In a 9x13 pan layer ingredients in given order.

Cover with tin foil and refrigerate overnight.

Lemon Poppy Seed Chicken Pasta Salad

Kim Overland –
PTO Secretary

1 (16 ounce) package penne pasta

1 ½ c. chicken , cooked and cubed
2 stalks celery, chopped
1 c. dried cranberries
4 green onions, chopped
1 ½ c. creamy poppy seed salad dressing
2 tsp. lemon juice
Page | 34
Bring a large pot of lightly salted water to a boil
over high heat. Add the penne pasta, and cook
until al dente, 8 to 10 minutes. Drain, and rinse
under cold water until the pasta is cold; drain well.
Place the drained penne pasta into a large mixing
bowl, and stir in the chicken, celery, cranberries,
and green onions. Pour in the salad dressing and
lemon juice; stir until evenly mixed.

Oriental Coleslaw
Mason McLoud
1 pkg. broccoli slaw
1 pkg. ramen noodles (oriental flavor)
1 c. slivered almonds
1 c. sunflower seeds (shelled)
½ c. vegetable oil
⅓ c. white vinegar
½ c. sugar

Mix together broccoli, nuts and noodles (broken

up) in large bowl. In separate small bowl, mix
together oil, vinegar, sugar and seasoning
packet from Ramen noodles. Pour over just before
serving and toss.

Gregerson’s Super Taco Salad

Connie Gregerson –
Kindergarten Teacher

1 lb. hamburger, browned

1 c. mayo
1 packet taco seasoning green olives,
tomatoes, chopped black olives,
1 bag Doritos onion,
1 medium jar chunky taco sauce
Page | 35
a handful of shredded cheese
green and/or red pepper, chopped

Place browned and cooled hamburger in the

bottom of a large bowl. Sprinkle taco seasoning on
hamburger. Layer the veggies on top of the
hamburger. Crush the Doritos and put on top the
veggies. Sprinkle a layer of shredded cheese on
top of the Doritos. Refrigerate until ready to serve.
Just before serving mix together the taco sauce
and mayo and pour on top of the salad. Mix it all
up and serve immediately.

Snicker Salad

Danika Lindgr
4 oz. cream cheese 1 tsp. vanilla
½ c. crushed pineapple 16 oz. cool
¾ c. brown sugar
6 Snickers candy bars
4 Granny Smith apples

Mix cream cheese, brown sugar and vanilla. Fold

in cool whip. Drain pineapple well and add to
mixture. Chop six snickers and add to mixture.
Peel, chop/slice apple and mix with salad. Serve

Orange Jello Tapioca Salad


3 oz. pkg. Orange jello

3 c. boiling water
1 tub cool whip
2 to 3 oz. pkg. Vanilla tapioca pudding mix
Page | 36
15 oz. can mandarin oranges, drained and cut up

Mix jello and tapioca together in pan. Pour into

boiling water and stir. Boil until thick, around
5 minutes. Let mixture cool completely.
When cool, add mandarin oranges and
cool whip. Pour into bowl and refrigerate
until time to serve.

Pistachio Salad

Logan Wescott

8 oz. Cool Whip

3 oz. pkg. dry instant pistachio pudding
1½ - 2 c. miniature marshmallows
15 oz. can of crushed pineapple with juice

Mix the instant pudding and pineapple. Add

marshmallows and carton of cool whip. Chill
overnight and enjoy.

Lime Jell-O Salad

Janet Schroeder – PTO
1 small pkg. lime Jell-O
½ c. water
1 T. Knox gelatin
1 c. sugar
1 c. pineapple juice
1 c. crushed pineapple
1 regular carton small curd cottage cheese
1 tsp. horseradish (optional)
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½ pint whipping cream

Heat the water and pineapple juice to boiling.

Dissolve gelatin in additional ¼ cup cold water. Mix
liquids, gelatin mixture, Jell-O and sugar. Stir and
chill. Beat until stiff. Mix in fruit, cottage cheese,
horseradish (optional) and whipped cream. Fold
together and put in mold or bowl to chill.

Easy Fruit Salad

Andrew Gertsch

8 ¼ oz. can Dole pineapple chunks, undrained

11 oz. can mandarin orange segments, drained
8 oz. container sour cream
1 c. mini marshmallows
1 c. coconut flakes

Drain pineapple, reserving 1 tablespoon of juice.

Mix pineapple, reserved juice and remaining
ingredients; toss lightly. Cover, refrigerate for
several hours or until chilled.

Raspberry Pretzel Salad

Aiden Runkle

3 T. sugar
8 oz. Cool Whip
¾ c. margarine, soften
6 oz. box raspberry Jello
2 ⅔ c. crushed pretzels
2 c. boiling water
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8oz. cream cheese
1 pt. frozen raspberries
1 c. sugar

Cream 3 T sugar and margarine. Add pretzels and

press into a 9 x 13 pan. Bake 10 minutes at 350°.
Cream the sugar and cream cheese. Add cool
whip. Spread over cooled pretzel crust.
Refrigerate. Dissolve Jello in water. Add frozen
raspberries and let it partially set (20 to 30
minutes). Keep an eye on it. Pour over the cream
cheese mixture and let Jello finish setting.

Grape Salad

Rylee McKittrick

8 oz. cream cheese 1 c. sour cream

½ c. brown sugar 1 tsp. vanilla
green and/or red grapes

Mix cream cheese, sour cream, sugar and vanilla.

Pour over grapes. Let chill in refrigerator before

Potato Salad
Tyler Anderson
12 red potatoes
8 eggs

Boil potatoes; cool, peel and cube. Boil eggs; cool,

peel and chop. In a large bowl combine potatoes,
eggs, mayonnaise, mustard and pepper. Coat well.

Page | 39
Blueberry Delight
Brett Marean
3 c. boiling water
8 oz. can crushed pineapple
1 lg. box black cherry Jello
1 lg. can blueberries, drained

Combine Jello, water, pineapple and blueberries.

Let set in refrigerator until set.
8oz. pkg. cream cheese ½ c. sugar
8oz. carton sour cream ½ tsp. vanilla

Cream topping ingredients together and spread on

Jello. Top with ½ c chopped pecans.

Grandma's Salad Dressing

Janet Schroeder – PTO

2 c. mayonnaise or salad dressing

1 c. sugar
1 c. white vinegar
1 can sweetened condensed milk

Mix together all ingredients. Pour over any type of

cooked and cooled pasta. Add in items such as
ham cubes, shredded cheese, diced onion or green
pepper, raw green peas, etc. Makes a great salad.

Taco Dip
Page | 40
1 lb. hamburger 8 oz. cream cheese
1 bunch green onions 1 tomato
1 pkg. taco seasoning 8 oz. taco
diced olives, optional
1 bag of shredded lettuce
2 to 3 c. shredded cheese

Brown hamburger, drain, and add taco seasoning.

Mix cream cheese and taco sauce in mix master
until smooth. Spread into bottom of a 9 x 13 pan.
Spread taco meat evenly over the top of the cream
cheese mixture. Cover this with shredded lettuce,
then shredded cheese. Slice on bunch of green
onions (¼ inch pieces) and spread evenly over
cheese. Dice tomato and spread evenly over
cheese. Diced olives or other toppings can also be
added at this time. Refrigerate until time to serve.
Serve with Tostitos.

Cheesy Potato Soup

Payton Wachholz
½ c. chopped onion 1 c. sour cream
4 T. butter 2½ c. milk
1 c. water ¼ c. flour
1 ½ t. paprika crumbled
bacon (opt.)
1 ½ t. salt
4 medium potatoes, diced
1 c. shredded cheddar cheese

Cook onion in butter until soft. Add potatoes, salt

and water. Cook 15 minutes until potatoes are
tender. While potatoes are cooking, combine flour,
paprika and sour cream until smooth. Once
potatoes are done, add milk. Heat until boiling,
and reduce to medium heat. Cook for 5 minutes.
Add in sour cream mixture and cheese. Once
Page | 41
cheese is melted, soup is done. Add your favorite
toppings and enjoy.

Chicken Tortilla Soup

Ashley Gabrielse
1 jar of chunky salsa 3 c. shredded
chicken (lightly salted)
1 can of corn 5 to 7 c. of
chicken broth
1-2 pkg. taco seasoning (depending on how spicy
you like it)
1 can black beans optional, drained and rinsed

Heat all ingredients on stove on medium to high

until hot. Add tortilla chips and shredded cheese
on top of the individual bowls when serving.

Tomato Soup

David Laughlin

1 pt. homemade tomato juice 3 to 4 shakes of salt

1 c. milk dash of pepper
2 T. butter sugar to taste
1 heaping T. cornstarch

Heat tomato juice in 2 quart pan. In small pan,

melt butter and add cornstarch. Stir till bubbly.
Add milk and heat again till bubbling. Pour into
tomato juice and stir often. Season with salt,
pepper and sugar. Soup is ready when curdling
dissipates. To make croutons, dice old buns and
put on cookie sheet. Melt enough butter to
dampen crumbs. Sprinkle lightly with garlic
powder and parmesan cheese. Bake at 350° until
crunchy. Serve soup hot and top with seasoned
Page | 42
Creamy Potato Soup

David Laughlin

5-6 medium potatoes 2 T. corn starch

½ c. onion, finely chopped ½ lb. bacon
salt and pepper, to taste 2 c. milk
½ c. mushrooms, chopped (opt.) 4 T. butter
grated cheese – any kind you like

Peel, cook and dice potatoes. Fry bacon till crispy,

break into bits. Sauté onions and mushrooms till
tender, set aside. Melt butter and add corn starch,
mix well and heat to a boil. Add milk, heat again
to a boil, stirring often. When thickened add
potatoes, bacon, onion and mushrooms. If you like
full flavor, add bacon grease as well. Add salt and
pepper, heat thoroughly. Serve with grated cheese

Campers Stew
1 lb. hamburger
15 oz. can whole kernel corn
6-8 large potatoes
2 (10.5 oz.) cans cream of mushroom soup

Crumble raw hamburger into a large piece of tin

foil or roasting pan. Wash and scrub potatoes, cut
into bite sized pieces and layer over hamburger.
Spread 2 cans of cream of mushroom soup over
potatoes (do not add water). Drain corn and
spread over soup. Close tin foil and add additional
foil wrap for strength. If done in pan, cover and
cook at 350° for 1 hour. If done over campfire,
place on grate about 12” to 20” over fire. Cook 1
hour or until potatoes are soft. Stir and serve.
Page | 43
Chicken Noodle Soup

Aiden Runkle
1 c. carrots, chopped 1 bay leaf
¼ c. finely chopped onion ¼ tsp. salt
2 c. uncooked egg noodles ¼ tsp. pepper
2 c. chicken, cooked and diced ¼ - ½ c.
chopped celery
1 T. low sodium soy sauce 4 garlic cloves,
6 c. of fat free sodium free chicken broth

Sauté the carrot, onion and garlic for 5 minutes.

Add celery, salt, pepper. Sauté for another 3
minutes. Add broth, noodles, soy sauce and bay
leaf. Bring to a boil. Reduce and simmer 5
minutes. Add chicken and let simmer for 10
minutes. Discard bay leaf. Add more pepper, if
needed, for taste.

Veggie Cheese Soup

Mason McLoud

16 oz. cauliflower 16 oz. broccoli

1 small onion, sliced 7 c. chicken
16 oz. light Velveeta cheese
16 oz. frozen hash browns, shredded

Combine everything except cheese in large pot.

Cook on low for 30 minutes. Add cheese, stirring
until melted. Makes 14, one cup servings.

Zuppa Toscana
Rhonda Flannery – PTO Member
1 lb. ground Italian sausage 10 c. water
Page | 44
1 ½ tsp. crushed red peppers 1 c. heavy
1 large white onion, diced 2 tsp. garlic
4 T. bacon pieces
5 cubes of chicken bouillon
1 lb. sliced russet potatoes or about 3 large
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a

large pot. Drain excess fat; remove and refrigerate
sausage while you prepare other ingredients. In
the same pan, saute bacon, onions and garlic for
approximately 15 minutes or until the onions are
soft. Mix together the chicken bouillon and water,
then add it to the onions, bacon and garlic; cook
until boiling. Add potatoes and cook until soft,
about half an hour. Add heavy cream and cook
until thoroughly heated. Stir in the sausage. Add
kale just before serving. Delicious!

Southwest Potato Corn Chowder

Andrew Gertsch
4 slices of bacon, chopped 3 c. milk
10¾ oz can cream of chicken soup ¼ tsp. pepper
1½ lbs. potatoes, peeled, cubed
1 small onion, chopped
8 oz. pepper jack cheese, cubed
2 medium celery stalks, sliced
1 pkg. (10 oz) frozen corn, thawed
1 small bag baby carrots, chopped

Cook bacon in large saucepan until crisp, stirring

frequently. Remove bacon from pan, reserving 2
tablespoons of the drippings in pan. Discard
remaining drippings; drain bacon on paper towels.
Add potatoes, onion, celery and carrots to
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saucepan. Cook and stir 2 minutes. Stir in soup
and milk; bring to boil. Reduce heat to low;
simmer 8 minutes, stirring occasionally. Add
remaining ingredients; cook an additional 5
minutes or until cheese is completely melted and
potatoes are tender, stirring occasionally.

Grandma Dorothy’s Chili Soup

2 lbs. ground beef 1 qt. tomato
5 stalks of celery, chopped ½ c. brown
1 onion, chopped salt to taste
1 can cream of onion soup 1 can of kidney
handful or two of noodles
1 can tomato soup

Brown the ground beef and drain. Add additional

ingredients and simmer for 1 hour.

Italian Vegetable Soup

Benjamin Grosz

1 can great northern beans 1T. parsley

4 c. chicken broth 1 tsp. salt
2 small tomatoes, chopped ½ tsp. basil
2 medium carrots, sliced ⅛ tsp. pepper
1 stalk celery, sliced 1 bay leaf
1 medium onion, chopped 4 oz. green
1 clove garlic, crushed parmesan
½ c. uncooked macaroni
Page | 46
Combine beans, chicken broth, tomatoes, carrots,
celery, onion, garlic and spices. Heat to boiling,
reduce heat; cover and simmer 15 minutes. Add
green beans and macaroni, cover and simmer until
macaroni is tender. Serve with cheese.

Chili Con Carne

Mary Joanis - Speech and Language

1 lb. lean ground beef 1 large onion

1 green pepper, chopped 1 clove garlic,
8 oz. can tomato sauce 1 bay leaf
3 whole garlic cloves 1 ½ tsp. salt
1 ½ T. chili powder 2 one lb. cans
red kidney beans (4 c.)

Brown ground beef in 1 tsp. oil and drain. Cover

and simmer 1 1/2 hours or put in crock pot (check
time with your cooker). You can add a rounded
tsp. baking chocolate and a tsp. sugar and 2 tsp.
instant beef broth crystals ad lib.

Broccoli-Cheese Noodle Soup

Emileigh Dallman
½ c. butter ¾ c. milk
1 T. flour 6 oz. Velveeta, cubed
1 c. water ½ c. sour cream
⅛ tsp. pepper
1 pkg. (10oz) frozen chopped broccoli
2 oz. angel hair pasta, broken into small pieces

Cook both the broccoli and pasta according to

package directions; drain. In a large saucepan,
melt butter; stir in flour until smooth. Gradually
Page | 47
stir in the water, milk and pepper until blended.
Bring to a boil; cook and stir for 2 minutes or until
Reduce heat; stir in cheese until melted. Stir in
the broccoli, pasta and sour cream; heat through
(do not boil). Yield: 4-5 servings.

Tracy Stefanik – PTO Member
4 cans chicken broth
4 c. cabbage, shredded
1 lb. smoked sausage cut in small chunks
2 c. uncooked egg noodles
¼ tsp. garlic powder
½ c. chopped onion
1 c Swiss cheese

Combine first 6 ingredients. Bring to a boil. Let

Simmer 15 minutes. Garnish with cheese.

French Onion Soup

1 lb. onions, sliced thin 3 T. vegetable oil
2 (14 ounce) cans beef broth
1 tsp. Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
⅔ c. shredded Swiss cheese

Cook and stir onions in vegetable oil in a covered

large saucepan over medium heat for 20 minutes.
Stir in the beef broth, Worcestershire sauce and
black pepper; heat to a boil. Remove from heat.
Place bread on a baking sheet; sprinkle bread with
cheese. Broil 4 to 5 inches from heat for about 1
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minute or until cheese is melted and golden. Ladle
soup into bowls and top with bread.

Cream Cheese Chicken Soup

Tracy Stefanik – PTO Member
1 small onion, diced ¼ c. flour
salt and pepper to taste 1 T. butter
1 tsp. parsley flakes 1 c. milk
3 medium carrots, sliced 3 c. chicken
8 oz. cream cheese, cubed
2 medium potatoes, peeled and cubed

Sauté onions in butter. Add broth, carrots and

potatoes. Bring to boil and reduce heat. Cover and
simmer 15 minutes or until veggies are tender.
Add chicken, parsley, salt and pepper. Heat
through. Combine flour and milk until smooth in a
separate bowl with whisk, add this to the
vegetable mixture. Bring to boil, cook and stir for 2
minutes or until thickened. Reduce heat and mix in
cream cheese. Cook until cheese is melted.

Grandma Olson's Golden Cream of Potato

Oliver – PTO Member

6 c. potatoes, cubed and peeled

2 c. water
1 c. celery, diced
1c. carrots, sliced
½ c. onion, chopped
2 tsp. parsley flakes
4 chicken bouillon cubes
1 ⅓ tsp. salt

Page | 49
¼ tsp. pepper
3 c. milk
¼ c. flour
1 c. cheddar cheese

Combine first 9 ingredients in a dutch oven. Bring

to boil, cover, reduce heat and simmer 7-10
minutes or until veggies are tender. Gradually stir
¼ c. milk into flour, making a paste. Stir into
soup. Add remaining 2 ¾ c. milk and cheese.
Cook over medium heat until thickened.

Breads and Rolls

1st Grade Classes

Back Row: Kloie Huffman-Heins, Morgan Runaas, Jared

Brewer, Cecilia Larson, Jada Flannery, Andora Cearns,
Mrs. Cashman, Amelia Richardson. Middle row: Hailey
Seavert, Cain Corning, Gunior Timmens, Isaiah Roush,
Isaiah Jester, Isaiah Hermanson, Harvey Bailey.
Front row: Luke Johnson, Marques Flood, Audrey Ischi
Page | 50
Front Row: Cortney Moore, Cassidee Siegenthaler, Lily
Larson, Owen Baertschi, Jaayd Roquemore Middle Row:
Lily Brewer, Megan Peters, Dylan Caldwell, Kaitlyn Dunphy,
Ashley Letcher Back Row: Ms. Kopp, Griffin Ness, Emma
Schwartz, Clay Hulbert, Rob Schroeder, Elizabeth Graves

Page | 51
Zucchini Bread

Clay Hulbert
3 eggs, beaten fluffy 3 c. flour
2 c. grated zucchini 1 ¼ tsp baking
3 tsp. vanilla 2 c. sugar
1 T. cinnamon

Mix together. Put in a greased bread pan. Bake at

350° for 30 minutes.

Quick Crescent Caramel Pecan Rolls

Elizabeth Graves
5 T. margarine or butter
2 (8 oz.) cans refrigerated crescent rolls
¼ c. water
½ c. chopped pecans
¾ c. firmly packed brown sugar
3 T. butter or margarine, softened
¼ c. sugar
2 tsp. cinnamon

Preheat oven to 375°. In an ungreased 13 x 9 pan,

melt 5 tablespoons butter in the oven. Stir in
brown sugar, water, and pecans. Separate each
can of rolls into 4 rectangles; press perforations to
Page | 52
seal. Spread 3 tablespoon softened
butter/margarine on top. Mix white sugar and
cinnamon together sprinkle over dough. Starting at
the shorter side, roll up each rectangle. Cut each
roll into 4 slices, forming 32 pieces. Place outside
down in prepared pan. Bake 20 to 25 minutes or
until golden brown. Invert immediately to remove
from pan. Serve warm.

Crusty Dinner Biscuits

Lily Larson
1 c. flour
1 tsp. baking powder
½ tsp. salt
½ c. milk
1 T. vegetable oil
half and half cream (optional)

Preheat oven to 425°. Combine dry ingredients in

bowl. Mix milk and oil together pour over dry
ingredients and stir just until moistened. Turn onto
floured surface and knead 5 to 6 times. Roll out to
1/2 inch thickness cut with 2 inch biscuit cutter.
Place on greased baking sheet and brush with
cream if desired. Bake for 13 to 15 min. or until
golden brown. Serve with butter or honey.

Cornmeal Hush Puppies.

Lily Larson
1 medium onion, chopped 1 egg
1 c. milk 2 T. fat or oil, melted
1 c. cornmeal 1 c. flour
1 T. baking powder 1 tsp. salt

Melt fat or oil in pan on stove. Beat egg in a large

bowl. Add all ingredients except fat for frying, and
Page | 53
mix well. Drop batter from a teaspoon into hot fat
or oil. Fry 2 to 3 minutes until golden brown on all
sides. Remove from oil and drain.

Irish Brown Bread

Griffin Ness
1 ¾ c. flour
1 ¾ c. whole wheat flour
3 T. toasted wheat bran
3 T. toasted wheat germ
2 T. of old fashioned oats
2 T. packed brown sugar
1 tsp. baking soda
½ tsp. salt
2 c. buttermilk
2 T. butter chilled unsalted cut into pieces

Preheat to 425°. Butter a 9x5 loaf pan. Combine

dry ingredients in a large bowl and mix. Add
butter, rubbing in with fingers until the mixture
resembles a fine meal. Stir in enough buttermilk to
form soft dough. Transfer dough to prepared loaf
pan. Bake until loaf is dark brown, and tooth
inserted in middle comes out clean, about 40
minutes. Turn loaf out of pan and cool right side up
right on rack.

Page | 54
Rich Corn Bread

Griffin Ness
1 c. yellow cornmeal 1 c. flour
1 tsp. baking soda 2 tsp. cream of
3/4 tsp. Salt 4 T. melted
1/4 c. Milk 2 eggs, beaten
1 c. sour cream (or plain yogurt)
4 T. sugar (or 3 T. honey, add with wet ingredients)

Preheat oven to 425°. Combine dry ingredients in

a bowl. Stir wet ingredients together and then add
quickly to dry mixture. Put into a greased pan.
Either a 9 x 9 pan or a bread loaf sized pan,
depending on how dense you want it. Option: you
can add shredded cheddar cheese and diced green
chilies to the batter for zesty bread to accompany

Cheddar Bay Biscuits


2 c. Bisquick ⅔ c. milk
½ c. shredded cheddar cheese ½ c. butter,
¼ tsp. garlic powder

Mix Bisquick, milk, and cheese. Drop spoonfuls

onto ungreased cooking sheet. Bake 8 to 10
minutes at 450°. Brush with butter and garlic.
Page | 55
Sour Cream Buttermilk Bread Dough

Rob Schroeder
2 pkg. yeast ¾ c. warm
¾ c. buttermilk ¾ c. sour cream
5 ½ c. flour ½ c. shortening
¼ c. sugar 2 tsp. baking powder
2 tsp. Salt

Mix 2 cups flour with all the ingredients with mixer

for 2 minutes. Add remaining flour by hand (stir in)
and knead for 5 minutes. Make shapes for rolls or
use as a coffee cake by adding ingredients such as
almond paste. Let rise. Bake at 375° for 20 to 25

Chunky Apple Pumpkin Bread

Megan Peters
1 ⅔ c. flour ¼ tsp. ground cloves
1 ½ c. sugar 1 c. canned
1 tsp. baking soda ½ c. water
¾ tsp. Salt 2 eggs
½ tsp. ground cinnamon ⅓ canola oil
½ tsp. ground nutmeg ¾ c. chopped,
¼ tsp. baking powder
1 c. tart apples, chopped and peeled

In a large bowl combine flour, sugar, baking soda,

salt, cinnamon, nutmeg, baking powder and
cloves. In another bowl whisk together the
pumpkin, water eggs, and oil. Stir into dry
ingredients until moistened. Fold in apples and
Page | 56
walnuts. Pour into 9 x 5 loaf pan. Bake at 325° for
1 ½ to 1 ¾ hours. Yields 1 loaf.

Lemon Poppyseed Bread

Megan Peters
4 eggs ½ c. vegetable
1 c. water ¼ poppy seeds
1 pkg. instant vanilla pudding
1 box lemon cake mix with pudding in the mix
1 c. powdered sugar ½ real lemon juice

Grease two 9 x 5 loaf pans. Combine all

ingredients then mix for 3 minutes on medium.
Bake at 350° for 1 hour 15 minutes. Ice when
cool. Yields 2 loaves

Rhubarb Bread

Kaitlyn Dunphy
1 ½ c. brown sugar 1 tsp. salt
1 egg 1 tsp. baking
1 ½ finely diced rhubarb 2 ½ c. flour
⅔ c. cooking oil ½ tsp. baking
1 c. milk 1 tsp. vanilla

1 T. butter, melted ½ c. white
1 tsp. cinnamon

Beat the first 5 ingredients until light and fluffy.

Add the remaining ingredients and mix well.
Page | 57
Sprinkle topping mixture on the top of the unbaked
batter. Bake for 1 hour at 350° in a greased 9 x 5

Zucchini Whole Wheat Bread

Kaitlyn Dunphy
3 eggs, beaten 3 c. whole wheat
1 c. sugar ½ tsp. salt
1 c. honey 1 tsp. Baking soda
1 c. vegetable oil 2 c. grated zucchini
2 tsp. vanilla

Beat all ingredients well. Pour into 2 well greased

and floured 9 x 5 loaf pans. Bake at 350° for 1

Sour Cream Coffee Cake

Ashley Letcher
1 c. margarine 1 tsp. vanilla
1 c. sugar 1 c. sour cream
2 eggs 2 c. flour
1 tsp. baking soda ½ tsp. salt
1 tsp. baking powder ½ c. brown
¼ c. white sugar 1 tsp. cinnamon
1 c. chopped nuts, optional

Mix margarine, sugar, sour cream, eggs and vanilla

together in a large bowl. Add flour, baking soda,
salt and baking powder; mix well. Spread half of
batter in a greats 9 x 13 pan. Combine sugars,
cinnamon, and nuts (optional). Sprinkle this
mixture on batter in pan. Bake at 375° for 25 to
30 minutes. If desired, drizzle a thin powdered
sugar frosting over cooled coffee cake. Cut into
squares to serve.
Page | 58
Garlic Bread

Cassidee Signthlaler
1 clove garlic or ¼ tsp. garlic powder
⅓ c. margarine or butter, at room temperature.
1 loaf (I pound) French bread

Heat oven to 400°. Peel and finely chop the garlic.

Mix the garlic and margarine. Cut the bread
crosswise into 1 inch slices. Spread margarine
mixture over 1 side of each bread slice. Re-
assemble the loaf and wrap securely in heavy duty
aluminum foil. Bake 15 to 20 minutes or until hot

Homemade White Bread

4 ½ c. warm water 6 T. sugar
2 T. salt 2 T. Dry yeast
4 T. Of shortening or butter 4 c. sifted flour

Mix all together. Let rise and punch down. Let it

raise and put into pans than put into pans to rise.
Then put into oven at 450° for 25 to 30 minutes.

Zucchini Bread
Kloie Huffman- Heins
3 eggs, beaten fluffy 3 c. flour
2 c. grated zucchini 1 ¼ tsp. baking
3 tsp. vanilla 2 c. sugar
1 T. cinnamon

Mix all ingredients together. Put in a greased bread

pan. Bake at 350° for 30 minutes.
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Parmesan Breadsticks

Jada Flannery
3 T. margarine, melted
1 can refrigerated soft breadsticks
¾ c. grated parmesan cheese

Separate bread sticks. Cut in half to make 16

breadsticks. Dip in margarine. Coat with Parmesan
cheese. Place on ungreased cookie sheet. Bake at
350° for 14 to 18 minutes or until golden brown.

Baked Doughnuts
Jada Flannery
½ tsp salt ½ tsp nutmeg
½ c + 2 T. butter, softened 1 c.
1 c. milk
2 eggs

3 c. flour
4 ½ tsp. baking powder
½ c. sugar
6 T butter, melted
½ tsp. cinnamon

Blend butter and sugar. Add the eggs and mix well.
Sift together flour, baking powder, salt and
nutmeg; add this to the butter mixture. Blend in
the milk and mix together thoroughly. Fill greased
muffin tins ⅔ full. Bake at 350° for 15 to 20
minutes or until doughnuts are golden brown.
Combine topping ingredients. While doughnuts
are still warm, roll them in melted butter, then in
cinnamon sugar topping. Yields about 36

Page | 60
Applesauce Sweet Bread
3 sticks butter, softened 5 ⅓ c. flour
3 c. sugar 5 eggs
2 tsp. vanilla 1 T. baking
2 tsp. Salt 3 ½ c. applesauce
3 ½ oz. can of evaporated milk
½ c. sugar 1 tsp. cinnamon

Preheat oven to 300 °. Beat butter and sugar in a

large bowl the an electric mixer at speed for three
minutes. Add eggs, evaporated milk and vanilla.
Mix well until blended. Add baking soda and salt;
continue beating for another three minutes. Add
applesauce, beat another two minutes. Slowly stir
in flour and mix just until blended DO NOT OVER
MIX. Pour batter into a greased 9 x 13 baking dish.
Mix topping ingredients and sprinkle over the top
of cake. Bake for 90 minutes. Check with
toothpick in the center, will come out clean when

Zucchini Bread
Amelia Richardson
3 beaten eggs 1 tsp. baking
2 c. sugar 1 T. baking powder
1 c. oil 1 tsp. vanilla
2 c. zucchini, grated 2 tsp. Salt
½ tsp. nutmeg (optional) 2 ½ c. flour
2 tsp. cinnamon

Preheat oven to 350°. Combine eggs, sugar, and

oil in a large bowl. Add zucchini, cinnamon, salt,
baking soda, baking powder, and vanilla. Blend in
flour. Pour into desired baking pans and bake until

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golden brown and toothpick comes out clean from

Italian Cheese bread


2 ½ c. flour 1 tsp. salt

1 tsp. sugar 1 tsp. quick
rise yeast
1 c. warm water 1 tsp. vegetable oil

¼ - ⅓ c. Italian dressing ¼ tsp. Salt
¼ tsp. garlic powder ¼ tsp. dried
¼ tsp. dried thyme dash of pepper
1 T. grated parmesan cheese ½ c. shredded
mozzarella cheese

In a bowl, combine the first four ingredients.

Combine water and oil; add to flour mixture. Add
additional flour if needed to form a soft dough.
Turn onto a floured surface; knead for 1-2 minutes
or until smooth and elastic. Place in a greased
bowl, turning once to grease the top. Cover and let
rise in warm place for 20 minutes. Punch down
dough and place on a greased 12 inch pizza pan,
pat into a circle. Brush with Italian dressing.
Combine seasoning and sprinkle over top. Sprinkle
with cheese. Bake at 450° for 15 minutes or until
golden brown.

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Cranberry Nut Bread

Isaiah Roush
2 c. flour 1 c. sugar
1 ½ tsp. baking powder 1 tsp. Salt
½ tsp. baking soda ¾ c. orange
1 T. Zest 2 T. shortening
1 egg, beaten 1 ½ c. fresh or
frozen cranberries, coarsely chopped
½ c. nuts, chopped

In a bowl, mix together 1st five ingredients, stir in

orange juice, zeft, shortening and egg. Mix until
well blended. Stir in cranberries and nuts, turn into
a greased loaf pan. Bake at 350° for 55 to 60
minutes or until toothpick inserted in center comes
out clean. Cool on rack for 15 minutes. Remove
from pan.

Butterscotch Rolls

½ c. margarine ½ c. brown sugar

½ c. nuts (optional)
1 small pkg. butterscotch pudding (dry)
2 pkgs. frozen dinner rolls (24)

Grease a 9 x 13 inch pan. Sprinkle half the

package of pudding in bottom of pan. Sprinkle on
the nuts. Set the rolls on the pudding. Boil
margarine and brown sugar; blend well. Pour over
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rolls. Let rise over night. Bake at 350° for 30

Apple Bread

Lily Brewer

2 medium Granny Smith apples 2 tsp. vanilla

½ c. butter margarine softened 2 c. flour
1 c. sugar 1 tsp. baking soda
2 eggs ¼ tsp. salt
1 T. lemon juice

2 T. flour 2 T. sugar
1 tsp. ground cinnamon 1 T. butter or
margarine, melted

Preheat oven to 350°. Spray bottom only of loaf

pan with non-stick cooking spray. Peel, core, slice
and chop apples and set aside. Beat butter and
sugar until creamy. Stir in eggs, lemon juice and
vanilla. Combine flour, baking soda, and salt; and
add to butter mixture, mixing just until dry
ingredients are moistened. Do not over mix. Gently
fold apples into batter. For streusel: Combine all
ingredients in a bowl. Spoon half of the batter into
prepared loaf pan. Sprinkle with half of streusel
mixture. Spread with remaining batter, Sprinkle
with remaining streusel mixture; patting gently.
Bake 55 to 60 minutes. Cool in pan 10 minutes.
Remove bread from pan to cooling rack. Cool

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Savory Biscuit

Lily Brewer

½ tsp. grated parmesan cheese

1 garlic clove, pressed
½ tsp. dried oregano leaves
2 T. butter or margarine, melted and divided
¼ tsp. dried basil leaves
2 pkg. (7.5 each) refrigerated buttermilk biscuit

Pre heat oven to 425°. Spray loaf pan with non

stick cooking spray. Combine cheese, oregano,
basil and garlic in a bowl; mix well. Separate
biscuits into 20 pieces; toss half biscuit with
melted butter; then toss in cheese mixture to coat
evenly. Place coated biscuit in prepared loaf pan.
Repeat with remaining butter, biscuit pieces and
cheese mixture adding another layer of coated
biscuit pieces to pan. Bake 18 to 20 minutes or
until golden brown. Remove from oven to cooling
rack. Cool in pan 10 minutes Loosen sides and
remove from. Cut into slices and serve warm or at
room temperature.

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Overnight Caramel French Toast

Emma Schwartz
1 c. packed brown sugar ½ c. milk
½ c. butter 1 tsp. vanilla extract
2 T. light corn syrup ¼ tsp. salt
12 slices white bread 6 eggs, beaten

In a small saucepan, bring the brown sugar, butter

and corn syrup to a boil over medium heat, stirring
constantly. Remove from the heat. Pour into a
greased 13 x 9 baking dish. Top with six slices of
bread. Combine sugar and ½ teaspoon cinnamon;
sprinkle half over the bread. Place remaining bread
on top. Sprinkle with remaining cinnamon-sugar;
set aside. In a large bowl, whisk the eggs, milk,
vanilla and remaining cinnamon. Pour over bread.
Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before
baking. Bake uncovered at 350° for 30 to 35
minutes. Yield: 6 servings.

Pumpkin Bread
Luke Johnson
3 c. sugar ½ tsp. cloves
3 ½ c. flour ⅔ c. water
1 ½ tsp. salt 4 eggs
2 tsp. baking soda ⅔ c. shortening
1 tsp. cinnamon 16 oz can pumpkin

Combine ingredients in large bowl and bake at 350

for 45 minutes in greased loaf pan. Yields 4 loaves.
Apple Streusel Muffins
Emma Schwartz
2 c. flour ½ tsp. baking soda
1 c. sugar 2 eggs, beaten
1 T. baking powder 1 c. sour cream
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1 ¼ tsp. cinnamon 1 c. apples,
3 T. flour ¼ c. sugar
2 T. butter ¼ tsp. cinnamon

In a large bowl, stir together flour, sugar, baking

soda and set aside. In small bowl, beat eggs, sour
cream and butter. Add sour cream mixture to dry
ingredients along with apples. Stir just until
moistened. Fill well greased muffin tins ⅔ full.
Combine topping ingredients; sprinkle on top of
muffins. Bake at 400° for 20 to 25 minutes. Yields

Carmel Sweet Rolls

Isaiash Jester

½ c. packed brown sugar 2 T. sugar

⅓ c. heavy whipping cream ¼ c. walnuts,
chopped 1 tsp. ground cinnamon
1 tube (11 oz.) refrigerated breadsticks

In a small bowl, combine sugar and cream until

sugar is dissolved. Spread into 8-inch square
baking pan. Sprinkle with walnuts. On a lightly
floured surface, unroll breadstick dough (do not
separate). Combine sugar and cinnamon; sprinkle
over dough. Roll starting with the short end. Cut
along breadstick scored lines. Place cut side down
in prepared pan. Bake at 350° for 25 to 30 minutes
or until golden brown. Cool for 1 minute before
putting on serving plate. Serve warm.

Cheesy Pretzels

Cain Corning
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1 ½ c. flour 1 tsp. Salt
⅔ c. milk 1 egg, beaten
½ c. shredded cheddar cheese
2 T. butter or margarine, softened
2 tsp. coarse salt
2 tsp. baking powder
1 tsp. sugar

Heat oven to 400°. In a medium size bowl use a

fork to mix flour, milk, cheese, baking powder,
sugar, salt and butter to a soft dough. Gently roll
the dough into a ball on a covered surface. Knead
for 10 minutes. Divide dough in half. Roll out
dough into a 12 x 18 in rectangle. Cut into eight 1
in. strips length wise. Fold each strip in half and
pinch the edges to seal. Shape into pretzels and
place same side down on a greased baking sheet.
Brush egg onto pretzel shaped dough. Sprinkle
lightly with coarse salt. Bake 20 to 25 minutes.

Laura Ingalls Wilder’s Gingerbread

Mrs. Rochelle Cashman – 1st Grade Teacher

This was one of Laura’s favorite recipes. There is

nothing quite like the aroma of gingerbread
baking. Serve this warm or at room temperature. It
is delicious with apple or with cream that has been
whipped to soft peaks and sweetened just a little.
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1 c. brown sugar 3 c. all purpose flour
½ c. shortening ½ tsp. Salt
1 c. molasses 2 tsp. baking
1 tsp. ginger 1 tsp.
1 tsp. allspice 1 tsp. Nutmeg
1 tsp. ground cloves 1 c. boiling
water, measured in a 2 cup (or larger) measuring

Preheat oven to 350°. Grease a 9 x 9 inch baking

pan. Blend the sugar and shortening. Add
molasses and mix. Add the baking soda to the
boiling water and mix well. Combine the flour with
the spices and sift. Combine the sugar- molasses
mixture with the flour mixture and baking soda-
water liquid. Mix ingredients well and pour into
prepared pan. Bake for 45 minutes or until cake
tester inserted in the center of the gingerbread
comes out clean.

Monkey Bread
Owen Baertschi
2 cans buttermilk rolls
1 stick margarine, melted
1 c. brown sugar
1 T. milk
½ c. pecans

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Mix margarine, brown sugar and milk. Pour ½ of
mixture in bottom of a deep round pan. Open
biscuits and set biscuits on edge in pan to form
round ring. Pour rest of the margarine and sugar
mix over top (part of nuts can be sprinkled in
bottom of pan). Sprinkle remainder of the nuts on
the top. Bake 25 minutes at 350°. When done put
on a plate and invert so your margarine sugar mix
is on top.

Orange Walnut Bread

Hailey Saevert
2 c. flour 1 egg, slightly
1 tsp. baking powder 2 T. butter,
½ tsp. baking soda ¾ c. walnut,
½ tsp. salt ¾ c. orange juice
1 ½ tsp. grated orange rind

Sift together flour, baking powder, soda, and salt

into a bowl. In another bowl, combine orange juice,
sugar, egg, and butter; mix well. Gradually add to
flour mixture; stir well. Combine remaining
ingredients and stir into batter. Turn into greased
loaf pan. Bake at 350° for 1 ¼ hours or until done.

Coffee Can Bread

Hailey Seavert
2 c. raisins 4 tsp. baking soda
2 c. boiling water 2 c. sugar
4 c. flour ¼ tsp. Salt
¼ c. vegetable oil

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Let raisins, baking soda, and water stand for 6
hours or overnight. The next morning in a separate
bowl, mix sugar, flour, salt, and oil. Add mixture
one cup at time to raisin mixture in cans, beating
well after each addition. Grease 3 (1 pound)
Coffee cans; fill half full with batter and bake at
350° for one hour. Cool 10 minutes and shake out
of can.

Soft White Bread

Cecilia Larson
11 to 11 ½ c. flour 6 T. sugar
⅓ c. nonfat dairy milk powder 3 pkgs. (¼
each) dry active yeast
1 T. Salt 4 c. water
½ c. butter or margarine

Combine 5 cups flour, sugar, dry milk, yeast and

salt. In a saucepan heat water and butter to 120
-130 degrees (no need to heat butter). Add flour
mixture, beat on low speed until moist. Beat on
medium for 3 minutes. Add enough flour to form a
soft ball. Turn onto floured surface. Knead until
smooth 6-8 minutes. Place in a greased bowl and
turn to grease top. Cover and let rise until doubled;
punch down. Divide into thirds, shape loaves into
greased pan cover, let rise. Bake at 350° for 25 to
30 minutes or golden brown.

1 egg
1 c. flour
¾ c. milk
1 T. sugar
3 tsp. baking powder
½ tsp. salt.
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2 T. shortening or vegetable oil, melted

Beat egg with hand beater until fluffy, beat in

remaining ingredients just until smooth. For
thinner pancakes add additional ¼ cup milk.
Grease heated griddle if necessary. Pour batter
onto hot griddle. Cook until puffy and dry around
edges. Turn and cook on other side until golden
brown. Serve warm. Be creative and try different
shapes, hearts, Mickey mouse, letters etc.

Pumpkin Bread
Ms. Kopp – First Grade

2 eggs, beaten 1 tsp. baking soda

1 c. sugar 1 ½ tsp. cinnamon
¼ c. vegetable oil ½ tsp. salt
¼ c. applesauce
10 oz can of pumpkin pie filing
1 ½ c. flour
1 tsp. baking powder

Preheat the oven to 375°. In a bowl, combine eggs

and sugar. Mix in the oil and applesauce. Add
pumpkin and mix thoroughly. In a separate bowl,
combine the dry ingredients. Add in the wet
ingredients and mix thoroughly. Pour into a
greased loaf pan. Bake for 1 hour.
Hot Baked Rolls
Marques Flood
1 pkg. yeast 3 c. flour
¼ c. sugar ¾ tsp. Salt
½ c. milk ½ c. water
2 T. shortening 1 egg

Put ingredients in a bread machine in the order

recommended by your machine. Remove the
dough onto a lightly floured surface after the
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machine has completed the second raising. Roll to
a 12 x 9 inch rectangle. Brush with ¼ cup melted
butter. Combine 6 T. sugar, ¼ cup chopped nut
and ¾ tsp. cinnamon. Sprinkle over dough. Roll up
tightly starting with the shorter side. Pinch edges
to sea . Cut into 12 slices. Place in greased 13 x 9
inch pan. Cover and let rise in warm place until
doubled in volume. Bake at 375° for 20 to 25
To prepare glaze:
Combine 1 c. powdered sugar 1 ½ tsp. melted
butter, ¼ tsp. maple flavor and 2 T. hot coffee.
Blend until smooth. Drizzle over hot baked rolls.

Friendship Bread Starter

Morgan Runaas

1 pkg. dry yeast 2 c. buttermilk

¼ c. warm water 2 c. flour
1 tsp. sugar 2 c. sugar

Soften yeast in water with the teaspoon of sugar.

Stir once or twice. Let stand 5 minutes or until it
doubles in volume. Beat remaining 3 ingredients
together until smooth. Beat in bubbly yeast
mixture. Pour in non-metal 8 cup container with

Page | 73
loose-fitting lid. Let stand in warm place for 6
hours. As it bubbles up, stir it down. After 2nd or
3rd hour it is ready to use. When you take a cup of
starter out,
add 1 cup water, I cup flour and 1 cup of sugar.
Below are instructions for starter batter.

Day1: Receive 1 cup starter batter. Do not cover

or refrigerate at all.

Day 2,3,and 4: Stir

Day 5: Add 1 C. sugar, 1 C. flour and 1 C. milk; mix
Day6 & 7: Stir
Day 8&9: Do nothing.
Day 10: Add 1 cup of sugar, 1 cup flour, and 1 cup
milk; mix well. This is friendship day! Divide
batter into four cups; give 2 away, keep one for
your next bath and bake one.

Friendship Bread
Morgan Runaas
1 c. oil or applesauce 4 eggs
1 tsp. vanilla 1 c. sugar
1 tsp. baking soda 2 tsp.
1 tsp. baking powder 2 c. flour
1 sm. pkg. vanilla instant pudding
1 c. friendship starter from above

Mix the above ingredients into the one cup starter

batter. Beat by hand until well blended. Add 1 C. of
raisins, nuts, or chocolate chips if desired. Grease
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2 loaf pans with butter. Sprinkle with sugar
instead of flour. Pour batter into pans and bake at
325° for 45 to50 minutes.

Bread Pudding
Gia Hamele
4 c. milk 4 eggs
8 T. butter/margarine 1 c. sugar
½ tsp. salt 2 tsp. cinnamon
1 c. raisins (optional)
6 c. bread, cubed (I like to use oat nut bread by

Heat oven to 350 °. Scald milk; add

butter/margarine, sugar, salt, and cinnamon, let
cool. Beat eggs slightly in bowl and stir into cooled
milk mixture. Put cubes of bread and raisins in a 1
½ quart baking dish, pour milk mixture over the
bread, gently stir. Place dish in a pan of water and
bake for 45 minutes. Serve warm. Our family likes
to eat it for breakfast. For a single serving pour
just enough milk over the pudding to cover the
bottom and warm it up in the microwave for a
minute or two.

Cinnamon Rolls
Alyssa Knauf

¼ c. warm water ¼ c. butter, melted

1 c. warm milk 1 egg
1T. white sugar ½ tsp. salt
4 c. bread flour 1 c. brown sugar
¼ c. butter, softened ½ tsp. vanilla
4 tsp. ground cinnamon 1 ½ tsp. milk
¾ c. pecans, chopped
¼ c. butter, softened
1 c. confectioners' sugar
1 (.25 oz.) package active dry yeast
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½ (8 oz.) package cream cheese, softened
½ (3.4 oz.) package instant vanilla pudding mix

In the pan of your bread machine, combine water,

melted butter, vanilla pudding, warm milk, egg, 1
tablespoon sugar, salt, bread flour and yeast. Set
machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out
onto a lightly floured surface and roll into a 17 x 10
inch rectangle. Spread with softened butter. In a
small bowl, stir together brown sugar, cinnamon
and pecans. Sprinkle brown sugar mixture over
dough. Roll up dough, beginning with long side.
Slice into 16 one inch slices and place in 9 x 13
buttered pan. Let rise in a warm place until
doubled, about 45 minutes. Meanwhile, preheat
oven to 350°. Bake in preheated oven for 15 to 20
minutes. While rolls bake, stir together cream
cheese, softened butter, confectioners' sugar,
vanilla and milk. Remove rolls from oven and top
with frosting

Chocolate Chip Orange Zucchini Bread

Alyssa Knauf
3 eggs 2 tsp. vanilla
2 c. white sugar 1 c. vegetable oil
2 c. zucchini, grated 1 c. walnuts
1 c. semisweet chocolate chips 1 T. orange
1 tsp. ground nutmeg 3 c. flour
¼ tsp. baking powder 1 tsp. salt
½ tsp. ground cinnamon 1 tsp. baking

Sift together flour, baking powder, soda, salt, and

spices. In a large bowl, beat eggs until light and
fluffy. Add sugar, and continue beating until well
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blended. Stir in oil, vanilla, zucchini, nuts,
chocolate chips, and orange rind. Blend in sifted
ingredients. Turn batter into two greased 9 x 5 inch
loaf pans. Bake at 350 ° for 50 minutes, or until
bread tests done. Remove loaves from pans, and
cool. Chill before slicing.

Ann Halverson's Beer Bread

Trevor Mueller
You’ll never by beer bread in a box again!
3 c. flour
½ c. sugar
1 T. baking powder
1 tsp. salt
12 oz. heavy beer

Whisk the dry ingredients. Add beer. Mix until

blended. Put in a greased pan. Pour ½ c. melted
butter on top. Bake at 375 ° for 1 hour or until

Apple Surprise
Harvey Bailey
2 cans refrigerated biscuits
1 large jar of applesauce
cinnamon sugar or plain sugar

Preheat oven to 350°. Grease the inside of a large

deep pie pan or large cast iron skillet well with
shortening. Slice each biscuit in half. Place half of
the sliced biscuits into the greased pan or skillet so
that they almost touch sides. Pour ⅔ of the
applesauce over the biscuits. Next put down
another layer of biscuits. Start this layer by
covering the spaces in the first layer.
Like this: o o o <-- second layer
o o o o <-- first layer
Not this:
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Pour the rest of the apple sauce over the top layer
of biscuits. Sprinkle generously with cinnamon
sugar or plain sugar. Bake 20 to 30 min. until all
puffed up and golden brown on top. Cut and eat
like coffee cake.

Herb Swirled Rolls

Cassidee Siegenthaler
1 one lb. loaf frozen bread dough, thawed
3 T. butter, melted
2 T. minced chives
2 T. dried parsley flakes
½ tsp. dill weed or dried thyme
¼ tsp. salt
1/8 tsp. peper
1 egg
2 T. water
Sesame and/or poppy seeds

On a floured surface roll out dough into a 14 x 12

inch rectangle; brush with butter. Sprinkle with
chives, parsley, dill, salt and pepper. Roll up jelly-
roll style, starting with the long side; pinch seam to
seal. Cut into 12 slices. Place cut side down in
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greased muffin cups. Cover and let rise until
doubled, about 45 minutes. Combine egg and
water; brush over tops. Sprinkle with seeds. Bake
at 375° for 12 to 15 minutes or until golden brown
Remove from pan to a wire rack.
Yield: 1 dozen

Banana Bread Lover’s Only

Banana Bread
1 ¾ c. flour 1 ¼ tsp. baking
½ tsp. baking soda ⅔ c. sugar
⅓ c. shortening 2 eggs
2 T. milk 1 c. ripe bananas
¼ c. chopped nuts ¾ tsp. salt

Preheat oven to 350°. Sift together flour, baking

powder, soda, and salt; set aside. In a mixing bowl,
beat sugar and shortening with a mixer until light,
scraping sides of the bowl often. Add eggs one at a
time; add the milk and beat until smooth. Add flour
mixture and banana mixture alternately until
smooth. Fold in the nuts if using them. Pour batter
into a lightly greased loaf pan. Bake for 60 to 65
minutes; or until a tooth pick comes out clean.
Cool in pan 10 minutes.
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Banana Bread
1 c. sugar ½ tsp. salt
½ c. shortening 2 T. milk
2 eggs 2 ½ c. flour
2 large ripe bananas 1 tsp. vanilla
1 tsp. baking powder ½ tsp. baking

Cream shortening and sugar, add egg; cream well.

Combine all dry ingredients, mash bananas and
add to creamed mixture alternately with dry
ingredients. Add vanilla. Bake in greased pans, 1
large and 1 small, or 3 small loaf pans. Bake at
350° for 35 to 45 minutes.

Banana Bread
1 c. sugar 2-3 medium bananas
½ c. shortening 2 c. flour
2 eggs 1 tsp. baking
½ tsp. Salt ½ nut (optional)

Mix sugar and shortening. Add eggs, salt and mash

bananas. Blend well, add flour nuts and baking
soda. Place in a greased loaf pan. Bake at 350° for
about 1 hour.

Banana Bread
Huffman- Heins
⅔ c. sugar ½ tsp. baking soda
⅓ c. shortening ½ salt
Page | 80
2 eggs 1 c. bananas,
3 T. sour milk 2 c. flour
1 tsp. baking powder

Heat oven to 350°. Mix sugar, shortening, and

eggs together. Stir in milk. Sift dry ingredients
together and put into mixture and add mashed
bananas to mixture. Add nuts (optional). Put in well
greased loaf pan. Bake for 40 minutes.

Banana Bread
1 ¼ c. flour ½ tsp. Salt
½ c. oil 2 eggs
1 c. sugar 1 tsp. Baking soda
1 c. bananas, mashed

Smash bananas. Mix all ingredients. Put in a

greased and floured bread pan. Bang pan on
counter a few times to release any air. Let sit 5
minutes before baking. Bake at 350° for 1 hour.

Chocolate Chip Banana Bread

Morgan Runaas
½ c. shortening 1 c. sugar
2 eggs 3 large
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½ c. chocolate chips 1 tsp. Baking
2 c. flour ½ c. walnuts

Mash bananas with baking soda and set aside. Mix

all other ingredients until creamy and smooth.
Pour into greased bread pan. Bake for 1 hour at

Grandma's Banana Bread

Cortney Moore
½ s. shortening 1 c. sugar
2 eggs, well beaten 2 c. flour
1 tsp. baking powder 1 tsp. salt
½ tsp. baking soda 2 T. milk
1 ½ c. banana, mashed ½ c. nuts,

Mix shortening and sugar. Add eggs. Add sifted

dry ingredients alternately with combined milk and
bananas. Add nuts. Bake in greased loaf pan at
350 ° for 45 to 55 minutes or until no batter sticks
to a toothpick.
Banana Bread
Cain Corning
1 c. sugar
¼ c. nutmeat
½ c. shortening
1 tsp. baking soda
2 c. flour
2 eggs
¼ tsp. salt
2 to 3 bananas, mashed
¼ c. maraschino cherries, broken into pieces

Mix all dry ingredients together. Add remaining

ingredients and mix well. Pour into bread pan.
Bake at 350° for 40 minutes.

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Banana Bread
Owen Baertschi
3 c. sugar
1 c. milk with 1 T. lemon juice
1 c. butter
4 eggs
1 c. nuts
4 ¾ c. flour
1 c. raisins
3 tsp. baking soda
1 ½ c. mashed bananas

Mix all ingredients together. Pans should be filled

½ to ⅔ full. Bake at 350° for 30 minutes or longer.
Brush top with butter when done

Banana Nut Bread

Audrey Ischi
2 c. flour
1 ¼ tsp. baking soda
½ tsp. baking soda
1 tsp. cinnamon
¾ tsp. salt
⅓ c. sugar
1 stick butter, softened
2 eggs
2 T. milk
2 ripe bananas
½ c. walnuts, chopped

Preheat oven to 350°. Stir together flour, baking

soda, cinnamon and salt and set aside. In a large
mixing bowl, beat sugars and butter until fluffy,
scraping sides of the often. Add eggs one at a
time, then the milk, beating until smooth after
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each addition. Add the flour mixture and banana
alternately to creamed mixture, beating till
smoother each addition. Fold in walnuts. Turn
batter into lightly greased large loaf pan - if you
use smaller loaf pans , may need to divide to make
to loaves or put in square pan and reduce the
baking time. Bake for 45 to 50 minutes and check
with toothpick in center which needs to come out
clean. Cool in pan for 10 minutes. Remove from
pan and finish cooling on wire rack.

Banana Nut Bread

Marques Flood
2 ⅓ c. flour
3 large ripe bananas
3 tsp. baking powder
3 large eggs
2 tsp. Grated lemon or orange zest
1 c. sugar
½ tsp. baking soda
½ c. pecans
½ tsp. salt
½ c. butter, softened

1 c. confectioners’ sugar
1 c. milk

Preheat oven to 350°. Grease a 9 x 5 loaf pan. Mix

together flour, baking powder, baking soda and
salt. In a separate bowl beat together butter and
sugar at a medium speed until light and fluffy. Add
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eggs one at time, beating well after each addition.
Beat in bananas. Gradually beat in flour mixture
until well blended. Stir in zest and nuts. Spoon
batter into prepared pan. Bake about 55 minutes
until a toothpick inserted in center comes out
clean. Transfer pan to a wire rack to cool for 10
minutes turn bread out on a rack to cool
To prepare glaze: Mix together and pour over
bread. Allow some to drip down sides.

Cream Cheese Banana Nut Bread

Jared Brewer

2 ¼ c. all purpose flour (10.1 oz)

1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
8 oz. cream cheese, softened
4 T. unsalted butter, softened
1 c. granulated sugar
1 c. banana, mashed
2 large eggs
1 tsp vanilla
1 c. pecans, toasted and chopped (divided use)
¼ tsp. cinnamon mixed with 1 heaping t. sugar
Preheat oven to 350 °. Grease and flour a 9 × 5
inch loaf pan. Mix flour, baking powder, baking
soda and salt together in a mixing bowl; set aside.
Beat cream cheese, butter and sugar until light
and fluffy. Add bananas, eggs and vanilla and beat
until mixed. Add flour mixture and stir until it is
almost mixed in. Add the ¾ cup of the pecans and
stir pecans mixed and flour has disappeared –
-batter should still be pretty lumpy. Pour into pan.
Toss remaining ¼ cup pecans with cinnamon/sugar
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mixture and sprinkle over top. Bake at 350° for 1
hour and 10 minutes. Cool 10 minutes before
removing from pan.
Makes 1 loaf

Vegetables and Side Dishes

2nd Grade Classes

Front Row: Alycia O’Bel, Shaylee Levin, Avery

Marean, Cindy Detra,
Mrs. Everson
Back Row: Sara Richter, Nathaniel, Brandon
Janes, Madelyn Heuvelman, Alivia
Stodola, Nisha Forrest

Page | 86
Front Row: Ivy Horn, Haley Mueller, Anna
Laughlin, Kristin O’Bel, Preston Adams
Back Row: Mrs. Inabnit-Bakken, Gianna Hamele,
Seiara Timmens, Kaleigh Dallman, Dalton Beck,
McKenna Overland, Carsen Wright

Page | 87
Cheesy Potatoes

Dalton Beck
32 oz. pkg. frozen hash browns
1 can cream of chicken soup
1 c. sour cream
½ c. melted butter
8 oz. shredded cheese

In a large bowl stir together soup and sour cream.

Melt butter and add into soup and sour cream.
Add shredded cheese. Stir. Add hash browns.
Stir. Put in a 9 x 13 pan and bake at 350° for 45
minutes to 1 hour. (My family likes the edges
brown and crispy so I bake for 1 hour.)

BLT Salad

Dalton Beck
1 pkg. Wacky Mac Noodles
1 bunch green onions, chopped
3 tomatoes, chopped
1 lb. bacon
½ head leaf lettuce, chopped
1 c. mayonnaise
1 Dijon honey mustard salad dressing

Page | 88
Cook noodles according to package. Drain. Run
noodles under cold water to cool off. Fry bacon
and cut up into pieces. Combine green onions,
tomatoes, lettuce, noodles and bacon in a large
bowl. Mix mayonnaise and salad dressing in a
little bowl. Add mayonnaise mixture to the large
bowl and refrigerate until ready to eat.

Stuffed Acorn Squash

Seiara Timmens
4 medium acorn squash
1 small boneless ham cut into 1 inch cubes
1 tsp. cinnamon
2 T. butter
1 c. walnut, chopped
2 T. brown sugar

Cut squash in half and scoop out the seeds. Add

brown sugar, cinnamon, butter, ham and walnuts.
Bake in oven at 350° for one hour or until tender.

Baked Swiss Roesti Potatoes

Cindy Detra
12 good sized potatoes, peeled
½ lb. shredded Swiss cheese
½ c. butter
seasoned salt
1 pt. whipping cream
½ c. chopped onions (optional)

Boil potatoes until done, but firm. Cool and shred.

Layer potatoes with cheese and onions in a 9 x 13
greased pan. Dot with butte and sprinkle with
seasoned salt. (Can be made to this point the day
before.) Right before baking, pour cream over top.
Bake at 350° for 45 minutes, or until lightly
browned. Time saver idea: Buy ready to use
Page | 89
shredded fresh potatoes in the refrigerator section
at the grocery

Three Bean Casserole

Haley Mueller
1 ½ lb. hamburger
1 onion, chopped
15 oz. can pork and beans
15 oz. can kidney beans, drained
15 oz. can butter beans
½ c. ketchup
¼ c. brown sugar
Salt and pepper to taste

Brown hamburger and onion. Add beans, ketchup,

and brown sugar. Pour in casserole dish and bake
at 350° for 45 minutes. This can also be heated in
a crockpot.

Broccoli and Cauliflower Casserole

Katie Letcher – PTO President
1 c. water
¾ c. instant rice
12 slices American cheese
1 can cream of mushroom soup
1 stick margarine, melted
1 roll Ritz crackers, crushed
1 pkg. broccoli/cauliflower/carrot mix, frozen

Place frozen vegetable mix in a 9 x 13 pan. Add

water and rice. Bake at 350° until water is gone.
Layer 6 slices of cheese, soup, then the rest of the
soup. Melt butter and mix with crackers. Put
cracker mix on top of vegetable mix. Bake at
350° until bubbly.

Page | 90
Cheesy Potato Casserole

Ivy Horn
16 oz. sour cream
1 c. butter, melted
1 tsp. salt
1 small onion, chopped
1 can cream of mushroom soup
2 c. cornflakes, crushed
¼ c. butter, melted
2 lb. bag frozen, cubed hash browns, thawed
16 oz. package grated sharp cheddar cheese

Preheat oven to 350°. Mix together the hash

browns, 1 C. melted butter, salt, onion, sour
cream, cheese and mushroom soup. Pour into a 9
x 13 baking pan. Combine the cornflakes and ¼
cup butter. Place on top of potato mixture. Bake
for 45 minutes.

Stuffed Green Peppers

Seiara Timmens
6 green peppers
1 lb. ground pork sausage
1 lb. lean ground hamburger
1 c. white rice
1 jar spaghetti sauce
2 eggs

Combine pork, hamburger, rice and eggs. Cut the

tops off on the peppers and clean out all the
seeds. Form balls of rice mixture and put into the
peppers. Pour spaghetti sauce over peppers.
Bake at 350° for 1 hour.

Page | 91
Broccoli Casserole
½ c. onion, chopped and sautéed 2 T. butter
1 can golden mushroom soup ½ c. rice
1 pkg. frozen broccoli Bread crumbs
Parmesan cheese Salt and pepper

Mix together onion, butter, soup, rice and broccoli.

Add to top: salt, pepper, bread crumbs and
Parmesan cheese. Bake at 350° for 45 minutes.

Cheesy Roasted Potatoes

Ivy Horn
1 c. shredded cheddar cheese
2 (15 oz.) cans whole, white potatoes
2 T. butter, melted
1 tsp. garlic powder

Preheat oven to 400°. Drain potatoes. Mix the

butter and garlic powder. Coat potatoes with
garlic butter. Place in baking pan and cook for
about 30 minutes, until golden. Sprinkle with
cheese and cook until cheese is melted, about 10

Page | 92
Cauliflower with Cheese Sauce

1 whole cauliflower 2 T. butter

4 T. flour ½ tsp salt
2 c. milk 1 c. American
cheese, grated
Dash of pepper

Melt butter in saucepan. Add flour mixed with

seasonings and stir until well blended. Add milk
and stir constantly until thick. Add grated cheese.
Cook slowly until cheese has melted. Place whole
cooked cauliflower on a dish for serving. Pour
cheese sauce over.

Baked Mashed Potatoes

Kristin O’Bel

5 lbs. potatoes
1 c. shredded cheddar cheese
16 oz. sour cream
1 tsp. paprika
2 tsp. pepper
½ stick butter

Boil potatoes. Mash them. Then add sour cream,

cheddar cheese and pepper. Mix with a hand
mixer until really smooth. Grease a 9 x 13 glass
casserole dish with butter. Put potatoes in. Then
sprinkle with paprika and put butter on top. Bake
in oven at 350° for 30 minutes uncovered. Stir
then serve.

Page | 93
Macaroni Summer Salad

1 lb. elbow macaroni 2 c.

2 T. celery salt 1 tsp. garlic
2 large tomatoes 1 large onion
1 tsp. black pepper
1 c. sharp cheddar cheese, shredded

Boil elbow macaroni until tender. Drain and cool

with cold water. Put drained pasta in a large bowl.
Dice onions and tomatoes and put in bowl with
pasta. Add mayonnaise, cheese, celery salt, garlic
powder and black pepper. Stir all together and
refrigerate for one hour and then enjoy.

Creamy Mushroom Bowties

McKenna Overland
6 c. uncooked bowtie pasta
1 lb. sliced fresh mushrooms
½ tsp. salt
¼ tsp pepper
2 T. butter
1 pkg. garlic herb cheese spread
¼ c. chicken broth

Cook pasta according to package directions.

Meanwhile, in a large skillet, sauté mushrooms,
salt and pepper in butter until tender. Add cheese
spread and broth. Cook and stir until blended.
Drain pasta; add to skillet and toss to coat.
Yield: 9

Page | 94
Vegetables in Cream Sauce

McKenna Overland

1 pkg. frozen broccoli, cauliflower and carrot blend

¼ lb. (4 oz.) Velveeta cheese, cut up
4 oz. cream cheese, cubed

Layer the vegetables, Velveeta and cream cheese

in 1 ½ quart microwaveable dish. Cover.
Microwave on high 13 minutes or until vegetables
are heated through, stirring after 7 minutes. Stir
until well blended.

Roasted Red Potatoes with Bacon and


Kaleigh Dallman
½ c. Ranch dressing
½ c. shredded cheddar cheese
¼ c. Bacon Bits
2 lbs. small red potatoes, quartered
1 T. chopped fresh parsley

Preheat oven to 350°. Mix dressing, cheese and

bacon bits in large bowl. Add potatoes; toss
Spoon into lightly greased 13 x 9 inch baking dish;
cover with foil. Bake 40 min. Remove foil; bake an
additional 15min or until potatoes are tender.
Sprinkle with parsley.


Page | 95
Anna Laughlin
2 c. asparagus, diced ½ c. onion,
5-6 lg. button mushrooms 2 T. butter
Grated parmesan

Melt butter in a fry pan (cast iron skillet). Dump in

asparagus, onion and mushrooms. Fry over
medium heat. Heat just until tender but still
crunchy. Serve. Top with parmesan.

Pecan Sweet Potatoes

Gianna Hamele
2 eggs
1 tsp. vanilla
1 c. sugar
½ c. margarine or butter
4 c. sweet potatoes-peeled, baked and mashed

Add the above ingredients together. Put in a

sprayed baking dish.

1 c. whole pecans
⅓ c. flour
¾ c. brown sugar
⅓ c. margarine or butter, melted

Sprinkle on top of sweet potatoes and bake at

350° for 30 minutes or until brown.

Buttermilk Mashed Potatoes

Carsen Wright

3 garlic cloves, minced 2 c. chicken broth

Page | 96
1 T. olive oil 1 ½ c. warm
1 ¼ tsp. salt, divided ¼ tsp. pepper
⅓ c. butter, melted
4 T. chopped fresh chives
3 ½ lb. Yukon Gold Potatoes, peeled and cubed

Sauté garlic in hot oil in a Dutch oven over

medium heat 3 minutes. Add 8 cups water,
chicken broth, potatoes and ¼ tsp salt; bring to a
boil. Cover, reduce heat and cook 15 to 20
minutes until tender. Drain potatoes and return to
Dutch oven. Add buttermilk, butter, pepper and
remaining 1 tsp salt. Mash potatoes to desired
consistency. Sprinkle evenly with chives. Serve.
Makes 6 servings.

Toasted Pecan and Broccoli Salad

Carsen Wright

⅓ c. pecans , chopped 1 c. light

⅓ c. sugar 2 T. cider vinegar
¼ c. red onion, chopped
1 ½ lb. fresh broccoli florets, chopped
⅓ c. sweetened dried cranberries
4 slices bacon, cooked and crumbled

Place pecans in a single layer in a shallow pan.

Bake at 350° for 6 to 8 minutes until lightly
toasted, stirring occasionally. Stir together
mayonnaise, sugar and vinegar in a large bowl;
add broccoli, onion and cranberries. Cover and
chill 2 hours. Sprinkle with pecans and bacon just
before serving.
Makes 10 servings.
Baked Beans

Page | 97
Brandon Janes
1 lb. bacon
1 jar Randall mixed beans (in a glass jar)
1-2 onions, chopped
1 lb. hamburger (optional)
Yellow mustard
Brown sugar
Garlic powder

Cut bacon into chunks and fry. Fry hamburger into

crumbles in separate pan (if using). Put following
ingredients into slow cooker: beans, onions,
hamburger, bacon and bacon grease. Add to taste
ketchup, yellow mustard, brown sugar, garlic
powder and molasses (use more molasses than
any of the other added ingredients). Heat in slow
cooker for 2 to 3 hours.

Three Bean Salad

Brandon Janes
1 can green beans 1 can red
kidney beans
1 can yellow beans ½ c. vinegar
1 green pepper, chopped ½ c. vegetable
1 sm. onion, chopped ½ to ¾ c.
1 tsp. salt ½ tsp. black pepper

Drain beans thoroughly and put in bowl. Add

onion and green pepper (optional). Mix well. Add
salt, pepper, vinegar, vegetable oil and sugar (to
taste preference). Toss to blend. Refrigerate
several hours. Drain and serve.

Page | 98
Roasted Cauliflower
1 head cauliflower, cut into flowerets 1 T. olive
½ tsp. garlic powder ¼
¼ tsp. freshly ground black pepper
1 red onion, cut into ½ inch thick wedges

Place a large jelly-roll pan into a 500° oven for 5

minutes. Meanwhile, combine oil and next 3
ingredients in a large bowl. Add cauliflower and
onion; stir well until coated. Pour vegetables onto
hot jelly-roll pan and spread into a single layer.
Bake at 500° for 15 minutes or until browned,
stirring occasionally. Serves 4 to 5.

Party Carrots

Haley Knauf
2 lbs. carrots, sliced
2 tsp. chicken bouillon granules
8 oz. cream cheese, cubed
8 oz. processed cheese (Velveeta), cubed
2 T. butter
4 green onions, sliced
¼ tsp. salt
¼ tsp. pepper

Place 1 inch of water in a large saucepan; add

carrots and bouillon. Bring to a boil. Reduce heat.
Cover and simmer for 7-9 minutes or until crisp-
tender. Meanwhile, in another large saucepan,
combine processed cheese and butter. Cook and
stir over low heat until melted. Add the cream
cheese, onions, salt and pepper. Cook and stir
until cream cheese is melted. Drain the carrots;
stir into the cheese sauce. Transfer to a greased
shallow 2 quart baking dish. Cover and bake at
Page | 99
350° for 20 to 25 minutes or until bubbly.
Yield: 8 servings
Pork Fried Rice
Haley Knauf
¼ c. carrot, finely chopped ⅛ tsp. garlic
¼ c. fresh broccoli, chopped ¼ c. frozen
1 green onion, chopped 1 T. butter
1 c. cold, cooked long-grain rice 1 egg, beaten

4 ½ tsp. reduced sodium soy sauce

1/8 tsp. ground ginger
6 oz. pork loin chop, cut into ½ inch pieces

In a large skillet, sauté the pork, carrot, broccoli,

peas and onion in butter until pork is no longer
pink. Remove from skillet and set aside. In same
skillet, cook and stir egg over medium heat until
completely set. Stir in the rice, soy sauce, garlic
powder, ginger and pork mixture; heat through.
Recipe can easily be doubled.

Tomato Pie
½ c. grated Parmesan cheese 1 onion,
4 tomatoes, seeded and chopped 1 c.
1 c. shredded cheddar cheese 9 in. unbaked
pie crust 10 to 12 fresh basil leaves, chopped
1 c. shredded mozzarella cheese, divided

Prick bottom of a pie crust several times with the

tines of a fork; bake at 425° for 8 to 10 minutes.
Sprinkle bottom of pie crust with ¼ C mozzarella
cheese. Layer with half each of tomatoes, onion,
and basil; repeat layers. Combine ¾ C mozzarella
Page | 100
cheese, cheddar cheese and mayonnaise. Spread
mixture over top of pie; sprinkle with Parmesan
cheese. Bake at 350° on bottom rack of oven for
35 to 40 minutes. Let stand 15 minutes before
Serves 6.

Easy Cheesy Scalloped Potatoes

ShayLee Levin
½ c. sour cream
8 oz. cream cheese, softened
1 c. chicken broth
3 lbs. red potatoes, thinly sliced
1 c. frozen peas
8 oz. shredded cheddar cheese, divided
1 pkg. (6 oz.) smoked ham, chopped

Preheat oven to 350°. Spray 13 x 9 in. baking dish

with cooking spray. Mix cream cheese, sour cream
and chicken broth in large bowl until well blended.
Add potatoes, ham, peas and 1 ¾ C cheese; stir
gently to coat all ingredients. Spoon into prepared
baking dish. Sprinkle with remaining ¼ C cheese.
Bake 1 hour or until heated through and potatoes
are tender. Makes 15 servings, ¾ C

Page | 101
Loaded Baked Potato Soup

ShayLee Levin
1 c. milk
¼ c. sour cream
2 T. sliced green onions, divided
2 medium baking potatoes, unpeeled
3 slices bacon, cooked, crumbled and divided
¾ c. shredded cheddar cheese, divided
14 ½ oz. can fat free, reduced sodium chicken

Pierce potatoes; microwave on high 5 minutes,

turning over after 2 ½ minutes. Cut potatoes into
chunks. Combine potatoes, broth and milk in large
microwaveable bowl. Microwave on high 6
minutes, stirring after 3 minutes. Slightly crush
potatoes with a potato masher. Reserve 2
tablespoons each of the bacon and cheese and 1
tablespoon of the onions for toppings; set aside.
Add remaining bacon, cheese and onions to soup.
Serve topped with reserved bacon, cheese, onions
and sour cream. Makes 4 servings, 1 cup each.

Page | 102
Cucumber Salad
Alycia O’Bel
3 med. cucumbers
1 tsp. brown vinegar
½ tsp. sugar
sprinkle of dill weed
1 T. milk
1 c. mayonnaise

Peel and slice cucumbers. Add all ingredients and

mix. Best after sitting overnight.

Taco Dip
Alycia O’Bel
1 pkg. taco seasoning
⅓ lb. hamburger
8 oz. cream cheese
8 oz. sour cream
½ sm. head lettuce
1 med. tomato, chopped
1 bag bite size Tostitos chips
1 sm. can chopped or sliced black olives
1 c. shredded cheese (your choice-cheddar,
cheddar/mozzarella with taco seasoning…)

Mix cream cheese, sour cream and ½ package

taco seasoning with a hand mixer. When mixed
well smooth over the bottom of a 10 x 7
Tupperware container. Add a layer of chopped
lettuce. Spread the layer of cheese, then tomato,
and next a layer of black olives. Brown and drain
the hamburger. Add the other ½ package of taco
seasoning to the drained hamburger. Sprinkle the
hamburger over the dish. Use the Tostitos chips
(or cheesy Doritos-your choice) to dip into the taco
dip and enjoy!
Creamy Vegetable Casserole

Nathaniel Ross
Page | 103
1 pkg. (16 oz.) frozen broccoli, carrots and
1 can condensed cream of mushroom soup
8 oz. spreadable garden vegetable cream cheese
½-1 c. seasoned croutons

Prepare vegetables according to package

directions; drain and place in a large bowl. Stir in
soup and cream cheese. Transfer to a greased 1
quart baking dish. Sprinkle with croutons. Bake
uncovered at 375° for 25 minutes or until bubbly.

Easy Cheesy Potato Bake

Ms. Olson – 4K Teacher
2 boxes of Au Gratin potatoes, mixed as directed
on the box
1lb. hamburger, browned
1 bag frozen mixed veggies

Combine all in a 9 x 13 pan and bake at 425° for

35 to 40 minutes.

Holiday Green Bean Casserole

Kelsey Hoesly
¾ c. milk
2 cans (1 lb. each) cut green beans, drained
1 can (10 3/4 oz.) condensed cream. of mushroom
⅛ tsp. black pepper
1 can (2.8 oz.) Durkee French Fried Onions

Combine beans, milk, soup, pepper and ½ can

French fried onions, pour into a 1 ½ quart
casserole. Bake uncovered at 350° for 30 minutes.
Top with remaining onions and bake 5 min. longer.
Makes 6 servings.
Scalloped Corn
Page | 104
2 eggs, beaten 1 c. milk
1 can cream style corn 2 T. butter, melted
1 c. soda cracker crumbs, divided ¼ tsp. salt
Dash of pepper

Combine eggs, milk, ⅔ cup cracker crumbs, salt

and pepper. Stir in corn. Put into a 1 quart
casserole dish. Toss butter with remaining crumbs;
sprinkle on top of corn mixture. Bake, uncovered
at 350° for 1 hour or until knife inserted in center
comes out clean.

Broccoli Casserole

Thomas Fry
16 oz. frozen chopped broccoli 1 stick of
16 oz. Cheese whiz 2 (10 3/4 oz.)
cans cream of mushroom soup 1 c.
Minute Rice

Combine all ingredients and bake for 1 hour at


Grandma Patti's Party Potatoes

Peyton Zurfluh
1 small pkg. of Betty Crocker potato buds
1 small carton of sour cream
8 oz. pkg of cream cheese
1 tsp. garlic salt
1 T. butter, melted

Follow directions on box of potato buds. Add in

sour cream, cream cheese, and garlic salt.
Sprinkle with paprika and dot with butter. Bake
uncovered at 350 ° for 1 hour.
Sweet Potato Crisp
Page | 105
Macyle Schwartz
8 oz. cream cheese, softened
2 lb. sweet potatoes (about 7 medium), peeled,
cooked and coarsley mashed
¼ c. firmly packed brown sugar
¼ tsp. ground cinnamon
1 c. chopped apples
½ c. dried cranberries
3 T. flour
2 T. brown sugar
3 T. butter
3 c. honey-flavored multi-grain cereal flakes with
oat clusters

Preheat oven to 350°. Beat cream cheese, sweet

potatoes, ¼ cup brown sugar and cinnamon with
electric mixer on medium speed until well blended.
Spoon into 2-qt. shallow baking dish; top with
apples and cranberries. Mix flour and 2
tablespoons brown sugar in large bowl; cut in
butter until mixture resembles coarse crumbs. Stir
in cereal. Sprinkle over fruit mixture. Bake for 35
to 40 min. or until heated through.

Main Dishes
3 Grade Classes

Page | 106
Front row: Paige Shapiro, Kaitlyn Trow, Destiny
Gabrielse-Brown, Sydney Bloedel, Aimee Walters,
McKayla Weaver, Kirsten Oliver, and Samie Boeck
Back row: Brek Kaether, Dylan Phalin, Kalyn
Lawrence, Libby Beck, Ben Lent, Corbin Kelley, and
Mrs. Freitag
Not Pictured: JD Mather and David Mora

Back row: Mrs. Searls, Sydney Mortaloni,

Branden Lange, Payton Zurfluh, Piper Bailey,
Madison Peters, Chrisanthalyn Tackett, Jamison
Stauffacher Front row: Morgan O’Dair, Joshua
Dahl, Jessica Short, Cassandra Reynolds, Megan
Anderson, Israel Pechi, Jacob Flood, Alex Karolczak
Chicken and Stuffing Casserole
Kaether 1 lg. pkg. onion and sage stuffing
Page | 107
6 boneless chicken breast
3 cans cream of chicken Soup

Make stuffing as directed on package. Cut chicken

breast into cubes or pull apart. Layer chicken on
bottom of 9 x 13 pan, stuffing and cream of
chicken soup on top. Cover with tin foil and bake at
350° for 30 to 40 minutes.

Creamy Italian Casserole

Kaitlyn Trow
8 oz. noodles 1 lb.
1 tsp. garlic powder 1 T. sugar
¼ tsp. pepper 12 oz. tomato
8 oz. cream cheese 1 c. sharp
16 oz. sour cream 1 small onion,
15 oz. tomato sauce

Cook noodles. Brown meat; add tomato sauce and

paste, sugar, garlic, onion, pepper; simmer. Stir
together softened cream cheese and sour cream.
In a 2 quart casserole, layer meat, noodles and
cream cheese mixture. End with hamburger on
top. Sprinkle with cheddar cheese and bake at
350° for 30 minutes.

Page | 108
2 lbs. ground beef
1 can peas, drained
1 can cream of mushroom soup
onion salt and pepper to taste
6 medium potatoes, peeled, cut and boiled

Put raw meat on bottom of 9 x 13 pan. Grate

cooked potatoes over meat. Add chopped onion,
salt and pepper. Add peas. Pour cream of
mushroom soup over all. Bake at 325° for 50 to 60

Grandma Lawrence’s French Toast

Kalyn Lawrence
2 eggs ¾ c. milk
1 tsp. vanilla 1 T. cooking oil
4 - 6 slices white bread

Beat eggs until well mixed; add milk and vanilla

and mix. In a large frying pan, heat oil. Dip bread
in egg mixture on both sides and place in frying
pan. Fry until golden brown and turn over and
repeat on the other side. Serve right away with
butter and powdered sugar.

Page | 109
Baked Spaghetti
1 lb. hamburger
1.5 lb. spaghetti
1 lb. Velveeta Cheese
2 lg. jars of Ragu
Parmesan Cheese

Brown hamburger, cook spaghetti noodles and

drain. Cube Velveeta cheese into 1 inch cubes.
Place noodles in 5 quart casserole dish. Add
cheese and Ragu spaghetti sauce. Mix well,
sprinkle with parmesan cheese. Bake at 300° for
45 minutes.

Grandma’s Beef Stroganoff

Kalyn Lawrence

Page | 110
½ c. chopped Onion
6 tsp. Poppy seeds
flour to dust steak pieces
¼ lb. real butter
salt and pepper to taste
1 bag dumpling noodles
2 c. sliced mushrooms
2 cans cream of mushroom soup
16 oz. sour cream
2 lbs. round or sirloin steak, cut into bite size

Brown steak dusted in flour in butter. Add onions

and cook until onions tender. Add 2 cups water.
Reduce heat and simmer until meat is tender,
stirring often. In a large saucepan bring 4 cups
water to a boil. Add 1 bag dumpling noodles and
cook until tender. In small saucepan melt butter
and cook until light brown. Add 6tsp. poppy seeds
and continue to cook to a golden brown. Drain and
rinse noodles and return to large pan. Add poppy
seed and butter mixture and toss to mix. Add
mushrooms and cream of mushroom soup to meat
mixture and cook until tender. Right before
serving, increase heat and add 16 oz. carton sour
cream. Noodles and meat sauce can be mixed
together before serving or served separately and
sauce spooned over noodles at the table. Either
way it is delicious.

Paula’s Unique Italian Spaghetti

Dylan Phalin
For the Sauce….

Page | 111
Get out an 8 qt stockpot, along with frying pan
turner utensil and a large sauce pan. Spray
stockpot bottom with cooking spray, place on
burner set at medium high, add 2 lbs of fresh
ground chuck, using the frying pan turner to chop
at the meat (leaving it coarsely chopped) while
turning and browning it.
Meanwhile place large saucepan on another burner
turned on high adding the following:
5 Johnsonville mild Italian brats, rinse and leave
whole but, poke each one 3 times with paring
knife, so grease escapes while precooking. And
then add; enough warm water to cover, topping
pan with a lid placed ajar, bring to boil, turn down
to a slow simmer. Then simmer about 1 hour on
low medium.
When ground chuck is browned turn out of pot and
drain well. Return the drained meat to the same
clean, (sprayed again with cooking spray)
stockpot. Now add the following ingredients to the
meat in stockpot, while your brats are still
simmering in the other saucepan:
3 (15 oz.) cans chicken broth
2 (15 oz.) cans Hunts Tomato Sauce
2 (12 oz.) cans Hunts Tomato Paste
1 med to lg. onion, diced
1 med. to lg. green pepper diced
½ (15 oz.) can lg. pitted and drained black olives,
put thru egg slicer
2 whole bay Leaves
5-6 garlic cloves, crushed
⅔or ¾ c. packed brown sugar - catered to your
own taste
2 Envelopes of either Lawry’s or McCormick
spaghetti sauce mix
(7 ½ oz._ can of sliced mushrooms, undrained
5 Precooked (for about 1 hour) mild Italian brats,
sliced into ½” pieces

Page | 112
Fold all ingredients together. Turn burner up to
medium high with careful monitored stirring and
scraping of the bottom of the stockpot until sauce
starts to bubble. Then turn down to low medium
(just so sauce slowly simmers) with lid placed ajar,
so steam escapes. At this time if you choose the
sauce could be placed into a cooking sprayed
crock pot turned on low if you are going to be gone
all day. Otherwise you need to simmer the sauce
on a low medium heat for 2 hours, stirring on and
off during the whole while (being sure to scrape
bottom good each time while stirring).
Serve this luscious sauce over cooked and drained
well, only linguine or fettuccine pasta. The Italians
say the thinner the pasta the better, because it
soaks up the sauce better. I have even tried Angel
Hair Pasta, it too was great! Once you drain the
pasta well, sprinkle a little olive oil over it and toss
so pasta doesn’t stick together. Optional sides:
garlic bread sticks, green beans, Jello salad.

Hamburger Stroganoff on French Bread

Libby Beck
1 ½ lbs. hamburger 1 c. water
1 loaf French bread ½ c. onions
shredded cheddar cheese ½ c. sour
Page | 113
1 can mushrooms, optional
1 envelope beef stroganoff mix

Brown hamburger and onions; drain grease. Stir in

water and envelope of stroganoff mix. Heat for 10
minutes. Add sour cream and turn off. Meanwhile,
cut a loaf of French bread in half length wise.
Spread with soft butter and toast in broiler on
cookie sheet. Pile meat mixture onto bread. Top
with shredded cheddar cheese and bake at 375°
for 7 to 10 minutes. Cut into chunks and serve.

Spicy Meat Loaf

Kari Hoesly – PTO Vice President

2 eggs, beaten ¾ c. milk

⅔ c. fine dry bread crumbs 1 tsp. salt
2 T. onions, finely chopped Dash of pepper
½ tsp. chili powder 1 T. brown
1 ½ lbs. ground beef ½ tsp dry
¼ c. hot style catsup

In mixing bowl, combine egg, milk, bread crumbs,

onion, salt, chili powder and pepper. Add beef;
mix well. Shape into a loaf in a 10 x 6 x 1 ½ inch
baking dish or in and 8 ½ x 4 ½ x 2 ½ inch dish.
Cook covered at medium- high for 20 to 22
minutes, giving dish a half turn once. Drain off
excess fat. In bowl, combine catsup, brown sugar
and dry mustard. Spread or spoon atop meat.
Cook uncovered at medium high for 1 ½ to 2
minutes. Let stand 5 minutes before serving.
Makes 6 servings.

Tacos Ahogados

David Mora

Page | 114
1 doz. tortillas 2 lbs. potatoes
1 lb. chile guajillo 1 lb. onions
½ lb. tomatoes 1 piece cabbage
pinch of salt, pepper and garlic

Boil the potatoes, tomatoes and chile guajillo each

separate. Cut the onions in slices. Cut the
cabbage. Mash the potatoes. Warm the tortillas up
and fill them with the mashed potatoes. Fry the
tacos. To make salsa ahogado: grind the chiles and
tomatoes together with salt, pepper and garlic.
Cook the mix for a couple of minutes. Serve the
fried tacos in a dish and pour some salsa in. Put
some onion and cabbage on top also.


David Mora
3 doz. tortillas 1 lb. cheese
1 piece onion 1 ½ lb. green
2 c. oil ½ lb. jalapeno
pinch of salt
1 tsp. Knorr (chicken flavor bouillon)

Cut the tortillas in squares by stacking about 6

tortillas and cutting in half, then quarters. Fry the
tortillas and drain them in a strainer. Boil the green
tomatoes and peppers; drain and grate in blender.
Fry the onions. Put the fried tortillas in a large
skillet, add the green salsa, onions, season with
salt & Knorr. Finally spread the cheese on top and
Cheesy Chicken Potatoes

Samie Boeck

Page | 115
2 c. boiling water
1 pkg. Hungry Jack four cheese potatoes
2 T. margarine or butter
4 oz. shredded cheddar cheese
⅔ c. milk
2 c. chicken, cubed cooked
½ c. sour cream
2 c. frozen broccoli florets, thawed

Heat oven to 425°. Combine potato slices, sauce

mix, margarine and boiling water in un-greased 8
inch square glass baking dish. Stir in milk. Bake for
20 minutes. Remove baking dish from oven. Stir in
chicken, broccoli florets and sour cream, sprinkle
with cheese. Bake an additional 10 to 12 minutes
or until potatoes are tender. Let stand for about 5
minutes to thicken sauce.

One Dish Macaroni and Beef

Samie Boeck

1 lb. ground beef 1 T. brown sugar

1 c. uncooked macaroni ½ tsp. paprika
¼ c. chopped onion ½ tsp. salt
1 c. tomato sauce ¼ tsp. pepper
1 c. water ⅓c. ketchup
1 can whole kernel corn

Combine all ingredients in a 2 quart casserole dish,

mixing well. Cook, covered for 15 minutes or until
macaroni is tender, stirring once. Let stand for
several minutes to finish cooking.
Chicken Divan
8 chicken breast 1 pkg. stuffing cubes
2 lg. pkgs. frozen broccoli 3 T. butter

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2 cans cream of chicken soup 1 c.
1 T. lemon juice ½ tsp. curry powder
2 c. grated sharp cheddar cheese

Spray bottom of 9 x 13 pan with non-stick cooking

spray. Layer broccoli on bottom of pan. Cover with
chicken. Top with mixture of soup, mayonnaise,
lemon juice and curry powder. Cover with cheese
then stuffing mix. Drizzle with melted butter. Bake
at 350° for 45 minutes or until chicken is done.

Marinated Flank Steak


½ c. vegetable oil ¼ c soy sauce

¼ c. red wine vinegar ½ tsp. ground
2 tsp. Worchester sauce 1 garlic clove,
1 ½ lb. flank steak

Mix marinade and pour over steak in 9 x 13 pan.

Refrigerate for four or more hours. If marinade
does not cover steak, you can add a small amount
of water to increase the volume. If you would like
to prepare steak for future use, place marinade
and steak in a freezer bag and freeze. Grill or broil
steak according to taste.

Chicken Pizza with a Kick

Paige Shapiro
12 oz. skinless boneless chicken breast
2 tsp. cooking oil
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1 medium red sweet pepper
½ of a medium onion
13.8 oz. pkg. refrigerated pizza dough
½ c. bottled mild picante sauce or taco sauce
½ c. shredded sharp cheddar cheese

Cut chicken breast, sweet pepper and onion in thin

stripes. In a large nonstick skillet cook chicken
strips in hot oil over medium-high heat about 5
minutes or until no longer pink. Remove from
skillet. Add sweet pepper and onion to skillet; cook
about 5 minutes or until tender. Remove from
skillet; set aside. Coat a 15 x 10 x 1 inch baking
pan with nonstick cooking spray. Unroll pizza
dough into pan; press with fingers to form 12 x 8
inch rectangle. Pinch edges of dough to form crust.
Spread crust with picante sauce. Top with chicken
and vegetables; sprinkle with cheddar cheese.

Beefy Italian Skillet


1 lb. boneless Beef Round Steak non-stick

cooking spray
2 c. sliced fresh mushrooms 1 c. onion,

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1 c. green sweet pepper, chopped 2 cloves garlic,
½ c. celery, chopped
½ tsp. dried basil, crushed
2 T. grated parmesan cheese
14.5 oz can tomatoes, drained and cut
¼ tsp. cried oregano, crushed
¼ tsp. crushed red pepper

Trim fat from meat. Cut meat into 4 serving size

pieces. Lightly coat an unheated large skillet with
cooking spray. Heat over medium heat. Add meat
to skillet; cook each piece on both sides until
brown. Remove meat from skillet. Add mushrooms,
onion, sweet pepper, celery and garlic to the
skillet. Cook until vegetables are nearly tender. Stir
in undrained tomatoes, basil, oregano and if
desired, crushed red pepper. Add meat to skillet,
spooning vegetable mixture over the meat.
Simmer, covered about 1 hour and 15 minutes or
until meat is tender, stirring occasionally.
Meanwhile, cook spaghetti according to package
directions. Transfer meat to a serving platter.
Spoon vegetable mixture over meat. Serve with
spaghetti. If desired, sprinkle with parmesan

Mexican Chicken
Katie Letcher – PTO President
½ stick of margarine
1 small onion, chopped
1 can cheddar cheese soup
1 pkg. sliced Monterey Jack cheese
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1 pkg. taco flavored Doritos
1 can green chilies, chopped
1 can cream of celery soup
1 can chicken broth
chicken breasts, cooked and cubed (also good with
canned chicken)

In a large skillet sauté onions and chilies in the

butter. Add chicken, soups and chicken broth to
skillet stirring until well mixed. In a 9 x 13 dish
pour the package of Doritos, crushing slightly.
Pour soup mixture over the chips. Place sliced
cheese on top. Bake at 350° until cheese melts.

Sami Patchen
Double pie crust
Round steak, cut up
Potatoes, cubed
½ c. milk
Salt and pepper to taste

Preheat oven to 400°. Fill pie crust with steak,

potatoes and onion. Cover with a pie crust and cut
four 2 inch slits in the top. Dot pie crust with
butter and season with salt and pepper. Cook for
½ and hour and then pour ½ c. milk into the slits.
Bake another ½ to ¾ and hour more.
Chow Mein Hot Dish

Madison Peters
1 lb. ground Beef chow mien noodles
2 c. celery, diced ½ c. onion
½ c. rice, uncooked 2 c. water or
10 ½ oz. can cream of chicken soup

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Brown and drain ground beef, celery and onions.
Then add soup, rice and water. Bake in casserole
dish for 1 hour at 375°. During last 15 minutes of
baking time, cover the casserole with chow mien
noodles. Do not add extra salt to this recipe.

Crock Pot Lasagna

Madison Peters
1 lb. bulk Italian sausage
15 oz. container ricotta cheese
¾ c. water
12 no boil lasagna noodles
8 oz. pkg. shredded Italian cheese blend
26 oz. jar Chunky Tomato Basil and Cheese Pasta

Lightly coat a 4 quart slow cooker with cooking

spray. In a large skillet cook sausage until brown.
Place ½ cup of meat mixture in bottom of cooker.
Layer 4 noodles (break noodles to fit) on top of
meat mixture. Top with ⅓ of the ricotta cheese, ⅓
of the remaining meat mixture and ⅓ of the
shredded cheese. Repeat layers twice, starting
with noodles and ending with meat mixture. Wrap
and chill remaining shredded cheese. Cover and
cook on low heat for 4 to 6 hours or on high heat
for 2 to 3 hours. Sprinkle with remaining shredded
cheese. Let stand for 15 minutes before serving.

Cheesy Chicken and Rice Casserole

Joshua Dahl
¾ c. rice, uncooked
1 ⅓ c. water
½ tsp. onion powder
¼ tsp. pepper
2 c. mixed vegetables halves
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½ c. shredded cheddar cheese
4 skinless boneless chicken breast
1 can Campbell’s cream of chicken soup

Stir soup, water, rice, onion powder, pepper and

vegetables in 11 x 8 (2 qt) shallow baking dish. Top
with chicken, season chicken as desired, cover.
Bake at 375° for 50 minutes or until chicken and
rice are done. Top with cheese, let casserole stand
for 10 minutes. Stir rice before serving.

Broccoli Casserole

Payton Zurfluh

¼ c. onion, chopped 8 oz. jar Cheez

2/3 c. Minute Rice, uncooked 2 c. carrots,
¼ c. celery, chopped ¼ c. butter
10 oz. pkg. frozen broccoli
1 can cream of chicken and mushroom soup

Sauté onion, celery and melted butter. Partially

cook frozen broccoli and carrots in a casserole dish
in the microwave. Drain. Add Cheez Whiz, soup
and minute rice to the sautéed onions and celery
mixture. Add this to the broccoli and carrots. Mix
well. Bake at 350° for 1 hour.

Mashed Potato Beef Casserole

Joshua Dahl
2 bacon strips, diced
1 T. Worcestershire sauce
1 lb. ground beef
1 tsp. dried tarragon
1 lg. onion, finely chopped
¼ tsp. pepper
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¼ lb. fresh mushrooms, sliced
3 c. hot mashed potatoes
1 lg. carrot, finely chopped
¾ c. shredded cheddar cheese, divided
2 T. flour
1 c. beef broth

In a skillet, cook bacon until crisp, drain, reserving

1 teaspoon drippings. Set bacon aside. Cook beef
in drippings over medium heat until no longer
pink, drain. Toss onion, mushrooms, carrot and
celery in flour; add to skillet with the broth,
Worcestershire sauce, tarragon and pepper. Bring
to a boil, reduce heat, simmer uncovered for 15 to
20 minutes or until vegetables are tender. Add
bacon, transfer to a greased 2 qt. baking dish.
Combine potatoes and ½ cup of cheese, spread
over beef mixture. Sprinkle with paprika and
remaining cheese. Bake uncovered at 350° for 20
to 25 minutes or until heated through. Broil 4
inches from heat for 5 minutes or until bubbly.

Pork Chop Apple Casserole

Cassie Reynolds
6 pork chops ¾ inch thick ⅓ c. sugar
2 T. oil ¼ tsp.
1 T. salt 6 c. apples, sliced
and peeled
1/3 tsp. pepper 2 c. soft bread
1/3 c. brown sugar, finely packed

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Brown pork chops in oil and season with salt and
pepper. Combine bread crumbs with drippings and
remaining salt and pepper. Combine sugars, flour
and cinnamon with apples. Layer half of the bread
crumbs in a 9 x 13 pan. Add half apples, layer
chops on next then remaining apples. Bake at 350°
for 40 minutes. Remove cover and add remaining
bread and bake until crumbs are brown.

Chicken - Chile Enchilada Pie

½ c. cornmeal
½ c. milk
1 egg
½ c. Old El Paso enchilada sauce (from 10 oz. can)
½ c. original Bisquick mix
1 medium tomato, chopped
9 oz. pkg. frozen diced cooked chicken breast,
1 can (4.5 oz.) Old El Paso chopped green chiles,
1 can (11 oz.) Green Giant mexicorn whole kernel
corn with red and green peppers, drained
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1 c. shredded mexican cheese blend

Place sheet of foil on lower oven rack to catch any

drips. Heat oven to 400°. In 10 inch skillet, mix
chicken, chiles and enchilada sauce. Cook over
medium-high heat 3 to 4 minutes, stirring
occasionally, until hot and bubbly. Pour into
ungreased 9 inch glass pie plate. In medium bowl,
stir Bisquick mix, cornmeal, milk and egg until
blended. Stir in corn. Spoon over chicken mixture.
Place pie plate on rack above foil. Bake 22 to 27
minutes or until toothpick inserted in topping
comes out clean. Top with cheese and tomato. Let
stand 5 minutes before serving.

Crock Pot Chops

pork or beef chops
1 lg. can cream of mushroom soup
carrots and potatoes, cut

Put chops, carrots and potatoes (cut) into crock

pot. Let them cook while you go!

Honey Baked Chicken Drum Sticks

Jamison Stauffacher

2 lbs. chicken drumsticks 2 T. butter

2 T. olive oil or canola oil ½ c. flour
⅓ c. honey ¼ c. brown sugar
4 T. lemon juice 2 tsp. soy sauce
1 ½ tsp. creole seasoning or seasoned salt blend

Wash chicken and pat dry. Toss in a food storage

bag with the flour and creole seasoning. Melt
butter with olive oil; pour into an 11 x 7 inch
baking dish. Heat oven to 350°. Arrange chicken in
the baking dish, turning to coat with the butter
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mixture. Bake for 30 minutes. In a saucepan, heat
honey with brown sugar, lemon juice, and soy
sauce, stirring to blend. Pour the honey mixture
over the chicken pieces and return to the oven.
Bake for 30 to 40 minutes longer, turning the
chicken pieces every 10 to 15 minutes.

Chicken Ala King

4 cooked chicken breast or other parts cut into bite
size pieces
4 cans of cream of chicken soup
1 pkg. of frozen peas

Cook chicken. Add the soup and peas to chicken

and warm through. Serve over toast or warm

Deep Fried Catfish

Jessica Short
3 tsp. seasoned salt vegetable oil
3 tsp. black pepper 2 tsp. garlic
1 ½ c. flour 1 ½ c.
4 - 6 Catfish fillets

Mix seasonings, flour and cornmeal in a bowl. Heat

oil to 375° in a deep fryer. Bread the fillets in the
mixture and fry until they are golden brown and
float on the top of the hot oil. Drain on paper
towels and enjoy.

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Sara Freitag 3rd Grade Teacher
12 large manicotti shells
2 c. ricotta cheese
6 T. chopped fresh basil or 2 tsp. dried
½ c. grated parmesan or Romano cheese
4 c. shredded mozzarella cheese, divided
1 jar prepared spaghetti sauce, divided

Preheat oven to 350°. Spray 13 x 9 in baking dish

with nonstick cooking spray. Cook pasta, drain,
rinse with cool water, and let dry on paper towels
In medium bowl, stir together 3 cups mozzarella
with the ricotta and basil. Carefully stuff pasta with
cheese. Spoon 2 cups spaghetti sauce into baking
dish and place pasta over sauce. Pour remaining
sauce over top. Sprinkle with remaining
mozzarella. Bake for 15 minutes. Sprinkle with the
Parmesan and bake 10 minutes longer. Serve
immediately and enjoy!


Mrs. Ann Trow - Middle School
Mathematics Teacher

16 oz. frozen broccoli, carrots and cauliflower,

10 ¾ oz. can cream of mushroom coup
1 c. shredded Swiss cheese
⅓ c. sour cream
¼ tsp. pepper
French fried onions

Combine vegetables, soup, ½ cup of the cheese,

sour cream, pepper, and ½ can of fried onions.
Pour into a 1 qt. casserole. Bake covered at 350°
for 30 minutes. Top with remaining cheese and
onions. Bake uncovered for 5 minutes longer.
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Dairy Casserole

Kirsten Oliver
1 pkg. dried beef
½ lb. cheddar cheese
2-4 hard boiled eggs, cut up
3 c. milk
½ tsp. Salt
2 T. butter
1 ½ c. uncooked macaroni noodles
10 oz. can cream of mushroom soup

Mix all the ingredients except the butter and let

stand in refrigerator an hour before baking (this
may be done the night before). Pour into a 3 qt.
casserole dish. Dot with butter and bake at 350°
for 1 ½ hours.

Bean and Beef Enchilada Casserole

McKayla Weaver
½ lb. lean ground beef
½ c. onion, chopped
1 tsp. chili powder
2 T. flour
¼ tsp. garlic powder
8 oz. Sour cream, or light sour cream
8 (6 inch) corn tortilla
1 c. shredded cheddar or Mexican -style cheese
10 inch can enchilada sauce, or 10 ½ oz. can
tomato puree
4 oz. Can diced green chili pepper (optional)
15 oz. can pinto beans, drained and rinsed
Preheat oven at 350°. In a large skillet, cook the
ground beef, onion and chili powder until onion is
tender and meat is no longer pink; drain. Stir in
pinto beans and (optional) undrained chili peppers
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into the meat mixture; set aside. In a small bowl
stir together sour cream, flour, and garlic powder
until combined; set aside. Place half of the tortillas
in the bottom of a lightly greased 2 qt. rectangular
baking dish, cutting to fit dimensions. Top with half
of the meat mixture, half of the sour cream
mixture, and half of the enchilada sauce. Repeat
layers. Cover dish with plastic wrap; chill in
refrigerator for up to 24 hours. Before baking,
remove plastic wrap and cover dish with foil. Bake
35 to 40 minutes or until bubbly. Uncover; sprinkle
with cheese and bake 5 more minutes. Makes 6-8

Breakfast Pizza

1 lb. pork sausage

3 c. frozen hash browns
7 eggs
½ c. milk
1 c. shredded cheddar cheese
salt and pepper to taste

Brown and drain sausage. Place hash browns in

bottom of greased 9 x 13 pan. Layer sausage on
bottom, sprinkle with cheese. Beat eggs, milk, salt
and pepper, pour evenly over top. Bake at 350° for
25 to 30 minutes. **Variations: diced ham, or
bacon. Raw sliced potatoes in place of hash
browns. Additional toppings: red or green peppers,
onions, mushrooms.
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Pasta Pomodoro

Destiny Gabrielse

2 T. extra virgin olive oil

2 cans of diced tomatoes
3 cloves of garlic, chopped
1 ½ T. Italian seasoning
1 box of spaghetti noodles
Pepper to taste
Boil noodles until al dente. Pour diced tomatoes
into separate skillet. Reduce slightly. Add garlic
and seasonings, sauté. Add a ladle full of starchy
water from cooked noodles into tomatoes. Add
noodles to the mixture. Stir and serve with
parmesan cheese sprinkled on top.
Weeknight Lasagna Toss
Ms. Mumm- Librarian
1 lb. lean ground beef
2 green peppers chopped
3 cloves garlic, minced
1 ⅔ c. water
1 jar spaghetti sauce
1 c. shredded mozzarella cheese
¼ c. Kraft zesty Italian dressing
12 oven ready lasagna noodles, broken into

Brown meat in large saucepan; drain. Stir in

peppers, garlic, spaghetti sauce, water and
dressing. Bring to a boil. Add noodles; stir and
cover. Cook on medium-low heat 10 to 15 minutes
or until noodles are tender, stirring occasionally.
Remove from heat. Sprinkle with cheese cover. Let
stand 5 minutes or until cheese is melted.
Optional: Stir ½ cup ricotta cheese into noodle
mixture before sprinkling with mozzarella cheese.
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Tater Tot Casserole
Sydney Bloedel

1 bag of frozen mixed vegetables 1 lb.

2 cans cream of mushroom soup 1 bag of tater

Brown hamburger; drain. Put into 9 x 13 pan, cover

with vegetables. Mix soup with a little water and
pour over top of vegetables. Top with tater tots.
Bake at 350° for 1 hour.

Onion Topped Hot Dish

Jennifer McNeely - HS/MS Attendance

1 ½ lbs. ground beef

½ c. milk
½ tsp. salt
¼ tsp. pepper
1 pkg. (16 oz) frozen California Blend vegetables,
1 can (10 ¾ oz) condensed cheddar cheese soup,
1 cup (4 oz) shredded mozzarella cheese
32 oz package frozen hash brown potatoes,
¼ c. butter or margarine, melted
½ tsp. seasoned salt
20 frozen large onion rings
1 c. shredded cheddar cheese
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In large skillet, cook beef over medium heat until
no longer pink; drain. Stir in the vegetables, soup,
mozzarella cheese, milk, salt and pepper. Transfer
to a greased 9 x 13 baking dish. Sprinkle with
potatoes; drizzle with butter. Top with seasoned
salt and onion rings. Cover and bake at 350 ° for
45 to 50 minutes or until heated through. Uncover
and sprinkle with cheddar cheese. Bake 3 to 5
minutes longer or until cheese is melted. 6-8

Chicken Caesar Pizza

Sydney Bloedel
1 roll refrigerated pizza dough 1 c. Caesar
green onion 8 oz. chicken breast
2 cloves garlic 2 ½ c.
mozzarella cheese
¼ cup parmesan cheese Tomato

Heat oven to 350°. Roll out pizza dough, spread

with ½ cup dressing and sprinkle with half of the
cheese. Cut chicken into chunks and stir fry with
¼ cup of dressing, garlic and green onion. Chop
chicken and spread on crust. Then top with
remaining cheese. Bake for 20 to 25 minutes and
cut into pieces. Chop lettuce; mix with ½ cup
dressing and parmesan cheese to coat. Spread on
crust and top with diced tomatoes.

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Salisbury steak
Megan Anderson

1.5 lb. ground beef 1 egg

½ c. dry bread crumbs ¼ c.
1 tsp. salt and dash of pepper ½ c.
1 tsp. Worcestershire sauce 1 tsp.
10.5 oz. can condensed French onion soup

Mix thoroughly beef, ⅓ cup of the soup, bread

crumbs egg, salt and pepper. Shape into 6 oval
patties. In a skillet, brown patties to get the fat
off. Into skillet add remaining soup, ketchup,
Worcestershire sauce, and mustard. Gradually add
water into flour until smooth. Stir into soup
mixture, cover. Cook on low heat for 20 minutes
or until done.
Chicken Casserole
Aimee Walter
paprika to taste 1 ¼ c. milk
salt and pepper to taste 1 T. minced
1 tsp. chili powder
4 slices Monterey Jack cheese
4 slices soft white bread, cubed
8 oz. package egg noodles, cooked
14.5 oz. can peas and carrots, drained
10.75 oz. can condensed cream of chicken soup
2 skinless, boneless chicken breast halves - cut
into cubes

Preheat oven to 350°. Spread cooked egg noodles

in a 9 x 13 inch baking dish and set aside. In a
large skillet over medium high heat, sauté cubed
chicken meat with onion for about 7 to 10 minutes,
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or until chicken is cooked through and no longer
pink inside. Add the soup, milk, peas and carrots
and stir together. Season with salt and pepper,
paprika and chili powder to taste. Stir until just
bubbly and remove from heat. Stir chicken
mixture into noodles in baking dish until well
combined; top with cheese slices, then bread
cubes. Bake at 350 ° for about 30 minutes or until
bread is toasted; serve hot.

Owen Boss
3 lbs. Hamburger 1 can tomato soup
1 bottle chili sauce ¼ c. brown
2 T. vinegar 1 tsp. dry mustard
Salt and pepper to taste
Celery and onion, optional

Brown hamburger, celery and onion; drain. Mix all

remaining ingredients and serve on buns

Mr. Ritzert – 5th Grade Teacher

1 lb. pork sausage

1 c. onions, chopped
1 c. green peppers, chopped
I small can of mushrooms, drained
15-20 pieces of pepperoni
Thin crust Pizza Crust (can use premade crust by
Small jar of pizza sauce

First brown the pork sausage and pepperoni in a

pan; drain and set aside. Next combine the
onions, peppers, mushrooms and some salt and
pepper in a frying pan, brown these as well using
cooking spray or butter while they are being
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cooked. I also like to add garlic salt for seasoning.
Once everything has been cooked, combine in a
bowl, and mix well. On a flat pan roll out the
premade pizza crust. Cover ½ of the crust with
the cooked ingredients, then fold the rest of the
crust over that, use a fork to “pinch” the edge
together. Repeat with a second crust (I do
because we usually make 2) Bake in the over for
15 to 20 minutes at 350° or until crust is golden
brown. Pizza sauce can be placed in a bowl and
used to dip the calzones in. This is a great
alternative for those who love pizza!

Deb's Pot Roast

Piper Bailey
3 lb roast, hawed
1 yellow onion
1 can Au Jus
6 potatoes, peeled and quartered (amount not
8 carrot, peeled (amount not exact)

Place skillet on stove at a Med-High Heat. Brown

all sides of Roast to sear in juices (basically touch
sides of roast to skillet for about 30 seconds).
Place Roast in slow cooker, crock pot or pan with
lid for oven. Slice onion in ¼ to ½ inch slices and
use tooth picks to pin to sides of roast. Pour can of
Au Jus into pot. Cook for 2 to 3 hours at 250'. Add
potatoes and carrots and cook till soft (usually and

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additional hour). The longer the roast cooks the
more tender it will be.

Herbed Pork and Potatoes

Julie Grosz – PTO Member
½ c. olive oil 1 tsp. salt
2 tsp. dried minced onion 2 tsp. minced
1 tsp. pepper
1 tsp ground mustard
1 lb .small red potatoes, quartered
1 pork tenderloin
3 tsp. minced fresh thyme (1 tsp. dry thyme)
2 tsp. minced fresh rosemary (½ tsp. dry)

Combine first eight ingredients in small bowl.

Place pork in large shallow baking pan, drizzle with
¾ of herbed mixture. Toss potatoes with
remaining herb mixture and place around pork.
Bake uncovered at 375° for 45 minutes.
Cheesy Potato Casserole
Ms. Jolene
½ c. margarine, melted 1 c. sour cream
1 c. French onion dip 1 c. mozzarella
1 tsp. salt ½ tsp. pepper
2 c. shredded mild cheddar cheese
1 (2lb) bag frozen hash brown potatoes
1 can cream of chicken or mushroom soup

2 c. corn flakes, crushed ⅓ c.
margarine, melted

Mix ingredients in a large bowl and place in a 9 x

13 pans or casserole dish. Mix flakes with ⅓ cup
margarine and put on top of casserole. Bake at
350° for 1 hour. Serves 12

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Pizza Burgers
Tracy Stefanik – PTO Member

1lb. hamburger, browned

1 can spam, cubed
1pkg. Durkee spaghetti sauce, dry
1 small can tomato paste
1 tsp. oregano
hamburger buns
¾ lb. mild cheddar cheese, cubed or shredded

Cook spaghetti sauce according to package. Add

oregano and mix all remaining ingredients with
this mixture. Butter buns and top with mixture.
Cook at 400-425° until brown (about 5 minutes) or
until cheese is melted. You can add any other
toppings that you would put onto a pizza.)

Cheesy Mushroom Vienna Bread

Ava Rodgers
1 loaf Vienna Bread (If Vienna Bread cannot be
found, you can substitute with Italian bread)
2 sticks of butter
1 T. of minced onion
2 T. poppy seeds
1 T. lemon juice
1 T. dry mustard
8 oz. of Shredded Swiss Cheese
Sliced Mushrooms

Cut Bread in diagonal slices in 2 directions

(repeatedly slicing the letter X) from one end to
the other, leaving the sides and ½ inch from the
bottom of the bread uncut. Place the sliced bread
on top of foil placed on a cookie sheet. Generously
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stuff the sliced bread with the mushrooms and
Swiss cheese. Wrap the bread tightly in the foil,
leaving the top of the bread uncovered. Place the
butter and other dry ingredients in a small
microwave safe bowl and microwave until butter is
melted. Stir well and pour melted butter mixture
over the sliced and stuffed bread (when doing this,
make sure the foil is wrapped tightly under the
bottom of the bread and without holes so the
butter mixture will not leak through). Then,
completely wrap the bread in foil and place in the
oven on top of a cookie sheet. Bake at 350° for 30
to 35 minutes. (Bread can be prepared and
refrigerated prior to baking for up to 12 hours)
Remove from oven, slice, serve and enjoy!

Chicken Casserole
Brandon Lange
½ lb. chicken breast 4 oz. can of
2 c. shredded cheddar cheese 2 c. potato
2 -3 c. egg noodles
8 oz. can of Cream of chicken soup ½ tsp. onion
8 oz. can of Cream of mushroom soup

Cook egg noodles as directed on package. Cut

chicken breast into cubes and brown. Stir together
cooked egg noodles, browned chicken breast,
soups, peas, 1 ½ cup cheddar cheese, onion
powder. Spread mixture into greased 9 x 13 pan.
Sprinkle remaining cheese on top. Crush potato
chip and spread across the top. Bake for 30 to 40
minutes at 350 °.

Potato Chip Casserole

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Andrew Kennedy
1 can cream of onion
1 can cheddar cheese soup
2 cans tuna in water
Fresh or stale chips, can be plain, sour cream and
onion, cheesy chips, ruffles or a combo of any of

In a large pan mix the 2 cans of soup together, use

the empty cans to measure out 2 cans of milk and
add to the soup. Mix in both cans of tuna and heat
till nice and hot but not quite boiling. Crush the
chips and mix in the soup mixture until the chips
absorb the liquid, should be approx. 2 to 2 ½ bags
all together. Serve while hot. This is one of the
kid’s favorites and a good way to use the stale
chips left on the counter!

Easy Chicken Lasagna

Mrs. Everson – 2nd Grade Teacher
2 lb. chicken, cooked and chopped
2 jars of Ragu Alfredo Light
1 c. water
1 c. carrots, shredded
1 c. broccoli, chopped
8 oz. bag of shredded cheddar cheese
12 lasagna noodles, uncooked

Stir together alfredo sauce, carrots and water in a

large mixing bowl. Spread about ¾ of the mixture
on the bottom of a greased 9 x 13 baking pan.
Arrange four noodles to begin the first layer. Add
½ of the broccoli, ½ of the chicken and ½ of the
cheese. Carefully spread ⅓ of the sauce mixture
over the top. Continue layering with four more
noodles, remaining broccoli, chicken and cheese
and ½ of the remaining sauce. Add last 4
noodles. Top with the rest of the sauce mixture.
Cover with aluminum foil and bake at 325° for 1 ½
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hours. Let stand for 10 minutes; serve. * Halve
the recipe to fill an 8 inch baking dish. * You can
substitute a bag of frozen cheese ravioli or
tortellini for the lasagna noodles and bake in a lg.
casserole dish with a parmesan crumb topping.
Makes 12 servings

Grilled Duck Kabobs

Mr. Guenther -District
Administrator/Elementary Principal

Several duck breasts

1 bottle Italian salad dressing (or marinade of your
1 pkg. bacon, sliced in half

Chunk the breast meat into 2 inch pieces and

place them in a gallon zip lock bag. Add the
dressing and seal the bag. Shake and squish the
bag around so that the dressing gets worked into
and all around all of the chunks. Put in the fridge
and let the meat marinate for about 12 hours. If
you have a vacuum packer you can use that but
still let it sit for several hours. After the marinating
process is done, warp a ½ slice of bacon around
each chunk. Then slide the bacon wrapped chunk
of meat onto a skewer. You can add veggies
between the meat or just load the skewer with
meat. Once the skewers are loaded place them on
a medium to hot grill to cook. Rotate the skewers
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often. Cook at least 15 minutes or until meat is
done to your liking. Do not overcook or the meat
will become tough and dry. The marinating and
bacon usually keeps the meat moist and tender

Wild Game Barbeque

Mr. Guenther- District
Administrator/Elementary Principal

This is a great recipe for any wild game, especially

those gamier tasting or tough meats like goose.

2 – 3 lbs. of wile game meat

1 pkg. of onion soup mix per 2-3 lbs. of meat
1 large bottle of your favorite barbeque sauce

Mix 1-3 cups of water per package of soup mix in a

slow cooker or Nesco. Add your cleaned, raw meat
into the mix (chunkier larger pieces aids cooking)
You may need to add some additional water if the
meat is not pretty much covered. Cook on low for
12 hours. The meat is done when you are able to
shred easily with a fork. If it shreds easily continue
shredding the rest of the meat. You should have a
big pile of shredded meat that is pretty good to eat
as is, but it gets better. Empty out the soup mix
and water from the slow cook and put the meat
back into cooker. Then add your barbeque sauce
to taste and mix well. Sometimes you can add a
Page | 141
little water to make sure the batch stays moist.
Cook again on low for 6-12 hours. The final
mixture is ready to eat and makes great barbeque
sandwiches or you can freeze portions for future
meals. No one will know it is wild game unless you
tell them!

4 th
Grade Classes

Front Row: Paige Blumer, Madeline Halverson,

Ainsley Krueger, Lillyann Baertschi Middle Row:
Sammi Detra, Brady Deegan, Tanner Stephan,
Hunter Brewer, Evan Siegenthaler, Logun Parker
Back Row: Brittany Janes, Jeb Beck, Garrett
Hlavachek, Kassi Huffman, Desiree Copeland, Ms.

Page | 142
First Row: Megan Jensen, Macyle Schwartz
Stewart Graves, Owen Boss, Danion Forrest, Hailey
Stefanik, Alan O”Bel, and Radhika Flannery. Back
Row: Colton Wright, Searra Reynolds, Justice Tway,
Hunter Overland, Nathan Lawrence, Joshua Shell,
and Kaleigh Krueger Dan Aeschliman

Page | 143
Brownie Pudding

Searra Reynolds
1 ½ c. flour 1 c sugar
2 tsp. baking powder ¾ c. milk
1 tsp. salt 3 T. shortening,
1 ½ tsp. vanilla ¾ c. chopped
1 T. cocoa

Mix all ingredients together and pour in 9 x 13 pan.

1c. brown sugar 2 T. cocoa

2 ¼ c. water, boiling

Stir together brown sugar, cocoa, boiling water

and pour over batter. Bake in oven at 350° for 30
minutes. Serve with whipped cream or ice cream.

Caramel Butter Pecan Bars

Hunter Overland
2 c. flour 1 ½ c. chopped
1 c. packed brown sugar 1 Jar (12 oz.)
caramel ice cream topping
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¾ c. cold butter 1 pkg. milk chocolate

In a bowl combine flour, brown sugar; cut in butter

until crumbly. Press into ungreased 9 x 13 baking
dish. Top with pecans. Drizzle caramel topping
evenly over pecans. Bake at 350° for 15 to 20
minutes or until caramel is bubbly. Place on wire
rack. Sprinkle with chocolate chips. Let stand for 5
minutes. Carefully spread chips over caramel layer.
Cool at room temperature for at least 6 hours.
Yield 4 Dozen.
1 bag semi sweet chocolate chips
1 ½-2 bags chow mein noodles
2 bags butterscotch chips
1 c. peanuts, chopped coarse

Over stove on medium heat, melt chocolate chips

and butterscotch chips. Add noodles and peanuts.
Place in clumps on wax paper and cool.

No Bake Cookies
Ms. Olson – 4K Teacher
2 c. sugar ½ c. butter
½ c. cocoa ½ c. milk
3 c. quick cooking oatmeal ½ c. peanut
1 tsp. vanilla

Boil milk, butter, cocoa and sugar four minutes.

Add oatmeal, peanut butter and vanilla; stir. Drop
by the spoonful onto wax paper.

Mock Toffee Bars

Hailey Stefanik
Page | 145
saltine crackers 1 c. butter
½ c. white sugar 12 oz. chocolate
chopped nuts

Preheat oven to 375°. Grease bottom of cookie

sheet. Layer bottom of pan with Saltines. Heat the
butter and sugar in a sauce pan. Boil 3 minutes.
Pour over crackers and bake for 5 minutes.
Remove from oven and sprinkle on the chocolate
chips. When melted spread. Lastly sprinkle with
chopped nuts. Cool in refrigerator and cut into
Hailey’s Chocolate Delight

Hailey Stefanik
1 ½ c. flour
1 stick butter
½ c. chopped nuts
3 c. cold milk
8 oz. cream cheese
1 c. powder sugar
½ lg. Cool Whip
1 sm. box instant butterscotch pudding
1 sm. box instant chocolate pudding

Mix first 3 ingredients until crumbly. Pat into 9 x 13

pan. Bake at 350° for 20 minutes. Cool. Cream
together cream cheese, sugar and ½ Cool Whip.
Put on top of crust. Refrigerate 10 minutes. Mix
pudding and milk as if making pudding. Put on top
of cheese layer. Refrigerate 10 minutes. Top with
remaining Cool Whip. Keep in refrigerator until

Puppy Chow

Stewart Graves
12 oz. Crispix
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12 oz. semi sweet chocolate chips
1 stick margarine/butter
3 ½ c. powdered sugar
1 c. peanut butter

Melt Chocolate chips and butter in microwave one

minute at a time and stir until melted. Add peanut
butter and stir until blended. Put cereal in a large
bowl and gently stir in chocolate chip mixture. Put
powdered sugar into a zip lock bag. And shake
vigorously with cereal mixture. Lay out on wax
paper to cool. Eat and enjoy.
Cherry Cheesecake

Stewart Graves
1 stick butter, melted
2 T. sugar
2 pkg. graham crackers, crumbled in zip lock bag

Mix Graham crackers, sugar and the butter. Press

into 9 x 13 pan. Bake 10 minutes at 350°. Cool and
set aside.

12 oz. cream cheese, softened 2 cans cherries

12 oz. Cool Whip

Mix cream cheese and Cool Whip together with

mixer, spread onto cooled crust. Spread cherries
on top of cream cheese mixture. Chill in
refrigerator and enjoy.

Pistachio Torte
Ms. Olson – 4K Teacher
1 c. flour
10 T. butter, softened
½ c. chopped nuts
1 c. Cool Whip
8 oz. cream cheese
Page | 147
1 c. powdered sugar
2 small boxes pistachio pudding.

Mix flour, butter and nuts together; press in the

bottom of a 9 x 13 pan. Bake at 350° for 10
minutes (or until lightly brown). Let cool for 30
minutes. Cream Cool Whip, cream cheese and
powdered sugar; spread carefully over cooled nut
mixture. Mix pistachio pudding as directed and
allow to set for a few minutes. Then pour over
cream cheese spread and top with remaining cool
Rhubarb Surprise

Radhika Flannery

½ c. butter 1 c. sugar
2 eggs 1 tsp. vanilla
½ c. milk 1 ½ c. flour
2 tsp. baking powder ½ tsp. salt

Mix above ingredients together and pour in bottom

of greased 9 x 13 pan.

3 c. rhubarb, chopped
1 c. brown sugar
1 c. white sugar

Mix together and put on the top of other mixture,

sprinkle cinnamon on top and dot with butter. Bake
at 350° for 45 minutes.

Death by Chocolate

Radhika Flannery

1 batch brownies, prepared according to directions

Lg. container Cool Whip

Page | 148
6 Heath or Skor Bars, crushed (1 pkg. crushed
Heath chips)
2 boxes instant chocolate pudding, prepared
according to directions

Put half the brownies, crumbled, in a large glass

bowl. Spread half the pudding over the brownies.
Then put on half the Cool Whip. Sprinkle with half
the crushed candy. Then repeat the layers. Cover
and refrigerate overnight.

Pumpkin Cheesecake Tarts

Kim Overland – PTO Secretary

⅔ c. (about 15) crushed gingersnap cookies

2 T. butter or margarine, melted
8 oz. cream cheese, softened
1 c. Libby’s 100% Pure Pumpkin
½ c. granulated sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla extract
2 large eggs
2 T. sour cream, (optional)
2 tablespoons Nestle Toll House Semi-Sweet
Chocolate Morsels, (optional)

Preheat oven to 325°. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl.
Press scant tablespoon onto bottom of each of
prepared muffin cups. Bake for 5 minutes. Beat
cream cheese, pumpkin, sugar, pumpkin pie spice
and vanilla extract in small mixer bowl until
blended. Add eggs; beat well. Pour into muffin
cups, filling ¾ full. Bake for 25 to 30 minutes. Cool
in pan on wire rack. Remove tarts from pan;
refrigerate. Garnish with sour cream. Place morsels
in small, heavy-duty plastic bag. Microwave on
HIGH (100%) power for 20 seconds; knead.
Microwave at additional 10-second intervals,
Page | 149
kneading until smooth. Cut tiny corner from bag;
squeeze to drizzle over tarts.

Oatmeal Raisin Cookies

1 c. butter 1 tsp. vanilla
1 tsp. baking soda 1 c. raisins
1 c. packed brown sugar 2 eggs
1 tsp. cinnamon 3 c. oatmeal
½ c. granulated sugar ½ tsp. salt
1½ c. all purpose Flour
Heat oven to 350°. Beat together butter and
sugars until creamy. Add eggs and vanilla; beat
well. Add combined flour, baking soda, cinnamon
and salt; mix well. Stir in oats and raisins. Drop
by rounded tablespoonfuls onto ungreased cookie
sheets. Bake 10 to 12 minutes or until golden
brown. Cool 1 minute. Yield 4 Dozen Cookies

Coconut Ice Cream

Megan Jenson

1 ¾ c. sugar ½ tsp. salt

4 c. milk 1 ½ c. flaked coconut
4 c. whipping cream 1 T. vanilla
toasted flaked coconut (Optional)

In a saucepan combine sugar, salt and milk; cook

and stir over medium heat just until the mixture
begins to boil. Stir in ½ cup coconut. Remove from
heat, let stand for 30 minutes. Strain, discarding
Page | 150
the coconut. Place milk mixture in a large bowl;
add cream, vanilla and remaining coconut. Freeze
in an ice cream freezer according to package
directions. Transfer to a 2 qt. Freezer container.
Cover and freeze for at least 4 hours before
serving. Garnish with toasted coconut if desired.
Yield 2 qts.

Grandma M’s Chocolate Chip Bars

Alana O’Bel
1 c. shortening ½ c. white sugar
1 ½ c. brown sugar 2 eggs,
2 T. cold water 1 tsp. vanilla
2 c. flour, sifted ½ tsp. salt
12 oz. pkg. chocolate chips 1 tsp. baking
Cream shortening, white sugar and ½ cup of brown
sugar. Beat until fluffy. Add yolks, water and
vanilla. Beat thoroughly. Sift dry ingredients
together and add to the first mixture stirring well.
Spread evenly in a greased 9 x 13 inch pan.
Sprinkle with the chocolate chips.
Beat egg whites until stiff and gradually add 1 cup
brown sugar. Spread on top of mixture and bake at
375° for 25 minutes.

Butterfinger Dessert

Alana O’Bel
1 Angel Food cake mix ½ c. butter, softened
2 c. powdered sugar 1 pt. whipping
4-6 Butterfinger bar, crushed 4 egg whites

Page | 151
Make angel food cake as directed on box. Bake
and set aside. Beat 4 egg yolks, butter and
powdered sugar until smooth. In a separate bowl
whip the cream, slowly mix the egg mixture into
this. Meanwhile, butter a 9 x 13 pan and cover the
bottom with a layer of pieces of the Angel Food
cake. Pour half the custard over this and sprinkle
with half the crushed candy bars. Repeat with
remaining cake, custard and top with remaining
candy. Chill until firm.
Caramel Chocolate Trifle

1 pkg. (9 oz.) Devil's food cake mix

2 pkgs. (3.9 oz. each) instant chocolate pudding
1 carton (12 oz.) frozen whipped topping, thawed
1 jar (12 ¼ oz.) caramel ice cream topping
1 pkg. (7 ½ or 8 oz.) English toffee bits or Almond
brickle chips

Prepare and bake cake according to package

directions for an 8 in. square baking pan. Cool on a
wire rack. Prepare pudding according to package
directions. Cut cake into 1 ½ in cubes; place half of
the cubes in a 3 quart trifle bowl or large glass
serving bowl; lightly press down to fill in gaps. Top
with half of the whipped topping, pudding, caramel
topping and toffee bits; repeat layers. Cover and
refrigerate until serving.

Seven Layer Bars

1 ½ c. graham cracker crumbs 1 c. chopped
¾ c. semi sweet chocolate chips ½ c.
margarine, melted
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1 ½ c. flaked coconut
¾ c. butterscotch chips
14 oz. can sweetened condensed milk

Preheat oven to 350°. In a 9 x 13 inch pan pour in

melted margarine. Next place the chopped nuts
over the crumbs, and spread the chocolate and
butterscotch chips over the nuts. Add the coconut
over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on
top. Cool at least 20 minutes then cut into desired
sized bars.

Cranberry Cake
1 c. sugar 2 c. flour
2 T. butter 2 tsp. baking powder
1 egg, beaten ⅓ tsp. salt
1 ½ -2 c. cranberries 1 tsp. vanilla

Cream sugar and butter together. Add egg and

milk. Mix in flour, baking powder, salt and vanilla.
Fold in Cranberries. Bake in 9 x 13 pan 350° for 35

1 c. sugar 1 tsp. vanilla
1 stick of butter 1 c. heavy cream or
evaporated milk
Stir until mixed for 3 to 4 minutes. Serve warm
over cake.

Heavenly Bars
2 c. brown sugar 4 c. Rice Krispies
2 c. peanut butter 1 c. corn syrup
1 c. butter, softened ½ c. milk
Page | 153
4 c. powder sugar 1 c. chocolate chips
1 sm. pkg vanilla pudding 1
c. peanut butter
1 sm. pkg instant vanilla pudding

Cook sugar, peanut butter and corn syrup until

dissolved. Add Rice Krispies. Add 1 box of pudding
mix. Put in greased jellyroll pan. Combine butter,
milk, powdered sugar, pudding mix, vanilla, and
mix well. Pour over Rice Krispies crust. Combine
chocolate chips and peanut butter and use to
frost.. Cut into bars.

Grandma Cindy’s Sugar Cookies

Ashley Letcher
1 c. margarine
1 ½ c. sugar
3 eggs
1 tsp. vanilla
1 tsp. baking soda
4 c. flour

It is best to use a large stand mixer for this recipe.

Preheat oven to 350°. Cream together the
margarine and sugar. Add eggs and vanilla and
mix well. Add baking soda. Add flour one cup at
a time. Let chill for at least one hour to make the
dough easier to handle. Divide dough and roll out
on a floured surface. Use a cookie cutter to cut
out shapes. Put shaped dough onto a cookie pan
and bake for 8 to 10 minutes. Cool on a wire rack.
Frost and decorate when cooled.

Oatmeal Candy
Debbie Kauk- Food Service Director
2 c. sugar
½ c. milk
Page | 154
½ c. butter
¾ c. peanut butter
3 c. quick oatmeal

Combine sugar, milk and butter in a saucepan;

bring to a boil. Boil 1 to 2 minutes; constantly
stirring. Remove from heat. Add peanut butter and
oatmeal. Mix well. Spread in a 9 x 13 pan. Let cool.
Cut into squares.

Million Dollar Bars

Brady Deegan
10 oz. pkg. Milk Duds 12 oz.
chocolate chips
1 T. water ¼ c. butter flavored
5 c. Rice Krispies

In large microwave safe bowl, combine chocolate

chips and shortening cover and microwave on high
until chocolate is melted, about 2 minutes, stir
until well blended. Stir in Cereal until well coated.
In another microwave safe bowl, combine Milk
Duds and water. Cover and microwave on high 1
minute or until mixture is pourable; mix well Stir
into cereal mixture. Spread into buttered 9 x 13
pan. Cover and refrigerate for 30 minutes or until
firm. Cut into bars.

Chex Sweet Snack Mix

6 T. butter
¾ c. brown sugar, packed
3 T. light corn syrup
¼ tsp. baking soda
4 c. Corn Chex
4 c. Rice Chex
Page | 155
Cover cookie sheet with wax paper. Microwave
brown sugar, butter and corn syrup in large bowl
uncovered on high 1 to 2 minutes. Stirring after 1
minute, until butter is melted. Stir in baking soda
until dissolved. Stir in cereals; microwave on high
3 minutes, stirring every minute. Spread on cookie
sheet. Cool 10 minutes. Break into bite size
pieces. Can add 1 c. pretzel pieces or ½ c. honey
roasted peanuts with the cereal.
Potato Chip Cookies

Lillyann Baertschi
1 c. butter ½ c. sugar
½ c. potato chips, crushed 1 ½ c. flour
1 tsp. vanilla

Cream butter and sugar. Add flour, potato chips

and vanilla. Drop by teaspoon on greased cookie
sheet. Press with fork. Bake at 350° for 10
minutes. Sprinkle with powder sugar.

Snicker Salad

Lillyann Baertschi
6 Snicker candy bars, chopped
6 Green Granny Smith Apples
1 lg. Tub Vanilla Yogurt
1 lg. Tub Cool Whip

Cut up apples with skin on. Add the apples, snicker

bars and cool whip into the yogurt Refrigerate and

Hello Dolly Bars


Page | 156
¼ c. butter 1 c. butterscotch
1 ½ c. graham crackers crumbs 1 c. chopped
1 c. coconut
1 c. chocolate chips
1 c. sweetened condensed milk

Melt butter in 9 x 13 pan. Mix in Graham Crackers.

Pack down to make crust. Place layer over layer in
order the next 4 ingredients. Pour sweetened
condensed milk over the nuts. Bake at 350° for 20
to 30 minutes.
Sour Cream Cut Outs

Ainsley Krueger
1 c. butter 3 ½ c. flour
1 c. sugar 1 tsp. baking soda
1 egg pinch of salt
½ c. sour cream
½ tsp. vanilla or almond extract

Cream together butter and sugar. Mix in the egg

and sour cream. Stir in gradually the flour, baking
soda and salt. Optional: When mixing in egg and
sour cream, you can add either ½ tsp vanilla or
almond extract. Chill dough for1 hour. Roll to ¼
inch thickness and cut into shapes. Bake at 350°
for 8 minutes.

Grandma’s Vanilla Wafer Dessert

Sami Patchen
1 lg. pkg. lemon Jello
1 can crushed pineapple
1 lg. can fruit cocktail
1 c. whipping cream
1 pkg. vanilla wafers, crushed

Page | 157
Drain pineapple and fruit cocktail; reserving 1 cup
of liquid to replace 1 cup of water in dissolving
Jello. Now use 1 cup juice and 1 cup water to
make Jello. When congealed whip until light
colored. Add fruits and whipping cream. Line a
buttered pan with crushed wafers; saving some for
the top. Pout Jello batter into pan. Sprinkle
remaining wafers on top. Chill until served.

Chocolate Chip Cream Cheese Bars

Ainsley Krueger
1 pkg. Devil’s Food cake mix ⅓ c. canola oil
1 egg

8 oz. Cream cheese
⅓ c. sugar
1 egg
1 c. miniature semi sweet chocolate chips

In a large bowl, combine the cake mix, oil and egg.

Set aside 1 cup for topping. Press remaining crumb
mixture into a 9 x 13 baking pan coated with
cooking spray. Bake at 350° for 10 to 12 minutes
or until set. For filling, in a large bowl, beat cream
cheese and sugar until smooth. Add egg; beat well.
Spread over crust. Sprinkle with chocolate chips
and reserved crumb mixture. Bake for 18 to 20
minutes or until set. Cool on a wire rack. Cut into
bars. Store in the refrigerator.


Jeb Beck
1 c. corn syrup 6 c. Rice
Page | 158
12 oz. pkg. chocolate chips 1 c. sugar
1 c. chunky peanut butter
12 oz. pkg. butterscotch chips

Bring sugar and corn syrup to a boil. Remove from

heat and add peanut butter; mix well. Add Rice
Krispies; mix well and spread in a 12 x 6 inch
jellyroll pan. Melt chocolate chips and butterscotch
chips in microwave and spread over rice krispie
mixture. Cut into squares when cool.
Twinkie Cake

Jeb Beck
1 yellow cake mix ½ tsp. salt
5 T. flour ½ c. Crisco
1 c. milk ½ c. butter
1 c. sugar 1 tsp. vanilla

Cook flour and milk until thick (I always use the

microwave for this part. Cook 30 seconds, stir 30
seconds until thick) Cool Completely. In a bowl
beat sugar, salt, Crisco, butter and vanilla until
fluffy. Add flour mixture and continue beating until
thoroughly mixed. Mix yellow cake mix as directed
on back of box and bake in 9 x 13 pan that is
greased and lined with waxed paper. Bake.
Remove cake from pan and cool completely. Slice
into half lengthwise. Place half into a Tupperware
cake keeper. Spread with filling cover with other
half of cake. Seal and refrigerate 48 hours before
eating. This cake can be frozen.

Hello Dolly Bars

Garrett Hlavachek

¼ c. butter 1 c. butterscotch

Page | 159
1 c. chocolate chips 1 c. chopped
1 c. coconut
1 c. sweetened condensed milk
1 ½ c. graham crackers crumbs

Melt butter in 9 x 13 pan. Mix in Graham Crackers.

Pack down to make crust. Place layer over layer in
order the next 4 ingredients. Pour sweetened
condensed milk over the nuts. Bake at 350° for 20
to 30 minutes.

Chocolate Peppermint Ice Cream Dessert

Hunter Brewer
2 c. graham cracker crumbs 3 egg yolks
⅓ c. sugar Hershey bar
⅓ c. butter 1 tsp. vanilla
⅔ c. butter dash of salt
2 c. powdered sugar 3 beaten egg
mint chocolate chip ice cream
2 squares unsweetened chocolate

Cream: graham cracker crumbs, ⅓ c. sugar, ⅓ c.

butter. Put in 9 x 13 pan and bake 10 minutes at
350°. Cool. Cream ⅔ c. butter and powdered
sugar. Add 3 egg yolks, 2 squares chocolate,
vanilla and a dash of salt. Fold in 3 beaten egg
whites. Spread on top of crust. Cover with foil and
freeze. Soften mint ice cream and spread on top.
Sprinkle with shavings from Hershey bar. Re-
freeze, and then serve.

Cherry Delight
Debbie Kauk- Food Service Director

14 graham crackers 1 pkg. Dream

Page | 160
½ c. margarine, melted 1 c. powdered
¼ c. sugar 1 can cherry
pie filling
8 oz. cream cheese, softened

Crush graham crackers; add sugar and melted

butter. Press into a 9 x 13 pan. Prepare pkg. of
dream whip. Add powdered sugar and softened
cream cheese; beat until fluffy. Spread mixture
over graham cracker crust. Top with cherry pie
filling. Chill.

Lemonade Dessert

Hunter Brewer
40 Ritz crackers
¼ c. powdered sugar
9 oz. Cool Whip
1 stick of margarine
½ can frozen Lemonade
1 can Eagle brand sweetened condensed milk

Crust: Crush Ritz crackers mix with powdered

sugar and melted margarine. Save ¾ c. for
topping. Press into a 9 x 13 pan.
Filling: Combine sweetened condensed milk, cool
whip and lemonade. Pour over top and put rest of
topping on top. Cover with foil and freeze until
ready to serve.

Chocolate Crunch Brownies

Paige Blumer
1 Jar (7 oz) marshmallow crème 2 c. sugar
1 c. butter or margarine, softened ½ tsp. salt
1 c. creamy peanut butter 4 eggs

6 T. baking cocoa 3 c. crisp rice Cereal

Page | 161
1 c. all purpose flour 2 tsp. vanilla
2 c. semi sweet chocolate chips

In a mixing bowl, cream butter and sugar; add

eggs. Stir in cocoa, flour, vanilla and salt. Spread
into greased 9x13 pan. Bake at 350° for 25
minutes or until brownies test done. Cool. Spread
marshmallow crème over cooled brownies. In a
small saucepan, melt peanut butter and chocolate
chips over low heat, stir constantly. Remove from
heat; stir in the cereal. Spread over marshmallow
layer. Chill before cutting. Store in refrigerator.
Yield 3 dozen.
Chocolate Peanut butter Brownies

Paige Blumer
2 squares unsweetened chocolate
½ c. creamy peanut butter
½ c. butter or margarine
¼ c. butter or margarine softened
2 eggs
2-3 T. light cream or milk
1 c. sugar
1 square semi-sweet baking chocolate
½ c. all-purpose flour
1 T. butter or margarine.
1 ½ c. confectioners’ sugar

In a small saucepan, melt chocolate and butter

over low heat, set aside. In a mixing bowl, beat
eggs and sugar until light and pale colored. Add
flour and melted chocolate; stir well. Pour into un
greased 9-inch square baking pan. Bake at 350°
for 25 minutes or until the brownies test done.
Cool. For filling, beat confectioners’ sugar, peanut
butter, and butter in a mixing bowl. Stir in cream
or milk until mixture reaches desired spreading
consistency. Spread over cooled brownies; cover
and chill until firm. For glaze, melt chocolate and
butter in a saucepan, stir until smooth. Drizzle over
Page | 162
the filling. Chill before cutting. Store in the
refrigerator. Yield: about 5 dozen.

Easy Caramel Bars

Amanda Heath
½ c. cold butter 1 egg
1 apple, peeled finely chopped ¾ c. caramel
¼ c. all purpose flour 1 pouch Betty
Crocker Oatmeal Cookie Mix

Heat oven to 350°. Spray bottom of 13 x 9 pan

with cooking spray. In large bowl, cut butter into
cookie mix using fork or pastry blender. Stir in egg
until mixture is crumbly. Reserve 1 ½ cups cookie
mixture. Press remaining cookie mixture into
bottom of pan. Bake 15 minutes. Sprinkle apple
evenly over crust. In small bowl, mix caramel
topping and flour; drizzle over apples. Sprinkle
reserved cookie mixture over apples. Bake 20 to
25 minutes or until golden brown. Cool completely,
about 2 hours. For bars, cut into 9 rows by 4 rows.

Indoor S’Mores
8 c. Golden Grahams Cereal ¼ c. light corn
1 ½ c. milk chocolate chips 5 c. mini
marshmallows 5 T. butter or margarine

Page | 163
In a lg. bowl, measure cereal. Butter 13 x 9 pan.
Microwave 5 cups marshmallows, the chocolate
chips, corn syrup and butter uncovered on High 2
minutes to 3 minutes 30 seconds, stirring after
every minute, until melted and smooth when
stirred. Stir in vanilla. Pour over cereal; quickly
toss until completely coated. Stir in 1 cup
marshmallows. Press mixture evenly in pan, using
buttered back of spoon. Let stand uncovered at
least 1 hour, or refrigerate if you prefer a firmer
bar. For bars, cut into 6 rows by 4 rows. Store
loosely covered at room temperature up to 2 days.

Cinnamon Squares
Joni McNeill - 4th Grade Teacher

2 8-oz. pkg. crescent rolls 2 (8 oz.) cream

1 c. sugar 1 egg-separated
1 tsp. vanilla ½ c. sugar
½ c. walnuts (optional)

Layer 1 pkg. of crescent rolls in 9 x 13 pan. Pinch

together until layer is solid together. In a bowl, mix
cream cheese, 1 c. sugar, egg yolk and vanilla.
Spread over crescent roll layer. Put 2nd pkg. of
crescent rolls on top of cream cheese layer. Beat
egg white until foamy. Spread on top of rolls.
Sprinkle ½ c. sugar and cinnamon mix on top.
Bake at 350° for 25 to 30 minutes.

Peanut Butter Bars

Joni McNeill – 4th Grade Teacher

½ c. butter 1 c. brown sugar

1 c. white sugar 2 eggs
1 c. peanut butter 2 ½ c. flour
¼ c. water ½ tsp. baking soda
½ tsp. baking powder ¾ tsp. salt
Page | 164
1 tsp. vanilla 1 c. peanut
granules (optional)

Mix the butter, sugars, eggs and peanut butter.

Beat until fluffy, then add remaining ingredients,
mix well. Lightly grease pans, but no flour. Bake at
350° for 25 minutes. Take out while still soft in the
center. Do not over bake! Frost with peanut butter
frosting or melted milk chocolate chips, if desired
Dump Cake
Christie Fry – PTO Treasurer

1 can (1lb, 4oz) of cherry pie filling

1 yellow cake mix, dry
1 c. of melted butter
1 c. of pecan halves
1 can (1lb, 4oz) of crushed pineapple, undrained

Grease 9 x 13 pan. Dump all ingredients in the

pan. Bake at 350° for 1 hour and 10 minutes. Top
with cool whip if you wish.

Chocolate Mint Brownies

Brittany Janes
1 c. sugar ½ c. butter
4 eggs, beaten 1 c. plus 1 T.
½ tsp. salt 2 T. milk
1 (16 oz.) can Hershey's syrup 1 tsp. vanilla
½ c. chopped nuts (optional) ½ c. butter
2 c. powdered sugar 1 c. chocolate
½ tsp. peppermint extract green food
6 T. butter

Mix first ingredients on list together (in order):

sugar, butter, eggs, flour, salt, Hershey's syrup,
Page | 165
vanilla and nuts. Pour into greased 9 x 13 pan can
bake at 350 ° for 30 minutes. Cool. Mix powdered
sugar, milk, butter, peppermint extract and green
food coloring together and spread over top of the
cooled brownies. If too thin, you can add more
powdered sugar. Cool. Can be put into the
freezer. Melt chocolate chips and butter in double
boiler. Pour over cooled, frosted brownies. Let cool;
cut and serve.
Chocolate Drop Cookies

Brittany Janes
1 C. shortening 2 C. brown sugar
2 eggs 2 tsp. vanilla
1/2 tsp. salt 1 C. milk
1 tsp. baking soda 4 C. flour
1/2 C. nuts (optional) Small
4 squares chocolate (melted) OR 12 T. cocoa

Mix together shortening, sugar and eggs first.

Then add vanilla, salt and milk and mix. Next, add
flour, baking soda, melted chocolate squares or
cocoa and nuts. Do not add the marshmallows.
Drop by teaspoonful onto cookie sheet. Bake at
350° for approximately 8-10 min. Just before
taking cookies out, add 2 to 3 small marshmallows
to the top of each cookie. Let marshmallows get
warm but not melted; approximately 2 minutes.
Take out and cool completely before frosting with
chocolate frosting. Add a little more flour to get a
better rise if desired.

Mini Brownie Treats

Sammi Detra

1 family size fudge brownie mix (9 x 13 in size)

48 striped chocolate kisses, unwrapped
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Preheat oven to 350 °. Prepare brownie mix
according to package directions for fudge like
brownies. Fill paper-lined miniature muffin cups ⅔
full. Bake for 18 to 21 minutes or until a toothpick
comes out clean. Immediately top each with a
chocolate kiss. Cool for 10 minutes before
removing from pans to wire racks to cool
completely. Yields 4 dozen.

Cinnamon Apple Pie Filling

Evan Siegenthaler

1 can apple pie filling

4 T. butter, divided
1 unbaked 9 inch pastry shell
½ tsp. ground cinnamon
1 ½ - 2 c. crushed pecan shortbread cookies

Pour pie filling into pastry shell. Sprinkle with

cinnamon and dot with 1 tablespoon butter. Melt
remaining butter. Place cookie crumbs in a small
bowl, stir in butter until coarse crumbs form.
Sprinkle over filling. Cover edges of pastry loosely
with foil. Bake 450 ° for 10 minutes. Reduce heat
to 350 °; remove foil and bake for 40 to 45
minutes or until crust is golden brown and filling is
bubbly. Cool on a wire rack for at least 2 hours.

Peach Smoothie
Tanner Stephan

3 T. honey
2 c. Ice
7 oz. plain 2% yogurt
2 peaches, pitted and cut into pieces
½ c. tangerine or orange juice
¾ c. skim milk
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In blender, combine ice, peaches, milk, yogurt, and
juice. Place lid on blender and select mix or crush
setting. Blend until smooth; while machine is on
pour in honey and blend an additional 30 seconds.
Pour into glasses and serve.

Captivating Caterpillar Cupcakes

Evan Siegenthaler

3 eggs

1 ⅓ c. water
2 T. vegetable oil
⅓ c. assorted nonpareil decors.
½ c. star decorations, divided
½ c. candy coated choc. pieces
1 container Duncan Hines vanilla frosting
1 pkg. Duncan Hines moist deluxe white cake mix
6 chocolate sandwich cookies, finely crushed

Preheat oven to 350 °. Place 24 paper liners in

muffin cups. Combine cake mix, egg whites, water
and oil in large bowl. Beat at low speed with
electric mixer until moistened. Beat at medium
speed 2 minutes. Fold in ⅓ cup star decors. Fill
paper liners about half full. Bake at 350 ° 18 to 23
minutes or until toothpick inserted in center comes
out clean. Cool in pans 5 minutes. Remove to
cooling racks. Cool completely. Tint vanilla frosting
with green food coloring. Frost one cupcake.
Sprinkle ½ tsp. Chocolate cookies crumbs on
frosting. Arrange 4 candy coated chocolate pieces
to form caterpillar body. Place jellybean at one end
to form head. Attach remaining star and nonpareil
decors with dots of frosting to form eyes. Repeat
with remaining cupcakes.

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Peanut Butter Blossoms Cookie
Tanner Stephan

48 Hershey Kisses
2 T. milk
½ c. shortening
1 tsp. vanilla extract
1 ½ c. All purpose flour ⅓ c. granulated
1 tsp. Baking soda
1 egg

⅓ c. packed light brown sugar

½ tsp. salt
granulated sugar
¾ c. Reese's creamy peanut butter

Heat oven to 375 °. Remove wrappers from

chocolates. Beat shortening and peanut butter in a
large bowl. Add ½ cup granulated sugar and brown
sugar, beat until fluffy. Add egg, milk and vanilla.
Beat well. Stir together flour, baking soda and salt;
gradually beat into mixture. Shape dough into 1"
balls, roll in sugar and place on ungreased cookie
sheet. Bake 8 to 10 minutes or until lightly
browned. Immediately press a chocolate kiss into
center of each cookie. Remove cookie sheet to
wire rack. Cool completely. Make 4 dozen cookies.

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Mini Brownie Treats
Sammi Detra

1 family size fudge brownie mix (9 x 13 in size)

48 striped chocolate kisses, unwrapped

Preheat oven to 350 °. Prepare brownie mix

according to package directions for fudge like
brownies. Fill paper-lined miniature muffin cups ⅔
full. Bake for 18 to 21 minutes or until a toothpick
comes out clean. Immediately top each with a
chocolate kiss. Cool for 10 minutes before
removing from pans to wire racks to cool
completely. Yields 4 dozen.

Oreo cookie dessert

Sammi Detra
1 ½ c. milk
1 qt. vanilla Ice Cream
12 oz. Cool Whip
20 oz. pkg. Oreo cookies, crushed

⅓ c. butter, melted

2 sm. pkgs. instant vanilla pudding

Mix crushed Oreos and melted butter together.

Press down on bottom of 9 x 13 pan. Save some
for sprinkling on top. Mix pudding and milk

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together in bowl with a fork; mixture will be thick;
add ice cream and mix well. Pour on top of Oreos.
Spread cool whip on top. Sprinkle remaining Oreos.

Butterscotch Cheesecake Bars

Debbie Kauk- Food Service Director

12 oz. pkg. butterscotch chips

1 egg
½ c. butter
8 oz. pkg. cream cheese
2 c. graham cracker crumbs
14 oz. sweetened condensed milk
1 c. chopped nuts
1 tsp. vanilla

Preheat oven to 350°. In medium saucepan melt

morsels and butter. Stir in crumbs and nuts. Press
½ mixture firmly into bottom of greased 9x13 pan.
Beat cheese until fluffy, beat in milk, vanilla and
egg; mix well. Pour over crust and top with
remaining crumb mix. Bake for 25 to 30 minutes.
Cool to room temperature and chill before cutting.
Refrigerate leftovers.

Mexican Tortilla Dessert

Dillian Adams
Flour Tortillas
Peanut Butter
Chocolate Chips
Mini Marshmallows

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Spread peanut butter on the center of a tortilla.
Top with peanut butter, chocolate chips and
marshmallows. Fold into burrito form and cook in
microwave for 30 seconds.

Pig Lickin Cake

Jennifer McNeely - HS/MS Attendance

1 yellow cake mix with pudding

11 oz. can mandarin oranges with juice
4 eggs

Beat ingredients with a mixer. Grease bottom only

of 9 x 13 pan. Pour mixture into pan; bake 25
minutes at 350 °.

16 oz. can crushed pineapple with juice
1 small box instant vanilla pudding
8 oz. Cool Whip

Mix ingredients, fold in Cool Whip. Stir well.

Refrigerate at least 4-6 hours before serving. Will
keep 3-4 days in refrigerator.

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Chocolate Delight Dessert
Julie Grosz – PTO Member
1 c. flour 1 stick butter
½ c. pecans, crushed

Mix flour and butter, add crushed pecans and pat

into 9 x 13 ungreased pan. Bake at 350° for 15 to
20 minutes. Cool.
8 oz cream cheese 1 c. powdered sugar
16 oz. Cool Whip
3 c. milk, cool
2 (3oz) pkg. instant chocolate pudding

Beat cream cheese and powdered sugar. Fold in ½

of the Cool Whip. Spread on crust. Mix milk with
pudding. Spread on cream cheese layer. Then
spread the remaining Cool Whip and grated
chocolate (optional) on top to decorate.

Dirt Cake

Brandon Lange
1 lg. pkg. of Oreo cookies 3 ½ c. milk .
12 oz. Cool Whip ½ c. butter
1 c. powdered sugar
8 oz pkg. of cream cheese, softened
1 - small pkg. of gummy worms (optional)
2 sm. packages of instant vanilla (or chocolate)

Crush cookies and set aside. Cream together

butter, cream cheese, powdered sugar. Mix
together milk, pudding, cool whip, and then add to
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creamed mixture. Mix well. Put some crushed
cookies in the bottom of 9 x 13 pan. Alternate
cookies and pudding mixture, ending with cookies
on top. Chill overnight. Add gummy worms before
serving if desired.

Cookie Sheet Fruit Pizza

Trevor Mueller
2 sticks Butter 1 ½ c. sugar
2 eggs 1 tsp. vanilla
1 tsp. baking soda 2 ¾ c. flour
8 oz. cream cheese ½ c. sugar
Assorted Fruit

Mix butter, sugar, eggs, vanilla. Baking soda and

flour. Bake at 375 ° for 8 to 10 minutes. It should
be the texture of a cookie. Cream sugar and
cream cheese. Frost crust when hot. Top with
strawberries, grapes, pineapple, marshmallows,
whatever you like.

Carrie Anderson – PTO Member
1c. Karo light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips

Bring corn syrup and sugar to full rolling boil;

remove from heat. Stir in peanut butter until
blended. Add Rice Krispies and stir until coated.
Press into buttered 9 x 13 pan, put in fridge to
cool. Melt chocolate chips and butterscotch chips
together. Spread over cooled cereal mixture.
Return to fridge until frosting has set

Page | 174
Walnut Blueberry bars
Logan Ross
⅔ c. ground Walnuts
½ c. graham cracker crumbs
⅓ c. sugar + 2 T.
⅓ c. oats
3 T. butter
1 tsp. vanilla
8 oz. cream cheese
1 T. orange juice
1 ½ c. blueberry pie filling

Combine walnuts, graham crackers, 2 tablespoons

sugar, oats, and butter. Press into an 8 x 8 pan.
Bake 350° for 9 to 11 minutes. Allow to cool. Beat
cream cheese, sugar, vanilla, mix well. Pour over
cooled crust. Allow to set, then top with blueberry
pie filling. Top with cool whip if desired.

Peanut Fudge Bars

Janet Schroeder – PTO Member
1 ½ c. chocolate chips
1 c. sweetened condensed milk
¾ c. butter
⅓ c. peanut butter
1 c. powdered sugar
1 ½ c. flour
1 c. uncooked quick oatmeal

Melt together the chocolate chips and condensed

milk. Mix the butter, flour, peanut butter,
powdered sugar and oatmeal together until
crumbly. Reserve one cup for topping. Spread the
rest in a 9 x 13 pan. Spread chocolate mixture on
top. Top with a sprinkling of the reserved crumbs.
Bake at 350° for 30 to 35 minutes.

Page | 175
Candied Apple Pie Cheesecake
Andrew Kennedy

1 c. crushed Nabisco Ginger Snaps

3 T. butter, melted
½ c. plus 2 T. sugar, divided
2 tsp. vanilla
½ c. sour cream
2 eggs
1 c. apple pie filling, divided
½ c. Planters walnut pieces, divided
½ c. toffee bits, divided
2 pkg. (8 oz. each) cream cheese, softened

Heat oven to 325°. Mix crumbs, butter and 2

tablespoon sugar; press onto bottom and up side
of 9-inch pie plate. Beat cream cheese, ½ cup
sugar and vanilla with mixer until blended. Add
sour cream; mix well. Add eggs, 1 at a time,
beating just until blended after each. Stir in ½
each pie filling, nuts and toffee. Pour into crust.
Bake for 35 min. or until center is almost set. Cool.
Refrigerate 4 hours. Top with remaining pie filling,
nuts and toffee before serving.

Rhubarb Dream Bars

Dawn Oliver –
PTO Member

Page | 176
¾ c. powdered sugar 2 c. flour
1 c. butter 4 eggs
2 c. sugar ½ c. flour
½ tsp. salt 4 c. diced rhubarb

Combine flour and powdered sugar. Cut in butter

until crumbs form. Press in bottom of jelly roll
pan. Bake at 350° for 15 minutes. Blend eggs,
sugar, flour and salt. Fold in rhubarb. Spread on
crust. Bake 40 to 45 minutes
in 350° oven. Cool. Cut into squares.

Mom Best Pie Crust

Bonnie Mueller – PTO Member
4 c. flour
1 T. sugar
1 tsp. Salt
1 egg, slightly beaten
1 T. vinegar
⅔ c. water
1 ½ c. Crisco (Must be Crisco Shortening; generic
does not seem to work)

Mix the above with your hands. Let the pie crust
set for 10 minutes before rolling out. Makes 5
single pie crusts.

Whoopie Pies
Macyle Schwartz
½ c. solid vegetable shortening
1 c. firmly packed brown sugar
1 egg
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¼ c. cocoa
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 c. milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 °. Lightly grease baking

sheets. In a large bowl, cream together
shortening, sugar, and egg. In another bowl,
combine cocoa, flour, baking powder, baking
soda, and salt. In a small bowl, stir the vanilla
extract into the milk. Add the dry ingredients to
the shortening mixture, alternating with the milk
mixture; beating until smooth. Drop batter by
the ¼ cup (to make 18 cakes) onto prepared
baking sheets. With the back of a spoon spread
batter into 4-inch circles, leaving approximately
2 inches between each cake. Bake 15 minutes
or until they are firm to the touch. Remove from
oven and let cool completely on a wire rack.
Whoopie Pie Filling.
1 c. solid vegetable shortening*
1 ½ c. powdered sugar
2 c. Marshmallow Fluff**
1 ½ tsp. vanilla extract
In a medium bowl, beat together shortening,
sugar, and Marshmallow fluff; stir in vanilla
extract until well blended.
* Butter may be substituted for all or part of
the vegetable shortening, although traditional
Whoopie Pies are made with vegetable
shortening only ** Marshmallow Creme may
be substituted.
When the cakes are completely cool, spread the
flat side (bottom) of one chocolate cake with a
generous amount of filling. Top with another
cake, pressing down gently to distribute the
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filling evenly. Repeat with all cookies to make 9
pies. Wrap whoopie pies individually in plastic
wrap, or place them in a single layer on a platter
(do not stack them, as they tend to stick). To
freeze, wrap each whoopie pie in plastic wrap.
Loosely pack them in a plastic freezer container
and cover. To serve, defrost the wrapped
whoopie pies in the refrigerator. Makes 9
large whoopie pies.

Microwave and Crock pot

5th Grade Classes

Page | 179
Easy Fudge

Kyle Fry
1 bag of chocolate chips
1 bag of butterscotch chips
Nuts, optional
1 can of sweetened condensed milk
Page | 180
Melt chips and milk about 1 minute in microwave,
and then stir. Cook another minute and stir.
Continue until they are all melted and smooth.
Pour into a container and let cool and set. If adding
nuts, place nuts on the bottom of the container so
when you turn over the fudge they are on the top.

Jalapeno Popper Spread

Kyle Fry

1 c. mayonnaise
2 (8 oz.) packages cream cheese, softened
1 c. grated Parmesan cheese
4 oz. can chopped green chilies, drained
2 oz. can diced jalapeno peppers, drained

Stir together cream cheese and mayonnaise in a

large bowl until smooth. Stir in green chilies and
jalapeno peppers. Pour mixture into a microwave
safe serving dish, and sprinkle with Parmesan
cheese. Microwave on High until hot, about 3
minutes. Serve with chips, bagel chips, Melba
toast, bread sticks, beer bread, whatever you like

Crockpot Lasagna

Connor Trow
1 lb. ground beef
4 c. (16 oz) shredded mozzarella cheese
2 garlic cloves, minced
8 oz. can tomato sauce
1 c. water
1 ½ c. small curd cottage cheese
1 tsp. salt
1 tsp. dried oregano
1 large onion, chopped
1 pkg. (8 oz) no-cook lasagna noodles
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6 oz. can tomato paste
½ c. grated parmesan cheese

Brown ground beef, onion and garlic in skillet. Mix

in tomato sauce, water, tomato paste, salt,
oregano. Put ¼ of mixture into ungreased 5 quart
crock pot. Next put ⅓ of uncooked noodles (break
up if necessary). Combine cheeses and put ⅓ of
cheese over the noodles. Repeat layers 3 times
and top with meat sauce. Cover and cook on low 4
to 5 hours or until noodles are tender.

Caramel Corn

Travis Oliver
1 c. brown sugar 1 stick butter
¼ c. white corn syrup ½ tsp. salt
½ tsp. baking soda 1 qt. popped

Combine all ingredients, except baking soda and

popcorn in a 2 ½ QT. microwave safe bowl. Bring
to a boil in microwave, and then cook on full power
for an additional 2 minutes. Remove from
microwave and add baking soda. Put popped corn
in a paper grocery bag. Pour syrup over corn. Seal
bag shut and shake until coated well. Cook in bag
on high in microwave for 1 ½ minutes. Shake and

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cook another 1 ½ minutes, shake again. Pour into
pans and cool. Stir a few times as it cools.

Crock Pot Western Omelet Casserole

1 medium onion, diced
1 green pepper, diced
1 lb. bacon, diced, cooked and drained
1 ½ c. shredded cheddar cheese
1 dozen eggs
1 c. milk
salt and pepper to taste
32 oz. bag of frozen hash brown potatoes

Place a layer of frozen hash browns on the bottom

of the slow cooker, followed by a layer of bacon, or
ham. Then top with the onions, peppers and
cheese. Repeat the layering process two or three
more times, ending with a layer of cheese. Beat
the eggs, milk, salt and pepper together. Pour over
crock pot mixture, cover and cook on low for 8 to
10 hours.
No Bake Cookies
2 c. sugar ¼ c. cocoa
½ c. milk ¼ lb. butter
1 tsp. vanilla pinch of salt
½ c. creamy peanut butter 3 c. oatmeal

Mix sugar, cocoa, milk, and butter in microwave

safe glass bowl. Microwave for 4-5 minutes, or
until it starts to boil. Remove from heat and cool
for one minute. Add vanilla, salt, and peanut
butter, mix thoroughly. Add oatmeal. Drop by
teaspoonful onto wax paper. Allow to cool.

Page | 183
Crock pot Chocolate Cake

Connor Trow

1 pkg. chocolate cake mix

3 oz. instant pudding mix
4 eggs
2 c. sour cream
¾ c. vegetable oil
¾ c. semisweet chocolate chips
¾ c. milk chocolate chips

Spray 4 quart crock pot with non-stick spray. In a

large bowl, mix all ingredients together except the
chocolate chips. Then, mix in chips. Cook on low
for 6-8 hours, until top springs back when touched
lightly. Serve warm. Ooey, gooey and delicious.


2 (14 ½-oz.) can tomatoes

2 (16-oz.) can red kidney beans, drained
2-3 T. chili powder
2 lbs. ground chicken, browned and drained
1 medium onion,coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
1 tsp. pepper
1 tsp. cumin
salt and pepper to taste

Page | 184
Put all ingredients in a crock pot in order given; stir
once. Cover and cook on low for 10 to 12 hours (or
on high for 3 to 4 hours)


10 large apples
½ c. water
1 tsp. cinnamon
1 c. sugar

Put all ingredients in a crock pot. Cover and cook

for at least 5 hours.

Microwave Fudge
Kyle Hulbert
1 lb. powdered sugar
⅓ c. cocoa
1 stick butter
¼ c. milk
½ tsp. vanilla
Stir together in microwave for 3 minutes on full
power. Add nuts if desired. Pour in pan and allow to
cool and set.

Easy-Does-It Spaghetti
Kari Hoesly – PTO Vice President

2 lbs. ground chuck, browned and drained

1 c. onions, chopped
2 cloves garlic, minced
Page | 185
2 (15 oz.) cans tomato sauce
2-3 tsp. Italian seasoning
1 ½ tsp. salt
¼ tsp. pepper
2 (4 oz.) cans sliced mushrooms, drained
6 c. tomato juice
16 oz. dry spaghetti, broken in 4-5 inch pieces
Grated Parmesan cheese

Combine all ingredients except spaghetti and

cheese in a 4 quart (or larger) slow cooker. Cover.
Cook on low 6 to 8 hours or high 3 to 5 hours. Turn
to high during last 30 minutes and stir in dry
spaghetti. (If spaghetti is not fully cooked,
continue cooking another 10 minutes, checking to
make sure it is not becoming overcooked.)
Sprinkle individual servings with Parmesan cheese.

Mexican Cheese Dip

Ben Horn
8 oz. cream cheese, softened
15 oz. can no-bean chili
8 oz. can chopped green chilies
Tortilla Chips
1 lb. mild Mexican processed cheese spread

In a small crock pot combine first five ingredients.

Heat until cheeses are soft enough to mix
smoothly with the other ingredients. Serve when
warm with tortilla chips for dipping.

Slow Chili
2 oz. cans diced tomatoes
1 lb ground beef, browned and drained
1 10 ¾ -oz. can of tomato soup
Page | 186
1 15-oz. can chili beans, un-drained
2 pkg. chili seasoning

In a crock pot, combine all ingredients and mix

well. Cover and cook on low for 6 to 8 hours, stir

Hamburger Dip

2 lbs. Hamburger 1 onion, chopped

1 pkg. taco seasoning 2 lbs. Velveeta
1 sm. can of green chilies 1 sm. Jar of
Corn chips

Cook hamburger and onion until no longer pink;

drain. Put Velveeta in crock pot and melt. Add
green chilies, salsa, taco seasoning and hamburger
with onion. Mix well and simmer until warm. Serve
with corn chips.

Beef Stroganoff
Kelsey Hoesly
1 lb. hamburger
1 can cream of celery soup
1 can cream of mushroom soup
Page | 187
hunk of butter
1 c. sour cream
½ pkg. of wide noodles
Onion, chopped
salt and pepper to taste

Cook and drain noodles. Brown hamburger, onion,

add salt and pepper to taste. Drain off
fat. Mix together noodles, hamburger, can of
cream of celery soup, can of cream of mushroom
soup, butter, and sour cream. Bake at 350° for 1
hour or microwave of high for 12 minutes.

Baker’s Chocolate-Peppermint

Larisa Stauffacher
1 c. crushed peppermint candies
12-oz. squares semi-sweet baking chocolate

Microwave chocolate in medium microwave safe

bowl for 2 minutes, or until almost melted; stirring
after one minute. Stir until completely melted.
Spread half of chocolate on wax paper covered
baking sheet; sprinkle with crushed candies.
Drizzle evenly with remaining chocolate.
Refrigerate 1 ½ hours, or until firm. Break into
pieces. Store in a tightly covered container at room

Taco Bake

Larisa Stauffacher
2 onions, chopped
2 lbs. browned, drained ground beef
¾ c. water
2 pkg. Taco seasoning
Page | 188
2 (15 oz.) cans of tomato sauce
1 lb. Macaroni, uncooked
2 green chilies, diced
4 c. shredded cheddar cheese

Combine ingredients, except cheese, in crock pot.

Cover; cook on low 6-8 hours or on high 3-4 hours.
Top with cheese.

Crock pot Stuffing

Trevor Mueller

1 c. onion, chopped 2 c. celery,

2 (8 oz.) cans of mushrooms 16 c. bread
1 tsp. poultry seasoning 2 tsp. salt
1 ½ T. sage
2 (10 oz.) cans of chicken broth
2 eggs, beaten

Toss all dry ingredients. Add liquids. Bake 5 hours

on low in large crock pot. Add desired amounts of
cooked chicken or turkey to rest of ingredients
before cooking if you desire.

Crock pot Chicken Tortilla Soup

Isaac Halverson
1 lg. onion, chopped
3 frozen boneless, skinless chicken breasts
1 tsp. minced garlic
14.5-oz. can diced tomatoes
3 c. chicken broth
1 4 oz. can green chilies
1 pkg. taco seasoning
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1 c. frozen corn
¼ c. lime juice
crushed tortilla chips

Add all ingredients except lime juice and tortilla

chips to crock pot. Cook on low for 8 hours. Shred
chicken in pot and stir in lime juice just before
serving. Serve in bowls and top with crushed
tortilla chips. Garnish with sour cream and
shredded Mexican cheese if desired.

Italian Beef Sandwiches

Debbie Kauk-Food Service Director

5 lbs. Roast beef

2 cans beef broth
2 pkg. dry Italian salad dressing
1 medium onion

Cook all ingredients in crock- pot for 10 hours on

low or until very tender. Remove meat while still
warm and pull most apart with fork. Reserve meat
juices. Serve meat and juice while still warm on
warmed buns of choice.

Crock Pot Buffalo Chicken Sandwiches

Isaac Halverson

4 frozen skinless chicken breasts

1 (17.5 oz.) bottle buffalo wing sauce, divided
2 T. butter
½ pkg. of 1 oz. dry ranch dressing mix
6 toasted rolls
shredded lettuce
Blue Cheese or Ranch dressing

Page | 190
Place frozen chicken in crock pot. Pour ¾ of the
bottle of wing sauce over chicken. Sprinkle the dry
ranch dressing mix on top. Cover and cook on low
for 7 hours. Shred chicken with 2 forks. Add butter
to rolls and toast. Pile meat on toasted rolls, add a
splash of remaining wing sauce. Top with shredded
lettuce and either blue cheese or ranch dressing.

Beef or Venison Stew

Zach Schliem
2-3 lbs. roast 3 pkg. brown
gravy mix
4-6 potatoes 1-2 carrots
1 medium onion 1 can of mushrooms

Cut roast and potatoes into bites sized pieces; add

to crock pot. Dice carrots and chop onion; add to
crock pot. Add just enough water to cover contents
and cook until potatoes are tender about 4 to 8
hours. Put strainer in large pan and poor contents
of crock pot into strainer. Remove strainer and add
gravy mix to water in pan. Over high heat, whisk
until gravy thickens. Add all back in crock pot and

Chicken Enchilada Casserole

Kelsey Hoesly
3-4-lb. chicken
I medium onion, finely chopped
I Tbsp. oil
10 ¾ oz. can cream of mushroom soup
10 ¾ oz. can cream of chicken soup
I c. sour cream
IO oz. can green enchilada sauce
4.5 oz. can peeled, diced green chilies
20 corn tortillas
3 cups shredded cheddar cheese
Page | 191
Boil chicken. Shred meat and discard bones and
skin. Saute onion in oil in saucepan until
Stir in soups, sour cream, green enchilada sauce,
and chilies. Heat until warm. Tear tortillas into
bitesized pieces. Layer half of sauce, chicken,
tortillas, and cheese in slow cooker, alternating
layers. Repeat, ending with cheese and sauce.
Cover. Cook on Low 5 to 6 hours, or High 2 to 3
Roasted Pumpkin Seeds
Pumpkin seeds

Remove pulp from pumpkin seeds and rinse. Lay

on cookie sheet to dry over night. In large
microwave safe dish, melt butter (about a quarter
of a stick per large pumpkin). Add seeds to butter,
salt to taste and stir to coat. Microwave 6-8
minutes (until golden brown) stirring every two

Crock pot Ham and Scalloped Potatoes

Jacob Elmer
6-8 slices of ham 8-10 potatoes
1 sm. onion 1 c. shredded
cheddar cheese
10 ¾ oz. can of cream of mushroom soup

Cut ham into bite sized pieces. Peel and slice

potatoes. In slow cooker, combine half of the ham,
half of the potatoes and onion. Season with salt
and pepper. Add cheese. Add remaining ham and
potatoes. Add soup. Cook on low for 8 to 10 hours
Page | 192
Crock Pot Cowboy Beans
10-oz. pkg. sliced hot dogs
15-oz. can pork and beans; not drained
⅓ c. Thick ‘n Spicy Honey BBQ Sauce
1 oz. can black beans; drained and rinsed

Mix all ingredients together in a crock-pot; turn on

low; cook until heated through.
Turkey and Black Bean Sloppy Joe’s

Skylar Brewer
19 oz. ground turkey
15-oz. can black beans; drained and rinsed
6 oz. tomato paste
12-oz. can tomato juice
1 med. onion, sliced
15-oz. can tomatoes with green chilies
1 tsp. minced garlic
1 T. olive oil
1 tsp. paprika
2 tsp. chili powder
1 tsp. Mrs. Dash Onion and Herb seasoning
Brown ground turkey and drain fat. Combine all
ingredients in a crock pot and heat till hot and
desired thickness. Serve on bread or bun.

Scalloped Potatoes in Gravy

Jordan Stodola
½-¼ c. milk
dash pepper
2 slices of bacon
1/8 tsp. poultry seasoning or sage
½ bottle or can gravy-Chicken flavor
Page | 193
10 oz. whole tiny new potatoes, sliced ¼ in. thick

Fry bacon, cool and crumble. Arrange potatoes in

crock pot in an even layer. Stir together gravy,
milk, seasoning and pepper. Pour over potatoes,
sprinkle bacon bits on cook on low.

Honey Mustard Chicken

Jordan Stodola
¼ c. honey
4 boneless, skinless chicken breasts
2 T. Dijon-style mustard
1 T. cooking oil
1 T. lemon juice
¼ tsp. Kitchen Bouquet-optional
1 ¼ c. water
1 tsp. instant chicken bouillon granules
1 c. instant rice
1 medium carrot
¼ c. green onion, sliced
2 T. raisins

Rinse and pat dry chicken. Place in crock pot. Mix

together mustard, oil, honey, lemon juice, rice,
carrots, onions, raisins and kitchen boutique if
using. Pour over chicken and cook on low about 4-
6 hours, or until chicken is no longer pink, and rice
is cooked

Chunky Applesauce

Ms. Kopp – 1st Grade Teacher

10 medium cooking apples, cored, cut into

¾ c. sugar
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½ c. water
1 tsp. cinnamon

Put apples in a slow cooker or crock pot. Mix sugar

and cinnamon. Sprinkle over apples. Pour in water.
Cover and cook on medium to high for 2 to 4
hours. Don’t forget to serve it over vanilla ice
dream for an extra sweet treat!

Hot Spiced Cider

Christie Fry
¼ c. brown sugar 1 tsp. whole
½ tsp. whole allspice 1 cinnamon
1 pinch nutmeg 2 qt. apple cider
1 lg. orange, quartered with peel

Place filter in coffee basket and fill with brown

sugar, allspice, cloves, cinnamon sick, salt,
nutmeg, and orange wedges. Pour cider into coffee
pot where water usually goes. Brew and serve hot.
I add a cinnamon stick to each cup of hot cider for
a nice touch.

Mushroom Beef Stew

Sayde McDermott
1 lb. beef stew meat
1 can (10 ¾ oz.) cream of mushroom soup,
1 pkg. dry onion soup mix
2 cans (4oz.) sliced mushrooms, drained

Combine all ingredients in a slow cooker. Cover

and cook on lower 8-10 hours

Jack Daniel’s Meatballs

Bonnie Mueller – PTO Member
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1 c. ketchup 1 c. cider vinegar
1 c. Jack Daniels 1 c. brown sugar
½ c. onions, chopped 2 T. Worchestire
1 or 2 T. Tabasco Sauce Meatballs

Bring to boil. Simmer for 30 minutes. Pour over

meatballs and cook low in a Crockpot.
Slow-Cooker Pizza
Kelsey Hoesly

11/z lbs. ground beef, or bulk Italian sausage

1 medium onion, chopped
1 green pepper, chopped
half a box rigatoni, cooked
7-oz, jar sliced mushrooms,drained
3 oz. sliced pepperoni
16-oz. jar pizza sauce
10 oz. mozzarella cheese, shredded
10 oz. cheddar cheese, shredded

Brown ground beef and onions in saucepan; drain.

Layer half of each of the following, in the order
given,in slow cooker: ground beef and onions,
green pepper, noodles, mushrooms, pepperoni,
pizza sauce, cheddar cheese, and mozzarella
cheese. Repeat layers. Cover. Cook on Low 3 to 4

Chicken and Wild Rice Soup

Sayde McDermott
2 c. water 1 c. celery
1 c. carrots, diced ½ c. onion
½ tsp. black pepper 1 T. parsley
3 cans (14.5 oz.) chicken broth
1 lb. boneless chicken breasts, or thighs cut into
bite size pieces
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1 pkg. (6oz.) converted long grain and wild rice
mix (not instant)

Combine all ingredients. Cover and cook in a crock

pot 6 to 7 hours on low, or 4-5 hours on high, or
until chicken is tender.

Microwave - Puppy Chow

Cortney Moore
12 oz. package of chocolate chips
½ c. peanut butter
1/4 c. butter
1/2 c. peanuts, optional
1 box Crispix or Rice Chex
2 c. powdered sugar

In large microwave bowl melt chocolate chips at

high for 1 minute - stir and heat 30 seconds or
until melted. Stir in peanut butter and butter and
nuts (optional). Pour the mixture over cereal. Place
powder sugar in large bowl with lid then add cereal
mixture. Place lid on the bowl and gently toss until
mixture is well coated. Cool in refrigerator. Store in

BBQ Pork for Sandwiches

Kim Overland – PTO Secretary
14 oz. can beef broth
3 lbs. boneless pork ribs
1 bottle barbeque sauce

Preheat oven to 350 °. Pour can of beef broth into

slow cooker, and add boneless pork ribs. Cook on
High heat for 4 hours or until meat shreds easily.
Remove meat, and shred with two forks. It will
seem that it's not working right away, but it will.
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Transfer the shredded pork to a Dutch oven or iron
skillet, and stir in barbeque sauce. Bake in the
preheated oven for 30 minutes, or until heated

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