Hailey Twede

Bonnie Green

Dana Taylor

Bethany Edwards

Amara Thomas

Alana Benallie

Calie Mae Poulson

Jennifer Gordon

Lindsie Petersen

Audrey Willmore

Kaitlyn Strikwerda

Tatiana Petty

Chelsea Gwilliam

Tausha Wilkinson

Sara Cox

Shalice Butterfield

Service Learning Project Pajamas Fall 2012

Jennica Henderson

Melissa Moulton

Carol Brown Glines

Janelle Robinson

Italian Spinach Pasta

Salad

French Bread

Peppermint Candy Cane Brownies

Italian Spinach Pasta

2 cups penne pasta, uncooked 

½ lb. hot or mild Italian sausage 

1 pkg. (6 oz.) baby spinach leaves (7 cups) 

 1 can (14-1/2 oz.) Italian-style diced tomatoes, Undrained 

1 cup Shredded Low-moisture Part-skim mozzarella cheese 

2 tbsp. grated parmesan cheese 

Cook pasta as directed on package 

Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat 10 to 12 min. or until cooked through, stirring occasionally; drain. Add spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm. 

Drain pasta. Add to skillet along with the cheese; toss lightly and serve.

Or 

Drain pasta. Pour into a casserole dish, pour sausage, tomato, and spinach mixture over top of the pasta, sprinkle with cheese and serve. 

Peppermint Candy Cane Brownies

Brownies:

4 squares unsweetened chocolate (4oz)

1 C butter (2 sticks)

4 eggs

2 cups sugar

1t vanilla

1 1/4 C flour

1/2 t baking powder

Chocolate Glaze:

6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark

6T real butter

Additional:

1/2-1 C crushed candy canes 

Preheat oven to 350 degrees.

Roughly chop baking squares so they’ll be easier to melt, then place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped).

Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. In a bowl, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9×13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! Cool on a cooling rack. 

For frosting:

Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled brownies and place in the fridge to chill while you do the final step

Chocolate Glaze:

Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top.

Kimberly Van Duker

Pot Roast

Fried Corn

Cranberry Salad

Crescent Rolls

Apple Crumble

Pot Roast

1 envelope Lipton onion dry soup mix

Approx. 1 cup water

Optional:  cut up potatoes, onions, carrots

Put pot roast in crock pot.  Add soup mix and water.  Add cut up potatoes, onions and carrots if desired.  Cook on low for 8 hours or high for 4 hours.

Fried Corn

In a large fry pan, mix one package frozen corn with 1/2-1 stick butter and 1 TBS sugar on medium heat until corn starts to brown very slightly.

Cranberry Salad

Grind up separately in a food processor:

1 bag cranberries

2 apples

1-2 oranges

Put processed fruits in a bowl.  Add:

1 can crushed pineapple (drained)

2 cups sugar.

Stir and let sit several hours or overnight.  Serve chilled.

Crescent Rolls

1/2  cup hot water (from tap)

2 pkgs yeast (4 1/2 tsp.)

1 TBS honey or sugar

2 eggs

1 cup sugar

1 stick melted butter

2 cups milk

Aprrox. 6 cups flour

Combine hot water with yeast.  Add honey or sugar.  Let sit to grow.  Melt one stick of butter.  In a mixing bowl, combine eggs, sugar, and the melted butter.  Heat milk on stove without stirring until just before it boils.  Let cool.  Alternate adding milk and flour to the egg/sugar/butter mixture.  Add yeast. Knead for 5 minutes in a mixer or 8-10 minutes by hand, adding flour as needed.  Let rise (covered) until dough has doubled in volume.

Apple Crumble

1-2 cans pie filling

1 cup flour

1 cup oats

1 cup brown sugar

1/2 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp. nutmeg

1 stick melted butter

Put pie filling in a pie tin.  Mix all other ingredients in a bowl and spread evenly n top of pie filling.  Bake at 350 for 20-30 minutes.

Julie Butler

Chicken Fettuccine

Italian Bread

Tossed Salad

Chocolate Chip Cookie

Chicken Fettuccini

2 Chicken breasts

2 T. Vegetable or olive oil

Italian Seasoning

¼ C. Butter

½ onion

½ can or ¼ C. mushrooms

1 clove of garlic

Pint of heavy cream

1 chicken bouillon cube

2 C. parmesan cheese

8 oz. fettuccini

Combine oil and Italian seasoning and cover chicken with oil mixture. Broil chicken until done, turning chicken over to brown both sides. Dice chicken and set aside. Save chicken pan for later. Start a pot of water boiling for noodles and when boiling add noodles. Melt butter in pot, sauté onion, mushrooms, and minced garlic in butter. Reduce heat to medium low, pour all but ½ C. of cream into the pot, pour other ½ C. onto the chicken pan to help remove the drippings. Pour chicken drippings mixture into the pot.  Add bouillon cube and dissolve. Add cheese and remove from heat. When noodles are done drain and add to the sauce. Serve warm.

Italian Bread

Ingredients

Biga

• 2 cups bread flour
• 1/4 tsp. Instant dry yeast
• 8 oz. water @ room temperature

Dough

• 3 cups bread flour
• 1 tsp. instant dry yeast
• 1-1/3 cups water @ room temperature

Other

• Pam spray (I use olive oil Pam for this recipe; regular Pam would be fine too)
• Cornmeal
• Large baking sheet

Start the evening before with the biga or pre-ferment

Making the biga couldn’t be much simpler:  combine all ingredients in a medium to large bowl, and knead for a few minutes, forming a shaggy dough. I always coat the inside of the bowl with a generous spray of Pam; this makes things easier later on.  Cover tightly with plastic wrap and leave out for three hours at room temperature, then refrigerate overnight.

 it will have risen and bubbled quite a bit as it fermented.  When you’re ready to form the balance of the dough, remove the biga from the refrigerator and let it come to room temperature.

Mixing the dough

Likewise, the dough itself is simplicity:  flour, water, yeast.  NOTE:  do NOT add the salt at this point.  Combine the 3 ingredients in a medium to large bowl.  Knead for 3-4 minutes and cover dough loosely with plastic wrap; let the dough rest for 20 minutes at room temperature.  (Again, I coat the interior of the bowl with Pam prior to putting the dough back in it.)

After 20 minutes, I sprinkle one of the two teaspoons of table salt over the dough, and then add the biga to the dough by inverting its bowl over that containing the dough.  A spatula will help in removing the biga.

Pull the dough/biga mixture out of the bowl and knead it on a clean surface prepped with some Pam spray for a few minutes, thoroughly mixing the salt into the dough.  Then add the other teaspoon of salt to the dough and continue to knead it for another 3-4 minutes.  Make sure you continue to turn the dough on itself to ensure that the salt is thoroughly mixed throughout the dough and that the biga and new dough are completely blended with one another.

The next few steps aren’t taxing, they’re just time consuming.  Let the dough mixture (tightly covered with plastic wrap) rise for an hour at room temperature.  Then remove the plastic wrap and gently fold one side of the dough to the other, fold the top to the bottom, and flip it over in the bowl. Having used Pam in the bowl makes this much easier.  You are NOT punching down the dough, but rather gently folding it upon itself.  Recover tightly with plastic wrap – and repeat this process twice for a total of 3 hours’ worth of rising. 

At this juncture you’re going to have to resort to working on a floured surface.  If preparing two loaves, cut the dough in half after turning it from the bowl onto your work surface.  Dust your hands and the top surface of each piece of dough with flour.  Shape the two pieces into rectangles measuring appx. 8″ x 10″ Fold the two top corners toward the center and then begin gently rolling the dough into a log shape, Put the seam side down, and tuck the ends underneath. Transfer the two loaves onto a baking sheet onto which you previously sprinkled cornmeal:

Cover the loaves loosely with plastic wrap and let rise one hour; (pre-heat your oven to 500°F at the 45 minute mark) then use a single edge razor blade or very sharp paring or chef’s knife to cut a 1/2″ deep slit lengthwise in each loaf, stopping and starting about 2″ from the ends of the loaf:

Oven pre-heated?  Great!  Bake for 10 minutes at 500°F; turn loaves 180° (rotate baking sheet one half turn) and lower heat to 400°F.  Bake for another 30 minutes until loaves are a deep golden brown.  Interior temperature should be ~210°F.  When thumped on its bottom, a properly baked loaf should sound hollow.

Kathryn Clark

Creamy Garlic Angel Hair Pasta

Strawberry and Spinach Salad

Chocolate Melting Pots

Creamy Garlic Pasta

2 tsp olive oil

4 cloves garlic, minced

2 tbsp butter

¼  tsp salt

½ tsp pepper

3 cups chicken stock

½ lb spaghetti or angel hair pasta

1 cup grated parmesan cheese

¾ cup heavy cream

2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Warm Chocolate Melting Cake

8 ounces of semisweet chocolate

1 cup (2 sticks) of butter

7 eggs, divided use

6 tablespoons of sugar

1/2 cup of flour

Preheat your oven to 375 degrees. Melt the chocolate and butter and cool for 10 minutes. In a separate bowl, mix four eggs with sugar. Whisk. Then add flour and whisk. Add the remaining three eggs and add the egg mixture to the chocolate mixture. Pour this entire mixture into individual ramekins. Bake until just done, about 15-20 minutes (interior will be melting). Serve with vanilla ice cream.

Allyson Anderson

Menu

Cinnastack Pancakes (Pancakes, cinnamon frosting and vanilla glaze)

Hash browns (cooked with butter, garlic powder, salt and pepper)

Sausage

Peaches

Orange Julius

Pancakes

1 ¼ c. flour

2 tsp. baking powder

½ tsp. baking soda

1 Tbsp. sugar

1 beaten egg

1 c. milk

1 Tbsp. lemon juice

2 Tbsp. vegetable oil

Mix all dry ingredients in a bowl. Combine milk and lemon juice and let sit until the milk curdles. Once the milk has curdled add oil and egg to mixture. Combine all wet ingredients with the dry. Stir until batter is moistened. Batter will be lumpy. Cook on medium-high heat.

Cinnamon Frosting

½ tsp. cinnamon

2 Tbsp. butter, softened

¼ tsp. vanilla

¾ c. powdered sugar

1 Tbsp., 1 tsp. milk

Mix butter, vanilla and milk. Add cinnamon and powdered sugar. Stir until smooth and slightly grainy. Make sure the cinnamon has been distributed evenly throughout.

Vanilla Glaze

1 c. powdered sugar

2 Tbsp. milk

¼ tsp. salt

½ tsp. vanilla

1 Tbsp. butter

Mix milk, vanilla and butter. Add salt and powdered sugar. Stir until smooth

Cinnastack Pancakes

Put the cinnamon frosting on one pancake. Once frosting is on pancake (be generous in the amount you put in your pancake) put a pancake on top the frosted pancake. Once you have stacked the pancakes add the vanilla glaze on the top pancake. Now you have created a Cinnastack Pancake!

Orange Julius

1 c. water

1 c. milk

1/3 c. sugar

1 tsp. vanilla

½ can of concentrated orange juice

Ice

Put all ingredients in a blender. Blend together. Make sure the ice has been properly crushed as to in be in big chunks anymore. Pour and serve

Austin Diamse

Spicy Honey Chicken Thighs

Long Cut String  Beans

Spinach Squares

Whole Wheat Rolls

Banana Splits

Spicy Honey Chicken Thighs

8 boneless chicken thighs (about 2 lbs.)

Rub on chicken or toss to coat in a bowl:

2 tsp. chili powder

2 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. cumin

1 tsp. paprika

1 tsp. salt

Place chicken on a broiler pan coated with cooking spray.  Broil chicken 5 minutes on each side.

Combine glaze and spread half on chicken:

1/2 cup honey

1 Tbsp. cider vinegar

Broil 1 minute, remove chicken and turn over.  Brush chicken with remaining honey mixture.  Broil 1 more minute or until chicken in done.

Spinach Squares

1 (10 ounce) package spinach, rinsed and chopped

1 cup flour

1 tsp. salt

1 tsp. baking powder

2 eggs

1 cup milk

1/2 cup butter, melted

1 onion, chopped

1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 375 degrees.  Lightly grease a 9x13 inch baking dish.  Place spinach in a medium saucepan with enough water to cover.  Bring to a boil.  Lower heat to simmer and cook until spinach is limp, about 3 minutes.  Remove from heat and set aside.  In a large bowl, mix flour, salt and baking powder.  Stir in eggs, milk and butter.  Mix in spinach, onion and mozzarella cheese.  Transfer the mixture to the prepared baking dish.  Bake for 30 minutes or until a toothpick inserted in the center comes out clean.  

Emma White

White Chicken Enchiladas with Spanish Rice and Tossed Salad

Pumpkin Dump Cake

White Chicken Enchiladas

·      10 soft taco shells

·      2 cups cooked, shredded chicken

·      2 cups shredded Monterey Jack cheese

·      3 Tbsp. butter

·      3 Tbsp. flour

·      2 cups chicken broth

·      1 cup sour cream

·      1 (4 oz.) can diced chilies

Preheat oven to 350 degrees. Grease 9X13 pan. Mix chicken and 1 cup of cheese. Roll in tortillas and place in pan. In a sauce pan, melt butter, stir in flour, and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil; sour cream will curdle. Pout over enchiladas and top with remaining cheese. Bake 22 minutes and then place under high broil for 3 minutes to brown cheese.

Spanish Rice

·      2 Tbsp. olive oil (can use up to ¼ cup)

·      1 onion, chopped fine

·      1 garlic clove, minced

·      2 cups of medium or long grain white rice

·      3 cups chicken stock

·      1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained.

·      1 teaspoon salt

Check instructions on rice package for proportions of liquid to rice. Can range from 1:1 to 2:1. If your rice calls for 2 cups water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet, brown rice in olive oil, medium high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. In a separate sauce pan, bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to simmer. Cover. Lower heat. Cook 15-25 minutes depending on type of rice and instructions on package. Turn off heat and let sit for 5 minutes.

Pumpkin Dump Cake

·      1 box yellow cake mix

·      1 can (15 oz.) pumpkin puree

·      1 can (12 oz.) evaporated milk

·      3 large eggs

·      1 ½ cup sugar

·      1 tsp. cinnamon

·      ½ tsp. salt

·      1 ½ cup chopped pecans

·      1 cup butter-melted

Heat oven to 350 degrees. Grease 9X13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into pan. Break up any lumps in cake mix and sprinkle over pumpkin mixture. Top with pecans. Drizzle with melted butter. Bake 50-55 minutes. Serve warm with ice cream or whipped cream.