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.

Kristina TiaTia

Corn Chowder

Rolls

Carrot Bars

Corn Chowder

1/2 onion

1 stick butter

4 (or more) potatoes

2 cans chicken broth

2 cans corn

2 can cream of celery soup

1 cup half and half

2 cups cubed ham

Chop the onion and potatoes into small pieces.  Melt butter into pot and add potatoes and onions.  After butter has melted, add chicken broth.  Boil until potatoes are cooked.  Add cream of celery, stir and make sure there are no lumps.  Add corn, ham and half and half.

Carrot Bars

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

2 eggs

1 cup sugar

2/3 cup oil

2 (4 oz) jars carrot baby food

1 tsp. vanilla

Preheat oven to 350.  Grease 13x9 inch baking pan.  In medium bowl combine flour, baking soda, cinnamon and salt.  Set aside.  Place eggs, sugar and oil in a large bowl.  Beat with a spoon until combines.  Beat in baby food and vanilla.  Stir in flour mixture.  Pour into pan.  Bake 20-25 min.

Frosting

3 oz. cream cheese, softened

1/4 cup butter

2 cups powdered sugar

1 tsp. vanilla

Place cream cheese, butter and vanilla in a bowl.  Beat with electric mixer on medium speed until smooth.  Gradually beat in powdered sugar until desired consistency.  Spread onto top of cooled baked cake.  Cut into bars.  Store, covered, in refrigerator.

Kirsten Winther

Spicy Chicken Pasta

Fruit Salad

Frozen Yogurt Pie

Spicy Chicken Pasta

4 cups cooked pasta

2 cups Hidden Valley Ranch Dressing

1/2 cup corn (canned or frozen)

1 chicken breast

1/2 packet Hidden Valley Fiesta Ranch dressing flavor packet

Cook pasta and chicken breast.  Cut up the chicken into cubes.  When the pasta is cooked, drain, then add ranch dressing, fiesta ranch flavoring, corn and chicken and mix together.  Better if chilled.

Fruit Salad

4 apples

2 cups blueberries

2 cups strawberries

1 Tbsp. lemon juice

4 Tbsp. sugar

Wash and cut apples and strawberries into bite-sized cubes.  Combine all fruit in a mixing bowl.  Sprinkle lemon juice and sugar over the fruit.

Frozen Yogurt Pie

1 Graham cracker pie crust

2 containers Yoplait Yogurt (any flavor)

1 small container Cool Whip

Combine yogurt and Cool Whip in a bowl.  Pour into crust, smooth over and let it freeze overnight.

Heather Barker

Macaroni and Cheese

Boiled Carrots

Green Salad

Peach Cobbler

Macaroni and Cheese

·                1/2 cup margarine or butter

·                ¼ cup chopped onion

·                ½ tsp. salt

·                ¼ tsp. pepper

·                ¼ cup flour

·                1¾ cup milk

·                8 oz. processed cheese, cubed

·                1½ cups elbow macaroni

Cook macaroni as directed.  Cook and stir margarine, onion, salt and pepper over medium heat until onion is slightly tender.  Blend in flour.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk.  Heat to boiling stirring constantly.  Boil and stir 1 minute, remove from heat.  Stir in cheese until melted.  Stir cheese sauce into macaroni.  Bake uncovered at 350 for 30 mins.

Peach Cobbler

·                1 cup sugar

·                1 cup milk

·                1 cup flour

·                1 small can sliced peaches

·                4 Tbsp. butter

Preheat oven to 350.  Melt butter in a small baking pan.  Combine sugar, milk, and flour.  Pour mixture over melted butter.  Pour peaches including their canning syrup over the top and spread them evenly.  Bake for 45 minutes.

Chelsey Kidd

Sweet and Spicy Glazed Buttermilk Meatloaf

Ratatouille

Grapes

Rolls

Chocolate Cupcakes

Sweet and Spicy Glazed Buttermilk Meatloaf

FOR THE GLAZE:

1c ketchup

1c barbeque sauce

1/2c brown sugar

FOR THE MEATLOAF:

1/3 cup panko bread crumbs

1c whole-fat buttermilk

1tbsp olive oil

1 clove garlic, minced

1c small diced onion

1/4c chopped parsley

1/3c chopped fresh basil

1c grated parmesan cheese

2tbsp tomato paste

2lbs ground beef

1/2tsp salt

½ tsp. pepper

Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown) add parsley, basil, and tomato paste and cook for about a minute.  Set aside to cool.

In a small bowl, combine Panko and buttermilk and set aside for 5 minutes then in a large bowl,  Mix in remaining ingredients.  Mix with your hands until just combined.

On a rimmed baking pan, for the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.  Brush sides and top with some glaze, then bake for about 50 minutes, removing pan every 10 minutes or so to brush on more glaze.

Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

Ratatouille

¼c olive oil

1 1/2c small diced yellow onion

1tsp minced garlic

1c diced green bell peppers

1c diced red bell peppers

1c diced zucchini

1c diced yellow squash

1 1/2c chopped tomato

1tbsp chopped parsley leaves

1tbsp sliced basil leaves

Feta cheese (optional)

½ tsp. Cumin

Salt and pepper to taste

Pinch of each Rosemary, Thyme, Allspice, Red Pepper, Garlic Powder, Onion Powder

Set a large 12-inch sauté pan over medium heat and add the olive oil.  Once hot, add the onions and garlic to the pan.  Cook the onions, stirring occasionally, until they are wilted and slightly caramelized (about 5 to 7 min) Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.  Add the tomatoes, basil, parsley, salt and pepper and cook for a final 5 minutes.  Stir well to blend and serve either hot or at room temperature. 

Kailey Grant

Pizza Lasagna

Bread Sticks

Salad

Root beer Floats

Pizza Lasagna

Ingredients:

6 oven ready lasagna noodles

1 bottle spaghetti sauce (use 2/3 in lasagna and save 1/3 to use as dipping sauce with bread sticks) 

2 cups cheddar cheese

1 package of pepperoni

2/3 can olives, sliced

1/4i green pepper

(all ingredients can be adjusted depending on how much or how little you want in your lasagna)

Directions:

Layer in a pan starting with sauce.  Do a layer of sauce, then noodles, then sauce, then the pepperoni/cheese/olives/green peppers, and then another layer of noodles, and so on.   Cover with tin foil and bake at 350 degrees for 45-55 minutes.  Take off the foil and bake an additional 5-10 minutes.  Let sit for 5-10 minutes before serving.

Bread-sticks

Ingredients:

#1:   1/2 cup very warm water

         2 TBS SAF (or rapid rise) Yeast

         1 TBS Sugar

         1 TBS Flour

#2:    1/2 cup butter

          2 cups water

#3:    2 Eggs

         2 tsp Salt

         1/4 cup Powder Milk

         1/2 cup Sugar

#4: will need an additional 6-7 cups of flour

Directions:

1. combine the first four ingredients (in group #1).  Whip with wire whip.  Cover with plastic wrap.  Set aside.

2. Combine 1/2 cup butter and 1 cup of water in pyrex.  Microwave approx 3 minutes or until butter is melted.  Add one cup of very cold water.  Set aside.

3.  combine in the mixing bowl eggs, salt, powder milk, and sugar (group #3).  Whip with wire whip.

4. combine steps 1 and 2 above with 3.  mix with wire whip.

5. add 3 cups of flour and let mix for 1 minute.  slowly add in 3 to 4 cups of additional flour.  Dough should be slightly sticky but begin to pull away from sides.

6. cover and let dough raise for approx 45 minutes to 1 hour

7. push down dough and roll it out into the size and thickness of breadsticks you would like.

8.  use a pizza cutter to cut into approx 24 pieces

9. optional - melt butter and lightly brush onto each slice of dough.  Then sprinkle with garlic salt, and if desired, a little cheese.

10.  Bake at 350 degrees for approx 12-15 minutes.  

Dickson Mak

Korean Sweet Potato

BBQ Pork

Boiled Lettuce

Steamed Rice

Fried Egg

Creme Brulee

Korean Sweet Potato

2-3 potatoes

½ onion

1 ½ Tbsp. sugar

1 Tbsp. corn syrup

2 cloves garlic

2 Tbsp. soy sauce

½ cup water

Peel and cube potatoes.  Fry in oil or butter  until slightly soft.  Add remaining ingredients and warm to serve.

BBQ Pork

1.5 pounds country style pork loin

1 packet Asian Chashiu Powder

Mix Chashiu Powder with water and marinate pork loin over night.

Place on foil lined cookie sheet and place in 350 degree oven for 20 minutes.  Remove and baste with honey.  Return to oven and cook 25 minutes more.

Creme Brulee

6 egg yolks

3 Tbsp. sugar

1 tsp. vanilla

2 cups heavy cream

light brown sugar

Blend together egg yolks and sugar.  Bring cream to boil in saucepan.  Stirring quickly, add egg mixture to cream.  Add vanilla.  Place in 4 small baking dishes.  Place in oven along with a pan containing water.  Bake at 350 for 25 minutes.  Remove from oven and sprinkle with brown sugar.

Alexa Todd

Manicotti

Strawberry Spinach Salad

Rolo Cookies

Manicotti
1 pkg. Manicotti noodles

Filling:
1 (15oz. container) fat free cottage cheese
2 cups shredded mozzarella cheese
1/3 cup Parmesan cheese
2 Tablespoons parsley
1/3 cup bread crumbs
1/2 tsp. salt
1 tsp. fresh ground black pepper
Stir gently to combine

1 (28 oz.) jar spaghetti sauce

Cook pasta.  Cool.  Take filling and spoon into noodles.  (This can be done with a regular dinner spoon.)  spread a thin layer of spaghetti sauce on the bottom of pan.  Arrange pasta in a 13x9 inch pan. Pour remaining sauce over pasta.
You may sprinkle additional mozzarella cheese, and Parmesan over the top of pasta sauce.

Cover and bake at 350 degrees for 35 minutes.  Remove foil for an additional 5 minutes to melt cheese on top.

Strawberry Spinach Salad
Fresh spinach leaves
Sliced and washed strawberries
Craisins - handful
Granola

Dressing:
1/2 cup to 1 cup homemade strawberry jam.
1 tsp. Balsamic vinegar
You can thicken this by refrigeration, or you can thin it by adding water.  Pour over salad just before serving.

Rolo Cookies
Rolos
1 chocolate cake mix
1/3 cup oil
2 eggs
Mix with wooden spoon in bowl.  Take package of Rolos.  Unwrap Rolo and wrap it in a thin layer of the cake.  Put on a pan and cook at 350 for 10 min.  Let it cool.

Brady Niitsuma

Cream Cheese Chicken Soup

Dinner Rolls

Cream Cheese Soup

1 small onion, chopped

1 tablespoon butter

3 cups chicken broth

3 medium carrots, cut into 1/4-inch slices

2-4 medium potatoes, peeled and cubed

2 cups cubed chicken

2 tablespoons minced fresh parsley

Salt and pepper to taste

1/4 cup all-purpose flour

1 cup milk

1 package (8 ounces) cream cheese, cubed

In a large saucepan, saute onion in butter.  Add the broth, carrots and potatoes.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.  add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add cream cheese; cook and stir until melted.

Dinner Rolls 

1/4 cup warm water (115 degrees)

2 packets (1/4 ounce each) active dry yeast

1 1/2 cups warm whole milk (115 degrees)

1/2 cup (1 stick) unsalted butter, melted, plus more for bowl and pans

1/4 cup sugar

2 1/4 teaspoons salt

3 large eggs

6 to 6 1/2 cups all-purpose flour (spooned and leveled), plus more for work surface

Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 5 minutes. In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs. Whisk in yeast mixture.

Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour). Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes. Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

Butter two 13-by-9-inch baking pans. Divide dough in half. Roll each half into a 15-inch rope; cut each rope into 15 1-inch pieces. Press each piece into a disk, then shape into a ball. Arrange dough balls in prepared pans. (To make ahead: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).

Preheat oven to 375 degrees, with racks in upper and lower thirds. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 20 minutes, rotating pans back to front and top to bottom halfway through. Let rolls cool 15 minutes before serving.

Rashelle Hall

Chicken Alfredo

Asparagus

Garlic Bread

Toffee Brownie

Chicken Alfredo

8 oz Cream Cheese

1 c Butter

1 c milk

1 1/2 c Parmesan cheese (fresh)

2 c chicken (fried)

16 oz Fettuccine noodles

Melt butter, add cream cheese and milk. Whisk until smooth. Add Parmesan cheese. Cook until cheese is melted ONLY, no more. If too thick, thin with milk. Add chicken.

(Frying chicken) Bite size pieces. Season with: Lemon pepper, garlic salt, seasoning salt. Spread on foil and place in oven at 350.

Toffee Brownies

3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)

Vegetable oil cooking spray

1 (17.6-ounce) package brownie mix with walnuts

Prepare the brownie mix according to package directions.

Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.

Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.