Introductory Sewing

Kylie Jorgensen

Kalli Kovac

EmmaLee Cook

Shaylee Hacking

Karalee Carter

Bailey Bird

Jennica Smith and Britney Thorne

Jennica Smith

Britney Thorne

Marie Bown

Clancy Macfarlane

Chrissy Grey

Steven Lythall

McKenna Peterson

Ali Yardley

Service Project

Hot Fudge Cake

1 cup flour

¾ cup sugar

6 Tbsp. cocoa, divided

2 tsp. baking powder

¼ tsp. salt

½ cup milk

2 Tbsp. oil

1 tsp. vanilla

1 cup brown sugar

1 ¾ cups hot water

Preheat oven to 350.  In a large bowl, stir together flour, sugar, 2 Tbsp. cocoa, baking powder and salt.  In another bowl, whisk together milk, oil and vanilla until blended.  Add to flour mixture; stir with a spoon just until moistened. Pour into an ungreased 9-inch square baking pan.  In a small bowl, mix brown sugar and remaining 4 Tbsp. cocoa; sprinkle over batter.  Pour hot water over all; do not stir. Bake 35-40 minutes.  Serve warm topped with ice cream.

Macaroni and Cheese

½ cup butter

½ tsp. salt

¼ tsp. pepper

¼ cup flour

1¾ cup milk

8 ounces processed cheese, cut into cubes

2 cups elbow macaroni, cooked in a large pot of water.

In a sauce pan, melt butter over medium heat.  Blend in flour, salt and pepper.   Slowly whisk in milk. Heat to boiling, stirring constantly with a wooden spoon. Boil and stir 1 minute, remove from heat. Stir in cheese until melted. Blend cheese sauce into macaroni.  Ready to serve or transfer into a greased baking dish and bake, uncovered at 375 degrees for up to 30 minutes.

Alfredo Pasta with Shrimp

1 bag pre-cooked shrimp
2 Tbsp. butter
1 bag any shape pasta
1 jar Alfredo sauce (or prepare your own)

Bring large pot of water to a boil.  Add pasta.  Cook until done.
While the pasta is cooking, prepare shrimp by removing tails.
Melt butter in a frying pan and warm shrimp in the butter.
Add shrimp and warm Alfredo sauce to cooked, drained pasta.
Toss and serve.

Recipe from James Rhodes

Shrimp

1 bag frozen uncooked shrimp
1 lemon
1 onion
3 dried red peppers

Place in layers in a large pan.  Cover with water.  Place on heat and bring to boil.  Simmer for 10-15 minutes.

Recipe by Brendon White

Butter Dips

¼ cup butter

1 ¼ cups flour

2 tsp. sugar

2 tsp. baking powder

½ tsp. salt

2/3 cup milk

Heat the oven to 450.  Cut the butter into four equal pieces and place in a 9x13 inch baking dish.  Put the baking dish in the oven to melt the butter.  Whisk together dry ingredients.  Add milk and stir until a loose dough forms.  Turn dough out onto floured surface and press into a square about the size of the baking dish.  Cut into strips.  Place strips in melted butter, turning to coat.  Bake for 15 minutes.

Spinach Salad

¼ cup olive oil

¼ cup red wine vinegar

¼ cup sugar

¼  tsp. mustard

1 tablespoon poppy seed

¼ tsp. salt

3 cups fresh spinach

¼ head iceberg lettuce

¼ sliced purple onion

2 tablespoons bacon bits

½ cup shredded Swiss cheese

Combine all dressing ingredients in a measuring cup and mix well.  Add to other ingredients and toss.

Asian Salad

¼ cup rice vinegar

¼ cup sugar

2 Tablespoons oil

1 Tablespoons sesame seed oil

Seasoning packet from oriental noodles

3 cups shredded cabbage

1 package oriental noodles, crushed

3 sliced green onion

½ cup frozen green peas

1 Tablespoon sesame seeds

For dressing, in a jar combine all ingredients and shake to mix well.

Toss all ingredients together in a salad bowl.  Add dressing and mix.

Southwestern Salad

½ cup mayonnaise

¼ cup salsa

2 tsp. lime juice

¼ tsp. cumin

¼ tsp. chili powder

minced fresh cilantro

3 cups shredded romaine

¼ head iceberg lettuce

1 small chopped roma tomato

½ can corn

½ can black beans, drained and rinsed

3 green onions

½ cup shredded cheddar cheese

For dressing, in a bowl, combine mayonnaise, salsa, lime juice, cumin and chili powder.  Stir in cilantro

Serving suggestion:  Place the romaine in a bowl,  LAYER iceberg lettuce next, then chopped tomato, corn, black beans and onions.

Spoon dressing over the top, spreading to the sides of the bowl.  DO NOT TOSS.  Garnish with cheese.

Sweet and Sour Chicken

4 chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 Tbsp. vinegar
2 Tbsp. worcestershire sauce
4 Tbsp. soy sauce

Place chicken breasts in bottom of crock pot.  Combine other ingredients in another bowl and pour over chicken.  Cook on high for 5 hours or low 8-10.  Shred with fork; serve over rice.

Recipe by Tysha Woods Carroll

Creamy Skillet Corn

3 cups corn
1/2 teaspoon salt
pepper to taste
1 tablespoon sugar
1/4 cup butter
1/2 cup water
1 tablespoon flour
1/4 cup milk

Combine corn, salt, pepper, sugar, butter and water in a 10-inch skillet.  Cover and simmer 15 minutes on medium heat, stirring occasionally.  Combine flour with milk blending until smooth.  Stir into corn.  Cook five more minutes, stirring constantly.

Recipe from Meagan Maddocks

Snickerdoodles McMitchell

1 cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
2 and 1/2 teaspoons cinnamon
2 and 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon salt
for dusting:
2 tablespoons sugar
1 tablespoon cinnamon

1.  Preheat oven to 350 degrees.
2  Cream together the butter and the sugars
3. Beat in the vanilla.  Add eggs one at a time, beating in thoroughly.
4.  Stir in the cinnamon.
5.  Add this to the butter mixture and mix well.
7.  In a cup mix together the cinnamon and sugar.
8.  Roll the dough into walnut sized balls.
9.  Shake each one in the cinnamon sugar mixture until completely coated.
10. Place on an un-greased cookie sheet about 2 inches apart.
11. Bake in oven for 11-12 minutes, until cookies are puffy, crackled and just starting to brown at the edges. They might still look underdone but this is okay and desirable! (This is how you get chewy cookies instead of crunchy ones.)  Don't bake over 12 minutes.
12. Remove from the oven and let the cookies sit on the pan for one minute before transferring to a cooling rack.  Store cooled cookies in an airtight plastic container.

Makes about 40 cookies.

Recipe from Jarom Vernon

Stir-Fry and Rice

Stir-Fry 

1 lb. steak, chicken or pork

1 onion

2 cloves garlic, minced

2 Tablespoons olive oil

1 Tablespoon butter

1 stalk celery

3 carrots, peeled

Stalk broccoli

½ green pepper

1 tsp. ginger

½ tsp. garlic powder

1/3 cup soy sauce

2 Tablespoons brown sugar

Using a sharp knife, slice the meat as thinly as possible. Thinly slice onions and mince garlic.  Stir-fry meat strips with onions and garlic in olive oil and butter for about 5 min.  Chop all other vegetables.  Add to pan and cook until tender.  Add

more olive oil if needed and sprinkle with ginger and garlic powder. Stir together soy sauce and brown sugar.  Add to vegetables and warm through.

Serve with rice.

Rice

2 cups water.

1 cup rice

½ tsp. salt

Select a saucepan with a tight fitting lid.  Bring water to a boil.  Stir in rice and salt.   Place the lid on the pan.  Turn the heat down to low.  Do not lift lid during cooking time.  Cook 20 minutes.  Check to see if all liquid has been absorbed and rice is tender.  If not, replace lid and continue cooking.  Do not stir until rice is softened.

Crock Pot BBQ Ranch Chicken

3 lb. skinless, boneless chicken thighs

1/4 cup flour

1 oz. package Ranch dressing seasoning mix

1 cup BBQ sauce

Place half the chicken in crock pot.  Sprinkle with 2 Tbsp. flour and 1/2 package (1 1/2 Tbsp.) seasoning mix.  Drizzle with 1/2 cup BBQ sauce.  Repeat with the remaining ingredients..  Cook on high for 4 hours.

Microwave Apple Crisp

2 tart cooking apples, pared and thinly sliced

1/3 cup brown sugar

1/3 cup oats

¼ cup biscuit mix

2 Tbsp. butter, softened

½  tsp. cinnamon

¼ tsp. nutmeg

Place the apple slices in an ungreased microwavable dish.  In a small bowl, combine brown sugar, oats and biscuit mix.  Add the softened butter and mix well.  Sprinkle mixture over apples.  Microwave uncovered on high for 8 minutes or until tender.  Serve warm with ice cream if desired.

Roasted Vegetables

Pre-heat oven to 425.

Select fresh vegetables:  (use about 2 pounds)

potatoes zucchini

sweet potatoes yellow squash

carrots  peppers

onions asparagus

cabbage green beans

Prepare vegetables by peeling and cutting into evenly sized pieces.

Select an oil:  (use 2-3 Tbsp.)

vegetable oil

olive oil

melted butter

Italian salad dressing

Mayonaise 

Drizzle vegetables with oil and stir gently to coat.

Spread out on a baking sheet with space in-between for best browning.

Select a salt: (use about 1 tsp.)

salt

garlic salt

onion salt

seasoned salt

Select seasonings:

1/4 tsp. black pepper

1 tsp. minced garlic

1 Tbsp. dried parsley

1 tsp. Italian seasoning

1/2 tsp.dried thyme

1 tsp. dried rosemary

1 tsp. oregano

1 tsp. paprika

1 tsp. lemon pepper

1 ounce Ranch salad dressing mix

1 ounce onion soup mix

2 Tbsp. parmesan cheese

2 Tbsp. balsamic vinegar

2 Tbsp. dijon mustard

Add seasonings.

Place in oven and roast for 20 minutes or until vegetables start to brown.  Remove from oven and turn vegetables.  Return to oven and cook another 20 minutes or until tender.  Test by piercing with a fork.