Shantell Smith

Navajo Tacos

1 lb. lean ground beef     Topping options:

1 lb. bag of beans               Shredded cheddar cheese

1 package of chili mix       Shredded lettuce

1 can tomato sauce            Tomatoes

1 cup vegetable oil             Olives

1 cup warm water              Sour cream

1 tbsp. baking powder           

2 cups flour

A pinch of salt

1.     Rinse the beans under water and transfer the beans to a slow cooker. Pour enough water over the beans to cover them by about 2 inches. Cover the pot and cook on medium to high temperature overnight.

2.     In a nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Mix in the chili mix & tomato sauce.  Transfer the mixture to the slow cooker and stir to combine. Cook for an additional 10 minutes then set the temperature to low heat and let it sit until ready to eat.

3.     In a large mixing bowl, combine flour, baking powder, and salt, then slowly add warm water and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.

4.     Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

5.     Dice tomatoes; shred the lettuce and cheese. Top fry bread with beans, ground beef, and other of your favorite toppings, such as onion, sour cream or olives.

Strawberry Cake

2 cups white sugar

3 oz. Jell-O Gelatin (strawberry flavored)

1 cup butter (softened)

4 eggs (room temperature)

2 3/4 cups cake flour (sifted)

2 1/2 tsps. Baking powder

1 cup whole milk (room temperature)

1 tbsp. vanilla extract

1/2 cup strawberry purée

1.     Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

2.     In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

3.     Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Cream Cheese Frosting

¼ cup butter, softened

4 ounces cream cheese, softened

2 cups powdered sugar

1 tsp. vanilla

In a large bowl, beat together the butter and cream cheese with an electric mixer.  With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.  Beat in the vanilla.

Strawberries for garnish.

Krysta Jenkin

Won Ton Soup

6 c. water

6 cubes bouillon

1 to 2 T. soy sauce

1/4 lb. cooked ham (sliced in thin strips)

2 green onions

Bring broth and soy sauce to a boil in a medium sauce pan. Add uncooked Won Tons to 

broth and simmer 5 minutes. Stir in ham and green onions. Simmer 1 minute more. Serve.

Pork Won Tons (for soup)

1/2 lb. ground pork

2 T. minced water chestnuts

1 T. minced green onion

1 egg

1 T. soy sauce

1/2 t. fresh grated ginger

1/4 t. salt

1/4 t. pepper

1/8 t. garlic powder

1/2 package won ton skins

Combine all ingredients except won ton skins. Place about 1 t. of mixture on center 

of won ton skins. Moisten edges of skin with water or beaten egg, bring opposite corners  together to form a triangle. Press to seal.

Crab Rangoon

8 oz. cream cheese

8 oz. crab

1/2 T. green onion

1/2 won ton skins

Combine all ingredients except won ton skins.  Place about 1 t. of mixture on center of 

won ton skins. Moisten edges of skin with water or beaten egg, bring opposite corners 

together. Press to seal. Moisten one corner of the long edge and press onto other corner 

to form won ton. Deep fry at 375 degrees until golden brown. Drain on paper towel and 

serve warm or cold with soy sauce or sweet and sour sauce, or both.

Molten Cake

5.5 oz. butter

5 oz. semi-sweet chocolate

3 egg yolks

3 eggs

6.5 oz. powdered sugar

2.5 oz. flour

Preheat oven at 425 degrees, melt butter and chocolate, wisk eggs then mix with 

chocolate, add powdered sugar, and then add the flour. Pour mixture into large cups 

or tins, place cups/tins on cookie sheet, bake for 16 minutes. If using medium sized

cups/tins, bake for 10 to 12 minutes.

Ana Magana

Pizza Dough

1 package yeast

1 tsp. sugar

1 cup warm water

2 Tbsp. oil

1 tsp. salt

2 ½ cups flour

In a mixing bowl mix yeast and sugar in warm water until dissolved. Let stand until creamy. Stir in oil and salt.  Add 1 cup flour and beat until smooth. Add more of the flour to form a ball.  Place on floured surface and knead until smooth, adding more flour if necessary to prevent stickiness.  Press or roll into a round. (or divide dough and make small individual sized pizzas) Transfer to a lightly greased pan.  Top with cheese, pepperoni, green bell peppers, tomato sauce, and onions.  Bake at 400 for 20 minutes.

Chocolate Chip Cookies

1 cup  (2 sticks) butter

¾ cup brown sugar

¾ cup sugar

1 tsp. vanilla

2 eggs

1 tsp. soda

1 tsp. salt

2 ¼ cups flour

1 pkg. chocolate chips

Soften butter in microwave.  Using a mixer or a large spoon, beat in sugars, vanilla and eggs.  Beat in soda and salt, then flour.  Using a large spoon, stir in chocolate chips.  Drop by rounded spoonfuls onto ungreased baking sheet.  Bake at 375 for 10 minutes. 

Melissa Edwards

Bean Rice Cheese Burritos

Pico de Gallo

Dessert Quesadillas

Bean Rice Cheese Burritos:

1 Cup long-grain white rice

1 ¾ cups chicken broth

1 can (15 ounces) refried beans

5 flour tortillas (burrito size)

¼ cup sour cream

1 cup shredded cheddar

½ head romaine lettuce

½ cup salsa

1.     Preheat oven or toaster oven to 350 degrees. In a small saucepan, bring rice and broth to a boil over high. Cover, reduce heat to low, and cook 15 minutes. Remove pan from heat and let stand, covered, 5 minutes; fluff rice with a fork. Meanwhile, in another small saucepan, warm beans and cup water over low, stirring occasionally. Wrap tortillas in foil and place in oven to warm, about 10 minutes.

2.     To assemble, divide beans, rice, and cheese among tortillas. For each tortilla, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito. Fry in skillet until lightly browned.  Serve topped with sour cream, lettuce, and Pico de Gallo if desired.

Pico de Gallo:

2 medium tomato diced

2 onion finely chopped

1 fresh jalapeño pepper

4 sprigs fresh cilantro

2 green onion

1 teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

1 bag tortilla chips

 In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Dessert Quesadillas:

Flour tortillas

Crunchy peanut butter

Marshmallow crème

Semi- sweet chocolate chips

Cooking spray or butter

Prepare a large skillet with cooking spray or butter and heat over medium heat.   Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Spread marshmallow cream to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down.  Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.

Taylor Nordgren

Katsu Chicken

Brocoli Fried Rice

Breadsticks

Ice Cream

Katsu Chicken

3 boneless, skinless, chicken breasts

1 tsp creole seasoning

1 T garlic powder

1 T onion powder

2 tsp black pepper

2 tsp paprika

1 tsp allspice

3 eggs

8 oz breadcrumbs

Olive oil

Rinse, pat dry, and cut chicken breasts in half. Flatten chicken with mallet to about ½”. Mix seasoning and set aside.

In 3 separate bowls put the flours, eggs, and crumbs. Season each with 1 tsp of seasoning blend and set aside. Use remaining seasoning blend and season both sides of chicken breasts.

Lightly dredge chicken in flour one piece at a time, then in eggs, and crumbs. Press the crumbs onto the chicken.

In a skillet over medium heat, add a few T of oil and sauté each piece of chicken for 3 minutes, adding oil as needed.

Broccoli Fried Rice

1 cup rice

2 bunches of broccoli, chopped into 1/4 inch pieces

1 medium onion, diced

1 tablespoon + 2 teaspoons olive oil

2 tablespoons fresh ginger, peeled and minced

3 cloves of crushed garlic

3 tablespoons soy sauce

1 teaspoon vinegar

1 lime

In a medium, heavy bottomed pot combine rice with 2 cups of water, 2 teaspoons of toasted sesame oil and a heart pinch of sea salt.  Bring to a boil, then reduce heat to low and simmer covered for 13- 17 minutes, or until rice is cooked.

In a large wok heat 1 tablespoon of oil over medium/high heat.  Add onion and cook until nearly translucent, stirring to prevent burning.

Add rice, garlic, ginger, broccoli, soy sauce and vinegar.  Combine and cook until broccoli is tender but still firm and bright green.

Squeeze lime juice over top.

Dani Douglas

Parmesan Cheese Chicken

Angel Hair Pasta with Marinara Sauce

Zucchini

Biscuits

Brownies

Parmesan Cheese Chicken

•                Chicken Breast about four small ones or two large ones.

•                1 egg, slightly beaten

•                1/2 cup Bread Crumbs

•                1/2 cup flour

•                1 cup milk

Cut up chicken into serving sizes.  Mix bread crumbs with flour.  Dip each piece of chicken in egg, then bread crumb mixture, then milk and then back in bread crumbs.

Fry in hot oil in a skillet.  Top with mozzerella cheese and sprinkle with parmesan cheese.  Place in oven set on broil.  Cook until cheese is melted.

Baking Powder Biscuits

1 ½ cup all purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425. 

 Combine all dry ingredients.  Using a pastry blender or fork, cut shortening into dry ingredients until the shortening has been cut into pieces the size of small grains of rice.  Add the milk all in one portion.  Stir for approximately 10 strokes.  Turn dough out onto a lightly floured countertop.  Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.  Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times.  After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.  Dip biscuit cutter into flour before cutting each biscuit.  Use even pressure in cutting down on the dough to get more evenly shaped biscuits.  Place the cut biscuits on an ungreased baking sheet.  Have sides of biscuits touching if soft biscuits are desired.  Set biscuits apart for crisp crust biscuits. 

Bake for approximately 15 minutes.

Brownies

•                1 cup butter

•                1/3 cup cocoa

•                2 cups sugar

•                4 eggs

•                1/2 cups flour

•                1/4 tsp salt

•                2 tsp vanilla

•                1 pkg marshmallows 

Melt butter, add sugar, flour, cocoa and mix.  Add eggs, salt and vanilla.  Bake at 350 for 30 minutes in a 9x13 baking dish.  Place marshmallows on top.  Return to oven and bake until marshmallows are puffy.  Remove and cool completely.

Frosting

•                1/2 cup butter

•                1 package cream cheese

•                1/3 cup cocoa

•                1/3 cup milk

•                1 tsp vanilla

•                3 to 4 cups powdered sugar

Cream together butter and cream cheese.  Stir in cocoa, milk and vanilla.  Add powdered sugar to desired consistency. 

Macady Baldwin

Chicken Strawberry Pecan Salad

With Poppy Seed Dressing

Garlic Parmesan Breadsticks

Chocolate Dipped Strawberries

Chicken Strawberry Pecan Salad

2 Chicken breasts, cooked and diced

8 cups spinach

8 cups lettuce

½ cucumber

2 cartons strawberries

1 cup craisens

½ cup mandarin oranges

Pecans

Poppy Seed Dressing

¼ cup finely chopped onion

1 cup oil

1 ½ tsp. salt

1 Tbsp. mustard

½ cup red wine vinegar

1 Tbsp sugar

Place all ingredients in a blender and blend until oil and vinegar combine.

Garlic Parmesan Breadsticks

1 package yeast

1 tsp. sugar

1 cup warm water

2 Tbsp. oil

1 tsp. salt

2 ½ cups flour

Glaze:

4 Tbsp. melted butter

1 tsp. Italian seasoning

½ tsp. garlic powder

2 Tbsp. Parmesan cheese

In a mixing bowl mix yeast and sugar in warm water until dissolved. Let stand until creamy. Stir in oil and salt. Add one cup of flour and beat until smooth. Add flour to form ball, place on floured surface and knead until smooth, adding more flour if necessary to prevent stickiness. Press and roll into a round. Cut into breadstick size pieces, twist into spirals if desired. Prepare garlic parmesan glaze, by mixing all ingredients then brush over breadsticks. Bake at 400 for 10- 15 minutes.