Ashley Hammer

Chicken Salad

Horchata

Chocolate Chip Cookies

-Chicken Salad

1 bag of tortilla chips

1 large chicken breast (a can of chicken also works)

1 package of lettuce

1 package of taco seasoning

1 can of corn

1 can of beans (pinto or black)

1/2 cup salsa

1/2 ranch

Cook the chicken on medium to high heat until cooked threw. Add the taco seasoning to the chicken right before it is done cooking. Beans and corn can be warmed in the microwave or in a separate pan, or even in the same pan! the take the half cup salsa and half cup ranch and stir them together. Take the salsa and chips in the same bowl and mix it (crush the chips up a little so they are not as big). Add the bean, corn, and  chicken to the salad mixture. mix that together then stir in the salsa ranch mixture. Then you have the fastest best meal in the world!

Cookies

•               2 1/4 cups all-purpose flour

•               1 teaspoon baking soda

•               1 teaspoon salt

•               1 cup (2 sticks) butter

•               3/4 cup granulated sugar

•               3/4 cup packed brown sugar

•               1 teaspoon vanilla extract

•               2 large eggs

•               2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

•               1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Taylor Yorgason

Chicken Wild Rice Soup

Homemade Rolls

Ice Cream

Chicken Wild Rice Soup

Serves 8

Ingredients

-  1 cup wild rice

-  1/4 cup vegetable oil

-  1 onion, chopped

-  2 medium sized carrots, peeled and chopped

-  2 stalks of celery, chopped

-  1 tsp dried thyme

-  3/4 cup all-purpose flour

-  8 cups chicken stalk

-  3-4 cubes bouillon

-  Salt and Pepper

-  2 cups cooked chicken, chopped or shredded

-  1 cup half and half

-  1/2 cup chopped parsley (optional)

Instructions

-  Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

- In a large pot, make chicken stock. Warm.

-  In a large saucepan, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

- Add sautéd vegetables to chicken stock and bring to boil.

-  Add cooked chicken, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

-  Add cooked wild rice and pour in half and half. Bring soup back to a oil and allow it to heat through, about 5 minutes. Soup will thicken.

-  Turn off heat. Stir in parsley or other spices if desired.

Home-made rolls

Makes 32 rolls

Ingredients

- 5 1/4 cups of white bread flour

- 1/4 cup of sugar

- 1/2 tbsp. salt

- 1 1/2 rounded tbsp. saf-instant yeast

-  1 1/2 tbsp. liquid lecithin (squeeze it in...do NOT use a measuring spoon. You’ll never get it cleaned off.)

-  4 cups of hot water

Instructions

- Pre-heat oven to 350 degrees

-  Mix dry ingredients in a Bosch

-  Add lecithin and water

-  Mix for 1 minute and check consistency (If dough is too dry, add water. If dough is too moist, add flour)

-  Mix for 5 more minutes (Do not add water or flour to the dough after it has finished mixing)

-  Spray counter and cooking sheets with Pam

-  Shape rolls and place on cooking sheets

-  Cover with dish towel, let raise 20 minutes

-  Bake at 350 degrees for 20 minutes

Lauryn Chapman

Creamed Eggs over Biscuits

Bacon

Greek Yogurt Parfaits with Granola

Chocolate Milk

Creamed Eggs

12 ounces Bacon

3 Tbs. Flour

1 qt. Half and Half

8 hard boiled Eggs

¼ cup Parmesan Cheese

Chives

Parsley to Garnish

Fry bacon in large pan. Take bacon out and place on paper towel. Pour out drippings and put back in pan 3 Tbs. Add 3 Tbs. Flour. Slowly add half and half to make a cream sauce. Cut up hard boiled eggs, and crumble bacon. Add salt, pepper, and parmesan cheese. Serve over biscuits or toast.

Greek Yogurt Parfaits

1 cup Peaches

1 cup Strawberries

2 cups Honey Greek Yogurt

2 Tbs. Honey

 Granola

Layer ingredients

Granola

1 ½ cups Oats

¼ cup and 1 Tbs. Honey

¼ cup Oil

1/8 tsp Cinnamon

½ tsp Salt

¼ tsp Cardamom

¾ tsp Vanilla

1/3 cup Shredded Coconut

Preheat oven to 350 degrees F. Lightly grease cookie sheet. In a bowl, stir together oats and shredded coconut. Toss in the salt, cinnamon, and cardamom, and stir to combine. Stir in the olive oil, hone and vanilla extract, until evenly coated. Pour the bowl of granola onto the cookie sheet and spread into an even layer. Bake for 40-45 minutes, stirring about every 15 minutes to ensure that it is baking evenly.

Madison Saddler

Basil Chicken in Coconut Curry Sauce

Rice

Chocolate Haupia Pie

Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

1 tablespoon olive oil

1 14-ounce can light coconut milk

1 tablespoon cornstarch

1 tablespoon dried basil

1 teaspoon grated fresh ginger – if not using fresh, use ½ teaspoon

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to   skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Chocolate Haupia Pie

1 (9 inch) unbaked pie crust

 1 cup milk

 1 (14 ounce) can coconut milk

 1 cup white sugar

 1 cup water

 1/2 cup cornstarch

 1 1/4 cups semi-sweet chocolate chips

 1 1/2 cups heavy cream

 1/4 cup white sugar

Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.

In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

Madeline Jerome

Fettuccine Alfredo

Tossed Salad

Breadsticks

Almond Cream Cheese Triangles

Fettuccini Alfredo

¼ cup butter

¼ cup flour

1 ½ cup half and half

1 ½ cup water

2 chicken bouillon cubes

½ cup Parmesan cheese

salt and pepper

Cooked fettuccine noodles

Melt butter in medium sauce pan over medium heat.  Stir in flour. Slowly whisk in half and half and continue stirring until smooth. Add water and chicken bouillon. Let simmer and thicken for about 10 minutes. Stir in Parmesan cheese and add the salt and pepper to taste. Serve over cooked pasta.

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.

Almond Cream Cheese Triangles

1 ½ oz. cream cheese

1 tablespoon firm butter

1 cup Bisquick baking mix

1/4 cup milk

1 egg yolk

1 egg white, slightly beaten

1 tablespoon sliced almonds

1 tsp. sugar

Cream Cheese Filling:

4 oz. cream cheese softened

1/4 cup sugar

1/4 teaspoon almond (or vanilla) extract

1.     Heat oven to 425.

2.     Cut cream cheese and butter into baking mix, using pastry blender or fork until mixture looks like fine crumbs.

3.     Stir in milk and egg yolk. 

4.     Turn onto surface well dusted with baking mix; gently roll in baking mix to coat.  Knead 10 times.

5.     Roll dough into 8x9 inch rectangle.

6.     Prepare Cream Cheese Filling.  Spread filling lengthwise over half of dough to within ¼ inch of edge.  Carefully fold dough over filling.

7.     Brush with egg white over top.   Sprinkle with almonds and sugar.

8.     Cut into two 4-inch squares; cut squares diagonally in half to form 4 triangles.

9.     Place on ungreased cookie sheet.

10. Bake about 15 minutes or until golden brown.  Serve warm or cold.  Cover and refrigerate remaining triangles.

Shaylie Prigmore

Green Chili enchiladas

Fiesta Rice

Chips and Salsa

Pineapple Sherbet

Strawberries

Green Chili Enchiladas

1 lb. hamburger

½ onion, chopped

8 oz. Monterey Jack Cheese (use ½ inside enchiladas and ½ on top)

Sauce:

1 cans green chilies

1 cans chicken broth

2 cups sour cream

Flour

Brown hamburger with onions.  Place in tortillas with cheese.  Roll up and place in prepared baking pan.

Mix sauce together in a saucepan.  Stir while cooking until thickened.  Pour over rolled up tortillas.  Top with remaining cheese.

Bake at 350 for 30 minutes.

Fiesta Rice

1 cup rice

1 medium white onion, diced

¼ cup red bell pepper, diced

2 Tbsp. extra virgin olive oil

1 tsp. garlic, minced

1 Tbsp. chili powder

1 tsp. Lawry’s perfect blend seasoning

1 ½ cup chicken broth

1 can (15 oz.) corn, drained and rinsed

1 cup Mexican blend shredded cheese

Heat oil in large skillet over medium-high heat.  Add onion, bell pepper and rice.  Stir until rice changes color.  Add garlic, chili powder and Lawry’s seasoning.  Stir to mix evenly and cook for 1 minute.  Add chicken broth and mix evenly.  Bring mixture to a boil and reduce heat to medium-low.  Cover and cook for 10 minutes.  Add corn to mixture; cover and cook for an additional 10 minutes.  Turnoff heat and let stand for 5-10 minutes.  Top with cheese and enjoy!

Veronica Bentley

Caramel French Toast

Sausage, Egg and Cheese Breakfast Roll-ups

O'Brien Hashbrowns

Cut Fruit (Banana's and Strawberries)

Chocolate Milk/Water

Caramel French Toast

1 1/2 cups brown sugar
3/4 cup butter
1/4 cup plus 2 Tbsp. light corn syrup
1 loaf French Bread with ends cut off, cut into 10 slices
4 large eggs, slightly beaten
2 1/2 cups half and half
1 Tbsp. vanilla
1/4 tsp. salt
cinnamon/sugar
1/4 cup butter, melted

Bring the brown sugar, 3/4 cup butter and corn syrup to a boil.  Pour into a greased 13x9 baking dish. Arrange bread over the syrup, squishing to fit if needed.  combine eggs, half and half, vanilla and salt and whist together, then pour over the bread.  Sprinkle with cinnamon/sugar mixture.  Cover and refrigerate overnight or for at least 8 hours.  Bake at 350 degrees for 45 minutes, uncovered. Pour melted butter over the to while still hot.

Sausage, Egg and Cheese Breakfast Roll-ups

5 eggs
1 can refrigerated dinner crescent rolls
8 fully cooked breakfast sausage links
4 slices (sandwich-size) cheddar cheese
Salt and pepper to taste

In a bowl, beat eggs.  Reserve 2 Tbsp. beaten egg for brushing on to of crescent rolls.  Scramble remaining eggs.  Unroll dough onto work surface; separate into 8 triangles.  Cut cheese slices in half; place 1 half on each triangle.  Top each with spoonful of scrambled eggs and 1 sausage link.  Loosely roll up triangles as directed on can; place on un-greased cookie sheet.  Brush reserved beaten egg on top of each roll. Sprinkle salt and pepper over each.  Bake 15-18 minutes at 350 or until golden brown.

Austin Mohler

Lasagna

Bread Sticks

Italian Ice

Lasagna

1 lb. hamburger

1/2 cup chopped onion

2 cloves of minced garlic

2 Tbls dried parsley

1/2 tea oregano

1/2 tea salt

1-16oz. can chopped tomatoes

2-6 oz. tomato paste

24 oz cottage cheese

2 beaten eggs

1/2 lb. mild cheese shredded

1 lb. mozzarella cheese shredded

Box of lasagna noodles

Cook lasagna noodles. Brown hamburger, onion, garlic. Drain fat. Add tomatoes, tomato paste, parsley, oregano, and salt. Simmer 30 minutes. In bowl combine cottage cheese and eggs. In a 9x13 glass dish layer noodles, half of cottage cheese mixture, half of the sauce and half of each cheeses. Repeat layers. Bake at 375 for 30 minutes.

Bread Sticks

1 1/2 cups warm water

1 Tbsp sugar

1 tsp salt 

1 Tbsp dry active yeast

3 1/2 cups flour

1/2 cup melted butter

1 cup grated Parmesan cheese

Garlic powder

Italian seasoning (optional)

Mix together warm water, sugar, salt, and yeast. Allow yeast to activate (about 10 minutes). Add flour and stir in with a fork until dough holds together. Turn out onto floured board. Knead lightly into a ball. Divide into 32 equal portions. On floured board, roll out into bread sticks. Dip into melted butter and then into Parmesan cheese. Place onto greased cookie sheet (16 per bakers half sheet). Sprinkle with garlic powder and Italian seasoning if using. Preheat oven to 400.