Intermediate Sewing

Abby Fletcher

Parched Wheat

Ingredients-

3 C wheat

1 C butter

¼ C (approx.) kosher salt

*makes 3 cookie sheets full

Procedure:

Soak wheat for several hours, or overnight until swollen.

Cover the cookie sheet heavily with butter. 

Drain the wheat and spread on buttered sheet. Salt the wheat after turning it a few times to coat with margarine. 

Heat oven 250 degrees. Cook 10 min. Take out and stir. Put pan back in for 2-3 min increments, making sure the wheat doesn’t burn.

Recipe from Rachel Bocanegra   

Magic Middle Cookies

  

Ingredients:

1 c. butter

1 c. sugar

1 c. brown sugar

1 c. peanut butter

2 eggs

2 tsp. vanilla

1 tsp. baking powder

1 tsp. baking soda

3 c. flour

1 bag miniature snickers candy bars

Procedure:

Mix together butter, sugar, and brown sugar. Mix in peanut butter. Add eggs and vanilla. Mix well. Mix together baking powder, baking soda, and add flour.

Add to creamed mixture. 

Cut candy bars in half and nd roll dough around it to cover the candy bar. 

Bake at 350 for 10-12 minutes. 

Do not overbake.

Recipe from Chambray Taylor  

Spicy Mango Salsa

Serving size 12-16

Ingredients:

1. 2 mangoes

2. 1-2 peaches

3. 1 small yellow onion

4. 1 Jalapeno pepper

5. 2 medium tomatoes

6. ¼ tsp cayenne pepper

7. ½ tsp salt

8. fresh cilantro leaves

9. juice of 1 small lime

Directions: Cut the jalapeno pepper into strips and place it in a food processor along with the onion.  Process for about 5 seconds, or until sufficiently chopped.  Slice the tomato and add to the food processor along with the spices, salt, cilantro, lime juice, mangos and the peach.  Gently pulse the food processor a few times until you achieve the desired consistency.

Recipe from Nicolas Hurst  

Cranberry Chicken

1 small bottle Catalina dressing
1 pkg. Onion soup mix
1 16 oz. can cranberries
6 chicken breasts

Place all ingredients in a crock pot and cook on high for four hours.  Shred chicken and put over rice.

Recipe from Samantha Ross

Funfetti Cake Cheese Ball

You need:

1 Package (8 oz) cream cheese

½ cup butter

1-1/2 cup funfetti cake mix

3 tablespoons sugar

½ cup powdered sugar

½ cup rainbow jimmies sprinkles

Box of vanilla wafers and graham crackers

Instructions:

1. In a large bowl, beat the cream cheese and butter together until combined.  Then add the Funfetti cake mix, sugar, and powdered sugar.  Beat until combined.

2. Place the mixture on a large piece of plastic wrap.  Bring up all the corners of the plastic wrap and wrap into ball.  Freeze the ball for about 1 1/2 hours or until it is firm enough to keep its shape.

3. Place the rainbow jimmies on a flat plate and roll the unwrapped cheese ball into the jimmies.  Make sure to press the jimmies into the cheese ball until it is fully covered.  

4. Place the ball on a serving dish, cover with plastic wrap and freeze the cheese ball for another 2 hours or overnight.  If frozen overnight, thaw for 20-30 minutes before serving.  Serve with vanilla wafers, graham crackers, fruit, or other cookies.

Recipe from Janci Hamblin

Best Brownies

Ingredients

1/2 cup butter

1 cup white sugar

2 eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt 

1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Mint Buttercream Frosting With Dark Chocolate Glaze

Ingredients

·         4 cups confectioners' sugar

·         1/2 cup butter, softened

• 1/8 teaspoon salt
• 1 teaspoon mint extract
• 4 tablespoons milk
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons butter

Directions

1. In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached.
2. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired.
3. Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.

Recipe from Rifle Morgan 

Hamburger Casserole

1 lb. hamburger
1 onion
   Combine in a pot.  Season with salt and pepper; drain.
   Add:
1 cup instant rice
2 cans cream of chicken soup
1 1/2 cup water
1 Tbsp. soy sauce
   Place in prepared baking dish.  Cover with aluminum foil and bake at 350 for 20 minutes.  Remove the foil and continue cooking for another 20 minutes.

Recipe from Kimberly Popham

BBQ Meatballs

1 18 oz. jar grape jelly
1  18 oz.mesquite barbecue sauce
1 bag frozen fully cooked meatballs (about 50)

Combine jelly and barbecue sauce in your crock pot.  Stir until combined.  Add meatballs and stir until they are coated with the sauce.  Cook on high for 3 hours.

Recipe from Nicole Bradley

Spaghetti

1 package spaghetti

1 jar Prego Spaghetti Sauce 

Instructions:

Cook the spaghetti as instructed on the package.

Spoon Prego sauce over the hot spaghetti.  Enjoy!

Recipe from Ariel Seyfried 

Blueberry Muffins

            

MUFFINS:
2 1/2 cups all-purpose flour
1 teaspoon baking soda                                                                    
1 teaspoon baking powder                                                                                   
1/2 teaspoon salt                                                                                                   
1 1/4 cups brown sugar                                                                                        
1/2 (1 stick) cup unsalted butter, softened                                                         
1 large egg                                                                                                             
2 teaspoons vanilla extract                                                                                   
1 cup buttermilk                                                                                                     
1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top             
CRUMBLE:
1/3 cup granulated sugar                                                                                     
1/4 cup all-purpose flour                                                                                     
2 teaspoons ground cinnamon                                                                                  
2 Tablespoons butter, softened                                                                           

Directions:
Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.  In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.  Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!  Gently, fold in blueberries.
MAKE THE CRUMBLE:
In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.
Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.
Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
 Let muffins cool for 5-10 minutes before enjoying!

Recipe from Rose Tirado

Cheese Tarts

2 8oz pkg of cream cheese, softened
1/2 cup sugar
4 eggs
24 vanilla wafers
1 21oz can of pie filling (Raspberry)
24 paper baking cups

Line 24 muffin tins with papers. Place one cookie in the bottom of each. In a medium bowl, blend cream cheese, sugar, and eggs. Beat well. Fill each bake cup with the filling (1/2 to 3/4 full). Bake at 350 degrees for 10 to 12 minutes. Filling will be firm when done. Cool about 45 minutes or more. Spoon filling on top of each and refrigerate.

Recipe from Whitney Jensen

Peanut Butter Chocolate No-Bake Cookies

2 cups sugar
1/2 cup milk
1 stick butter
1/4 cup cocoa
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 Tbsp. vanilla
pinch salt

Line a baking sheet with wax paper or parchment.  Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute.  Remove from the heat.  Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop spoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
Refrigerate in an airtight container.

Recipe from Miriam Barker

Red Velvet Cupcakes

1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring
2 1/2 cups all purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon unsweetened cocoa powder

Frosting:
2 (8 oz) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cup heavy whipping cream

Directions:
Preheat the oven to 350 F. Line a cupcake pan with liners.

In a bowl, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter

Fill each cupcake liner about 3/4 full with batter and bake for about 18 to 20 minutes until a toothpick comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In a bowl, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Scrape down any cream cheese from the sides or the bowl, and then with the whisk beating at medium-high speed, steam in the cold heavy cream until the frosting is thick enough to pipe.

Recipe from Kelsey VanSickle

Chocolate Chip Pumpkin Bread

3 cups flour
2 tsp. cinnamon
1 tsp.salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cans canned pumpkin
1 1/2 cups oil
1 1/2 cups (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.  Pour into two greased 8x4 inch loaf pans.  Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Recipe from Leilani Purcell

Rolo Snickerdoodles

1 cup butter, softened
1 1/3 cup sugar
1 egg
2 tsp. vanilla
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
2 and 1/2 tsp. ground cinnamon
1/2 tsp salt

Rolo Candies

Topping:
1/4 cup sugar
1 tsp. cinnamon

Preheat oven to 375.  Line two large cookie sheets with parchment paper.  Make the topping by losing the sugar and cinnamon in a small bowl.  Set aside.  In a large bowl, cream the butter for about 1 minute on medium speed.  Add sugar, beating until fluffy and light in color.  Mix i egg and vanilla.  In a medium bowl, whisk together the flour, cream of tartar, caking soda, cinnamon, and salt.  With the mixer running only speed, slowly add the dry ingredients.  The dough becomes thick and may have to be stirred by hand.  Wrap dough around pieces of Rolo, using just enough to cover the candy.  Roll the balls into the reserved cinnamon-sugar topping.  Bake for 11-12 minutes.

Recipe from Brynn Shiffman

Introductory Sewing Fall 2015

Humanitarian Dresses/Shaylee

Shaylee Larsen

Emily Beech

Maylin Kingston

Nicole Harris

Jessi Hawks

Madison Stewart

Courtney Buell

Tiffany Redford

Rachel Black

Maren McAllister

Casey Conover

Julia Mather

Jamie Collard

Sam Walker

Rachel Violand

Heather Russon

Gabby Hammond

Carlie Fredrickson

Lindsey North