Almond Fudge

9 Cups (54 ouces) semi-sweet chocolate chips 

3 cans of sweetned condensed milk 

dash salt 

3 cups of almonds 

4 and a half teaspoons vanilla extract

Recipe from Zayra Santana

Chili

        

Number of servings: 6

Ingredients:

Ground Beef --`1 pound    

Chili Seasoning -- 1 packet    

Pork n Beans -- 1 can    

Light Kidney Beans -- 1 can    

Tomato Soup -- 1 can    

Rice -- 3 cups 

Directions: 

Cook the ground beef thoroughly. Drain grease when finished. Put the seasoning on the meat and cooking the meat for 2 more minutes with thedry seasoning. Add all other ingredients. If you want the chili thick, don’t add water. If you would like it a little more soupy, fill the tomato soup can with water and add that. Let it simmer for 15 minutes. 

While the chili is on simmer, boil three cups of water. Add rice to boiling water, stir, then take off heat and let it rest. Rice will be ready when the chili is ready. Fluff with fork. Serve together. 

Recipe from Makayla Schillings    

Cheddar Broccoli Soup

Number of Servings: 6

Ingredients:

Frozen Broccoli-- 1 Bag

Cream of Chicken Soup-- 1 Can

Cream of Mushroom Soup-- 1 Can 

Onion Diced-- ½ Onion

Garlic Powder-- 1 Tsp 

Chicken Broth-- 1 Cup

Butter ¼ Stick

Shredded Cheddar Cheese-- 1 Cup

Flour-- 2Tbs

Salt-- ½ Tsp 

Directions:

Add all ingredients in a crock pot. Stir. Turn on high and cook for approximately 6-8 hours.

Recipe from Stephanie Barrowman     

Oreo Cookies/Cake

Ingredients:

3 boxes devils food cake

1.5 cups shortening

6 eggs

Frosting

16 oz cream cheese

½ cup butter

 4 tsp vanilla

6 cups powdered sugar

Directions:

Roll dough into nickel sized balls. Place on cookie sheet and cook at 350 degrees for eight minutes, then let cool. After cookies have cooled frost and place in fridge to set.

Recipe from Genny Wood  

Hot Cocoa Cookies

       Yields: approximately 48 small cookies

       Ingredients:

1 ¼ cups butter, softened

1 cup granulated sugar

2/3 cup packed brown sugar

2 eggs

1 tsp vanilla

3 ¼ cups flour

4 envelopes (.73 oz each) or ¾ cup milk chocolate hot cocoa mix (do not use sugar-free mix)

1 ¼ tsp baking soda

                    1 tsp baking powder

1 cup chocolate chips (I found milk chocolate tastes better)

1 cup Jet Puffed Mallow Bits

Directions:   

Heat oven to 350 F. BEAT butter and sugars in large bowl withstanding mixer until light and fluffy. Addeggs and vanilla; mix well. COMBINE next 4 ingredients. Gradually beat into butter mixture untilblended. Stir in chocolate chips and mallow bits. DROP 2 Tbsp. dough, 2 inches apart, onto a bakingsheet. BAKE 9 to 11 minutes or until edges are lightly browned. Cool on baking sheet for 5 minutes;remove to wire racks and cool.

  Recipe from  Rylee Shaffer     

  

Fudge

Ingredients:

13-oz can evaporated milk

18-oz semi-sweet chocolate chips

1 pint marshmallow cream

2 squares butter

2 Tablespoons vanilla

4 ½ cups sugar

Directions:

Boil can of milk, butter, and sugar for 5 minutes (let reach boiling point before timing). Remove

from heat, add other ingredients. Spread in butter-coated 9x13 inch pan. Serves about 27.

Recipe from Alysa  Peterson   

             

Double Chocolate Chip Cookies

                 

Ingredients

2 ¼ cups flour

½ cup cocoa

1 tsp baking soda

½ tsp salt

1 cup softened butter

1 cup packed brown sugar

¾ cup granulated sugar

1 tsp vanilla extract

2 large eggs

2 cups chocolate chips

Directions:

Preheat oven to 375° F. Combine flour, cocoa, baking soda, and salt in a small bowl. Beatbutter, brown sugar, granulated sugar, and vanilla extract in large mixing bowl untilcreamy. Beat in eggs for 2 minutes or until light and fluffy. Gradually beat in flourmixture, then stir in morsels. Using a rounded tablespoon, drop onto an ungreasedbaking sheet. Bake for 8-10 minutes. Makes approximately 4 ½ dozen cookies.

Recipe from Rylie Beardall   

Samoa Truffles

           

Serves: 35 to 40 truffles

Ingredients:

2 cups sweetened shredded coconut

11 oz. store bought soft caramels (such as Kraft)

2 tbsp milk

dash of salt

10 oz. chocolate candy melts

Instructions:

Place a large skillet over medium high heat then add the coconut to the pan. Stir constantly for 5 to 7 minutes or until the coconut turns a golden brown color. Remove from pan and let cool.

Bring a small pot, filled with an inch or two of water to a boil. Place the caramels, milk and salt in a metal or glass bowl and rest the bowl in top of the pot, so it's not touching the water. Stir until the caramels become smooth and melted. Stir in the toasted coconut (reserving ¼ cup for later) and mix to thoroughly combine. The mixture will be really thick.

Pour this out onto a wax paper lined baking dish and spread into an even layer. Let cool for several minutes until it's cool enough to handle. Roll the caramel mixture into small, teaspoon size balls.

Melt half of the chocolate candy melts according to the package instructions. Dip each ball in the chocolate and tap off any excess chocolate. Lay on a wax paper lined baking sheet to dry.

Once all the caramel balls are dipped, heat the remaining chocolate and dip the balls again. This time sprinkle the reserved coconut on top before the chocolate dries. Let dry and enjoy!

Recipe from McKenna  Clark     

Oreo No-Bake Cake

                  

Turn a great cookie into a cake, with no bake! 

Ingredients:

1 box Jello Oreo No-Bake Dessert

4 Tbls melted margarine or butter

1 1/3 cups cold milk

Directions: 

1. Crust: stir crust mix And 4 tablespoons melted margarine or butter in 9-inch pie plate until crumbs are evenly moistened. Press firmly against side of pie plate, using measuring cup or large spoon. Then press remaining crumb mixture onto bottom of pie plate. 

2. Filling: pour 1 1/3 cups cold milk into medium mixing bowl. Add filling mix. Beat on high with electric mixer on low speed 30 seconds. Beat on high speed 3 minutes. Do not under beat. Reserve 1/2 cup Of the cookie pieces.. Gently stir remaining cookie pieces into filling until well blended. Spoon into crust. 

3. Top with reserved cookie pieces, or for crunchier cookies, top just before serving. Refrigerate at least 1 hour until set. (Dessert can also be served frozen. 

4. Freeze 4 hours or until firm.) 

To serve: dip pie plate, just to rim, in hot water 30 seconds for easy cutting and serving. Store, covered, in refrigerator. 

Recipe from Emily Rogers

The Pioneer Woman's Lemon Bars

Crust:

2 cups Flour

1/2 cup Sugar

1/4 teaspoon Salt

2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes

Filling:

1-1/2 cup Sugar

1/4 cup Flour

4 whole Large Eggs

Zest And Juice Of 4 Medium-sized Lemons

Powdered Sugar, For Sifting

INSTRUCTIONS

For the crust: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Recipe from Kendra Adamson

Pumpkin Chocolate Chip Muffins

Ingredients :

3 ⅓  C flour

1 ½  C sugar

1 T Cinnamon

½  T Nutmeg

½  T Clove

2 tsp baking soda

2 ½  tsp baking powder

½  tsp salt

2 C canned pumpkin

4 eggs

1 C butter

2 C chocolate chips

Directions:

Cream butter, add pumpkin mixing well.  Add spices, sugar and add eggs one at a time.  Mix the flour, baking soda and powder and salt in a separate bowl.  Add dry mixture to wet, once mixed well, then add chocolate chips. Pour into muffin tins, bake at 350 for 25 min.

Recipe from Kate Flint

Spring Rolls

Chicken Cabbage Salad

2 small heads of cabbage

4 chicken breasts

1 cup of sliced almonds (roasted)

4 TBSP of seasoned seeds (roasted)

2 packages of top ramen (chicken)

Dressing:

2 seasoning packages from top ramen (chicken)

4 TBSP of sugar

1 cup oil (light, vegetable)

6 TBSP of rice vinegar

1/2 tsp of pepper

Place chicken breasts on a large cooking pan and place in the oven at 350 F for about 20 minutes. Pull chicken out and check the temperature of the chicken and make sure it is at 165 F. If it is not place back in oven for about 10 minutes and check again. 
After the chicken is fully cooked wait until it is cool enough to handle, then begin to shred the chicken to the size you wish.

Wash the cabbage and then chop it into the size you wish it to be. Place the cabbage into a large bowl and place almonds in as well. Just before chicken is placed in the large bowl break up the Ramen and place into the bowl with the cabbage. Place shredded chicken into bowl after it has cooled. 

For the dressing you place all the ingredients into a mixer (I use a large blender bottle to mix it) and once everything is in the bottle, mix well. Place the dressing on the cabbage and chicken thirty minutes before serving.

Recipe from Casey Horne

2:00 Sewing Class

Rachel  Myer

Liam Brazell

Maylin Kinston

Jamie Collard

Lindsay North

Anneke Leong

Madeline West

Rhiannon Peatross

Jessica Butcher

Almost Candy Bars

Pillsbury Devil's food cake mix

1 cube of melted butter

1 bag of Butterscotch chips

1 bag of Chocolate chips

8 oz of Coconut shavings

1 can of Sweetened Condensed Milk

DIRECTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl combine the cake mix and butter with pastry blender or fork.
3. Cut butter into cake mix until crumbly.
4. Sprinkle evenly in bottom of ungreased 15x10x1 pan(jelly roll pan).
5. Press lightly.
6. Sprinkle with butterscotch chips, chocolate chips, coconut and chopped nuts.
7. Pour condensed milk evenly over ingredients.
8. Bake at 350 degrees for 20-30 minutes or until light golden brown.
9. Cool completely.
10. Cut into bars.

Recipe from Briana Buckner

Black Bean Brownies

Ingredients:

1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans

3 eggs

3 tablespoons coconut oil or vegetable oil

1/4 cup unsweetened cocoa powder

3/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon baking powder

1 pinch salt

1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees and grease an 8×8 pan. Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth. Pour into pan and sprinkle chocolate chips on top. Bake for 30­35 minutes.

Recipe from Philip Stewart

Thai Spring Rolls

Serves: 10-12 spring rolls

Ingredients· ½ lb. (227 g) boneless skinless chicken breast· 1 tsp. salt· 2 Tbsp. sake (optional; See Note 1)· 2 green onions/scallions· 1” (2.5 cm) ginger· 1 carrot· 2 Persian/Japanese cucumbers or 1 English cucumber· 5 butter lettuce leaves· Cilantro· Mint leaves· 10-12 rice paper wrappers

Instructions

1. Chop the scallions into 3 pieces. Slice 1” ginger into thin slices.

2. Butterfly the chicken breast (See Note 2). First remove the tender (smallinner fillet) by cutting away any connective tissue. Turn the breast ove rand with the edge of a knife parallel to the cutting board, cut the length of the side of the breast. Carefully slice the breast in half widthwise almost to the other edge. Keep the edge intact and open the breast along the fold.

3. In a large pot, add water, 1 tsp. salt and 2 Tbsp. sake that is enough to cover the chicken. Put sliced ginger and scallions and bring it to a boil. Once boiling, put the chicken (breast and tender) in the pot, reduce the heat to the lowest setting, and cover the lid. Cook the chicken for 15minutes.

4. Meanwhile, juliene carrot and cucumber. I use a juliene slicer but if you don’t have one, cut into thin sheets first and then cut into match stick size strips.

5. Take out the chicken from the pot onto a plate and immediately cover with the plastic wrap to prevent from drying. Once the chicken has cooled, shred the chicken into small pices with your hands.

6. Rinse the butter lettuce, mint, and cilantro under water and dry completely. Set all the ingredients on the working surface.

Recipe from Brandon King

Grilled Cheese and Spinach Sandwich

YIELD: 4 SANDWICHES

        8 slices whole grain bread
        8 slices provolone cheese
        2 tbs tabasco or to taste
        4 tbsp pesto sauce
        4 oz fresh organic spinach
        2 tbs olive oil

DIRECTIONS:
Heat a large skillet over medium heat.
Divide the olive oil over the outside of each slice of bread. Spread the pesto sauce over the inside of four slices of bread and the tabasco among the other four slices. Place one slice on the provolone cheese on four slices of bread followed by the spinach. Place the other cheese slice on top of the spinach and top with the other slice of bread.

Add the sandwiches to the pan and grill until golden brown and the cheese has melted, about 2-4 minutes on each side. Serve them while still warm.

Recipe from Bradley Taggart

Chicken Noodle Casserole

4 boneless, skinless chicken breasts

2 bags of egg noodles, cooked

2 16 oz cans of cream of chicken soup 

1 8 oz can of cream of mushroom soup 

3 green onions, chopped

1 16 oz can of corn.

3-4 cups of water

salt and pepper to taste

Grill the chicken breasts until cooked through. cut into small bite sized pieces. add all ingredients to large soup pot and heat together. adjust water to desired consistency.

Recipe from Bryce Coker

Cosplay Spring 2016

David Thompson

Miguel Ramirez

Cambridge Hinds

Alexis Casey

Jessica Sanders

Timothy Thayne

Rylie Beardall

Lauren Wynn

Celia Bean

Connor Stockton

Hannah Dustin

Emma Schwallie

Oreo Truffles

              1 package of Oreo's ( your choice)

              1 package 8 oz. cream cheese

              1 package semi- sweet chocolate chips

Directions: Smash up the Oreo's in a bag until almost powder. Add soften cream cheese. Refrigerate 30-60 minutes. Roll into balls. Melt the chocolate chips and cover the Oreo balls with the melted chocolate. Freeze for 20 minutes. Enjoy!

Pineapple Upside Down Cupcakes

Ingredients

1 (20 oz) can pineapple chunks in pineapple juice

1 (8 oz) can pineapple chunks in pineapple juice

1/3 cup (2.7 oz) packed light brown sugar

1/3 cup (2.6 oz) unsalted butter, melted

1 cup (5 oz) all-purpose flour

3/4 cup (5.6 oz) granulated sugar

1/2 tsp baking powder

1/4 tsp salt

1/4 cup (2 oz) unsalted butter, softened

1/2 cup (4 oz) pineapple juice (from pineapple chunk can)

1 large egg

1/2 tsp vanilla extract

Topping

3/4 cup heavy cream

2 Tbsp granulated sugar

12 maraschino cherries

Directions For Pineapple Upside-Down Cupcakes

Preheat oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.

Drain both cans of the pineapple chunks while reserving 1/2 cup of the juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir brown sugar into melted butter. Divide mixture among muffin wells, adding about 2 tsp to each. Arrange pineapple chunks on top of the sugar mixture, about 5 in each (you may not use all of them but I found one 20 oz can wasn't quite enough so I ended up opening 2 cans. The pineapple may be too long to make a flower shape but try to squeeze in 5 of them unless they are large chunks). Set aside.

In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt. Set mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 - 2 minutes (if using a paddle attachment that doesn't constantly scrape bowl, then occasionally stop mixer and scrape down sides and bottom of bowl throughout mixing process). Mix in egg and vanilla extract until well combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.

Bake in preheated oven until toothpick inserted into into center of cupcake comes out clean, about 23 - 26 minutes. Remove from oven and allow to cool 5 minutes, then run a sharp knife around edges to loosen. Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.

For the sweetened whipped cream:

In a mixing bowl using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form. Add sugar then whip until stiff peaks form.

Recipe source: adapted from Bake Create Love

Recipe from Rebecca Carter

Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans

3 eggs

3 tablespoons coconut oil or vegetable oil

1/4 cup unsweetened cocoa powder

3/4 cup sugar

1 teaspoon vanilla

1/2 teaspoon baking powder

1 pinch salt

1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees and grease an 8×8 pan. Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth. Pour into pan and sprinkle chocolate chips on top. Bake for 30­35 minutes.

Recipe from Philip Stewart