Savannah Enman

Creamy Tomato Soup

Grilled Cheese Sandwiches

Fruit Dessert

Creamy Tomato Soup
1 Tbsp. olive oil
1/2 onion
1/2 clove garlic, chopped
1 Tbsp. flour
1 14-oz. can crushed tomatoes, with juice
3/4 cup chicken broth
1/4 cup heavy cream, warmed
Salt and Pepper

Warm oil in a large saucepan over med-high heat.  Add onion and cook, stirring often until softened- 3-5 minutes.  Add garlic and cook until slightly softened and fragrant, about 1 minute.  Stir in flour to blend, about 1 minute.  Add tomatoes with nice and broth to saucepan, increase heat to high and bring to a boil.  Stir or whisk constantly until slightly thickened, about 3 minutes.  Working in batches, carefully transfer soup to a blender and puree until smooth.  Pour into a bowl until all soup is pureed. Return soup to saucepan, stir in cream and cook over low heat for 3 to 5 minutes, until heated through.  Do not boil.  Season with salt and pepper.  Serve hot in warmed cups.

Fruit Dessert
1/2 cup vanilla yogurt
2 Tbsp. granola
1/4 cup strawberries
1/4 cup bananas

Cut up fruit into bite size pieces.  Layer yogurt and fruit.  Sprinkle granola on top of each yogurt layer.

Emily Pedersen

Fettuccine Alfredo

Broccoli

Cherry Cheesecake

Fettuccine Alfredo

1/4 cup butter

1/4 cup parmesan cheese Parsley

2 tbsp. half and half or evaporated milk

1/4 tsp salt

1/8 tsp. pepper

Cook noodles and drain.  Add other ingredient to noodles.  

Grammy’s Secret Cheesecake 

8 oz pkg. cream cheese, sorted

1/2 c. sugar

1/8 tsp. salt

1/2 c. milk

1 tbs. lemon juice 

1/2 tsp. vanilla

1 container of cool whip

graham breaker crust

fruit pie filling cherry 

Beat cheese and sugar.  Add salt, beat.  Add vanilla, beat.  Add mil, beat.  Add lemon juice, bet  Fold in cool Whip with whisk.  Pour into pie shell.  Chill at least 3 hours.  Cover with cherry, blueberry or pineapple pie filling if desired.

Kendra Adamson

Asian Turkey Lettuce Wraps

 Rice

Banana Pudding Parfaits

Asian Turkey Lettuce Wraps

2 tbs. extra virgin olive oil

1 c. finely chopped onion

1 lb. ground turkey breast

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp garlic salt

1 12 oz bag of broccoli slaw1 small drained water chestnuts

1/2 c. Teriyaki sauce

Approx. 15 butter lettuce leaves (I usually use romaine)

Place oil into large 5 qt. skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften.  Add ground turkey, salt, pepper and garlic salt.  Brown and crumble until cooked through.

When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce.  Cook for another 10-15 minutes or until heated through.

Banana Pudding Parfaits

1 box vanilla pudding and pie filling mix (not instant)

2 cups half and half

1 1/2 tsp. vanilla

1 1/4 cups frozen (thawed) whipped topping

48 miniature vanilla wafer cookies, coarsely crushed

In a saucepan, stir together pudding mix and half and half.  Cook over medium heat, stirring constantly until thickened.  Stir in vanilla.  Remove from heat; pour into medium bowl  Cover; refrigerate about 1 hour or until chilled.

In bottom of each of individual parfait dishes place cookie crumbs.  Spoon pudding over cookie crumbs.  Top with a layer of banana slices.  Top with whipped topping.

Spencer Stewart

Carne Asada Tacos

1 ½ pounds of boneless beef top sirloin, cut into thin pieces

2 tbsp oil
seasoning to taste

3 limes

1 8oz. Container of sour cream

At least 3 cups of cheese (or as desired)

15-20 corn or flour tortillas

Directions

1. Cut boneless beef top sirloin into small pieces.
2. Heat up frying pan to medium-high heat. Dump oil into frying pan.
3. Cook beef sirloin thoroughly.
4. In the meantime, make Pico de Gio and Guacamole while meat is cooking.
5. Cut limes into 8ths.
6. Place cheese, guacamole, sour cream, pico de gio into bowls.
7. Warm up tortillas in a skillet and put them in a cloth container to keep warm.

Guacamole

2 ripe avocados 

½ teaspoon Kosher Salt

½ ripe tomato

1 tbsp of lime or lemon juice

Directions

1. Scoop out avocado meat into bowl
2. Dice up tomato
3. Mix avocado, kosher salt, and lime/lemon juice
4. When mixed together, add diced tomatos

Pico de Gallo

3 smallish tomatoes

½ red onion

1 lime

Cilantro

Directions

1. Finely chop the red onion and Cilantro, separately.
2. Let onion soak in cold water for 10-15 minutes
3. Dice the red tomato
4. Combine tomato and onion together in a bowl with ½ of the lime juice
5. Combine cilantro. Add kosher salt to taste. And add more lime juice as desired.

Fruit and Nuts Parfait

3 cups of Plain nonfat greek yogurt

4.5 tsp sugar

2 cups of diced strawberries

1 nature valley roasted peanut and honey simple nut bar

Directions

Mix Yogurt and sugar together.Layer in this order.
Yogurt, strawberries, nuts. Evenly amongst 4-5 cups.

Genny Wood

Orange Chicken with Rice

Brownie with Ice cream

Orange Chicken

4-5 Chicken Breast

1 cup flour

2 eggs Oil

1 Green Pepper

Cut chicken into cubes.  Beat the eggs in a bowl.  In another bowl, mix together dry ingredients.  Dip pieces of chicken in the egg then cover it in flour.  Set on a plate.

Pour a thin layer of oil in a frying pan.  Turn stove on to medium high.  Once the oil sizzles, add the chicken.  Let it cook 3-5 minutes on each side until down when flipping.  Add chopped green peppers.

Sauce:

1 cup Sweet Baby Ray’s BBQ sauce

1 cup Smuckers Sweet Orange Marmalade

2 Tbsp. Soy Sauce

In a sauce pan add the BBQ sauce, marmalade and soy sauce.  Turn the heat on low and let it simmer for twenty minutes.

Toss chicken with sauce and serve with rice.

Shaylee Anderson

Spaghetti with Meatballs 

Creme Brulee

Meatballs

1 lb. ground beef

1 egg

1/2 cup bread crumbs

1/4 cup minced onion

1/2 tsp. salt

1/4 cup milk

Heat oven to 400.  In a bowl, mix all ingredients.  Shape mixture into 20-24 (1 1/2 inch) meatballs.  Place on baking sheet.  Bake uncovered for about 20 minutes or until no longer pink in center.

Creme Brulee French Toast:

¼ c butter

½ c brown sugar

1 tbsp. corn syrup

2 eggs

¾ c milk

¼ c sugar

½ tsp. vanilla

PReheat oven to 350.

Melt butter in microwave. Mix in brown sugar and corn syrup; stir to dissolve.

Divide mixture into 4 individual baking dishes.

Divide bread cubes in dishes.

With a whisk, mix together eggs, milk, sugar and vanilla; pour over bread. Place individual dishes on a baking sheet and bake uncovered for 30 min.

MaKayla Schilling

Chili 

Cornbread

Southwestern Salad

Chili

1 pound of ground beef

1 packet of chili seasoning 

1 can of pork ’n’ beans

1 can of kidney beans

1 can of tomato soup (15 oz)

Brown beef in large skillet. Drain fat form skillet. Add the rest of ingredients to beef, let it simmer until ready to eat.

Cornbread

6 T unsalted butter, plus some for the baking dish

1 cup of cornmeal

3/4 c all purpose flour

1 T sugar

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

2 large eggs, lightly beaten

1 1/2 cups of buttermilk

Preheat oven to 425 degrees F. Lightly grease an 8 - inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a spate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. Pour the batter into the prepared baking dish. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20-25 minutes. Remove the cornbread form the oven and let it cool for 10 minutes before serving.

Southwestern Salad

1 head of lettuce

2 roma tomatoes

2/3 cup sharp cheddar cheese, grated

2/3 cup of corn

2/3 cup tortilla chips, crushed 

Mix all salad ingredients together in large serving bowl. Toss with dressing or serve on the side.

Karlie Stevenson

Lasagna

Tossed Salad

Garlic Rolls

Fruit Salad

Lasagna 

1 box noodles

4 small cans tomato sauce 

1lb ground beef

16 Oz cottage cheese 

1 bag mozzarella cheese

Cook noodles and brown the meat. Layer everything in a pan and back for 45 minutes at 350° 

Garlic Rolls 

Cook however many Rhodes rolls for 15 minutes at 350° 

Take your butter and melt in the microwave. Add the garlic salt and brush over the top of the rolls. 

Fruit salad

1 small box instant cheese cake pudding mix

8 Oz tub of whipped cream 

Small tub of vanilla yogurt ( 16 Oz.) 

Any kind of frozen berries (strawberries, raspberries, blueberries etc.) 

Add your cool whip, cheese cake pudding powder ( not made), yogurt, and berries in a bowl. Mix and serve! 

Carson Buckner

Zuppa Toscana Soup

Tossed Salad

Breadsticks with Garlic Butter Topping

Zuppa Toscana Soup

• 1/2 lb. Spicy Italian sausages

• 3 potatoes, chopped 

• ¼ c. REAL bacon pieces 

• 32 oz. chicken broth 

• 1 c. kale

• 1 c. heavy whipping cream

• 2 Tbsp flour 

• chopped 1 onion

• 3 cloves of garlic

• Salt and pepper to taste 

Brown sausage. Chop potatoes. Add bacon bits and chicken broth, garlic, salt and pepper. Let simmer until vegetables are tender. Add cream and let simmer for a few minutes longer. Add kale right before serving.

Breadsticks 

1 cup + 2 Tbsp warm water

1 1/4 tsp active dry yeast

2 Tbsp sugar, divided

3 - 3 1/4 cups all-purpose flour

1 1/2 tsp salt

3 Tbsp vegetable oil

Garlic Butter Topping

2 Tbsp margarine or butter

1/2 tsp salt

1/4 tsp garlic powder

Zayra Santana

Carne Asada Fries 

with Guacamole and Pico de Gallo

Chocolate Bowls with Ice Cream

 Carne Asada Fries 

• 2 pounds beef stew meat 
• 1 bag frozen french fries 
• Sour Cream 
• Shredded Cheese 

• Pre-heat oven to indicated temperature on package and place the fries in a cooking sheet, place in the oven and check every 10 min for 30 minutes. Cut the beef into small chunks and cook in a skillet until the water evaporates. While its cooking season the beef with desired seasoning. Once the beef and the fries are done cooking place on a plate and garnish with the guacamole, pico de gallo, cheese and sour cream to desired taste. 

Guacamole 

• 1/2 stalk Cilantro 
• 3 avocados
• 1 Tomatoes 
• 1/4 Onions 
• Juice of 2 limes
• 1/4 tsp. salt

Peel the avocado and place in a bowl. Mash the avocado with a fork until the lumps are nearly gone. Dice tomatoes and onion and add to the mashed avocado. Add lime juice and salt and mix until blended well. 

Pico de Gallo 

• 3 Tomatoes 
• 1/4 Onion
• Juice of 3 limes
• 1/2 stalk Cilantro 
• 1/2 tsp. salt

Dice tomatoes and onions and add to a bowl. Chop cilantro and add to bowl. Add Cilantro and salt and Mix well 

Chocolate Bowls 

• Chocolate chips 
• Ice cream
• Water balloons 
• Strawberries 
• Chocolate syrup 

Line a cooking sheet with wax paper. Blow up the balloons desired. Melt chocolate chips in a bowl in the microwave and dip the balloon. Make a small circle with chocolate on the cooking sheet and place the balloon in the center of it. Place in the fridge for 2 hours to set. Add Ice Cream, strawberries, and chocolate syrup. 

Kate Flint

Southwestern Beef Chili With Corn

Parmesan Garlic Breadsticks

Vanilla Ice Cream with Chocolate Syrup

Southwestern Beef Chili With Corn

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 bell pepper, chopped

½ pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder

3 cups water

1/2 tsp. salt 

1/4 tsp. black pepper

½ cup corn kernels (from 1 ear, or frozen and thawed)

½ cup grated Cheddar (2 ounces)

2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and pepper and cook, stirring, for 3 minutes.  

Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

Stir in the beans, chili powder, water, salt, and pepper.

Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the Cheddar and scallions.

Garnish with cheese/sour cream/avocado/cilantro/chives/lime wedges

Parmesan Garlic Breadsticks

1 1/2 cups warm water

2 tablespoons sugar

1 tablespoon yeast

1 tablespoon olive oil

1 teaspoon salt

3 1/2 to 4 cups flour

1/2 cup butter, melted

2-3 cloves garlic, minced

1/2 cup Parmesan cheese

Coarse salt, for sprinkling

In a bowl , combine warm water, yeast and sugar. Let stand for 5 minutes. Stir in olive oil and salt.

Gradually add the flour until a soft dough forms. Let dough raise for 10 minutes.

Meanwhile, stir together melted butter and minced garlic.

On a lightly floured surface, roll dough into a large square, about 16×16 inches. Brush dough with half of the garlic butter. Sprinkle with Parmesan cheese.

Fold dough in half, then cut into 1 inch wide strips. Twist strips and place on 2 lightly greased baking sheets. Allow breadsticks to raise for 15-20 minutes while you preheat the oven to 400 degrees.

Bake for about 18-20 minutes, or until golden brown. Brush breadsticks with remaining garlic butter and sprinkle with coarse salt.