Jessica Lee

Scandinavian Quilt

Jessica Lee, Sewing Lab Assistant

2015-16 

Quiltmaking Spring 2016

Victoria Magoon
"Blossom Badger"



Tiffany Redford


Rachel Myers


Casee Nielsen


Lynn Christensen
"Country Friends"


Kenedee Spencer


Chambray Taylor


Rebecca Patterson


Jesica Wallace


Janae Hatch


Hannah Buswell
"Character"

Nate Day

Chicken Alfredo Pasta with Grilled Lemon Pepper Chicken

Steamed Mixed Vegetables

Oatmeal Cookies

Strawberries

Grilled Chicken

1 lb. Skinless Boneless Chicken Breast
1/2 Tbsp. Lemon Pepper Seasoning

Rub/Season Lemon Pepper seasoning onto chicken.  Grill in pan on medium heat, occasionally flipping over the chicken.  When finished cut into strips to serve with pasta.

Oatmeal Cookies

2 cups butter, softened
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. vanilla
4 1/2 cups flour
4 1/2 cups oatmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Cream together butter and sugars.  Beat in eggs and vanilla.  Add dry ingredients and blend thoroughly.  Scoop out onto cookie sheets and bake at 375 for 6 minutes.

McKenna Clark

Fettuccini Alfredo

o   12oz thawed chicken breast

o   8 oz cooked fettuccini noodles

o   8-10oz Classico Roasted Garlic alfredo sauce

o   Salt & Pepper to taste

Start boiling water in a large pot, once boiling add noodles and cook for 10-12 minutes. In a separate pan cook chicken breasts until cooked through. Once chicken is cooked cut it into small chunks and set to the side briefly. When the noodles are done add the alfredo sauce and cut up chicken and mix well. If desired add salt and pepper to taste. Serve hot and garnish with parsley.

Steamed Broccoli

Put broccoli in a microwave-safe dish. Add 2-3 Tbsp of water and microwave for 1-2 minutes, or until broccoli is cooked.

Hasselback Apples

o   2 Braeburn apples

o   ¼  c. butter

o   6 Tbsp flour

o   1 tsp cinnamon

o   2 Tbsp sugar

o   2 Tbsp brown sugar

o   Vanilla ice cream

Peel both apples, cut them into halves, and core them. Now you should have four halves. Turn the apples so that the flat side is against the counter top. Cut slices ½ inch apart, BUT DON’T CUT ALL THE WAY THROUGH. Leave about ¼ inch in tact at the base. Mix together the 2 tablespoons of melted butter, cinnamon, and brown sugar and pour/spread evenly over the apples. Bake for 20 minutes at 400 degrees. While cooking take the 2 tablespoons of frozen butter, cut it into tiny pieces, and mix in the flour and sugar. When the apples come out of the oven add this mixture to the tops and bake for 15 more minutes at 425 degrees. Once done, serve immediately with a scoop of vanilla ice cream on each.

Katelyn Strong

Red-and-White Pasta Casserole

Rhodes Parmesan Garlic Rolls

Orange Jello Salad

Spinach Salad with Poppy Seed Dressing

White Chocolate Raspberry Cheesecake

Red-And-White Pasta Casserole

Serves 5-6

⅔ lb. Uncooked tubular pasta

18 oz Spaghetti sauce

2 cups Shredded Mozzarella

½ cup butter

1 (8 oz) package cream cheese

1 Pint Heavy Cream

1 tsp Garlic Powder

½ cup grated shredded Parmesan cheese

Salt and pepper to taste

1 Preheat oven to 350 degrees

2 Bring water to a boil

3 Add pasta and cook per package instructions

4 Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase heat and bring to a boil. Decrease heat and simmer, stirring often. Cook and stir for desired consistency.

5 Stir in Parmesan cheese and add salt and pepper to taste.

6 Spread a thin layer of spaghetti sauce in baking dish. Layer half of the pasta, half the Alfredo, half the spaghetti sauce, and 1 cup of cheese. Repeat layering

7 Cover with aluminum foil and bake until hot and bubbly

Rhodes Parmesan Garlic rolls

10 frozen Rhodes Dinner Rolls

1/2 cup Parmesan cheese

1/2 tbsp coarse ground garlic salt

½ Cup melted butter

1 Mix Parmesan cheese and Garlic salt

2 Dip frozen rolls in butter then in Parmesan mixture. Let rise and bake according to instructions on roll package.

Orange Jello Salad

Serves 6

8 oz cool whip

4 oz box orange jello

1 pint cottage cheese

1 can crushed pineapple, drained

1 can mandarin oranges, drained

1 Drain pineapple and oranges for about 15 minutes. Put in mixing bowl.

2 Sprinkle on small box of jello. Let sit for 10-15 minutes.

3 Fold in the cottage cheese and then the cool whip. Allow to chill for a couple hours before serving.

(You can use different flavor of jello and adjust the fruit used but always use the crushed pineapple. I like raspberry and also strawberry banana for a change. You could put bananas in the orange one too but don't stir in bananas until time to serve.)

Spinach Salad

Serves 6-8

1 Bag Baby Spinach

12 oz cooked, crumbled bacon

½ cup crumbled feta cheese

½ cup dried cranberries

1 Combine ingredients and dress with poppy seed salad dressing

Poppy Seed Salad Dressing

⅜ cup white vinegar

¾ cup vegetable oil

¼ cup sugar

1 ½ tsp salt

1 tsp mustard

1 Tbsp Poppy Seeds

1 Combine all ingredients in blender except oil and poppy seeds. Blend well. Gradually add in vegetable oil. Add poppy seeds

White Chocolate Raspberry Cheesecake

Serves 8

1/2 cup Oreo cookie crumbs

1 ½  Tbsp white sugar

2 tablespoons butter, melted

1/2 (10 ounce) package frozen raspberries

1 tablespoon white sugar

1 teaspoon cornstarch

1/4 cup water

1 cup white chocolate chips

1/4 cup half-and-half cream

1-1/2 (8 ounce) packages cream cheese, softened

1/4 cup white sugar

1-1/2 eggs

1/2 teaspoon vanilla extract

1 In a medium bowl, mix together cookie crumbs, 1 ½ tablespoons sugar, and melted butter. Press mixture into the bottom of a pie tin.

2 In a saucepan, combine raspberries, 1 tablespoon sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3 Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4 In a large bowl, mix together cream cheese and 1/4 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5 Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Melissa Moulton

Brown Rice Salad

Chocolate No Bake Cookies

Brown Rice Salad

1 1/2 cups brown rice
1 red bell pepper, chopped
1 green pepper, chopped
3 spring onions, chopped
1/2 cup raisins
1/2 cup cashews

Dressing;
1/2 cup olive oil
2 Tbsp. soy sauce
1 crushed garlic clove
black pepper

Cook brown rice until tender; allow to cool.  Prepare the dressing by putting the ingredients into a large jar with a tight fitting lid and shake well.  Put aside.  In a large bowl add the rice and all other salad ingredients.  Pour over the dressing and mix through,  The flavors improve on standing as the rice soaks in the dressing.

Chocolate No Bake Cookies

1 3/4 cups granulated sugar
1/2 cup milk
8 Tbsp. butter cut into large pieces
3 Tbsp. unsweetened cocoa powder
1/2 cup creamy peanut butter
1/4 tsp. salt
3 cups quick cooking oats

Add sugar milk, butter and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat.  Bring to a boil for about three minutes.  Remove from heat and stir in peanut butter, vanilla, salt and oats.  Drop large scoops of no bake cookies onto parchment paper.  Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

Brianna Burgess

Chicken Enchiladas

Salad

Coconut Bars

Chicken Enchiladas:

8 med tortillas

1/2 cup chopped onion

4 cloves garlic (about 1 1/2 teaspoon of pre chopped)

1 tsp coriander

1/4 tsp pepper

2 tablespoon butter

3 tablespoon flour

8 ounces sour cream (small container)

2 cups chicken broth

1 can mild green chile

1 to 11/2 cup Monterey jack cheese (can get away with cheddar or Colby jack mix)

2 cups diced chicken

1 can sliced olives

Directions:

Add flour to sour cream and set aside.

Chop onion and chicken.

Preheat oven to 350

1 large or 2 medium tomatoes (chopped)

Sauté onion and garlic in butter over medium heat until onion is translucent. Add coriander and pepper. Add sour cream mixture. Add green chili and chicken broth all at once. Stir and let it come to a boil. Simmer until sauce thickens. Add half cup of cheese and stir it in.

Add about a cup of this sauce to the diced chicken, enough to make the chicken moist.

Heat tortillas in microwave for 40 seconds. Fill tortillas with chicken mixture. It will make either 6 or 8 depending on how much of the filling you put in them. Put in square pan and pour remaining sauce over the top. Cover with tinfoil and cook for 35 minutes. Remove foil and add remaining cheese. Cook for 5 more minutes uncovered. Add tomatoes and olives and let stand for 10 minutes

Coconut Bars:

Ingredients:

4 T butter

¾ c Graham Crackers crushed (about 9 squares)

½ pkg milk chocolate chips

1/2 c nuts (optional)

½ c coconut (shredded)

½ can condensed milk

Directions:

Melt butter in bottom of pan. Add crushed graham crackers to butter to form crust. Layer chocolate chips and nuts on top of crust. Layer coconut nut on top. Evenly pour condensed milk over coconut. Bake at 350 degrees for 20 min. Allow to completely cool before serving.

Hannah Nosler

French Toast

Bacon

Orange Julius

French Toast Recipe

4 eggs

2/3 cup milk

1/3 cup flour

1/3 cup sugar

½ tsp vanilla extract

¼ tsp salt

1/8 tsp cinnamon

6 slices of Texas toast

3 tbsp butter

2/3 cup powder sugar

1 cup syrup

In a bowl whisk together eggs, milk, flour, sugar, vanilla extract, salt and cinnamon. Melt 1 tablespoon of butter in a large nonstick pan over medium heat. Dip each slice of bread in the batter for 30 second each side. Let some batter drip off and place in pan. Cook for 2-3 minute on each side until golden brown. Transfer to a plate and keep warm. Repeat process with each slice of bread. Dust with powdered sugar and serve with syrup.

Orange Julius Recipe

6 oz. Frozen orange juice concentrate

2 cups of milk

1 tsp vanilla

¼ cup sugar

6-9 ice cubes

Combined all ingredients in a blender. Blend until smooth. Pour into glasses and enjoy.