Lindsay North

"Heart of Spring"

Fall 2016

Jessi Harris

Fall 2016

Sally Hull

"Mermaid"
Fall 2016

Sarah Rowley

Fall 2016

Kallie Mounteer

Class Sampler

Fall 2016

Andrea Ruesch

Sausage Kale Pasta

Spinach Salad

Garlic Knots

Fruit Pizza

Sausage Kale Pasta

Recipe from Andrea Ruesch

2 tbsp Olive Oil

1 Onion Diced

Salt to Taste

1lb Spicy Italian Sausage

4-6 cups low sodium chicken broth

1 box shell pasta

1 cup Kale roughly chopped

1/4 cup Finely grated parmigiano-reggiano cheese

Directions

Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.

Pour 4 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add shell pasta; cook and stir pasta in hot broth, adding more broth if needed until pasta is cooked through and broth is absorbed, about 15 minutes.

Stir arugula and cheese into pasta-sausage mixture wait until arugula wilts, then serve.

Fruit Pizza

Recipe from Andrea Ruesch

Ingredients

1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 1/4 cups all-purpose flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 (8 ounce) package cream cheese

1/2 cup white sugar

2 teaspoons vanilla extract

Your choice of fruit (Mango, Peach, Kiwi, Banana...etc.)

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.

Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling, and chill.

Jami Buhler

Potato Soup

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

1 1/2 cups evaporated milk

2 medium potato, diced and cooked

6 pieces bacon, diced and cooked

3/4 cup shredded cheddar cheese

1/2 cup sour cram

1/2 tsp. garlic powder

1/2 tsp. salt

Melt butter in saucepan over medium heat, whisk in flour.  Constantly stir for 3-5 minutes.  Mix will be smooth and bubbly.  Add milk and evaporated milk.  Bring to a boil and reduce it to a simmer.  Stir until mix thickens and covers lightly over spoon.  Add cooked potatoes, cooked bacon, and cheese, 

Cream Drop Biscuits

Recipe from Jamie Buhler

2 cups flour

2 tsp. sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups heavy whipping cream

Preheat oven to 425 degrees.  Line pan with parchment paper.  Combine flour, sugar, baking powder and salt.  Using a wooden spoon, make a well in center of dry ingredients.  Add cream.  Mix ONLY until cream is mixed.  Drop oil pan 2” apart.  Bake 15 minutes or until brown.  Serve hot.

Mini-Me's

Carter Reading

Roasted Vegetables

Meatballs

Rolls

Rice Pudding

Roasted Vegetables and Meatballs

Roasted Vegetables

1. Pre-heat oven to 400 degrees.  
2. Select Seasonal fresh vegetables:  (Use a total of about 2 pounds)

3.  Prepare vegetables by peeling and cutting into pieces.

4. Select a fat:  (Use 2-3 Tbsp.)

5. In a bowl, mix prepared vegetables with fat and stir gently to coat.

6. Spread out on a baking sheet with space in-between for best browning.

7. Select a salt and sprinkle over vegetables: (Use about 1 tsp.)

8. Select other seasonings as desired and sprinkle over vegetables.

Place in oven and roast for 20 minutes or until vegetables start to brown.  Remove from oven and stir to turn vegetables.  Return to oven and cook another 20 minutes or until tender.  Test by piercing with a fork.

Basic Meatballs

1 pound lean ground beef

1 egg

½ cup bread crumbs

¼ cup onion, minced

½ tsp. salt

¼ cup milk

Heat oven to 400.  In a large bowl, mix all ingredients.  Shape mixture into 20-24 

(1 ½ inch) meatballs.  Place on baking sheet.  Bake uncovered for about 20 minutes or until no longer pink in center.

Rice Pudding

1-1/2 cups cooked rice

1/4 cup raisins

2 eggs

1-1/2 cups milk

1/2 cup sugar

1/2 teaspoon ground nutmeg

additional milk, optional

Directions:

1. Place rice and raisins in a greased 1-qt. casserole.  In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
2. Bake, uncovered, at 375 degrees F for 45 to 50 minutes or until a knife inserted comes out clean.  Cool.  Pour milk over each serving if desired.  Enjoy!  Refrigerate leftovers.  Should yield 4-6 servings.

Emily Crowther

Taco Soup

Bread Sticks

Brownies

Taco Soup

2 pounds ground beef
1 envelope taco seasoning
1 1/2 cups water
1 can (16 oz) mild chili beans, undrained
1 can (15-1/4 oz.) pinto beans, rinsed and drained
1 can (14-1/2 oz.) stewed tomatoes
1 can (10 oz) diced tomato with green chilies
1 can (4 oz.) chopped green chilies, optional
1 envelope Ranch salad dressing mix

In a large pan, cook beef over medium heat until no longer pink; drain.  Add taco seasoning and mix well.  Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer uncovered for 15 minutes or until heated through, stirring occasionally.

Bread Sticks

Recipe from Emily Crowther
1 cup plus 2 Tbsp. warm water
1 12 tsp. instant yeast
2 Tbsp. sugar
3 Tbsp. butter, melted
1 3/4 tsp. kosher salt
3 cups bread flour

For brushing:
3 Tbsp. butter melted
1/2 tsp. kosher salt
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning

In a bowl, combine all ingredients for dough except flour.  Gradually stir in flour.  Knead until smooth and elastic.  Place in a lightly oiled bowl and cover with a dry towel.   Let rise until doubled in size, a out 1 hour.  Preheat oven to 400.  Bake for 12 minutes or until golden brown.  Meanwhile combine ingredients for brushing.  When done, remove breadsticks from oven and immediately brush with butter mixture.  Serve warm.

Brownies

½ c butter

2 c semi-sweet chocolate chips, divided 

1 ½ c sugar
1 1/4 cup flour

3 eggs

1 tsp vanilla extract

½ tsp baking powder

½ tsp salt

Heat oven to 350. Grease 9X13 inch baking pan

Place butter and 1 cup chocolate chips in large microwave-safe bowl. Microwave at high 1-1½ minutes or until chips are melted when stirred. Add sugar, flour, eggs, vanilla, baking powder, and salt; stir with spoon until smooth. Stir in remaining 1 cup chips. Spread batter into prepared pan.

Bake 30 minutes or until center is set.   

Anne Price

Chicken Alfredo Stuffed Shells

No-fail Butter and Garlic Green Beans

Quick and Easy Nutella Mousse    

Chicken Alfredo Stuffed Shells

Recipe from Anne Price

Ingredients:

·      8 oz of uncooked large shells

·      1 teaspoon of olive oil

·      ½ lb uncooked chopped chicken

·      1 cup alfredo sauce

·      1 ¾ cup of ricotta cheese

·      1 cup shredded mozzarella cheese

·      Salt and pepper to taste

Instructions:

1.     Preheat oven to 350 degrees.

2.     Boil water and cook shells according to package directions. Drain and set aside.

3.     Cut the chicken breasts into chunks and cook on medium heat in olive oil.

4.     When the chicken is cooked, chop into smaller pieces.

5.     In a medium bowl, mix ricotta and chicken.

6.     Fill each shell with a rounded tablespoon of the ricotta/chicken mixture.

7.     Pour ¼ cup of alfredo sauce into a 9x13 casserole dish and spread to cover the bottom. Fill the casserole dish with the stuffed shells.

8. Pour ¾ cup of alfredo sauce over the stuffed shells. Cover with foil and bake in a 350 degree oven for 30 minutes.

Remove from oven and add 1 cup of shredded mozzarella on top. Bake for 15 minutes uncovered.