Gladys Patino

Lasagna

Parmesan Rolls

Oreo Cheesecake Shots

Lasagna

1 box of lasagna noodles
I/2 pound of ground beef
2 cups of Colby jack cheese

12 oz of Ragu pasta sauce

Salt

Boil a pot with water, and then put the lasagna noodles in boiling water to cook.
Preheat the oven 350.  Cook the ground beef and put salt on it.
When it’s cooked put the pasta sauce on the meat and let it heat up and occasionally stir it. Drain the cooked lasagna noodles and layer each one in a casserole dish and put the pasta sauce on each layer.  Put cheese on the top and cover it with aluminum foil and put it in the oven.  Take it out when they cheese has melted.

Parmesan Rolls

1 package frozen rolls

3 tbsp. melted butter, divided
1/2 tsp. dried thyme
2 tbsp. grated Parmesan cheese
Pinch of salt and pepper

Preheat the oven to 350° F.
Brush 2 tbsp. melted butter over rolls. Sprinkle with thyme, Parmesan cheese, salt and pepper.  Cover and let rise until double in size.  Bake the rolls according to the package directions. Remove from the oven and brush the top with the remaining 1 tbsp. melted butter.

Oreo Cheesecake Shots

12 Oreos, divided

8 oz. cream cheese, softened

¼ cup sugar
1 cup whipped topping

1/3 cup strawberry jam

Use a serrated knife to cut 2 cookies into quarters.  Coarsely chop remaining cookies.  Mix cream cheese and sugar in a medium bowl until blended.  Gently stir in whipped topping; spoon into zip lock bag.  Cut a small piece off one bottom corner of bag.  Microwave jam in bowl for 10 seconds; stir.  Layer half the chopped cookies, cream cheese mixture and jam evenly in 8 shot glasses; repeat layers.  Garnish with quartered cookies.

Josh Foster

Sweet N Sour Chicken

Stir Fry

Rice

Fortune Cookie

Sweet N Sour Chicken

4 Chicken Breasts

2 eggs

cornstarch

Oil

1 1/2 cups sugar

1/2 cup ketchup

1/4 cup vinegar

2 T soy sauce

1 tsp garlic powder

Pre-heat oven to 325.  Lightly oil a baking dish.  Cut chicken into chunks.  Dip in cornstarch and then in beaten eggs.  Heat oil in a saucepan.  Add chicken and cook until golden brown.  Place chicken pieces in baking dish.  Whisk together sugar, ketchup, vinegar, soy sauce and garlic powder.  Pour sauce over chicken.  Bake until sauce has thickened, about 50 minutes.

Stir-Fry

1 onion

2 cloves garlic, minced

2 Tablespoons olive oil

1 Tablespoon butter

1 stalk celery

3 carrots, peeled

Stalk broccoli

½ green pepper

1 tsp. ginger

½ tsp. garlic powder

1/3 cup soy sauce

2 Tablespoons brown sugar

Using a sharp knife, slice the meat as thinly as possible. Thinly slice onions and mince garlic.  Stir-fry meat strips with onions and garlic in olive oil and butter for about 5 min.  Chop all other vegetables.  Add to pan and cook until tender.  Add

more olive oil if needed and sprinkle with ginger and garlic powder. Stir together soy sauce and brown sugar.  Add to vegetables and warm through.

Serve with rice.

Kara Jones

Teriyaki Chicken over Rice

Broccoli

Ice Cream and Pumpkin Cookies

Slow Cooker Chicken Teriyaki

4 boneless skinless chicken breasts

1/2 Cup Honey

1/2 Cup Soy Sauce

1/4 Cup Rice Wine Vinegar

1 small chopped red onion

1 glove Garlic, minced

1 Tablespoon Ginger

 Pepper

1/4 Cup Cold Water

 3 Tablespoons Cornstarch

 Sesame Seeds

 Place the chicken breasts in the slow cooker.  Mix together the honey, soy sauce, rice vinegar, garlic, onion, ginger and pepper and pour over the chicken breasts.  Cook on low for 6 hours. 

After the 6 hours remove the chicken breasts from the slow cooker with a slotted spoon and place in a bowl, shred with forks.  In a separate bowl mix the cold water and cornstarch until it is smooth and not lumpy.  Pour the Terikyaki sauce from the slow cooker into a saucepan and add the cornstarch mixture.  Bring to a boil and cook for 1-2 minutes or until the sauce thickens.  Pour the sauce over the chicken and toss.

Pumpkin Cookies

1 spice cake mix

1 small can pumpkin (15 oz.)

1 bag chocolate chips (12 oz.)

Bake at 350 for 14 minutes.

McKenzie Farmer

Waffles

Buttermilk Syrup

Fresh Strawberries

Waffles

3 eggs

1 ½ c. milk

⅓ c. vegetable oil

1 ¾ c. flour

2 tsp. baking powder

3 tsp. sugar

½ tsp. salt

Separate eggs. Whip egg whites until firm. Mix all other ingredients. Fold in egg whites.

Buttermilk Syrup

1 ½ c. sugar

¾ c. buttermilk

½ c. butter or margarine

2 tbsp. corn syrup

1 tsp. baking soda

2 tsp. vanilla extract

In a saucepan, combine the first five indgredients; bring to boil. Boil for 7 minutes. Remove from heat; stir in vanilla.

Karlee Manzione

Chips with Cowboy Caviar

Green Chili Chicken Quesadillas 

Rice and Beans

E'clair Cake

Cowboy Caviar
2 cans black beans
2 cans corn
1 roma tomato
1 small purple onion
1 bunch cilantro
1 green pepper
1-2 Tbsp. Italian salad dressing
1 tsp. garlic salt
1 tsp. pepper

Chop all vegetables into small pieces; mix with black beans and corn.  Mince cilantro and then add dressing and seasonings.  Refrigerate for 4 hours for best results.

Green Chili Chicken Quesadillas 
1 bag burrito size flour tortilla shells
1 lb.  chicken breast
2 cans chopped green chilies
4 cups shredded Mexican blend cheese
1 stick butter

Cook chicken breasts and chop into small chunks.  Fill tortilla shell with chicken, green chilies and 1 cup cheese.  Place 1 Tbs. of butter into frying pan.  Roll tortilla into a long taquito and place in frying pan with the seam side down. Let fry and flip on all sides.  Repeat for next quesadillas.

E'clair Cake
2 boxes of dry vanilla instant pudding
3 1/2 cups whole milk
12 oz. Cool Whip
1 box graham crackers
1 container chocolate frosting.

Mix pudding with milk and beat for 2 minutes.  Fold in the Cool Whip. Line bottom of a 9x13 pan with graham crackers.  Pour 1/4 of pudding mixture over crackers and spread evenly.  Spread chocolate frosting on graham crackers.  Repeat layers until all pudding mixture is gone.  Let sit in fridge overnight so graham crackers soften.

Natalie Hart

Garlic Knots

Salad

Chicken Parmesan

Spaghetti

Italian Ice

Chicken Parmesan

• 4 medium boneless, skinless chicken breasts

• 1/4 cup cream or half-and-half

• 3 tbs olive oil

• 8 oz mozzarella cheese

• 1 cup plain bread crumbs

• 1 tbs parsley

• 1 tsp garlic powder

• 2 tbs grated Parmesan cheese

• 1/2 tsp salt

• 1/4 tsp pepper

 *1 jar (26 oz) of your favorite pasta sauce 

Pound each chicken breast between 2 sheets of waxed paper or plastic wrap with a mallet until breast is about 1/4-inch thick.  I never skip this step--because the chicken will cook evenly and not be underdone on the thick end nor overcooked at the thin end.  It also tenderizes the chicken.

Pour cream in a shallow bowl.  Mix breadcrumb ingredients and place on a large plate.  

Heat a large skillet over medium heat.  Add 1 1/2 tbs of the olive oil.  Dip chicken in cream, making sure it's well coated then dredge in the breadcrumbs.  Repeat for remaining chicken breasts.

Brown chicken breasts, 2 at a time, in the heated skillet. Remove to a plate. Meanwhile, add the remaining 1 1/2 tbs of olive oil and repeat browning on remaining chicken breasts. Set aside. 

Wipe out the skillet to remove any burnt-on breadcrumbs. Return pan to a medium heat.

Add the pasta sauce and heat until boiling.  Reduce heat to low, add the chicken breasts, cover and simmer for 15-20 minutes.

Preheat broiler to high.  Place shredded mozzarella on each chicken breast.  Broil for approximately 5 minutes (about 6-inches from flame or heat element), or until cheese is melted, bubbly and begins to brown.

Olive Garden Salad

•    1 bag American Blend Dole Salad

•    1/2 c black olives

•    2 banana peppers

•    1/2 c croutons

•    1 small tomato

•    Olive Garden Dressing

Dice tomato into small cubes. Slice banana peppers into thin slices. Combine Salad, Olives, peppers, croutons and tomato in the salad bowl. Toss with Olive Garden dressing. Grate fresh mozzarella on top.

Easy Homemade Garlic Knots
Ingredients:
• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• 3½ cups flour
• 1 tsp Salt

Garlic spread:
• 1/2 cup unsalted butter
• 1 Tablespoon garlic powder
• 1 teaspoon parsley
• drizzle of Extra Virgin Olive oil

1.  Mix warm water, sugar and yeast together.  Let that sit for 5 minutes.  

2. Add flour and salt to the water, sugar, and yeast.  Mix this until smooth and let it raise for 10 minutes.  

3.  On a floured surface, roll your dough out about 1/2 inch thick.  I used a pizza cutter to cut the dough in half and then in strips (about 8-10 inches) for the garlic knots.  

4.  Roll the strips in your hands to look like ropes and then tie in knots.  

5.  Place the knots on a greased baking sheet and allow them to rise for another 10 minutes.

6.  Bake at 400 degrees for about 15-20 minutes.  

7.  While they are baking melt the butter and mix with garlic powder, parsley, and a drizzle of olive oil.  As soon as the garlic knots come out of the oven, brush the tops with the butter garlic mixture.  Enjoy!

Applesauce Cookies

1/2 cup shortening
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup applesauce
1 tsp. soda
1 cup nuts
1 cup chocolate chips
1 cup oatmeal
2 cups flour

Mix applesauce and soda together and set aside.  Mix shortening, eggs and sugar together.  Add applesauce mixture, spices and sifted flour.  Stir in oatmeal, chips and nuts.  Drop by teaspoons on geared cookie sheet.  Bake at 400 for 10-12 minutes.

Recipe from Colten Thronberry