Brandon King

Thai Spring Rolls

Curry with Chicken

Rice

Pita Bread

Sprite

Mint Ice Cream

Curry with Meat

1 pound beef, chicken or pork

1 onion, chopped

1 garlic clove, minced

1 Tbsp. sesame oil

1 Tbsp. oil

2 can coconut milk

1 small bottle Red Curry Paste

3 Tbsp. brown sugar

2 cans of diced potatoes

2 Carrots, peeled sliced and boiled

Dice meat saute with garlic and onion in  sesame oil.  In a separate pot,  combine coconut milk, curry paste, and brown sugar.  Stir over heat until sauce starts to simmer .  Add meat, onions and garlic.  Add cooked vegetables; simmer over low heat for 20 30 minutes Serve over rice.

Summer Rolls

    10 spring roll rice paper wrappers

    1 large carrot, peeled and julienned

    1 large cucumber, julienned (you can peel, but I don't)

    1/2 of a large red pepper, julienned

    1/3 cup chopped purple cabbage

    1 ounce cooked rice noodles/rice vermicelli (optional)

    1  package of mint

    handful fresh cilantro (and/or mint, basil)

    5 large green lettuce leaves (romaine, butter, etc), torn in half

Dip rice paper wrappers in a bowl of hot water to soften.  Place julienned vegetables along one edge.  Fold ends in, then roll and seal.  Serve with a dipping sauce of soy sauce mixed with teriyaki sauce.

Breakfast Casserole

36 frozen tater tots, thawed
8 eggs
3 Tbsp. milk
salt & pepper to taste
Your favorite omelette fillings! 

Here's how to make them:
Push 3 tater tots in each cup of a non-stick muffin tin. Bake at 425°F/220°C for 10 minutes. Remove from oven. Place your favorite omelette fillings in each muffin tin on top of the tater tots. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour egg mixture into each muffin tin. Bake at 350°F/177°C for 20 minutes, or until fully cooked!

Recipe by Tyler Richards

Banana Muffins

1-1/2 cups all-purpose flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

3 medium ripe bananas

1 large egg

1/3 cup vegetable oil

1 teaspoon vanilla extract

 

Directions

1. In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.

2. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yield: 1 dozen.

Recipe from Savanah Enman

Frog Eye Fruit Salad

1 Tbsp. Cooking Oil–

(1) 16 Oz. Acini De Pepe–

(3) 11 Oz. Cans Mandarin Oranges (Drained)

(2)- 20 Oz. Cans Pineapple Tidbits (Drained)

(1)-20 Oz. Can Crushed Pineapple (Drained)

(1)- 12 Oz. Carton Whipped Topping2 Cups Miniature Marshmallows

1 Cup Sugar

2 Tbsp. Flour

2 ½ tsp. Salt

1 3/4 Cups Pineapple Juice

2 Eggs, Beaten

1 Tbsp. Lemon Juice

3 Quarts Water

1 Cup Shredded Coconut (opt)

 

Directions:

Combine sugar, flour & ½ tsp. of the salt, gradually stir in pineapple juice & eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt (2 tsp) & oil to boil. Add acini de pepe. Cook at rolling boil until acini de pepe is done. Drain, rinse with cool water, drain again and cool to room temperature. Combine egg mixture & acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly.

Recipe from Robert Stevens

Cherry Cheesecake

8 oz. pkg. cream cheese, softened

½ c. sugar

1/8 tsp. salt

½ c. milk

1 tbs. lemon juice

1/2tsp. vanilla1 container of cool whip

Graham cracker crust

Fruit pie filling-optional

Beat cheese and sugar. Add salt, beat. Add vanilla, beat. Add milk, beat. Add lemon juice, beat. Fold in Cool Whip with whisk.  Pour into pie shell.  Chill at least three hours. Cover with cherry, blueberry or pineppale pie filling if desired.

Recipe from Emily Pedersen

Chocolate Chip Cookies

             

Ingredients:

2 C butter

2 C brown sugar

1 ½ C white sugar

3 Tbsp. vanilla

3 eggs

6 C flour

1 ½ tsp. baking soda

1 bag semi-sweet chocolate chips

Directions:

Roll into desired ball sizes and bake at 350 degrees for 6-8 minutes

Makes 48 cookies.

Recipe from Hannah Nosler     

Cherry Bars

                   

Serving Size: 24 

Ingredients:

1.5 Cups Sugar

1 Cup Butter          

 4 3 Cups Flour           

1.5 tsp. Baking Powder             

 .75 tsp. Salt                    

 1 tsp. Vanilla

1 tsp. Almond Extract

1 Can Cherry Pie Filling

Frosting:

1 Small Can Evaporated Milk            

1 Bag Powdered Sugar                                                                                   

Directions: 

Mix sugar, butter, and eggs together. Mix all the dry ingredients together separately. Then mix both wet and dry all together. After they are all mixed together add the vanilla and almond extract. Put two thirds of the mixture on a baking sheet and then put on the cherry pie filling all over the dough. Put the rest of the dough randomly over the pie filling. Put the oven to 350 and bake for 40 minutes.

Mix the evaporated milk and powdered sugar together for the frosting. Don’t add all of the powdered sugar all at once though. Keep adding some little by little until desired consistency is achieved.

After the bars come out of the oven, let them cool for about 10 minutes and put on the frosting.  It’s best if they sit for at least 4 hours, but the longer they sit, the better. I like to let them sit for at least eight hours.

Recipe from  Hannah Branch