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CJH

Recipe Book

Created By: Digital Creations, 2016

Table of Contents

Click the word below to go directly to that section.

• Appetizers
• Desserts
• Drinks
• Main Courses
• Side Dishes

Appetizers

Appetizers

Table of Contents

Click the link below to go directly to that recipe.

• Bacon Avacado Fries
• Bacon Wrapped Smokies
• Game Day Bites
• Jalepeno Poppers
• Pizza Moons
• Southwest Cheese Appetizer
• Spicy Buffalo Wings

Bacon Avocado Fries

Ingredients:

• 3 Avocados
• 12 Thin Strips Of Bacon
• ¼ c. Ranch Dressing

Directions:

• Preheat oven to 425 degrees F.
• Slice avocados Into wedges, and wrap each in bacon, cut if needed.
• Place on a baking sheet, seam side down.
• Bake for 12-15 minutes, until the bacon is cooked through and crispy.
• Serve warm, with ranch, if desired.

Submitted by: Khara Donoso

Bacon-Wrapped Smokies

Ingredients:

• 1 pound sliced bacon, cut into thirds
• 1 (14 ounce) package beef cocktail wieners
• 3/4 cup brown sugar, or to taste

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Directions:

• Preheat the oven to 325 degrees F (165 degrees C).
• Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon.
• Wrap each cocktail wiener with a piece of bacon and secure with a toothpick.
• Place on a large baking sheet.
• Sprinkle brown sugar generously over all.
• Bake for 40 minutes in the preheated oven, until the sugar is bubbly.
• To serve, place the wieners in a slow cooker and keep on the low setting.

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Submitted by:Ja’Kerra Holt

Game Day Bites

Ingredients:

• 1 pound ground beef chuck
• 1 (ounce) package shredded cheddar cheese
• 1 tablespoon mayonnaise
• 1 (1 ounce) package dry onion soup mix
• 24 (2 inch square) dinner rolls, split

Directions:

• Preheat oven to 350 degrees F (175 degrees C)
• In a medium bowl, thoroughly mix ground beef chuck, cheddar cheese, mayonnaise and dry onion soup mix.
• Spread even amounts of the ground beef onto the bottom half of each roll. Place top halves on, forming little sandwiches. If you purchased the rolls in aluminum foil pans, you may return them to the same pan for baking. Otherwise, place them on a baking sheet or baking pan. Cover the pan tightly with aluminum foil.
• Bake for 30 to 35 minutes in the preheated oven, or until meat is cooked through.

Submitted by:Ja’Kerra Holt

Jalapeno Poppers

Ingredients:

• 4 ounces cream cheese, softened
• 4 ounces shredded cheddar cheese
• 6 ounces fresh corn kernels
• Salt and black ground pepper
• 8 fresh jalapeno peppers, halved lengthwise and seeded
• 8 slices of bacon cut in half
• 16 toothpicks

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Directions:

• Preheat an outdoor grill to medium high-heat and lightly oil the grate.
• Mix the cream cheese, cheddar cheese, corn, salt, and black pepper in a bowl.
• Fill the jalapeno halves with the cream cheese mixture.
• Wrap each pepper in bacon and secure it with a toothpick. Make sure the toothpick is through the bacon and pepper.
• Place the poppers on the grill face down until the bacon and pepper are brown and crispy.

Submitted by:

Pizza Moons

Ingredients:

• 1 (8 ounce) package refrigerated crescent rolls
• 4 cups shredded mozzarella cheese
• 16 slices pepperoni
• 1/2 cup Parmesan cheese

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Directions:

• Preheat an oven to 375 degrees F (190 degrees C).
• Unroll crescents onto work surface.
• Top each piece of dough with shredded cheese and a few slices of pepperoni.
• Sprinkle on a bit more cheese, and roll into crescent shape.
• Place pizza "moons" on a baking sheet.
• Bake until crescents are golden brown, 12 to 15 minutes.
• Remove from oven, and sprinkle with Parmesan cheese.

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Submitted by:Ja’Kerra Holt

Southwest Cheese Appetizer

Ingredients:

• ½ cup olive oil
• ½ cup white wine vinegar
• ¼ cup fresh lime juice (2 limes)
• 7.5 oz jar roasted sweet peppers (use ½ jar) - drain & dice
• 3 green onions, chopped
• 3 tblsp. fresh parsley, chopped
• 3 tblsp. Fresh cilantro, chopped
• 1 tsp sugar
• ½ tsp pepper
• ½ tsp salt
• 8 oz. block sharp cheddar cheese
• 8 oz. block Monterey Jack cheese
• 8 oz. block cream cheese (cold)

Directions:

• Whisk first 3 ingredients, stir in red peppers. Add next 6 ingredients to oil & vinegar mixture. Set aside.
• Cut block of cheddar cheese in half lengthwise, then, cut halves crosswise into ¼ in slices. Do the same with the Monterey Jack and cream cheeses.
• In glass casserole dish (8x8), line the cheeses, starting with cheddar, then cream cheese, then Monterey Jack slices. *You’ll end up with about 3 rows of cheese.
• Pour your dressing over this and �chill 8 hours or overnight.
• Serve with crackers.
• Enjoy!

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Submitted by: Leslie Watkins

Spicy Buffalo Wings

Ingredients:

• ½ cups of all purpose flour
• ¼ teaspoon of paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon of salt
• 10 chicken wings
• Oil for deep frying
• ¼ cup of butter
• ¼ cup hot sauce
• 1 dash ground black pepper
• 1 dash garlic powder

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Directions:

• In a small bowl mix together paprika,cayenne pepper and salt place the chicken wings in a nonporous, glass dish or bowl and sprinkle the purpose flour over them until the chicken wings are evenly coated ,cover the dish and refrigerate for 60 to 90 minutes.
• Heat the oil in a deep fryer 375 degrees f (190 degrees c) the oil should be enough to cover the wings. Combine the butter,hot sauce,pepper, and garlic powder in a small saucepan on low heat ,keep the pan on the stove until the butter is melted then cook your sauce until all your ingredients are smooth and liquidy then fry your wings until nice and brown wait until your wings cool and enjoy your wings with your sauce.

Submitted by: Maria M

Desserts

Desserts

Table of Contents

Click the link below to go directly to that recipe.

• Angel Coconut Cookies
• Austrian Apfelstrudel
• Blueberry Cream Pie
• Bunuelos
• Chocolate Fudge
• Chocolate Lover’s Cheesecake
• Christmas Crunch
• Christmas Pretzel Buttons
• Cream Cheese Pound Cake
• Dirt Cake
• Dirt Pudding
• Four Layer Dessert Pudding
• German Apfelstrudel

• Mom’s 3 Step Chocolate Cake
• Oatmeal Icebox Cookies
• Orange Slice Cake
• Oreo Cheesecake
• Oreo Cookies
• Peanut Butter Blossoms
• Peanut Butter Cookies
• Peanut Butter Cup Cookies
• Peanut Butter Pie
• Quick & Easy Banana Pudding
• Raspberry & Almond Thumbprint Cookies
• Spiderweb Brownies

• Stephanie’s Favorite Cake
• Strawberry Ice Cream Cake
• Stained Glass Fruit Salad
• Two Minute Peppermint Fluff

Angel Coconut Cookies

Ingredients

• 1 stick of butter, melted
• 1 c. chopped dates
• 2 eggs
• 2 cups of rice crispies
• 2 c. pecans
• ¾ c. sugar

Instructions

• Beat eggs and sugar. Add to melted butter..
• Add dates and cook until thick.
• Stirring constantly, mash dates.
• Add it to the vanilla 2 c chopped pecans and 2 cups of rice krispies heated until crisp.
• Shape into small balls and roll in angel flakes coconut.
• Keep in covered dish, in refrigerator.

Submitted by: Mrs. Morgan

Austrian Apfelstrudel

Ingredients:

• strudel dough
• approx. 3 lb apples
• about 3 oz. sugar
• 4 tbsp raisins
• lemon juice
• cinnamon
• ground cloves
• confectioners sugar for dusting
• melted butter or 1 egg for coating
• For the nutty breadcrumbs:
• 100 g breadcrumbs
• 3 tbsp ground hazelnuts

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Directions:

• Prepare the dough yourself.
• To prepare the nutty breadcrumbs, heat the butter in a pan until it bubbles up. Add the breadcrumbs and fry slowly over moderate heat until golden brown. Towards the end, stir in the grated nuts, cook quickly and remove from the heat.
• Peel the apples, cut into slices and quickly sprinkle with lemon juice. Then, depending on the acidity of the apples, add a suitable amount of sugar and ground cloves, and mix in a generous pinch of cinnamon. Pre-heat the oven to 180 °C, and grease a suitable baking form with butter.
• Place strudel dough on a sheet of parchment paper. Distribute the nutty breadcrumbs over half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough generously with melted butter, fold in the edges at the sides and roll up the strudel. Seal the ends well and lift the strudel onto the baking form using the parchment paper.
• The coat with melt the butter and bake for 40 – 50 minutes until golden brown. Remove the finished strudel, leave to cool down and sprinkle with icing sugar. Serve cool or cold.

Submitted by:Jule Preiser

Blueberry Cream Pie

Ingredients:

• 3 cups blueberries
• 1 cup heavy cream
• ⅔ cup sugar
• 4 T. all-purpose flour
• ¼ tsp. Salt
• 1 T. lemon or orange zest
• 1 Pastry Pie Crust �(deep dish works the best)

Directions:

• Preheat oven to 400.
• Pour blueberries into unbaked pie crust.
• Whisk together heavy cream, sugar, flour, salt, & lemon/orange zest.
• Pour mixture evenly over the blueberries.
• Bake 35-40 minutes or until a light golden brown on the top.
• Cool.
• Eat chilled. Store in the refrigerator.

Submitted by: Coach S. Hause

Bunuelos Submitted by: Mariana Penaloza

INGREDIENTS

• ½ cup water
• 1 tablespoon sugar
• 2 tablespoons butter
• ½ teaspoon vanilla
• ½ teaspoon ground cinnamon
• 2 ¼ cups all purpose flour
• 1 teaspoon of baking powder
• ½ teaspoon salt
• 1 egg
• 3 cups vegetable oil for frying
• Powdered sugar for dusting
• Spiced brown syrup, for serving

INSTRUCTIONS

1.In a small saucepan, heat water, sugar, butter, vanilla, and cinnamon over medium heat until it simmers, then remove from heat and allow to cool completely.�2. In a large bowl, sift together the flour, baking powder, and salt.�3.In a separate bowl, whisk the egg, and add it to the cooled liquid mixture.�4.Gradually pour the liquid and egg mixture into the large bowl, combining the wet and dry ingredients using your fingers. Mix until it forms a soft, cohesive, clay-like dough, much like dough for tortillas. Knead for 3-4 minutes until the dough is elastic and smooth.�5.Cover the dough with a cloth and let it rest at room temperature for 30 minutes.�6.Uncover the dough, and on top of dry, clean kitchen towels, divide the dough into 10-12 pieces (you can divide them into more pieces for smaller buñuelos. Roll each into a small ball.�7..Using a rolling pin on a dry, lightly floured surface, flatten each ball into a circle about 7-8 inches in diameter (or until it is almost transparent). Or, for a shortcut, you can get the process started with a tortilla press. For a thinner buñuelo, stretch the dough edges apart even further with your hands. You want to be able to barely see the outline of your fingers through the dough.�8.Lay the dough circles on top of clean, dry kitchen towels, and let dry for 30 minutes on each side. (While they’re drying, begin making the syrup.)�9.In a frying pan large enough for each buñuelo to lay flat, heat one inch of oil.�10.Deep-fry the buñuelos one at a time. Using tongs, press down on the buñuelo to push down some of the bubbles and to rotate. When the first side is golden brown, 1-2 minutes, flip over and fry on the other side.�11.Lay each buñuelo on a paper towel for a few minutes to drain excess oil.�12.Serve immediately. Dust with powdered sugar, stack for easing snacking, and offer them to friends with a pitcher of warm brown sugar syrup.

Chocolate Fudge

Ingredients:

• 1(7 ounces) jar marshmallow cream
• 1 ½ cups of white sugar
• ⅔ cups of evaporated milk
• ¼ cup of butter
• 2 cups of milk chocolate chips
• 1 cup semisweet chocolate chips
• ½ cups of chopped nuts
• ¼ teaspoon of salt
• 1 teaspoon of vanilla extract

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Directions:

• Line a 8x8 inch pan with aluminum foil and set it aside. �
• In a large saucepan over medium heat combine the marshmallow creme sugar ,evaporated milk,butter and salt bring it to a boil and stir constantly.�
• Remove the pan from heat then pour in the semisweet chocolate chips and the milk chocolate chips.stir until the mixture is melted and smooth stir in the nuts and vanilla extract pour the mixture in the prepared pan let it chill for 2 hours or until it's firm.

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Submitted by: Maria M

Chocolate Lover’s Cheesecake

Ingredients:

• 2(8oz) pkgs. Philadelphia cream cheese, softened
• ½ c. sugar
• ½ tsp. Vanilla
• 2 eggs
• 4 squares Baker’s semi-sweet baking chocolate, melted, slightly cooled
• 1 (6oz) Oreo pie crust

Directions:

• Mix cream cheese,sugar,and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix until blended.
• Stir in melted chocolate.
• Pour into crust.
• Bake at 350 for 40 minutes.
• Refrigerate 3hrs or overnight.

Submitted by: Fabian Salomon

Christmas Crunch

Ingredients:

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• 1/2 bag of White Candy Melts
• 1/2 cup butter (1 stick)
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• Graham crackers
• ¾ cup Mini Chocolate Chips (or more if you love chocolate)
• Christmas Colored Sprinkles
• Baking sheet
• Foil
• Non-stick spray

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Directions:

• Preheat oven to 375 degrees.
• Prepare the baking sheet with foil and a thin layer of non-stick cooking spray.
• Break graham crackers into pieces.
• In a sauce pan, bring the butter, brown sugar, and salt to a boil which takes about 4-5 minutes (stirring frequently to avoid burning).
• Remove from the heat and let it cool for 2 minutes.
• Pour the melted mixture over the graham crackers.
• Bake in the oven for 9 minutes.
• Remove from the oven and put the mini chocolate chips evenly over the top (feel free to use 1 full cup if you love chocolate!)
• Place the baking sheet back in the oven to let the chocolate chips melt (about 2 minutes)
• While the chocolate chips are melting over the graham crackers in the oven, melt 1/2 bag of candy melts (instructions on bag).
• Place the melted candy mixture over the top of the melted chocolate chips and spread them evenly over the graham crackers using a spatula.
• Sprinkle the various Christmas sprinkles on top and let the it cool for at least an hour.
• Once cooled, break it up into small pieces and enjoy! Store in an airtight container.

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Submitted by: Mrs.Rodriguez

Christmas Pretzel Buttons

Ingredients:

• Square pretzels
• Hershey's Hugs or Kisses �(hugs soften up better)
• Christmas M&M’s

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pretzels on baking sheets. Unwrap candy kisses and place one in the center of each pretzel.
• Place in preheated oven 1 to 2 minutes, until kisses melt. Remove from oven and place one candy-coated chocolate in the center of each pretzel

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Submitted by: Logan Cole

Cream Cheese Pound Cake

Ingredients:

• 1 1/2 cups butter, softened
• 1-8 oz package Cream Cheese, softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 tsp vanilla extract
• 3 cups all-purpose flour
• 1/8 tsp salt.

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Directions:

• Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
• Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
• Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
• Glaze-�1 cup powdered sugar�1/2 tsp vanilla�1 TBS milk, to consistency
• Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake

Submitted by: Coach Hause

Dirt Cake

Ingredients:

• 1 package (15-1/2 ounces) Oreo cookies
• 2 clean new plastic flower pots, about 6 inches in diameter
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter
• 1 cup confectioners' sugar
• 1 teaspoon vanilla
• 3 cups milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (12 ounces) frozen whipped topping, thawed
• Silk flowers, aluminum foil, gummy worms and clean new gardening tools, optional

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Directions:

• Crush cookies until they resemble potting soil. Divide half of the crumbs between the flower pots. Set pots and remaining crumbs aside.
• In a large bowl, beat the cream cheese, butter, sugar and vanilla until light and fluffy. In another bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Gently fold into cream cheese mixture until blended.
• Add filling to pots; top with reserved crumbs. Cover and refrigerate until chilled. If desired, wrap silk flower stems in foil; add to flower pots. Decorate with gummy worms and display with gardening tools if desired. Yield: 12 servings.

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Submitted by: Ja’Kerra Holt

Dirt Pudding

Ingredients:

• 1 ½ lg. pkg. Oreo cookies
• 1/2 stick butter
• 1 (8 oz.) pkg. cream cheese
• 1 c. powdered sugar
• 3 1/2 c. milk
• 2 pkgs. instant French vanilla pudding
• 1 (12 oz.) carton Cool Whip

Directions:

• Crush well one whole & half package of Oreo cookies. Set aside. Cream together butter, cream cheese and powdered sugar. In separate bowl, mix together milk and pudding mix, add to creamed mixture. Fold in Cool Whip.

Submitted by: Coach Hause

Four Layer Dessert Pudding By Gabriel Perez

FIRST LAYER:

• 1 cup flour
• ½ cup of chopped nuts (or pecans)
• 1 stick of melted butter (or ½ cup of melted butter)
• Combine all ingredients in a bowl; scatter the mixture over the bottom of a 9x13 in a baking pan and press together to form a crust. Bake in a preheated 350 degree oven for 15 minutes.

SECOND LAYER:

• 1 -8 ounce package of cream cheese, softened to room temperature
• 1 cup of powdered sugar
• 8 ounces of whipped topping, thawed ( like Cool Whip)
• Mix the cream cheese and sugar together; then fold in the whipped topping. Place spoonfuls of this mixture all over the cooled crust. Gently spread out the cream cheese to cover the crust, taking care to not break the crust.

THIRD LAYER:

• 2 packages of instant chocolate pudding (or other flavor of choice)
• 3 cups of milk
• Combine pudding mixes and milk and stir until well blended and thick. Spoon pudding over cream cheese layer and carefully spread it out.

FOURTH LAYER;

• 8 ounces of thawed whipped topping ( I sometimes use a little less- it's rich!)
• nuts, or chocolate to put on top, if desired
• Spread topping evenly over the pudding layer. Top with nuts, chocolate shavings or sifted cocoa, if desired. Refrigerate for several hours before serving. Enjoy!

• 1 cup flour
• ½ cup of chopped nuts
• 1 stick of melted butter
• 1-8 ounce package of cream cheese
• 1 cup of powdered sugar
• 8 ounces of whipped topping
• 2 packages of instant chocolate pudding
• 3 cups of milk
• 8 ounces of thawed whipped topping

German Apfelstrudel

Ingredients:

• Strudel dough

250g plain flour, 2g salt, 50g eggs, 100g lukewarm water, 20g oil.

• Buttered Breadcrumbs

100g breadcrumbs, 50g butter.

• Cinnamon Sugar

140g fine crystal sugar, 10g cinnamon.

• Filling

150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.

Directions:

Dough �Knead all the ingredients into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.

Buttered breadcrumbs�Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.

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Filling�Mix ingredients

Cooking�Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough. Cook on a buttered baking tray at 190 degrees centigrade until golden brown.

Submitted by: Jule Preiser

Mom's 3-Step Chocolate Cake

Ingredients:

• 2 sticks Oleo
• 6 1/2 T. Cocoa
• 1 cup water
• 1/2 cup Crisco
• 2 cups Flour
• 2 cups Sugar
• 1 tsp. Baking Soda
• 1 tsp. Vanilla
• 1/2 cup Buttermilk
• 1 box Powdered Sugar
• 1 cup chopped Pecans
• 2 eggs
• 6 T. Milk

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Directions:

Step 1: Bring 1 stick oleo, 3 1/2 T. cocoa, 1 cup water, 1/2 cup Crisco to a boil.

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Step 2, Sift 2 cups flour and 2 cup sugar together into a large bowl. Pour step 1 into step 2 and mix well

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Step 3, Beat 2 eggs. Mix the eggs, 1 tsp., baking soda, 1 tsp. vanilla, and 1/2 cup buttermilk together into a separate mixing bowl. Add step 3 to steps 1 & 2.

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Bake at 400 for 20 minutes

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ICING

Bring 1 stick of oleo, 6 T. milk and 3 T cocoa to a boil. Add 1 box powdered sugar and 1 cup of pecans. Pour the icing over cake WHILE HOT.

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*Leave the cake in the pan.*

Submitted by: Coach Hause

Oatmeal Icebox Cookies

Ingredients:

3 cups sugar

1 Box brown sugar

4 eggs

1 cup Wesson oil

1 cup butter, melted

½ box (small box) oatmeal – minute kind

4 ½ cups sifted flour

2 tsps. Soda and salt

2 tsps. Cinnamon

2 cups chopped nuts & coconut

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Directions:

• Mix eggs, sugar, oil, and butter.
• Add flour, soda, and cinnamon.
• Then add the oatmeal, nuts, and coconut.
• Divide into 5 – 7 rolls. Wrap each roll in wax paper. Refrigerate or freeze.
• Slice and bake 350 degrees for 8-10 minutes.

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Submitted by: Carolyn Dorner

Orange Slice Cake

Ingredients:

• 1 cup butter
• 2 C. sugar
• 4 eggs.
• 3 1/2 C. Flour
• (half 1/2 C. buttermilk C. added to fruit)
• 1 tsp. Soda.
• 1 C. pecans, chopped
• 1 box coconut
• 1 pkg. Orange slices, 1 lb. or 1 1/2 cups cut up
• 1 small pkg. Dates - 8 oz. chopped

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Directions:

• Cream butter and sugar in eggs and buttermilk to which soda has been added.
• Add flour and mix well. Mix nuts, dates, candy and coconut with 1/2 cup flour and add to mixture.
• Grease and flour tube pan - cook at 250 degrees for 2 hours or until done.
• While cake is hot, mix 1 to 2 cups powdered sugar and 3/4 to 1 cup orange juice. Pour over cake. Cool before removing from pan.

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Submitted by: Ja’Kerra Holt

Oreo Cheesecake

Ingredients:

• 36 Oreos Cookies,Divided
• ⅓ Cup Margarine,Melted
• 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese,Softened
• ¾ Cup Sugar
• 1 Cup Of BREAKSTONE’S or KNUDSEN Sour Cream
• 1 tsp. Vanilla
• 4 Eggs

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Directions

• Heat Oven To 350
• Crush Cookies Into Crumbs
• Chop The Remaining Cookies
• Mix Crushed Cookies And Butter
• Press Cookies Onto The Bottom 2 inches Upside Of 9 inch Springform Pan
• Beat Cream Cheese and Sugar in A Large Bowl,Add Sour Cream And Vanilla, mix Well;
• Add Eggs 1 by 1,Stir in Chopped Cookies into the crust

Submitted by: Khara Donoso.

Oreo Cookies

Ingredients:

• 1 stick softened butter
• 6 Tablespoons sugar
• 6 Tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 11 broken pieces Oreo Cookies
• 1 cup chocolate chips

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Directions:

• Preheat oven to 350 degrees F.Cream butter, and sugars until well combined. Add egg and vanilla until mixed well. �
• Place flour, baking soda and salt into a large bowl, stir to combine. Slowly add dry ingredients to wet ingredients then stir in Oreos and chocolate chips until just combined. �
• With a medium cookie scoop, scoop onto baking sheet. Bake for 10 minutes or until cooked, but still soft. Let cool on baking sheet for 3 minutes before transferring to cooling rack.

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Submitted by: Stephanie Hause

Peanut Butter Blossoms

Ingredients:

• 48 HERSHEY KISSES Brand Milk Chocolates
• 1/2 cup shortening
• 3/4 cup Reeses Creamy Peanut Butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Additional granulated sugar (optional)

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Directions:

• Heat oven to 375°F. Remove wrappers from chocolates.
• Beat shortening and peanut butter in large bowl until well blended.
• Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
• Add egg, milk and vanilla; beat well.
• Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
• Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie (cookie will crack around edges).
• Remove from cookie sheet to wire rack. Cool completely.

*Makes about 48 cookies.

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Submitted by: Stephanie Hause

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Peanut Butter Cookies

Ingredients:

• 1 Cup sugar
• 1 Cup peanut butter
• 1 egg

Directions:

• Mix everything together
• Mix 1 inch balls of batter
• Crisscross with fork and sprinkle sugar
• Bake at 350 Degrees for 10 minutes
• Let cool,and enjoy!!!!!!!!

Submitted by: Leah Hyvl

Peanut Butter Cup Cookies

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Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup butter, softened
• ½ cup white sugar
• ½ cup peanut butter
• ½ cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

Directions:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Submitted by:Ja’Kerra Holt

Peanut Butter Pie

Ingredients:

• 1 ¼ cups chocolate cookie crumbs
• ¼ cup white sugar
• ¼ cup butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 tablespoon unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

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Directions:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 1 ¼ cup cookie crumbs, 1 ¼ cup sugar, and ¼ cup butter; press into a 9 inch pie plate. Bake in preheated oven for 10 minutes. Cool on wire rack.
• In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, 1 tablespoon butter, and vanilla until smooth. Whip the cream, and fold into peanut butter mixture
• Gently spoon filling into crust. Garnish pie with chocolate or cookie crumbs if desired. Refrigerate for several hours before serving.

Submitted by:Ja’Kerra Holt

Quick & Easy BANANA PUDDING

Ingredients:

• 1 (5.1 oz) pkg. vanilla instant pudding
• 1 1/2 c. milk
• 1 can Eagle brand milk
• 1 (12 oz.) Cool Whip
• vanilla wafers
• bananas (optional)

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Directions:

• In a large bowl, mix together pudding and milk. 
• Add Eagle Brand milk and fold in Cool Whip. 
• Line bowl with vanilla wafers and sliced bananas. 
• Alternate pudding, vanilla wafers, and bananas. 
• Top with more cool whip and crushed vanilla wafers.

Submitted by: Coach Hause

Raspberry & Almond Thumbprint Cookies

Ingredients:

• 1 cup butter,softened
• ⅔ white sugar
• ½ teaspoon almond extract
• 2 cups all purpose flour
• ½ seedless rasbery jam
• ½ confectioners’ sugar
• ¾ teaspoon almond extract
• 1 teaspoon milk

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Directions:

• Preheat oven to 350 degrees F(175 degrees c).
• In a medium bowl, cream together butter and white sugar until smooth.
• Mix in the ½ teaspoon almond extract.
• Mix in the 2 cups all purpose flour until the mixture is nice and doughy,.
• Then roll your dough into 11/2 inch balls, and place them on an ungreased cookie sheets.
• Make a small hole in the cookies using your thumb or index finger then fill the wholes of the cookies with the seedless jam.
• Bake for 14 to 18 minutes or until the cookies are lightly brown,let them cool for 1 minute.
• In a medium bowl mix in the confectioners’ sugar ¾ almond extract and milk until smooth then lightly drizzle the mixture on the cookies.

Submitted by: Maria M

Spiderweb Brownies

Ingredients:

• 1 (18.25 ounce) package chocolate brownie mix
• 2 (2.1 ounce) bars NESTLE BUTTERFINGER original, chopped
• 1 (3 ounce) package cream cheese, at room temperature
• ¼ cup granulated sugar
• 2 tablespoons milk

​

Directions:

• Preheat oven to 350 degrees F. Grease 9 or 10 inch round baking pan.
• Prepare brownie batter according to package directions; stir in chopped butterfinger. Spoon into prepared pan.
• Beat cream cheese, sugar and milk in small mixer bowl until smooth. Pipe cream cheese mixture into concentric circles over brownie batter. Using wooden pick or tip of knife, pull tip through cream cheese form center to last circle to create a spiderweb effect.
• Bake for 40 minutes or until wooden pick inserted near center comes out almost clean. Cool completely in pan on wire rack. Cut into wedges using wet knifes.

Submitted by:Ja’Kerra Holt

Stephanie’s Favorite Cake Submitted By: Stephanie Hause

Ingredients:

• 1 box german chocolate cake mix
• 1 jar caramel ice cream topping
• 1 can sweetened condensed milk
• 1 container of cool whip
• 4 to 5 heath or butterfinger bars

​

​

Instructions:

• Cook cake per box directions.�
• Mix caramel and milk.�
• Poke holes in cake and pour caramel/milk mixture over cake while cake is still warm.�
• Let cool for about 10 to 15 minutes.�
• Spread cool whip over cake ,then sprinkle chopped up heath bars over cake.�
• Keep refrigerated.

​

Strawberry ice cream cake

Ingredients:

• 75 Nilla wafers divided.
• ½ cup multicolored sprinkles.
• 2 Tbsp. sugar.
• ¼ cup butter,melted.
• 1qt. vanilla ice cream,softened.
• 1qt. Strawberry ice cream softened.
• 2 cups thawed frozen whipped topping.

​

​

Directions:

• Heat oven to 350 f.
• Crush 55 wafers finely;place crumbs in a bowl.
• Bake 8 min. Cool completely.
• Spread vanilla ice cream onto bottom of crust;top with remaining wafers.freeze 1 hour.
• Spread strawberry ice cream over wafer layer in pan
• Top with whipped topping and sprinkles. Freeze 1 hour
• ENJOY!

Submitted by: Mason B.

Stained Glass Fruit Salad

Ingredients:

• 1 can peach pie filling
• 1 can Mandarin oranges, drained
• 1 can Pineapple chunks, drained
• 1 container sliced frozen strawberries
• A couple of bananas, sliced
• 1-2 apples, cut into small chunks (optional)
• 1 small bunch of grapes, sliced (optional)
• 1 cup nuts (optional)

Directions:

• Mix all ingredients.
• Refrigerate.
• Enjoy!

Submitted by: Coach Hause

Two Minute Peppermint Fluff

Ingredients:

• 7 oz of marshmallow fluff
• 8 oz of cream cheese
• 1 teaspoon of peppermint extract
• ¼ crushed peppermints
• Chocolate graham crackers or other dippers

Directions:

• Using the mixer on low combined Marshmallow fluff,cream cheese and peppermint extract
• Add in crushed peppermints and mixed well
• Serve with chocolate graham or you’re favorite dippers
• ENJOY!!

Submitted by: Loagan Cole

Drinks

Drinks

Table of Contents

Click the link below to go directly to that recipe.

• Fresh Fruit Punch
• Instant Cocoa Mix
• Pumpkin Spice Latte
• Raspberry Blast
• Slush Punch
• Teenage Party Punch

Fresh Fruit Punch

Ingredients:

2 pt. fruit sorbet

1 liter fresh fruit juice

2 liters lemon/lime soda

punchbowl and ladle

large stirring spoon

punch glasses

​

Directions:

• Pour one liter of fresh fruit juice (orange, grapefruit, strawberry, etc.) into a large punchbowl.
• Add 2 liters of your favorite lemon/lime soda (try diet for an even healthier option).
• Scoop in a pint of your favorite fruit sorbet (raspberry, orange or lime are all great flavors) and serve.

​

Submitted by: Ian Duffy

Instant Cocoa Mix

Ingredients:

• 4 cups of nonfat dry milk
• ½ cup of cocoa
• 1 cup of sugar
• ½ t. Salt
• Marshmallows (optional)

Directions:

Sift the dry ingredients together 5 times to mix well. Store in tightly covered jar or can.

To serve- add 2-3 teaspoons to 1 cup boiling water.

Makes 20-24 cups

Submitted by: Gabriel Perez

Pumpkin Spice Latte

Ingredients:

• 1 cup milk,divided
• 1 tablespoon white sugar, or more to taste
• 1 tablespoon pumpkin puree
• 1 teaspoon pumpkin pie spice
• ½ teaspoon vanilla extract
• ¼ cup brewed espresso

Directions:

• Whisk ½ cup milk, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small saucepan over low heat. Simmer for 5 minutes. Whisk remaining ½ cup milk.�
• Pour milk mixture through a fine-mesh sieve to remove pulp. Return milk mixture to saucepan and simmer, whisking, 2 minutes. Add espresso and whisk until foamy, 1 minute..

Submitted by: Ja’Kerra Holt

Raspberry Blast

Ingredients:

• 1/4 cup of raspberries (fresh or frozen)
• 1 cup orange juice
• carbonated lemon lime drink aka sprite
• ice

Directions:

• Crush raspberries and then put into a large glass.
• Pour in orange juice and stir.
• Top with carbonated lemon lime drink.
• Add ice.

Submitted by: Kai R. Reynolds

Slush Punch

Ingredients:

2 ½ cups of white sugar.

6 cups of water.

2 packs of strawberry jell-O mix.

1 can pineapple juice.

⅔ cups lemon juice.

1 Q. orange juice

2 bottles lemon-lime flavored carbonated beverage.

Directions:

• Bring the sugar, water, and strawberry flavored Jell-O to a boil in a large saucepan; boil for 3 min. Stir in the pineapple juice, lemon juice, and orange juice.
• Divide mixture into 2 separate containers and freeze.�
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy repeat with remaining portions as needed.

Submitted by: Mason Brunson

Teenage Party Punch

Ingredients:

• 3 package raspberry kool-aid
• 1 can pineapple juice (large)
• 2 cans water (more if desired)
• 3 cup sugar
• 3 bottles 7-up

Directions:

• Combine all ingredients except 7-up.
• Let set in refrigerator.
• Just before serving, add 7-up.

*Serves about 40.

Submitted by:Amy Morgan

Main Courses

Main Courses

Table of Contents

Click the link below to go directly to that recipe.

• Aloo Gobi
• Bacon Cheeseburger Meatloaf
• Bubba Burgers
• Chicken, Broccoli, Rice Casserole
• Chicken Spaghetti
• Chinese Sweet & Sour Duck
• Cornbread Meat Dish
• Enchiladas
• Kartoffelgulasch vom Rind (German Beef Potato Stew)
• Kielbasa & Potatoes
• Red Beans & Rice

• Taco Soup
• Taco Soup
• Tex Mex Cheesy Potato & Corn Chowder
• Tuna Casserole
• Wiener Schnitzel (Vienna Schnitzel)
• Yum-A-Setta

Aloo Gobi

Ingredients:

• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish

​

• Ginger Garlic Paste :
• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil

Directions:

• Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
• In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done sputtering.
• Add the wet masala. Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
• Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

​

• Ginger-Garlic Paste:
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.

Submitted by:Jule Preiser

Bacon Cheeseburger Meatloaf

Ingredients:

• 1 pound ground chuck
• 10 slices bacon, cooked and crumbled
• 1 (8-ounce) package sharp Cheddar, grated
• 2 large eggs, lightly beaten
• 1/4 cup bread crumbs, toasted
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 1 (3-ounce) can French fried onions

Directions:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
• In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
• Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan.
• Spread remaining ketchup mixture over loaf.
• Bake 40 minutes.
• Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.

Submitted by: Mrs. Rodriguez

Bubba Burgers

Ingredients:

• Take some hamburger meat
• Some B-B-Q sauce
• Bacon and other condiments you would prefer to put on your burger
• And a large bowl

Directions:

• Take the hamburger meat,put it in the bowl, smash it up and mix some B-B-Q sauce. Mix it in with the smashed up hamburger meat and then grill the burgers. Make some bacon and put it on the burger. Add whatever condiments you want and put it on the burger. Now you can eat!

Submitted by:Kai R. Reynolds

Chicken, Broccoli, Rice Casserole

Ingredients:

• 3 to 4 chicken breast
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 box of chopped broccoli spears
• 2 cups of rice (instant)
• Velveeta cheese (small box) or cheese wiz (small jar)

Directions:

• Preheat oven to 350.
• Boil chicken until done, about 25-30 minutes (save some of water to put into mixture if need be).
• Cut/shred chicken into small pieces.
• Cook rice.
• Mix chicken, cream of mushroom, cream of chicken, broccoli, rice & cheese.
• Put into a 9x13 dish.
• Bake about 25-30 minutes until warm throughout.

Submitted by: Coach S. Hause

Chicken Spaghetti

Ingredients:

• 3 to 4 chicken breasts
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can rotel
• 1 regular package of spaghetti noodles
• 1 small box velveeta cheese

Directions:

• Preheat oven to 350.
• Boil chicken until done, about 25-30 minutes.
• Boil noodles in chicken water (save a little water to put into mixture if need be).
• Cut/shred chicken into small pieces.
• Mix chicken, cream of mushroom, cream of chicken, rotel, cheese & noodles.
• Put into 9x13 dish.
• Bake for about 25 minutes until warm throughout.

Submitted by: Coach S. Hause

Chinese Sweet and Sour Duck

Ingredients:

• 2 duck breasts
• 1 pinch white pepper
• 1 teaspoon rice wine or 1 teaspoon dry sherry
• 2 tablespoons cornstarch
• 7⁄8 cup peanut oil
• 1 in piece fresh ginger, peeled and finely sliced
• 1 red pepper, deseeded and cut into 1/2in chunks
• 2 small oranges, juice
• 1 lime, juice
• 1 tablespoon light soy sauce

​

Directions:

• Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
• Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
• Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
• Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine sieve into a bowl.
• Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute.
• Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
• Serve immediately.
• This is for two servings

Submitted by:Jule Preiser

Cornbread Meat Dish

Ingredients:

• 1lb. Ground Meat
• 1sm. Can tomato sauce
• 1sm.can Ranch Beans
• 1/2 t. Salt
• 1 c. cornmeal
• 1/4c. Flour & 1t. Salt
• 3/4c. Sweet milk
• 1t. Baking powder
• 1t. Crisco short

Directions:

• Brown meat, drain.
• Add tomato sauce, beans, 1 can of water and salt.
• Let simmer 15 minutes.
• Mix all dry ingredients.
• Add milk and stir real good.
• Pour meat mixture into a large,deep pyrex dish.
• Add cornbread mixture.
• Bake 350 for 30 minutes.

Submitted by: Amy Morgan

Enchiladas

Ingredients:

• 1 lb (at least 80%) Ground Beef
• 2 Cans (10 oz)Old El Paso Enchilada Sauce
• 1 Can(4.5)Old El Paso Chopped Green Chiles
• 1 pkg.(8.2 oz)Old EL Paso Flour Tortillas
• 1 ½ Cup Shredded Cheese

Directions:

• Heat Oven To 375 Degrees F. Spray 13x9 Inch Pan
• In A 10 Inch Pan,Heat Beef,Stirring Occasionally,Until Thoroughly Cooked
• Spread ½ Cup Evenly In Baking Dish,Spread ¼ Cup Beef And A Tablespoon Cheese Down The Middle Of Tortilla,Wrap Tortillas Seam Side Down In The Dish,Sprinkle What’s Left Of Cheese And Sauce Over The Tortillas
• Bake 20-25 mins. Or Until Hot and Bubbly,Let Sit For Five Mins. Before Serving

Submitted by: Khara Donoso

Kartoffelgulasch vom Rind

(German Beef Potato Stew)

​

Ingredients:

• 50 dag potatoes
• 2 cloves of garlic
• 25 dag tomatoes
• 5 dag tomato
• 25 dag onion
• 3 tbsp paprika powder noble sweet
• 50 dag Beef stew
• 500 ml beef soup
• 200 ml of red wine
• 1 teaspoon cumin
• 70 ml corn germ oil
• 1 teaspoon marjoram
• 1 dag Flour hard
• 1 green peppers

​

​

Directions:

• Sauté the onion in oil for 5 minutes, dice the meat cubes with flour and cook for a further 5 minutes. Add the red wine and the beef soup, then mix the tomatoes, the tomato paste, the pepper cubes and the spices. Cover and simmer for about an hour.�
• Peel the potatoes, wash and quarter or quarter depending on the size. Once the meat is three quarters, add the potatoes and simmer for about 30 minutes.�Before serving, taste again. Either directly from the pot or in a beautiful stem casserole.

​

Submitted by: Jule Preiser

Kielbasa & Potatoes

Ingredients:

• 14-16 oz. kielbasa
• 4-5 potatoes
• 1 Vidalia onion
• ½ tsp. paprika
• ½ tsp minced garlic
• ⅓ tsp. Kosher salt
• ¼ tsp. oregano

​

Directions:

• Preheat skillet on med-high heat.
• Cut sausage into slices, and drop in the heated pan. Stir while frying.
• As kielbasa is browning, chop the onion and potatoes.
• Once the sausage has browned up a bit, and released most of the grease, scoop it out and put aside. Be careful to leave grease in pan.
• Drop potatoes into the kielbasa grease to fry. Once they start to brown cut down heat to med-low, and add the remaining ingredients. Stir well.
• Once the potatoes have softened, add the kielbasa back into the pan mix in and all to reheat before serving.

​

Submitted by:Ian Duffy

Red Beans and Rice

Ingredients:2 tablespoons olive oil

2 (3-ounce) chicken andouille sausage links, chopped

1 (8-ounce) container pre-chopped onion, bell pepper, and celery mix

1 1/2 teaspoons salt-free Cajun seasoning

3/4 teaspoon salt

1/2 teaspoon dried oregano

2 garlic cloves, minced

1 (15-ounce) can red beans, rinsed and drained

1/4 cup water

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1/4 teaspoon freshly ground black pepper

4 cups hot cooked long-grain rice

​

​

​

​

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add sausage and onion mix to pan; sauté 4 minutes. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Partially mash beans with a fork. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; stir in pepper. Serve over rice.

​

​

Submitted by:Ian Duffy

Taco Soup

Ingredients:

• 1.5 - 2 lbs. ground beef
• 1 onion, diced
• 1 package taco seasoning
• 1 package ranch dip mix
• 2 cans of beans (pinto or ranch style)
• 2 cans of corn
• 1 can of Rotel
• 1 can of Stewed Tomatoes
• 1 small can tomato sauce
• 1 can of diced potatoes (optional)
• Shredded Cheese (topping)

Directions:

• Brown ground beef with onions, taco seasoning, and ranch mix.
• When done, drain grease.
• Put into pot with beans, corn, rotel, stewed tomatoes, tomato sauce, and potatoes (optional).
• Bring to boil, then simmer.
• Place desired amount in a bowl. Top with shredded cheese. Enjoy!

*Tasty when served with cornbread, crackers, or tortilla chips!*

Submitted by: Coach S. Hause

Taco Soup

Ingredients:

• 1-2 lbs. Ground meat, browned & drained
• 1 large can of petite-diced tomatoes
• 1 can rotel
• 1 can corn, drained
• 1 can chili beans (or pinto beans)
• 1 can kidney beans, drained & rinsed
• 1 can black beans, drained & rinsed
• 1 packet taco seasoning
• 1 packet Ranch dressing mix
• 1 small can beef broth

Directions:

Place all ingredients in a pot and bring to a boil, simmer for 20-30 minutes.��0r

Place all ingredients in a crock pot and warm on low for 4 hours.

​

Alternative: If you would rather use chicken, place thawed and trimmed chicken breasts in a crock pot with all other ingredients (you can also use chicken taco seasoning). Set on low and cook for 6 hours. Remove chicken and let cool for 5-10 minutes. Shred or chop and put back in crock pot. Ready to serve.

Submitted by: Leah Hyvl

Tex-Mex Cheesy Potato & Corn Chowder

Ingredients:

• 1 cup chopped onion
• 2 tblsp. butter
• 1 carton (or 2 cans) chicken broth
• 8 cups cubed potatoes
• 1 can mexican corn
• 1 can chopped green chilies
• 1 pkg. Pioneer country gravy mix
• 2 cups milk
• 8 oz. mexican velveeta cheese

Directions:

• Saute onion and butter in a large pan.
• Add chicken broth; bring to a boil
• Add potatoes, cook until tender.
• Stir in corn and green chilies; return to a boil.
• Dissolve gravy mix in milk and add to potatoes.
• Stir in cubed cheese and cook slowly until melted.

​

​

Submitted by: Leslie Watkins

Tuna Casserole

Ingredients:

• 1 can Tuna
• 1 can Peas
• 1 can Cream of Mushroom Soup
• 1 pkg. Egg Noodles

Directions:

• Cook noodles as directed and drain.
• Add tuna,peas and soup.
• Place in a casserole and heat in oven at 350 until hot.
• Delicious!

Submitted by: Amy Morgan

Wiener Schnitzel ( Vienna Schnitzel )

Ingredients:

• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 2 tablespoons milk
• 1 cup dry bread crumbs
• 6 tablespoons butter
• 4 slices lemon
• 1 1/2 pounds veal cutlets
• 1/2 cup all-purpose flour
• 3 tablespoons grated Parmesan cheese
• 2 eggs
• 1 teaspoon minced parsley
• 1/2 teaspoon salt

​

​

Directions:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

​

• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place breadcrumbs on a plate. Dip each cutlet into the egg mixture, then press in the breadcrumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

​

• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Submitted by:Jule Preiser

Yum-A-Setta

Ingredients:

•    2 lbs hamburger
• salt and pepper to taste (I don't think it needs either)
• a little brown sugar
• 1/4 onion, chopped (I use a whole onion)
• 1 can tomato soup, undiluted
• 1 8oz. pkg. Velveeta
• 1 - 16 oz. pkg. egg noodles
• 1 can cream of chicken soup, undiluted

Directions:

•    Brown hamburger with salt, pepper, brown sugar and onions. Add tomato soup.��   Cook egg noodles. Drain. Add cream of chicken soup.��   Layer hamburger mixture and noodle mixture in casserole dish or baking pan, with slices of Velvetta cheese in between them. �   Bake at 350 degrees for 1/2 an hour.

​

Submitted by:Mrs. Rodriguez

Side Dishes

Side Dishes

Table of Contents

Click the link below to go directly to that recipe.

• Baked Macaroni & Cheese
• Grape Salad
• Mac n’ Cheese
• Squash Recipe
• Swanky Squash
• Zesty Green Beans
• Zesty Macaroni-Vegetable Salad

Baked Macaroni and Cheese

Ingredients:

• Velveeta cheese
• Elbow noodles
• Boiling water
• Shredded cheese

Directions:

• Boil the noodles until done.
• Take your velveeta cheese and melt it in the microwave.
• Take the melted cheese and pour it all over the noodles.
• Stir the macaroni very well.
• Take your macaroni and put it in a baking dish.
• Then take the shredded cheese and cover the macaroni with a layer of shredded cheese.
• Then bake it on 350 degrees until the cheese is melted.

Submitted by: Kai R. Reynolds

Grape Salad

Ingredients:

• 2 pounds green grapes
• 2 pounds red grapes
• 1-8 oz. package of cream cheese
• 1 c. sour cream
• ½ cup sugar
• 2 tsp. vanilla
• ½ c. brown sugar
• 1 c. chopped nuts

Directions:

• Mix together the cream cheese ,sour cream ,sugar and vanilla with the grapes
• Pour on before serving. The recipe says one hour before eating. I just did it the night before.
• Top with brown sugar and chopped nuts
• Stir well before serving

​

Submitted by : Stephanie Hause

Mac n’ Cheese

Ingredients:

• 2 cups of dry macaroni(8oz)
• 2tbsp. Nonfat dry milk powder
• 2tbsp. Of all-purpose
• 1 tbsp. Butter or margarine (melted)
• 1 ¼ cups boiling water
• 3 cups of american cheese (kraft in the blue box)
• ¼ tsp. salt.

Directions:

• 1. Cook macaroni according to the package directions. 2.Heat oven to 350 degrees. 3. In a bowl, mix dry milk,flour,and butter. 4. Gradually add boiling water,beating constantly. 5. Add 1 ½ cups of the cheese and continue beating until smooth and creamy. 6. Stir in macaroni,1 cup of the remaining cheese and salt. 7. Transfer to a lightly greased 2qt. Baking dish. 9. Bake 25 minutes.
• Remove foil. 11. Sprinkle with remaining ½ cup cheese. 12. Continue baking 1 minute, or until cheese melts.

Submitted by: Amy Morgan

Squash Recipe

Ingredients:

• 1 8oz. pkg. Pepperidge Farms Herb Stuffing
• 1 Stick Oleo,Melted
• 6 Medium Squash
• 2 Onions
• 1 ½-2 c. Cheese
• 1 Green Pepper
• 1 8oz. Sour Cream
• 1 Can Cream Of Chicken Soup

Directions:

• Mix Stuffing With Melted Oleo
• Layer in 9x13 Casserole
• Cook Squash in salted water
• Drain And Layer On Mix
• Saute Onion And Green Pepper
• Layer on Squash
• Mix Sour Cream And Soup Layer
• Top With Cheese And Rest Of Stuffing Mix
• Bake On 375 For 20 to 30 Minutes

Submitted by: Mrs.McAnulty

Swanky Squash

Ingredients:

• 4-5 lbs. fresh yellow squash, sliced
• 1 med. onion, chopped
• 1 bell pepper, chopped
• 1 small can sliced mushrooms
• 1 tsp. Salt
• 6 Tblsp. Oleo
• 3 Tblsp. flour
• 2 cups half & half
• 1 small can Pet milk
• ¾ lb. grated Velveeta cheese
• 1 ½ cups sauteed cracker crumbs

Directions:

• Boil first 5 ingredients until tender, drain well.
• Over medium heat, melt oleo and stir in flour until smooth.
• Remove from heat and gradually stir in half & half and Pet milk.
• Return to heat and cook slowly until thick, fold in grated velveeta.
• Combine squash and sauce; pour into greased 13x9 casserole dish and top with sauteed cracker crumbs.
• Bake 45 minutes to 1 hour at 300 degrees.

*Serves 12.

​

​

Submitted by: Leslie Watkins

Zesty Green Beans

Ingredients:

• 3-4 cans (16 oz) whole green beans, drained
• 1 small onion, sliced & separated into rings
• 3 tablespoons sugar
• ½ cup vegetable oil
• 1 teaspoon salt
• ½ teaspoon dry mustard
• ½ teaspoon dried basil
• ½ teaspoon dried tarragon

​

Directions:

• Mix green beans and onions in a dish.
• Mix other ingredients in a separate bowl until the sugar dissolves.
• Pour the dressing mixture over the green beans & onions.
• Cover & chill for at least 8 hours.

​

​

Submitted by: Leslie Watkins

Zesty Macaroni-Vegetable Salad

Ingredients:

• 2 cups macaroni (uncooked)
• ¾ cup italian salad dressing
• 1 cup chopped celery
• ¾ cup shredded carrot
• ¾ cup chopped green bell pepper
• ½ cup chopped onion
• ½ cup (2 oz.) shredded cheddar cheese
• 1 cup sour cream
• 4 bacon slices, cooked, drained and crumbled
• Salt and ground black pepper to taste

Directions:

• Cook macaroni according to package directions; drain.
• In large bowl, combine macaroni, dressing, celery, carrot, bell pepper, onion and cheese; toss to combine.
• Stir in sour cream, bacon, salt and black pepper.
• Serve IMMEDIATELY!!!!

NOTE: Salad can be made up to 1 day ahead of time. Combine macaroni, dressing, and vegetables. Cover; refrigerate overnight. When ready to serve, stir in remaining ingredients.

Submitted by:Amy Morgan

Contributors

• Mason Brunson�
• Jeremiah Cerecerez�
• Loagan Cole�
• Khara Donoso�
• Ian Duffy�
• Magnum Garza�
• Ja’Kerra Holt

• Gabriel Perez�
• Jason Perez�
• Jule Preiser�
• Huacari Rangel�
• Kai Reynolds�
• Fabian Salomon�
• Chelsea Smith�
• Jordan Wells

• Ja’Zara Howard�
• LaDorian Knight�
• Angel Martinez�
• Joel Monrreal�
• Maria Merino Mora�
• Dylan Neeley�
• Mariana Penaloza