2023

Taste Buds

Cookbook

2023 Week 1: Snack Attack

Cake Batter Puppy Chow

Ingredients List:

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1 tsp almond extract

1 cup powdered sugar

⅔ cup rainbow sprinkles

1 tsp vanilla extract

8 oz white chocolate

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4 ½ cups rice chex cereal

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4 tbs butter

1. Pour cereal into large mixing bowl and set aside

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• Over low heat combine butter, white chocolate, almond extract, and vanilla extract stirring constantly until melted.

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• Immediately pour over cereal and stir gently to coat

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• Pour into zip top bag and add powdered sugar and sprinkles and shake gently to coat

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• Pour onto lined baking sheet to cool, then enjoy.

2023 Week 1: Snack Attack

Vanilla Coconut Granola Parfait

Ingredients List:

Vanilla Greek Yogurt (or any flavor you like)

Seasonal Fruits: We used strawberries and peaches

2 Cups Rolled Oats

2 Cups total of Nuts/Seeds/Coconut: We used Sunflower, Pumpkin Seeds and Shredded Coconut

1 tsp Cinnamon

¼ cup Coconut oil

⅓ Cup honey

1 tbsp vanilla

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• Preheat oven to 300 and line baking sheet with parchment paper.

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• In a mixing bowl stir together all of your dry ingredients.

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• Melt down your coconut oil and mix in your honey until combined. Add vanilla

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• Pour wet ingredients over dry and mix until everything is covered.

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• Spread mixture out into thin layer and bake for 25 minutes.

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• Let granola cool completely to harden and break into chunks. (It will get crunchy as it cools.)

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• In a cup layer granola, fruit, and yogurt for a beautiful parfait!

2023 Week 1: Snack Attack

Oven Baked Chicken Taquitos

Ingredients List:

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• Preheat oven to 425 and line baking sheet with parchment paper.

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• Mix together chicken ingredients as well as filling ingredients. If the cream cheese is cold microwave it for a few seconds before combining.

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• Add a few tablespoons of the mixture to the lower edge of a tortilla, taking care to leave space on the ends do the mixture doesn’t ooze out while baking. Place the tortillas seam side down and brush with a bit of butter before baking.

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• Bake for 15-20 minutes and cool for 5 minutes before serving.

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• While they are baking mix up sauce ingredients.

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• Dip and enjoy!

2023 Week 1: Snack Attack

Loaded Potato Coins

Ingredients List:

Russet Potatoes

Olive Oil

Salt/Pepper

Parmesan Cheese

Cheddar Cheese

Bacon

Chives/Scallions for garnish

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• Preheat oven to 425 and line baking sheet with parchment paper.

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• Place bacon on a baking sheet lined with foil and parchment and cook until crispy.

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• Wash and dry Russet Potato and carefully cut into coin shape

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• Place potatoes into a bowl and cover with a generous amount of olive oil, salt, and pepper.

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• Spread out onto tray and sprinkle with parmesan cheese.

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• Bake for 20-25 minutes or until potatoes are brown and cheese has created a nice crispy coating.

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• Serve and garnish with chopped chives or scallions, bacon and alongside your favorite dipping sauce. Liberty Lakers love ketchup or ranch!

2023 Week 1: Snack Attack

Orange Creamsicle Cupcakes

Ingredients List:

2 ½ cups flour

1 tsp baking soda

¼ tsp salt

½ cup buttermilk

½ cup sour cream

2-4 drops orange food coloring

1 cup softened unsalted butter

2 cups granulated sugar

4 large eggs

1 tbs orange extract

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1. Whisk together the flour, baking soda, and salt and set aside.
2. Next combine the buttermilk, sour cream and orange extract.
3. Beat the butter and sugar together then add one egg at a time.
4. Alternate adding the dry and wet ingredients to the butter and egg mixture until fully combined
5. Add orange food coloring.
6. Place batter into muffin tins and bake at 350 for 18-20 minutes.

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Frosting:

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1. Combine all ingredients together until fluffy and smooth.
2. Divide the batter in ½ and flavor ½ vanilla and ½ orange. (add orange food coloring to orange flavored icing)
3. core the center of cupcake and add vanilla frosting. Pipe orange frosting on top of cake.
4. Eat and enjoy!

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Buttercream Ingredients List:

2 sticks unsalted butter

1 block cream cheese

4 cups confectioners sugar

½ tsp orange extract

½ tsp vanilla extract

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2023 Week 2: Jersey Fresh

Zucchini Chocolate Chip Muffins

Ingredients List:

3 cups grated zucchini

2 large eggs

1 ⅓ cups granulated sugar

1 tsp vanilla extract

¾ cup melted butter

2 ¾ cup flour

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

⅓ tsp salt

1 cup chocolate chips.

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• Grate zucchini and set aside

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• In a large bowl whisk together eggs, sugar, and vanilla extract.

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• Stir zucchini into melted butter

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• In a separate bowl combine all the dry ingredients.

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• Fold wet ingredients into the dry and mix well. Then fold in chocolate chips.

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• Line tin with muffin liners. Bake at 350 for 30 minutes or until toothpick is inserted into the middle and comes out clean.

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• Cool for 5 minutes before enjoying.

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2023 Week 2: Jersey Fresh

Jersey Tomato Pizza Bagles

Ingredients List:

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Mini Pizza Bagles

Fresh Garlic Bulb

Fresh Basil

oregano

Olive Oil

Butter

Mozzarealla Cheese

Heriloom Tomatoes

• Preheat oven to 425.

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• Place garlic into foil and cover with tbs. of olive oil and salt. Roast at high heat until bulb is mush. Squeeze out garlic into a 1 tbs olive oil and 2 tbs softened butter. Spread mixture into bottoms of bagels.

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• Thinly slice tomatoes and cover in olive oil, salt and pepper, layer onto bagels.

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• Top tomatoes with mozzarella cheese and a oregano, fresh basil.

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• Bake at 425 until cheese is melted and golden brown.

2023 Week 2: Jersey Fresh

Jersey Corn Muffins

Ingredients List:

1 ½ cups all purpose flour

¾ cup corn meal

¾ cups lightly packed brown sugar

1 tsp salt

2 tsp baking powder

1 cob sweet corn

2 large eggs

½ cup butter

1 ¼ cup milk

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• Melt butter and set aside. Prep a muffin pan with liners and preheat oven to 350.

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• Cut kernels off of corn and set aside.

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• Combine the flour, corn meal, brown sugar, baking powder, and salt in a large bowl and whisk to combine.

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• Add wet ingredients together and slowly add to dry. Finally add corn kernels.

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• Scoop until liners are ¾ full and bake for 15 minutes. Cool before serving.

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2023 Week 2: Jersey Fresh

Lemon Blueberry Whoopie Pies

Ingredients List:

2 ½ cups flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

1 cup unsalted butter

1 cup granulated sugar

2 Large eggs

2 tsp. vanilla extract

½ cup milk

1 pint fresh blueberries

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• Preheat oven to 350 degrees and line a baking sheet with parchment paper.

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• Using an electric mixer cream the butter and sugar together until light and fluffy, 3-5 minutes on high speed. Meanwhile, mix the first four dry ingredients in a separate bowl. Using an electric mixer add the eggs, vanilla, and milk. Turn off the mixer once ingredients are combined and add 1 ¼ cup blueberries by hand.

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• For lemon filling beat cream cheese, butter, lemon zest, lemon juice and powdered sugar.

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• Place lemon filling between two cooled cakes and enjoy!

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Lemon Filling:

1 block cream cheese

5 tbs. unsalted butter

1 lemon zested and juiced

4 cups powdered sugar

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2023 Week 3: Sugar Rush

Vanilla Glazed Baked Donuts

Ingredients List:

2 ½ cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

1 cup sour cream

¾ cut packed brown sugar

¼ cup butter melted

4 Tbsp. Veg oil

1 tsp vanilla

2 eggs

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• Preheat oven to 425

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• Mix dry ingredients in a bowl.

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• In a separate bowl combine the sour cream, brown sugar, butter, veg oil, and vanilla extract and mix well. Add the eggs one at a time and continue mixing.

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• Add the flour to the wet mixture and keep mixing.

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• Scoop batter into a piping bag and fill donut pan. Bake for 10 minutes. Glaze warm donuts and set aside for 10 minutes to harden for 30 minutes.

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Glaze is made by mixing powdered sugar, milk and vanilla in a bowl until smooth.

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Glaze ingredients:

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2 ½ cups powdered sugar

⅓ cup milk

1 tbs. vanilla extract

2023 Week 3: Sugar Rush

Grandpop Mahoney’s Chocolate Chip Cookies

Ingredients List:

1 ½ cups butter

1 c sugar

1 c brown sugar

3 eggs

1 ½ tsp baking soda

3 c plus 6 tbs flour

1 ½ tsp salt

1 ½ tsp vanilla

1 tbs water

3 cups chocolate chips

• Preheat oven to 375 and prepare cookie sheet with parchment paper.

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• Cream butter and sugars.

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• Add eggs, baking soda, flour, salt, vanilla, and water. Mix until combined. Fold in chocolate chips.

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• Roll cookies into a ball and bake for 10-12 minutes depending on the size of your cookie.

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Let cool for 1-2 minutes before transferring to cookie rack and then enjoy!

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2023 Week 3: Sugar Rush

Carrot Cake Blondies

• Spray 8x8 cooking dish with cooking spray and set aside. In a large mixing bowl stir together melted butter and brown sugar. Add in egg, vanilla, flour, cinnamon, baking powder, salt and stir again until well combined and smooth. Add shredded carrots and stir until incorporated.

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• Using an electric mixer place cream cheese, sugar, egg yolk, and vanilla and beat until creamy and smooth.

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• Place ½ of carrot cake batter into bottom of pan. Spoon dollops of cream cheese swirl, add rest of batter on top and using a knife swirl the two batters together.

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• Bake at 350 for 35-40 minutes until set in the center. Allow to cool before cutting into pieces.

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2023 Week 3: Sugar Rush

Cherry Cookies and Cream Cheesecake Parfait

Ingredients List:

20 oreo cookies

12 ounces cream cheese

¾ cup powdered sugar

8 ounces cool whip

bag fresh cherries

¼ c sugar

1 tbs cornstarch

¼ cup water

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• Prepare cherry filling by pitting cherries and cutting in half. Cook cherries down with sugar, cornstarch and water until gooey and soft. Add more water if necessary.

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• Take cookies and place in ziplock bag to crush into crumbs.

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• Beat cream cheese and powdered sugar until creamy. Fold in 1 ½ cups of cool whip. Add ½ of the cookie crumbs and fold gently so they don’t turn the mixture gray.

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• Assemble dessert by first layering cookie crumbs, then cheesecake, then cherries.

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• To garnish add an extra dollop of cool whip and a fresh cherry!

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• You can eat them immediately, but they can also be refrigerated for later.

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2023 Week 3: Sugar Rush

S’mores Cupcakes

Ingredients List:

Chocolate cake mix

oil

eggs

1 c chocolate chips

graham crackers

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• Prepare box cake according to package directions and add 1 c chocolate chips to batter. Bake according to box directions.

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• While cupcakes bake make frosting. Cream together butter and marshmallow fluff. Add vanilla until incorporated. Slowly add powdered sugar and beat until smooth.

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• In a ziplock bag take one sleeve of graham crackers and beat into crumbs.

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• When cupcakes are cooled, top with frosting and sprinkle with graham cracker crumbs.

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Ingredients List:

1 c salted softened butter

1 7oz container of marshmallow fluff

2 tsp vanilla

3 cups powdered sugar

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2023 Week 4: Cookie Mania

Fresh Cherry Cookies

Ingredients List:

½ cup granulated sugar

½ cup powdered sugar

½ cup unsalted butter

½ cup canola oil

½ tsp vanilla extract

1 large egg

½ tsp salt

½ tsp cream of tartar

½ tsp baking soda

2 ¾ cups unbleached flour

1 cup pitted diced cherries

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• Preheat oven to 350. Then pit cherries, dice and set aside.

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• In a large mixing bowl soften the butter, then add in oils, sugars, vanilla, egg, salt, cream of tartar, and baking soda, mix with hand mixer.

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• Add flour and cherries, and combine with wooden spoon.

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• Using cookie sheet and parchment along with cooking spray place prepared dough onto prepared cookie sheet.

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• Bake at 350 for 18-20 minutes.

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2023 Week 4: Cookie Mania

Butterscotch Rice Krispy Cookies

Ingredients List:

2 ¼ cups all purpose flour

1 tsp baking soda

1 tsp salt

2 cups rolled oats

1 cup butter

¾ cup granulated sugar

¾ packed brown sugar

1 tsp vanilla extract

2 large eggs

1 cup butterscotch chips

2 cups rice krispies

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• Preheat oven to 375. Line cookie sheets with parchment paper and cooking spray and set aside.
• Combine dry ingredients: Flour, salt, baking soda, and oatmeal.
• Cream together butter and sugars then add vanilla, eggs, until well combined. Then slowly pour in dry ingredients until fully combined.
• Gently fold in butterscotch chips and rice krispies until fully combines.
• Roll into balls and press a few more krispies onto top. Bake for 7-9 minutes and cool before moving off of tray.

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2023 Week 4: Cookie Mania

Cornflake Chip Marshmallow Cookies

Ingredients List:

1 cup unsalted butter

1 ¼ cup granulated sugar

⅔ cup light brown sugar packed

1 large egg

½ tsp vanilla extract

1 ½ cups flour

½ tsp baking powder

½ tsp baking soda

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• Preheat oven to 375 and line baking sheets with parchment paper.

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• Combine butter and both sugars and cream together. Add in egg and vanilla and continue mixing.

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• Combine dry ingredients and add to butter taking care to not over mix.

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• Fold in cornflakes, mini chocolate chips and marshmallows until combined.

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• Roll dough and pat flat, then chill before baking.

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• Bake at 375 for 9-10 minutes. Cool completely before moving from tray.

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1 ½ tsp salt

2 cups cornflake

1 cup mini chocolate chips

1 ¼ cup mini marshmallow

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2023 Week 4: Cookie Mania

Raspberry Thumbprint Cookies

Ingredients List:

4 ounces of cream cheese

8 tablespoons of melted butter

½ cup & 3 tbs sugar

1 cup & 3 tbs flour

¼ cup seedless raspberry preserves

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• Beat cream cheese and butter until light and fluffy. Add sugar and continue to beat well.

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• Add in flour one small bit at a time.

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• Let dough chill in fridge.

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• Preheat oven to 375.

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• Roll out small cookie balls and press thumbprint into cookie. Fill well with raspberry preserves.

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• Bake at 375 for 11 minutes. Let cool before removing from tray.

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2023 Week 4: Sandwiches

Oatmeal Cream Sandwich Cookies

Cookies Ingredients List:

1 c unsalted butter

1 c brown sugar

1 c granulated sugar

2 large eggs

2 tsp vanilla extract

2 c flour

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

3 c quick oats

• Preheat oven to 350 and prepare baking sheet with parchment paper.

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• Use hand mixer to beat butter, brown sugar, white sugar until fluffy. Add eggs and vanilla beat until combined.

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• In a separate bowl whisk together the flour, cinnamon, baking soda, salt. Add oats.

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• Mix dry ingredients into wet and combine. chill dough.

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• Roll dough balls and bake for 10-12 minutes. Cool cookies completely before filling them.

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• Filling is made by whipping all ingredients together until fluffy.

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Filling ingredients:

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2 ½ cups powdered sugar

¾ cup unsalted butter softened

1 tbs milk

1 tsp vanilla

2023 Week 5: Lotsa Loaves

Cherry Loaf

Ingredients List: *Makes two loaves

5 cups all purpose flour

2.5 cups granulated sugar

3 tsp. baking powder

2 pinched salt

2 cups butter (cold cut into pieces)

1.5 cups milk

4 large eggs

2 tsp vanilla

2-4 cups pitted cherries cut in half

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• Preheat oven to 375 and grease and flour a 9 inch loaf pan (2)
• Wisk together dry ingredients: flour, sugar, baking powder, salt, add the butter and mix to form a crumbly mixture. Remove 1 ½ cups of the mixture (this is your crumb topping) and set aside.
• In another bowl whisk together the milk, eggs, and vanilla, add it to the flour until combined. The mixture should be a bit lumpy.
• Fold in the cherries and transfer into loaf pan, then top with crumb mixture.

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• Bake for 50-60 minutes. Let cool before serving.

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2023 Week 5: Lotsa Loaves

Pepperoni Bread

Ingredients List:

1 egg plus one egg yolk

1 ½ cups whole milk

3 tbs sugar

3 tbs vegetable oil

3 cups all purpose flour

¾ tsp salt

pinch black pepper

1 tbsp plus 1tsp baking powder

6 ounces chopped pepperoni

2 cups shredded cheddar cheese

1 tsp oregano

2 tbs butter

1 tsp garlic powder

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• Preheat oven to 350 and line loaf pan with parchment paper.

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• In a mixing bowl combine the eggs, milk, sugar, and oil. Whisk until combined.

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• Add the flour, salt, pepper, garlic, oregano, and baking powder and mix with a spatula until just incorporated.

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• Add pepperoni and cheese until just incorporated.

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• Scrape batter into lined loaf pan. and bake for 55-60 minutes.

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• Brush with melted butter when it comes out of the oven and allow to cool for 5-10 minutes before serving.

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2023 Week 5: Lotsa Loaves

Peach Cobbler Bread

Ingredients List:

3 cups flour

2 cups sugar

1 tsp salt

1 tsp baking soda

1 cup vegetable oil

4 eggs

1 ½ tsp vanilla

3 15ounce cans peaches: drained

1 cup powdered sugar

2 tbsp milk

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1. Combine flour, sugar, salt, and baking soda.

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• Using a mixer combine oil eggs and vanilla, then add dry to wet. Gently stir in drained peaches (chop if necessary).

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• Divide batter evenly between two well greased loaf pans. Bake at 350 for 50-65 minutes or until tester comes out clean.

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• Cool completely on wire racks.

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• Mix up powdered sugar and milk for glaze, pour glaze over cooled cakes.

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2023 Week 5: Lotsa Loaves

Buttermilk Bread with Cheddar and Herbs

Ingredients List:

2 cups all purpose flour

4 tsp baking powder

1 tbs. sugar

1 ½ tsp. garlic powder

½ tsp salt

1 ½ cups cheddar cheese

1 cup buttermilk

1 large egg

2 tbsp melted butter

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1. Preheat oven to 350. and grease 9x5 loaf pan with cooking spray and butter.

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• Combine the flour, baking powder, sugar, salt, in a large bowl and whisk to combine.

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• Add cheddar cheese and mix until evenly distributed.

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• In another bowl combine the milk, egg and melted butter. Add wet to dry and mix until just combined.

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• Place mixture into prepared loaf pan and bake for 45-50 minutes. When it comes out brush with butter, parsley, garlic topping. Cool before removing from pan.

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Topping

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1 tbsp butter

1 tsp parsley

½ tsp garlic powder

2023 Week 5: Lotsa Loaves

Hawaiian Loaf

Ingredients List:

½ cup butter, softened

1 cup sugar

2 large eggs

1 ripe banana

1 cup crushed pineapple (do not drain)

2 cups flour

1 tsp baking powder

¼ tsp salt

¼ cup shredded coconut

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• Preheat oven to 350 degrees

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• Cream together the butter and sugar adding eggs one at a time.

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• Stir in mashed banana and pineapple.

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• Combine dry ingredients and add to wet.

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• Stir in coconut flakes.

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• Pour into 9x5 greased loaf pan and bake for 60 minutes or until toothpick comes out clean.

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2023 Week 6: Tutti Fruity

Peach Streusel Muffins

Crumb Ingredients List:

⅓ cup brown sugar

1 tbs granulated sugar

1 tsp cinnamon

¼ cup melted butter

⅔ cup flour

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• First make the crumb topping. Combine both sugars, cinnamon and melted butter until crumbly and set aside.

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• Preheat oven to 425. Spray muffin pan with non-stick spray or use muffin liners.

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• Beat butter with hand mixer and add sugar until smooth and creamy about 2 minutes. Add eggs, yogurt, and vanilla. Beat to combine.

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• In another bowl mix all dry ingredients and then mix wet into dry. Fold in peaches.

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• Fill muffin tins and bake for 5 minutes. Take out, add streusel topping and drop temp down to 350 to bake for 15 minutes more. Let cool slightly before enjoying!

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Muffins Ingredients List:

½ cup softened room temp butter

½ brown sugar

¼ cup granulated sugar

2 eggs

½ cup yogurt

1 ¾ cup flour

1 tsp baking soda

1 tsp baking powder

½ tsp cinnamon

½ tsp salt

3 tbs milk

3 peeled, chopped peaches

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2023 Week 6: Tutti Fruity

White Chocolate Raspberry Blondies

Ingredients List:

½ cup unsalted butter

¾ cup light brown sugar

1 large egg

1 ½ tsp vanilla extract

1 cup plus 2 tbsp flour

1 tbsp. cornstarch

¼ tsp salt

½ cup raspberries

½ cup white chocolate chips

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• Preheat oven to 350. Line 8x8 baking pan with parchment or foil and lightly grease.

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• Whisk together melted butter, brown sugar until well combined. Then add in egg and vanilla extract.

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• Gently stir in flour, cornstarch and salt.

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• Chop raspberries in ½ and toss with extra tsp of flour.

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• Very gently fold into the batter along with white chocolate chips.

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• Spoon into baking dish and smooth out the top. Cook for 22-26 minutes and cook bars completely before taking them out of the pan to serve.

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2023 Week 6: Tutti Fruity

Banana Chocolate Chip Muffins

Ingredients List:

3 ripe bananas

⅓ cup vegetable oil

½ cup sugar

2 large eggs

1 tsp vanilla

1 ½ cups flour

1 tsp baking soda

¼ tsp salt

½ cup chocolate chips

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*Makes 10 large muffins….doubled for camp groups.

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• Preheat oven to 425 line muffin pan with liners and set aside.

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• Mash the bananas with the back of a fork ass oil, sugar, eggs, and vanilla.
• Add in flour, baking soda, and salt. Stir until it is incorporated.
• Gently fold in chocolate chips.
• Divide batter between cups and fill to top.
• Bake at 425 for 5 minutes and then lower oven temp to 350 and cook for 12-14 minutes until toothpick inserted comes out clean.

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• Allow to cool for 5 minutes before enjoying.

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2023 Week 6: Tutti Fruity

Blueberry Cream Cheese Loaf

Ingredients List:

2 cups plus 2 tbsp all purpose flour

2 cups fresh blueberries

1 cup unsalted butter softened

8 ounce cream cheese

1 ½ cups granulated sugar

1 tsp vanilla extract

4 eggs

1 ½ tsp. baking powder

½ tsp salt

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• Preheat oven to 350 and grease two 9x5 inch loaf pans.
• Toss blueberries with 2 tbsp of flour and set aside.

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• Beat the butter, cream cheese, sugar, and vanilla until smooth. Add one egg at a time and mix well.

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• Stir together the remaining two cups of flour, baking powder, and salt. Add wet to dry and combine.

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• Gently fold in blueberries.

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• Pour batter into prepared pans and bake for 45-55 minutes. Let cool for 10 minutes before removing to enjoy.

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2023 Week 6: Tutti Fruity

Strawberry Shortcake Cupcakes

Ingredients List:

Yellow cake mix

Eggs

Oil

Water

1 pint Strawberries

½ c Sugar

1 Lemon

1 tbsp vanilla

2 cups Heavy Cream

½ cup Powdered Sugar

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• Preheat oven and prepare vanilla cake mix to box directions

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• In a mixing bowl dice strawberries and add sugar, lemon zest, and lemon juice.

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• Make whipped cream by whipping heavy cream with powdered sugar and vanilla.

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• Once cupcakes are cooled scoop out a small hole in center and fill with strawberries. Then top with fresh whipped cream. Top with additional strawberries if you have them.

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Camp Week 7: August 7th- August 11th�

Over the rainbow- make the magic happen with these rainbow creations!

2023 Week 7: Make Magic with rainbows

Candy Rainbow Bark

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What You Do:

Instructions

1. Line a large baking sheet with parchment paper.
2. In a medium heatproof bowl mix together chocolate chips and oil together.
3. Cook for 1 minute stirring after each 10 seconds until completely melted.
4. Pour out onto the parchment paper and spread out evenly to about 1/4 inch thickness.
5. Immediately place gummy candies on top and gently press into the chocolate.
6. Cover the rest of the chocolate with sprinkles.
7. Let it set at room temperature for 30 minutes before cutting with sharp knife.
8. Store in an airtight container for up to 1 week.

Ingredients

• 2 cups White Chocolate Chips
• 1 tsp Canola Oil
• Rainbow Gummy Candy Bits
• Variety of Rainbow Sprinkles

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2023 Week 7: Make Magic with rainbows

Unicorn Pancakes:

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What You Do:

1 – Start by sifting your flour, baking powder and salt. Add sugar and whisk.

2 – Add egg, milk, and oil and whisk until batter forms and is smooth.

3 – Divide the batter in 2 bowls and color each one with its respective gel food colorings. Mix until each bowl of batter is completely tinted.

4 – On a hot skillet (heated over medium heat) sprayed with cooking oil and/or coated with butter, pour ¼ cup of the batter and cook until bubbles form on top. Flip and cook until edges lift/turn a very light brown.

5 – Stack pancakes on a plate and pour over your condensed milk. Top with whipped cream and sprinkles and enjoy the sweet magic!

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2023 Week 7: Make Magic with rainbows

Rainbow Grilled Cheese Sandwiches

Equipment

• Baking Sheet
• Spatula (for flipping the sandwiches over)
• Small Bowls or plastic baggies

Ingredients

• 48 ounces Shredded White Cheese ($3.96)
• 36 slices Sandwich bread ($0.48)
• Food coloring ($0.04)
• Softened Butter or cooking spray ($0.16)

Instructions

1. Preheat your oven to 450F degrees and arrange your bottom bread slices on a baking sheet. I recommend lining the sheet with foil for an easier cleanup.
2. Butter the tops of the bread slices or spray with cooking oil and then turn them so that the covered side is facing the baking sheet.
3. In small bowls or zipper topped bags, divide your cheese and add 2-5 drops of food coloring. Mix until well combined.
4. Arrange the cheese on the prepared bread slices. Add the top bread slice and then spray it or spread the top with butter.
5. Bake for 5 minutes, flip the sandwich over and then bake for an additional 3-5 minutes until golden and toasty.

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Notes

When I make oven baked sandwiches I choose to spray the outside of my sandwiches with Canola, Olive oil or a butter spray instead of spreading softened butter on them. This helps to get a nice golden color and crisp bread. It sounds weird, but it works great and keeps you from over buttering the bread and getting a soggy sandwich.

You can use any white or lighter colored shreddable cheese. I personally prefer mozzarella, Italian blend, Pizza blend, or white cheddar. But Muenster gives a great stringy cheese if you're looking for that coolness factor when you bite into the rainbow cheese!

You can use any type of bread! I usually grab whatever's on hand (which is usually plain white or wheat sandwich bread). But honey oat, buttermilk bread, 12 grain, etc. They all work. So use what you like. ;)

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2023 Week 7: Make Magic with rainbows

Unicorn Sugar Cookie Bars Recipe

PREP TIME 20 minutes COOK TIME 14 minutes TOTAL TIME 34 minutes

Instructions

1. Preheat the oven to 375 degrees. Line a 9x13 pan with foil and spray it with nonstick spray. (foil is optional)
2. Beat the butter and sugars until creamy. Add the egg and vanilla and beat again.
3. Stir together the flour, baking powder, and salt. Slowly add the flour mixture into the butter mixture.
4. Press the dough firmly and evenly in the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely.
5. Beat the butter, vanilla, and salt until creamy. Slowly add the powdered sugar and heavy whipping cream until everything is mixed in. Beat the frosting on high for at least 2 minutes or until light and fluffy.
6. Divide the frosting into 4 bowls. Tint the frosting with the gel colors in the colors you desire.
7. Drop spoonfuls of the frosting all over the cookie bars. Use an angled spatula to gently swirl the colors together. Do not over swirl.
8. Cover the entire top of the frosting with sprinkles. Cut into 24 bars.

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2023 Week 7: Make Magic with rainbows

Rainbow Donut

Total Time: 22 minutes Yield: 18 Donuts 2x

INSTRUCTIONS

1. Adjust your oven rack to the middle position. Preheat the oven to 350 degrees. Lightly spray two donut pans with cooking spray. Set them aside.
2. In the bowl of a stand mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add in the eggs, vanilla extract and milk. Mix on low speed to combine.
3. In a separate mixing bowl, whisk together the flour, salt, baking powder, baking soda and mace. Add the flour mixture to the wet ingredients. Mix briefly until incorporated. Do not over mix! The donut batter will be thick.
4. Divide the donut batter into five small bowls. Select 5 vibrant gel colors. For these donuts you can use: orange or yellow, pink, green, purple and turquoise blue. Mix well.
5. Transfer the colored batter from each bowl into a separate plastic zip-top bag. With scissors, snip off a bottom corner of each DIY pastry bag. Section by section (5 sections in all), pipe the colored donut batter into the prepared donut pans.
6. Bake the donuts for about 9-12 minutes. Starting at the 9-minute mark, keep a close eye on them as they bake. Unlike other donut recipes you don’t want your rainbow donuts to turn golden brown. Instead you want them to be cooked all the way through but still keep their vibrant colors intact without browning. Check doneness with a cake tester or toothpick.
7. Allow the baked donuts to cool in the pan for about 2-4 minutes. Line your countertop with one or two pieces of parchment paper. Mid-air, flip the donut pan over the parchment paper. Firmly tap on the back side of the pan several times to release the donuts. Most should fall out very easily. For those that don’t release, gently run a a mini silicone spatula around the outer rim of each donut. Gently lift your homemade donuts out of the pan. Allow them to sit and cool on the parchment paper rather than on a cooling rack that can leave grid-like marks on the donuts. We want beautiful rainbow donuts with a smooth surface!

Need:

• Mixer
• Donut pans

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Camp Week 8: August 14th- August 18th�

Travel the world-

2023 Week 8: Travel the World

Instructions

• Preheat the oven to 375 degrees.
• Unroll the crescent roll dough and lay out on a large ungreased cookie sheet. Pinch the perforations together to seal. Bake at 375 for 8-10 minutes or until light golden brown.
• While the crescent rolls are baking, mix the softened cream cheese and sour cream together. Remove any lumps with a whisk. Set aside.
• Brown the ground beef and drain. Add a can of drained black beans, optional, for more protein if desired. Add the taco seasoning and 1/4 cups of water. Simmer for 3-5 minutes, stirring occasionally.
• When the crescent roll pizza crust is finished baking, remove from the oven and set aside to cool for 3-5 minutes. Spread the sour cream / cream cheese mixture over the crescent rolls. Sprinkle the ground beef mixture evenly over the top, followed by lettuce, tomatoes, cheese, and any other desired toppings.
• Cut into serving-size pieces and serve immediately or store in the refrigerator for cold taco pizza to be served later.

Mexican Taco Pizza

Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins Yield: serves 18-8 3x Cuisine: Mexican

2023 Week 8: Travel the World

Cornflakes Chocolate Chip Cookies

Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Serves: 24

Ingredients

• 8 tablespoon (1 stick) unsalted butter, softened
• 80 gram (~ 2/3 cup) confectioners sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 150 gram (~ 1 1/4 cup) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 120 gram (~ 4 cup) corn flakes, lightly crushed
• 65 gram (~ 1/3 cup) chocolate chips

Instructions

1. Preheat oven to 180 Celsius (350 Fahrenheit). Line 2 half-sheet pans (or cookie sheets) with parchment paper and set aside.
2. In a mixing bowl, beat together butter and confectioners sugar until pale and fluffy. Add egg and vanilla extract, beat again until well mixed. Add in flour, baking powder, and salt in 2-3 batches and beat until uniform.
3. With a spatula, fold in corn flakes and chocolate chips until the cookie dough looks uniform.
4. Use a medium-size cookie scoop (1 1/2 tablespoon), scoop out cookie dough and drop them on prepared baking sheet (or cookie sheet).
5. Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and cool completely on a wire rack before storing in an airtight container.

2023 Week 8: Travel the World

Nigerian Chin chin

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PREP TIME 10 minutes COOK TIME 40 minutes

TOTAL TIME 50 minutes COURSE Snack

CUISINE West African SERVINGS 30

INGREDIENTS

INSTRUCTIONS

1. Measure and Mix dry ingredients in a bowl and set aside.
2. Measure and mix wet ingredients together except butter.
3. Add butter to the dry ingredients and mix with your fingers until just combined.
4. Pour in the other wet ingredients and mix together until dough forms. it should form a perfect dough but if its feels a bit stiff, add a tablespoon of water or milk. if it feels too tacky, add a tablespoon or 2 of flour no more. DO NOT over work the dough.
5. Wrap in a saran wrap and allow to rest on the counter for about 5 mins. this allows flavors blend in and develops the gluten which makes it easier during the cutting process
6. Unwrap rested dough, you can roll out all the dough at once since dough is small or you can divide into 2 portions and roll individually. Roll out dough to about a quarter of an inch thick because dough will rise when you fry them.
7. With a knife or pizza cutter or even a dough divider cut dough across vertically and horizontally forming little squares.
8. Put little squares in a bowl and sprinkle a little flour on them and shake to prevent sticking.
9. Heat up oil. Fry till light golden. Remove with a slotted spoon and spread on a paper towel lined tray to cool. Chin chin will be soft when hot but hardens as it cools.

2023 Week 8: Travel the World

Mini Filo Pastry Quiche Cups

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Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Course: Lunches Cuisine: British Servings: 20

Instructions

1. Preheat the oven to 180C/355F (160C/320F fan assisted).
2. Spray a 12-hole nonstick muffin tray with oil.
3. Once you've cut your filo pastry, it's a good idea to keep all the sheets under a very slightly damp tea towel so that they don't dry out.
4. Line each hole of the muffin tray with a filo square, pushing in firmly with a few corners peeking out at the top. Spray the inside of each pastry cup with oil.
5. Repeat the process until you have three layers of pastry in each hole, finishing with a spray of oil.
6. Pour equally into the pastry cases.
7. Put a few pieces of spinach, ham, mushrooms and/or tomato into each case. Don't overfill the cases. In a jug or bowl, whisk together the eggs, milk and a pinch of salt and pepper.
8. Pour the egg mixture evenly into the pastry cases, taking care not to overfill them.
9. Add a pinch of cheese to the of each quiche.
10. Sprinkle on a little freshly chopped parsley.
11. Place the muffin tray into the centre of the oven and bake for 20-25 minutes until the filling is risen and set and the edges of the pastry are golden.
12. Allow the quiches to cool a little before lifting from the tin.

Notes

Make sure to check that your quiches are cooked all the way through. A skewer should come out clean and they should feel firm when pressed, both on top and underneath.

If they look like they are browning too quickly on top, cover loosely with foil to allow the filling time to cook.

If you wish to store them for later once cooked and cooled, place in a single layer in a sealed container and place in the fridge. They should keep well for a day or two.

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2023 Week 8: Travel the World

French Crêpes

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Prep Time: 5 mins Cook Time: 25 mins

Total Time: 30 mins Servings: 12 Yield: 12 crêpes

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Instructions

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• 1. Sift flour, sugar, and salt into a bowl; set aside. Beat eggs and milk together in a large bowl with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
• 2. Lightly grease a griddle or frying pan; heat over medium-high heat.
• 3. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crêpe. Immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Shake the pan or loosen with a spatula; turn or flip it over and cook until other side has turned light brown, about 1 minute more. Repeat with remaining batter.
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Week 8 Grocery List