Lakeland Recipes

Lakeland



TRIBE




Recipe



Book





Collected November 2020

Welcome!









Welcome to the Lakeland TRIBE Recipe Book. For anyone reading who might not be familiar with its
origins, students were tasked with finding a recipe and sharing it with their community through our
weekly Social and Emotional Learning activity. This could have been a Thanksgiving recipe, a family

recipe, a self-made recipe, or just something that a student thinks looks really yummy!


First, you will find completed recipes that were submitted. After those recipes will be any recipes that

were submitted as links. Some links take you to recipe websites, and some show handwritten family
recipes.


We are proud of our TRIBE, and the community that is continually being built here at Lakeland. We

hope this makes all who read it feel a little sense of community, and fill some bellies too!


Together, we are better! Together we are a TRIBE.

Original Italian Cookies (Aunt Louise)


Submitted by Ava Grossi




Ingredients: How to:



• 4 eggs
In a bowl sift together the flour and baking powder , set aside.
• 1 cup sugar
In a large mixing bowl, cream together the butter and sugar.
• ½ cup butter
Add the eggs, one at a time, mixing well. Mix in the vanilla. Add
• 3 tsp. vanilla in the flour mixture. Knead until dough is firm and not sticky,
• 3½ cup flour adding more flour if necessary. Refrigerate 1 hour. Bake at 375
• 4 tsp baking powder degrees for 8 minutes as the bottom should be lightly browned

• two tablespoons lemon or orange zest but the tops should remain light. Remove cookies to wire rack
• Icing and cool completely before glazing. Icing Combine the Icing
• 2 cup sifted confectioners sugar ingredients in a bowl until just smooth. You want it more thick
than thin, but still runny. Dip the tops of the cooled cookies into
• 2 tsp. vanilla
the glaze, then return to the wire rack, allowing the glaze to
• 6 tsp. Lemon or orange juice
drip down the sides of the cookie.
• 1/4 tsp ground cinnamon
• 1/4 teaspoon ground cloves

Mashed Potatoes


Submitted by Molly Kawash


How to:

Ingredients:
1. Preheat oven to 425°F. Grease a 12-inch cast-iron pan with
butter. Cut each potato crosswise into 1/8-inch-thick slices without
5 tbsp. unsalted butter, melted and divided, plus more for
cutting all the way through to bottom and leaving about 1/4 inch of
pan
potato intact (this will help them hold together). Arrange potatoes
6 medium russet or Yukon Gold potatoes (about 2
in pan 1 inch apart. Brush with 2 1/2 tablespoons butter. Sprinkle
pounds) with 1 teaspoon spice rub.
2 tsp. M5 Spice Rub, divided
2 tbsp. chopped fresh flat-leaf parsley 2. Cover pan with aluminum foil and bake 30 minutes. Remove foil
Sour cream, for serving and drizzle potatoes (which should have opened up slightly) with
remaining 2 1/2 tablespoons butter and 1 teaspoon spice rub. Bake,

uncovered, until potatoes are crispy on edges and soft in the
middle, 15 to 20 minutes. Garnish with parsley. Serve with sour
cream alongside

Carrot Cake


Submitted by Michael Griguts





Ingredients & How To:




● Add 4 eggs, 1¼ cup veg oil, 2 cup sugar mix in separate bowl first.


● Add 2 cup flour, 2 tsp baking soda, 1 tsp salt, 2 tsp cinnamon, 2 tsp vanilla, ( ADD LAST) 3 cups of grated/
puréed carrots in main bowl.


● Cream cheese frosting is optional


● Bake at 350 for 25-30 minutes (varies)

Baked Mac and Cheese Directions:


Submitted by Kylah Cavalier
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set
aside.Combine shredded cheeses in a large bowl and set aside.
Cook the pasta one minute shy of al dente according to the package instructions.
Ingredients: Remove from heat, drain, and place in a large bowl.
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing
cheese sauce.
16 oz elbow macaroni, cooked (or other tubular pasta) Melt butter in a deep saucepan, dutch oven, or stock pot.
1 tbsp extra virgin olive oil Whisk in flour over medium heat and continue whisking for about 1 minute until
bubbly and golden.
6 tbsp unsalted butter
Gradually whisk in the milk and heavy cream until nice and smooth. Continue
1/3 cup all purpose flour whisking until you see bubbles on the surface and then continue cooking and
3 cups whole milk whisking for another 2 minutes. Whisk in salt and pepper.
1 cup heavy whipping cream Add two cups of shredded cheese and whisk until smooth. Add another two cups of
shredded cheese and continue whisking until creamy and smooth. Sauce should be
4 cups sharp cheddar cheese shredded
nice and thick.
2 cups Gruyere cheese shredded Stir in the cooled pasta until combined and pasta is fully coated with the cheese
salt and pepper to taste sauce.
1 1/2 cups panko crumbs Pour half of the mac and cheese into the prepared baking dish. Top with remaining
4 tbsp butter melted 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and
1/2 cup Parmesan cheese shredded
paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30
1/4 tsp smoked paprika (or regular paprika) minutes. Serve immediately.

Sausage Stuffing


Submitted by Mrs. Magistro





Ingredients: How to:




● Bread cubed ● Cook sausage, drain grease.
● Chicken stock ● Sauté onion, mushrooms and season.
● Onions ● Cut up bread.

● Mushrooms ● Wet with stock.
● Seasonings ● Add egg sausage mushroom and onion.
● Eggs ● Place in baking pan and bake for 20 to 30
● Sausage minutes at 350

Chocolate Chip Cookies


Submitted by Anthony DiBlasi





Ingredients: How to:




● Add butter and granulated sugar to bowl
● 2 ¼ cups Gold Medal™ all-purpose flour
and mix until creamed.
● 1 teaspoon baking soda
● ½ teaspoon salt ● Add brown sugar, vanilla, egg and mix.
● 1 cup butter, softened ● Combine flour, baking soda, salt and add
● ¾ cup granulated sugar dry mixture slowly to wet mixture. Stir in
● ¾ cup packed brown sugar chocolate chips and nuts.
● 1 egg
● Spoon mixture on baking sheet.
● 1 teaspoon vanilla
● Bake at 375 degrees for about 10 minutes
● 2 cups semisweet chocolate chips
● 1 cup coarsely chopped nuts, if desired or until golden brown.

Mashed Potatoes


Submitted by William McPartland





How To:



Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm,

about 15 minutes; drain. In a small saucepan heat butter and milk over low heat until

butter is melted. Using a potato masher or electric beater, slowly blend milk mixture
into potatoes until smooth and creamy. Then plate, and enjoy.

Chocolate Chip Cookies


Submitted by Patricia McAndrew




Ingredients & How To:





● 2 ¼ cups (280g) all-purpose flour (spoon & leveled)
● 1 teaspoon baking soda
● 1 ½ teaspoons cornstarch
● ½ teaspoon salt
● ¾ cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
● ¾ cup (150g) packed light or dark brown sugar
● ½ cup (100g) granulated sugar
● 1 large egg + 1 egg yolk, at room temperature
● 2 teaspoons pure vanilla extract
● 1 ¼ cups (225g) semi-sweet chocolate chips or chocolate chunks.
● Bake at 350 for 10 minutes

Deep Fried Oreos


Submitted by Skylar Fives





Ingredients: How to:



● 2 quarts vegetable oil for frying ● Heat oil in deep-fryer to 375 degrees F (190 degrees C).
● 1 large egg ● Whisk together the egg, milk, and 2 teaspoons of
● 1 cup milk vegetable oil in a bowl until smooth. Stir in the pancake
● 2 teaspoons vegetable oil mix until no dry lumps remain. Dip the cookies into the
● 1 cup pancake mix batter one at a time, and carefully place into the hot
● 1 (18 ounce) package cream-filled chocolate frying oil. Fry only 4 or 5 at a time to avoid overcrowding
sandwich cookies (such as Oreo®) the deep fryer. Cook until the cookies are golden-brown,
about 2 minutes. Drain on a paper towel-lined plate
before serving.

Grilled Cheese


Submitted by Samantha Black





Ingredients:
How to:




● Cheese ● Butter one side of each slice of bread
● Put on hot pan.
● Bread ● Put cheese on bread.

● Butter ● When bread is golden, put 2 slices together.

“Big and Buttery” Chocolate Chip Cookies


Submitted by Averi Osborne


How to:

Ingredients:
1) In a large bowl, beat butter and sugars until blended. Beat in eggs
and vanilla. In a small bowl, whisk flour, baking soda and salt;
● 1 cup butter, softened gradually beat into butter mixture. Stir in chocolate chips and
● 1 cup packed brown sugar walnuts.
● 3/4 cup sugar
● 2 large eggs, room temperature 2) Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in.
● 1-1/2 teaspoons vanilla extract
thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in
● 2-2/3 cups all-purpose flour an airtight container, separating layers with waxed paper or
● 1-1/4 teaspoons baking soda
parchment; refrigerate, covered, overnight.
● 1 teaspoon salt
● 1 package (12 ounces) semisweet chocolate chips
3) To bake, place dough portions 2 in. apart on parchment-lined
● 2 cups coarsely chopped walnuts, toasted
baking sheets; let stand at room temperature 30 minutes before
baking. Preheat oven to 400°.


4) Bake until edges are golden brown (centers will be light), 10-12
minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Pico de Gallo


Submitted by Madison O’Donnell







How to:



Mix together:


● 3 tbsp olive oil
● 1 cup chopped onion
● 1 tbsp cilantro
● 1 cup chopped tomato
● 1 cup chopped pepper
● 1 tsp garlic
● adobo seasoning to taste

Apple Sauce


Submitted by Jason Pollits





Ingredients: How to:



In 12-inch nonstick skillet, melt butter over medium heat. Add apples,
3 tablespoons butter sugars and spices; stir to coat. Cover; cook 11 to 14 minutes, stirring
4 medium Golden Delicious apples, cored, cut into 3/4-inch wedges occasionally, until tender. Transfer to serving dish; cover to keep
(about 2 lb) warm.
¼ cup granulated sugar
2 tablespoons packed brown sugar In small cup, beat cider and cornstarch with whisk; add to same skillet
1 teaspoon ground cinnamon over medium heat, stirring constantly to blend. Simmer 30 to 60
¼ teaspoon ground nutmeg seconds or until thickened. Pour mixture over apples, and serve
½ cup apple cider
1 tablespoon cornstarch


.

Good Stuff - Much Better than Cranberry Sauce


Submitted by Mrs. Shingler





Ingredients: How to:


● 4-6 cans whole berry cranberry
sauce Cut the apple into a little lemon juice to

● 1 large can (or two small) of keep from browning. Soak for 5-10

mandarin oranges (drained) minutes.

● ½ cup walnuts
Mix it all together.
● ½ cup raisins

● ½ cup craisins
Add cinnamon sticks and let sit overnight
● 2-3 cut up apples in the refrigerator.

● 1-2 cinnamon sticks

Enjoy!

Roast Turkey


Submitted by Jake Parchinski





Ingredients & How To:





● Preheat the oven to 350 degrees F.
● Melt 1 stick of butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of
thyme leaves to the butter mixture. Set aside.
● Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and
leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan.
● Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme,
halved lemon, quartered onion, and the garlic.
● Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper.
● Tie the legs together with string and tuck the wing tips under the body of the turkey.
● Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the
thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
● Slice the turkey and serve.

Lemon Chicken How to:


Submitted by Kylah Erdmann
Thoroughly dry the chicken with paper towels. Generously season all
over with salt and pepper.

Heat the oil in a 10-inch or larger skillet over medium-high until
Ingredients: shimmering. Working in batches if needed, add the chicken and sear

until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs
4 boneless, skinless chicken breasts (about 2 pounds total), pounded and sear the other side until browned, 6 to 7 minutes. Transfer the
chicken to a plate; set aside.
to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning Reduce the heat to medium and add the butter. When melted, add the
1 tablespoon olive oil shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook,
3 tablespoons unsalted butter stirring occasionally, until just starting to soften, about 1 minute. Add
1 small shallot, finely chopped the flour, stir to evenly coat the shallots and garlic, and cook for 1
4 cloves garlic, minced minute more.
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk Stir in the half-and-half or milk and broth until no lumps from the
1/2 cup low-sodium chicken broth flour remain, making sure to scrape up any browned bits from the
Juice of 1 medium lemon (about 3 tablespoons) bottom of the pan. Bring to a boil. Reduce the heat to a simmer.
2 tablespoons chopped fresh parsley leaves Return the chicken to the pan and simmer until the sauce is thickened
1 small lemon, thinly sliced enough that it coats the back of a spoon and the chicken is cooked
through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish
with the parsley and lemon slices and serve immediately.

Sweet Potato Casserole


Submitted by Nicolina Broskoskie





Ingredients & How To:





● Preheat the oven to 375 F. Butter a 9-by-13-by-2-inch baking pan or shallow 3-quart casserole.
● Peel the sweet potatoes and cut them into 3/4-inch cubes. You should have about 10 to 12 cups when finished. Arrange the sweet
potato cubes in the prepared baking pan.
● In a 1 1/4-quart saucepan, combine the brown sugar, butter, cinnamon, salt, nutmeg, and ginger and place it over medium heat. Bring
the mixture to a boil; stir until the butter is melted and sugar is dissolved, about 7 to 8 minutes.
● Stir the vanilla extract into the sauce mixture.
● Pour the sugar and butter mixture evenly over the sweet potatoes.
● Cover the baking pan tightly with foil and bake for 45 minutes.
● Remove the baking pan to a rack and increase the oven temperature to 450 F. When the oven has reached 450 F, cover the sweet
potatoes with the miniature marshmallows.
● Return the pan to the oven and bake for about 3 to 5 minutes, or until the marshmallows are partially melted and golden brown.

Coconut Chocolate Bars


Submitted by Lisa Schwartztrauber


How to:

Ingredients:

Step 1
Heat oven to 350 degrees F (325 degrees for glass dish). Coat
13x9-inch baking pan with no-stick cooking spray.
● ½ cup butter or margarine, melted
● 1 ½ cups graham cracker crumbs
Step 2
● 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed
Combine graham cracker crumbs and butter. Press into bottom of
Milk
prepared pan. Pour sweetened condensed milk evenly over crumb
● 2 cups semisweet chocolate morsels
mixture. Layer evenly with chocolate chips, coconut and nuts. Press
● 1 ⅓ cups flaked coconut
down firmly with a fork.
● 1 cup chopped nuts
Step 3
Bake 25 minutes or until lightly browned. Cool. Cut into bars or
diamonds. Store covered at room temperature.

Chimichangas


Submitted by Robert Fuller





Ingredients & How To:





● Combine Ingredients: Preheat oven to 400 degrees. In a medium sized mixing bowl combine
chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

● To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from
the edge. Add about 1/2 cup of the meat mixture and put into the center. Fold in the sides of the
tortillas and then roll up the bottom and place seam side down on a baking sheet.

● Bake: Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.

Scrambled Eggs


Submitted by Levi Fron





Ingredients & How To:




1. Chop some tomatoes, onion and pepper and add it to the bowl. Season that with salt and pepper and put the bowl

aside.
2. Go and chop spring onions and Red and Green Chilli’s before cooking.
3. Then mix eggs and butter in a bowl together, then add to nonstick pan over grill or high heat. Scramble/mix the
egg mixture over the heat, throughout the cooking process take the eggs off the heat then back on the heat to make

sure they don’t over cook.
4. Then proceed to mix the egg mixture on the burner and off the burner.
5. Right when the eggs are finishing add crème fraiche and season that with salt. Mix it all together and take off the
burner.

6. Plate the eggs and add relish on top to garnish

Roasted Sweet Potatoes


Submitted by Noah Shaw





Ingredients & How To:



Step 1
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potatoes with oil and 1/4 teaspoon paprika;
season with salt and pepper. Roast, rotating sheet and flipping potatoes halfway through, until browned, about 30

minutes.


Step 2
Meanwhile, in a large skillet, heat butter on medium-high. Add onion, bell pepper, and jalapeno, season with salt and

pepper, and cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.


Step 3
Add roasted sweet potatoes to skillet with vegetables. Toss with remaining 1/4 teaspoon paprika, then strip the

leaves from thyme sprigs into skillet; stir to combine. Check seasoning; serve immediately.

Mashed Potatoes


Submitted by Charlie Makala





Ingredients & How To:





Step 1
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.



Step 2
In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric
beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

Chocolate Chip Cookies


Submitted by Lily Sokoloski





Ingredients: How to:



● 2 ¼ cups all-purpose flour Step 1
● 1 teaspoon baking soda Preheat oven to 375 degrees F.
● 1 teaspoon salt
Step 2
● 1 cup butter, softened Combine flour, baking soda and salt in small bowl. Beat butter,
● ¾ cup granulated sugar granulated sugar, brown sugar and vanilla extract in large mixer bowl

● ¾ cup packed brown sugar until creamy. Add eggs, one at a time, beating well after each addition.
● 1 teaspoon vanilla extract Gradually beat in flour mixture. Stir in morsels and nuts. Drop by
rounded tablespoon onto ungreased baking sheets.
● 2 large eggs
● 2 cups NESTLE® TOLL HOUSE® Semi-Sweet Step 3
Chocolate Morsels Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets
● 1 cup chopped nuts for 2 minutes; remove to wire racks to cool completely.

Blueberry Muffins


Submitted by Kaitlyn Priest





Ingredients & How To:





● Preheat the oven to 375.
● Cream the butter and 1 1/4 cups sugar until light.

● Add the eggs, one at a time, beating well after each addition. Add vanilla.
● Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
● Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
● Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar

over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Poke Cake How to:


Submitted by Ayla Walter
Preheat oven to 350 degrees F. Lightly spray a 9x13'' pan with non-stick cooking spray.
In a medium bowl combine flour, baking powder, and salt in a large bowl. Separate the
eggs into two separate bowls.
Ingredients: Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are
pale yellow. Add the 1/3 cup milk and vanilla and stir to combine.
-1 cup all-purpose flour Pour the egg yolk mixture over the flour mixture and stir gently just until combined
-1 1/2 teaspoons baking powder (don't over-mix).
-1/4 teaspoon salt Use electric beaters to beat the egg whites on high speed. Gradually add the remaining
-5 large eggs , separated 1/4 cup of sugar as you mix and continue beating until stiff peaks.
-1 cup granulated sugar , divided Fold egg whites into the batter gently, just until combined. Pour batter into prepared
-1/3 cup whole milk pan. Make sure to smooth it into an even layer so your baked cake doesn't have divots in
-1 teaspoon vanilla extract it.
-12 ounce can evaporated milk Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes
-14 ounce can sweetened condensed milk out clean. Remove from the oven and allow cake to cool completely.
-1/4 cup whole milk Combine the evaporated milk, sweetened condensed milk, and whole milk in a small
For the whipped topping: bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
1 pint heavy whipping cream , for Whipping Slowly pour the milk mixture over the the top of the cake, making sure to pour near the
-3 Tablespoons granulated sugar or powdered sugar edges and all around.
-1/2 teaspoon vanilla extract Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
-ground cinnamon , for topping
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over
the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if
desired.

Bechamel Sauce


Submitted by Mason McDonald




Ingredients & How To:


1.In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and
creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until
well combined and check for seasoning. Set aside and allow to cool completely.
2.In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it
is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
3.In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
4.Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish.
Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle
1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel,
mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
5.Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30
minutes. Remove cover and continue to bake for about 15 minutes.
6.In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery
and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low
heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the
flavors.
7.Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
8.If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Banana Bread


Submitted by Ryan Soignet




Ingredients & How To:



● Dry ingredients: ● Wet ingredients:
● 2 cups flour ● 4 mashed banana

● 3/4 cup sugar ● 1 Melted stick of butter
● 1 tsp cinnamon ● 2 tsp vanilla extract
● 1/2 tsp salt ● 1 egg
● 1 tsp baking soda ● 1 egg yolk




Mix together and put in the oven at 350 for 50-60 minutes

Apple Crisp


Submitted by Kendal Depoti





Ingredients & How To:





● Adjust oven rack and preheat oven. Butter baking dish.
● In a mixing bowl whisk together 1/2 cup flour, oats, 1/2 cup brown sugar, baking powder, 1/4 tsp cinnamon and 1/4 tsp salt.
● Rub butter into dry mixture with fingertips until it comes together into small crumbles. Refrigerate.
● In a bowl whisk together melted butter and flour until well blended, then mix in water, lemon juice and vanilla. Stir in 1/4 cup
brown sugar, 1/2 tsp cinnamon, and pinch of salt.
● Toss apples with butter mixture in a bowl then pour into prepared baking dish.
● Sprinkle with crumble apple crisp topping.
● Bake in preheated oven until top is golden brown and apples are tender.
● Let cool slightly before serving.

Snickerdoodle Cookies


Submitted by: Ava Albino





Ingredients: How to:

Snickerdoodle Cookies
In a mixing bowl, cream together the butter, granulated sugar and brown
2¾ cups Flour All-purpose
sugar.
¾ cups Granulated sugar
Add the egg and egg yolk and mix until thoroughly combined.
1 cup Butter Unsalted
In a separate bowl, whisk together the flour, cinnamon powder, cream of
½ cup Brown sugar
tartar, baking soda and salt.
1 Egg Large
Dump this dry mixture into the wet mixture and mix until just combined.
1 Egg yolk From large egg
Don't over-mix!
1½ tsp Cinnamon powder
Chill this dough for at least an hour.
2 tsp Cream of tartar
Scoop out small portions of the dough and shape them into small balls.
1 tsp Baking soda
½ tsp Salt
Roll them in a bowl of cinnamon sugar. Place them on a cookie tray, lined with
Cinnamon Sugar Topping
parchment paper. If you like, you can flatten them slightly with the palm of
¼ cup Sugar granulated
your hands (results in thinner cookies).
2 tbsp Cinnamon powder more or less depending on your preference
Bake at 350 degrees for 10-12 minutes or until the edges are firm and golden
brown and the centers are slightly soft.

Easy Chicken Cutlets - Italian Style!


Submitted by: Weston Loomis





Ingredients: How to:



4 chicken breasts partially thawed Slice the chicken breasts to fillet them very thin. No more

1/4 cup olive oil than 1/4 thick! Place a few at a time in a large plastic
ziplock bag and use a meat mallet/tenderizer to flatten
3/4 cup flour the breasts even more. You can skip this step if you're real

1/2 cup bread crumbs low on time - I have done it both ways. Heat olive oil in a
large frying pan over medium high heat. Add the salt and
2-3 tbsp fresh or dried parsley pepper to the flour and mix so it's blended evenly. Dip

1 beaten egg cutlets in the flour, egg, then breadcrumbs mixture in that
order. The flour allows the egg to adhere, hence it is first.
pinch salt and pepper
Place in frying pan and fry for about 2 - 3 minutes/ Turn
over and fry another 1 minute or until fully cooked.
Length of time varies depending on the thickness of the
breasts. Remove from the pan and place directly on paper
towels to absorb excess oil.

Chex Mix


Submitted by Cullen Davey






Ingredients & How To:

1 box chex cereal

2 spoons peanut butter
1 bag chocolate chips

1/2 stick of butter



1. melt peanut butter, chocolate chips, and butter in a large bowl

2. add cereal to the mix

3. mix together and let it sit
4. (optional)add sugar to the mix

Chocolate Chip Cookie Recipe


Submitted by Samantha Smith





Ingredients & How To:



1 cup butter, softened

1 cup white sugar
1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract
1 teaspoon baking soda

2 teaspoons hot water
½ teaspoon salt

3 cups all-purpose flour

2 cups semisweet chocolate chips
Bake at 350F for 10 min or until nicely browned

Apple Pie


Submitted by Nicholas Fischer





Ingredients: How to:



1/2 cup sugar In a small bowl, combine the sugars, flour and spices; set aside.

1/2 cup packed brown sugar In a large bowl, toss apples with lemon juice. Add sugar
mixture; toss to coat.
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon Line a 9-in. pie plate with bottom crust; trim even with edge. Fill
with apple mixture; dot with butter. Roll remaining crust to fit
1/4 teaspoon ground ginger top of pie; place over filling. Trim, seal and flute edges. Cut slits
in crust.
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled tart apples Beat egg white until foamy; brush over crust. Sprinkle with
sugar. Cover edges loosely with foil.
1 tablespoon lemon juice

Pastry for double-crust pie Bake at 375° for 25 minutes. Remove foil and bake until crust is
golden brown and filling is bubbly, 20-25 minutes longer. Cool
1 tablespoon butter on a wire rack.

Whipped Cream


Submitted by Christopher Russian





Ingredients & How To:



To make 1 cup of heavy cream, mix 2/3

cup of whole milk with 1/3 cup melted

butter. Really, it is that simple. As an

alternative, if you don't have milk on

hand, you can also use 1/6 cup butter

and 7/8 cup half-and-half.

Grandmothers Oyster Stew


Submitted by Jacob Rosler





Ingredients & How To:


To make Grandmother’s Oyster Stew, begin with a pint of fresh oysters. You’ll drain
away the juices (oyster liquor) from the oysters and set aside for later use. Then, melt

your butter in a large saucepan or small Dutch oven set over medium-low heat.




Stir in your chopped onion and cook until translucent, about 8 minutes. Stir in your
reserved oyster liquor and cook until reduced by about half. Stir in your milk and half

and half and simmer. Do not let reach a boil as this will cause your milk to curdle.



Add your oysters and allow to cook until the edges of the fresh oysters begin to curl.

Remove your oyster stew from the heat and allow to cool slightly. Then, stir in your

salt and pepper and serve with crackers.

Home made Peppermint Patties


Submitted by Paige Miller

How to:


Ingredients: Combine butter, corn syrup, extract and powdered sugar in a mixing bowl. Mix


with an electric mixer for about 3 minutes, until ingredients are well combined
1/4 cup softened butter
and are holding together. Remove dough from bowl and break off about 2
1/3 cup light corn syrup teaspoon-sized sections. Roll into a ball and gently flatten with your hands. Put

1-2 tsp peppermint patties down on a pan lined with wax or parchment paper. Once all patties are

extract* made, place pan in the freezer for 10-15 minutes. Melt chocolate in microwave
for 1 minute 20 seconds. Let sit for an additional minute in the microwave.
3 cups powdered sugar
Remove and gently stir. Remove peppermint patties from freezer. Use a fork or a
2 cups dark dipping
handy Winton Dipping tool like I did to dip each patty in the chocolate, flip to
chocolate** coat the other side, then tap to remove any excess. Transfer chocolate coated
chocolate jimmies if patties to wax paper to cool. Top with chocolate jimmies if you'd like.


desired
Store in an airtight container, refrigerate if preferred but it's not necessary. Yields 40 mints.

Chicken Alfredo


Submitted by Hunter Park





Ingredients & How To:



Wash chicken breast then pat dry. Cut into thin strips

Boil fettuccine pasta according to box instructions, when ready, set aside.

Heat a non-stick pan with olive oil and add chicken strips. Cook for 6-7 minutes on

each side until golden brown, on medium heat. Remove chicken from pan when

ready and set aside

Add minced garlic and saute for 3 minutes. Deglaze pan with chicken stock, add

lemon juice and bring to boil
Add heavy cream, then add the cooked pasta and chicken.


Add parmesan and stir until everything is well combined.
Sprinkle with parsley and enjoy!

Chocolate Chip Cookies


Submitted by Adriana Smargiassi





Ingredients: How to:

● 1 cup Butter or margarine, softened
● 3/4 cup Sugar ● Stir flour with baking soda and salt; set aside.
● 3/4 cup Brown sugar, packed ● In large mixing bowl, beat butter with sugar, and brown sugar
● 2 Eggs, large at medium speed until creamy and lightened in color.
● 2 teaspoons Vanilla ● Add eggs and vanilla, one at a time. Mix on low speed until
● 2 1/4 cups Flour, unsifted incorporated.
● 1 teaspoon Baking soda ● Gradually blend dry mixture into creamed mixture. Stir in
● 1/2 teaspoon Salt nuts and chocolate chips.
● 1 cup Walnuts or pecans, chopped (optional) ● Drop by tablespoon onto ungreased cookie sheets.
● 2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips ● Bake for 9 to 11 minutes or until chocolate chip cookies are
golden brown.

Pasta Salad


Submitted by Hayley Hazelton




Ingredients & How To:





● tri colored noodles

● Broccoli
● Cauliflower

● green olives
● blocks of ham

● blocks of cheese
● italian dressing



● Use the amount you like and mix it all
together

Vegetarian Gravy


Submitted by Madalyn Demianovich





Ingredients: How to:



● Put margarine in a pot and sauté the onions and garlic
● 3 tablespoons margarine over med-high heat.
● 2 tablespoons of finely chopped onions ● Reduce heat back to medium after onions and garlic
● 2 minced garlic cloves have become golden brown.
● 3 tablespoons flour ● Make a roux by gradually adding the flour, while
● 2 tablespoons soy sauce continuously stirring to avoid lumps.
● 1 cup water ● Still stirring, add soy sauce and water to the mixture.
● Add salt and pepper to taste.
● salt and pepper
● Once the gravy has reached desired thickness, turn off
the stove

Pumpkin Rolls How to:


Submitted by Angelica Nowak
1. Preheat the oven to 350 degrees F. Line a jelly roll pan (15 x 10'') with parchment paper,
leaving an extra inch of parchment sticking up on both long sides of the pan so that you can
easily lift the cake out after baking. (You can VERY lightly grease the parchment paper, if you
Ingredients: want to, but you don't need to!)
2. In a large bowl, whisk together the flour, salt, baking soda and cinnamon. In a separate bowl
mix the eggs, sugar, vanilla and pumpkin until smooth.
Cake
3. Add dry ingredients to the bowl and stir just until combined and no dry streaks remain.
▢3/4 cup all-purpose flour
4. Spread the batter evenly in the prepared pan.
▢1/4 teaspoon salt
5. Bake for 14-15 minutes until a toothpick inserted in the center comes out clean.
▢1 teaspoon baking soda 6. Immediately lift the payment paper and hot cake out of the pan and onto a flat (heat-safe)
▢1 teaspoon ground cinnamon surface.
▢1 cup granulated sugar 7. While the cake is hot, starting at one of the short ends, use your hands to gently and slowly
▢3 large eggs roll the cake (and parchment paper!) all the way up. Allow it to cool completely, on top of a wire
▢2/3 cup canned pumpkin cooling rack. (This allows it to cool underneath the roll, and keeps the cake from sweating).
▢1 teaspoon vanilla extract 8. While the cake roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar
together with an electric mixer until it is fluffy and smooth.
9. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in
Filling:
an even layer over the cake.
▢8 ounces cream cheese , softened
10. Roll up the cake without the parchment paper. Cover with plastic wrap and refrigerate for
▢2 Tablespoons butter , softened at least 1 hour, before serving.
▢1 teaspoon vanilla extract 11. Dust the top with powdered sugar, if desired. You could use a duster, spoon, or even your
▢1 cup powdered sugar , plus more for dusting fingers to lightly sprinkle it on top of the roll. Cut into slices and serve.
12. Store in the fridge, covered, for up to three days.

Ambrosia


Submitted by Morgan Yoniski




Ingredients & How To:




1 (3.4 ounce) package instant pistachio pudding mix
1 (8 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows
½ cup chopped walnuts
½ (8 ounce) container frozen whipped topping, thawed



In a large bowl, mix together pudding mix, pineapple with
juice, marshmallows, and nuts. Fold in whipped topping. Chill.

Peanut Butter Pie


Submitted by Jillian Sisson





Ingredients: How to:



● Mix cream cheese until fluffy.
● 1⁄2 cup peanut butter ● Blend in peanut butter and powdered sugar, mix well.
● 8 ounces cream cheese, softened ● Slowly add milk.
● 1 cup powdered sugar ● Fold in topping.
● 1⁄2 cup milk ● Put in prepared 9 inch graham cracker crust or 9 inch
● 8 ounces whipped topping pastry shell.
● 1 9-inch graham cracker crusts or 1 9 inch pie shell ● Freeze until set and serve.

Apple Pie


Submitted by Natalie Lowry





Ingredients: How to:



Place on lowest rack in oven preheated to 450
● 6 cups thinly sliced apples
degrees F (230 degrees C). Bake for 10 minutes,
● ¾ cup white sugar
then reduce oven temperature to 350 degrees F
● 1 tablespoon butter
(175 degrees C). Bake for 30 to 35 minutes
● 1 teaspoon ground cinnamon
longer. Serve warm or cold.
● 1 recipe pastry for a 9-inch double-crust pie

Apple Crisp


Submitted by Brooke Urda
How to:




Ingredients: ● Preheat oven to 350 F degrees. Butter an 8x8 baking dish, or
spray with non-stick cooking spray. Set aside.
● In a mixing bowl, add chopped apples, granulated sugar, 3/4
tsp of the cinnamon and lemon juice. Stir to combine, then
● 6 golden delicious apples, peeled and chopped -
transfer to prepared baking dish.
(other varieties can be used, can also be sliced) ● In a separate mixing bowl, add topping ingredients (brown
● 2 Tbsp granulated sugar sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).
● 1 3/4 tsp ground cinnamon, - divided Use a pastry cutter to cut the butter into the oat mixture,
● 1 1/2 tsp lemon juice using a slight downward twisting motion, until mixture
resembles pea-sized crumbs. Alternatively, you can use two
● 1 cup light brown sugar
forks or even your hands to cut butter into the mixture.
● 3/4 cup old fashioned oats ● Spread topping over apples in baking dish, and gently pat to
● 3/4 cup all-purpose flour even it out. Bake 40-50 minutes, until golden brown and
● 1/2 cup cold unsalted butter, diced into small cubes bubbly.
● Serve warm and enjoy!
● pinch of kosher salt

Chocolate Chip Cookies


Submitted by Kayla Krisiak





Ingredients: How to:



● 1 cup of butter ● Set oven for 350 degrees
● 1 cup of sugar
● Mix together ingredients
● 2 eggs
● Put on a cookie sheet
● 2 tsp of vanilla
● Bake for 10 minutes
● 1 tsp baking soda

● 1/2 tsp of salt
● 3 cups of flour
● 2 cups of chocolate chips

Pumpkin Roll


Submitted by Malkijah Kizer
How to:



Ingredients: ● Preheat oven to 350°. Line a 15” x 10” jelly roll pan with
parchment and grease with cooking spray. In a large bowl,
FOR CAKE combine sugar, flour, salt, baking soda, pumpkin spice, eggs,
1 c. granulated sugar and pumpkin puree until just combined. Spread into prepared
3/4 c. all-purpose flour pan and bake until a toothpick inserted in center of cake
1/2 tsp. kosher salt comes out clean, 15 minutes.
1 tsp. baking soda
● Meanwhile, lay out a large kitchen towel on your counter (try
1/2 tsp. pumpkin spice to use one with little to no texture) and dust with powdered
3 large eggs sugar. When cake is done baking, flip onto kitchen towel and
2/3 c. pumpkin puree gently peel off parchment paper.
Powdered sugar, for rolling
● Starting at a short end, gently but tightly roll cake into a log.
Let cool completely.
FOR FILLING
● Meanwhile, make filling: In a large bowl, combine cream
12 oz. cream cheese, softened cheese, melted butter, vanilla, powdered sugar, and salt.
1 tbsp. melted butter Using a hand mixer, whip until smooth.
1 tsp. pure vanilla extract ● When cake is cooled, gently unroll (it’s ok if it remains slightly
1 1/4 c. powdered sugar curled) and spread with cream cheese filling. Roll back up and
1/2 tsp. kosher salt dust with more powdered sugar. Slice and serve.

Mashed Potatoes


Submitted by Marshall Popovich




How to:
Ingredients:

● 1 lb. potatoes, peeled 1. Cover potatoes with water in 2-quart saucepot.

● 1/2 cup Hellmann's® or Best Foods® Bring to a boil over high heat. Reduce heat to low
and simmer 10 minutes or until potatoes are
Real Mayonnaise tender; drain. Return potatoes to saucepot; mash.

● 1 Tbsp. milk (optional) 2. Stir in Hellmann's® or Best Foods® Real
Mayonnaise and milk. Season, if desired, with salt

and ground black pepper.