Lakeland Recipes

Peanut Butter Cookies


Submitted by Robert Tuttle





Ingredients: How to:



● ½ cup granulated sugar ● Heat oven to 375°F. In large bowl, beat 1/2 cup granulated
● ½ cup packed brown sugar sugar, the brown sugar, peanut butter, butter and egg with
● ½ cup creamy peanut butter electric mixer on medium speed, or mix with spoon, until well
● ½ cup butter, softened blended. Stir in flour, baking soda and baking powder until
● 1 egg dough forms.
● 1 ½ cups Gold Medal™ all-purpose flour ● Shape dough into 1-inch balls; roll in additional granulated
● ¾ teaspoon baking soda sugar. On ungreased cookie sheets, place about 2 inches
● ½ teaspoon baking powder apart.
● Additional granulated sugar ● Bake 8 to 10 minutes or until edges are light golden brown.
● About 36 Hershey's® Kisses® Brand milk chocolates, Immediately press 1 milk chocolate candy in center of each
unwrapped cookie. Remove from cookie sheets to cooling rack.

Stuffing


Submitted by Myles Decker




How to:
Ingredients:


1. Preheat oven to 350°F.
2 small onions diced
2. Melt butter in a large skillet over medium heat. Add onion, celery
4 stalks celery diced
⅔ cup butter and poultry seasoning (and rosemary if using). Cook over medium-low
until tender (do not brown), about 10-12 minutes.
½ teaspoons poultry seasoning
black pepper 3. Place bread cubes in a large bowl. Add onion mixture, parsley and
fresh herbs.
salt to taste
12 cups bread cubes 4. Pour broth overtop until cubes are moist (but not soggy) and gently
toss. You may not need all of the broth. Season with salt and pepper to
3-4 cups chicken broth
2 tablespoons fresh parsley taste.
5. Place mixture in a serving dish, dot with additional butter and
1 tablespoon fresh herbs sage, thyme, rosemary.
cover.
6. Bake 35 minutes, uncover and bake an additional 10 minutes.

Oreo Mug Cake


Submitted by Blake DelPrete





Ingredients & How To:





● put 4 oreos in a mug.

● put in 1/4 cup milk
● smash the oreos until there are no chunks left

● add 1/4 cup cocoa powder
● add 1 tablespoon flour
● add 1 teaspoon baking powder

● microwave for 1 minute (800 watts)
● enjoy!

Chocolate Cake


Submitted by Emily Price


How to:

Ingredients:

● Preheat the oven to 400 degrees F (200 degrees C). Grease
and flour four 6-ounce ramekins.
● ½ cup butter, Cut into 8 pieces
● Place chocolate and butter in the top of a double boiler
● 3 eggs room temperature over simmering water. Stir frequently, scraping down the

● ⅓ cup of white sugar sides with a rubber spatula to avoid scorching, until
● 4 teaspoons of unsweetened cocoa powder chocolate is melted, about 5 minutes.
● 2 tablespoons of all-purpose flour ● Combine eggs and sugar in a large bowl; beat with an
electric mixer until pale and thick, about 5 minutes. Mix in
melted chocolate, cocoa powder, and flour until combined.
Pour batter into the prepared ramekins and place on a
baking tray.
● Bake in the preheated oven until the sides are set but the
middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes
before serving.

Stuffing


Submitted by Noah Griffin





Ingredients & How To:





Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups
each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season

with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2
eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then

pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with
more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

Dr. Pepper Cake


Submitted by Connor Seidof





Ingredients:
How To:

Cake
● 1 box of yellow cake mix 1
● box instant vanilla pudding
● Turn oven to 350 degrees.
● 4 eggs
● Grease a bundt pan.
● 3/4 cup oil
● Bake for 1 hour after cools pour
● 1 10oz can of dr pepper glaze over the top.
● 3/4 cups walnuts chopped


Glaze
● 1 cup powdered sugar
● 1 tsp vanilla
● enough dr. pepper to make a thin
glaze.

Apple Sauce


Submitted by Dana Shipshinski





Ingredients: How to:





● 10 Cooking Apples ● Add ingredients into a saucepan

● ½ cup Apple Cider (or apple juice) and bring to a boil
● 1 cup Sugar (to taste) ● Simmer until apples are soft

● 1 teaspoon Ground Cinnamon
● Mash to desired consistency
● 1 tablespoon Lemon Juice

Roast Turkey


Submitted by Jair Novajosky





Ingredients: How to:



● A whole turkey ● Preheat oven to 350

● Salt and pepper ● Rinse turkey and remove giblets
● an onion sliced in half ● Rub top of the turkey with butter, salt, and pepper.
● an apple sliced in half ● Put onions, apples, and celery inside.
● celery stalks ● Bake for a couple hours until golden brown.

● butter
● Turkey oven bag

Pudding Pie


Submitted by Alicia Bauer





How to:
Ingredients:


That is it it's very simple! Now the next part is a little
tricky because when you pour in the pudding you want to
● pie crust
make sure there’s no unmixed parts. make sure it’s nice
● 2 packs of JELL-O pudding mix and smooth. Then you just put it into the refrigerator and
let it cool!

Pumpkin Pie


Submitted by Matthew Froncek





Ingredients: How to:



● Preheat the oven to 425°F.
● Roll out pie crust and place in a pie pan. Poke the bottom with a fork
● 2 cups canned pumpkin puree or fresh pumpkin puree not
several times and scallop the edges or crimp with your fingers.
pumpkin pie filling
● 14 oz can Sweetened Condensed Milk ● In a large bowl add the pumpkin puree and sweetened condensed milk
and mix until combined.
● 2 large eggs
● 1 tablespoon vanilla extract ● Add the remaining ingredients and whisk until smooth.
● Pour the filling into the prepared pie crust.
● 1 teaspoon pumpkin pie spice
● 1/2 cup packed brown sugar ● Bake for 15 minutes, then reduce the oven temperature to 350°F and
bake for an additional 40 minutes Cover the pie crust edges with foil if
it browns too quickly.
● Remove the pie from the oven when it is no longer jiggles in the
center.


NOTES
Let cool completely.
Recipe provided by Make Your Meals

Chocolate Souffle


Submitted by Rueben Rosa How to:


● Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking
dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
Ingredients: ● In a large heatproof bowl set over a pot of simmering water, combine

chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and
mixture is smooth, about 10 minutes. Remove from heat and let cool to room
temperature, 20 minutes.
● Unsalted butter, room temperature, for baking dish
● Stir egg yolks into cooled chocolate mixture until well combined. Set souffle
● 1/4 cup sugar, plus more for baking dish
base aside.
● 8 ounces semisweet chocolate, finely chopped, or
● In a large bowl, using an electric mixer, beat egg whites and cream of tartar on
semisweet chocolate chips (1 cup)
medium-high until soft peaks form, about 2 minutes. Gradually add sugar and
● 1 teaspoon pure vanilla extract beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
● 3 large egg yolks, lightly beaten, plus 4 large egg
● In two additions, fold egg-white mixture into souffle base: With a rubber
whites spatula, gently cut down through center and lift up some base from bottom of
● 1/4 teaspoon cream of tartar
bowl. Turning bowl, steadily continue to cut down and lift up base until just
combined.
● Transfer mixture to dish, taking care not to get batter on top edge of dish;
smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open
oven during first 25 minutes of baking.) Serve immediately.

Cupcakes for Dogs


Submitted by Kinsey Bello





Ingredients & How To:





This is a recipe for cupcakes for dogs.. First put 1/4 cup peanut butter, next put 1 egg, then

1/4 cup honey, after that put in 1 cup flour, then 1/2 cup oatmeal,and finally 1 tsp baking

soda. Cook for 20 (or more) minutes at 350 degrees. For icing use peanut butter and dog
treats.

How to:
Noodle Kugel


Submitted by Olivia Basalyga 1. Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted
water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of
water clinging to the noodles.


Ingredients: 2. Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is
okay, too).
● 12 oz. extra-wide egg noodles
● 2 tsp. kosher salt, plus more 3. Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small
● ½ cup (1 stick) unsalted butter, plus more for pan heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8
● 8 large eggs large eggs and ½ cup sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2
● ½ cup sugar minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1
● 1 lb. full-fat cottage cheese tsp. ground cinnamon, and remaining 2 tsp. salt to egg mixture. Whisk vigorously to
● 1 lb. full-fat sour cream combine. Pour in melted butter and whisk again to combine.
● 2 tsp. vanilla extract
● 1 tsp. ground cinnamon 4. Add hot noodles to bowl and toss to coat with a spoon or spatula.


5. Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a
really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.


6. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned,
and noodles on the surface are crispy, 50–55 minutes.


7. Let cool at least 20 minutes before slicing. Fight over those almost-burnt noodles on top.

Chicken Alfredo


Submitted by Joan Clauss-Walton How to:


● Bring a large pot of water to a boil, and salt generously. Add the pasta and
cook according to package directions until al dente (tender but still slightly
Ingredients: firm). Drain and toss with a splash of oil.

● Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a
plate or a sheet of waxed paper. Season with salt and pepper.
● Kosher salt and freshly ground black pepper
● Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When
● 12 ounces fettuccine the butter melts, raise the heat to medium-high and add the chicken in 1
● Olive oil, for tossing
layer. Cook, without moving the pieces, until the underside has browned, 1 to
● 12 ounces boneless, skinless chicken breast (about 2) 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3
● 1 stick (8 tablespoons) unsalted butter
minutes more. Transfer the chicken to a medium bowl.
● 2 cups heavy cream
● Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape
● 2 pinches freshly grated nutmeg
the bottom of the skillet with a wooden spoon to release any browned bits.
● 1 1/2 cups freshly grated Parmigiano-Reggiano
When the butter has mostly melted, whisk in the cream and nutmeg and
bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce
just warm.
● Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked
pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Thanksgiving Macaroni & Cheese


Submitted by Madeline Miller





Ingredients: How to:

● 1 lb. elbow macaroni
● 1/2 c. (1 stick) melted butter ● Combine macaroni, butter, cheddar cheese, cream cheese,
● 4 c. shredded cheddar cheese Parmesan, evaporated milk, whole milk, garlic powder, and
● 4 oz. cream cheese, cut into cubes paprika in a slow cooker. Season with salt and pepper.
● 1/2 c. freshly grated grated Parmesan ● Cook on high until the pasta is cooked through and the sauce
● 2 (12-oz.) cans evaporated milk has thickened, 2 to 3 hours, checking after 2 hours, then
● 2 c. whole milk every 20 minutes after.
● 1/2 tsp. garlic powder ● Garnish with chives before serving, if using
● 1/8 tsp. paprika
● kosher salt
● Freshly ground black pepper
● Finely chopped chives, for garnish (optional)

Mashed Potatoes


Submitted by Alexa Kopa



How to:
Ingredients:


● 3 lb. potatoes (about 4 large, combo of russets and ● In a large pot, cover potatoes with water and add a
generous pinch of salt. Bring to a boil and cook until totally
Yukon Golds)
soft, 16 to 18 minutes. Drain and return potatoes to pot.
● Kosher salt
● Use a potato masher to mash potatoes until smooth.
● 1 stick butter, plus 2 tablespoons for garnish
● Meanwhile, in a small saucepan, melt butter and milk until
● 1/2 c. milk
warm.
● 1/2 c. sour cream ● Pour over warm milk-butter mixture and stir until
● Freshly ground black pepper completely combined and creamy. Add sour cream and stir
until combined.
● Season mashed potatoes generously with salt and pepper.
● Transfer potatoes to a serving bowl and top with remaining
two tablespoons butter. Season with more pepper before
serving.

Garlic Chicken


Submitted by Luke Vinansky





How to:

Ingredients:
● Heat butter and garlic

● Cut chicken breast into strip
● 1 stick butter ● Add salt and pepper to chicken

● 2 cloves garlic ● Add chicken to melted butter and garlic

● 2 chicken breasts ● Cook fully turning occasionally
● Adding more butter as needed

Cinnamon Cake


Submitted by Maggie McGurrin





Ingredients: How to:



● 3 cups flour ● Set oven to preheat at 350 degrees.
● 1/4 teaspoon salt ● Mix flour, salt, sugar, baking powder with a whisk. In a
● 1 cup sugar separate bowl mix the milk, eggs and vanilla. Mix the wet and
● 4 tsp baking powder dry together, then add in the melted butter. Mix until well
● 1 1/2 cups milk combined.
● 2 large eggs ● Use some baking spray to spray a rectangular cake pan, 9x13,
● 4 teaspoons vanilla then pour the batter evenly into the pan.
● 1/2 cup unsalted butter , melted ● Mix brown sugar and cinnamon together and spread evenly
● 1 cup brown sugar on the cake. Use a knife or fork to swirl the sugar and
● 1 tablespoon cinnamon cinnamon into the batter.
● 3 cups powdered sugar ● Bake for 30 minutes, let cool completely.
● 1 teaspoon vanilla ● Mix the powdered sugar, 1 tsp vanilla and water until it is a
● 1-2 tablespoon water consistency like pancake syrup.
● Pour over the cake and it will set into a harder glaze.
●

Old Fashioned Peanut Butter Cake


Submitted by Nicole Brunk
How To:

Ingredients: ● Spray a 9x13 pan.
● Whisk together the flour, sugar, baking soda, and salt and set aside.
Cake ● Heat the butter and water in a medium/large saucepan until it comes to a
● 2 cups all purpose flour
boil. Take off the heat and whisk in the peanut butter and oil until smooth.
● 2 cups granulated sugar
Let cool for a few minutes, then whisk in the eggs, buttermilk, and vanilla
● 1 tsp baking soda until well blended.
● 1 tsp salt ● Add the dry ingredients to the wet ingredients, and whisk until just
● 1 stick, or 1/2 cup unsalted butter
combined.
● 1 cup water
● Pour the batter into the prepared pan and bake for 40-45 minutes, until
● 1/2 cup peanut butter, not natural
● 1/2 cup vegetable oil the top is golden and a toothpick inserted in the center comes out clean.
● 2 large eggs room temperature Set the cake on a cooling rack while you make the frosting.
● 1/2 cup buttermilk room temperature ● To make the frosting, put the butter, peanut butter, and buttermilk in a
● 1 tsp vanilla extract saucepan and bring to a full boil. Take off the heat and beat in the vanilla
and powdered sugar, adding a cup at a time, until the frosting is smooth. I
Frosting like to put it back on a gentle heat just to rewarm it, stirring constantly,
● 1 stick, or 1/2 cup unsalted butter before pouring over the cake. Note: if your frosting is very stiff and not
● 1/2 cup creamy peanut butter pourable, add a little bit more buttermilk to thin it out.
● 6 Tbsp buttermilk, you might need a touch more if your frosting is too stiff ● Pour the hot frosting over the warm cake, working quickly because the
● 1 tsp vanilla extract frosting sets up immediately. Spread evenly over cake.
● 3 cups confectioners sugar sifted
● Garnish with peanuts.
● garnish
● roasted peanuts, about 1/2 cup

Brownies


Submitted by Molly Penzone





Ingredients & How To:

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.


Step 2
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup
cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.


Step 3
Bake in preheated oven for 25 to 30 minutes. Do not overcook.


Step 4
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup
confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Nutella Cookies


Submitted by Giavanna Cruz




Ingredients & How To:




● The ingredients are simple, all you need is flour, an egg, and of course Nutella!
● Preheat oven to 350 degrees

● Add 1 cup of Nutella to a bowl

● Add 1 cup flour
● And one large egg

● Mix into dough

● Then roll into balls
● Place in oven for 8-10 minutes

● Add powder sugar at the end for finishing touches!

Peanut Butter Cookies How to:


Submitted by Grace Romanowski
● Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
● In a large bowl, add in the butter, peanut butter, brown sugar, and granulated sugar.
Beat with a hand mixer on medium until light and fluffy. Scrape down the sides of the
Ingredients: bowl.
● Add in the eggs and vanilla extract. Continue to beat on medium until the eggs are
incorporated.
● 3/4 cup butter room temperature ● In a separate bowl, add the baking soda, baking powder, salt, and flour. Whisk to
● 1 1/4 cup creamy peanut butter combine.
● 1 1/2 cup light brown sugar packed ● Add the flour mixture to the wet ingredients and beat on medium just until the flour is
● 1/2 cup granulated sugar incorporated. The cookie dough will be slightly stiff.
● 2 large eggs ● Using a 1 tablespoon or 1 1/2 tablespoon cookie scoop, scoop the cookie dough into
● 2 teaspoons vanilla extract your hand and roll into a ball.
● 1/2 teaspoon baking soda ● Place on the parchment paper. Leave an inch of space between the cookie dough balls.
● 1 teaspoon baking powder ● Place in the preheated oven and bake for 12 to 14 minutes until the edges are golden
● 1/4 teaspoon salt and the tops are set.
● 2 3/4 cups all-purpose flour ● Remove from the oven and immediately place a Hershey Kiss in the center of each
● 42 Hershey Kisses unwrapped cookie.
● Let cool for 10 to 15 minutes and place on a paper towel lined counter or wire rack to
cool completely.
● Store in an airtight container at room temperature. Don’t stack the cookies because
the chocolate kisses will be very soft.

Tacos


Submitted by Ronnie Marinelli




Ingredients:
How to:


● 1 lb lean ground beef
● 1 medium onion, chopped ● Heat oven to 250°F. In large skillet, brown ground beef and
● 1 teaspoon chili powder onion over medium heat for 8 to 10 minutes or until beef is
● ½ teaspoon salt thoroughly cooked, stirring frequently. Drain.
● ½ teaspoon garlic powder ● Stir in chili powder, salt, garlic powder and tomato sauce.
● 1 can (8 oz) tomato sauce Reduce heat to low; cover and simmer 10 minutes.
● 12 Old El Paso™ crunchy taco shells ● Meanwhile, place taco shells on ungreased cookie sheet.
● 1 ½ cups shredded Cheddar cheese (6 oz) Heat at 250°F. for 5 minutes.
● 2 cups shredded lettuce ● To assemble tacos, layer beef mixture, cheese, lettuce and
● 2 medium tomatoes, chopped tomatoes in each taco shell. Serve with salsa; top with sour
● ¾ cup Old El Paso™ Thick 'n Chunky salsa cream.
● ¾ cup sour cream, if desired

Mashed Potatoes


Submitted by Thomas Corker How to:


● In a large pot, cover potatoes with water and add a

Ingredients: generous pinch of salt. Bring to a boil and cook until
totally soft, 16 to 18 minutes. Drain and return potatoes
to pot.
● 3 lb. potatoes (about 4 large, combo of russets
● Use a potato masher to mash potatoes until smooth.
and Yukon Golds)
● Meanwhile, in a small saucepan, melt butter and milk
● Kosher salt
until warm.
● 1 stick butter, plus 2 tablespoons for garnish
● Pour over warm milk-butter mixture and stir until
● 1/2 c. milk
completely combined and creamy. Add sour cream and
● 1/2 c. sour cream
stir until combined.
● Freshly ground black pepper
● Season mashed potatoes generously with salt and
pepper.
● Transfer potatoes to a serving bowl and top with

remaining two tablespoons butter. Season with more
pepper before serving.

Chocolate Chip Cookies


Submitted by Logan Nichols





Ingredients: How to:


● 2 ½ cup flour
● 1 tsp baking powder In a bowl combine flour, baking soda and salt,

● 1 tsp salt in a large bowl, combine butter, sugar, brown

● 1 cup softened butter sugar, and vanilla. Beat until creamy, beat eggs
● ¾ cup sugar then add flour mixture and mix well. Stir in

● ¾ cup brown sugar chocolate chips, drop onto an ungreased
● 1 tsp vanilla cookie sheet and bake.

● 2 eggs

● Semi sweet chocolate chips

Stuffing How to:


Submitted by Brooke Priest
1. You can dry your bread cubes two ways:
2. Place your bread cubes in a large bowl and them them sit on the
counter covered for 1-2 days to dry out. Stir the bread cubes every
Ingredients: once in a while.

3. If you don't have time to air-dry your bread, you can toast them. Lay

● 1 lb bread cut into 1-inch cubes - about 12 cups bread cubes on baking sheets in a single layer and toast at 250
degrees for 45-60 minutes stirring every once in a while. Transfer
● 3/4 cup unsalted butter
bread cubes to a large bowl.
● 2 cups chopped yellow onion
4. Preheat oven to 350 degrees and spray a 9x13 baking dish with
● 1 1/2 cups chopped celery
cooking spray.
● 1/4 cup chopped Italian parsley 5. In a skillet, melt the butter and add the onion and celery. Sautee
● 1 tablespoon minced fresh sage until vegetables are soft. Pour mixture into the bowl with the bread.

● 1 tablespoon minced fresh rosemary Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir
● 1 tablespoon minced fresh thyme (sticks discarded) together.
6. In a medium bowl, whisk the eggs. Add the chicken broth and whisk
● 1 1/2 teaspoons kosher salt
together. Pour mixture over bread cubes and mix well. Pour into
● 1 teaspoon ground pepper
prepared baking dish. Cover with foil and bake for 35 minutes.
● 2 large eggs
Remove foil and bake for another 10-15 minutes until top is golden
● 2 cups reduced sodium chicken broth brown.

Thanksgiving Salad


Submitted by Kaylee Lorenzetti




Ingredients & How To:



● Mix of lettuce (I use chopped roman but whatever you prefer)

● Chop up roasted sweet potatoes
● Throw some more greens in like spinach
● Chickpeas
● Dried cranberries

● Feta cheese chunks
● Sunflower seeds
● Avocado

● You can use any dressing I usually top my salad with lemon juice
and red wine vinegar with himalayan salt and some pepper.

Apple Pie


Submitted byNathan Micknick





Ingredients: How to:




● Preheat oven to 425 degrees F (220 degrees C). Melt
● 1 recipe pastry for a 9 inch double crust pie the butter in a saucepan. Stir in flour to form a paste.

● ½ cup unsalted butter Add water, white sugar and brown sugar, and bring to a
● 3 tablespoons all-purpose flour boil. Reduce temperature and let simmer.

● ¼ cup water ● Place the bottom crust in your pan. Fill with apples,
● ½ cup white sugar mounded slightly. Cover with a lattice work crust.
● ½ cup packed brown sugar Gently pour the sugar and butter liquid over the crust.

● 8 Granny Smith apples - peeled, cored and Pour slowly so that it does not run off.
● Bake 15 minutes in the preheated oven. Reduce the
sliced
temperature to 350 degrees F (175 degrees C).
Continue baking for 35 to 45 minutes, until apples are
soft.

Blueberry Pie How to:


Submitted by Logan Fuga
● Step 1

Preheat oven to 375 degrees F (190 degrees C).
Ingredients: ● Step 2



● ¾ cup white sugar Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over

● 3 tablespoons cornstarch blueberries.

● ¼ teaspoon salt ● Step 3

● ½ teaspoon ground cinnamon Line pie dish with one pie crust. Pour berry mixture into the

● 4 cups fresh blueberries crust, and dot with butter. Cut remaining pastry into 1/2 -

● 1 recipe pastry for a 9 inch double crust pie 3/4 inch wide strips, and make lattice top. Crimp and flute

● 1 tablespoon butter edges.

● Step 4

Bake pie on lower shelf of oven for about 50 minutes, or

until crust is golden brown.

Tomato Soup & Grilled Cheese Rollups


Submitted by Anthony Voglino





How to:
Ingredients:


● Preheat oven to 375
● Croissant dough
● Roll up slice of cheese into each croissant roll
● Cheese
● Put in oven and bake 8-10 minutes
● Tomato soup
● MIx tomato soup and milk and soup with a
● Milk
whisk and heat to desired temperature

● Cool rolls and soup for 3 minutes and enjoy

Stuffed Peppers How to:


Submitted by Noah Grover
● Heat oven to 350°F.
● Cut thin slice from stem end of each bell pepper to
remove top of pepper. Remove seeds and
Ingredients: membranes; rinse peppers. If necessary, cut thin slice

from bottom of each pepper so they stand up
● 4 large bell peppers (any color) straight. In 4-quart Dutch oven, add enough water to
● 1 lb lean (at least 80%) ground beef cover peppers. Heat to boiling; add peppers. Cook
● 2 tablespoons chopped onion about 2 minutes; drain.
● 1 cup cooked rice ● In 10-inch skillet, cook beef and onion over medium
● 1 teaspoon salt heat 8 to 10 minutes, stirring occasionally, until beef
● 1 clove garlic, finely chopped is brown; drain. Stir in rice, salt, garlic and 1 cup of
● 1 can (15 oz) Muir Glen™ organic tomato sauce the tomato sauce; cook until hot.
● ¾ cup shredded mozzarella cheese (3 oz) ● Stuff peppers with beef mixture. Stand peppers
upright in ungreased 8-inch square glass baking dish.
Pour remaining tomato sauce over peppers.
● Cover tightly with foil. Bake 10 minutes. Uncover and
bake about 15 minutes longer or until peppers are
tender. Sprinkle with cheese

Pumpkin Mashed Potatoes


Submitted by Peyton Martin




How to:
Ingredients:


1. Peel your potatoes and cut them. Melt your
● 2 lbs. russet potatoes,
● 1 cup canned pumpkin butter. Soften your cream cheese
● 2 Tbsp. butter, 2. Boil water and add in your potatoes. Once
● 4 oz. cream cheese, water is boiling again, drain out water.
● 1/4 cup milk 3. Mix together your melted butter and
● Salt and pepper softened cream cheese. Next add in your
● Nutmeg and cinnamon potatoes, milk, salt, and pepper with an
electric mixer. Start on low, then build up to
high; Should take about 5 minutes.
4. Put back on the stove (low heat) and mix in
two small pinches of both nutmeg and
cinnamon.

Cranberry Sauce


Submitted by Devan Hughes





Ingredients & How To:



Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a
small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan

and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are
soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about
12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and

pepper to taste and cool to room temperature before serving.

Chocolate Chip Cookies


Submitted by Margaret Pittsman



How to:
Ingredients:

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

● 1 cup butter, softened creamy. Add eggs, one at a time, beating well
● ¾ cup granulated sugar after each addition. Gradually beat in flour
● ¾ cup packed brown sugar mixture. Stir in morsels and nuts. Drop by
● 1 teaspoon vanilla extract rounded tablespoon onto ungreased baking
● 2 large eggs sheets.

● 2 cups NESTLE® TOLL HOUSE® Semi-Sweet ● Bake for 9 to 11 minutes or until golden brown.
Chocolate Morsels Cool on baking sheets for 2 minutes; remove to
● 1 cup chopped nuts wire racks to cool completely.

Chicken & Rice


Submitted by Makayla Smith

How to:


Ingredients: 1) Add cream of chicken, cream of mushroom,


and cream of celery into a bowl along with 2
● Boneless skinless chicken breasts
cups of water. Mix well.
● Rice
2) Add this to a large casserole pan
● 1 can cream of mushroom
3) Add chicken and baby carrots
● 2 cans cream of celery soup
4) Bake
● 2 cans cream of chicken
5) Cook rice when there is 20 minutes left on
● White rice
chicken
● Baby carrots
6) Take out chicken and add over rice
7) Enjoy

Apple Pie


Submitted by Rhianna Turner





Ingredients: How to:




● Preheat oven to 425 degrees F (220 degrees C). Melt
● 1 recipe pastry for a 9 inch double crust pie the butter in a saucepan. Stir in flour to form a paste.

● ½ cup unsalted butter Add water, white sugar and brown sugar, and bring to a
● 3 tablespoons all-purpose flour boil. Reduce temperature and let simmer.

● ¼ cup water ● Place the bottom crust in your pan. Fill with apples,
● ½ cup white sugar mounded slightly. Cover with a lattice work crust.
● ½ cup packed brown sugar Gently pour the sugar and butter liquid over the crust.

● 8 Granny Smith apples - peeled, cored and Pour slowly so that it does not run off.
● Bake 15 minutes in the preheated oven. Reduce the
sliced
temperature to 350 degrees F (175 degrees C).
Continue baking for 35 to 45 minutes, until apples are
soft.

Apple Crisp


Submitted by Lily Carey How to:


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

Pancakes


Submitted by Jacob Begin





Ingredients: How to:



● 1 1/2 cups all-purpose flour In a large bowl, sift together the flour, baking powder, salt and
● 3 1/2 teaspoons baking powder sugar. Make a well in the center and pour in the milk, egg and
● 1 teaspoon salt melted butter; mix until smooth.
● 1 tablespoon white sugar
● 1 1/4 cups milk Heat a lightly oiled griddle or frying pan over medium high
● 1 egg heat. Pour or scoop the batter onto the griddle, using

● 3 tablespoons butter, melted approximately 1/4 cup for each pancake. Brown on both sides
and serve hot.

Peppermint Cookies How to:


Submitted by Dylan Patuk
● Preheat oven to 350°F. Line two baking sheets with
parchment paper.
● In a small bowl combine flour, baking soda and salt. Set aside.
Ingredients: ● In a large bowl, using a hand mixer or stand mixer, beat butter
and both sugars for 1-2 minutes, scraping the bowl as needed.
Add egg and peppermint extract and beat until combined.
▢ 1 1/2 cups all purpose flour ● Slowly add the flour mixture, beating until just combined. Add
▢ 1 teaspoon baking soda 1 cup of mint chips/Andes/chocolate chips (the rest will be
▢ 1/4 teaspoon salt
reserved for topping the cookies).
▢ 1/2 cup unsalted butter , softened slightly ● Scoop golf ball sized portions of dough (approximately 2
▢ 1/2 cup light brown sugar, packed
tablespoons) and place them a couple inches apart on the
▢ 1/4 cup granulated sugar
▢ 1 large egg cookie sheets. Using the remaining 1/2 cup mix-ins, top each
▢ 1/2 teaspoon pure peppermint extract ball of dough with a few chips/candies (this makes for a
▢ 1 1/2 cups mint chips, chocolate chips and/or chopped Andes candies prettier cookie).
● Bake the cookies for 7-10 minutes until the edges are just
beginning to turn golden brown and the very center is still
slightly underdone. Rotate the baking sheets halfway through
cooking time, if necessary.
● Place the baking sheets on wire racks and allow the cookies to
cool completely.

Lasagna


Submitted by Autumn Vincent How to:



● Cook noodles according to package directions; drain. Meanwhile,
Ingredients: in a Dutch oven, cook sausage, beef and onion over medium heat
8-10 minutes or until meat is no longer pink, breaking up meat
● 9 lasagna noodles into crumbles. Add garlic; cook 1 minute. Drain.
● 1-1/4 pounds bulk Italian sausage
● Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons
● 3/4 pound ground beef parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil.
● 1 medium onion, diced
Reduce heat; simmer, uncovered, 30 minutes, stirring
● 3 garlic cloves, minced occasionally.
● 2 cans (one 28 ounces, one 15 ounces) crushed tomatoes
● In a small bowl, mix egg, ricotta cheese and remaining parsley and
● 2 cans (6 ounces each) tomato paste salt.
● 2/3 cup water
● Preheat oven to 375°. Spread 2 cups meat sauce into an
● 2 to 3 tablespoons sugar ungreased 13x9-in. baking dish. Layer with 3 noodles and a third
● 3 tablespoons plus 1/4 cup minced fresh parsley, divided
of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and
● 2 teaspoons dried basil 2 tablespoons Parmesan cheese. Repeat layers twice. Top with
● 3/4 teaspoon fennel seed
remaining meat sauce and cheeses (dish will be full).
● 3/4 teaspoon salt, divided
● Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or
● 1/4 teaspoon coarsely ground pepper
until bubbly. Let stand 15 minutes before serving.
● 1 large egg, lightly beaten
● 1 carton (15 ounces) ricotta cheese
● 4 cups shredded part-skim mozzarella cheese
● 3/4 cup grated Parmesan cheese

Apple Pie


Submitted by Thomas Doran
How to:



Ingredients: ● Preheat oven to 400°F. Prepare pie crusts as

directed on package for two-crust pie using 9-inch
● 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts) pie plate.
● 1/2 cup sugar ● Mix sugar, cornstarch and cinnamon in small bowl.
● 2 tablespoons cornstarch Sprinkle over apples in large bowl; toss to coat
● 2 teaspoons McCormick® Ground Cinnamon well. Spoon into pastry-lined pie plate. Dot with
● 1 1/2 pounds apples, such as Granny Smith or Golden butter. Top with second pie crust. Seal and flute
Delicious, peeled and thinly sliced (about 4 apples)
edge. Cut small slits in top crust. Mix egg white and
● 1 tablespoon butter
water in small bowl. Brush crust with egg wash and
● 1 egg white, lightly beaten
sprinkle with additional sugar, if desired.
● 1 tablespoon water
● Bake 45 to 50 minutes or until crust is golden
brown and filling is bubbly. Cool on wire rack.
● Test Kitchen Tip: After 15 to 20 minutes of baking,
cover edge of crust with strips of foil to prevent
excessive browning.

Mashed Potatoes


Submitted by Nadia Demchak





Ingredients & How To:



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.

How to:
Banana Bread


Submitted by Sarah McLain ● Heat the oven to 350°F and prep the pan. Arrange a rack in the bottom third of the oven and
heat to 350°F. Line an 8x5-inch loaf pan with parchment paper, letting the excess hang over the
long sides to form a sling. Spray the inside with cooking spray. → If using nuts, toast them in the
oven for 10 minutes as the oven is pre-heating.
● Melt the butter. Melt the butter in the microwave or over low heat on the stovetop. →
Ingredients: Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream
it with the sugar in a stand mixer in the next step.
● Combine the butter and sugar. Place the melted butter and sugar in a large bowl and whisk
until combined. (Or cream the softened butter and sugar in a mixer until fluffy.)
● Cooking spray
● Add the eggs. Crack the eggs into the bowl. Whisk until completely combined and the mixture
● 8 tablespoons (1 stick) unsalted butter is smooth.
● 1 cup granulated sugar ● Add the milk and vanilla. Whisk the milk and vanilla into the batter.
● Mash in the bananas. Peel the bananas and add them to the bowl. Using the end of the whisk or
● 2 large eggs
a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you
● 1/4 cup milk prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no
● 1 teaspoon vanilla extract more lumps remain, and then whisk them into the batter.
● Add the flour, baking soda, and salt. Measure the flour, baking soda, and salt into the bowl.
● 3 medium bananas, very ripe
Switch to using a spatula and gently stir until the ingredients are just barely combined and no
● 2 cups all-purpose flour more dry flour is visible.
● 1 teaspoon baking soda ● Fold in the nuts or chocolate, if using. Last but not least, scatter the nuts or chocolate over the
batter and gently fold them in.
● 1/4 teaspoon salt
● Pour the batter into the pan. Pour the batter into the prepared loaf pan, using the spatula to
● 1/2 cup chopped nuts or chocolate chips (optional) scrape all the batter from the bowl. Smooth the top of the batter.
● Bake for 50 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some
yellow interior peeking through and a toothpick or cake tester inserted into the middle comes
out clean, 50 to 65 minutes. Baking time will vary slightly depending on the moisture and sugar
content of your bananas — start checking around 50 minutes and then every 5 minutes after.
● Cool in the pan for 10 minutes. Set the loaf, still in the pan, on a wire cooling rack. Let it cool for
10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
● Remove from pan and cool another 10 minutes.

Cranberry Sauce


Submitted by Kyle Lidy





Ingredients & How To:



Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl.

Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat,
stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the

heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in
the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

Chicken Parmesan


Submitted by Hayley Nolan



How to:
Ingredients:


● Place the chicken in a 2-quart shallow baking dish.
● 1 1/4 pound skinless, boneless chicken breast Top the chicken with the sauce. Sprinkle with the
halves mozzarella cheese and Parmesan cheese.
● 2 cup Prego® Traditional Italian Sauce or Fresh
Mushroom Italian Sauce
● 1/2 cup shredded mozzarella cheese
● 2 tablespoons grated Parmesan cheese ● Bake at 400°F. for 25 minutes or until the chicken

● 8 ounces (1/2 of a 1-pound package) spaghetti, is cooked through. Serve the chicken and sauce
cooked and drained (about 4 cups) with the spaghetti.

How to:
Pumpkin Pie


Submitted by Stephanie Rissmiller ● Preheat oven to 325 degrees F (165 degrees C). Wrap the outside of a
springform pan with aluminum foil.
● Combine graham crackers, cocoa powder, 1 cup sugar, and butter in a food
Ingredients: processor and pulse to fine consistency. Press into the bottom of a 9-inch
springform pan.
● Bake in the preheated oven until lightly browned and toasted, about 15
Crust: minutes.
● 1 ½ cups coarsely crushed graham cracker pieces
● Remove crust from oven and spread chocolate chips in a single layer over the
● 1 ½ cups unsweetened cocoa powder crust bottom, leaving 1/2-inch rim at edges; cool to room temperature.
● 1 cup white sugar
● Beat cream cheese in a large bowl with an electric mixer until light and fluffy,
● ¼ cup butter, melted scraping sides frequently to ensure evenness and no lumps. Beat in 1 1/2 cup
● 1 cup chocolate chips
sugar, vanilla extract, and maple extract; add pumpkin puree and beat to
combine. Add eggs, one at a time, mixing until incorporated and scraping the
Filling:
bowl each time. Add cinnamon, ginger, nutmeg, and salt; beat once more until
● 3 (8 ounce) packages cream cheese, room temperature well distributed.
● 1 ½ cups white sugar
● Pour filling over cooled crust. Place pie pan in a baking dish and gently pour
● 1 teaspoon vanilla extract boiling water into the baking dish to come half-way up sides of the springform
● 1 teaspoon maple extract
pan.
● 1 (15 ounce) can pumpkin puree
● Bake in preheated oven until edges are puffed and surface of cheesecake is
● 4 eggs, at room temperature
firm except for a small spot in the center that will jiggle when the pan is gently
● 1 ¼ teaspoons ground cinnamon shaken, about 55 minutes. Turn off heat and allow the cheesecake to cool to
● ½ teaspoon ground ginger
room temperature in the oven with the door open, about 1 hour. Refrigerate
● ½ teaspoon ground nutmeg until completely chilled, about 2 hours.
● ¼ teaspoon salt

Chocolate Cake


Submitted by Joshua Doyle



Ingredients & How To:


● Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).
● Put 200g chopped dark chocolate in a medium pan with 200g butter.
● Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.
● Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway
through.
● Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa
powder, and squash out any lumps.
● Beat 3 medium eggs with 75ml buttermilk.
● Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.
● Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel
firm (don’t worry if it cracks a bit).
● Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.
● To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat
until it is about to boil.
● Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but
still pourable.
● Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps
with a palette knife.
● Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4

Chocolate Chip Cookies


Submitted by Alexis Tolerico

How to:


Ingredients: ● Preheat oven to 375 degrees F. Line a baking pan with parchment paper

and set aside.
● 1 cup salted butter* softened ● In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
● 1 cup white (granulated) sugar ● Cream together butter and sugars until combined.
● 1 cup light brown sugar packed ● Beat in eggs and vanilla until fluffy.
● 2 tsp pure vanilla extract ● Mix in the dry ingredients until combined.
● 2 large eggs ● Add 12 oz package of chocolate chips and mix well.
● 3 cups all-purpose flour ● Roll 2-3 TBS (depending on how large you like your cookies) of dough at
● 1 tsp baking soda a time into balls and place them evenly spaced on your prepared cookie
● ½ tsp baking powder sheets. (alternately, use a small cookie scoop to make your cookies).
● 1 tsp sea salt*** ● Bake in preheated oven for approximately 8-10 minutes. Take them out
● 2 cups chocolate chips (or chunks, or chopped chocolate) when they are just BARELY starting to turn brown.
● Let them sit on the baking pan for 2 minutes before removing to cooling
rack.

How to:
Macaroni and Cheese ● Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set


Submitted by Zoe Best aside.
● Bring a large pot of salted water to a boil. When boiling, add dried pasta and
cook 1 minute less than the package directs for al dente. Drain and drizzle
with a little bit of olive oil to keep from sticking.
● While water is coming up to a boil, grate cheeses and toss together to mix,
Ingredients: then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups
for the inner layer, and 1 1/2 cups for the topping.
● Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk
● 1 lb. dried elbow pasta
to combine. Mixture will look like very wet sand. Cook for approximately 1
● 1/2 cup unsalted butter minute, whisking often. Slowly pour in about 2 cups or so of the milk/half
● 1/2 cup all purpose flour
and half, while whisking constantly, until smooth. Slowly pour in the
● 1 1/2 cups whole milk remaining milk/half and half, while whisking constantly, until combined and
● 2 1/2 cups half and half
smooth.
● 4 cups grated medium sharp cheddar cheese - divided ● Continue to heat over MED heat, whisking very often, until thickened to a
(measured after grating)
very thick consistency. It should almost be the consistency of a semi thinned
● 2 cups grated Gruyere cheese - divided (measured after out condensed soup.
grating)
● Remove from the heat and stir in spices and 1 1/2 cups of the cheeses,
● 1/2 Tbsp. salt stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir
● 1/2 tsp. black pepper
until completely melted and smooth.
● 1/4 tsp. paprika
● In a large mixing bowl, combine drained pasta with cheese sauce, stirring to
combine fully. Pour half of the pasta mixture into the prepared baking dish.
Top with 1 1/2 cups of grated cheeses, then top that with the remaining
pasta mixture.
● Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes,
until cheesy is bubbly and lightly golden brown.

Mashed Potatoes


Submitted by Madison Miller





Ingredients: How to:



● 3 lb. russet potatoes ● Peel, cut, and boil potatoes until soft

● 1 stick butter ● Hand mash potatoes

● kosher salt ● add in butter, salt, milk, and pepper
● 1/2 cup milk
● mix together until you get the desired
● black pepper
consistency