•COOK BOOK•

SENIORS CLASS OF 2015-2016 ZUCCHINI QUICHE

3 cups zucchini sliced and quartered (3 cups of broccoli florets may be substituted) 1 small onion chopped 4 eggs beaten ½ cup vegetable oil ½ cup grated Parmesan or Romano cheese or cheddar cheese ½ teaspoon salt Pepper to taste 1 cup Bisquick 1 teaspoon parsley flakes ½ teaspoon or oregano

Preheat oven to 350 degrees. Mix all ingredients together and put into greased casserole dish. Cook for at least 30 minutes or until top is golden brown. My mother, Mary Napolitano, and her long time friend, Ann Curci, concocted this dish with love and enthusiasm. Served with a green •Zucchini Quiche salad, it is a meal fit for a king. •Breakfast Sausage Quiche BREAKFAST SAUSAGE QUICHE •Blueberry Muffins Simply substitute broccoli florets or 16 ounces of ground •Fruit Salad round or 16 ounces of breakfast sausage for zucchini and add ½ cup of parmesan cheese or shredded cheddar cheese. Sauté ground round or sausage in a skillet first, •Yogurt Fruit Dip dice cooked sausage and add to mixture. YOGURT FRUIT DIP

12 ounces of yogurt 12 ounces of cool whip 1/2 teaspoon cinnamon BLUEBERRY BUTTERMILK MUFFINS 2 tablespoons of honey

2 ½ cups all-purpose flour Directions: 2 ½ teaspoons baking powder Equal parts Cool Whip or whipped cream 1 cup sugar and plain or vanilla fat-free yogurt. Add 1 /4 teaspoon salt cinnamon and honey to taste. Sprinkle 1 cup buttermilk cinnamon on top for presentation and 2 eggs, beaten you’re done!! ¼ pound butter, melted and browned 1 ½ cups fresh or dry-pack frozen blueberries, rinsed and drained

Directions: Sift dry ingredients together into large bowl. Make a well, add buttermilk, eggs and butter, which has been melted and browned slightly. Mix well. Fold in blueberries. Fit well-greased muffin tins half full and bake at 400 degrees for 20 minutes. Makes 24. CHICKEN FAJITAS 15 Servings

•CHICKEN FAJITAS 8 chicken breasts •BLACK BEAN CORN SALSA 4 tablespoons olive oil 2 limes •SALSA 1 tablespoon dried cilantro or ¼ cup fresh cilantro •GUACAMOLE 1 tablespoon garlic powder 1 teaspoon salt •PICO DE GALLO 1 teaspoon black pepper •STRAWBERRY OATMEAL BARS 3 bell peppers thinly sliced 1 large onion sliced 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons olive oil

Marinate chicken in olive oil mixture. Place in Ziploc bag and refrigerate overnight, if possible. Sauté the chicken breasts in a hot skillet. Cook approximately 4- 5 minutes per side. Tilapia may be used as well as or instead of chicken. Protein may be grilled instead of sautéed.

Slice peppers and onions. Place oil in baking pan; add peppers and onions. Season vegetables and toss to coat. Bake at 350 degrees for 20 minutes.

Slice chicken breasts and serve with onions and peppers. Place on a flour tortilla which has been heated and serve. Garnish with tomato salsa or black bean/corn salsa. Salsa

1 small can Rotelle 1 15 oz. can diced tomatoes 1green onion Black Bean Corn Salsa 3 cloves garlic 1 tablespoon fresh cilantro 2 15 oz. cans black beans 1 jalapeno 1 lime (juice and zest) 1 16 oz pkg. frozen corn or canned corn salt and black ground pepper to taste 1 small red onion diced 3 Roma tomatoes seeded and diced Place all ingredients in a blender 2 pickled jalapeno peppers seeded and diced and puree mixture. Eat with chips and enjoy! 1 bell pepper diced ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon ground cumin 2 tablespoons cider vinegar 2 tablespoons fresh cilantro or 1 tablespoon dried cilantro

Place corn in baking sheet and cook for 10 minutes in 350 degree oven. Add remaining ingredients; toss and refrigerate for at least 1 hour. Serve with fajitas and chips. This is heart healthy and absolutely delicious!!!!!

Guacamole

6 avocados 3 Roma tomatoes (remove seeds and dice) 3 green onions (minced) 3 garlic cloves (minced) Pico de Gallo 3 tablespoons fresh cilantro (minced) 2 limes (use zest of one and juice of both) 6 Roma tomatoes diced and seeded 1 teaspoon cayenne pepper 1 small onion diced 1 teaspoon cumin 2 cloves garlic minced salt and black ground pepper to taste 1 jalapeno diced 2 teaspoons fresh cilantro minced Place scooped avocado and lime juice in a large zest of 1 lime bowl, toss together and mash. Add lemon zest, ½ lime juiced garlic, onion, salt, pepper, cumin, and cayenne 1 tablespoon olive oil and mix well. Fold in tomatoes and cilantro; salt and pepper to taste refrigerate and serve. Place first five ingredients in a bowl. Add lime juice, lime zest, olive oil, salt and pepper. Toss together and serve immediately. STRAWBERRY OATMEAL BARS

1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan 1 1/2 cups all-purpose flour 1 1/2 cup oats 1 cup packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt One 10 to 12-ounce jar strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares. Pasta Primavera with Grilled Chicken and Roasted Vegetables

5 carrots, peeled, cut diagonally •PASTA PRIMAVERA WITH 4 medium zucchini, cut diagonally 2 red bell peppers GRILLED CHICKEN AND 4 yellow squash 2 heads broccoli, cut into thin florets ROASTED VEGETABLES 1 large red or yellow onion, thinly sliced 4 cloves garlic, minced •CROSTINI ¼ cup olive oil Kosher salt and freshly ground pepper •Banana Pudding Fresh basil and parsley 1 carton grape or cocktail tomatoes or 1 can (28 oz.) crushed or diced tomatoes 2 pounds penne, whole wheat rotelle or spaghetti Parmesan to taste Using a Ziploc bag, marinate 6 chicken breasts in ¼ cup olive oil, 2 cloves minced garlic, salt, pepper, ½ teaspoon dry basil, 1 tablespoon minced fresh parsley and juice of 1 fresh lemon. Cook on outdoor grill until done. Slice and serve on top of pasta primavera.

Preheat oven to 400 degrees. Coat a large pan with Pam and olive oil. Place the red onion and garlic in a pan and roast until the onion is translucent. Add the garlic, carrots and broccoli, and cook for approximately 5 minutes; add zucchini, yellow squash, bell peppers, salt, pepper and herbs. If red sauce is preferred add crushed tomatoes to mixture. Meanwhile, place water in a large pot; add salt and bring to a boil. Add pasta. Cook for approximately 8 minutes, until al dente. Drain pasta and toss with vegetable mixture, saving at least 1 cup of pasta water,. If pasta is too dry, add pasta water. Top pasta with diced chicken, sprinkle with Parmesan and serve immediately. CROSTINI BANANA PUDDING 1 loaf French bread or baguette 8 ounces sour cream olive oil 1 (8 ounce) container frozen whipped topping, thawed or 1 cup fresh garlic clove or garlic powder fresh whipped cream (change per MD) Romano Chese 1 (5 ounce) package instant vanilla pudding mix 2 fresh parsley leaves or dried parsley flakes 1 (16 ounce) package vanilla wafer cookies 4 bananas, peeled and sliced Cut bread diagonaly into 1/8 inch slices; rub bread with cut garlic clove. Brush bread with olive oil In large bowl combine sour cream, whipped topping, pudding and sprinkle with parsley, garlic powder (if not using mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of fresh garlic), and grated chese. Bake in 350 degre oven pudding mixture, then a layer of bananas. Repeat until all on parchment covered baking shet. ingredients are used. Refrigerate until serving. Remove from oven when bread is crunchy and golden. Fish in Foil or Parchment

•FISH IN FOIL 14 6 ounce of Tilapia 1/4 cup parsley •OVEN ROASTED POTATOES 1 tablespoon Garlic Powder •TURTLE CAKE Cajun Seasoning to taste Pam 1/4 cup Olive Oil 5 Green and Red Bell Peppers 1 large Red Onion 6 Oranges Salt and pepper to taste

Place fish on aluminum foil sprayed with non-stick cooking spray. Top with 1 tablespoon of olive oil. Sprinkle with spices and top with vegetables and fruit of your choice. Bake in 350 degree oven for 10-15 minutes. Oven Roasted Potatoes Turtle Cake

7 large baking potatoes 1 Duncan Hines chocolate cake mix PAM cooking spray 1 teaspoon cinnamon (optional) 1 tablespoon garlic powder 1 tablespoon salt 1 bag Nestlé’s Chocolate morsels 2 teaspoons pepper 1 container Smucker’s caramel sauce 3 tablespoons olive oil 1 can Duncan Hines chocolate frosting ¼ cup minced parsley

Preheat oven to 400 degrees. Wash/ scrub potatoes and slice into wedges. Spray large baking pan with PAM and place potatoes into the pan; sprinkle potatoes with next four ingredients and toss so each potato slice is evenly coated. Approximately 35 minutes into the cooking process, sprinkle the parsley over the potatoes and toss until crisp and tender. Follow directions on cake box and add cinnamon. Place ½ of the batter in a greased 9x13 pan. Bake in 350 degree oven for approximately 10-15 minutes. Cake should no longer be watery in center. Remove cake from oven and drizzle with caramel sauce; cover with chocolate morsels and the remaining batter. Bake for approximately 15 more minutes. Once removed from •FRITTATA the oven; allow cake to cool for 15 minutes. Drizzle additional caramel sauce on top of cake; place icing in microwave for 20-30 seconds. Once the icing is •BANANA NUT MUFFINS softened, pour over cake and smooth with knife. Drizzle additional caramel on top. Make a design. •KING AUTHOR BISCUITS Pecans may be added to the cake batter as well as the top of cake after it has been baked and topped with icing and caramel sauce. If the caramel sauce is poured instead of drizzled, the cake will become a spoon cake and it will be impossible to cut it. Serve warm with vanilla ice cream. Frittata Banana Nut Muffins

12 eggs ½ cup vegetable oil ¼ cup milk 1 ½ cups sugar (I add a touch less) ¼ cup fresh basil 2 well beaten eggs 1 bell pepper diced ¼ teaspoon salt 1 small onion diced 1 ½ cups sifted flour 1 large tomato seeded and diced 1 teaspoon baking soda 2 cloves garlic minced 1/3 cup buttermilk ¼ cup Romano cheese 3 very ripe bananas, mashed 2 medium russet potatoes cut and cubed 1 cup chopped walnuts (optional) ¼ teaspoon salt ¼ teaspoon pepper Mix sugar and oil together. Add eggs and 2 tablespoons olive oil mix well. Mix salt, flour, and soda Pam together and add to sugar mixture. Add buttermilk, bananas, and walnuts. Grease Spray a 10” non-stick oven proof each tin and fill half full. Bake at 350 skillet; add oil and heat, sauté onions degrees for approximately 30 minutes. until translucent, about 5 minutes. Add Remove muffins from pan and cool on rack. potatoes, salt, pepper and cook about 10 minutes; add diced bell pepper and tomato and cook for 5 more minutes.

Preheat the broiler. Whisk eggs, cheese, and basil to blend. Stir egg mixture into potato mixture. Cook and cover until the mixture is set, approximately 3 minutes. Place skillet under broiler and broil until top is set and golden brown, about 4 minutes. Loosen frittata with spatula, slide onto plate; cut into wedges and serve. Baking Powder Biscuits (King Arthur Flour)

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour* 1 teaspoon salt 1 tablespoon baking powder 1 to 4 tablespoons sugar (to taste; sweeter biscuits)** 4 to 6 tablespoons (2 to 3 ounces) butter or shortening 1 cup (8 ounces) milk, buttermilk, or water

Preheat your oven to 425°F.

Mix together the dry ingredients. With two knives, a pastry blender or your fingertips, cut or rub the butter or shortening in until the mixture looks like bread crumbs. Add the liquid all at once, mixing quickly and gently There are several ways to shape these for about 20 seconds until you have a soft biscuits. You can drop them by the spoonful dough. onto a lightly floured baking sheet, or for tidier shapes, fill the cups of a greased muffin tin about two-thirds full. For cut biscuits, pat the dough into a rectangle about 3/4-inch in thickness. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4-inch in thickness again. Cut into circles with a biscuit cutter for traditional, round biscuits. Or, to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench or bowl scraper.

Bake for 15 to 20 minutes, until they're lightly browned. **Yield: about twelve 2 1/2-inch biscuits. Chicken a la Parma

12 chicken breasts 11/2 cups flour Chicken A La salt and pepper to taste olive oil (cover bottom of frying Parma pan or roasting pan; heat oven to 400 degrees if oven frying) & 2 heads broccoli 1 cup shredded mozzarella Garlic Bread 1 lemon

Dredge chicken breasts in seasoned flour. Fry until golden brown. Steam broccoli; cut each stalk into 12 pieces. Place ingredients in baking pan. Cover with marinara sauce, mozzarella; sprinkle with basil and oregano. Squeeze juice of one lemon on top of chicken and broccoli casserole. Bake at 350 degrees for 25 minutes. Serve over pasta. Garlic Bread with Mozzarella

6 large garlic cloves, chopped 1/4 cup chopped fresh flat-leaf parsley or basil 1/2 teaspoon kosher salt Freshly ground black pepper 1/2 cup good olive oil 1 loaf ciabatta bread

*add mozzarella for extra flavor!

Preheat oven to 350 Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice. Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat. Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil. Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes. Meatballs •Meatballs 2 lbs. ground round •Sunday Sauce 6 large eggs 1/4 cup milk 12 slices white bread •POPEYE'S Biscuits 1 small bowl tap water 5-6 cloves garlic minced or 1 tablespoon garlic powder •Neiman Marcus Cookies ½ cup grated Romano cheese 3 teaspoons minced parsley or 2 teaspoons dried parsley 2 teaspoons kosher salt 1 teaspoon black pepper non-stick cooking spray (PAM) olive oil

Soak bread in bowl of water. Mix all ingredients together; squeeze excess water from bread and add to bowl. Use hands to blend; form handful of ingredients into a ball using a circular motion. Spray pan with PAM and place meatballs in pan. Drizzle olive oil on top of each meatball and bake in 375 degree oven. Turn on broiler for last two minutes to brown tops. Meatballs may be fried instead of baked. Sunday Sauce POPEYE'S Biscuits

6-8 cloves minced garlic 4 cup Bisquick or Pioneer biscuit mix 1 medium onion diced 8 oz. sour cream coat bottom of pot with olive oil (approximately 3 3/4 to 1 cup 7-Up soda tablespoons) 4 cans crushed tomatoes Mix together, roll out and cut into biscuits. Bake at 400 1 cup water degrees until golden. 1 medium carrot peeled and cut in half (optional) or 2 teaspoons sugar salt and pepper to taste 1 teaspoon dried basil

Add olive oil to pot. Mince garlic and dice onion. Place in pot and sauté on low to medium heat. Cook until onion is translucent. Add crushed tomatoes, water, carrot or sugar, salt, pepper and basil (crush dried basil between fingers before sprinkling on sauce). Stir mixture and simmer. Cook slowly over medium heat. Cans of whole tomatoes may be substituted for crushed; puree whole tomatoes in blender to desired consistency. Stir sauce frequently to prevent from sticking to bottom of pot. One teaspoon of sugar may be substituted for carrot. Neiman Marcus Cookies

2 cups butter 4 cups flour 2 teaspoons baking soda 2 cups sugar 5 cups blended oatmeal 24 ounces chocolate chips 2 cups packed brown sugar 1 teaspoon salt 1 (8 ounce) Hershey Bars (grated) 4 large eggs 2 teaspoons baking powder 2 teaspoons vanilla 3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into 1 inch balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden. -Sliders -Baked Beans -Oven Roasted Sweet Potatoes Sliders -Tiramisu 2 pounds ground chuck 1/4 cup worcestshirer sauce 2 teaspoons garlic powder 1/2 teaspoon salt 2 teaspoons pepper

Mix ingredients. Make patties about 2.5 inches in diameter. Grilled to desired temperature. Use slider buns if desired. Baked Beans

Oven Roasted Sweet Potatoes 1/2 an onion

3 strips of chunky bacon 7 large sweet potatoes 3 tablespoons brown sugar PAM cooking spray Tablespoon Worcestershire sauce 1 tablespoon garlic powder Bottle of maple syrup 1 tablespoon salt Ketchup 2 teaspoons pepper 2 cans of beans 3 tablespoons olive oil

¼ cup minced parsley -Sauté onion in the bacon. Cook the onions in a fry pan in bacon. Preheat oven to 400 degrees. Wash/scrub -Mix 2tablespoons of mustard potatoes and slice into wedges. Spray large -3 tablespoons of brown sugar baking pan with PAM and place potatoes into -tablespoon of whistershire sauce together the pan; sprinkle potatoes with next four with a little more than 3/4 of the bottle of ingredients and toss so each potato slice is maple syrup evenly coated. Approximately 35 minutes - 4-6 squirts of ketchup together, and add to into the cooking process, sprinkle the parsley the beans. (All while in oven) over the potatoes and toss until crisp and

tender. Bake for at 325 at least an hour- as long as possible. Enjoy! Tiramisu

35g icing sugar 225g mascarpone 1 vanilla pod, or 1 teaspoon vanilla extract 170ml double cream 4 sponge fingers 225ml cold strong coffee (espresso coffee) Grated chocolate, to decorate

Sift the icing sugar into the mascarpone. If using a vanilla pod, split it open and scrape out the seeds. Add the vanilla seeds (or vanilla extract) to the mascarpone and mix well. In a separate bowl, whisk the cream until you reach the soft peak stage. Mix the cream and mascarpone together and refrigerate if possible. Break the sponge fingers in two and very briefly dip them in the cold coffee. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture. Grate a little chocolate on top before serving. Pear Mufns with Streusel Topping

1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda -Pear Muffins with ¼ teaspoon salt 1 teaspoon grated nutmeg Streusel Topping 2 large eggs ½ cup buttermilk, or sour cream -Egg Casserole 4 tablespoons melted unsalted butter 1 cup packed light brown sugar 1 cup peeled, cored, and chopped pears -French Toast Streusel Topping: ¼ cup plus 1 tablespoon finely chopped walnuts ¼ cup plus 1 tablespoon packed light brown sugar 2 tablespoons all-purpose flour ½ teaspoon grounded cinnamon Egg Casserole Preheat the oven to 375 degrees F. Grease a 12-cup tin and set aside. 8 ounces spicy or sweet turkey sausage links, casings removed, meat crumbled 2 scallions, sliced Into a large bowl, sift together the flour, 6 large eggs and 6 large egg whites baking powder, baking soda, salt, 1 3/4 cups 1-percent milk cinnamon, and nutmeg. In another Kosher salt and freshly ground black pepper bowl, whisk together the eggs, One 9-ounce package frozen chopped spinach, thawed and buttermilk, and melted butter. Add the drained of excess liquid sugar and whisk to combine. Add to the 3/4 cup shredded Cheddar dry ingredients and mix until just 1/2 cup grated Parmesan 1/2 whole wheat baguette, cut into 3/4-inch cubes (about 4 cups) combined. Fold in the pears. Divide the Cooking spray batter among the mufn tin cups, filling each about 2/3 full. Heat a large nonstick skillet over medium heat. Add the turkey and scallions and cook, stirring to break up any large chunks, To make the streusel topping, in a small until browned and cooked through, about 10 minutes. Remove bowl, combine all the ingredients and from heat and let cool slightly. Whisk the eggs, egg whites, milk stir until well combined and crumbly. and 1/2 teaspoon each salt and pepper in a large bowl until combined. Add the cooked sausage, spinach, cheeses and bread

and toss to distribute ingredients evenly. Spray a 3-quart Sprinkle about 1 tablespoon of the casserole dish with cooking spray. Spread the egg mixture evenly crumb mixture over the top of each in the dish. Cover and refrigerate for at least 6 hours or mufn. Bake until a tester inserted into preferably overnight. Preheat the oven to 350 degrees F. Bake the a mufn comes out clean, about 25 casserole, uncovered, until set and lightly browned on top, about minutes. Remove from the oven and let 30 minutes. sit in the mufn tin for about 10 Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. minutes. Turn out onto a wire rack and Cover with foil and reheat at 350 degrees F until hot, 35 to 45 let cool slightly before serving. minutes. French Toast

1 cup half-and-half 3 large eggs 2 tablespoons honey, warmed in microwave for 20 seconds 1/4 teaspoon salt 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread 4 tablespoons butter

Watch how to make this recipe. In medium size mixing bowl, whisk together the half- and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit. Shrimp Étouffée

•SHRIMP ÉTOUFFÉE 6 tablespoons unsalted butter •CORNBREAD 1/2 cup all-purpose flour 4 cups chopped onions •KING CAKE MUFFINS 2 cups chopped green bell peppers 2 cups chopped celery 2 tablespoons minced garlic 1 (14.5-ounce) can diced tomatoes 2 bay leaves 2 teaspoons salt 1/2 teaspoon cayenne pepper 2 tablespoons Essence, recipe follows 1 quart shrimp stock (chicken broth will be substituted per MD) 3 pounds medium shrimp (21 to 25 count per pound), peeled and deveined 1/4 cup chopped parsley leaves Steamed white rice, for serving 1/2 cup thinly sliced green onion tops, for garnish Melt the butter in a large Dutch oven set over medium heat. Add the flour Cornbrea and stir continuously to make a roux. d Stir the roux over medium heat until the color of peanut butter, 5 to 7 2 cups yellow cornmeal minutes. Add the onions, bell peppers, 1 teaspoon kosher salt 1 tablespoon sugar celery, and garlic to the roux, and 2 teaspoons baking powder cook, stirring often, for 10 minutes. 1/2 teaspoon baking soda Add the tomatoes to the pot and 1 cup buttermilk season with the bay leaves, salt, 2 eggs 1 cup creamed corn cayenne, and 1 tablespoon of the 2 tablespoons canola oil Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the -Preheat oven to 425 degrees F. shrimp stock. -Place a 10-inch cast iron skillet into the oven. -In a bowl, combine the cornmeal, salt, Bring the mixture to a boil, and sugar, baking powder, and baking soda. reduce to a simmer. Cook the Whisk together to combine well. etouffee, stirring occasionally, for 45 -In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking minutes. Season the shrimp with the together to combine remaining tablespoon of Essence and thoroughly. Add the dry ingredients to add them to the pot, stirring to the buttermilk mixture and stir to evenly distribute. Cook the shrimp for combine. If the batter will not pour, add more buttermilk to the batter. 5 to 7 minutes, or until they are -Swirl the canola oil in the hot cast iron cooked through. Add the chopped skillet. Pour the batter into the skillet. parsley to the pot and stir to Bake until the cornbread is golden brown combine. and springs back upon the touch, about 20 minutes. Serve immediately over steamed white rice and garnish with sliced green onion tops. King Cake Muffins •Preheat the oven to 375 degrees. In a stand mixer- beat the cream cheese, 1/2 cup sugar, Dough: and vanilla extract until combined, set aside. 2 tubes of crescent rolls •In a bowl, combine the 1/2 cup of sugar and 1/2 cup sugar 1 Tbl cinnamon. Set aside. 1 Tbsp ground cinnamon •On a lightly floured surface, unroll both crescent roll doughs, and pinch together the For the filling: diagonal seams. If you are using the 1 block of cream cheese seamless dough sheet, cut each sheet into 1/2 cup sugar four rectangles. You should have 8 1 tsp vanilla extract rectangles of dough total. Sprinkle the cinnamon/sugar mixture over the dough, Glaze: evenly. 1 cup powdered sugar •Spread a heaping tablespoon of cream 1 Tbsp lemon juice cheese down the long end of each rectangle. 1 Tbsp water (or omit the lemon juice and •Roll up each rectangle, long ways, like a use 2 Tbl water) cigar. Pinching the ends closed. •Fold the left side over to the middle. Then fold the right side over on top of the left side. You are essential "rolling" them up, gently. •You should have what looks like a cinnamon roll, seam side up •Place the rolls, seam side up in a greased cupcake tin. •Cover with tinfoil and bake at 375 degrees for 12 minutes, then uncover and bake 12-15 minutes more. The internal temp should register at 190 degrees. •Let cool for 10 minutes before you try to remove them from the pan. While they cool, make the glaze. •Combine the powdered sugar, lemon juice, and water. •Once the cupcakes are removed from the tin, drizzle them with the glaze and sprinkle with purple, green, and gold sugar sprinkles. Fluffy Scrambled Eggs in Puff Pastry Cups

1⁄3-1⁄2 cup butter, melted 24 large eggs 1 1⁄2 teaspoons salt fresh ground black pepper or white pepper (optional and to taste) 1 1⁄4 cups half-and-half cream 1 1⁄4 cups milk (or use 2-1/2 cups all milk) 1 box Pillsbury puff pastry

Set oven to 350 degrees F (set oven rack to lowest ~Fluffy Scrambled Eggs in position). Spray a 13 x 9-inch glass baking pan with cooking Puff Pastry spray then pour the melted butter into the pan. In a bowl whisk eggs and salt until smooth and well blended. ~Scratch Pancakes Gradually whisk in the half and half and milk; pour into the baking pan. Bake uncovered for 10 minutes. Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven). Bake puff pastry cups according to directions on package. Remove center and fill with scrambled eggs. Sprinkle with parsley and cap with pastry center. Voile! "INSTANT" PANCAKES •Check to see if the griddle is hot by placing s few drops of water onto the griddle. The griddle is ready if the water dances 6 cups all-purpose flour across the surface. 1 1/2 teaspoons baking soda •Lightly butter the griddle. Wipe off thoroughly with a paper 3 teaspoons baking powder towel. (No butter should be visible.) 1 tablespoon kosher salt •Gently ladle the pancake batter onto the griddle and sprinkle 2 tablespoons sugar on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle side of the cake is 2 eggs, separated golden, gently flip the pancakes. Continue to cook 2 to 3 2 cups buttermilk minutes or until the pancake is set. 4 tablespoons melted butter •Serve immediately or remove tons towel lined baking sheet 2 cups "Instant" Pancake Mix (dry ingredients above) and cover with a towel. Hold in warm place for 20-30 minutes. 1 stick butter, for greasing pan 2 cups fresh fruit, if desired

•Combine all of the dry ingredients in a lidded container. Shake mix. (Use mix within 6 months.) •Heat an electric griddle or frying pan to 360 degrees F. Heat oven to 200 degrees F. •Whisk together egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter. •Combine the buttermilk mixture with the egg yolk mixture in. Large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mic the batter just enough to bring everything together. Don't try to work all the lumps out. Fresh Roasted Tomato Basil Soup with a Twist

•TOMATO BASIL SOUP 3 pounds ripe plum tomatoes, cut in half lengthwise or diced 1/4 cup plus 2 tablespoons good olive oil •GRILLED CHEESE SANDWICH 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, with their juice or crushed tomatoes 4 cups fresh basil leaves, packed or 1 tablespoon dried basil 1 teaspoon fresh thyme leaves 1 quart chicken stock or water 2 cups of cream

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes. In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Add 2 cups of heavy cream; stir and simmer 5-10 minutes. Pass through a food mill fitted with the coarsest blade (unnecessary if you like texture and tomatoes are diced). Taste for seasonings. Serve hot or cold. Sloppy Joe's

1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/4 pounds ground beef sirloin 1/4 cup brown sugar 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 1 medium onion, chopped 1 small red bell pepper, chopped 1 tablespoon red wine vinegar •Sloppy Joe's 1 tablespoon Worcestershire sauce 2 cups tomato sauce 2 tablespoons tomato paste 4 crusty rolls, split, toasted, and lightly buttered •Sweet Potato Salad with Caramelized Onions Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice •Iced Pumpkin Cookies mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Sweet Potato Salad with Caramelized Onions Sof Iced Pumpkin Cookies

2 tablespoons olive oil 2 1/2 cups all-purpose four 3 red onions, peeled, halved and thinly sliced 1 teaspoon baking powder 1 tablespoon Dijon mustard 1 teaspoon baking soda 1/4 cup balsamic vinegar 2 teaspoons ground cinnamon 1 teaspoon honey 1/2 teaspoon ground nutmeg 1 tablespoon fnely chopped orange zest 1/2 teaspoon ground cloves 1 tablespoon fnely chopped fresh thyme 1/2 teaspoon salt 3 sweet potatoes, sliced into 1/2-thick slices 1/2 cup butter, sofened Vegetable oil 1 1/2 cups granulated sugar Salt and freshly ground pepper 1 cup canned pumpkin puree 1 egg Heat oil in a heavy skillet over medium heat. Cook 1 teaspoon vanilla extract onions slowly until golden brown. Add mustard and For the glaze: vinegar and cook another 2 minutes. Remove from heat 2 cups confectioners' sugar and add honey, orange zest and thyme, stir to combine. ~3 tablespoons milk Let cool. 1 tablespoon melted butter Preheat grill, Brush the potato slices on both sides with 1 teaspoon vanilla extract the vegetable oil and season with salt and pepper. Grill 1/4 tsp cinnamon the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in Preheat oven to 350 degrees F. In a small bowl, whisk onion mixture. together the four, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the butter and sugar. Add pumpkin, egg, and vanilla and beat until creamy. Mix in dry ingredients until just combined. Drop on cookie sheet by tablespoonfuls; fatten slightly. Bake for 15 to 20 minutes, or until cookies are set and bottoms are just beginning to brown. To Make Glaze: Mix together all ingredients in a small bowl. Add milk as needed, to achieve drizzling consistency. Drizzle over cooled cookies. Chicken Fettuccine Alfredo

4 large chicken breasts (cut into strips) 2 pints heavy cream or half and half (1 quart) 1 cup unsalted butter (2 sticks) 2 cups grated Parmigiano •Chicken Fettuccine Alfredo 2 tablespoons minced fresh parsley •Honey Roasted Carrots 1 scant teaspoon nutmeg salt and pepper to taste •Garlic Bread Season chicken and oven fry in olive oil. Heat •Doughnut Muffins heavy cream over low- medium heat in a dep pan. Add butter and whisk gently to melt. Sprinkle in chese and stir to incorporate. Season with salt and pepper. Drain pasta, add chicken and add sauce to pot. Toss pasta to coat with sauce. Doughnut Muffins Coating: 1 cup coarse sugar 3/4 cup butter, softened 1 tablespoon ground cinnamon 1/3 cup butter, melted 2/3 cup packed brown sugar 1/4 cup sugar Preheat oven to 350°. In a large bowl, cream butter and 2 large eggs sugars until light and fluffy. Add eggs, one at a time, 1-1/4 cups 2% milk beating well after each addition. Gradually beat in milk 1 teaspoon vanilla extract and vanilla. In another bowl, whisk flour, baking powder, 3 cups all-purpose flour salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened. 2-1/2 teaspoons baking powder Fill greased or paper-lined muffin cups. Bake 18-20 minutes 3/4 teaspoon salt or until a toothpick inserted in center comes out clean. 1/2 teaspoon ground Cool 5 minutes before removing from pan to a wire rack. nutmeg 1/2 teaspoon ground Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter,then coat in cinnamon cinnamon-sugar. Yield: 1 dozen. 1/4 teaspoon baking soda •Chicken Stir Fry •Fried Rice •Chinese Almond Cookies Chicken and Vegetable Stir Fry Fried Rice 6 chicken breasts 3 small bell peppers (cubed) 2 cups rice 3 zucchini (diced) 3 green onions 3 yellow squash (diced) 3 carrots 1 head broccoli (small florets) ¼ cup soy or stir fry sauce 1 medium onion (diced) 1-2 eggs beaten 3 cloves garlic (minced) salt and pepper 2 cans sliced water chestnuts or bamboo shoots Cook rice according to directions. Sauté green onions and 2 cans whole baby corn diced carrots in 1 tablespoon of peanut oil; add cooked rice and 1 cup chicken broth ¼ cup stir fry sauce or soy sauce to contents and add beaten 1 scant teaspoon corn starch egg. Cook together; sprinkle with salt and pepper and serve. 3/4 cup stir fry sauce ¼ cup soy sauce 1 lemon salt and pepper 3 tablespoons peanut oil or vegetable oil

Place oil in wok or frying pan. Sauté’ garlic and onion until translucent; add broccoli and peppers. Remove vegetables from pan when tender and add chicken. Sauté until cooked; add vegetables and cook until just crisp (5-7 minutes). Add canned vegetables to mixture. Add chicken broth, stir fry sauce, soy sauce, and lemon juice; bring to a simmer. Add a scant teaspoon of corn starch if necessary to thicken sauce. Remember to layer your seasoning. Serve with white or fried rice. Preheat oven to 325 degres Fahrenheit (162.5 degres Celsius). Chinese Almond Cookies In a large bowl, sift the flour, baking powder, baking soda, and salt. In a medium bowl, use an electric mixer to beat the butter or margarine, 2 cups flour shortening, and sugar. Add the egg and almond extract and beat until 1/2 teaspoon baking powder wel blended. Add to the flour mixture and mix wel. Note: The dough wil 1/2 teaspoon baking soda be crumbly at this point, but don't worry - that is what it's supposed to 1/8 teaspoon salt be like. 1/2 cup butter Use your fingers to form the mixture into a dough, and then form the 1/2 cup shortening dough into 2 rols or logs that are 10 to 12 inches long. Wrap and 3/4 cup white sugar (can add up to 2 more tablespoons, if desired) refrigerate for 2 hours (this wil make it easier to shape the dough into 1 egg circles). 2 1/2 teaspoons almond extract Take a log and lightly score the dough at 3/4 inch intervals so that you 30 whole, blanched almonds (one for each cookie) have 15 pieces and cut the dough. Rol each piece into a bal and place on 1 egg, lightly beaten a lightly greased cookie tray, approximately 1 1/2 inches apart. Place an Prep Time: 15 minutes almond in the center of each cookie and press down lightly. Repeat with Cook Time: 25 minutes the remaining dough. Total Time: 40 minutes Brush each cookie lightly with beaten egg before baking. Bake for 15 Yield: Yields about 30 cookies minutes to 18 minutes, until golden brown. Cool and store in a sealed container. Mexican Chicken Soup

4 split (2 whole) chicken breasts, bone in, skin on Good olive oil Kosher salt and freshly ground black pepper •Mexican Tortilla Soup 2 cups chopped onions (2 onions) 1 cup chopped celery (2 stalks) 2 cups chopped carrots (4 carrots) •No-Bake Cheesecake 4 large cloves garlic, chopped 2 1/2 quarts chicken stock, preferably homemade 1 (28-ounce) can whole tomatoes in puree, crushed 2 to 4 jalapeno peppers, seeded and minced 1 teaspoon ground cumin 1 teaspoon ground coriander seed 1/4 to 1/2 cup chopped fresh cilantro leaves, optional 6 (6-inch) fresh white corn tortillas

Preheat the oven to 350 degrees F. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. eanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2- inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips. No-Bake Cheesecake

12 strawberries or blueberries (pineapple may be substituted) 12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks 2/3 cup sour cream 1 cup confectioners' sugar 1 teaspoon vanilla extract 6 individual graham cracker crusts, available on baking aisle

Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar,vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries. Chicken Fajitas By: Matt Scheurich and Jake Johnson (with Pico De Gallo, Guacamole, and Homemade Tortillas)

Grill pre-marinated raw chicken until cooked through completely.

3 likes juiced •Chicken Fajitas 2 green onions, chopped 3 cloves garlic, minced •Garlic Cilantro Lime Rice 3 tablespoons chopped fresh cilantro •Homemade Rice Crispy Treats 2 tablespoons vegetable oil 1/2 teaspoon red pepper flakes 1/4 teaspoon ground coriander 1/4 teaspoon ground anise seed Green chiles to taste

Toppings: freshly made guacamole, red and green bell peppers, and seared onions.

Pico de Gallo:

2 Tomatoes diced 1 onion finely chopped 2 jalapeños seeded and chopped 2 sprigs cilantro finely chopped 1 green onion finely chopped 1 teaspoon garlic powder, salt, pepper Guacamole: hot pico de gallo, 1 tablespoon lime juice, Garlic Cilantro Lime Rice and garlic salt to taste. Directions: mix ingredients together to desired consistency

Fresh Homemade Tortillas 2 Tablespoons Canola Oil 6 Cloves Garlic (minced) 2 cups all-purpose flour 2 large onions (chopped) 1/2 teaspoon salt 4 cups long grain rice 3/4 cup water 2 Teaspoons Kosher Salt 3 tablespoons olive oil 4 cups low-sodium chicken broth

4 juiced limes fl In a large bowl, combine our and salt. Stir in water 2 lime zests and oil. Turn onto a floured surface; Fresh Cilantro for garnish (chopped) knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest Heat the oil in a large skillet over medium heat. Add the for 10 minutes. garlic and onions and cook for 3 to 4 minutes. Reduce the Divide dough into eight portions. On a lightly floured heat to low and add the rice and salt. Cook over a low heat surface, roll each portion into a 7-in. circle. for 3 minutes, stirring constantly to make sure the rice In a large nonstick skillet coated with cooking spray, doesn't burn. Add 2 cups of the broth and the juice and cook tortillas over medium heat for 1 zest of 4 limes and bring it to a boil. Reduce the heat to minute on each side or until lightly browned. Keep low, cover and simmer for 10 to 15 minutes or until the warm. Yield: 8 tortillas. rice is done. Add more liquid as needed. The rice shouldn't be sticky. Just before serving, stir through the juice of 1 lime and chopped cilantro. Homemade Chocolate Chip Marshmallow Rice Krispy Treats

3 tablespoons Butter •Grilled Chicken 10 oz Marshmallows (1 package) 6 cups Rice Krispies Cereal •Garlic Bread Half bag of chocolate chips •Dessert Quesadillas

In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Put in bowl and mix well with Rice Krispies Cereal along with chocolate chips. Using buttered spatula or wax paper evenly press mixture into a 13x9x2 inch pan (coated with cooking spray) Cool and cut into 2 inch squares.

By: Logan Hillin and Bradley Bennett Grilled Chicken Garlic Bread

Chicken breasts 4 tablespoons butter, softened Seasoned Salt One 12-ounce loaf French bread, cut into Black pepper 1-inch slices Garlic Powder 2 teaspoons dried parsley 1/2 teaspoon garlic powder Season chicken with salt, pepper, and powder on both sides. Grill on each side Preheat a grill pan over medium-high until done. heat.

Cheesy Pasta Spread the butter on both sides of the bread and season with the parsley and 1/4 cup butter garlic powder. Place on the grill pan and 1 cup heavy cream cook on one side until golden brown. Flip, 1 clove garlic, crushed and continue cooking until other side is 1 1/2 cups freshly grated Parmesan cheese golden brown. Remove and serve. 1/4 cup chopped fresh parsley

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve with pasta. Grilled Dessert Quesadillas

4 flour tortillas 2 tablespoons crunchy peanut butter 1/2 cup marshmallow cream (such as Marshmallow Fluff) 1/4 cup semi-sweet chocolate chips cooking spray

Prepare a large skillet with cooking spray and heat over medium heat.

Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down. Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side. Spaghetti with Meat Sauce

2 stalks of celery sliced (or celery salt) ½ cup chopped onion (or dried onion ) •Spaghetti with Meat sliced mushrooms (amount to taste) 1-2 lbs. lean ground beef Sauce Garlic powder Kosher salt •Cheesy Garlic Bread Ground black pepper 1-2 small cans tomato paste •Peanut Clusters 1-2 small cans tomato sauce Worchester Sause 1-2 tsp sugar Vermicelli, Angel Hair or Spaghetti pasta (personal preference)

1. Bring water to a boil for pasta, cook and drain (according to package directions) 2. Brown ground beef in a large skillet over medium heat. 3. While browning add garlic powder, salt and pepper. 4. Add celery and onions to browning meat(fresh or dried) 5. Stir in tomato paste and tomato sauce once beef is browned (amount can vary to personal desire for consistency.) 6. Add Worchester and sugar to sauce. 7. Bring sauce to a boil then reduce to low or simmer until ready to serve. Stir occasionally. 8. Spoon over pasta and enjoy.

By: Ric Funchess Cheesy Garlic Bread Peanut Clusters

1 Tbsp olive oil 12 oz bag Semi Sweet Chocolate Chips 5 Tbsp minced or pressed garlic 12 oz bag Butterscotch chips 1 cup (2 sticks) of softened butter PLUS 3 tbsp divided 10 oz bag Peanut Butter Chips 2 tbsp flat leaf parsley minced 2 12 oz cans of Cocktail peanuts (other nuts may be ¼ cup grated Romano cheese used) Kosher salt & pepper to taste 1 loaf Italian bread *These treats can be made 2 ways: stovetop in double boiler or microwave. 1. Preheat broiler 1. In a microwave safe bowl, combine the chips. 2. 2. In a small sauté pan over medium heat, place oil 2. Melt at 70% for 3 min. (this varies due to and sauté garlic; stirring continually for 5 minutes. microwaves, but do NOT melt on high.) Pour mixture into medium bowl. 3. Stir well, making sure most of the chips have 3. Add one cup of the softened butter, parsley, broken down. Romano, salt and pepper to garlic and mix. 4. Add in peanuts, stirring to coat 4. Cut bread in half so you have a full half and 5. Drop spoon size clusters onto wax paper full bottom. 6. Let set (best to set at room temperature, but can 5. Melt the 3tbsp of butter and brush on each cut be cooled to speed process) side of bread. 6. Line a sheet tray with enough foil to wrap both halves of bread. 7. Place buttered bread cut side up and broil for JUST ONE MINUTE. 8. Remove from broiler and reduce temp to 425. 9. Spread ¾ of the garlic mixture across toasted bread, saving the remaining butter to serve with the bread. 10. Close the halves together and wrap tight with foil. (Can be saved by refrigerating and continuing later) 11. Place pan in preheated oven with rack close to top for 10 min. 12. Remove and cut into thick slices Louisianna Crawfish Étouffée

3 cups white rice 6 cups water 3/4 cup butter 1 large onion chopped 2 green peppers chopped fine 3 stalks celery chopped 1 clove garlic chopped 1/4 cup all-purpose flour •Louisiana Crawfish Étouffée 1 lb crawfish tails 2 Tbsp. canned tomato sauce •Bananas in Caramel Sauce 1 cup chicken broth 6 green onions chopped Parsley Salt and pepper to taste 1 1/2 Tbsp. Cajun seasoning

While rice is cooking, melt butter in a large skillet over medium heat. Add the onions and sauté until transparent. Stir in the garlic, green peppers and celery and cook for 1 minute. Stir in the flour constantly, with a wire wisp, until it is well blended. Gradually stir in the tomato sauce and chicken broth, then add the crawfish tails and bring to a simmer. Add the parsley, green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5-10 minutes until the crawfish is cooked but not tough. Serve over hot cooked rice. By: Zach Herink Rice: Put rice, salt and water on stovetop with a cover. Low simmer Bananas in Caramel Sauce for 15-20.

Broccoli: 1/2 cup of butter Cut up and place in cooker. Fill half full with water and turn 1 cup sugar on. Cook for 20-30 minutes. 1 1/4 cup heavy cream 4 bananas, peeled and cut lengthwise

Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, while stirring, until sugar is melted. Slowly stir in cream (mixture will bubble up). Let mixture boil for 1 minute, then reduce heat to low. Place the bananas in a pan and cook until heated through (2 minutes). Serve hot over vanilla Mexican Rice By: Kevin Phan

4 tablespoons of butter 3 cups of long grain rice 1 cup of chopped onion 1 cup of chopped green bell pepper 2 clove garlic, minced 4 cups of water 1 can diced tomatoes with green chili 2 tsp of chili powder 2 tsp of salt 2 cup shredded cheddar BBQ Grilled Chicken Kabobs By: Noah Vegil In a large saucepan, melt the butter over medium heat. Add the 8 skinless, boneless chicken breast halves - cubed rice, onion, peppers, and garlic. 2 large green bell pepper, cut into 2 inch pieces Cook until the rice is browned and vegetables are tender. Stir in the 2 onion, cut into wedges water, tomatoes, chili powder, and salt and bring to a boil. Reduce 2 large red bell pepper, cut into 2 inch pieces the heat and simmer, covered, until the rice is tender, about 15 to 2 cup barbeque sauce 17 minutes. Stir in the cheese and transfer to a serving bowl. skewers 1 large pineapple, cut into 2 inch pieces

Preheat grill for high heat. Thread the chicken, green bell pepper, onion, red bell pepper and pineapple pieces onto skewers alternately. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear. Oreo Cookie Balls By: Aman Mared

1 package Oreo cookies 1 8oz. Cream cheese Almond barker Jalapeño Corn Bread Mix cream cheese and cookie crumbs until well blended. 2 cups creamed corn Shape into 48 (1-inch) balls. Freeze 10 min. 2 cups corn bread mix ( iffy, Pioneer, etc.) Melt the chocolate in a microwave for 90 2/3 cup olive oil seconds and Dip the balls in melted chocolate 4 eggs, beaten Place in single layer in shallow waxed paper- 2 cups sour cream lined pan. 2 cups grated Cheddar cheese Refrigerate 1 hour or until firm. 1 cup finely chopped onion 4 oz. canned green chilies or jalapenos (optional)

Preheat oven to 350 degrees. Grease (use vegetable spray) a 13x9 inch pan. Combine ingredients and pour into pan. Bake 1 hour. The consistency is much like a spoon bread (very moist), but it is firm enough to cut into squares. Quick Cheddar Garlic Biscuits

2 cups biscuit mix 1 cup shredded mild Cheddar cheese 2/3 cup milk 1/4 cup butter 1/4 teaspoon garlic powder

Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet. Mix biscuit mix, Cheddar cheese, and milk together in a bowl using a wooden spoon until batter is sof and doughy, 30 seconds. Drop spoonfuls of batter onto the prepared baking sheet. •Quick Cheddar Garlic Bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes. Biscuits Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. Brush garlic •Speedy Chicken Stir Fry butter over cooked biscuits. •Tofee Nut Crackers

By: Alec Trahan Tofee Nut Crackers

4 ounces saltine crackers 1 cup butter 1 cup dark brown sugar 2 cups semisweet chocolate chips 3/4 cup chopped pecans

Preheat oven to 400 degrees F (205 degrees C). Line cookie sheet with saltine crackers in single layer. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and Speedy Chicken Stir Fry top with chopped nuts. Cool completely and break into pieces. 1/2 lb. angel hair pasta (capellini), uncooked 2 cups small broccoli forets 1 lb. boneless skinless chicken breasts, cut into thin strips 1/2 cup KRAFT Asian Toasted Sesame Dressing 2 Tbsp. lite soy sauce 1/4 tsp. each ground ginger, garlic powder and crushed red pepper 1/3 cup chopped dry roasted peanuts

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Meanwhile, cook chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts. Reid’s Salad By: Darrell Patterson Fresh Field Greens Paul Newman’s Family Recipe Italian Dressing 6 oz. Crumbled Feta Cheese 1 cup Toasted Slivered Almonds 1 Red Bell Pepper-Cored, Chopped and Diced 1 Small Granny Smith Apple-Cored, Chopped and Diced Ground Black Pepper to taste

Add all greens to salad bowl Add feta, almonds, bell pepper and apple to salad bowl Grind black pepper to taste on top of ingredients Slowly pour ¾ cup of salad dressing over ingredients until lightly covered Gently toss all ingredients together with dressing

Ooey Gooey Butter Cake

1 (18 ounce) package yellow cake mix 1⁄2 cup butter, melted 3 eggs 1 (8 ounce) package cream cheese, softened 1 (16 ounce) box powdered sugar

Mix cake mix, melted butter and one egg. Pat into 13x9 inch pan. In a separate bowl beat cheese until flufy. Add 2 remaining eggs to cheese and mix well. Add powdered sugar and beat until lumps are gone. Pour this mixture over cake in pan, bake at 350 for 30-45 minutes or until topping is golden. Allow to cool somewhat to set topping (slides of when warm). By: Reid Jowers Carne Asada Tacos

Ingredients for Marinade 2 lbs of skirt steak 2 tsp garlic powder 2 tsp onion powder 2tsp salt 2tsp pepper 2 limes (squeeze the juice) 2 orange (squeeze the juice and zest) tbs soy sauce

Combine all ingredients in a bowl and mix •Carne Asada Tacos well. Put meat in a ziplock bag and let marinade for several hours or overnight. •Mexican Street Corn Grill steak as desired to doneness. Remove steak an let cool a bit. After cooling down •Tres Leches Cupcakes cut meat in strips going against the grain. •Blanco Queso Ingredients for Tacos •Salsa Verde 1 onion diced 2 to 3 limes cut into quarters •Spanish Rice 1/2 bundle of cilantro chopped 3 Avocados cut into slices corn tortillas *number depending on guest

Cut up all your ingredients. Heat tortillas on a griddle until warm. Add meat, cilantro, and onion on tortilla. If desired squeeze lime on taco. If desired you may add other sides like queso, pico de gallo, or salsa to your taco. By: Chloe Bergeron Tres Leches Cupcakes

6 large eggs, separated Mexican Street Corn ¼ teaspoon baking soda ¼ teaspoon salt 9 ears of corn (number depends on amount of 1 cup white sugar guest) ½ cup butter, melted and cooled 1 cup all-purpose flour 9 cup of whole kernel corn 1 can (14 ounces) sweetened condensed milk 9 Tablespoon of butter cut into smaller pieces 1 can (12 ounces) evaporated milk 3 to 4 limes squeezed 2¾ cup heavy whipping cream, divided 2 1/2 Cup of mayonnaise 6 tablespoons powdered sugar cinnamon 2 cup of Queso Fresco cheese crumbled strawberries Cayenne and cilli powder if desired foil tin cupcake holders

Turn on grill and wait to be hot. Put corn in Preheat the oven to 325ºF. Line 24 muffin tins with foil lined cupcake liners. Combine the egg whites, baking soda husk on grill, cook covered and turn every so and salt and whip until soft peaks form. Add in the yolks often. Cook corn until husk are completely and the sugar, and mix until combined. Gently fold in the blacked or charred. About 15-20 minutes. melted butter. Add the flour in 4 batches, folding in after Remove the corn from the grill. Let them sit each addition. Divide the batter between the prepared muffin tins. Bake the cupcakes in the oven until lightly for 5 minutes or until cool enough to handle. browned, and a tester inserted in the middle comes out Remove the silks and charred husks from the clean, about 25 minutes. Remove the cupcakes from the corn. If you need to, use a damp towel to oven, and using a skewer or fork, poke holes all over the protect your hands from any sharp edges top of the cupcakes. While the cupcakes are baking, combine the sweetened condensed milk, evaporated milk from the charred corn husks as you peel them and ¾ cup cream. While the cupcakes are still a little off. Cut corn of the cob into a bowl. Place the warm, spoon the milk mixture over the tops of the c o r n a n d b u t t e r i n a c e r e a l s i z e d cupcakes. (I like to go through and ladle over one microwavable bowl and heat on high for 1-2 spoonful of milk to each cupcake. When you are done, go back to the first cupcake and start again until all of the minutes, until butter is soft enough to easily milk mixture has been absorbed.) Allow the cupcakes to mix into the corn and the corn is warmed full absorb the mixture, at least 30 minutes, but through. Mix the Mayonnaise and lime juice preferably overnight. To frost the cupcakes, beat the into a bowl with corn and mix throughly. remaining 2 cups of heavy cream, slowly adding the powdered sugar. Beat until the whipped cream holds stiff Sprinkle cheese on top of individual portion. peaks. Pipe the frosting onto the cupcakes, then sprinkle Add a bit of cayenne or chill powder or let lightly with cinnamon and serve with a slice of guest add it to their individual portion. strawberry on top. Blanco Queso

2 lb Velveeta queso blanco 4 oz can diced green peppers 1 cup milk 2 tablespoons butter ⅛ teaspoon cumin Salsa Verde 1 Can of cream of celery 8 tomatillos 2 tomatoes 1. Cut a two pound 1 onion block of Velveeta 1 jalapeno (more is desired) queso blanco cheese 1 bundle of cilantro into cubes. 2 cups of water 2. Put the cheese 1 1/2 tbs knorrs chicken base cubes, pureed peppers, milk, 1. Rinse and peel all ingredients. butter, cream of 2. Cut all your ingredients into chunks and celery and cumin add to a pot. into a saucepan. 3. Add the water and chicken base. 3. Over medium-low heat, melt 4. Let ingredients boil for about 30 minutes everything or until tender. together, stirring 5. Let cool a bit, then but in a blender and often. blend to a consistency of your choice. 4. Serve immediately. 5. Store leftovers in fridge. Reheat in microwave in 30 second intervals, stirring in- between. Spanish Rice

2 cups of rice 1 8oz. can of tomato sauce 1 tsp ground cumin 2 tsp garlic salt 1 tsp ground oregano 4 cups water 1/4 cup fine chopped onion 1/4 cup cooking oil

1. You want to make rice in a heavy bottomed fryin pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time. 2. When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. cook on low heat for 15 minutes. DO NOT LIFT LID!!! 3. When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat! 4. As you can see the rice should be dry...not sticky(too much water) or gummy(someone lifted the lid)Not bright red(whole can of tomato sauce)or almost white(too little tomato sauce)there is also no brown onions or brown rice(browned too long) Cheesy Garlic Bread

•Cheesy Garlic Bread 1 (14 oz) loaf French or Italian bread 1/4 cup salted butter, softened •Extra Easy Pizza 2 Tbsp olive oil (not extra virgin) 1 Tbsp minced garlic, or 1 tsp granulated garlic Salt and freshly ground black pepper, to taste •Chewy Sugar Cookies 1 1/4 cups shredded mozzarella cheese 1/3 cup finely shredded parmesan cheese 1 Tbsp finely chopped fresh parsley

By: Amanda Bradley Preheat oven to 400 degrees. Slice bread in half lengthwise (though height of bread). Cut two sheets of foil about 24-inch long and place side by side letting one slightly overlap the other on a rimmed cookie sheet. Place bread, cut side up, on baking sheet. In a mixing bowl, using a fork, stir together butter, olive oil, garlic, salt and pepper. Spoon and spread mixture evenly over entire surface of both bread halves (working to coat the edges too so they don't burn). Wrap foil over bread and crimp edges together and roll ends of foil up. Bake 10 minutes. Remove from oven, open foil and roll foil inward. Sprinkle bread evenly with cheeses. Return to oven, bake uncovered, 5 - 6 minutes longer (broil during last 1 - 2 minutes for a crisper bread and more golden cheese if desired, no need to move rack upward). Sprinkle tops evenly with parsley. Cut into slices and serve warm. Chewy Sugar Cookies Extra-Easy Pizza

1 cup (2 sticks) butter, softened 1 1/2 cups Original Bisquick™ mix 1½ cups granulated sugar 1/3 cup very hot water 1 egg 1 can (8 ounces) pizza sauce 2¼ cups all-purpose flour 1 package (3 1/2 ounces) sliced pepperoni ½ teaspoon baking powder 1/2 cup sliced fresh mushroom ½ teaspoon Kosher salt 1/2 cup chopped bell pepper 1 teaspoon vanilla 1 1/2 cups shredded mozzarella cheese (6 ounces) ¼ cup granulated sugar

for rolling cookies Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat 20 strokes until soft dough forms.

Press dough in pizza pan. Spread pizza sauce over dough. Top with remaining ingredients.

Bake 12 to 15 minutes or until crust is golden brown and Preheat oven to 350º F. Line cookie sheets with cheese is bubbly. parchment paper or a nonstick baking mat. Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well- combined. Stir in flour, baking powder, salt, and vanilla. Scoop cookie dough by the tablespoon full and roll into a ball. Add granulated sugar to a large bowl for rolling cookie dough in before baking. Place each ball of cookie dough into the bowl of granulated sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. Bake for 8 to 10 minutes or until lightly browned. Chicken Spaghetti

1 lb boneless, skinless chicken breasts •Chicken Spaghetti 1 lb velveeta cheese 1 can rotel tomatoes •Garlic Bread 1 lb spaghetti pasta 1 stick butter •Snicker Doodle Cookies 1 can cream of chicken 1 can cream of mushroom 1 medium onion, chopped 1 bell pepper Salt and pepper to taste

Boil chicken breasts in a large bowl adding 1/2 teaspoon salt and 1/2 teaspoon black pepper to water. Remove chicken when completely done. Boil spaghetti pasta in remaining broth for 9 minutes. Drain pasta after done and discard water. Set aside the pasta... Do NOT rinse! Melt the butter in a pot and sauté the onion and bell pepper. Add tomatoes, cream of chicken, cream of mushroom, cooked chicken (cut into bite-size pieces), and cheese to the sautéed onion mixture, one at a time, and gently mix together until cheese is melted. Add spaghetti and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring By: Erin Hester occasionally to keep from scorching. Garlic Bread Snicker Doodle Cookies

4 coves garlic, crushed 1 cup Parkay Butter (2 sticks) 2 tbl. Butter 1 1/2 cups Sugar 2 tbl. extra-virgin olive oil 2 Eggs 1 loaf crusty bread, split 2 3/4 cup Flour 3 tbl. grated cheese 2 tsp. Cream of Tarter Chopped fresh parsley 1/2 tsp. Salt 3 tbl. Sugar Combine garlic, butter, and oil in small 3 tbl. Cinnamon saucepan. Heat bowl in microwave for 1 minute or in Mix together the 3 tbl sugar and cinnamon a small pot over moderate-low heat for 3 and set aside. minutes. Microwave butter for 15 seconds until soft Toast split bread under broiler. (not melted). Remove bread when it is toasted golden Add cream of tarter and sugar. brown. Add eggs and beat well. Brush bread liberally with garlic oil. Add remaining ingredients (NOT the 3 tbl Sprinkle with cheese and parsley. sugar and cinnamon) Return to broiler and brown 30 seconds. Roll into balls. Then roll in the cinnamon Cut into chunks and serve. and sugar mix. Place on greased cookie sheet and bake at 375 for 8-10 minutes. Chicken and Rice

Salad with Homemade Ranch Dressing

Rice Krispie Treats

By: Hannah Patrizi Salad with Homemade Ranch Dressing

Ranch Salad Dressing 1 cup milk 1 cup mayonnaise 1 package of ranch dressing mix

In a bowl, combine milk and mayonnaise with contents of ranch packet. Mix well. Cover and refrigerate. Chill 30 minutes to thicken. Stir before serving.

Salad Tomato Cucumber Chicken and Rice Purple onion Lettuce

¼ cup butter, melted Cut tomatoes, cucumber, and purple 1 package of chicken thighs onion. Mix well into lettuce. Drizzle 1 packet of onion soup mix ranch salad dressing. 1 cup rice 2 cups water Salt & Pepper to taste

Preheat oven to 350 degrees. Pour melted butter into large pot. Add chicken, rice, soup mix, and water. Place lid. Cook for an hour. If moist, uncover and continue to bake, checking frequently. Rice Krispy Treats

3 tbs butter 4 cups of JET-PUFFED Miniature Marshmallows 6 cups Rice Krispies Cereal •Quesadillas

In a large saucepan melt butter over •Guacamole low heat. Add marshmallows and stir until completely melted. Remove from •Chocolate Chip Cookies heat. Add Kellogg’s Rice Krispies cereal. Stir until well coated. Using buttered spatula, or wax paper, evenly press mixture into 13 x 9 x 2 inch pan coated with cooking spray.

By: Alyssa Lee Chicken Quesadillas

2 packages grilled pre-cooked chicken 1 package Monterey Jack cheese 1 package flour tortillas butter

Cut chicken into small pieces and heat on skillet for about 5 minutes. Remove from heat and add cheese. Stir until completely mixed. Butter tortillas. Put butter side down on grill. Add mixture. Add second tortilla, buttered side up. Wait until the bottom is golden brown, then flip. Guacamole Cut into 4 pieces then serve. 6 avocados 3 small onions, finely chopped 3 cloves of garlic, minced 3 ripe tomatoes, chopped 3 limes, juiced salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt, and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors. Chocolate Chip Cookies

1 1/2 cups butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 1 tablespoon vanilla 2 eggs 4 cups all-purpose flour 2 teaspoons baking soda •Italian Sausage Sandwich 1 teaspoon salt •Raspberry Vinaigrette Dressing & Tossed Salad 1 package (24 oz) semisweet chocolate chips (4 cups) •Fruit Pizza Heat oven to 350 degrees. Mix butter, sugar, vanilla, and eggs in large bowl using spoon. Stir in flour, baking soda, and salt. Stir in chocolate chips. Drop dough by rounded measuring tablespoons about 2 inches apart onto cookie sheet. Bake 12 to 15 minutes or until light brown. Cool until ready to eat.

By: Jenny Egan Italian Sausage Sandwich Raspberry Vinaigrette Dressing

2 gren peppers 3 tablespoons raspberry jam 2 red peppers 1/4 cup white vinegar 1 white onion 1/3 cup olive oil 1/2 cup water salt + ground pepper sausages buns Whip together ingredients and then add salt + ground pepper to serve

Tossed Salad Mix Cut peppers into long strips and quarter the onion. Put sausages in skilet on mixed grens medium-high heat 1 cup dried cranberries for about 10 minutes until al sides of sausages are brown. You may ned to balance 1 cup walnut pieces sausages on their sides to cook evenly. When sausages are brown, add water to One 22-ounce mandarin orange can-- drained and chiled skilet, put on lid and simer (about level 3) for about 20 minutes. Move around 1 1/2 cups grape tomatoes-- halved sausages occasionaly while they are simering. After about 5 minutes of simering, cut a thin, shalow line down the Combine al and toss. You don't have to folow the measurements exactly. middle of each sausage to release juices. 5 minutes later, add vegetables. After the 20 minutes, cut into the sausages to se if they are cooked enough. When done, turn heat on low + serve on buns with condiments Fruit Pizza

Start with the orange glaze: 1/4 cup sugar 1/4 cup orange juice 2 teaspoons cornstarch 1/4 cup water

Combine glaze ingredients in saucepan. Bring to boil while stirring constantly. Boil for 2 minutes or until thickened. Let cool for 30 minutes, but stir occasionaly. Once the fruit and frosting are on the pizza the glaze can be applied with a brush. While glaze is cooling, make the frosting.

Frosting: 4 ounces cream chese, softened 1/4 cup confectioner's sugar 1 cup whipped topping

In a mixing bowl, beat cream chese and confectioner's sugar with a mechanical mixer until smooth. Add whipped topping and mix wel by hand. Spread over cooled crust. Parmesan Sausage Bolognese

12 oz. spicy Italian sausage 3 clove garlic 2 tbsp. tomato paste 1 can crushed tomatoes 1 tbsp. red wine vinegar ½ tsp. salt ½ c. finely grated Parmesan cheese ¼ c. heavy cream •Parmesan Sausage 1 lb. cooked rigatoni Bolognese •Parmesan Knots •In large skillet on medium-high, cook Italian sausage 5 minutes or until browned, breaking •Chocolate Chip Oatmeal up meat with spoon. With slotted spoon, Cookies transfer sausage to bowl. Discard all but 1 tablespoon fat in skillet. •Return sausage to skillet along with garlic. Cook 30 seconds. Stir in tomato paste and cook 2 minutes, then stir in crushed tomatoes, red wine vinegar, and 1/2 teaspoon salt and heat to simmering. •Cook 7 minutes or until thickened slightly. Stir in 1/2 cup finely grated Parmesan cheese and heavy cream. Serve over rigatoni with By: Michelle Monlca, Anne more Parmesan cheese, if desired. & Claire Leonard Parmesan Knots Chocolate Chip Oatmeal Cookies

1 tube (12 ounces) refrigerated buttermilk biscuits 1 1/2 cups packed brown sugar 1/4 cup canola oil 1 cup butter or margarine, softened 3 tablespoons grated Parmesan cheese 1 teaspoon vanilla 1 teaspoon garlic powder 1 teaspoon dried oregano 1 egg 1 teaspoon dried parsley flakes 2 cups quick-cooking oats 1 1/2 cups Gold Medal™ all-purpose or •Preheat oven to 400°. Cut each biscuit into thirds. unbleached flour Roll each piece into a 3-in. rope and tie into a knot; 1 teaspoon baking soda tuck ends under. Place 2 in. apart on a greased 1/4 teaspoon salt baking sheet. Bake 8-10 minutes or until golden 1 cup semisweet chocolate chips (6 oz) brown. 1 cup chopped nuts, if desired •In a large bowl, combine the remaining ingredients; add the warm knots and gently toss to coat. Yield: 2-1/2 dozen. •Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. •Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. •Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. •Homemade Pizza •Blonde Brownies •Lisa's Salad

By: Jillian Wenner Homemade Pizza Sauce: A jar of tomato sauce Pizza Dough: A bunch of spices and good-tasting things (like garlic, basil, 3 cups flour onion powder, Parmesan cheese, rosemary, red pepper flakes) 1 cup warm water •Pour the tomato sauce into a bowl and mix in all that stuff 2 tablespoons olive oil (don't be afraid to experiment and all that). 1 teaspoon dry yeast 1 teaspoon salt Putting Everything Together: 3 tablespoons of pesto A bunch of cheese (cheddar, Parmesan, mozzarella, etc) •Add all ingredients into a mixing bowl and mix together (If Whatever toppings you want some extra flavor to the crust, add oregano, parmesan Oregano cheese, pesto, or whatever you like before you start mixing). •Spread tomato sauce on pizza dough, then add various Mix dough until it forms a ball; the dough should be barely toppings. Sprinkle some oregano on the cheese before putting sticky. If it's too sticky, add some flour; if it's not sticky enough, it in the oven. Bake pizza at 400 F for 16 minutes, more or less add some water. Leave the dough in a bowl for an hour or so (depending on how many toppings you put on) with a rag over it--don't refrigerate it.

Preparing the Dough: Cooking spray The pizza dough you just made Cookie sheet •Preheat oven to 425 F. Spray cooking spray all over it the cookie sheet (you may also use aluminum foil or parchment paper if preferred). Spread the dough out to the edges of the pan, then roll up the edges of the dough to form the crust. Bake the dough for 6 minutes (this is to prevent the finished pizza from having doughy crust) Blonde Brownies

1 yellow cake mix 1/2 cup oil Lisa's Salad 2 eggs

2 tbsp water Romaine lettuce 1 (12 oz) jar Smuckers caramel ice cream topping (1.5 cups) 1/2 cup toasted almond slivers Glaze: 1/4 cup sunflower seeds 2 cups powdered sugar 3-4 green onion tops 2 tbsp reserved caramel topping 1 pkg Ramen noodles (chicken flavored) 1/2 stick butter or margarine, melted Dressing 2 tbsp milk 1/3 cup oil

3 T vinegar (red or white gourmet) •Preheat oven to 325 F 1 T sugar •Place first 5 ingredients into large bowl (add almost all the 1/2 t black pepper caramel--leave about 2 tbsp in the jar for glaze) 1 pkg chicken flavoring •Mix with electric mixer until well mixed •Spread batter in sprayed 9''x13" baking pan •Bake 45 to 50 minutes. Let cool 15 minutes •Microwave the caramel jar for 20-30 seconds •Place all glaze ingredients, including the caramel from the jar, in large bowl and blend well. Pour glaze over warm cake •Cut in small squares to serve Easy Chicken Enchiladas

• Combine around 4 cups of diced chicken, ¾ cup of salsa, ¾ cup of sour cream in a bowl. Mix well. Wrap in tortillas and put into a baking pan, seam side down. •Easy Chicken Enchiladas • Heat 1 can cream of chicken soup, ½ •Scalloped Corn can of milk, and Velveeta cheese slices Casserole (1/2 a box) until cheese is melted. Pour over tortillas. Top with bags of •Peanut Butter Cookies shredded cheese. • Bake at 350 for 20 to 30 minutes.

By: Kasey Clay Peanut Butter Cookies

• Mix together 1 jar of creamy Skippy Peanut Butter, 2 sticks of butter, 1 cup of white sugar, and 1 cup of light brown sugar. • Add 2 eggs, and 1 tsp of vanilla. Mix well. Scalloped Corn Casserole • In another bowl sift together, 3 cups of flour, ¼ tsp of salt, and 1 • Mix together: 1 can of corn, 2 cans ½ tsp baking soda. of creamed corn, 1 stick of melted • Mix everything together and roll butter, 1 cup of sour cream, 2 eggs, the dough into balls. Press dough and 1 box of jiffy corn mix. down with fork in two different • Butter pan and put all ingredients directions so cookies look pretty. in. Cook at 325 for around 40 • Bake cookies on 325 for 8 minutes. minutes. Ground Bef Tacos

1 lb. lean ground bef 1 medium onion, chopped 1 teaspoon chili powder 1/2 teaspoon salt •Ground Bef Tacos 1/2 teaspoon garlic powder 1 (8-oz.) can tomato sauce •Guacamole 12 taco shels 6 oz. (1 1/2 cups) shredded American or Cheddar chese •Best Chocolate Chip Cookies 2 cups shredded lettuce 2 tomatoes, chopped ¾ cup salsa ¾ cup sour cream, if desired

• Heat oven to 250°F. In medium skilet, brown ground bef and onion over medium heat for 8 to 10 minutes or until bef is thoroughly cooked, stirring frequently. Drain. • Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simer 10 minutes. • Meanwhile, place taco shels on ungreased cookie shet. Heat at 250°F. for 5 minutes. • To assemble tacos, layer bef mixture, chese, lettuce and tomatoes in each taco shel. Serve with salsa; top with sour cream. By: Michele Monlca, Anne & Claire Leonard Guacamole

3 avocados - peled, pitted, and mashed Best Chocolate Chip Cookies 1 lime, juiced 1 teaspoon salt 1cup butter, softened 1/2 cup diced onion 1 cup white sugar 3 tablespoons chopped fresh cilantro 1 cup packed brown sugar 2 roma (plum) tomatoes, diced 2 eggs 1 teaspoon minced garlic 2 teaspoons vanila extract 1 pinch ground cayenne pepper (optional) 3 cups al-purpose flour 1 teaspoon baking soda In a medium bowl, mash together the avocados, lime juice, and salt. Mix in 2 teaspoons hot water onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1/2 teaspoon salt 1 hour for best flavor, or serve imediately. 2 cups semiswet chocolate chips

•Preheat oven to 350 degres F (175 degres C). •Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanila. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, and chocolate chips. Drop by large spoonfuls onto ungreased pans. •Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

By: Noah Vigil

Chocolate Chip Cookies

1 1/2 cups butter, softened 1 1/4 cups granulated sugar 1 1/4 cups packed brown sugar 1 tablespoon vanilla 2 eggs 4 cups all-purpose flour Macaroni and Cheese 2 teaspoons baking soda 1 teaspoon salt 1can (12 oz.) evaporated milk 1 package (24 oz) semisweet chocolate chips (4 cups) 1lb uncooked elbow macaroni 2 cup shredded sharp cheddar cheese(8 oz.) •Heat oven to 350 degrees. Mix butter, sugar, vanilla, and eggs in large bowl using spoon. Stir in flour, baking soda, and salt. Stir in chocolate chips. •In 5 quart nonstick Dutch oven heat evaporated milk, 4 cups hot water, •Drop dough by rounded measuring tablespoons about 2 inches apart onto macaroni and salt to taste to boiling over high heat. cookie sheet. •Reduce heat to medium high; cook 6 minutes, stirring frequently. •Bake 12 to 15 minutes or until light brown. Cool until ready to eat. •Reduce heat; simmer uncovered 8minutes, stirring frequently, do not drain. •Remove from heat; stir in cheese until melted.

By: Amaan Maredia Restaurant-Style Chicken Tenderloins

1 pound skinless, boneless chicken breast meat 1/2 cup Italian-style salad dressing 1 1/2 teaspoons honey 1 teaspoon fresh lime juice

•Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. •Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. •Cover dish and refrigerate to marinate for 1 hour. •Remove chicken from marinade, discarding any remaining marinade. •Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through ( juices run clear), 12 to 15minutes.

By: Kevin Phan The Perfect Mac and Cheese

3/4 pound dry small pasta, I used elbow 1 stick unsalted butter 1/2 cup all purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly cracked black pepper 2 cups milk, I used skim 2 cups finely shredded mild cheddar cheese •The Perfect Mac & Cheese Cook pasta according to package directions. I recommend •Breaded Chicken Breast cooking the pasta a minute less than the directions. Drain and set aside for a few minutes.To prepare roux, melt butter •Pecan Pie Muffins into a medium saucepan over medium heat. Once melted whisk in flour, salt and pepper. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Reduce heat to a simmer and stir in cheese until melted. Transfer cooked pasta to large dutch oven or pot over low heat. Pour cheese sauce over top, stirring to combine. This is a thick and creamy sauce. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency. (Makes 6 Servings) Breaded Chicken Breast

Chicken breast 2 tsp Salt Lemon paper to taste Rosemary 2 Eggs Milk Kraft stove top stuffing mix (crushed)

Preheat oven to 350 degrees. Clean and cut chicken breast into slices. Sprinkle salt, pepper, Rosemary to each piece chicken breast. Mix eggs and milk and dip each chicken slice into the mixture. Pecan Pie Mini Muffins Afterwards, coat each piece of chicken in crushed breadcrumbs. 1 cup of Brown Sugar Bake in the oven for 20 minutes or until cooked. 1/2 cup of Unsalted Butter, melted 2 Eggs 1/2 cup of All Purpose Flour 1 cup of Chopped Pecans 2 tsp of Vanilla Extract 1/4 tsp of Salt

Preheat the oven to 350 degrees and liberally spray a non stick mini muffin tin with some non stick spray. In a large bowl, add all of your ingredients in together and whisk them to combine. The mixture will look slightly sticky and that's what you're looking for. Divide the batter evenly in your prepared muffin tin using a small ice cream scoop. Bake them for about 12 to 15 minutes, let them sit in the pan for 5 minutes then remove them to a wire rack to finish cooling. By: Darrell Patterson

Chicken Alfredo

2 bags Grill & Glazed Chicken Breast Fillet 2 jars Alfredo Sauce 1 large onion( thinly sliced) 3-Ingredient Nutella Croissants 1/2c fresh mushrooms(optional) 1 Tsp olive oil

Crescent Rolls Place Grill & Glazed Chicken Breast Fillet in large pan and cover Nutella with foil. Preheat oven and bake 15-20 minutes at 400 degrees F. then remove. In a separate pan, heat olive oil and sauté onion Powdered Sugar and mushrooms for 3-5 minutes and place it over the chicken breast. Also, place the alfredo sauce over the onion and chicken breast. Bake 10-15 minutes or until hot. Unroll crescent rolls into triangles. Spread Nutella on each triangle. Roll up crescent roll and place on greased cookie sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove from oven and place on serving plate. Lightly dust with powered sugar and serve warm.

By: Reid Jowers Butermilk Pancakes

2 cups all-purpose flour 3 tablespoons granulated sugar •Butermilk Pancakes 1 tablespoon baking powder 1 teaspoon baking soda •Cinnamon Roll Cupcakes 1 teaspoon salt 2 cups butermilk, well shaken 2 large eggs 1 teaspoon vanilla extract 1/4 cup (1/2 stick) buter, melted and cooled additional buter for greasing pan

•In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk together butermilk, eggs, vanilla and melted buter. Add butermilk mixture to flour mixture and whisk until no flour streaks remain. Mixture will be lumpy. •Warm skillet over medium heat. Add enough buter to grease botom of pan. Use small measuring cup to pour bater into pan. Let cook until edges appear dry and bubbles appear on surface, about 3 minutes. Flip pancake and cook for another 2-3 minutes until browned. •Serve pancakes immediately or keep warm in a 200 °F oven on a sheet pan in a single layer. Store leftovers in the fridge for up to 5 days, or double wrap and freeze for up to 1 month. Cinnamon Roll Cupcakes •Spoon about 1 tablespoon bater into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over bater in cups. 2/3 cup buter •Spoon remaining bater evenly over brown sugar mixture in cups. 2 eggs Sprinkle remaining brown sugar mixture over bater in cups. 2 1/2 cups all-purpose flour •Bake for 18 to 20 minutes or until a toothpick inserted in centers comes 2 1/2 teaspoons baking powder out clean. 1/2 teaspoon salt •Spread or pipe Creamy Buter Frosting onto cooled cupcakes. 3/4 cup packed brown sugar •Prepare and bake cupcakes as directed through Step 4, except cool 1/3 cup finely chopped pecans cupcakes in muffin cups on wire racks for only 10 minutes. 2 teaspoons ground cinnamon 1 3/4 cups sugar •In a medium bowl stir together 2 cups powdered sugar and 2 tablespoons 1 1/2 teaspoons vanilla honey. Add 2 to 3 tablespoons milk, 2 teaspoons at a time, to make a 1 1/4 cups milk mixture of glazing consistency. Using a wooden toothpick, poke holes into 1 recipe Creamy Buter Frosting tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm. •Allow buter and eggs to stand at room temperature. •In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside. •In a large mixing bowl beat buter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, •Beat on medium speed for 2 minutes more or until light and fluffy. •Add eggs, one at a time, beating well after each addition. •Beat in vanilla. •Alternately add flour mixture and milk to buter mixture, beating on low speed until combined Fruit and cream

2 containers of strawberries 1 container of blueberries 2 pints of heavy whipping cream sugar to taste

Empty heavy whipping cream into a bowl and mix with mixers set on high. Wait until whipping cream gets to desired consistency. Cut strawberries and put blueberries and strawberries into bowl with whipping cream. Cool and serve. Pictures

By: Jake Johnson

NUTRITIONAL INFORMATION Zucchini Quiche Yogurt Fruit Dip

Servings: 12 Servings: 14 The nutritional facts Calories per serving: 175 Calories per serving: 89 are listed in the order Fat (g): 13.4 Fat (g): 4.1 that they appear in Cholesterol (mg): 65.6 Cholesterol (mg): 1 the book. Carbs (g): 9.9 Carbs (g): 9.9 Protein (g): 4.5 Protein (g): 1.2 Sodium (mg): 303.4 Sodium (mg): 14.7 Sugars (g): 1.7 Sugars (g): 8.9 Fiber (g): 0.9 Fiber (g): 0.1

Blueberry Buttermilk Mufns Chicken Fajita (filling)

Servings: 24 Servings: 15 Calories per serving: 150 Calories per serving: 212 Fat (g): 4.4 Fat (g): 8.7 Cholesterol (mg): 26.1 Cholesterol (mg): 78 Carbs (g): 26 Carbs (g): 3 Protein (g): 2 Protein (g): 28.9 Sodium (mg): 442.4 Sodium (mg): 384.3 Sugars (g): 18 Sugars (g): 1.1 Fiber (g): 0.3 Fiber (g): 0.8 NUTRITIONAL INFORMATION Black Bean Corn Salsa Guacamole

Servings: 15 Servings: 15 Calories per serving: 114 Calories per serving: 97 Fat (g): 0.6 Fat (g): 5.8 Cholesterol (mg): 0 Cholesterol (mg): 0 Carbs (g): 22.3 Carbs (g): 10.2 Protein (g): 6.4 Protein (g): 3 Sodium (mg): 98.1 Sodium (mg): 58.6 Sugars (g): 1.7 Sugars (g): 0.5 Fiber (g): 6.1 Fiber (g): 4.9

Salsa Pico De Gallo

Servings: 15 Servings: 15 Calories per serving: 46 Calories per serving: 15 Fat (g): 0.2 Fat (g): 0.9 Cholesterol (mg): 0 Cholesterol (mg): 0 Carbs (g): 8.7 Carbs (g): 1.6 Protein (g): 2.5 Protein (g): 0.2 Sodium (mg): 182.8 Sodium (mg): 20.4 Sugars (g): 1.8 Sugars (g): 0.7 Fiber (g): 2.8 Fiber (g): 0.4 NUTRITIONAL INFORMATION Strawberry Oatmeal Bars Crostini (without bread)

Servings: 24 Servings: 12 Calories per serving: 141 Calories per serving: 28 Fat (g): 6.9 Fat (g): 1.9 Cholesterol (mg): 17.7 Cholesterol (mg): 2.5 Carbs (g): 21.1 Carbs (g): 1.9 Protein (g): 1.3 Protein (g): 1.2 Sodium (mg): 206.1 Sodium (mg): 47.2 Sugars (g): 9.1 Sugars (g): 0.2 Fiber (g): 3.2 Fiber (g): 0.2

Pasta Primavera with Grilled Chicken and Roasted Banana Pudding Vegetables Servings: 10 Servings: 15 Calories per serving: 283 Calories per serving: 301 Fat (g): 13.1 Fat (g): 6.9 Cholesterol (mg): 34 Cholesterol (mg): 5.7 Carbs (g): 38.6 Carbs (g): 51.7 Protein (g): 3.4 Protein (g): 11.2 Sodium (mg): 228.3 Sodium (mg): 233.3 Sugars (g): 17.8 Sugars (g): 15. Fiber (g): 0.9 Fiber (g): 5.7 NUTRITIONAL INFORMATION Fish in Foil Turtle Cake

Servings: 14 Servings: 14 Calories per serving: 269 Calories per serving: 196 Fat (g): 7.4 Fat (g): 6.5 Cholesterol (mg): 85 Cholesterol (mg): 4.8 Carbs (g): 17.7 Carbs (g): 32.3 Protein (g): 36.1 Protein (g): 2.5 Sodium (mg): 340.7 Sodium (mg): 380.1 Sugars (g): 0.5 Sugars (g): 19.6 Fiber (g): 0.7 Fiber (g): 1.6

Oven Roasted Potatoes Fritatta

Servings: 14 Servings: 12 Calories per serving: 115 Calories per serving: 131 Fat (g): 3.3 Fat (g): 7.8 Cholesterol (mg): 0 Cholesterol (mg): 212.5 Carbs (g): 19.9 Carbs (g): 7.9 Protein (g): 2.4 Protein (g): 7.7 Sodium (mg): 504.8 Sodium (mg): 133.2 Sugars (g): 0.7 Sugars (g): 2.1 Fiber (g): 1.6 Fiber (g): 1.1 NUTRITIONAL INFORMATION Banana Nut Mufns Chicken A La Parma

Servings: 24 Servings: 12 Calories per serving: 121 Calories per serving: 386 Fat (g): 8.3 Fat (g): 8.3 Cholesterol (mg): 15.8 Cholesterol (mg): 147.7 Carbs (g): 10.3 Carbs (g): 18 Protein (g): 2.5 Protein (g): 58.9 Sodium (mg): 96.7 Sodium (mg): 200.4 Sugars (g): 3.1 Sugars (g): 1.9 Fiber (g): 0.9 Fiber (g): 4.5

Baking Powder Biscuits Garlic Bread

Servings: 12 Servings: 16 Calories per serving: 176 Calories per serving: 129 Fat (g): 5.7 Fat (g): 8.4 Cholesterol (mg): 15 Cholesterol (mg): 3.8 Carbs (g): 21.7 Carbs (g): 11.5 Protein (g): 3.7 Protein (g): 2.1 Sodium (mg): 882.5 Sodium (mg): 148.8 Sugars (g): 4.5 Sugars (g): 0.1 Fiber (g): 0.9 Fiber (g): 0.7 NUTRITIONAL INFORMATION Meatballs POPEYE'S Biscuits

Servings: 24 Servings: 12 Calories per serving: 141 Calories per serving: 173 Fat (g): 7.6 Fat (g): 16.1 Cholesterol (mg): 78.8 Cholesterol (mg): 33.7 Carbs (g): 7.7 Carbs (g): 5.4 Protein (g): 10.7 Protein (g): 2.4 Sodium (mg): 210.8 Sodium (mg): 43.1 Sugars (g): 0.8 Sugars (g): 2.2 Fiber (g): 0.5 Fiber (g): 0

Sunday Sauce Neiman Marcus

Servings: 15 Servings: 96 Calories per serving: 78 Calories per serving: 143 Fat (g): 6.5 Fat (g): 6 Cholesterol (mg): 11.9 Cholesterol (mg): 9.3 Carbs (g): 4.1 Carbs (g): 21.4 Protein (g): 1.5 Protein (g): 2.5 Sodium (mg): 35.3 Sodium (mg): 114.6 Sugars (g): 1.4 Sugars (g): 13.3 Fiber (g): 0.5 Fiber (g): 1 NUTRITIONAL INFORMATION Sliders (without bun) Flufy Scrambled Eggs in Puf Pastry Cups

Servings: 24 Servings: 24 Calories per serving: 75 Calories per serving: 193 Fat (g): 2.9 Fat (g): 15.1 Cholesterol (mg): 33.6 Cholesterol (mg): 203.6 Carbs (g): 0.5 Carbs (g): 6.3 Protein (g): 11.1 Protein (g): 7.8 Sodium (mg): 97.6 Sodium (mg): 141.6 Sugars (g): 0.1 Sugars (g): 0.8 Fiber (g): 0.1 Fiber (g): 0.2

Quick Tiramisu Recipe Scratch Pancakes

Servings: 12 Servings: 24 Calories per serving: 200 Calories per serving: 230 Fat (g): 16.2 Fat (g): 7.1 Cholesterol (mg): 12.9 Cholesterol (mg): 35.1 Carbs (g): 12.3 Carbs (g): 34.7 Protein (g): 1.9 Protein (g): 5.3 Sodium (mg): 130.8 Sodium (mg): 694.9 Sugars (g): 8.7 Sugars (g): 5.3 Fiber (g): 0.4 Fiber (g): 1.5 NUTRITIONAL INFORMATION French Toast Shrimp Étoufée

Servings: 8 Servings: 10 Calories per serving: 271 Calories per serving: 264 Fat (g): 11.1 Fat (g): 8.7 Cholesterol (mg): 134.6 Cholesterol (mg): 189.7 Carbs (g): 6 Carbs (g): 24.2 Protein (g): 8.6 Protein (g): 22.6 Sodium (mg): 372 Sodium (mg): 1332.7 Sugars (g): 8.2 Sugars (g): 5.8 Fiber (g): 28.5 Fiber (g): 3.7

Egg Casserole Cornbread

Servings: 15 Servings: 16 Calories per serving: 141 Calories per serving: 338 Fat (g): 6.2 Fat (g): 25.4 Cholesterol (mg): 36.8 Cholesterol (mg): 84.9 Carbs (g): 3.9 Carbs (g): 19.8 Protein (g): 16.3 Protein (g): 7.9 Sodium (mg): 524.8 Sodium (mg): 494.8 Sugars (g): 2.5 Sugars (g): 5.7 Fiber (g): 0.6 Fiber (g): 1.4 NUTRITIONAL INFORMATION King Cake Mufns Sloppy Joe's

Servings: 8 Servings: 4 Calories per serving: 588 Calories per serving: 557 Fat (g): 8.8 Fat (g): 21.8 Cholesterol (mg): 4.4 Cholesterol (mg): 94.9 Carbs (g): 145.2 Carbs (g): 52.9 Protein (g): 5.6 Protein (g): 36.9 Sodium (mg): 245.6 Sodium (mg): 1420.6 Sugars (g): 69.7 Sugars (g): 23.8 Fiber (g): 46.2 Fiber (g): 5.9

Tomato Soup Sweet Potato Salad

Servings: 8 Servings: 12 Calories per serving: 282 Calories per serving: 59 Fat (g): 20.3 Fat (g): 2.3 Cholesterol (mg): 30 Cholesterol (mg): 0 Carbs (g): 18.9 Carbs (g): 9 Protein (g): 6.7 Protein (g): 0.7 Sodium (mg): 551.5 Sodium (mg): 26.8 Sugars (g): 11.1 Sugars (g): 3 Fiber (g): 4.5 Fiber (g): 1.2 NUTRITIONAL INFORMATION Soft Iced Pumpkin Cookies Chicken and Vegetable Stir Fry

Servings: 18 Servings: 12 Calories per serving: 184 Calories per serving: 280 Fat (g): 5.6 Fat (g): 6.9 Cholesterol (mg): 23.9 Cholesterol (mg): 73.1 Carbs (g): 31.5 Carbs (g): 21.1 Protein (g): 2.3 Protein (g): 30.3 Sodium (mg): 319.2 Sodium (mg): 1505.7 Sugars (g): 17.3 Sugars (g): 10.4 Fiber (g): 1 Fiber (g): 3.8

Doughnut Mufns Fried Rice

Servings: 12 Servings: 12 Calories per serving: 425 Calories per serving: 53 Fat (g): 18.1 Fat (g): 0.7 Cholesterol (mg): 80.3 Cholesterol (mg): 26.4 Carbs (g): 62.2 Carbs (g): 9.5 Protein (g): 5 Protein (g): 2 Sodium (mg): 603.3 Sodium (mg): 343.7 Sugars (g): 37.1 Sugars (g): 1 Fiber (g): 1.3 Fiber (g): 0.6 NUTRITIONAL INFORMATION Chinese Almond Cookies No-Bake Cheesecake

Servings: 30 Servings: 12 Calories per serving: 97 Calories per serving: 157 Fat (g): 7 Fat (g): 8.3 Cholesterol (mg): 22.4 Cholesterol (mg): 20.8 Carbs (g): 11 Carbs (g): 20.5 Protein (g): 0.8 Protein (g): 1.9 Sodium (mg): 54.3 Sodium (mg): 104.5 Sugars (g): 8.2 Sugars (g): 13.7 Fiber (g): 2.7 Fiber (g): 3

Mexican Chicken Soup Homemade Tortillas

Servings: 12 Servings: 8 Calories per serving: 182 Calories per serving: 161 Fat (g): 4.5 Fat (g): 5.6 Cholesterol (mg): 23.3 Cholesterol (mg): 0.6 Carbs (g): 24.6 Carbs (g): 23.8 Protein (g): 12.5 Protein (g): 3.2 Sodium (mg): 240.9 Sodium (mg): 3.1 Sugars (g): 5.3 Sugars (g): 0.1 Fiber (g): 3.6 Fiber (g): 0.8 NUTRITIONAL INFORMATION Garlic Cilantro Lime Rice Grilled Dessert Quesadillas

Servings: 12 Servings: 8 Calories per serving: 125 Calories per serving: 181 Fat (g): 3.5 Fat (g): 6.1 Cholesterol (mg): 0 Cholesterol (mg): 0 Carbs (g): 21.1 Carbs (g): 27.4 Protein (g): 3.8 Protein (g): 3.6 Sodium (mg): 215.6 Sodium (mg): 240.2 Sugars (g): 1.8 Sugars (g): 9.6 Fiber (g): 2.3 Fiber (g): 1.5

Homemade Rice Crispy Treats Meat Sauce

Servings: 18 Servings: 16 Calories per serving: 80 Calories per serving: 128 Fat (g): 2.2 Fat (g): 4.1 Cholesterol (mg): 5.3 Cholesterol (mg): 49.9 Carbs (g): 15.3 Carbs (g): 7 Protein (g): 0.5 Protein (g): 16.4 Sodium (mg): 47.4 Sodium (mg): 198.6 Sugars (g): 9.7 Sugars (g): 4.5 Fiber (g): 0 Fiber (g): 1.4 NUTRITIONAL INFORMATION Peanut Clusters Bananas in Caramel Sauce

Servings: 40 clusters Servings: 12 Calories per serving: 149 Calories per serving: 256 Fat (g): 9.6 Fat (g): 17.1 Cholesterol (mg): 0 Cholesterol (mg): 54.6 Carbs (g): 13.6 Carbs (g): 27.1 Protein (g): 2.6 Protein (g): 1.1 Sodium (mg): 37.7 Sodium (mg): 70.9 Sugars (g): 9.9 Sugars (g): 22.6 Fiber (g): 1.2 Fiber (g): 1.1

Louisiana Crawfish Étoufée BBQ Grilled Chicken Kabobs

Servings: 12 Servings: 12 Calories per serving: 284 Calories per serving: 260 Fat (g): 13.7 Fat (g): 5 Cholesterol (mg): 58.9 Cholesterol (mg): 14.9 Carbs (g): 26.3 Carbs (g): 16.5 Protein (g): 14.2 Protein (g): 37.6 Sodium (mg): 308.5 Sodium (mg): 130.6 Sugars (g): 1.5 Sugars (g): 11.5 Fiber (g): 1.8 Fiber (g): 3.6