Professional Documents
Culture Documents
2009-2010
Page | 1
Albany PTO Mission Statement
Page | 2
I want to thank you for purchasing this amazing
collection of recipes. All of the profits from the
sale of this cookbook will go towards helping the
PTO carry out our mission statement.
Page | 3
Recipe for a Happy Household
Page | 4
Table of Contents
Appetizers
Soups and Salads
Breads and Rolls
Vegetables & Side Dishes
Main Dishes
Desserts
Crock pot and Microwave
Page | 5
Appetizers
4K Classes
Page | 6
Taco Salad Dip
Trevor Kerns
6 oz. can black olives 24 oz. sour cream
2 medium tomatoes ½ head of lettuce
1 pkg. taco seasoning
6 oz. mild Taco Sauce
16 oz. finely shredded cheddar cheese
Page | 7
Beef and Cheese Hot Dip
Trevor Kerns
14 oz. can of nacho cheese
8 oz. jar of salsa
1 medium onion, chopped fine 1 lb. ground
beef
8 slices Velveeta cheese
Baby Reuben
Lincoln Walker
12 oz. Swiss cheese
8 oz. mayonnaise
12 oz. sauerkraut, drained
3 pkgs. corned beef
Cocktail rye Bread
Pepperoni Bites
Elizabeth Halverson
1 tube refrigerated biscuit dough
20 slices of pepperoni
½ c. mozzarella cheese Italian seasoning
garlic salt
Page | 9
pizza sauce
Bruschetta
Elizabeth Halverson
1 garlic clove, peeled and halved
1 T. fresh basil, minced
¼ c. red onion, chopped
⅛ tsp. pepper
2 T. olive oil
4 oz. mozzarella, diced ¼ tsp. salt
14 fresh basil leaves
14 slices French bread (3/4 inch thick)
4 medium tomatoes, seeded and diced
Triscuit Treat
Hailey Gabrielse
½ c. mayonnaise
½ c. parmesan cheese
¼ c. onion, chopped
1 box Triscuits
Snack Mix
Skye McDermott
3 c. pretzels
2 c. peanuts
1 c. Kix cereal
1 c. raisins
1 pkg. M&Ms
Sausage Dip
Joe Ischi
2 (8 oz.) cream cheese,
softened
1 lb. ground pork sausage, cooked and drained
1 can Ro-Tel tomatoes – cilantro lime flavor
Page | 13
Bean Dip
Alexander Richter
2 T. oil
½ c. sugar
½ c. apple cider vinegar
½ c. onion, chopped
8 oz. can schopeg corn, drained Cilantro
½ c. green pepper, chopped
Tostito Scoops
16 oz. can pinto beans, rinsed and drained
16 oz. can black eyed peas, rinsed and drained
Page | 15
spray again with cooking spray. Bake for 8 to 10
minutes. Cool and serve with chilled fruit.
Deviled Eggs
Peyton Adams
1 dozen eggs
½ c. mayonnaise
¼ c. Wishbone Italian Dressing paprika
Page | 16
Tortilla Roll Ups
Z
ach Reynols
8 oz. cream cheese, softened
8 flour tortillas
1 ½ c. shredded cheddar cheese
16 oz. sour cream
1 pkg. lunch meat, diced
1 envelope dry Ranch style dressing
Lettuce Wraps
Isaah Rosenbalm
8 oz. cream cheese, softened
leaf lettuce, cleaned
lunch meat toothpicks
optional: mushrooms, onions, green peppers
Page | 17
Preheat oven to 425°. In a 2 qt. bowl stir grated
cheese, pizza crust mix and oregano. Add hot
water and stir until moistened. Continue to stir
vigorously for about 25 strokes. Cover bowl and
let stand for 5 minutes in a warm place. Sprinkle a
small amount of flour on cutting board. Knead the
dough about 10 to 12 times. Divide dough into 8
equal parts using a pizza cutter. Use hands to roll
each piece into a 10 inch rope. Shape ropes into
letters on a 12 x 15 baking stone. Using a garlic
press, press garlic over softened butter. Spread
butter mixture over letters. Bake 10 to 12 minutes
or until golden brown. Pour pizza sauce into a
bowl, cover and microwave on high 1 ½ minutes or
until warm. Serve breadsticks with pizza sauce for
dipping.
Cheese Dip
Ethan Koss
Page | 18
Spread cream cheese on an ungreased 12 inch
pizza pan. Spread on chili sauce. Sprinkle with
the Canadian bacon and cheeses. Serve with
chips.
Ranch Pretzels
Lia Fry
Page | 19
1 lg. bag of small pretzel twists or sticks
2 pkg. dry ranch mix
1 bottle Orville Redenbacher Popping oil
Oyster Crackers
Lia Fry
Fresh Guacamole
Carter Ness
2 ripe avocados
½ teaspoon coarse salt
1 T. of fresh lime or lemon juice
½ red onion, minced
2 T. cilantro leaves, finely chopped tortilla chips
dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped
1-2 serrano chiles, stems and seeds removed,
minced
Chick-Be-Quick’s
Carter Ness
French fried onions, crumbled
1 T. flour
seasoning salt
1 egg, beaten
1 package of croissant rolls dough
1 chicken breast, cooked and cut into 16 pieces
Page | 21
Simply soften cream cheese, and add to the ham.
Add maybe a tablespoon of milk and stir to make a
fine consistency, depending on liking. Serve with
chips or crackers.
1-2-3 Balls
Sami Patchen
1 lb. sausage, cooked
2 c. shredded cheddar cheese
3 c. Bisquick
Stuffed Mushrooms
Kyle Cooke
1 lb. 12 oz cap mushrooms 1.25 oz butter
3 ½ oz minced pork 1 T. tomato paste
2 T. dry breadcrumbs
1 small onion, finely chopped
2 oz. chorizo sausage, finely chopped
1 T. fresh flat leaf parsley, chopped
Page | 24
Cheese Straws
Peyton Pendergrass
½ c. butter, softened 1 c. flour
¼ tsp. salt
8 oz. pkg. shredded cheddar cheese
Mini Cheesecakes
Peyton Pendergrass
2 (8oz.) pkgs. Cream cheese
¾ c. white sugar
12 oz. pkg. vanilla wafers 2 eggs
21 oz. can cherry pie filling
1 tsp. vanilla extract
Page | 27
Soups and Salads
Kindergarten Classes
Page | 28
Aunt Linda’s Taco Salad
Jacob Letcher
1lb. lean ground beef
1 red onion, chopped
1 pkg. taco seasoning mix
1 head lettuce, shredded
1 bunch green onions, chopped
1 large tomato, chopped
15 oz. can pinto beans, drained
Page | 29
15 oz. can kidney beans, drained
1 avocado, peeled, pitted, and cubed
8 oz. shredded Cheddar cheese
corn chips or Doritos, broken up
16 oz. bottle Catalina salad dressing
Kaleigh Dallman
1 med. apple, chopped
1 ½ c. milk
2 med. firm bananas, sliced
16 oz. can peach slices, drained
20 oz. can pineapple tidbits, drained
11 oz. can mandarin oranges, drained
1 pkg. (3.4 oz) instant vanilla pudding mix
⅓ c. frozen orange juice concentrate
¾ c. sour cream OR 1 sm. container yogurt
Page | 30
In a large salad bowl, combine fruits; set aside. In
a small mixing bowl, beat pudding mix, milk and
orange juice concentrate for 2 minutes. Add sour
cream OR yogurt; mix well. Spoon over fruit; toss
to coat. Cover and refrigerate for 2 hours.
Tuna Salad
Danika
Lindgren
8 oz. uncooked shell pasta Dressing:
2 cans of tuna, drained 12 oz. of Henri’s
1 can of peas, drained Tastee dressing
1 medium onion, chopped ¼ c. mayo
3 stalks of celery, chopped ¼ tsp white
sugar
½ tsp white vinegar
3 T milk
Cucumber Salad
Benjamin Grosz
Alyssa Stodola
3 c. frozen broccoli, baby carrots and water
chestnuts
5 c. torn romaine or spinach
2 T. salad oil 1½ tsp. sugar
2 T. vinegar dash of ground
ginger
1 T. soy sauce
1 c. chow main noodles
2 c. fully cooked turkey breast, portion, chopped
Caesar Salad
Tyler Anderson
7 Layer Salad
Kaiya
Zurfluh
Oriental Coleslaw
Mason McLoud
1 pkg. broccoli slaw
1 pkg. ramen noodles (oriental flavor)
1 c. slivered almonds
1 c. sunflower seeds (shelled)
½ c. vegetable oil
⅓ c. white vinegar
½ c. sugar
Snicker Salad
Danika Lindgr
4 oz. cream cheese 1 tsp. vanilla
½ c. crushed pineapple 16 oz. cool
whip
¾ c. brown sugar
6 Snickers candy bars
4 Granny Smith apples
Pistachio Salad
Logan Wescott
3 T. sugar
8 oz. Cool Whip
¾ c. margarine, soften
6 oz. box raspberry Jello
2 ⅔ c. crushed pretzels
2 c. boiling water
Page | 38
8oz. cream cheese
1 pt. frozen raspberries
1 c. sugar
Grape Salad
Rylee McKittrick
Potato Salad
Tyler Anderson
12 red potatoes
8 eggs
mayonnaise
mustard
Peppar
Page | 39
Blueberry Delight
Brett Marean
3 c. boiling water
8 oz. can crushed pineapple
1 lg. box black cherry Jello
1 lg. can blueberries, drained
Taco Dip
Alex
Schliem
Page | 40
1 lb. hamburger 8 oz. cream cheese
1 bunch green onions 1 tomato
1 pkg. taco seasoning 8 oz. taco
sauce
diced olives, optional
1 bag of shredded lettuce
2 to 3 c. shredded cheese
Payton Wachholz
½ c. chopped onion 1 c. sour cream
4 T. butter 2½ c. milk
1 c. water ¼ c. flour
1 ½ t. paprika crumbled
bacon (opt.)
1 ½ t. salt
4 medium potatoes, diced
1 c. shredded cheddar cheese
Ashley Gabrielse
1 jar of chunky salsa 3 c. shredded
chicken (lightly salted)
1 can of corn 5 to 7 c. of
chicken broth
1-2 pkg. taco seasoning (depending on how spicy
you like it)
1 can black beans optional, drained and rinsed
Tomato Soup
David Laughlin
David Laughlin
Campers Stew
Alex
Schliem
1 lb. hamburger
15 oz. can whole kernel corn
6-8 large potatoes
2 (10.5 oz.) cans cream of mushroom soup
Aiden Runkle
1 c. carrots, chopped 1 bay leaf
¼ c. finely chopped onion ¼ tsp. salt
2 c. uncooked egg noodles ¼ tsp. pepper
2 c. chicken, cooked and diced ¼ - ½ c.
chopped celery
1 T. low sodium soy sauce 4 garlic cloves,
minced
6 c. of fat free sodium free chicken broth
Mason McLoud
Zuppa Toscana
Rhonda Flannery – PTO Member
1 lb. ground Italian sausage 10 c. water
Page | 44
1 ½ tsp. crushed red peppers 1 c. heavy
cream
1 large white onion, diced 2 tsp. garlic
puree
4 T. bacon pieces
5 cubes of chicken bouillon
1 lb. sliced russet potatoes or about 3 large
potatoes
¼ of a bunch of kale
Andrew Gertsch
4 slices of bacon, chopped 3 c. milk
10¾ oz can cream of chicken soup ¼ tsp. pepper
1½ lbs. potatoes, peeled, cubed
1 small onion, chopped
8 oz. pepper jack cheese, cubed
2 medium celery stalks, sliced
1 pkg. (10 oz) frozen corn, thawed
1 small bag baby carrots, chopped
Benjamin Grosz
Emileigh Dallman
½ c. butter ¾ c. milk
1 T. flour 6 oz. Velveeta, cubed
1 c. water ½ c. sour cream
⅛ tsp. pepper
1 pkg. (10oz) frozen chopped broccoli
2 oz. angel hair pasta, broken into small pieces
RUEBEN SOUP
Tracy Stefanik – PTO Member
4 cans chicken broth
4 c. cabbage, shredded
1 lb. smoked sausage cut in small chunks
2 c. uncooked egg noodles
¼ tsp. garlic powder
½ c. chopped onion
1 c Swiss cheese
Page | 49
¼ tsp. pepper
3 c. milk
¼ c. flour
1 c. cheddar cheese
Page | 51
Zucchini Bread
Clay Hulbert
3 eggs, beaten fluffy 3 c. flour
2 c. grated zucchini 1 ¼ tsp baking
powder
3 tsp. vanilla 2 c. sugar
1 T. cinnamon
Elizabeth Graves
5 T. margarine or butter
2 (8 oz.) cans refrigerated crescent rolls
¼ c. water
½ c. chopped pecans
¾ c. firmly packed brown sugar
3 T. butter or margarine, softened
¼ c. sugar
2 tsp. cinnamon
Lily Larson
1 c. flour
1 tsp. baking powder
½ tsp. salt
½ c. milk
1 T. vegetable oil
half and half cream (optional)
Lily Larson
1 medium onion, chopped 1 egg
1 c. milk 2 T. fat or oil, melted
1 c. cornmeal 1 c. flour
1 T. baking powder 1 tsp. salt
Griffin Ness
1 ¾ c. flour
1 ¾ c. whole wheat flour
3 T. toasted wheat bran
3 T. toasted wheat germ
2 T. of old fashioned oats
2 T. packed brown sugar
1 tsp. baking soda
½ tsp. salt
2 c. buttermilk
2 T. butter chilled unsalted cut into pieces
Page | 54
Rich Corn Bread
Griffin Ness
1 c. yellow cornmeal 1 c. flour
1 tsp. baking soda 2 tsp. cream of
tartar
3/4 tsp. Salt 4 T. melted
butter
1/4 c. Milk 2 eggs, beaten
1 c. sour cream (or plain yogurt)
4 T. sugar (or 3 T. honey, add with wet ingredients)
2 c. Bisquick ⅔ c. milk
½ c. shredded cheddar cheese ½ c. butter,
melted
¼ tsp. garlic powder
Rob Schroeder
2 pkg. yeast ¾ c. warm
water
¾ c. buttermilk ¾ c. sour cream
5 ½ c. flour ½ c. shortening
¼ c. sugar 2 tsp. baking powder
2 tsp. Salt
Megan Peters
1 ⅔ c. flour ¼ tsp. ground cloves
1 ½ c. sugar 1 c. canned
pumpkin
1 tsp. baking soda ½ c. water
¾ tsp. Salt 2 eggs
½ tsp. ground cinnamon ⅓ canola oil
½ tsp. ground nutmeg ¾ c. chopped,
walnuts
¼ tsp. baking powder
1 c. tart apples, chopped and peeled
Megan Peters
4 eggs ½ c. vegetable
oil
1 c. water ¼ poppy seeds
1 pkg. instant vanilla pudding
1 box lemon cake mix with pudding in the mix
Icing:
1 c. powdered sugar ½ real lemon juice
Rhubarb Bread
Kaitlyn Dunphy
1 ½ c. brown sugar 1 tsp. salt
1 egg 1 tsp. baking
soda
1 ½ finely diced rhubarb 2 ½ c. flour
⅔ c. cooking oil ½ tsp. baking
powder
1 c. milk 1 tsp. vanilla
Topping:
1 T. butter, melted ½ c. white
sugar
1 tsp. cinnamon
Kaitlyn Dunphy
3 eggs, beaten 3 c. whole wheat
flour
1 c. sugar ½ tsp. salt
1 c. honey 1 tsp. Baking soda
1 c. vegetable oil 2 c. grated zucchini
2 tsp. vanilla
Cassidee Signthlaler
1 clove garlic or ¼ tsp. garlic powder
⅓ c. margarine or butter, at room temperature.
1 loaf (I pound) French bread
Zucchini Bread
Kloie Huffman- Heins
3 eggs, beaten fluffy 3 c. flour
2 c. grated zucchini 1 ¼ tsp. baking
powder
3 tsp. vanilla 2 c. sugar
1 T. cinnamon
Jada Flannery
3 T. margarine, melted
1 can refrigerated soft breadsticks
¾ c. grated parmesan cheese
Baked Doughnuts
Jada Flannery
½ tsp salt ½ tsp nutmeg
½ c + 2 T. butter, softened 1 c.
sugar
1 c. milk
2 eggs
3 c. flour
4 ½ tsp. baking powder
Topping:
½ c. sugar
6 T butter, melted
½ tsp. cinnamon
Blend butter and sugar. Add the eggs and mix well.
Sift together flour, baking powder, salt and
nutmeg; add this to the butter mixture. Blend in
the milk and mix together thoroughly. Fill greased
muffin tins ⅔ full. Bake at 350° for 15 to 20
minutes or until doughnuts are golden brown.
Combine topping ingredients. While doughnuts
are still warm, roll them in melted butter, then in
cinnamon sugar topping. Yields about 36
doughnuts
Page | 60
Applesauce Sweet Bread
Audrey
Ischi
3 sticks butter, softened 5 ⅓ c. flour
3 c. sugar 5 eggs
2 tsp. vanilla 1 T. baking
soda
2 tsp. Salt 3 ½ c. applesauce
3 ½ oz. can of evaporated milk
Topping:
½ c. sugar 1 tsp. cinnamon
Zucchini Bread
Amelia Richardson
3 beaten eggs 1 tsp. baking
soda
2 c. sugar 1 T. baking powder
1 c. oil 1 tsp. vanilla
2 c. zucchini, grated 2 tsp. Salt
½ tsp. nutmeg (optional) 2 ½ c. flour
2 tsp. cinnamon
Page | 61
golden brown and toothpick comes out clean from
center.
Topping:
¼ - ⅓ c. Italian dressing ¼ tsp. Salt
¼ tsp. garlic powder ¼ tsp. dried
oregano
¼ tsp. dried thyme dash of pepper
1 T. grated parmesan cheese ½ c. shredded
mozzarella cheese
Page | 62
Cranberry Nut Bread
Isaiah Roush
2 c. flour 1 c. sugar
1 ½ tsp. baking powder 1 tsp. Salt
½ tsp. baking soda ¾ c. orange
juice
1 T. Zest 2 T. shortening
1 egg, beaten 1 ½ c. fresh or
frozen cranberries, coarsely chopped
½ c. nuts, chopped
Butterscotch Rolls
Luke
Johnson
Apple Bread
Lily Brewer
Streusel:
2 T. flour 2 T. sugar
1 tsp. ground cinnamon 1 T. butter or
margarine, melted
Page | 64
Savory Biscuit
Lily Brewer
Page | 65
Overnight Caramel French Toast
Emma Schwartz
1 c. packed brown sugar ½ c. milk
½ c. butter 1 tsp. vanilla extract
2 T. light corn syrup ¼ tsp. salt
12 slices white bread 6 eggs, beaten
cinnamon
Pumpkin Bread
Luke Johnson
3 c. sugar ½ tsp. cloves
3 ½ c. flour ⅔ c. water
1 ½ tsp. salt 4 eggs
2 tsp. baking soda ⅔ c. shortening
1 tsp. cinnamon 16 oz can pumpkin
Isaiash Jester
Cheesy Pretzels
Cain Corning
Page | 67
1 ½ c. flour 1 tsp. Salt
⅔ c. milk 1 egg, beaten
½ c. shredded cheddar cheese
2 T. butter or margarine, softened
2 tsp. coarse salt
2 tsp. baking powder
1 tsp. sugar
Monkey Bread
Owen Baertschi
2 cans buttermilk rolls
1 stick margarine, melted
1 c. brown sugar
1 T. milk
½ c. pecans
Page | 69
Mix margarine, brown sugar and milk. Pour ½ of
mixture in bottom of a deep round pan. Open
biscuits and set biscuits on edge in pan to form
round ring. Pour rest of the margarine and sugar
mix over top (part of nuts can be sprinkled in
bottom of pan). Sprinkle remainder of the nuts on
the top. Bake 25 minutes at 350°. When done put
on a plate and invert so your margarine sugar mix
is on top.
Hailey Saevert
2 c. flour 1 egg, slightly
beaten
1 tsp. baking powder 2 T. butter,
melted
½ tsp. baking soda ¾ c. walnut,
chopped
½ tsp. salt ¾ c. orange juice
1 ½ tsp. grated orange rind
Hailey Seavert
2 c. raisins 4 tsp. baking soda
2 c. boiling water 2 c. sugar
4 c. flour ¼ tsp. Salt
¼ c. vegetable oil
Page | 70
Let raisins, baking soda, and water stand for 6
hours or overnight. The next morning in a separate
bowl, mix sugar, flour, salt, and oil. Add mixture
one cup at time to raisin mixture in cans, beating
well after each addition. Grease 3 (1 pound)
Coffee cans; fill half full with batter and bake at
350° for one hour. Cool 10 minutes and shake out
of can.
Cecilia Larson
11 to 11 ½ c. flour 6 T. sugar
⅓ c. nonfat dairy milk powder 3 pkgs. (¼
each) dry active yeast
1 T. Salt 4 c. water
½ c. butter or margarine
Pancakes
Cecilia
Larson
1 egg
1 c. flour
¾ c. milk
1 T. sugar
3 tsp. baking powder
½ tsp. salt.
Page | 71
2 T. shortening or vegetable oil, melted
Pumpkin Bread
Ms. Kopp – First Grade
Teacher
Page | 73
loose-fitting lid. Let stand in warm place for 6
hours. As it bubbles up, stir it down. After 2nd or
3rd hour it is ready to use. When you take a cup of
starter out,
add 1 cup water, I cup flour and 1 cup of sugar.
Below are instructions for starter batter.
Friendship Bread
Morgan Runaas
1 c. oil or applesauce 4 eggs
1 tsp. vanilla 1 c. sugar
1 tsp. baking soda 2 tsp.
cinnamon
1 tsp. baking powder 2 c. flour
1 sm. pkg. vanilla instant pudding
1 c. friendship starter from above
Bread Pudding
Gia Hamele
4 c. milk 4 eggs
8 T. butter/margarine 1 c. sugar
½ tsp. salt 2 tsp. cinnamon
1 c. raisins (optional)
6 c. bread, cubed (I like to use oat nut bread by
Brownberry)
Cinnamon Rolls
Alyssa Knauf
Apple Surprise
Harvey Bailey
2 cans refrigerated biscuits
1 large jar of applesauce
cinnamon sugar or plain sugar
Pour the rest of the apple sauce over the top layer
of biscuits. Sprinkle generously with cinnamon
sugar or plain sugar. Bake 20 to 30 min. until all
puffed up and golden brown on top. Cut and eat
like coffee cake.
Banana Bread
Elizabeth
Graves
1 ¾ c. flour 1 ¼ tsp. baking
powder
½ tsp. baking soda ⅔ c. sugar
⅓ c. shortening 2 eggs
2 T. milk 1 c. ripe bananas
¼ c. chopped nuts ¾ tsp. salt
Banana Bread
Isaiah
Hermanson
1 c. sugar 2-3 medium bananas
½ c. shortening 2 c. flour
2 eggs 1 tsp. baking
soda
½ tsp. Salt ½ nut (optional)
Banana Bread
Kloie
Huffman- Heins
⅔ c. sugar ½ tsp. baking soda
⅓ c. shortening ½ salt
Page | 80
2 eggs 1 c. bananas,
mashed
3 T. sour milk 2 c. flour
1 tsp. baking powder
Banana Bread
Isaiah
Jester
1 ¼ c. flour ½ tsp. Salt
½ c. oil 2 eggs
1 c. sugar 1 tsp. Baking soda
1 c. bananas, mashed
Morgan Runaas
½ c. shortening 1 c. sugar
2 eggs 3 large
bananas
Page | 81
½ c. chocolate chips 1 tsp. Baking
soda
2 c. flour ½ c. walnuts
(optional)
Page | 82
Banana Bread
Owen Baertschi
3 c. sugar
1 c. milk with 1 T. lemon juice
1 c. butter
4 eggs
1 c. nuts
4 ¾ c. flour
1 c. raisins
3 tsp. baking soda
1 ½ c. mashed bananas
Audrey Ischi
2 c. flour
1 ¼ tsp. baking soda
½ tsp. baking soda
1 tsp. cinnamon
¾ tsp. salt
⅓ c. sugar
1 stick butter, softened
2 eggs
2 T. milk
2 ripe bananas
½ c. walnuts, chopped
Marques Flood
2 ⅓ c. flour
3 large ripe bananas
3 tsp. baking powder
3 large eggs
2 tsp. Grated lemon or orange zest
1 c. sugar
½ tsp. baking soda
½ c. pecans
½ tsp. salt
½ c. butter, softened
Glaze:
1 c. confectioners’ sugar
1 c. milk
Page | 86
Front Row: Ivy Horn, Haley Mueller, Anna
Laughlin, Kristin O’Bel, Preston Adams
Back Row: Mrs. Inabnit-Bakken, Gianna Hamele,
Seiara Timmens, Kaleigh Dallman, Dalton Beck,
McKenna Overland, Carsen Wright
Page | 87
Cheesy Potatoes
Dalton Beck
32 oz. pkg. frozen hash browns
1 can cream of chicken soup
1 c. sour cream
½ c. melted butter
8 oz. shredded cheese
BLT Salad
Dalton Beck
1 pkg. Wacky Mac Noodles
1 bunch green onions, chopped
3 tomatoes, chopped
1 lb. bacon
½ head leaf lettuce, chopped
1 c. mayonnaise
1 Dijon honey mustard salad dressing
Page | 88
Cook noodles according to package. Drain. Run
noodles under cold water to cool off. Fry bacon
and cut up into pieces. Combine green onions,
tomatoes, lettuce, noodles and bacon in a large
bowl. Mix mayonnaise and salad dressing in a
little bowl. Add mayonnaise mixture to the large
bowl and refrigerate until ready to eat.
Seiara Timmens
4 medium acorn squash
1 small boneless ham cut into 1 inch cubes
1 tsp. cinnamon
2 T. butter
1 c. walnut, chopped
2 T. brown sugar
Haley Mueller
1 ½ lb. hamburger
1 onion, chopped
15 oz. can pork and beans
15 oz. can kidney beans, drained
15 oz. can butter beans
½ c. ketchup
¼ c. brown sugar
Salt and pepper to taste
Page | 90
Cheesy Potato Casserole
Ivy Horn
16 oz. sour cream
1 c. butter, melted
1 tsp. salt
1 small onion, chopped
1 can cream of mushroom soup
2 c. cornflakes, crushed
¼ c. butter, melted
2 lb. bag frozen, cubed hash browns, thawed
16 oz. package grated sharp cheddar cheese
Seiara Timmens
6 green peppers
1 lb. ground pork sausage
1 lb. lean ground hamburger
1 c. white rice
1 jar spaghetti sauce
2 eggs
Page | 91
Broccoli Casserole
Haley
Mueller
½ c. onion, chopped and sautéed 2 T. butter
1 can golden mushroom soup ½ c. rice
1 pkg. frozen broccoli Bread crumbs
Parmesan cheese Salt and pepper
Ivy Horn
1 c. shredded cheddar cheese
2 (15 oz.) cans whole, white potatoes
2 T. butter, melted
1 tsp. garlic powder
Page | 92
Cauliflower with Cheese Sauce
Kristin
O’Bel
Kristin O’Bel
5 lbs. potatoes
1 c. shredded cheddar cheese
16 oz. sour cream
1 tsp. paprika
2 tsp. pepper
½ stick butter
Page | 93
Macaroni Summer Salad
Preston
Adams
McKenna Overland
6 c. uncooked bowtie pasta
1 lb. sliced fresh mushrooms
½ tsp. salt
¼ tsp pepper
2 T. butter
1 pkg. garlic herb cheese spread
¼ c. chicken broth
Page | 94
Vegetables in Cream Sauce
McKenna Overland
Kaleigh Dallman
½ c. Ranch dressing
½ c. shredded cheddar cheese
¼ c. Bacon Bits
2 lbs. small red potatoes, quartered
1 T. chopped fresh parsley
Asparagus
Page | 95
Anna Laughlin
2 c. asparagus, diced ½ c. onion,
chopped
5-6 lg. button mushrooms 2 T. butter
Grated parmesan
Gianna Hamele
2 eggs
1 tsp. vanilla
1 c. sugar
½ c. margarine or butter
4 c. sweet potatoes-peeled, baked and mashed
Topping:
1 c. whole pecans
⅓ c. flour
¾ c. brown sugar
⅓ c. margarine or butter, melted
Carsen Wright
Page | 96
1 T. olive oil 1 ½ c. warm
buttermilk
1 ¼ tsp. salt, divided ¼ tsp. pepper
⅓ c. butter, melted
4 T. chopped fresh chives
3 ½ lb. Yukon Gold Potatoes, peeled and cubed
Carsen Wright
Page | 97
Brandon Janes
1 lb. bacon
1 jar Randall mixed beans (in a glass jar)
1-2 onions, chopped
1 lb. hamburger (optional)
Ketchup
Yellow mustard
Brown sugar
Garlic powder
Molasses
Brandon Janes
1 can green beans 1 can red
kidney beans
1 can yellow beans ½ c. vinegar
1 green pepper, chopped ½ c. vegetable
oil
1 sm. onion, chopped ½ to ¾ c.
sugar
1 tsp. salt ½ tsp. black pepper
Page | 98
Roasted Cauliflower
Averey
Marean
1 head cauliflower, cut into flowerets 1 T. olive
oil
½ tsp. garlic powder ¼
tsp.salt
¼ tsp. freshly ground black pepper
1 red onion, cut into ½ inch thick wedges
Party Carrots
Haley Knauf
2 lbs. carrots, sliced
2 tsp. chicken bouillon granules
8 oz. cream cheese, cubed
8 oz. processed cheese (Velveeta), cubed
2 T. butter
4 green onions, sliced
¼ tsp. salt
¼ tsp. pepper
Tomato Pie
Averey
Marean
½ c. grated Parmesan cheese 1 onion,
chopped
4 tomatoes, seeded and chopped 1 c.
mayonnaise
1 c. shredded cheddar cheese 9 in. unbaked
pie crust 10 to 12 fresh basil leaves, chopped
1 c. shredded mozzarella cheese, divided
ShayLee Levin
½ c. sour cream
8 oz. cream cheese, softened
1 c. chicken broth
3 lbs. red potatoes, thinly sliced
1 c. frozen peas
8 oz. shredded cheddar cheese, divided
1 pkg. (6 oz.) smoked ham, chopped
Page | 101
Loaded Baked Potato Soup
ShayLee Levin
1 c. milk
¼ c. sour cream
2 T. sliced green onions, divided
2 medium baking potatoes, unpeeled
3 slices bacon, cooked, crumbled and divided
¾ c. shredded cheddar cheese, divided
14 ½ oz. can fat free, reduced sodium chicken
broth
Page | 102
Cucumber Salad
Alycia O’Bel
3 med. cucumbers
1 tsp. brown vinegar
½ tsp. sugar
sprinkle of dill weed
1 T. milk
1 c. mayonnaise
Taco Dip
Alycia O’Bel
1 pkg. taco seasoning
⅓ lb. hamburger
8 oz. cream cheese
8 oz. sour cream
½ sm. head lettuce
1 med. tomato, chopped
1 bag bite size Tostitos chips
1 sm. can chopped or sliced black olives
1 c. shredded cheese (your choice-cheddar,
cheddar/mozzarella with taco seasoning…)
Nathaniel Ross
Page | 103
1 pkg. (16 oz.) frozen broccoli, carrots and
cauliflower
1 can condensed cream of mushroom soup
8 oz. spreadable garden vegetable cream cheese
½-1 c. seasoned croutons
Broccoli Casserole
Thomas Fry
16 oz. frozen chopped broccoli 1 stick of
butter
16 oz. Cheese whiz 2 (10 3/4 oz.)
cans cream of mushroom soup 1 c.
Minute Rice
Main Dishes
3 Grade Classes
rd
Page | 106
Front row: Paige Shapiro, Kaitlyn Trow, Destiny
Gabrielse-Brown, Sydney Bloedel, Aimee Walters,
McKayla Weaver, Kirsten Oliver, and Samie Boeck
Back row: Brek Kaether, Dylan Phalin, Kalyn
Lawrence, Libby Beck, Ben Lent, Corbin Kelley, and
Mrs. Freitag
Not Pictured: JD Mather and David Mora
Kaitlyn Trow
8 oz. noodles 1 lb.
hamburger
1 tsp. garlic powder 1 T. sugar
¼ tsp. pepper 12 oz. tomato
paste
8 oz. cream cheese 1 c. sharp
cheddar
16 oz. sour cream 1 small onion,
chopped
15 oz. tomato sauce
Page | 108
Steak-or-What?
Kaitlyn
Trow
2 lbs. ground beef
1 can peas, drained
1 can cream of mushroom soup
onion salt and pepper to taste
6 medium potatoes, peeled, cut and boiled
Kalyn Lawrence
2 eggs ¾ c. milk
1 tsp. vanilla 1 T. cooking oil
4 - 6 slices white bread
Page | 109
Baked Spaghetti
Brek
Kaether
1 lb. hamburger
1.5 lb. spaghetti
1 lb. Velveeta Cheese
2 lg. jars of Ragu
Parmesan Cheese
Kalyn Lawrence
Page | 110
½ c. chopped Onion
6 tsp. Poppy seeds
flour to dust steak pieces
¼ lb. real butter
salt and pepper to taste
1 bag dumpling noodles
2 c. sliced mushrooms
2 cans cream of mushroom soup
16 oz. sour cream
2 lbs. round or sirloin steak, cut into bite size
pieces
Dylan Phalin
For the Sauce….
Page | 111
Get out an 8 qt stockpot, along with frying pan
turner utensil and a large sauce pan. Spray
stockpot bottom with cooking spray, place on
burner set at medium high, add 2 lbs of fresh
ground chuck, using the frying pan turner to chop
at the meat (leaving it coarsely chopped) while
turning and browning it.
Meanwhile place large saucepan on another burner
turned on high adding the following:
5 Johnsonville mild Italian brats, rinse and leave
whole but, poke each one 3 times with paring
knife, so grease escapes while precooking. And
then add; enough warm water to cover, topping
pan with a lid placed ajar, bring to boil, turn down
to a slow simmer. Then simmer about 1 hour on
low medium.
When ground chuck is browned turn out of pot and
drain well. Return the drained meat to the same
clean, (sprayed again with cooking spray)
stockpot. Now add the following ingredients to the
meat in stockpot, while your brats are still
simmering in the other saucepan:
3 (15 oz.) cans chicken broth
2 (15 oz.) cans Hunts Tomato Sauce
2 (12 oz.) cans Hunts Tomato Paste
1 med to lg. onion, diced
1 med. to lg. green pepper diced
½ (15 oz.) can lg. pitted and drained black olives,
put thru egg slicer
2 whole bay Leaves
5-6 garlic cloves, crushed
⅔or ¾ c. packed brown sugar - catered to your
own taste
2 Envelopes of either Lawry’s or McCormick
spaghetti sauce mix
(7 ½ oz._ can of sliced mushrooms, undrained
5 Precooked (for about 1 hour) mild Italian brats,
sliced into ½” pieces
Page | 112
Fold all ingredients together. Turn burner up to
medium high with careful monitored stirring and
scraping of the bottom of the stockpot until sauce
starts to bubble. Then turn down to low medium
(just so sauce slowly simmers) with lid placed ajar,
so steam escapes. At this time if you choose the
sauce could be placed into a cooking sprayed
crock pot turned on low if you are going to be gone
all day. Otherwise you need to simmer the sauce
on a low medium heat for 2 hours, stirring on and
off during the whole while (being sure to scrape
bottom good each time while stirring).
Serve this luscious sauce over cooked and drained
well, only linguine or fettuccine pasta. The Italians
say the thinner the pasta the better, because it
soaks up the sauce better. I have even tried Angel
Hair Pasta, it too was great! Once you drain the
pasta well, sprinkle a little olive oil over it and toss
so pasta doesn’t stick together. Optional sides:
garlic bread sticks, green beans, Jello salad.
Libby Beck
1 ½ lbs. hamburger 1 c. water
1 loaf French bread ½ c. onions
shredded cheddar cheese ½ c. sour
cream
Page | 113
1 can mushrooms, optional
1 envelope beef stroganoff mix
Tacos Ahogados
David Mora
Page | 114
1 doz. tortillas 2 lbs. potatoes
1 lb. chile guajillo 1 lb. onions
½ lb. tomatoes 1 piece cabbage
pinch of salt, pepper and garlic
Chiloquiles
David Mora
3 doz. tortillas 1 lb. cheese
1 piece onion 1 ½ lb. green
tomatoes
2 c. oil ½ lb. jalapeno
peppers
pinch of salt
1 tsp. Knorr (chicken flavor bouillon)
Samie Boeck
Page | 115
2 c. boiling water
1 pkg. Hungry Jack four cheese potatoes
2 T. margarine or butter
4 oz. shredded cheddar cheese
⅔ c. milk
2 c. chicken, cubed cooked
½ c. sour cream
2 c. frozen broccoli florets, thawed
Samie Boeck
Page | 116
2 cans cream of chicken soup 1 c.
mayonnaise
1 T. lemon juice ½ tsp. curry powder
2 c. grated sharp cheddar cheese
Paige Shapiro
12 oz. skinless boneless chicken breast
2 tsp. cooking oil
Page | 117
1 medium red sweet pepper
½ of a medium onion
13.8 oz. pkg. refrigerated pizza dough
½ c. bottled mild picante sauce or taco sauce
½ c. shredded sharp cheddar cheese
Page | 118
1 c. green sweet pepper, chopped 2 cloves garlic,
minced
½ c. celery, chopped
½ tsp. dried basil, crushed
2 T. grated parmesan cheese
14.5 oz can tomatoes, drained and cut
¼ tsp. cried oregano, crushed
¼ tsp. crushed red pepper
Mexican Chicken
Katie Letcher – PTO President
½ stick of margarine
1 small onion, chopped
1 can cheddar cheese soup
1 pkg. sliced Monterey Jack cheese
Page | 119
1 pkg. taco flavored Doritos
1 can green chilies, chopped
1 can cream of celery soup
1 can chicken broth
chicken breasts, cooked and cubed (also good with
canned chicken)
Pasty
Sami Patchen
Double pie crust
Round steak, cut up
Potatoes, cubed
Onion,choped
Butter
½ c. milk
Salt and pepper to taste
Madison Peters
1 lb. ground Beef chow mien noodles
2 c. celery, diced ½ c. onion
½ c. rice, uncooked 2 c. water or
Milk
10 ½ oz. can cream of chicken soup
Page | 120
Brown and drain ground beef, celery and onions.
Then add soup, rice and water. Bake in casserole
dish for 1 hour at 375°. During last 15 minutes of
baking time, cover the casserole with chow mien
noodles. Do not add extra salt to this recipe.
Madison Peters
1 lb. bulk Italian sausage
15 oz. container ricotta cheese
¾ c. water
12 no boil lasagna noodles
8 oz. pkg. shredded Italian cheese blend
26 oz. jar Chunky Tomato Basil and Cheese Pasta
Sauce
Joshua Dahl
¾ c. rice, uncooked
1 ⅓ c. water
½ tsp. onion powder
¼ tsp. pepper
2 c. mixed vegetables halves
Page | 121
½ c. shredded cheddar cheese
4 skinless boneless chicken breast
1 can Campbell’s cream of chicken soup
Broccoli Casserole
Payton Zurfluh
Joshua Dahl
2 bacon strips, diced
1 T. Worcestershire sauce
1 lb. ground beef
1 tsp. dried tarragon
1 lg. onion, finely chopped
¼ tsp. pepper
Page | 122
¼ lb. fresh mushrooms, sliced
3 c. hot mashed potatoes
1 lg. carrot, finely chopped
¾ c. shredded cheddar cheese, divided
2 T. flour
1 c. beef broth
paprika
Cassie Reynolds
6 pork chops ¾ inch thick ⅓ c. sugar
2 T. oil ¼ tsp.
cinnamon
1 T. salt 6 c. apples, sliced
and peeled
1/3 tsp. pepper 2 c. soft bread
crumbs
1/3 c. brown sugar, finely packed
Page | 123
Brown pork chops in oil and season with salt and
pepper. Combine bread crumbs with drippings and
remaining salt and pepper. Combine sugars, flour
and cinnamon with apples. Layer half of the bread
crumbs in a 9 x 13 pan. Add half apples, layer
chops on next then remaining apples. Bake at 350°
for 40 minutes. Remove cover and add remaining
bread and bake until crumbs are brown.
Jamison Stauffacher
Jessica Short
3 tsp. seasoned salt vegetable oil
3 tsp. black pepper 2 tsp. garlic
powder
1 ½ c. flour 1 ½ c.
cornmeal
4 - 6 Catfish fillets
Page | 126
Manicotti
Sara Freitag 3rd Grade Teacher
12 large manicotti shells
2 c. ricotta cheese
6 T. chopped fresh basil or 2 tsp. dried
½ c. grated parmesan or Romano cheese
4 c. shredded mozzarella cheese, divided
1 jar prepared spaghetti sauce, divided
Kirsten Oliver
1 pkg. dried beef
½ lb. cheddar cheese
2-4 hard boiled eggs, cut up
3 c. milk
½ tsp. Salt
2 T. butter
1 ½ c. uncooked macaroni noodles
10 oz. can cream of mushroom soup
McKayla Weaver
½ lb. lean ground beef
½ c. onion, chopped
1 tsp. chili powder
2 T. flour
¼ tsp. garlic powder
8 oz. Sour cream, or light sour cream
8 (6 inch) corn tortilla
1 c. shredded cheddar or Mexican -style cheese
10 inch can enchilada sauce, or 10 ½ oz. can
tomato puree
4 oz. Can diced green chili pepper (optional)
15 oz. can pinto beans, drained and rinsed
Preheat oven at 350°. In a large skillet, cook the
ground beef, onion and chili powder until onion is
tender and meat is no longer pink; drain. Stir in
pinto beans and (optional) undrained chili peppers
Page | 128
into the meat mixture; set aside. In a small bowl
stir together sour cream, flour, and garlic powder
until combined; set aside. Place half of the tortillas
in the bottom of a lightly greased 2 qt. rectangular
baking dish, cutting to fit dimensions. Top with half
of the meat mixture, half of the sour cream
mixture, and half of the enchilada sauce. Repeat
layers. Cover dish with plastic wrap; chill in
refrigerator for up to 24 hours. Before baking,
remove plastic wrap and cover dish with foil. Bake
35 to 40 minutes or until bubbly. Uncover; sprinkle
with cheese and bake 5 more minutes. Makes 6-8
servings.
Breakfast Pizza
Kirsten
Oliver
Destiny Gabrielse
Page | 132
Salisbury steak
Megan Anderson
BBQ
Owen Boss
3 lbs. Hamburger 1 can tomato soup
1 bottle chili sauce ¼ c. brown
sugar
2 T. vinegar 1 tsp. dry mustard
Salt and pepper to taste
Celery and onion, optional
Calzones
Mr. Ritzert – 5th Grade Teacher
Page | 135
additional hour). The longer the roast cooks the
more tender it will be.
Topping
2 c. corn flakes, crushed ⅓ c.
margarine, melted
Page | 136
Pizza Burgers
Tracy Stefanik – PTO Member
Chicken Casserole
Brandon Lange
½ lb. chicken breast 4 oz. can of
peas
2 c. shredded cheddar cheese 2 c. potato
chips
2 -3 c. egg noodles
8 oz. can of Cream of chicken soup ½ tsp. onion
powder
8 oz. can of Cream of mushroom soup
Desserts
4 th
Grade Classes
Page | 142
First Row: Megan Jensen, Macyle Schwartz
Stewart Graves, Owen Boss, Danion Forrest, Hailey
Stefanik, Alan O”Bel, and Radhika Flannery. Back
Row: Colton Wright, Searra Reynolds, Justice Tway,
Hunter Overland, Nathan Lawrence, Joshua Shell,
and Kaleigh Krueger Dan Aeschliman
Page | 143
Brownie Pudding
Searra Reynolds
1 ½ c. flour 1 c sugar
2 tsp. baking powder ¾ c. milk
1 tsp. salt 3 T. shortening,
melted
1 ½ tsp. vanilla ¾ c. chopped
nuts
1 T. cocoa
Hunter Overland
2 c. flour 1 ½ c. chopped
pecans
1 c. packed brown sugar 1 Jar (12 oz.)
caramel ice cream topping
Page | 144
¾ c. cold butter 1 pkg. milk chocolate
chips
No Bake Cookies
Ms. Olson – 4K Teacher
2 c. sugar ½ c. butter
½ c. cocoa ½ c. milk
3 c. quick cooking oatmeal ½ c. peanut
butter
1 tsp. vanilla
Hailey Stefanik
Page | 145
saltine crackers 1 c. butter
½ c. white sugar 12 oz. chocolate
chips
chopped nuts
Hailey Stefanik
1 ½ c. flour
1 stick butter
½ c. chopped nuts
3 c. cold milk
8 oz. cream cheese
1 c. powder sugar
½ lg. Cool Whip
1 sm. box instant butterscotch pudding
1 sm. box instant chocolate pudding
Puppy Chow
Stewart Graves
12 oz. Crispix
Page | 146
12 oz. semi sweet chocolate chips
1 stick margarine/butter
3 ½ c. powdered sugar
1 c. peanut butter
Stewart Graves
1 stick butter, melted
2 T. sugar
2 pkg. graham crackers, crumbled in zip lock bag
Pistachio Torte
Ms. Olson – 4K Teacher
1 c. flour
10 T. butter, softened
½ c. chopped nuts
1 c. Cool Whip
8 oz. cream cheese
Page | 147
1 c. powdered sugar
2 small boxes pistachio pudding.
Radhika Flannery
½ c. butter 1 c. sugar
2 eggs 1 tsp. vanilla
½ c. milk 1 ½ c. flour
2 tsp. baking powder ½ tsp. salt
3 c. rhubarb, chopped
1 c. brown sugar
1 c. white sugar
Death by Chocolate
Radhika Flannery
Page | 148
6 Heath or Skor Bars, crushed (1 pkg. crushed
Heath chips)
2 boxes instant chocolate pudding, prepared
according to directions
Megan Jenson
Alana O’Bel
1 c. shortening ½ c. white sugar
1 ½ c. brown sugar 2 eggs,
separated
2 T. cold water 1 tsp. vanilla
2 c. flour, sifted ½ tsp. salt
12 oz. pkg. chocolate chips 1 tsp. baking
soda
Cream shortening, white sugar and ½ cup of brown
sugar. Beat until fluffy. Add yolks, water and
vanilla. Beat thoroughly. Sift dry ingredients
together and add to the first mixture stirring well.
Spread evenly in a greased 9 x 13 inch pan.
Sprinkle with the chocolate chips.
Topping:
Beat egg whites until stiff and gradually add 1 cup
brown sugar. Spread on top of mixture and bake at
375° for 25 minutes.
Butterfinger Dessert
Alana O’Bel
1 Angel Food cake mix ½ c. butter, softened
2 c. powdered sugar 1 pt. whipping
cream
4-6 Butterfinger bar, crushed 4 egg whites
Page | 151
Make angel food cake as directed on box. Bake
and set aside. Beat 4 egg yolks, butter and
powdered sugar until smooth. In a separate bowl
whip the cream, slowly mix the egg mixture into
this. Meanwhile, butter a 9 x 13 pan and cover the
bottom with a layer of pieces of the Angel Food
cake. Pour half the custard over this and sprinkle
with half the crushed candy bars. Repeat with
remaining cake, custard and top with remaining
candy. Chill until firm.
Caramel Chocolate Trifle
Madeline
Halverson
Cranberry Cake
Kassi
Huffman
1 c. sugar 2 c. flour
2 T. butter 2 tsp. baking powder
1 egg, beaten ⅓ tsp. salt
1 ½ -2 c. cranberries 1 tsp. vanilla
Sauce:
1 c. sugar 1 tsp. vanilla
1 stick of butter 1 c. heavy cream or
evaporated milk
Stir until mixed for 3 to 4 minutes. Serve warm
over cake.
Heavenly Bars
Kassi
Huffman
2 c. brown sugar 4 c. Rice Krispies
2 c. peanut butter 1 c. corn syrup
1 c. butter, softened ½ c. milk
Page | 153
4 c. powder sugar 1 c. chocolate chips
1 sm. pkg vanilla pudding 1
c. peanut butter
1 sm. pkg instant vanilla pudding
Oatmeal Candy
Debbie Kauk- Food Service Director
2 c. sugar
½ c. milk
Page | 154
½ c. butter
¾ c. peanut butter
3 c. quick oatmeal
Brady Deegan
10 oz. pkg. Milk Duds 12 oz.
chocolate chips
1 T. water ¼ c. butter flavored
shortening
5 c. Rice Krispies
Lillyann Baertschi
1 c. butter ½ c. sugar
½ c. potato chips, crushed 1 ½ c. flour
1 tsp. vanilla
Snicker Salad
Lillyann Baertschi
6 Snicker candy bars, chopped
6 Green Granny Smith Apples
1 lg. Tub Vanilla Yogurt
1 lg. Tub Cool Whip
Page | 156
¼ c. butter 1 c. butterscotch
chips
1 ½ c. graham crackers crumbs 1 c. chopped
nuts
1 c. coconut
1 c. chocolate chips
1 c. sweetened condensed milk
Ainsley Krueger
1 c. butter 3 ½ c. flour
1 c. sugar 1 tsp. baking soda
1 egg pinch of salt
½ c. sour cream
½ tsp. vanilla or almond extract
Page | 157
Drain pineapple and fruit cocktail; reserving 1 cup
of liquid to replace 1 cup of water in dissolving
Jello. Now use 1 cup juice and 1 cup water to
make Jello. When congealed whip until light
colored. Add fruits and whipping cream. Line a
buttered pan with crushed wafers; saving some for
the top. Pout Jello batter into pan. Sprinkle
remaining wafers on top. Chill until served.
Ainsley Krueger
1 pkg. Devil’s Food cake mix ⅓ c. canola oil
1 egg
Filling:
8 oz. Cream cheese
⅓ c. sugar
1 egg
1 c. miniature semi sweet chocolate chips
Scotcheroos
Jeb Beck
1 c. corn syrup 6 c. Rice
Krispies
Page | 158
12 oz. pkg. chocolate chips 1 c. sugar
1 c. chunky peanut butter
12 oz. pkg. butterscotch chips
Jeb Beck
1 yellow cake mix ½ tsp. salt
5 T. flour ½ c. Crisco
1 c. milk ½ c. butter
1 c. sugar 1 tsp. vanilla
¼ c. butter 1 c. butterscotch
chips
Page | 159
1 c. chocolate chips 1 c. chopped
nuts
1 c. coconut
1 c. sweetened condensed milk
1 ½ c. graham crackers crumbs
Hunter Brewer
2 c. graham cracker crumbs 3 egg yolks
⅓ c. sugar Hershey bar
⅓ c. butter 1 tsp. vanilla
⅔ c. butter dash of salt
2 c. powdered sugar 3 beaten egg
whites
mint chocolate chip ice cream
2 squares unsweetened chocolate
Cherry Delight
Debbie Kauk- Food Service Director
Lemonade Dessert
Hunter Brewer
40 Ritz crackers
¼ c. powdered sugar
9 oz. Cool Whip
1 stick of margarine
½ can frozen Lemonade
1 can Eagle brand sweetened condensed milk
Paige Blumer
1 Jar (7 oz) marshmallow crème 2 c. sugar
1 c. butter or margarine, softened ½ tsp. salt
1 c. creamy peanut butter 4 eggs
Paige Blumer
2 squares unsweetened chocolate
½ c. creamy peanut butter
½ c. butter or margarine
¼ c. butter or margarine softened
2 eggs
2-3 T. light cream or milk
1 c. sugar
1 square semi-sweet baking chocolate
½ c. all-purpose flour
1 T. butter or margarine.
1 ½ c. confectioners’ sugar
Amanda Heath
½ c. cold butter 1 egg
1 apple, peeled finely chopped ¾ c. caramel
topping
¼ c. all purpose flour 1 pouch Betty
Crocker Oatmeal Cookie Mix
Indoor S’Mores
Amanda
Heath
8 c. Golden Grahams Cereal ¼ c. light corn
syrup
1 ½ c. milk chocolate chips 5 c. mini
marshmallows 5 T. butter or margarine
Page | 163
In a lg. bowl, measure cereal. Butter 13 x 9 pan.
Microwave 5 cups marshmallows, the chocolate
chips, corn syrup and butter uncovered on High 2
minutes to 3 minutes 30 seconds, stirring after
every minute, until melted and smooth when
stirred. Stir in vanilla. Pour over cereal; quickly
toss until completely coated. Stir in 1 cup
marshmallows. Press mixture evenly in pan, using
buttered back of spoon. Let stand uncovered at
least 1 hour, or refrigerate if you prefer a firmer
bar. For bars, cut into 6 rows by 4 rows. Store
loosely covered at room temperature up to 2 days.
Cinnamon Squares
Joni McNeill - 4th Grade Teacher
Brittany Janes
1 c. sugar ½ c. butter
4 eggs, beaten 1 c. plus 1 T.
flour
½ tsp. salt 2 T. milk
1 (16 oz.) can Hershey's syrup 1 tsp. vanilla
½ c. chopped nuts (optional) ½ c. butter
2 c. powdered sugar 1 c. chocolate
chips
½ tsp. peppermint extract green food
coloring
6 T. butter
Brittany Janes
1 C. shortening 2 C. brown sugar
2 eggs 2 tsp. vanilla
1/2 tsp. salt 1 C. milk
1 tsp. baking soda 4 C. flour
1/2 C. nuts (optional) Small
marshmallows
4 squares chocolate (melted) OR 12 T. cocoa
powder
Peach Smoothie
Tanner Stephan
3 T. honey
2 c. Ice
7 oz. plain 2% yogurt
2 peaches, pitted and cut into pieces
½ c. tangerine or orange juice
¾ c. skim milk
Page | 167
In blender, combine ice, peaches, milk, yogurt, and
juice. Place lid on blender and select mix or crush
setting. Blend until smooth; while machine is on
pour in honey and blend an additional 30 seconds.
Pour into glasses and serve.
3 eggs
1 ⅓ c. water
2 T. vegetable oil
⅓ c. assorted nonpareil decors.
½ c. star decorations, divided
½ c. candy coated choc. pieces
1 container Duncan Hines vanilla frosting
1 pkg. Duncan Hines moist deluxe white cake mix
6 chocolate sandwich cookies, finely crushed
Page | 168
Peanut Butter Blossoms Cookie
Tanner Stephan
48 Hershey Kisses
2 T. milk
½ c. shortening
1 tsp. vanilla extract
1 ½ c. All purpose flour ⅓ c. granulated
sugar
1 tsp. Baking soda
1 egg
Page | 169
Mini Brownie Treats
Sammi Detra
⅓ c. butter, melted
Page | 170
together in bowl with a fork; mixture will be thick;
add ice cream and mix well. Pour on top of Oreos.
Spread cool whip on top. Sprinkle remaining Oreos.
Page | 171
Spread peanut butter on the center of a tortilla.
Top with peanut butter, chocolate chips and
marshmallows. Fold into burrito form and cook in
microwave for 30 seconds.
Topping:
16 oz. can crushed pineapple with juice
1 small box instant vanilla pudding
8 oz. Cool Whip
Page | 172
Chocolate Delight Dessert
Julie Grosz – PTO Member
Crust:
1 c. flour 1 stick butter
½ c. pecans, crushed
Dirt Cake
Brandon Lange
1 lg. pkg. of Oreo cookies 3 ½ c. milk .
12 oz. Cool Whip ½ c. butter
1 c. powdered sugar
8 oz pkg. of cream cheese, softened
1 - small pkg. of gummy worms (optional)
2 sm. packages of instant vanilla (or chocolate)
pudding
Scotcheroos
Carrie Anderson – PTO Member
1c. Karo light corn syrup
1 c. sugar
1 c. peanut butter
6 c. Rice Krispies
1 c. chocolate chips
1 c. butterscotch chips
Page | 174
Walnut Blueberry bars
Logan Ross
⅔ c. ground Walnuts
½ c. graham cracker crumbs
⅓ c. sugar + 2 T.
⅓ c. oats
3 T. butter
1 tsp. vanilla
8 oz. cream cheese
1 T. orange juice
1 ½ c. blueberry pie filling
Page | 175
Candied Apple Pie Cheesecake
Andrew Kennedy
Page | 176
¾ c. powdered sugar 2 c. flour
1 c. butter 4 eggs
2 c. sugar ½ c. flour
½ tsp. salt 4 c. diced rhubarb
Mix the above with your hands. Let the pie crust
set for 10 minutes before rolling out. Makes 5
single pie crusts.
Whoopie Pies
Macyle Schwartz
½ c. solid vegetable shortening
1 c. firmly packed brown sugar
1 egg
Page | 177
¼ c. cocoa
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
1 c. milk
Whoopie Pie Filling (see recipe below)
Page | 179
Easy Fudge
Kyle Fry
1 bag of chocolate chips
1 bag of butterscotch chips
Nuts, optional
1 can of sweetened condensed milk
Page | 180
Melt chips and milk about 1 minute in microwave,
and then stir. Cook another minute and stir.
Continue until they are all melted and smooth.
Pour into a container and let cool and set. If adding
nuts, place nuts on the bottom of the container so
when you turn over the fudge they are on the top.
1 c. mayonnaise
2 (8 oz.) packages cream cheese, softened
1 c. grated Parmesan cheese
4 oz. can chopped green chilies, drained
2 oz. can diced jalapeno peppers, drained
Crockpot Lasagna
Connor Trow
1 lb. ground beef
4 c. (16 oz) shredded mozzarella cheese
2 garlic cloves, minced
8 oz. can tomato sauce
1 c. water
1 ½ c. small curd cottage cheese
1 tsp. salt
1 tsp. dried oregano
1 large onion, chopped
1 pkg. (8 oz) no-cook lasagna noodles
Page | 181
6 oz. can tomato paste
½ c. grated parmesan cheese
Caramel Corn
Travis Oliver
1 c. brown sugar 1 stick butter
¼ c. white corn syrup ½ tsp. salt
½ tsp. baking soda 1 qt. popped
corn
Page | 182
cook another 1 ½ minutes, shake again. Pour into
pans and cool. Stir a few times as it cools.
Page | 183
Crock pot Chocolate Cake
Connor Trow
Chili
Logan
Ross
Page | 184
Put all ingredients in a crock pot in order given; stir
once. Cover and cook on low for 10 to 12 hours (or
on high for 3 to 4 hours)
Applesauce
Logan
Ross
10 large apples
½ c. water
1 tsp. cinnamon
1 c. sugar
Microwave Fudge
Kyle Hulbert
1 lb. powdered sugar
⅓ c. cocoa
1 stick butter
¼ c. milk
½ tsp. vanilla
Stir together in microwave for 3 minutes on full
power. Add nuts if desired. Pour in pan and allow to
cool and set.
Easy-Does-It Spaghetti
Kari Hoesly – PTO Vice President
Ben Horn
8 oz. cream cheese, softened
15 oz. can no-bean chili
8 oz. can chopped green chilies
Tortilla Chips
1 lb. mild Mexican processed cheese spread
Slow Chili
Ben
Horn
2 oz. cans diced tomatoes
1 lb ground beef, browned and drained
1 10 ¾ -oz. can of tomato soup
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1 15-oz. can chili beans, un-drained
2 pkg. chili seasoning
onion-(optional)
Hamburger Dip
Juliann
Baertschi
Beef Stroganoff
Kelsey Hoesly
1 lb. hamburger
1 can cream of celery soup
1 can cream of mushroom soup
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hunk of butter
1 c. sour cream
½ pkg. of wide noodles
Onion, chopped
salt and pepper to taste
Baker’s Chocolate-Peppermint
Larisa Stauffacher
1 c. crushed peppermint candies
12-oz. squares semi-sweet baking chocolate
Taco Bake
Larisa Stauffacher
2 onions, chopped
2 lbs. browned, drained ground beef
¾ c. water
2 pkg. Taco seasoning
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2 (15 oz.) cans of tomato sauce
1 lb. Macaroni, uncooked
2 green chilies, diced
4 c. shredded cheddar cheese
Trevor Mueller
Isaac Halverson
1 lg. onion, chopped
3 frozen boneless, skinless chicken breasts
1 tsp. minced garlic
14.5-oz. can diced tomatoes
3 c. chicken broth
1 4 oz. can green chilies
1 pkg. taco seasoning
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1 c. frozen corn
¼ c. lime juice
crushed tortilla chips
Isaac Halverson
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Place frozen chicken in crock pot. Pour ¾ of the
bottle of wing sauce over chicken. Sprinkle the dry
ranch dressing mix on top. Cover and cook on low
for 7 hours. Shred chicken with 2 forks. Add butter
to rolls and toast. Pile meat on toasted rolls, add a
splash of remaining wing sauce. Top with shredded
lettuce and either blue cheese or ranch dressing.
Zach Schliem
2-3 lbs. roast 3 pkg. brown
gravy mix
4-6 potatoes 1-2 carrots
1 medium onion 1 can of mushrooms
Jacob Elmer
6-8 slices of ham 8-10 potatoes
1 sm. onion 1 c. shredded
cheddar cheese
10 ¾ oz. can of cream of mushroom soup
Skylar Brewer
19 oz. ground turkey
15-oz. can black beans; drained and rinsed
6 oz. tomato paste
12-oz. can tomato juice
1 med. onion, sliced
15-oz. can tomatoes with green chilies
1 tsp. minced garlic
1 T. olive oil
1 tsp. paprika
2 tsp. chili powder
1 tsp. Mrs. Dash Onion and Herb seasoning
Brown ground turkey and drain fat. Combine all
ingredients in a crock pot and heat till hot and
desired thickness. Serve on bread or bun.
Jordan Stodola
½-¼ c. milk
dash pepper
2 slices of bacon
1/8 tsp. poultry seasoning or sage
½ bottle or can gravy-Chicken flavor
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10 oz. whole tiny new potatoes, sliced ¼ in. thick
(3C.)
Jordan Stodola
¼ c. honey
4 boneless, skinless chicken breasts
2 T. Dijon-style mustard
1 T. cooking oil
1 T. lemon juice
¼ tsp. Kitchen Bouquet-optional
1 ¼ c. water
1 tsp. instant chicken bouillon granules
1 c. instant rice
1 medium carrot
¼ c. green onion, sliced
2 T. raisins
Chunky Applesauce
Cortney Moore
12 oz. package of chocolate chips
½ c. peanut butter
1/4 c. butter
1/2 c. peanuts, optional
1 box Crispix or Rice Chex
2 c. powdered sugar
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