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3rd Grade Cookbook - Year End Gifts

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3rd Grade Cookbook - Year End Gifts - Page Text Content

S: Kaylyn Patterson

FC: A special collection of recipes from the 3rd grade students of Mrs. Megan Dunn and Mrs. Beth Lewis 2010-2011 | Party on the Patio

1: Party on the Patio | A collection of recipes from the third grade students of Mrs. Dunn and Mrs. Lewis St. Malachy Parish School 2010-2011

2: Mrs. Dunn | 1 prepared angel food cake 1 lb strawberries (diced) 2 T. lemon juice 1/2 c. powdered sugar 1 pint blueberries (divided) 8 oz. frozen light whipped topping (thawed and divided) 2 containers (6 oz. each) blended low-fat raspberry yogurt Cut angel food cake into 1-in. cubes and set aside. Combine lemon juice, strawberries, powdered sugar and blueberries (keep 1/4 of the blueberries and some strawberries to garnish the top). Mix gently. In a separate bowl combine whipped topping and yogurt. To assemble trifle, place one-third of the cake cubes into the bottom of a large bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Garnish the top with strawberries and blueberries. Refrigerate 30 minutes or until ready to serve. | Triple Berry Trifle

3: Mrs. Pierce | Mrs. Lewis | 5 lbs potatoes 1 medium onion (diced) 1/2 bunch of celery (chopped fine) 3 c. mayonnaise 1 1/2 oz blue cheese, crumbled 2 T. French mustard 1 1/2 t. red wine vinegar 1 1/2 t. lemon juice 1 1/2 t. olive oil 1 1/4 T. salt 1/4 T. pepper Boil whole potatoes, peel, and cut up. Combine all ingredients. Then add to potatoes. Mix well. Serves 16 people. Note: Mrs. Lewis made this recipe as a young girl working for her father-in-law at his grocery store, "The Hungry Ed," in the Pocono Mountains. | Best Batch Potato Salad | 1 (20 oz) can chunk pineapple, drained 2 c. miniature marshmallows 1/2 c. sugar 1 T. flour 1 egg, beaten well 1 1/2 T. apple cider vinegar 16 oz. container Cool Whip 2 c. unpeeled apples, diced 1 1/2 c. peanuts Mix pineapple, marshmallows, sugar, flour, egg, and vinegar. Cook until thickened, stirring contantly. Mixture will be consistency of pudding. Refrigerate overnight. Before serving, fold in apples, Cool Whip, and peanuts. | Taffy Apple Salad

4: Our class rocks!

5: Mrs. Megan Dunn and her scholars

6: 1 ripe pineapple, peeled, cored, cut into 3/4" rounds 1/2 c. dark rum 1/2 c. packed light brown sugar 1/4 c. fresh orange juice 1 T. fresh lime juice ice cream (vanilla bean or coconut, if available) Simmer rum, sugar, orange and lime juices in saucepan to dissolve sugar. Cool. Place pineapple on grill. Cook until lightly charred and golden, basting on both sides with rum mixture (6-8 minutes). Remove from heat and place 2 slices on top of ice cream. Top with rum glaze and toasted coconut garnish if desired. Serves 4. | Grilled Pineapple with Rum Glaze | by Campbell Adelsperger

7: Lemon Rosemary Grilled Chicken 3 T. olive oil 3 T. fresh lemon juice 1 T. honey 1 T. chopped fresh rosemary 1/4 t. salt 2 cloves garlic, minced 3 - 3 1/2 lbs frying chicken, cut up In small bowl, mix all ingredients except chicken. Place chicken in a glass dish and brush mixture on chicken. Use all of the mixture and place in refrigerator to marinate for 1 hour. To cook, place chicken on prepared gas grill or over charcoals. Cook 30-40 minutes until juices run clear. While cooking, brush remaining marinade on chicken 2 or 3 times. Discard any remaining marinade. | by Victoria Breckler

8: Club Salad | 1 pkg. Reames frozen egg noodles 8 slices bacon 1 1/2 c. diced cooked ham 1 1/2 c. diced cooked turkey 3/4 c. shredded cheddar cheese 1 1/2 c. cherry tomatoes (halved) 2 c. plain yogurt 1 (15 oz) jar buttermilk bacon ranch dressing (Marzetti's or Marie's) 1/2 c. bread crumbs Cook noodles per package directions, rinse with cold water, and drain well. Fry bacon crisp, drain bacon and cut into bite size pieces. Toss noodles, ham, bacon, turkey, and cheese together in medium bowl. Mix yogurt and dressing. Pour over noodles and toss to coat. Gently toss in tomatoes. Chill at least 2 hours. Makes 14 (3/4 c.) servings. | by Camryn Bronkella

9: Meatballs: 1 lb ground beef 1 lb ground sausage 2 eggs, beaten 1/2 c. cracker crumbs 1/4 c. grated Parmesan cheese Sauce: 1 (14 oz) bottle catsup 1 (10 oz) jar grape jelly 1/2 c. brown sugar 1/2 t. garlic powder 1/2 t. dry mustard 1/2 t. paprika Meatballs: Combine beef, sausage, eggs, cracker crumbs, and cheese. Shape into 1-2 inch balls. Place in shallow baking pan and bake at 375 degrees for 20 minutes. Occasionally, shake pan to turn meatballs. Drain of grease when done. Sauce: Combine all ingredients in pan over medium heat until jelly has dissolved and sauce is smooth. Add meatballs and stir until covered with sauce. Works great with precooked frozen meatballs as well. Can be used alone or with sandwiches. | by Jack Copeland | Meat Balls

10: 1 can of ready pumpkin mix 2 boxes of pound cake mix 3 eggs Mix all ingredients together. Pour into cupcake wrappers. Sprinkle cinnamon and nutmeg on top. Bake at 350 degrees for approximately 15-20 minutes or until toothpick comes out clean. Cool and enjoy. | 1-2-3 Pumpkin Muffins | by Sam Dauby

11: 16 oz. sour cream 1 1/2 c. shredded cheddar cheese 1/3 c. chopped onion 12 flour tortillas 1 1/2 c. salsa 2 1/2 c. cooked chicken Boil chicken until done, then shred. Combine chicken, 1 c. salsa, 3/4 c. cheese, onion, and 1 c. sour cream. Mix well. Dip tortillas in hot oil to soften; drain. Top each with 1/4 c. mixture. Roll up tightly. Place seam down in 13 x 9 pan. Top with salsa. Bake at 375 degrees for 25 minutes. Sprinkle with remaining cheese after 20 minutes. Serve with remaining sour cream. Top with lettuce and tomato. Enjoy! | Chicken Enchiladas by Isabella Fenzel

12: 14 oz can pineapple chunks (undrained) 14 oz can mandarin oranges (drained) small jar cherries (drained and rinsed) 20 seedless red grapes (cut in half) 2 bananas (sliced) Mix all together and chill for one hour. | Fruit Salad | by Alayna Frazee

13: Filling 6 egg yolks 2 - 14 oz cans sweetened condensed milk 1 c. (8 oz) lime juice Crust 1 1/2 c. graham cracker crumbs 1/3 c. butter 3 T. sugar Preheat oven to 325 degrees. In large bowl, beat egg yolks with milk. Stir in lime juice. Add food coloring if desired. Set aside. Mix crust ingredients and press into pie shell. Pour yolk mixture into pie crust. Bake 40 minutes. Let pie cool and top with whipped topping. | Key Lime Pie by Nic Gordon

14: Johnsonville brats 1 or 2 cans of beer green, yellow, red, and orange peppers onions Layer onions and peppers (sliced) in bottom of heavy pan. Lay brats on top of onions and peppers. Pour beer over layers until bottom of pan is covered. Place on grill for one hour. Don’t let bottom dry – continue to add beer as needed. | Beer Brats | by Grayson Gutzweilern

15: 1 dozen eggs 2 t. honey mustard 1/3 c. mayonnaise salt paprika First, hard boil the eggs, then peel them. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise and a sprinkling of salt. Spoon egg yolk mixture into the egg white halves. Sprinkle with paprika. Makes 2 dozen deviled eggs. | Deviled Eggs | by Katie Hardegree

16: 1 (8 oz) pkg. elbow macaroni 1/4 c. butter or margarine 1/4 c. all-purpose flour 2 c. milk 1 t. salt 2 c. (8 oz) sharp shredded cheddar cheese 1 egg beaten Cook macaroni according to package directions, omitting salt. Drain well and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt and cheese, stirring until cheese melts. Gradually stir about 1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly. Stir cheese sauce into macaroni, pour into a lightly greased 1 3/4 quart baking dish. Sprinkle with paprika if desired. Bake at 350 degrees for 35 minutes. Makes 4 to 6 servings. | Homemade Macaroni and Cheese | by Belle Hinshaw

17: 1 (15 oz) can chickpeas, rinsed and drained 1/2 c. plain fat-free yogurt 2 T. lemon juice 3 crushed garlic cloves 2 t. olive oil 1T. water 1/2 t. salt 1/2 t. ground cumin 1/8 t. ground pepper In a food processor or blender, puree all the ingredients until blended, but still a little chunky. | Hummus | by Anna Hostetler

18: by Isabella Leous | 1st layer: 1 1/2 cup flour 1 cup chopped pecans 1 stick margarine Mix together and press in bottom of 9x13 inch pan. Bake 15 minutes in oven set at 350 degrees. 2nd layer: 1 (8 oz.) package cream cheese 1 large carton Cool Whip 1 cup powdered sugar Cream the cheese and sugar together until well blended. Fold in 1 cup Cool Whip (you may need more than this to be able to completely cover the layer). Spread over first layer while it is still warm. 3rd layer: 3 pkg. (3.8 oz.) Jell-O instant chocolate pudding mix 5 cups milk Mix the pudding mix and milk until set. Pour over 2nd layer. Cover with remaining Cool Whip. Refrigerate. It usually takes several hours (even overnight) to set so that it may be cut into squares to be served. | The "Next Best Thing to The Jonas Brothers" Dessert

19: J | 25 medium to large cherry tomatoes (halved and seeded) 3-4 oz part-skim mozzarella cheese (cut into 1/4 - 1/2 inch cubes) 2 eggs (divided) 2 lbs ground beef 1 1/2 c. Italian-style bread crumbs (divided) 1 t. salt 3/4 t. garlic powder 1/2 t. black pepper Cooked pasta Prepared pasta sauce (optional) Preheat oven to 350 degrees. Line two baking sheets with foil and spray generously with nonstick cooking spray; set aside. Insert 1 cheese cube into one tomato half. Cover with another half to encase cheese. Lightly beat one egg in large bowl. Add beef, 1/2 c. bread crumbs, salt, garlic powder, and pepper; stir until well mixed. Shape 2 tablespoons beef mixture into rough 2-in circle. Place cheese-filled tomato in center, then bring edges of circle together to completely encase tomato. Lightly roll meatball to form smooth ball. Place on prepared baking sheet. Repeat with remaining meat mixture, tomatoes, and cheese. Lightly beat remaining egg in medium shallow bowl. Place 1 c. bread crumbs in another shallow bowl. Dip meat balls, one at a time, into beaten egg; shake off excess and roll in bread crumbs. Return to baking sheet. Bake 35 minutes until meatballs are slightly crisp and are no longer pink; turning meatballs halfway through baking time. Serve on pasta with sauce, if desired. | Earth's Core Meatballs | by Jack Lindner

20: Tiny Hot Dogs 2 (16 oz.) pkg cocktail wieners 12 oz. bottle chili sauce 12 oz. jar grape jelly Combine all ingredients in a 3 1/2 quart crock pot. Cook on low for 6 to 8 hours. Makes 24 servings. | by Amy Loberger

21: Smores chocolate bars marshmallows graham crackers Put a marshmallow on a stick. Place the stick with the marshmallow over a fire until marshmallow is soft. Put pieces of chocolate bars on top of a graham cracker. Slide marshmallow on top of chocolate. Place another graham cracker on top of marshmallow so it looks like a sandwich. Enjoy! | by Michael Mark

22: Caesar Salad 1 Dole Caesar Salad Kit 1 Large Bowl Salad Servers Go to Marsh and buy 1 Dole Caesar Salad Kit. Once home, get out the bowl and salad servers. Open the bag and set aside the dressing, croutons, and parmesan cheese Dump the lettuce in the bowl. Add the dressing and parmesan cheese. Mix with the salad servers. Top with the croutons and serve! Be sure to eat it all tonight...it gets soggy! | by Jack Radecki

23: Taco Casserole | 1 1/2 lbs ground beef 2 cans tomato sauce (8oz) 1 c. shredded cheddar cheese 1 pkg taco seasoning (1.25 oz) 1 can yellow corn (11 oz) 1 c. tortilla chips (coarsely crushed) Preheat oven to 400 degrees. Brown ground beef in large skillet and drain grease. Stir in seasoning, tomato sauce, and corn. Simmer 5 minutes. Spoon mixture into 2 quart baking dish. Top with cheese and chips. Bake until cheese is melted – approximately 5-10 minutes. Other options: Add 1/4 c. chopped onions and 1/4 c. chopped jalapenos to ground beef mixture or substitute corn chips for tortilla chips. | by Zoe Rasp

24: 1 pkg Philadelphia cream cheese 1 small jar (8oz) marshmallow fluff Fresh fruit : strawberries, pineapple, grapes, cantaloupe, apples – whatever your family likes Soften cream cheese. In a medium bowl, combine the softened cream cheese with the jar of marshmallow fluff. Cut up fruit into bite size pieces. Put fruit dip in bowl in middle of platter and arrange fruit around it. | Mary's Fruit Dip with Fresh Fruit | by Jonas Skiba

25: 1 box Betty Crocker butter pecan cake mix 2 eggs 1/2 c. oil 3/4 c. chopped pecans 1 bag toffee chips Mix all together and put 1 inch drops on cookie sheet. Bake at 350 degrees for 10 minutes (until light brown). | by Lauren VanMieghem | Toffee Cookies

26: 1 c. sugar 1/4 c. butter 1 2/3 c. mashed ripe bananas 1/4 c. fat-free milk 1/4 c. low-fat sour cream 1 large egg 2 c. all-purpose flour 1 t. baking soda 1/2 t. salt Preheat oven to 350 degrees. Beat sugar and butter until well-blended. Add bananas, milk, egg, and sour cream. Beat well. Combine flour, baking soda, and salt. Slowly add to wet mixture. Spoon batter into lightly sprayed 4 mini loaf pans. Bake 40-45 minutes. Cool 10 minutes before removing from pans. Freezes well. | Annie Waters's Banana Bread | by Annie Waters

27: Ann Smith | 4 lbs beef chuck roast 4 T. butter 1 onion 1/4 c. vinegar cider 4 T. sugar 1 bottle (12 oz) chili sauce 1 1/2 T. dry mustard 1 T. allspice 1 c. water 1/2 c. Worcestershire sauce Cook beef until medium-well done. Let cool so meat can be shredded by hand easily. Chop onion and brown in butter. Add in all other ingredients plus meat. Slow cook/simmer, the longer the better!! !!! | by Mariah Wehrle | Oma's Fabulous Beef Bar-B-Que

28: Oatmeal Bars | 3 c. rolled oats, uncooked 1 1/4 c. unbleached flour 3/4 c. granulated sugar 3/4 c. brown sugar, packed 1 t. baking soda 1 t. pure vanilla extract 1 t. cinnamon 1/4 t. salt 1 c. light margarine, softened 2 whole egg whites, slightly beaten Preheat oven to 375 degrees. Prepare a 9x13 inch pan with cooking spray and flour; set aside. In a mixing bowl, combine oats, flour, sugars, baking soda, cinnamon, and salt. In another mixing bowl, combine margarine, egg whites, and vanilla extract. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 25 minutes or until lightly browned. Makes 24 servings. | by Ben Zimmerman

29: St. Malachy School is awesome!

30: Mrs. Lewis and her students

31: Our class is cool!

32: 1 c. oranges (canned) 1 c. sour cream 1 c. marshmallows 1 c. pineapple 1 c. coconut (shredded) Add the above ingredients together and mix lightly. Chill 2 hours before serving. | 5 Cup Salad | by Sydney Arnes

33: 1/2 t. black pepper 1 T. extra-virgin olive oil 4 large garlic cloves, minced 2 t. salt 1 1/2 t. coriander seeds (ground in spice mill) 2 lbs trimmed boneless leg of lamb (cut into 1 1/4 inch cubes) 2 large red bell peppers (cut into 1 inch squares) 1 large red onion (cut into 1 inch squares) Mix oil, garlic, salt, and coriander in medium bowl. Add lamb, toss to coat. Cover and chill at least 2 hours. Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil. Sprinkle with pepper. Grill to desired doneness, turning occasionally (7-9 minutes on medium high heat). | Kebabs | by Anna Basir

34: 16 oz cream cheese 8 oz sour cream 1 pkg dry taco seasoning mix Blend above ingredients well and spread on a large plate. Top with shredded lettuce, chopped tomato, and shredded cheddar cheese. Serve with Doritos. (May use light cream cheese and sour cream.) | Taco Dip | by Gracie Carr

35: Raspberry Sherbet Punch | 1 quart raspberry sherbet 1 - 2 liter Sprite (cold) 1 - 2 liter red Hawaiian Punch (cold) Combine all ingredients in a large punch bowl and stir until sherbet is melted. Pour and enjoy! | 1 quart raspberry sherbet 1 – 2 liter Sprite (cold) 1 – 2 liter red Hawaiian Punch (cold) Combine all ingredients in a large punch bowl and stir until sherbet is melted. Pour and enjoy! | by Matthew Coleman

36: Brownie Layered Pudding | 2 containers of Cool Whip 2 bottles caramel Chocolate pudding Brownies (you can make a batch or buy already made) Mix 1 bottle of caramel and 1 container of Cool Whip together in a bowl and set aside. In another bowl, mix chocolate pudding and put in fridge until needed. Tear the brownies into small pieces and place into container until needed. This will all be placed in layers. In a large glass bowl, place the brownies in first. Then, take the pudding and spread on top of the brownies. Spread the caramel/Cool Whip mixture on top of the chocolate pudding. Using the extra jar of caramel, drizzle over the top of the Cool Whip. Repeat in that order until the bowl is full. Spread the other container of Cool Whip on top and drizzle caramel all over and sprinkle with brownie pieces. Another idea is to add some cherries on top. This dessert looks colorful, presentable, and, most of all, delicious! | by Jocelin Diaz

37: 1 can black beans, drained 1 can whole kernel corn, drained 1 small onion, chopped 1 green pepper, chopped 1 red pepper, chopped 1 tomato, chopped 1/4 cup vinegar 1/4 cup salsa 1/4 cup oil 1/4 cup sugar Mix all vegetables together in medium bowl. Mix vinegar, salsa, oil, and sugar together and pour over vegetables. Mix well and refrigerate overnight. Serve with Fritos scoops. | Corn Salsa Dip | by Hanna Ertel

38: Tomatoes Balsamic vinegar Olive oil Feta cheese Fresh basil Slice tomatoes and lay out on serving dish. Sprinkle with vinegar and oil. Cover with crumbled feta cheese. Dice fresh basil and sprinkle on top. Serve and eat! | Summertime Tomatoes | by Jonathan Geis

39: 1/2 c. granulated sugar 3 lbs pork roast 1 t. salt 1/2 t. black pepper 1/4 t. red pepper 1 t. chili powder 1 t. allspice 1 c. catsup 2 T. broth from meat 1/2 c. vinegar 2 t. lemon juice Boil pork until tender (or cover with water and cook in crockpot on low 6-8 hours). Mix remaining ingredients together and set aside. Shred pork; add sauce mixture, simmer until heated through. Serve on rolls with pickle chips, if desired. Freezes well. | Grandma Hodde's Barbecue | by Jack Hodde

40: apple cider toothpicks empty ice cube tray plastic wrap Pour the apple cider in the empty ice cube tray. Then, wrap the plastic wrap around the tray. Stick one toothpick into each hole in the tray. Put the tray in the freezer for 2 hours. Remove the tray from the freezer. Finally, remove the popsicle from tray and enjoy! | Apple Cider Popsicles | by Sam Hood

41: 1 pkg (2-layer size) white or yellow cake mix 1 c. boiling water 1 pkg (3oz) JELL-O Strawberry flavor gelatin 1/2 c. cold water 1 tub (8 oz) Cool Whip whipped topping, thawed Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 minutes. Poke cake with large fork at 1/2 inch intervals. Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours. Frost cake with Cool Whip. Refrigerate 1 hour. | JELL-O Cake | by Olivia Houston

42: 1 1/2 c. butter flavor Crisco 2 1/2 c. brown sugar 2 1/2 T. milk 2 T. vanilla 2 eggs Beat the above ingredients at medium speed then add: 3 1/2 c. flour 2 t. salt 1 1/2 t. baking soda 1 pkg semi-sweet chocolate chips. Using tablespoon, drop dough onto cookie sheet. Bake at 375 degrees for approximately 9 minutes. | Ultimate Chocolate Chip Cookies | by Jared Hughes

43: Grilled Salmon | 4 medium salmon filets 1/2 c. honey 1/2 c. pineapple juice 1/2 c. orange juice 1 T. orange peel 1/2 T. nutmeg Combine and mix honey, pineapple juice, orange juice, orange peel, and nutmeg to make a marinade. Rinse salmon filets and pour marinade over. Be sure to coat all sides and let sit in refrigerator for 3-4 hours. Grill slowly over medium heat until salmon easily flakes - typically 15-20 minutes. Keep spooning marinade on as filets are turned over every 5 minutes. Serve with couscous flavored with peas and Cavender’s all-purpose Greek seasoning. | by Kaylor Jasiak

44: 1 1/2 c. sugar 1/2 c. butter or margarine, softened 1/2 c. shortening 2 eggs 2 3/4 c. all-purpose 2 t. cream of tartar 1 t. baking soda 1/4 t. salt 1/4 c. sugar 2 t. ground cinnamon Heat oven to 400 degrees. Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack | Snickerdoodles | Simon Koester

45: 3 bananas (sliced) 1 large can chunk pineapple with juice (or fresh pineapple chunks) 2 small cans mandarin oranges with juice 1 carton strawberries (sliced in half) 3 kiwi (sliced) 1/2 bag green grapes 1 c. blueberries Mix above ingredients together in large bowl. Served chilled. | Fruit Salad | by Jordan Miller

46: boneless skinless chicken salt pepper flour paprika milk egg oil for frying Heat oil in frying pan over medium heat. Salt chicken pieces. In one deep container, beat one egg with 3/4 c. milk. In two deep containers, mix flour, salt, pepper, and paprika to taste. Coat chicken with flour, roll in egg mixture, and then coat again in flour. Place in hot oil to fry until brown on one side, then turn and brown on other side. Remove to drain on paper towels. | Grandma's Fried Chicken | by Patrick Mullen

47: Super Yummy Cookies!! | Take two Ritz crackers and put a dab of peanut butter between. Melt milk chocolate and then dip the cracker, (peanut butter cookie), in the chocolate. Lay on wax paper to cool. Enjoy! | by Mary Myers

48: Eli Pickett | 2 c. blue Powerade, Gatorade, or Kool-Aid 12 5- oz. disposable cups 1 c. frozen whipped topping 1 c. vanilla yogurt 12 craft sticks 2 c. cran-raspberry juice To make the pops, equally divide the blue juice among the plastic cups, then place the cups in the freezer until the juice is partially frozen, about 30 to 45 minutes. Mix together the whipped topping and yogurt and divide this mixture among the cups. Set a craft stick in the center of each pop and return the cups to the freezer for approximately 45 minutes. For the final layer, add the cran-raspberry juice to the cups and place them in the freezer until solid. To remove the pops, run warm water over the outside of each cup | Patriotic Pops

49: Steak on a Stick 1/2 c. soy sauce 1/4 c. olive oil 1/4 c. water 2 T. molasses 2 t. mustard powder 1 t. ground ginger 1/2 t. garlic powder 1/2 t. onion powder 2 lbs flank steak, cut into thin strips 32 wooden skewers (8 inch long) soaked in water 1.In a large resealable bag, combine the soy sauce, olive oil, water, molasses, mustard powder, ginger, garlic powder, and onion powder. Seal and shake the bag to mix together. Add steak strips to the bag and seal. Refrigerate for at least 8 hours to marinate. 2.Preheat the oven's broiler. Thread meat onto skewers and place on a broiling rack. 3.Broil the steak for 3 to 4 minutes on each side. Arrange on a platter to serve. | by Will Scott

50: Karla Suazo | 6 lemons 1 c. white sugar 6 c. cold water Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and countertop before cutting in half and juicing. In a gallon pitcher, combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice. | Old-Fashioned Lemonade

51: Part A: 1 c. sugar 3 T. flour 1/4 t. ground cinnamon 1 dash salt 5 c. freshly peeled peaches (sliced) 2 T. butter Part B: 1 c. flour 1 c. sugar 1 t. baking powder 3/4 t. salt 1 egg Part C: 1/3 c. melted butter cinnamon to sprinkle Preheat oven to 350 degrees. Part A: Combine first 4 ingredients. Add mixture to 5 c. peaches and toss gently. Put peaches in the bottom of an ungreased 13x9 baking pan and dot with 2 T. butter. Part B: Combine flour, sugar, baking powder, and salt. Then add 1 egg and stir well until you make a crumbly mixture. Sprinkle this mixture evenly over peaches. Part C: Drizzle 1/3 c. melted butter over crumb mixture. Sprinkle with cinnamon. Bake uncovered at 350 degrees for 35 to 40 minutes or until golden brown. Serve with whipped cream or ice cream. | Peach Cobbler by Johnathan Tune

52: 1 lb ground beef 1 lb ground sausage 1 t. oregano 1 t. Worcestershire sauce 1 t. garlic powder 1 lb. Velveeta cheese (cubed) 1 loaf small (cracker size) rye bread Cook meat and drain off liquid and fat. Combine all other ingredients and heat until cheese is melted by stirring well. Put on small rye bread squares. Heat in oven on medium temperature – approximately 10-15 minutes. These can be frozen, then heated after for a great appetizer. | by Mary Anna Wehrle | Polish Mistakes

53: 12 hard boiled eggs 1-2 c. real mayonnaise 1-2T. mustard 1 t. Worcestershire sauce Salt to taste Bring 12 eggs to a rolling boil. Cover for 20 minutes. Run cold water over eggs, then peel shell. Cut eggs in half. Take warm yolk and place in another bowl. With fork, mash all yolks until fine. Add 1 cup real mayonnaise, 1 T. mustard and 1 t. Worcestershire sauce to yolks. Mix well. Add additional ingredients (listed above) to taste. Take yolk mixture and add to the half egg. | Deviled Eggs | by Marah Wood

54: 6 T. butter 1/2 c. all-purpose flour 4 c. milk, warm 1 t. dry mustard 1/4 t. cayenne pepper Dash salt and freshly ground black pepper Dash hot sauce Dash Worcestershire sauce 3 c. shredded cheddar cheese 1 pound pasta, cooked al dente 1 c. crushed potato chips 5 slices cooked bacon, crumbled 1/2 c. freshly grated Parmesan, for topping Heat oven to 350 degrees. Melt 6 T. butter in a large saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, cayenne, salt, pepper, hot sauce, and Worcestershire sauce. Stir in the 3 c. of cheddar cheese until it melts. Pour the cheese sauce over the pasta and add to a 3 quart casserole dish. Sprinkle the chips, bacon, and parmesan on top and bake for 35 minutes. | by Joey Wynne | Macaroni & Cheese with Potato Chip Topping

55: 1 onion, chopped 1 (16 ounce) can chili beans 1 (15 ounce) can black beans 1 (15 ounce) can whole kernel corn, drained 1 (8 ounce) can tomato sauce 1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with green chilies, undrained 1 (1.25 ounce) package taco seasoning 3 whole skinless, boneless chicken breasts shredded Cheddar cheese (optional) sour cream (optional) crushed tortilla chips (optional) Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. | Slow Cooker Chicken Taco Soup | by Ethan Zeunik

56: Notes

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  • Title: 3rd Grade Cookbook - Year End Gifts
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