S: WHEE Preschool 2011
1: We hope you enjoy our cookbook for years to come! Rainwater/Pavel Class 2011
2: Table of Contents BREAKFAST Sydney's Mexican Breakfast Casserole Tor's Crazy Crepes Sarah's Buttermilk Pancakes Brynn's Buttermilk Syrup Mrs. Pavel's Sour Cream Coffee Cake Carson's Favorite Pumpkin Muffins APPETIZERS Connor's Favorite Hummus Alex's Chili Cheesecake
3: MAIN DISHES Breen's Chicken and Peppers in Balsamic Vinegar Glaze Grace's 'Monster' Chicken Avery's Chicken and Dumplings Blake's Chicken Enchiladas Maya's Slow Cooker Chicken Taco Soup DESSERT Brennan's Saltine Toffee Summer's Peppermint Bark Ankita's Banana Cake Beda's Yummy Chocolate Cookies Mrs. Rainwater's Oatmeal Carmelita Bars
4: Sydney's Mexican Breakfast Casserole | 2 7 ounce cans of diced green chilies 6 corn tortillas cut in strips (Pizza cutter) 1 pound breakfast sausage 1 pound Monterey jack cheese grated Spray 9x14 pan with non-stick spray. Spread one can green chilies on bottom of pan. Top with half tortillas, then half sausage, then half cheese, repeat. Beat together: 8 eggs, 1/2cup milk, 1/2 teaspoon of the following; salt, pepper, cumin, garlic salt, and onion salt pour the egg mixture over the layers. Slice two tomatoes and lay across the top. Sprinkle with paprika. Cover with plastic wrap, refrigerate over night. Bake 350 for 50-60 minutes. Let set for 10 minutes before serving. Serve with salsa and sour cream.
6: Tor's Crazy Crepes | CREPES 1/2 cup fat-free milk 1 large egg 2 teaspoons cooking oil 1/2 cup all-purpose flour FILLING Peanut Butter Whipped cream cheese Low-sugar preserves 1. In a medium bowl, whisk together milk, egg, and oil; slowly whisk in flour, beating until combined. 2. Coat a 6-inch skillet with non-stick cooking spray. Heat over medium heat. Spoon 2 tablespoons batter into skillet, tilting skillet to spread batter evenly. Return to heat; brown on each side
9: Sarah's Buttermilk Pancakes and Buttermilk Syrup | Pancakes 2 eggs 2 1/2 cup buttermilk 1 teaspoon baking soda 1/4 cup melted butter 2 1/2 cup flour 1 Tablespoon sugar 2 teaspoons baking powder 1 teaspoon salt In a large bowl, combine the eggs, buttermilk, melted butter and baking soda. In another bowl, blend the flour, sugar, baking powder and salt. Pour the wet ingredients into the dry and mix just until blended.
11: Brynn's Buttermilk Syrup | Syrup 1 cup sugar 1/2 cup buttermilk 1/2 cup butter 1 teaspoon corn syrup 1/2 teaspoon baking soda 1 teaspoon vanilla Combine sugar, buttermilk, butter and corn syrup in a sauce pan. Bring to boil over medium-low heat. Cook for 4-5 minutes, stirring occasionally. Remove from heat. Stir in vanilla and baking soda. Serve over buttermilk pancakes. Refrigerate unused portion and reheat as needed.
12: Mrs.Pavel's Sour Cream Coffee | 1/4 pound of butter or margarine 1 cup Sugar 2 Eggs 2 Cups Flour 1 teaspoon Baking Soda 1 cup Sour Cream 1 teaspoon Vanilla 1/3 cup Chopped Nuts (Crunch Mixture) 3/4 cup chocolate chips (Crunch Mixture) 1/2 cup Sugar (Crunch Mixture) 1 teaspoon cinnamon (Crunch Mixture) In a separate bowl, mix Crunch Mixture. Cream butter and sugar. Add 2 beaten eggs. Sift together dry ingredients, 2 cups flour, and 1 teaspoon baking soda. Add creamed mixture. Add sour cream and vanilla. Place 1/3 of batter in greased bunt pan. Add 1/2 of the Crunch Mixture, then remaining batter and remaining crunch. Bake 350 degrees for 40-45 minutes.
14: 1 1/2 cups white flour 1 3/4 cups wheat flour 2 teaspoons baking soda 3 tablespoons ground flax 1 1/2 teaspoons salt 1 1/2 cups sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon ground ginger Mix dry ingredients and add: 1 cup canola oil 4 eggs 2/3 cup water 2 cans pumpkin Preheat oven to 350F. Line muffin tins with baking cups. Fill tins 3/4 full and bake for 20-30 minutes. | Carson's Favorite Pumpkin Muffins
17: Connor's Favorite Hummus | In a blender toss: 2 garlic cloves 1 teaspoon salt 1/2 cup olive oil 1/2 cup lemon juice 4 Tablespoons Tahini Flavoring of choice (ie some fresh basil, handful of spinach, 1/2 teaspoon of smoky paprika) Blend Add 2 cans of garbanzo beans (chick peas) drained Blend and serve with pita or veggies
18: Alex's Chile Cheesecake 1 cup tortilla chips, crushed 3 tablespoons butter melted 2 8-ounce packages cream cheese softened 2 eggs 1 4-ounce can diced green chilies 1 fresh jalapeno pepper, cored, seeded and diced 4 ounces Colby cheese, shredded 4 ounces Monterey Jack cheese, shredded 1/4 cup sour cream, chopped tomatoes, chopped green onions and diced black olives Preheat oven to 325 degrees. In medium bowl, combine tortilla chips and butter. Press into bottom of 9-inch pan. Bake 15 minutes, remove from oven leaving oven on. In a large bowl, blend cream cheese and eggs. Add green chilies, jalapeno, Colby, and Monterey Jack. Pour over crust and bake 30 minutes. Do not overcook. Remove from oven and cool in pan for 5 minutes. Run knife around inside edge of pan. Spread sour cream over the top and decorate with tomatoes, green onions, and olives. Serve with tortilla chips.
20: Breen's Chicken and Peppers in Balsamic Vinegar Glaze | 2 Whole Chicken Breast Salt and Pepper to taste 2 Tablespoons Margarine 1 small red pepper 1 small yellow pepper 2 cloves garlic 3 Tablespoons Balsamic 2 teaspoon honey Pound Chicken to 1/2" thick. Sprinkle with salt and pepper. Heat butter in a pan. Add Chicken and cook over medium heat. (4-5 minutes per side) Cut peppers lengthwise in thin strips. Mince garlic. Transfer chicken to serving platter and keep warm. Add peppers and garlic to drippings in skillet cook until peppers are tender, about 4 minutes, stir, spoon peppers over chicken. Add vinegar and honey to pan, stir until reduced to a glaze, about 1 minute. Spoon over peppers. Serve with baked potato.
22: Grace's Muenster (aka "Monster Chicken") 4 Boneless Chicken Breasts 4 eggs Italian Bread Crumbs Butter to brown chicken 1/2 pound whole fresh mushrooms (if desired) 6-8 ounce Muenster cheese slices 1 cup Chicken Broth Cut chicken breasts into 3" bite size pieces. Beat eggs and add the chicken pieces, refrigerate for at least 4 hours. Roll chicken pieces in bread crumbs and brown in skillet using butter over medium heat. Place browned chicken into a 9x13 buttered casserole dish. Add mushrooms, top with Muenster cheese slices. (For prepare ahead, the dish can be covered and refrigerated at this point for up to 24 hours.) When ready bake, in preheated 350 degree oven, add chicken broth to dish and cover with foil. Bake 40-45 minutes. Baste after the first 20 minutes. Serve with couscous and a salad.
24: Avery's Chicken and Dumplings | 3 celery stalks, sliced 2 carrots, sliced cooking spray 3 14.5 ounce cans chicken broth 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 1 2/3 cup Bisquick (or reduced fat bisquick) 2/3 cup fat-free milk 3 cups cooked, shredded chicken Saute celery and carrots until tender in large pot coated with cooking spray. Stir in broth, poultry seasoning, pepper and bring to a boil. Stir together the bisquick and milk until blended. Drop bits of dough, about 1 tablespoon, into the broiling broth. Stir in chicken. Cover, reduce heat and simmer, stirring occasionally for 8-10 minutes.
27: Blake's Chicken Enchiladas 1/3 cup half and half 6 ounces cream cheese, softened 2 cups shredded cooked chicken 3/4 cup finely chopped onion 1/2 teaspoon salt 2 15 ounce cans Enchilada Sauce 6 8 inch corn or flour tortillas vegetable oil 3/4 cup shredded Cheddar cheese 3/4 cup shredded Monterey Jack cheese Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well. Soften tortillas in hot oil. Spoon thin layer of Enchilada Sauce in 9X13-inch baking dish. Place approximately 1/2 cup of chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon enchilada sauce over enchiladas. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and sprinkle cheese on top. Bake for 5 minutes or until cheese melts.
28: Maya's Slow Cooker Chicken Taco Soup | 1 onion, chopped 1 16-ou3 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-ounce can chicken broth 2 10-ounce cans diced tomatoes with green chilies, undrained 1 1.25oucne package taco 3 whole skinless, boneless chicken breasts shredded cheddar cheese and crushed tortilla chips optional Place onion, chili beans, black beans, corn, tomato sauce, broth, and diced tomatoes in 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 and shred, place chicken back in soup and cook for 2 hours. Garnish with cheese sour cream and crushed tortilla chips, if desired.
31: Brennan's Saltine Toffee 38 Saltine Crackers 1 cup brown sugar 1 cup butter 1 cup chopped pecans 1 12-ounce package of milk chocolate chips Preheat oven to 400 degrees On a greased cookie sheet, make a layer of saltine crackers. Melt brown sugar and butter to boiling for 3 minutes. Pour over saltines. Bake 5 minutes. Place nuts and chocolate chips and spread evenly. Let cool and cut into squares. May eliminate nuts if desired.
33: Summer's Peppermint Bark | 1 package 16-ounce vanilla flavored candy coating, broken into pieces 24 hard peppermint candies Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of a small heavy sauce pan Line a cookie sheet with waxed paper. Place vanilla candy coating in microwave uncovered on high 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Pour crushed peppermints into a wire strainer and shake the strainer over the melted candy coating until all of the tiniest pieces fall into the coating; reserve the larger pieces of peppermints. Stir the coating to mix well. Spread the coating evenly on the cookie sheet. Sprinkle with remaining pieces of peppermint. Let stand about 1 hour, until cool. Break into pieces.
34: 5 Smashed Bananas 1/3 Cup Butter 1 Cup Powdered Sugar 1 Egg 1 teaspoon baking soda 1 teaspoon vanilla A pinch of Salt 1 1/2 Cups All Purpose Flour Preheat the oven to 350 degrees. With a wooden spoon mix the butter and the mashed bananas in a large mixing bowl. Mix powdered sugar, egg, vanilla, baking soda and a pinch of salt to the above mixture. Add the measured quantity of all purpose flour and mix thoroughly. Pour the mixture into a buttered 4X8 inch loaf pan. Bake at 350 degrees for 1 hour. Cool the cake on a rack before removing from the pan and then slice to serve. | Ankita's Banana Cake
36: Beda's Yummy Chocolate Cookies | 1 cup all purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon espresso 1/4 teaspoon salt 1/2 cup unsalted butter, softened 3/4 cup brown sugar 1 large egg 1 teaspoon vanilla extract Preheat oven 350 degrees, lightly grease 2 baking sheets. Sift flour, cocoa powder, baking powder, espresso, and salt into a bowl. Reserve. In another bowl, cream the butter and sugar with an electric mixer until it is light and fluffy. Add the egg and the vanilla, mix well. Add the reserved dry ingredients and mix until just combined. Form 1/4 cup portions of dough into 8 balls. Arrange 4 balls on each cookie sheet and flatten with a spatula. Bake in the center of the oven until set, about 10 minutes. Cool on the baking sheet for 2 minutes, remove., to cool. Put favorite ice cream in the middle and make ice cream sandwiches.
39: 1 cup flour 3/4 cups brown sugar 1/4 teaspoon salt 1 cup oatmeal 1/2 teaspoon baking soda 3/4 cup melted butter Combine above ingredients to form crumbs. Press 1/2 mixture into a 9 inch square pan. Bake at 350 degrees for 10 minutes. 1 cup chocolate chips (milk or semi-sweet) 3/4 cup caramel ice cream topping 3 tablespoons flour Sprinkle chocolate ships over hot crust. Mix caramel topping with flour. Drizzle over chocolate chips. Sprinkle remaining crumbs over caramel topping. Bake at 350 degrees for 15-20 minutes. Chill. Cut into bars. | Mrs. Rainwater's Oatmeal Carmelita Bars