S: Cooking with Mrs. K. Thompson's 2nd Graders-2011
FC: Cooking with Mrs. K. Thompson's Second Graders 2011
1: Thank you for supporting our school! | We hope you enjoy our recipes!
2: 2 cups pancake mix 1/2 cup milk 2 bananas Heat skillet medium to low heat Grease skillet Blend banana with milk Combine ingredients Ladle pancakes onto hot skillet Flip when ready Top with Nestle La Lechera or Hershey's Chocolate syrup. | Jaysi's Banana Pancakes by Jaysi Reyes
3: 1/2 cup milk 1./2 cup sugar 1 cube butter *Bring to boil, then allow to cool to room temp before combining with next step. In separate bowl combine: 2 tbsp. yeast 1 cup room temp. water 1 tsp. sugar *Stir and let sit until yeast is bubbly In mixer bowl combine previous ingredients and add 1 tbsp vanilla 3 eggs 8 cups flour *Let dough rise twice in the bowl* Roll dough into long, thin rectangle. Generously sprinkle with white sugar, brown sugar and cinnamon. Roll dough tightly and cut into 1 1/2" sections. Pour melted butter over rolls and let rise.. Bake at 350* for 12 to 15 min. or until golden. Frost immediately with cream cheese frosting. | Brynn's Cinnamon Rolls by Brynn Phillips
4: Owen's Chicken Salad by Owen May | 4 cups cubed cooked chicken 3/4 cup slivered, toasted almonds 1 cup sliced celery 1 cup seedless grapes 3/4 cup mayonnaise 1/4 cup sour cream 2 teaspoons lemon juice salt and pepper to taste Combine cooked chicken, almonds, celery and grapes. Mix together mayonnaise, sour cream, lemon juice, add salt and pepper.
5: Brooklyn's Strawberry Spinach Salad by Brooklynn Reed | 6- 10 oz spinach 1/2 red onion 1/2 cucumber 8 oz. strawberries 1/2 cup toasted, candied pecans Dressing: juice from 1 lemon 2 tbsp. white wine vinegar 1/3 cup sugar 1 tbsp. vegetable oil 2 tsp. poppy or sesame seeds Dice onion, slice cucumber and quarter strawberries.. Combine with spinach. Add dressing just before serving.
6: Gus's Creamy Baked Chicken by Gus Waterhouse | 6 Boneless, skinless chicken breasts 1 can cream of chicken soup 1/4 cup white wine 1/3 cup butter, melted 1 pkg. stove top stuffing with seasonings 6 slices swiss cheese Preheat oven to 350*. Prepare a 9x13 pyrex dish, by spraying with pam. Arrange chicken breasts in dish. Place 1 slice cheese on each piece. Mix together soup and wine. Spoon evenly over chicken. Sprinkle stuffing over chicken. Drizzle melted butter over all. Cover with foil and bake for 50 to 60 minutes. Remove foil for last 15 min. so stuffing becomes brown and crunchy!
7: by Reagan Cole | 1 can pinto beans 1 can black beans 1 can kidney beans 1 pound ground turkey- browned 1 large onion- chopped 1 pkg. Hidden Valley Ranch dressing 1 pkg. Lawry's taco seasoning 1 can tomato sauce 1 can corn 1 can diced tomatoes 1/2 cup water 2 cloves diced garlic grated cheese- topping tortilla chips- topping Mix together and simmer, covered, on low for 2-3 hours. Enjoy with grated cheese and crunched tortilla chips on top! | Andrew's Dad's Chili by Andrew Trottier
8: Aiden's Cheesy Breaded Chicken | 1 container bread crumbs 1pkg. boneless chicken breasts 1 pkg. mustard or honey mustard 3 eggs 1 tsp. salt 1 tsp. pepper 1pkg. shredded cheese Season chicken breast. Mix eggs, mustard, and cheese in large bowl. Soak chicken breast in egg and roll in cheese to coat both sides. Roll in bread crumbs. Place in pan with butter, cook 3 min. each side.. Place in pyrex dish. Top breaded chicken with cheese. Cover with foil, bake 20 min. on 350*. To make crispier, remove foil and broil for 2-4 minutes. | by Aiden Hill
9: Emmanuel's Grandma's Fajitas | 2 - 1 lb. skirt steaks 2 cloves garlic, divided 3 tbsp. plus 2 tsp. fresh lime juice, divided dash of ground black pepper 1/2 cup minced white onion 2 large tomatoes, seeded,finely chopped 2 small green bell peppers, roasted, peeled, seeded, de-veined, finely chopped 2 tbsp. minced cilantro 1 fresh serrano chili, minced Place steak between plastic wrap. Pound to 1/4". Pound 1 garlic clove to crush into coarse shreds. Combine with 2 tbsp. oil, 2 tbsp. lime juice and pepper in large, shallow baking dish. Add steak, turning to coat with marinade. Marinate in refrigerator for 30 mins. Mince remaining garlic clove. Cook and stir onion and garlic in remaining 1 tbsp. oil over medium heat for 3 to 4 minutes until onion is softened. Remove from heat.. Stir in tomatoes, bell peppers, cilantro and chili. Season to taste with remaining lime juice. let stand, covered, at room temperature.. Prepare coals for grill. Remove steaks from marinade, pat dry. Grill 6 inches from heat. 3 mins. for medium rare. | by Emmanuel Licea
10: 1 can of tomato sauce 2 chopped fresh tomatoes 2 cloves of garlic 1 package of turkey burgers, cooked and seasoned. 1 tbsp. balsamic vinegar 1 tbsp. salt Place all ingredients into sauce pan. Boil at medium heat. Let simmer for 10 minutes. Enjoy! | Joshua's Marinara Sauce | by Joshua Chernabaeff
11: 3-4 boneless, skinless chicken breasts 2 cans chicken broth 1 16oz container sour cream 4 jars green giant button mushrooms 2 cans ortega green chilies 1 dozen flour tortillas 2-3 cups shredded cheese flour or wondra Preheat oven to 325*. Boil chicken and shred. In large saucepan, combine chicken broth and sour cream, cook over medium/high heat stirring occasionally, until mixed well. Slowly add flour or wondra and continue to stir until sauce thickens. Mix in mushrooms, chilies, and cheese. Line each tortilla with chicken, add a ladle full of sauce and roll. Repeat until a 9x13 baking dish is full.. Pour remaining sauce over top and bake 25-35mins. uncovered. | Cutter's Creamy Chicken Enchiladas by Cutter Coffey
12: 2 pounds ground beef 1/2 cup shredded parmesan cheese 2 eggs 4 slices day old bread 2 tablespoons minced garlic 6 sprigs finely chopped, fresh parsley 1 tablespoon worcestershire sauce milk Tear bread into tiny pieces, then moisten with milk.. Mix all ingredients together. Roll meat into balls and brown. Add to your favorite sauce. and enjoy! Makes approx. 16 meatballs. | Reagan's Marvelous Meatballs by Reagan Cole
13: Karen's Italian Chicken by Karen Jimenez | 4 tbsp. olive oil 1 lb mushrooms, thickly sliced 2 cups chopped onion 1 large red bell pepper, cut into 1" pieces 1 cup dry white wine 1 cup canned low salt chicken broth 6 large chicken breast halves with skin,bones 1 -1.42 oz package spaghetti sauce seasoning mix Preheat oven to 350*. Sprinkle chicken with salt and pepper. Heat 2 tbsp. olive oil in heave skillet over med/high heat. Add 3 chicken breasts, skin side down. Saute until skin is brown. Transfer chicken, skin side up, to 15x10x2" glass baking dish. Repeat with remaining chicken. Heat remaining 2 tbsp. oil in same skillet. Add mushrooms, onion and peppers. Saute until tender. Add wine; boil 2mins. Add broth and seasoning mix;bring to boil. Pour over chicken. Cover with foil. Bake approx. 25 min. Uncover and bake until cooked through and sauce thickens: approx 15 min.. longer.
14: Hannah's Country Ribs by Hannah Hosman | 1 cup catsup 1/4 cup onion, finely chopped 1/4 cup cider or wine vinegar 1/4 cup mild flavored molasses 2 tbsp. worcestershire sauce 2 tsp. chili powder 2 garlic cloves, minced 2 1/2 -3 lbs. pork country style ribs | To make sauce: in med. saucepan, combine catsup, onion, vinegar, molasses, worestershire sauce, chili powder, garlic and 1/2 cup water. Bring to boil, reduce heat. Simmer, uncovered for 10 to 15 min. Stir often Trim fat from ribs. Preheat grill, reduce to medium heat. Place ribs on grill rack above roasting pan, over indirect heat... Grill for approx 1 1/2 to 2 hrs. or until tender. Brush with sauce during last 10 min. Serve with remaining sauce.
15: 2 pounds pork, chunked 2 bundles broccoli 4 potatoes, sliced 1 can each, peas, corn, green beans. 3 carrots, cut into bite sized pieces Seasoning salt Brown pork in butter. Place veggies in large pot; add pork and 3 cups water. Cook on low for approx. 3 hours. Season with salt and pepper to taste! | Aryanna's Pork Stew | by Aryanna Meyers
16: Timothy's Scrambled Top Ramen Soup by Timothy Isaac | Cook package top ramen according to directions. Scramble 1 egg in bowl. Once soup is boiling, add egg into soup.
17: Eris's Ho Ho Chicken by Eris Manning | 4 boneless, skinless chicken breast 1 package ritz crackers, crushed 1 stick butter Melt butter. Dip chicken breast in butter, covering entire breast. Roll chicken in ritz cracker crumbs. Cover chicken as evenly as possible. Bake at 350* for 45 min.
18: Alyssa's Menudo by Alyssa Almaraz | 3 gallons water 2 1/2 lbs. beef tripe (cut to 1" pieces) 6 cloves finely chopped garlic 1 large white onion, finely chopped 1 1/2 tbsp. salt 1 tbsp. ground black pepper 1 1/2 tbsp. dried oregano 2 tbsp. ground red pepper 5 de arbol chile peppers 6 Japones chile peppers, remove seeds 6 cups canned white hominy, drained 1/4 cup chopped fresh cilantro 2 limes, juiced In large pot, bring 1 gal. water to boil. Place tripe in pot, reduce heat, simmer for 2 hrs. Skim fat with spoon. Drain water, reduce heat, pour fresh water. Continue to simmer for 2 hrs., drain..Pour 1 gal. water into pot with tripe, boil. Stir in garlic & onion. Add salt, pepper, oregano, red pepper. Reduce heat, simmer for 1 hr. Preheat broiler. Arrange de arbol peppers on baking sheet, broil for 2 min.. Remove from heat, slit lengthwise and remove seeds. In blender, finely chop de arbol peppers and japones. Mix into pot, continue cooking for 2 hrs. over low heat. Mix hominy and continue cooking for 1 hour. Serve with onion, cilantro & lime juice
19: 1 cup creamy peanut butter 3/4 cup finely packed, light brown sugar 1 egg 1 tsp. vanilla 1/4 cup semi- sweet chocolate pieces Preheat oven to 300*. Combine peanut butter, brown sugar, egg and vanilla in large bowl. Stir until smooth. Roll dough into small balls, about 3/4 inch in diameter. Place on ungreased cookie sheet about 1 inch apart. Press 1 chocolate piece in center of each. Bake for 20 min. or until light brown. | Jordan's Peanut Butter Kisses by Jordan Tripp
20: Fabian's Fruit Pizza by Fabian Soliz | 1 package (18oz) refrigerated sugar cookie dough 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 1/2 cup nuts of choice sliced fruit of choice (apples, strawberries, kiwi, blueberries) Preheat oven to 350*. Shape dough into ball and place in center of pizza stone. Flatten and roll into 14" circle, approx. 1/4" thick. Bake 16-18 min. Cool. Carefully loosen cookie from stone.. Combine cream cheese, sugar and vanilla in mixing bowl; mix well. Spread cream cheese mixture evenly over completely cooled cookie. Arrange sliced fruit over cream cheese mixture. Add chopped nuts and other toppings of choice. Refrigerate for at least 30min. Cut into wedges using pizza slicer.
21: Paige's Perfect Pie by Paige Cecil | 1 pt. whipping cream 1 box coconut filling (in first) 1/2 box coconut (on top of pie) 2 tsp. vanilla 2 cups sugar (add 1 tbsp. sugar to each whipped cream) 5 tbsp. flour 4 eggs, beaten Mix sugar, flour, coconut, vanilla, and eggs in pan, cook until thick. Cool and refrigerate. Make 2 flat pie crusts to go into middle of pie. Add 1/2 pt. whipping cream into the cooled filling. Pour into pie crust. Then whip 1/2 pt. whipping cream to place on top of pie. Sprinkle coconut on top.
22: McKayla and Nana's Peach Cobbler by McKayla Bostick | 1 cup flour 1 cup sugar 2 tsp. baking powder pinch of salt 3/4 cup milk 1 cube butter 3 to 4 sliced peaches Melt butter in 13x9" pan. Mix all other ingredients together in bowl. Pour over melted butter. Add 3 to 4 cups peaches over flour mixture. Bake at 350* for 45 minutes. (Double ingredients for larger cobbler)
23: 1/3 cup vegetable oil 1/3 cup of water 1 egg 1 pouch of Ghirardelli brownie mix Preheat oven to 325*. Blend water and egg. Add brownie mix and stir until moistened. Pour batter into baking cups. Bake for 45 minutes. Cool completely before serving. Add icing or sprinkles. Makes 16 brownies | Jade's Cupcake Brownies by Jade Felicidario
24: Ethan's S'more Cups by Ethan Keller | 7 whole graham crackers (1 cup finely crushed) 1/4 cup powdered sugar 6 tbsp. melted butter 4 bars milk chocolate (1.55oz) 12 large marshmallows Preheat oven to 350*. Finley crush graham crackers and combine with powdered sugar and butter in small bowl. Place and press a small amount of mixture into each baking cup of a mini, muffin pan. Bake 4 to 5 minutes, until edges are bubbling. Break 2 candy bars into rectangles, placing one rectangle bar into each cup. Cut marshmallows in half, crosswise. Place one half, cut side down, into each cup. Return to oven 1-2 min. or until marshmallows are softened. Remove from oven. Remove cups from pan.. Break remaining candy bars and melt until smooth. Dip top of each marshmallow into melted chocolate, turn top side up and let stand for approx. 1 hour.
25: Mrs. Thompson's Thunder Cake by Mrs. K Thompson | 1 3/4 cups sugar 1 tsp. vanilla 3 eggs, separated 1 cup cold water 1/3 cup tomato puree 2 1/2 cups cake flour 1/2 cup cocoa powder 1 1/2 tsp. baking soda 1cup shortening 1 tsp. salt Preheat oven to 350*. Grease and flour two 8 1/2" cake pans. Cream together shortening and sugar. Beat in vanilla and egg yolks. Mix in cold water and pureed tomatoes. Beat egg whites until they are stiff, then fold into egg/tomato mixture. Sift cake flour, cocoa , baking soda, and salt. Mix dry mixture into wet. Pour batter evenly into cake pans. Bake for 35 to 40 min. Let cook on wire rack before frosting with chocolate butter cream icing. | This is the Thunder cake recipe from Patricia Polacco's "Thunder Cake" book. It is a wonderful chocolate cake with a hint of fruit flavor from the secret ingredient! "Thunder Cake" is a sweet story about a little girl and her grandmother and of course, a great, big thunderstorm. Read this book with your children and make this great cake to create a special memory!