S: Pre-K Recipes 2010/2011
1: We love you Ms. Terri! Your Pre-K 2010/2011 Class
2: Taylor Fitzgerald | Crabbies | Ingredients: 1 stick butter/margarine (room temperature) 1 package English muffins 1 jar Old English cheese (Kraft) 1 1/2 tsp. mayo 1/2 tsp. seasoned salt (Morton's Nature) 1/2 tsp. garlic 1 can crab meat (whole or lump) Instructions: Mix all ingredients together in a large bowl. Spread the mixture onto English muffin halves. Cut each half into 8 triangles. Place triangles on a waxed paper lined cookie sheet and freeze. Toss frozen pieces in a bag. To serve: Place crabbies on a cookie sheet. Broil about 5 minutes or until bubbly. Add paprika on tops for color. | Broil | 5 min. | A crowd | Taylor Fitzgerald
3: "When I grow up, I want to be a teacher and a bus driver just like Ms. Terri." Taylor Fitzgerald, Age 4 | "The best teachers teach from the heart, not from the book." ~Author Unknown
4: Brayden Bell | Buffalo Chicken Dip | Ingredients: 1-8 oz pkg cream cheese, softened, 1/2 c ranch dressing, 1/3 c buffalo wing sauce (we like Frank’s), 2 Tbsp water, 1 cup shredded cooked chicken breast (Perdue shortcuts work well), 1 cup shredded Colby-Monterrey jack cheese, or cheddar, 2 Tbsp chopped green onions Heat oven to 350 degrees. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in dressing, buffalo wing sauce and water until blended. Stir in chicken and cheese. Spread in ungreased 1-quart baking dish, cover with foil. Bake 30-35 minutes or until hot & bubbly. Stir, top with onions. Serve hot - with crackers, celery sticks, tortilla chips as desired. | 350 F | 30-35 min | A crowd
5: "It's easy to make a buck. It's a lot tougher to make a difference." ~Tom Brokaw | Brayden Bell
6: Ingredients: 1 loaf French or Italian Bread 8 oz sharp cheddar cheese shredded 8 oz cream cheese, softened 8 oz sour cream 1 Tbsp garlic salt Instructions: Preheat oven to 350. Hollow out the loaf of bread, leaving about an inch of bread around the sides and on the bottom; place loaf on a cookie sheet with excess bread, broken into pieces, around it. Mix cheeses and sour cream; add garlic salt. Fill the cavity in the loaf of bread with the cheese mixture. Bake approximately 20 minutes or until heated through. | Cheese Boat
7: Avery Callaway
8: Bella Bullock | Hummus | Ingredients: 1 - 16oz can of chickpeas or garbanzo beans 1 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (depending on taste) 1 tablespoons tahini 4 cloves garlic, crushed 1 teaspoon of salt 2 tablespoons olive oil Preparation: Drain chickpeas and set aside liquid from the can. Combine remaining ingredients in blender or food processor for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount ( 1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional) Serve immediately with fresh, warm or toasted pita bread, veggies or cover and refrigerate. Variation: For a spicier hummus, add a sliced red chile or a dash of cayenne pepper. | 10 min | A crowd
9: "Good teaching is one-fourth preparation and three-fourths pure theatre." Gail Godwin | Bella Bullock
10: Gnocchi with Spinach and Sausage | Ingredients 2 9-ounce packages refrigerated gnocchi or one 17.5-ounce package shelf-stable gnocchi, (Found with pasta in the grocery store) - 1 tablespoon olive oil - 1 medium yellow onion, finely chopped - 1 pound Italian sausage, casings removed - 1 clove garlic, finely chopped - 1 5-ounce bag baby spinach - 1/4 teaspoon kosher salt - 1/4 teaspoon black pepper - 3/4 cup (3 ounces) grated Parmesan Directions 1. Cook the gnocchi according to the package directions. Drain, reserving one cup of the cooking liquid. 2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. 3. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes. 4. Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes. 5. Add the gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.
11: Kennedy Gibson
13: “Teach the children so that it will not be necessary to teach the adults.” Abraham Lincoln | Anna Lee Zarzana | BBQ Joe's | Ingredients: 1 lb. ground beef or turkey 1 small onion, finely chopped 3/4 cup BBQ sauce 1/2 teaspoon black pepper 1/2 cup Mexican blend shredded cheese 4 hamburger buns, toasted (optional) Directions: Brown meat and onion in a large skillet. Drain any fat. Add BBQ sauce and pepper. Cook for 3-4 minutes or until heated through. Stir in cheese. Spoon over buns, and serve | Anna Lee Zarzana
14: Alex Gausling
15: "I like a teacher who gives you something to take home to think about besides homework." Lily Tomlin | Alex Gausling | Pepperoni Pasta | 1 package (16 oz) penne pasta 1/2 teaspoon minsed fresh rosemary or 1/8 teaspoon dried rosemary, crushed 2 packages (3 1/2 ounces each) sliced pepperoni 1/2 cups sliced pepperoncinis 1 jar (7 ounces) roasted sweet red peppers, drained and chopped 3 1/2 cups boiling water 1/2 cup whipping cream 1/2 cup grated parmesan cheese In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncinis and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer 12 minutes or until pasta is tender. Add cream and parmesan cheese; toss to coat. | 8
16: Greyson Wright
17: All-American Mini Meatloaves | 17 saltine crackers, crushed fine (about 2/3 cup 1/4 Cup whole milk, plus extra as needed 1/3 cup minced fresh parsley 3 Tbsps Worcestershire sauce 1 large egg 1 Tbsp Dijon mustard 1 tsp onion powder 1 tsp garlic powder Salt and ground black pepper 1 lb meatloaf mix (3/4 lb 90% lean ground beef and 3/4lb ground pork) 2 tsp vegetable oil Glaze 1/2 Cup ketchup 1/4 cup packed light brown sugar 4 tsp cider vinegar Mix together the glaze ingredients while the meatloaves brown in step 3. 1 HEAT OVEN. Adjust oven rack to middle position and heat oven to 500 degrees. 2. MIX AND SHAPE MEATLOAVES. Stir cracker crumbs, milk, parsley, Worcestershire, egg, mustard, onion powder, garlic powder, 1 tsp salt, and tsp pepper together in a large bowl. Add meatloaf mix and combine until uniform. Press the mixture into 4 oval loaves. 3. BROWN MEATLOAVES. Heat oil in 12 inch nonstick skillet (handle must be ovenproof) over medium-high heat until just smoking. Brown meatloaves well on one side, 3 to 5 minutes. Carefully flip loaves over and tidy up edges using a spatula. 4.TOP WITH GLAZE AND BAKE. Meanwhile, mix the glaze ingredients together until smooth, then spoon over the top of loaves. 1/4 Transfer skillet to the oven and bake until the centers of loaves register 160 degrees on instant-read thermometer, about 15 minutes. Serve with extra ketchup on the side and with mashed potatoes!
18: Conner Malcolm | Cheesy Pears (Yes, that's right -- and SO good!) | 350F | 30 min. | 4 | Ingredients: 1 lg. can pears, drained and sliced 1 stick butter, softened 1 (8 oz) package Velveeta Cheese, softened 1 c. sugar 1 c. self rising flour Directions: Place pear slices in the bottom of a 2 qt casserole dish Mix butte, cheese, sugar, and flour. Cover pears with mixture.Bake at 350 for 30 minutes | Conner Malcolm | Side Dish
19: “Education's purpose is to replace an empty mind with an open one.” Malcolm Forbes | Best Buddies!
20: Parmesan Chive Potato Bake | Ingredients: 1-1/2 lbs. red bliss or thin skin potatoes 1 cup Hellmann's or Best Foods Light Mayonnaise 1/2 cup milk 8 Tbsp. grated Parmesan cheese, divided 1/4 cup chopped chives (optional) 1/2 tsp. cracked black pepper Instructions: 1. Preheat oven to 350. 2. Cover potatoes with cold water and bring to a boil over high heat in 3-quart saucepan. Reduce heat to low and simmer uncovered 15 minutes or until potatoes are fork-tender. Drain and cool. 3. Thinly slice potatoes and arrange in 13 X 9-inch baking dish; set aside. 4. Combine Hellmann's or Best Foods Light Mayonnaise, milk, 6 tablespoons cheese, chives and pepper in medium bowl. Evenly spoon mixture over potatoes. Top with remaining 2 tablespoons cheese. 5. Bake 25 minutes or until golden brown and bubbling. | Side Dish
21: Parker Troy | "Anyone who stops learning is old, whether at twenty or eighty. Anyone who keeps learning stays young." Henry Ford
23: Peanut Butter Rice Krispie Treats | Ingredients: 3 tablespoons butter 1 package marshmallows (10 oz.) 1/2 cup peanut butter 6 cups Rice Krispies 1/2 cup milk chocolate chips (optional) Directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until combined. Add Rice Krispies and stir to coat. Put in greased 9x13 pan and let cool. Melt chocolate chips in microwave and spread on cooled rice-krispie treats. -------------------------------------------------------------------------------- | Nathan Westerby
24: Luke Pressley
25: Luke's Favorite Chocolate Chip Cookies | Ingredients: 4 1/2 cups sifted flour 2 tsp. baking soda - mix together and set aside. 2 cups butter 1 /1/2 cups packed brown sugar 1/2 cup sugar 2 boxes of the 3.4oz vanilla pudding mix 4 eggs 2 tsp. vanilla 4 cups semi-sweet chocolate chips Instructions: Mix all together and slowly add th flour and soda. Add the chocolate chips last and bake at 350 degrees.
26: Thank you for a year filled with fun memories!
27: Your 2010/2011 Pre-K Class: Tristen Altman, Brayden Bell, Bella Bullock, Avery Callaway, Taylor Fitzgerald, Alex Gausling, Kennedy Gibson, Conner Malcolm, Luke Pressley, Meadow Riggins, Parker Troy, Nathan Westerby, Greyson Wright, and Anna Lee Zarzana