Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

  1. Help
Get 40-50% Off Sitewide! Code: MXMAY Ends: 5/23 Details

Our Favorite Recipes *

Hello, you either have JavaScript turned off or an old version of Adobe's Flash Player. Get the latest Flash player.

Our Favorite Recipes * - Page Text Content

S: Our Favorite Recipes

BC: One Hundred Years From Now (excerpt from "Within My Power" by Forest Witcraft) One Hundred Years from now It will not matter what kind of car I drove, what kind of house I lived in, how much money was in my bank account nor what my clothes looked like. But the world may be a better place because I was important in the life of a child. | Thank you for all that you do. From the Parents of Mount Hebron Nursery School

FC: Miss Molly and Miss Sharon's AM 3 day 3's Mount Hebron Nursery School 2011-2012 | Our Favorite Recipes

1: Why God Made Teachers By Kevin William Huff When God created teachers, He gave us special friends to help us understand His world and truly comprehend the beauty and the wonder of everything we see, and become a better person with each discovery. When God created teachers, He gave us special guides to show us ways in which to grow so we can all decide how to live and how to do what's right instead of wrong, to lead us so that we can lead and learn how to be strong. Why God created teachers, in His wisdom and His grace, was to help us learn to make our world a better, wiser place.

2: Apple Fritters | Ingredients * 1 cup sifted all-purpose flour * 1/4 cup sugar * 1 teaspoon salt * 1 1/2 teaspoons baking powder * 1/3 cup milk * 1 egg * 1 cup finely chopped apple * 1/2 cup confectioners' sugar, sifted | Directions Sift together the flour, sugar, salt, and baking powder. Add milk and egg; beat until batter is smooth. Fold in chopped apple. Drop by teaspoonfuls into deep hot oil -- about 370 and at least 2 1/2 to 3 inches deep -- and fry for about 2 to 3 minutes, until nicely browned. Drain well on paper towels then roll in confectioners' sugar while still warm. Serve as is or warm, with syrup, if desired.

3: Abby

4: Ingredients Challah or other firm white bread 1/2 cup pecans or walnuts 1/2 cup packed brown sugar 1 tsp cinnamon or to taste 8 large eggs 1 3/4 cups milk 2 tsp vanilla extract Maple syrup, for serving | Directions 1. Using a piece of waxed paper generously grease a 13"x9" baking dish with softened butter. 2. Slice the challah into 12 (1" slices) then into 1" cubes 3. Chop the nuts using a food processor. 4. In a small bowl, combine brown sugar, cinnamon, and pecans. 5. Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. 6. In a large bowl, whisk together eggs. | French Toast Casserole | 7. Starting from the sides of the dish and working toward the center, pour the egg mixture evenly over the bread. With a spatula gently press down on the bread to coat it with egg mixture. Cover the dish with aluminum foil and refrigerate over night or at least 4 hours. 8. Heat the over to 350. Bake covered for 20 minutes. Uncover and continue baking until the casserole turns a light golden brown and looks slightly puffed. About 30 minutes. Serve with warm maple syrup.

5: David

6: Rhys

7: Hummus | Ingredients 2 cans (4 cups) Garbanzo beans /2 cup tahini (sesame seed sauce) 1/3 cup warm water 1/3 cup olive oil Juice of 2-3 lemons 4+ garlic cloves 2 tsp ground cumin seed Pepper to taste | Directions Combine garbanzo beans, tahini, warm water, olive oil and juice of 1 lemon in food processor. Blend until smooth and creamy, pausing 1-2 times to scrape down sides. Add garlic, salt, cumin seed, pepper and remaining lemon juice. Continue to blend until mixed. Taste to correct seasoning. Yields 1 quart Serve with pita chips

8: Olivia

9: Ingredients Pizza Dough 2 -3 cups flour 1 packet of yeast 1 tsp salt 1 tbl sugar 3 tbl oil 1 cup warm water | Directions Mix 1 cup of the flour, yeast, salt, sugar, oil and water for three minutes on low speed. add flour cup at a time until the dough pulls away from the sides of the bowl. knead the dough to form a ball and place in a greases glass bowl. Cover with plastic wrap and let sit for 30 minutes. Heat oven to 375 degrees. Spread dough onto greased pizza pan and cover with desired toppings. Olivia likes, tomato sauce, Italian blend shredded cheese, sautéed mushrooms, green peppers, black olives and pepperoni Bake for 12 – 15 minutes. | Pizza

10: Ingredients 2 Large Sweet Potatoes 2 Egg Whites Cup Breadcrumbs tsp. Garlic Powder tsp. Salt Pinch of Cayenne Pepper 3 sprigs of Fresh Thyme Olive Oil Spray | Directions Heat the oven to 400 degrees Fahrenheit. Slice the potatoes lengthwise. (I did use a mandolin to slice these, but a good knife works just as well.) Dip the potatoes in the egg whites. In a separate bowl, combine the remaining ingredients (except the olive oil spray). Place the potatoes in the dry mixture bowl and toss to combine. Lay the fries evenly on a baking sheet in a single layer. Spray with olive oil spray. Bake for 10 minutes, flip fries over, and bake for an additional 10 minutes. | Sweet Potato Fries

11: Cameron

12: Riley

13: Steamed Broccoli | Ingredients 1 cup broccoli little bit of water handful of parmesan cheese (optional, Riley's favorite is plain) | Directions Place broccoli and water in a bowl. Cook in microwave a few minutes until steam comes out. Remove broccoli to separate bowl and top with cheese.

14: Ingredients | Directions Combine cabbages, carrots, cranberries, celery, green onion, and bell pepper in large bowl. Cover. Combine all dressing ingredients in separate bowl and mix well. Refrigerate both bowls until ready to serve. Pour dressing over slaw just before serving. Toss well to coat | Isabelle's Favorite Coleslaw | 3 cups green cabbage, shredded 1 cup purple cabbage, shredded 1 cup carrot, shredded 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup green onion, white & green parts, diced 1/4 cup green bell pepper, diced Dressing 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey salt and pepper to taste

15: Isabelle

16: R.J.

17: Macaroni and Cheese | Ingredients 8 ounces elbow macaroni 2 tablespoons butter 1/4 cup all-purpose flour 2 cups milk 1 cup shredded Cheddar cheese 8 ounces cubed processed cheese food | Directions In a large pot with boiling salted water cook elbow macaroni until al dente. Drain. In a medium saucepan, over medium heat melt butter or margarine. Whisk flour and stir vigorously. Add milk and cook until thick and bubbly, about 5 to 7 minutes. Add cheeses and stir until completely melted. In a large bowl mix together the drained pasta and cheese sauce mixture. Toss to coat evenly. Pour into a greased 2 quart casserole dish. Bake in a preheated 350 oven for 30 minutes. Let stand 10 minutes before serving.

18: Ingredients 1lb lean ground beef, browned, drained 16 oz can whole corn, drained 15 oz can no-salt red kidney beans, drained 10 3/4 oz can reduced sodium condensed tomato soup 1/2 cup reduced fat Colby or Cheddar cheese, shredded 1/4 cup lowfat milk 1 tsp dried minced onion flakes 1 tsp chili powder | Directions 1. Combine beef, corn, beans, soup, cheese, milk, onion, and chili powder in slow cooker 2. Cover, cook on low 1 hour or Add all ingredients to skillet after browning meat, simmer covered for 20 minutes stir frequently! Additionally, serve with Grands biscuits, split, and dredged through cornmeal! Easy, hearty, flavorful, similar to Taco-night meal! That's why Jason loves this! | Hearty Western Casserole

19: Jason

20: Jocelyn

21: Crock Pot Chicken | Ingredients 5-6 small to medium chicken breasts 1pkg mild chili seasoning 1 jar 12-16oz salsa flour tortillas toppings of your choice (we use shredded cheese, lettuce and sour cream) | Directions Place the chicken breasts, taco seasoning and salsa in the crockpot and cook on low for 5-6 hours until you can shred the chicken with a fork. Remove from the crockpot Place the shredded chicken on the flour tortilla, top with your favorites, roll the tortilla and enjoy!

22: Yummy Fruit Salad | Ingredients Assorted fruit (Michael's favorites are red grapes, green grapes, strawberries, and apples) | Directions 1. Wash fruit. 2. Cut fruit into bite size pieces. 3. Mix fruit bits in a large bowl. 4. Chill and serve!

23: Michael

24: Ingredients 1 piece of bread – toasted lightly Peanut butter – Grady prefers chunky Honey | Directions After toasting the bread, spread as much peanut butter on it as you want. Drizzle honey all over Cut into 4 square pieces (no other shape will be accepted) Enjoy with a cup of milk!!!! | Toasted Open Faced Peanut Butter and Honey Sandwich Grady's Favorite Lunch

25: Grady

26: Spicy Shrimp Lo Mein | Ingredients 1/2 pound raw shrimp, shelled and deveined 2 teaspoons Chinese rice wine or dry sherry 1 teaspoon cornstarch 1/2 package of lo mein noodles (2 rolls) 1/2 teaspoon sesame seed oil 1 red bell pepper 2 cups shredded Napa cabbage 2 teaspoons minced fresh ginger 1/4 cup low sodium chicken broth 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1/2 teaspoon granulated sugar 1/4 teaspoon red pepper flakes (Zackary likes it to be a little spicy add more or less depending on heat desired) 2 tablespoons oil (vegetable or canola) for stir-frying | Directions 1.Rinse shrimp and pat dry with paper towels. Add rice wine and cornstarch to shrimp and mix to coat. Marinate shrimp for 15 minutes. 2.In a large pot bring water to a boil. Add the noodles, stirring to separate. Cook until noodles are al-dente (tender, but still firm). Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil. 3.In a small bowl or measuring cup, combine the sauce ingredients (chicken broth, oyster sauce, soy sauce, sugar and red pepper flakes) and set aside. 4.Heat wok or pan over medium-high heat. Add 1 tablespoons oil. When the oil is hot, add the ginger and shrimp. Stir-fry until shrimp turns pink 2-3 minutes. Remove from the wok. 5.Heat 1 tablespoons oil add bell pepper and stir fry 2 minutes add shredded cabbage stir-fry additional 2 minutes remove from vegetables wok. 6.Add noodles and sauce to wok. Reduce heat to med-low and cook a few minutes to give the noodles time to absorb the sauce. Add shrimp and vegetables back to pan heat through and serve hot. Serve with warm green tea *Zackary's favorite

27: Zackary

28: Memphis Style Meatloaf | Ingredients 2 cups fresh bread crumbs 1/3 cup grated Parmesan 1/4 fresh chopped parsley leaves (about 1-ounce) 1 large white onion, minced 2 eggs beaten 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 3/4 cup ketchup plus 1 tablespoon to brush on top 3/4 pound ground beef 3/4 pound ground veal 3/4 pound ground pork | Directions Preheat oven to 400 degrees F. In a large bowl, mix bread crumbs, Parmesan, parsley, and onion. Add eggs, salt, pepper, 3/4 cup ketchup, beef, veal and pork, and combine thoroughly until evenly mixed, using your hands if necessary. Form into a loaf in a baking pan and brush top with 1 tablespoon ketchup. Bake in the oven for 50 minutes to 1 hour. Top with ketchup after 30 minutes of cooking. Let meatloaf rest 10 minutes before slicing.

29: Griffin

30: Chocolate-Orange-Chocolate Chip Cookies | Ingredients 1 cup sugar 2/3 cup margarine or butter, softened 1 T. grated orange peel 1 egg 1 cups flour 1/3 cup cocoa teas salt teas baking powder teas baking soda 1 cup chopped pecans 1 cup semisweet chocolate chips 1/3 cup sugar 1 teaspoon grated orange peel | Directions Heat oven to 350 degrees. Mix 1 cup sugar, the margarine, 1 T. grated orange peel and the egg in large bowl. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips. Roll dough into 1-1/2 inch balls. Mix 1/3 cup sugar and 1 teaspoon grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about inch thickness with bottom of glass. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet.

31: Eliot

32: Ingredients 2 ounces (1/2 stick) unsalted butter, softened 6 tablespoons white sugar 6 tablespoons packed light brown sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 large egg 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 cup (6 ounces) chocolate chunks or chips. I mix butterscotch and white chocolate chips in too! | Directions | Vegetable Pizza Appetizers | Thick and Chewy Chocolate Chip Cookies | Ingredients 2 ounces (1/2 stick) unsalted butter, softened 6 tablespoons white sugar 6 tablespoons packed light brown sugar 1/4 teaspoon salt 1 1/2 teaspoons vanilla extract 1 large egg 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1 cup (6 ounces) chocolate chunks or chips. I mix butterscotch and white chocolate chips in too! | Directions Preheat the oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the chocolate chunks and nuts into a small bowl and stir into the dough. Shape the dough into 1 1/2 inch balls and drop them about 3 inches apart onto ungreased baking sheets (Note: I use a silpat. I don't have a lot of faith in leaving my baked goods ability to be removed from a pan up to chance) For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 10-12 minutes, or until edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely (Note: I never bake my batches for more than 12 minutes. If you over bake the cookies they obviously wont be chewy).

33: Nicholas

Sizes: mini|medium|large|massive
Default User
  • By: Holly K.
  • Joined: about 6 years ago
  • Published Mixbooks: 2
No contributors

About This Mixbook

  • Title: Our Favorite Recipes *
  • Mount Hebron Cookbook
  • Tags: None
  • Published: about 6 years ago