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S: Mrs. Dankner's Class Recipe Book 2010-2011

FC: Mrs. Dankner's First Grade Class Recipe Book Tuckahoe Elementary School Arlington, Virginia 2010-2011

1: Mrs. Dankner's Class Recipe Book | Mrs. Dankner, Thank you so much for an incredible year! We'll miss you! Love, Colin Berry, Samantha Brady, Ryan Cole, Holly Durham, J.J. Foti, Josh Golden, Tyler Guthrie, Emma Clare Holloway, Thomas Howald, Alexis Lee, Oscar Linehan-Siu, Emma McBride, Mary Glen McClendon, Zach Miller, Derek Parades, Tyler Pons, Lily Randles, Elle Rush, Jack Schiavo, Jack Shellhouse, Elizabeth Torrens, Vivian Young and Tommy Weber.

2: Emma McBride's Tortillas and Guacamole Ryan Cole's Famous Buffalo Chicken Dip Samantha Brady's Banana Strawberry Smoothies Thomas Howald's Black Bean, Avocado and Corn Salsa Mrs. Dankner's Class Peanut Butter Mrs. Dankner's Class Pesto Mrs. Dankner's Class Yummy Pumpkin Dip

3: Emma McBride’s Favorite "Tortillas and Guacamole" 2 ripe avocados 1 teaspoon minced garlic Salt to taste Juice of one lemon Slice the avocados lengthwise and remove the pits. Mash avocados with a fork. Add the rest of the ingredients and combine. Serve with tortilla chips. Enjoy! Emma likes her guacamole like this, but if you like it with a little more kick, add one seeded and diced jalapeno, a tablespoon of chopped cilantro, handful of diced red onion and some chopped tomatoes. That's how Emma's mommy likes her guacamole! | It's really fun to garden. I have my own garden at my house. I'm growing carrots and parsnips! ~Emma McBride

4: Ryan Cole's Famous Buffalo Chicken Dip 1 8-ounce package cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup hot sauce 1/2 cup crumbled blue cheese 2 ounces mozzarella cheese, shredded 2 (9.75-ounce) cans chicken in water, drained or shred one rotisserie chicken from the grocery store Crackers, chips, and/or veggies, for dipping Preheat the oven to 350 degrees. Put cream cheese into a 9-inch deep dish pie plate and stir with a fork until smooth. Stir in the dressing, hot sauce and cheeses. Mix in the chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving with crackers, chips, and/or veggies. | At the beginning of the year I didn't really like reading. Now because of your great teaching it's one of my favorite things to do. I love it! ~ Ryan Cole

5: Samantha Brady's Banana Strawberry Smoothies 1 cup frozen strawberries 1 banana 1 cup vanilla yogurt 1 cup orange juice Add strawberries, banana and vanilla yogurt into a blender. Add orange juice. Blast the blender and DRINK! “Delicious!!!!” | What I like about first grade is Art and Mrs. Dankner. Plus, PE, Music and Garden. I liked the trip to the zoo and .... cooking! I like first grade and I love Mrs. Dankner! ~ Samantha Brady

6: Thomas Howald’s Black Bean, Avocado, Corn Salad This can be used as a side, salad, dip, relish or salsa. 2 cans black beans, drained and rinsed 1 can shoe peg corn, drained and rinsed 1 or 2 avocados cut into small pieces 1 small or medium red onion, diced cup cilantro, chopped 2 garlic cloves, chopped 1 tablespoon olive oil 3 tablespoons red wine vinegar 1 tablespoon lime juice Mix all ingredients in a bowl. Chill for an hour before serving. | Mrs. Dankner, Thank you for being so nice. Love, Thomas

7: Mrs. Dankner’s Class Peanut Butter Large bag of roasted peanuts Vegetable or peanut oil Salt Take off shells and paper from peanuts. Put in blender or processor. Add oil until desired consistency. Add salt to taste. Serve on crackers. | Mrs. Dankner’s Class Pesto 2 cups basil 1/2 cup olive oil 1/2 cup Parmesan cheese 3 cloves garlic Salt and pepper to taste Put basil into processor. Add garlic, oil and cheese. Serve on crackers. | Mrs. Dankner’s Class Yummy Pumpkin Dip 1 8-oz. package of cream cheese, softened 1 15-oz. can of pumpkin 2 cups powdered sugar 1 teaspoon cinnamon 1 teaspoon ginger Combine all ingredients.

8: Alexis Lee's Spiced Pumpkin Bread Derek Parades's Sopa Paraguaya J.J. Foti's Challah Bread Oscan Linehan-Sui's Favorite Banana Bread Mrs. Dankner's Class Zucchini Bread

9: Alexis Lee’s Spiced Pumpkin Bread Borrowed from: Bon Appetit Yield: Makes 2 loaves 3 cups sugar 1 cup vegetable oil 3 large eggs 1 16-ounce can solid pack pumpkin 3 cups all purpose flour 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup coarsely chopped walnuts (optional) Preheat oven to 350F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely. Serve one of these loaves the day you make them. Wrap the other in foil and freeze up to one month so that you'll have it on hand for unexpected company. | Class this year was a blast. Mrs. Dankner is so awesome. I had so much fun at PE, at art and filling up the marble jar. ~ Alexis Lee

10: TO MY FIRST GRADE TEACHER, MRS. DANKNER Thank you for treating me nicely, and kind. Thank you for teaching me a lots of things like social studies, science, reading, and math. It is fun to learn especially with you. I hope you can be my teacher again, next year. I wish you can be a second grade teacher so You can be my teacher. You are the best Teacher !!!!!! I enjoyed all the recipes we work on, and the most fun part was cooking and eating. I also enjoyed the field trips, the parties, and the marble jar. I will miss you very much. Thank you, Derek Parades | Derek Parades’s SOPA PARAGUAYA (Cornbread with Cheese and Onions) 2 cups of corn wheat grain 1 16-oz. can of corn cream 4 eggs cup of American cheese, shredded 3 cups of whole milk 1 medium sized onion, chopped fine 1/3 cup of olive oil or butter 1 teaspoon of salt TLC Preheat oven to 380 F. In a medium skillet, cook onions in 3 spoonfuls of olive oil. Simmer on low heat until onions are cooked and soft (4 minutes). Blend cooked onions, eggs, cheese, corn wheat grain, corn cream, salt, milk, and rest of olive oil in large bowl, blend for approximately 5 minutes. Grease and lightly flour Pyrex pan sides and bottom of pan. Pour batter mixture in pan and bake. Bake for approximately 30 minutes. Serve hot or cold in small cubed pieces. This recipe came all the way from Derek's grandparent's home town, ASUNCION, PARAGUAY. This dish can be served as a snack, appetizer, or accompanying dish with soup or other main entree dishes (can replace bread). This dish is healthy because it is mainly prepared with natural ingredients like, onions, corn, corn wheat grain, eggs, milk, cheese, oil, salt and TLC. It is nutritional because it contains all major parts of the food pyramids, like: good fat-like olive oil, starchy like vegetable-onions, and corn protein like-eggs, calcium like cheese, and milk, and finally carbohydrates like corn wheat grain.

11: Thank you for playing at recess and having all that fun time. Thank you for letting us go to specials. I like Ms. Danker because she is really nice. She gives us treats! She is the best first grade teacher ever! ~ J.J. Foti | J.J. Foti's Challah Bread Yield: 2 loaves 2 packages or 4 1/2 teaspoons dry active yeast 1 tablespoon sugar 4 eggs 1/2 cup vegetable oil 7-8 cups of flour 1 1/2 cups warm water 1/2 cup honey 1 1/2 teaspoons salt In a bowl, stir together the yeast, sugar and 1 cup of the water. Set aside for 10 minutes; make sure it bubbles. Separately, beat 3 eggs with honey. Add remaining water, oil and salt. Add yeast mixture and beat well. Using 5- 6 cups of flour, add 1 cup at a time, beating well after each cup. Beat well until the dough leaves the sides of the bowl. Shake the additional flour onto your work surface and knead dough until almost all the flour is absorbed. Pour dough into a lightly greased bowl, cover with a towel, and let rise for 1/2 hours. It should double in size. Punch the dough down, divide into 2 equal parts, and then divide each part into 3 smaller parts for braiding. Roll each part into a long rope and braid together to make two loaves. Place each loaf on a greased baking sheet. Cover with a towel and let it rise for another hour. Beat remaining egg and brush loaves with it (making sure to get into the cracks so it browns.) Bake at 350 degrees for about 20-25 minutes.

12: Oscar Linehan-Siu’s Banana Bread 3/4 cup sugar 1/2 cup butter, melted 2 eggs 3 ripe bananas, crushed 1 teaspoon vanilla 1 cups flour 1 teaspoon baking soda 1 teaspoon salt Beat eggs. Mix in sugar, melted butter, vanilla, and crushed bananas. Separately, sift flour with soda and salt; mix with banana mixture. Pour into a greased loaf pan. Bake at 325 degrees for about one hour. | I like you because you're nice. P.S. Now can I have a Skittle? (Just kidding. HA HA). No, seriously, can I have a Skittle? ~ Oscar Linehan-Siu

13: Mrs. Dankner’s Class Zucchini Bread 3 eggs 1 cup oil 2 teaspoon vanilla 2 cups zucchini, grated 1 teaspoon salt 2 cups sugar 3 cups flour, sifted 1 teaspoon baking soda teaspoon baking powder Mix eggs, oil, vanilla and zucchini. Set aside. Mix sugar, flour, soda, baking powder and salt. Blend both together. Pour into 2 greased and floured loaf pans. Bake at 325 for 1 hour.

14: Mary Glen McClendon's Santa Fe Soup Jack Shellhouse's Lobster Bisque Thomas Howald's Tomato-Egg Soup

15: Mary Glen McClendon’s Santa Fe Soup 2 lbs. ground beef or turkey 1 onion, chopped 2 packages ranch-style dressing mix 2 packages taco seasoning mix 1 can black beans, with liquid 1 can kidney beans, with liquid 1 can pinto beans, with liquid 1 can diced tomatoes with chilies, with liquid 1 can tomato wedges, with liquid 2 cans white corn, with liquid 2 cups water Garnish : sour cream, shredded cheddar cheese, sliced green onions Cook meat and onion together until done. Drain. Stir in ranch style dressing mix and taco seasoning into meat. Add remaining ingredients with juices from all. Add water. Simmer for 2 + hours. If mix is too thick, add additional water. Garnish each serving with sour cream, shredded cheddar, and sliced green onions if desired. Serve with tortilla chips or cornbread. This recipe can also be made in the crock pot. | Flowers by Mary Glen You smell as sweet as a flower You are as nice as a cup of tea You are as sweet as honey You make me as happy as peace I. L.O.V.E. Y.O.U

16: Jack Shellhouse’s Lobster Bisque 12 oz. lobster meat, cooked 1 medium onion, chopped 3/4 cup butter 3/4 cup all-purpose flour 2 cans condensed chicken broth cup dry sherry (i.e. Christian Brothers) 3 cups light cream or table cream 2 tablespoons tomato paste teaspoon salt Dash of pepper (cayenne or Tabasco) Chop lobster meat and set aside. In a large skillet, sauté onions and butter until onions are soft. Stir in flour, stirring constantly until bubbly. Stir in chicken broth and continue cooking and stirring until mixture thickens and boils for one minute. Stir in diced lobster and sherry. Cover and simmer for twenty minutes. Blend in cream, tomato paste, salt and pepper. Heat slowly and do not let it boil!! | My favorite thing about first grade is Mrs. Dankner, because today she gave us popsicles. ~ Jack Shellhouse

17: Thomas Howald’s Tomato –Egg Soup 1 (14 oz) can no-salt-added chicken broth 1 (14 oz) can no-salt-added whole tomatoes, with liquid 1 teaspoon reduced-sodium soy sauce 1 egg white teaspoon sesame oil (or olive oil) teaspoon salt teaspoon ground pepper 1 green onion, chopped diagonally Combine broth and tomatoes in a large saucepan; bring to a boil. Remove from heat, add soy sauce. Separately, combine egg white and oil. Stir hot broth mixture vigorously with a wire whisk while gradually adding egg white mixture. Add salt and pepper and green onion. We love to pair this soup with grilled cheese sandwiches! Note: this recipe does not work well with fresh tomatoes.

18: Elizabeth Torrens's Famous Goldmines Emma Clare Holloway's Baked Creamy Chicken Taquitos Emma McBride's Super Fast Spinach, Pesto and Cheese Lasagna Jack Schiavo's Roasted Vegetable Orzo Salad Jack Shellhouse's Chicken Breast Florentine Jack Shellhouse's Eggplant Sauce for Pasta Josh Golden's J'Eggs Josh Golden's Sister Bella's B'ancakes Mary Glen McClendon's Oven Roasted Pork Tenderloin with Curried Dried Fruit Mary Glen McClendon's Curried Chicken Breast with Cranberries Ryan Cole's Sloppy Joe Squares Samantha Brady's Spaghetti Tommy Weber's Zucchini Pie Tyler Guthrie's Sesame Chicken and Snow Peas Tyler Pons's Homemade Pizza Vivian Young's Super Sloppy Joes Zach Miller's Jalapeno Glazed Pork Tenderloin

19: Elizabeth Torren’s Famous “Goldmines” 1 piece of bread Butter 1 egg Butter both sides of a piece of bread. Place bread in a frying pan on medium heat and using a knife or a cup, cut a hole out of the middle of the bread. Crack an egg into the hole. After the egg is cooked enough to be white all the way through, flip the whole thing over. Cook about 1 minute on the other side. Place on a plate and begin digging for gold! | Mrs. Dankner, I hope you like Goldmines. The funnest part is looking for the gold. From, Elizabeth

20: Emma Clare Holloway’s Baked Creamy Chicken Taquitos Serves 12-16 1/3 cup (3 oz) cream cheese 1/4 cup green salsa 1/2 teaspoon cumin 1 teaspoon chili powder 1/2 teaspoon onion powder 1/4 teaspoon granulated garlic, or garlic powder 2 cups shredded cooked chicken 1 cup pepperjack cheese, grated Small flour tortillas Kosher salt Cooking spray Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, cumin, chili powder, onion powder and granulated garlic. Stir to combine. Add chicken and cheese and combine well. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.) Place 2-3 teaspoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up tightly. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. These can be frozen before baking, remove from freezer and bake as directed without thawing. | Mrs. Dankner is the best teacher in the whole world! ~ Emma Clare

21: Emma McBride’s Super-Fast Spinach, Pesto and Cheese Lasagna Borrowed from: Bon Appetit Serves 8 3 cups ricotta cheese 1 cup Parmesan cheese, shredded 1 large egg 2 10-ounce packages frozen chopped spinach, thawed, squeezed dry 1 7-ounce package prepared pesto 4 cups bottled chunky pasta sauce 12 no-boil lasagna noodles from one 8-ounce package 2 cups Fontina cheese, grated Blend ricotta and Parmesan in medium bowl. Season cheeses with salt and pepper; stir in egg. Blend spinach and pesto in another medium bowl. Brush 13x9x2-inch glass baking dish with oil. Spread 1 cup pasta sauce in prepared dish. Arrange 3 noodles side by side atop sauce. Spread 1 1/4 cups ricotta cheese mixture over in thin layer. Drop 1/3 of spinach mixture over by spoonfuls. Repeat layering with sauce, noodles, ricotta cheese mixture and spinach mixture 2 more times. Top with remaining 3 noodles and 1 cup sauce. Preheat oven to 350F. Cover lasagna with foil. Bake 35 minutes. Uncover; sprinkle with Fontina cheese. Bake lasagna until heated through, sauce bubbles and cheese on top is melted, about 15 minutes longer. Let stand 10 minutes.

22: Jack Schiavo’s Roasted Vegetable Orzo Salad Salad: 1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound orzo or rice-shaped pasta | 4 scallions, minced (white and green parts) 1/4 cup pignolis (pine nuts), toasted 3/4 pound good feta, 1/2-inch diced (not crumbled) 15 fresh basil leaves, cut into julienne Dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature. Full disclosure: Jack doesn’t actually eat the roasted vegetables, but he loves lemon so the orzo and dressing is a hit.

23: Jack Shellhouse’s Chicken Breast Florentine Serves 4-6 3 boneless, skinless chicken breasts lb. ham slice 1 bag fresh spinach 2 medium size tomatoes lb. cooked angel hair pasta cup white wine cup olive oil cup softened butter Cut chicken breasts into strips. Cut ham into strips. Coarsely cut tomatoes and spinach. Sauté chicken breasts in olive oil until golden brown. Add white wine & cook for approximately 5 minutes. Add spinach, tomatoes, ham and stir. Cook 2 minutes longer, add softened butter. Remove from heat, stir, and serve over pasta. | Jack Shellhouse’s Eggplant Sauce for Pasta 1 lb. unpeeled eggplant, cut into 1 inch pieces 1 cup onion, chopped cup green bell pepper, chopped 6 cloves garlic, minced 2 tablespoons olive oil 3 cups fresh tomatoes, chopped teaspoon dried tarragon leaves teaspoon dried thyme leaves 1 can (28 oz.) crushed tomatoes, with liquid cup dry red wine 2 tablespoons capers, drained 2 teaspoons sugar teaspoon salt teaspoon pepper | Soak eggplant in water or sprinkle with salt to remove moisture. Once dry, sauté eggplant, onion, bell pepper and garlic in oil in a large saucepan for 5 minutes. Add chopped tomatoes and herbs, and sauté until onions are crisp-tender, 5 to 7 minutes. Stir canned tomatoes, wine, capers and sugar into vegetable mixture, heat to boiling. Reduce heat and simmer, covered, until eggplant is tender, approximately 20 minutes. Simmer, uncovered, until sauce reduces and reaches desired consistency, about 10 minutes more. Stir in salt and pepper. Pour over prepared pasta of your choice.

24: Josh Golden’s “J'eggs” 3 eggs, scrambled 1 tablespoon cream or milk Whip together in a bowl. Pour over preheated and lightly oiled pan. Stir a bit until not runny. Put eggs onto two plates. Add salt and pepper. | Josh Golden’s Sister Bella's Light and Fluffy B’ancakes (Serves 8, but realistically, more like 4 in the Golden Residence) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoon sugar 2 cups flour 4 tablespoons vegetable oil or melted butter 2 cups milk 2 eggs Mix and pour on a preheated and lightly oiled pan. | Mrs. Dankner makes work fun for us. Like one time she gave us a bunch of bags and each one was filled with different objects. We had to count the objects in the bag and put the answer on the correct piece of paper. That was fun! Mrs. Dankner seems like the best teacher that teaches 1st Grade! ~Josh Golden

25: Mary Glen McClendon’s Curried Chicken Breast with Cranberries 8 chicken breast halves, boneless and skinless Salt and pepper to taste 5 tablespoons unsalted butter, divided 3 tablespoons all-purpose flour 1 tablespoon curry powder cup chicken stock 1 cups half and half Cranberry chutney (can be purchased in most grocery stores) 4 cups cooked rice or serve with grits 8 slices bacon, cooked, crumbled (optional) Salt and pepper chicken, sauté in butter (or olive oil) until firm. Remove from pan and reserve. Add 1 tablespoon butter to pan and blend in flour. Cook 3 minutes. Add curry and blend. Add chicken stock and stir until smooth. Add half and half and cook until thick. Blend in cranberry chutney and stir well to combine. Return chicken to pan, cover, and cook until low over heat until chicken is done (about 15 minutes). Serve over rice (or grits) and top with crumbled bacon, if desired. | Mary Glen McClendon’s Oven Roasted Pork Tenderloin with Curried Dried Fruit 1 pound pork tenderloin 2 teaspoons lemon pepper Salt to taste 1 tablespoon canola oil cup low sodium chicken broth 2 tablespoons port or sherry teaspoon curry powder 1 cup dried apricots cup dried cranberries cup dried raisins Preheat oven to 350 degrees. Pat the pork dry with paper towels. Press the lemon pepper and salt on the pork with fingers. In medium, ovenproof skillet, heat oil over medium heat and cook the pork 5-7 minutes per side, until browned. Add cup hot water to skillet, cover and place in oven. Cook 20 minutes or until pork reaches 150 degrees internally. Remove skillet from oven and let stand, covered 10 minutes. The pork will continue to cook and the temp will rise another 10 degrees to 160 degrees. Slice pork into 1 inch slices and arrange on a serving platter; cover with foil and keep warm. Without wiping out the skillet, place over medium heat. Add the chicken broth, port and curry powder. Bring mixture to a boil. Add the apricots, cranberries, and raisins and heat through. Pour juices over the pork and arrange the fruit around the meat. Serve immediately.

26: Ryan Cole’s Sloppy Joe Squares 1 lb. lean ground beef 1 8-oz can tomato sauce 1 cup water 1 1.5-oz package sloppy joe dry seasoning mix 1 teaspoon dried onion flakes 2 8-oz cans refrigerated reduced-fat crescent rolls 1 cup cheddar cheese, shredded 1 tablespoon milk 1 tablespoon sesame seeds Preheat oven to 425. Brown ground beef in a large skillet over medium-high heat stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe skillet clean and return beef to skillet; stir in tomato sauce and next three ingredients. Bring to a boil; reduce heat, and simmer 10 minutes, stirring occasionally. Unroll 1 can crescent rolls into a lightly greased 13x9 inch baking dish. Press seams together to seal perforations. Spread beef mixture over dough; sprinkle with cheese. Unroll remaining can or rolls over cheese, pinching seams together to seal perforations. Brush dough with milk, and sprinkle with sesame seeds, if desired. Bake at 425 for 15 minutes or until golden.

27: Samantha Brady’s Favorite Spaghetti 1 lb. ground beef or ground turkey 1 jar spaghetti sauce (no tomato chunks or green things, please) 1 teaspoon Italian seasoning Salt and pepper to taste 1 lb. pasta (multigrain for healthier meal; or half and half) Brown ground beef or ground turkey. Add seasonings and spaghetti sauce. Cook pasta. EAT! “I’m in love with this pasta!”

28: Tommy Weber’s Zucchini Pie 1 tablespoon butter 2 large zucchini, thinly sliced large yellow onion, chopped teaspoon salt teaspoon pepper teaspoon garlic powder teaspoon dried basil teaspoon dried oregano 1 tablespoon Dijon mustard 1 prepared 9-inch pie crust 2 eggs, lightly beaten 8 oz. Mozzarella, shredded Preheat oven to 375. In a large skillet, melt butter over medium heat and sauté zucchini and onion until soft (about 10 minutes). Add the salt, pepper, garlic powder, basil and oregano. Prepare pie crust and prick the bottom with a fork. Spread mustard evenly over the crust. Combine eggs, cheese and zucchini mixture in a large bowl. Pour everything into pie crust and spread evenly. Bake for 30 minutes, until lightly browned. | I'll miss you when I go to second grade. I hope you have a good class next year. From, Tommy P.S. Tell Matt I said 'hi".

29: Tyler Guthrie’s Sesame Chicken and Snow Peas 5 tablespoons low-sodium soy sauce 4 teaspoons toasted sesame oil 2 teaspoons honey 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks 6 teaspoons canola oil 2 scallions, thinly sliced 1 tablespoon ginger, peeled and grated 3 cloves garlic, minced 1 1/4 cups low-sodium chicken broth 3 tablespoons sugar 3 to 4 teaspoons cornstarch 1 tablespoon rice vinegar 1 teaspoon chili paste 4 cups snow peas, trimmed Cooked rice, for serving (optional) 2 tablespoons toasted sesame seeds Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes. Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil. Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes. Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over rice, if desired. Top with the sesame seeds and reserved scallion greens. | I like how Mrs. Dankner lets us build with cubes. ~Tyler Guthrie

30: Tyler Pons’s Homemade Pizza 1 bag pizza crust dough (from refrigerator section) 1 jar marinara sauce Toppings of your choice (i.e. meats, vegetables) bag of mixed Italian cheeses, shredded Follow instructions on dough bag to roll dough out. Top with sauce and apply toppings as desired. Follow the cooking instructions on the dough bag. A pizza stone helps make it crispy. | I just wanted to say how fun the planting was and also how much I liked social studies. Thank you for everything Mrs. Dankner. You made learning fun. ~ Tyler Pons

31: Vivian Young’s Super Sloppy Joes Borrowed from: Rachel Ray 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/4 pounds ground beef 1/4 cup brown sugar 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 1 medium onion, chopped 1 small red bell pepper, chopped 1 tablespoon red wine vinegar 1 tablespoon Worchestershire sauce 2 cups tomato sauce 2 tablespoons tomato paste 4 crusty rolls, split, toasted, and lightly buttered Garnish: sliced ripe tomatoes, pickles, Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. | Dear Mrs. Dankner, I like you because you are a great teacher and I will miss you next year. From, Vivian

32: Zach Miller’s Jalapeno-Glazed Pork Tenderloin Serves 6 2-12 ounce pork tenderloins Salt and pepper 2 tablespoons oil 1 10.5-ounce jar hot jalapeno jelly 2 tablespoons Dijon mustard Sprinkle pork tenderloins with salt and pepper and brown in oil in a large skillet over medium-high heat. Transfer to a lightly-greased 13-x-9 inch baking pan. Whisk together hot jalapeno jelly and Dijon mustard, and pour over pork tenderloins. Bake at 350 degrees for 20 to 25 minutes, or until a meat thermometer inserted into thickest portion reads 160 degrees, basting occasionally. Let stand for 10 minutes; slice and serve with sauce from pan. This glaze also works as a dip for chicken nuggets. | I'm glad Mrs. Dankner lives at the school. That way I can visit her next year when I'm in second grade. I really liked first grade. You know, except for all the work. ~Zach Miller

33: Side Dishes Thomas Howald's Lime Cilantro Rice Mrs. Dankner's Class Ginger Glazed Carrots Mrs. Dankner's Class Parsley Potatoes

34: Thomas Howald’s Lime Cilantro Rice 2 cups water 1 tablespoon butter 1 cup long-grain white rice 1 teaspoon lime zest 2 tablespoons fresh lime juice cup fresh cilantro, chopped Bring water to a boil, stir in the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes. Stir in the lime zest, lime juice, and cilantro into the cooked rice just before serving. This rice goes well with all types of Mexican food. It’s lighter than traditional Mexican rice, but is very tasty.

35: Mrs. Dankner’s Class Ginger Glazed Carrots 1 lb. medium carrots, thinly sliced 2 tablespoons brown sugar, packed 2 tablespoons butter teaspoon ground ginger Salt to taste Heat 1 inch of water to boiling; add carrots. Bring back to boil, reduce to medium, cover and simmer 5 minutes. Drain and set aside. Cook butter, sugar and ginger over medium heat until bubbly. Add carrots. Cook 2 to 4 minutes over low heat until carrots are glazed and hot. | Mrs. Dankner’s Class Parsley Potatoes Potatoes, scrubbed and chopped in quarters Butter Fresh parsley, chopped Salt and pepper to taste Bring pot of water to boil. Add potatoes. Boil until potatoes are tender (15-20 minutes). Drain potatoes. Add butter, parsley, salt and pepper.

36: Colin Berry's Snickerdoodles Elle Rush's Chocolate, White Chocolate Chunk Cookies Holly Durham's Red Velvet Cupcakes Holly Durham's World's Best Chocolate Cake Jack Sciavo's Cockeye Cake Jack Shellhouse's Wishing Well Cake Lily Randle's Cut-Out Sugar Cookies with Icing Ryan Cole's Choclate Chunk Cookies Tommy Weber's Gingersnaps Tyler Pons's Favorite Apple Pie Zach Miller's Gooey Butter Cake

37: Colin Berry’s Family Snickerdoodles 1 cup butter 1 cups of sugar 2 eggs 2 cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda teaspoon salt Mike butter, sugar and eggs. Separately combine flour, cream of tartar, baking soda and salt. Stir the two mixtures together. Roll into balls the size of walnuts. Dip into a mixture of cinnamon and sugar (mix to your own taste – sort of the same as you would for cinnamon toast). Place 2 inches apart on a lightly greased baking sheet. Bake until lightly browned but still soft (8-10 minutes) at 400 degrees. (We often put the oven rack in the middle and reduce the temperature to 375 so they don’t cook too fast.) | I loved it when Mrs. Dankner took us to the zoo because I got to see one father lion, two mother lions and eight cubs. The mother lion was licking one of the cubs and that cub fell (but he was okay). ~ Colin Berry

38: Elle Rush’s Chocolate, White Chocolate Chunk Cookies Borrowed From: Ina Garten 1/2 pound unsalted butter at room temperature 1 cup light brown sugar, packed 1 cup sugar 2 teaspoons vanilla extract 2 extra-large eggs at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Preheat the oven to 350. Cream butter and both sugars until light and fluffy. Add the vanilla, then eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. | I really like Mrs. Dankner. She taught me how to write a book, like my dolphin report which became a book. She is so nice. ~ Elle Rush

39: Holly Durham’s Favorite Red Velvet Cupcakes Cupcakes: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract Cream Cheese Frosting: 1 pound cream cheese, softened 1 cup butter, softened 1 teaspoon vanilla extract 4 cups confectioners' sugar, sifted Chopped pecans and fresh raspberries or strawberries, for garnish Preheat the oven to 350. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. | I wish that Mrs. Dnakner could be my teacher for my whole life! ~ Holly Durham

40: Holly Durham’s World’s BEST Chocolate Cake Borrowed From: Hershey Foods Serves 10-12 2 cups sugar 1-3/4 cups all-purpose flour 3/4 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Cake: Heat oven to 350. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. | "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: 1/2 cup butter 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

41: Jack Schiavo’s Family Favorite Cockeye Cake 1 1/2 cups flour, sifted 3 tablespoons cocoa 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 5 tablespoons cooking oil 1 tablespoon vinegar 1 teaspoon vanilla 1 cup cold water cup chocolate chips Preheat oven to 350. Grease square 9X9X2” cake pan and add flour directly to pan. Add cocoa, baking soda, sugar and salt to flour and mix thoroughly. Make 3 holes in the mixture. Pour oil in one, vinegar in the next and vanilla in the last. Pour cold water over all. Beat until nearly smooth and no flour shows. Drop cup chocolate chips evenly across the top of the batter. Bake at 350 degrees for 30 minutes. Frost with vanilla or cream cheese icing. This is an easy cake to make, so Jack loves to help with it. It’s also foolproof and delicious, which has made it a family favorite.

42: Jack Shellhouse’s Wishing Well Cake lb. unsalted butter, softened 2 cups sugar 5 large eggs 4 teaspoons almond extract (you can use 2 teaspoons of vanilla and 2 teaspoons of almond extract) teaspoon salt 2 cups all-purpose flour, sifted In large bowl, beat butter with sugar until smooth. Add eggs, one at a time, beating well after each addition. Continue beating until very fluffy, about 3 minutes more. Beat in extract and salt. Gradually blend in sifted flour. Pour batter into an ungreased 10-inch tube pan. (If cake will be removed for serving, line the base with waxed paper to ease removal.) Bake in preheated 325 oven until a toothpick inserted in center of the cake comes out clean – about 1 hour and 20 minutes. Cool on a rack for 5 minutes before removing cake from pan. This recipe was passed down from Jack’s grandmother, Eileen Bernardi. The idea is to send the cake to wish someone well – you can put a small vase in the middle with fresh flowers.

43: Lily Randle’s Cut-Out Sugar Cookies with Icing Yield: 24-30 cookies Cookies: 1/2 cup butter 1 cup sugar 1 egg 1 teaspoon baking powder 1 3/4 cups flour 1 tablespoon milk 1/2 teaspoon vanilla 1/4 teaspoon salt Preheat oven to 375 degrees. Cream butter and sugar, add egg. Add remaining ingredients and mix until smooth. Refrigerate for at least 2 hours. Roll out on a lightly floured surface, dip cutters in flour before each use. Bake for 8-10 minutes. Frost when cool. Icing: 1 cup powdered sugar 2 teaspoon milk 2 teaspoon light corn syrup 1/4 teaspoon almond extract Mix sugar and milk until smooth. Beat in syrup and extract until smooth and glossy. If too dry and thick, add more corn syrup. Color icing with food coloring if desired. Ice cookies and let dry for several hours.

44: Ryan Cole’s Chocolate Chunk Cookies 2 1/8 cups flour teaspoon table salt teaspoon baking soda 12 tablespoons unsalted butter, melted and cooled slightly 1 cup brown sugar, packed 1 large egg 1 egg yolk 2 teaspoons vanilla extract 1-2 cups chocolate chips or chunks (Ghirdelli) | Heat oven to 325 Adjust oven racks to upper and lower middle positions. Mix flour, salt and baking soda together in medium bowl; set aside. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips. Form scant cup dough into ball. Holding dough ball using fingertips of both ands pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base again forming a single cookie, being careful not to smooth dough’s uneven surface. Place formed dough onto one of two parchment paper lined 20x14 cookie sheets, about 9 dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. Dough can be refrigerated up to 2 days or frozen up to 1 month, shaped or not. Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light and golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets.

45: Tommy Weber’s Gingersnaps cup butter cup shortening 1 1/3 cup sugar 1 egg cup molasses 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger Cream butter and shortening. Cream in one cup of sugar. Beat in egg and molasses. Sift in dry ingredients. Dough will be soft. Chill at least one hour. Preheat oven to 375. Roll into one inch balls and roll in remaining 1/3 cup sugar. Bake 7-9 minutes. Cookies will be soft – do not overbake.

46: Tyler Pons’s Apple Pie Serves 10 8 medium apples, peeled, cored and thinly sliced 1/4 cup sugar 1/4 cup brown sugar, packed 2 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 2 teaspoons lemon juice Flaky Pastry (recommend purchasing pastry dough in refrigerator section) 1 tablespoon butter or margarine Vanilla ice cream | About 2 hours before serving or early in day, in a large bowl with rubber spatula, toss first 8 ingredients; set aside. Prepare the flaky pastry in a pie plate; trim edge leaving 1 inch overhang. Spoon apple mixture into plate; dot with butter; set aside. Preheat oven to 425. Roll the 2nd pastry circle over top of apples and cut a few slashes or a design in center of pastry; trim edge; fold overhang and flute the edge. Bake pie 45-55 minutes until crust is golden and apples are tender. Serve warm or cool with ice cream.

47: Drew, when you get big, you'll get to go to first grade, and you'll make lots of friends, like me, ONE HUNDRED friends! ~ Zack Miller | Zach Miller’s Gooey Butter Cake Serves 6 to 8 Cake: 1 18 1/4-ounce package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 16-ounce box powdered sugar Preheat oven to 350. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

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