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Class of 2020 Cookbook

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Class of 2020 Cookbook - Page Text Content

S: Class of 2020 Cook Book

BC: ......full yet?

FC: Class of 2020 Cook Book

1: We are the "2011-2012 " 4th Graders at Lindsay ISD. We strive to do our best academically.....yes, we work very hard.....and we play hard! ......and then, we love to EAT ! So, we are happy to share this joy in our very first collection of "our favorite recipes" (1st edition)

3: Class Pet = lil' blue bird of HaPPiNeSS

4: Chocolate Mousse Pie (Mrs. Weber) This is a must for any chocolate lover! It appears complicated, but is actually pretty easy & can be put together in about an hour. It stores well in the freezer & can be served frozen or thawed. Ingredients: Crust: One box Nabisco Chocolate Wafer Cookies 1/2 cube melted butter Filling: 12 oz. (one bag) chocolate chips 1 whole egg 2 egg yolks 2 egg whites 3/4 pint (6 fl. oz.) whipping cream 3 Tbsp. powdered sugar Topping: 3/4 pint (6 fl. oz.) whipping cream 3 Tbsp. powdered sugar Any type of chocolate bar | Directions Crust: Crush cookies to make approximately 2 1/2 cups of cookie crumbs. Combine cookie crumbs & melted butter until well mixed. Press into an 8-9 inch spring- form pan. Chill in freezer while preparing the filling. Filling: Melt chocolate in double boiler. Remove from heat. Beat whole egg & the 2 egg yolks. Add eggs to the melted chocolate. Cool on counter for about 10 minutes. Beat egg whites until stiff. Add powdered sugar to whipping cream. Combine with egg whites and whip. Fold cream mixture into chocolate mixture. Pour into crust & chill in the freezer until firm. Topping: Add powdered sugar to whipping cream & whip. Spread whipping cream evenly on top of pie. Use a pastry tube to make rosettes around the perimeter of the pie and in the center. Garnish with chocolate shavings.

5: Peach Cobbler (Mrs. Seeds) 1/2 cup butter or margarine 1 (16 oz.) sliced peaches 1 1/4 cups sugar, divided 1 cup all-purpose flour 1 cup milk 2 teaspoons baking powder 1/4 teaspoon salt Pour butter into a shallow 2 quart baking dish: set aside. Drain peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches and juice just to a boil. Meanwhile, in a mixing bowl, combine 1 cup sugar, flour, milk, baking powder and salt; mix well. Pour over the butter in the baking dish. Spoon hot peaches over batter. Sprinkle with remaining sugar and bake at: 400 degrees for 24 minutes or until the cake tests "done" Serve warm!

6: Coconut Cream Pie (Kloe Copeland) 1 cup sugar 1/2 cup flour 2 egg yolks (reserve whites) 2 cups milk 1 tsp. vanilla 1 cup coconut Using a 2 quart glass bowl, sift flour into sugar, add eggs to edge of sugar & stir until blended in, using a small amount of sugar to keep from getting lumpy. Add milk & stir with whisk. Microwave on high 6 minutes or until thick, stirring 3 times with whisk Add vanilla & coconut, pour into cooked pie shell & top with meringue or put whipped cream on top. For meringue, beat 3 egg whites until stiff, add 3-4 heaping Tbsp. sugar, 1 tsp. vanilla & 1 tsp. creme of tartar. Sprinkle coconut on top. Place in oven & bake 300 degrees until brown.

7: Peanut Butter Pie (Maggie Krahl) 1/2 cup peanut butter 1 cup sugar 6 Tbsp. milk 16 oz. cool whip graham cracker crust chocolate syrup Cream peanut butter & sugar. Add milk, & cool whip, pour into the crust. Drizzle with syrup and freeze.

8: Peanut Butter Cookies ( Kaitline Harris) 2 cups peanut butter 1 cup sugar 2 eggs Mix together, spoon drops on baking sheet and bake at 350 degrees for 12-15 minutes.

9: Delicious Fudge ( Kaylee Colwell) 4 1/2 cups sugar 1 stick butter 1 lg. can evaporated milk 3 jars marshmallow creme 2 pkgs. chocolate chips 1 tsp. vanilla chopped pecans Cook first 3 ingredients together until it boils, and continue boiling for 3 minutes, stirring constantly. Add marshmallow creme, chocolate chips and vanilla. Beat until all is melted. Add pecans and pour into greased pan. Place in refrigerator until ready to cut & serve.

10: Nanna's No Bake Cookies Mikayla Johnson 2 cups sugar 4 tsp. cocoa 1 stick of butter 1/2 cup milk 1 tsp. vanilla 1/2 cup peanut butter (creamy) 2 1/2 cups oatmeal (quick) In a medium sauce pan over medium heat, melt one stick of butter. Add sugar, cocoa & milk. Bring to a boil for 1 minute. Remove from heat. Add remaining ingredients, mixing well. Drop one spoonful at a time on parchment paper. Allow to set up and fully cool before removing. (Recipe from Nanna)

11: Fudge Squares Mia Hweidi 2 sticks oleo 2 cups sugar 4 eggs 1 tsp. vanilla 1/2 cup cocoa 1 cup flour Mix ingredients together & pour in a 9 x 13 x 2 pan. Add 1 cup of nuts if desired. Makes 2 dozen

12: Grandma Eberhart's Sugar Cookies (Casey Pounds) 2 cups sugar 1 cup shortening 1 cup sour cream 2 eggs 1 tsp. soda 1/2 tsp. salt 1 tsp. vanilla 1/4 tsp. baking powder 4 cups flour Cream shortening and sugar. Mix in eggs. Add salt, vanilla, baking powder and sour cream; mix well. Stir in flour. Chill and then roll into balls. Press or roll out on flour and then cut with cookie cutters.

13: Witches Fingers (Ryan Neu) 1 cup butter, softened 1 cup sugar 1 egg 1 tsp. almond extract 1 tsp. vanilla extract 2 2/3 cup all purpose flour 1 tsp. baking powder 1 tsp. salt 1/2 cup whole almonds 1 tube red decorating gel Combine the butter, sugar, egg, almond and vanilla extract in mixing bowl. Mix together and gradually add flour, baking powder and salt. Mix well and refrigerate 20-30 minutes. Preheat oven and lightly grease baking sheets. Remove dough from refrigerator, small amounts at a time, and scoop by tsp. onto waxed paper. Use the paper to roll the dough into a finger shaped cookie. Press 1 almond into the end of cookie (fingernail), and squeeze cookie near the top and again near center (knuckles). Bake 20-25 minutes. Remove almond & squeeze gel into cavity. Replace almond so gel "oozes" out of the sides!

14: Jungle French ToastSticks (Lily Jones) Nonstick cooking spray 1 small banana, peeled & sliced 6 slices whole grain bread 6 tbsp. tub-style light cream cheese 2 eggs 1/2 cup fat-free milk 1/8 tsp. ground cinnamon powdered sugar Spread the cream cheese on 3 bread slices. Top with sliced bananas, cover with other 3 slices of bread and slice diagonally. Beat the eggs, add milk & cinnamon, and then beat until mixed. Next, dip the sandwich pieces into mixture until well coated, then place on baking sheet. Bake at 400 degrees for 20 minutes, turning once half way through baking time. Serve warm and sprinkled lightly with powdered sugar.

15: Easy "Barbecue" Shrimp Casey Schumacher 2 tsp .fresh rosemary (finely chopped) 3 tbsp. butter 2 tbsp. minced garlic 1 lb. peeled/deveined shrimp 1 1/2 tsp. Louisiana-style BBQ seasoning 1/2 cup white wine 1 tbsp. worcestershire sauce 1 1/2 tsp. hot pepper sauce 1 tsp. pepper 1. Preheat large saute pan on medium-high for 2-3 minutes. Place butter in pan , then garlic. Cook and stir 2 minutes or until golden.. 2. Add shrimp and sprinkle with seasoning. Cook and stir3-4 minutes or just until shrimp turns pink and opaque. Remove from pan. 3. Add remaining ingredients to pan; cook 2-3 min. or until liquid is reduced by about one half. Serve sauce over shrimp..

16: Chocolate Lover's Trifle (Cayden Rains) 1 box brownie mix (prepared) 2 small pkgs. fudge pudding (prepared) 2 tubs cool whip 1/2 cup caramel topping syrup 4 Skor toffee bars chopped walnuts Start by layering bite-sized pieces of brownies on the bottom of the trifle bowl; use only 1/2 of the brownies. Follow with 1/2 of the chocolate pudding. Then layer 1/2 of the cool whip (mix the caramel syrup in with the cool whip first). Follow with crushed Skor bars and walnuts. Repeat the layers. Finish by putting crushed toffee bar & walnuts on top. Drizzle with additional caramel syrup. Refrigerate at least one hour before serving. Best if eaten within 24 hours.

17: Brownies (Jake Metzler) 2 sticks margarine 2 cups sugar 4 eggs 1 cup flour 3 tbsp. cocoa 1/4 tsp. salt 1 tsp. vanilla 1 cup pecans (optional) Cream together margarine, sugar & eggs. Add remainder of ingredients, mix well. Pour in greased 9x11 pan & bake at 350 degrees for 30 minutes.

18: Cheese Ball (Nicholas Fisher) 2- (8 oz.) pckg.s cream cheese 1 pckg. smoked ham; finely chopped 1 small bunch green onions; finely chopped 2 tsp. of accent Mix all ingredients together and form into a ball. Refrigerate for 2 hours prior to serving. Serve with your favorite crackers or spread on tortillas for a quick after school snack.! You can substitute the ham for your favorite meat.

19: Delicious Spaghetti Sauce ( Jack Gomulak) 1 lb pasta (cook & drain well) 1 -1/2 cans tomato sauce, (1 lb. 13 oz., no spices) 3 cloves fresh garlic 2 tsp. oregano 3 tsp. kosher or course salt 1/4 cup olive oil 1 lb. lean hamburger 1 lb. lean Italian sausage (if links, split casing and take meat out) 1/4 cup red wine (Merlot is best) 1/2 cup Parmesan cheese, grated from chunk Mix ground beef & Italian sausage and break into small chunks as you brown over medium heat. Pour off grease and add 1/4 cup olive oil. Put cloves of garlic through garlic press and add to meat. Cook for 1 minute, then add 1/4 cup wine. Let simmer for 2 minutes ; add oregano & salt. Simmer for another minute then add tomato sauce. Warm until sauce simmers then add Parmesan. Stir until cheese is melted and sauce is uniform. Salt to taste. Pour generously over pasta and serve hot with bread & salad. Yum!

20: Cheeseburger Soup (Payton Orr) 1/2 lb. ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 tsp. dried basil 1 tsp. dried parsley flakes 4 tbsp. butter or margarine, divided 3 cups chicken broth 4 cups peeled, cubed potatoes 1/4 cup all purpose flour 8 oz. Velveeta, cubed 1- 1/2 cup milk 3/4 tsp. salt 1/2 tsp. pepper 1/4 cup sour cream In a 3 quart saucepan, brown beef, drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender (10 min.). Add broth, potatoes & beef ; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until cheese melts. Remove from heat and blend in sour cream. This recipe is a labor of love, so I double the recipe and freeze half.

21: Golden Zucchini Bread (Logan Martin) 8 eggs 4 cups sugar 1 cup oil (1/4 veg., 3/4 extra virgin olive oil) 3 tsp. baking soda 3 tsp. salt 1 1/2 tsp. baking powder 3 tsp. cinnamon 3 tsp. vanilla 7 cups flour 4 (heaping) cups grated zucchini 2 cups chopped walnuts (opt.'l) Preheat oven to 350 degrees, grease and flour 4 (9 x 5 x 3) loaf pans, set aside. In a very large mixing bowl, mix together the eggs, sugar and oils. Add the baking soda, salt, baking powder, cinnamon and vanilla; mix well! Gradually add the flour, mixing until thoroughly combined. Stir in zucchini and walnuts. Pour mixture evenly into prepared pans. Bake for one hour or until golden. Remove from oven and cool on wire racks.

22: Pumpkin Bars ( Rileigh Turbeville) 1 cup oil 2 cups pumpkin 2 cups flour 1/2 tsp. salt 2 tsp. cinnamon 2 cups sugar 4 eggs 2 tsp. baking powder 1 tsp. baking soda Mix all ingredients together. Pour into jellyroll pan and bake at 350 degrees for 25 min. Frost when cooled. | Cream Cheese Frosting 3 oz. cream cheese 1 tsp. vanilla 1 tbsp. milk 1 3/4 cup powdered sugar 3/4 stick margarine Mix together and spread on bars.

23: Sour Cream Raisin Bars ( Kate Jones) Bars: 1-1/3 cup oatmeal 1-3/4 cup flour 1 cup brown sugar 1 tsp. baking soda 1 cup soft butter Mix until crumbly. Pack in 9 x 13 pan, reserving 2 cups for topping. Bake at 350 degrees for 13-15 minutes. Filling: 4 egg yolks, beaten 1-1/2 cup sugar 3 tbsp. cornstarch 2 cups raisins (soak in boiling water & drain) 2 cups sour cream 1 tsp. vanilla Cook until thick. Pour over baked crust. Top with remaining crumbs. Bake at 350 degrees for 17-20 minutes.

24: Easy Enchildas ( Gracie Myrick) 1 lb. hamburger meat 1 box Velveeta cheese onion 1 can green chilies 1 16 oz. sour cream 1 can Ro-Tel tortillas shredded cheese 1. Brown hamburger with onion until done 2. Add Ro-Tel, sour cream & Velveeta until melted. 3. Fill tortillas and roll. Cover with extra filling and top with shredded cheese. Bake at 350 degrees until cheese is melted and bubbly.

25: Taco Casserole (Terah Skipworth) 1 lb. browned hamburger meat 10-12 oz. crushed Doritos 1 small can green chilies 1 can enchilada sauce 1 can cream of mushroom soup 1 can cream of chicken soup 1 cup milk 8 oz. shredded cheese (divided) Mix all of the ingredients together with 4 oz. of the cheese. Spread in a pan and sprinkle with the remaining 4 oz. cheese. Bake at 350 degrees for 30 minutes

26: Mom's Alfredo Sauce (Daniel Lampson) 1/2 stick butter 1 cup heavy cream or half-and-half 1/4 cup grated Parmesan cheese 1/2 tsp. salt 1/2 tsp garlic powder Combine all ingredients in medium sized sauce pan. Over medium heat, stir continuously to prevent ingredients from sticking to bottom of pan.Continue to stir until smooth & then bring to a low boil for about one minute. Remove from heat and let sauce thicken. Pour over your favorite style of pasta. . Makes about 3 servings.

27: Tortilla soup (Patrick Burleson) 6-8 cups water Chicken bouillon cubes (one per cup of water) 4-5 cooked chicken breasts 1 bunch cilantro 3 zucchini, sliced 1 chopped jalapeno pepper 1 chopped tomato 1 can ro-tel 1 can kidney beans 2 cans corn 1 can cream of chicken soup 1 tbsp. cumin 1 tbsp. seasoning salt Cook all of the above for about 30 minutes. Serve with chips & cheese.

28: Chocolate Mousse (Madyson McCage) 8 oz. semi sweet chocolate bars 1 stick of no salt butter 6 eggs 5 tbsp. sugar Place chocolate & butter in metal bowl over simmering water. Stir occasionally until melted, remove from heat and stir until smooth. In a separate bowl, whip egg yolks & sugar w/ electric mixer until grains of sugar are gone. Mix chocolate & butter into the yolk and sugar mixture. In a separate bowl, beat egg whites until firm and mix slowly with chocolate mixture.Place in refrigerator until cool & firm Serve in a bowl topped w/ whipped cream.

29: Angel Cloud Cakes (Kathryn Worth) 1 pckg. angel food cake mix 1 tsp. vanilla 1/2 tsp. almond extract 1/4 cup confetti sprinkles 2-3 cups whipped cream 1 cup flaked coconut Let's Get Baking!! Preheat oven to 350 degrees. Make cake mix according to directions, adding vanilla & almond extract. Mix on low speed for about 1 minute, then on medium for 1 minute. Fold in confetti sprinkles. Line 2 12-cup cupcake pans w/ foil cupcakes liners. Spoon batter into each cup, filling 3/4 full. Bake for about 25 minutes, or until tops are golden brown. Carefully remove and cool in pan for 5 minutes. Remove from pans and cool for an hour before frosting. Frost w/ "clouds" of whipped cream and sprinkle w/ coconut. These taste "amazing" !

30: Watergate Salad ( Madison Huchton) 1 (9 oz.) container Cool Whip 1 small box instant pistachio pudding 1 lg. can crushed pineapple with juice 1 cup miniature marshmallows 1/2 cup pecans Fold dry pudding mix into whipped topping. Add pineapple & juice, marshmallows & nuts. Pour into bowl and refrigerate until set.

31: Cake Mix Cookie Sandwiches ( Hanah Womack ) 1 boxed cake mix - any flavor (Hanah's favorite is red velvet) 2 eggs 1/2 cup vegetable oil 1 can of frosting (Hanah's favorite is cream chease) Pre-heat oven to 375 degrees. Mix all ingredients together. Drop approximately 1 tbsp. full one inch apart on an ungreased cookie sheet. Bake for 15 minutes. Let the cookies cool completely. Once cooled, place a small amount of frosting between the two backs of the cookies to complete the sandwich. Enjoy!

32: Special K Treats (Kaitlyn Popp) 4 1/2 cup Special K Cereal 1 cup sugar 1 cup Karo syrup 12 ox. peanut butter 1 tsp. vanilla Cook Karo & sugar in pan and boil 1 minute. Mix all other ingredients together. Then drop by tsp. on aluminum foil.

33: Strawberry Shortcake (Hunter Wolf) 1 cup butter , softened 3 cups sugar 1 8 oz. pkg. cream cheese, softened 6 eggs fresh strawberries 1 tsp. almond extract 1/2 cup shortening 3 cups flour, sifted powdered sugar sugar fresh cream Cream butter & shortening. Gradually add sugar, beating well at med. speed. Add cream cheese, beating until light & fluffy. Alternately add flour & eggs, beginning and ending with flour. Stir in vanilla. Pour batter into greased & floured 10 in. tube pan. Bake at 325 degrees for 1 hr. 15 min. Cool in pan for 10 min., then remove from pan and let cool on wire rack. Wash, hull & slice fresh strawberries and put in a bowl w/ sugar to sweeten. Cover & chill! Using fresh cream, beat w/ electric mixer using powdered sugar to sweeten. Add 1 tsp. almond extract. Serve cake w/ strawberries & whipped cream.

34: Snickerdoodle Cookies ( Cassidy Grewing ) 1/2 cup butter, softened 1/2 cup shortening 1- 1/2 cups white sugar 2 eggs 2 tsp. vanilla extract 2 -3/4 cups all purpose flour 2 tsp. cream of tartar 1 tsp. baking soda 1/4 tsp. salt 2 tbsp. sugar 2 tsp. ground cinnamon Preheat oven to 400 degrees. Cream together butter, shortening, 1 1/2 cups sugar, eggs and vanilla. Blend in flour, cream of tartar, soda & salt. Shape dough by rounded spoonfuls into balls. Mix the 2 tbsp. sugar & the cinnamon, and roll the balls of dough into this mixture. Place 2 inches apart on ungreased baking sheets. Bake 8-10 minutes,

35: Brownie Trifle Cake ( Rose Butcher) 1 box brownie mix (water, oil & eggs as required by box) 1 lg. container of cool whip 1 lg. box of chocolate instant pudding (milk as required by pudding mix) 1 bag "Heath" chocolate coated toffee bits for baking Prepare brownie mix according to directions & bake in 9 x 13 pan. Prepare pudding mix according to directions on box. When cooled, break or cut brownies into 1-2 in. pieces. In a trifle cake dish, layer brownie pieces, pudding, cool whip & toffee bits. Yum-O!!

36: Pumpkin Pie (Elizabeth Otto) 1 can pumpkin 1 lg. can Pet milk 4 eggs 1 cup white sugar 1 cup brown sugar, finely packed 2 tsp. pumpkin pie spice Mix together all ingredients and pour into 9 x 13 unbaked pie shell. Bake at 325 degrees for 1 hour or until set. Will cut into 32 squares per pan. Top with Cool Whip.

37: Mud Cups (Grace Otto) 1 pckg. (16 oz.) refrigerated sugar cookie dough 1/4 cup unsweetened cocoa powder 3 containers (4 oz. each) prepared chocolate pudding 1 1/4 cups chocolate sandwich cookie crumbs Gummy worms. Preheat oven to 350 degrees & grease 18 muffin cups. Let dough stand at room temp. for about 15 minutes. Beat dough & cocoa in large bowl w/ electric mixer at medium speed until well blended. Shape dough into 18 balls; press onto bottoms and up the sides of muffin cups. Bake 12 to 14 minutes or until set. Remove from oven and gently press down center of each cookie w/ back of teaspoon. Cool cookies 10 min. and remove from pan to cool completely on wire racks. Fill each cup w/ 1-2 tbsp. pudding; sprinkle w/ cookie crumbs. Decorate with gummy worms!

38: Flourless Chocolate Cake ( Tate Shotts ) 8 semi-sweet baking chocolate bars 3/4 cup butter 1 cup sugar 4 eggs, separated Preheat oven to 300 degrees. Melt chocolate and butter together in microwave 1 to 1 1/2 minutes. Stir together 1/2 cup sugar & egg yolks.. Add to the chocolate mixture and set aside. Beat egg whites on high speed until stiff. Add 1/2 cup sugar and mix. Fold into chocolate mixture and mix well. Bake in 9 inch greased cake pan for 40 minutes and serve it with love!

39: Aryan's Indian Delight Aryan Vig 2 cups boiled red kidney beans 1 big red onion, finely chopped 1 tsp. ginger/garlic paste 3/4 tbsp. tomato puree salt to taste 2-3 pinches red chili powder 1/2 tsp. coriander powder 1/2 tsp. cumin powder 1/2 tsp. ( a little less) curry powder 1/2 tsp. cumin seeds 1/2 cup finely chopped cilantro 2 tbsp. oil 2-3 cups of water (depending on how much gravy you want) In a pressure cooker, heat oil and then add cumin seeds.. Fry the seeds until they turn light brown, then add chopped onion. Fry until the onions turn dark brown, then add the ginger garlic paste. Cook this mixture until it becomes uniform in color, and then add salt, pepper, cumin powder, coriander powder and curry powder. After cooking for 1 minute, add the tomato puree and continue cooking for 5-10 minutes. Add boiled kidney beans, mix well, add water and then close the pressure cooker lid. Cook for 20 - 30 minutes. Garnish with coriander leaves and serve with rice.

40: Meatloaf ( Collin Metzler ) 1 lb. hamburger meat 1 egg 1/2 green pepper (chopped) 1/2 onion (chopped) 1 small can tomato sauce 1/4 cup BBQ sauce tsp. salt & pepper 1 tbsp. chili powder bread crumbs (enough to make it firm) Combine all ingredients and put in a 13 x 9 baking dish. Swirl the top with barbecue sauce. Bake at 350 degrees for 1 hour

41: Texas Eggs ( Landon Schad ) 10 eggs 3 tbsp. sour cream 1 lb. mild sausage 1 bell pepper, chopped 1 onion, chopped 1 can Ro-Tel (drain a little off) 8 oz. Velveeta 8 oz. cheddar cheese 8 oz. mozzarella salt & pepper to taste Blend eggs & sour cream in blender. Pour in a 9 x 13 Pyrex dish. Bake 7 minutes at 400 degrees. Saute bell pepper & onion w/ sausage. Add Ro-Tel to sausage mixture. Pour over eggs. Melt cheese and pour over sausage mixture. Refrigerate over night. In the morning, bake at 350 degrees for 30-40 minutes.

42: Cade's Favorite Monster Cookies ( Cade Hellman ) 3 eggs 1 1/4 cups packed light brown sugar 1 cup granulated sugar 1/2 tsp. salt 1/2 tsp. vanilla extract 1 12 oz. jar peanut butter 1 stick butter, softened 1/2 cup M&M's 1/2 cup chocolate chips 2 tsp. baking soda 4 1/2 cups quick cooking oatmeal Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combine the eggs & sugars. Mix well. Add vanilla, peanut butter & butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, baking soda and oatmeal. Drop by tbsp. 2 inches apart onto prepared cookie sheets. Bake for 8-10 minutes.

43: Mini S'More Bites ( Clinton Wallace ) 1/2 cup graham cracker crumbs 1/4 cup sugar, divided 1 tbsp. butter, melted 3 milk chocolate bars (divided) 1 pckg. (8 oz.) cream cheese, softened 1 egg 1 cup miniature marshmallows Preheat oven to 325 degrees. In medium bowl, combine cracker crumbs, 1 tbsp. sugar & butter. Line mini muffin cups with paper liners. Divide crumb mixture among muffin cups, press onto bottoms of cups. Bake for 5 minutes. Meanwhile, place 1 1/2 chocolate bars in medium microwave-safe bowl and microwave on high 1 to 1 1/2 minutes stirring every 30 seconds, until melted. Add cream cheese and the remaining 3 tbsp. sugar; beat until smooth. Blend in egg. Spoon mixture in muffin cups. Bake for 15 minutes or until fillings are set. Remove from heat and press a few marshmallows into each cup. Chop remaining 1 1/2 chocolate bars; sprinkle over the top. Bake for 5 min. or until marshmallow & chocolate just start to melt. Immediately transfer from muffin pan to wire rack. Let cool & enjoy.....

44: Ice Cream Cupcakes ( Daniel Bell) 1 box cake mix or favorite recipe 24-30 ice cream cones frosting sprinkles Prepare cake mix according to directions. Fill ice cream cones approximately 3/4 full. Next, place filled cups on baking tray, place in oven and bake for 15-20 minutes in a 350 degree oven. Cake will mound slightly. Frost with favorite icing when cool, and decorate with sprinkles. Share with a friend!

45: Chocolate Peanut Butter Crackers ( Kade Hermes) Ritz crackers peanut butter chocolate almond bark Put peanut butter on cracker, (be sure to include a top and bottom cracker). Melt the almond bark according to pckg. directions. Dip the peanut butter crackers into the melted chocolate. Place on waxed paper until chocolate hardens. You can make as many or few as you like. Enjoy!

46: Slow Cooker Enchiladas ( Amanda Almon ) 1 lb. ground beef 1 cup chopped onion 1/2 cup chopped bell pepper 3 cups pinto or Ranch Style beans 1 can Ro-Tel 1/3 cup water 1 tsp. chili powder 1/2 tsp. cumin 1/2 tsp. salt 1/2 tsp. pepper 2 cups shredded cheddar cheese 2 cups shredded Monterey Jack cheese 4-6 flour tortillas (6" or 7") Brown ground beef, onion & bell pepper and drain. Add the next eight ingredients and bring to a boil; reduce heat, cover and simmer for 10 minutes. In a 5 quart slow cooker, layer 3/4 cup of beef mixture, one tortilla and 1/3 cup of cheese blend. Repeat layers, cover and cook on low for 5-7 hours. (Serves 6)

47: Cake Balls ( Alyssa Eason ) 1 8.25 oz pckg. cake mix 1 16 oz. container prepared frosting chocolate or white flavored confectioner's coating Prepare cake as directed, using recommended pan size. Crumble while still warm into lg. bowl and stir in frosting until well blended. Melt chocolate coating in glass bowl in microwave. Check and stir at frequent intervals. Form small balls w/ melon baller or hands. Refrigerate. Dip balls in chocolate using toothpick or fork to hold. Place on waxed paper.

48: Enchilada dip ( Emma Bounds) 1 pckg. (8oz.) Philly cream cheese, softened 1 1/2 cups Kraft Mexican style shredded cheese, divided 1 can (7oz.) green chilies, undrained 1 tsp. garlic powder 1/4 tsp. chili powder 1/2 lb. boneless chicken breasts, cooked & , finely chopped wheat thins original crackers Pre-heat oven to 350 degrees. Beat cream cheese, one cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken. Spread into a 9 inch pie plate. Bake 20-30 minutes or until dip is lightly browned and heated through. Sprinkle with remaining 1/2 cup of shredded cheese; let stand 10 minutes. Serve as a dip with crackers.

49: Hot Red Pepper Crackers ( Haley Lutkenhaus ) 3/4 cup cooking oil 1 pkg. Hidden Valley Ranch Dip mix red pepper flakes to taste 4 tubes Ritz crackers (or saltines) Use a gallon-sized zip-lock bag and combine all of the ingredients. Shake to coat all of the crackers w/ the oil and spices. Can be stored in the same bag.

50: Pumpkin Bread (Lauren Henley) 2 cups pumpkin (canned or cooked) 1 cup oil 3 cups sugar 4 eggs 3 1/4 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cloves 1 tsp. nutmeg 1 tsp. cinnamon 2 tsp. salt Sift dry ingredients together. Mix pumpkin, oil, sugar and beaten eggs. Stir in flour mixture. Bake in greased and floured 13 x 9 inch rectangular pan at 350 degrees for 50-60 minutes!

51: Sopapilla Cheesecake ( Skylar Tatum) 2 8oz. pkgs. cream cheese 2 cans crescent rolls 1 cup sugar 1 stick of butter Cinnamon to taste In a 9 x 13 pan, roll one can of crescent rolls flat. Mix cream cheese w/ sugar and spread on top of crescent rolls. Spread other can of crescent rolls on top of cream cheese mixture. Melt butter and pour evenly over top layer of crescent rolls. Sprinkle w/ sugar and cinnamon to taste. Bake at 350 for 35 minutes.

52: Class of 2020

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  • Title: Class of 2020 Cookbook
  • Picture and Recipe book Lindsay 2011-12 4th Graders.
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  • Published: over 3 years ago

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