Cooking with Las Juntas Bullpups!! - Las Juntas Elementary...

Puppy Chow !!

Cooking with

Las Juntas Bullpups!!

Contents PAGE RECIPE

APPETIZERS:

1. Grandma’s Aritchoke Dip 2. Veggie Dip and Fresh Vegetables 3. Authentic Mexican Salsa Casera 4. Healthy Guacamole 5. Panko Crusted Crab Cake

SOUPS:

6. Cream of Chicken and Rice Soup 7. Church Soup 8. Brazilian Black Bean Soup 9. Vegetarian Lentil Soup 10. Onion and Potato Soup 11. Grandma’s Hamburger Vegetable Soup 12. Oxtail Soup

SALADS:

13. Grandma Gail’s Jello Salad 14. Taco Salad 15. Pretzel Salad 16. Crab Salad 17. Two-cabbage Salad with Vinegar Mayonnaise 18. Shrimp Salad 19. Southwestern Quinoa Salad 20. Fruit Salad 21. Summer Fruit Cup 22. Cauliflower Salad

23. Seven Layer Salad

VEGETABLES AND SIDE DISHES:

24. Mrs. Foster’s Corn Casserole 25. Sweet Potato Casserole 26. Homemade Egg Noodles

MAIN DISHES:

27. Mom’s Best Meatloaf 28. Midwest Macaroni and Cheese 29. SW Stuffed Burgers 30. Hamburger Potato Pie 31. Coq Au Vin 32. Pineapple Chicken 33. BBQ Turkey Meatloaf 34. Greek Meatball Sandwiches 35. Enchiladas Casserole 36. Taco Pie 37. Lemon Herb Roasted Chicken 38. Porcupine Meatballs 39. Pizza Pancakes 40. Proper English Cottage Pie 41. Klim Family Lasagna 42. Stuffed Peppers 43. Tater Tot Casserole 44. Meatloaf 45. Corn Tamales 46. Kefta (Moroccan Meatballs) 47. Company Chicken Casserole 48. Beef Barbeque (Mexican Style)

MAIN DISHES – BREAKFAST:

49. Breakfast Quesadilla with Egg 50. Spinach Breakfast Casserole

51. German Pancakes 52. Pancakes by “Ma” 53. Overnight French Toast 54. Cinnamon French Toast Bake

BREADS AND ROLLS:

55. Zucchini Bread 56. Corn Bread with Honey Butter 57. Cinnamon Rolls 58. Zucchini Bread 59. Cardamon Rolls 60. Pumpkin Bread 61. Easy Apple Walnut Sticky Buns 62. Lemon Thyme Bread

DESSERTS:

63. Monkey Bread 64. Pink Peppermint Pie 65. Noodle Kugel 66. Mandarin Orange Cake 67. Cheese Cake Squares 68. Creamy Banana Chocolate Pie 69. Philadelphia No-Bake Cheesecake 70. Chocolate Covered Strawberries 71. Coconut Pound Cake 72. Mermaid Bay Baked Bananas 73. Cub Scout Oatmeal Cookies 74. Soft-Baked White Chocolate Chip Cranberry Cookies 75. Easy Peanut Butter Cookies 76. Oatmeal Cookies 77. Snickerdoodles

THIS AND THAT:

78. Chocolate Gravy and Biscuits

Recipe Title: Grandma’s Artichoke Dip

Type of recipe: Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes Breads and Rolls Desserts Cookies and Candy This and That

Name of Person Contributing Recipe Diana Hunsaker

Name of Student at Las Juntas Lorelei and Ariel Friedman

Ingredients: use abbreviations: c. pt. qt. oz. lb. pkg. tsp. T. sm. med. lg.

8 oz. cream cheese

1 c. mayo

1 c. shredded parmesan cheese

8 oz. (non-marinated) chopped

artichoke hearts

A dash of garlic powder

Directions:

Blend cream cheese, mayo, and half of the parmesan cheese.

Drain artichokes and add to cream cheese mixture and add garlic powder.

Spread mixture in an 8” x 8” pan. Sprinkle remaining parmesan cheese over it.

Bake at 350 for 20 minutes or until cheese is browned.

1

Recipe Title:

Veggie Dip and Fresh Vegetables


Name of Person Contributing Recipe Patricia Gonzalez

Name of Student at Las Juntas Diego Gonzalez


2/3 cup mayonnaise

1 tablespoon finely chopped green

2/3 cup sour cream

onion

1 teaspoon Beau Monde (available at

grocery store)

1 teaspoon dill weed

1 tablespoon parsley

Directions:

Mix all ingredients together in a medium sized bowl using a wire whisk.

Vegetables:

2 carrots washed and cut into long strips

2 stalks of celery washed and cut into long strips

1 red sweet bell pepper washed, seeded, and cut into long strips

1 zucchini washed and cut into long strips

1 bunch green onions washed, peeled, and cut off the root end

3 stalks of broccoli -- wash and trim stalks, separate flower ends

10 – 15 snow peas washed and served whole

1 large jicama peeled and cut into large matchsticks

Place the bowl of dip in the center of a large platter. Arrange the veggies around the

bowl and serve chilled.

2

Recipe Title:

Authentic Mexican Salsa Casera


Name of Person Contributing Recipe Mrs. del Castillo

Name of Student at Las Juntas


1 medium onion chopped fine to

1 – 2 cloves garlic minced

medium

¼ teaspoon salt to taste

2 – 3 medium tomatoes chopped

fine to medium

1 or more Serrano or Jalapeno

Pepper chopped fine

Directions:

In any sequence, prepare the ingredients, except the salt, and place in a serving bowl.

Note that the peppers can be as sweet or spicy as desired. You can smell the peppers as

you cut them open to see how spicy they are. If the salsa gets too spicy, add more

tomato, onion, garlic, to taste. After the ingredients are in the bowl, mix well and set

aside. If you are preparing ahead, place this mixture in a refrigeratable container,

closing to avoid additional moisture. When ready to serve, remove from refrigerator

and allow to reach room temperature.

About 15 to 20 minutes before serving, add salt and mix well. Note that the salt will

cause the tomatoes to shed water. This is why you only add the salt minutes before

serving.

This is the authentic recipe for salsa used in over 90% of the homes in Mexico. It can be

as spicy as you want, and you can prepare it ahead, keeping it refrigerated until you

are ready. It should be served at room temperature, so, if it is refrigerated, place on

kitchen counter for about 1 hour prior to serving.

3

Recipe Title: Healthy Guacamole


Name of Person Contributing Recipe Regina Webber

Name of Student at Las Juntas Michael Webber


16 oz. Greek yogurt

2 avocados

1 tomato

½ onion

2 tsp. lemon juice (fresh)

1 tsp. garlic salt

Tortilla chips

Directions:

Chop tomato and onion into small pieces or in chopper/food processor.

In large bowl, add the chopped tomato and onion.

Slice avocados around the pit and scoop out into bowl.

Save the pit to the side.

Add lemon juice and mix.

Add Greek yogurt and garlic salt. Mix thoroughly.

Chill for 10 minutes, then serve with tortilla chips.

4

Recipe Title: Panko-Crusted Crab Cake


Name of Person Contributing Recipe Stephanie Lowery

Name of Student at Las Juntas Kayla and Tyler Lowery


12 oz. cooked Dungeness crab meat

¼ tsp. hot sauce

¼ cup finely diced celery

1 ¼ cups panko or fine dried bread

¼ cup minced fresh chives

Crumbs

¼ cup mayonnaise

**roasted pepper – chive aioli sauce

1 large egg

2 tsp. Dijon mustard

Directions:

1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and

hot sauce; mix well with a fork. Add crab and ¼ c. panko, stir gently to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab cake mixture, each

about 2 in wide & ½ inch thick. Turn each cake in panko to coat all sides.

Place cakes slightly apart in an oiled 12 x 17 inch baking pan or cookie sheet.

4. Bake in a 475 degree regular or convection oven until golden brown, 15 – 18

minutes. Spoon a dollop of roasted pepper-chive aioli sauce. Enjoy!

** Roasted Pepper-Chive Aioli sauce: In a small bowl, mix 1/3 cup mayonnaise, ¼ cup

chopped drained canned roasted red peppers, 1 T. minced fresh chives, 2 tsp. lemon

juice, and 1 tsp. minced garlic. Makes about ½ cup.

5

Recipe Title:

Cream of Chicken and Rice Soup


Name of Person Contributing Recipe Ariel Banez

Name of Student at Las Juntas Ariel Banez


1 ½ cups white rice ½ cup flour

2 boneless skinless chicken breasts 1 tsp. Montreal steak seasoning

Tequila lime pepper seasoning

½ tsp. black pepper

Soy sauce

1 ½ sticks butter or margarine

1 T. olive oil

1 tsp. lemon herb seasoning

6 cups water

3 cups whole milk

6 tsp. Knorr chicken bouillon powder

1 cup instant mashed potatoes

Sm bag frozen vegetables or fresh veg

** Please feel free to substitute with

other seasonings Directions:

Cook 1 ½ cups white rice.

Preheat oven to 350 F. Season 2 chicken breast halves with tequila lime pepper

seasonings and soy sauce. Heat a tablespoon of olive oil in oven-proof pan and cook

chicken for 5 minutes on each side. Put pan in oven for 20 minutes. Cut chicken --

(save marinade that’s left in the pan)

While rice and chicken are cooking:

Boil 6 cups of water in large pot. Add 6 teaspoons of Knorr bouillon powder and set

aside.

Microwave 16 oz. bag of vegetables or cook fresh vegetables.

Mix ½ cup flour with 1 tsp. Montreal steak seasoning and ½ teaspoon black pepper

Melt 1 ½ sticks butter or margarine in medium pot.

Mix in vegetables. Add 1 teaspoon lemon herb seasoning. Add seasoned flour

gradually while constantly stirring. Add 3 cups whole milk, a little at a time. Add

marinade left from baking chicken in pan.

Add cooked rice to large pot of chicken broth.

Add vegetable mixture.

Add chicken. Slowly add 1 cup instant mashed potatoes to thicken soup.

6

Recipe Title: Church Soup


Name of Person Contributing Recipe The Wentz Family

Name of Student at Las Juntas Emma and Nathan Wentz


1 lb. ground beef 2 beef bouillon cubes

6 cups water 1/8 tsp. garlic powder

1 can green beans

1 tsp. salt

1 can stewed tomatoes

2 T. minced onion

1 can 8 oz. tomato sauce

2 tsp. Worchestershire sauce

2 cups potatoes

½ tsp. each oregano, basil, cumin

¼ tsp. tabasco sauce

¼ tsp. pepper

½ cup barley

Directions:

Brown meat.

Add water, undrained beans, and all other ingredients.

Cover and simmer until potatoes and carrots are done.

7

Recipe Title: Brazilian Black Bean Soup


Name of Person Contributing Recipe Mrs. Sinclair



2 cups dry black beans with 3 ½ cups (2 T. oil, approximately)

water or stock -- 2 tsp. salt

***begin soaking beans at least 4

hours before assembling soup Group B: 2 oranges; peeled, sectioned

Group A: 1 cup chopped onion

and seeded

3 cloves crushed garlic

½ cup orange juice

1 large chopped carrot

1 T. dry sherry

(optional) 1 c. chopped green pepper

¼ tsp. black pepper

1 tsp. ground coriander

¼ tsp. red pepper

1 ½ tsp. ground cumin

½ tsp. fresh lemon juice

Directions:

1. Rinse the beans. Cover them with water, and let them soak several hours.

Pour off excess water. Place in saucepan with 3 ½ cups water or stock and salt. Bring

to a boil, cover, simmer 1 ½ hours over very low heat.

2. Saute group A, beginning with onions and garlic. If necessary, add a little water

to the vegetables to steam them along. When everything seems just as it should be,

add sauté to the beans. Let the soup continue to simmer over lowest possible heat.

3. Add group B to the soup. Give it a stir, cover, and sit down for 10 minutes.

Now, return to the soup, refreshed. Look at it and ask yourself if this soup suits you. Is

it too thick? Add water. Do you want it thicker, heartier? You can puree some or all of

it in the blender. You can make it hotter with more red pepper.

Serve topped with sour cream or yogurt.

8

Recipe Title: Vegetarian Lentil Soup





1 T. canola oil 6 cups of water

1 T. butter or margarine 1 cube vegetable bouillon

1 medium onion chopped 1 pound lentil washed

1 large clove garlic minced

1 tsp. cumin powder

½ tsp. curry powder

¼ tsp. cayenne pepper powder

1 tsp. turmeric powder

½ tsp. coriander seeds, crushed

Directions:

1. Saute onion and garlic in oil and butter or margarine until tender.

2. Add spices and sauté for 1 minute.

3. Add water, bouillon cubes, and lentils. Cook for about 1 hour. (You can cook

the lentils ahead of time and add after you sauté the spices, then boil for 3 to 5

minutes.

Enjoy!!

This soup has its roots in Indian Cuisine as it contains curry. It is very hearty and

Nutritious. Enjoy it with Nan, Tortillas, or Sourdough bread.

9

Recipe Title: Onion and Potato Soup


Name of Person Contributing Recipe Natalie Austria

Name of Student at Las Juntas Dakota Austria


4 cups potatoes, peeled and sliced

3 cups yellow onions or leeks, thinly

Sliced

2 qts. Water

1 T. butter

1 T. minced chives

1 T. salt

1/3 cup heavy cream

2 T. minced parsley

Directions:

In saucepan, simmer vegetables, water, and salt for 50 minutes.

Mash vegetables or use blender.

Season to taste.

Just before serving, reheat to simmer. Take off heat.

Stir in cream and beat in butter.

Serve with sprinkling of minced parsley and chives over top.

Serves 6 - 8

10

Recipe Title:

Grandma’s Hamburger Vegetable Soup_______________


Name of Person Contributing Recipe Stacy Phalen

Name of Student at Las Juntas Cody and Morgan Phalen


1 ½ to 2 lbs ground chuck or turkey

1 cup sliced or cubed carrots

1 cup celery finely cut

2 cups diced potatoes

1 large onion chopped

1 large can packed tomatoes

1 cup barley

2 cans beef broth

Directions:

Cook barley with plenty of water until swollen.

Fry meat and crumble.

In large pot, add carrots, celery, potatoes, onion, tomatoes, and meat.

Add the barley and the water it cooked in.

Cover mixture with water and cook until tender.

When done, turn off heat and add the two cans of beef broth.

Heat and season with salt and pepper to taste.

11

Recipe Title:

Oxtail Soup______________________


Name of Person Contributing Recipe Jose Paredes

Name of Student at Las Juntas Mehdi Ziani Paredes


4 lb. trimmed oxtail

3 carrots

3 white zucchini (Mexican greys)

3 white potatoes

1 bunch cilantro

1 onion

1 bunch green onions

3 corns cut in half

3 bay leaves

Directions:

Clean and chop veggies.

Boil oxtail for about 2 hours or until meat is tender.

Add chopped onion and bay leaves to the meat.

Next add veggies, salt, pepper to taste.

Let cook on medium for ½ hour.

Serve with tortillas or French bread.

You can also add rice or any veggies that you like.

Enjoy!!

12

Recipe Title: Grandma Gail’s Jello Salad__________________


Name of Person Contributing Recipe Robin Knotts

Name of Student at Las Juntas Haley Knotts


1 large cottage cheese

1 small pkg. orange jello

1 container Cool Whip

1 large can chunk pineapple

1 large can mandarin oranges

Directions:

Thaw Cool Whip.

Then mix cottage cheese, Cool Whip, and orange jello together.

Drain canned fruit and mix.

Chill for about 1 to 2 hours.

Can also substitute strawberry jello with frozen strawberries or fresh instead of

oranges.

13

Recipe Title: Taco Salad


Name of Person Contributing Recipe Linda Raney

Name of Student at Las Juntas Patience Raney


1 lb. hamburger

1 head lettuce

5 Roma tomatoes

1 can ranch style beans

1 can chopped olives

1 onion

16 oz. cheddar cheese – grated

1 bag tortilla chips

2 bottles Russian dressing

Directions:

Cook hamburger and cool.

Chop lettuce, tomatoes, and onion.

In large bowl, add lettuce, tomatoes, onions, ranch style beans, olives, and hamburger.

Grate cheese and add.

Crush chips and add.

Stir in dressing and mix.

14

Recipe Title: Pretzel Salad


Name of Person Contributing Recipe Jennifer Kirby

Name of Student at Las Juntas Logan Kirby


2 2/3 cups broken pretzels

1 ½ cubes of melted butter

16 oz. cream cheese (soft)

1 ½ cup sugar

¾ of a 9 oz. container of Cool Whip

2 cups pineapple juice

large package of strawberry or

blackberry jello

2 pkgs. of frozen strawberries or

blackberries

Directions:

In a 11 x 13 pan or baking dish, pour pretzel pieces. Spread them out to cover the

bottom of the dish.

Pour melted butter over pretzels and bake for 10 minutes at 400 F.

Cream together the cream cheese and sugar.

Spread the mixture over pretzels, then spread thawed Cool Whip on top of cream

cheese mixture and chill for 1 hour.

Heat pineapple juice and dissolve the jello mixture in the warm juice.

Mix frozen berries into the warm jello mixture.

Pour jello and berries over the top of the Cool Whip. Make sure the jello mixture is

warm as otherwise the Cool Whip mixture will float to the top.

Refrigerate until jello has set (2 hours).

15

Recipe Title: Crab Salad

Type of recipe – please circle one Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes Breads and Rolls Desserts Cookies and Candy This and That

Name of Person Contributing Recipe Alicia López

Name of Student at Las Juntas Jesús López


1 ½ lbs crab meat (real or imitation) Juice from ½ lime

2 med. carrots, finely chopped 6 – 8 tbsp. mayonnaise

½ head of lettuce, finely chopped Salt and pepper to taste

1 avocado, chopped

½ red onion, chopped

1 serrano pepper, finely chopped

Directions:

Shred the crabmeat and place in a bowl. Add the carrot, lettuce , avocado, onion and

the lime juice and mix well. Add the serrano pepper, the mayonnaise, the salt and

pepper and mix well again.

16

Recipe Title: Two-cabbage Salad with Vinegar Mayonnaise______________ Type of recipe – please circle one Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes Breads and Rolls Desserts Cookies and Candy This and That Name of Person Contributing Recipe _________Patricia González____________________ Name of Student at Las Juntas ________________Diego González ________________ Ingredients: use abbreviations: c. pt. qt. oz. lb. pkg. tsp. T. sm. med. lg. ¼ white cabbage, shredded__________ Dressing:__________________________ ¼ red cabbage, shredded____________ ¼ c. mayonnaise____________________ 1 carrot, cubed____________________ 1 tbsp. apple cider vinegar____________ ½ med. onion, chopped_____________ 1 tbsp. lemon juice__________________ 2 tbsp. chopped basil_______________ 1 tbsp. vegetable oil_________________ 2 mint leaves, chopped_____________ Salt and pepper to taste______________ 3 celery stalks, sliced med.__________ _________________________________ Salt to taste_& 3 mint leaves_________ _________________________________ Directions: 1. In a salad bowl, mix the cabbage, carrot, tomato and celery; add mint and basil; set

aside 2. To make the dressing: in a small bowl, combine all ingredients and mix well_________ 3. Pour the dressing onto the salad and mix thoroughly; cover with plastic wrap and

refrigerate for 30 minutes.________________________________________________ _________________________________________________________________________ Serves 8 - 10________________________________________________________________ __________________________________________________________________________ __________________________________________________________________________

17

Recipe Title: _____________________Shrimp Salad _ Type of recipe – please circle one Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes Breads and Rolls Desserts Cookies and Candy This and That Name of Person Contributing Recipe __Gabriela García_________________________ Name of Student at Las Juntas ___Jorge García_______________________________ Ingredients: use abbreviations: c. pt. qt. oz. lb. pkg. tsp. T. sm. med. lg. 2 lb. med. shrimp__________________ _Salt_____________________________ 3 – 4 tomatoes____________________ _________________________________ ½ onion__________________________ _________________________________ ½ bunch_Cilantro__________________ _________________________________ ½ lb imitation crab__________________ _________________________________ Juice of 3 limes_____________________ _________________________________ Directions: Place shelled shrimp in boiling water for 3 – 5 minutes – set aside to cool while you shred the imitation crab. Chop tomatoes, onion and cilantro. Cut shrimp into small pieces. In a serving bowl, mix together shrimp, crab, tomatoes, onion and cilantro. Add lime juice and salt to taste. Refrigerate and serve cold on tostadas or crackers with salsa “valentina.”_________ Enjoy!________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ 18

Recipe Title: Southwestern Quinoa Salad


Name of Person Contributing Recipe Nicolle Hazlett

Name of Student at Las Juntas Sara and Nathan Hazlett


3 c. water 4 cloves garlic, minced

Chicken or vegetable bouillon cube 1 c. black beans, drained

1 ½ c. quinoa, rinsed ½ c. fresh or frozen corn

½ tsp. sea salt ½ red onion, diced

Juice from 3 limes

½ c. roasted red pepper, diced

2 tsp. cumin

1 T. minced jalapenos

½ tsp. chili powder

¼ c. cilantro

1/8 tsp. cayenne pepper powder

½ c. queso fresco (optional)

2 T. red wine vinegar

2 T. olive oil

Directions:

Cook quinoa according to package directions, first dissolving bouillon in water.

Dressing: Combine lime juice, cumin, chili powder, cayenne pepper, vinegar, olive oil,

and garlic in a blender or small bowl.

In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos, and

cilantro.

After quinoa cools, combine with black bean mixture. Stir in cheese (if desired).

Toss with dressing and serve (either at room temperature or chilled).

19

Recipe Title: Fruit Salad


Name of Person Contributing Recipe Anonymous



2 cups freshly squeezed orange juice 2 large kiwis, peeled and cut into bite

1 large Golden Delicious unpeeled size pieces

apple, cored and cut into bite ½ honeydew melon, cut into cubes

size pieces 2 cups strawberries, hulled and cut

1 large unpeeled Granny Smith apple,

in half

cored and cut into bite size pieces

1 large unpeeled McIntosh apple,

cored and cut into bite size pieces

¾ lb. seedless green grapes

¾ lb. seedless red grapes

Directions:

Add orange juice to large bowl.

As apples are cut, stir them into orange juice to prevent discoloration.

Add remaining ingredients stirring to coat with juice.

8 servings

20

Recipe Title: Summer Fruit Cup





20 oz. can pineapple chunks, set

aside juice

2 tsp. Tang instant breakfast drink mix

11 oz. drained Mandarin oranges

3 medium sliced bananas

½ of a 3 ½ oz. pkg vanilla instant

pudding mix

1/8 cup fresh lemon juice

Directions:

Combine pineapple juice, dry Tang, lemon juice, and pudding mix.

Stir until smooth.

Add pineapple chunks, Mandarin oranges, and bananas and stir until fruit is coated

with sauce.

Refrigerate until ready to serve.

If salad will not be served until the next day, add bananas just prior to serving.

For a beautiful showy dish, serve in a large, clear glass or crystal bowl and garnish with

swirls of whipped topping and maraschino cherries.

8 servings

21

Recipe Title: Cauliflower Salad





2 cups cauliflower

1 chopped onion

½ cup peas

1 carrot

1 cup broccoli

½ cup low fat ranch salad dressing

Directions:

Chop and mix all together.

Let set for one hour.

6 servings

22

Recipe Title: Seven Layer Salad





1 head iceberg lettuce

1 cup celery

1 cup green bell pepper

8 oz. frozen peas

3 strips bacon

2 T. sugar

16 oz. fat free shredded cheddar

cheese

3 T. low fat mayonnaise

Directions:

Shred the lettuce.

Combine lettuce, celery, and green pepper.

I usually put this into a regular cake pan.

Cover with frozen peas.

Spread the mayonnaise to cover all the vegetables and peas.

This can be tricky but it doesn’t have to be perfect.

Sprinkle 2 T. sugar over the mayonnaise.

Cover the whole thing with the shredded cheese.

Crumble the bacon over the cheese.

Cover and refrigerate for at least 12 hours.

15 servings

23

Recipe Title: Mrs. Foster’s Corn Casserole


Name of Person Contributing Recipe Mrs. Foster



One 15 oz. can whole kernel corn,

drained

One 14 ½ oz. can cream-style corn

One 8 oz. pkg Jiffy corn muffin mix

1 cup sour cream

½ cup butter, melted

1 to 1 ½ cups of shredded cheddar or

Swiss cheese

Directions:

Preheat oven to 350 F.

Grease a 9 x 9 inch baking pan or a 2 quart casserole dish.

Mix together the corn, Jiffy mix, sour cream and butter in a large bowl.

Stir in the cheese.

Pour into the prepared pan.

Bake for 55 minutes or until golden brown and set.

Let stand for 5 minutes before serving.

ENJOY!!!!

This is one of my favorite Thanksgiving sides. But also a favorite any time!

24

Recipe Title: Sweet Potato Casserole


Name of Person Contributing Recipe The Deveaux Family

Name of Student at Las Juntas Elizabeth and Annalise Deveaux


3 cups sweet potatoes, cooked and

Mashed

2 eggs, beaten

1 cup white sugar

1/3 cup milk

½ cup margarine, melted

1 tsp. vanilla

Directions:

Mash potatoes, sugar, eggs, margarine, and vanilla.

Put in 9 x 9 inch baking dish.

Sprinkle on topping mixture.

Bake at 350 F for 25 to 30 minutes.

Topping:

1 cup brown sugar

½ cup flour

1 cup pecans

1/3 cup melted butter

Mix dry ingredients together. Add melted butter. Mixture should be coarse.

Warning Reminder:

It won’t taste good if you don’t make it with love. So if you want it to taste good,

then you will have to make it with love.

25

Recipe Title: Homemade Egg Noodles


Name of Person Contributing Recipe Kim Woods and Adam Garza

Name of Student at Las Juntas Kira and Jayden Garza


2 ½ cups all purpose flour

1 pinch salt

2 eggs beaten

½ cup milk

1 T. butter

Directions:

1. In a large bowl, stir together the flour and salt. Add the beaten eggs, milk, and

butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl

for 10 minutes.

2. On a floured surface, roll out to 1/8 or ¼ inch thickness. Cut into desired

lengths and shapes.

3. Allow to air dry before cooking.

4. To cook fresh pasta, in a large pot with boiling water, add a pinch of salt. Cook

until tender.

Makes 6 servings

26

Recipe Title: Mom’s Best Meatloaf


Name of Person Contributing Recipe Campbell Family

Name of Student at Las Juntas Jacob Campbell


1 cup milk 1 tsp. dillweed

1 egg, lightly beaten 1 ½ lbs. ground beef or a combination

¾ cup soft bread crumbs of ground beef, pork, veal

1 medium onion, chopped Additional ketchup

1 T. finely chopped green pepper

1 T. ketchup

1 ½ tsp. salt

1 tsp. prepared horseradish

1 tsp. sugar

1 tsp. ground all spice

Directions:

In a large bowl, combine the first eleven ingredients.

Crumble meat over mixture and mix well.

Press into an ungreased 8 in x 4 in x 2 in loaf pan.

Bake at 350 F for one hour.

Drizzle top of loaf with ketchup and bake 15 minutes longer until no pink remains and

a meat thermometer reads 160 F.

6 – 8 servings

27

Recipe Title: Midwest Macaroni and Cheese


Name of Person Contributing Recipe Ebding Family

Name of Student at Las Juntas Jenna Ebding


½ pkg. small shell pasta 1 ½ tsp. olive oil

1 cup cottage cheese, small curd

1 ½ cups sour cream

1 cup cheddar cheese, grated

1 cup Havarti cheese, grated

1 tsp. salt

2 tsp. onion powder

*optional – ½ cup crumbled bleu

cheese

1 cup panko crumbs

Directions:

Cook and drain ½ pkg. small shell pasta.

Mix into pasta cottage cheese, sour cream, shredded cheeses, salt, onion powder.

Mix well until coated.

Place in 9 x 9 baking dish, smooth top of mixture with wooden spoon.

Sprinkle panko crumbs evenly over pasta mix.

Drizzle olive oil evenly around panko crumb topping.

Cover with foil or glass baking pan lid.

Bake at 375 F covered for 25 minutes.

Remove cover and continue baking for 10 minutes or until panko crumb topping is

golden brown.

Serve hot.

28

Recipe Title: SW Stuffed Burgers


Name of Person Contributing Recipe Kelsey Hill

Name of Student at Las Juntas Aaron Hill


1 ½ lb. ground beef

¼ cup mayonnaise, divided

½ cup Colby cheese crumbles

¼ cup salsa, divided

1 pkg. taco seasoning

burger buns

lettuce

tomato

onion

Directions:

Preheat grill or skillet to medium-high heat.

Combine meat, 3 tsp. of mayonnaise, and taco seasoning until well combined.

Shape into 8 – 12 thin patties and set aside.

In small bowl, combine cheese and 2 T. salsa, and spoon evenly over half of the patties.

Cover those patties with the remaining patties and pinch to seal edges.

Grill 7 minutes on each side or till cooked through.

Mix remaining salsa and mayonnaise for a spread on burger bun tops.

Top with lettuce, mayo mix, onion, and tomato.

29

Recipe Title: Hamburger Potato Pie


Name of Person Contributing Recipe Patty Vallejos

Name of Student at Las Juntas Kalani Vallejos


1 pound ground beef (lean)

4 large potatoes, chopped or diced

1 large can Cream of Chicken soup

Directions:

Heat oven to 350 F.

Brown meat in frying pan.

When done, fill bottom of casserole dish with meat.

Add the potatoes to top of meat.

Pour soup on top.

Bake for 50 minutes.

30

Recipe Title: Coq Au Vin


Name of Person Contributing Recipe Cyndi McBeth and Natalie Austria



½ cube margarine

1 onion

5 – 6 mushrooms

1 cut up chicken

½ cup white wine

1 Cup-O-Soup (Cream of Chicken or

Mushroom)

Directions:

Melt margarine in skillet.

Saute onions and mushrooms.

Brown chicken, pour in wine.

Simmer 25 – 30 minutes.

Shake in Cup-O-Soup and mix with sauce to thicken.

Simmer 5 minutes more.

Serve with rice or noodles.

31

Recipe Title: Pineapple Chicken


Name of Person Contributing Recipe Cyndi McBeth -- grandma



3 – 4 lbs. boneless, skinless chicken

breast

2 20 oz. cans crushed pineapple

1 T. soy sauce

2 T. lemon juice

1 cup brown sugar

1 tsp. mustard (optional)

Directions:


Place chicken in a 13 x 9 glass baking dish.

Shake garlic salt on chicken and bake for 30 minutes.

Mix the rest of the ingredients in a medium bowl and set aside.

Pull chicken out of the oven carefully. Spoon the pineapple mixture over the chicken.

Bake for 30 more minutes.

Serve with rice or mashed potatoes.

Serves about 7 – 8 people.

32

Recipe Title: BBQ Turkey Meatloaf


Name of Person Contributing Recipe Katy Friedman



1 lb. ground turkey

1 c. Italian bread crumbs

½ chopped onion

1 ½ cup BBQ sauce

1 tsp. garlic powder

Directions:

Mix raw ground turkey, bread crumbs, ¾ cup BBQ sauce, onion, and garlic powder

in a bowl until well mixed.

Put into a roasting pan molding into a loaf shape.

Once done, drizzle remaining BBQ sauce over meatloaf.

Bake at 350 F. for 45 minutes or until cooked thoroughly.

33

Recipe Title: Greek Meatball Sandwiches





1 egg beaten 1 tsp. Worcestershire sauce

3 T. dry bread crumbs ¼ tsp. thyme

¼ cup shredded carrots 1 cucumber

¼ cup chopped onion 2 white pita pocket bread

1 clove minced garlic

2 T. ranch salad dressing

1/8 tsp. thyme

1 lb. extra lean ground beef

1 ½ tsp. cornstarch

1 tsp. instant beef bouillon

1 tsp. catsup

Directions:

Combine first 6 ingredients in mixing bowl, adding salt and pepper to taste.

Add beef, mix well.

Shape into small meatballs and bake on a rack of a 15 x 10 x 1 inch baking dish at 375 F

for 15 to 20 minutes or until done.

Combine cornstarch, bouillon, and ½ cup cold water in skillet.

Stir in catsup, Worcestershire, and thyme.

Heat to boiling, then cook 2 minutes more.

Put meatballs in skillet and keep warm.

Line pita bread with cucumber slices, cut extra thin.

Spoon in meatballs and top with ranch dressing.

2 servings

34

Recipe Title: Enchiladas Casserole





1 lb. extra lean ground beef

1 doz. corn tortillas

8 oz. yellow corn

4 oz. whole hot green chili peppers

8 oz. fat free cheddar cheese

4 oz. can sliced olives

1 T. olive oil

Directions:

Brown ground beef until done; reserve.

Put olive oil in frying pan. Put tortilla in oil until soft, then turn over on other side

until soft; reserve.

Repeat to each of the tortillas.

Soak each tortilla in chili pepper sauce, then layer each tortilla on the bottom of a

cooking pan.

Put the ground beef on top, then a layer of grated cheese, then sprinkle a layer of corn,

then olives on top.

Put another layer of tortillas with sauce on top and repeat.

Bake in 350 F oven until cheese is melted, approximately 20 minutes.

4 servings

35

Recipe Title: Taco Pie


Name of Person Contributing Recipe Tami Gray

Name of Student at Las Juntas Blake Gray


1 8oz. pkg refrigerated crescent rolls

1 lb. ground beef

1 pkg. or jar taco seasoning/sauce

1 16 oz. container sour cream

8 oz. shredded Mexican style cheese

blend

1 14oz. bag tortilla chips, crushed

Directions:


Lay crescent dough flat on the bottom of a square cake pan and bake according to

package directions.

Meanwhile, brown ground beef in a large skillet over medium-high heat. Add taco

seasoning or sauce and stir together well. When dough is done, remove from oven

and place meat mixture on top, then layer with sour cream and cheese, then top off

with the crushed tortilla chips.

Return to oven and bake at 350 F for 10 minutes or until cheese has melted.

36

Recipe Title: Lemon Herb Roasted Chicken





3 to 4 lb roasting chicken

¼ cup onion, chopped

2 T. butter

Juice of 2 lemons

Salt and pepper

1 T. fresh parsley

¼ tsp. thyme

¼ tsp. paprika

Directions:

Rinse chicken, pat dry.

Place onion in cavity of chicken.

Rub skin with butter.

Place chicken in crock pot.

Squeeze lemon juice over chicken and sprinkle remaining seasonings on top of chicken.

Cover with lid and cook on low 8 – 10 hours or on high 4 – 5 hours.

37

Recipe Title: Porcupine Meatballs


Name of Person Contributing Recipe Laurie Raney

Name of Student at Las Juntas Alexis Raney


1 lb. ground beef

¼ cup instant rice

1 egg

2 T. chopped onion

½ cup water

1 tsp. Worcestershire sauce

2 cups ketchup

Directions:

Combine ketchup and Worcestershire sauce. Set aside.

Combine everything else with half the ketchup/Worcestershire mix.

Roll into 2 inch balls.

Place in skillet.

Pour remaining mix over meatballs.

Bring to boil, cover and simmer for 40 minutes, stirring often.

Serve with mashed potatoes and favorite veggie.

38

Recipe Title: Pizza Pancakes





2 cups Original Bisquick Pizza sauce or spaghetti sauce,

1 cup milk Heated, if desired

2 eggs Grated Parmesan cheese, if desired

½ cup shredded mozzarella cheese

(2 ounces)

½ cup chopped pepperoni

½ cup chopped tomatoes

¼ cup chopped green bell peppers

2 tsp. Italian seasoning

Directions:

1. Heat griddle or skillet, grease if necessary.

2. Stir Bisquick, milk, eggs in large bowl until blended. Stir in remaining

ingredients except pizza sauce and Parmesan cheese (batter will be thick).

Pour batter by a little less than ¼ cupfuls onto hot griddle, spread lightly.

3. Cook until edges are dry. Turn, cook until golden brown. Serve topped with

pizza sauce and additional pepperoni, tomato, and bell pepper. Sprinkle with

Parmesan cheese.

Makes 5 servings. (Three 4-inch pancakes each)

39

Recipe Title: Proper English Cottage Pie


Name of Person Contributing Recipe Nicola Elliott

Name of Student at Las Juntas Madeleine Elliott


1 lb. lean ground beef 4 potatoes, peeled and diced

1 onion, diced ¼ cup butter, softened

3 carrots, diced 1 cup milk

2 T. all-purpose flour salt and pepper to taste

½ tsp. ground cinnamon

¼ lb. shredded Cheddar cheese

1 T. Italian seasoning

2 T. chopped fresh parsley

1 ½ cups beef broth

1 T. tomato paste

salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.

2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in

ground beef and sauté 1 minute. Add onion and carrot, then continue to sauté until

meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour,

cinnamon, mixed herbs, and parsley.

3. In a small bowl, combine beef broth and tomato paste. Mix together, then

add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture

for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed.

Spoon mixture into a 9 inch pie plate.

4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover

with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or

Uutil potatoes are tender. Drain.

5. Mash potatoes until smooth, then add butter or margarine, followed by milk.

Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling.

Sprinkle with grated Cheddar cheese.

6. Bake in preheated oven for 25 minutes, until top is browned and cheese is

bubbly.

40

Recipe Title: Klim Family Lasagna


Name of Person Contributing Recipe Mrs. Klim



1 lb. ground beef 12 oz. (9 wide) lasagna noodles

½ lb. ground pork 1 cup grated Parmesan cheese

28 oz. can whole tomatoes

12 oz. can tomato paste

2 tsp. garlic salt

2 tsp. oregano leaves

1 tsp. basil leaves

2 cups cottage cheese

½ cup grated Parmesan cheese

12 oz. Mozzarella cheese

Directions:

Cook noodles while cooking meats together.

Add canned tomatoes and tomato paste to meats. Heat to boil, stir occasionally,

reduce heat, simmer 20 minutes.

Stir together cottage cheese and ½ cup Parmesan.

Alternate layers 1/3 each:

1/3 noodles

1/3 meat sauce

1/3 Mozzarella cheese

1/3 cottage cheese mixture

Sprinkle with ½ cup Parmesan and ½ cup Mozzarella cheese

Bake 350 uncovered for 45 minutes. Let stand 15 minutes before cutting.

41

Recipe Title: Stuffed Peppers


Name of Person Contributing Recipe Melissa Skaggs

Name of Student at Las Juntas Anthony Skaggs


1 pkg. Italian sausage Fresh basil leaves

4 bell peppers Angel hair pasta

1 can tomato paste

2 tsp. olive oil

Mozzarella cheese slices

2 eggs

Bread crumbs

Garlic powder

Italian seasoning

Directions:

Preheat oven to 400 F. Remove skin from sausages.

In a large bowl, mix sausage, eggs, and bread crumbs. Lightly sprinkle garlic powder and

Italian seasoning and mix into sausage.

Cut bell peppers in half and hollow. Brush ¼ tsp. of olive oil into each pepper.

Stuff the pepper with the sausage.

Place peppers on baking sheet with foil. Brush on tomato paste and top with sliced

Mozzarella cheese. Add basil leaf on top.

Place baking sheet with peppers into oven and bake for 45 – 60 minutes. Check and

make sure sausage is no longer pink.

Serve peppers on top of pasta.

** Pasta -- cook pasta in olive oil, butter, and garlic with water.

42

Recipe Title: Tater Tot Casserole


Name of Person Contributing Recipe Megan A. Sousa

Name of Student at Las Juntas Alexandria L. Sousa


1 lb. ground beef

1 medium bag of Tater Tots

2 cans French style green beans

2 cans cream of mushroom soup

1 – 2 cups shredded cheddar cheese

Salt and pepper to taste

Directions:


Brown and drain hamburger meat.

In a medium casserole dish combine hamburger meat, mushroom soup, and green

beans (drained).

Then add a layer of Tater Tots to the top and bake for 20 minutes or until golden brown.

Evenly spread cheese on top of Tater Tots, and then bake for another 5 – 7 minutes till

cheese is melted.

Scoop, eat, enjoy! Best if mixed all together with a little ketchup.

43

Recipe Title: Meatloaf


Name of Person Contributing Recipe Michelle

Name of Student at Las Juntas Marissa Schatz


2 beaten eggs 1 ½ lb. ground beef

¾ cup milk ¼ cup catsup

½ cup Italian style bread crumbs 2 T. brown sugar

¼ cup finely chopped onion 1 tsp. dry mustard

2 cloves garlic, minced

1 tsp. celery salt

½ tsp. ground sage

1/8 tsp. ground pepper

1 T. Worcestershire sauce

Directions:

In bowl combine eggs, milk, and Worcestershire sauce. Stir in bread crumbs, onion,

garlic, salt, sage, and pepper. Add ground beef and mix well.

Shape meat mixture into desired shape. For an oblong meatloaf, pat meat into

8 x 4 x 2 inch loaf pan. For a round meatloaf, shape into 8 inch round shallow pan.

Bake meatloaf, uncovered, at 350 F for 1 ¼ hour oblong or 50 minutes round.

Spoon off excess fat. Combine catsup, mustard, and brown sugar. Spread over loaf.

Return to oven for 10 minutes. Let cool slightly before slicing.

44

Recipe Title: Corn Tamales


Name of Person Contributing Recipe Lucia Aguilar

Name of Student at Las Juntas Kevin Salmon


24 ears of corn

1 cup butter

1 cup sugar

2 tsp. salt

½ cup shortening

Directions:

Clean corn, keeping the husks as whole as possible.

Soften husks in a container with enough water to cover the leaves.

With a sharp knife, separate the kernels from the cob and repeat for all the ears of corn.

Place kernels in a blender, adding the remaining ingredients.

When all the ingredients are blended, take the leaves from the water and pat them dry,

Leaving them moist.

Place about 2 – 3 T. of the dough on the leaf.

Fold the leaf to cover the dough and tie the ends.

Cook in a steamer until done -- about 45 minutes to one hour.

45

Recipe Title: Kefta (Moroccan Meatballs)


Name of Person Contributing Recipe Souad Ziani

Name of Student at Las Juntas Mehdi Ziani-Paredes


1 ½ to 2 lbs. hamburger meat 1 can chopped tomatoes

½ cup cilantro, chopped ½ cup olive oil

2 T. garlic, chopped

4 – 6 T. paprika

4 T. cumin

4 T. coriander

1 T. salt

1 T. pepper

¼ cup minced onion

Directions:

Mix all ingredients together (except the can of tomatoes and the olive oil).

Then make small meatballs.

Take a pot, put in tomatoes and oil and heat.

Put in meatballs and cook about 15 minutes at medium heat.

Serve with rice or mashed potatoes.

ENJOY!!

Prep and cooking time about 45 minutes.

46

Recipe Title: Company Chicken Casserole





2 whole fryers cleaned and plucked -- 1 can Ortega whole green chilies

bake 45 minutes and bone all of 1 can pitted olives (for garnish)

the chicken

3 cups shredded medium cheddar

Cheese

2 cans cream of mushroom soup

1 cup milk

1 onion thinly sliced

10 corn tortillas cut in 1” long strips

2 cups sour cream

Directions:

You can use any baking dish -- I prefer an oblong glass dish.

Spray baking dish with Pam. Lay ½ of the tortillas in the bottom, then cover with ½ of

the chicken and ½ of the cheese.

In a separate bowl, mix together the soup, milk, onion, chilies, and sour cream. Spoon

½ of this mixture over the chicken and cheese.

REPEAT ABOVE: tortillas, chicken, cheese, and soup mixture.

Garnish with desired amount of olives and bake at 350 F for 1 hour or until hot and

bubbly.

You may also make ahead 24 hours and refrigerate or freeze for 1 week.

Serves 6 normal eaters.

47

Recipe Title: Beef Barbecue (Mexican Style)


Name of Person Contributing Recipe Alicia Lopez

Name of Student at Las Juntas Jesus Lopez Soto


4 med tomatoes, diced

4 c. water

1 med. onion

Dash pepper

4 cloves garlic, ,minced

2 lbs rump roast of beef, diced

½ tsp (ea.) oregano and Cilantro

2 or 3 potatoes, cubed bite size

Pinch of cumin

2 or 3 carrots, sliced med.

4 tbsp. chili powder – chile pasilla.

4 tsp. Doña Maria Mole Powder

Directions:

In a medium pot, place all ingredients except potatoes and carrots and mole powder.

Cook over low heat for about 40 minutes. Add carrots, potatoes and mole powder and

cook until meat is done.

Serve with pasta, or rice and … enjoy.

48

Recipe Title: Breakfast Quesadilla with Egg

Type of recipe: Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes - Breakfast Breads and Rolls Desserts Cookies and Candy This and That

Name of Person Contributing Recipe Maria Soledad Becerra

Name of Student at Las Juntas Elisa Sofia Ramirez Becerra


2 tsp. butter

1 flour tortilla

¼ cup cheddar cheese, shredded

1 egg

1 slice smoked ham, diced

Directions:

Melt butter in a medium skillet over medium heat.

Cook the tortilla for 30 seconds, then turn it over and cover the tortilla with cheese.

Crack the egg over the cheese; cover the skillet and cook for about 4 minutes or until

the egg is almost done.

Uncover the skillet and cover the tortilla with ham.

Carefully fold the tortilla in half without breaking the egg yolk; cover.

Cook for about 1 minute until it is heated through and the egg white is well cooked.

Yield: 1 serving

Cooking tip: maintain the heat medium low to prevent burning the tortilla before the

egg is cooked through.

49

Recipe Title: Spinach Breakfast Casserole





4 cups seasoned croutons (about 7 oz) 1 cup shredded cheddar cheese (4 oz.)

1 lb. bulk pork sausage, cooked and 1 cup shredded Monterey Jack cheese

Well drained. (4 oz.)

1 10-oz. pkg frozen chopped spinach, 1 4-oz. can (drained weight) sliced

Thawed and well drained

mushrooms, drained

½ cup coarsely shredded carrot

¼ tsp. dry mustard

4 eggs, beaten

shredded cheddar and/or Monterey

2 cups milk

Jack cheese (optional)

1 10 ¾- oz. can condensed cream of

mushroom soup

Directions:

1. Spread croutons evenly in an ungreased 9 x 13 inch baking pan or baking dish.

Spread sausage evenly over croutons. Sprinkle spinach and carrot evenly over sausage.

2. In a medium bowl, stir together eggs, milk, cream of mushroom soup, the 1 cup

cheddar cheese, the 1 cup Monterey Jack cheese, the mushrooms, and the dry mustard

until well mixed. Pour egg mixture evenly over the ingredients in pan or dish. Press

down lightly with a rubber spatula or the back of a large spoon to moisten all of the

croutons. Cover and chill for at least 8 hours or up to 24 hours.

3. Preheat oven to 325 F. Bake, uncovered, for 45 minutes. If desired, sprinkle

with additional cheese. Bake about 10 minutes more or until edges are bubbly and

Center is heated through. Let stand for 10 minutes before serving.

Makes 12 servings.

Note: Spinach and carrots add colorful nutrients to this all-time overnight favorite.

For variety, substitute frozen kale or chopped broccoli for spinach.

50

Recipe Title: German Pancakes


Name of Person Contributing Recipe Marlyse Murch

Name of Student at Las Juntas Rileigh Murch


6 eggs

1 cup flour

1 cup milk

1 tsp. salt

5 T. butter

Directions:

Mix all ingredients except butter until fluffy.

Melt butter into a 9 x 13 inch pan.

Pour mixed ingredients into pan with melted butter.

Bake at 425 F. for 25 to 30 minutes.

Serve immediately.

Serve with powdered sugar, syrup, or jam.

51

Recipe Title: Pancakes by “Ma”


Name of Person Contributing Recipe Sofia Aguilar / Carol Duran “Ma”

Name of Student at Las Juntas Jesse Paul Duran-Aguilar


2 eggs

2 cups flour

1 ½ cup milk

4 T. oil

2 T. sugar

6 tsp. baking powder

1 tsp. salt

Directions:

Beat eggs with hand mixer until fluffy; beat in remaining ingredients just until smooth.

For thinner pancakes, stir in additional ¼ cup milk.

Heat up and grease your griddle. Pour spoonful onto griddle. Flip after large bubbles

appear.

Top with butter and syrup or honey and enjoy!!

52

Recipe Title: Overnight French Toast


Name of Person Contributing Recipe Megan Benando

Name of Student at Las Juntas Vincent Benando


2 tsp. corn starch

½ cup butter (1 stick)

1 cup packed brown sugar

1 loaf French toast bread (or Texas

Toast)

5 eggs

1 ½ cup milk

1 tsp. vanilla

¼ tsp. salt

Directions:

In sauce pan, combine brown sugar, corn starch, and butter. Simmer until syrup.

Pour into greased 9 x 13 baking dish.

Cut crust off bread. Layer it over sugar mixture.

In a bowl, mix eggs, milk, vanilla, and salt. Beat together and pour over bread.

Cover and refrigerate overnight.

Uncover and bake at 350 F for 45 minutes. Cut and flip to serve.

53

Recipe Title: Cinnamon French Toast Bake


Name of Person Contributing Recipe Toni Kelly

Name of Student at Las Juntas Shannon and Chris Kelly



2 (12.4 oz.) cans Pillsbury refrigerated

Cinnamon rolls w/ icing

½ cup heavy whipping cream

6 eggs

2 tsp. ground cinnamon

2 tsp. vanilla

1 cup chopped pecans

1 cup maple syrup

Directions:

1. Heat oven to 375 F. Pour melted butter into ungreased 13 x 9 inch baking dish.

Separate both cans of dough into 16 rolls; set aside icing. Cut each roll into 8 pieces;

place each piece over butter.

2. In medium bowl, beat eggs. Beat in cream, cinnamon, and vanilla until

blended; gently pour over roll pieces, sprinkle with pecans, drizzle with 1 cup syrup.

3. Bake at 375 F. for 20 – 28 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave on medium for 10 – 15 seconds.

4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon

remaining syrup over individual servings.

Enjoy!!!

54

Recipe Title: Zucchini Bread


Name of Person Contributing Recipe The Wentz Family

Name of Student at Las Juntas Emma and Nathan Wentz


3 eggs 1 tsp. baking soda

2 cups sugar 2 tsp. cinnamon

2 cups shredded zucchini ½ tsp. nutmeg

1 cup oil ¼ tsp. cloves

2 tsp. vanilla

3 cups flour

½ cup chopped nuts

1 tsp. salt

1 tsp. baking powder

Directions:

Heat oven to 325 F.

In large bowl, beat eggs until foamy.

Stir in sugar, zucchini, oil, and vanilla.

Add remaining ingredients by hand -- blend well.

Grease pans 9 x 5 inches or 8 x 4 inches.

Makes 2 loaves.

Bake 50 – 60 minutes.

55

Recipe Title: Corn Bread with Honey Butter


Name of Person Contributing Recipe Caleb Banez

Name of Student at Las Juntas Caleb Banez


1 cup corn meal softened butter or margarine

2 cups all-purpose flour honey

½ cup granulated sugar

2 T. baking powder

2 tsp. salt

2 cups milk

2/3 cup canola oil

2 large eggs, slightly beaten

Directions:

Preheat oven to 400 F. Grease 13 x 9 inch baking pan.

Combine meal, flour, sugar, baking powder, and salt in large bowl. Combine milk, oil,

and eggs in small bowl, mix well. Add milk mixture to flour mixture; stir just until

Blended. Pour into prepared pan.

Bake for 20 to 25 minutes or until wooden toothpick inserted in center comes out clean.

Serve warm.

Mix desired amount of softened butter or margarine with honey to make honey butter.

Spread over corn bread.

56

Recipe Title: Cinnamon Rolls


Name of Person Contributing Recipe Marlyse Murch

Name of Student at Las Juntas Paisleigh Murch


2 cups flour Confectioner’s icing:

½ cup sugar 1 cup powdered sugar

2 tsp. salt ¼ tsp. vanilla

2 pkgs. of dry yeast 1 ½ T. milk

2 eggs 2 cups warm water

For inside cinnamon rolls:

¼ cup oil

5 T. butter

4 – 5 cups flour

½ cup sugar

½ cup brown sugar

1 T. cinnamon

Directions:

1. Combine first 4 ingredients in a large mixer.

2. Add eggs and liquid to flour mixture.

3. Mix 3 minutes at medium speed in mixer.

4. Slowly stir in 4 – 5 cups flour to form a soft dough. Roll out on floured surface.

5. Spread 5 T. of butter on dough.

6. Sprinkle ½ cup white and ½ cup brown sugar and 1 T. cinnamon. Roll up.

7. Cut and place onto a greased baking sheet. Bake at 350 F. for about 25 minutes

57

Recipe Title: Zucchini Bread


Name of Person Contributing Recipe Regina Webber

Name of Student at Las Juntas Alexa Webber


2 eggs, beaten 2 tsp. cinnamon

1 1/3 cup sugar (optional) 1 cup chopped pecans or

2 tsp. vanilla walnuts

3 cups grated zucchini (optional) 1 cup dried cranberries or

2/3 cup melted butter

raisins

2 tsp. baking soda

Pinch of salt

3 cups all-purpose flour

½ tsp. nutmeg

Directions:


In large bowl, mix together sugar, eggs, and vanilla.

Mix in the grated zucchini and then the melted butter.

Sprinkle baking soda and salt over the mixture and mix in.

Add the flour, a third at a time.

Sprinkle in the cinnamon and nutmeg and mix.

Fold in the nuts and dried cranberries if using.

Divide batter equally between two buttered 5 x 9 inch loaf pans.

Bake for one hour or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes.

Turn out onto wire racks to cool.

Makes two loaves.

58

Recipe Title: Cardamom Rolls





2 ½ cups Original Biscuick

1/3 cup milk

1 egg

2 T. margarine or butter, softened

¼ cup granulated sugar

2 tsp. ground cardamom

¼ cup powdered sugar

1 tsp. warm water

Directions:

1. Heat oven to 400 F. Stir Bisquick, milk, and egg until soft dough forms. Place

dough on surface sprinkled with Bisquick, roll in Bisquick to coat. Shape into a ball;

knead gently just until smooth.

2. Roll or pat dough into 10 x 8 inch rectangle. Spread with margarine. Mix

granulated sugar and cardamom, sprinkle over dough. Roll up tightly, beginning at

10-inch side. Pinch the edge of dough into roll to seal. Place sealed side down on

ungreased cookie sheet. Cut roll at 1-inch intervals almost through to bottom,

using scissors.

3. Bake about 20 minutes or until light brown. Mix powdered sugar and warm

water until smooth; drizzle over warm rolls.

Makes 10 servings.

59

Recipe Title: Pumpkin Bread


Name of Person Contributing Recipe Jan Siegmann

Name of Student at Las Juntas Shawna Siegmann


4 eggs 1 tsp. nutmeg

1 cup vegetable oil 1 tsp. cloves

16 oz. can pumpkin ½ tsp. baking powder

3 cups sugar

3 1/3 cups flour

2 tsp. baking soda

¾ tsp. salt

1 tsp. cinnamon

Directions:


Mix: eggs, vegetable oil, and pumpkin

Add: sugar, flour, baking soda, salt, cinnamon, nutmeg, cloves, and baking powder.

Mix well.

Pour into pre-greased small bread pans or muffin cups.

Bread = Bake 1 hour at 350 F.

Muffins = Bake approximately 25 minutes at 350 F.

60

Recipe Title: Easy Apple Walnut Sticky Buns


Name of Person Contributing Recipe Mrs. Bauer



2 T. butter, softened

1 medium Granny Smith apple, peeled,

cut into ½ inch cubes

¾ cup chopped walnuts

½ cup packed brown sugar

1 can (12.4 oz.) Pillsbury refrigerated

cinnamon rolls with icing

Directions:

1. Heat oven to 375 F. Generously butter 8 regular muffin cups with softened

butter.

2. In bowl, mix apples, walnuts, and brown sugar. Divide evenly among muffin

cups. Separate cinnamon rolls, reserve icing. Place cinnamon roll in each cup.

3. Bake 12 to 14 minutes or until tops are golden brown. Cool 5 minutes. Place

cookie sheet upside down over muffin pan, turn over, remove pan.

4. Remove lid from icing, microwave on medium (50%) power 5 to 10 seconds or

Until thin enough to drizzle. Drizzle over warm buns. Serve warm.

61

Recipe Title: Lemon Thyme Bread





2 cups all-purpose flour 1 T. fresh lemon zest

1 ½ tsp. baking powder ½ cup confectioner’s sugar

1/8 tsp. ground nutmeg 2 T. fresh lemon juice

¾ cup skim milk

2 T. chopped fresh lemon balm

2 T. chopped fresh thyme

½ cup softened butter

2 large eggs

Directions:

Mix flour, baking powder, and nutmeg.

Combine milk, lemon balm, and thyme in saucepan, bring to boil and remove from heat.

Cover and let stand until cool.


Beat butter until creamy. Add sugar gradually, beating constantly until light and fluffy.

Add eggs, one at a time, beating well after each.

Add flour mixture alternately with milk mixture, beginning and ending with flour.

Stir in lemon zest.

Pour into greased and floured 5 x 9 inch loaf pan.

Bake 50 minutes or until tests done. Cool in pan 10 minutes.

Combine confectioner’s sugar and lemon juice and glaze the cake when partially

cooled.

Makes 10 servings.

62

Recipe Title: Monkey Bread


Name of Person Contributing Recipe Shaunna Murtha

Name of Student at Las Juntas Tristan Murtha


1 pkg. (3.5 oz.) cook and serve

butterscotch pudding

¾ cup sugar

3 tsp. ground cinnamon

½ cup chopped pecans (optional)


3 tubes (10 oz. each) refrigerator

biscuits

Directions:

In a large bag (resealable), combine the pudding mix, sugar, cinnamon, and pecans.

Pour butter into a shallow bowl.

Cut the biscuits into quarters.

Dip several pieces into the butter, then into the bag and shake to coat. (Repeat until

all pieces are coated.)

Arrange in a greased 10-inch fluted tube pan.

Bake at 350 F. for 30 – 35 minutes or until browned.

Cool for 30 minutes before tipping upside down on the serving plate. Remove baking

pan. Enjoy!!

63

Recipe Title: Pink Peppermint Pie


Name of Person Contributing Recipe

Name of Student at Las Juntas Kira and Kayden Garza


24 chocolate wafer cookies, crushed

½ cup butter

3 cups miniature marshmallows

½ cup milk

1 cup heavy whipping cream

½ cup crushed peppermint hard candy

Red food coloring

Directions:

1. Combine cookies and melted butter or margarine. Press into 9 inch pie pan.

Bake at 350 F. for 10 minutes. Cool.

2. Put 3 cups marshmallows in a double boiler. Add milk and cook until mixture

melts and thickens. Cool in fridge for about 15 minutes.

3. In another bowl, whip the cream. Blend in the hard candy and add one drop

of red food coloring. Fold whipped cream mixture into melted and cooled

marshmallow mixture.

4. Pour into crust and chill well before serving.

64

Recipe Title: Noodle Kugel


Name of Person Contributing Recipe Mrs. Sinclair



3 eggs 2 medium cooking apples or fresh

1 ½ cups cottage cheese ripe peaches -- sliced

¾ cup sour cream (or yogurt)

8 oz. cream cheese 4 cups (raw) wide, flat egg noodles,

½ tsp. vanilla extract

boiled in salted water until just

2 tsp. cinnamon

barely tender. Drain and butter.

¼ cup honey

few dashes salt

Directions:

Beat together first 8 ingredients until smooth.

Combine everything.

Spread into well-buttered casserole.

Top with a mixture of: 1 cup bread crumbs, 2 tsp. cinnamon, ¼ cup wheat germ, and

¼ cup brown sugar.

Dot with butter.

Bake uncovered for 35 minutes at 375 F.

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Recipe Title: Mandarin Orange Cake


Name of Person Contributing Recipe Callie Lopes

Name of Student at Las Juntas Joseph Lopes


1 box yellow cake mix Frosting:

I small can Mandarin oranges, drained 1 pint whipping cream

3 eggs 1 can crushed pineapple (20 oz.)

¾ cup milk 1 small box instant vanilla pudding

1 stick of butter

Directions:

Combine cake mix, oranges, eggs, milk, and butter. Mix well.

Pour into greased and floured 8 inch cake pans.

Bake at 350 F. for 20 – 36 minutes.

Cool completely before frosting.

Frosting: Whip cream really well. Add crushed pineapple and 1 small box instant

Vanilla pudding. Frost between layers, sides, and top of cake. Refrigerate.

66

Recipe Title: Cheese Cake Squares


Name of Person Contributing Recipe Nicole Hazlett

Name of Student at Las Juntas Sara and Nathan Hazlett


2/3 cup packed brown sugar

1 cup walnuts – chopped

2 cups flour

2/3 cup butter – melted

2 pkg. 8 oz. cream cheese

2/3 cup sugar

2 eggs

2 T. lemon juice

4 T. cream or milk

2 tsp. vanilla

Directions:

Mix brown sugar, nuts, and flour in a large bowl.

Stir in butter and whip with your hands until crumbly.

Remove 1 cup of the mixture to be used later for topping.

Place remainder in a 13 x 9 inch pan and press firmly.

Bake at 350 F. for about 12 – 15 minutes.

Beat cream cheese with granulated sugar until smooth.

Beat in eggs, lemon juice, cream, and vanilla.

Pour this onto the baked crust.

Top with the reserved crumbs.

Return to 350F. oven and bake for 25 minutes.

Cool thoroughly, then cut into 2 inch squares.

Cover with plastic wrap and keep refrigerated.

Makes 32 squares.

67

Recipe Title: Creamy Banana Chocolate Pie





4 squares Baker’s semi-sweet 2 cups thawed Cool Whip whipped

Chocolate Topping, divided

2 T. cold milk

1 T. butter

1 6-0z. graham pie crust

1 medium banana – sliced

2 cups cold milk

2 pkg. (4 serving size each) Jell-O

vanilla flavored instant pudding

Directions:

Microwave chocolate, 2 T. milk, and the butter in medium microwaveable bowl on

high 1 to 1 ½ minutes or until butter is melted, stirring every 30 seconds.

Stir until chocolate is completely melted.

Spread evenly onto bottom crust.

Refrigerate 30 minutes or until chocolate is firm.

Arrange banana slices over chocolate layer.

Pour 2 cups cold milk into large bowl.

Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Let stand

for one minute.

Gently stir in 1 ½ cups of the whipped topping.

Refrigerate 4 hours or until set.

Top with remaining ½ cup whipped topping just before serving.

Store leftover pie in refrigerator.

68

Recipe Title:

Philadelphia No-Bake Cheesecake


Name of Person Contributing Recipe Gabrielle Banez

Name of Student at Las Juntas Gabrielle Banez


CRUST: FILLING:

8 sheets graham crackers, finely 1 pkg. (8 oz.) cream cheese, softened

Crushed ¼ cup packed brown sugar

1 T. packed brown sugar 1 tub (8 oz.) whipped topping

½ tsp. cinnamon

1 cup sliced fresh strawberries

4 T. margarine, melted

3 kiwi, peeled, sliced

Directions:

Heat oven to 350 F.

Mix graham crumbs, brown sugar, cinnamon, and margarine until well blended; press

onto bottom and up side of 9-inch pie plate. Bake 5 minutes, cool completely.

Beat cream cheese and brown sugar in medium bowl with mixer until well blended.

Gently stir in whipped topping; spoon into crust. Refrigerate 3 hours.

Top cheesecake with fruit before serving.

69

Recipe Title: Chocolate Covered Strawberries


Name of Person Contributing Recipe Lizarde Family

Name of Student at Las Juntas Fatima Lizarde


1 cup of chocolate that has been

mixed in the blender

5 or more strawberries

1 tray and if you want to add

chocolate chips

Directions:

First you need to wash your strawberries and dry them.

Then you get your blended chocolate. It could be any kind of chocolate you want.

Then you start dipping your strawberries into your chocolate. If you decided to use

chocolate chips, you start putting them on.

Last thing, when your chocolate covered strawberries are on your tray, you put them in

the refrigerator for 30 or 50 minutes and then…Enjoy!!

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Recipe Title: Coconut Pound Cake -- Best Ever!!


Name of Person Contributing Recipe Edna McGraw/Robin Ebding

Name of Student at Las Juntas Jenna Ebding


3 cups flour – measure before sifting

1 tsp. salt

3 cups sugar

1 ½ cups butter

6 eggs

1 cup evaporated milk

2 tsp. coconut extract

2 tsp. vanilla extract

2 ½ cups sweetened flaked coconut

Directions:

Cream butter and sugar.

Add eggs one at a time, beating well after each addition.

Sift flour with salt – twice.

Slowly stir in evaporated milk and extracts.

Slowly add flour mixture until incorporated.

Fold in coconut.

Put batter in bundt cake pan or extra large bread loaf pan.

Place in cool oven.

Turn oven to 300 F. and bake 1 ½ to 2 ¼ hours – knife will still have crumbs and

coconut when inserted into middle but not liquid-y.

Cool 2 hours and remove from pan.

71

Recipe Title: Mermaid Bay Baked Bananas


Name of Person Contributing Recipe Katy Friedman



2 cups crushed corn flakes

1 tsp. cinnamon

4 slightly green bananas – peeled and

cut in half lengthwise

2 – 3 T. honey

caramel sauce (optional)

ice cream (optional)

whipped cream (optional)

Directions:


Line a cookie sheet with foil and spray with cooking spray – set aside.

Pour corn flakes and cinnamon into a ziplock bag and seal shut. Put bag into another

ziplock bag and seal shut. Crush mixture with your hands. Set aside.

Place bananas on cookie sheet. Coat them with honey on all sides using a pastry brush.

Put banana halves in ziplock bag with corn flake mixture. Seal bag and gently shake to

coat banana with corn flakes.

Place coated banana back on cookie sheet and do the same to all banana slices.

Sprinkle remaining corn flake mixture evenly over bananas.

Bake for 10 minutes – remove from oven. Serve in a bowl with garnish of your choice -

(fresh berries, ice cream, whipped cream) and drizzle with caramel.

72

Recipe Title: Cub Scout Oatmeal Cookies


Name of Person Contributing Recipe Kelsey Hill

Name of Student at Las Juntas Aaron Hill


¾ cup shortening

1 cup firmly packed brown sugar

½ cup granulated sugar

1 egg

¼ cup water

1 tsp. vanilla

3 cups uncooked oatmeal

1 cup all-purpose flour

1 tsp. salt

½ tsp. baking soda

Directions:

Beat together shortening, sugars, egg, water, and vanilla until creamy.

Combine the remaining ingredients; add to the first mixture and mix well.

Drop by rounded teaspoonfuls onto a greased cookie sheet.

Bake at 350 F. for 12 – 15 minutes.

Yields: about 60 cookies

For variety, add chocolate chips, chopped nuts, raisins, or coconut.

73

Recipe Title: Soft-Baked White Chocolate Chip Cranberry Cookies


Name of Person Contributing Recipe Baquiran Family

Name of Student at Las Juntas Jen Baquiran


¾ cup (1.5 sticks) unsalted butter, ¾ cup white chocolate chips

Softened to room temperature ¾ cup dried cranberries

¾ cup dark brown sugar

¼ cup granulated sugar

1 large egg at room temperature

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

½ tsp. salt

Directions:

Line a greased cookie sheet with parchment paper or silpat. Set aside.

In a large bowl using a hand mixer or stand mixer with paddle attachment, cream the

butter and sugars together on medium speed until fluffy and light in color.

Mix in egg and vanilla. Scrape down the sides as needed.

On low speed, mix in flour, cornstarch, baking soda, and salt.

Stir in white chocolate chips and cranberries.

Chill dough (covered) for 30 minutes or up to 3 days.

Preheat oven to 350 F. Drop balls of dough (1.5 tablespoons each) onto cookie sheet

OR use a standard-sized cookie scoop.

Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them

longer than 9 minutes. Remove and let cool for 5-10 minutes on cookie sheet.

Transfer to cooling rack.

**Do not drop dough onto warm cookie sheets. Allow them to cool between batches.

74

Recipe Title: Easy Peanut Butter Cookies


Name of Person Contributing Recipe Laurie Raney

Name of Student at Las Juntas Alexis Raney


1 cup peanut butter

1 cup sugar or Splenda

1 egg

Directions:

Mix all ingredients.

Roll into small balls and smash down to cookie shape.

Place on greased cookie sheet.

Bake 325 F. for 10 – 15 minutes or until slightly brown.

Add sprinkle of sugar or Splenda on top if desired.

75

Recipe Title: Oatmeal Cookies


Name of Person Contributing Recipe Alicia López

Name of Student at Las Juntas Jesús López


2 c. quick cooking oats pinch of salt

½ c. all-purpose flour

1/3 c. sugar

2 eggs

½ c. butter or margarine (softened)

1/3 c. milk

Directions:

1. Preheat oven to 350º

2. Mix oats, flour, sugar, eggs, butter (or margarine), salt and milk.

3. Add Raisins

4. Drop by spoonsful onto a greased baking sheet

5. Bake until done – about 12 – 15 min.

Note: you can use nuts, chocolate chips or dried fruit in small pieces instead of raisins.

76

Recipe Title: Snickerdoodles


Name of Person Contributing Recipe Ms. H



1 ½ cups sugar ¼ cup sugar

½ cup butter or stick margarine, 2 tsp. ground cinnamon

Softened

½ cup shortening

2 large eggs

2 ¾ cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

¼ tsp. salt

Directions:

1. Heat oven to 400 F.

2. Beat 1 ½ cups sugar, the butter, shortening, and eggs in a large bowl with an

electric mixer on medium speed, or mix with a spoon. Stir in flour, cream of tartar,

baking soda, and salt.

3. Shape dough into 1 ¼ inch balls. Mix ¼ cup sugar and the cinnamon. Roll balls

in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to

wire rack.

77

Recipe Title: Chocolate Gravy and Biscuits

Type of recipe: Appetizers and Beverages Soups and Salads Vegetables and Side Dishes Main Dishes Breads and Rolls Desserts Cookies and Candy This and That -- Breakfast

Name of Person Contributing Recipe Jennifer Kirby

Name of Student at Las Juntas Logan Kirby


2 T. Hersey’s cocoa

3 T. cornstarch

¾ cup sugar

2 cups of milk

1 tsp. vanilla

1 tsp. butter

Directions:

Mix dry ingredients together.

Add milk.

Stir with wire whisk over medium heat until mixture thickens.

Add vanilla and stir in tsp. of butter.

Serve over hot biscuits.

78

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