Nathan Hale Eagle Appetite Cookbook

Family- tested recipes from Nathan Hale’s Staff and Parents

Eagle AppetiteCookbook

2012 - 2013 School Year

Principal: James Duggan Assistant Principal: Bridget Gainer

From the Kitchen of:

Ingredients: Directions:16 ounces cream cheese, at room temperature,1 cup mayonnaise,6 jalapeños, minced (if you can’t get fresh, substitute a 4-ounce can diced jalapeño peppers, drained),1 cloves garlic, minced,1½ cups shredded cheddar cheese,8 pieces of bacon, cooked and chopped up (Optional),

Topping:1 cup panko breadcrumbs,1 cup grated Parmesan cheese,4 tablespoons unsalted butter, melted

Preheat oven to 375 degrees F.

Combine the cream cheese, mayonnaise, bacon, jalapenos, garlic

and cheddar cheese in a mixing bowl. Pour the mixture into a casserole dish

or 9x13 baking dish.

Combine the panko breadcrumbs, Parmesan cheese and melted butter in

a small bowl, tossing with a fork until the mixture is evenly moistened.

Sprinkle evenly over the cream cheese mixture.

Bake in the preheated oven for 25 to 30 minutes, until the top is golden brown and the dip is bubbling. Let rest for 5

minutes before serving. Serve with your favorite tortilla chips, crackers,

vegetables, etc.

Jalapeño Popper Dip

Katie O’Nei l l

Jalapeño Popper Dip

Appetizers&

Snacks


Ingredients: Directions:


Ingredients: Directions: Whole grain tortilla (1-2

per person),low sodium lunchmeat

(2 slices per tortilla), low fat shredded cheese or

low fat cream cheese, veggies (your favorite)

Everyone should lay their tortilla on a plate and top with 1 tsp. of either shredded cheese or cream cheese

(use the back of a spoon so kids can do this too!)

Place lunchmeat on top of cheese and heat for 15 seconds if desired.

Add veggies (Don’t over� ll or it won’t roll up.)

Loosely roll the tortilla and topping into a log.

Cut into 1 ½ inch pieces and serve.

Pinwheel

Kenny Wilson + Fami ly

Pinwheel

The whole fami ly can create this healthy

snack together and everyone can make it

the way they l ike .

2 – 8 ounce cream cheese,1 tube summer sausage/ breakfast sausage, 2 cans petite diced tomatoes with green chiles

Brown sausage in pan on stove and drain grease.

Place cooked meat in crock pot with tomatoes and cream cheese.

Cook on high until melted and mixed together.

Serve in crock pot on low or warm with pretzels or Tostitos chips.

Summer Sausage Dip

Payton Ipema

We love to make this dip for parties in the summertime. Everyone loves it !

Summer Sausage Dip





8 ounces cream cheese,8 oz sour cream,1 packet of mild taco seasoning,

shredded lettuce,chopped tomato,shredded cheese,

taco chips

Stir cream cheese, sour cream and taco seasoning together.

Spread on a platter.

Top with lettuce, tomato, and cheese scoop up with taco chip

Enjoy!

Ol iv ia Jasma

Taco DipTaco Dip

1 (8 ounce) softened chive and onion cream cheese, ½ cup chopped green pepper, 1/3 cup � nely chopped pepperoni, ½ cup shredded mozzarella cheese, ½ cup shredded cheddar cheese

Heat oven to 350 in ungreased 9 inch pie pan or 1 to 1 ½ quart baking dish,

layer all ingredients in order listed.

Bake for 10 to 15 minutes or until dip is hot and cheese is melted.

Serve warm with bagel chips or crackers.

Makes 2 cups

Layer Pizza Dip

Dayna Balderamos

Our fami ly loves pizza!

Layer Pizza Dip





8 ounce package cream cheese, softened,

½ cup blue cheese or ranch salad dressing,

½ cup hot sauce, 1 large can chicken breast

in water drained, ½ cup shredded

mozzarella cheese

Mix chicken with hot sauce (less for milder taste) in a bowl, add

ranch salad dressing.

Mix in cream cheese and add shredded mozzarella.

Microwave on high, for 5 minutes or until well melted, stiring often.

Enjoy with Tostido chips or veggies.

Brianna Mentz

Buffalo Chicken DipBuffalo Chicken Dip

It is a crowd pleaser at al l the parties .

My daughters love it !

8 ounce cream cheese, ½ cup butter, ¼ tsp. vanilla, ¾ cup powdered sugar, ¾ cup mini chocolate chips, 2 TBL brown sugar, teddy grahams

Beat cream cheese and butter until light and � u� y.

Add sugars and vanilla beat until smooth.

Stir in chocolate chips.

Serve with teddy grahams.

Choco late Chip Cream Cheese Dip

Megan Maxwel l

This is a fami ly recipe that we al l make together, kids inc luded. The kids love p lacing the teddy grahams

around the cheese dip .

Choco late Chip Cream Cheese Dip





Sliced deli ham,1 package of cream cheese,

Dill pickle spears

Take a piece of ham and spread a thin layer of cream cheese on it place a

pickle on the end and roll tightly and cut into pieces.

Enjoy!

Ham Rol l Ups

The Truschlca House Ham Rol l Ups

8 ounce softened sour cream,10 ounce can of chicken breast, ¼ cup of Frank’s hot sauce, ½ cup of ranch dressing, tortilla chips

Place all ingredients in a crock pot on high until warm add more Frank’s hot

sauce if needed.

Serve with tortilla chips.

The Scapardine’s

Quick, Easy and Tasty treat to start off any occasion .

Buffalo Chicken DipBuffalo Chicken Dip




Ingredients: Directions:The Nunez-Sanchez Fami ly

Preheat the oven to 350.

Spray cookie sheet with pam or spread butter.

Cut the long french bread down the middle.

Spread the marinara sauce on the bread.

Add the half the cheese.

Add your cooed seasoned ground beef on the bread.

Again add your cheese.

Cook for 10-15 minutes until cheese is melted and your bread is nice and crispy.

Take it out and Enjoy!

Mozzarella cheese, French bread,Marinara sauce, Ground Beef, cooked

PIzza on the go

This recipe is special because it ’s quick and our boys love it . They partic ipate in cooking it and love it ! !

P Izza on the go

Mix equal amounts of listed ingredients in a large ziploc.

Kid’s Snack Mix

The Skala’s

Al ly and Lacey love to have this snack after schoo l -

it is their favorite !

Mini pretzels,Golden grahams,

Mini milk chocolate chips,Banana chips,

Gold� sh crackers

Kid’s Snack Mix

Entrees ‘





Crock-Pot Lasagna

Katie O’Nei l l LDR

1 lb. ground beef,29 ounce can of

tomato sauce,8 ounce package of

lasagna noodles-uncooked (wheat or white),

4 cups of shredded mozzarella cheese,

1 ½ cups of ricotta cheese, ½ cup of parmesan cheese

Spray the inside of the crock-pot with cooking spray

Brown the ground beef- once brown

drain and replace in pan While beef is browning- combined the

cheeses in a bowl

Stir the tomato sauce in with the ground beef

Spread ¼ of the meat sauce on the

bottom of the crock-pot Arrange 1/3 of uncooked noodles over

the sauce ( I usually break the up so they � t nicely)

Spoon 1/3 of the cheese mixture over the noodles. Spread evenly on top of

the noodles.

Repeat these layers twice. Top with remaining sauce.

Cover and cook on low for 4 hours

When � nished cooking turn to warm. Let the lasagna stand in the crock–pot with the lid o� for at least 10 minutes.

Enjoy !

Crock-Pot Lasagna

By Mama’

½ lb of spaghetti (uncooked),4 cups of small broccoli � owers,½ cup of Kraft Tuscan House Italian dressing, 1 lb of raw shrimp (peeled),2 garlic cloves in tiny pieces,1 cup of Kraft grated parmesan cheese

Cook spaghetti according to package directions without salt.

Add broccoli at about 2 minutes before spaghetti is completely cooked.

In the meantime, heat the dressing in a large pan on medium-high heat and

add shrimp and garlic.

Mix them well and heat them for about 3 or 4 minutes or until shrimp turn pink.

Drain spaghetti and broccoli and put them back in the pot you

cooked them in.

Add the shrimp and cheese and mix them all together.

This recipe is special because it is my

grandma’s specialty .

Spaghetti with ShrimpSpaghetti with Shrimp




Ingredients: Directions:Ryan Murphy

7-8 chicken tenderloins or 4 chicken breasts,

1 large jar of chunky salsa, ½ bag frozen spinach,

Favorite taco toppings,taco shells

Place chicken into bottom of crock-pot.

Pour salsa over the chicken.

Sprinkle spinach on top.

Cover and cook 8- 10 hours low.

Shred chicken ( tongs work well to pull apart).

Stir ingredients together and serve in hard or soft shell tacos.

Top with favorite taco toppings

Crock-Pot Chicken TacosCrock-Pot Chicken Tacos

“These tacos are so good that I eat 4 of them! Since its

in the crock-pot al l day, it gives my mom plenty of time

to help me with hoework and p lay with me”

- Ryan Murphy

1 tsp olive oil,4 cloves garlic, chopped,1 1/2 cups (1 medium) zucchini, shredded,1/4 cup + 2 tbsp Romano cheese (or parmesan),3 oounce part skim shredded mozzarella,salt and pepper to taste,8 thin chicken cutlets 3 ounce each,1/2 cup Italian seasoned breadcrumbs,1 juice of a lemon,1 tbsp olive oil,olive oil non-stick spray

Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°.

Lightly spray a baking dish with non-stick spray.

In a large skillet, heat oil on medium-high heat. When hot saute the

garlic 1 minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt

and pepper and saute about 3-4 minutes, stirring occasionally. Set aside

to cool. When cool, add mozzarella cheese and mix to combine.

Lay chicken cutlets down on a working surface and spread 3 tbsp of

zucchini-cheese mixture on each cutlet. Loosely roll each one and keep

seam side down.

Combine breadcrumbs and remaining 2 tbsp of Romano cheese in one bowl;

in a second bowl combine olive oil, lemon juice, and pepper.

Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks

needed). Repeat with the remaining chicken. When � nished,

lightly spraywith oil spray.

Bake 25 - 30 minutes. Serve immediately.

Chicken Rol latin i Stuffed with Zucchini and Mozzarel la

Chicken Rol latin i Stuffed with Zucchini and Mozzarel la

Jessica Skupien ICP

It is a easy dish that

gives a twist to chicken

Even peop le who don’t l ike zucchini

wi l l love this chicken!




Ingredients: Directions: Mrs. Chevz T PI

1 cup chopped broccoli tops,

½ cup cubed carrots,2 cups chopped cooked chicken,

½ cup chopped celery,¼ cup chopped onions,

2 TBL butter,3 TBL � our,

1 cup evaporated milk or half & half ,

2 cups chicken broth, 1 cup parmesan cheese,Pilsbury country biscuits

Preheat oven to 400.

Lightly steam the broccoli and carrots for 10 minutes; set aside.

In a large skillet over medium-high heat, sauté the onions and celery in

margarine, about 5 minutes; stir in the � our.

Gradually add the chicken broth and evaporated milk or half & half.

Add the remaining ingredients, except the parmesan and biscuits, and bring to

a boil.

Pour the � lling into a greased 2-quart casserole dish and place the biscuits on

top.

Sprinkle with parmesan cheese and back 20 minutes or until the tops of the

biscuits are golden brown.

Chicken Pot Pie

This recipe is from a B&B cookbook from I l l ino is so it is

a real home cooked meal ! Easy to make and del ic ious .

Chicken Pot Pie

2 chipotle peppers, 2 cans of half-cream (4 ounce), 2 pounds of chicken tenders, ½ stick of butter or 4 TBL

Saute chicken in butter and season with salt and seasoning of choice.

Blend chipotle peppers with half-cream in the blender.

Add blended sauce to the sauted chicken.

Bring to boil.

Complete the meal with a side of salad, beans, and tortillas.

Chipot le Chicken

Javier Ramirez

Chipot le Chicken

My mother in- law taught it to me.




Ingredients: Directions: Dylan Murphy

1 package of Lipton recipe secrets onion soup mix,

2 pounds lean ground beef, 1 ½ cup fresh bread crumbs,

2 eggs, ¾ cup water,

2/3 cup barbecue sauce


In a large bowl, combine all ingredients except 1/3 cup barbecue sauce.

In 13x9 inch baking or roasting pan, shape beef mixture into loaf.

Top with reserved barbecue sauce.

Bake, uncovered 1 hour or until done.

Let stand 10 minutes before serving.

Barbecued Meatloaf

“ I ’ve had other meatloafs and they are nasty. My mom

makes the best meatloaf ever. Especial ly when she

makes it with homemade mashed potatoes,

it ’s de l ic ious ! ” -Dylan Murphy

Barbecued Meatloaf

2 lbs. 85% ground meat, 1 lb. ground pork, 1 ½ tsp. salt, ½ tsp. black pepper, 2 ¼ cups unseasoned bread crumbs, 3 eggs, ½ cup diced onions,2 TBL Parmesan cheese, 1 ½ TBL Parsley, (optional) ½ cup diced green pepper.

Put all ingredients in a large glass bowl.

Blend well for several minutes with your hands (optional: use non latex gloves)

press into a loaf pan.

Cook 1 ½ hours at 350 degrees.

Serve 6-8 people

Meatloaf

Rachel Skupien ICP

This is a fami ly recipe from the 1940’s . We have sampled meatloaf from many restaurants and

other kitchens . This is by far the best meatloaf ever.

Meatloaf




Ingredients: Directions: Kait lyn Mentz

4 boneless skinless chicken breast,

1 can of Campbell’s cheddar cheese soup,

1 cup milk, 1 ½ cups Ritz crackers

(1 sleeve), 4 TBL of melted butter,

8 ounce frozen broccoli, 4 ounce shredded

cheddar cheese, ½ tsp. salt & ½ tsp. pepper

Preheat oven to 350. Make can soup according to package

instructions. ( 1 can of soup, 1 can of milk)

Place chicken in 9x13 baking pan.

Season with salt and pepper.

Pour ¾ soup mixture over chicken.

Add broccoli to chicken.

Melt butter and mix with Ritz crackers, creating a crumb.

Sprinkle cracker mix over broccoli.

Add remaining soup mixture and bake for 45 minutes or until chicken is done.

When chicken is done take out and sprinkle with shredded cheese.

*Can be served with a side of rice.

Enjoy!

My gir ls love it and it gets me to sneak in a veggie

that taste great.

Brocco l i Cheddar ChickenBrocco l i Cheddar Chicken

1 ½ pounds of ground chuck, 1 can of dark kidney beans, 1 can of tomato sauce, 1 can of stewed tomatoes, ¼ cup chopped celery, ¼ cup chopped onion, 1 packet of chili seasoning

First prepare beef in pan and drain grease.

Next add tomato sauce, stewed tomatoes, and drained

kidney beans.

Add packet of seasoning and touch of garlic powder to pan.

Chop celery and onion add to chili.

Let simmer in pan for 10 -15 minutes.

*Top with cheese or crackers for taste!

Enjoy!

World’s Best Chi l i

Grace Guido and Fami ly

Homemade fami ly favorite ! Keeps al l tummies warm on a co ld day.

World’s Best Chi l i


Ingredients: Directions:Rhonda

4 cans of chicken broth, 5-6 carrots, chopped, 5-6 celery, chopped, water, 4 (10 ounce) cans cream of chicken soup, 2 (10 ounce) cans of cream of celery, box of bisquick, cleaned whole chicken,1 cup rice

Seasoning: 1 TBL garlic powder,1 tsp. pepper, salt to taste, 1 TBL onion powder

In a large pot add chicken, add 4 cans of chicken broth, add water to pot to make sure water is well over chicken.

Bring to boil, let cook about 1 ½ - 2 hours.

Pour chicken out let cool, then pull all meat o� bone.

Put meat back in pot with the juice you cooked it in.

Add seasons, carrots, celery, rice, cream of chicken and celery soups.

I usually let it slow cook all day.

Prepare dumpling as stated on box.

Bring soup to boil then add dumplings by the spoonful in boiling mix put lid on, cook for ten minutes and serve.

Chicken and Dumpl ings

My mother passed a year ago and it was always my

birthday dinner . I sti l l make it .

Chicken and Dumpl ings

Soups&

Salads




Ingredients: Directions: The Giusetti Fami ly

3 cups fat free milk,1 cup – 10 ¾ oz condensed

cream of potato soup,2 cups frozen southern-style

hash browns,1 cup kraft 2% milk

shredded reduced fat sharp cheddar cheese ,

2 slice oscar mayer bacon, crisply cooked, drained and

crumbled ,¼ cup thinly sliced green

onions

Mix milk and soup in large saucepan, stir in hash browns.

Bring to boil on high heat, stirring occasionally. Reduce heat to

medium-low; simmer 10 mins, stirring frequently.

Ladle into 6 soup bowls.

Top evenly with cheese, bacon and onions.

Serve with a crusty whole grain roll or bread.

Bacon, Cheese and Potato Chowder

It is easy to make, My grandmother made this soup .

Bacon, Cheese and Potato Chowder

3 ½ cups chicken broth,pepper – generous dash,1 carrot, sliced ,1 stalk celery, sliced,½ cup uncooked egg noodles,1 cup cubed cooked chicken

Mix broth, pepper, carrot and celery in saucepan.

Heat to a boil.

Stir in noodles and chicken.

Cook over medium heat 10 mins. or until noodles are done.

Serves 4.

Sensational Chicken Noodle Soup

The Skala’s

This is a real ly quick and easy soup to put together and taste great!

Sensational Chicken Noodle Soup




Ingredients: Directions: Dina Dombroski

1 head romaine lettuce,6 green onions,

1 package of crushed ramen noddles,

1 package of sliced almonds,

½ stick butter

Dressing:½ cup oil,

1/3 cup vinegar,½ cup sugar,

2 tsp. soy sauce

Cut romaine lettuce and green onions and toss.

Sauté in skillet the ramen noodles, sliced almonds and butter.

Put on salad greens warm and toss.

Combine oil, vinegar, soy sauce and sugar in an air-tight container.

Shake to mix.

Pour over salad and toss when ready to serve!

I t is a fan favorite ! You can add extra ingredients l ike

mandarin orange segments, dried cranberries or change

the lettuce to baby spinach to add variety.

Ramen Noodle SaladRamen Noodle Salad

In a large saucepan combine cauli� ower broth and bouillon bring to

a boil cook for 20 minutes.

Stir in cream milk and the rest of the ingredients.

Cover and cook for 3 hours.

Cream of Caul if lower Soup

Anonymous

Very healthy soup for co ld day or any day.

1 large head cauli� ower broken in � orets, 2 cups chicken broth, 2 TBL chicken bouillon granules, 2 cups half and half, 2 cups milk, ½ cup medium carrots, shredded, 2 bay leaves, ¼ tsp garlic powder, ½ cup mashed potato � akes, 2 cups (8 ounces) shredded cheddar cheese, paprika

Cream of Caul if lower Soup




Ingredients: Directions:David Burgos’ Grandma

4 corns on the cob,3 cups of milk,

3 cups of chicken broth,2 TBL of � our,

1 small diced onion,1 TBL of butter,

Salt and pepper

Remove the kernel from the cob and put them in a blender.

In a frying pan, sauté onion in butter until soft and transparent.

Add � our and stir until color is golden.

Add the strained and grounded kernels.

Keep stirring while adding milk and chicken broth until mix boils.

Let it boil for 15 minutes on low heat.

Add salt and pepper to taste.

This recipe is special because my Grandma makes it

and I l ike corn.

Corn SoupCorn Soup

Put lettuce and spinach in a salad bowl.

Add tomato, carrot, cucumber, black and green olives, apple, chicken, radishes, and celery.

Mix them well. Add onion cut in slices.

Add cheese on top.

Favorite Salad

Angel ica B.

It is made with several vegetables which are nutritious and healthy.

1 bag of lettuce,1 small cucumber (peeled and chopped),1 carrot (shredded),1 large tomato (diced),1 stalk of celery (diced),1 small cauli� ower (chopped),2 radishes (diced),½ cup of black olives,½ cup of green olives,1 small red onion,1 apple (diced with the peel),Spinach leaves,2 cups of chicken in pieces,1 cup of cheddar cheese (shredded)

Favorite Salad

Desserts



Choco late Carmel Brownies

Jamie Berry ( 1st grade)

1 cup (2 sticks) of butter,12 ounces (1 bag) Ghirardelli semisweetchocolate chips,1 ½ cups sugar,4 large eggs,1 tablespoon vanilla extract,1 ¼ cups all-purpose � our,½ teaspoon salt,1 ½ cups pecans, coarsely chopped (optional),1 ½ cup Ghirardelli semisweet chocolate chips,

For the caramel � lling:14 ounces (1 bag) caramel candies, unwrapped,¼ cup heavy cream

Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or

cooking spray. In a large, microwave-safe bowl,

combine the chopped chocolate and butter.

Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth,

stirring in between intervals.

Whisk in the sugar, eggs and vanilla until incorporated.

Stir in the � our and salt just until combined.

Spread about half of the brownie batter in the bottom of the prepared

pan in an even layer.

Bake for 18 minutes. Remove from the oven (keep the oven on!) and let

the brownies cool for 20 minutes.

Choco late Carmel Brownies

Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat.

Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside.

To make the caramel � lling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50%

power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily

(make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are

melted and combined. Stir in half of the pecans to the caramel mixture.

Immediately spread the caramel mixture over the bottom brownie layer.

Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer

(spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel).

Sprinkle the chocolate chips and the remaining pecans on top of the � nal brownie layer. Bake for 20 minutes. Transfer to a wire rack

and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and

refrigerated for an hour or two.Lift the brownies from the pan using the edges of the foil.

–Remove the foil and cut the brownies into individual squares. Store in an airtight container.





Homemade Pecan PIe

The Cain Fami ly

1 cup brown sugar ,½ cup sugar,

1 tablespoon � our ,2 eggs,

1 teaspoon vanilla,½ cup melted butter,2 tablespoons milk ,

1 cup pecans,1 pie crust

Mix sugars and � ours in bowl.

Beat in eggs, milk, butter, and vanilla.

Fold in pecans and pour into pie crust.

Bake at 375 for 40-50 minutes depending on your oven.

Homemade Pecan PIe

My husband loves this p ie ! His grandmother used to make it

al l the time. I final ly got this recipe and now it is my turn to

keep the tradition going. He doesn’t l ike the store bought ones .

O l ga Arzate

Rice Pudding

Bring to boil water, milk, rice, cinnamon stick, lime peel, and salt.

Let it boil in low and add sugar.

Stir slowly so sugar doesn’t stick to the bottom, but don’t let rice

become lumpy.

Let it boil until rice is tender and most of the liquid has evaporated.

Add the raisins and vanilla.

Let it boil for about 5 more minutes.

Remove from heat and let it cool down.

Before serving, remove the lime peel and the cinnamon stick.

Serve individual portions and sprinkle with cinnamon powder.

1 ½ cups of rice,2 cups of water,2 cups of milk,1 cinnamon stick,1 lime or orange peel,¼ tsp salt,1 cup of sugar,¼ cup of raisins,2 tsp of vanilla,Cinnamon powder

This recipe is special because arroz con leche (r ice pudding) is

a traditional Mexican dessert, and it is healthy.

R ice Pudding




Ingredients: Directions: Amaya Carpenter

3 sticks of butter, 1 – 8 ounces cream cheese,

3 cups sugar, 6 eggs,

3 cups � our ,1 tsp vanilla,

1 tsp almond extract


Soften 3 sticks of butter.

Mix all ingredients into mixing bowl beat on low for 10 minutes until

batter is creamy and smooth.

Lightly � our and butter bundt shape cake pan.

Pour batter into cake pan.

Bake for 1 hour.

Cream Cheese Poundcake

Passed down from generation to generation .

Cream Cheese Poundcake

Makenna Murphy

S’mores Dip

Combine chocolate chips and sweetened condensed milk into a

microwave safe bowl.

Mix together until all of the chocolate chips are coated.

Microwave mixture for about 1 minute.

Remove from microwave and stir quickly.

Fold in marshmallow � u� into your chocolate mixture.

Serve with graham crackers, Nilla wafers.

“ It is my favorite thing to eat at birthday parties , besides

the cake of course !” – Makenna Murphy

1 – 13 ounce jar of marshmallow � u� ,1 -14 ounce can of sweetened condensed milk,1 ½ cups of milk chocolate chips

S’mores Dip




Ingredients: Directions: Dina Dombroski

1 package of Oreos, 1 8-ounced cream cheese,

2 packages of almond bark (one chocolate, one white).

Crush Oreos with wooden spoon or food processor.

Mix in cream cheese with hands.

Form mixture into balls.

Place on waxpaper on a cookie sheetPlace in fridge for an hour.

Melt 1 bar of almond bark in microwave.

Dip Oreo balls into almond bark and place on cookie sheet.

Melt 4-5 squares of the other almond bark to drizzle over balls.

Refrigerate about 1 hour before serving.

Kids and adults can’t get enough of these fun “pop in your

mouth” treats . Del ic ious !

Oreo Bal lsOreo Bal ls

Sue Gracie

Miss iss ipp ie Mud Cake

Place pecans in a single layer on a baking sheet.

Bake at 350 for 8 to 10 minutes until toasted.

Microwave 1 cup butter and semisweet chocolate in large microwave-safe bowl at high

1 minute or until melted and smooth, stirring every 30 seconds, whisk sugar and next 5 ingredients into chocolate

mixture. Pour batter into a greased 15x10x1

inch jellyroll pan. Bake at 350 for 20 minutes.

Remove from oven, and sprinkle evenly with miniature marshmallows; bake

8 to 10 more minutes or until golden brown.

Drizzle warm cake with chocolate frosting.

Than sprinkle evenly with toasted pecans.

Chocolate frosting:Stir together � rst 3 ingredients in a

medium saucepan over medium heat until butter is melted.

Cook stirring constantly, 2 minutes or until slightly thickened; remove from

heat beat in powered sugar and vanilla at medium – high speed with an

electric mixer until smooth.

1 cup chopped pecans, 1 cup butter, 1 (4 ounce) semisweet chocolate baking bar (chopped), 2 cups sugar, 1 ½ cups all- purpose � our, ½ cup unsweetened cocoa, 4 large eggs, 1 tsp vanilla extract, ¾ tsp. salt, 1 (10.5 ounce) bag miniature marshmallows

Mississ ipp ie Mud Cake




Ingredients: Directions:1 tsp of vanilla,

6 yolks,1 can of evaporated milk,1 can of condensed milk,

2 TBL of sugar,1 round cake pan

Put sugar in the cake pan in low heat until sugar turns brown.

Then, mix the rest of the ingredients in a blender.

Add this mix to the pan with brown sugar and cover with aluminum foil.

Place the pan in a water bath* for one hour.

Next, put the pan in the refrigerator for about 30 minutes.

*Place the � an inside a larger pan, and place in the oven. Fill the larger pan with boiling water until the � an mold is resting in water half way up

its side

i t is easy to make, and I l ike it .

Caramel Custard (Flan)

Anonymous


Esther

Apple Salad

Wash, peel, and dice apples.

Put them in the glass container.

Add sour cream, sugar, and about ¾ cup of pecans.

Mix them all together.

Put the rest of the pecans on top of the salad.

Let it stand for a while, and it’s ready to eat.

6 yellow apples,1 small sour cream ,1 cup pecans in pieces,½ cup of sugar,1 glass container

My fami ly loves it , and it ’s very good.

App le Salad




Ingredients: Directions: Asael P lascencia’s T ia Lupita

Crepes: 4 eggs,

2 cups of milk,2 cups of � our,½ butter stick,

½ tsp salt,1 tsp of sugar,

Cream:2 (8 ounce cream cheese

bars (at room temperature),1 - 14 ounce can

of condensed milk

Fruit:Seasonal fruit: strawberries,

peach, banana, pineapple, or canned fruit. It’s your

choice.Strawberry jellyWhipped cream

Crepes: Mix all the ingredients together, in any order you wish, by

hand or with a mixer until lumps disappear.

Cream: Mix cream cheese and condensed milk homogenously.

In a previously heated nonstick frying pan, put the amount of crepes mix that makes a thin cover on the pan

surface, once the thin layer has many bubbles, � ip it over.

When is fully cooked, add some cream, fruit and jelly; and make a roll.

Put whipped cream on top.

This recipe is special because carries on our father’s

wish of having a monthly gathering, al l of our

brothers and sisters and their fami l ies , for dinner . This

is the recipe that I ’m always asked to make when we

meet in my house .

Crepes with Fruit and Cream Crepes with Fruit and Cream

Olga Arzate


Preheat oven to 350 degrees.

Put caramel in a glass mold.

Mix all the ingredients in a blender.

Next, pour the mix into the mold with caramel.

Cover the mold with aluminum foil.

Put in a water-bath* for 45 minutes.

When time is up, get the mold out, and put it in the refrigerator for 1 hour.

This recipe is special because we all love it.

*Place the � an inside a larger pan, and

place in the oven. Fill the larger pan with boiling water until the � an mold is

resting in water half-way up its side.

1 can of condensed milk,1 can of evaporated milk,4 eggs,1 tsp. of vanilla,½ cup of caramel


we al l love it .

Vegetables&

Sides





Hawaiian Pasta Salad

Kels ie Marquez

1 box rainbow rotatini, 1 bundle green onion,

1 can black olives, 1 head broccoli,

2 tomatoes, 1 bottle Catalina

Italian dressing

Mix everything together after you diced them all up.

Then add as much dressing as you like.

I t has several veggies !

Hawaiian Pasta SaladBrocco l i Cassero le

Anonymous

2 pkg. frozen chopped broccoli,1 egg,½ cup mayonnaise,1 can cream of mushroom soup,1 cup shredded cheddar cheese,1 med. onion � nely chopped,1 cup herb stu� ng mix,1 stick melted margarine

Cook broccoli ½ the time indicated on package.

Drain.

Mix beaten egg, mayo, soup, onion, and cheese together in large bowl.

Add drained broccoli and mix.

Pour into greased 2 quart casserole dish.

Cover the top with the stu� ng mix that has been pre-mixed with the

stick of melted margarine.

Bake in 350 degree oven for approx. 30 minutes.

I t has a lot of great veggies and it is fu l l of flavor !

Even my Grandpa who does not l ike brocco l i loves

this cassero le ! !

Brocco l i Cassero le





Spiced Waldorf Salad

2 cups coarsely chopped apples, about

2 medium apples,1 1/4 cups chopped celery,

1/2 cup coarselychopped walnuts,

1/3 cup mayonnaise,2 teaspoons sugar,

dash allspice,1 teaspoon lemon juice

To make Waldorf salad, place chopped apple, celery and walnuts

in a bowl.

Combine mayonnaise, sugar,allspice and lemon juice.

Toss mayonnaise mixture with apple mixture.

Serve Waldorf salad over salad greens if desired.

Waldorf salad serves 4 to 6.

Spiced Waldorf Salad

AnonymousMada Natan

Russian/Po l ish Pickled Mushrooms

In a small saucepan combine all ingredients except the mushroom.

Bring to a boil over medium heat for 3 minutes.

Add mushroom and stir for 1 minute.

Chill for several hours.

Serve cold.

Our fami ly loves it !

¼ cup dry white vinegar, ¼ cup red wine vinegar,3 TBL water, 2 tsp. olive oil, 2 large garlic cloves crushed, 1 tsp. sugar, ½ tsp. dried basil, ½ tsp. dried thyme, ¼ tsp. salt and pepper, 12 ounce mushroom cut into quarters

Russian/Po l ish Pickled Mushrooms




Ingredients: Directions:Rachel Skupien ICP

Cook creamettes according to directions.

Drain out water.

Melt the butter, add � our and stir constantly for 2 minutes.

Put in the milk, salt and pepper.

Keep stirring until it is smooth and thick.

Use an 11 by 7 pan and put it in layers.

Creamettes, cheese - creamettes, cheese etc...

Make sure to end up with cheese on top.

Put in 350 degree oven and cook for 25-30 minutes.

2 cups Creamettes (elbow noodles),1 cup grated cheddar cheese,2 tablespoon � our,1 teaspoon salt,1/4 teaspoon black pepper,1/2 cup butter,1 1/2 cup milk

Grams and Nano’s Macaroni and CheeseGrams and Nano’s Macaroni and Cheese

I love this recipe because it reminds me of my parents and it is good o ld-fashioned comfort food!

In medium heat, fry rice by itself until is golden.

Blend tomato and onion in a blender with a cup of water.

Add the blended tomato sauce to the rice and tomato bouillon.

Add another cup of water and salt if needed.

Let it boil for about 10 minutes or until rice is tender.

Simple Rice

Maria Avi la

This recipe is special because my “mami” makes it .

2 TBL of oil,2 cups of rice,

1 medium tomato,¼ of an onion,

1 TBL of tomato bouillon (Consomate or Knorr

tomato powder) or a cube,Salt to taste

Simple Rice

Cookies,Bars

&Confections




Ingredients: Directions:Mrs. Humpf LDR

1 cup butter softened,½ cup powdered sugar,

2 cups � our,¼ teaspoon salt,

1 teaspoon vanilla,1 cup chopped pecans,

Cream butter and sugar, add remaining ingredients and mix

well, shape dough into small crescent shapes.

Bake 15 min. at 325 degrees.

Sift powdered sugar on cooling cookies

Crescent Cookies Crescent Cookies

Ms. Bai ley ICP

Pral ine Crumb Caramel Cheesecake Bars

1 pouch of sugar cookie mix,½ cup of cold butter or margarine,½ cup of chopped pecans,½ cup of to� ee bits,2 packages of cream cheese softened,½ cup of sugar,2 TBL of all purpose � our,½ cup of caramel topping ,1 tsp. of vanilla ,1 egg

Heat oven to 350 degrees. Spray bottom and sides of 13x9-inch

pan with cooking spray. Place cookie mix in bowl; mix in

butter using blender or fork until mixture is crumbly.

Save 1 1/2 cups mixture for topping. Press remaining mixture

in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, � our, 1/4 cup of the

caramel topping, vanilla and egg with mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked cookie base.

Sprinkle with reserved crumb topping, pecans and to� ee bits.

Bake 35 to 40 minutes or until light golden brown.

Cool 30 minutes. Refrigerate about 2 hours or until

chilled. Drizzle with remaining 1/4 cup caramel topping.

For bars, cut into 9 rows by 4 rows. Store covered in refrigerator

Pral ine Crumb Caramel Cheesecake Bars

My mom has been making these since I was l itt le ,

it has always reminded me of the ho l idays!




Ingredients: Directions:Mary and Hal ie Kinder

Crust: 2 cups � our, ½ cup powdered sugar, 1 cup margerine

Filling: 4 eggs, slightly beaten, 2 cups granulated sugar, 6 TBL lemon juice, 4 TBL � our, ½ tsp. baking powder

Cut � our and margerine with 2 knives until almost � ne.

Press it in a 9 x 13 pan, coming up on the sides of pan about 1 ½ inches.

Bake at 350 for 25 minutes.

Slightly beat eggs and add 2 cups of granulated sugar and 6 TBL of lemon

juice.

Then mix well. Fold in 4 TBL � our and ½ tsp. baking powder.

Pour over crust and bake again for 25 minutes.

When completely cooled, sprinkle with powdered sugar

*Don’t over do it. Thin layer only.

Lemon Sl ices

This recipe is special because no one makes these l ike my mom!

Lemon Sl ices

Jessica Skupien ICP

Banana Nut Oatmeal Cookies

1 cup all purpose � our,1 tsp baking powder,1/2 tsp baking soda,

1/2 tsp salt,1/2 tsp ground cinnamon,

2 tbsp unsalted butter, room temperature,

1/2 cup sugar,1/2 cup unpacked

brown sugar,1 large egg,

1/4 cup mashed ripe banana,

1/2 tsp vanilla extract,2 cups quick oats,

3/4 cup chopped walnuts

Preheat oven to 350°; line two baking sheets with parchment paper.

In a medium bowl, whisk together � our, baking powder, baking soda, salt and

cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on

medium speed.

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the � our mixture and the oats until just combined and no streaks of � our remain; stir in the

chopped walnuts.

Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies

become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to

cool completely.

Makes about 30 cookies.

Banana Nut Oatmeal Cookies

I love this recipe because it taste awesome and

it is healthy !




Ingredients: Directions:Ms. Carmody ( 1st grade)

Oatmeal Choco late Chip Cookies

2 Sticks of butter,3/4 cup packed

brown sugar,1/2 cup granulated sugar,

2 eggs,1 teaspoon vanilla,

1 ½ all-purpose � our,½ teaspoon salt,

3 cups old fashioned oats (Quaker Oats),

1 cup chocolate chips (add more to your liking)

Heat oven to 350 degrees. Beat butter and sugar in a bowl until creamy.

Add eggs and vanilla; beat well.

Add combined � our, baking soda, and salt; mix well.

Add oats and chocolate chips; mix well

Drop tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes; remove and cool;

store in tight container. (makes about 4 dozen)

Oatmeal Choco late Chip Cookies

My mom used to make these when I was l itt le and they are one of my favorite cookies to eat !

Mrs . Larsen (Art Teacher)Choco late Chip Chewy Granola Bars

2 ½ cups quick rolled oats, ½ cup rice krispies, ¼ cup coconut, ½ cup chocolate chips, ½ cup brown sugar, ½ tsp. salt, ½ cup softened butter, ¼ cup honey, ½ tsp. vanilla

Add all of the ingredients and mix together until combined.

Press into a square 9 x 13 pan.

Bake at 350 for 18-20 minutes.

Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars.

For White chocolate/ cranberry Add ½ cup dried cranberries,

½ cup white morsels and ½ tsp of cinnamon.

Choco late Chip Chewy Granola Bars

Nathan HalePrimary and Intermediate

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Date post:	11-Mar-2016
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Nathan Hale Eagle Appetite Cookbook

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