Lemon Raspberry Muffins

by: The Vonnegut FamilyShea learned to make these on her own during out time at home! Muffins are best when served warm with butter!Source: 100 Days of Real Food websiteIngredients1 1/2 cups flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon lemon zest1 stick softened butter1 egg1/2 cup pure maple syrup 1/2 cup milk1 teaspoon pure vanilla extract1 cup frozen raspberriesRecipe StepsPreheat oven to 350F. Spray or line muffin pan.In small bowl, whisk together the flour, baking soda, salt, and lemon zest.In a large bowl, use an electric whisk (or beat) cream the butter until smooth.Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary. Carefully fold in the raspberries until well combined.Add batter evenly to muffin cups. READ MORE

Gluten Free Red Velvet Cupcakes

by: Ms. Hull (4th Grade Teacher) My son only likes cupcakes with chocolate frosting, so we make these half and half- half of the cupcakes get cream cheese frosting and the other half get chocolate frosting. Delicious either way! Source: This recipe is our family’s version of a recipe we found in the “America’s Test Kitchen: How Can it Be Gluten Free” cookbook. We tweaked a few things to make it work for us. Hope you enjoy! Ingredients1.5 cups King Arthur Gluten Free Measure for Measure Flour 1/4 cup unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon salt1/8 teaspoon baking soda1 1/4 cups sugar2/3 cup sour cream6 TBS vegetable oil2 large eggs1 TBS red food coloring1.5 teaspoons vanillaRecipe Steps Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners. Whisk flour, cocoa, baking powder, salt, and baking soda READ MORE

Broccoli Quiche

by: Mrs. Ross (Team Specialist) I started making this recipe when it was the end of the week and my groceries were getting low. I had plenty of eggs and cooked broccoli. I decided to try and make a quiche. My family loved it. I have been making it for about 3 years now. Source: I made this recipe up on my own. It is fun to adjust the recipe. Sometimes I add onions or baked ham. Ingredients2 cups cooked broccoli (chopped into small pieces)8-12 eggs1/4 cup milksalt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)Recipe Steps Beat eggs, milk and salt and pepper for 2 minutes. Add remaining cooled ingredients and mix well. Put in a buttered round baking plate. Cook at 375 degrees for 35-45 minutes

Spinach-Cheese Squares

by: Nurse CarrieThis recipe has made my kids’ school cookbook rounds numerous times. In my humble observations they appear to be the most popular appetizer at potlucks and guests constantly ask for the recipe. The best part is they come out delicious no matter who makes them, even by those who don’t consider themselves good cooks!  Source: My mom, Carolyn Ford, better known as “Mimi.”Ingredients4 TBSP butter 3 eggs1 cup flour1 cup milk1 tsp salt1 tsp baking powder1/8 tsp pepper1/4 tsp garlic powder1 & 3/4 sticks of Cracker Barrel cheddar cheese2 pkg of frozen chopped spinach defrosted and squeezed of excess water2 tsp Worcestershire Sauce2 TBSP of finely chopped onionRecipe StepsPreheat oven to 350 degrees.Place butter in 13″ X 9” pan and place in oven to melt.Meanwhile, beat 3 eggs in a bowl; mix in the flour and milk.Add the READ MORE

Flourless Chocolate Chip Banana Bread: Quarantine Edition

by: Ms. Cipolla (Second Grade Teacher) During this period of quarantine, flour was hard to come by, and we had a lot of ripe bananas to use up! We decided to try out a few new recipes for flour-less banana bread, and this one was our favorite. Although the original recipe calls for nut/seed butter, and coconut palm sugar, we swapped in regular butter and sugar as that was what we had on hand. We also did not have baking soda, but did have baking powder, so if you also have the same predicament: modify the recipe by adding 2 tsp of baking powder (and no baking soda) for the same delicious creation!   Source: Amanda from Running With Spoons (https://www.runningwithspoons.com/flourless-chocolate-chip-banana-bread/) IngredientsBananas (2, ripe, mashed)2 large eggs1/4 cup butter1 tsp vanilla3/4 cup oats1/4 cup sugar1/4 tsp sea salt1/2 tsp cinnamon1 READ MORE

Buffalo Cauliflower

by: Mr. Solof (Kindergarten Teacher)I love spicy food! This is a fairly quick and easy recipe that works for a snack, appetizer or meal!  Source: I found the recipe online but haven’t made it the same way twice. The best part is you don’t have to be too particular with it, my only guideline is that it’s better to overcook them than undercook them!IngredientsHead of CauliflowerBuffalo SauceBlue Cheese or Ranch optionalRecipe StepsPreheat oven to 400 degrees FRinse and dry cauliflowerChop cauliflower into bite sized piecesToss cauliflower in a bowl with your favorite buffalo sauceSpread cauliflower bites onto a baking sheetBake in oven for at least 30 minutes. I often let them go longer and broil them for a few minutes at the end because I like them crispy!Remove, let cool, and enjoy!

Blueberry Pie

by: Ms. Bonelli (Speech-Language Pathologist)This recipe is special to me because blueberry pie was my grandmother’s favorite type of pie. Though this is not my grandmother’s recipe, it is very similar to the one she made. It is also the very first pie recipe I made on my ongoing journey to become a pie expert.   Source: Art of the Pie by Kate McDermottIngredientsDOUBLE CRUST PIE DOUGH:2 1/2 cups all-purpose flour, unbleached1/2 teaspoon salt14 tablespoons salted or unsalted butter, cut into tablespoon size pieces1/2 cup ice water + 1-2 tablespoons more as neededFILLING:5-6 cups (about 1 3/4 pounds), blueberries, fresh or unthawed frozen3/4 sugarA pinch of nutmeg1/3 teaspoon salt1 teaspoon freshly squeezed lemon juice1/3 cup flour2 tablespoons cornstarch or quick-cooking tapioca1 recipe double crust pie dough (see above ingredients)1/2 tablespoon butter1 tablespoon sugar, for sprinkling on top of the pieEGG WASH:1 READ MORE

Three-Ingredient Peanut Butter Cookies

by: Mr. Hernandez (3rd Grade Teacher)Our family needs to eat gluten-free because of an allergy. This is a fun, gluten-free cookie recipe that makes it easy for kids to help!  Source: New York TimesIngredients1 cup peanut butter1 cup/200 grams granulated sugar1 large eggRecipe StepsIn a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg.Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray.Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie. Bake at 350 degrees until set around the edges, 10 to 15 minutes.Makes about 18 cookies.Note: This recipe works best with traditional, not natural, peanut butter. If using a natural-style peanut butter, stir it well before proceeding with the recipe.)Variation: add a 1/2 cup of READ MORE

Blueberry French Toast Bake

by: Mr. Owen (Physical Education Teacher) This has become our traditional Christmas morning breakfast in the Owen household. We eat it (along with any breakfast food) with pure maple syrup. My grandfather was a maple syrup producer at my home in New Hampshire, so nothing but the real stuff in our house!   Source: Family recipe IngredientsFrench/Italian Bread – 1 LoafEggs – 1 DozenMilk – 1 CupCream – 1 CupSugar – 1/2 Cup (I only use a half cup since we use maple syrup on top, if you don’t you could add more if desired)Blueberries – 1 poundVanilla Extract – 1/2 TablespoonGround Cinnamon – I don’t measure – just give a few good dashesGround Nutmeg – I don’t measure – just give a few good dashesRecipe Steps Preheat oven to 350 degrees. Whisk together eggs, milk, cream, sugar, and vanilla. Cut READ MORE

Macaroni Salad

by: Miss Sampieri (1st grade teacher) Every year growing up, my family would have a backyard party at the end of summer. This macaroni salad was always a staple and the first food to go. This recipe was written down for me once I was old enough to make it on my own, which is why the seasonings don’t have exact measurements. It’s a fun way to learn what a dish needs in order to taste amazing!  Source: Family recipe Ingredients1 box (lb) elbow pasta (or similar)1 carrot, peeled and grated1/2 small white onion, diced1 cucumber, peeled and chopped1 can pitted and sliced black olives1 cup mayonnaise 3 tablespoons white vinegar2 teaspoons lemon juice2 teaspoons sugargarlic powder (to taste)onion powder (to taste)black pepper (to taste)salt (to taste)Recipe Steps Cook pasta al dente according to box instructions. Drain and rinse with READ MORE

Cinnamon Roll Bread

by: Ms. Paulsen (Behavior therapist) This is a recipe that my family just recently tried for the first time. My sister and I made it together and it was delicious! I hope you enjoy it as much as we did! Source: A friend of my mom’s gave us this recipe. IngredientsBREAD:2 cups all-purpose flour1 tbsp baking powder1/2 tsp salt1/2 cup sugar1 egg (room temperature)1 cup milk2 tsp vanilla extract1/3 cup plain greek yogurt or sour cream SWIRL:1/3 cup sugar2 tsp cinnamon2 tbsp butter (melted and cooled slightly) or water GLAZE:1/2 cup powdered sugar2-3 tsp cream or milk (as needed for consistency)Recipe Steps Preheat oven to 350 degrees. Butter or spray a loaf pan. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside. In a large bowl, whisk together the egg, milk, vanilla, and yogurt READ MORE

Easy Carrot Cake Trifle

by: Ms. Harold (Interim Principal) Discovered it while vacationing in California. Since then its been a family favorite. Source: A friend made it or us. Do not know the origin. IngredientsBox of Carrot Cake mix8 ounces cream cheese¾ cup butter soften3 ½ cups powdered sugar1 teaspoon vanilla16 ounces Cool Whip1 cup chopped walnutsRecipe Steps Prepare the carrot cake and bake according to the package for a 9×12 cake. Allow the cake to cool and cut into cubes. Using an electric mixer, mix the utter and the cream cheese until the mixture is light and fluffy. (2-3 minutes). On low speed add the powdered sugar, ½ cup at a time until it is thoroughly mixed. Add the vanilla and beat frosting for about 2 minutes. Gently fold in the Cool Whip until completely mixed in. In a trifle or glass dish, READ MORE