Pressure Cooker White Chicken Chili

by: Alan Ripp (Special Friday Principal’s Helper) Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it’s that good! Source: I found this on-line, searching for easy chicken chili – Ingredients 2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes with green chilis with juice1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder8 oz package cream cheese cut into 6 pieces Recipe Steps Place all of your ingredients into your pressure cooker Add 1/2 to 1 tsp chili READ MORE

Homemade Gnocchi with Tomato Sauce

by: Ms. Bardin (fourth grade teacher) This is a recipe I learned when I traveled to Italy last summer. It was so interesting to learn homemade techniques for dishes I had only seen in restaurants. This year I cooked this dish for my mom for Mother’s Day and it was delicious!   Source: Cooking class in Sorrento, Italy Ingredients 2 lbs of red potatoes1 lb flour2 eggs2 28oz cans of peeled tomatoes2 cloves of garlic10 leaves of basil2 tbsp olive oilsaltfresh mozzarella (if desired) Recipe Steps Potatoes Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready. Wait 5-10 minutes for the potatoes to cool In a separate bowl, whisk the two eggs Peel the potatoes and crush them (using a potato masher or ricer is best) READ MORE

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 McDermott Ingredients DOUBLE 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 needed FILLING: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 READ MORE

Roasted Butternut Squash Quinoa Salad

by: Mrs. Tartaglino-Fahey (Fourth Grade) This is a newer recipe for our family. We started making it about 4 years ago to take to Ossipee Lake in New Hampshire (we have a home nearby) for a delicious and portable lunch! Since then, it’s become the requested dish for family and friend barbecues! It’s gluten free, yet has lots of protein! We’ve created numerous variations…be creative!   Source: This is sort of an assimilation of a number of recipes…there are few occasions where we follow a recipe at ‘face value!’ Ingredients 6 c butternut squash (1 med butternut squash), peeled/ cut in 1 inch cubes1 Tbsp olive oil1/2 tsp salt and 1/2 tsp black pepper1 tsp dried rosemary1 cup uncooked quinoa1/2 cup red onion, finely chopped2 cups baby kale or spinach, chopped1/2 cup dried cranberries1/2 cup chopped pecans1 cup goat cheese 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. Ingredients Box of Carrot Cake mix8 ounces cream cheese¾ cup butter soften3 ½ cups powdered sugar1 teaspoon vanilla16 ounces Cool Whip1 cup chopped walnuts Recipe 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 READ MORE

Chocolate Chip Cookies

by: Ms. Melanson (3rd grade teacher) This is a new chocolate chip cookie recipe I recently tried out while at home. I have been trying some plant-based inspired recipes and I found this one in a magazine! I was really inspired to find a plant-based chocolate chip cookie I enjoy because I love baking chocolate chip cookies with my mom! I have lots of special memories baking with her from when I was growing up. She has a super, top secret recipe for chocolate chip cookies that is the best! But this one is pretty good too!  Source: Good Housekeeping  Ingredients 2 cups all purpose flour1 tsp baking soda1/2 tsp kosher salt1 cup bittersweet chocolate chips (dairy free)1 cup semisweet chocolate chips (dairy free)1/2 cup firmly packed brown sugar1/2 cup granulated sugar 1/2 cup canola oil1/4 cup water2 tsp pure READ MORE

Zucchini Breakfast Bread

by: Ms. Whalen (Occupational Therapist) I am always looking for new and interesting ways to use fresh produce. I found this recipe on line and tried it out. It was amazing and very simple. My extended family loves to get together and eat, and I tend to be more of the cook than the baker. This bread was my ticket into the world of the bakers, and so easy!   Source:, Paige Grandjean Ingredients 2 Tablespoons salted butter, softened1/4 cup turbinado sugar1 1/2 cups all purpose flour2 teaspoons ground cinnamon1/2 teaspoon kosher salt1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon ground allspice2 large eggs1 grated unpeeled large zucchini1 cup granulated sugar1/2 cup canola oil (I used light olive oil)1 1/2 teaspoons vanilla extract1 teaspoon orange zest3/4 cup chopped pecans ( I used walnuts)1/2 cup plus 1 1/2 Tablespoons old fashioned READ MORE

3 Ingredient Strawberry Jam

by: Mrs. Tucker (1st grade teacher) A few years ago, I took a jam making class with my mom and my niece. I had never made jam before and felt a little intimidated because I knew we’d have to boil it just right and was worried about ruining it. It ended up being such a fun class and a great way to spend quality family time. This recipe is not the same one I learned in that class, but it’s a much simpler version and I think is something any family could make at home!   Source: I found this recipe on the website: Ingredients 16 oz strawberries3/4 cup white sugar2 tbs lemon juice Recipe Steps Hull and coarsely chop your strawberries and save them to the side. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice. Stir READ MORE

Banana and Chocolate Chip Power Cake Muffins

by: Ms. Murphy (Grade 5) I love making these muffins with my nieces as a healthy breakfast snack! They love the banana and chocolate chip mixture in each bite : ) Source: Kodiak Cakes: Power Cakes Muffins Ingredients 2 cups kodiak cakes mix3/4 cup milk1/2 cup brown sugar1/4 cup butter, melted2 bananas, mashed1 egg1 tsp cinnamon1 tsp vanilla1/2 mini chocolate chips Recipe Steps Preheat oven to 350 Combine all ingredients in a mixing bowl and blend until smooth. Fill greased muffin cups 3/4 full. Bake at 350 for 16-18 minutes. Enjoy : )

Lemon Turmeric Cake

by: Ms. Phillips (ELL teacher) My sister and I made this cake recently while at home. We enjoy trying out new recipes together, and this one was delicious. I hope you enjoy turning sour lemons into this sweet treat! Source: Nothing Fancy cookbook by Alison Roman Ingredients 1 1/2 cups flour2 tsp baking powder1 tsp salt3/4 tsp ground turmeric1 cup + 2 tbsp sugar1 1/2 lemon ( 2 tbsp lemon zest, 2 tbsp lemon juice, half lemon thinly sliced)3/4 cup sour cream or full-fat greek yogurt2 large eggs1/2 cup (1 stick) unsalted butter, melted Recipe Steps Preheat oven to 350F and lightly grease loaf pan (line pan with parchment paper if desired) In medium bowl, whisk flour, baking powder, salt, and turmeric In large bowl, combine 1 cup of sugar with lemon zest, rub together with fingers until the sugar READ MORE

Look Whooo’s Cooking!

From our kitchens to yours! We are excited to announce our new virtual community cookbook, Look Whooo’s Cooking! Underwood staff have compiled some of their favorite recipes to share with all of you as a way to connect across the distance. We have a wonderful mix of newly discovered recipes, old family favorites, holiday traditions, and more! Take a look and then add a recipe that your family loves…we can’t wait to see what you cook up! Connecting Kitchens: Watch this introduction video to hear about the project and take a tour of the cookbook. See what’s cooking: Browse the recipes by clicking on the green button below. Contribute:  Fill out this google form to submit a recipe from your kitchen! We look forward to teaching and learning together through this experience, and are excited to see this community recipe READ MORE