Cacio e Pepe

by: Luke, Laura, Lilah (grade 2), and Charlotte (K) Goldworm

When we went to Rome last year, cacio e pepe quickly became a family favorite. We ate it almost every meal! When we came home we started making it to remind us of our trip and now it is a weekly staple.

Source: Epicurious

Ingredients

6 oz Pasta
1 tsp fresh ground pepper
3 T butter
a little more than 1 cup Parmesan cheese
salt

Recipe Steps

  1. Cool pasta, drain, reserving 3/4 cup of cooking water .
  2. Melt 2 T of the butter in a large skillet and then add pepper and sauté, swirling the pan, for about 1 min.
  3. Add about 1/2 cup of cooling water to pan and bring to a simmer.
  4. Add pasta and remaining butter.
  5. Add Parmesan, and stir for a few minutes, until cheese melts and combines with liquid to form a smooth sauce on pasta.

Lemon Raspberry Muffins

by: The Vonnegut Family

Shea 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 website

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon zest
1 stick softened butter
1 egg
1/2 cup pure maple syrup
1/2 cup milk
1 teaspoon pure vanilla extract
1 cup frozen raspberries

Recipe Steps

  1. Preheat oven to 350F. Spray or line muffin pan.
  2. In small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl, use an electric whisk (or beat) cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk, and vanilla.
  5. With the speed still on low, slowly add in the flour, scraping the sides of the bowl as necessary.
  6. Carefully fold in the raspberries until well combined.
  7. Add batter evenly to muffin cups. (Makes 12 muffins)
  8. Bake about 18-20 mins.

Auf Lauf (Dutch Baby/German Pancake)

by: Skinner-Holmberg family (4th & 8th grade)

My family made “auf lauf” for weekend breakfasts when I was growing up, but when I reached adulthood and asked for the recipe, I found out it had not been written down, and I couldn’t replicate it. Then I received Joy of Cooking and discovered that what we had always called auf lauf was a well-known thing called a “Dutch Baby!” We have this often for brunch on weekends, though we use about half the butter that Joy of Cooking uses! Through quarantine we have made lots of great breakfasts but I always come back to auf lauf because it is easy, homey, yummy, and beautiful!  – Erika

Source: Our family’s version of Joy of Cooking’s recipe!

Ingredients

4 eggs
1 cup milk
1 cup all purpose flour (can substitute up to 1/2 cup whole wheat)
4 T butter
1/3-1/2 cup sugar

Recipe Steps

  1. Preheat oven to 425 degrees.
  2. Once oven is hot, place butter in a 9×13 inch pan and place pan in the oven.
  3. While butter is melting, whisk together other ingredients. Mix well, should be smooth.
  4. When butter has melted, pour batter into pan and bake for 15-17 minutes until edges have puffed dramatically and turned golden brown and pancake is set.
  5. Serve immediately with fruit compote, powdered sugar, maple syrup, or jam. Serves 4.

Margarita Chicken

by: Lacey Rochford (Executive Assistant)

This is a delicious dish that reminds me of home. My parents live far away and whenever I visit, my mom makes this Margarita Chicken for our family to enjoy together. It’s easy to make and requires very few ingredients- a great dish to whip up when entertaining company!

Source: Teton County Homemakers (Jackson Hole, WY)

Ingredients

2-4 Boneless, Skinless Chicken Breasts
Honey
Lime Juice
Plain Corn Chips- White or Yellow
Salsa
Cheese- Shredded Cheddar or Cheddar Jack Mixture

Recipe Steps

  1. In a bowl, mix honey and lime juice- stir together to a honey consistency
  2. Use a rolling pin to crush corn chips in a large quart or gallon size baggie
  3. Put chicken in the honey/lime mixture to coat, then put in the corn chip baggie to coat with chips
  4. Place chicken breasts in a baking dish that has been sprayed with cooking spray
  5. Bake at 350 degrees for 45 minutes to 1 hour
  6. During the last 10 minutes, top the chicken with salsa and sprinkle cheese on top- finish baking until the cheese is melted
  7. Compliment with a side of Spanish rice and a salad

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 – https://natashaskitchen.com/instant-pot-white-chicken-chili/

Ingredients

2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)
15 oz can black beans drained and rinsed
15 oz can white beans drained
1 medium onion chopped
15 oz can corn with juice
10 oz can Rotel diced tomatoes with green chilis with juice
1/2 cup chicken broth or stock
1 tsp chili powder or to taste
1 tsp cumin powder
8 oz package cream cheese cut into 6 pieces

Recipe Steps

  1. Place all of your ingredients into your pressure cooker
  2. Add 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min
  4. Remove the chicken to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine.
  5. I add tortilla chips and sour cream – but you can add anything you like!

Easy Bagels!

by: Mrs. Olwell (grade 5 teacher)

I started making this recipe at the beginning of our quarantine when I was pregnant. I made them for the first time the day after we found out that we would be out of school. I was sad because it meant I wouldn’t get to say goodbye to my students before I had my baby and would be on maternity leave. I needed to keep busy by cooking and baking to keep my mind off of everything going on. My husband had one and said “oh my goodness this is the best bagel I’ve ever had!” They were so easy to make I made them many times those couple of weeks I was pregnant. After I had baby Hunter, my husband made them for me as my first meal back at home. I’ll always think about this bittersweet time when I eat them!  

Source: Recipe by Gina Homolka

Ingredients

1 cup flour (can use gluten free)
2 tsp baking powder
1 tsp salt
1 cup 0% fat Greek yogurt
1 egg
Topping of choice: sesame seeds, cinnamon sugar, or our favorite, Trader Joe’s Everything Seasoning (can order on Amazon!)

Recipe Steps

  1. Preheat oven to 375F. Place parchment paper on a baking sheet or spray baking sheet with oil.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Cool for 15 minutes.
  6. Enjoy! 🙂

Spinach-Cheese Squares

by: Nurse Carrie

This 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.”

Ingredients

4 TBSP butter
3 eggs
1 cup flour
1 cup milk
1 tsp salt
1 tsp baking powder
1/8 tsp pepper
1/4 tsp garlic powder
1 & 3/4 sticks of Cracker Barrel cheddar cheese
2 pkg of frozen chopped spinach defrosted and squeezed of excess water
2 tsp Worcestershire Sauce
2 TBSP of finely chopped onion

Recipe Steps

  1. Preheat oven to 350 degrees.
  2. Place butter in 13″ X 9″ pan and place in oven to melt.
  3. Meanwhile, beat 3 eggs in a bowl; mix in the flour and milk.
  4. Add the rest of the ingredients and stir until well blended.
  5. Pour mixture into the pan of melted butter.
  6. Bake for 35 minutes.
  7. Cool completely before cutting in to squares.

 

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/)

Ingredients

Bananas (2, ripe, mashed)
2 large eggs
1/4 cup butter
1 tsp vanilla
3/4 cup oats
1/4 cup sugar
1/4 tsp sea salt
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips (optional)

Recipe Steps

  1. Preheat your oven to 350 degrees.
  2. Grease a bread pan, or cover it with parchment paper if you prefer.
  3. Pour the oats into the blender, and blend until they are a fine powder (about 2 minutes).
  4. Put in the rest of the ingredients EXCEPT the chocolate chips, and blend until the mixture is smooth (about 2 minutes).
  5. Fold in the chocolate chips.
  6. Pour the mixture into the baking pan. Top with any extra available chocolate chips 🙂
  7. Bake for 45-50 minutes. Allow it to cool for a few minutes.

*You can store this for a week or so in an airtight container, or freeze it for up to a few months!*

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!

Ingredients

Head of Cauliflower
Buffalo Sauce
Blue Cheese or Ranch optional

Recipe Steps

  1. Preheat oven to 400 degrees F
  2. Rinse and dry cauliflower
  3. Chop cauliflower into bite sized pieces
  4. Toss cauliflower in a bowl with your favorite buffalo sauce
  5. Spread cauliflower bites onto a baking sheet
  6. Bake 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!
  7. Remove, let cool, and enjoy!

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 Times

Ingredients

1 cup peanut butter
1 cup/200 grams granulated sugar
1 large egg

Recipe Steps

  1. In a bowl, mix together 1 cup peanut butter, 1 cup granulated sugar and 1 large egg.
  2. Roll into tablespoon-size balls or scoop and drop, spaced evenly, onto a parchment- or foil-lined sheet tray.
  3. Use the tines of a fork to press each mound down, making a crosshatch pattern on the top of the cookie.
  4. 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 chocolate chips and lightly press cookie mounds down with your palm instead of a fork.

Turon [tuˈɾɔn] – (Banana Egg Roll)

by: Miss L. (1st Grade Aide) 

It’s special to my family because, we usually make this desert, when we have big family gatherings. We usually run out of this desert quickly because it is a family and kid favorite. I hope you enjoy as much as my family does!  

Source: My Family’s Take on a Filipino tradition 

Ingredients

6 pieces of ripe bananas or plantains, cut in half (lengthwise)
1 1/2 cup brown sugar
12 pieces of spring roll wrapper
2 cups cooking oil

Recipe Steps

  1. Roll the banana on the sugar plate and ensure that the banana is coated with enough sugar
  2. Place the banana with sugar coating in the spring roll wrapper
  3. Fold and lock the spring roll wrapper, use water to seal the edge
  4. In a pan, heat the oil and put in some sugar. Wait until the brown sugar floats
  5. Put-in the wrapped banana and fry until the wrapper turns golden brown and the extra sugar sticks on the wrapper
  6. Serve hot as a dessert or snack. Share and Enjoy!

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: https://www.scatteredthoughtsofacraftymom.com/quick-homemade-strawberry-jam/

Ingredients

16 oz strawberries
3/4 cup white sugar
2 tbs lemon juice

Recipe Steps

  1. Hull and coarsely chop your strawberries and save them to the side.
  2. In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
  3. Stir over medium-low heat until the sugar is dissolved. Increase heat to medium-high heat and bring to a rolling boil.
  4. Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely over the surface of the jam (about 10 minutes).
  5. Transfer jam to a jar and let cool to room temperature.
  6. Seal the jam in jars and store in refrigerator for up to 10 days. {Makes about 1 3/4 cups of jam}.
  7. Enjoy it on toast, ice cream, pancakes, yogurt, or lick it right off the spoon!