Kheer

by: Dr. Talukdar

My parents are immigrants from Bangladesh and I have been blessed to enjoy Bengali and South Asian foods quite regularly, even now as an adult! This dessert is served on special occasions and, in particular, during Muslim holidays such as Eid-ul-Fitr and Eid-ul-Adha. This dish is my favorite of all South Asian desserts as it is sweet as can be and reminds me of my childhood and important family gatherings. Though I was born and raised in the United States, this dish offers a connection to my ethnic heritage. I hope you enjoy it!

Source: Dr. Talukdar’s Mom

Ingredients

½ cup basmati rice

1 quart regular milk (whole fat; do not use reduced fat)

½ cup brown sugar (date sugar is preferred, but can be difficult to find)

1 quart heavy cream

Sliced/chopped pistachios or almonds (optional)

Recipe Steps

  1. Soak basmati rice overnight in a bowl or large pot (1/2 cup rice in 1 cup water).
  2. Next day, drain rice, and crumble the rice with your hands into very small pieces.
  3. Next, warm up regular whole milk (1/4 gallon).
  4. Stir constantly to ensure milk does not burn.
  5. When milk begins to bubble up, turn heat to low.
  6. Add crumbled rice, then stir constantly until the rice is completely cooked (about 20 minutes)
  7. Keep burner on low and add ¼ cup brown sugar (preferably date sugar).
  8. Stir constantly until the sugar has melted away completely.
  9. Turn heat off and add another ¼ cup brown sugar and stir until it melts.
  10. Add heavy cream (1 quart) and then stir (no heat).
  11. Remove from stove and transfer to a bowl or serving dish.
  12. Refrigerate overnight and serve cold, with or without slice/chopped pistachios or almonds sprinkled on top.

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!

Ingredients

1.5 cups King Arthur Gluten Free Measure for Measure Flour 
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon baking soda
1 1/4 cups sugar
2/3 cup sour cream
6 TBS vegetable oil
2 large eggs
1 TBS red food coloring
1.5 teaspoons vanilla

Recipe Steps

  1. Preheat oven to 350 degrees and line 12 -cup muffin tin with cupcake liners.
  2. Whisk flour, cocoa, baking powder, salt, and baking soda together in a bowl.
  3. In a large bowl, whisk sugar, sour cream, oil, eggs, food coloring, and vanilla. Stir until combined.
  4. Whisk in flour mixture until the batter is thoroughly combined.
  5. Using an ice cream scoop or a large spoon, portion batter evenly into the muffin tin.
  6. Bake until a toothpick inserted into the center comes out clean, about 18-20 minutes.
  7. Let cupcakes cool for about 1 hour.
  8. Spread cream cheese frosting over the top of cupcakes and serve!

Chocolate Chip Skillet Cookie

by: Mrs. Castodio (5th grade teacher)

If you know me, you know that I have a BIG sweet tooth and chocolate chip cookies are my favorite sweet treat! When my husband and I got married last year, our friends gifted us a cookbook that they wrote themselves, called The New Newlywed Cookbook. As I was flipping through, this recipe caught my eye and it was the first one I made. I used two mini skillets so that I could have my own warm, gooey cookie skillet all to myself! It is a fun way to change up your traditional chocolate chip cookie dessert and is so delicious with a big scoop of vanilla ice cream on top! 

Source: The New Newlywed Cookbook by Kenzie Swanhart & Julien Levesque

Ingredients

1/2 cup (plus 1 tablespoon) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons unsalted butter, at room temperature
3 tablespoons granulated sugar
3 tablespoons packed light brown sugar
1/4 teaspoon vanilla extract
1 egg
1/2 cup chocolate chips of your choice

You will need a cast iron skillet (or two mini skillets!) to make this recipe

Recipe Steps

  1. Preheat the often to 350 degrees.
  2. In a small bowl, stir together the flour, baking soda, and salt until well combined.
  3. In a separate bowl, stir together the butter, granulated sugar, brown sugar, and vanilla until creamy. Add the egg and mix until all the ingredients are fully incorporated.
  4. Add the dry ingredients to the butter mixture. Using a spatula, mix all the ingredients together, scraping down the sides of the bowl.
  5. Stir the chocolate chips into the dough.
  6. Grease a small cast iron skillet (or two mini skillets). Add the cookie dough to the greased skillet, spreading it in an even layer.
  7. Bake for 25 minutes or until the cookie begins to turn brown on top.
  8. (Optional) Top with a scoop of your favorite ice cream and enjoy!

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

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.

Ingredients

2 cups cooked broccoli (chopped into small pieces)
8-12 eggs
1/4 cup milk
salt and pepper to taste (optional: 1/2 Cup shredded cheddar cheese, 1 diced onion or any other veggie)

Recipe Steps

  1. Beat eggs, milk and salt and pepper for 2 minutes.
  2. Add remaining cooled ingredients and mix well.
  3. Put in a buttered round baking plate.
  4. Cook at 375 degrees for 35-45 minutes

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!

Sweet Lokshen Kugel

by: Mrs. Weiss (Literacy Aide)

This is a traditional Jewish holiday dish. However, we love it so much that we make it often!

Source: This recipe is from Grandma Regina Weiss.

Ingredients

12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray

Recipe Steps

  1. Place a rack in the middle of your oven and preheat to 350 degrees F.
  2. Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
  3. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
  4. Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
  5. Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
  6. Top the kugel by sprinkling generously with sugar and lightly with cinnamon.
  7. Bake the kugel for about 60 minutes, turning once halfway through cooking, until the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
  8. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

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 potatoes
1 lb flour
2 eggs
2 28oz cans of peeled tomatoes
2 cloves of garlic
10 leaves of basil
2 tbsp olive oil
salt
fresh mozzarella (if desired)

Recipe Steps

Potatoes

  1. Boil unsalted water to cook the potatoes without peeling for 30 minutes. When the potatoes are soft (poke with fork) they are ready.
  2. Wait 5-10 minutes for the potatoes to cool
  3. In a separate bowl, whisk the two eggs
  4. Peel the potatoes and crush them (using a potato masher or ricer is best) and then mix the eggs into the potatoes
  5. Using your counter surface mix in half of the flour (8oz) until the dough becomes soft
  6. Roll portions of the dough into 1 in thick “snakes”. Coat your hands and dough with the remaining flour as you work so that it does not stick to your surface.
  7. Cut the dough into 1/2 in to 1 in size pieces using the side of a spatula
  8. The gnocchi you do not want to cook can be frozen for a month.
  9. Boil salted water to cook the gnocchi. The gnocchi are ready when they float on the water.
  10. Add to a bowl with your sauce and some chunks of mozzarella and enjoy!

Tomato Sauce

  1. In a separate pot, add the olive oil, chopped garlic, and chopped basil and cook for 1 minute on medium heat.
  2. Add the tomatoes, crushing them with a spoon or potato masher in the pot.
  3. Cover and let cook for 25-30 minutes on low/medium heat
  4. Add 3-4 pinches of salt and the sauce is ready to serve!

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!*

Challah

by: Miss Weiss (Special Ed Aide)

The Jewish holiday Shabbat begins at sundown on Friday and ends at sundown on Saturday. For this holiday, there is a special bread we eat called Challah. Every week I use this recipe to make Challah (often with my Mom!) for my family to enjoy at Shabbat dinner.  

Source: My family’s take on a Jewish tradition

Ingredients

Bread
2 ¼ teaspoons (1 standard ¼ – ounce packet) active dry yeast
⅓ cup + 1 tsp honey
⅓ cup canola oil, plus more for the bowl
2 large eggs + 1 large yolk
1 ½ tsp table salt
4 ¼ cups all-purpose or bread flour, plus more for your work surface

Egg Wash
1 large egg

Recipe Steps

  1. Make your dough: Whisk yeast and 1 tsp honey into ⅔ cup warm water and let stand until foamy, a few minutes
    • With a stand mixer: In the bowl of a stand mixture, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Switch to dough hook and add flour and salt. Use dough hook on moderate speed until it pulls all of the flour and wet ingredients together into a craggy mass. Lower the speed and let the dough hook knead the dough for 5 minutes, until smooth, elastic and a little sticky.
    • By hand: In a large bowl, whisk together yeast mixture, oil, remaining honey (⅓ cup), eggs and yolk. Add flour and salt all at once and stir with a wooden spoon until you get a craggy mass of uneven dough. Turn dough out onto a floured counter and knead it into a smooth elastic dough, about 5 to 8 minutes. Try to use as little flour as necessary when kneading the dough; you don’t want to toughen up the bread.
  2. Both Methods: Transfer dough to large oil-coated bowl, cover with plastic wrap and set aside for 1 hour, or until almost doubled in size.
  3. First Rise: Turn dough out onto a floured counter and gently press it down into a flat, oblong, shape. Fold the other half and press the dough down, flattening the dough. Fold the other half, pressing the dough down again. Your dough packet will likely be square-ish. Fold the corners under with the sides of your hands and form the dough into a round. Turn your empty bowl over on top of the dough and set it aside for another 30 mins.
  4. Weave your bread: See graphic for instructions!
  5. Transfer the woven dough to a parchment-covered baking sheet. Beat egg until smooth and brush over challah. Let challah rise for another hour. Preheat your oven to 375 degrees!
  6. Bake your loaf: Before baking, brush loaf one more time with egg wash. Bake in middle of oven for 40-45 minutes.