Kahoa Student Recipes
Appetizers:
Cheese in a Blanket by Hope W .
Ingredients: 1 cheese stick, 1 slice lunch meat, sour cream
Directions: Wrap the cheese stick in the lunch meat. Than take as much sour cream as you like for your dipping sauce.
Ultimate Onion Rings by Jordyn S.
Ingredients: 1/2 cup all-urpose flour, 1 cup low-fat buttermilk, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1/2 cup plain dried bread crumbs, 1/2 teaspoon Old Bay Seasoning, 2 large sweet onions, cut crosswiseinto 1/2-inch rounds and separated into 32 rings.
Directions: Preheat oven to 450 degrees. Spray two large baking sheets with nonstick spray. Put the flour in a large zip-lock plastic bag. Whisk together the buttermilk, salt, and pepper in a shallow bowl. Add the onion rings, a few at a time, to the flour and shake to coat. Dip the rings, one at a time, in the buttermilk mixture, then coat with the bread crumbs, trasferring the rings as they are coated to the prepared baking sheets. Bake until golden and crispy, about 20 minutes.
Beverages:
Low Fat Smoothie by Baylee P.
Ingredients: low fat vanilla yogurt, strawberries, 1 cup milk
Directions: Put low fat vanilla yogurt with the strawberries in the blender. Add milk and blend. Enjoy!
Breakfast Foods:
Cinnamon Toast by Abby N.
Ingredients: 2 pieces of bread, cinnamon, sugar, butter
Directions: Put the bread in the toaster. After lightly toasting, butter the toast. Mix cinnamon and sugar in a bowl. Sprinkle cinnamon and sugar mixture on the toast. Cut the toast in half and enjoy.
Maple-Cinnamon French Toast by Olivia K.
Ingredients: 3 eggs, 1 tbls. milk, 1 tsp. cinnamon,1 tbls. maple syrup,1/4 tsp. vanilla,1 tbls. oil
Directions: Crack eggs ito a large bowl. Add mil,, maple syrup, cinnamon and vanilla. Stir with a fork or whisk. Put a slice of read in the mixture. Press down until the bread is soggy. Heat oil in a large skillet over medium. Cook bread for 1 1/2 minutes on each side or until golden brown.
Mini Biscuit Waffles by Carson S..
Ingredients: 1 can (7.5 oz) Pillsbury refigerated tender layer biscuits, 1/3 cup maple-flavored or real maple syrup, peanut butter or your favorite jam, if desired.
Directions:Spray waffle maker with cooking spray. Heat waffle maker, Separate dough into 10 biscuits/ Place up to 4 biscuits at a time on waffle maker, Close lid of waffle maker; cook 1-2 minutes or until light golden brown. Serve immediately with remaining incredients.
Pumpkin Butter by Tiana G.
Ingredients: 1 (29 ounce) can canned pumpkin puree, 3/4 cup apple juice, 2 tsp. ground ginger, 1/2 tep ground cloves, 1 1/2 cups white sugar, 2 tsp. grund cinnamon, 1 tsp ground nutmeg
Directions: Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Transfer to sterile containers and chill in the refrigerator until serving.
Deserts/Breads:
Carrot Cake by Abigail S..
Ingredients: 2 cups sugar, 1 scant cup mazola oil, 3 eggs, 2 cups grated carrots, i small can crushed pineapple (juice and all), 2 cups flour, iteaspoon allspice, 2 teaspoons cinnamon, pinch of salt, 2 teaspons baking soda, 1 cup nuts. I
Directions: Combine sugar, oil and eggs. Sift together the dry ingrediants and add to first mixture. Then add the carrots, nuts, pineapple. Pour mixture into a greased and floured pan. Bake at 350 degrees for 30-40 minutes. For frosting melt one stick of oleo and add one 8 ounce cream cheese, one box powdered sugar and 2 teaspoons of vanilla. Mix together.
Chocolate Cake Delite by Tyler U.
Ingredients: 1/2 cup soften butter, 6 eggs, 1/2 cup sugar, 8 oz. simi sweet chocolate squares, 2 1/2 cup flour.
Directions:Separate eggs and put egg whites in one bowl and the yolks in another. Beat the yolks until smooth. Beat butter and sugar with a wooden spoon until creamy. Stir in egg yolks gradually. Break half of the chocolate into pieces into a small heatproof bowl. Heat a saucepan of water over low heat. Stand the bowl over the pan until the chocolate melts. Stir into the creamy mixture. Put the egg whites into the large bowl. Whisk them until it is firm and forms soft peaks when you lift the whisk. Mix the flour into the cake mixture. Fold in the egg whites one spoonful at a time. Pour the mixture into two 8 inch cake pans that have been greased and lined with a circle of wax paper. Smooth the top with the back of a spoon. Bake the cake for 35 minutes at 325 degrees. After baking is completed, run a knife around the edge of the pan to loosen the cake. turn them out on the wire rack to let them cool. Frosting: Melt chocolate in a bowl and mix in1 tablespoon of powdered sugar and butter. Frost first layer of cake and put the second layer on top. Melt preserves in a pan over a low heat. Spread it over the the top and sides of the cake with a blunt knife. Sift the cocoa powder and the res tof the powdered sugar into a bowl. Add water a little at a time. Spread it over the cake.
Chocolate Chip Zucchini Muffins by Logan G .
Ingredients: 3/4 cup sugar, 3 tablespoons oil, 2 eggs, 1 cup applesauce, 2 cups flour, 2 tablesppons unsweetened cocoa, 1 1/4 teaspoons baking soda, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1 1/2 cup zucchini, 1/2 cup chocolate chips
Directions: Preheat oven to 350 degrees. Place sugar, oil and eggs in bow, beat with mixer, Stir in applesauce. Combine flour mixture. Stir in zucchini and chocolate chips. Pour into mufin tins and bake for 20 minutes.
Chocolate Peanut Butter Bars by Ashley C.
Ingredients: 1 package yellow cake mix, 1 cup of creamy peant butter, 1/2 cup vegatable oil, 1 egg, 1 bag of semi sweet chcolate chips, 2 talbespoons of margarine, 14 ounces sweetened condensed milk.
Directions: Mix cake mix, peanut butter, vegatable oil and egg. It will be like cookie dough. Put 2/3 in a 9x13 greased pan. Bake for 10 minutes. Let cool for 5 minutes. In a heavy metal pan, melt chocolate chips on low heat . Add condensed milk and margarine. Cook only until melted. Pour over mix. Crumble the remainder (1/3) of cake-peanut butter mixture on top. Bake 20 minutes at 350 degrees. Let cool before cutting into serving pieces.
Cinnamon Rolls by Olivia D.
Ingredients: 2 tablespoons of granlated yeat, 1/2 cup sugar, 1 teaspoon salt, 2 cups warm water (105-115 degrees), 3 tablespoons cooking oil, 2 eggs, 6 cups flour, Crisco/margerine
Topping: 1/2 cup margerine, 1/4 cup white syrup, 1 cup brown sugar, 1 small carton of half and half or 1 can sweetened condensed milk.
Directions: Dissolve yeast, sugar and salt into the water, stirring or beating with mixer until yeast is dissolved. Add cooking oil, eggs and flour. Add flour 2 cups at a time. Mix well. If you knead, the dough you should fold the dough toward you, then push away with the heel of hand. Repeat until smooth. After kneading dough, put in greased bowl and keep wam in a draft free place. Let dough rise and double in size. It has risen when you stick your finger in 1/2 inche and the impression will stay. While the dough is rising you need to mix the topping. Melt margarine and stir in the other toppig ingredients. Greas bottom of two 9x13 inceh pas and add topping mixture. Grease yur ads,surface and rolling pin. After dough has risen, divide it into two portions. Put one portion on a flat, retangular surface 12" by 6" in size. Slpread the dough so that it is 12" long and 1/2" thick. Spread cinnamon and brown sugar on top of the dough. Roll the dough away from yourself so that it looks like a log. Bring the long edge of the dough up so that your cinnamon ad brown sugar don't leak out. Cut the log into 3/4"-1" width. Place individually in bottom of pan. You should have 4-5 across and 4-5 the length of the pan. Let the rools raise again until they double in size. Bake for 20-25 minutes. When you get them out immediately turn them out of the pan. Enjoy!
Dinner Rolls by Cody G .
Ingredients: 3 cups milk, 1/3 cup sugar, 1/3 cup vegetable oil, 3 pakages of yeast, 2 teaspoons salt
Directions: Mix milk, sugar and vegetable oil. Add yeast to mixture and let foam. Add salt and enoug flour until mixture won't take. let rise until double. Shape into mini balls and let rise again. Bake at 375 degrees until internal temperature is 190 degrees.
Holiday Pumkin Treats by Tyler L.
Ingredients: 1 3/4 cups flour, 1/3 cup brown sugar, 1 cup butter, 1 cup chopped nuts, 1 (27 oz. jar) mincedmeat, 1 (15 oz.) can pumpkin, 1 (14 oz.) can condensed milk, 2 eggs, 1 teaspoon cinnamon, 1/3 teaspoon allspice, 1/2 teaspoon salt
Directions: Preheat oven to 425 degrees. mix four and sugars. Add butter and mix until crumbly. Stir in nuts. Reserve 1 1/2 cups crumb mixure and set aside. Press remaining crumb mixture into the bottom and halfway up the sides of a 13x9x2 inche baking dish. Spoon mincemeat over crust. Combine other ingredients and pour over mincemeat. Top with reserved crumb mixture. Bake 15 minjutes. Reduce overn temperature to 350 degrees and bake for 40 minutes. Remove and let cool.
Peanut Butter Balls by Jill B.
Ingredients: 3 cups Rice Krispies, crushed, 1 pound powdered sugar, 2 cups creamy peanut butter, 1 stick butter, melted, 1 package melted c hocolate bark
Directions: Mix Rice Krispies, sugar, peant butter and butter. Form into balls. Dip into melted chocolate bark. Put on waxed paper or cookie sheet to cool.
Peanut Butter Candy by Jackson C.
Ingredients: 1/2 cups melted butter, 1 cup peanut butter, 2 cups powdered sugar
Directions: Mix all ingredients together in a bowl. Form into 1 tablespoon sized balls and chill. (If too gooey, add more powdered sugar). For chocolate covering: melt 1 (6 oz.) package chocolate chips and 1/2 stick paraffin wax or 1 tablespoon shortening. Stir until smooth. Using a toothpick or candy fork dip balls into chocolate mixture to cover entirely. Remove from chocolate and place on waxed paper to cool and harden.
Pumpkin Pie by Matthew
Ingredients: 3/4 cup sugar, 1/2 teaspoon salt, 1 teasppon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 2 eggs, 1 can pumpkin, 1 can evaporated milk, 1 unbaked 9 inch pie crust
Directions: Preheat oven to 425 degrees. In a small bowl mix sugars, salt, cinnamon, ginger and cloves. Beat eggs in a large bowl. Stir in pmpkin and sugar spice mixture. Gradually stir in evaporated milk. Pour into pie crust. Bake for 40-50 minutes or until knife in serted in the center comes out clean.
Pumpkin Spice Muffins by Sammy N.
Ingredients: 1 box of white cake mix, 1 can of pumpkin pie filling, small bag (8 ounces?) of cinnamon chips.
Directions: Follow directions on the cake mix box. Add cinnamon chips. Put into muffin tinns and bake for 20 minutes.
Scotcheroos by Cole M.
Ingredients: 1 cup (2 sticks ) margarine or butter softened, 1 cup firmly packed brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon salt, 3 cups Quaker Oats uncooked., 1 cup raisins.
Directions: Heat over to 350 degrees. Beat together margarines and sugars until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon and salt. Mix well. Stir in oats and raisins. Mix well. Drop by rounded tablespoonfuls onto an un-greased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheep. Remove to wire rack to cool.
Sugar Cookies by Sydney E.
Ingredients: 1 1/2 cup powdered sugar, 1 cup butter, 1/2 teaspoon vanilla, 1/2 teaspoon almond extract, 1/2 teaspoon butterum extract, 1 large egg, 2 1/2 cups flour, 1/2 teaspoon baking soda, 1 teaspoon cream of tartar, granulated sugar
Directions: Heat oven to 375 degrees. Mix powdered sugar, butter, vanilla and extracts and egg in a bowl. Stir in remaining ingredients (except granulated sugar). Grease cookie sheet. Roll out and cut out approximately 1/4-1/2 inch thick. Bake 7-8 minutes or until edges are lightly brown.
Vanishing Oatmeal Raisin Cookies by Aaron H.
Ingredients: 3 eggs, 1 tbls. milk, 1 tsp. cinnamon,1 tbls. maple syrup,1/4 tsp. vanilla,1 tbls. oil
Directions: Crack eggs ito a large bowl. Add mil,, maple syrup, cinnamon and vanilla. Stir with a fork or whisk. Put a slice of read in the mixture. Press down until the bread is soggy. Heat oil in a large skillet over medium. Cook bread for 1 1/2 minutes on each side or until golden brown.
Drinks:
Berry Good Banana Smoothie by Jordyn
Ingredients: 2 bananas, 1 cup milk, blender, 1 cup plainyogurt, 2 cups freshe or frozen strawberries, apple juice, ice, honey, vanilla ice cream, M& 's.
Directions: Peel and slice the bananas, Wash and cut off the tops of strawberries. Put into the blender with milk and yogurt and whirl away. Variation: Apple Advantage=instead of the yogurt and milk, add 1/2 cup apple juice, 1 cup apple juice, i cup crushed ice and a tablespoon honey. M&M Powered=1/2 milk and supstitute 1/2 cup vanilla ice cream for the yogurt. Then add a handful of crushed ice and a small bag of M&M's.
Choco Shake by Christian R.
Ingredients: 2 cups of chocolate ice cream, 1 cup of ice, 2 ounces of chocolate syrup, 1 cup of vanilla ice cream
Directions: Blend ingredients together for 30 seconds and enjoy.
Homemade Root Beer by John
Ingredients: 6 cups white sugar, 3 1/3 gallons cold water, 1/2 ounces of root beer extract, 4 pounds of dry ice.
Directions: Blend ingredients together for 30 seconds and enjoy. .
Famous Orange Julius by Jadyn
Ingredients: Orange juice, cream vanilla ice cream, two bananas, strawberries
Directions: In a blender combine ice cream orange juice and fruit. Turn blender to liquify. Scrape sides of blender occasionally with a wooden spoon making sure that it doesn't hit the bottom blades. Enjoy!
Main Meals:
Chicken Marsala by Cayla W.
Ingredients: 6 chicken breasts, 1 stick butter, i cup Marsala wine, 1 large chicken, 1/2 cup shredded mozzarella cheese, Italian spices, 1/2 cup flour, 3 tablespoons olive oil, 1/2 cup water, 1/2 pound sliced muchrooms, 4 slices of onion
Directions: Coat chicken with flour. Place butter and oil in large skillet over medium heat. When butter has melted, add chicken and onion. Cook until lightly browned. Remove from pan and arrange in baking dish. Pour Marsala into skillet and stir. Add water and bouillon cube. Cook until sauce thickens. Pour sauce over chicken. Layer muchroom over sauce. Sprinkle with cheese. Bake 450 degrees for 10-15 minutes. Serve over fettuccine or brown rice.
Creamy Cilantro Chicken by Hailey D.
Ingredients: 1 pound boneless, skinless chicken breasts, 4 servings, 1 cup half and half, 4 ounces of less fat cream cheese, 1 tablespoon butter, salt, pepper, 1/4 cup chopped cilantro
Directions: Brown chicken in butter, season with salt and petter. Remove chicken from pan and set aside. Add cream cheese and half and half. Stir until melted. Add cilantro. Return chicken to pan. Cover and simmer until chicken if fully cooked (15-20 minutes). Best served with brown rice or shole wheat Couscous.
Dijon Chickon by Austin G .
Ingredients: 3-4 chicken breasts, 2 teaspoons lemon pepper, 1 tablespoon garlic oil, 1 clove garlic, 2 cups chicken broth, 2 tablespoons Dijon mustard, 2 cups milk or cream, 2 tablespoons flour or cornstarch
Directions: Saute chcken until slightly brown. Mix ingredients and pour over chicken. Cook until sauce thickens. Serve over rice.
Homemade Chicken Pot Pie by Branden H.
Ingredients: 2 frozen pie shells, 1 can of cream of chicken soup, 1 bag of frozen mixed vegetables, 1 can of chicken
Directions: Put one pie shell in a round baking pan and put all of the ingredients on it. Add the second pie shell to the top and pinch the edges. Cook at 350 degrees for 30-45 minutes or until crust is golden brown. Waffles can be wrapped and frozen up to 1 month. To serve, toast in toaster until thoroughly heated.
Picnic Chicken by Haley B.
Ingredients: 4 chicken breasts, 1/2 cup bread crumbs, 1 egg, 1 jar Ragu Light Alfredo Sause
Directions: Beat egg. Dip chicken in egg and then in bread crumbs. Place in pan and bake at 350 degrees for 20 minutes. Pour sauce down the middle of chicken and bake for 10 more minutes until done. Serve with noodles.
Southwestern Quiche by Luke.
Ingredients: 8 eggs, 1/2 cup flour, 1 teaspoon baking powder, 2 cups cottage cheese, 1/2 pound sharp shredded cheddar cheese, 1/2 pound shredded Monterey Jack cheese , 3 small cans green chilies, 1/2 cup melted butter, 1/4 cup Parmesan cheese
Directions: Beat eggs until foamy. Stir in the rest of the ingredients except the Parmesan. Spray a 9x13 baking pan with no stick spray. Pour egg mixture into prepared pan. Sprinkle Parmesan over the top of egg mixture. Bake at 375 degrees for 45-55 minutes until eggs are set. Cut small for appetizers or larger for entree size. Great for brunch or anytime.
Tripple Sandwich by Haley L.
Ingredients: 3 slices of bread, mayonnaise, turkey, cheese
Directions: Layer bread spread with mayonnaise with turkey and cheese
Tripple Dog Sandwich by Hadly O.
Ingredients: 3 slices of bread, peanut butter and jelly
Directions: Wash hands. Put peanut butter and jelly on first slice of bread. Top with second slice of bread, add more peanut butter and jelly. Add third slice of bread.
Other:
Salt Playdough by Alyah J.
Ingredients: i cup cold water, 1 cup salt, 2 teaspoons vegtable oil food coloring
Directions: Mix together and add 2 tablespoons of corn starch and 2 cups of flour
Salads:
Fruit Salad by Alicen
Ingredients: apple juice (4 fluid ozs.), 2 tablespoons runny honey, 9 oz. plain yogurt, apples, berries, grapes, strawberries, kiwi, mangoes, oranges, pears, plums, coconut, bananas
Directions: Chop all of your favorite fruit listed into chunks of the same size. Put them in a bowl and coat them with the apple juice. This will stop the fruit from turning brown. Mix the honey with the yogurt and pour it over the top. Tah-Dah! Fruit Salad!!
Snicker Salad by Zoe.
Ingredients: 3 apples, 6 large snickers, tub of whipped cream
Directions: Cut up apples into bite size pieces. Cut snickers into bite size pieces. mix in whipped cream.
Side Dishes:
Cinnamon Apples by Olivia.
Ingredients: 4 apples, cinnamon
Directions: Put cinnamon in a bowl. Add cut up apples and coat apples in cinnamon.
Mac and Cheese by Elijah.
Ingredients: 2 pkg. of any cheese, 12 oz. noodles, 2 tsp butter, 1 cup milk
Directions: Cook noodles until soft. Drain. Add butter, milk and cheese. Stir until smooth.
Snack Foods:
Blaze-A-Trail Mix by Morgan L .
Ingredients: 2cups of honey, graham cereal, 1 cup of tiny marshmallows , 1 cup peanuts, 1 1/2 cups semisweet chocolate pieces , 1 1/2 cup of raisens.
Directions: In a storage container combine all the ingredients. Cover with a lid and shake to mix. Store in a cool, dry place for up to two weeks. Makes 5 cups.
Oyster Crackers by Sydney B.
Ingredients: 2 bags oyster crackers, 1 cup oil, 1 package Hidden Valley Ranch Dressing Mix, 1 package Hidden Valley Party Mix, 1 teaspoon onion salt.
Directions: Put oyster crackers in a cake pan. Mix 1 cup oil, dressing mix, party mix and onion salt . When all mixed in, pour evenly over crackers. Dig in and enjoy.
Vegetables:
Cheesy Potatoes by Haley Piippo.
Ingredients: 1/2 cup melted margarine, 2 lb. pkg. frozen has brown potatoes thawed, 2 cups sour cream, 1 can cream of chicken or celery soup, 1 tsp. salt, 1 tsp, pepper, 2 cups shredded cheese
Directions: Mix together and put into greased pan. Bak at 350 degrees for 1 hour. Can be cooked in the microwave or crockpot.
Submitted by Baylee