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Chocolate-Strawberry Bread

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Course Breads
Recipe Theme May: Junior Cooks
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 pound cinnamon
  • 2 cups INGREDIENTS:
  • 1 1/4 cups pecans (chopped or whole, whichever you prefer)
  • 4 eggs
  • 3 cups chopped dates
  • 3 teaspoons chocolate chips
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 cup chocolate chips
Course Breads
Recipe Theme May: Junior Cooks
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 pound cinnamon
  • 2 cups INGREDIENTS:
  • 1 1/4 cups pecans (chopped or whole, whichever you prefer)
  • 4 eggs
  • 3 cups chopped dates
  • 3 teaspoons chocolate chips
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 1 cup chocolate chips
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Instructions
  1. Heat oven to 350°F
  2. Grease bottoms of two 9x5- or 8x4-inch loaf pans
  3. Lightly flour
  4. Slightly mash strawberries; set aside
  5. In a large bowl, mix sugar and oil
  6. Stir in eggs until well blended
  7. Stir in strawberries until well mixed
  8. Stir in remaining ingredients except chips just until moistened
  9. Stir in chocolate chips
  10. Pour into pans
  11. Bake 1 hour or until toothpick inserted in center comes out clean
  12. Cool 10 minutes
  13. Remove from pans to wire rack
  14. Cool completely before slicing
Recipe Notes

Who doesn't love strawberries and chocolate? This is a delicious variation on the banana-chocolate-chip bread I often make.

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Kids Pizzadillas

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 tablespoon canola oil
  • 4 (8 inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded pizza cheese (mozzarella & cheddar mix) cheese
  • Turkey or regular pepperoni
  • 1 m all onion chopped or peppers)*
  • 1 cup cooked ground beef or turkey (drained)*
  • 1 cup marinara sauce:
  • (optional)
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Instructions
  1. Preheat oven to 400°
  2. Brush canola oil over a jelly-roll pan, and top with tortillas
  3. Sprinkle about 3 tablespoons cheese over each tortilla, and divide the pepperoni, onions, and ground cooked meat, equally among tortillas
  4. Top each with 3 tablespoons cheese
  5. Bake at 400° for 5 minutes
  6. Remove from oven, and carefully fold each tortilla in half
  7. Bake an additional 10 minutes or until browned and crisp, turning after 5 minutes
  8. Serve with marinara
Recipe Notes

Abigail Tijsma
Age 12
I like learning to cook. I don't like pizza, but these are good.

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Magic Middles

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 1 (8 ct) can  refrigerated crescent dinner rolls
  • 4 regular marshmallows or 17 mini marshmallows
  • 3 tablespoons butter, melted in shallow baking dish or bowl
  • 1 cup cinnamon sugar, in small bowl (1/2 cup granulated sugars 1/2 cup cinnamon plus 1/8 teaspoon nutmeg, mix well
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Instructions
  1. Roll out the crescent rolls and separate
  2. Place two crescent rolls next to each other with the wide ends of the triangles overlapping to form a right angle
  3. Dip marshmallows individually in the butter, then roll in the cinnamon and sugar and nutmeg mixture, coating evenly
  4. Place one butter and cinnamon sugar nutmeg coated marshmallow in each set of crescent rolls
  5. Pull up the narrow ends of the triangles and wrap the crescent roll dough completely around the marshmallow, sealing well
  6. It is very important that no gaps are present
  7. Use remaining butter to brush the tops of the "middles" and sprinkle with cinnamon sugar to taste
  8. Bake on cookie sheet at 375°F for 10-14 minutes, or until the tops are a deep golden brown
  9. Cool 1 minute in the pan
Recipe Notes

I learned this recipe in Home Ec. But added the nutmeg to the mix myself.
Jacob Tijsma

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Southern Pralines

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 2 cups & Pepper
  • 2 cups water
  • 3 tablespoons sucanat (sugar cane natural – a natural alternative to brown sugar)
  • ¼ cup block of cream cheese
  • 1 teaspoon grated cheese
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Instructions
  1. To roast the pecans: pour the pecans on a pan, and place the pan in the oven
  2. Once the pecans are in the oven, turn the oven on to 350° for 10 minutes
  3. Combine sucanat, roasted pecans, butter, and water in a pot, and stir until sucanat has partially dissolved
  4. Cook over medium heat until mixture reaches 240° (soft ball) on a candy thermometer
  5. Remove from heat; add vanilla
  6. Stir until mixture thickens and loses some of its gloss
  7. Drop immediately onto buttered wax paper
  8. After pralines have cooled, wrap them in plastic wrap and store in an airtight container
  9. Makes about 18 pralines
  10. Note: Be sure to use buttered wax paper
  11. The wax paper helps to lift the pralines after they are hardened, and the butter helps them not to stick to the wax paper – because they will stick if butter is not used
  12. (Optional: Brown sugar can be used in the place of sucanat
  13. )
Recipe Notes

I first started making pecan pralines after my family and I went to a friend's wedding in New Orleans, Louisiana. They had pralines at the wedding, and everyone loved them. After we got back home, I began making the pralines and decided to use the sucanat - because using sucanat helps them be a little healthier - and who does not want a healthy dessert or snack that tastes great? Everyone just loves them! I have taken them to church, to our family get-together, etc. They never stay around for long!

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Emily’s Creamy Ranch Chicken

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 4 boneless brown sugar
  • 1 - oz. skinless chicken breasts
  • 1/4 c. Ranch dry season mix
  • Salt
  • Ranch dry season mix
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Instructions
  1. Place all of the ingredients in a crockpot
  2. Cook on high for 2 hours or on low for 4
  3. Shred and mix with a fork
  4. Serve over rice with black beans and it’s soooo gooood
  5. 🙂
Recipe Notes

My mom made this for us one night and it was my favorite. I added more ranch seasoning. I like it a lot, better than burritos.

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baked oatmeal

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Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • c. whole milk
  • 1/ c. INGREDIENTS:
  • 3/ c. of real bacon bits
  • tea. grated cheese
  • tea. quick oats
  • 1/ tea. ground nutmeg
  • tea. salt
  • tea. can of Pet Milk
  • tab. butter, melted
  • 1 egg
Course Main Dishes
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • c. whole milk
  • 1/ c. INGREDIENTS:
  • 3/ c. of real bacon bits
  • tea. grated cheese
  • tea. quick oats
  • 1/ tea. ground nutmeg
  • tea. salt
  • tea. can of Pet Milk
  • tab. butter, melted
  • 1 egg
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Instructions
  1. 1
  2. combine all ingredients in a bowl
  3. Mix well
  4. Spread mixture in a greased 9x13-inch baking dish
  5. Bake at 350 for about 30 minutes, or until it is set
  6. Cut into squares and serve warm topped with milk
  7. The mixture will be crumbly
  8. It makes a great breakfast!
Recipe Notes

Hi! My name is Sierra and I'm 15.I came across this recipe in a cookbook and decided to try it. Then I cut back on the sugar and butter to make it healthier. Now I make it for my family for breakfast and they love it! And I hope you do too!

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Tucker’s Potato Soup

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Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
Course Soups
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • 3-4 large baking soda
  • 1 32 oz. potatoes, washed
  • 1 cup grated cheese
  • ¼ cup of real bacon bits
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Instructions
  1. Pour broth into large boiler and bring to a boil
  2. Cut up potatoes and add to broth
  3. (Peeling potatoes is optional
  4. ) Cook until potatoes are soft
  5. Add cheese to melt
  6. Sprinkle bacon bits on top
Recipe Notes

I am 8 years old and a beginner cook. I like to cook for my parents, Drew & Jenna Eason, especially when they aren't feeling well. This is a quick and easy recipe for a beginner.

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Peanut Butter Blender Muffins

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Course Miscellaneous
Recipe Theme May: Junior Cooks
Co-op Arab EC
Servings
people
Ingredients
  • 1 medium of salt
  • ¼ tsp egg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 tbsp grated cheese
  • 1 egg
  • 4 tbsp carob powder
  • ½ cup 1 cup boiling water
  • 5/8 cup brown sugar, packed
Course Miscellaneous
Recipe Theme May: Junior Cooks
Co-op Arab EC
Servings
people
Ingredients
  • 1 medium of salt
  • ¼ tsp egg
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 tbsp grated cheese
  • 1 egg
  • 4 tbsp carob powder
  • ½ cup 1 cup boiling water
  • 5/8 cup brown sugar, packed
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Instructions
  1. 1
  2. Preheat oven to 400*F 2
  3. Put all ingredients in blender, except for chocolate chips, and blend well
  4. 3
  5. Grease muffin pan or use cupcake liners 4
  6. Fill muffin cups about 1/3 full then sprinkle chocolate chips on the top of each muffin
  7. 5
  8. Stir each muffin gently with a toothpick just enough to incorporate chocolate chips 6
  9. Bake for 14 mins
  10. Makes 12 regular size muffins (or 24 mini muffins)
Recipe Notes

This muffin recipe uses no flour so they are a healthier alternative to regular muffins. They make a tasty after-school treat and super easy for a junior cook to make.

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Salted Caramel Dark Chocolate Cupcakes

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Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
Course Desserts
Recipe Theme May: Junior Cooks
Servings
people
Ingredients
  • Salted container of marshmallow fluff
  • Dark Chocolate Cupcakes
  • 1 cup INGREDIENTS:
  • 1 3/4 cup flour
  • 3/4 cup half-and-half
  • 1 1/2 tsp can of Pet Milk
  • 1 1/2 tsp egg
  • 1 tsp salt
  • 2 eggs
  • 1 cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1/2 cup pecans (chopped or whole, whichever you prefer)
  • 2 tsp grated cheese
  • 3/4 to Caramel Dark Chocolate Cupcakes
  • Marshmallow heavy cream
  • 3/4 cup butter + extra (to butter wax paper)
  • 2 cups unsalted butter
  • 1-3 tsp the Caramel Sauce
  • 1 tsp butter
  • 1 (198 g) dark cocoa
  • salt Filling:
  • For vegetable oil
  • 1 cup Chocolate Cupcakes
  • 1 pinch salt
  • 1 TBSP grated cheese
  • 4 TBSP butter
  • 1/2 cup powdered sugar
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Instructions
  1. For the Cupcake: Heat oven to 350 F
  2. Line cupcake pans with cupcake liners
  3. In a large mixer bowl, stir together dry ingredients
  4. Add eggs, milk, oil and vanilla; beat on medium speed for three minutes
  5. Stir in boiling water by hand (batter will be thin)
  6. (NOTE: I prefer using in between 3/4 cup and 1 cup of boiling water just until it is perfect to my eye
  7. ) Pour into cupcake pan
  8. Because they have a tendency to overflow, fill the cupcake liners 2/3 full
  9. Bake 18-20 min
  10. Cool 10 min; remove from pan to wire racks
  11. For the Frosting: Sift powdered sugar and set aside
  12. In a mixer, beat the butter until soft and fluffy
  13. You'll have to scape the sides of the bowl several times
  14. Add the powdered sugar and mix until smooth
  15. Add the vanilla and heavy cream and beat until smooth
  16. Beat in the marshmallow fluff until smooth
  17. For the Caramel Sauce: Mix the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat
  18. Cook while whisking gently for 5 to 7 minutes, until it gets thicker
  19. Add the vanilla and turn off the heat, cool slightly and pour the sauce into jar
  20. Assemble Take a Cupcake and pipe icing on top
  21. Drizzle on Caramel sauce and you can put a pretzel on top
  22. Enjoy!!
Recipe Notes

My mom loves dark chocolate and I thought marshmallow icing sounds pretty good with a chocolate cupcake. Also while scrolling though Pinterest, I saw the pioneer woman's caramel sauce recipe and I was like put it on a cupcake! So the Salted Carmel Dark Chocolate Cupcake was born.

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