Fried Squash

Time: 25 minutes

Serves: 4

Difficulty: 3

Ingredients:

¾ cup self-rising cornbread mix	Salt and ground black pepper
2 yellow squash, cut into ⅛” thick slices	¼ cup olive oil (at minimum; may vary)

Supplies:

Gallon-sized resealable bag	Paper towels
Large skillet	Plate
Slotted spoon

Directions:

Place the cornbread mix in the bag and shake in a little salt and pepper, just enough to season it. Add the squash and seal the bag tightly, then shake to coat the seasoning and cornbread mixture evenly over the vegetable.

Remove the squash from the bag and gently shake off any excess crumbs. Do not brush it off or there won’t be enough breading on the squash.

Heat about ¼” of olive oil in the skillet over medium heat. Fry the squash in the hot oil until the center is cooked and the edges are crisp. This should take 2-3 minutes per side.

With the slotted spoon, take the squash out of the skillet when done and let drain on a paper towel lined plate. Repeat cooking directions with the rest of the squash and let cool before eating.

Allergy Information: See ingredients on box of cornbread mix.

Ritz Squash

Hey guys! Sorry this took so long but here it is...our first squash recipe! Yay!

(It's a lot better than you think, trust me)

Time: 30 minutes

Serves: 10

Difficulty: 2

Ingredients:

4 cups sliced yellow squash	½ cup chopped onion
35 crushed ritz crackers	1 cup shredded cheddar cheese
2 eggs, beaten	¾ cup milk
1 teaspoon of salt	Pinch of pepper
¼ cup melted butter	2 tablespoons butter, unmelted

Supplies:

Large Skillet	Large Bowl
Medium Bowl	Small Bowl
9 by 13 inch baking dish

Directions:

Preheat oven to 400 degrees. Place squash and onion in the large skillet over medium heat and pour in a small amount of water. Cover and cook until squash is tender (about 5 minutes).

Drain well and place in the large bowl. In the medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions.

In the small bowl, mix together eggs and milk, then add to squash mixture. Stir in ¼ cup melted butter and season with salt and pepper. Spread into the baking dish and sprinkle with remaining cracker mixture and dot 2 tablespoons butter.

Bake for 25 minutes or until lightly browned.

Allergy Information: Contains dairy.

Cheesecake

Time: 6 hours 30 minutes

Serves: 12-16

Difficulty: 3

Ingredients:

14 graham cracker squares	¼ cup sugar (separate from 1 tbsp sugar)
¼ cup butter	1 teaspoon vanilla
1 tablespoon sugar	1 11-oz. can mandarin orange sections
1 cup whipping cream (different from whipped cream)	¼ cup apricot/peach preserves, or orange marmalade
1 8-oz. package cream cheese, softened

Supplies:

Large plastic bag	Table knife
Rolling pin	Large mixing bowl
Measuring cups and spoons	Electric mixer
2 small saucepans	Rubber spatula
Colander	Spoon
Wooden spoon	Can opener
9” springform pan with metal bottom	Foil

Directions:

Put graham crackers in a plastic bag and seal closed. Use the rolling pin to crush them into fine crumbs; you should have about 1 cup.

Melt the butter in a saucepan on low heat. Add graham cracker crumbs and sugar, and stir with the wooden spoon until well mixed. Spread the mixture evenly in the springform pan with your hands. Press hard- you want it compacted to make a crust. Cover the pan with foil and put in the freezer for about 10 minutes or until firm.

Using the table knife, cut up the cream cheese into pieces and place in the mixing bowl. Beat on medium speed for about 30 seconds or until softened. Add the whipping cream, the ¼ cup sugar, and the vanilla. Beat on low or medium speed until light and fluffy, stopping the mixer now and then to scrape the sides of the bowl with the rubber spatula.

Spoon the cream cheese mixture over the graham cracker crust, spreading evenly. Open the can of oranges and pour into the colander, letting the liquid drain into the sink. Arrange the oranges on top of the cream cheese.

Put the preserves or marmalade in the clean saucepan. With the pan on the burner, turn to low heat and cook until the contents melt, stirring often. Spoon the preserves over the oranges (don’t let them cool) and cover the cheesecake with oranges. Chill in the refrigerator for at least six hours.

When chilled, use the knife to go around the edges of the cheesecake to loosen it from the pan. Slice and serve chilled.

Allergy Information: Contains dairy.

Chocolate Cinnamon Buns

Time: 2 ½ hours

Serves: makes 12

Difficulty: 5

Ingredients:

¾ cup warm water (110-115 F is best)	⅓ cup cocoa
1 package active dry yeast	2 ¼ cups enriched flour
¼ cup shortening	1 tbsp butter or margarine., softened
1 teaspoon salt	1 ½ teaspoons cinnamon
¼ cup sugar	3 tablespoons confectioner’s sugar
1 egg	Almonds or pecans
Milk

Supplies:

Measuring cups and spoons	Cheesecloth
Mixing bowl	Board (a cutting board works fine)
Electric mixer	Greased 9” baking dish
Towel	Toothpick
Rolling pin	Knife

Directions:

In a mixing bowl, dissolve yeast in warm water. Add the shortening, salt, sugar, egg, and 1 (only 1!) cup of flour. Beat on medium speed for two minutes, making sure to scrape the sides, too. Cover with a towel and let it rise to double in size, which should take about an hour.

Beat down the dough and turn onto a well-floured, cheesecloth-covered board. Roll into a 12” by 9” rectangle, then spread with butter and sprinkle with cinnamon. Roll the dough into a 12’’ log and cut into 12 pieces. Each piece should be 1” thick.

Place the circles (they don’t have to be perfect) in the baking dish. Let them sit for a while, but keep an eye on them and put them in the oven when they are doubled. Bake for 25 minutes at 375 F. Use a toothpick to test- if it comes out with dough on it, let the rolls bake a few minutes longer and check again. When done, remove pan from oven.

Immediately make frosting with confectioner’s sugar and just enough milk to make it smooth and pasty. Spread the frosting on the buns while they are still hot. Sprinkle nuts on top and serve warm.

Allergy Information: Contains egg, dairy, and nuts.

Berry Turnovers

Time: 45 minutes

Serves: makes 4

Difficulty: 4

Ingredients:

1 15-oz. pack folded refrigerated unbaked pie crusts (2 crusts)	½ cup strawberry, cherry, blueberry, or peach pie filling
All-purpose flour	Water
1 small pear or apple	Ice cream/whipped cream (optional; to serve)

Supplies:

Kitchen scissors	Fork
Cutting board	Baking sheet
Sharp knife	Oven mitts/potholders
Measuring cups and spoons	Spatula
Pastry brush	Spoon
Vegetable peeler	Wire cooling rack

Directions:
Preheat oven to 375 F. Open the package of pie crusts and remove one crust. One batch of this recipe only uses one crust, so you can save the other for a second batch or for another use.

On a lightly floured surface, unfold pie crust following the directions on the package. Use the kitchen scissors to cut the crust into four equal wedges.

Using the vegetable peeler, carefully cut the skin off of the pear or apple. Discard the skin and halve the fruit. Slice one half into two pieces and save the remaining pear/apple for another use. Throw away the core and cut the fruit into small pieces. You should have ¼ cup.

Spoon about 2 tablespoons of pie filling and 2 tablespoon of chopped fruit into the center of each pastry wedge. Use the pastry brush and a little water to lightly moisten the edges. Fold one straight side of the wedge over the filling and onto the other straight side. Press the edges together with a fork to seal it, then prick the top of the pastry so it doesn’t explode in the oven. Hehehe.

Repeat the last step with the other wedges. Place them all on the baking sheet (let it remain ungreased!). Slide the sheet into the oven and let bake for 20 minutes or until pastry is golden. Turn off the oven and use oven mitts/potholders to remove the baking sheet.

With the spatula, transfer the pastries to the cooling rack. When cooled (they can be slightly warm if you like) they can be eaten with ice cream or whipped cream.

Allergy Information: May contain dairy or eggs; see packaging of pie crust for more information.

Pizza Pockets

Time: 25 minutes

Serves: 4

Difficulty: 5

Ingredients:

Shortening	2 slices mozzarella/American/provolone
1 10-ounce package refrigerated pizza dough	1 tablespoon milk
¼ cup pizza/spaghetti sauce	2 tablespoons grated Parmesan cheese
20 slices pizza-style pepperoni

Supplies:

Large baking sheet	Pastry brush
Pizza cutter	Fork
Measuring cups and spoons	Oven mitts or potholders
Table knife	Spatula

Directions:

Preheat the oven to 400 F. Grease the baking sheet with shortening and unroll the pizza dough onto the sheet. Use the pizza cutter to cut the dough into four equal-size squares.

With the table knife, spread about a tablespoon of sauce on each square, making sure to leave a border of about ¼ inch around the edges. It will squirt out of the sides otherwise.

Place five slices of pepperoni on each square. Cut each square of cheese in half diagonally, then place a half on top of the pepperoni on each pocket.

For each pocket, fold the top left corner onto the bottom right corner to make a triangle. With the tines of a fork, gently press the edges of the dough together to keep the filling inside.

Use the pastry brush to brush the tops of the pockets with milk. Sprinkle with Parmesan cheese and put the baking sheet into the oven. Bake for 15-17 minutes or until golden brown. Carefully remove the baking sheet with potholders or oven mitts. Take the pockets off of the baking sheet with the spatula and let cool before eating.

Allergy Information: Contains dairy and ingredients in dough.

Streusel Topping

Time: 5 minutes

Serves: makes enough to top 12 muffins (such as Apple Muffins) or a small cake

Difficulty: 2

Ingredients:

3 tablespoons all-purpose flour	¼ teaspoon ground cinnamon
3 tablespoons brown sugar	2 tablespoons softened butter

Supplies:

Small mixing bowl	Fork
Spoon

Directions:

Put the flour, sugar, and cinnamon into the bowl and stir well with the spoon. With a chopping motion, use the fork to mix in the softened butter. That’s it!

Allergy Information: Contains dairy.