Category Archives: Recipes That We Made During Class

These are the recipes that we have made in class so far.

Pizza Dough and Sauce (picture to follow soon)

We made this recipe in a span of two days by the way, since our class is only an hour long.




2 1/4 teaspoons of yeast

1 cup of wear water

2 1/2 cup of Four

1 teaspoon sugar

1 teaspoon of salt

2 Tablespoons of oliver oil


  1. In a small bowl, combine water and yeast. Allow yeast to bubble ( 5 minutes).
  2. In a large bowl, combine flour, sugar, and salt. Make a well in the center of the flour.
  3. Pour yeast mixture and oil in the well. Stir together.
  4. On a floured countertop, knead your dough for several minutes until dough forms soft ball.
  5. Lightly oil a bowl, add dough, cover with plastic wrap and refrigerate overnight.



1 can of diced tomatoes

1 clove garlic

1 teaspoon of basil

1 teaspoon of oregano

1/4 teaspoon of salt and pepper

1 Tablespoon of parmesan cheese

1 Tablespoon of tomato paste


  1. Puree all ingredients in a food processor.

Day 1:

  1. Make your dough.
  2. Make your sauce.
  3. Saute your veggies.

Day 2:

  1. Pre bake your crust at 425 degrees for 7 minutes.
  2. Layer on your sauce, cheese, and veggies. Sprinkle with herb mixture if you wish.
  3. Bake at 425 degrees for 15-20 minutes.


     I have never had hummus before, but this is really good. It has an interesting texture to it and has great taste too.



Zummus (Zucchini Hummus)

1 can chickpeas

2 cloves of garlic

1/4 cup of lemon juice

1 teaspoon of salt

1/3 cup talini (Sesame seed paste)

3 Tablespoons of olive oil

dash of cayenne

Roasted red pepper


  1. Drain peas.
  2. Put chickpeas, garlic, lemon juice, salt and tahini in blender.
  3. Process until smooth. (add in olive oil)
  4. Place in a small bowl and serve with crackers.

Chocolate Eclair Cupcakes, (picture to follow)


 These were so good! Instead of putting the custard in my cupcake I put in some chocolate frosting that I had made a couple of days before. It was a nice surprise of having something in the middle. I have never had a cupcake like this before. 🙂


1/2 Cup of Sugar

1/4 Cup of Butter

1 egg

1 teaspoon of Vanilla

3/4 cup of Flour

1 teaspoon Baking Powder

1/4 cup of Milk


  1. Preheat oven to 350 degrees. Line muffin tin with 6 liners.
  2. Cream together sugar and butter. Beat in eggs and vanilla.
  3. Combine flour and baking powder and add to creamed mixture alternately with the milk.
  4. Bake for 20 minutes.
  5. Cool cupcakes. Using paring knife, remove the top of cupcake. Fill with the custard.
  6. Replace the cake top and then drizzle with glaze.

Custard filling Recipe:

2 boxes instant vanilla pudding

2 cups of milk

Homemade whipped cream: (you could use real whipped cream, but that’s not too healthy.)

1 cup of heavy whipping cream

1 Tablespoon of sugar

1 teaspoon of vanilla


  1. Combine the vanilla pudding and milk.
  2. Combine the heavy whipping cream, sugar and vanilla.
  3. Then whisk milk and pudding together until thick.
  4. Fold in cool whip.

Chocolate Glaze:

3 Tablespoons of butter

2 onces of chocolate

3 Tablespoons of milk

3 Tablespoons of corn syrup

1 1/2 cup of flour


  1. Melt butter and chocolate together on low.
  2. Whisk in all the remaining ingredients until smooth.


Easy Chicken Tetrazzini

This was a two day recipe because of how our class is. I’m sure that this could be a one day.


4 oz spaghetti

1 1/2 T butter

1/2 of a small onion

2 T flour

1 1/4 cup milk

1/4 cup of mushrooms (if desired)

1/2 t Chicken bouillon granules

1/4 t salt

2 T parmesan

1 cup cooked, cubed chicken or turkey.


Day 1:

  1. Rinse and trim chicken. Cut into bite-size pieces.
  2. Heat a small amount of oil in a skillet over medium heat.
  3. Cook chicken in skillet until no longer pink.
  4. Put in a bowl, cover with saran wrap and label.

Day 2:

  1. In saucepan, cook spaghetti and drain.
  2. Meanwhile, in a large saucepan over medium heat, melt butter and sauté onion until tender.
  3. Stir in flour; cook briefly (this is called a roux). Gradually stir in milk, mushrooms, bouillon, and salt.
  4. Cook, stirring until slightly thickened. Stir in cheese and chicken.
  5. Add drained spaghetti. Stir all together, serve, and enjoy!

I don’t have any pictures of this recipe sorry about that. This was a really good one though!


Ingredients: (When I made this recipe with my mom we trippled it so that we could feed 11 to 12 people)

1/2lb ground beef

1/4 lb ground pork

1 egg

1/2 t. Worcestershire sauce

1/4 c. bread crumbs

1/2 t. salt

1/4 t pepper

1 T. minced onion

1 t. minced garlic.


Ketchup, mustard and brown sugar.


1. Mix all ingredients in a large bowl.

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2. Roll into small balls and place on foil-lined cookie sheet with sides.


3. Bake for 10 minutes at 425 degrees.


4. Warm BBQ sauce in a saucepan. Toss cooked meatballs in sauce and serve.



Potato Cheese Soup:


3 large potatoes

1 stalk of celery, minced

1 small onion, minced

1/2 carrot, grated

1 teaspoon salt

2 teaspoons white vinegar

3 Tablespoons flour

2 cups of milk

8 oz. shredded cheddar cheese

4 oz. shredded mj cheese, (optional)

2 slices bacon, cooked, (optional)

1 Tablespoon chopped green onion, (optional)


1. Peel potatoes and chop into bite-size pieces.

2. Combine vegetables with the chicken stock, salt and vinegar in a large stock pot.

3. Bring the stock to a boil over medium heat.

4. Reduce heat, cover, and let simmer for 20 minutes.

5. Wisk together flour and milk.

6. Add the milk mixture to soup and simmer uncovered for 8 minutes or until soup has thickened.

7. Add grated cheese and stir until melted.

8. To serve, top bowls with the bacon and green onions if desired.

This was a great soup recipe, especially if you like potatoes and cheese.

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(This recipe was from Mrs. Berry, my Foods teacher.)

Golden Kale Potato Balls


2 potatoes, chopped

1 cup Kale, thinly sliced

1 Tablespoon fresh basil, chiffonade

1 clove garlic, minced.

1 Tablespoon white vinegar

1/2 teaspoon of sea salt

1 Tablespoon Milk

2 Tablespoons of butter.


1. In a medium saucepan, boil potatoes until fork tender.

2. In small skillet, sauté kale, garlic and basil in one Tablespoon of oil until softened.

3. Drain potatoes and mash with 2 Tablespoons of butter, vinegar, milk and salt.

4. Fold in Kale mixture.

5. Spray muffin pan and scoop the mixture into the different sections. Sprinkle with parmesan cheese.

6 Bake (In my class we broiled) at 350 degrees for 15 minutes. Broil until golden brown.

Potato balls 1


The front two balls are the Kale balls and the last one is a cheese ball. I personally liked the Crunchy Potato Cheese Ball, but they were both good. I think that the Kale balls had too much Kale. Either way both were filling! Enjoy!


Crunchy Potato Cheese Balls


2 potatoes, chopped

1/4 cup of milk

1/2 teaspoon salt

1/4 onion powder

4 Tablespoons of butter, divided

2 oz. cheese, cubed

1/2 cup crushed corn flakes

2 Tablespoons crumbled bacon


1. In a medium saucepan, boil potatoes until fork tender.

2. Drain potatoes and mash with 2 T butter, onion powder, milk and salt.

3. Shape mashed potatoes into balls with the cheese cube in the center.

4. Roll into the cornflakes. Brush with the remaining butter and place on cookie sheet.

5. Broil for 4 to 5 minutes at 350 degrees.

Potato balls 1


The Crunchy Cheese Ball is the last potato ball, the first two are from another recipe.




Pretzel 1  An unbaked pretzel.

We did this recipe in two days since one class period is an hour. We also had to wait for the dough to rise.


1 1/4 teaspoon dry yeast

3/4 cup warm water

1 1/2 cups of Flour

1 teaspoon sugar

1/2 teaspoon Salt


1. Put yeast and water in a large bowl and stir until dissolved. The water has to be 115 degrees. *Note: Don’t let the water be too hot or you will kill the yeast!

2. Sift the flour, sugar, and salt together in a small bowl.

3. Gradually stir the flour mixture into the liquid mixture.

4. Knead the dough until smooth and elastic.

5. Grease a medium sized bowl and place the dough into the bowl.

6. Plastic wrap the bowl and refrigerate overnight to let the dough rise.

Part 2/Day 2:


1 Egg, beaten,

1 Tablespoon coarse salt


1. Preheat oven to 450 degrees.

2. Grease a cookie sheet.

3. Roll each piece into long “pencil-thin” ropes.

4. Loop each rope into a pretzel. (Or any other shape you might like, I found that making the pretzel was hard.)

5. Using a pastry brush, brush each pretzel with the beaten egg.

6. Sprinkle with salt.

7. Bake 10 to 15 minutes or until golden brown.

Mixing shMelted Egg sh

(This recipe was from Mrs. Berry, my Foods teacher.)


Pumpkin Cookie Recipe.


1/2 cup of margarine

1 cup of Sugar

1 cup of Pumpkin

1 teaspoon Cinnamon

1 teaspoon Baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups Flour

1 teaspoon Vanilla

1/2 cup chopped nuts (optional)

(Powdered sugar icing)


1. Cream margarine, sugar and pumpkin.

Sift dry ingredients and add to the creamed mixture.

3. Add the vanilla and chopped nuts.

4. Bake on greased cookie sheets at 350 degrees for 12-15 minutes.

5. Frost with powdered sugar icing if you would like it. (although it tastes better with it.)

Pumpkin cookie


This is a bigger cookie only because our group had four people in it and we had a small square cookie sheet. I’m not normally a pumpkin person but these were delicious!