Orange Julius

Ingredients
1 6oz. can orange juice concentrate
2-3 T. sugar
1 ½ cups milk
½ tsp. vanilla
6 ice cubes

Directions:
1. Make sure the blender is put together correctly
2. Place all ingredients in blender (liquids first)
3. Fill blender with water to third from the top line marked on blender container
4. Cover blender and press BLEND button
5. Blend for 20 seconds, or just until ice is in small chucks, but not melted.
6. Serve and Enjoy!

Boo!

Need a few Halloween recipe ideas? Check out the Halloween label on the left hand side of the blog!

Homemade Muffins

Ingredients:
¾ cup milk
½ cup oil
1 egg
2 cups all purpose flour
½ cup sugar
1 T. baking powder
1 tsp. salt

Directions:
1. Preheat oven to 400°
2. Grease bottoms of 12 muffin cups (or use papers)
3. Beat milk, oil and egg in small bowl until well mixed with fork. Set aside.
4. Sift flour, baking powder, sugar and salt all together into large mixing bowl.
5. Pour liquid mixture all at once into dry ingredients, mixing with fork
6. Mix only until moist, stir in fruit or other ingredients quickly and gently.
7. Fill muffin cups ¾ full
8. Bake until golden brown (15-20 minutes)
9. Remove immediately from pan

Variations:

Apple muffins—Stir in ½ cup apple sauce with milk and add ½ tsp. cinnamon to dry ingredients. Sprinkle tops of uncooked muffins with brown sugar before baking.

Banana muffins—Stir in ½ cup mashed, very ripe banana with milk

Chocolate chip muffins—Stir in ½ cup chocolate chips and ¼ tsp. vanilla with liquid ingredients.

Stir-Fry

Ingredients
½ c. boiling water
1 chicken bouillon cube
1 T. cornstarch
1/2 pkg. frozen stir-fry vegetables
1 chicken breast
½ tsp. ginger
2 T. soy sauce
½ c. cold water

Directions:
1. Combine ½ c. boiling water and chicken bouillon cube, set aside.
2. Combine and set aside ½ c. cold water, corn starch, ginger, and soy sauce.
3. Heat 2 T. oil in electric fry pan. Add 1 chicken breast (cut into ¼” slices), cook until white in center (About 2-3 minutes)
4. Add to the meat mixture, the vegetables and stir fry 3 minutes.
5. Add bouillon, cover and steam 6 minutes. Add the cornstarch mixture, cook until thick.
6. Serve over rice.

8th grade FACS sewing materials

The 8th grade FACS class will be staring the sewing unit soon. Below are the projects we will be making and the materials that are needed. You do not have to get all the fabric at once, but please have them in class by the date we start working on those projects.

Foot Pillow (Jan. 28)
1 yard Fleece fabric
All purpose thread
1 large or 2 small bag(s) polyfill (depending on how full you want it)

Laundry Bag (Feb. 4)
1 yard cotton or cotton/poly blend fabric (nothing that stretches!)
1 spool all-purpose thread
3 1/4 yard cording

Apron (Feb. 11)
1 1/8 yard cotton or cotton/poly blend fabric
All purpose thread

Bruschetta with Chicken

Ingredients
Small pkg. basil
1 T. diced garlic
Olive Oil (enough to cover tomatoes)
1 loaf baguette bread, sliced
4 oz. Parmesan cheese, shredded
2 chicken breasts
salt and pepper to taste

Directions:
1. Wash tomatoes and cut off tops, then remove all seeds.
2. Dice tomatoes to desired size and put in mixing bowl.
3. roll basil leaves and cut into small pieces. Add to mixing bowl.
4. Add garlic.
5. Add olive oil until it coats all of tomatoes.
6. Mix gently (you can let it sit overnight to "marinate" or eat it right away)
7. Cook chicken (anyway desired) and cut into small pieces.
8. Put baguettes on plate, add tomato mixture and chicken. Sprinkle with cheese and eat!

Iron Chef Spring 2010

Wow! We've just finished another great semester of our Iron Chef Sand Ridge competition. You all did a fantastic job! Our winners were kitchen three for both periods winning with the angel berry trifle and the baked tomatoes. Pictures and recipes are listed below along with a slideshow from start to finish on the left side. Great Job everyone!

Baked Parmesan Tomatoes

Ingredients:
4 tomatoes, halved horizontally
¼ cup freshly grated parmesan cheese
1 tsp. chopped fresh oregano
¼ tsp. salt
Freshly ground pepper to taste
4 tsp. extra-virgin olive oil

Directions: Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet. Top with parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender (about 15 minutes).

Baked Tomatoes- winner 6th period

Ingredients:
3 medium tomatoes
Salt
Pepper
Oregano
Thyme
Parmesan cheese
Olive oil
For garnish:
Tortilla chips
Salsa
Guacamole
Directions: Cut cone out of the tomatoes about silver dollar wide and an inch deep. Take fork and poke it in the tomato 4 times in the cone. Sprinkle salt, pepper, oregano, and thyme in each of the tomatoes. Then pour olive oil in each one, put them open a cookie sheet at 300° F. for 15 minutes. Pull out and put on parmesan cheese, then put in back in till the cheese is almost brown.

Cream of Tomato Soup

Ingredients:
3 cups of chopped tomatoes
1/3 cup chopped onion
2 tsp. sugar
1 ½ tsp. salt
1 tsp. basil leaves
½ tsp. thyme leaves
1/8 tsp. pepper
6 oz. can tomato paste
¼ tsp. baking soda
1 T. margarine or butter
1 T. flour
2 cups milk
Directions: In medium saucepan, combine tomatoes, onion, sugar, salt, basil, thyme, pepper and tomato paste. Cover and simmer 10 min. Press mixture through strainer to make it smooth. Discard pulp. Stir in baking soda and set aside. In large saucepan melt butter. Stir in flour until well blended. Add milk all at once. Cook about 1 minute until thickened stirring constantly. Stir in tomato purée and cook until thoroughly heated. Do not boil!

Homemade Tomato Salsa

3 large tomatoes, seeded and chopped (3 cups)
1 small green bell pepper, chopped (1/2 cup)
3 garlic cloves, finely chopped
8 medium green onions, sliced (1/2 cup)
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili
2 to 3 tablespoons lime juice
1/2 teaspoon salt


1. Mix all ingredients in glass or plastic bowl.
2. Cover and refrigerate until serving.

Prep Time: 20 min
Total Time: 20 min
Makes: 3 1/2 cups

Cheesecake Cake

Ingredients:
½ cup butter
2 T. cocoa powder
½ cup water
1 cup flour
1 cup sugar
½ tsp. salt
½ tsp. baking soda
1 egg
¼ cup buttermilk
1 tsp. vanilla
Directions for cake:
1. Preheat oven to 350° F, grease pan.
2. Heat butter, cocoa, and water in saucepan, bring to a boil. Cool slightly. Set aside
3. Sift together flour, sugar, baking soda and salt into medium size bowl.
4. Add cocoa mixture to flour mixture and blend with wire whisk
5. Measure out butter milk in liquid measuring cup, then beat the egg with the buttermilk and add the vanilla to this mixture.
6. Combine the buttermilk mixture with the cocoa/flour mixture and blend until smooth
7. Pour into ¼ size sheet pan.
8. Make 350° for approximately 20 minutes
Ingredients for cheesecake:
1.3 cup butter, melted
2 (8oz) pkg. cream cheese
2 tsp. lemon juice
1/3 cup heavy whipping cream
1/3 cup white sugar
Directions for cheesecake: In a medium bowl, beat together the cream cheese and lemon juice until soft. Add butter, whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff.
Topping:
4 cups sliced strawberries (about 1 ½ lbs.)
½ cup water
2. T. sugar
1 T. water
2 tsp. cornstarch
2 tsp. fresh lemon juice

Directions: To prepare sauce, combine sliced strawberries, ½ cup water, and 2 T. sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; discard solids. Return mixture to pan. Combine 1 T. water and 2 tsp cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to boil; cook 1 minute, stirring constantly. Transfer mixture to a bowl; cool to room temperature. Stir in 2 tsp. juice.
Assembly: Put the cold cake in a square pan (tall sides), pour over the cream cheese mixture. Spoon the thickened purée to cover. Arrange the cherries and a few strawberries on top Chill for at least 2 hours.

Bread Pudding

Ingredients:
10 slices bread
¼ cup butter melted
1 tsp. cinnamon
½ cup raisins
6 eggs, beaten
¾ cup sugar
2 tsp. vanilla
½ tsp. salt
3 cups hot milk
1 pinch nutmeg
Directions:
1. Heat oven to 375° F. Lightly butter 2-qt. pan.
2. Combine bread, butter, cinnamon and raisins. Mix well and place in dish.
3. Beat eggs, sugar, vanilla and salt. Add milk. Mix well and pour over bread mixture. Sprinkle with nutmeg and bake for 25 minutes.

Devil’s food Cake

Ingredients:
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ tsp. baking soda
¼ tsp. salt
½ cup shortening
1 ¾ cups sugar
1 tsp. vanilla
3 eggs
1 1/3 cups cold water
Directions:
1. Grease and lightly flour two 9x1 ½” round baking pans. Set pans aside. Stir together flour, cocoa powder, baking soda, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat till well combined. Add eggs, one at a time, beating well after each addition just till combined. Pour batter into the prepared pans.
3. Bake in a 350° F. oven for 35-40 minutes or till a wooden toothpick comes out clean. Cool layer cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Frost with desired frosting. Makes 12 servings.

French Toast (with berries)

Ingredients:
4 beaten eggs
1 cup milk
2 T. sugar
2 tsp. vanilla
8 slices bread
2 T. butter
1 T. cinnamon

Directions:
1. In a shallow bowl beat together eggs, milk, sugar, vanilla. Dip bread slices into egg mixture, coating both sides.
2. In a skillet or a griddle melt 1 T. of butter over medium heat; add half of the bread slices and cook for 2-3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Serve warm. If desired, serve with syrup.
3. Put half the French toast in the middle of the plate. Make a pretty design with strawberries and blueberries. You can either make a raindrop or another design with whip cream. Put chocolate syrup on the toast to make a pretty design. Sprinkle powdered sugar everywhere.

Riddle Griddle Bread

Riddle Griddle Bread
Ingredients:
4 eggs
1 cup milk
¼ tsp. ground cinnamon
4 T. butter
12 slices Texas toast
Powdered sugar and syrup for topping

Directions:
1. Crack eggs into mixing bowl. Beat with fork until yolks and whites are mixed together. Add milk and cinnamon. Pour egg mixture in pie plate
2. Put 2 T. of butter in skillet. Put skillet on a burner and turn to medium heat to melt butter.
3. Dip 1 slice of bread into egg mixture. Turn bread over to coat the other side. Put coated bread in skillet. Repeat with a second slice of bread.
4. Cook until bottoms are light brown. This will take about 1 ½-2 minutes. Turn and cook other side. Remove from skillet.
5. If necessary, put remaining butter in skillet. Repeat steps 3 &4 with remaining bread and egg mixture. Serve.

Angel Berry Trifle- winner 3rd period

INGREDIENTS
1-1/2 cups cold fat free milk
1 package instant vanilla pudding mix
1 cup vanilla yogurt
6 ounces cream cheese, softened
½ cup sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 prepared pound cake (18 inches) cut into 1 inch cubes
1 pint each blackberries, raspberries, strawberries and blueberries

DIRECTIONS
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened.
In a bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth.
Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately of refrigerate. Yield: 14 servings

Pound Cake (for trifle)
2 cups flour
2 tsp. baking powder
1 cup sugar
1 tsp. salt
½ cup butter
1 egg
1 cup milk
1 tsp. vanilla
Directions:
1. Preheat oven to 350° F. Grease and flour 8x4” loaf pan.
2. In a large bowl, mix baking powder, sugar and salt; cut in butter. Break 1 egg into measuring cup and then fill to the 1 cup line with milk. Add dry ingredients and beat well. Add vanilla.
3. Pour batter into loaf pan and bake 30 minutes or until a toothpick inserted into the center of the cake come out clean.

Dessert Burgers

So in case you were wondering what your crazy facs teacher was doing over the weekend, here it is. I found these cute little dessert hamburgers on Bakerella's blog (link found on left side of page) and had to try them out. Not as cute as her's but fun none the less and very simple and tasty. The buns are a yellow cupcake, the meat patty is a brownie, and the ketchup, mustard and lettuce are colored frosting. Try it out for extra credit!

Microwave Cooking

In the 9th grade Foods I classes we have been learning about microwave cooking. Here are a couple other easy and delicious recipes for cake you can make in the microwave. Enjoy!

Carmel Turtle Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 cup yellow cake mix
1/3 cup water
1/2 teaspoon powdered sugar
Microwave approximately 90 seconds.
Top warm cake with:
chopped nuts
chocolate chips
carmel topping

Snickers Bar Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 cup chocolate cake mix
1/3 cup water
Microwave approximately 90 seconds.
Chop up small Snickers candy bar and sprinkle pieces on top of warm cake.
Drizzle chocolate syrup and microwave an additional 10 seconds.

Oreo Cookie Cake
Mix together in a small (cereal size) bowl and stir for one minute:
1/2 cup white cake mix
1/3 cup water
Microwave approximately 95 seconds.
Sprinkle crushed Oreo cookie on top and garnish with whipped topping

Clothing I back sack

Materials needed:
1/2 yard Canvas
1- 3/4 to 1" button
1 spool all purpose thread

Bugs for Breakfast! Mmm!

Did you know that 80% of the world's population eats insects intentionally and 100 percent eat them unintentionally? Try it out! You might like it! Below is just one recipe that you could try out! Find several others at http://www.manataka.org/page1083.html Good luck and Enjoy!

Chocolate Chirpie Chip Cookies
Ingredients
2 ¼ c. flour
1 tsp. baking soda
1 tsp salt
1 c. butter, softened
¾ c. sugar
¾ c. brown sugar
1 tsp. vanilla
2 eggs
1 12-ounce pkg. chocolate chips
1 cup chopped nuts
½ cup dry-roasted crickets

Directions: Preheat oven to 375 deg. F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; eat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes.

And the Winners Are....

Competeing in this semester's Iron Chef Sand Ridge were the Foods I classes. Below are pictures of the winning dishes from both classes.
5th period's secret ingredient was cream cheese. The winning dish was a stuffed french toast shown above.

6th period's secret ingredient was chicken. The winning dish was a chicken stir fry shown above.

All kitchen groups did an excellent job! Take a look at the slide show on the left of all the other dishes that were made.

Chicken Stir-fry

Ingredients:
1/2-1 tsp. chili paste (oriental style)
2-3 cloves finely cut garlic
1 red and 1 yellow bell pepper, sliced
1 onion, sliced
2 large carrots, cut
Fresh ginger (2 pieces finely cut)
¼-1/2 cup Soy sauce
Spicy stir-fry sauce (enough to drizzle on top)
2 tsp. sesame seeds
3-4 cherry tomatoes
¼ rice noodles
2-3 chicken breasts
2 T. Vegetable oil

Directions:
In a fry pan heat 2 T. vegetable oil, chopped garlic and sliced ginger. Add chicken breast and cook until center is white and outside is browned. Add carrots, bell peppers, and onion. Add soy sauce, chili paste, stir-fry sauce and stir until combined and heated through. Serve over top of cooked rice noodles and drizzle stir-fry sauce on top.