Teen Living Extra Credit Form

Click on the link to access the form: Teen Living Extra Credit Form

My Plate

To go along with the new Dietary Guidelines that came out this past year the USDA has also come out with the new MY Plate to replace the old My Pyramid. We will still be talking a lot about the pyramid in class but we will also get to explore and learn about the new My Plate program. To find out more information about it, check out www.choosemyplate.gov

Iron Chef Spring 2011

Another great Iron Chef Sand Ridge has come and gone. You guys did a great job! The food looked and tasted wonderful!

7th period: Bananas

Banana Smoothie

Banana Foster (winner!)


Banana Croissant

Banana muffin

Banana pancake

4th period: Cheese

Pizza Quesadillas (winner!)

Ultimate Cheesy Nachos

Cheesy Potato Casserole

8th FACS Aprons

Below is the link for the apron sewing instructions.

Apron Sewing Instructions

7th period winter 2011 Iron Chef Recipes

7th period Secret Ingredient- Potatoes

Zuppa Tuscana Soup (1st Place!)

Ingredients:
1 lb. Italian sausage
4 large russet potatoes (wash, slice to ¼ inch)
1 large onion, chopped
2 cloves of garlic, minced
4 cups water
2 cups chicken broth
1/3 cup bacon bits
2 cups kale, chopped
1 cup heavy whipping cream/half and half
¼-1/2 tsp red pepper flakes (optional)
Directions:
Cook sausage, drain fat, set aside. Place potatoes, onion, garlic, water and broth in stock pot. Cook on high until potatoes are done (softened). Add sausage and bacon bits and simmer for approx. 10 min. Turn to low heat, add kale and cream/half and half. Heat through, serve and enjoy!

Orzo and Potato Parmesan

Ingredients:
2 T. butter
1 cup uncooked orzo pasta
2 tsp. minced garlic
2 potatoes, peeled and diced
1 carrot, sliced
1 onion, chopped
1 tsp. dried Italian seasoning
Salt and pepper to taste
3 cups water
1 cube vegetable bouillon
1 cup grated Parmesan cheese
Directions:
1. Melt butter in a med. Saucepan over medium heat. Stir in orzo and garlic, and sauté until lightly browned. Place potato, carrot and onion in the saucepan continue to cook until tender. Season with dried Italian seasoning, salt and pepper.
2. Mix water into the sauce pan. Stir in vegetable bouillon until dissolved. Cover, reduce heat and simmer 12 min. or until orzo is tender and most of the liquid has been absorbed. Top with Parmesan cheese.

Hash brown Casserole


Ingredients:
2 lbs. frozen hash browns
½ cup margarine or butter, melted
1 (10 ¼ oz) can cream of chicken soup
1 pint sour cream
½ onion, peeled and chopped
2 cups cheddar cheese, grated
1 tsp. salt
¼ tsp. pepper
Directions:
1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
2. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Ultimate twice baked potatoes

Ingredients:
• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes

4th period Winter 2011 Iron Chef recipes

4th Period Secret Ingredient-Chocolate Chips

Cookie Pizza (1st Place!)

Ingredients:
1 recipe choc. Chip cookie dough
10 oz. chocolate pudding
½ cup plain yogurt
1/3 cup peanut butter
Sliced strawberries and chocolate chips for topping
Directions:
1. Turn oven to 350°. Using your fingers, press the cookie dough evenly into the ungreased pizza pan. If you need to keep the dough from sticking, dip your fingers into a little flour first.
2. Pace pan in oven. Bake for 12-15 minutes or until cookie dough is golden. Turn off oven. Remove pan from oven with hot pads and place on the cooling rack. Let cookie crust cool completely. Save until step 4.
3. Put the pudding, yogurt and peanut butter in mixing bowl. Stir together with the rubber scraper.
4. Use the rubber scraper to spread the mixture evenly over the cookie crust. Top with strawberries and chocolate chips.
5. Cut into wedges with sharp knife and serve immediately.


Luscious chocolate mousse pie

Ingredients:
1 8-inch (6oz) prepared chocolate crumb crust
2 ¼ cups chocolate chips
2 cups heavy whipping cream, divided
2 tsp. powdered sugar
1 tsp. vanilla
Chocolate drizzle (recipe follows)

Directions:
Microwave 2 cups morsels and ¾ cup cream in large, microwave-safe bowl on High power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth; cool to room temperature.
Beat remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream; chill until firm. Garnish with chocolate drizzle; let stand a few minutes before serving.
For Chocolate Drizzle: place remaining morsels in heavy-duty plastic bag. Microwave on High power about 30 seconds; knead until smooth. Cut a small hole in corner of bag; squeeze to drizzle chocolate over pie.

Double Chocolate Strawberry Muffins

Ingredients:
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/4 cup margarine
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 3/4 cup milk
• 1 cup chocolate chips
• 12 strawberries
Directions:
1. Preheat oven to 350°F Grease 12 muffin tins with nonstick spray.
2. In a large bowl, combine the flour, cocoa powder, sugar, and baking powder.
3. Melt the margarine and 1/4 cup of the chocolate chips carefully in the microwave. While this mixture cools, mix the egg, vanilla, oil, and milk in a separate bowl. Add the margarine-chocolate chip mixture to this bowl once it has cooled for a couple of minutes.
4. Combine the wet and dry ingredients. Make sure the batter is cool, and then stir in 1/2 cup of the chocolate chips.
5. Spoon the batter into the muffin tins. Make sure strawberries are washed and cored, and press one into the center of each batter-filled muffin tin. Cover completely with batter.
6. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the batter and gently press into the tops just enough to hold them in place.
7. Bake for 25 minutes. Let cool for 20 minutes, then gently remove from muffin tin.

Black Bottom Cupcakes

Ingredients:
8 oz. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips
1 ½ c. flour
1 tsp baking soda
1 cup sugar
¼ cup cocoa powder
½ tsp. salt
1 cup water
1/3 cup oil
1 T. white vinegar
1 tsp. vanilla

Directions:
1. Cream together cream cheese, eggs, sugar and salt. Beat well. Stir in chocolate chips.
2. In a separate bowl, mix flour, sugar, cocoa, baking soda and salts. Add water, white vinegar, oil and vanilla. Beat well.
3. Fill cupcake papers with cake mixture ½ full.
4. Drop 1 T. cream cheese mixture in each cup.
5. Sprinkle with granulated sugar.
6. Bake at 350° for 30-35 minutes

Fruit Salsa with Cinnamon Chips

Ingredients
2 Kiwis, peeled and diced
2 Golden Delicious Apples, peeled and dice (may substitute, or, add mango)
8 oz. raspberries
1 pound strawberries
2T brown sugar
3T apricot preserves

10 10-inch flour tortillas
Butter-flavored cooking spray
2 Cups cinnamon sugar mix

Directions:
1. In a large bowl, thoroughly mix fruit, sugar, and preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 ˚
3. Coat both sides of each flour tortilla with cooking spray. 4. Cut into wedges and arrange in a single layer on a large
baking sheet
5. Sprinkle wedges with desired amount of cinnamon sugar
6. Bake 8-10 minutes.
7. Allow to cool about 15 minutes.