Thank you for participating! ENJOY COOKING & BAKING!
Created by Carpenter Kids 2020-2021
Recipe Gallery
scroll down to view recipes
Lemon Almond Ricotta Muffins by Sydney Yah Ingredients60g almond meal (Barney Bakery - no cc w/ other nut) 1 c all-purpose flour 1/2 tsp baking soda pinch salt (or 1/8 tsp) 160g whole milk ricotta (purchased or made) 2 eggs 1 c sugar 1 tsp vanilla 1/2 tsp lemon zest (zest of one lemon) 2 Tbs lemon juice
Directions -Preheat oven to 350F. -Mix dry ingredients in a bowl: almond meal, flour, baking soda, salt. -To separate bowl (kitchenaid or other electric mixer bowl), add ricotta, egg, sugar, vanilla, lemon zest and lemon juice and mix with paddle at medium speed until liquid. -Add dry ingredients to mixer and mix for 1 min on medium speed. -Pour into metal muffin tins (PAM sprayed) or muffin papers. -Fill muffin tins half way up -Cook for 20 min. Bottoms and sides will be brown if directly touching metal (which is the most yummy part. Don't add more time unless it looks still liquid in the center. -Once cooled, enjoy or store in a zip top plastic bag and keep in the fridge. They can also be frozen.
Turkey Meatballs in Marinara Sauce by Carmen Yah
Basil Pistachio Pesto - (can also be purchased, but we like making our own) Ingredients 3 c lightly packed fresh basil leaves 1/2 c freshly grated Parmesan 1/3 c shelled pistachios (salted is ok) 3 garlic cloves 1 tsp salt 1/2 tsp freshly cracked black pepper 1/4 c extra virgin olive oil
Directions -In a food processor or blender, pulse the basil, parmesan, pistachios, garlic, salt and pepper together until finely chopped. -With the food processor or blender still running, slowly drizzle in the olive oil until completely combined. Pause and scrape down the sides as needed. Continue until smooth. -Set aside. This can also be used as a great spread for sandwiches, but if making the meatballs, this entire amount will be needed.
Meatballs Ingredients for meatballs 1 lb turkey, ground 3/4 c pesto (or all of the above pesto) 1/2 c panko bread crumbs 1/4 tsp salt 1/4 teaspoon pepper
Ingredients for sauce1 TB Extra-Virgin Olive oil 2 Garlic cloves, peeled and minced 1 (28oz) Can crushed tomatoes, Brand Signature select
Directions for meatballs-Adjust oven rack to middle position and heat oven to 450F. Line rimmed baking sheet with foil. Spray with veg oil spray or equivalent. -In a large bowl, combine turkey, pesto, panko bread crumbs, salt, and pepper. Use your hands to gently mix until well combined. -Lightly wet your hands. Use your wet hands to roll turkey mixture into 16 meatballs. Arrange evenly on the baking sheet. -Place the baking sheet in the oven and bake until the meatballs are just beginning to brown, about 15 minutes. Directions for sauce -While meatballs bake, have a parent help add the oil to dutch oven. Heat over medium heat for about 1 minute (oil should be hot but not smoking). Stir in garlic with a wooden spoon and cook for 30 seconds. Stir in tomatoes and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. -Ask parents to use oven mitts to remove the baking sheet with meatballs from the oven. Place the baking sheet on the cooling rack. -Use tongs to carefully transfer meatballs to sauce in dutch oven. Cook until the meatballs are cooked through and register 165F on an instant-read thermometer, but they may already be that temperature when removed from the oven. Turn off heat. Serve on french rolls or with pasta.... or just eat by themselves!!
Baked Eggs in a Heart by: Gina Orszula
Ingredients: 2 slices white or whole wheat bread 2 eggs 2 Tablespoons of butter Salt & Pepper to taste Toppings, such as grated cheddar, chopped parsley, sliced avocado, hot sauce, and chopped tomatoes (optional)
Directions: Preheat oven to 400 degrees. Cut out center of each bread slice, using a 2-1/2 to 3 inch heart, round or other shape cutter; reserve cut-outs. Melt butter in a pan or microwave and using a pastry brush, butter both sides of bread. Place bread on baking dish/tray. Crack egg into a bowl and then pour into center of each bread slice, season with salt and pepper. Place cut outs in dish along side of bread. Bake 8-9 minutes, until whites are completely set and yolks begin to thicken but are not hard. For added flavor, top eggs with your favorite toppings and serve immediately.
Pepperoni Pizza Chicken Fingers Iverson Family Recipe Active time: 20 minutes Total time: 40 min Serves: 4 Ingredients FOR THE CHICKEN FINGERS ½ cup sliced pepperoni ½ teaspoon Italian seasoning ¾ cup breadcrumbs 1 tablespoon extra-virgin olive oil 2 large eggs Kosher salt Cooking spray 2 large skinless, boneless chicken breasts, each cut into 8 strips FOR THE DIPPING SAUCE 1 cup marinara sauce ¼ cup shredded mozzarella cheese 1.Make the chicken fingers: Preheat the oven to 425 degrees. Pulse the pepperoni in a food processor until finely chopped. Spoon into a shallow dish and add the Italian seasoning, breadcrumbs, and olive oil; stir together. Combine the eggs and a pinch of salt in a separate shallow dish and whisk until smooth. 2.Put a wire rack on a baking sheet and coat the rack with cooking spray. Dip the chicken in the egg mixture, letting any excess drip off, then coat with the pepperoni breadcrumbs, pressing firmly so they stick. Place the chicken on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. 3.Meanwhile, make the dipping sauce; Combine the marinara sauce and mozzarella in a microwave safe bowl. Just before serving, microwave, stirring every 30 seconds, until the sauce is hot and cheese melts. Serve with the chicken fingers.
Gingerbread House Dough - Amount of dough will make a small gingerbread house or two mini houses by: Iverson Family Recipe Ingredients 1/2 cup (1 stick) butter, at room temperature 1/2 cup dark brown sugar 1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2 cups all-purpose flour 1/4 cup granulated sugar 2 tablespoons water Various decorating candies - M & Ms, skittles, chocolate chips, chocolate covered sunflowers seeds (for lights), candy canes, tootsie rolls, gumdrops, you get the idea, whatever you like!
Gingerbread House: 1.In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill at least 30 minutes or until firm. 2.Preheat oven to 375 degrees. Recipe states to cut out patterns accordingly. We just eye balled it and cut out our own shapes and sizes out of parchment paper….Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway. 3.Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. 4.Bake at 375 degrees F for about 15 minutes until dough feels firm. It may burn easily so keep an eye on it after 10-12 minutes. 5.Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. 6.Assemble houses with icing below and let sit at least for 4 hours if not overnight. When we decorated within an hour, all the houses fell down! :) 7.Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). 8.Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. 9.Continue decorating the house after they’ve set with all the goodies you like! Gingerbread House Icing (like concrete!) Ingredients 3 large egg whites ½ cream of tartar 4 cups powdered sugar 1. In a large bowl or the bowl of a stand mixer fitted with a wisk attachment, beat together the egg whites and cream of tartar until foamy. Gradually beat in the powdered sugar. Beat on medium high for 7 to 10 minutes, until very fluffy. Very important to keep beating it, this makes it the cement texture to really hold the house together. 2.Immediately spoon into a piping bag or a quart size baggie and cut off the corner tip. Any frosting that’s not used be covered with plastic wrap with wrap touching icing so it doesn’t dry out. **Quick icing suggestion - we also used jarred frosting and added melted marshmallow, did a great job! Measuring as you see the consistency get stronger.
Ritz Peanut Butter Chocolate Cookies by: Alex Hassman 40 Ritz crackers Peanut Butter 6 oz. chocolate bark or chips 1) Spread peanut butter on one cracker, then cover with another cracker to make a sandwich.
2) Melt chocolate in microwave or double boiler.
3) Dip cracker cookie into melted chocolate. Brush or shake off excess chocolate.
4) Place cookies on parchment or waxed paper and decorate with sprinkles. Allow to harden (5 minutes in the freezer will speed the process).
5) Store in airtight container.
Honey Wheat Challah by: Oriana Talbert -3 cups of whole wheat flour -1 cup of cup of white all purpose flour -2 tablespoons of baking powder -1 teaspoon of salt -1 packet of quick-rise yeast -¾ cup of warm water -¼ cup of milk -4 eggs (2 for the wet mix, 2 for egg washing) -½ cup of honey
First, mix the whole wheat flour, white flour, baking powder, salt and yeast into a bowl (preferably with a mixer and a dough hook). Create a well or crater in the center of the dry ingredients.
In a separate bowl, measure ¾ cups of warm water, ¼ cup of milk, 2 eggs and ½ cup of honey. Tip, spray some cooking spray into a ½ measuring cup so the honey slides out easily. Mix the wet ingredients so the eggs are beaten and mixed well.
Pour the wet ingredients into the dry ingredients in the mixing bowl, and turn on the mixer until all the ingredients turn into a ball. Cover the bowl and let it rise for 60-90 minutes.
After rising, knead the dough on a floured surface, and divide into 4 balls. Roll each into a the shape of a submarine, and braid two of the pieces together (the best you can). Pinch the edges to keep the braids together.
Heat the oven to 350. While the oven is heating up, place the loaves on a pan with a sheet of parchment paper. Crack two more eggs and keep only the yolks (the yellow part). Brush the loaves with the egg yolk, then place in the oven for approximately 30 minutes (no less, you might need an extra minute or two, but if you go beyond 35 minutes the loaves will burn).
Let cool and enjoy! Enjoy them plain or with butter. Peanut butter is good on them too. Challah also makes for great French Toast!
Oliver's PBBB Smoothie by Oliver Jones ½ cup milk, dairy or our favorite is vanilla soy milk ½ cup frozen blueberries 1 small ripe banana, sliced and frozen 1 tbsp natural peanut butter Squeeze of honey
Instructions
Place all the ingredients in a blender and blend until smooth.
Serve immediately to any peanut butter fan :)
Peppermint Abuelita Hot Chocolate Float by: The Macias Family Serves 1
Ingredients: 1 c. whole milk
1/4 tablet Abuelita chocolate1 peppermint candy
2 tbsp. hot fudge, for serving Vanilla ice cream, for serving
Whipped cream for serving
Directions:
1. In a small saucepan over medium heat, bring milk to a simmer. Whisk in abuelita chocolate tab, and peppermint. Stir until no lumps remain. Continue stirring occasionally until the chocolate is melted. Turn off heat.
Pour hot fudge in a small dish. Dip the tops of mugs in hot fudge to rim the cup, then pour hot chocolate into each mug. Top with a scoop of ice cream and whip cream! Enjoy.
Banana and Chocolate Chip Oatmeal Cups by: The Milhizer Family
Ingredients: 2 tablespoons coconut oil (melted and divided in half) 2 1/2 cups rolled oats 4 tablespoons vanilla protein powder 1 teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon sea salt 2 bananas 4 tablespoons maple syrup 1 teaspoon vanilla extract ½ cup plain coconut milk (refrigerated from box) 2 eggs Dark Chocolate Chips (add ¼ cup or more to your liking. – we like a lot!)
Directions: 1.Preheat the oven to 350 degrees and grease a muffin tin with half of the melted coconut oil. 2.In a medium sized bowl, whisk together the rolled oats, protein powder, baking powder, cinnamon and sea salt. 3.In a large bowl, mash the bananas with a fork and then whisk together the maple syrup, vanilla, coconut milk, the remaining coconut oil and eggs. Add the dry ingredients to the wet an stir until fully combined. Gently fold in the chocolate chips. 4.Spoon the mixture into the greased muffin tins and bake for 25 minutes. Let them cool and then remove. Serve and enjoy! Makes about 12 muffins.
Leftovers – refrigerate in an airtight container for up to 4 days. Freeze up to 3 months.
Our Favorite Chicken Enchiladas The Milhizer Family
Ingredients: 1 tablespoon olive oil 1 onion, finely diced 6 chicken thighs skinned and cut into strips (you can also use already cooked rotisserie chicken if preferred) 2 garlic cloves, finely chopped 1 tablespoon cumin ½ teaspoon oregano ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon apple cider vinegar 15 oz tomato puree 1 cup chicken stock 1 can black beans (drained and rinse) ½ cup corn 8 tortillas – wholegrain if you want to keep the recipe clean, otherwise, pick your favorite kind ½ cup sour cream 1 cup grated cheese (feel free to add more cheese if you like it cheesy!)
Directions: 1.Preheat oven to 350 degrees. Prep a large baking tray by rubbing a little olive oil on the base or use parchment paper for easy clean up. 2.Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened. Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown. 3.Add cumin, oregano, smoked paprika, garlic. Fry for around one minute, stirring to coat chicken evenly with spices. 4.Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander and drain the sauce from the chicken filling and set aside. DO NOT THROW AWAY SAUCE. 5.Soften your tortillas by wrapping in foil and heating in the oven for a couple of minutes. This makes them easier to work with. 6.Spread a teaspoon of sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam down in your baking tray. Repeat until all 8-10 tortillas are done. 7.Spoon strained enchilada sauce over the rolled tortillas and top with cheese. 8.Bake in the oven for 25 minutes until golden and serve.
Vegetarian option – replace chicken with 3 cups of sliced vegetables and use vegetable stock in place of chicken stock. Gluten Free – use gluten free tortillas
Baja Flank Steak Salad by: The Magnuson Family Ingredients:
Dressing: 6 tablespoons olive oil Juice of 1-2 lemons Juice of 1-2 limes 1-2 tablespoons honey Salt and pepper
Directions: Combine seasonings and rub into steak on both sides. Grill 4 min each side (more or less to your liking!) Allow to rest a few minutes then thinly slice against the grain. Cut veggies and and arrange on plates. Sprinkle with black beans and cheese. Drizzle dressing and place slices of steak on top. The kids eat theirs deconstructed but love it just the same! This was Justin’s pick!