Mrs. Barragan’s Family & Consumer Science Recipes

Table of Contents

Introduction ………………………………….. 2

Breakfast …………………………………….. 4

Lunch/Dinner ………………………………..

Desserts ………………………………………

Introduction:

Hi friends! I can’t tell you how excited I am to share this cookbook with you. It represents a whole lot of passion – about the food I love to cook, the food I realllly love to eat, and the food I’m serving my family, friends, and students.

Some of the recipes in this cookbook are right from my classroom. Students, you may recognize them :). Other recipes are ones I grew up eating and loving. I have a Mexican background. Growing up, my mom cooked authentic Mexican dishes and her love for the kitchen reflects my passion for food, cooking and eating.

Lets take a trip to my kitchen. I hope you enjoy this delicious journey!

Good Old Fashioned Pancakes

“I’ve been using the recipe in my classroom for over five years. It’s a great recipe I got from my mom. I remember waking up in the morning to the smell of freshly baked pancakes. My mom never made them plain. She always added to this recipe. Sometimes it was blueberries, sometimes strawberries or my favorite, banana nut.”

Ingredients

• 1 1/2 cups all purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons melted butter

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Tips

• Melt butter in the microwave for 30 seconds.
• Do not press pancakes down with the spatula. It will create dense pancakes. Let them sit for 1-2 minutes then flip them over when you see bubbles. They take about a minute to cook on the other side.
• You can always add to this recipe: 1/3 cup chopped berries OR 1 mashed banana + 1/4 cup chopped nuts OR 1/4 cup chocolate chips

Breakfast Sandwich

“This is a recipe I got from my Family & Consumer Science Teacher in high school. I remember the day we made these, it changed my life forever. I could never eat an Egg McMuffin from McDonald’s the same again.”

Ingredients

Fruit Smoothie

“When I want something quick and easy, this is my go-to recipe. I like to use whatever fresh fruits I have paired with some frozen strawberries. Experiment with your favorites!”

Ingredients:

• 1 cup fresh or frozen fruit
• 1 cup juice
• 1/2 banana
• 1/4 cup low-fat vanilla yogurt

Directions

1. Measure ingredients and pour into blender.
2. Blend for 1 minute or until smooth.
3. Serve in a glass and enjoy!
4. Makes a 16 ounce smoothie.

Country French Toast

“When serving my french toast, I like to add some pats of whipped butter and powdered sugar. Then, I drizzle some fresh fruit and maple syrup. If you have “100% pure maple syrup, I assure you it makes all the difference in making this a true country style french toast.”

Ingredients

• 8 slices Texas toast (thick sliced bread)
• 2 large eggs
• 1 cup whole milk
• 1½ teaspoons real vanilla extract
• 1 teaspoon butter
• Pinch of salt

Directions

Mexican Chorizo

“During my childhood, my mom would have this recipe ready in under 30 minutes. She would serve it with a stack of homeade tortillas and a great salsa. This is by far, my favorite breakfast!”

Ingredient

• 1½ lb of chorizo
• ½ medium onion, chopped
• 2 tomatoes, pitted and chopped
• 4 eggs

Directions

1. First, remove the membrane from the chorizo. Discard the membrane.
2. Finely chop the onion and tomatoes.
3. Preheat a large frying pan to medium heat. Cook the chorizo for about 5-7 minutes or until most of the fat has cooked off.
4. Add the chopped onions and tomatoes and cook for an additional 3 minutes.
5. Crack the eggs into a bowl and beat with a fork. Pour the beaten eggs into the chorizo, onion and tomato mixture.
6. Let the eggs set for about 30 seconds then begin to stir with a spoon.
7. Stir the eggs occasionally until the eggs are just cooked through. Don’t let the eggs brown. .
8. Serve with a stack of hot corn or flour tortillas, refried beans and a salsa of your choice.

Tips

• Chorizo is a seasoned Mexican style pork sausage available in most supermarkets. It is spicy but not hot. Each brand has a different flavor. I like to buy chorizo from the Mexican supermarket. They have the best and freshes. You can buy it by the pound from their deli department. Try a few until you find your favorite.
• Mexican chorizo needs to be fully cooked before eating. I like mine to be really brown – it almost looks likes it’s burned.
• You can top your eggs with cheese if you’d like. Ranchero cheese is my favorite.