Hi my name is Reid and I am 13 years old. I like to cook. I got these recipes from my grandma. She is a good cook, and she has a lot of recipes at her house and she gave them to us. There’s probably over a hundred recipes in the two boxes we have, and I picked the top 15 recipes in my opinion.

Table of Contents

Drinks…………..3

Side Dishes…..13

Desserts………23

WEDDING PUNCH

1 qt ginger ale

1 qt  pineapple juice

1 qt lime sherbet

1 pkg lime kool-aid

mint & ice cubes

Mix all the ingredients in a big bowl and stir mint and ice into it, then you’re done.

”I chose wedding punch because its fruity tasting”

Smoothies

1/2 C strawberries

1 banana

1/3 plain yogurt

1 T honey

1 C milk

3 ice cubes

Put all of the ingredients in a blender, then blend them, then you’re done.

I like smoothies because they are the best drink that’s cold out there.

Lavender Lemonade

1 cup white, granulated sugar

2 cups of boiling water for the infusion

1 1/2 cups freshly squeezed lemon juice

2 cups or more of cold water Ice cubes

Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (a large pyrex measuring bowl works great because you can pour easily from it). Pour the sugar over the flowers and use your (clean) fingers to gently rub the flowers into the sugar. Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).  Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet.  Add more sugar if too tart. Add ice and more water to desired level of concentration. Note that the ice will melt eventually, further diluting the drink.

I love lavender lemonade because it tastes so fresh.

Party punch

64 oz Hawaiian punch

12 oz pineapple juice

1 liter ginger ale

Mix together in a large pitcher or punch bowl. Serve over ice

I love party punch because it tastes like kool-aid and i grew up loving kool-aid.

PERFECT MILKSHAKE

I like milkshakes because there a mix between ice cream, candy and milk.

TUNA PEA SALAD

8 oz elbow macaroni

6 oz can of tuna

1 can of peas

2/3 cup mayo

Boil mac and drain, drain tuna, drain peas, mix all together with mayo.

I like tuna pea salad because my mom always made it when I was younger.

WALDORF SALAD

3 c diced apples

1 c cut-up celery

1/2 c raisins

1/2 c walnuts

3/4 c mayonnaise

Mix apple, celery, walnuts & raisins. Moisten with mayonnaise.

Arrange on lettuce leaves & garnish with whole walnut.

I like Waldorf salad because it’s all my favorite things cut up in a bowl.

3 INGREDIENT MAC & CHEESE

5 cups milk

1 lb elbow macaroni, dry

2 cups shredded cheddar cheese

In a large pot, bring the milk to a boil.

Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.

Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.

I LOVE mac & cheese because it’s a thing every kid likes and it’s cheesy and good.

SMASHED POTATOES

2 pounds small-to-medium red or yellow potatoes

1 tablespoon plus ¼ teaspoon fine sea salt, divided

4 tablespoons olive oil, divided

¼ teaspoon garlic powder

¼ teaspoon onion powder

Freshly ground black pepper, to taste

2 tablespoons chopped fresh parsley, chives and/or green onion.

To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.

Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).

While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.

When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.

Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.)

Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt over the potatoes. Finally, sprinkle them lightly with freshly ground black pepper.

Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes. Sprinkle them with chopped fresh herbs, and serve hot.

I like potatoes because my mom or dad usually makes them for dinner.

FRIED PICKLES

Vegetable oil for frying

1 cup all purpose flour

1/2 teaspoon Salt

1 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

½ cup buttermilk

1 large egg

3 kosher dill pickles cut into slices just shy of ¼” thick and lightly patted dry*

Fill a Dutch oven or large saucepan 2-3″ deep with oil for frying. Fix a candy thermometer to the edge (make sure it is in the oil but not touching the bottom of the pan) and set your heat to medium. Oil will need to reach 375F  before you can begin frying, but this will take 10 minutes or so.

Meanwhile, prepare your breading mixture by whisking together flour, salt, pepper, paprika, cayenne pepper, and garlic powder. Set aside.

In a separate bowl, whisk together buttermilk and egg.

Once oil has reached 375F , prepare pickles for frying in batches of 3-4 slices

Coat slices in flour mixture, gently shake off excess, dredge in buttermilk/egg mixture, then coat with flour mixture again.

Transfer (carefully!) to oil and fry 3-4 pickle slices at a time for 90 seconds on each side or until golden brown.

Use a slotted spoon or strainer to remove from oil and transfer to a paper towel lined plate. Make sure oil returns to 375F  before frying your next batch of pickles.

Fried pickles are best enjoyed warm. If desired, serve with dipping sauce, which can be made by stirring together dipping sauce ingredients until combined.

I like fried pickles because their like sweet and sour food.

Butterscotch Bird Nests

1 (12 ounce) package butterscotch chips

1 (12 ounce) package white chocolate chips

1 (12 ounce) package chow mein noodles

5 ounces Cadbury Mini Eggs (about 36 eggs)

Put the butterscotch and white chocolate chips in a glass bowl and melt in the microwave for about 2 minutes, stirring at 30 second intervals. Stop cooking when it is smooth.

Once the chips are melted, stir chips until smooth and gently fold in the chow mein noodles.

On a piece of wax paper, take a small scoop of the chow mein noodle mixture and form a small nest with your hands.

Place the eggs on top.

Let set up and serve.

My mom sometimes makes this for desert and they’re really good.

CHOCOLATE OATMEAL COOKIES – NO BAKE

1/2 c milk

3 T cocoa

3 c oatmeal

1/2 c butter

2 c sugar

Mix in pan the milk, butter, cocoa & sugar. Let it come to full rolling boil–boil for 1 minute. Remove from heat, mix in oatmeal. Mix well Drop by spoonful onto waxed paper & let cool.

I like these cookies because you don’t even have to bake them and they’re super easy to make.

FUDGE

1 can sweetened condensed milk

3 c chocolate chips

Melt together in microwave and pour in 8X8 pan.

Fudge has always been my favorite dessert because it’s like soft chocolate.

DIRT CUPS

2 cups cold milk

1 (4 ounce) package instant chocolate pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1 (16 ounce) package chocolate sandwich cookies, crushed

Beat milk and pudding mix together in a bowl until well blended and slightly thickened; let stand to thicken, about 5 minutes.

Stir whipped topping and 1/2 of the crushed cookies into pudding. Spoon 1 tablespoon crushed cookies into each serving cup. Fill each cup 3/4-full with pudding mixture and top with remaining crushed cookies. Refrigerate for 1 hour.

Dirt cups have always been really good. I just wish they didn’t have so much sugar because they are just too good.

BANANA BREAD BARS

1 1/2 cups sugar

1 cup sour cream

1/2 cup butter, softened

2 eggs

1 3/4 cups ripe bananas, mashed

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1/2 cup chopped walnuts (Optional)

BROWN BUTTER FROSTING:

1/2 cup butter

4 cups powdered sugar

1 1/2 teaspoons vanilla extract

3 tablespoons milk

BANANA BREAD BARS:
Preheat oven to 375°F.

Grease and flour 15 by 10 inch jelly roll pan.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.

Blend in bananas and vanilla extract.

Add flour, baking soda, baking powder, salt, and blend for 1 minute. Stir in walnuts. if desired.

Spread batter evenly into prepared pan.

Bake 20 to 25 minutes or until golden brown.

BROWN BUTTER FROSTING:
Heat butter in a large saucepan over medium heat until boiling.

Let the butter turn a delicate brown and remove from heat immediately. (It turns quickly, so pay attention.)

Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting).

Using a spatula, spread the brown butter frosting over the warm bars.

These have just recently been one of my favorite desserts because my mom just started making them.