Table of Contents

Introduction… 2

Breakfast… 4

Lunch…9

Dinner…16

Dessert…27

My name is Dylan Peart and this is my family’s recipes that I most enjoy. Most of these are from my Grandma she always makes the best food when ever we visit her. But she lives in Arizona.

About me I am 13 years old I go to Carmichael middle school. I have 2 Cats, and I love school, it just sucks how it got cancelled and I can’t see my friends anymore.

                                         The most important meal of the day. BREAKFAST!!!              It is underrated and should be eaten more by people instead of being skipped and being hungry until lunch.

       French toast Strata

I love this breakfast tat my grandma makes when I visit her.

4 oz day-old French or Italian bread cut into 3/4 cubes (4cups), 1/3 cup golden raisins,1 package 3oz cream cheese cut into 1/4 inch cubes, 3 eggs, 1 1/2 cups milk, 1/2 cup maple-flavored pancake syrup, 1 teaspoon vanilla, 2 tablespoons sugar, 1 teaspoon ground cinnamon, additional maple-flavored pancake syrup optional.

Spray 11×7 inch baking dish with nonstick cooking spray, place bread cubes in even layer in prepared dish, sprinkle raisins and cream cheese evenly over bread.

Beat eggs in a medium bowl with an electronic mixer at medium speed until blended. add milk, 1/2 cup pancake syrup, and vanilla; mix well, Pour egg mixture evenly over bread mixture. cover; refrigerate at least 4 hours or overnight

Preheat oven to 350 degrees Fahrenheit combine sugar and cinnamon in small bowl; sprinkle evenly over strata.

Bake, uncovered 40-45 minutes or until puffed, golden brown, and knife inserted in center comes out clean. Cut into squares and serve with additional pancake syrup if desired.

   Lemon Blueberry Scones

These are by far the best scones I have ever had made by my Aunt.

Ingredients: 2 cups all-purpose flour, 1/3 cup white sugar,       2 tsp baking powder, 1 lemon zested, 1/4 tsp salt,               1/4 tsp baking soda, 1/2 cold butter cubed, 1 cup blueberries, 1/2 cup heavy cream, 1 large egg, 1 Tablespoon fresh lemon juice, 2 tablespoons heavy cream, lemon glaze (optional),     1/4 cup powdered sugar, 1 1/2 tsp fresh lemon juice.

Directions: Preheat oven to 400 degrees F, line 2 baking sheets with parchment paper and set aside. Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processer. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl, fold in blueberries, make sure they are well coated with dry ingredients.  Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl, stir into the flour mixture and mix until slightly moistened. Turn dough out of out onto a well-floured surface, gather the dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc, cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets ( 4 scones per baking sheet ) Brush scones with 2 tablespoons heavy cream. Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely about 30 mins. Mix powdered sugar and lemon juice together in a small bowl, transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze. ‘

         Steak Fry Fricos

A easy way to get really good Steak fries.

Toss half a 28-ounce bag frozen steak-cut fries with 2 teaspoons olive oil and 1 teaspoon each coarsely ground pepper and chopped rosemary. Spread on a baking sheet and bake 425 degrees F until crisp, 30min. Grate 4 ounces Havarti on the large holes of a box grater, Divide the cheese into eight 3-inch rounds on a parchment-lined baking sheet; season with pepper and chopped rosemary. Top with the fries. Bake until the cheese is browned around the edges, 12-15 min. Remove with a thin spatula.

              Fried rice

Ingredients: 2 cups cooked rice, 3 carrots, thinly shaved, and diced, 3 green onions thinly sliced, 2 eggs, 3 tbs tamari or soy sauce, 3 tbs peanut or vegetable oil, 2 tbs sake, 2 tbs butter, 2 cloves garlic, minced, 1/8 tsp salt, 1/4 tsp pepper, 2 tsp gomasio.

Instructions: Heat a large pan over medium/high heat, Add the oil, and let it warm for 30 seconds. Crack the eggs into the oil, immediately start scrambling. once eggs are thoroughly cooked, add rice, carrots, onion, and garlic. Mix well. Then add the tamari or soy sauce and the sake. Then season with the salt and pepper and the Gomasio. The secret ingredient is gomasio made from a combination of sugar, sea salt, seaweed, and sesame seeds. mix together until all the seasoning is mixed in.

My mom makes this when I want a quick snack that can stuff me until dinner.

          Chicken and biscuits

Ingredients: 1 can Campbells Condensed cream of celery soup. 1 can Campbell’s condensed cream of potato soup. 1 cup of milk. 1/4 teaspoon dried thyme leaves, crushed. 1/4 teaspoon ground black pepper. 4 cups cooked cut-up vegetables. 2 cups cubed cooked chicken. 1 package refrigerated buttermilk biscuits.

Steps: stir the soups, milk, thyme, black pepper, vegetables, and chicken in a 13x9x2-inch shallow baking dish. Bake 400 degrees F. for 15 minutes. Cut each biscuit into quarters. Arrange cut biscuits over the chicken mixture. Bake for 15 minutes more or until the biscuits are golden.

All it takes is a little time but it is worth it, it could serve up to 5 people.

         Tuna noodle casserole

Ingredients: 1lb extra-large noodles, 1 cup mayonnaise, 1 cup chopped onion, 1 green pepper, chopped, 4 8 oz cans solid white tuna, 1 cup peas, 1/2 tsp salt, 2 can cream of mushroom condensed soup, 1 cup milk, 8 ounces sharp cheddar cheese shredded, Italian bread crumbs.

Cook noodles according to package direction. Meanwhile, chop onions and green pepper. Open tuna, separate into small pieces. Combine vegetables including peas, tuna, and mayo. Add to drained noodles. Then set aside. Blend soup and milk heat through. Add cheese. Heat stir until cheese melts. Add to noodle mixture, turn into a 3-quart baking dish. Sprinkle bread crumbs over top. Bake uncovered, at 375 for about 45 mins.

I do not like this one because it has peas in it but other than that its a good meal.

             Garlic shrimp kabobs

Ingredients: 1 pound frozen shrimp thawed and peeled, 1/4 cup olive oil, 1 tablespoon minced garlic, 2 teaspoons lemon juice, 1/4 teaspoon pepper, 1 pinch finely chopped parsley, metal skewers, cooking spray.

Rinse and dry shrimp. whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 2 hours. Preheat an outdoor grill for medium heat and lightly oil grate. lightly coat metal skewers with cooking spray. Remove shrimp from marinade and shake off excess. discard the remaining marinade, place about 5 shrimp on each skewer. cook on the preheated grill until shrimp are bright pink and meat is opaque.  It should take about 5 minutes (do not overcook)!!!

My aunt cooks these when we have family dinners.

      Copy cat bang bang shrimp

Ingredients: Half cup mayo, 1/4 cup Thai- style sweet chili sauce, 3 dashes sriracha hot chili sauce. 1/2 cup cornstarch or as needed, 1 pound medium shrimp, peeled and deveined, (oil for frying), 8 lettuce leaves, 1 bunch green onion, chopped.

whisk mayo, sweet chili, and sriracha hot sauce together in a bowl. Place cornstarch in a shallow bowl. gently press shrimps into the cornstarch to coat, shake off any excess. Heat oil in a deep-fryer or large saucepan to 375 degrees F. Working in batches, cook the shrimp until they are lightly browned on the outside, and the meat is not transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. put cooked shrimp in a bowl and pour chili sauce mixture over the shrimp. Toss gently to coat. (Optional)Line a serving bowl with lettuce leaves, pour shrimp in bowl and top with green onion.

 Garlic chicken fried brown rice

Ingredients: 2 tablespoons vegetable oil, divided, 8 ounces skinless, boneless chicken breast, cut into strips, 1/2 red bell pepper, chopped, 1/2 cup green onion, chopped, 4 cloves garlic, minced, 3 cups cooked brown rice, 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 cup frozen peas thawed.

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add chicken, bell pepper, green onion, and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. remove the chicken to a plate and keep warm. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar, and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

                 Gumbo  casserole

Ingredients: 2 cans Cambell’s condensed Chicken Gumbo soup, 1 soup can water, 1 teaspoon dried minced onion, 1/2 teaspoon cajun seasoning, 1/2 teaspoon garlic powder, 1 cup frozen okra, thawed, 3/4 cup uncooked instant white rice, 1/2 pound cooked ham diced (about 1 1/2 cups), 1/2 pound cooked shrimp, peeled and deveined.

Stir the soup, water, onion, cajun seasoning, garlic powder, okra, rice, ham, and shrimp in a 2-quart casserole. Bake at 375 degrees F, for 35 minutes or until hot. Stir before serving. stir before serving. Serve in bowls. Makes 4 servings.

easy to make takes less than an hour and its got shrimp.

           Coyote droppings

Ingriedents: 2 cups brown sugar, 1 cup margarine, 1/2 cup while corn syrup, 1/2 teaspoon baking soda, and 14 1/2 oz puffy cheetos.

Bring brown sugar, margarine and corn syrup to boil and boil for 5 minutes. Add the 1/2 teaspoon of baking soda. Pour over cheetos, toss and spread on 10×15 buttered pan, Bake at 250 degrees for 1 hour, stirring every 15 minutes. Turn out on waxed paper sprayed with pam. Seperate and let cool.

This is special to me because my grandma lives in Arizona for most of the year and coyotes are the main animal there they even have a hockey team named by the animal so it reminds me of her when she is in Arizona.

         Creamy chocolate fudge

Ingredients: 1 7 oz jar marshmallow creme, 1 1/2 cups white sugar, 2/3 cup evaporated milk, 1/4 cup butter, 1/4 teaspoon salt, 2 cups milk chocolate chips, 1 cup semisweet chocolate chips, 1/2 cup chopped nuts, 1 teaspoon vanilla extract.

Line an 8×8 inch pan with aluminum foil. Set aside. In a large saucepan over medium heat, combine marshmallow creme, sugar, evaporated milk, butter, and salt. bring to a full boil and cook for 5 minutes, constantly stirring. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. stir until chocolate is melted and the mixture is smooth. Stir in nuts and vanilla extract. pour into prepared pan. Chill in refrigerated for 2 hours, until firm.

               Cannoli dip

Ingredients: 2 cups heavy cream, 1/3 cup powdered sugar, 1 1/2 cups whole milk ricotta, 1 cup mini chocolate chips, 2 tsp cinnamon, a pinch of nutmeg, Cannoli shells broke in large pieces.

In a large bowl using hand mixer beat cream and sugar together. Fold in ricotta and chocolate chips, then stir in cinnamon and a pinch of nutmeg. If not serving right away, refrigerate until ready to serve. serve with cannoli shells.

This is special to me because we bring the dip to most of the party’s with our friends.

     Snickerdoodle Blondies

Ingredients:1 1/2 sticks 3/4 cups softened butter, 1 cup sugar, 1/2 cup packed brown sugar, 2 large eggs, 2 tsp pure vanilla extract, 2 cups all-purpose flour, 1 tsp ground cinnamon, 3/4 tsp baking powder, 1/2 tsp kosher salt, 2 tbsp cinnamon sugar.

Preheat oven to 350 degrees F and grease a   9-x-9 pan with cooking spray, in a large bowl using a hand mixer, beat butter and both sugars until light and fluffy. Add eggs and vanilla and beat until combined. In another bowl whisk together flour, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until just combined. Press batter into prepared pan and sprinkle top with cinnamon sugar. Bake until golden and still slightly soft in the middle, 25 to 30 min. Let cool before slicing into squares.

                peppermint crunch

Ingredients: 1 pkg vanilla bark, 1 cup crushed candy canes, 2 drops red food coloring, 3 drops peppermint flavor.

Melt bark on low heat, stirring constantly. Add candy, coloring, and flavoring, If too thick heat a little more. Spread on foiled cookie sheet as thin as possible. let cool then break into pieces.

My grandma makes this around Christmas time if we can visit her. So when we see her itś a special dessert.