Cookbook

Table of Contents

Page#        Title

2        Introduction

3        The Best Chocolate Chip Cookies

4        Whole Wheat Bread

5        Tyler’s Chocolate Chip Cookies

6        Chewy Choc-Oat-Chip Cookies

7        Bread Sticks

8        Whole Wheat Blender Pancakes

9        Salsa

10      Muddy Buddies

11      Chick-fil-A Sauce

12      Real Macaroni and Cheese

13      Tortellini Soup

14      Potato Casserole

15      Chicken Pot Pie

16      Pizza Crust

17      Fettuccine Alfredo

Introduction

Umm… I’m an 8th grader at Carmichael Middle School. One class that I am in at the previously stated school is Family and Consumer Science. One assignment in this class is creating a digital cookbook so this is my cookbook. It has a few foods that my family eats and likes. Hopefully you can find at least one good recipe in here!! These recipes originated from either my extended family, friends and sometimes just online recipes (like the Chick-fil-A sauce). I am not a very good cook, but I can make cookies though!

The Best Chocolate Chip Cookies

2 cups brown sugar

1 cup white sugar

1 lb. butter

2 T. vanilla

3 eggs

6 cups flour

1 1/2 tsp. salt

1 1/2 tsp. baking soda

4 cups semisweet chocolate chips

Beat together butter and sugars. Beat in eggs and vanilla. Add dry ingredients and chocolate chips and mix until blended. Bake in ice cream scoop size balls at 340° for 16 minutes or until golden brown around edges.

Whole Wheat Bread

2 3/4 T dry yeast

1/2 cup warm water

1 t sugar

5 cups hot tap water

2 T salt

2/3 cup oil

2/3 cup honey

12 cups whole wheat flour

or 9 cups whole wheat flour and 3 or 4 cups white flour

Add 7 cups whole wheat flour to hot tap water. Mix until blended. Add salt, oil, honey and another 2 cups of flour. Add prepared yeast and 1 cup more flour to mixture. Slowly add additional flour until dough begins to clean or pull away from the sides of the bowl. Let mixer knead dough for 10 minutes (5 minutes on low, 5 minutes on high).

Mold dough into 4 loaves; put in greased pans and cover until about double in size.

Bake at 345 degrees for 25-30 minutes.

Tyler’s Chocolate Chip Cookies

1 cup butter (thoroughly melted)

3/4 cup packed brown sugar

1/2 cup granulated sugar

2 t Vanilla

1 egg

2 1/4 cups flour (white)

1/2 t salt

1 t baking soda

2 cups chocolate chips

In small mixing bowl, stir together flour, baking soda, and salt. Set aside. In large mixing bowl, cream butter and sugars together until light and fluffy? Add vanilla and egg. Beat wall.  Add all them dries to it slowly while mixing. When its all done mixed, add them chocolate morsels. Roll them into balls, then cook them for 10-15 minutes at 375 degrees f. take them out when it beeps.

Chewy Choc-Oat-Chip Cookies

1/2 Pound(s) (2 sticks) margarine or butter, softened

1 Cup(s) firmly packed brown sugar

1/2 Cup(s) granulated sugar

2 Tablespoon(s) milk

2 Teaspoon(s) vanilla

1 3/4 Cup(s) all-purpose flour

1 Teaspoon(s) Baking Soda

1/2 Teaspoon(s) salt (optional)

2 1/2 Cup(s) oat (quick or old fashioned, uncooked)

2 Cup(s) (12 ounces) semi-sweet chocolate chips

1 Cup(s) chopped nuts (optional)

2 Egg(s)

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats, chocolate chips and nuts, if desired; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Bread sticks

2 Cups flour

2 Tbsp. sugar

1 tsp. salt

1 Tbsp. yeast

Stir together dry ingredients. Add 1 1/2 cups warm water, mix gradually add 1 1/2 cups more flour. Knead 10 minutes. Let rise 15 minutes. Roll out into a 10×14 inch rectangle. Cut into 10, 1″ strips. Melt a cube of butter in 9×13 pan. Fold strips end to end and twist. Lay in buttered pan width wise. Raise. Sprinkle with garlic salt and parmesan cheese on top. bake at 375 degrees for 15 minutes.

Whole Wheat Blender Pancakes

1 Cup whole wheat grain

3/4 Cup milk

3/4 Cup buttermilk

1/4 Cup vegetable oil

2 eggs

1 Tbsp. baking powder

1/2 tsp. baking soda

2 Tbsp. sugar

Blend 3/4 cup of milk with wheat for 2-3 minutes. Add buttermilk and blend for another 2-3 minutes. Add the rest of the ingredients and blend. Add more buttermilk if needed for the right consistency. Cook on a hot griddle or skillet until done.

Salsa

3 jalapeno peppers

1 small yellow onion

2 cans (14.5 oz.) stewed tomatoes

Minced garlic

Fresh cilantro

Garlic salt

Pepper

In a medium sauce pan,boil jalapenos and small onion. Drain. Using a knife, slice off the tip and stem of the jalapeno. Put jalapenos and onion in the blender. Then add 1/4 to 1/2 Tbsp. of minced garlic. Open cans of stewed tomatoes and try to drain as much of the liquid out as you can. Then pour the tomatoes in the blender. Sprinkle with desired amount of garlic salt, pepper and salt. Toss a handful of cilantro into the blender and blend

Muddy Buddies

1 tsp. vanilla

1 1/2 Cup powdered sugar

1/2 Cup peanut butter

1 Cup semisweet chocolate chips

1/4 cup margarine or butter

9 Cups Chex cereal

put cereal in a large bowl and set aside. Heat chocolate chips, peanut butter and margarine in a microwavable bowl for 1 minute. Stir. Microwave 30 seconds longer or until smooth. Stir in vanilla. Pour chocolate mixture over cereal. Stir until evenly coated. pour into large resealable bag. Add powdered sugar. Shake until coated. Spread on wax paper to cool. Store in an airtight container in fridge

Chick-fil-A Sauce

1/4 cup honey

2 tablespoons yellow mustard

1/4 cup barbecue sauce (Sweet Baby Ray’s)

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1/2 cup mayonnaise

Mix all the ingredients in a bowl and refrigerate for 30 minutes to allow flavors to come together.

Real Macaroni and Cheese

2 Cups macaroni, uncooked

4 Tbsp. butter

3 Tbsp. flour

3 Cups milk

1/4 pound cheddar cheese grated

1 tsp. salt

1/4 tsp. pepper

Cook macaroni and drain well. Melt butter in saucepan. Remove from stove and stir in flour until smooth. Add milk and return to stove, stirring constantly, until thick cream. Add salt and pepper. In greased baking dish, alternate layers of cheese and macaroni. Top with a layer of cheese. Pour sauce over top. Bake uncovered at 400 degrees for 30 minutes.

Tortellini Soup

9 oz package frozen cut broccoli or fresh, cut broccoli

6 Cups water

32-ounce box chicken broth

1 can cream of chicken soup

2 Cups cubed, cooked chicken

1 Cup chopped onion

1 Cup sliced carrots

2 garlic cloves, minced

1/2 tsp. basil leaves

1/2 tsp. oregano

7 ounces frozen tortellini

Combine all ingredients except broccoli in a large pot. Boil and simmer 30 minutes. Add broccoli, simmer for 10 minutes. Sprinkle with parmesan cheese.

Potato Casserole

6-7 potatoes

1 cube butter

2 cans cream of chicken soup

1 pint sour cream

1 1/2 Cup grated cheddar cheese

1/4 Cups chopped onion

2 Tbsp. melted butter

1 Cup crushed corn flakes

Boil potatoes (leave skins on). Peel and grate into 13x9x2 inch dish or pan. Heat together butter and soup, add sour cream,cheese and onion. Stir into potatoes. Refrigerate overnight. Bake at 350 degrees for 60-90 minutes.

Chicken Pot Pie

1 pie crust

1 pound skinless boneless chicken breast, cubed

1 cup sliced carrots (about 2 carrots)

1/2 cup sliced celery (about 1 stalk)

1/3 cup unsalted butter

1/3 cup chopped onion

1 teaspoon minced garlic

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon dried thyme

1 and 3/4 cups chicken broth

2/3 cup half-and-half*

1 cup frozen peas

1 large egg, beaten

In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside. In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside. Preheat oven to 425°F (218°C). After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg. Bake for 32 – 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving.

Pizza Crust

1 C warm water

1 T sugar

1 T yeast (I use Active Dry Yeast)

1 t salt

3 T vegetable or canola oil

2 1/2 – 3 C flour

Homemade Pizza Sauce recipe found here

2-3 C mozzarella, grated

Toppings of your choice

Pre-heat your oven to 475 degrees. Fill up a glass measuring cup with 1 cup of warm water and add 1 tablespoon of sugar.Add 1 tablespoon of yeast and stir it in until the yeast and sugar have dissolved.Let it sit for 5 minutes, or until it bubbles up nicely for you. Prepare the Homemade Pizza Sauce and slice up your topping while you wait for the yeast to foam up. Pour the foamy water mixture into your stand mixing bowl. Add 1 teaspoon salt and 3 tablespoons of oil. Add 1 cup of flour and mix on low for 30 seconds.While the mixer is on, add the rest of the flour. You need between 2 1/2 – 3 cups total. Watch the dough while it mixes. When it begins to pull away from the sides of the bowl, you have enough flour. Another way to tell if you have enough flour, is by touching the dough. If it sticks like crazy to your finger, you need more flour. Once you have enough, let it mix on medium speed for 3 minutes. Spread a bit of olive oil on your pizza pans or stones with your fingers. You can also use a large cookie sheet.  No need to rush out and buy special pans. While your fingers and hands have a bit of oil on them, remove the dough from the bowl and shape it into two equal balls. Let the dough rest for 5 minutes. Please don’t be tempted to skip the “dough resting” step. It will be much harder to roll out if you don’t give it a chance to rest. While you wait you can finish chopping any toppings you are going to use or complete the Homemade Pizza Sauce. Roll each dough ball out into a thin crust. If you like your crust a bit thicker, roll it less to make a smaller pizza. Cover each pizza with Homemade Pizza Sauce 2-3 cups mozzarella cheese and whatever toppings suit your fancy. I chose ham, pineapple, green peppers and red onions. Bake for 12-15 minutes or until the crust is golden brown along the bottom.

Fettuccine Alfredo

1 (16 ounce) package fettuccine noodles
2 C Parmesan cheese, freshly grated
1/2 C butter
1 C heavy whipping cream
salt and pepper

Fill a large soup pot with hot water. Pop it onto the stove and bring it to a boil. Salt it generously and dump a 1 pound box of fettuccine noodles into the pot. Bring the water back to a boil, give the noodles a stir and reduce the heat to medium high. Let the pasta cook through. Grab a nice block of Parmesan cheese. Using freshly grated Parmesan is the trick here. You can use cheese that has been shredded and then packaged for purchase, but it won’t melt as nicely for you. You’ll end up with a grainy sauce. Grate 2 cups worth of the cheese (about 1/2 of an 8 ounce block). Place 1 cup of the cheese in the bottom of a large bowl or serving dish. Heat up a large skillet over medium high heat. Add 1/2 cup of butter and let it melt completely. Pour in 1 cup heavy whipping cream. Stir it gently and allow the two ingredients to incorporate. Bring it to a low simmer and let it bubble for about 2 minutes. It will start to thicken slightly. Add a bit of salt and pepper. Pour the sauce over the top of the cheese. Stir it all around to combine. Pour the drained pasta over the top of the sauce. Use a pair of tongs to toss the pasta and the sauce together. 8. Sprinkle the remaining 1 cup of cheese over the top of the pasta, stir it all in to incorporate.  Taste it and add more salt and pepper to your liking.