Your Average Cookbook

By: Maddie Norris

Introduction

Hey, my name is Maddie, and this is my cookbook. It’s really nothing special, but this is what we eat. I hope you enjoy these recipes, it’s the best I got. Please, enjoy!

Table of Contents

Breakfast………………………. 4

Lunch…………………………… 6

Dinner………………………….. 8

Dessert………………………… 10

Classic Oatmeal

This classic oatmeal could just be the new normal breakfast!
(Yield: 1 serving)

Ingredients: 

• 1/2 cups of oats
• 1 cup of boiling hot water
• A dash of salt (optional)

Directions

• Bring water to a boil
• Add oats to a bowl and cook for 1 minute, stirring occasionally.
• Cover, and remove from heat and serve in 2-3 minutes.

And there you have it! Your old fashioned oatmeal!

Toast and Eggs

I usually have this or pancakes if I’m not having oatmeal.

(Yield: 1 serving)

Ingredients:

• c

Directions:

• Take a small pan and place on a small burner and put the chunk of butter in the pan on medium heat.
• When the butter is melted, crack an egg into the pan, and cook for 3-4 minutes.
• While you cook the eggs, get out a toaster/toaster oven and put the piece of the bread in the toaster. Cook the bread to preferred crispiness.
• After the bread is cooked, turn all setting to off.
• After the bread and eggs are done, fill the egg pan with water and put on burner and turn the burner off.

LUNCH

Meat and Cheese Sandwich

A classic lunch item, and you can easily make this!

Yield: (1 serving)

Ingredients:

• 2 pieces of bread
• 3 slices of cheese
• 3 slices of lunch meat
• condiments (optional)

Directions:

• Place 2 pieces of bread on a plate.
• On a cutting board, cut 3 slices of desired cheese.
• Take 3 slices of lunch meat out of the bag.
• Place cheese and meat on 1 slice of bread.
• If you desire condiments such as mayo and/or mustard, use a knife to scoop out some mayo/mustard onto the empty piece of bread and spread. Place that slice on the slice with meat and cheese.

Sheet Pan Nachos

These are a guaranteed crowd pleaser! This can also be a snack, if your wondering.

Ingredients:

DINNER

Orange Chicken

Who doesn’t love some good orange chicken? I’ve had orange chicken from Panda Express, and I fell in love with it. I had wondered how to make it, until a few years ago.

Ingredients:

• 4 chicken breasts
• 3/4 cup BBQ sauce
• 3/4 cup sweet orange marmalade
• 2 tbsp soy sauce
• green onion & sesame seeds for garnish (optional)

Directions:

1. Cut 3-4 thawed chicken breasts into bite sized chunks and cook them in your slow cooker on MEDIUM for about 1 1/2 hours (for best results stir half way through). There is no need to add anything. The chicken cooks well in its own juices. If your slower cooker doesn’t have a medium setting, let the chicken cook for 2-3 hours on LOW.
2. While the chicken is cooking, mix together 3/4 cup BBQ sauce, 3/4 cup orange marmalade, and 2 tbsp of soy sauce until well blended.
3. After 1 1/2 hours, drain the chicken juices from your crockpot and pour your mixture in the crockpot with your chicken. Be sure that the chicken is well coated and mixed in with the sauce. Cook on MEDIUM for an additional 2 hours (you may need to add more time if the chicken is not done). The sauce may appear a bit runny at first but it thickens quite a bit as it cools. Again, if you don’t have a medium setting, add an additional hour on LOW.
4. This chicken is wonderful served with rice. Our family usually eats broccoli and carrots on the side.

Once again, just that easy!

Slow Cooker Cilantro Lime Chicken Tacos

Who doesn’t love a chicken taco?

Ingredients:

• 2 pounds skinless, boneless chicken breasts, (fresh or frozen)
• 1 packet taco seasoning mix
• 1 16 oz jar salsa , (use your favorite!)
• 1/3 cup chopped fresh cilantro
• juice from two limes

Directions:

• Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
• Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I used about 1/2 – 3/4 cup juice.
• Serve with taco shells or tortillas, adding on your favorite toppings. I like to use shredded lettuce, diced tomatoes, diced avocado, cheese, sour cream, and even a drizzle of ranch dressing. Enjoy!

You’re probably thinking, “How easy these recipes are!”

DESSERTS

REESE’S Cereal Bars

It may say cereal bar, but I think it’s better as a dessert!

Ingredients:

• 1/2 cup Margarine
• 40 marshmallows
• 1 cup REESE’S peanut butter chips
• 6 cups REESE’S puffs cereal
• 3/4 cup REESE’S creamy peanut butter
• 1 cup REESE”S PIECES candy

Directions:

• 1. Butter 1 (13 x 9×2-inch) pan.
• 2. Place peanut butter and butter in large microwave-safe bowl. Microwave at HIGH (100%) 45 seconds or until butter is melted and mixture is blended and smooth. Add marshmallows; stir to coat with peanut butter mixture. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until marshmallows are melted when stirred. Add peanut butter chips; stir until chips are melted and mixture is blended.
• 3. Immediately add cereal, stirring until well coated. Press mixture evenly in prepared pan. Sprinkle candies over surface, pressing in firmly. Cool completely.

Easy as 1,2,3!

S’more Lasagna

Who loves some s’mores? ME!!!

Yield: 10 servings

Ingredients:

1. Spray a 9″-x-13″ baking dish with cooking spray. In a large bowl, whisk chocolate pudding with milk and cocoa. In another large bowl, beat marshmallow crème with cream cheese until smooth.
2. Line bottom of prepared baking dish with a layer of graham crackers. Spread half the marshmallow mixture over graham crackers and sprinkle with 2 cups mini marshmallows. Spread half the chocolate pudding mixture over the marshmallow layer. Repeat two times with the remaining graham crackers, marshmallow mixture, 2 cups marshmallows, chocolate pudding mixture, and dark chocolate chips.
3. Refrigerate, covered, until cold and set, at least 2 hours.
4. Remove lasagna from refrigerator. Top with Cool Whip. Heat hot fudge sauce in the microwave so it is just pourable but not too hot. Pour hot fudge all over lasagna.
5. Top with crushed graham crackers, Hershey’s , and remaining marshmallows before slicing.

!!! So easy it’s almost unbearable !!!

SNACKS

Cream Cheese and Crackers

These are simple, but delicious!

Yield: 2 servings

Ingredients:

• 10 lightly salted woven wheat crackers 1/4 cup PHILADELPHIA Cream Cheese Spread
• 1/4 cup PHILADELPHIA Cream
• 2 Tbsp. jardiniere, drained

Directions:

• Spread crackers with cream cheese spread.
• Top with jardiniere.

And there you have…A snack.

Parfait

We make these in the summer all the time!

Yield: 1 serving

Ingredients:

• • 3/4 cup blueberries
  • 1 (6 ounce) container vanilla yogurt
  • 1 tablespoon wheat germ
  • 1/2 banana, sliced
  • 1/3 cup granola
  • 3/4 cup strawberries

Directions:

1. Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

MMM so yummy!

It’s has been a pleasure writing and illustrating this cookbook for you, as it has reminded me of some of my younger days, days that have been forgotten. I make these things more often, because of the extra time. I really hope you guys will use these recipes, because they can come in handy in a conflict between food. if you enjoy baking/cooking as much as I do, I have something for you to do. Cook/bake your family a recipe that you (and maybe your family) quite enjoy, and add a personal touch. If they don’t like it, who cares? It’s yours, isn’t it? So cease the day, and make something!

Maddie, a fellow classmate