BB South Florida Cookbook

BEST BUDDIES FLORIDA PRESENTS

taste buds

A BEST BUDDIES COOKBOOK

Dishes for every occasion made during our virtual Best Buddies cooking activities by our participants with some serious cooking abilities!

DESIGNED BY THE SOUTH FLORIDA ADULT CITIZENS PROGRAM

TO ALL OUR GUEST CHEFS...

Peggy Bueres

The Collado Family

Nina Rodriguez

Carmen Peralta

thank you!

TABLE OF CONTENTS BREAKFAST - 3 LUNCH - 7 DINNER - 17 DESSERTS - 35 SNACKS - 49 www.bestbuddies.org/florida

The Collado Boys' Breakfast for Dinner The Ingredients: Panckaes all-purpose flour sugar baking powder salt milk egg unsalted butter vanilla extract maple syrup

The Ingredients: Omelette eggs water your choice of cheese oil or butter salt and pepper

PAAVI WITH HER OMLET AND PANCAKES

How To: Pancakes 1. Combine the all-purpose flour, sugar, baking powder, and salt together in a large bowl.

2. Slowly pour in the milk and mix well.

3. Add the eggs and vanilla. Whisk the batter thoroughly until there are no more lumps.

4. Heat a frying pan over medium-high heat. Coat with a non-stick cooking spray, butter, or vegetable oil to prevent sticking.

5. Spoon the batter onto the pan and cook each side until it is golden brown. Use a spatula to flip the pancakes and to remove them when they are finished.

6. Serve immediately. Add maple syrup.

How To: Omelette 1. COMBINE eggs, water, and salt and pepper in a small bowl until blended.

2. HEAT butter or oil in a 7 to 10-inch nonstick omelet pan or skillet over mediumhigh heat until hot.

3. TILT pan to coat bottom.

4. POUR in the egg mixture. It should set immediately at the edges.

5. GENTLY PUSH cooked portions from edges towards the center with an inverted turner so that uncooked eggs can reach the hot pan surface.

CONTINUE cooking, tilting pan, and gently moving cooked portions as needed.

6. When the top surface of eggs is thickened and no visible liquid egg remains, PLACE cheese on one side of the omelet. FOLD omelet in half with turner.

7. Turn pan and INVERT or SLIDE omelet onto a plate.

8. SERVE immediately.

REFERENCE: ALLRECIPES.COM

Chef Cynthia's French Toast The Ingredients: French Toast 4 eggs 3/4 cup whole milk 1 tablespoon sugar 1 teaspoon vanilla extract 3 tablespoons butter 10 slices brioche 1/2 cup pure maple syrup warmed fresh berries for serving

How To: French Toast 1. Whisk the eggs in a low shallow dish - a pie plate works well -or if you'd like to coat several pieces of bread at once, use a 13- x 9-inch baking dish.

2. Add the milk, sugar, and vanilla extract and whisk again until well combined.

3. Add 1 tablespoon butter to a 12-inch to 14-inch skillet and place over MEDIUM heat. Meanwhile, place one slice of brioche into the egg mixture and turn to coat both sides. When the butter has melted and begins to foam, add the coated brioche.

4. Dip and transfer as many pieces of brioche that will comfortably fit in the pan without touching. Cook for 3 to 4 minutes or until golden brown and then flip the bread and cook for another 3 to 4 minutes on the other side.

5. Transfer the French toast to a platter and keep warm. If you don't have a warming tray, place the French toast on a baking sheet and transfer it to a 200-degree oven until ready to serve.

6. Wipe down the skillet with a paper towel and repeat the process with the remaining butter, bread, and egg mixture.

7. Serve immediately with warmed maple syrup and fresh berries.

REFERENCE: THEGRACIOUS WIFE.COM

Chef Cynthia's BLT The Ingredients: BLT Sandwich 6 Slices Bacon 4 Pieces Lettuce 4 Slices Tomato 4 Slices Bread 2 tbsp Butter, Unsalted

REFERENCE: WWW.TWOSISTERSCRAFTING.COM

How To: BLT Sandwich 1. Start by buttering each side of your pieces of bread.

2. Place them in a pan over medium heat and toast until brown and slightly crispy.

3. To assemble the sandwiches, layer tomatoes, 3 pieces of bacon, and lettuce on a piece of toast.

4. Salt and pepper to your liking. You can also add mayo or additional condiments if you'd like.

5. Top your sandwich with the remaining slices of bread.

6. Repeat steps to make additional sandwiches.

NLT MADE BY SARAH ARONSOHN

Chef Cynthia's Grilled Cheese Sandwich The Ingredients: Grilled Cheese Sandwich 2 tablespoons butter, softened 2 tablespoons mayo 1/4 cup fresh parmesan cheese 1 teaspoon minced garlic (or 1/4 teaspoon garlic powder) 4 slices of sourdough or Italian bread 4 slices gouda cheese 4 slices provolone cheese 4 slices sharp cheddar cheese

How To: Grilled Cheese Sandwich 1. In a small bowl mix softened butter, mayo, parmesan, and garlic until well combined.

2. Spread butter-mayo mixture on one side of each slice of bread.

Pace 2 slices of bread, butter side down in skillet or griddle.

Layer each piece of bread with two slices of each cheese.

3. Top with remaining slices of buttered bread (butter side up).

4. Heat over medium heat and cook until golden and cheese begins to melt - about 4-5 minutes (you can cover with a lid to speed up the melting process.)

5. Flip and grill until the other side is golden brown and cheese is completely melted (about another 4-5 minutes).

6. Once both sides are toasted, transfer to a plate to serve.

REFERENCE: WWW.TIDYMOM.NET

CHEF PAAVI MAKING GRILLED CHEESE

Chef Cynthia's Ceaser Salad from Scratch The Ingredients: The Salad Romaine lettuce Croutons Chicken breast Shaved or grated parmesan cheese 2 hard-boiled eggs Optional: avocado and bacon

The Ingredients: The Dressing 1/3 Mayo 1 1/2 tbsp Dijon mustard 3 cloves of garlic, roughly chopped 3 tbsp fresh lemon juice 1/2 tablespoon white wine vinegar 1/4 tbsp kosher salt 1/4 tsp black pepper 1 cup olive oil grated parmesan cheese for topping

CESAR SALAD MADE BY MELANIE

How To: Cynthia's Ceaser Salad 1. ¡Combine mayo, mustard, garlic, lemon juice, vinegar, salt, and pepper in a blender and process until smooth.

2. With blender running on low speed slowly pour in olive oil in a steady stream just until fully incorporated. *If for some reason your dressing ends up too thick (can happen if you process too long) just add a tablespoon or two of milk).

3. ¡Store in the fridge.

4. Then, to make the Caesar Salad, toss dressing with chopped romaine lettuce and then top with fresh parmesan, croutons, and grilled chicken or any other optional toppings if desired.

5. Garnish with lemon wedges.

6. Enjoy!

Chef Peggy's Tuna Melt

The Ingredients: Tuna Melt 2 can's of canned tuna in water (I use white albacore) 1 bar of cream cheese (8 oz) 3/4 cup Mayonnaise 2 slices of bread ( your choice - I use wheat bread) Two slices of cheese (your choice - I use Sharp Cheddar) Tablespoon of butter You will need a frying pan, spoon, bowl, can opener, knife

CHEF JONATHAN MAKING HIS TUNA MELT

How To: Tuna Melt 1. PREP Tuna. Use your can opener to open your can(s) and drain your canned tuna.

2. Soften cream cheese.

3. Use a spoon to mix the tuna, mayo, and softened cream cheese together (mix well) in your bowl.

4. Smooth tuna mix on sliced bread. Place cheese on tuna. Place the second piece of bread on top to create your sandwich.

5. Place a Tablespoon of butter on a medium-sized frying pan cook on medium heat on each side and enjoy!

REFERENCE: CHEF PEGGY

Chef Carmen's Mac and Cheese The Ingredients: Mac & Cheese Box of mack and cheese Milk Butter Optional toppings: Ham Hot dogs Broccoli anything else you'd like!

SARAH WITH HER MAC & CHEESE

REFERENCE: WWW.THESPRUCEEATS.COM/

How To: Mac & Cheese 1. Bring 6 cups of water to a boil in a saucepan.

2. Open the package with the dry macaroni in it. Carefully pour it into the boiling water, taking care not to splash the water. Cook the macaroni for 7-8 minutes. Stir the macaroni occasionally as it cooks with a wooden spoon. When the macaroni feels tender, this means that it is ready. a. To test: Pick up a piece of macaroni using a fork to check that it feels tender. If not, continue boiling the macaroni for an extra 30 seconds and then check it again. b. Remove the saucepan from the heat once the macaroni is tender. To drain the water from the macaroni, place a colander in the sink and gently tip the contents of the saucepan into it. DON'T rinse the macaroni with fresh water.

3. Transfer the macaroni from the colander back into the saucepan. Add 1/4 cup of butter, 1/4 cup of milk, and cheese sauce mix into the saucepan.

Once mixed, add any additional toppings and mix them together.

Chef Cynthia's Chicken Pot Pie The Ingredients: Pot Pie 2 sheets pre-made pie crust 1.5 tbsp olive oil 1 onion 1 tbsp minced garlic 1 tsp salt 1 tsp pepper 1/3 cup all-purpose flour 1 cup chicken broth `1 cup half and half 2-3 cups of PRE cooked chicken 3 cups of mixed vegetables

JONATHAN WITH HIS POT PIE

How To: Chicken Pot Pie 1. Cut up already cooked chicken and set aside. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.

2. Melt butter in a stockpot over medium heat. Add onions and saute until they are translucent about 3 minutes. Add flour and stir to combine. Continue cooking for about 2 more minutes to reheat the mixture.

3. Slowly add in chicken broth, about 1/4 cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.

4. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens.

You should be stirring frequently to make sure it doesn't burn at the bottom.

5. When the sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.

6. Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.

7. Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape. With a pastry brush, brush the beaten egg over the top of the pot pie.

8. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.

9. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

REFERENCE: THEGRACIOUS WIFE.COM

Chef Emily's Green Bean Casserole The Ingredients: Green Bean Casserole 1 can (10 1/2 ounces) Campbells Condensed Cream of Mushroom Soup 1/2 cup milk 1 teaspoon soy sauce 1 dash black pepper 4 cups cooked green beans 1 1/3 cups French’s french fried onions

JONATHAN WITH HIS GREEN BEAN CASSEROLE

How To: Green Bean Casserole 1. Stir the soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in a 1 1/2-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.

REFERENCE: WWW.CAMPBELLS.COM

Chef Cynthia's Panera Bread Creamy Tomato SoupTomato Soup The Ingredients: Homemade Tomato Soup 1 tablespoon Olive Oil 2-3 cloves Minced garlic 1 yellow onion 2 cans peeled tomatoes 1 cup Vegetable stock 2 tablespoons of Sugar 1 teaspoon dried Oregano 1 teaspoon dried Basil 1 cup half and half or heavy cream Salt/pepper to taste

CHEF BRUNO

TOMATO SOUP MADE BY QUYNH TRAN

How To: Creamy Tomato Soup 1. In a heavy pot or dutch oven, heat olive oil over med heat 2. Add diced onion and garlic. Cook, stirring as needed until onion is translucent - about 5-8 min.

3. Add peeled tomatoes, including juice, vegetable stock, dried oregano, dried basil, and sugar. Season with salt & pepper and stir to combine. Bring to a low simmer. Cook uncovered, for 12 minutes or until thickened. Stir occasionally.

4. Add the half and half and season to taste with salt & pepper.

5. Using an immersion blender (or carefully transfer soup to a blender), puree soup until there are no large chunks left.

6. Serve immediately garnish with croutons and french bread on the side.

REFERENCE: SWEETANDSAVORYMEALS.COM/

Chef Cynthia's Turkey Stuffed Sweet Potatoes The Ingredients: Turkey Stuffed Sweet Potatoes 2 medium sweet potatoes 1 teaspoon olive oil 1 1/4 teaspoons ground cumin divided 1/4 + 1/8 teaspoon salt 1/4 + 1/8 teaspoon ground pepper 3/4 pound lean (93%) ground turkey 4 garlic cloves minced 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1 1/4 cup canned crushed tomatoes 1/4 cup grated pepper Jack cheese 2 tablespoons minced flat-leaf parsley

CHEF GENO MAKING STUFFED SWEET POTATOES

How To: Turkey Stuffed Sweet Potatoes 1. ·Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.

2. ·Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes and place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt, and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.

3. ·Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray.

Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, and remaining ⅛ teaspoon salt and pepper.

4. Cook for 1 minute. Stir in the crushed tomatoes.

5. · Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds.

Garnish with parsley.

REFERENCE: COOKINCANUCK.COM/

Chef Cynthia's Mummy Meatloaf The Ingredients: Mummy Meatloaf 1 tbsp olive oil 1 1/4 Ground beef Bread crumbs 1 large brown onion, minced 1 clove garlic crushed 200 ml of beef stock 2 tablespoons brown sugar 1 tsp cayenne pepper 1 tbsp white wine vinegar parmesan cheese Salt/pepper Olives Ketchup 2 eggs Salt Pepper Pre-prepared puff pastry (you can buy already made in a box)

CHEF RANDY MIXING ALL MEATLOAF INGREDIENTS TOGETHER

How To: Mummy Meatloaf 1. To begin this spooky recipe, preheat the oven to 360°F. 2. Fry the minced onion until it's turned golden and smells nice. Add the garlic and continue to cook for a minute or two.

3. Then, pour in beef stock, add ketchup, and reduce for a few minutes.

4. Stir in sugar and seasonings and leave to cool.

5. Meanwhile, mix the breadcrumbs, parmesan, and beef. Mince thoroughly with your hands. Add cooled ketchup mix and eggs and carry on mixing.

6. Take the puff pastry and roll it out to a large rectangle. Cut into strips these are the bandages for your terrifying mummy! Argh!

7. Lay the strips on a lined baking tray. Use your hands to shape the mince into a human shape and fold the bandages over, leaving a little bit of the head exposed - stick the olives in this bit for the eyes.

8. Brush the pastry with egg and bake for 40-50 minutes until cooked through.

REFERENCE: PILLSBURY.COM

Chef Cynthia's Lemon Chicken Pasta with Baby Kale The Ingredients: Lemon Chicken Pasta with Baby Kale 1 lb chicken breast, cut into 1inch pieces 2 tbsp Olive oil 1/2 cup diced yellow onion 1 tbsp minced garlic 2 1/2 cups uncooked penne pasta 2 cups chicken broth 1/4 cup water 3 heaping cups of baby kale 4 oz Cream cheese 1/2 cup shredded Mozzarella cheese 1/4 cup grated parmesan cheese 3 tablespoons freshly squeezed lemon juice zest from 1 lemon salt and pepper

CHEF BRUNO WITH HIS FINISHED LEMON CHICKEN PASTA

How To: Lemon Chicken Pasta with Baby Kale 1. ¡ Season chicken with salt and pepper; set aside.

2. In a 12" pan or skillet, heat olive oil over medium heat.

3. Add onions and stir until soft, about 3 minutes.

4. Add chicken to the pan and cook until brown on both sides.

5. Stir in garlic and cook one additional minute. Add uncooked pasta, chicken broth, water, and baby kale then bring to a boil.

6. Reduce heat to low, cover, and simmer for 22 minutes.

7. Uncover and cook until almost all of the liquid is absorbed, about 5 additional minutes.

8. Remove from heat, stir in cream cheese, mozzarella cheese, Parmesan cheese, lemon juice, and lemon zest. Stir until cheese is melted. Serve immediately.

REFERENCE: WWW.SPOONFULOFFLAVOR.COM/

Chef Cynthia's Parmesan Zucchini Boats The Ingredients: Parmesan Zucchini Boats 3-4 zucchinis 3 cups shredded mozzarella cheese 1 cup shredded parmesan 1lb ground chicken 2 cups marinara or pasta sauce salt, & pepper garlic powder to taste

ZUCCHINI BOATS MADE BY CHEF PAAVLENA

How To: Parmesan Zucchini Boats 1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season to taste with salt, pepper, and garlic powder.

2. Mix in about 2 cups of tomato sauce with the chicken and turn the heat to low so it can simmer and absorb the sauce for a bit (you don't want it to be too runny, so if you're using a thin sauce you may need to use a little less).

3. Preheat your oven to 400 degrees, and grease a 9x13 baking dish.

4. While the chicken and sauce are simmering, de-stem and cut your zucchinis in half length-wise. Use a spoon or melon baller to carve out the guts.

5. Mix in 2 cups of shredded mozzarella and 1/2 cup of your parmesan to the chicken and sauce mixture; stir until melted.

6. Spoon the mixture onto your zucchini boats, and then sprinkle the remaining mozzarella and parmesan over top.

7. Bake uncovered in the center rack for 25 minutes, and then switch your oven to broil for a few minutes to brown the cheese.

REFERENCE: WWW.INSTRUPIX.COM

Chef Emily's Healthy Taco Salad Bowls The Ingredients: Taco Salad Bowls Lettuce 1 pack of ground meat of any kind you prefer (beef, chicken, turkey, pork) or shrimp Tomato Avocado Sour cream Shredded cheese Taco seasoning Packet

CHEFS SARAH AND PAAVI WITH THEIR TACO SALADS

How To: Healthy Taco Salad Bowls 1. Turn on your stove to medium heat and heat up a medium to large skillet pan. Once warm, place your ground meat into the pan.

2. Cook your meat all the way through and break up into small pieces, making sure that no pink is left.

3. Add Taco seasoning packet along with water and let the meat simmer for about 5-8 minutes.

4. While the meat is simmering, you can prep the rest of our Taco Salad Bowls!

5. Chop up your lettuce into long shredded strips and add to a bowl.

6. Then cut up your tomato and avocado and add to the bowl too.

7. Once the meat is done, add your desired amount of meat to the bowl.

8. Finish with toppings of your choice! (Cheese, cilantro, sour cream, salsa or pico, etc) 9. Enjoy!!

REFERENCE: WWW.THESPRUCEEATS.COM/

Chef Nina's Spaghetti with homemade Meat Sauce The Ingredients: Nina's Meat Sauce Ground beef Salt Pepper Garlic (minced) Onions (dried or fresh) diced Onion powder Garlic powder Olive oil 1 can of your favorite red pasta sauce

RANDY MAKING HIS SAUCE

REFERENCE: NINA RODRIGUEZ'S RECIPE

How To: Nina's Meat Sauce 1. In a sautĂŠ pan, heat olive oil on medium heat. While the oil is getting hot, season your meat with salt and pepper. Season the meat with garlic powder, onion powder, dried oregano, and dried basil. Chop an onion and a clove of garlic.

2. Once the oil is hot, turn down the heat to a medium-low and sautĂŠ the chopped onion and garlic until the onion is a little transparent. Make sure not to burn the garlic.

3. Once the onions and garlic are cooked to your liking, turn the heat back up to medium and add your meat to the pan mixing often.

4. Once the meat is completely cooked add your favorite pasta sauce and stir. Lower the heat to low and let simmer.

5. As the meat and sauce are simmering together, place a pot of water to boil.

6. Once the water is boiling, add the pasta and season with salt.

7. Once the pasta is cooked to your liking, strain the water out.

8. Serve pasta in a bowl and add the meat on top. You can garnish with parmesan cheese and a little fresh basil and ENJOY!

Chef Peggy's Pumpkin Cheesecake with Oreo Crust The Ingredients: Crust 1 & 1/2 cups oreo crumbs 3 tbsp unsalted melted butter

The Ingredients: Pumpkin Cheesecake 1 and 1/2 packages full-fat cream cheese (8 oz packages - for a total of 12 oz for this recipe), room temperature 1/3 cup granulated sugar 1 tsp vanilla extract 2 tsp pumpkin pie spice 1/2 cup pumpkin puree 2 large eggs

The Ingredients: Topping Pumpkin Whipped Cream or Regular whipped cream Mini Oreos

REFERENCE: THEFIRSTYEARBLOG.COM

How To: Pumpkin Cheesecake with Oreo Crust 1. Line the muffin pan with paper liners.

2. Place about 2 tbsp of the crust in the bottom of each liner. Use the bottom of a measuring cup to pack the crust down.

3. Pre-bake the crust for 5 minutes.

4. Mix the cheesecake batter ingredients together. The eggs are the last ingredient that gets mixed into the batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the #1 cause of air bubbles and cracking.

5. Divide the cheesecake batter evenly among the muffin liners.

6. Bake until the center of the cheesecake only slightly jiggles when you shake the muffin pan. Bake for about 20 minutes.

7. Once the cheesecakes are done baking, remove the pan from the oven and place it on the counter until the cheesecakes have cooled to room temperature. Then loosely cover the muffin pan with plastic wrap and place in the fridge overnight to chill.

8. Thoroughly chill the individual cheesecakes in the fridge before serving.

Allow at least 4 hours to refrigerate the cheesecake. Can be refrigerated overnight.

Chef Emily's Easy Apple Tart The Ingredients: Apple Tart 3/4 cup unsalted butter melted PLUS 1/4 cup cut into cubes 3/4 cup almond flour 3/4 cup gluten-free flour or all-purpose flour 1/3 cup sugar 1 teaspoon pure vanilla extract pinch of sea salt pinch of freshly ground black pepper 4-5 crisp apples 1/4 teaspoon ground cinnamon 1 teaspoon fresh lemon juice

CHEF JONATHAN AND HIS APPLE TART

How To: Apple Tart 1. Stir together the melted butter, almond flour, gluten-free flour, 2 tablespoons of the sugar, the vanilla, salt, and pepper (if using) in a bowl to make a sandy paste.

2. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom (a 9-inch springform pan will work if that's all you have).

3. Chill in the freezer while you preheat the oven, 20 to 30 minutes.

4. Preheat the oven to 400 degrees. Position a rack in the middle of the oven.

5. Cut the apples' cheeks off of the core into four pieces (each piece will have one large flat side). Lay them on their flat sides and thinly slice each piece, holding them together in their shape as you go.

6. Arrange the slices around the tart in any pattern you desire, fanning the apples just a bit; use them all, even if you have to squeeze some of the slices in. (Don't overthink it; it doesn't have to be perfect!)

7. Sprinkle evenly with the remaining sugar and the cinnamon, and dot with the cubed butter.

8. Bake until the crust is toasty and golden and the apples are tender, 35 to 40 minutes.

9. Sprinkle with the lemon juices and any additional garnishes you desire. Serve with whipped cream.

REFERENCE: CAMILLESTYLES.COM

Chef Nina's Pumpkin Cupcakes The Ingredients: Pumpkin Cupcakes 1 box pumpkin cake mix (plus any listed ingredients on box) 1 can pumpkin puree 1 container cream cheese frosting 1 small bag of walnut pieces Powdered cinnamon Heavy cream Black food gel coloring 2 toothpicks Cupcake wrappers

CUPCAKES MADE BY CHEF MELANIE

How To: Pumpkin Cupcakes 1. In a bowl mix, the ingredients listed on the back of the cake mix box, and preheat the oven to the temperature stated on the box.

2. Once you have that all mixed together, add about 2-3 spoonfuls of canned pumpkin and mix together. Add it little by little and try a little bit on your finger to see how it tastes before adding more. ***REMEMBER, YOU CAN ALWAYS ADD TO YOUR RECIPE BUT YOU CAN’T TAKE IT AWAY ONCE IT’S ADDED*** 3. As you stir the cake mix, add some pumpkin pie seasoning into the mix (about a teaspoon at a time).

4. Once you have it mixed up to your liking, fill your lined cupcake pan about a little more than halfway in each slot. After they are all filled, place them in the oven for the time indicated on the box of cake mix. About 7 minutes before they are supposed to be done, check on them. Every oven is different and some ovens cook faster than others.

5. When they are ready, take them out of the oven and let them cool.

6. After they have cooled spread cream cheese frosting on top and sprinkle with cinnamon and top with a few chopped walnuts and enjoy!

RECIPE CREATED BY NINA

Chef Emily's Smores Bites The Ingredients: Smores Bites 7 whole graham crackers Âź cup powdered sugar 6 tablespoons butter, melted 2 milk chocolate candy bars 12 large marshmallows

How To: Smore Bites 1. Preheat the oven to 350°F. 2. Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work, or even putting them in a plastic bag and smashing.

3. Combine graham cracker crumbs, powdered sugar, and melted butter into a small bowl.

4. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.

5. Bake 4-5 minutes or until edges are golden.

6. While that's baking, break the candy breaks into the divided rectangle pieces. Also, cut the marshmallows in half using scissors that have been sitting in cold water.

7. Remove the pan from the oven and place one chocolate rectangle into each cup.

8. Place one marshmallow half, cut-side down, into each cup.

9. Return to oven for 2-4 minutes or until marshmallows are just slightly softened.

10. If you'd like the tops to be brown, turn the oven to broil, and broil the s'mores bites for 1-2 minutes.

11. Cool on a cooling rack for 15 minutes before carefully removing them from the pan.

REFERENCE: THEFIRSTYEARBLOG.COM/

Chef Emily's "Oreo Dirt Cups" The Ingredients: Oreo Dirt Cups 2 cups cold milk 1 package instant chocolate pudding (or your favorite flavor) 8 ounces whipped topping frozen (Cool whip, whipped cream) 1 1/2 cups of sandwich cookies (such as Oreos, crushed) Gummy worms or candy for toppings

PROGRESS PHOTO FROM CHEF PAAVI

How To: Oreo Dirt Cups 1. Whisk together the milk and instant pudding for 2 minutes, until pudding is completely dissolved. Let stand 5 minutes to thicken.

2. Stir in frozen whipped topping and 1/2 cup of the crushed cookies.

3. Spoon into individual cups.

4. Sprinkle remaining crushed cookies over the pudding mixture.

Top each cup with 2 gummy worms.

5. Chill until ready to serve.

REFERENCE: WWW.THESPRUCEEATS.COM/

Chef Nina's Dessert Pizza The Ingredients: Dessert Pizza 1 Boboli original crust (or any type of “pizza crust� you want to use ex: English muffin, tortilla, bagel, puff pastry 1 tablespoon unsalted butter Nutella for spreading on the crust Topping Ideas 1 banana, 5-6 strawberries chocolate chips white chocolate chips nuts

PHOTO OF CHEF JONATHAN WITH HIS PIZZAS

How To: Dessert Pizza 1. Purchase an already-made pizza dough like Boboli.

2. Preheat the oven to 275 degrees.

3. Open the pizza crust packet, rub a little butter on it, and place it in the oven to warm for about 3-4 minutes. (it helps your toppings go on easier) 4. Take the pizza crust out of the oven and spread the Nutella on all over except for the crust. You can also top it with peanut butter or regular chocolate, whatever you like best.

5. Once you have the Nutella (or your favorite spread) spread on top, add your toppings.

6. Some examples we used in our cooking class were; strawberries, bananas, crushed Oreos, M&Ms, gummy worms, apples. Have Fun with it and be creative!

REFERENCE: CHEF NINA

Chef Peggy's Fourth of July Ice Cream Cone Suprise The Ingredients: Ice Cream Cone Suprise Store-bought brownies already made Ice cream cones Cherries in a jar Sprinkles, red, white, and blue Powdered sugar Milk & vanilla extract Stick of soft butter (take out an hour before we start) Patrol, mixer, bowl, measuring spoons

PHOTO FROM CHEF PEGGY

How To: Ice Cream Cone Suprise 1. Fill ice cream cones with your store-bought brownies, use as many brownies as you would like.

2. Whip butter and vanilla until fluffy.

3. Gradually add powdered sugar.

4. Add milk until you reach your desired consistency.

5. Frost each cupcake with as much ice cream as you would like.

6. Top with sprinkles and cherry (optional).

REFERENCE: WWW.OURFAMILYOFSEVEN.COM/

Chef Cynthia's Challah Bread The Ingredients: Challah Bread 1 3/4 cups warm water 1 1/2 tablespoons active dry yeast 1/2 cup sugar, plus 1 tablespoon extra for proofing the yeast 1/2 cup vegetable oil 5 large eggs, lightly beaten 1 tablespoon salt 8 to 8 1/2 cups all-purpose flour, plus extra for kneading/dusting Sesame seeds - for dusting (optional)

CHEF SARAH!

How To: Challah Bread 1. Proof the yeast by dissolving it in the warm water with the tablespoon of sugar In a large bowl until foamy, about 5 minutes. Stir in the oil and 4 of the eggs (reserve 1 egg for an egg wash after braiding), with the remaining sugar and salt. Gradually add the flour, 1 cup at a time, to make a soft dough. My standard size KitchenAid mixer can't quite handle this much dough so I pretty much always finish kneading by hand by turning the dough out onto a lightly floured surface and kneading until smooth.

2. Clean out and lightly oil the bowl before returning the dough to it. Cover the bowl with plastic wrap and let the challah dough rise in a warm, draft-free spot for about an hour, until almost doubled in size. Punch the dough down (literally, just stick your fist right into the center of the dough and push it down), then cover it with plastic wrap and let it rise again for another half hour.

3. To form the 6-strand challah braid, divide the dough in half for two loaves on a clean surface. Divide each half into 6 equally sized portions and roll the balls of dough into 6 equally sized strands, each about 16 inches long. Place the strands side by side and pinch the tops together.

4. Starting with the outside right strand, move it over 2 strands to the left. Then take the second strand from the left and move it all the way across to the far right. Next, take the outside left strand and move it over 2 strands to the right. Then move the second strand from the right over to the far left. Repeat the pattern by starting again with the outside right strand being moved over 2 strands to the left, and so on until you have a long, braided loaf.

5. Tuck the end of the braid underneath the loaf to secure it. Your braid is likely to be fairly long and skinny at this point, and that's completely normal. To finish shaping the loaf, you need to plump it a bit into more of a loaf shape by sort of lifting and smooshing the braid in on itself a bit and wiggling it a bit to make the loaf a bit shorter, wider, and even from top to bottom. The braid shouldn't come undone - you are just evening out the shape here to make your loaf look nice.This step can be done as you are transferring the braid from the surface where you formed it onto a parchment-lined baking sheet.

6. Repeat steps 4 & 5 with the remaining half of the dough for the second loaf. Place the braided loaves on a parchment-lined baking sheet lined with at least 2 inches in between them so they don't touch as they rise. Beat the remaining egg and brush half of it on loaves using a pastry brush. Be sure to get in the crevices of the braid and down the sides of the loaves. Allow the loaves to rise another hour in a warm place, then brush again with the remainder of the egg wash. Sprinkle with sesame seeds, if using (I almost always skip them, but it would make the loaf even more traditional).

7. Preheat the oven to 375 degrees then bake the challah for 30-35 minutes until golden brown (or when the internal temperature of the bread reaches 190 degrees on an instant-read thermometer). Eat one loaf warm with butter for dinner and save the other loaf for the most delicious french toast ever!

REFERENCE: WWW.HOUSEOFNASHEATS.COM/

Chef Emily's Santa Crunch Popcorn The Ingredients: Santa Crunch Popcorn 10 cups of pre-popped Popcorn Salt 3 tablespoons of butter 3 cups mini marshmallows OPTIONAL Ingredients Mini m&m candies -red and green or blue for Hanuka Pretzel m&m candies Christmas confetti sprinkle OR ANYTHING you want to add from your pantry (nuts, other candies, trail mix items, etc)

How To: Santa Crunch Popcorn 1. Pop 10 cups of popcorn and salt liberally and place in a large bowl.

2. Melt 3 tablespoons of butter in a medium saucepan.

3. Once the butter is melted, add 3 cups of mini marshmallows.

4. Stir until the marshmallows are melted.

5. Turn off the heat as soon as the last marshmallow has melted.

6. Pour 3/4 of the marshmallow mixture over the popcorn in the bowl and then gently fold the popcorn with a spoon until most of the kernels are covered in the mixture.

7. Pour the marshmallow popcorn onto a prepared cookie sheet.

8. Drizzle the remaining marshmallow mixture over the popcorn on the cookie sheet.

9. Sprinkle the candy and sprinkles over the popcorn.

10. Allow the popcorn to cool. Break apart into pieces and serve.

REFERENCE: WWW.TWOSISTERSCRAFTING.COM

CHEF JONATHAN

POPCORN MADE BY CHEF QUYNH

Chef Peggy's SpookTacular Treat The Ingredients: Jack-o-Lantern Quesadillas 1 can of refried beans 1 bag Mexican cheese blend 10 flour tortillas toppings of your choice `guac salsa sour cream

The Ingredients: Frankenstein Punch 1 carton lime sherbert 1 bottle lemon-lime soda green food dye Optional decorations candy eyes halloween sprinkles

How To: Jack-o-Lantern Quesadillas 1. Using a sharp knife or kitchen shears, cut a Jack-O-Lantern face out of 5 of the tortillas. Optional: Make little notches at the top to make it look like the stem. (This can be done ahead of time & then stored back in the tortilla bag until you are ready to cook.)

2. Preheat your oven to 375 degrees.

3. Place the 5 uncut flour tortillas on a large baking sheet. Make sure they do not overlap. Spread a few tablespoons of refried beans over each tortilla. Sprinkle them with the Mexican cheese, and then top each one with a cutout tortilla.

4. Bake in the preheated oven for around 5 minutes, just until the cheese has melted a bit, and the tortillas have started to brown.

Makes 5 Jack-O-Lantern Quesadillas

How To: Frankenstein Punch 1. Fill your punch bowl or glasses half full with soda. Add the green food dye until it reaches a color you like.

2. Scoop the lime sherbet into a mixing bowl and add green food dye. Squish the food dye into the sherbet to achieve a bright green color.

3. Add two scoops of sherbet to each glass, or add the entire carton to the punch bowl.

4. Garnish with eyes and sprinkles, as desired.

REFERENCE: WWW.MOMDOT.COM

Chef Emily's Healthy "Cookie Dough" The Ingredients: Healthy Cookie Dough 1.5 cups Chickpeas (can buy them in a can) ¼ cup Almond milk ¼ cup Brown sugar ¼ cup Peanut butter 1/8 tsp Baking soda ½ cup Chocolate chips 2 tsp Vanilla extract A blender

How To: Healthy Cookie Dough 1. Add all ingredients except for peanut butter & chocolate chips to a blender and blend until smooth 2. then add 1/4 cup peanut butter and blend, blend, blend until well incorporated.

3. Make sure you scrape down the sides as you blend to make sure everything mixes well together.

4. Remove the completely blended mixture from the blender and put into a small- medium-sized bowl 5. Add and mix in chocolate chips until they are evenly incorporated 6. Place the bowl into the refrigerator. Refrigerate for 1-2 hours to create the "cookie dough" texture 7. Enjoy!!!

My family likes to eat it with graham crackers, pretzels, or apple slices!

REFERENCE: @CMCOVING FROM INSTAGRAM

Chef Peggy's Chili Cheese Dip The Ingredients: Chili Cheese Dip 1 bag shredded cheddar cheese 1 can of chili (no beans!)

1, 8-ounce stick of cream cheese Tortilla chips

How To: Chili Cheese Dip 1. Layer cream cheese at the bottom of your bowl or serving dish.

2. Layer Chili on top of cream cheese.

3. Top with cheese.

4. Microwave in intervals of 1 minute to make sure it doesn't burn.

5. Ready when the cheese melts.

Serves best with Tortilla Chips or Frito Scoops.

REFERENCE: CHEF PEGGY