Life
at Lahser.
February 2013
SADiE HAWKiN’s DANCE 2013 Knights celebrate their last dance in the beloved Lahser gym
s e n i t alen
V
3 1 0 2 Day
A few of Lahser’s most loving Knights share their thoughts on love and their Valentine’s Day plans.
Lahser Loves Love
Erin Antonishen & Ryan King Erin: My favorite thing about Ryan is that he accepts me as I am and I can always be myself around him.
Hayley: I’m guessing that we’re gonna go to a dinner and watch a movie.
Elliot Lee & Hayley Browning
Zach Tornow & Claire Ollila Zach: I’m making dinner for my girlfriend.
Ryan: We love to cook together! So we’ll probably make dinner and I have a few tricks up my sleeve.
Rob: My girlfriend and I will go out to a movie and then go laser tagging or watch a movie. Claire: My favorite thing about Zach is his goofy personality!
Leah Barton & Rob Craig
Chris Garcia & Claudia Brzezinski
Keith Hall & Grace Jones Keith: Valentine’s Day I”m surprising her. Grace: I guess I’m being surprised!
Spencer McCourt & Maria DeAngelo Spencer: We’re gonna watch a movie that Maria wants to see, the one with Josh Duhamel in it.
Claudia: I’m going out to dinner, and Chris has a big surprise planned out for me.
Maddie Padilla & Eddie Okuniewski Eddie: My favorite memory with Maddie was the time I accidentally sneezed in her mouth. She’s still dating me, isn’t she? Maddie: I think I’m going out to dinner, I’ll have to see if I end up liking Valentine’s day as my first time of dating someone.
by Annie Reed
MUFFIN MANIA
Make everything from breakfast to dessert in cute, individual muffin-shaped servings! All you need:
World’s Greatest Muffins: (Courtesy of Baked Explorations)
Ingredients: 1 cup canned pumpkin puree 3 Tablespoons sour cream 2 large eggs ½ cup (1 stick) unsalted butter, melted and cooled 2 cups all-purpose flour 1 ½ teaspoons baking powder ¼ teaspoon cayenne pepper 1 ½ teaspoons salt 1 ½ teaspoons freshly ground pepper ½ cup firmly packed dark brown sugar 1 ¼ cups (about 4 ounces) grated sharp cheddar Preheat the oven to 400 degrees F. Lightly spray each cup in the standard 12-cup muffin tin with cooking spray and use a paper towel to spread the spray evenly along the bottom and up the sides of each cup. In a large bowl, whisk together the pumpkin and sour cream. Then add the eggs and butter and whisk until combined. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, pepper, and brown sugar. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and fold until just combined. Fold in three quarters of the cheese, saving some to sprinkle on top. Divide the batter among the muffin cups. Sprinkle the remaining cheese on the top of the muffins. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve warm.
Baked Egg Crepe Cups Ingredients Four 6- or -7 inch crepes Olive oil (for brushing) 1 teaspoon of minced tarragon 3 shallots 4 eggs salt and freshly ½ cup half-and-half ¼ cup shedded Gruyere cheese Mix and bake in muffin cups for ten to twelve minutes.
Meatloaf Muffins
(courtesy of imadedinner.net) Ingredients * 1 lb. lean ground beef or turkey * 1 egg * 3/4 c. rolled oats * 1 tsp. garlic powder * 1 tsp. onion powder * 1/4 c. ketchup Directions Preheat oven to 375*F. Mix all ingredients together. Press into a muffin tin and bake for about 30 minutes, or until cooked through. Top with whipped potatoes, if desired. Whipped Potatoes with Pecorino Cheese Ingredients * 1 lb. red potatoes, cut into quarters * 1/2 c. fat free milk * 1/2 tsp. garlic powder * 1 tsp. salt * 1/4 c. grated pecorino cheese Directions Place the potatoes in a large pot, cover with water, add the salt and bring to a boil. Cook until soft, reserve 1/2 c. of the cooking water, and then drain the potatoes. Mash coarsely, then use a stick blender until nearly smooth. Then, add the milk, cooking water, and cheese, and stir well. Now, if I could only have a regular cupcake too, everything really would be well.
Lasagna Cupcakes
(Courtesy of framedcooks.com) INGREDIENTS One cup of your favorite pasta sauce 1 lb hamburger meat 18 wonton wrappers 8 ounces mozzarella cheese , grated 3 ounces parmesan cheese , grated 4 ounces ricotta cheese DIRECTIONS 1. Preheat oven to 375 degrees and spray 6 serving muffin tin with Pam 2. Cook hamburger meat, season to taste, drain. 3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy). Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 3 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella. 4. Bake until the lasagnas are nicely browned, about 20 minutes. 5. Let cool in the pan for about 5 minutes, then run a knife around the edges and remove from pan.
Paula Deen’s Red Velvet Cupcakes
Ingredients 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners’ sugar Chopped pecans and fresh raspberries or strawberries, for garnish Directions Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. For the Cream Cheese Frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and a fresh raspberry or strawberry. Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
what will you do before you die? sr. olivia nalon: visit machu picchu, peru
soph. brandon brinker: go squirrel cliff diving
sr. eric struble: become a well-known musician
fr. heather grantz: go bungee jumping
jr. catie birell: go to ireland
jr. sam james: write a famous film
the bucket list
Knights know that life is short, here are a few of the things they hope to accomplish before they die.
by sarah thomas and emily steig