Lam network
TABLE OF CONTENTS
Introduction - pg 1
Chef Ben
Appetizer: Gooey Cheese Nachos - pg 3
Side Dish: Yummy Broccoli Salad - pg 4
Entree: Mama Mia Pepperoni - pg 5
Dessert: The BEST Chocolate Chip Cookies - pg 6
Chef Brayanna
Appetizer: Bacon Roll Ups - pg 8
Side Dish: Caesar Salad - pg 9
Entree: Italian Chicken - pg 10
Dessert: Peanut Butter Pie - pg 11
Chef Brooke
Appetizer: Popeye’s Spinach Energy Bites - pg 13
Side Dish: Amazing Orange Almond Salad - pg 14
Entree: Summer Sun Cauliflower Crust Pizza - pg 15
Dessert: German Chocolate Cake - pgs 16-18
Chef Caitlin
Appetizer: Deviled Eggs - pg 20
Side Dish: Green Bean Casserole - pg 21
Entree: Hickory Smoked Brisket - pg 22
Dessert: Fourth of July White Chocolate Covered Strawberries - pg 23
Chef Ruthie
Appetizer: Scrumptious Veggies & Ranch Dip - pg 25
Side Dish: Buttered Corn on the Cob - pg 26
Entree: Spaghetti with Turkey Meat Sauce - pg 27
Dessert: Jill’s Chocolate Chip Cookie Pie - pg 28
Chef Wanda
Appetizer: Spicy Buffalo Wings - pg 30
Side Dish: Chicken Noodle Soup - pg 31
Entree: Tuna Noodle Casserole - pg 32
Dessert: Strawberry Chocolate Cheesecake - pgs 33-35
A LETTER FROM THE CHEFS
Welcome to our Lambs Network Cookbook!
We are so excited to share this collection of recipes with you. Each one has been chosen with care, and we hope you enjoy making and eating them as much as we do.
Our class had a wonderful time creating this book. From designing our aprons to cooking each dish, the whole process was filled with fun and creativity. Some of the recipes are especially meaningful to us because they remind us of our mothers, fathers and grandparents who made them with us or for us. Thinking about those times brought back so many special memories that made us smile.
We hope you find time to create joyful moments with the people you love. Sometimes a cookie or a favorite meal can feel like a hug that stays with you forever.
Happy cooking, The Lambs Recipe Cookbook Class
FROM BEN’S KITCHEN
APPETIZER: GOOEY CHEESE
NACHOS
INGREDIENTS:
1 bag tortilla chips
1 bag cheddar cheese
DIRECTIONS:
1. Spread chips onto a microwave-safe plate or bowl.
2. Cover the chips with the entire bag of cheddar cheese.
3. Microwave for 2 minutes or until cheese is fully melted.
FROM BEN’S KITCHEN
SIDE DISH: YUMMY BROCCOLI SALAD
INGREDIENTS: DIRECTIONS:
½ pound bacon
2 heads fresh broccoli, cut into small pieces
1 small red onion, sliced into bite-sized pieces
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 Tbsp white wine vinegar
1. Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
2. Combine bacon, broccoli, onion, raisins and almonds together in a bowl; mix well.
3. Combine bacon, broccoli, onion, raisins and almonds together in a bowl.
4. To prepare the dressing, mix mayonnaise, sugar, and vinegar together until smooth.
5. Stir into salad then let chill in the refrigerator before serving.
FROM BEN’S KITCHEN
ENTREE: MAMA MIA PEPPERONI PIZZA
SAUCE INGREDIENTS:
½ cup water
12 oz can Contadina tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
½ tsp sugar
½ tsp salt
¼ tsp black pepper
CRUST INGREDIENTS:
3 ¼ cups all-purpose flour
2 packets of Fleischmann’s yeast
1 Tbsp sugar
1 ½ tsp salt
⅓ cup oil
TOPPINGS:
1 cup shredded mozzarella cheese
1 (6 ounce) package Hormel pepperoni
DIRECTIONS:
1. Preheat oven to 425 degrees and grease two 12-inch pizza pans.
2. Make Sauce: Whisk together water, tomato paste, oregano, basil, garlic powder, onion powder, sugar, salt and pepper in a medium bowl until smooth. Set aside.
3 Make crust: Combine 2 cups flour, yeast, sugar and salt in a large bowl. Add warm water and oil; mix until well blended, about 1 minute. Gradually add remaining flour, a little at a time, until a soft, sticky dough forms.
4. Transfer dough to a floured surface; knead until dough is smooth and elastic, about 4 minutes. Add more flour as needed. If using RapidRise yeast, let dough rest and cover for 10 minutes.)
5. Divide dough in half. Lightly flour your hands, then pat each piece of dough onto the prepared pizza pans.
6. Top dough with sauce, cheese and pepperoni.
7. Bake in the preheated oven until crusts are browned and cheese is bubbly, 18 to 20 minutes. Rotate pizza pans between the top and bottom oven racks halfway through baking.
FROM BEN’S KITCHEN
DESSERT: THE BEST CHOCOLATE CHIP COOKIES
INGREDIENTS:
1 bag chocolate chips
2 eggs
1 cup butter
½ tsp baking soda
1 tsp vanilla
2 ½ cups flour
3/4 cup sugar
3/4 cup light brown sugar
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix all ingredients and place dough in refrigerator for 10 mins.
3. Then place one tablespoon of dough onto ungreased cookie sheet and bake for 9-11 minutes.
FROM BRAYANNA’S KITCHEN
APPETIZER:
BACON ROLL UPS
INGREDIENTS:
½ tsp onion salt
10 bacon strips (½ pound cooked)
½ cup sour cream
1 (8oz) package of Pillsbury crescent rolls
DIRECTIONS:
1. Separate the rolls.
2. Mix the sour cream, onion salt and bacon.
3. Spread on rolls.
4. Cut each roll into thirds and roll up.
5. Bake at 375 degrees for 12-15 mins, until brown.
FROM BRAYANNA’S KITCHEN SIDE DISH: CAESAR SALAD
INGREDIENTS:
1 bag of romaine lettuce
Croutons
Parmesan cheese
Caesar dressing
DIRECTIONS:
1. In a large mixing bowl, add your prepared romaine lettuce, top with croutons and parmesan.
2. Just before serving, drizzle with your dressing and toss gently to coat the lettuce and croutons.
FROM BRAYANNA’S KITCHEN
ENTREE: ITALIAN CHICKEN
INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (16 oz) bottle Italianstyle salad dressing
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Pierce chicken breasts with a fork.
3. Place bag in refrigerator for 1 hour to overnight.
4. Place chicken into a lightly greased 9x13-inch baking dish. Bake for 1 hour, occasionally turning the chicken until cooked through.
FROM BRAYANNA’S KITCHEN
DESSERT: CHOCOLATE PEANUT BUTTER PIE
INGREDIENTS:
25 Oreos
4 Tbsp butter, melted
1 cup creamy peanut butter
8 oz package of cream cheese
1 ¼ cups powdered sugar
8 oz container of Cool Whip, thawed
DIRECTIONS:
1. Crush the Oreos until they are fine crumbs.
2. Pour melted butter over the top and stir.
3. Place mixture into pie or cake pan
4. Bake for 7 minutes, allow to cool
FILLING:
1. Beat peanut butter with cream cheese until smooth.
2. Add the powdered sugar and beat until smooth.
3. Add the Cool Whip and beat until smooth.
4. Add the filling into the curst and place in the refrigerator for at least 30 minutes.
FROM BROOKE’S KITCHEN
APPETIZER: POPEYE’S SPINACH ENERGY BITES
INGREDIENTS:
2 cups finely crushed herb-seasoned dry bread stuffing mix
1 (10 ounce) package frozen chopped spinach, thawed and drained \ 3 eggs, beaten
½ cup grated Parmesan cheese
½ cup melted butter
2 tsp garlic powder
1 tsp Italian seasoning
½ tsp black pepper
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Combine stuffing mix, spinach, eggs, Parmesan cheese, melted butter, garlic powder, Italian seasoning and black pepper in a large bowl; mix well.
3. Use your hands to shape spinach mixture into walnut-sized balls and place on a baking sheet.
4. Bake until browned; about 20 minutes.
FROM BROOKE’S KITCHEN
SIDE DISH: AMAZING ORANGE ALMOND SALAD
SALAD INGREDIENTS:
4 cups chopped lettuce or spinach
1 (11 oz) can of mandarin oranges, drained or 1-2 fresh oranges, cut into segments
1/4 cup sweet onion, sliced or chopped
⅓ cup almonds, chopped
DRESSING INGREDIENTS:
2 Tbsp juice from mandarin oranges or fresh squeezed oranges
2 Tbsp balsamic vingear
1 Tbsp Dijon mustard
1/3 cup olive oil
DIRECTIONS:
1. Make salad by layering greens, orange segments, onions and chopped almonds.
2. Make vinaigrette by combining juice, mustard, vinegar and olive oil in a jar with a lid and shake well until combined (or use a bowl and whisk well).
3. Pour dressing over salad and serve.
FROM BROOKE’S KITCHEN
ENTREE: SUMMER SUN CAULIFLOWER CRUST PIZZA
SALAD INGREDIENTS:
½ head cauliflower, coarsely chopped
½ cup shredded Italian cheese blend
¼ cup chopped fresh parsley
1 large egg
1 tsp chopped garlic
Salt and ground black pepper to taste
DIRECTIONS:
. 1. Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
3. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone mat.
4. Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated.
5. Bake in the preheated oven until lightly browned, about 15 minutes.
FROM BROOKE’S KITCHEN
DESSERT: DELICIOUS GERMAN CHOCOLATE CAKE
CAKE INGREDIENTS:
2 cups granulated sugar
1 ¾ cup flour
¾ cup cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup canola oil
2 tsp vanilla extract
1 cup boiling water
COCONUT FROSTING:
½ cup light brown sugar
½ cup sugar
½ cup butter
3 large egg yolks
¾ cup evaporated milk
1 Tbsp vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
COCONUT FROSTING:
½ cup butter
⅔ cup cocoa powder
3 cups powdered sugar
⅓ cup evaporated milk
1 tsp vanilla extract
FROM BROOKE’S KITCHEN
DESSERT: DELICIOUS GERMAN CHOCOLATE CAKE
CONTINUED
DIRECTIONS FOR CAKE:
1. Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan to make sure the cake comes out easily.
2. Bake for 25 - 35 minutes (depending on your cake pan size, the 9'' pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely.
FOR THE GERMAN FROSTING:
1. In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly until the mixture begins to thicken.
2. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake.
.
FOR THE BUTTERCREAM FROSTING:
1. Melt butter. Stir in cocoa powder.
2. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in the vanilla.
FROM BROOKE’S KITCHEN
DESSERT: DELICIOUS GERMAN CHOCOLATE CAKE
CONTINUED
ASSEMBLE:
Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about ½ inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake.
FROM CAITLIN’S KITCHEN
APPETIZER: DEVILED EGGS
INGREDIENTS:
6 large eggs
2 Tbsp mayonnaise
1 ½ Tbsp sweet or dill pickle relish
1 tsp yellow mustard
1/4 tsp kosher salt
1/4 tsp black pepper
Paprika
DIRECTIONS:
1. Fill a large pot with water; bring to a boil over high. Carefully lower eggs into boiling water; cook, undisturbed, for 11 minutes, 30 seconds.
2. Using a slotted spoon, immediately transfer cooked eggs from boiling water to ice bath water to ice bath. Let stand until completely cooled, at least 5 minutes.
3. Working with 1 egg at a time, firmly tap on a flat surface until cracks form all over the shell. Peel under cold running water.
4. Cut eggs in half lengthwise; remove yolks. Set egg white halves aside.
5. Make Filling: Using a fork, mask together yolks and mayonnaise in a medium bowl. Add relish, mustard, salt, and pepper; stir well to combine.
6. Spoon or pipe about 1 tablespoon filling into each egg white half. Garnish with paprika, if desired. Serve immediately, or store, covered, in refrigerator up to 3 days.
FROM CAITLIN’S KITCHEN
SIDE DISH: GREEN BEAN CASSEROLE
INGREDIENTS:
2 (14.5 ounce) cans green beans, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup cheddar cheese, divided
1 (6 ounce) can French-fried onions
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Mix green beans and condensed soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.
3. Stir 1/2 cup cheddar cheese into the green bean mixture. Microwave on high for 2 to 3 minutes.
4. Transfer mixture to a casserole dish and spread evenly over the bottom. Sprinkle remaining Cheddar over top, then sprinkle with the French-fried onions.
5. Bake until cheese is melted and the onions are just turning brown, about 10 minutes.
FROM CAITLIN’S KITCHEN
ENTREE: HICKORY SMOKED
BRISKET
INGREDIENTS: DIRECTIONS:
5 -6lbs beef brisket, well trimmed
1 1/4 ounce envelope onion soup mix
2 oz bottled liquid smoke
1 1/2 cups barbecue sauce
1. Place brisket on large piece of foil.
2. Sprinkle with onion seasoning and pour liquid smoke over, fold brisket in half if needed to make a compact packet that will fit in crock pot.
3. Seal foil, place brisket in refrigerator overnight.
4. In the morning, place brisket in the crock pot on low heat, cook 8 hours.
5. Remove brisket, strain broth into glass jar.
6. Place brisket and broth in refrigerator and allow to cool completely.
7. Skim fat from broth and mix 1 1/2 cups broth with barbecue sauce.
8. Return the sliced brisket to crock pot and pour sauce over.
9. Turn on low and allow to cook for 4-6 hours.
FROM CAITLIN’S KITCHEN
DESSERT: FOURTH OF JULY
WHITE CHOCOLATE COVERED STRAWBERRIES
INGREDIENTS: DIRECTIONS:
1lb strawberries
Blue sugar
White chocolate
1 Line a baking sheet with a sheet of parchment paper.
2. Place the white chocolate pieces into a medium microwavable bowl. Microwave for 30 second intervals, stirring well in between, until all chocolate is melted. It is important not to overheat because chocolate will seize (harden) and there is no way to fix it. You will need to start over if that happens.
3. Pour a few tablespoons of each sprinkle into separate small bowls.
4. Hold the strawberry by the top and dip into the melted chocolate, leaving the top third uncovered. Alternatively, you can spoon the melted chocolate onto the bottom ⅔ of the strawberry. Gently shake off any excess.
5 Immediately spoon the sprinkles carefully onto the bottom third of the strawberry, leaving a plain white center band.
6. Place the dipped strawberries onto the tray lined with the parchment paper. Let them sit for about 30 minutes or until the chocolate sets. After the chocolate is set, place the dipped berries on a tray and serve.
FROM RUTHIE’S KITCHEN
APPETIZER: SCRUMPTIOUS VEGGIES AND RANCH DIP
INGREDIENTS:
Your favorite raw veggies, I suggest brightly colored peppers, broccoli, cauliflower and baby carrots
1 cup ranch dip
DIRECTIONS:
1. Cut veggies into bite sized pieces. Arrange onto a large plate or plate.
2. Chill veggies and serve with chilled ranch dressing.
FROM RUTHIE’S KITCHEN
SIDE DISH: BUTTERED CORN ON THE COB
INGREDIENTS:
Fresh corn
Butter
Salt
DIRECTIONS:
1. Peel the corn.
2. Boil corn in a large pot until soft, about 10-15 minutes.
3. Drain then butter the corn and serve.
FROM RUTHIE’S KITCHEN
ENTREE: SPAGHETTI WITH TURKEY MEAT SAUCE
INGREDIENTS: DIRECTIONS:
1 box of pasta
1 jar spaghetti sauce
Ground turkey
1. Brown ground turkey, drain and set aside.
2. Boil pasta until tender.
3. Mix pasta, sauce and ground cooked turkey together in a large post and heat on low for 10 minutes.
FROM RUTHIE’S KITCHEN
DESSERT: JILL'S CHOCOLATE CHIP COOKIE PIE
INGREDIENTS:
1 graham cracker crust, premade or store-bought
1 large egg
½ cup chocolate chips
⅓ cup white sugar
1 ½ cup flour
½ cup melted butter
½ cup brown sugar
½ tsp baking soda
1 tsp vanilla
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a large bowl mix: sugars, melted butter, egg, vanilla, baking soda and mix together.
3. Slowly mix in the flour, followed by the chocolate chips.
4. Next, spread mixture onto graham cracker crust and sprinkle more chocolate chips on top and bake for 35 mins.
FROM WANDA’S KITCHEN
APPETIZER: SPICY BUFFALO CHICKEN WINGS
INGREDIENTS:
1 dozen chicken wings, thawed
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Place wings in a Ziploc bag with ½ bottle of sauce. 1 bottle of your favorite chicken wing sauce
3. Shake bag and lightly coat the wings.
4. Place wings on cookie sheet lined with foil and bake wings for 20 minutes.
5. Remove wings from the oven and add remaining sauce. Place wings back into the oven for an additional 10-15 minutes.
FROM WANDA’S KITCHEN
SIDE DISH: CHICKEN NOODLE SOUP
INGREDIENTS:
2 cans chicken broth
DIRECTIONS:
1. Boil pasta and drain. Set aside.
2. Boil chopped chicken breast, drain and set aside. 1 cup noodles
1 chicken breast
1 cup chopped veggies (onion, celery and carrots)
3. Combine broth and vegetables and simmer for 15 minutes.
4. Add in pasta and chicken and cook on medium heat for 10 minutes then simmer for an additional 10 minutes.
FROM WANDA’S KITCHEN
ENTREE: TUNA NOODLE CASSEROLE
INGREDIENTS:
4 cups hot cooked medium egg noodles
2 (10.5) ounce cans Campbell’s cream of mushroom soup
2 (10 ounce) cans of tuna, drained
2 cups frozen peas
1 cup milk
2 Tbsp dry bread crumbs
1 Tbsp butter, melted
DIRECTIONS:
1. Gather all ingredients and preheat oven to 400 degrees.
2. Stir cooked noodles, soup, tuna, peas and milk in a 3-quart casserole
3. Bake in preheated oven until hot, about 30 minutes, stir well
4. Mix bread crumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy,
FROM WANDA’S KITCHEN
DESSERT: STRAWBERRY CHOCOLATE CHEESECAKE
CAKE INGREDIENTS: GANACHE INGREDIENTS:
Cooking spray
2 ¼ cups graham cracker crumbs
6 Tbsp melted butter
1 ¼ cup plus 2 Tbsp granulated sugar, divided
1 cup coarsely cup strawberries
4 (8 ounce) packs of cream cheese, softened
2 Tbsp flour
4 eggs
1 large egg yolk
1 Tbsp grated lemon zest
2 tsp vanilla
1-2 drops pink food coloring gel
6 ounces semisweet chocolate chips
¼ cup salted butter
4 tsp light corn syrup
½ tsp vanilla extract
GARNISH:
Whole and halved fresh strawberries (about 2 cups total)
FROM WANDA’S KITCHEN
DESSERT: STRAWBERRY CHOCOLATE CHEESECAKE CONTINUED
DIRECTIONS FOR CAKE:
1. Preheat oven to 325°F. Lightly coat a 9-inch springform pan with cooking spray. Wrap outside of pan with heavy-duty aluminum foil.
2. Stir together graham cracker crumbs, melted butter, and 2 tablespoons of the sugar in a medium bowl. Press mixture on bottom and 1 inch up sides of prepared pan
3. Bake in preheated oven until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
4. Meanwhile, process chopped strawberries in a food processor until completely smooth, about 1 minute, stopping to scrape down sides as needed.
5. Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1-2 minutes.
6. Gradually add flour and remaining 1 1/4 cups sugar, beating until smooth, about 1 minute.
7. Add whole eggs, 1 at a time, beating on low speed just until blended after each addition (do not overbeat). Add egg yolk, and beat just until incorporated
8. Beat in zest, strawberry puree, and 2 teaspoons vanilla on low speed just until combined. Gently stir in food coloring gel until desired shade is reached.
9. Pour batter into prepared pan, and place on a large rimmed baking sheet.
10. Bake until center is set, check after 70 minutes. Let cheesecake stand in oven with door closed for 15 minutes. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan Cool completely on a wire rack, Cover and chill 8 to 24 hours.
FROM WANDA’S KITCHEN
PREPARE GANACHE:
DESSERT: STRAWBERRY CHOCOLATE CHEESECAKE CONTINUED ASSEMBLE CHEESECAKE:
Place chocolate chips, butter and corn syrup in a small microwavable bowl. Microwave until melted and smooth, 1-2 minutes, stirring every 30 seconds. Stir in 1/2 teaspoon vanilla.
Remove sides of pan and transfer cheesecake to a serving platter. Pour chocolate ganache over top of cake, spreading to edges using a small offset spatula and allowing some to drip down sides. Chill cheesecake until ganache is firm, about 20 minutes. Garnish cake with whole and halved fresh strawberries.
BON APPETIT!
We hope you enjoy our favorite recipes.
THE LAMBS RECIPE COOKBOOK CLASS
