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Baked Potato Salad A ‘Ms. Helwig Family Favorite’

Ingredients: -2 pounds small red potatoes, diced - 1 ½ cups of cheddar cheese - ½ medium sweet white onion, chopped -- 1 bag Oscar Meyer bacon bits - ¾ cup prepared ranch dressing - salt and pepper, to taste -- I bunch chopped green onions - 2 Tablespoons of olive oil - 2 teaspoons minced garlic

Grease a cookie sheet. In a separate bowl, mix potatoes, olive oil, white onion, garlic, and ground pepper, tossing to coat. Arrange potato mixture on a cookie sheet. Bake at 425 degrees for 30-35 minutes, or until potatoes are tender- Stir occasionally. If you like your potatoes crispier, add an additional 10 minutes, or so. Transfer to a large bowl when out of the oven. Toss together potato mixture, bacon, green onions, ranch dressing. Add salt and pepper to taste. Top with cheese. Serve immediately or cover and chill until ready to serve. Enjoy! This Thanksgiving, as I reflect on my life and the many things that I have been blessed with… I am especially thankful for my sweet little Griffin, my family, my health, and each morning that I wake up and know I get to come to the best job- working with my SUPER Heroes… Each of you bring so much joy into my life- thank you for starting my day off with a smile, hug, or friendly ‘hello’, from the bottom of my heart… Love, Ms. H. ☺


Banana bars ☺ Bennett Hunter ¼ cup shortening 1 cup sugar 2 eggs 1 cup mash bananas (2or 3) 1 teaspoon baking powder Oven 350 20-25 minutes Grease pan 15 ½ x 10 ½ x1 Mix shortening ,sugar , eggs , bananas and vanilla . Shift flour blend dry ingredients , add to mixture. 1/4 nuts if desired Frost when cool with vanilla frosting . I am thankful for my family , friends , and classmates.


My Family Recipe BĂśrek

Submitted by: Ceyda

1 Package Filo Dough (frozen), divided use 2 Pkgs Frozen Chopped Spinach (thawed and drained) 2 cups of crumbled feta 1 cup canola oil 1 cup milk 1/4 cup yogurt S. Haggan 1 egg yolk, beaten

Thaw the filo dough in the refrigerator the night before. Divide into two portions. Oil a 12x14 cooking pan and spread the filo sheets one by one alternating it with the oil ,milk and yogurt mixture that has been mixed together. When you reach the middle of the divided section, add the mixture of spinach and feta. Continue alternating the filo sheets with the liquid mixture. On the very top layer spread an egg yolk that had been beaten by fork. Bake in 350 oven for 1 hour, until it is golden brown. After you take it out of the oven let it stand 5 minutes then cut it in squares and serve. After reflecting on some of my past Thanksgivings with my family‌ I have realized that I am thankful for my wonderful, wonderful family, my friends, my school, Ms. Helwig, and all of the Thanksgiving meals that I eat every year.


Easy Sweet and Sour Meatballs Jamie’s family favorite 2 LBS FROZEN MEATBALLS 16 OZ CAN OF PINEAPPLE TIDBITS 18 OZ BOTTLE BARBEQUE SAUCE OPTIONAL- 1 ONION AND GREEN PEPPER DICED COMBINE ALL INGREDIENTS IN A SLOW COOKER. COVER AND COOK ON LOW SETTING FOR ONE HOUR. THIS YEAR I AM THANKFUL FOR MY FAMILY, FRIENDS, AND THE LORD WHO GUIDES ME THROUGH THE DAY .I AM ALSO THANKFUL FOR SCHOOL, SOCCER AND ALL OF THE OPPORTUNITIES I HAVE RECEIVED THROUGH THE YEAR.


Death by Chocolate An Austin family favorite

Ingredients: • • •

One family size fudge brownie mix (19.8 oz.) ¼ cup Khalua, coffee liqueur, or coffee Three boxes Nestle’s European Milk chocolate mousse mix, prepared Eight crushed heath bars or an eight oz. bag of toffee bits Twelve oz. whipped cream or Kool Whip

Directions Bake the brownies according to the package directions. Let them cool. Punch holes in them, and pour in Khalua or coffee flavoring. Put them aside. Break and crumble ½ the brownies and layer them in the bottom of a trifle bowl. Top it with ½ of the mousse, ½ the whipped cream, and ½ the toffee pieces. Repeat the layers. Refrigerate it until you are ready to eat it.

I am thankful for all of the things in my life. I am thankful for my good health, the food I eat, and the water I drink.


Corn and Black Bean Salad Ingredients: ¼ cup balsamic vinegar ½ teaspoon ground cumin 2 tablespoons vegetable oil ½ teaspoon chili powder ½ teaspoon salt 3 tablespoons chopped fresh cilantro ½ teaspoon white sugar 1 (15 ounce can of black beans rinsed and drained ½ teaspoon ground black pepper 1 (8.75 ounce) can of corn, drained Directions: Mix balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder in a small bowl. Stir corn and black beans together into a medium bowl. Then toss with the vinegar and oil dressing and use cilantro as garnish. Cover and refrigerate overnight. I’m thankful for my legos, my wii, my computer, my school, food, my family, and mother nature.


Dewberry Jelly By Tanner Mom Dad Step one _ First you have to pick the berries Step two you squish the berries


Fried Rice – Justin Fang Ingredients • • • • • • • • •

2 cups enriched white rice 4 cups of water 2/3 cup of corn 2 pieces of sausage ½ cup of frozen green beans 2 table spoons of vegetable oil 2 eggs Soy sauce Sesame oil, to taste [optional]

Direction 1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 2. Crack egg in a bow and stir. In a saucepan, add a little oil then add eggs, cook eggs quickly to a scramble egg. 3. Heat saucepan over high heat. Pour in oil, then stir in sausage, corn and peas; cook about 2 minutes. Stir in cooked rice. Add scramble eggs and 2 tea spoons of soy sauce, drizzle with sesame oil, and toss. then ready to serve


Asopao A recipe from the Torres Family • Asopao •

Ingredients

• • •

{A} 3 lbs. Of chicken breast, olive oil, Adobo Goya , {B} 2 ½ tsp cups of medium grain rice {C} 3 tbs olive oil, 2 oz lean ham {diced}, 1 green pepper {diced}, 1 onion {diced}, 1 tbs chopped cilantro, 2tsp chopped garlic {D} 1 tbs capers, 1 tomato[diced}, 8 pimiento stuffed olives, 1 {4oz} can pimentos, 1 {8 oz} can tomato sauce, 1 tsp oregano, 1/8 tsp paprika {E} 4 cups water{add a pinch of salt and pepper to taste}, 1 can of low fat sodium chicken broth, 2/3 cup dry white cooking wine {F} 1(16 oz)can petite sweet peas,drained

• • • • • • •


Directions For ASOPAO • • • • • • • • • • • •

1-Season the chicken with the ingredients listed under (A) ( set aside in the refrigerator). 2-Soak the rice in abundant water for 1 hour. 3-Chop the chicken ingredients as listed above and set aside the others 4-Heat your soup over medium heat. Sear the chicken for about 3 min. on each side. 5-Add the ingredients listed under (C) and sauté until the vegetables are translucent 6-Add the ingredients listed under (D) and stir. 7-Add liquid under (E) , cover and cook for about 35 min. over medium heat. 8-Remove the chicken pieces from the pot and chop. If bone-in chicken is used, discard the bones. Then, return to the pot. Mix and cook on medium high heat until it starts to boil. 9-Drain the rice well, add to the pot and cover. Cook on medium high heat until it starts to boil. 10-Reduce the heat to low, add the green peas and continue to cook(covered). Occasionally , mix the rice to determine its consistency. Continue to cook until it is as cooked as you would prefer. Enjoy with lightly toasted French bread and butter on the side!


Gooey Butter Cake! 1 box yellow 1 large egg 1 stick of soft oleo butter 2 cups powered sugar 1 pkg. (8 oz) cream cheese 2 eggs 1 tsp vanilla -Beat first three items together. Mixture will be very stiff. Press mixture with your hands into a greased 9 by 13 pan. -Now mix remaining ingredients. Beat on slow speed with an electric mixer until mixture is creamy. Pour over dough mixture in pan. -Bake for 35-40 minutes at 350. top will be light brown. -Let cool. Then, sprinkle with powered sugar! I am thankful for my family they are always their for me!


Grandma Wilson's Breadsticks! By Claire Wilson First you get as many hotdog buns that you need. Then you cut them twice lengthwise. Dry out in oven 200 degrees for about 2 hours. This will make double the breadsticks. Then you brush with :3 sticks margarine. ¾ tsp.oregano . ¾ tsp.celery seed. ½ tsp.garlic salt. I melt these and brush the sticks on every side with it. Warm thoroughly in oven for about 15 minutes at 200 degrees. ( I often leave them in longer. They need to be crisp.) After they have cooled off ,they should be stored in an air tight container . I would fully cook them first, and then we can give them a quick warm-up before eating! I am thankful for my friends, family ,teachers , and all of the food we get! I am also thankful for everything that I get!


INGRIEDENTS CARROTS,RAISONS, CRUSHED ALMONDS,MILK,AND SUGAR YOU WILL NEED MILK CARROTS RAISONS CRUSHED ALMONDS SUGAR BIG BOWL A BIG SPOON AND A STOVE.

STEP 1 WASH THE CARROTS THEN GRATE THE CARROTS WITH THE FOOD PROCESSOR OR WHATEVER YOU HAVE TO GRATE THE CARROTS. STEP 2 BOIL AS MUCH AS MILK AS YOU WANT IN A BIG BOIL ON A STOVEAND THEN MIX THE GRATED CARROTS INTO THE MILK. STEP 3 KEEP BOILING AND MIXING UNTIL THEY BECOME THICK AND YOU CAN NOT SEE ANY MILK LEFT IN THE BIG BOWL WITH GRATED CARROTS AT ALL AND MIX AS MUCH AS SUGAR AS YOU WANT. STEP 4 KEEP BOILING AND MIXING UNTIL YOU CAN NOT SEE ANY MILK OR LIQUID AT ALL. STEP 5 THEN TURN OFF THE GAS AND THEN MIX THE RAISONS AND CRUSHED ALMONDS INTO THE BIG BOWL WITH ALL THE STUFF AND THEN MIX EVERYTHING. STEP 6 THEN PUT IT IN A SERVING DISH AND SIT DOWN AND EAT IT HOT OR COLD AS YOU LIKE. I AM VERY THANKFUL FOR EVERY THING I HAVE I AM VERY GRATEFUL OF MY LIFE.


Jacqueline’s Creamy Picante Dip 1- 24oz jar of Pace Picante sauce mild or medium 1- 8oz pkg. light cream cheese 1 large bag of tortilla chips

In medium/large size bowl, mix Picante sauce and cream cheese until well blended. Dip and enjoy!

I am thankful for my family, my neighbors, shelter, and food.

By Jacqueline Durand


Ingredients: -3 ½ Pork shoulder, trimmed of fat and shred up -10 cups of water -1 medium onion, quartered -3 garlic cloves, minced -3 ½ teaspoons salt -4 cups red chile sauce -3/4 cup shortening -6 cups masa harina -1 ½ teaspoons baking powder -50 dried corn husks [8 in. long] -basket Directions: 1.In a oven , bring pork, water, onion, garlic and 1 /2 salt to boil 2.Simmer covered, about 2 ½ hours or until meat is very tender 3.Remove meat from broth and allow both meat and broth to cool [Chiling the broth will allow you to easily remove fat if decided to] 4.Shred the meat using 2 forks, discarding fat 5.Strain the broth & reserve 6 cups 6.In a large sauce pan, heat the red chili sauce & add meat; simmer, covered for 10 min 7.To make masa beat shortening on medium speed in large bowl for 1 min 8.In separate bowl stir together masa harina, baking powder and 2 teaspoons salt 9.Alternately add masa harina mixture and broth to shortening, beating well after each addition [add just enough broth to make a thick, creamy paste]1 10.In the mean time, soak corn husks in warm water for at least 20 min; rinse to r emove any corn silk and drain well 11.To assemble each tamale, spread 2 tablespoons of the masa on the center of the corn husk [each husk should be at least 8 in long & 6 in wide at top. If husks are small overlap 2 small ones to form 1.If it is large, tear a strip from the side 12.Place about 1 tablespoon meat & sauce mixture in the middle of the masa 13.Fold in sides of husk & and fold up the bottom 14.Lean tamales center of the croc pot 15. Add water to Dutch oven just below the basket 16.Bring water to boil and reduce heat 17.Cover & steam 40 min, adding water if necessary 18.To freeze these for future meals, leave them in husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 min for 1 or 2 or re-steam them just until hot


Ingredients: I. Flour tortillas II. Vegetable oil III. Skillet IV. Spatula V. Brown sugar VI. Cinnamon VII. Paper towels Directions: 1:Put vegetable oil on skillet 2. Add flour tortillas to skillet[if wanted cut tortillas into 4 pieces] 3.Put oven on medium 4.Put skillet on oven eye 5.Let tortillas settle 6.Flip tortillas with spatula 7.Wait until tortillas turn a golden brown to place on a paper towel 8.Mix brown sugar & cinnamon together 9.Sprinkle mix onto both sides of the tortillas


KK’s Chicken Tortilla Soup -1/2 c. On the border salsa -2 large ripe avocados , mashed with 3 T. salsa -3 (14 oz) cans chicken broth -3 boneless , skinless chicken breasts -4 T. uncooked rice -1/2 c. onion -1/2 c. finely chopped cilantro -1/2 shredded Monterey jack cheese Directions -Heat chicken broth in a large saucepan. Add chicken breast halves , reduce heat and cook until chicken is opaque.


monkey bread

by. macie lowery 1. Preheat oven at 350 2.3 tubes of biscuits 3.1/2 c sugar 4.2 t. cinnamon 5.1 stick of butter 6.1/2 c. sugar 7.2 tsp. vanilla Cut 3 cans of biscuits into 4 pieces per biscuit. In a bowl ,mix 1/2 cup of sugar and 2 tablespoons cinnamon. Dip biscuit pieces into mixture and drop into a greased bundt pan. In a saucepan mix butter 1/2 cup sugar and vanilla. Bring to a bowl . pour over biscuit pieces .bake 30 min.!! I am thankful for my family and friends


Peanut Butter Pie : Price recipe 1 carton of cool whip, divided. 1 9 inch graham cracker pie crust. 6 oz. cream cheese softened. 1 c. powdered sugar, sifted.1/2 c. crunchy peanut butter. 1 8 oz bar chocolate, grated in curls. Set out cool whip to thaw. Beat cream cheese until smooth. Add sifted powdered sugar. Add peanut butter and about 10 oz. of the cool whip. Mix together until fluffy. Pour mixture into graham cracker pie crust. Top with remaining cool whip making decorative curls. Grate chocolate bar into curls. Garnish pie. Chill. Can be frozen. Variation- Use chocolate graham cracker pie crust I am thankful for all of the food and family we have..


Bulgogi from: Eric Oh Korean barbecued beef

Ingredients • 1 pound Beef top sirloin steak • 1/4 cup Soy sauce • 3 tablespoons Sugar • 2 tablespoons Sesame oil • 1/4 teaspoon Pepper • 3 Green onions • 2 cloves Garlic • Preparation • Trim fat from beef; cut beef diagonally across grain into 1/8 inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Mix remaining ingredients; stir in beef until well coated. Cover and refrigerate 30 minutes. • Drain beef; stir fry in 10 inch skillet or wok over medium heat until light brown, 2-3 minutes. Serve beef over hot cooked rice if desired.


Pumpkin Bread A ‘Faith Lezkus Family Favorite’ I am thankful for many things. Some things I am thankful for are: • my friends • my family • shelter • food • clothing • education • church • out doors • the sun … and more!

• • • • • • • • • • • • •

2 cups flour 1cup packed brown sugar 1 tablespoon baking powder 1 tablespoon ground cinnamon ¼ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground nutmeg 1/8 teaspoon ground ginger 1 cup canned pumpkin ½ cup milk 2 eggs 1/3 cup shortening ( ½ cup chopped walnuts-optional)

In large bowl, combine 1 cup of flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Add pumpkin, milk, eggs and shortening. Beat with an electric mixer for two minutes. Add remaining flour and beat well. Stir in nuts. Pour batter into loaf pan. Bake at 350 degrees for 60 minutes. Remove from pan and cool on wire rack.


Riley’s Corn Ingredients 1. 2. 3. 4. 5. 6. 7.

Corn on the cob Cayenne pepper Salt Parmesan cheese Lime Butter Garlic

Instructions 1. Grill corn from 15 to 25 minutes wrapped in tin foil. 2. After grilling corn, rub a pinch of cayenne pepper, a half teaspoon of salt, parmesan cheese, a squeeze of lime, some butter, and a little garlic on each ear of corn. 3. Enjoy.


Sausage Balls An Ashley’s Family Favorite Sausage Balls Ingredients- 3 cups of Bisquick mix,1 pound of bull pork sausage,4 cups of shredded cheddar cheese,1/2 a cup of grated parmesan cheese,1/2 a cup of milk,1/2 a teaspoon of dried rosemary, and 1/2 a teaspoon of parsley flakes. How to make- Heat oven to 350. Grease or spray jelly roll pan/ cookie sheet. Stir together all ingredients. Using hands or spoon shape into 1 inch balls. Bake 20-25 minutes or until brown. (Makes 6-7 dozen.) Can be frozen uncooked or cooked for up to a month.


Hot Cinnamon Orange Cider An Ashley’s family favorite • Ingredients-1 (64 ounces) bottle of apple cider,1 quart of orange juice, 1/3 of a cup of cinnamon candies, and 1 tablespoon of whole allspice. • How to make it- Heat apple cider, orange juice, candies and allspice to boiling. Reduce heat. Cover and simmer for 5 minutes. Remove allspice. Serve hot. (12 servings). • I look back at my life and see I am thankful for my family, my friends, school, church , now I realize I am thankful for everything!


Spinach gratin r

•Ingredients

• Directions

•4 tablespoons (1/2 stick) unsalted butter •4 cups chopped yellow onions (2 large) •1/4 cup flour •1/4 teaspoon grated nutmeg •1 cup heavy cream •2 cups milk •3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages) •1 cup freshly grated Parmesan cheese •1 tablespoon kosher salt •1/2 teaspoon freshly ground black pepper •1/2 cup grated Gruyere cheese

• •

Preheat the oven to 425 degrees F. Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce . Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

* Recipe from Food Network’s Ina Garden


Famous Cajun Gravy Ingredients 1 ½ tablespoons vegetable oil 2 chicken gizzards 2 ½ tablespoons minced green bell peppers ¼ cup ground beef ¼ cup plus 2 tablespoons ground pork 2 cups water 14 ounces beef or chicken broth 2 tablespoons corn starch 1 tablespoon flour 2 teaspoons milk 2 teaspoons distilled white vinegar 1 teaspoon sugar 1 teaspoons salt ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ dried parsley flakes

Directions: Heat vegetable oil in a large saucepan. Sauté’ chicken gizzards in the oil for 4-5 minutes until cooked. Remove gizzards from the pan and finely mince. Combine ground beef and ground pork in a small bow. Smash the meat together with your hands until well mixed. Add bell pepper to the saucepan and sauté’ for 1 minute. Add the ground beef /pork to the pan and cook it until it is brown. Use a potato masher to smash the meat into tiny pieces as it browns. Add water and beef/chicken broth to the pan. Immediately whisk in cornstarch an d flour. Add remaining ingredients and bring the mixture to a boil. Reduce heat and simmer gravy for l 30 – 35 minutes or until thick.


MASHED POTATOES 

White potatoes-2medium potatoes per person.



¼ teaspoon Shrimp and Crab Boil (optional)



2 tablespoons butter



½ cup sour cream



½ cup milk or cream



Sea salt



Tony's Creole Seasoning (optional-to taste)



Directions



Prepare a large pot of water. Add a dash of salt. Bring to a boil. Peel Potatoes. Cut into 1 inch cubes. Rinse in a colander. Place in boiling water. Cook for 10-15 minutes until potatoes break apart with a fork. Carefully drain tin the sink in a colander. Pour into a large mixing bowl. Add butter, sour cream, and milk. Mix with and electric mixer or hand mash until creamy and smooth.



Viola and bon Appétit!

Helwig's Recipe Book  

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