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De l i ci o u s Fo o d Co o k in g is l o ve m ade visi bl e R e c ip e s f r o m D e s k t o p Pu b l i s h i n g 2 A & 4A

Nice and spicy buffalo wings nothing beats the lodges buffalo wings


would always have a boring day, and all I would do is sit on the couch and do nothing. When it gets to the end of the day and it gets closer to night time. I start to get hungry, I asked my mom “i’m hungry what do you want for dinner?” she replies back with the same question “ what do you want for dinner?” I said I don’t know. Then she started listing off places to go. and something caught her eye she asked me if the lodge sounded good. I said sure because i was never a picky child. As we were heading out of the door she asked if I wanted any of my friends to go? I said Ricky in excitement she said ok. she called his mom, and we were off to get Ricky. After we picked up Ricky we headed off to the lodge. A couple of minutes passed by and we got to the lodge, when we got there all of the spots were taken so we were about to head out and look for a different restaurant to eat at. Until my mom spotted a parking lot at the back of the place. So we went down there and we ended up finding a parking garage, so we parked in there. After we parked we went inside we got a table, and we all sat down. Me my mom and Ricky ordered our drinks, my mom asked us if we wanted any appetizers Ricky said “no”, and I as like heck yeah because I did not eat all day. My mom says “would you be up to trying some buffalo wings?” I was like

“that sounds delicious!” after we all ordered our drinks and buffalo wings my mom had to go to the bathroom. Right when she got back from the bathroom she asked me and Ricky to see if we wanted to go to the arcade we asked “where?” and she said back by the bathrooms we both said sweet! we spent about a good thirdy minutes down there till my mom came down to the arcade to get us. we both told her in a couple of minutes because we were in the middle of a racing game. after the game we headed to our table and all of our food was there. I started to take a bite of my burger and my mom says “you wanted to try the buffalo wings right?” I was like some heck yeah! I took one of the wings and put it on my plate. I took a bit from the wing and let me tell you that was the best wing I have ever had. Mmmmmm what I liked about it the most is how the sauce was not to spicy and not too mild. they also spreaded just enough buffalo sauce on so that the sauce does not over power the taste of the chicken. this is why I loved these buffalo wings sooooo much.

Buffalo sauce recipe You’ll simple add the ingredients to a saucepan. the ingredients are Traditional sauce is made of cayenne pepper sauce (they used Frank’s RedHot), butter (to cool down the hot sauce a little), vinegar, Worcestershire sauce and spice. Butter. and allow the butter to melt over medium heat. When the sauce starts to simmer, remove the pan from the stovetop and allow it to cool. In less than 15 minutes. and that is the recipe for the lodge

Brady Carpenter 4A

The Layered


Lasagna lets you dig into noodles, sauce, and cheese


Grandma’s Lasagna Ingredients: • • • • • •

1 Pot of Homemade Tomato Sauce 8 oz Ricotta Cheese 1 Egg 1 Teaspoon Cinnamon 8 oz Parmesan Cheese 8 oz Mozzarella Cheese

Directions: Boil lasagna noodles, use 9x13 pan, put a little bit of sauce in the bottom, layer the noodles. Mix the ricotta cheese with one egg, a teaspoon of cinnoman and stir together well. Then layer all three cheeses on top of noodles, repeat 3 or 4 more times. End the sauce pan with a layer of noodles, sauce and just parmesan cheese. Bake in oven at 350 degrees for about one hour

y mom yelled to me “ Brady get down here.” I pulled the sheets off and jumped out of my bed. I opened the door and slammed it behind me. I was running down the hallway with excitement. So excited that I almost fell down on the stairs. I just got a glimpse of what was waiting for me on the table. Christmas time is the best time of the year. You get presents, get to hang out with your family, but most importantly you get so much food. My grandma's lasagna is one of the best foods I have tasted. I remember as a kid when I would make it(Memory). My cousins and I love it and we eat it on christmas. About a week before christmas eve my family gets together and makes lasagna. We all usually have stations. Making the noodles is basically all you have to do. First you start out with the dough. Usually one of the little cousins flatten out the dough to the right size. Then someone else puts flower on it so it's not sticky. Then we put it into the pot and then when the lasagna

noodles are done. We put them on some sort of a rack so the get all the water off of them. 0nce most of the water is off then you put them in the pan and put sauce on top them keep making layers of noodles and sauce until you get to the top and then when you get to the top you put swiss cheese on it. Then we freeze it and 24 hours before you eat it you let it thaw and then when it’s done heating up your ready to eat. Every year the lasagna is as good as it was the year before maybe even better. Lasagna also means a lot to my family. It was my great grandma's recipe and we plan to keep it in our family for many generations. Also the smell of the lasagna was so unbeatable (sensory). And I can’t wait for next year to make it and eat it again. I wish I could eat it every night. I wish my grandma would make that lasagna for dinner tonight ( reflective). Christmas dinner is awesome, you get to hang around one big table, You get to hang out with you family, but most importantly you get food. By Brady Carpenter


That’s Saucy

A longtime family tradition that has been carried on for generations continues on in all its tasty glory. My dad has always had a soft spot for his mom and her cooking so when she died when he was 16 he took it rather hard, since than he has always made sure that he kept making the Italian food she made for him when he was young it is a very important tradition that he wants to continue for generations. I have always enjoyed My dads cooking especially when he cooks Italian food he often did because his mom was an immigrant from Italy so it has influenced his cooking style greatly and he does it as a way to remember her. But he makes a very good Italian meat sauce. My dads Italian meat sauce is one of my favorite foods. He makes it most of the time that he makes pasta. He always adds in Italian sausage which adds a good contrast to the sweeter flavor of the sauce. My dad learned how to make the meat sauce from his mom. When he is home and i get home and walk through the door I always anticipate the amazing aroma

that the meat sauce has. I’m always genuinely surprised by how fresh the ingredients he uses are, he very rarely uses store bought ingredients unless it’s winter when we can’t grow anything in our garden. Sometimes we even make noodles from scratch, now let me relay some wisdom on you, if you want to make really good pasta, and if you have the extra time make the noodles from scratch there is no comparison between store bought and fresh noodles. The first i remember him making the sauce it was for aunt’s Christmas party and i was by how amazing it tasted . I have always wanted to go back and see what my grandmothers version of the meat sauce was . I will always have a admiration for his ability to cook so well. One day I hope to cook as well as he does especially with Italian food as it is an important tradition to carry on. By Luke Fritz

My Dad’s Italian Meat Sauce Ingredients

1 pound ground beef 1 pound ground Italian sausage 1 medium onion chopped (about1 cup) 4 cloves garlic minced 1 (28 ounce) can crushed tomatoes 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 2 tablespoons sugar 1½ teaspoons dried basil 1 teaspoon Italian seasoning ½ teaspoon fennel seeds 1 bay leaf Salt and freshly ground black pepper Instructions 1. In a large saucepan or Dutch oven, cook beef, sausage, and onion over medium heat until mostly browned, about 5 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds. 2. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, basil, Italian seasoning, fennel, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper. Simmer uncovered for 30 minutes, stirring occasionally. 3. Remove bay leaf. Add more salt and pepper to taste if desired (I like an additional 1 teaspoon salt and 1/2 teaspoon pepper.

Fish out oF water The one that got away from the pan.


utting the rest of the clothes in the cabinet above my bed “ Done!” I called to my mom I hate packing the camper, it sucks because you have to get all the food, all the bed sheets have to be clean, have to make sure all the equipment to set the trailer up correctly is taken but the good thing is we were going to Seven Lakes so it’s not far from our house. “Did you grab all the cloths and made sure you grabbed all the things you want to bring?” “yes I think I did” I replied “ then come help me get the rest of this stuff in the camper” she answered. I could feel the sun beating down on my back as I paddled down toward the spot we always walked to, I could hear the paddle meet the water then leave and meet again. I could see the reflection of the sun on the water. As I got my pole setup I could see into the clear water, that day it was calm and cool, I could see all the fish in the water that is the best thing about fishing there. I could hear my

brother behind me catching up also getting his pole ready. I remember going to this certain spot in the shade where a tree hangs over the water, it has a unusual landmark with a piece of metal sticking out of the ground: it’s where the fish gather to get out of the sun’s heat. The tree gives off a huge spaced of shaded off water that feels nice to sit under when it hot. We would save the previous fish we causght and put them in a cooler unitl we had enough to eat. As the days passed, we would wait for my grandparents and dad to arrive so we could go fishing, when my dad got to the camper he would get change out of work cloths and my grandpa would get his stuff ready and we would eat dinner and then go fishing. I wish that when we were there you could watch the sunset but the bugs ruined that. When you went fishing casting your line, a minute later the bobber is underwater and you have a nice bluegill. We would fish for about two to three hours, just as it was getting dark at around 7:00 we

DaD’s Fish Fry

you are going to need a fryer, fish, salt,grease, paper towel, cookie sheet, ziplock bag, a knife, bowl of water, cutting board, 1. 2.

would pack up and leave the bug infested water at night. Getting the cutting board we would lay the fish out and get a spoon to get the scales off once the scales were off we would then clean the guts out and put the meat in a bowl of water and then my dad would get the corn meal, a ziplock bag(large) to put the batter in, salt, grease and a fryer. It was a terrible feeling having to wait and the smell was unbelievably good. Once he was done we would put them on a cookie sheet with a paper towel on top the cookie sheet and disperse them. “You did a good job dad” I replied, ‘nice job cleaning the fish” my dad said. I enjoyed them and can’t wait to go back to seven lakes this summer but I don’t look forward to packing the camper. By Garrett Bloss

3. 4. 5.

6. 7. 8.


10. 11. 12. 13.

clean the fish. Scale them with a spoon Then take the knife and cut the all the fins out Cut just behind the head Then get the guts out Then make sure it’s clean by taking the knife and going the opposite way the scales run to make sure they are all Make sure the fish is clean before you rinse it and put it in the freezer if not eating today Get your fryer out and let it preheat Put the corn meal batter in a bag (a quarter or less filling the bag)and then put the fish in the bag and shake it up so the whole fish is covered Then when it reaches the certain temperature around 300 degrees then you can put the fish in Then you take them out when they either float to the top or they look good Then you put them on a plate with a paper towel to soak up the grease Then if you want to put salt on it you can And it’s ready to eat

Garrett Bloss Food Memoir

Enjoying ha ving Flan


Sometimes we need Ingredients, But Love is the most important.

om and I are very close. We spend a lot time together. She is always trying to teach me how to do things and how to cook, but I’m not as great as her. She knows everything that I like. She is always trying to surprise me and give me the best gift on my birthdays. I remember on my birthday number 12 she made one of my favorite desserts. My mom had a birthday party for me with all my friends. It was a surprise after school. I knew that my birthday would be very special and fun but I didn’t know what she had planned. I remember, “Feliz Cumpleaños,” my friends said. Then my mom brought the flan to me. I was so happy and surprised. I had all my friends at my house and my favorite dessert. Everyone sang Happy Birthday for me. My mom’s flan was awesome. All my friends loved her flan. I tasted the vanilla and you can taste the caramel. I spend a good time with my friends. We play on my back yard and I opened presents. It was the best birthday party ever. I felt so loved. I was so thankful for all my mom had done for me. With a only simple thanks it was not enough. I think she is the best doing this,not because she is my mom,but because she puts love on everything

she does. My mom likes to cook and most of the time I help her preparing the ingredients she made flan for family dinners when we are all together or just for us. She has done this recipe for years and believe me nobody can do it like her. I tried to do this recipe with my mom. She confessed to me her little secret about this recipe. I tried to follow all her instructions but in the end I made a mess. It was fun to do it thought. I remember when we mixed the ingredients and she was telling me how much to put in . My favorite part of doing this recipe was doing the caramel. I love all the sweet stuff so my mom and I are always making cookies or desserts. In my opinion the best dessert we’ve done together has been the flan. I hope someday I can get to cook like her. I see my mom as my idol and I imagine myself cooking and making food for my children. Someday I'll do something special to my mom for everything she's done for me. She deserves everything and there are no words to describe how much I love her and admire her. One day I will make her favorite chocolate cake. By Shayani Alonso-Lorenzo 2A

Mom’s Special Recipe Ingredients

⅔ cup white sugar 1(14 ounce) can sweetened condensed milk 2 cups of heavy cream 1 cup of milk(the secret ingredient of my mom is to put milk powder too) 5 eggs 2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C).In a small nonstick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown. You may slightly stir while cooking, but continually stirring causes the sugar to crystallize. Pour caramelized sugar into a 1 1/2 quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly. In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla. Blend on high for one minute. Pour over the caramelized sugar. Place the filled casserole dish into a larger pan and add 1 inch of HOT water to the outer pan. Bake in preheated oven for 50 to 60 minutes or until set. Prep. 20m Cook.1h Ready in 1h 20m

My Family; Brie, Jovan Laila, Davenie, Steven

Lost in the sauce The sizzling sweetness of a delicious meal can be smelled from miles around


sat at the kitchen table, daising on about the day, bored out of my mind. When all of a sudden a smell entered the kitchen. A grey steamy haze drifted through the air. The mouthwatering smell hit my nose, the amazing essence lit up my eyes like fireworks on the fourth of July. I jumped out of my seat, feet running before I even hit the ground. Like a race car driver, I was taking turns and flying down the stairs like a professional. Once I saw what had made my mouth water and my mind tingle, I approached a thick fog of flavory goodness. My dad’s berry barbecue sauce cooking in the pan bubbling like lava getting ready to erupt out of a volcano. Throughout the day my aunts and uncles all come to the get together; each show up with a different dish, anything from pasta to salads to dip and chips. We just love a good meal. My dad will usually start cooking midway through the day around 3-4 pm until 5-6 pm a good couple hours of cooking over 100 wings so everyone can get their fix. The delcious meal starts with going to the grocery store and buying a ton of wings, barbecue sauce and berries. We get home and he immediately starts with a pan, he throws the variety of berries into the pan and starts cooking them all together until it’s a thick consistency. Then, while they’re cooking, he adds just regular barbecue sauce to the pan to liquify it up a bit. As my dad cooks berries on the oven top, the sweet smell of

fruit and barbecue sauce makes my mouth water. Along with those, in the yard on the grill there’s about 25-30 wings cooking to a time seasoned with a special blend my dad created by hand. After minutes pass by the sauce is cooking, so it’s time to go down stairs to apply it to the partially cooked wings; applying the sauce to the wings while they’re cooking gives it more flavor and caramelizes the wing along with a fresh applied sauce when they’re done cooking. I can remember the summer heat and the breeze off the lake, the first day we started this tradition. As the day begins to wrap up, everyone comes in from a full day of swimming on the lake. We all clean up the boats and leave our towels and swimsuits out to dry, we pile up in the kitchen and get ready for prayer. We all form a circle and lock hands to thank the Lord for another day and a blessed meal, say amen and then it’s time to dig in. We grab plates, ladies first and we all pile food up until theres no room and the plate is about to collapse. We take our meals downstairs and sit outside to eat and enjoy the summer sun and heat. We tell jokes and laugh about things that happened in the past or present, we give some and take some, it’s okay because we all have a good sense of humor. As sunset breaks and the day is about over looking back, the times were good we were all little and enjoying every moment of the day its truly nostalgia. By Steven Bloss Jr

Berry BBQ Sauce Ingredients 1 chop fresh garlic clove 1 chop fresh shallot Fresh Blackberries Fresh Blueberries Fresh Raspberries Diced Green Onion White Pepper McCormick Applewood Rub Garlic salt Apple Cider Vinegar Brown Sugar Little bit of Ketchup Directions Simmer sauce on low heat! And stir on low heat, ensures sauce doesn't stick to bottom of pan or get chunky. Saute all berries in a pan til liquidy, add ketchup, stir until blend is consistent. Add brown sugar, chopped garlic chopped shallot, diced green onion, cook down until completely liquid. Add applewood rub and garlic salt to taste.

Autumn Decker 2A


Some of the sweetest things in life are cookies


rapped in my house in the bitter cold winter storm with my Mom and the rest of my family wanting some desert.. Bored out of my mind until it came to me. I ran over to the cabinet and find a cookbook. I rushed and flipped to the dessert section because I had my family waiting for some sweet treats. I wanted to make something that was unordinary, something that wasn’t basic. I loved baking and now was the time to show my family what I could do. I wanted to make something with chocolate, because who doesnt like chocolate. BROWNIE COOKIES! I sprint

to the kitchen and the journey began. I showed my Mom this magnificent page. As I showed her, she already started getting the ingretients out to make them. It mainly consisted of chocolate so we already knew they were gonna be delicious. As we were making them I could smell the warm cocoa as it filled up the room. I could hear the sizzling of the chocolate chips as they melt. I could see the cookies as they rise. Once they were done, I could taste the crisp crumble of the flour. I couldn’t tell if these cookies were brownies or cookies. I think they were both, but everyone was intreseted in the fact that they were two desserts in one. Once

Brownie Cookie Ingredients -1/2 cup butter (room temperature) -1/2 cup sugar -1/2 cup brown sugar -1 large egg -1 teaspoon vanilla extract -1 1/2 cups flour -1/4 cup unsweetened cocoa powder -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1/2 teaspoon salt -1 cup milk chocolate chips

Directions 1. Mix together sugar, brown sugar, flour, cocoa powder, and salt into large bowl 2. Add butter, egg, and vanilla extract into the same bowl 3. Throw in some milk chocolate chips and mix 4. Roll dough into medium size balls 5. Bake at 375 degrees for about 10-15minutes 6. Let cool and enjoy!

they cooled I passed the cookies around for my family to judge me on how bad my baking probally was. My Dad took a bite and was in awe with how good they actually turned out. “Crumbley and not to salty, not bad” my Dad said. I was so happy because everytime I ushally bake something it tastes awful. When I make these with my mom, I feel proud because I know that after I make them, there is a handful of people lining up to enjoy one of these. I get excited when I know someone loves what I bake. The last time I remember baking them was about three years ago around Christmas time. I also remember I was the one who found them first in my family and they were the best cookies I’ve ever had. By Autumn Decker

It’s the B e r r i e s

Making memories and chocolates with Mom.


searched for them, I couldn’t see them and we were running out of time. I had to find them before it was too late. All the time preparing would have been wasted. I found them. I found the chocolate sprinkles. They were hiding behind the crushed nuts. I quickly layered them over the chocolate-dipped strawberries, trying not to dump the entire container on them. While all this was happening in my head, Mom continued dipping strawberries. She laid more down for me to decorate. “Where’d the orange sprinkles go?” I asked aloud. My mom is very skilled at making chocolates. She makes chocolate dipped pretzel sticks, little chocolate candies, and chocolate covered strawberries. All different kinds of chocolate are used: milk, dark, white, and even colored chocolate. She usually uses the colored chocolate for holidays. When she makes the berries, the chocolate is always smooth, and looks nice. They even get decorated with nuts, sprinkles, drizzled chocolate, or candy decor. I will always remember how I helped her when she made them, us in the kitchen together with the smell of chocolate spreading throughout the rest of the house. When we made them, I usually only washed, dried, and decorated, I never did the chocolate dipping. I always wondered how she gets the chocolate to look nice on the berries.

Whenever I dip them, they look like someone dropped a spoonful of melted chocolate on them and left it there to solidify. We always find the best strawberries to use so they taste really sweet with the chocolate. Mom constantly gets compliments for them. In elementary school, I knew how good they were and wanted her to make them for all the class parties I signed up for. I continuously signed up for Halloween, every year. Her birthday is on Halloween, so I thought she would want to go to a party at school with me. I remember that I always wanted her to make the strawberries so everyone could see how good she was at it. Whenever she was making her chocolates, she always said she was going to start up her own chocolate making business that she could run from the house. She would say my sister and I would help make all the candies with her. I wonder if she ever looked into it, or if it was just something she liked to say. If she were to open her own business, we might want to come up with a better system for decorating. It should be easier to get the right amount of toppings without dumping the entire container on the chocolate. We should definitely organize the decorations in an efficient way so anything can be found when it is needed, before the chocolate hardens. By Kaitlyn Elsey

Base Chocolate

Accent-Other Base (optional)

Crushed Nuts (optional)

Sprinkles (optional)

Decor (optional)


8 oz


D i r e c t i o n s :

I n g r e d i e n t s :

Mom’s Chocolate Covered Strawberries 1. Wash all of the strawberries and completely dry them with a paper towel. Cover a cookie sheet with wax paper and lay the strawberries out on it, 1-2 inches apart. 2. Melt the chocolate until it is all liquid in any way you choose, if you use a microwave be sure to use an ap propriate dish. 3. Hold the strawberry by the leaves, make sure you have all of them so none get hidden in the chocolate. Roll the strawberries in the chocolate and lay back on the wax paper. 4. Cover about 4-5 berries at a time, then decorate them with any candy you choose before the chocolate hardens. After all strawberries are covered and decorated, place in the refrigerator for at least 1-2 hours.

Carter Frost 2A

‘Say Cheese’

Holiday dinners are 10x better with cheesy potatoes.


arter wake up, we have to be there soon.” My mom called. “I know mom.” I said, still half asleep. “Get your bags and meet us in the car,” she said. I was still struggling to get out of bed as I replied, “Be right down mom.” I got my bags and jumped in the car and left for my Aunt’s house. We were going to my aunt’s house for the day. We always go there for a big meal around Christmas and Thanksgiving. My mom always makes these cheesy crunchy potatoes and they are so amazing(Memory).I love them so much, they always remind me of how all our family gets a chance to be together and share a meal. My family usually isn’t together, whether it be my cousins at their mom,s house or my Aunt living all the way in Detroit. Its hard to all be together. But when I eat my mom’s cheesy potatoes I can picture being back at my Aunt’s house with the rest of my family. Each person in the

family brings their own food they made, but my favorite is my mom’s cheesy potatoes. I love eating them at the dinner table with my family. I like the crunch of the fried onions on top of the potatoes (Sensory). We spend a couple days before the holidays preparing for everyone that comes over and we have to cook all the foods days in advance to prepare for the big meals. The potatoes take a couple hours to cook in the crock pot. We have to follow a specific recipe to cook them. But the special ingredient that my mom adds is the fried onions sprinkled on top of the potatoes. It adds the crunchy texture that you get in every bite.(Reflective) But in the end holidays are nothing without spending quality time with your family and my favorite part about that is the great big meals provided especially when they have the cheesy potatoes. It just doesn’t feel like the holidays without your family. By Carter Frost

Mom’s Cheesy Potatoes Directions Ingredients • Mix all ingredients in a bowl.

• 1 bag of frozen cubed hash browns • 1 bag of frozen shredded hash browns • 1 8 oz. container of sour cream • 1 cup melted butter • 1 can cheddar cheese soup • 1 12 oz. bag cheddar shredded cheese • 1 Tsp salt • ½ tsp pepper

• Have Crockpot heated on low and put all ingredients in there. • Cook for 4-6 hours • During the last half-hour sprinkles the French fried onions on top for the crispy texture • Let cool and enjoy

Thankful for the Fluff Gathering with family is great, but add a bit of Pineapple Fluff and there is something to be thankful for


s I pushed open the car door and stepped out onto the freshly sprinkled, powdery snow, I could already hear the happiness that came from my aunt and uncle’s home. I ran through the crunchy snow and into the house on that particular Thanksgiving afternoon and was overwhelmed by the smell of turkey and other delicious dishes. I remember pushing past the adults and cousins to look over the entire meal. My senses were flooded by the smell and look of each item on the counter, while I desperately searched for a place to set one dish in particular. Although my mind was mesmerized by the radiating happiness of each person, Thanksgiving would not mean what it does to me without my grandmother’s Pineapple Fluff. Not only does Pineapple Fluff have a sentimental value to me, it is my favorite dessert in general. As a child, my loving grandmother would make the dish for Thanksgiving and I remember the first time the cool, white Pineapple Fluff touched my lips, it instantly it became my favorite dessert. I insisted that the mix of pineapple, cool whip, and vanilla pudding be at every Thanksgiving and for that reason, as well as because of her sweetness, my grandmother taught me how to make the dessert. The flavorful fluff was extremely simple, so it was very easy to learn how to make. I remember

being excited to devour the treat and could not wait to share what I had created with my family. As soon as I arrived at my aunt and uncle’s on Thanksgiving, seeing and smelling the juicy ham and the bright yellow corn, I immediately put the Pineapple Fluff in the fridge, because it is best served icy cold. I was overcome by an amazing feeling upon walking into the house where I saw multiple tables skew about the dining room and living room, containing my family members. Finally, it was time to eat and share what I had produced for the Thanksgiving meal. I remember the smiles on everybody’s faces while they laughed and talked about what was going on in their lives. It was great that everyone seemed to enjoy the meal as much as I had and I wondered if my family appreciated its wonderful flavor like I did. I imagine that there were family members who did enjoy it as much as I did because of the lack of fluff by the end of the night. I hope that I can keep the tradition of bringing Pineapple Fluff to my future Thanksgivings going and also keep in mind the importance of what the dish truly means to me. Despite all of the delicious dishes presented on Thanksgiving, I truly cannot imagine a Thanksgiving without my grandmother’s Pineapple Fluff. By Alyssa Golden

The Fluff

1 Box of Vanilla Pudding Mix

1 8-Ounce Container Cool Whip, Thawed

1 20-Ounce Can Crushed Pineapple with Juice (Do NOT Drain)


Alyssa and her Grandma Tarie prepare their special treat together, Pineapple Fluff.

In a large bowl, stir together dry pudding mix and entire can of crushed pineapple with juice until well combined. Gently fold in the Cool Whip Cover bowl with lid or saran wrap, and refrigerate for at least 2 hours prior to serving




Trying a Boston Cooler from Uncle Ray’s with my dad.


t was a scorching summer day in Fenton, Michigan. Just about everybody in the town was out at a local Ice cream shop, Uncle Ray's, getting ice cream and playing mini golf. My dad decided that we should go as well which was very exciting to hear because it would be the first time of the year I went. My dad recommended that I try a Boston cooler. I was a picky eater, but agreed reluctantly by thanking him for getting it for me, but I was not particularly excited to try it. I was hesitant to take my first sip because I didn’t like Vernors soda, but to my surprise, I absolutely loved it. It is a moment in my life that I remember very vividly because it was the first time I had tried what is now my very favorite snack. (memory) I was about 7 when I had my first Boston cooler, my only regret is I didn’t try it sooner. I would’ve never tried it if it wasn’t for my dad saying it was his favorite thing on the menu. I originally would’ve rather got something else, but I wasn’t going to complain about ice cream. Instantly I loved it from the amazing smell to the somehow sweet, yet tart taste at the same time. However I’m happy he talked me into getting it because it ended up being the thing I got every time we went there from that day on. I’d imagine my dad still remembers the first time he took me to try one too beacuse that was passing on a family tradition down to me. (reflexive) My dad and I still get Boston coolers to this day. Although now we usually just make them at home. It doesn’t always taste as refreshing and crisp as it would at Uncle Ray’s, but it is still rewarding to be able to make them so quick and not leave the house. (sensory) We usually have the vanilla ice cream, but not always the Vernors to make them. Every time we make them though, we take advantage by making huge glasses full. It still is to this day is my favorite dessert and it reminds me of summer every time I have one. My dad and I love them so much that every time we go to Uncle Ray’s the owner, Dave, always knows what we want because our family has known him for about 20 years now. It makes our day every time they hand them to us through the drive through. I wonder if I’ll ever love any food or drink more than I love Boston coolers. At the end of the day however, It was never really about the cooler. It was always about the expirience. Mainly how I got to share that moment and tradition with my dad. If it was only about the Boston Cooler, sure, it would be a good moment in my life. That being the first time I tried it. But if that was the case, I would cherish that memory a lot less than I do now. By Hayden Greenwald

Boston Cooler Ingredients and Tools • • • •

Vernors Soda Vanilla Ice Cream Spoon Mug

Directions 1.)Get a few scoops of the ice cream and drop them into the mug 2.) Open the Vernors and slowly pour it into the mug 3.) Get your spoon and mix the vanilla ice cream with the Vernors 4.) Continue to stir it until it is almost completely mixed together.




Spending time with family members are the things that matter in life Me and my Grandma going to dinner together.

The things you need for your Grilled Peanut Butter Sandwich.

Grilled Peanut Butter Sandwhich INGREDIENTS

Pieces of Bread Peanut Butter Regular or spray butter INSTRUCTIONS

Grab your two pieces of bread and spread peanut butter all along it. Once you make it a sandwich,Take the butter and either spread or spray it on top. Then put it on the pan, with about medium temperature,and wait for it to become golden brown.


couldn’t imagine growing up without a grandma or anyone who cares greatly about me. My Grandma loves me and I am so happy every time I go over to her house. I am filled with happiness and I cannot wait for what is in store. Her house was filled with magic in the air, with every turn being a new adventure to be explored. She used to always make me food, especially the grilled peanut butter sandwich she makes me for lunch or dinner and maybe sometimes as a snack. It is always a blast hanging out with her. there is never a time I don’t like being with her. When I was a kid I used to always spend the night at my grandparents because my family would go out of town and I was too young to go with them. Those nights consisted of watching TV with my grandpa, playing Uno and usually losing, and enjoying the whole day with them. But one night was different. I remember walking in and they were so happy to see me because for the first time I got to spend the night for the whole week. At about 6:00, we started watching the Red Wings, which was our favorite thing to do together. After that, we played Uno and for the first time, I actually won

a game, which made me super happy. I thought it couldn’t get better, but I was wrong because it was 7:00 and that meant food time. My grandma asked me what I wanted and I was so hungry that I could eat anything so I just said “Surprise me.” After I said it, I kind of regretted it because I was a very picky person at the time and I only liked chicken tenders and milk. She surprised me with a grilled peanut butter sandwich. I’d never had one before, but the smell was really good so I gave it a try. After I had it, I was flowing with energy and happiness. I ran and hugged my grandma because it was so good. I still wonder what she thought after I did it. After that night for the whole week I was there, she made me the same thing and it never got old and never will. I’m thankful for my grandma for making the grilled peanut butter sandwich because I got a lot closer to her, beacuse of all the time we spent making it and having fun while eating it. Now every time my dad and I make it I think of her and I always will.

By Jack Gundry

Family And Food

People coming together over perfectly crafted meals. It was my birthday. I was walking into the house when I became aware of one of my favorite smells in the entire world. I rushed into the kitchen to see my dad sitting there making my favorite food in the entire world, spaghetti. I was so excited for the meal that was on the way that I could feel my stomach growling just from the smell. It was the beginning of the best day. I was finally 10, double digits. Being a kid this was really important to me. I remember thinking that I’m finally getting closer to being an adult, but it was my dad’s spaghetti that made it best day. During the end of the year when all four of my family members have their birthdays we eat meals together as a family more often than not. The food that my dad makes brings all of us together on one occasion or another. The way the food tastes or smells is absolutely incredible with all of the different ingredients mixed together. This meal has the ability to make everyone happy, at least until it’s time to do the dishes. The combination of sauce pasta and venison is what really completes the meal. Each time that the dish is made it tastes a little different because there is no recipe. Every time its made its reflecting the mood of the person who made it. Spaghetti is the favorite food of our family. Made from scratch it takes a lot of talent to put together a meal from nothing. The taste is sweet yet tart and has the ability to make your day better with

just one taste. I love the fact that my family can make food that brings us all together and makes us all happy. I believe that food is more than just something to sustain life, it’s something that connects people of all different walks of life regardless of race or ethnicity. By Kevin Hall d Ron’s


1 lb. lean ground beef 1 sweet onion, diced 4 cloves garlic, minced 2 3/4 c. Water 15 oz. canned tomato sauce 15 oz. canned diced tomatoes, drained 1 tbsp. dried Italian seasoning 1 tsp. Kosher salt 1 tsp. Freshly ground black pepper 1/2 tsp. Sugar 12 oz. spaghetti 1/2 c. Freshly grated Parmesan 2 tbsp. chopped parsley


1.Boil Spaghetti until tender 2.Brown Hamburger 3.Mix All ingredients in separate pot and heat to desired temp. 4.Put Spaghetti in bowl and add sauce.

19 March 2018 / Fenton High School Publications

Family comes together for a tasteful tradition full of surprises

Savor the

Moment Grandma poses with her astounding chicken noodle soup “Wake up girls! Grandma needs help with her soup!” The sound of my grandpa’s voice startled me awake. I could feel the warmth of the summer sun on my face as I stretched. I looked over to my right and saw my waking cousins. Then, it dawned on me. Grandpa said Grandma needed help with her soup. I shot straight up out of bed, threw on my Crocs and ran down the steps and out of the door, my cousins not far behind me. We ran out of the loft and leaped down the stone steps to our cabin. We threw open the spring door, and made our way to the kitchen, where I saw my grandma waiting. My grandmother already had all of the ingredients set out for us, if we wanted to have soup for dinner, we’d have to make it now. “Hurry up ladies! We gotta get this on the stove,” Grandma warned. We made stations, Grandma and my oldest cousin, Annie, cut carrots and other vegetables, while Ellie, the second oldest, and I bring the ingredients to the boiling pot. We had done it so many times before, that we knew the recipe by heart. The soup usually takes 4-5 hours to simmer, so now we had to play the waiting game. It was just us three girls and our grandparents up north. It was an annual tradition for us and over the years it had become my favorite week of the year. I have been coming to the Cabin for as long as I can remember, I wonder how long my grandparents have been coming here. Our small cabin on Long Lake was like my second home, and I especially loved it because the designated food was my grandma’s chicken noodle soup. Time check, I feel my face form a smile as I check the time, 3:30 p.m. I sit up from the hammock outside the cabin. Ellie was right beside me while Annie and my grandparents were on the boat. We make our way to the cabin. As I approach the screen door, I inhale a sensation of savory smells. Ellie and I get first dibs, I eagerly grab a bowl and fill it to the top with the warm soup. We take our bowls and find a place to eat. It wasn’t yet time for dinner but we didn’t care. We play a quick game of Yahtzee while finishing off our soup. It was traditions like this that made me so content. After our late lunch, my cousins and I went jet-skiing and kayaking. We couldn’t wait for dinner to finish what we started.

6:00 p.m. sharp, dinner time. Once again we all make our way to the kitchen, and repeat the process, not for the last time this week. Then, we all sit down in the living room, it was getting a bit rainy outside and thunderstorms were on their way, just the way I liked. We pop in a movie, and begin a game of dominoes. If we get hungry later (or bored) we eat again. Grandma never left our appetites unsatisfied, or without gaining a few pounds first. I loved being together with my family. I loved my grandma for starting a tradition with us, and I loved her delicious soup. No matter what, I want my children to have what I have, a family tradition. By Charley Holcomb

Chicken Soup Recipe 1 whole chicken Sliced carrots 4-5 celery stalks sliced 4 chicken bouillon cubes Parsley Dill Celery salt Pepper Salt Chicken seasoning Pot of water Box of shell noodles Bring all ingredients to a boil and simmer for 4-5 hours. Add more seasoning to taste. Remove chicken from pot. Discard bones and skin. Cut up chicken into small pieces and return to pot. Serve soup with cooked noodles. Do not add noodles to soup until served to prevent mushiness.

What’s FOOD Got To Do With It? Father and daughter carry on family traditions by cooking their favorite meal


pressed the button on the blender that said “off ”, drained the pasta, and tossed everything together. It was finally all done. Carefully, I pulled the pan off the stove and grabbed a potholder from the pantry. Then, gracefully walking to the table, I placed the pan on the potholder and patiently waited for my dad with the rest of the meal. And at that moment, I knew it was going to be a good and memorable night. Pesto pasta has been my favorite food for the longest time. My dad and I always make it together. Ever since I was a little girl, my dad has been teaching me how to perfect his signature dish. After all these years, I could probably make it in my sleep. It makes me feel proud I can do something people in my family have been doing for years and years. The ingredients for pesto are quite simple: fettuccine, basil, olive oil, minced garlic, and parmesan cheese. I have to blend all of the ingredients together until it is bright green and has a strong smell of basil. I always do a taste

Dad’s Signature Pesto Ingredients

1) 1 Box of fettuccine 2) 1/3 cup of olive oil 3) 3/4 cup of parmesan cheese 4) 1 Teaspoon of minced garlic 5) 3 Full handfuls of fresh basil

test because, 1) I have to make sure it’s edible, and 2) I can’t resist sneaking a little bit. Then I stir the sauce into the pasta until it’s all blended together perfectly. While I’m inside making the pasta, my dad is outside grilling the chicken to finish off the meal. Although the chicken is barely seasoned, it is still my favorite. Something in it makes it taste absolutely perfect. Once he finishes the chicken and comes inside, I put the pasta in a big bowl and place it on the kitchen table along with the chicken. My dad tells the rest of the family that it’s time to eat and everyone comes to the table. Once we all sit down we say a prayer. My sister and I used to alternate who says the prayer before we eat, but now that she’s in college, I do it every night. I miss having someone else there to help me out, but it still works out with just me. After that, my dad has made a tradition to say “Dig in” before everyone dishes up the food. It’s kind of like our cue to start eating. The best feeling is when everyone takes a bite of what you made and tells you how good it is. That may sound

selfish, but it’s true. I’m sure I’m not the only one who feels like that. It really is just the fact that my family admires the way I did something. Food helps families come together. Many bonds have been formed between my family members from cooking and those bonds will never be broken. I know I will always remember the fun my dad and I had while cooking together, the crazy times in the kitchen, and the sweet conversations during the meal. Cooking has always been an important factor in my family and I hope one day when I have my own family, it will stay an important factor forever. I want to pass on my skill of cooking to anyone I can because it will stick with you forever. By Brooke Kienast


1) Cook the fettuccine 2) Blend all other ingredients in a blender 3) Drain pasta (Don’t rinse) 4) Toss the pasta & sauce together

The Kienast Family


From left to right: Dad, stepmom, sister, brother, me.


couldn’t imagine why my dad had woken me up so early. I had gone to bed late the night before so I was especially tired and grumpy. But he had told me to go outside once I get dressed and when I did, I was confused. He had a huge tractor out in the driveway and I knew, this summer was gonna be a lot of work. Every two weeks I go visit my dad who lives in Grand Rapids. He lives in an old house and every year he remodels some part of the house to make it look new. Last summer he had decided he wanted to tear apart the backyard patio and start from scratch. This was by far the biggest project he has done on the house. He’s remodeled the kitchen, the bathroom and the living room but those were easy compared to redoing the patio. It doesn’t sound that hard but when it was just him and me working on it, it was a challenge. Everytime I went over there that summer, he made me help with tearing up the old concrete, laying fresh dirt, pouring the new concrete, and building an outside bar. It took months to finish and was so much work but the reward would be worth the work. It was september by time we had finally fin-

ished it and that same day, we had placed a gas line underground connecting to the main pipes in the basement so we could put the grill in the bar. That same day, we invited our neighbors over for a cookout and my dad grilled his New York strip steak for everyone. If someone wanted their steak medium well, well, medium rare, he knew just how to do it to everyone’s liking. He had me cook them with him because he said I needed to know how. I can remember the blazing heat from the flames hitting my face. And these were no ordinary steaks mind you, these were my dad’s. He made each steak with a seasoning that he made himself and just the smell of that was enough to make my mouth salivate. He had made these a hundred times but it was something about these on that day that made them extra good. Every neighbor was impressed with our work with both the patio and his steaks. That day was tough at first with finishing the work and putting in the grill, but at the end of the day, it was well worth it. That summer was by far, the best summer, I’ve ever had. And even though I didn’t love every minute of it, I learned that if the reward is worth the hard work, I’d pick the work everytime. By Logan Lake

Dad’s New York Strip Steak 1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. 2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F). 3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Did You Say Buffet? A young girl finds an unexpected tradition in an unimaginative setting.

Belgian Waffles Ingredients

-1 (.25 ounce) package active dry yeast -¼ cup warm milk -3 egg yolks -2 ¾ cups warm milk -¾ cups melted butter (at room temp) -1/2 cup white sugar -1 1/2 teaspoons salt -2 teaspoons vanilla extract -4 cups all-purpose flour -3 egg whites I feel my body scream “not yet!” As I reluctantly push myself up and out of bed. Step by step I make my way over to the bathroom, where my sister stands, brushing her teeth. I stand next to her, pick up my toothbrush, and begin to brush my teeth. I finish my morning routine and try not to return to my warm and inviting bed. By now, my mind has started to catch up with me, and I realize where I am and what I am about to do. My urgency increases and I suddenly feel the need to run straight to the lobby of the hotel where my continental breakfast awaits me. We walk down the hotel hallway, still in our pajamas, not bothering to put on our shoes. As we walk, I feel the rough, bumpy texture of the carpet sneak through my socks and onto the bottom of my feet. Shortly after leaving, my senses are overwhelmed by the sound, sight, and smell of Belgian waffles. Waffles have always been my favorite food choice. Most of the food is stale, frozen, or soggy. However, the waffles are the best part of the entire breakfast buffet. Which is probably why there is such a long line. When it’s finally my turn to make mine, I pour the mix into the waffle maker and wait for the red light, letting me know that it is cooked to perfection.

I will always remember the feeling of finally taking my waffle out of the waffle maker, and drenching it in syrup. I then make my way over to the toppings where an array of choices is displayed. Everything from fresh fruit to chocolate chips and even sprinkles is showcased in clear containers on the table in front of me. I feel my happiest as I’m walking back to the table where my family is waiting for me. I grin from ear to ear and can’t wait to dive into my favorite meal. My mother notices and says, “why are you so happy? It’s just a waffle.” She would never understand, it’s more than just food to me. It brings back memories of past tournaments and games. Not just any waffles can do that. It is a tradition which I established myself; it was my choice, not theirs. I wonder if my family would understand why I loved these waffles so much if I just explained it to them. Breakfast at the hotels we stay at has always just been a way of saving money for them, but I wonder if they understand that it’s more than just that to me. By Alex Meldrum


1. In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes. 2. In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. 3. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour. 4. Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. 5. Serve immediately or keep warm in 200 degree oven.

Ellen’s Apple Salad Ingredients • • • •

8 cubed Granny Smith apples 1 large tub of cool whip 1 large container whipped cream cheese 1 bag of mini snickers bars

Directions • • •

Cut the apples and Snickers into small pieces Mix the cool whip and cream cheese together After its mixed, add the snickers and apples in and stir

My cousin and I enjoying some dessert to celebrate our birthdays.

Meal for 20

Getting together with my whole family, enjoying some great traditional food recipes will always put a smile on my face.


Freshly made apple salad ready for people to enjoy

My cousin Ellen showing off some school spirit while on vacation

unch, crunch, mm are the sounds my mouth makes when I’m eating my cousin’s apple salad. Clank is the sound of the fork hitting my plate when I am done devouring the salad. Every time I have my cousin’s apple salad, it seems to get better and better. The sourness of the green apples, and the crunchiness of the snickers are a perfect match. Yes, it is a great food, but it makes it even better being able to When school is over and summer comes along, one thing I love to do is go up to my cabin up on Higgins Lake. When everyone goes, there’s about 28 people that are up there. One activity we seem to be doing a lot is making food. We wake up early in the morning, have breakfast, spend the day out on the lake, and then we come back to make dinner. It seems like every time we are there, we always seem to have the same meals. We always grill out and have hotdogs, and then maybe another night we have chicken wings. Every meal that we have up there, just seems to taste a whole lot better when I am up there with my whole family. They are all super good, but one meal I could have every day is my cousin’s apple salad. On a hot summer day it’s the perfect meal to cool you off. It’s early in the morning, and one by one all of my cousins and I wake up to the aroma of coffee and my grandpa’s pancakes. After we are done eating breakfast, we all grab our dishes and make sure that the kitchen is clean. We usually have a pretty big breakfast and it usually holds us over until dinner time. At about four in the afternoon, when we are done playing around on the lake, we start to get hungry for dinner. All the parents go up to the kitchen to start preparing what we are going to have for dinner. By that time of the day, I’m starving, and it always seems like I’m sitting around the dinner table asking when the food is going to

be done. And then when I see my cousin come into the kitchen and start to get the ingredients out for the apple salad, I instantly get a smile on my face. I sit right next to her watching her cut up all the snickers and apples that are going into the Cool Whip. My instinct is to steal a couple of the pieces, just to hold me over for dinner, but I know I am going to have to save myself till dinner. When it comes to dinner and seeing the apple salad sitting out, it’s always the first thing I go for. I try to take as much as I can on the first trip, just to make sure I get enough before it runs out. Then I go to the table, grab my fork like a shovel, and start scooping mounds of fluff into my mouth. As soon as I get that first bite, all my hunger goes away. When you first take a bite of the apple salad, you taste the fluffiness of the Cool Whip. After you get through the first layer, you then go into the mix of sour apples and snickers. The mix of the Cool Whip, snickers, and apples all melts inside of my mouth to create the perfect dish. “Ryan you need to pace yourself,” is usually what my mom tries to tell me, but it’s too hard to hold myself back from the white fluff. However, there is more to the story than just the food. It’s really about the person who makes the food every time. My cousin Ellen always offers to make the apple salad, and watching people enjoy her apple salad always creates a smile on her face. After we have the apple salad, I always make sure that I go up to my cousin and I thank her. Ellen is a great person and she does many things besides making apple salad. Ellen is also a great cousin, she is always looking out for me, and is always there for someone to talk to. I hope one day I will be able to make apple Salad for my family to enjoy, just like how Ellen does. By Ryan Miller

Isis Sharick 2A


Longest Wait One week feels like an eternity when it comes down To grandpa’s Sunday morning omellets My grandpa would say the same thing whenever I would help him make breakfast on Sunday mornings. It would always bring a smile to my face; “Don’t forget to add a pinch of love in each one, just enough to make it special.” My grandpa had never been the cliche type, but if he wanted to he could be. My grandpas omelettes were very special for that reason. We would wait in anticipation all week just for his Sunday morning omelettes. We would all get ready early and we would all go to church and afterwards go to my grandparents house for breakfast. I would always help him make the omelettes or set the table. When I did help him cook I would always have to stand on a chair because I was too short I learned a lot of lessons from him like how to crack an egg without getting shells in it, how to butter a pan, and how family always comes first. I remember when we were done cooking them we would all sit together at the table and I would attempt to say prayer. I messed up a lot but once I finally had it right it was a very big accomplishment. When I would walk into my grandparents house on those Sundays I remember the smell of bacon, ham, and sausage cooking in the air. Everyone liked different things in their omelettes, there are many picky eaters in my family. Some people liked mushrooms, onion, ham, and bacon, some liked just veggies, and some liked everything. Our tradition eventually turned to a holiday event like Easter, Christmas, and sometimes Thanksgiving. In those cases we would all go to their house in the morning, eat and spend all day hanging out together as a family. Easter was the best. We would eat, open our Easter baskets, and then have a big long egg hunt. Once we found all of the eggs we would all head inside to count them and take the candies out of them, it was always a competition of who could get the most eggs. I can remember sitting in my grandpa’s lap and hearing the sound of his booming voice yelling at the

TV(sensory) when a game would be on.Those sundays and holidays were always something to look forward to, especially when my grandpa retired a year or two ago. He always set aside time on Sundays no matter what. He was very big on family and nothing was more important to him. Last year in October we decided to stop our tradition. After my grandpa passed away nobody has had the ability to continue on and take his place in the kitchen. It wouldn’t be the same without his booming voice and his welcoming bear hugs. I do really miss helping him cook and watching sports with him on those Sundays. I’m glad we had this tradition because it makes every memory so much more cherishable. One day I want to continue this tradition because my grandpa showed me how family was our number one priority and I don’t want to regret not spending more time with them when I had the chance. My grandpas omelettes will always be good and funny memories with many important meanings behind them. By Isis Sharick

Grandpa’s Omellettes: • • • • 1. 2.

3. 4.

Ingredients 1 or 2 eggs (depends on preference) Cheese Milk Choice ingredients (ham, bacon, sausage, etc. Steps First cut up and cook your ingredients of choice so they are ready to go into the omellete. Crack your egg(s) into a bowl, and beat them well. Add just a splash of milk while beating to make the omellete fluffy. Put your pan on a medium heat burner and cookj your egg(s) untill the top is no longer runn. Lastly, add your choice ingredients and eggs. Fold your egg in half over the filling items.

Royal With Cheese With Pulp Fiction on my mind, a burger puts a smile on my face.





hat is the point of a movie? Is it to entertain? Or is there a deeper meaning to movies we have never realized? Movies can have different emotions and moods in them, just as humans do. They can make people feel different. They can make people happy, fearful, emotional, scared. “Pulp Fiction” did just that; a small movie with a very interactive storyline that most people can enjoy and want to watch more. The time that I remember the most is the first time hearing the quote, “Royal with Cheese.” The night was cold and bitter, but we were nice and warm inside our house getting ready for a very informal dinner. This is unusual because my dad usually makes very nice dinners almost every night. He’s no professional cook; he is good at many things and one thing he is really good at is cooking. So when he’s done we get called out for dinner. The food was on the table just like any other ordinary day. We were eating talking about how the day went for everyone and then it hit, my dad asked my mom how the burger was and she said that line,”That’s a tasty burger and it was a very good burger.” I’ve never heard that before and I wanted to know what it was from. So my dad told me after dinner to look up the beginning of this movie called “Pulp Fiction.” I Hadn’t heard of that movie and didn’t know what to think of what could happen in this opening scene besides that line. So I watched the scene after dinner wondering what was going to happen. The tension building wondering if I’ll like this or not, will it be funny or boring. I remember watching this opening scene and laughing at almost everything because of dramatic the mood was for such a small scene. The whole thing was captivating and I loved it so much I had to watch the whole movie. Then my parents said we would watch it someday, and I kept watching the beginning scene and started to understand the characters and their motives. I saw some other phenomenons show up from this movie looking around on YouTube. And I

was eager to watch this movie someday. Until this day whenever we have burgers, we always quote that line Samuel Jackson says in “Pulp Fiction.”The movie is engaging and keeps you wanting more, just like a good burger. A good burger is something you look forward to and can’t wait to have. I wonder what my parents were thinking when I first heard the quote. I thought it was the funniest thing I’ve ever heard. By Remy Smith

Heat oven to 350°F. Place crushed nacho chips in shallow dish. Press both sides of each biscuit into crushed chips. Bake biscuits on non greased cookie sheet 13 to 17 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Meanwhile, finely chop enough banana pepper rings to equal 1/4 cup. In large bowl, mix ground beef, 1/4 cup of the nacho cheese sauce, 1/4 cup chopped banana peppers, chili powder, and cumin. Shape mixture into 8 patties, 3 1/2 inches in diameter.

In nonstick skillet, cook patties over medium-high heat 5 to 7 minutes, turning once, or until meat thermometer inserted in center of patties reads 160°F.

In small microwavable bowl, microwave remaining 1/2 cup nacho cheese sauce on High 30 to 45 seconds or until warm; stir. Split biscuits. Lightly spread cream cheese on cut sides of biscuit halves. Top bottom of each biscuit with burger, nacho cheese sauce, onion, tomato, bacon, avocado, remaining banana pepper rings and biscuit tops.

Nacho Burger 1/2 cup crushed nacho-flavored tortilla chips (about 25 chips) 1 can (16.3 oz) Pillsbury™ Grands!™ Home style refrigerated buttermilk biscuits 3/4 cup sliced mild banana pepper rings (from 16-oz jar), drained 1 lb lean (at least 80%) ground beef 3/4 cup nacho cheese sauce or dip 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 2 oz (1/4 of 8-oz package) cream cheese, softened 1/4 cup finely chopped red onion 1/3 cup diced seeded tomato 1/4 cup crumbled cooked bacon 1 medium ripe avocado, pitted, peeled and diced

Sugaris tic Tas te Making Cookies with the family is the bes t part abou t any holiday in the year at anytime


ANG the door slams shut as we walk in my grandmothers house. I see my nephew running around the house, dogs barking and my sisters already starting to get the food out and the sugar and dough to bake the cookies. When were getting the food coloring we hear a BAM BAM as its starts raining outside we hear more thunder and lighting all around the house. ( sensory ) When we first get the dough we slam it on the table and put a bunch of sugar all over it before rolling it up and mixing it up, then all of a sudden a cookie hits me on the check, just to see my sister staring at me laughing so i threw some back after we finished making them and started a mini war the rest of the day making the cookies with my older sister Savanna. Almost every holiday we go to my grandmas in waterford. When she was younger she was a cook for about 10 years and then went to work for a bakery in frankenmuth. Her most favorite thing in the world to bake was either spicy mexican pie or frosted sugar cookies and everytime she had a chance to make them she would even if nobody would eat them, but the sugar cookies aren’t regular sugar cookies. She told me one time when i was around 8 that she uses

The thing so special about the sugar cookies is not the taste, it’s mostly because i get to go see my grandma and nephew the whole day. The best time we make sugar cookies is for christmas because i get to make it by myself and i get way more cookies to eat that way even tho it does take longer it’s worth it plus i have competitions with my sisters Savanna, Alyssa, Kylie about who can make the most cookies and best looking in a hour and sadly i always lose.

Grandma’s Special cookies Ingredients:

1. 1 cup of unsallted butter 2. 1 cup of granulated white sugar 3. 1 teaspoon vanilla extract 4. 1/2 teaspoons almond extract 5. 1 egg 6.2 teaspoons of baking powder 7. 1/2 teaspoons of salt 8. 3 cups of purpose sugar Directions: 1. preheat to 350”F. During halloween time it’s a little bit different 2. in the bowl of your mmixer cream when we make cookies because we have to also butter and sugar untill smooth for 2 make other foods and that means less time to minutes make cookies so most of the time during hal3. beat eggs in extract and egg loween we don’t get to even make them. Last 4. in seprate bowl combine baking halloween we were able to make them due to out power and salt and flower and add a halloween party go cancelled so we just went to little at a time to the wet ingredients. my grandmas house. This time the only people make sure dough doesnt go stiiff here were, Me, Savanna, Dad, and brayden who 5.DO NOT CHILL THE DOUGH. divide is 3 years old. This time was a little bit harder to it into 4 bounhes and roll the diugh all bake the cookies mainly was because Brayden. All with the thinkest part he wanted to do was play a mess around with the 6. bake at 350 for 6-8 minutes and then sugar powder and dough. put cookie sheet on it firm enough to trasfer to table

Grandpa's BlueGill:

Pictured: Lou Muckenthauler (Grandpa) preparing their dinner, bluegill, for the family. sounds gross, but it is delicious!

Bluegi ll (desired amount) Drake's Fry Mix Vegetable Oi l Heat oi l to 350 (frypan or deep fryer) Rinse & pat dry fi lets (dry) Drudge thru bat ter Submerge in hot oi l Cook ti l golden brown Strain and place paper towel TARTAR SAUCE: 3 parts Mayo / Miracle Whip 1 part sweet pickle relish

Out of the SEA Grandpa spends his day catching dinner.


hen I was a kid, I used to go to my grandparents all the time, and we always had my grandpa’s bluegill for dinner. My grandpa is a big fishing and hunting guy, and so in the summer he will go out on any lake he finds, and he will sit there all day and just fish. He ends up coming home with at the least 60 bluegill. He usually only catches bluegill because he always brings them home to eat, but if he wants to fish to just fish and not for eating purposes, he will catch anything he can. I have never gone fishing with my grandpa to catch the bluegill, or any fish, I have never gone fishing because it really hasn’t ever crossed my mind to go, but I think it would be fun to try it out and fish with him. Whenever he would go out to fish and I was at his house, I knew we were probably having his bluegill for dinner that night, which made me very excited to have dinner. When he gets back from fishing, he’ll put the fish in a big cooler and take it to the picnic table in the backyard. That is where he will debone the fish, cut the head off, skin, etc. In the summer I’ll be at their house to swim since they have a pool with my sister or friends. I always knew when he was cutting the fish up and preparing it for dinner because I could always smell it from the pool because it smelt so bad. When my grandpa was cutting the fish up,

it smelled putrid and foul, but when it was done and ready to eat, it smelt like fish still, but it was cooked and had batter over it, it smells a lot better.I didn’t go there very often in the summer this year and so I didn’t have the fish very often but I used to have it a lot when I was younger because I would be at their house all the time. Every time I found out we were having fish for dinner, I would get so excited because I barely had it, therefore I think not having it very often, made me enjoy the fish more. This bluegill is so good because my grandpa cooks it a certain way, and puts certain things on it which make it even better. He puts Drakes Fry Mix on it. Puts vegetable oil in a frying pan and heats the oil to 350. Then when it is ready he submerges the fish in the hot oil, and cooks it until it is golden brown. My grandpa’s bluegill is special to me because it’s made with love and it is good, and it is fish that my grandpa caught so it makes it more special because he stays out all day to catch this fish, and it’s been a summer tradition for us for a while. When I get the call from my grandma that dinner is almost done, I get out of the pool and the sun is setting, it’s cooling down outside for the night, but it’s still warm outside and we sit under the gazebo on the deck at the table all together and my grandpa brings dinner out and we’re all hungry from being in the sun all day and swimming that we all just dig in and it’s gone so fast, but my

grandpa always gets up from the dinner table and makes more bluegill and brings it out. When I was a kid I used to go to my grandparents all the time, and I would always hope we were having grandpa’s bluegill for dinner. We usually did have bluegill because they knew I loved the bluegill that my grandpa made. My grandpa and I are very close, we always have been. He feels like a friend to me sometimes because we always joke around with each other. He also likes to pick on me. I love my grandpa very much. Whenever I bring a friend to my grandparents, and they find out we are having fish for dinner, they’d look at me weird or say they did not like fish. I tell them they need to try it because it’s so good. My friends were confused about the bluegill all the time. I am not the fish kind of eater, I actually hate all other fish but my grandpa’s, his is the only kind I will eat. Usually everyone that tried it, loved it and would say it’s amazing and always ask when we can go back and eat it again. I always get a smile on my face when I am eating my grandpa’s bluegill, because I am usually always with my family, and everyone in my family likes the bluegill so watching everyone enjoy my grandpa’s bluegill always made me happy because I knew it was heartwarming for him. I was always excited to go there and eat the fish with my friends in the summer. By Alexis Skinner

Not My Cup Of Tea Some people need coffee or tea to wake up, not me I need hot chocolate.


ushing into my grandma’s house after sledding with my cousins, we were freezing. Our fingers were numb as well as our feet. We were ready for something that would warm us up. We were ready for my grandma’s hot chocolate. When the hot chocolate was being poured into our mugs you could smell the rich chocolatey smell. It was a scent that filled your heart with joy. It was a scent that filled your mind of warm, happy thoughts. We would never tire of the things grandmas hot chocolate brought us. We would never tire of the memories it brought us. As we came rushing into the kitchen we instantly asked our grandma to make us her famous hot chocolate. We were cold and we knew it would warm us right up so we asked for some. My grandma made us her hot chocolate and we all sat down together as she poured it into our mugs. The steam arose right in front of us and we instantly felt warmer inside. I went to start to drink my hot cocoa I just received and my cousins looked at me funny. I was puzzled why and they told me it was because our grandma hadn’t put whipped cream and caramel on it yet. So after she topped the hot cocoa off with whipped cream and drizzled the caramel on top, we all finally took a drink. You could get

hot cocoa anywhere but my grandma’s was the best and none of us wanted it from anywhere but her house so we always asked for some everytime we went there. The taste couldn’t be compared to anything. It was just that good, all the flavors hit you at once. My cousins and I were enjoying this wonderful treat and all at the same time talking to each other about how our lives were. I remember one of our conversations, my younger cousin had just got a new puppy, so we talked about what to name the puppy and we came up with a ton of names. This was special because I didn’t get to see my cousins much because we had all lived far away from each other at the time. It was nice just to relax with good company and a good cup of hot cocoa. I wonder if we ever really knew how much this built our relationships. It is marked as one of the best days. As days go by you don’t ever really think about your memories, but when you do it feels like your their reliving them. I love to remember the memory made when talking with good company and enjoying a great cup of grandmas hot chocolate. By Jessica Adams

“I love to remember the memory made when talking with good company and enjoying a great cup of grandmas hot chocolate”

Grandma’s Hot Chocolate Ingredients 3 1/2 cups sugar 2 1/4 cups cocoa 1 tablespoon table salt Whole milk for serving

Instructions 1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container. 2. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.

Chocolate Cherry Cookies Dough

- 1/2 cup butter, softened - 1 cup sugar - 1 egg - 1 1/2 tsp. vanilla - 1 1/2 cup all-purpose flour - 1/2 cup unsweetened cocoa - 1/4 tsp. salt - 1/4 tsp. baking powder - 1/4 tsp. baking soda - 36-48 maraschino cherries, well-drained



- 1 cup semi-sweet chocolate - 1/2 cup sweetened condensed milk - 1/4 tsp. salt - 1 to 1 1/2 tsp. maraschino cherry juice

For dough, cream butter, sugar, egg, and vanilla in large mixer bowl until ight and flufft. Add remaining ingredients; blend at low speed for about 1 minute until a stiff dough forms. Shape dough into one-inch balls and place 2 inches apart on ungreased cookie sheet. Push one cherry hlafway in each ball. Frost each cookie by spreading 1/2 tsp. frosting over cookie. To make frosting, melt chocolate pieces with condensed milk in a small saucepan over low heat, stirring constantly; remove from heat, add remaining ingredients, and stir until smooth. After frosting, bake the finished cookies at 350° for 8 to 10 minutes until puffy.



Despite the dreary days of winter, family still finds cheer in baking bonanza


r i g ht

by Jessie Bright

best—when the fudge was still slightly melty, and the cherry was still juicy. Even though Christmastime is when everyone makes cookies, I bake all year round. While I’m not an expert cook, baking is one of my favorite things to do. I love the rhythm of mixing, all the wonderful smells, and how a handful of random ingredients can all come together and make something insanely delicious. I love how, while many recipes have almost all the same ingredients, adding a little extra of this, a little less of that, and something completely new can turn one recipe into another that’s totally different. Baking is a science and an art at the same time, with a little bit of magic mixed in. I loved Christmas Cookie Bonanza because of that, but I wonder if my mom liked it just because we got to spend some time together (reflective).

li B

Bonanza. Every year, we each pick a few different recipes, along with a few classics, and bake up a storm. Then, when we’re done, we make little packages with a whole variety of cookies for the lucky friends and family members who receive them. I think they looked forward to Christmas Cookie Bonanza as much as we did. Chocolate chip, peanut butter, and snickerdoodle; classic sugar cookies, gingersnaps, and Russian tea cakes—all of these recipes have made it onto our list at one time or another, and they’re all delicious. However, in my opinion, there’s always been one cookie that takes the cake (no pun intended). Rich and chocolatey, with a juicy, bright red maraschino cherry in the middle, my mom’s famous chocolate cherry cookies are finished off with a big dollop of warm fudge. I remember begging every year to make them and jumping at the chance to help out in the kitchen. My favorite part was always (and still is) getting to press my finger into the neatly lined dough balls and putting the cherries in the center. The cookies tasted good any way we ate them, of course, but having them fresh and warm out of the oven was always the


teamy mugs of coffee confections, boiling pots of soup and stew, and batches and batches of baked goods (sensory)—all these and more await shivering school children and freezing family members coming in from the snow. Despite the neverending cold and dreary days of winter, there’s one thing that everyone can agree is one of the better parts of winter: the food. Warm, steaming meals after a freezing, exhausting day are always looked forward to. When Christmas is right around the corner, though, there’s one kind of food everyone—especially my friends and family—looks forward to the most: Christmas cookies. I remember waking up on a snow day, getting home from school, or coming upstairs during Christmas break and seeing my mother at the counter elbow-deep in cookie dough (memory). I would immediately rush over, my mouth already watering, and start mixing ingredients or whipping up frosting. By the end of the day, we would be surrounded by trays upon trays of tasty treats. A few years ago, I came up with a name for our baking tradition: Christmas Cookie

Pasta Sauce,


Mom’s Homemade Sauce

A family favorite, this authentic Italian dish will have you asking to pass the sauce. Ingredients • One medium onion • 1LBS ground beef • 1LBS ground pork • 1TBSP garlic • 3 jars of Nonna’s secret tomato paste • 3 cans of tomato sauce • salt and pepper for taste

The whole family comes together to enjoy a special meal from mom!


re you ever so hungry that you almost feel sick? I think everyone has felt like that at one point or another. But what’s more important is what food comes to your head when you’re feeling that hungry? When I get super hungry, I instantly think of my mom’s pasta with her homemade sauce. The mere thought of her sauce makes my mouth water and my stomach growl. Although everything she makes is delicious, pasta with her homemade sauce is, by far, my favorite. My mom’s side of the family is very, very Italian. Being Italian, we eat many styles of Italian cuisines. Even with so many options, our family always prefers mom’s sauce. I’ll never forget the first time I truly remember enjoying my mom’s sauce. The taste sensation consumed my mouth. I remember walking into the kitchen and seeing my mom in front of a big pot

mixing all the ingredients together. The smell of the fresh sauce consumed the air around me. My stomach instantly started growling with hunger. I had never been so excited to eat some pasta. I remember how excited my brother and sister got when they found out my mom was making a fresh batch of sauce as well. It’s safe to say that pasta is their favorite dish too. We probably have pasta at least once a week at our house. Pasta is a food that my whole family loves, especially when it’s my mom’s sauce. A good thing about it is that if you do end up getting bored with it you can change it around a bit. You can use different types of noodles or even play around with the ingredients in the sauce. Each time my mom makes pasta sauce it’s a little different that the time before, but it’s also better each time. Since pasta is an extremely versatile food, you can use it as your main course or a side dish.

Sometimes, we will have steak with a side of pasta for dinner. This is a very common dish at my Nonna’s house. Other times, we will have pasta with Italian bread and use the bread to soak up the extra sauce that’s left on our plates. Our biggest family argument is who gets to eat the last scoop at the end of the pot. I’ll never forget the feeling I have every time we have pasta for dinner. It’s my favorite meal of all time. I will always appreciate the amount of time and effort my mom has put in to making the sauce perfect for us. She always is doing the most for our family. I can’t wait to have a family of my own someday and make them the sauce that I grew up on that my mom taught me how to make. By Sawyer Dailey

Directions 1. Place a large pot on low heat on the stove 2. Add in olive oil, enough to coat bottom 3. Brown the pork and beef 4. Finely chop onion, add in to mix 5. Stir in garlic 6. Pour in tomato paste and tomato sauce 7. Add salt and pepper for taste 8. Leave on low heat for 3 hours

Monkey See ... Monkey Do

Monkey bread in the best in the world especially when you enjoy it with family.


o you love the holiday season? The fresh blanket of snow and the aroma of cookies in the air? For me, the holiday season embraces wafts of fresh bake goods and playing in the snow. My family spends time with

My sister Abby and cousin Lillie helping make the monkey bread.

relatives and the murmurs of laughter fill the air. Every Christmas morning my siblings and I go down stairs and immediately smell the sweet sugary syrup radiating off of the Monkey Bread, and hear the screeching sound of the pan hopping out of the oven. We then open our stocking full off little gifts from Santa while the smell of the Monkey Bread taunts our taste buds. After opening up our stockings we go and eat the delicious monkey bread. My mom prepares the Monkey Bread early in the morning so we can enjoy the delicious meal when we get up. To prepare the Monkey Bread she cuts up

Pillsbury biscuits and put them in a cinnamon and brown sugar mixture. Then, she shakes the bag to get all of the biscuit pieces covered. The Monkey Bread smells like sugary candy when it is baking and is the best when the sugar makes a thick syrup and melts in your mouth. When the Monkey Bread is cooked right then it should taste like a really good snickerdoodle cookie. Sometimes I dream that I get the whole thing to myself. I remember a time when I use to live in Virginia and my family and I were in Michigan visiting family over Christmas. We were at my grandparents house when I was about 7 and my siblings and I all went downstairs at the same time just like every Christmas. We opened our stockings and were all ready to eat breakfast, sitting down at the table and my grandma and my mom pulled the meal out of the oven. My mom and grandma brought over a egg casserole and a loaf monkey bread. I was so surprised that we got Monkey Bread because I didn’t think that my grandma knew how to make it. After having the Monkey Bread that morning, it was by far the best monkey bread I have ever had. It was the best because we enjoyed the meal with my grandparents and aunts and uncles. It was one of the most memorable Christmas’ by far because it was the Christmas that we weren’t at our own home and one of the last ones with my grandpa. Other times all of my cousins and I would go outside to play in the snow and sled. When we would go inside our grandparents would have hot chocolate, and fresh baked Monkey Bread at the table calling our name. We would eat the bread, and warm up then go back and sled down the hill , this is significant because my grandpa has since passed and I loved and treasured all of the times spent with him and my grandma. By Micah DeKraker

Final product of Monkey bread

Great Grandma’s Monkey Bread Ingredients ½ cup granulated sugar 1 teaspoon cinnamon 3 cans Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits 1 cup firmly packed brown sugar ¾ cup butter or margarine, melted Steps Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. In small bowl, mix brown sugar and butter; pour over biscuit pieces. Bake 30 to 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm

How To Get Your Hands Dirty Ingredients

2 cups cold milk 1 package instant chocolate pudding (4-serving size) 8 ounces whipped topping (frozen Cool Whipped thawed) 1 1/2 cups sandwich cookies (Crushed Oreos) 1 pack of gummy worms


Getting My Hands

DIRT - y

Whisk together milk and instant pudding until pudding is completely dissolved Let stand 5 minutes to thicken. Place in fridge to cool Crush Oreos Take Pudding out of fridge Stir in frozen whipped topping and 1/2 cup of crushed cookies. Scoop into cups. Sprinkle remaining crushed cookies over the pudding mixture. Top with 2 gummy worms and whipped topping Chill until ready to serve

The story of how I would finally be considered a big kid, a baker, and a contributor at Christmas


was wide awake, jumping on my sister’s bed. It was Christmas morning and our family had just started to arrive. I heard the cars pulling in and that’s when my sister and I started charging down the stairs. My mom startled us as we turned into the family room. “You kids sounded like a stampede of horses! Could you stomp any louder?” My sister and I laughed it off and continued on with our excitement. We were happy to see the stack of presents waiting for us. was as if our smiles beamed across the room and lit it up the room the same way the sun shined through the window. Before we could open the big stack of presents, we had to take a family photo. When we were done opening presents, everyone started making a dish for Christmas dinner. I remember being really excited to play with my new toys, but never contributing to the family dinner. In 2012, I was finally able to say that I made a dessert for Christmas dinner. I was finally considered a “big kid” when the dish was placed on the table. Some people may even say that we were professional bakers since we nailed it on the first try. My aunt used to bake with me and my sister in her free time. On Christmas Day, she wanted to try to make a new dessert called “Dirt”. When she initially said dirt, my face crinkled. We thought she meant dirt from outside. Once she explained to me and my sister that it was a dessert, we were on board. My aunt gave me the job taking the cream out of the Oreos and crumbling the cookies. The crumbling cookies sounded like little pebbles falling into a jar. My hands got super messy because the cream caused the cookie crumbles to stick onto my hands. While breaking the Oreos, my sister was mixing the chocolate pudding, we were both sitting on the kitchen counter. My aunt was going through

and making sure there were no clumps in the pudding and crumbling some of the Oreos again because my pieces had been too big. The most memorable thing about making the “Dirt’” was watching the show “Glee” and singing along. When my task was completed, I washed my hands and it felt refreshing because before they felt like it was covered in sand that gets stuck to you at the beach. When done, I waited for my sister to finish mixing and put it in the fridge to cool. When she stuck it in, she joined me on the couch with my aunt. Fifteen minutes later we took it out. My aunt scooped the dirt out into plastic cups, my sister sprayed the whipped cream on top, and then it was topped it off with Oreos and two gummy worms in each. My aunt, my sister, and I ate our cups before Christmas dinner to test if it was worthy enough to serve. The chocolate pudding seemed to melt in my mouth and the combination of Oreos and gummy worms mixed in made it delicious. It was easy to make so it was my new favorite dessert. Then we gave it to my family who also loved it. The thought of “Dirt” makes all the good memories come back; it brings lots of joy and happiness to my mind because it brings back thoughts of Christmas. I wish my aunt had suggested it before because it made me proud to be contributing to my family dinner. As soon as we set it on the table, my smile was just as big as it was when entering the family room, seeing the shining, vibrant colored presents waiting for me.The amount of joy “Dirt” brought me was indescribable, it never got old and I knew it would always be loved my smile was just as big as it was when entering the family room and seeing the presents waiting for me. The amount of joy dirt brought me was indescribable, it never got old and I knew it would always be loved. By Lilian Huynh

Enjoying our creation

Me, Ellie, Vivian, and Olivia at Christmas 2017

ATrifle of Heaven A delicious dessert that has a little bit of heaven in every bite.

Susan’s Delicious Trifle Ingredients

1 Vanilla pudding mix 2 cups of milk 1 lb frozen pound cake* 12 oz. container of Cool Whip* 1 Can of cherry pie filling 1 Can of raspberry flavored peaches Other fresh fruit such as bananas, strawberries, raspberries, etc. *Amounts vary based upon amount making


1. Make Vanilla Pudding Whisk vanilla pudding mix and 2 cups of milk together for 2 minutes Pudding will be soft-set in 5 minutes 2. Slice frozen pound cake into 1 inch slices 3. Layer ingredients in deep glass dish starting at bottom: Pudding, pound cake, cherry pie filling, pound cake, peaches with syrup, berries, bananas, then repeat until bowl is full. 4. Top with Cool Whip 5. Chill and Serve


luffy, white whipped cream covers layers of dense, yellow cake. Gooey, red cherries, and sweet and savory pudding in a shiny glass bowl. The dessert glistens, beckoning the consumer to indulge. The sweet scent pulls in the common observer to just ask for “one little piece”. Trifle. Made with sweet pound cake and pudding, paired with the tart cherries and light whipped cream makes it difficult to get enough of. Every year around the holidays, my aunt makes this delicious dessert in a glistening chilled crystal bowl for my entire family. I remember how excited everyone got about it and the feeling of how you could eat spoonful after spoonful until you were almost sick, and most people did! The table would always be crowded with people aiming to get a piece of the spongy and light dessert before it was gone. Everyone waits in anticipation for dessert time when they know Trifle has been made. It really brings everyone together. My favorite moments are spending time with my family while eating this dish. The air filled with comments about the taste and jokes in-between spoonfuls, where some people almost lose their latest bite. Sometimes sharing meals makes you realize how important family and friends are and how much you need to appreciate them for all that they do. This dessert has so much available variety. You can change the flavor of the pudding or the fruit you put in. Or you can add or change ingredients, with no trouble at all. It is simple to make and simple to serve. It doesn’t really matter how it looks or how you make it, messy or neat, it always tastes good with the fruit and cake balancing the taste making it delightful for everyone to enjoy.

By Angela Hanners Extended family of Angela Hanners, known for their Trifle dessert.


Points The hear twarming story of the baked good brought a family together... Grandma Sue’s Chocolate Chip Brownies Mix in order: ⅔ c. oil 1 t. HOT water 2 c. brown sugar 2 eggs 2 t. vanilla

Then add: 2 c. flour ¼ t. baking soda 1 t. baking powder 1 t. salt Mix in desired amount of chocolate chips, and sprinkle some on top. Spread in a 9 x 13 pan. Bake at 350 for 30-35 minutes.

Af ter 45 minutes of waiting, gooey, chocolate chip brownies are cooled and ready to eat!

Jack Fries (lef t), Josie Fries (bottom), Dan Fries (top), and Delaney Fries (right) enjoying a fun day at King’s Island.


s I ran through the aisles at VG’s, I searched for the baking powder, my last ingredient. I looked over the entire baking aisle, the precious baking powder nowhere to be seen. I knocked a box off the shelf and it hit the floor with a bam! I scrambled to put the dropped boxes back, my shoes squeaking on the floor. Suddenly, my dad came around the corner, with the glorious baking powder in his hand. I sprinted to him and we hurried to the self-checkout line and put our items in bags. We ran out to the car and drove home at lightning speed. Then, finally inside, I sat the bags down and got to work. I unloaded the heavy grocery bags, which held my ingredients for the best dessert: my grandma’s chocolate chip brownies. I laid all the ingredients out, remembering what my dad had shown me many times prior. I set the mixer on the counter loudly and got out the bowls with a clang. I measured, poured, and spilled for an hour. After eight or nine attempts, you’d think I would’ve been a pro at making them. I looked down at the batter that had just started to thicken. I glanced at the small 4x6 notecard my dad had given me. “Grandma Sue’s Chocolate Chip Brownies,” it read, in loopy letters. I’d never met my Grandma Sue, but it feels like she’s with me when I make her special dessert. I spread the batter in a small, greased, glass pan. “Save me some batter to eat!” “Me, too!” I heard my siblings call from the living room. As I scraped the last of the batter onto four spoons, I handed one to my brother, one to my sister, one to my dad, and kept the last for myself. They sat quietly, licking their spoons clean, as if there had never been anything on them, as I set the timer and placed the brownies in the oven. As I cleaned the kitchen, my dad turned to me and said quietly, “I wish you could’ve met her, baked these with her.” I set the small notecard safely back in the pantry, on the second shelf. My dad had eaten these brownies with his brothers as a child. Eventually they earned the title as the “family brownie”. I remember my dad telling me how he would walk through his front door, and smell the brownies immediately. He always got so excited when he took the first bite of the fresh, hot, gooey brownie. So over time, I perfected them. He tells me they aren’t as good as hers, but mine are a close second, if you ask me. I carefully took the brownies out of the oven, and set them on top of the stove. Its delicious scent wafted through the house. Twenty minutes later, they were cooled enough to cut. I took out a knife and cut the brownies into nine perfect squares. Four brownies were dished onto small plates, sat down at the kitchen table, each with a fork, and my family was called into the kitchen. They ran to the table, eager to eat the warm brownies. My brother and sister finished theirs in minutes. I glanced at my dad, and with a crumb falling off his fork he said, “She would’ve been proud of this one, it’s delicious.” And even though I never met my grandma Sue, I knew he was right. By Delaney Fries

By, Jaden Lainesse, 4A

SMELLS Fishy...

The idea of fish is revolting, but maybe bribery is the answer... mother replied, “Oh we needed dinner so I “JJ, dinner’s ready,” my mother shouted went to the store.” The scent of the salmon flew excitedly. all throughout the house like a boat house on a “Dinner? I wonder what we’re having!” warm day. As I walked down the stairs, I was thinking I whined and moaned pleading my case about the many options I had. I could have on why we should eat something else, but she chicken, pizza, pasta- endless choices. I get insisted on eating the salmon. I got to the table down to the dinner table hoping it’s going to an hour later grumpy. As I sat down I said be my favorite pasta, because I just got an A on my 3rd grade math test. I come down and come stubbornly, “I’m not eating.” Ara looked up; he had a look of distress--I was a guest in his to a sudden surprise, instead of my favorite home. He generously pasta it was gross and and comically offered revolting salmon. me $100 to finish the 2 “Yuck!” I expressed, “I Ingredeints pounds of Salmon that am not eating that.” • Salmon: 1lb we were going to save I remember It took • Hoisin Sause: 1 jar for leftovers. I couldn’t me all the way until • Honey: 1 cup resist the money, so I the summer of my nervously dove in. freshman year in high I took my first school to eventually How to Cook bite and realized that pull up the courage 1.Mix hoisin sause and honey salmon was delicious. I to eat the salmon. My kept eating, every bite Mom, two brothers-in a bowl growing bigger until Jacob and Jonah, and I I looked down at my were at my Mom’s new 2. Place salmon in bowl and let plate and it was gone. I boyfriend-- Ara’s lake marinate for 30 min. looked over at Ara and house in Grand Hahe had the $100 bill in ven. As I recall it was his hand. 4th of July weekend 3. Place on grill until Salmons I quickly learned and we were enjoying 145 degrees. that salmon became my the warm sunshine. new favorite food. Now, My two brothers everytime my Mom and I went to soak makes her salmon, I’m always jumping for joy-up the sun as my mom stayed in for the day. excited to eat. I just wish I could’ve gotten more I remember we had chicken, beef, and salad money out of the deal. in the fridge--my favorite summer foods. But when I got back, my mom was cooking salmon! “Where’d you get that?” I asked. My

Life of Pie

The sweet tale of a boy and his love for his grandma’s pie How to Bake Like I

took a bite bigger than Godzilla, devouring the sweet dessert that held onto my fork desperate. Without taking a breath, I shoveled another chunk of the pie into my mouth as if my life depended on it. The opportunity to enjoy such a sweet treat was scarce for me, so I intended to enjoy as much as possible. I publicly demonstrated this by having my cheeks as big as a squirrel, packing in as much as I could. This moment being something I had been dreaming of, myself enriched with happiness. The dessert which caused such profound emotions within me was my grandma’s legendary pumpkin pie. The sweet treat was something the Novak family was only able to enjoy two days out of the year: Christmas Day, and Thanksgiving. The reason being because those two dates the whole family was guaranteed to be together. I recall my grandma claiming that was what makes her dessert so delicious. Her pumpkin pie was just that, delicious. So delicious in fact the whole Novak family can’t control themselves as she traverse the small kitchen. As she traveled additional last minute items are laid upon the dessert. Whipped cream slowly covers the top, then brown sugar to give more mouth watering flavor. Finally, she arrives at the narrow wooden table, myself and my family stationed around it, mouths watering in anticipation. I remember my last mouth watering anticipation for this sweet treat, and how mesmerizing it was. The pie put me in a cornucopia of delight as a result of one bite. Once again, I was in the same position, ambition overwhelming me as I could not wait to dive in. As the

pie was set in front of me, everything else faded as the aroma ushered me on a sweet journey. The journey I experienced was due in part to the amount of care and patience she put into her work. My grandma worked as did my grandfather, but she still managed to find time to be a mom. Through this she learned how to be a excellent cook. She would always make these gourmet quality breakfasts for my dad and his sister to enjoy before they ran off to school because family to her was her world. This quality staying consistent in every meal she made, whether it was lunch or even dinner. As the years passed, her skills developed even more, allowing her to create even better dishes. This being best demonstrated in the sweet treats she made, especially for the whole family. The pies she made was a golden orange, years of baking skills perfecting the color of the dessert. My fork glided through the pie’s soft body allowing for the utensil to pick it up. As the fork approached my mouth, the pleasant smells followed bringing with it a wave of sweetness. Finally, I took my bite and allowed for the pumpkin pie to melt in my mouth, making my taste buds dance as a result of the dessert’s pleasurable flavor. The pie seemingly vanishing as I realized the speed in which I ate. Pumpkin pie is a sweet treat I cannot control myself around, especially my grandma. The pie modeling what an appetizing dessert should be like, while also demonstrating the unconditional love my grandma has for the whole family and me. I hope she will understand her desserts are something I will cherish and retain forever . By: Jacob Novak



1 - 9” pastry shell 1 - 15 oz can of pumpkin 1 - 14 oz can of Eagle condensed milk 2 - eggs 1 - teaspoon of ground cinnamon 1/2 - teaspoon of ground ginger, ground nutmeg, and salt


1 - Preheat the oven to 425 ° 2 - Mix the eggs, teaspoon of ground cinnamon, ground ginger, ground nutmeg, the 14 oz can of condensed milk, and a 15 oz can of pumpkin into a large bowl 3 - After mixing the ingredients, pour the content from the bowl into the 9” pastry shell 4 - Put in oven, and bake for 15 minutes 5 - Reduce the heat of the oven to 350 ° and back the pie for another 35 to 40 minutes 6 - Carefully take the pie out and let cool 7 - Keep refrigerated until its time to eat


American Pie

My friends and I raise our glasses before we dive into our favorite dish.

Homemade BBQ Chicken Pizza Ingredients: -Tomato sauce -Shredded cheese -Refrigerated pizza dough -Favorite BBQ sauce -Cheese -Grilled Chicken -Red Onions -Bacon Supplies: -½ inch-deep baking pan -Plastic wrap or bag -Fork -Add the dough Directions: 1.Place the dough into the pan and push it to the edges with your fingers 2.Cover the dough and dough pan in plastic bag or wrap to the side of your pan. 3. Heat oven to 500°F 4. Uncover your prepared dough 5. Top it with: -BBQ sauce -Cheese -Grilled Chicken -Red Onions -Bacon 6. Bake your deep dish pizza for about 10 minutes

From a slice or two to a laugh or two.


s I was by the pool with a cool glass of lemonade in one hand and a warm slice of pizza in the other, I heard a big splash and the next thing I knew my hair and shirt were soaking wet. I looked around and tried to find the culprit. As my eyes searched, my friend came out of the water for air. Her eyes met mine and she knew revenge was coming for her. Next thing I knew, I heard another splash and this time it was me getting pushed into the pool. Laughing and being with my friends is one of my favorite things. Whenever my friends and I are together for dinner we always insist on either ordering or making a BBQ chicken pizza. The food that makes me think of my friends is not a fancy home cooked meal, but this pizza reminds me of the fun times with my friends. For example, at my friend Maria’s house, we would stand around the kitchen counter eating the pizza while we laugh and talk. One night during summer, I went homecoming dress shopping with my friends Lauren and Maria. We went back to Laurens house and there was a Cottage Inn box waiting for us on the table. As we ate we decided to bake something. We baked a cake and some cookies. I remember having so much fun that night. Another time was one summer day sitting outside by the pool

eating BBQ chicken pizza while watching my friends one by one jump into the pool and saw who could make the biggest splash (memory). I love walking into my friend’s house and smelling the crust and cheese of the pizza ready for us to eat (sensory). What makes it so special is the sweet BBQ sauce that you usually don’t have on normal pizza. The taste of the sauce and the chicken is what makes my friends and I enjoy it so much. Before a home football game, my friends and I were all dressed up that night in our USA outfits for the theme. While we were eating pizza my friend was trying to dip her bread stick into the garlic sauce and ended up spilling it all over my arm. We still joke and laugh about it to this day. I wonder when we are older if we will still remember how we loved getting the pizza (reflective). I also wonder if we will still joke and talk about all the memories that came with just a simple slice of pizza. Friends are such a big part of my life because of how happy I feel when I’m around them. I love thinking about all the fun memories we have had and the BBQ chicken pizza is a reminder of some of them. By Brie Sanford


remember every winter before Christmas my Dad would go to the store in secret and come home to hide whatever he had bought, only to be found later by my brother an I. Finding the ingredients to my great grandma’s cookies was like finding the jackpot. When I saw them I immediately remembered the joy of watching the smooth chocolate melt and the satisfaction of the buttery and crunchy texture as it filled my mouth (memory). Once found, we begged as much as we could so that we could make them right away. My Dad who would always give in and we would begin to lay out the ingredients and supplies that were needed. Starting off with a big pot we would melt peanut butter and butterscotch chips together, which led

to eventually adding Rice Krispies for the perfect crunch. I would always take my turn stirring, as this part of the cookie was my favorite and when my Dad wasn’t looking I would steal some with my finger. The heavenly scent of melting chocolate, peanut butter, and butterscotch filled the kitchen and it made me just want to run off with the bowl (sensory). I wonder if my Dad knew how hard it was to resist the temptation of eating the mixture before the rest of the cookie was even ready. Usually by the time the peanut butter, Rice Krispie, and butterscotch mixture was fully melted together it was time to start melting the fudge, we would all take turns stirring so it wouldn’t burn even if it left my hands a little red and sore from the spoon.

T hat Is How T he Cookie Crumbles Creamy peanut butter and fudge in a crunchy layered cookie

Family Soft Layered Cookies

To make sure the mixture was perfect we would need to taste test, of course I always volunteered for that part, it was the best. Eventually when every part of the cookie was finished we would have to chill it. However, because the pan we used was so big it wouldn’t fit in our fridge, so instead we kept it outside. It took awhile to chill and it took a lot of patience to keep from sneaking outside for a bite or two. It was freezing outside but the warmth from our wood stove

kept us warm in the harsh winter. After the cookies were chilled my second favorite part came, which was eating the cookies. The fudge mixed perfectly with the other parts and the Rice Krispies added the perfect crunch and made them even better. We all devoured them but somehow there was always enough to last us for weeks. I wonder if my Dad ever hid some of the cookies so we wouldn’t eat all of them in one night (reflective). By Shayla Smith

Ingredients: 1- 40 oz jar of creamy peanut butter 4- 11 oz bags of butterscotch morsels

18 cups of rice krispies cereal 5- 12 oz bags of chocolate chips 1 stick of butter ½ cup powdered sugar

1) Start by heating a bowl using the double-boiler method, at a medium heat level begin to scoop out the peanut butter from the jar, once all peanut butter is scaped out, start by opening bags of butterscotch morsels and slowly pour them into the melted peanut butter. Continuously stir butterscotch and peanut butter together until fully melted. Next slowly add in Rice Krispies little by little until all is used or until a thick dense mixture is created, Set aside on low heat. 2) Finally, with another double boiler on low heat, open bags

of chocolate chips and pour them in, add butter to help. Stir until all chocolate chips are melted. Gradually pour in powdered sugar while continuing to stir the chocolate mixture, this is what is going to make it fudge. 3) Lay out pan and pour half of the Rice Krispie mixture in, spread thoroughly and set outside, or in cool place to let sit. Once the mixture is settled pour fudge and spread evenly, repeat cooling process, and then pour the remainder of the Rice Krispie mixture onto the fudge, cool one last time and the cookies are finished.

That’s How The Cookie Crumbles

Sweet & delicious taste takes a turn when two relationships are slowly torn apart


he warmth and delicious smell that filled the house wrapped you like a warm blanket. The sweet smell of the freshly baked cookie dough would fill every crevice of the house. All I ever wanted to do was shove my face in the pan of cookies, But that’s not the smartest idea. My aunt Carrie has been making her mouth watering sugar cookies since I can even remember. These delightful cookies only come once a year and that is around christmas time. When I think about christmas, her sugar cookies are something that always come to mind. I have grown up to love and cherish my aunts famous sugar cookies. We raced to the store, grabbing all the ingredients needed, checking out and getting to our car, we then bolted back home and began to bake. I remember being so carefree and happy while we baked, we danced, sang and laughed and I wouldn’t have wanted to do it with anyone else .Some of our favorite memories are when baking cookies. We would plan a whole day dedicated to baking and christmas fun. I wonder if she ever realized all the cookie dough I would scoop onto a spoon and eat, I mean for real, we would be lucky if we even got enough dough to bake before I ate it all.My aunt would always pour the measurements into a cup and let me pour all the ingredients into a bigger bowl. I would

always want to mix it all together but eventually my arm would get tired and this is where my aunt would step in. Looking back and now that I’m older I finally understand why she never let me crack the eggs, because that would have made some crunchy egg shell cookies. After we put the cookies in the oven we would go watch “Elf ” that we both loved to watch. And while we watched we ate dinner, usually chinese take out from our favorite chinese restaurant and an izzy for a drink. Once the cookies were done my least favorite part was approaching, icing all the cookies. I’m not sure why I’m not a fan of this but it was not my specialty. After what felt like hours of icing we would put the cookies in cute little boxes to pass out to friends and family. Then we would make sure we had enough for everyone before we started to eat all the cookies and call it a good night. My aunt was my best friend and we were almost inseparable, until she moved all the way across the country to florida. When she moved it was hard to stay as close as we were but we’ve managed to still communicate and keep in touch. My aunt is so amazing and still dedicated to the sugar cookies that she still continues to bake her cookies and mail a couple boxes for us to enjoy on christmas. These sugar cookies aren’t just cookies to me, there are memories in each bite . I wish we could still bake them together every year but im thankful for the time we did share together. Making the sugar cookies together will always hold a special spot in my heart and hope to carry on the tradition. By Lily Elfstrom

Elfstrom Family Sugar Cookie Recipe Cookie dough • • • • • • • • • • 1. 2. 3. 4.

Bowl 1 (step 1) 5 cups of flour 2 teaspoon baking powder 2 teaspoon cream of tartar 1 teaspoon of salt Bowl 2 (step 2) 4 sticks butter 3 cups powdered sugar 2 eggs 2 teaspoon vanilla extract 1 teaspoon almond extract Then mix both bowls separately to blend ingredients Mix bowl 1 which is dry ingredients with bowl 2. Slowly pour bowl 1 into bowl 2 until all is blended together Put dough in fridge for 3 hours to chill When ready bake preheat oven to 325 degrees and Bake cookies

Frosting • • • •

1 lb bag of powdered sugar 1 stick butter 1 teaspoon salt ⅓ cup warm water

Next frost all cookies and enjoy


Pepperonis Cheese Young Mike and sister Natalie, along with their three young cousins Maggie, Miyah, and Hannah, learn make custom Microwave Tony’s Pizza with their Grandpa Miller. When I was about 6 or 7 years old, my family and I would go to my Grandpa Miller’s house what seemed like every weekend that we had free. Some of these weekends were either taken up by my football or baseball or my sister’s hockey. Sometimes, we would just hang out at my grandpa’s, play games like Monopoly and Nintendo, eat lunch, play cards and then go home when we saw fit. We would even bring our dogs Mac and Ben so Grandpa could see and meet them. When we pulled up to my Grandpa’s house, I remember slamming the cold front door open and the screech it would make when I did so. He lived in a city just a straight shot down 96 called Redford. Redford was a little rough, but we never knew about that until later on in my life because we felt safe with him at his house. Every weekend we would eat Tony’s Microwave Pizza. Only me and my sister (who was 8 or 9 years old at the time) along with our cousins were allowed to have them. No parents allowed. Those pizzas, followed by Walmart brand fudgesicles, were by far the best meals I would ever eat during my whole childhood. I remember walking up to his door, staring to the left and mesmerizing at my future first truck. I always

felt a secret connection with that truck and it just happened to hold strong all the way to today. I remember I would slam the door open and run through the breezeway kicking off my shoes quickly. And there he would be, lying down on the carpet of his living room, waiting to scare us as we walked through his door. It always worked. When lunch time came around we were all hyped up. I could smell the pizza cooking in his microwave and I knew exactly what it was every time. We would get Tony’s Microwave Sausage pizza for lunch and it was always the best. By Mike Miller

Ingredients -Dough/Flour- an average 16 inches -Sliced Pepperoni- However much you want. -Traditional Pizza Sauce- 12 oz -Pre-Cooked Bacon Pieces- as much as you want -Pre-Cooked Italian Sausage- as much as you want -Traditional American Cheese Pizza Topping- How much you think you should do -Crust Flavoring Material like Garlic or Oils- Up to you

How to Make Tony’s Pizza

Dissolve the sugar, yeast, and salt in the lukewarm water (and olive oil, if you're using it). Add the flour and Pizza Dough Flavor, starting with 5 1/2 cups flour and adding more as necessary to make a soft, smooth dough. Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until it's smooth and elastic, about 7 to 10 minutes. Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule. Gently deflate the dough, and divide it into four pieces, for medium-crust pizza; or three pieces, for thicker crusts. Roll each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12" pizza pan. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side.

“Hey, Mom,

What’s for




During every holiday, the Wood family makes cheesy potatoes for friends during holidays.


y mom was screaming my name as she says “DINNER’S READY”. When my parents make cheesy potatoes it’s usually on holidays not just normal din ner days. As I run down to the kitchen I smell the cheesiness of the cheesy potatoes and I feel butterflies fluttering in my stomach. As im scooping my din ner for the night my mom yells at me telling me that those potatoes are for a party she is going to. So I didn’t eat the cheesy potatoes they were for my moms friends, I had to eat chicken and rice. While we got our food at our first family Christmas din ner, I wasn’t sure what I was gon na put on my plate. Everyone told me to get the cheesy potatoes but they didn’t look that great. When I sat down I looked at everyone’s plate to see what they got. As I see everyone got cheesy potatoes I waited to see if there was more at the end. While everyone looked at my plate and didn’t see any cheesy potatoes I ran to the table to get the

cheesy potatoes. There were barely any left but I still got to have some. When I got back to the din ner table everyone was done eating and I didn’t want to eat In front of everyone but I had no other choice. When I picked up my fork my mom said “oh just eat it it’s really good you’re going to like it”. As I put it into my mouth i could already taste the cheesiness of it all. It was the best thing I have ever eaten. At every Christmas din ner I make my mom make these cheesy potatoes because they are everyone’s favorite. If we don’t have the cheesy potatoes then the din ner is not complete. Everyone at my dance competitions always ask me to make them. When we do have cheesy potatoes for din ner, it gets me through the week. By Reagan Wood

Mom’s Cheesy Potatoes! Pour a bag of frozen hashbrowns in a crock pot. Throw in any kind of cheese you like or as many as you want. also throw in a whole container of sour cream. pour in a can of cream of chicken soup in with it all. Mix together in crock pot. Turn on the crock pot and wait 2 hours. Mix frecently . When fully mixed, Eat. Enjoy!

That’s How the Cookie


Melted butter, chocolate chips and sugar? Yes please.


acing home from the bus stop against my brother and winning? Awesome. Getting my Mom’s sweet chocolate chip cookies as a reward for winning? Even better. I know a lot of people say that their mom’s cookies are the best, but they haven’t tasted my mother’s. Her extra chocolate chip cookies are absolutely amazing. I always devour them straight away. While in my haste to get to a cookie before my brother could get his hands on them, I tripped almost face planted on my tile floor (memory). Fortunately I didn’t fall, but my brother got ahead of me. I reached around him and grabbed the cookie he was holding. He started to protest, but with my mouth full of cookie, I reminded him that the oldest always gets the first cookie. The bad thing, though was that they were just baked and that meant they were very hot. I burned the roof of my mouth but it was worth it. The taste of the melted milk chocolate made it better. My mom scolded me, and told my brother not to even look at one. Feeling bad because I took his cookie, I snuck one to him when my mom turned around . I wonder if my mom knew about it and she just didn’t say anything about it (reflective). Just thinking about the smell of the cookies,

my mouth waters. And describing the way the soft cookie melts in my mouth from all the butter, makes my stomach growl. The delectable taste of the extra chocolate chips that my mom put in made me feel intense satisfaction. The cookies make my taste buds hit euphoria. I remember specifically grabbing a cold cup of milk, so I could have it with my warm and gooey chocolate chip cookie, it was an amazing combination. The golden brown color of the cookies could make someone weak in the knee (sensory). My brother and I always beg my mom to make the cookies, but she only makes them on special occasions, like birthdays. I remember one time waking up on my birthday to the smell of freshly baked cookies. This time though, my mom’s reason to treating us with these delicious cookies was that it just felt like a cookies and milk day. She just went on a whim and made these cookies for us. My mom’s cookies brings me closer to my siblings, we act more civilized to each other, like how a family should. We’d laugh and joke about our past memories, a little teasing -mostly from me and we forgot about our problems with each other. But even without my mom’s cookies, we still love each other… most of the time.

By Rashida Rahman

• • • • • • • • •


1 cup (2 sticks) unsalted butter room temperature 3/4 cup granulated white sugar 3/4 cup firmly packed light brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups semisweet chocolate chips or more

1. Preheat oven to 375 degrees Fahrenheit 2. In a bowl, beat the butter until smooth, mix in sugars until fluffy 3. Beat in eggs, one at a time 4. Add in vanilla 5. In a separate bowl, combine flour, baking soda and salt 6. Add the dry ingredients to the egg mixture 7. Add in chocolate chips 8. Refrigerate for one hour 9. Make into balls- 2 tbsp 10. Bake 10-14 mins, or until golden brown

An Oreo Ice Cream Surprise The Chrtistmas when my Mom suprised us all with homemade Oreo ice cream dessert.

Grandma’s Homemade Oreo Ice Cream Dessert Ingredients 1 Package of Oreos (crushed) 1/4th Cup butter 1 16oz jar of Hot Fudge 1 8oz carton of Whipped Topping 1/2 Cup Heavy Cream 1 Gallon of softened Cookies & Cream ice cream

Directions 1. Crush a package of oreos 2. Mix a melted 1/4 cup of butter with a 16oz jar of Hot Fudge. 3. Combine 8oz carton of whipped topping with a 1/2 cup of heavy cream and mix all ingridients together. 4. Mix everything with a gallon of cookies & cream ice cream and pour into a pan to put in the freezer.

Me and my mother sharing some Oreo Ice Cream dessert I look up from my plate which just so happens to be my third plate. The dessert course of Christmas dinner, when I look back down I see my grandmas oreo ice cream dessert and some chocolate cake but I’m mainly interested in the oreo ice cream. The reason why I’m obsessed with it so much is because of the way the creamy cookies and cream ice cream mixes with the crunchy frozen oreo pieces. She only makes it on christmas or for mine and my sisters birthdays. It’s a rare treat but it’s well worth the wait but last christmas was a little different. My grandma wasn’t gonna be able to make it due to her age and how she was doing so we had just planned on not having it which really was a bummer for all of us. It would be a good feast anyways though since there were many other dishes to have and although it was still good it still was missing my favorite dessert, that is until my mom told me to go downstairs to get the desserts out of the freezer. As I open the freezer door I see a few desserts that I begin to pick up to carry upstairs and underneath all of them is a big tub of Oreo dessert and my eyes instantly light up. While carrying all of the deserts up stairs as I’m nearly drooling like a pavlovian dog because I know what is about to come next. I turn the corner around the stairs and my mom is standing there smiling waiting for my reaction so I say “thank you thank you thank you” but I don’t even wait for her to respond before I turn the other corner into the kitchen because I can only think about the ice cream I’m about to demolish. As I set aside the other deserts I place down the oreo ice cream right in front of me while grabbing a plate with my other hand. Once it’s on the countertop I grab a spoon and

start scooping it onto my plate and while it was delicious it was probably more than I needed. It was kind of a blur I must’ve gone into a feeding frenzy but next thing I know I’m on the couch halfway done with my plate and I’m nearly ready for the next plate full of deserts. What makes the ice cream dessert that my grandma makes so good is the home recipe she draws from. It all begins with a whole package of oreos that you’ll crush up in a bowl with any utensil you can crush them with. Next you melt a ¼ cup of butter and mix that with a 16 oz jar of warmed hot fudge and a 8 oz carton of whipped topping with a ½ cup of heavy cream and then you mix that with the oreos. After that you just add a gallon of softened cookies and cream ice cream and you blend them together and pour it into a cake pan then put it in the freezer and let it set till its solid. Then you just take it out and let it soften a bit before you start to dig in. Nowadays when I have some dessert it only takes a single taste of the Oreo ice cream to instantly think back to all the other holidays when we shared the ice cream dessert and those memories will remain forever in my mind.

By Logan Scarberry

Fish out oF water The one that got away from the pan.


utting the rest of the clothes in the cabinet above my bed “ Done!” I called to my mom I hate packing the camper, it sucks because you have to get all the food, all the bed sheets have to be clean, have to make sure all the equipment to set the trailer up correctly is taken but the good thing is we were going to Seven Lakes so it’s not far from our house. “Did you grab all the cloths and made sure you grabbed all the things you want to bring?” “yes I think I did” I replied “ then come help me get the rest of this stuff in the camper” she answered. I could feel the sun beating down on my back as I paddled down toward the spot we always walked to, I could hear the paddle meet the water then leave and meet again. I could see the reflection of the sun on the water. As I got my pole setup I could see into the clear water, that day it was calm and cool, I could see all the fish in the water that is the best thing about fishing there. I could hear my

brother behind me catching up also getting his pole ready. I remember going to this certain spot in the shade where a tree hangs over the water, it has a unusual landmark with a piece of metal sticking out of the ground: it’s where the fish gather to get out of the sun’s heat. The tree gives off a huge spaced of shaded off water that feels nice to sit under when it hot. We would save the previous fish we causght and put them in a cooler unitl we had enough to eat. As the days passed, we would wait for my grandparents and dad to arrive so we could go fishing, when my dad got to the camper he would get change out of work cloths and my grandpa would get his stuff ready and we would eat dinner and then go fishing. I wish that when we were there you could watch the sunset but the bugs ruined that. When you went fishing casting your line, a minute later the bobber is underwater and you have a nice bluegill. We would fish for about two to three hours, just as it was getting dark at around 7:00 we

DaD’s Fish Fry

you are going to need a fryer, fish, salt,grease, paper towel, cookie sheet, ziplock bag, a knife, bowl of water, cutting board, 1. 2.

would pack up and leave the bug infested water at night. Getting the cutting board we would lay the fish out and get a spoon to get the scales off once the scales were off we would then clean the guts out and put the meat in a bowl of water and then my dad would get the corn meal, a ziplock bag(large) to put the batter in, salt, grease and a fryer. It was a terrible feeling having to wait and the smell was unbelievably good. Once he was done we would put them on a cookie sheet with a paper towel on top the cookie sheet and disperse them. “You did a good job dad” I replied, ‘nice job cleaning the fish” my dad said. I enjoyed them and can’t wait to go back to seven lakes this summer but I don’t look forward to packing the camper. By Garrett Bloss

3. 4. 5.

6. 7. 8.


10. 11. 12. 13.

clean the fish. Scale them with a spoon Then take the knife and cut the all the fins out Cut just behind the head Then get the guts out Then make sure it’s clean by taking the knife and going the opposite way the scales run to make sure they are all Make sure the fish is clean before you rinse it and put it in the freezer if not eating today Get your fryer out and let it preheat Put the corn meal batter in a bag (a quarter or less filling the bag)and then put the fish in the bag and shake it up so the whole fish is covered Then when it reaches the certain temperature around 300 degrees then you can put the fish in Then you take them out when they either float to the top or they look good Then you put them on a plate with a paper towel to soak up the grease Then if you want to put salt on it you can And it’s ready to eat

Garrett Bloss Food Memoir

Let Them Eat Cake A once forgotten dish rises again

Jello Cake

One box of Jello and one box of cake mix. Start baking the cake first.

Jello Mix Cake Mix In a large saucepan, boil one cup of water.

Mix cake ingredients according to the box directions.

Stir in the gelatin until dissolved.

Bake the cake mix of your choice.

Keep gelatin inside a cup until the cake is done, do not chill.

Once done, poke holes in the cake with a fork at half inch intervals.

Next you pour in the Jello into the cake. Frost with pudding and/or whipped cream. Chill the Jello cake overnight. Cut, serve, and enjoy.

William Stevens 4A

Jello cake, if you haven’t tried this dish you’ve missed out. Imagine a cake, easy right? Now what if in the process of baking you poked holes in the cake and poured in Jello mix? Now you have a cake that is extra moist and accented by the Jello’s flavor. My personal favorite part of the cake is the combinations you can make. A chocolate cake mixed with cherry Jello makes a decadent chocolate cherry flavor, that is irresistible normally. This is the desert my grandmother always made when she came over. After all, like every grandmother, her goal was always to spoil the heck out of me and my siblings. She’d always tell stories of her youth, problems, and several aspects of her life while we ate the golden brown with a tint of red cake. I wish I took in more of her life advice as opposed to more of her Jello cake, but I can’t complain about the taste. The cake is an incredibly flavorful combination, super juicy, and the smell is vaguely sweet after chilling. Where as it’s easier to pick out specific smells when it’s hot, now it’s a sweet mix that’s appetizing. Until I made it recently, no one had done so since her passing. Change can be difficult, and bringing up sad memories can be even more so. I thought it might be selfish to bring up those memories in the name of cake, but it turns out it wasn’t

a big deal. I asked my mom if she knew the recipe, and so she called her sister, and after a while I got it. It was kinda underwhelming. Cake mix and Jello mix. Make them according to the box instructions,and combine. Here I was thinking it was homemade. After getting the recipe, I made the chocolate cherry version for D&D with my friends. I don’t bake often, so I was unsure what would be a good consistency in my cake mix. Thankfully I didn’t make any mistakes in baking it, except one. The mistake was baking it for D&D because one member stayed up until 5 a.m., another had a family gathering, another was at his dad’s an hour or so away, another was at a robotics meeting… you get the point. So it was just me and the host, and we had a slice each. The fact that he enjoyed the cake despite not liking Jello was a sign for me that I’ve gotten better at baking. We then played some games, while the hardly touched Jello cake sat in his dining room.After that, I brought the cake pan back only to see it devoured in front of my eyes by my family. Well, not quite. Even though it lasted us three days, it didn’t feel like three days. It’s definitely something I’d make again, and well worth the effort necessary in baking it. I recommend everyone try this at least once, despite the calories.

Mind Your Own Biscuits and Life Will Be G r a v y !

My family and I make and enjoy eating biscuits for Christmas.

Biscuits: 2 cups all-purpose flour Market Pantry All-Purpose Flour 5 lbs 1 tablespoon baking powder 1/2 teaspoon salt Market Pantry Sea Salt 1/2 cup shortening 3/4 cup milk

Sausage Gravy: Flour Milk Maple Sausage Salt Pepper

Eggs: 1 Egg (Fried or Poached) per biscuit


’mon punkin! It’s time for breakfast!” my dad yelled down the stairs. “But I want to play with my toys!” I yelled back. “You can play with your toys after breakfast. We have biscuits and gravy! I know it’s one of your favorites!” He had me at biscuits. I ran up the stairs as fast as I could, and sat down at the table, patiently waiting. Every Christmas, my parents and I spend a lot of time together, especially in the morning. One way we do that is by eating a big breakfast full of biscuits in a basket, poached eggs in skillets, and extra sausag-ey gravy-in-a-pot. Just my mom, my dad and I. I usually sleep in really late because, (of course), it’s Christmas! When I wake up, finally, we all go down to our basement and I open my presents. Then we go back upstairs and my parents open their presents. Finally, after this long process, we can sit down and eat what my dad spent all the time I slept preparing; biscuits and gravy. Biscuits and Gravy- one of my fondest Christmas memories. I have so many memories of eating it when we still lived at both of our old houses ; I would get so upset because my dad would get two biscuits, two eggs, and extra gravy, and I would only get one of each. I would say, “I can eat more than just one!” But, my parents , (being wise), would gently reply to me, “Let’s start with one and see how you do, and then if you’re still hungry maybe you can have some more”, with a wink and a smile. The biscuits were always flaky and sweet, the eggs were always smooth and peppered, and the gravy was always full of sausage. Sometimes, if my parents were feeling spunky, my dad would make a batch of gravy that was spicy; I don’t necessarily care for spicy food all that much, so he would, in his love and kindness, make a batch just for me that was as mild as could be. By Victoria Carnell

Combine all biscuit ingredients in a large bowl. Mix well. Bake biscuits on the center oven rack at 350 degrees Fahrenheit for 15 to 20 minutes, until golden brown. Cook sausage in large skillet over medium heat for 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half. Place 2 halves on each plate; top with about 1/3 cup gravy and an egg.

Mom’s Secrets

Olive oil. 1 pound lean ground beef (chuck) 1/2 onion, diced, about 3/4 cup. 1/2 large bell pepper (green, red, or yellow), stem and core removed, diced, about 3/4 cup. 2 cloves garlic, minced. 1 28-ounce can good quality tomato sauce. 3 ounces (half a 6-oz can) tomato paste. 1 14-ounce can crushed tomatoes.

The Best Italian food there is: Lasagna There is nonthing better when mom makes it.


he moment I stepped into the doorway, then I ask my mother “what shall we eat this day? I’m so hungry!” my mother told me that lasagna was on the table, just waiting for me on the table. I screamed with excitement, I was so ready to dive directly into that cheesy, crispy lasagna. Whenever my mom would ask me what I wanted to eat, I’d alway to say lasagna and every time, she’d always answer with, “we don’t have the stuff to make lasagna” and I would of have to suggest something else. Although she couldn’t always make lasagna I was always content with what she made. Once time early this year, When I came home from school I told my mom that I was very hungry and that I was in

dire need for food. Then to my surprise, she responds with there is lasagna on the table for you. It’s like having a birthday present when your birthday happened two months ago. It was the best feeling knowing that she made this lasagna for me. Knowing how much time it takes to make lasagna and knowing it was for me felt so good and tasted even better. The lasagna was in a big 5 inch square panting filled with all types of cheeses, thick layers of every type of cheese and beef. The cheese on top is crispy fine and underneath is a flexible cheese that could stretch for miles. My mom is a role model to me I hope I can care for someone as much as she cares for me. By Ahmad Khan

The way mom does it

1.) Stir the ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese and eggs in a medium bowl and set it aside. 2.) In a 3-quart saucepan over medium-high heat, cook the beef until it's well browned, stirring often to break up the meat. Pour off any fat. Stir the sauce in the saucepan. 3.) Spoon 1 cup meat mixture in each of two 2-quart shallow baking dishes. Top each with 2 lasagna noodles and about 1 1/4 cups cheese mixture. Repeat the layers. Top with the remaining 2 lasagna noodles, remaining meat mixture and the Parmesan cheese. 4.) Bake at 400°F. for 30 minutes or it's until hot and bubbling. Let stand for 10 minutes

Tough cookie These tough, crumbly oatmeal cookies are filled with goodness.


rackle, crackle; the packages of the ingredients crumbled as I opened them. I could imagine what the cookies were already going to taste like. As I approached the oven with cookies, I noticed not all of the cookie dough was used up. Next time I put the cookie dough on the cookie sheet, I will add more of the dough. I could imagine how good the cookies were about to taste.Fresh, delicious, oatmeal cookies right out of the oven. If i haven’t added more cookie dough to the next batch, the cookies wouldn’t have came out as perfect. I was so concentrated on putting the cookies in the oven, I didn’t realize my mom was interfering with one important question. I remember the warmth of the oven and the smell of the sweet cookies as they came out. Ever since I was younger, I have always enjoyed baking with my family, especially my mom. The smell and taste of the cookie dough always put me in a good mood. Often my mom and I would bake simple things together, like cookies. One recipe that my mom enjoyed and baked with me was oatmeal chocolate chip cookies. They weren’t exactly my favorite, because I never really liked oatmeal. But as I grew up, I started to like them more and more. I wonder if my mom knew how excited I was when we started to get all of the ingredients out of the cupboard. Course it always excited me when I had the opportunity to bake, because that meant I would also be able to spend time with my mom as well. I wonder what my family thought of when we all sat down together at the kitchen table to eat the delicious cookies. I can remember as a kid and even now, how exciting it was to spend a little time with the people you love and care about. When my mom would ask me to bake cookies with her, I would always answer with a yes. I would take out the ingredients, set them on the kitchen counter, and listen to my mom as she rattled off the steps to baking the cookies. I can remember how I carefully listened to her vivid instructions, and measured everything out to make sure the cookies came out

perfect. I would put all the ingredients in the bowl and my mom would mix them together. As soon as we got close to putting the cookies on the cookie sheet, My mom and I would take turns tasting the cookie dough. It always tasted great, and the oatmeal gave the cookie dough a perfect texture and when the cookies came out of the oven, they tasted even better. My favorite part was towards the very end, when I could sit down with my mom and my family and we could all enjoy the cookies her and I baked. Looking back, I am very happy with this tradition because it has made me appreciate my family a lot more, and appreciate the time I have with them. I kept going back to that one thing that made me appreciate cooking with my mother, the smell of the cookies as the oven opened up, and the smell filling the room with happiness. Nothing was a better feeling than the smell of the sweet cookies as they came out of the oven. By Nicole Rushton 2A

Mom’s special oatmeal cookies: • In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour. • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar. • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. ingredients: ¾ cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon ground cinnamon (optional) ¼ teaspoon ground cloves (optional) 2 eggs 1 teaspoon vanilla 1 ¾ cups all-purpose flour 2 cups rolled oats

Let Them Eat Cake A once forgotten dish rises again

Jello Cake

One box of Jello and one box of cake mix. Start baking the cake first.

Jello Mix Cake Mix In a large saucepan, boil one cup of water.

Mix cake ingredients according to the box directions.

Stir in the gelatin until dissolved.

Bake the cake mix of your choice.

Keep gelatin inside a cup until the cake is done, do not chill.

Once done, poke holes in the cake with a fork at half inch intervals.

Next you pour in the Jello into the cake. Frost with pudding and/or whipped cream. Chill the Jello cake overnight. Cut, serve, and enjoy.

Jello cake, if you haven’t tried this dish you’ve missed out. Imagine a cake, easy right? Now what if in the process of baking you poked holes in the cake and poured in Jello mix? Now you have a cake that is extra moist and accented by the Jello’s flavor. My personal favorite part of the cake is the combinations you can make. A chocolate cake mixed with cherry Jello makes a decadent chocolate cherry flavor, that is irresistible normally. This is the desert my grandmother always made when she came over. After all, like every grandmother, her goal was always to spoil the heck out of me and my siblings. She’d always tell stories of her youth, problems, and several aspects of her life while we ate the golden brown with a tint of red cake. I wish I took in more of her life advice as opposed to more of her Jello cake, but I can’t complain about the taste. The cake is an incredibly flavorful combination, super juicy, and the smell is vaguely sweet after chilling. Where as it’s easier to pick out specific smells when it’s hot, now it’s a sweet mix that’s appetizing. Until I made it recently, no one had done so since her passing. Change can be difficult, and bringing up sad memories can be even more so. I thought it might be selfish to bring up those memories in the name of cake, but it turns out it wasn’t

a big deal. I asked my mom if she knew the recipe, and so she called her sister, and after a while I got it. It was kinda underwhelming. Cake mix and Jello mix. Make them according to the box instructions,and combine. Here I was thinking it was homemade. After getting the recipe, I made the chocolate cherry version for D&D with my friends. I don’t bake often, so I was unsure what would be a good consistency in my cake mix. Thankfully I didn’t make any mistakes in baking it, except one. The mistake was baking it for D&D because one member stayed up until 5 a.m., another had a family gathering, another was at his dad’s an hour or so away, another was at a robotics meeting… you get the point. So it was just me and the host, and we had a slice each. The fact that he enjoyed the cake despite not liking Jello was a sign for me that I’ve gotten better at baking. We then played some games, while the hardly touched Jello cake sat in his dining room.After that, I brought the cake pan back only to see it devoured in front of my eyes by my family. Well, not quite. Even though it lasted us three days, it didn’t feel like three days. It’s definitely something I’d make again, and well worth the effort necessary in baking it. I recommend everyone try this at least once, despite the calories.

The Rib-Tickler Attached on her face was a whole rib worth of barbecue sauce + a whole bunch of laughter.


y Dad yelled at me “GET DOWN HERE.” I jumped out of bed and bolted out of my bedroom, slamming the door behind me. I ran down the stairs as fast as my legs could carry me. My feet pounded on the old wood floor, hurrying me downstairs to my dad. I found my dad and he said “Guess what? It’s your 9th birthday. I’m going to go get the rib ingredients.” So I went off and played with my presents I had recently opened. Around came 6:00 when the 30 minute bell rang on the oven. We had to set the table because at 6:30 the ribs would be done. After setting the table me and my sister were sitting at the table waiting for the ribs to be done. I was super excited to eat the ribs. Even though I get the ribs every birthday they always tastes like the first time I ate them. When the ribs were done I could smell the sweet smokiness of the ribs. Everyone was sitting around the table now. We began to eat, I could taste the tanginess of the barbecue on the ribs. A good 2 minutes into eating, I looked at my sister and her whole face was covered with barbecue sauce. We laughed for a good 10 minutes. Sadly though, I can’t have anymore fun birthdays with my sister. She has left this world forever. Especially because every time we ate ribs, she would always make us laugh with the barbecue sauce, she put it all over her face everytime or she would act like a walrus with the rib bones sticking out of her mouth. She made every birthday better in every way. When I was sad she would always say “ Want some tea?” and before every birthday rib dinner she would say that just to make us laugh.

By Jake Wohlfert

Perfect Recipe

4 lbs pork ribs 3⁄4 cup light brown sugar 1 teaspoon hickory smoke salt 1 tablespoon paprika 1 tablespoon garlic powder 1⁄2 teaspoon ground red peper (optional) 2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray) Cook on a charcoal grill for about an hour; 30 minutes wrapped in tinfoil, 30 minutes on the grill. Then cook for an hour in the oven on low. After it’s all done cooking, spread as much barbacue sauce as you think is needed.

FHS '18 Desktop Publishing Food Memoirs  
FHS '18 Desktop Publishing Food Memoirs