Student Life Cookbook 2020

FALL

2020

the student life cook book Recipes and stories that bond us over good food

if there's a wisk, there's a way Let's be honest: 2020 has been a tough year all around but there have also been some highs.

Nothing brings people together like food.

I hope this cookbook reminds you of the good - friendly competition at the Annual Bake & Brag, time with those you hold close and all that you are looking forward to.

Here's to trying new tasty recipes and a wonderful holiday season.

Cheers, Patrice

let's dip!

Chicken Crack Dip Dallas Dip Artichoke Dip

chicken crack dip Recipe submitted by Jamie Burket was a previous winner of the Annual Fall Bake & Brag. Pro Tip: Buy a rotisserie chicken and shred it.

Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 8 servings Ingredients 12 ounces cream cheese, softened 1 cup sour cream 1 pack Ranch Seasoning Mix or 2 tbsp 4-5 slices of bacon cooked crisp, drained and crumbled - 1 tablespoon reserved for garnish 1½ cups freshly shredded Cheddar cheese divided 1½ cups cooked and shredded chicken breast Hot sauce or Buffalo sauce to taste (optional) 2 green onions thinly sliced 1 green onion thinly sliced, for garnish Instructions 1.Preheat oven to 350 degrees F. Spray an 8-inch square or oval baking dish with nonstick cookie spray.

2.In a large mixing bowl, stir together cream cheese, sour cream and Ranch seasoning mix until well combined. Stir in bacon, 1 cup cheddar cheese and shredded chicken. Add hot sauce if desired.

3.Pour into the prepared baking dish. Top with remaining ½ cup cheddar cheese and bacon.

4. Bake in the preheated oven for 15-20 minutes or until golden and bubbly. If you want a more golden top, add a few minutes under the broiler.

5. Garnish with green onions. Serve hot with tortilla chips, corn chips or crackers.

dallas dip

Recipe submitted by Terri Bush. This dip is traditionally eaten with her family especially for a good football game. Friends who have used this recipe change it to their favorite team's name.

Ingredients 3 cans of black eye peas (drained) 3 cans chopped green chilies (drained) 1 large chopped onion 10-12 ounces of shredded Monterey Jack cheese 3-5 chopped pickled jalapeno slices 3-5 tbps pickled jalapeno juice Garlic powder to taste ½ cup melted butter Instructions Bake for 1 hour. Stir several times during baking. Serve with chips and enjoy!

artichoke dip Recipe submitted by Alex Kossoff. This dip is her mom's famous artichoke dip in their family.

Cook Time: 45 minutes to an hour Preheat oven to 400 degrees Ingredients 3 1 1 1 1 1 2

cans artichoke hearts cup mayonnaise cup sour cream cup shredded mozzarella cheese cup shredded parmesan cheese tsp Worcestershire sauce cloves garlic

Instructions 1.Chop artichoke hearts in food processor.

2. In a large mixing bowl, mix all ingredients together.

3. Bake uncovered for 45 minutes to an hour.

4. Serve with sliced baguettes (sourdough/french bread).

the main attraction Mrs. Katie's Homemade Baked Ziti Legendary Carrot Souffle Pumpkin Chili One Pot Creamy Parmesan Pasta Oyster Casserole

mrs. katie's homemade baked ziti

Recipe submitted by Katie Counihan. This is family favorite typically served the Wednesday before Thanksgiving.

Ingredients 1-pound ziti (can sub penne) pasta 1 container (15 oz.) Galbani ricotta cheese 2 cups (8 oz.) shredded mozzarella cheese 1 tsp dried basil leaves ½ tsp salt 1/4 tsp ground black pepper grated parmesan cheese Sauce: (or favorite 32 oz jar pasta sauce): 1-pound ground beef ½ to 1 chopped onion 4 minced cloves of garlic 1 (28 oz.) can diced tomatoes 1 (16 oz.) can tomato sauce 1 (6 oz.) can tomato paste 1 tsp dried oregano 2 tsp dried basil 1 tsp salt; ½ tsp black pepper Instructions 1.Heat oven to 350 degrees F. Prepare pasta according to package directions.

2.Meanwhile, in a large skillet over medium heat, brown meat; add onions until they are translucent and begin to brown, about 4-5 minutes.

3.Stir sauce ingredients or jarred pasta sauce; simmer at least 10 minutes or longer. (I usually make the sauce the day before!)

4.In a small bowl, stir together ricotta cheese, 1 cup mozzarella cheese and seasonings; set aside.

5. Toss hot cooked pasta with meat sauce.

6.In a 13x9x2-inch baking dish, spoon half pasta mixture; spread cheese mixture over top. Layer with remaining pasta; sprinkle with remaining mozzarella and parmesan cheese.

7. Cover loosely with foil; bake 25 minutes. Remove foil; bake 5 minutes or until hot.

legendary carrot souffle Recipe submitted by Allana Forte.

Ingredients 3½ pounds of peeled carrots 1½ cups sugar 1 tsp baking powder 1 tsp vanilla extract 6 eggs ½ pound margarine softened (butter works too) 1/4 cup of flour Instructions 1.Preheat oven to 350 degrees F. 2.In a large pot, filled to just below the steamer with water, add the carrots.

3.Steam carrots for 12-14 minutes or until very tender.

4.Into your blender add the carrots, baking powder, vanilla extract, eggs and margarine.

5. Mix until everything is creamy with no chunks of carrot.

6.Add in the flour and pulse a couple of times until just combined.

7. Pour into a 13x9 casserole dish and bake for 1 hour until golden brown on top.

pumpkin chili Recipe submitted by Kristen Smithson.

Prep Time: 20 mins Cook Time: 1 hour Ingredients

Servings: 8 servings

1.5 lb ground chicken or ground beef 1 onion, diced 1 green pepper, diced 2 cloves of minced garlic 2-15 oz. cans of diced tomatoes 1-15 oz. can pure pumpkin 2-15 oz. cans kidney beans, rinsed and drained 1-15 oz. can cannellini beans, rinsed and drained 2 cups low-sodium chicken or beef broth 1½ tbsp chili powder 1 tsp cumin 1 tbsp pumpkin spice salt and pepper to taste Instructions 1.Brown the meat in a large pot over medium heat until mostly cooked through. A little pink is fine.

2.Prep the veggies while the meat cooks. Dice the onion and green pepper. Rinse and drain the beans.

3.Add the onion, bell pepper and garlic to the pot and stir to combine. Continue cooking over medium heat until onion is translucent.

4.Add the tomatoes, pumpkin, broth and spices. Stir together and bring to a boil.

5.Reduce heat to medium-low and stir in beans. Cover and simmer, stirring occasionally, until chili thickens slightly.

About 30 minutes. Season with salt and pepper to taste.

6.Serve with desired toppings such as shredded cheese, sour cream, tortilla chips, etc.

7. Enjoy!

Note: To give this recipe an extra boost, roast diced butternut squash and stir into the chili with the beans at the end.

one pot creamy parmesan pasta Recipe submitted by Kristen Smithson.

Prep Time: 10 mins Cook Time: 15 mins Ingredients

Servings: 6 servings

1 box (16 oz.) rotini pasta (uncooked) 1 cup reserved pasta water 2 cups grape tomatoes, sliced in half 1 tbsp minced garlic (more or less to taste) 6 oz. cream cheese 1 cup parmesan cheese or Italian blend, grated 2 tbsp butter 12-16 fresh basil leaves or 2-3 tsp dried basil 3 handfuls fresh spinach - frozen spinach works too, use 1/3 of a 10 oz. package 1 tbsp garlic powder 1 tsp red pepper flakes 1 tbsp lemon juice (~half a lemon) salt and pepper to taste Instructions 1.Cook the pasta according to the instructions on the box.

Reserve ~1 cup pasta water before training. Drain and rinse pasta with cool water and set aside.

2.Return pot to stove on medium heat and add butter. Once butter is melted, add minced garlic and tomatoes. Saute garlic and tomatoes for 3-5 minutes or until tomatoes are softened.

3.Add in cream cheese and stir until melted.

4.Pour in about 3/4 cup of reserved pasta water, along with basil and parmesan cheese. Stir together until sauce starts to thicken. If sauce seems too thick, stir in more pasta water, ~1 tbsp at a time.

5.Add spinach, red pepper flakes and garlic powder.

6.Add the cooked rotini back into the pot and stir until pasta is coated. Squeeze 1/2 lemon over top of pasta.

7. Enjoy!

oyster casserole Recipe submitted by Bambi Brundage and it is her mother-in-law's Thanksgiving recipe.

Ingredients 2 pints fresh jarred oysters (found in seafood section) 4 cups medium coarse saltine cracker crumbs - about 2 sleeves 1 cup melted butter (2 sticks) 1½ cups half and half ½ cup oyster liqueur (the liquid in the oyster jars) ½ tsp Worcestershire sauce 1 tsp salt 1 tsp pepper Instructions 1.Preheat oven to 350 degrees F. Drain the oysters, reserving the ½ cup of oyster liqueur.

2.In a large bowl, combine the cracker crumbs and butter.

Spread 1/3 of the cracker mixture into the bottom of a 9x13 casserole dish, and then top with ½ of oysters.

3.Combine the half and half, oyster liqueur, Worcestershire sauce, salt and pepper.

4.Bake for 55 to 60 minutes, or until top is golden and edges are bubbly.

some say breakfast, i say brunch Salvadorian Quesadillas French Toast Casserole

salvadorian quesadillas

Recipe submitted by Melissa Alberto. Even though it's called a quesadilla, it is not the quesadilla you're probably familiar with. This goes really well with coffee and is usually eaten for breakfast in El Salvador!

Ingredients 3 eggs, separate the yolk and egg whites 1 cup white sugar ½ cup butter, melted 1 (4 oz.) package parmesan cheese (or queso duro blanco which you can find at Rowes) 1 cup ricotta cheese 1 tsp baking powder 1 cup rice flower 1 tbsp sesame seeds, or to taste Instructions 1.Preheat over to 350 degrees F. 2.Beat egg whites in a mixing bowl until firm but not stiff.

3.Combine sugar and butter in a large bowl; blend together until creamy. Mix in the egg yolks until well blended. Then add in the parmesan/queso duro cheese gradually. Add ricotta and baking powder; beat until batter is smooth. We usually do a taste test to see if it needs more cheese or sugar.

4.Sift rice flour over batter; fold in with a spatula. VERY important to sift the rice flour.

5.Fold the egg whites into the batter.

6.Pour into baking dish, a pie dish works well for this!

7. Add the sesame seeds on top and bake for 35-40 minutes.

french toast casserole

Recipe submitted by DaVina Hamilton and was a previous winner for the Annual Fall Bake & Brag.

This easy French toast casserole is the ultimate holiday or weekend breakfast!

Ingredients 8 eggs ½ cup brown sugar 1 tsp cinnamon ½ cup flour 1/4 tsp salt 3/4 cup sugar 1 tbsp vanilla 1 loaf of sourdough bread ½ cup butter ½ cup heavy cream 2 cups milk Instructions 1.Cut loaf into cubes and place evenly into a greased 9x13 pan.

2.In a bowl, mix together eggs, milk, heavy cream, sugar and vanilla. Pour evenly over bread.

3.Cover your pan with Saran Wrap and refrigerate overnight.

4.Mix together flour, brown sugar, cinnamon and salt in a medium bowl.

5.Cut in butter with this mixture until crumbly and place in a Ziploc bag and refrigerate overnight as well.

6.Take pan and Ziploc out when ready to bake. Sprinkle crumbly mixture evenly over the bread.

7.Bake at 350 for 45 minutes to an hour - depending on how soft you would like it.

sweet treats Nana's Banana Pudding Holiday Chewy Bars Gluten Free Banana Bread

nana's banana pudding Recipe submitted by Kristie Gover.

Ingredients 1 large box of vanilla instant pudding 1½ cups of cold water 1 can of sweetened condensed milk 2 cups cool whip 4 bananas Vanilla Wafers Instructions 1.Mix water and condensed milk, then add pudding powder using a mixer.

2.Let chill and firm for 5 minutes.

3.Add cool whip using a mixer.

4.Layer Vanilla Wafers and bananas in bowl.

5.Pour pudding mixture over wafers and bananas.

6.Repeat layering until pudding mix is the last layer on top.

chewy raisin walnut shortbread bars

Recipe submitted by Patrice Abner. When growing up, Patrice and her mom used to make treats for the neighbors during the holidays and these bars were always included!

Ingredients 1 1/4 cups all purpose flour ½ cup sugar ½ butter or margarine 2 eggs ½ firmly packed brown sugar 1 tsp vanilla 1/3 tsp baking soda 1 cup chopped walnuts 1 cup raisins (I suggest golden raisins) ½ flaked coconut (optional) Instructions 1.Heat oven to 350 degrees F. Lightly grease an 8-inch square pan.

2.Combine flour and sugar. Using a pastry blender or fork, cut butter into mixture until it resembles fine meal.

3.Press into greased pan and bake for 20 minutes or just until edges are lightly golden.

4.Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in baking soda, walnuts, raisins, and coconut.

5.After crust is done, spoon above mixture over hot crust evenly.

6.Return to oven and bake an additional 20-25 minutes or until top is completely set.

7.Cool completely and cut into bars.

gluten free banana bread

Recipe submitted by Olga Florez and perfected during quarantine.

Ingredients 2 very ripe bananas 2 eggs ½ cup of oatmeal flour (you can blend the oats until they pulverize for this step) ½ cup of oats 1 tbsp of coconut oil (any oil you have is good) 1 tsp baking powder Cinnamon and vanilla to taste Instructions 1.Preheat oven to 350 degrees F. 2.Mash the bananas either by hand or with a food processor.

3.Add the eggs, oil and vanilla to the mashed bananas. If using a food processor, mix everything there except the oats and oat flour.

4.Incorporate the additional ingredients of oatmeal flour, oats, baking powder to the banana mixture.

5.Spray or butter the pan and pour the mixture into the pan.

6.Bake in oven for 35 minutes and viola!

Note: Check with a knife to make sure it is ready before taking it out of the oven. If not, give it an additional 5 minutes.