Third Grade Cookbook

Bunting border

Meringue Cookies Valentina Calvo

4 egg whites (room temperature) 1/4 tsp kosher salt 3/4 cup granulated sugar 1/2 tsp vanilla extract 1 drop icing color (optional) 1/2 tsp lemon juice 1/2 lemon zest

1. Preheat oven to 200°. 2. Place egg whites in a large mixing bowl. 3. Whip the whites on medium speed until foamy and just beginning to turn white. 4. While continuing to whip, add the sugar very slowly (about 1/4 teaspoon at a time) and salt. 5. When all the sugar has been added, turn the mixer up to high speed and whip until the meringue is glossy and very stiff. 6. Stir in vanilla extract, then fold in the color (if using). 7. Transfer meringue to a clean piping bag fitted with a French star tip and pipe 1-inch diameter kisses onto a parchment-lined baking sheet. 8. Bake the meringues in the warm oven for 2 hours, or until light and crisp (do not brown). 9. Wait 10 minutes for settle down and serve immediately.

Chocolate Chip Cookies Audrey Shen

1/2 cup sugar 3/4 cup brown sugar, packed 1 tsp salt 1/2 cup butter, melted 1 egg 1 tsp vanilla extract 1 1/4 cups all-purpose flour 1/2 tsp baking soda 4 oz milk chocolate or semi-sweet chocolate chunks 4 oz dark chocolate chunks (or your preference)

1. In a large bowl, whisk together the sugar, salt and butter until a paste forms with no lumps. 2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short time before falling back into the mixture. 3. Sift the flour and baking soda, then fold the mixture with a spatula (Be careful not to over mix. 4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. 5. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 6. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches from the edges of the pan. 7. Bake for 12-15 minutes or until edges have started to barely brown. 8. Cool completely before serving.

Gluten Free Oatmeal Cookies Gavin Nirenberg

1/2 cup brown sugar 1/2 cup sugar 8 Tbs butter (room temperature) 1 tsp vanilla 1 cup gluten free oats 1/4 cup gluten free flour

1. Mix the sugars, butter and the vanilla thoroughly. 2. Then after, you put flour and oats in mix until blended. 3. After, remove from the fridge and make them into tsp sized balls and put on parchment lined paper and make sure to squish the dough. 4. Bake at 325° for 10-12 minutes.

Now We're Cooking!

Recipes contributed by Claypit Hill Third Graders 2020

Meringue Cookies (Forgotten Cookies) Danny Feldman

2 large egg whites at room temperature 1/2 teaspoon cream of tartar 2/3 cup superfine granulated sugar 1 teaspoon vanilla extract 1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. 2. Line 2 baking sheets with parchment paper, set aside. 3. Using an electric mixer, beat egg whites until foamy. 4. Add cream of tartar &amp; beat until fluffy (be careful not to overbeat or egg whites will become too dry). 5. Gradually add the sugar, about 3 tablespoons at a time. 6. When half of the sugar has been added, add the vanilla extract. 7. Continue beating &amp; adding the remaining sugar in batches until all the sugar is dissolved &amp; the meringue is very shiny &amp; tight. 8. Gently fold the chocolate chips in. 9. To make the cookies, working one teaspoon at a time, push a teaspoon onto the lined baking sheet, leaving one inch of space between cookies. 10. Place the baking sheets with cookies in the preheated oven &amp; turn the oven off. 11. Leave the cookies (undisturbed) in the oven for at least 2 hours &amp; up to overnight or until the cookies are crisp &amp; dry. 12. Enjoy!

Protein Pancakes Reese Doody (from my Ohmie)

1 cup flour 1 Tbs granulated sugar 1 tsp baking powder 1 cup small curd cottage cheese (low fat if possible) 1 tsp salt 4 eggs 1 cup milk 2 Tbs vegetable oil

1. In a medium bowl, add all ingredients. Mix and beat. 2. Spray pan and turn stove on low-medium heat. 3. Scoop the batter into the pan and flip to cook both sides. 4. Enjoy with applesauce on top or maple syrup!

Shortbread Cookies Ms. Rossi

3/4 cup butter, softened 5 Tbs sugar 2 cups all-purpose flour

1. Heat oven to 350°F. In large bowl, stir butter and 4 tablespoons of the sugar until well mixed. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons more softened butter.) 2. Roll dough on lightly floured surface until 1/2 inch thick; sprinkle with remaining tablespoon sugar. Cut into small shapes with knife or use cookie cutters. On ungreased cookie sheets, place shapes 1/2 inch apart. 3. Bake about 20 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Homemade Funfetti Cupcakes Assata Burton

1 2/3 cups all-purpose flour 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter 1 cup granulated sugar 1 large egg 1/4 cup yogurt 3/4 cup milk 2 tsp pure vanilla extract 1/2 cup rainbow sprinkles (not nonpareils) Vanilla Buttercream 3/4 cup unsalted butter, softened 3 cups confectioners' sugar 1/4 cup heavy cream or half and half 2 tsp pure vanilla extract salt to taste

1. Preheat oven to 350°F. Line muffin tin with 12 cupcake liners. 2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator 1 minute. Stir in egg, yogurt, milk, and vanilla extract. Slowly mix in dry ingredients. Slowly stir in sprinkles, but do not over-mix because the sprinkles will bleed their color. 3. Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted comes out clean. 4. Make the frosting in a medium bowl. Beat softened butter on medium speed for 3 minutes. Add confectioners' sugar, cream, and vanilla extract. Mix on low 1 minute, then increase to high speed for 3 minutes. Frost cupcakes and top with sprinkles.

Mocha-caramel Cappuccino Cupcakes Yvonne Moran

Chocolate cupcakes 2 cups flour 1 1/4 teaspoons baking soda 1teaspoon of salt 1/4 teaspoon baking powder 1 cup hot water 2/3 cup unsweetened baking&nbsp;cocoa 2 3/4 cup shortening 1 1/2 cups of sugar&nbsp; 2 eggs 1 teaspoon of vanilla 4 teaspoons instant espresso granules Mocha Caramel Frosting ¾ teaspoons instant espresso granules ½ pint(1 cup) heavy whipping cream 2 tablespoons of powdered sugar 2 tablespoons&nbsp;chocolate chips 2-3 Rolos candy

1. Heat oven to 350. 2. Place paper baking cups in muffin tin 3. Mix all the ingredients together (except the espresso granules, hot water &amp; cocoa) 4. Add the 4 teaspoons of the espresso granules &amp; the cocoa into the hot water &amp; stir until dissolved. 5. Add the espresso, cocoa, water mixture to the batter and stir well. 6. Divide batter evenly among muffin cups (filling each about two-thirds full). 7. Bake 20-25 minutes cool 5 minutes 8. Remove from pan to cooling rack to cool. 9. Make the frosting: In bowl, beat whipping cream, powdered sugar &amp; 3/4 teaspoon of espresso granules with an electric mixer on high until stiff peaks form.&nbsp; 10. Serve each cupcake in a coffee cup if desired, top each with 3 tablespoons whipping cream, sprinkle with one teaspoon chocolate chips &amp; drizzle with 1 teaspoon of melted rolos on top.

Lumps of Coal Max Martin

Procedure:

1 box Oreo cookies 4 cups of marshmallows 4 Tbs butter

1. Put all the Oreos in a blender. Blend until there are no chunks. 2. Melt butter in pan over low heat. 3. Add marshmallows to pan and stir until melted. Stir for two more minutes. 4. Add Oreos in small portions. Stir until mixed. 5. Pour the mixture into a square container. Let cool. 6. Cut coal into 2 inch squares. Enjoy!!!!!!!!!

Key Lime Pie Maren Weintraub

9" graham cracker pie shell 14 oz. can sweetened condensed milk 3 egg yolks (whites not used) 1/2 cup key lime juice (in a bottle from the market)

1. Combine milk, egg yolks and lime juice. 2. Blend until smooth. 3. Pour filling into pie shell and bake at 350° for 15 minutes. 4. Allow to stand 10 minutes before serving. Top with freshly whipped cream and garnish with lime slices.

Guacamole Erika Gracia

1 Avocado Salt &amp; Pepper Garlic Powder (Optional) 1/2 Lime (Lemon is an alternative) 3-4 Cherry Tomatoes Carrots, Chips, Bread Sticks (or whatever you want to dip with) Tools 1 rubber spatula 1 shallow bowl 1 nice bowl for serving 1 fork 1 spoon 1 very sharp knife

1. Have your adult help cut the avocado in half with the knife &amp; take the pit out, if you have never done this before. 2. Scoop the inside fruit out with your spoon &amp; put it into the bowl, take the fork &amp; mash until creamy &amp; no large lumps remain. If there are only little bumps, but it’s creamy, you are finished mixing. 3. Have your adult cut the tomatoes with the knife {they have tough skin} into small pieces &amp; mix them in. 4. Add in a few pinches of salt {2-3 is plenty}, then add a pinch of pepper, then garlic powder {if you want it}. Mix until they disappear. 5. Take your 1/2 a lime &amp; squeeze a bit of the juice into the bowl. Mix. Taste a tiny bit &amp; if you don’t think it’s ready yet, add a bit more lime juice and/or salt. 6. Use your spatula to put the guac into the pretty bowl that you chose.

Oatmeal Raisin Cookies Ms. Kouka

2 cups all purpose flour 2 sticks butter 2 cups rolled oats 1 cup raisins 3/4 cup brown sugar 3/4 cup white sugar 2 eggs 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking soda 1/2 tsp salt

1. In a stand mixer add butter, brown sugar, and white sugar. Mix them together at high speed. 2. Add eggs and vanilla extract and continue beating mixture until it's smooth. 3. In a separate bowl, stir together flour, salt, baking soda, and cinnamon. 4. Add flour mixture to the batter mixture using low speed. Gradually mix until it's all incorporated. 5. Clean beater, then add rolled oats and raisins. Blend them together with a wooden spoon. 6. Use cooking spoon to drop cookie batter onto baking sheet, space them about 2" apart. 7. Bake the cookies for about 8-10 minutes or until golden brown. Enjoy!!

Apples and Peanut Butter Pizzas Ben Finlayson

2 large apples 3/4 cups creamy peanut butter 1 cup of granola

1. Using a corer, core the apples. 2. Cut each apple crosswise into 6 or 7 rounds. 3.Using a small spreader, spread about 1 Tbs of peanut butter on each apple slice. 4. Sprinkle the granola on the slices and serve.

Creepy Chocolate Chip Cookies Justin Loveless

2 cups flour 1/2 cup sugar 1 Tbs baking soda 1/2 cup brown sugar pinch of salt 2 cups chocolate chips 1/4 cup warm water 1 stick butter 2 eggs 1 Tbs vanilla extract Optional: dinosaur and car (see video)

1. Add all ingredients in a large bowl. 2. Evenly spoon out dough onto non-stick baking sheet. 3. Bake at 350° for 12-15 minutes.

Click here for a fun video presentation! <a href="https://safeYouTube.net/w/h4gJ">https://safeYouTube.net/w/h4gJ</a>

Skillet Biscuit Bread Mrs. Murphy

1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1 Tbs olive oil 1 cup water + a few more tablespoons

1. Mix dry ingredients with a whisk. Then add water and mix. 2. Pour 1 Tbs of olive oil in a 9-inch non-stick skillet over medium heat. Immediately pour batter into the pan, spreading evenly. Some oil will seep on top as you press down the dough. Add a few tablespoons of water around the edge of the bread, and then cover with a lid. 3. Cook until browned - about seven minutes. Then flip and cook, covered, for about another seven minutes. Bread should be browned on both sides. 4. Cut up, spread with butter, jam, or honey, and enjoy!

Chocolate Chip Biscotti Addie Marashio

½ cup softened butter 1 cup brown sugar 2 large eggs 1 tsp vanilla extract 2 ½ cups flour 2 tsp baking powder ½ tsp salt 12oz mini chocolate chips

Preheat oven to 350 degrees. 1. Add butter and brown sugar to a mixer bowl.&nbsp; 2. Beat at medium speed 1 minute.&nbsp; 3. Add eggs and vanilla and mix until combined.&nbsp; 4. Add flour, baking powder and salt and mix until well combined.&nbsp; 5. Fold in the chocolate chips. 6. Shape into two 10”x2” logs and place on a greased baking sheet. 7. Bake 22 - 25 minutes.&nbsp;Remove from oven and allow to cool 30 minutes. 8. Lower oven temp to 300 degrees. 9. Slice logs into ½” slices and place on cookie sheet (about 18 - 20 slices).&nbsp; 10. Bake 15 minutes.&nbsp; 11. Flip slices over and bake an additional 15 minutes. 12. Remove, cool, enjoy!

M&amp;M Cookies Morgan Shaberly

1 cup brown sugar 1/2 cup white sugar 1 cup butter 2 eggs 1 1/2 tsp vanilla extract 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups M&amp;Ms

1. In a large bowl mix sugar, eggs, butter, and vanilla thoroughly. Add flour, salt, and baking soda to the creamed mixture. Blend well. Add 3/4 cup of candy. 2. Drop dough by teaspoon onto a baking sheet. Slightly push a few M&amp;Ms on top of each dough ball with remaining candies. 3. Bake at 350° for 9 to 11 minutes.

Rainbow Smoothie Rosie O'Hara

2 cups strawberries 1 cup orange juice 1 cup bananas 1/2 cup fresh spinach (you won't taste it) 1 cup ice cubes 1 1/2 cup blueberries 2 cups blackberries

1. Put everything in the blender. 2. Press the button and wait until it's liquid. 3. Enjoy!!!!

Chocolate Chip Cookies Alan Shen

1/2 cup sugar 3/4 cup brown sugar, packed 1 tsp salt 1/2 cup butter, melted 1 egg 1 tsp vanilla extract 1 1/4 cups all-purpose flour 1/2 tsp baking soda 4 oz milk chocolate or semi-sweet chocolate chunks 4 oz dark chocolate chunks (or your preference)

1. In a large bowl, whisk together the sugar, salt and butter until a paste forms with no lumps. 2. Whisk in the egg and vanilla. 3. Sift the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix which would result in cakier cookies). 4. Fold in the chocolate chunks. Then chill the dough for at least 30 minutes. The longer the dough rests, the more complex it's flavor will be. 5. Preheat the oven to 350°. Line a baking sheet with parchment paper. 6. Scoop the dough with an ice cream scoop onto the baking sheet leaving at least 4 inches between cookies and 2 inches from the edges of the pan. 7. Bake for 12-15 minutes or until edges have started to barely brown. 8. Cool completely before serving.

Apples with Pumpkin Cream Cheese Dip Ms. Duffy

6 oz cream cheese (low-fat) 1/2 cup brown sugar 1/2 cup canned pumpkin puree 2 tsp maple syrup 1 tsp cinnamon About 5 apples 2 Tbs lemon juice or honey 1 cup water

1. Mix the first five ingredients at medium speed until well blended. 2. Chill for 30 minutes. 3. Core each apple and slice into eighths. Toss apple slices with a mixture of water and lemon juice (or honey) to keep from browning. Rinse apple slices and serve with chilled dip.

Zucchini Bread Ted Gargano

3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon ground cinnamon 3 eggs 1 cup vegetable oil 2 ¼ cups white sugar 3 teaspoons vanilla extract 2 cups grated zucchini

1. Grease and flour two 8 x 4 inch pans. 2. Preheat oven to 325 degrees F (165 degrees C). 3. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 4. Beat eggs, oil, vanilla, and sugar together in a large bowl. 5. Add sifted ingredients to the creamed mixture, and beat well. 6. Stir in zucchini until well combined. 7. Pour batter into prepared pans. 8. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. 9. Cool in pan on rack for 20 minutes. 10. Remove bread from pan, and completely cool.

Key Lime Pie Ailie Newton

Graham Cracker Crust: ⅓ of a pound of graham crackers 5 tablespoons of melted unsalted butter ⅓ cup of sugar Key Lime filling: 3 egg yolks 2 tablespoons of lime zest 1 (14 ounce) can of sweetened condensed milk ⅔ cups of freshly squeezed key lime juice or store bought

Graham Cracker Crust Directions 1. Preheat the oven to 350 degrees F. 2. Break up the graham crackers; place in a food processor &amp; process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin). 3. Add the melted butter &amp; sugar; pulse or stir until combined. 4. Press the mixture into the bottom &amp; side of a pie pan, forming a neat border around the edge. 5. Bake the crust until set &amp; golden, 8 minutes. Set aside on a wire rack; leave the oven on. Key Lime Filling Directions 1. In an electric mixer with the wire whisk attachment, beat the egg yolks &amp; lime zest at high speed until very fluffy, about 5 minutes. 2. Gradually add the condensed milk &amp; continue to beat until thick, 3 or 4 minutes longer. 3. Lower the mixer speed &amp; slowly add the lime juice, mixing just until combined, no longer. 4. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. 5. Cool on a wire rack, then refrigerate. 6. Freeze for 15 to 20 minutes before serving. 7. Top with whipped cream and enjoy!

Gram's Thumbprint Cookies Madeline Morrison

1 cup butter ½ cup powdered sugar 2 cup flour ¼ tsp baking powder ¼ tsp salt Fruit jelly or jam You can put chopped nuts in it if you would like ½ tsp vanilla

1. Cream butter till fluffy. 2. Gradually add sugar and blend. 3. Sift flour with baking powder and salt; add gradually to make smooth dough. 4. Use hands to shape into balls ¾ inch in diameter. 5. Press your thumb in the center. 6. Fill&nbsp;depression w/jelly or jam. 7. Sprinkle w/ nuts. 8. Bake at 350 degrees for 10 minutes.

Breakfast Smoothie John Melander

A handful of blueberries and raspberries and strawberries. ½ cup of yogurt. A little bit of ice. 2 tablespoons of chia seeds.&nbsp;

1. Put all ingredients into a blender. 2. Blend for a minute. 3. Add a little water if it is too thick. 4. Pour into a glass. Enjoy!

Banana Chocolate Chip Bread Ryan Menner

1 cup sugar ⅓ cup butter (softened) 2 eggs 1 ½ cups mashed ripe bananas (3-4 medium) ⅓ cup water&nbsp; 1 ⅔ cups all purpose flour 1 teaspoon baking soda ½&nbsp;teaspoon salt ¼ teaspoon baking powder ½&nbsp;cup chocolate chips

1. Heat oven to 350. 2. Grease bottom only of loaf pan, 8 ½ x4½ x2 ½&nbsp; or 9x5x3 inches. 3. Mix sugar and butter in 2 ½ -quart bowl. 4. Stir in eggs until blended. Add bananas and water. 5. Beat 30 seconds. Stir in remaining ingredients except chocolate chips just until moistened. 6. Stir in chocolate chips. 7. Pour into pan. 8. Bake until wooden pick inserted in center comes out clean. (8-inch loaf 1 ¼ hours, 9 inch loaf 55 to 60 min.) 9. Cool 5 minutes. Loosen sides of loaf from pan. 10.Remove from pan. Cool completely before slicing.

Egg Pizza Isabel Lee

3-4 eggs&nbsp; Shredded cheese if you want&nbsp; Pepper and salt&nbsp; Add deli meat (like ham, turkey, salami) if you want Butter or non-stick spray

1. Crack your eggs into a bowl. 2. Whisk then add deli meat, salt and pepper.&nbsp; Whisk thoroughly. 3. Grease your skillet with butter or spray. 4. Set the stove to medium and pour in egg mix.&nbsp; 5. Wait 2-4 minutes to cook then flip with spatula. 6. Wait 1-3 minutes then place on plate.&nbsp; 7. Sprinkle with cheese. 8. Add more pepper if desired. 9. Cut with a pizza cutter or knife into pizza-like slices

Chickpea Salad Claire Wade

1 can chickpeas Whatever seasonings you desire

1. Open the can of chickpeas. Get a colander and rinse them until they are not bubbling. 2. Pour the amount you would like in a bowl. 3. Try adding olive oil and something called seasoned salt and nutritional yeast. Voila, you have your own chickpea salad.

Double Chocolate Cookie Crumble Brownie Bites Matthew Chiasson

1 box Ghiradelli Double Chocolate Brownie Mix 1/4 cup water 1/3 cup vegetable oil 1 egg Chocolate frosting 24 Oreo Thins Mini cupcake pan (ours makes 24 mini cupcakes)

1. Preheat oven to 325° and lightly spray pan with PAM. 2. Mix water, oil, egg and brownie mix in a medium bowl. 3. Put a heaping tablespoon of batter into each mini cup. 4. Bake for 30 minutes. 5. While the brownies cook, smash cookies into little pieces. 6. When the brownies are totally cooled, frost the tops and sprinkle cookie crumbs over the tops.

Grandma Cooky's Cookies Austin Duda (and his great great grandmother)

2 egg whites 3/4 cups sugar 1 cup nuts 1 cup chocolate chips 1 tsp vanilla colored sugar

1. Preheat oven to 350. 2. Beat egg whites until stiff. 3. Gradually add sugar. Beat VERY stiff. 4. Fold in nuts, chocolate chips, and vanilla. 5. Drop on cookie sheet which is covered with paper. Sprinkle with colored sugar. 6. Place cookie sheet in oven and close door. TURN OFF HEAT. Leave overnight (or at least 4 hours). DO NOT OPEN OVEN DOOR.

Seven Layer Bars Mrs. Walther

1/2 cup unsalted butter (melted) 9 whole graham crackers, crushed (about 1 1/2 cups crumbs) 1 cup finely chopped pecans (optional) 1 cup semisweet chocolate chips 1/2 cup white chocolate chips 1/2 cup butterscotch chips 1 cup sweetened flaked coconut (toasted optional) 14 oz can sweetened condensed milk

1. Preheat oven to 350°. Spray a 9x13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving the overhand to act as handles for lifting the bars out of the pan. Spray with non-stick spray. 2. Combine melted butter and graham cracker crumbs in a small bowl. Toss with your fingers until butter is evenly distributed. Spread crumbs evenly over the bottom of the pan. 3. In this order, sprinkle pecans, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour condensed milk evenly over entire dish. 4. Bake until top is golden brown, about 25 minutes. Cool in pan on a wire rack, about 2 hours. 5. Remove bars from pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2 by 3-inch bars.

Pizza Betsy Almeida

2 1/2 cups flour 1 Tbs baking powder 1 tsp salt 1 cup water 2 Tbs olive oil pizza sauce toppings shredded mozzarella

1. Preheat oven to 450°. 2. In a bowl whisk together flour, baking powder and salt. 3. Stir the oil and water together and pour into the dry ingredients. 4. Stir until it all comes together to form a ball. 5. Turn onto a floured countertop and knead for 2-3 minutes. Sprinkle with more flour if dough seems too sticky. 6. With a rolling pin, roll the dough into one large crust or divide into 6 mini crusts. 7. Place on a cookie sheet or baking stone and top with pizza sauce, toppings and shredded mozzarella. 8. For large pizza, bake for 15-20 minutes. For mini pizzas, bake for 10-15 minutes.

Irish Soda Bread David MacLaughlin

3 cups of flour (gluten free optional) 1 cup of sugar&nbsp; 1 teaspoon salt&nbsp; 1 tablespoon baking powder 1 stick butter, cubed and softened 1 cup milk 1 ½ cup raisins

Preheat oven 350 degrees. 1. Mix the dry ingredients together in a large bowl. 2. Add and mix in the cubed butter. 3. Add the milk. Fold in the milk until dough is formed. 4. Add the raisins and knead them into the dough. 5. Round the dough and place onto an ungreased cookie sheet. Sprinkle with sugar. 6. Bake for 30-35 minutes, or until center is done. Cool for 15 minutes. Serve with butter, jam,and tea. Slainte!

Key Lime Pie Kai Nason

2 egg whites 1/3 cup cold water 2 cups boiling water Pie mix from packet

1. Stir all ingredients softly until it forms a jelly-like substance. 2. Stir in pot until it comes to a boil. Stir for 30 more seconds. 3. Pour into pie crust. 4. Place in fridge. 5. Enjoy! :)

Strawberry Lemonade Mrs. Cormier

1 ½ cups of strawberries 1 ½ cups granulated sugar 4 ½ cups water, divided 1 ½ cups fresh squeezed lemon juice or about 8-10 lemons

1. Remove the stems from the strawberries.&nbsp;Use a blender to puree the strawberries.&nbsp;&nbsp; 2. Add sugar and 2 cups of water to a saucepan. Turn on low heat and stir until the sugar is dissolved.&nbsp;Remove from the heat and cool this syrup to room temperature. 3. Cut the lemons in half and squeeze out all of the juice into a bowl. 4. Combine the syrup, lemon juice, and pureed strawberries in a large pitcher. 5. Add 2 ½ cups of cold water to the pitcher. 6. Chill in the refrigerator. 7. Serve with ice cubes.&nbsp;&nbsp; Enjoy!!

Pumpkin Butterscotch Chip Cookies Gabe Harrison

2 cups unbleached all-purpose flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 2 large eggs 1 cup sugar 1/2 cup canola or corn oil 1 cup canned pumpkin 1 tsp vanilla extract 1 cup butterscotch chips Powdered sugar to dust it

1. Position rack in middle of oven. Preheat to 325°. Line two baking sheets with parchment paper and butter the paper. 2. Stir flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, beat the eggs and sugar on medium speed until smooth and lightened in color. Scrape sides of the bowl. On low speed, mix oil, pumpkin, and vanilla until blended. mix in the flour mixture. Mix in butterscotch chips. 3. Using an ice cream scoop with a 1/4 cup capacity, scoop mounds of dough onto baking sheets, spacing cookies at least 2 1/2 inches apart. Flatten the rounds with a spatula. 4. Bake the cookies one sheet at a time until the tops feel firm (about 16 minutes). Cool for 5 minutes, then transfer cookies to a wire rack to cool completely. 5. Dust cooled cookies lightly with powdered sugar.

Gluten-free-Dairy-free Cornbread Muffins Marc Martinez

10 oz (½lb 2oz) or 283g gluten free cornbread mix&nbsp; ½ cup coconut milk ⅙ cup butter 1 egg&nbsp;

Preheat the oven to 350 degrees. 1, In a bowl add10 oz cornbread mix. 2. Add egg. 3. Add ½ cup of coconut milk. 4. Add ⅙ cups of melted butter. 5. Mix everything together. If it is too thick, add another cup of coconut milk. 6. Butter the muffin tin so the muffins don't stick. 7. Fill each muffin mold with the batter. 8. Bake 45 minutes.

Cookie in a Mug Arianna Shang

2 Tbs sugar (brown or white) 2 Tbs oil 2 Tbs flour A little vanilla extract A pinch of salt A pinch of baking powder Add milk until desired cookie consistency (about 1 Tbs) Chocolate chips

1. Combine all ingredients in a mug (add milk in last to adjust consistency). 2. Microwave about 2 minutes until cooked (depending on microwave).

Homemade Corn Tortilla Chips Grace Feitelberg

3-5 corn tortillas Vegetable oil Salt A bowl Basting brush Cookie Sheet lined with Parchment paper Pizza cutter

1. Pre-heat oven to 450 degrees F. 2. Lightly brush vegetable oil on front and back of tortilla. Salt one side. 3. Divide tortilla into eighths. 4. Place tortilla wedges onto prepared cookie sheet leaving 1/2 inch between each wedge (if placed too close, the wedges will steam instead of crisp). 5. Bake for about 15-20 minutes. 6. Eat and Enjoy.

Cinnamon Sugar Doughnut Bites Milania Wood

3/4 tsp active dry yeast 1/2 tsp plus 1 1/2 tsp granulated sugar, divided 1 Tbs warm whole milk (105-110 degrees) 3/4 cup bread flour, plus more for mixing 2 pinches ground cinnamon 1 pinch ground nutmeg 1 egg lightly beaten 2 Tbs buttermilk 1/2 teaspoon pure vanilla extract 1 Tbs unsalted butter Nonstick cooking spray For finishing: melted butter and cinnamon sugar

1. In a small bowl, dissolve the yeast and 1/2 tsp sugar in the warm milk. Let stand for 5 to 10 minutes. 2. Put 3/4 cup flour, the remaining sugar, salt, cinnamon and nutmeg into a large mixing bowl. Whisk to combine. Once yeast has proofed, add it to the flour/sugar. Stir with wooden spoon. 3. Whisk the egg, buttermilk and vanilla together and then slowly mix into the flour mixture. Transfer mixture to lightly floured work surface. Knead dough. Add flour to keep from sticking. Add butter 1 piece at a time. 4. Form dough into a ball, put in clean mixing bowl, cover with plastic wrap, allow to rest for 1 hour. Gently turn over, press down and let rest for another hour. 5. Divide the dough into 16 round balls and place on baking sheet. 6. Transfer 8 at a time to AirFryer basket and put them into the oven. Set to airfry 5 minutes. 7. Melt additional butter in saucepan. Put cinnamon sugar in a shallow bowl. 8. Remove doughnuts and immediately coat with butter and toss in cinnamon sugar.

Mug Cake Jonathan Yates

2 Tbs melted salted butter 2 Tbs of butter 4 Tbs of flour (tastes better if GF) 2 Tbs unsweetened cocoa powder 1/4 tsp baking powder 2 Tbs sugar 3 Tbs milk, any kind 1 handful of chocolate chips

1. Place melted butter in a mug and normal butter ALSO in the mug. 2. Add flour, cocoa powder, baking powder, sugar and milk. 3. Stir in chocolate chips. 4. Microwave for 20 seconds. It will be HOT so wait a minute or two. Dig in.

M&amp;M Cookies Luke Canterbury

1 cup of soft butter ½ cup of sugar ½ cup of packed light brown sugar 1 large egg 1 tsp of vanilla 2 cups of regular flour ½ tsp of baking soda ⅛ tsp of salt 12 ounce package of M&amp;Ms

1. Preheat oven to 350 degrees. 2. In a mixing bowl, cream together the butter and sugars until light and fluffy. 3. Beat in the egg and vanilla. 4. In another bowl, mix together flour and baking soda and salt. 5. Add the dry ingredients and wet ingredients and mix. 6. Stir in M&amp;Ms. 7. Using teaspoons, drop cookies onto your greased cookie sheets. 8. Bake for 10 to 13 minutes. 9. Cool on wire racks. 10. Enjoy.

Granola &amp; White Chocolate Chip Cookies Ms. Johnson

3/4 cup butter, softened 1/2 cup light brown sugar 1 egg 1 tsp vanilla extract 1 tablespoon orange zest (optional) 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups granola (I like Golden Girl Creative Cranberry granola) 1/2 cup white chocolate chips

1. Preheat oven to 350 degrees. 2. Butter 2 baking sheets. 3. In a large bowl, beat butter &amp; sugar until light &amp; fluffy. 4. Beat in egg, vanilla &amp; orange zest. 5. In a small bowl, combine flour, baking soda &amp; salt. 6. Beat dry ingredients into the wet ingredients until combined. 7. Stir in granola and white chocolate chips. 8. Drop spoonfuls of dough onto baking sheets and bake 10 minutes, or until golden brown. ENJOY!

Banana Bread Amelia Kavey

1 cup granulated sugar 8 Tbs (1 stick) unsalted butter 2 large eggs 1 Tbs milk 1 tsp ground cinnamon 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt

1. Preheat the oven to 325 degrees. Butter a 9x5x3 inch loaf pan. 2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time beating well after each addition. 3. In a small bowl mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl mix together the flour, baking soda and salt. 4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. 5. Pour batter into prepared pan and bake 1 hour 10 minutes until a toothpick inserted in the center comes out clean.

Chocolate Bark Nathan Crary

Chocolate chips Toppings such as nuts, pretzels, candy cane, ice cream sprinkles

1. Line a cookie sheet with parchment paper. 2. Arrange a layer of chocolate chips on the parchment paper, taking up as much space as you want for bark. Chips should be touching. This helps you decide how much you want to make and how much you have space for on the tray. 3. Pour the chocolate chips into a double boiler. Mix slowly, but often, until the chocolate melts into a smooth, thick liquid. 4. Slowly pour the melted chocolate back onto the parchment paper tray. It will look like a big chocolate puddle! 5. Sprinkle extra special toppings on top. 6. Place the tray in the refrigerator until chocolate hardens. It will probably be about 30 minutes. The freezer works too, but don't leave it in too long. 7. Once chocolate hardens break the large hardened puddle into small pieces and eat!

Chocolate Crinkle Cookies Mackenzie Donovan

1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup packed brown sugar 1 1/2 tsp baking powder 1/2 tsp salt 6 Tbs unsalted butter, melted and slightly cooled 3/4 cup unsweetened cocoa powder 3 large eggs, room temperature 1 tsp vanilla extract 1 cup powdered sugar

1. Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats. Set aside. 2. Whisk flour, sugar, brown sugar, baking powder and salt in a large bowl. Set aside. 3. Combine melted butter and cocoa powder in a medium bowl. The mixture will be very thick, almost a paste. 4. Stir in eggs and vanilla extract. 5. Pour into the dry ingredients and, using a handheld or stand mixer fitted with a paddle, beat it all together on medium-high speed. 6. Measure one tablespoon of dough. Gently roll into a ball, then roll each ball in powdered sugar to coat. 7. Place balls about 3 inches apart on the baking sheets. Bake for 12-13 minutes. The cookies will slightly spread and form cracks. The center will look soft. 8. Remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Oatmeal Coconut Chocolate Chip Cookies Zahra Kaleem

1 cup butter, softened 1 1/4 cups brown sugar 2 eggs 2 Tbs milk 2 tsp vanilla extract 1 3/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt (optional) 3 cups rolled oats 2 cups semisweet chocolate chips 1 cup chopped walnuts (optional) 1 cup shredded coconut

1. Preheat oven to 375°. 2. In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in milk and vanilla. Combine flour, baking soda, and salt; stir into the sugar mixture until well blended. Stir in oats, chocolate chips, walnuts, and shredded coconut until evenly distributed. 3. Bake 10-12 minutes for a chewy cookie, bake 14 minutes for a firmer cookie. 4. Cool for one minute on the cookie sheet, then remove to a wire rack. 5. Enjoy! P.S. You must seal in an airtight container.

Cranberry Scones Olivia Gao

1/2 cup cranberries 1 cup flour 1/4 cup sugar 1 1/2 tsp baking powder 1/8 tsp salt 1/4 cold butter 3 Tbs full cold milk 1 egg, lightly beaten 1/4 tsp coarse sugar

1. Preheat oven to 425°. Cut dried cranberries into smaller pieces. 2. In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl combine milk and 2 tablespoons of beaten egg; add to crumb mixture just until moistened. Stir in dried cranberry pieces. 3. Turn onto a floured surface; knead gently 6-8 times. Pat into a 6 inch circle. 4. Cut into 8 wedges. Separate wedges and place on a baking sheet lined with parchment paper. Chill for 30 minutes (optional step). Brush scones with remaining egg. Sprinkle with coarse sugar and bake for 12-15 minutes, until golden brown. Enjoy! P.S. I would double the recipe because you might think it is too little.

Funfetti Pancakes Allie Driscoll

2 Tbs sprinkles 2 cups original Bisquick mix 1 cup milk 2 eggs For Ultimate Pancakes: 3 Tbs sugar, 2 tsp baking powder, 2 Tbs vegetable oil, 1 tsp vanilla extract

1. Stir ingredients until blended. 2. Pour slightly less than 1/4 cup for each pancake. 3. Cook until edges are dry. Flip. Cook until golden. ENJOY!

Pumpkin Cranberry Scones Saara Topi

2 cups all-purpose flour 1 1/2 tsp baking powder 1 tsp ground cinnamon 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp salt 1/2 cup softened butter 1 large egg 1/3 cup milk 1/2 cup canned pumpkin puree 1/2 cup light brown sugar 1 tsp pure vanilla extract 1 cup dried cranberries

1. Preheat oven to 400°. 2. Mix the dry ingredients together in a bowl. 3. Add milk and egg. Stir together. 4. Mix pumpkin puree and add softened butter. 5. Put flour on your hands and knead the dough into a rounded ball. Place it on a floured surface. Press dough into a disc, about 8 inches across. Cut into 8 (or more) equal wedges. 6. Put parchment paper on a cookie sheet. Place wedges 2 inches apart on the parchment paper. 7. If you make 8 scones, bake for 20-25 minutes or until slightly brown. If you made many smaller ones, adjust the baking time as needed. Remove them from the oven when they're ready and let them cool. Enjoy!

Chocolate Fudge Mrs. Aaron

18 ounces semi-sweet chocolate chips 1 can sweetened condensed milk 1 Tbs butter or margarine 1 Tbs vanilla

1. Melt semi-sweet chocolate on stove with sweetened condensed milk. 2. As chips are almost completely melted, quickly add butter (or margarine) and vanilla. 3. Stir briefly, then pour into greased pan (size of the pan determines thickness of pieces). 4. Spread mixture evenly and refrigerate. 5. Cut when cool and eat either when cool or at room temperature. This is a fun treat to make as a family and it's even more fun to eat together.

Gummy Sushi Shaylee O'Neil

Part 1 Maki rolls 1. In a large saucepan melt butter over low heat. Add marshmallows &amp; stir until completely melted. Remove from heat.&nbsp;&nbsp; 2. Add Rice Krispies cereal stir until well coated.&nbsp; 3. Using buttered spatula or wax paper evenly press mixture into the shallow cookie pan with a thin layer. 4. Invert pan on cutting board to remove cereal mixture.Lengthwise cut into&nbsp;2x10 inch rectangles.Crosswise cut each rectangle into six 5x21/2-inch rectangles. 5. Place 3 gummy candies on top of each piece. 6. Starting with long sides tightly roll up completely enclosing gummy candies.Crosswise, cut each roll into 11/ 4-inch&nbsp;cylinders. 7. Tightly wrap one fruit leather strip around each, trimming ends as needed.&nbsp; Part 2 Nigiri rolls Make small cylinder shapes with leftover Rice Krispies. On top of cylinder shapes place a gummy candy ( any kind you like)&nbsp;Take a fruit strip and wrap it around the gummy and the Rice Krispie cylinder. TADA!!!&nbsp;You just made gummy sushi!&nbsp;

3 tablespoons of butter 12 oz. bag of jet puffed marshmallows 6 cups of rice crispy cereal Natural organic fruit licorice Natural organic fruit roll up Gummy candy or Swedish fish

Flourless All-Natural Peanut Butter Cookies Patrick McLachlan

1 large egg 1 cup all natural peanut butter 1 cup cane sugar 1 tsp vanilla extract

1. Preheat oven to 350°. 2. Mix all of the ingredients. 3. Put on a non-stick pan. 4. Bake for about 10-15 minutes. 5. Cool for 10 minutes.

Dinner Rolls Max Mosurick

1 cup milk 3 Tbs sugar, maple sugar or honey 1/2 to 2 tsp salt 2 Tbs butter 1 package yeast 1 cup warm water 4 1/2 cups white, whole wheat or other grain flour 1 egg (optional)

1. Scald the milk with the sugar, salt, and butter. Cool to lukewarm. 2. In a large bowl dissolve the yeast in the warm water. 3. Add the cooled milk mixture and the flour and stir well with a wooden spoon. 4. Knead dough (use extra flour if necessary) until elastic in texture. 5. Place in a large buttered bowl, turned to coat all sides. Cover with a large towel and let rise until doubled in bulk. 6. Form into rolls and let rise again for 10-15 minutes. Can be brushed with milk, butter, egg yolk, or egg while for a glaze before baking. 7. Bake for approximately 15 minutes (until lightly browned) at 350 degrees. 8. Serve warm or freeze for later use.

Chocolate Chip Brownies Brooke McFarlane

1 box brownie mix 2/3 cup vegetable oil 1/4 cup water 2 eggs 1 cup chocolate chips

1. Put in the brownie mix. Add vegetable oil and water (temperature does not matter). 2. Add two eggs, but first crack the eggs into a small bowl so you can check for tiny pieces of shells. Then pour the eggs in the bowl. 3. Mix it all up until it in nice and fudge-like. 4. Add chocolate chips. 5. Pour mixture into a pan. 6. Set the oven to 350°F. Put pan in oven for 28 minutes. 7. When it comes out let it cool for 30 minutes. Then you cut it and sit and have a delicious treat.

Ollenborger Garlic Chicken Entree Austin Ollenborger

1 lb chicken (preferably thigh, cut into small pieces, can be breast, too) 2 tsp garlic powder 2 tsp salt 8 tsp pepper powder 6 cloves garlic (minced) 1/3 cup honey 1/4 cup water 2 Tbs rice wine 1 Tbs soy sauce

1. Cut chicken into small pieces. 2. Pan fry chicken until cooked. 3. Mix other ingredients in a bowl. 4. Lower hear to a simmer. Add ingredients. Mix and let meat marinate for 5 minutes. 5. Enjoy!

Cookies Deborah Ejims

2 3/4 cups all-purpose baking flour 1 1/2 cups sugar 1 tsp baking powder 1/2 tsp baking soda 1 cup softened butter 1 egg 1 tsp vanilla extract

1. Preheat oven to 375° 2. In a small bowl, stir together flour, baking soda and baking powder. 3. in a large bowl, mix butter and sugar until smooth. Add egg and vanilla. 4. Gradually blend in dry ingredients. 5. Roll rounded teaspoonfuls of dough into bowls and place on ungreased cookie sheet. 6. Bake 8-10 minutes and then let stand on cookie sheet for two minutes before cooling on wire racks. Enjoy your tasty snack!

Brownies Michael Huang

½ cup white sugar 2 tablespoons of butter 2 tablespoons of water 11/2 cups semisweet chocolate chips 2 eggs ½ teaspoons vanilla extract. ⅔ cup allpurpose flour ¼ teaspoons baking soda ½ teaspoon salt

1. Preheat the oven to 325 F. 2. Grease an 8x8 inch square pan. 3. In medium saucepan combine sugar, butter &amp; water. 4. Cook over medium heat until boiling. 5. Remove from heat &amp; stir in chocolate chips until melted &amp; smooth. 6. Mix in the eggs &amp; vanilla. 7. Combine flour, baking soda &amp; salt - Stir into the chocolate mixture. 8. Spread evenly into prepared pan. 3.Bake for 25 to 30 minutes until brownies set up. (Do not over bake! Cool in pan &amp; cut into square).

Cheese Pizza Teddie Parker

Pillsbury Pizza dough Tomato sauce Cheese

1. Heat oven to 400°. 2. Roll out the pizza dough into a circle. 3. Put the tomato sauce on top of the pizza dough. 4. Add a lot of cheese on top of the sauce. 5. Put the pizza in the oven for 13 to 16 minutes.

Crepes Daniel Boatwright

1-2 eggs Milk (or yogurt/sour cream mixed with water) Water for dairy-free Sour cream or yogurt (optional - makes crepes more sour and richer) Flour (any type) Clarified butter/Ghee or high heat oil Butter to taste Pinch of salt Pinch of sugar

1. Mix eggs, flour, milk, oil, butter, salt and sugar in blender. Batter should be the consistency of regular yogurt, the thinner kind. You should be able to pour it off a small ladle and spread around the pan quickly. It may take a few attempts to get it right. 2. Heat up a small pan or special crepe pan. 3. Put clarified butter or high heat oil on pan and heat it up until hot. Note: It's important to heat up pan and cooking butter so crepes don't stick. 4. Pour batter out of a small ladle and tilt pan quickly so batter spreads all over in a thin layer. 5. Cook on med-high heat for a few seconds to a minute until top side of crepe looks dry. Flip onto other side and cook just a few seconds. Serve as savory or sweet. You can stuff them, roll them, dip them, etc. Great compliments are maple syrup, shredded cheese, smoked salmon, sauteed mushrooms, berry preserves, sour cream, whipped cream, fresh berries - really anything that you like.

Kaydan’s Favorite Chocolate Chip Cookies Kaydan Arthur

2 ¼ cups flour 1 tsp. salt 1 tsp. baking soda 2 sticks (1 cup) butter, softened in microwave 3/4 cup white sugar ¾ cup packed brown sugar 1 tsp. vanilla extract 2 large eggs 2 cups (12 oz.) semi-sweet chocolate chips 1 cup chopped nuts (optional)

Preheat oven to 375.&nbsp; 1. Combine flour, baking soda &amp; salt on a piece of parchment paper (or in a small bowl).&nbsp; 2. In a large mixing bowl, beat butter, white sugar, brown sugar &amp; vanilla extract until creamy.&nbsp; 3. Add eggs one at a time.&nbsp; 4. Beat in flour mixture gradually.&nbsp; 5. Stir in chocolate chips &amp; nuts (if using nuts). 6. Drop by rounded tablespoon onto an ungreased baking sheet or baking sheet lined with parchment paper.&nbsp; 7. Bake until golden brown, 9-11 minutes.&nbsp; 8. Cool two minutes, then slide parchment paper with cookies onto the counter to cool.

Vanilla Cupcakes Giovanna Attia

Ingredients 1 cup butter 4 eggs 2 cups flour 1 Tbs vanilla essence 1 Tbs baking powder 3/3 powdered sugar

Tools mixer spatula ice cream spoon measuring cup and spoon baking cups cupcake pan

1. Preheat oven to 350°, put baking cups into the cupcake pan. 2. Mix all ingredients in a bowl. Use ice cream spoon to scoop batter into each baking cup. 3. Bake for 15 minutes. This recipe if for around 20 cupcakes. Enjoy my cupcakes!!

Cinnamon Avalanche Crumble Cake Madeleine Moran

2 cups flour 1 stick unsalted butter 2 eggs 1/4 tsp nutmeg 1 tsp and 1/4 tsp cinnamon 1/2 tsp baking soda 1 cup chocolate chips 1/4 tsp vanilla extract 1/8 tsp of almond extract 1 cup milk 1 tsp salt 1 cup sugar

1. Preheat oven to 350° F. 2. Add flour, sugar, milk, eggs. Pour in baking soda. 3. Microwave butter until melted and pour the butter in. 4. Add nutmeg, cinnamon, almond extract, vanilla extract. Stir until all is mixed in. 5. Melt 1 cup of chocolate chips in microwave until melted. If not melted, mash chocolate chips, then put chocolate chips in refrigerator for 1 minute. 6. Spray pan and put half the mix in pan, put half the chocolate chips on, then add the rest of the mix and put the rest of the chocolate chips on top. 7. Put in oven for 25 minutes. Serving suggestion: vanilla ice cream and cinnamon.

Blondies Ella Berenson

4 cups flour 4 teaspoons baking powder ½ teaspoons salt 1 ½ cups (3 sticks) butter,melted 3 ½ cups firmly packed light brown sugar 6 eggs,lightly beaten 2 packages (12 ounces each) chocolate chips

Set the oven at 350 degrees. 1. Grease a half-sheet pan or an 11-by-16-inch Jellyroll pan. 2. Sift together the flour, baking powder, and salt in a bowl. 3. In the electric mixer, combine the butter and the sugar and beat until they are combined. 4. Beat the eggs in one by one with the mixer on the lowest speed. 5. Add the flour to the butter mixture, beating until the flour is incorporated. 6. Remove the bowl from the mixer and use a wooden spoon to stir the chocolate chips into the batter. 7. Pour the batter into the prepared pan and spread it to the edges. 8. Put the pan into the hot oven and bake the blondies for 40 minutes until they are golden brown. 9. Take them out of the oven and let them cool for a few minutes...and now you have blondies!&nbsp;&nbsp;

Chocolate Covered Bananas Lucas Whitcher

6 ripe but firm bananas 6 oz semi-sweet chocolate chips 1 Tbs vegetable oil 1 cup sprinkles, chopped nuts, toasted coconut or Heath bar bits

1. Line a rimmed baking sheet with parchment or waxed paper. Peel bananas and insert a craft stick about halfway into each one. Set bananas on baking sheet and freeze until well chilled, about 20 minutes. 2. Combine chocolate chips and oil in microwave-safe bowl and microwave on high until just melted, 1 to 2 minutes (stir every 20 seconds). Stir until smooth. 3. Place sprinkles, nuts, coconut or Heath bar bits in a shallow bowl. Use a thin metal spatula to coat each banana with chocolate. Working over topping bowl, sprinkle each coated banana with topping. Place bananas back on baking sheet and freeze until chocolate is firm, at least 30 minutes and up to one day.

Doughnuts Weston Dietzius

1-2 cups sugar 1 cup flour 1 cube melted butter 1 tsp baking soda 1 pint milk