Some local fourth-graders are sharing their favorite recipes in a cookbook that is available online.
Teacher Carol McFall’s class at Kreitner Elementary School compiled nearly 20 recipes, ranging from dinners and dips to desserts.
McFall said the idea for the cookbook came after the class learned about nutrition and started doing real-world reading exercises with menus and the instructions of recipes. The fourth-graders were excited to bring in their own recipes from home, she said.
For student Annalia Dunn, there was no question about which recipe she would add to the cookbook: her favorite one for meatloaf.
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“Usually, I cook it for me, my little sister and my dad,” she said. “... I always do something different. Sometimes I put vegetables in it. Sometimes I fill it with cheese. Sometimes I just leave it plain.”
Her dad introduced her to cooking, and now Annalia says she enjoys it because it gives her time with family.
“Sometimes my little sister will help me, and we get to spend time together when we cook together,” she said. “And it’s really fun.”
Annalia said she and her sister want to try fourth-grader Emmelie Pacheco’s recipe in the cookbook for cookies topped with M&M’s chocolate candy.
Two of the recipes included in the cookbook are appetizers: Doggy Dip, submitted by student Ashley Dahl, and McFall’s Jalapeno Popper Dip. Both recipes include cheese and jalapenos.
Ashley also suggests putting her dip on top of pasta as an alternative to eating it with chips. Another student, Matthew Obear, submitted a recipe for spaghetti that uses Ramen noodles — without the supplied flavor packets.
Yasmin Lopez’s submission was a dish that originated in Mexico: Tinga, which is chicken and onions seasoned with chile chipotle sauce.
Fourth-grader Gaige Nichols supplied something sweet for dessert or breakfast with a recipe for Cinnamon Toast.
To view the complete cookbook, visit kahoks.org/news/?uid=2689.
1 lb. ground beef
1 cup breadcrumbs
1 cup crumbled bread
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 teaspoon thyme
1 teaspoon rosemary
1 jar brown/beef gravy
Preheat oven to 425 degrees.
In large mixing bowl, mix ground beef, breadcrumbs, bread, celery, green pepper, onion, salt, garlic powder, pepper, thyme, rosemary until completely blended. Form into a large ball.
Line baking pan with aluminum foil.
Place large blended meatball into pan and form into a loaf (egg) shape.
Cover with aluminum foil and poke holes for venting.
Bake in center of the oven for 45 minutes.
Uncover and pour jar of gravy over the top of the meatloaf. Bake an additional 15 minutes.
Submitted by Annalia Dunn
3/4 cup shortening
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Pinch salt, optional and to taste
1 cup milk chocolate M&M’s for placing on top of dough mounds
Preheat oven to 350 degrees.
Mix sugars, egg, shortening and vanilla extract thoroughly. Add flour, salt and baking soda to cream mixture.
Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball.
Bake at 350 degrees for nine to 11 minutes.
Submitted by Emmelie Pacheco
1 lb. ground beef
Salt and garlic (optional)
1-3 jalapenos (to taste), chopped fine
1 can cream of mushroom soup
1 1/2 cup Velveeta cheese chopped in pieces
1/4 cup milk
Cooked angel hair pasta or tortilla chips
Cook ground beef and seasonings. Drain. Add cream of mushroom soup, chopped Velveeta cheese and jalapeno.
Once cheese is melted, add milk and let simmer a few minutes.
Dip tortilla chips or top the pasta with dip — YUM!
Submitted by Ashley Dahl
Jalapeno Popper Dip
1 package cream cheese
1/2 cup to 1 cup shredded cheddar cheese
1 cup mayo
1 4 oz. jar of diced jalapenos
1/2 cup Parmesan cheese (you will need two 1/4 cups)
1/2 cup panko bread crumbs
Mix well 1 package of cream cheese (softened) and 1 cup mayo.
Add to the mixture and stir well 1/2 cup to 1 cup shredded cheddar cheese, up to 4 oz. of diced jalapenos (depends on your preference of spicy) and 1/4 cup Parmesan cheese.
Pour into a 9-by-9 pan and top with mixture of 1/4 cup Parmesan cheese and 1/2 cup panko bread crumbs.
Bake, uncovered, at 350 degrees for 20 to 25 minutes or until golden brown.
Serve with chips or crackers.
Submitted by Carol McFall
1 or 2 bags of Ramen noodles
A big Styrofoam bowl
A big plastic bowl
Spaghetti sauce or ketchup
Do not put flavoring in Ramen! Cook Ramen in plastic bowl, then put in the other bowl. Add spaghetti sauce or ketchup!
Submitted by Matthew Obear