K-2 Category. Parker Nassar K1 & Kelly Nassar 2G

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1 K-2 Category Parker Nassar K1 & Kelly Nassar 2G *Pilgrim Hat Marshmallow Treats* o Large marshmallows ( 1 for each hat) o Striped Cookies ( 1 for each hat; found at grocery stores) o Nestles' Chocolate Chips o Candy Corn, Jelly Bens, or yellow frosting for "buckle" 1. Place striped cookies about 1 inch apart on waxed paper with striped side down. 2. In a microwave-safe bowl or measuring cup, melt chocolate chips at 3 second intervals until soft and runny. 3. Using a wooden skewer, insert into one marshmallow and dip into melted chocolate to cover top and sides of marshmallow and a little around the bottom to act as glue when placed on the cookie. 4. Using a toothpick on the top of the marshmallow, wriggle over the cookie until chocolate-covered marshmallow is sitting on top of the cookie. 5. Use same toothpick to smooth chocolate over area if a hole shows when toothpick is removed. 6. Place cookies in the refrigerator until the chocolate is hardened, usually about one hour. 7. Using candy corn, jelly beans or yellow frosting, create the buckle of the hat. Jigs Kirk 2K *Grandma's Good luck Irish Brownies* o -6 oz unsweetened chocolate o -2 ¾ cups sugar o 1 cup dark corn syrup o 1 tsp. Vanilla o 2 cups flour o ¼ tsp. salt o 6 eggs o 1 cup softened butter o 2 cups powdered sugar o 2 tbs. milk o ¼ tsp. mint extract o Green food coloring o Chocolate glaze 1. Preheat oven to 350 F. Grease 13x9 pan or for thicker use 8x8 pan. In heavy saucepan over low heat, heat unsweetened chocolate squares until melted and smooth, stirring frequently, in large bowl, with mixer at low speed, beat sugar, corn syrup, vanilla and 1 cup butter until blended. Increase speed to high, beat until light and fluffy. 2. Reduce speed to low; add flour, salt and eggs; beat until well mixed,

2 constantly scraping bowl with rubber spatula. Increase speed to high beat 2 minutes. At low speed, beat in melted chocolate until blended. Spread batter into pan. Bake minutes. 3. When brownies are cool prepare mint butter cream frosting. In large bowl mix powdered sugar, milk, mint extract, and 6 tablespoons butter. Stir in green food coloring to a pretty green color. Spread frosting over chocolate brownies. Put brownies in refrigerator to cool wile making chocolate glaze. 4. CHOCOLATE GLAZE - in heavy saucepan melt 3 squares unsweetened chocolate, 1 square semi sweet chocolate, 4 tbs. butter and 2 tsp. dark corn syrup. When mixture is melted and smooth pour evenly over brownies, let sit in refrigerator about 1 hour until glaze is set. Allison Johnson 2K * Peanut Blossom Cookies* - I bag (8 oz) Hershey Kisses - ½ c. shortening - ¾ c. creamy peanut butter - 1/3 c. granulated sugar - 1/3 c. packed light brown sugar - 1 egg - 2 tbs. milk - I tsp. vanilla extract - 1 ½ c. flour - 1 tsp. baking soda - ½ tsp. salt 1. remove wrappers from kisses 2. Beat shortening and peanut butter in large bowl until will blended. 3. Add 1/3 c. granulated sugar and brown sugar, beat until light and fluffy. 4. Add egg, milk, and vanilla; beat will. 5. Stir flour, baking soda, and salt; gradually beat into peanut butter mixture. 6. Shape dough into 1 in. balls. Roll in granulated sugar; place on ungreased cookie sheet. 7. Bake 8-10 minutes or until lightly browned. 8. Immediately press a kiss into center of each cookie, cookie will crack around edges. 9. remove from cookie sheet to wire rack 10. Cool completely. Christian DeFendis Philip Rontell grade 3v

3 *Lazy Daisy Cake* - 2 eggs - 1 cup sugar - 1 tsp. vanilla - 1cup cake flour or all purpose - 1 tsp. baking powder - ¼ tsp. salt - ½ cup milk - 1 Tbsp. butter Beat eggs till thick. Add sugar gradually, beating constantly. Sift together flour, baking powder and salt. Add to first mixture mixing well. Heat to boiling point, milk with butter. Add vanilla. All at once add to mixture beating well. Pour into greased 8 inch square pan. Bake in 350* preheated oven for 30 minutes. Topping 3 Tbsp. melted butter 5 Tbsp. brown sugar 2 Tbsp. cream or evaporated milk ½ cup coconut Mix above ingredients well. Spread on HOT cake. Put under broiler to slightly brown. Andrew Babb 3v Zucchini Bread 3 ¼ cups all-purpose flour 1 ½ teaspoons salt 1 teaspoon ground nutmeg 2 teaspoon baking soda 1 teaspoon ground cinnamon 3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1/3 cup water 2 cups grated zucchini 1 teaspoon lemon juice 1 cup chopped walnuts or pecans Preheat oven to 350*. In large bowl, combine flour, salt, nutmeg, baking soda,

4 cinnamon and sugar. In separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry. Add nuts and fold in. Bake in 2 loaf pans, sprayed with nonstick spray. Bake for 1 hour, or until a toothpick comes out clean. Sienna Lupo 3B *Apple Cake* Great Grandma Anderson's recipe 2 Cups sugar 2 Cups flour 2 tsp. baking soda Dash salt 1 Cup chopped walnuts 2 eggs ½ Cup vegetable oil 2 tsp. cinnamon 6 Cups diced apples (red delicious) Mix flour, soda, salt and cinnamon and set aside. Mix sugar, eggs and oil until well mixed. Add in flour mixture. Stir in apples and continue to stir until it becomes a creamy batter, and then add in nuts. Pour into desired pans sprayed with Pam or buttered and floured Bake 1 hour at 350* Frosting 3 Tbsp butter ½ tsp vanilla 8 oz. Cream cheese, softened 1 ½ Cups powdered sugar Mix all together until smooth and creamy. Frost cakes after cooled. Keep refrigerated. Kurtie Kellner 3B *Pumpkin Patch*

5 1 box of Dunkin Hines dark chocolate fudge cake mix 1 1/3 cups of water ½ cup of vegetable oil 3 large eggs Bake at 350* for 35 to 38 minutes Frosting 1 can Betty Crocker vanilla frosting Toppings: Brach's mello cream pumpkins Marshmallow pumpkins Candy corn Halloween sprinkles/ green sprinkles Assorted icing colors Nico Deyoung 5P Gina Deyoung 4P *Nico & Gina's Top Secret I-Spy Pie* Crust: Pillsbury Pie Crust Filling: ½ cup butter ½ cup packed brown sugar ¾ Cup corn syrup 1/8 Tsp. salt 1 tsp. vanilla 3 eggs, lightly beaten 4 granola bars, broken into small chunks ½ cup chopped walnuts ¼ cup quick cooking oats ½ cup chocolate chips Mix all ingredients. Add to pie shell.

6 Bake at 350* for 45 minutes until set. Cool before cutting. Optional Add ½ cup marshmallows on top before baking. Jenna Scordino 4P *Strawberry Streusel Bars* 2 Cups all-purpose flour 1 Tsp baking powder ½ Tsp salt 1 ½ Cups strawberry-flavored rice cereal (such as Special K crushed (1 cup) 2/3 cup sugar ¾ cup (1 ½ stick) unsalted butter, melted 1 egg, lightly beaten 1 jar (12 ounces) strawberry preserves Heat oven to 375*. Coat 13x9x 2 inch baking pan with non-stick cooking spray. Stir together flour, baking powder, salt crushed cereal and sugar, stir in butter until thoroughly mixed. Remove and reserve ½ cup mixture for topping. Add egg to remaining flour mixture; stir to combine. Press dough into bottom of prepared pan. Bake at 375* for 10 minutes or until lightly browned. Remove from oven; cool slightly. Spread strawberry preserves over dough. Sprinkle with reserved crumb mixture. Bake 19 minutes more. Remove to wire rack; let cool. Cut into 24 bars. Makes: 24 bars Prep; 10 minutes

7 Haley Goyette 4P *Rock "n" Roll Cherry Pie* 1 cup of sugar ¼ tablespoon of salt 2/3 cup grenadine syrup 2 pkg. frozen cherries (thawed) ½ teaspoon almond extract 2 tablespoons of butter 2 teaspoons milk substitute 2 pounds fresh cherries (pitted) ¼ cup cornstarch Preheat oven to 400* Bake pie for 55min. Kelly Kellner 5H *Halloween Surprise* 1 Box of Duncan Hines Fudge marble cake mix 1 ¼ cups of water 1/3 cup 3 large eggs Heat oven to 350* Bake for min. colors Toppings Brachs mello crème pumpkins Hershey chocolate squares Assorted icing

8 Chad Cardell 5P *Chadizie's Chewies* 1 cube butter 1 2/3 cup crushed graham crackers 1 6oz. chocolate & butterscotch chips 1 cup shredded coconut 1 cup chopped walnuts (optional) 1 can Eagle brand condensed milk Pour butter into 9x13 pan Add graham crackers Add chocolate & Butterscotch chips Add shredded coconut Drizzle condensed milk over top Add walnuts (optional) evenly over top Bake min. at 350* Cool & cut Brian Finn 5H *Canned Peach Fruit Cobbler* Mix in sauce pan ½ cup sugar 1 Tbsp Cornstarch Stir in gradually 36 oz. of canned peaches Bring to a boil 1 min. stirring constantly. Pour into 1 ½ qt. baking dish and dot with butter. Sprinkle with cinnamon. Sift together 1 cup sifted flour 1 Tbsp sugar, 1 ½ baking powder, ½ Tsp salt. Cut in with a pastry blender until mixture looks Like "meal".

9 3 Tbsp shortening. Stir in ½ cup milk. Drop by spoonfuls onto hot fruit. Bake until golden brown. Serve warm with whip cream. Temperature: 400* Time: min. Serves: 6-8 Briaid Powers 5H *Gravenstein Apple Pie* 2 cups flour 1/3 cup + ¼ cup Crisco 1 ½ teaspoon salt 1/3 cup ice cold water Prepare pastry: 1. Mix flour, salt, and Crisco with a pastry blender. 2. Add ice water and stir with a wooden spoon until A nice soft dough forms. 3. Divide dough into two equal pieces. Roll out on a lightly floured cutting board. 12 Gravenstein apples ¾ cup sugar 1 teaspoon cinnamon 3 tablespoons butter Prepare filling: 1. Peel and core gravenstein apples cut into ½ inches slices. 2. Mix with sugar and cinnamon and pour into pie pan. 3. Dot with 3 Tablespoons butter. 4. Roll out top of pie crust, cut slits, and place on top of apples. 5. Pinch top crust together with bottom crust forming a fluted edge. 6. Bake at 325* for 1 hour and 15 minutes. YUM! YUM!

10 Alexis Defendis 5P Christina Rontell 5H *Peanut Butter and Jelly Bars* : 1/2 pound (2 sticks) unsalted butter, at room temperature 1 ½ cups sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature 2 cups (18 ounces) creamy peanut butter (Skippy) 3 cups all-purpose flour 1 teaspoon baking powder 1 ½ teaspoon kosher salt 1 ½ cups (18 ounces) raspberry jam or other jam 2/3 cups salted peanuts, coarsely chopped Preheat oven to 350* Grease and flour a 9 x 13 by 2-inch cake pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter And sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. In small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

11 Nick 6S Joe 6S Josh 6S Hunter 6G : White cake mix Chocolate cake mix 6 eggs (all together) 2 ½ cups of water 1 cup oil Michael Rattozzi 6G *Kahlua Bundt Cake : 1 pkg. Devil's food cake mix ¾ cup oil 1 (16 oz.) tub sour cream 1 (6 oz..) pkg. chocolate chips 4 eggs 1/3 cup kahlua 1 sm. Pkg. vanilla instant pudding Mix together Above ingredients. Pour into greased Bundt pan. Bake at 350* for minutes. Cool completely. Sprinkle with powdered sugar, if desired. ENJOY! Azlynn Taylor 8B *Lupo Family New York Cheese Cake* Filling: 1 ½ Cups Sugar 2 ½ lbs Cream Cheese

12 2 Tbsp Flour ½ Cup Heavy Cream 1 tsp Vanilla 1/8 tsp Salt 5 Eggs, whole 2 eggs yolks Mix cream cheese until smooth and creamy. Beat in sugar, flour and salt. Beat in 5 whole eggs one at a time, mixing well after each egg. Add egg Yolks, cream and vanilla; mix until creamy and smooth. Pour into prepared Spring form pan. Bake in pre-heated oven at 475* for 10 minutes then reduce Heat to 225* and continue baking for 1 hour. After 1 hour turn off heat, open oven door and let stand in oven for another Hour (do not remove from the oven for at least one hour). After one hour Remove and de-pan and chill for at least 4 hour prior to serving (best if Chilled over night). Pour into desired pans sprayed with Pam or butter and floured. Bake 1 Hour at 350* Crust: ½ cup melted butter ¼ cup finely chopped walnuts 15 Graham Crackers, crumbed (cinnamon sugar are fine) Mix all well spread evenly over the bottom of a 9" to 12" spring form pan Sprayed with Pam or a non-stick spray. Press well. Katie Elwood 8B *Amaretto Chocolate Chip Cookies* ; ½ cup old-fashioned oats 2 1/4 cups all purpose flour 1 tsp. Baking powder 1 tsp. Baking soda ½ tsp. Salt 1 cup unsalted butter, room temperature 1 cup (packed) brown sugar 1 cup granulated sugar 2 large eggs, room temperature ¾ tsp. pure almond extract 1 Tbsp. amaretto liqueur 1 (12 oz,) bag semisweet chocolate chips 1 cup whole almonds, toasted and chopped Preheat the oven to 350* Finely chop the oats in a food processor. Mix in flour, baking powder, baking soda and salt. Set aside. Using an electric mixer beat the butter and sugars in a large bowl until fluffy. Scrape down sides of

13 mixing bowl. Beat in the eggs, almond extract and amaretto liqueur. Add the flour mixture In 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds. For each cookie, drop 1 rounded tablespoon of dough onto the baking sheet, spacing 1~inch apart (do not flatten dough). Bake until the cookies are golden (Cookies will flatten slightly), about minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature. Maggie Powers 8 F *Fruit Pizza* Crust ingredients: 1 package plain yellow cake mix ¼ cup water ¼ cup packed light brown sugar 4 tablespoons (1/2 stick) butter 2 large eggs Topping ingredients: 1 container whipped cream 2 cups sliced fresh strawberries 2 cups thinly sliced bananas 1 cup sliced kiwi 1 cup seedless grapes, halved Glaze : ½ cup apricot preserves 2 tablespoons water Preheat oven to 350* Grease two 12 to 14 inch pizza pans or 16 ½ by 11 ½ by inch jelly-roll pan. Lightly dust with flour and shake excess flour off. Set pans aside. For crust place cake mix, water, brown sugar, butter and eggs into a bowl. Blend for two minutes or until well blended. Spread mixture on sides and bottom on prepared pans. Place into the oven for 18 to

14 22 minutes. When done, let cool for 1 hour. For toppings spread whipped cream all over the crust. Then arrange the fruit slices over the top in any pattern. For the glaze, place the apricot preserves and water into a small sauce pan. Stir until mixture warms. Brush the glaze (no apricot solids) over the pizza. Place pizza in the refrigerator for 1 hour to chill EAT AND ENJOY! Emo Kirk 5H *Skull* Recipe: 1 cake of choice-we used white mix Bake as per direction; cool Cut out in a skull shape Decorate as spooky or freakish as desired ENJOY

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