STRAWBERRIES 'N CREAM BAKED OATMEAL

This tasty breakfast is loaded with nutrients including iron, Vitamin C and dietary fiber!

Ingredients:

2 cups old fashioned oats
1/3 cup light brown sugar
1 tsp. baking powder
½ tsp. ground cinnamon
1 ½ cups skim milk
1 (6 oz) container nonfat plain Green yogurt
1 large egg
2 tbs. butter, melted
1 ½ tsp vanilla extract
1 ½ cups sliced strawberries (I also throw in a handful of blueberries!)

Directions:

1-Preheat oven to 350
2-Grease 8x8 baking pan
3-Stir together oats, brown sugar, baking powder, and cinnamon in a large bowl
4-Whisk milk, Greek yogurt, egg, butter and vanilla together in a separate bowl.  Pour milk mixture over oat mixture and stir to combine. Stir in 1 cup sliced strawberries
5-Pour into baking dish.  Gently pound baking dish on countertop to make sure creamy mixture moves through the oats.  Scatter remaining strawberries over the top.
6-Bake 40 minutes or until top is golden brown and mixture is set.  Remove from oven and let cool 5 minutes.  Serve warm

This can also be baked ahead and stored in the refrigerator overnight.  Re-heat in the microwave for a quick breakfast. The combination of fiber-filled oats and berries in addition to the protein-packed milk and yogurt will keep your stomach satisfied until lunchtime.

Submitted by Karen Trom, Fitness Department on 7/23/2014

 

MINI EGG BAKES

Ingredients:

6 Eggs
1 cup of chopped veggies: asparagus, spinach, and/or green pepper are good choices
¼ cup red bell pepper, chopped (optional)
¾ cup shredded cheese: cheddar, cojak, pepper jack or your own favorite.  
1 small onion, chopped (maybe some minced garlic, too!)
½ cup skim milk
Season salt/pepper to taste

Directions:
Heat oven to 350.  Beat eggs and milk in a bowl until blended.  Add cheese and veggies.  Spoon evenly into 12 greased muffin cups or ramekins.

Bake until just set, check at 15 minutes but usually takes 20-22.  Cool on rack for 5 minutes and remove from cups.  Eat right away or store covered in the refrigerator.  Reheat by microwaving for 30 seconds or so.  They will keep for a week if properly stored and can also be frozen if you want to make several to have on hand.  (It’s also a great after school snack!)

Submitted by Karen Trom, Fitness Department on 7/23/2014

CINNAMON ROLL BREAD

2 cups all purpose flour

1 Tbsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg at room temperature lightly beaten
1 cup milk
2 tsp vanilla
1/3 cup sour cream

Swirl-

1/3 c sugar
2 tsp cinnamon
2 Tbsp water

Glaze-

1/2 cup powered sugar
1 Tbsp milk

Preheat oven to 350.  Grease a bread pan.  In a bowl mix together the 1st 4 ingredients (flour, baking powder, salt and sugar)  In a separate bowl mix together the last 4 ingredients (egg, milk, vanilla and sour cream)  Add both bowls together and stir until mixed and place into greased bread pan-set aside.

Make your swirl by mixing all 3 swirl ingredients (sugar, cinnamon and water) in a bowl and drop spoon fulls into bread pan on top of bread mix.  Take a knife and swirl the topping into the bread lightly.  Bake for 45-50 minutes.  Cool bread for 15 minutes in pan then remove from pan and let it cool completely.

Mix together the glaze ingredients (powered sugar and milk) and pour over the bread.  Serve and enjoy!

Submitted by Kristy Schleitwiler, Kids Corner on 7/22/2014  

DIRT PIE

2 containers of 8oz cool whip

2 small pkg instant vanilla pudding
1 pkg oreo cookies

Make pudding using 3 1/5 cups of milk.  Blend pudding and cool whip; fold with a spoon.  Crumble cookies.  Layer dessert in the following manner:

1/3 crumbled cookies

½ pudding mixture
1/3 crumbled cookies
½ pudding mixture
Top with remaining cookies

Submitted by Colleen Eichsteadt, Wellness Coordinator

 

WHITE CHICKEN ENCHILADAS

Ingredients

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Instructions

• Preheat oven to 350 degrees. Grease a 9x13 pan
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese

Submitted by Donna Engebos 5/9/2014

 

TACO SOUP
1 ½ pounds of hamburger
Browned, drained and seasoned with an envelope of taco seasoning

ADD:

1 can of corn w/juice
2 cans of diced tomatoes
1 can of green chilies
1 can of kidney or chili beans
1 envelope of Hidden Valley Ranch dressing

Heat through and top each serving with crushed Tostitos chips, shredded cheddar cheese and a dollop of sour cream.  You can substitute ground turkey for hamburger if desired.  

Submitted by Karen Geerts 5/10/2014

SOUR CREAM RHUBARB CAKE
1 1/2 cups sugar
1/2 cup melted butter
1 egg
1 cup sour cream
1 tsp pure vanilla extract
1 tsp baking soda
2 cups flour
1 1/2 cups chopped rhubarb, fresh or frozen (tart cherries could be a nice alternative)

Topping
1/2 cup sugar
1 tsp Penzey's cinnamon

Preheat oven to 350 degrees.  Grease 9 x 13 pan and set aside.  In a missing bowl, combine the sugar, butter, egg, sour cream and vanilla.  Mix well.  Stir in the baking soda and flour.  Add the rhubarb and mix to combined.  Spread the batter in the pan.  In a small bowl, combine the sugar and cinnamon.  Sprinkle over the batter and bake at 350 degrees for 30-35 minutes.

Submitted by Mary Kabacinski 6/17/2014

BETTER THAN ANYTHING BUTTERFINGER CAKE
1 Box yellow cake and all the ingredients the box calls for
14 oz can sweetened condensed milk
16 oz Carmel topping
8 oz Cool Whip
3-4 regular sized Butterfinger candy bars

Bake cake according to box in a 9x13 pan and let cool for 5-10 minutes.  Poke holes in cake with the handle of a wooden spoon and pour the sweetened condensed milk on top and in holes then pour caramel topping over the milk in holes and top of cake.  Spread cake top with Cool Whip and crushed up candy bars.  Place in refrigerator until time to serve.

Submitted by Kristy Schleitwiler 6/17/2014

 

HOMEMADE GRANOLA
2 cups Old Fashioned Oats
1 cup Butter (melted)
1 cup Flour
1 cup Brown Sugar

Mix together and add your favorite things or whatever you have on hand such as: Chocolate, Butterscotch or Peanut Butter Chips, Raisins, Craisins, Nuts, Peanut Butter.  Anything goes, my favorite Chocolate & Craisins.

Bake at 400 degrees for 20 minutes.

Submitted by Clare Welker 6/19/2014

LEMON BARS

Ingredients

• 1 box angel food cake mix
• 2 cans lemon pie filling                                                                                        

Baking Instructions

• Mix dry cake mix and cans of pie filling together in large bowl.
• I just mixed it by hand...
• Pour into greased 9 x 13″ baking pan.
• Bake at 350 degrees for 25 minutes or until top is starting to brown.

Submitted by Molly Tembelis 6/18/2014

LARRY'S FAVORITE APPLESAUCE OATMEAL COOKIES
1 1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 c sugar
1 tsp. salt
3/4 tsp. cinnamon
3/4 c butter
1 3/4 c instant oatmeal
1 egg well beaten
1 c applesauce
Raisins or chocolate chips (optional)

Mix dry ingredients in bowl. Cut in butter. Add egg and applesauce. Beat until blended. Add raisins or chocolate chips (I recommend chocolate chips) Drop 1 1/2 inches apart on cookie sheet. Bake at 350 for 9-12 minutes or until lightly brown.

Submitted by Tracie Miller  6/23/2014

TACO PIE
1 can crescent rolls
8oz shredded cheese-I use Mexican blend
8oz sour cream
1 cup crushed Tostitos (if you don't have Tostitos or Doritos you can use hard taco shells also)
1 cup crushed Doritos
1lb ground beef cooked
1 pkg taco seasoning prepared to pkg. directions
 
Place ingredients in a pie plate in the following order:
1. rolls
2. 1c. Tostitos
3. ground beef and taco seasoning
4. sour cream
5. cheese
6. 1 cup Doritos

Bake for 30-35 min at 350 degrees

Submitted by Tracie Miller on 5/13/2014

FRITO PIE
2 1/4 lb. ground chuck
1 medium onion
4 garlic cloves, pressed

1- 8 oz can tomato sauce
3 T ketchup
4 T brown sugar
4 T vinegar
1- 10 oz. can Rotel (Mexican diced tomatoes)
1- 16 oz. can chili beans (medium or hot)

Brown the ground chuck with the onion and garlic.
Drain fat.  Add the balance of the ingredients.  Simmer 1/2 hr.
Serve over Fritos Scoops corn chips with grated cheddar cheese sprinkled on top.

Submitted by Michelle Loebbaka on 5/15/2014