Mango Protein Smoothie

Staff Reporter Taylor Moore

Ingredients

    1 Cup Chopped Mango

    ½ Cup Low-Fat Vanilla Yogurt

    ½ Cup Almond Milk

    ½ Cup Ice

    1 Scoop Vanilla Whey Protein Powder

    1 Teaspoon Honey

Directions

    Blend mango, yogurt, almond milk, ice, protein powder, and honey together in a blender until smooth.

   

2 Ingredient White Chocolate Pretzels

Student Reporter Cordell McCloud

• 1 cup white chocolate melts
• 20 pretzels
• Line a tray with baking paper. Melt the chocolate in a double boiler over a saucepan of simmering water or in the microwave.
• Place in a deep bowl and then just dip each pretzel in the chocolate so it comes up halfway. Set aside to cool on the tray and serve.

Grilled Strawberry Shortcake with Lemon Cream

Staff Reporter Amber Schalk

Ingredients

Lemon Cream:

• 1/2 cup heavy cream
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Zest of 1/2 lemon
• 1/2 cup sour cream

Shortcake and Glaze:

• 16 large strawberries, from a 1-pound package, hulled
• 3/4 cups powdered sugar
• 1/4 cup lemon juice
• 1 store-bought pound cake, sliced into 1/2-inch slices

Directions

Preheat a grill to medium-high heat

For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.

For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.

Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.

Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice. 

Jo Mama's World Famous Spaghetti

Student Reporter Cordell McCloud

·         2lbs Italian sausage, casings removed (mild or hot)

·         1small onion, chopped (optional)

·         3 -4garlic cloves, minced

·         1(28 ounce) can diced tomatoes

·         2(6 ounce) cans tomato paste

·         2(15 ounce) cans tomato sauce

·         2cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

·         3teaspoons basil

·         2teaspoons dried parsley flakes

·         1 1⁄2teaspoons brown sugar

·         1teaspoon salt

·         1⁄4-1⁄2teaspoon crushed red pepper flakes

·         1⁄4teaspoon fresh coarse ground black pepper

·         1lb thin spaghetti

·         Parmesan cheese

Directions

1.   In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

2.   Add onions and continue to cook, stirring occasionally until onions are softened.

3.   Add garlic, tomatoes, tomato paste, tomato sauce and water.

4.   Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

5.   Stir well and barely bring to a boil.

6.   Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

7.   Cook spaghetti according to package directions.

8.   Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Egg-less Cookie Dough

Staff Reporter Kaeley Cunningham

Just 7 simple ingredients!

Baking & Spices  

•1 cup of brown sugar

•1/2 cup of chocolate chips, mini or regular

•1 cup of flour

•1/4 cup of sugar                                                               

•1 tsp Vanilla extract  

Dairy  

•¼ cup Butter

•1/4 cup Milk

Stove Top Mac-n-Cheese

                           Student Reporter Cordell McCloud

• 8ounces elbow macaroni
• 1⁄4cup butter
• 1⁄4cup flour
• 1⁄2teaspoon salt
• 1dash black pepper
• 2cups milk

• 2cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions

1.   Cook macaroni according to package directions.

2.   In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition.

3.   Cook and stir until bubbly.

4.   Stir in cheese a small amount at a time until fully melted.

5.   Drain macaroni; add to cheese sauce; stir to coat.

Vintage Lemonade

Staff Reporter Amber Schalk

Ingredients

4 servings 269 cal

• 5 lemons
• 1 1/4 cups white sugar

• 1 1/4 quarts water

Directions

1. Peel the rinds from the 5 lemons and cut them into 1/2 inch slices. Set the lemons aside.
2. Place the rinds in a bowl and sprinkle the sugar over them. Let this stand for about one hour, so that the sugar begins to soak up the oils from the lemons.
3. Bring water to a boil in a covered saucepan and then pour the hot water over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and then remove the rinds.
4. Squeeze the lemons into another bowl. Pour the juice through a strainer into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge! Serve with ice cubes.

Fruit Galore Sponge Cake

Staff Reporter Taylor Moore

Ingredients

⅓ cup vanilla flavored syrup

1 sponge cake

12oz whipped topping

1 cup blueberries

1 cup sliced strawberries

Directions

1. Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
2. Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
3. Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.

Strawberry Shortcake

Staff Reporter Amber Schalk

Ingredients

55 m12 servings 344 cals

• 3 cups all-purpose flour

• 1/4 cup white sugar

• 4 teaspoons baking powder

• 3/4 teaspoon cream of tartar

• 1 cup butter

• 2/3 cup heavy cream

• 1 egg, beaten

• 3 cups sliced fresh strawberries

• 3 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares. Place on baking sheets.

3. Bake in preheated oven 20 minutes, or until golden. Sprinkle 3 tablespoons sugar over sliced berries.

4. Let shortcakes cool before splitting and filling with sugared berries.

Chicken-Macaroni Casserole

Student Reporter Cordell McCloud

• 1⁄2cup chopped onion
• 3tablespoons butter or 3 tablespoons margarine, melted
• 2(10 3/4 ounce) cans cream of chicken soup
• 2cups shredded cheddar cheese, divided
• 1cup milk
• 3 1⁄2cups chopped cooked chicken
• 2 1⁄2cups cooked macaroni
• salt
• pepper
• 1⁄4cup Ritz cracker crumbs

Directions

In a large skillet over med-high heat, saute onions in butter until onions are tender.

Add in soup and 1 ½ cups cheese; gradually stir in milk.

Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and 

djust seasoning with salt and pepper.

Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.

Bake in a preheated 350° oven for 30 minutes or until heated through.

Top with remaining ½ cup cheese and bake 5 minutes.

Mini Easter Cheesecake

Staff Reporter Kaeley Cunningham

>ingredients

   *2.250g packages of cream cheese

     * ½ cup of sugar

      *½ tsp. Vanilla

      *2 eggs

     *12 vanilla wafer cookies

     *Jelly beans for decoration

> Pre -heat oven at 350

   * Beat cream cheese, sugar, and vanilla into a large bowl

   *After mixed add eggs on low speed until blended

   *Place wafer at the bottom of each muffin cup

   * Spoon cream cheese mixture evenly over wafers

   *Bake 20 minutes or when set, cool to room temperature

   *Refrigerate three hours or overnight

   *Add decorations as desired.

>Serves 12 mini cheesecakes.

  

Birds Nest Dessert

Staff Reporter Amber Schalk

Ingredients

6 servings 307 cals

• 4 cups chow mein noodles
• 3 cups miniature marshmallows

• 3 tablespoons butter
• 30 small jellybeans

Directions

1. Line a cookie sheet with foil and grease with spray-on cooking oil.
2. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated.
3. Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation.
4. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)